Soak the Channa Dal overnight or for a minimum of 6 hours. Cook the Channa Dal with some salt. Grind the onions and tomatoes together. Heat oil in a pan. Fry the ground onion-tomato paste along with the ginger-garlic paste. Add some chili powder and salt. Add the boiled channa dal. Fry till the oil separates. Add garam masala and amchur powder. Remove from heat after 5 minutes. Add finely chopped mint and coriander leaves. Serve as a side dish with puri/chappathi or parota. When serving garnish with finely chopped onions and green chilies.
Sieve all the flour together with salt and add mix the curd. Add enough water to bring it to dosa consistency. Heat oil in a pan and add cumin seeds, finely chopped onions, green chilies and coriander leaves. Mix with dosa batter. Start making dosas immediately. Cook slowly on both sides. Serve with coriander or coconut chutney.
Cut the onion and tomatoes into small pieces. Heat oil in a pan. Add the garlic pods followed by the onions and fry for a while. Add tomato and coriander leaves and fry further. Finally add red chilies and tamarind. Remove from heat and leave it for a few minutes. Grind into a coarse paste after adding enough salt to taste. Season with mustard seeds and curry leaves if required.
Put cauliflower florets in boiling water with little salt and cook for 3 mins, till slightly tender. Drain the water and pat dry the florets. Mix all the other ingredients to form a thin paste using enough water. Dip the florets in the batter and fry till olden brown. Serve hot.
Wash and soak rice for 1/2 hour. Heat 2 tbls of oil and 1 tbls of ghee in a pan. Add cloves, cinnamon, cardamom, bay leaves followed by ginger/garlic paste. Sauté for a while. Add onion, mint leaves and whole green chilies. Add peas and salt. Add rice and 3 cups of water. Mix well and pressure cook for 2 whistles. After 10 mins, open the cooker and add the remaining ghee and coriander leaves , mix well leave for 2 mins. Serve with vegetable kurma.
Soak rice for 10 minutes and cook it with a teaspoon of oil so that the grains stay separate. Spread on a large plate and allow it to cool. Heat oil in a pan. Season mustard seeds, Channa dal, urad dal. Add curry leaves and red chilies followed by turmeric powder and salt. Add rice and then the juice of a lime. Mix well. Serve hot.
Cook rice with 4 cups of water. Season mustard seeds in oil. Add channa and urad dal, followed by curry leaves and chilies. Add ginger. Mix milk and yogurt with rice, top with the seasoning. Add salt and finely chopped cilantro leaves. Mix well. Serve chilled.
Soak rice for at least 15 minutes and cook it in 3 cups of water. After it is cooked, spread it on a large plate and allow it to cool slowly. Season mustard seeds in oil, add channa and urad dal, cashews, red chilies and curry leaves followed by the grated coconut. Saute for a while. Add salt and mix in the rice. Serve hot.
Heat oil in a pan and toast fenugreek seeds, coriander seeds, cloves, cinnamon, red chilies and grated coconut. Grind this to a fine paste adding little water. Soak tamarind and extract the pulp. Wash rice and dal and keep aside. Heat oil in the pressure cooker. Season mustard seeds, red chilies and curry leaves. Add tamarind pulp. Boil till the raw smell of tamarind is gone. Add the ground paste, salt and jaggery. Add rice and dal. Add 4 cups of water. Mix well and pressure cook till rice is done. Mix well and serve hot with pappad.
Wash and soak rice in cold water for 10-15 minutes. Put the coriander leaves, ginger, garlic, green chilies, cumin seeds, 1 small onion , grated coconut in a mixer and grind to a very fine paste. Heat oil in a pan. Add cinnamon, cloves and cardamom. Add thinly sliced red onions. When it turns pink, add thinly sliced tomatoes and saute for a while. Now add the ground masala paste and mix well. Saute till you lose the raw smell. Now add rice and mix well. Add 2 cups of hot water and salt to taste. Pressure cook for 10 minutes and serve hot.
Wash and soak rice in cold water for 10-15 minutes. Slice the onions into very thin pieces. Cut the cauliflower into small pieces. Grind the grated coconut with cumin, coriander and turmeric powder. Heat oil in a heavy pan. Add cloves and cinnamon sticks. Add ginger-garlic paste to this. Sauté for a while. Add green chilies, and red onions and sauté till the onion turns pink. Add the cut cauliflower, and the soaked rice followed by the ground coconut paste. Add 2 cups of hot water, garam masala powder, salt and coriander leaves and mix well. Cover and cook on low flame for 20 minutes. Serve hot with raita.
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