LOTUS ROOT PORIYAL

INGREDIENTS:
1. LOTUS ROOT - 250 GMS
2. SESAME OIL - 2 TBSP
3. MUSTARD SEEDS - 1/4 TSP
4. CUMIN SEEDS - 1/4 TSP
 5. RED CHILLIES - 2
6. ASAFOETIDA - A PINCH
7. SALT - ACC. TO YOUR TASTE

METHOD:
1. PEEL THE SKIN OF THE LOTUS ROOT AND CUT IT IN TO SMALL PIECES . PRESSURE COOK THE PIECES FOR UP TO 4 WHISTLES .
2. HEAT OIL IN A PAN . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CUMIN SEEDS, BROKEN RED CHILLIES AND ASAFOETIDA .
3. ADD THE COOKED LOTUS ROOT AND SALT . SAUTE FOR ANOTHER MINUTE . THE LOTUS ROOT PORIYAL IS READY TO SERVE .

SERVINGS: UP TO 4 PEOPLE .

YELLOW SQUASH PACCHADI

INGREDIENTS:
1. YELLOW SQUASH - 1
2. TOMATOES - 2
3. GREEN CHILLIES - 4
4. CUMIN SEEDS - 1 TSP
5. GARLIC CLOVES - 2
6. TAMARIND - A MARBLE SIZED
7. SALT - ACC. TO YOUR TASTE
8. SESAME OIL - 1/4 CUP
9. MUSTARD SEEDS - 1/4 TSP
10. RED CHILLIES - 4
11. ASAFOETIDA - A PINCH

METHOD:
1. CUT THE SQUASH AND TOMATOES IN TO BIG PIECES .
2. HEAT 1 TBSP OIL IN A PAN . ADD THE CUT VEGGIES AND GREEN CHILLIES TO THE PAN . CLOSE THE PAN WITH A LID . LET IT COOK FOR 5 MINUTES ON MEDIUM FLAME . STIR OCCASIONALLY .
3. GRIND THE COOKED VEGGIES WITH CUMIN SEEDS, GARLIC CLOVES, TAMARIND AND SALT . GRIND IT COARSELY .
4. HEAT THE REMAINING OIL IN ANOTHER PAN . ADD MUSTARD SEEDS TO IT . AFTER THE MUSTARD SEEDS CRACKLE, ADD BROKEN RED CHILLIES AND ASAFOETIDA .
5. ADD THE GROUND PASTE TO THE PAN . SAUTE FOR ANOTHER MINUTE AND THE CHUTNEY/ PACCHADI IS READY . SERVE THIS PACCHADI WITH WHITE RICE .

SERVINGS: UP TO 6 PEOPLE .

DRUMSTICK PORIYAL

INGREDIENTS:
1. FROZEN DRUMSTICKS - 200 GMS
2. PEANUTS - 1/4 CUP
3. RED CHILLIES - 4
4. TAMARIND - BLUEBERRY SIZED PIECE
5. TURMERIC POWDER - 1/4 TSP
6. SESAME OIL - 2 TBSP
7. MUSTARD SEEDS - 1/4 TSP
8. ASAFOETIDA - A PINCH
9. GARLIC CLOVES - 2 ( SLIGHTLY CRUSHED )
10. SALT - ACC. TO YOUR TASTE

METHOD:
1. PRESSURE COOK THE DRUMSTICKS FOR UP TO 3 WHISTLES .
2. DRY ROAST PEANUTS AND RED CHILLIES . GRIND IT WITH TAMARIND AND REQUIRED SALT . THE POWDER SHOULD BE GROUND COARSELY .
3. HEAT OIL IN A PAN . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD GARLIC CLOVES AND ASAFOETIDA .
4. ADD THE COOKED DRUMSTICKS TO THE PAN AND SAUTE FOR COUPLE OF MINUTES .
5. ADD THE TURMERIC POWDER AND THE PEANUT POWDER TO THE PAN AND SAUTE FOR A MINUTE . SERVE THIS DELICIOUS CURRY WITH WHITE RICE .

SERVINGS: UP TO 3 PEOPLE .

ALLAM PACCHADI OR GINGER CHUTNEY

INGREDIENTS:
1. GINGER - 50 GMS
2. GREEN CHILLIES - 2
3. ROASTED GRAM DHAL - 1/4 CUP
4. GRATED COCONUT - 2 TSP
5. POWDERED  JAGGERY - 1/4 TSP
6. TAMARIND PASTE - 1 1/2 TSP
7. TURMERIC POWDER - 1/4 TSP
8. CHILLY POWDER - 1/2 TSP
9. SALT - ACC. TO YOUR TASTE
10. SESAME OIL - 3 TBSP
11. MUSTARD SEEDS - 1/4 TSP
12. RED CHILLIES - 3
13. ASAFOETIDA - A PINCH
14. WATER - 2 CUPS

METHOD:
1. GRIND GINGER, GREEN CHILLIES, ROASTED GRAM DHAL, GRATED COCONUT, JAGGERY, TAMARIND, TURMERIC POWDER, CHILLY POWDER ALONG WITH 1 CUP WATER
IN TO SMOOTH PASTE .
2. HEAT OIL IN A PAN . ADD MUSTARD SEEDS TO THE OIL . AFTER THE MUSTARD SEEDS CRACKLE, ADD THE BROKEN RED CHILLIES AND ASAFOETIDA .
3. ADD THE GROUND PASTE TO THE PAN . ADD THE REMAINING WATER AND SALT . STIR FOR ANOTHER 3 MINUTES . THIS CHUTNEY IS A GOOD ACCOMPANIMENT TO ANY TYPE OF DOSA .

SERVINGS: UP TO 6 PEOPLE .

MINT- CORIANDER CHUTNEY

INGREDIENTS:
1. CORIANDER LEAVES - 200 GMS
2. MINT LEAVES - 200 GMS
3. SPLIT GRAM OR URAD DHAL - 1/2 CUP
4. RED CHILLIES - 7
5. GREEN CHILLIES - 5
6. GRATED COCONUT - 3 TSP
7. TAMARIND - A MARBLE SIZED PIECE
8. SALT - ACC. TO YOUR TASTE
9. SESAME OIL - 3 TBSP
10. MUSTARD SEEDS - 1/4 TSP
11. ASAFOETIDA - A PINCH

METHOD:
1. HEAT 1/2 TBSP OF OIL IN A PAN . ADD URAD DHAL AND 4 RED CHILLIES TO THE PAN AND SAUTE TILL THE DHAL TURNS GOLDEN BROWN COLOR . LET THE DHAL COOL DOWN . TRANSFER THE DHAL AND RED CHILLIES TO MIXER GRINDER JAR .
2. WASH BOTH THE LEAVES WELL . SAUTE THE LEAVES ALONG WITH GREEN CHILLIES IN THE SAME PAN FOR A MINUTE .
3. ADD THE COOKED LEAVES TO THE MIXER GRINDER JAR .
4. ADD TAMARIND, GRATED COCONUT AND SALT TO THE JAR AND GRIND WITH 1 CUP OF WATER . TRANSFER THE CHUTNEY TO A BOWL .
5. HEAT 2 1/2 TBSP OF OIL . ADD MUSTARD SEEDS TO THE PAN . AFTER THE MUSTARD SEEDS CRACKLE, ADD ASAFOETIDA . TURN OFF THE FLAME AND ADD THE SEASONINGS TO THE CHUTNEY . SERVE THE CHUTNEY WITH WHITE RICE, IDLIES OR DOSAS .

SERVINGS: UP TO 6 PEOPLE .

BANANA THAYIR PACCHADI

INGREDIENTS:
1. RIPE BANANA - 200 GMS
2. YOGURT - 1 CUP
3. SESAME OIL - 2 TSP
4. MUSTARD SEEDS - 1/4 TSP
5. GRATED COCONUT - 2 TSP
6. SALT - 1/4 TSP OR ACC. TO YOUR TASTE

METHOD:
1. MASH THE BANANA WELL WITH YOUR HANDS .
2. ADD THE MASHED BANANA TO THE YOGURT AND MIX WELL .
3. HEAT OIL IN A PAN . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD IT TO THE YOGURT .
4. ADD GRATED COCONUT AND SALT TO THE YOGURT AND MIX WELL . THE BANANA THAYIR PACCHADI IS READY . SERVE IT WITH WHITE RICE .

SERVINGS: UP TO 6 PEOPLE .

TOMATO SOUP

INGREDIENTS:
1. TOMATOES - 4
2. CARROT - 1
3. ONION - 25 GMS
4. GARLIC CLOVES - 2
5. CUMIN SEEDS - 1/4 TSP
6. CLOVES - 2
7. BAY LEAF - 1
8. FENNEL SEEDS - 1/4 TSP
9. PEPPERCORNS - 1/2 TSP
10. ROSEMARY - 1/4 TSP
11. CORN STARCH - 2 TSP
12. SALT - ACC. TO YOUR TASTE
13. WATER - 4 CUPS
14. PEPPER POWDER - 1 TSP
15. BUTTER - 25 GMS
16. LEMON JUICE - 1 TSP
17. SUGAR - 2 TSP

METHOD:
1. BOIL 2 CUPS OF WATER IN A PAN . ADD TOMATOES AS A WHOLE TO THE PAN .
2. CUT THE CARROT IN TO PIECES AND ADD THEM TO THE PAN ALONG WITH CHOPPED ONION AND GARLIC . COVER THE PAN WITH A LID AND LET IT BOIL FOR 5 MINUTES .
3. ADD ALL THE REMAINING SPICES TO THE PAN . LET IT BOIL FOR 3 MORE MINUTES . TURN OFF THE FLAME AND LET IT COOL DOWN .
4. SEPARATE THE SPICES AND DISCARD THEM . GRIND THE TOMATOES, CARROT AND ONION WITH THE LEFT OVER WATER IN THE PAN IN TO SMOOTH CONSISTENCY . THE SEEDS INSIDE THE TOMATOES CAN BE SCOOPED OUT  BEFORE GRINDING .
5. ADD THE GROUND JUICE TO THE PAN AND LET IT BOIL . ADD REQUIRED SALT AND 2 TSP OF SUGAR TO THE SOUP .
6. MIX 2 TSP OF CORN STARCH IN 1/2 CUP OF COLD WATER AND ADD IT TO THE SOUP .
7. ADD THE REMAINING WATER TO THE SOUP AND LET IT BOIL FOR 5 MORE MINUTES .
8. ADD BUTTER AND LEMON JUICE TO THE SOUP BEFORE SERVING .
9. SERVE THE HOT SOUP WITH SOME CROUTONS .

SERVINGS: UP TO 6 PEOPLE .