Ingredients: 1 cup Moong Dal/Yellow Split Moong Lentils 2 Tomatoes, finely chopped 3 Green Chillies, finely chopped 1 inch

Ginger, peeled and finely chopped tsp Turmeric Powder/Haldi Salt as per taste For Tadka/Tempering: 1 tsp Cumin Seeds/Jeera 6-8 Curry Leaves 1 tbsp Oil (for Tadka/tempering) Special Utensil: Pressure Cooker or Heavy bottomed pan Method: 1. Pick and rinse dal a few times till the water runs clear. Soak for about 15-30 minutes. 2. In a pressure cooker, mix dal and two cups of water. Let it come to a boil. Discard the scum floating on the surface. 3. Then add chopped tomatoes, green chillies, ginger, salt, turmeric powder and one more cup of water (The water should be above the level of dal mixture). 4. Cover the cooker with the lid and wait for 2 whistles. 5. Whisk the dal when cooked. 6. Now heat some oil for tempering, add curry leaves and cumin seeds, and allow it to splutter. 7. Add this seasoning to the dal, mix it, adjust the consistency by adding water and simmer it for few minutes or wait for one whistle, if using a pressure cooker. 8. Garnish with coriander leaves and serve hot with plain white rice .

Special Notes/Tips:

Some prefer to cook this dal in a handi or an open vessel. In that case follow the same method as above, except adding more water, and cooking it on high flame for few minutes. Simmer it till almost cooked, soft and mushy. I added some shallow fried okra(wash, wipe, slit and shallow fry , sprinkle some salt) after dal was done, and let it boil for a minute.

Generally dal-rice is always served with a side dish, which ranges from simple fried and spiced up potatoes, okra, brinjal etc., to healthier options like dry mixed vegetable curry, drumsticks in onion base, gobi aloo etc. This time it was paired with Capsicum and Onion Subji, a simple and tasty side dish, cooked in jiffy.

Capsicum and Onion Subji

Recipe: Capsicum & Onion Subji (Bell Pepper & Onion Stir Fry) Prep & Cooking Time: Around 15 minutes Serves: 3-4 People Recipe Level: Basic/Beginner Recipe/Post by: Alka Ingredients: 3 Capsicums/Bell Peppers of any colour 2 Onions 2-3 Green Chillies 1 large Tomato tsp Turmeric Powder/Haldi tsp Coriander Powder

Little less than tsp Garam Masala Powder(optional) 1 tsp Oil Salt to taste Method: 1. Wash and remove pith and seeds of capsicums. Cut these into large chunks. Peel and chop the onions finely. 2. Heat oil in Kadhai or pan and add onions. Saute it till translucent, about 3 minutes. 3. Then add chopped tomato and cook for 2-3 minutes. 4. Add capsicum, and all other ingredients and cook on a high heat, taking care not to burn the mixture. You can lower the heat or add few drops of water if the vegetables start to burn and stick to the pan. 5. Reduce the heat to low and place a lid over the pan. You can also add some weight to facilitate fast cooking. 6. Sprinkle few drops of water in between if the veggie tends to sticks to the surface. 7. This veggie does not take much time to cook, as soon as tomato appears to be skinny, its done! 8. Enjoy a wholesome meal with some Rice, Roti/Phulka, Dal, Papad(popadum), salad etc. 9. How to make vendakkai curry (poriyal) Prep time - under 10 mins Cook time -under 20 mins Serves -3-4

10. 12. Ingredients needed 11.

Lady's finger - 1/2 kg (500 grams) Oil - 1/4 cup Turmeric powder - a pinch Chilli Powder - 1 1/2 tsp (use less if using store bought) Coriander powder - 2 tsp Curd - 1 tsp Salt as needed For the seasoning Mustard seeds - 1 tsp Urad dal - 1/2 tsp Curry leaves - few Preparation Wash ladies finger well, wipe it dry with a clean cloth. Then cut off the head and the tail. Then cut it into small pieces as seen in the picture.(not too small as it will become sticky) Method Heat oil in a pan or kadai, add mustard seeds, when it splutters, add urad dal and curry leaves. Saute till dal turns golden brown, then add the ladies finger, cover and cook. After it is slightly cooked, add turmeric powder, chilli powder, coriander powder, salt needed, 1 tsp curd and cook uncovered till it changes color and is slightly crispy. Keep stirring it now and then for even cooking.This curry can be served as a side dish for rasam and sambar rice. 13. Tips - Curd is added to prevent the lady's finger from becoming sticky. You can also add a tsp of besan (kadalai mavu) instead of curd. 14. 15. Variations - Fry 2 tsp of channa dal (kadalai paruppu), 2 tsp of coriander seeds (malli) and 4 dry red chillies in a tsp of oil until dal turns golden brown. Powder it and use that podi/powder as required to give a different flavor to the curry.
Ingredients
to make Crispy Bhindi Fry

: Lady's finger(Vendakka/Bhindi) - 250g

Corianderleaves

Cilantro / Coriander Leaves (English) / Kothamalli Ilai / Malli Ilai (tamil) / Kothamalli Ila / Malli Ila (malayalam) / Kothimeera / Kothamalli Kooraku (telugu) / Kottambari Soppu (kannada) / Hara Dhania Ke Patte / Dhania Patha (hindi) / Dhonay Patha (Bengali) / Kothmir / Dhana (Gujarati) / Kottambari Pallo (Konkani) / Kothimbir (Marathi) / Dhania Patra (Oriya) / Hara Dhania (Punjabi) / . for more details, click the name of the ingredient - 1/2 bunch or more to garnish

Salt Salt (English) / Uppu (tamil) / Uppu (malayalam) / Uppu (telugu) / Uppu (kannada) / Namak (hindi) / Laban / Noone (Bengali) / Meethu (Gujarati) / Meet (Konkani) / Mith (Marathi) / for more details, click the name of the ingredient

- 1/2 tsp Garam masala powder - 1/4 tsp

Turmericpowder

Turmeric Powder (English) / Manjalpodi (tamil) / Manjalpodi (malayalam) / Pasupu (telugu) / Arashina / Harasina Pudi (kannada) / Haldi / Hardhar (hindi) / Halood (Bengali) / Hardhar / Haldi (Gujarati) / Haladpito (Konkani) / Halad / Halede (Marathi) / Haladi Gunda (Oriya) / Haldar / Haldi (Punjabi) / Lader (Kashmiri) / Haladi (Urudu) / for more details, click the name of the ingredient - 1 pinch

Gramflour Gram Flour (English) / Kadalamaavu (tamil) / Kadala Podi / Kadala Mavu (malayalam) / Senaga Pindi / Chenaga Pindi (telugu) / Kadalehittoo (kannada) / Besan / Channa No Lot (hindi) / Baeshun (Bengali) / Channa No Lot (Gujarati) / Chonyapitti / Sone Pet (Konkani) / Besan (Marathi) / Besan (Oriya) / Besan (Punjabi) / for more details, click the name of the ingredient

(Besan/Kadalapodi) _ 3 spoons

Chillypowder Chilli Powder (English) / Mulakupodi (tamil) / Mulakupodi (malayalam) / Erra Mirapa Kayalu / Yendu Mirapakayalu (telugu) / Molaku / Kempu Menasinakai / Ona Menasinakai (kannada) / Lal Mirch (hindi) / Paka Lanka / Lal Mirch / Lankamorich (Bengali) / Lal Marcha (Gujarati) / Sukki Saangi /Suke Miriyasang (Konkani) / Lal Mirchi / Mirchya (Marathi) / Lanka / Nali Lankamaricha (Oriya) / Lal Mirch (Punjabi) / Marach Wangun (Kashmiri) / Lalmirch (Urudu) / . for more details, click the name of the ingredient

- 1 tsp Corianderpowder

Coriander Powder (English) / Mallipodi (tamil) / Mallipodi (malayalam) / Dhaniyalu (telugu) / Kottambari Beeja / Haveeja (kannada) / Dhania / Dhana (hindi) / Dhonay / Dhaniya (Bengali) / Dhana / Dhaniya / Kothmiri / Libdhaba (Gujarati) / Kottambari / Konpir (Konkani) / Dhane / Kothimir (Marathi) / Dhaniya (Oriya) / Dhaniya (Punjabi) / Kothemberi (Tulu) / Deaniwal / Kothambalari (Kashmiri) /

for more details, click the name of the ingredient - 1/2 tsp Cuminpowder

Cumin Powder (English) / Jeerakapodi (tamil) / Jeerakapodi (malayalam) / Jeelakara / Jidakara / Jikaka (telugu) / Jeerige (kannada) / Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu (hindi) / Jeera / Zeera / Safed Jira (Bengali) / Jeeru / Jiru / Safed Jiraun (Gujarati) / Jeerey / Jeren (Konkani) / Jeera / Jeregire (Marathi) / Jira / Jeera (Oriya) / Jira (Punjabi) / Zyur (Kashmiri) / for more details, click the name of the ingredient - 1/2 tsp Oil - 2 - 3 tbsp

Onion Onion (English) / Vaengayam (tamil) / Savala (malayalam) / Nirulli / Ullipayalu / Yerra Gaddalu (telugu) / Ulligadde / Erulli / Neeruli (kannada) / Pyaz / Dungri / Kanda (hindi) / Pyajj / Piyaz (Bengali) / Dungri / Kanda (Gujarati) / Sawalo / Piyavu (Konkani) / Kandaa (Marathi) / Piaja (Oriya) / Pyaz (Punjabi) /

for more details, click the name of the ingredient (medium) - 1 no (jullienned) For seasoning:-

Mustardseeds Mustard Seeds (English) / Kadugu (tamil) / Kadugu (malayalam) / Avalu (telugu) / Sasuve / Karisasive (kannada) / Rai / Banarasi Rai / Sarson (hindi) / Sarsay / Shorshe / Rai (Bengali) / Rai (Gujarati) / Sasaun (Konkani) / Mohori (Marathi) / Sorisa / Sarosha (Oriya) / Rai / Banarasi Rai / Kalee Sarson (Punjabi) / Sasive (Tulu) / Aasur / Sorisa (Kashmiri) / Rai, Banarasi Rai, Kalee Sarson (Urudu) / for more details, click the name of the ingredient

- 1/2 tsp

Blackgram Black Gram (English) / Ulundhu (tamil) / Uzhunnu (malayalam) / Minu Mulu / Manipa / Uddulu (telugu) / Uddu (kannada) / Subat Urd / Urid (hindi) / Mashkolair Dal / Kaalo Dal / Mash / Kalai (Bengali) / Aalad / Udad (Gujarati) / Oodeedu / Urdachi / Udid (Konkani) / Uddachi / Udid (Marathi) / Biri

(Gota) / Muga Dali (Oriya) / Mah-Di / Mash (Punjabi) / Urdu (Tulu) / for more details, click the name of the ingredient (Uzhunnuparippu) - 2 tsp

Bengalgram Bengal Gram (English) / Kothukadalai (tamil) / Kadala (malayalam) / Sanagalu / Sanaga (telugu) / Kadale / Chana (kannada) / Chana (hindi) / Chola (Bengali) / Chana (Gujarati) / Chanae (Konkani) / Harbara (Marathi) / Buta / Bata (Oriya) / Chole / Channa (Punjabi) / Kadle (Tulu) / Chanu (Kashmiri) / for more details, click the name of the ingredient

(Kadalaparippu) - 1/2 tsp

Cuminseeds Cumin Seeds (English) / Seerakam / Jeerakam (tamil) / Jeerakam (malayalam) / Jeelakara / Jidakara / Jikaka (telugu) / Jeerige (kannada) / Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu (hindi) / Jeera / Zeera / Safed Jira (Bengali) / Jeeru / Jiru / Safed Jiraun (Gujarati) / Jeerey / Jeren (Konkani) / Jeera / Jeregire (Marathi) / Jira / Jeera (Oriya) / Jira (Punjabi) / Zyur (Kashmiri)

/ for more details, click the name of the ingredient (Jeerakam) - 1/2 tsp Roasted peanuts(Nelakadala) - 1 tbsp Roasted cashews - 1 tbsp

Curryleaves Curry Leaves (English) / Kariveppilai / Karivempu (tamil) / Kariveppila (malayalam) / Karivepaku / Karepaku (telugu) / Karibevu / Baisoppu / Karibevina Soppu (kannada) / Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga (hindi) / Curry Patta / Barsanga / Kariphulli (Bengali) / Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo (Gujarati) / Karbapathi / Beva Palo (Konkani) / Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi (Marathi) / Bhrusanga Patra / Barsan / Basango / Bhuraunga (Oriya) / Kadipatti / Curry Patta (Punjabi) / Bevudirae (Tulu) / for more details, click the name of the ingredient

- 3 sprigs Corianderleaves

Cilantro / Coriander Leaves (English) / Kothamalli Ilai /

Malli Ilai (tamil) / Kothamalli Ila / Malli Ila (malayalam) / Kothimeera / Kothamalli Kooraku (telugu) / Kottambari Soppu (kannada) / Hara Dhania Ke Patte / Dhania Patha (hindi) / Dhonay Patha (Bengali) / Kothmir / Dhana (Gujarati) / Kottambari Pallo (Konkani) / Kothimbir (Marathi) / Dhania Patra (Oriya) / Hara Dhania (Punjabi) / . for more details, click the name of the ingredient - 1/4th bunch (chopped finely)

Greenchillies Green Chillies (English) / Pachchii Milagai (tamil) / Pachamulagu (malayalam) / Patchimirapa / Pachchi Mirapakayalu (telugu) / Hasi Menasinakai (kannada) / Hara Mircha / Hari Mirch (hindi) / Kancha Lanka / Maricha (Bengali) / Marcha (Gujarati) / Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang (Konkani) / Pachchai Milagai (Marathi) / Lila Marcha (Oriya) / Mirchan (Punjabi) / for more details, click the name of the ingredient

- 2 - 3 nos or as reqd Garlic cloves - 2 nos (minced or grated or crushed)

Directions
to make Crispy Bhindi Fry

:
1)Wash the bhindi and pat dry them in towel and leave them for 1 hour.

2)After 1 hour, cut them into circular discs or rings of 5-7 mm thickness. 3)In a bowl mix together salt, garm masala powder, turmeric powder, gram flour, chilly powder, coriander powder and cumin powder. 4)To it, add bhindi, 1/4th bunch of pat dried coriander leaves and toss well. 5)Heat oil in a pan. 6)Splutter mustard seeds followed by black gram, Bengal gram, cumin seeds, roasted peanuts & cashews, curry leaves and coriander leaves one by one. 7)Fry them covered for 1 - 2 mins on a medium flame. :- Take care not to burn the seasoning. 8)Add julienned onion and saute for 3 - 4 mins. 9)Change the flame to high and add the bhindi tossed with all powders and coriander leaves to the above and toss it well and saute for 2 mins without lid. 10)Close the lid , turn the stove to medium and cook covered for 6 - 7 mins. :- In between keep tossing or shaking so that the bhindi is not burnt. 11)Open the lid and cook on medium flame until the bhindi turns crispy. :- This takes another 10 - 14 mins. 12)Finally garnish with cilantro leaves and curry leaves and switch off the stove and keep covered for 10 more minutes so that the flavours of cilantro and curry leaves is absorbed by the bhindi. :- U can add grated coconut if u wish. :- Never over toss the bhindi. It will turn soggy. :- U can adjust spicyness according to ur taste. :- U can also alternately deep fry the bhindi and then do the seasoning and add masala and grated coconut.

During childhood days biryani is a very rare thing and i hardly remember amma making biryani. She regularly makes Tomato Rice for Lunch box . Tomato biryani our neighbour aunty makes so well and those days we dont get Mint leaves , so whenever we demand aunty to make , aunty

will call up uncle and tell him to buy mint leaves from a particular market in the city and the next day she makes yummy Tomato biryani which we will feast with simple raita. After i got married , when we both visited my moms place aunty made the Tomato biryani for both of us and we both enjoyed it.So i am sharing the recipe of Tomato Biryani Jamuna auntys version.

INGREDIENTS: [SERVES 3-4] JEERAGA SAMBA RICE* WATER COCONUT MILK TOMATO ONION RED CHILLI POWDER SALT TURMERIC POWDER SHALLOTS(SMALL ONION) GINGER 1 AND 1/4 CUP 1 CUP 3/4 CUP 2 1 3/4 TSP AS NEEDED 1/4 TSP 8-9 A SMALL PIECE

GARLIC FENNEL SEEDS MINT LEAVES OIL + GHEE GREEN PEAS

3-4 CLOVES 1 TSP 10-15 1 TBLSP + 1 TBLSP 1/4 CUP

*Generally jeera samba rice is used to make tomato biryani, if u want u can use basmati rice too. METHOD:

Wash and soak the rice for 15 minutes in 1 cup of water. Puree 2 tomatoes in mixer and keep aside. Grind the shallots(small onion),garlic,ginger and fennel seeds into a fine paste using little water.

Chop the onions and mint leaves finely. In a pressure cooker, heat oil and ghee. Add the sliced onions and mint leaves. When onions turn brown, add the grind paste to this and saute in a low flame till the raw smell goes off.

Add the tomato puree. Add chilli powder, turmeric powder and salt. Saute for few minutes in a medium low flame till the raw smell goes off and the oil oozes out on sides. Add the green peas. If u dont get get green peas you can skip it else u can add Butter beans too.

Mix well and add the coconut milk. I added the sTore bought one.If making at home add the first milk. You can dilute the first milk little by adding 1/4 water water to 1/2 cup thick coconut milk. Add the rice now. Close the lid of the cooker and keep the flame to medium.

When it gives one whistle, keep the flame low and let this be like this for 10 minutes. Switch off the flame after 10 minutes.

Fluff it with a fork once the pressure is released. Serve hot with any raita.

BRINJAL CURRY | KATHRIKKAI CURRY| EGGPLANT STIR FRY RECIPE

Eggplant | brinjal| kathrikkai whatever you call is one of my favorite veggie and especially this curry which my mom makes with the big eggplant which we use for Baingan bharta is my most favorite one. I still remember wheni was pregnant with my second kid, i used to ask my mom to make this alteast 3-4 times a week. This will taste awesome when we mix with hot rice and eat with papad(my mouthwaters!!)

INGREDIENTS:

BRINJAL | EGGPLANT ONION SAMBAR POWDER TURMERIC POWDER SALT COOKING OIL CURRY LEAVES MUSTARD SEEDS

1 (BIG) 2 1 AND 1/2 TSP 1/4 TSP AS NEEDED 1-2 TBLSP FEW 1/4 TSP

METHOD:

Cut the brinjals into cubes. Slice the onions thinly.

In a pan add oil and throw in the mustard seeds and curry leaves. When it crackles add the thinly sliced onions and saute for 2 minutes. Add the cubed brinjals and throw in the sambar powder, turmeric powder and salt.

Saute them in a medium flame till the brinjals become tender and cooked nicely.

When the color changes to dark brown, switch of the flame. Serve hot with plain rice or enjoy with simple Tomato Rasam and rice.

Note:

You can use small brinjals or the green color brinjals too. Sambar powder can be replaced with red chilli powder too.

INGREDIENTS: GREEN PEAS SHALLOTS COCONUT CUMIN SEEDS SALT RED CHILLY GARLIC OIL MUSTARD SEEDS TURMERIC POWDER 1/2 CUP 10 NO 3 TBLSP 1/4 TSP AS NEEDED 2 NO 2 NO 1 TSP 1/2 TSP A PINCH

METHOD:

Take out the peas from the shell. Take out the skin of shallots and chop them finely.

Add water in a wide vessel and add the green peas . Add a pinch of turmeric powder and salt to this and cook till the peas gets cooked. This will take approximately 10 minutes. Drain the water, once it is cooked and keep it aside.

In a pan add oil and throw in the mustard seeds. When it splutters add the chopped shallots.

Grind the coconut, red chilly, cumin seed, and garlic into a fine paste adding very little water.

When the onions turn golden brown add in the cooked green peas and the ground masala.

Mix it nicely and cook for 2 minutes to get the masala infused into the peas and check for salt. Garnish with curry leaves.

This can be served even with rotis too.

Note: 1. Cumin seeds can be replaced with fennel seeds to enhance more flavor. 2. 2-3 shallots can be added while grinding the masala.