Mix Veg Curry

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Ingredients:

• Boiled vegetables - 2 cup (carrot, cauliflower, beans, peas, potato, etc.)
• Tomato  - 1 (sliced)
• Coconut - 1/2  grated
• Ginger garlic paste - 1 tsp
• Green chilly - 3
• Sesame seeds - 1 tsp
• Mustard seeds - ½ tsp
• Cumin seeds - ½ tsp
• Red chilly powder - 1 tsp
• Salt to taste
• Lemon juice - 1 tsp
• Cloves - 2
• Cinnamon - 1"
• Ghee - 4 tsp

Method:

• Drain the boiled vegetables, keep aside.
• Grind together, coconut, chilly, sesame seeds, cinnamon and cloves.
• Heat the ghee, add mustard seeds, When the mustard starts to crackle add cumin seeds.
• Add ginger garlic paste.
• Stir fry for 3 to 4 mins.
• Add vegetables except tomatoes.
• Cover it and simmer for 5 minutes.
• Add salt, chilly powder, tomatoes and cook till gravy gets thick.
• Serve hot with parotha or chappathi.
• Garnish with coriander leafs.

Spinach Soup ( Keerai kootu)

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Ingredients:

• Spinach 1 bunch
• Yellow Green Gram dhal – ½ cup 
• Red or green chilly – 4
• Tomato - 1
• Bay leafs - 5
• Garlic - 5 cloves (Big one)
• Mustard seeds- 1 tsp 
• Cumin seeds 1 tsp
• Onion – 15 to 20 small chopped
• Sambar powder- 1 tsp 
• Turmeric powder- ½ tsp 
• Asafetida – 1 tsp
• Coconut gratings – 3 tsp
• Oil- 4 tsp 
• Salt – ½ teaspoon
• Water  - 4 cup

Methods:

• Wash and soak the yellow green gram dal for 15 minutes. Drain and keep aside.
• Wash the spinach, cut the leafs and keep aside
• Boil spinach, onion, tomato, garlic and yellow green gram dal.
• Boil until gram dal and garlic get smashed.
• Heat the oil in a pan, add mustard seeds. Wait for mustard seeds start spluttering, add bay leafs, cumin seeds and chilly and fry.
• Mix the fried item into boiled spinach and add turmeric powder, asafetida powder, Sambar powder and salt. Cook for another 5 mins.
• Serve with rice or chapathi.

Green Moong Dhal Soup

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Ingredients:

• 1 cup Green moong dhal (Soak in water for an hour)
• 1 chopped tomato
• 1'' piece of ginger sliced
• 1/4 tsp Turmeric powder
• 3 cups of water
• 1 cup of small onion chopped
• 2 green chilly chopped
• 3 garlic
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seed
• 2 tsp Ghee
• Bay leafs
• Salt for taste
• Coriander leafs

Method:

• Heat the pan, add the ghee.
• Add the mustard seeds. Once the seeds start spluttering add cumin seeds, bay leafs, green chilly, chopped onion and fry it until golden brown.
• Add the ginger, garlic and tomato and cook it for 2 mins.
• Add turmeric powder, salt and asafoetida powder.
• Shift the above fried item into pressure cooker, add moong dhal with water.
• Cook it for 4 whistles.
• Before serving add some coriander leafs.

Garlic Tamarind Gravy(poondu puli kolambu)

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Ingredients:

• Garlic - 10 cloves (Big one)
• Small Onion – 20(Chopped)
• Tomato - 1
• Tamarind - Big Lemon size
• Mustard seeds and Urad dal - 1/2 tspn
• Curry leafs - 1 sprig
• Turmeric powder - 1/4 tspn
• Coriander Powder - 1/2 tspn
• Chilly Powder - 1/2 tspn
• Oil – 6-8 tspn
• Salt - to taste
• Sugar 1 tspn

Roast and make a paste of:

• Red chilies - 3 to 4
• Cumin seeds - 1/2 tspn
• Fenugreek - 1/4 tspn
• Curry leafs - 2 sprigs
• Garlic - 4 to 5

Method:

1.  Soak Tamarind in water for 15 minutes. Extract about a cup tamarind juice from it and keep aside.
2. Heat a tspn of Oil in a pan. Add Red chilies, Cumin seeds, Fenugreek, Curry leaves, 4 to 5 Garlic cloves and roast till they are light brown, then remove from pan.
3. Then make a very fine paste of these roasted items.
4. Heat little Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts
   spluttering add Curry leaves and Garlic, fry till they are light brown.
5. Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.
6. Add Turmeric powder, Chilly powder, Coriander powder, ground masala paste and fry for 2 to 3 minutes.
7. Add Tamarind juice, 1 or 2 cups of water, Salt and sugar to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.
8. Cook till the curry becomes thick and Garlic are soft.

Tomato Gravy

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Ingredients

• 5 to 6 tomatoes, puree
• 2 onion, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• ½ teaspoon ginger paste
• 5 cloves garlic, pounded
• 3 red chilli
• 1 teaspoon chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• 4 tablespoon of olive oil r any other oil
• salt to taste
• coriander leafs for garnishing

Procedure

• Heat the oil in a pan and add mustard seeds
• When the mustard seeds crackle add the cumin seeds and red chilli
• add the onion and fry until they start to brown
• add the ginger and garlic(if its possible make it like a paste)
• Add the tomatoe puree and and fry it for 2 mins in high flame
• reduce the flame and add salt, chilli, turmeric, coriander powder
• cover the pan and let it to be cook for 10 mins
• before serving garnish with coriander leafs