Two-in-one Protein Rich Spicy Powder

Spicy powders are used a lot in Indian cuisine to enhance the taste of the dish,sometimes in curries, sambhar, rasam or for dosas, idlis, chaats or just like that to mix in hot plain rice with ghee. This powder recipe is two in one because it can be used as a dry powder as well as an instant chutney by reconstituting the powder with curds and water. This powder is loaded with proteins because of peanuts,roasted gram dhal, so, it is good for kids and has to be stored in the refrigerator for longer shelf life. The biggest advantage is for working people who have no time to make a fresh chutney everyday.The instant chutney is as good as the fresh chutney.

Try it! Makes two cups.

Ingredients	Quantity
Roasted Peanuts (with or without skin)	1 cup
Roasted Gram Dhal	¾ cup
Roasted Shredded Dry Coconut(optional)	½ cup
Chopped Coriander Leaves (Cilantro)	¾ cup
Chopped Green Chillies	¼ cup
Chopped Garlic (optional)	1 tbsp
Cumin Seeds (Jeera)	1 tbsp
Oil	1 tbsp
Salt	to taste

Method

1. Take a pan and add oil and heat it.Add the cumin seeds and fry.Then add the chopped coriander leaves, green chillies and chopped garlic and fry till the leaves wilt and are fried. Cool it.


2. The following steps are important and have to be followed carefully.


3. First powder the peanuts and gram dhal with coconut coarsely and keep it aside.


4. Then grind the coriander fried mixture separately.


5. Take a bowl and add the powdered peanut mixture ,coriander leaf mixture and salt and mix thoroughly .By grinding all the ingredients separately and mixing them , the final product will be powdery and not wet in consistency.If all the ingredients are blended together, then it will not remain a powder but it be wet and will be semisolid.


6. Store this powder in a jar in the refrigerator for further use.


7. This can be used in the powder form or as chutney. To make the chutney,take about three tablespoons of the powder in a small dish and add about half a cup of beaten curd and a tablespoon of water and mix it well with a spoon to a chutney consistency. If more salt is required it can be added and it can be garnished with a mustard seed tempering.

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Whole Cluster Beans Curry

Cluster beans are widely available in India and is used in Indian cuisine a lot. They are green and known as "goru chikkudu kaya" in Telugu and "guar ki palli" in Hindi. These beans, like other beans, are rich in proteins and have plenty of fiber and therefore good for digestion. This easy preparation avoids the pain of chopping them finely especially for people who are in a hurry to cook. I have used whole beans with the tips removed. Also I have used ajwain or carrom seeds which are again very popular in India. It is good for digestion and has a specific flavour. Even less oil is required for this dish.I t is better to use tender cluster beans for this preparation.

Serves two to three people.

Method

1. Remove the tips of the cluster beans and steam or boil them in water with a little salt. Try to use the beans which are of the same size.


2. Take a pan and add the oil and heat it.


3. Add cumin seeds and fry.Lower the heat and then add the turmeric powder,ajwain powder,chilly powder and salt and mix.


4. Fry for a second and add the steamed cluster beans and mix well with the ingredients added.


5. When the curry is a little dry, remove from heat and serve in a bowl with rice or chappatis.

Ingredients	Quantity
Tender Cluster Beans	200 gms
Ajwain Seed Powder	2 tsps
Tumeric Powder	1 tsp
Chilly Powder	½ tsp
Cumin Seeds (Jeera)	½ tsp
Salt	to taste
Oil	1 tsp or less

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Kamat Kolumbu

Some years back when we were in Chennai and Bengaluru, we used to have meals at some of the good Udipi Restaurants especially Kamat at Bengaluru. There, we became very fond of this particular kolumbu which was served as a side dish. I tried this at home and named it "Kamat Kolumbu".

This has vegetables like ladies fingers (okra or bhindi) and other ingredients which make it lip smacking. Other vegetables can also be tried. It is simple to make but the ingredients make it so tasty.

This recipe serves four to six people.

Ingredients	Quantity
Ladies Finger (Bhindi or Okra)	12
Coriander Seeds (Dhania)	3 tbsps
Fenugreek Seeds (Methi)	1 tbsp
Mustard Seeds	1 tsp
Asafoetida (Hing)	a pinch
red Chillies	3 or 4
Grated Fresh Coconut	¼ cup or less
Thick Tamarind Juice	½ cup
Jaggery	small piece
Curry Leaves	a few
Salt	to taste
Oil	2 tbsps
Water	if needed

Method

1. Cut the cleaned ladies fingers into small pieces and keep it aside.


2. Take a pan and heat it. Add the coriander seeds and fenugreek and red chillies and roast them till light brown. Cool it and grind it with coconut gratings and tamarind juice to a fine paste.


3. Take oil in a pan and add the mustard seeds,asofoetida,curry leaves and fry.Then add the cut ladies fingers and fry them on medium heat till done.


4. Now add the ground coconut paste,salt and jaggery into the vegetable and water if necessary because this dish should be of sambar consistency.


5. Boil all these ingredients well and remove from the heat and dish it out into a serving bowl.


6. Serve it hot with hot rice and enjoy it.


7. Other vegetables like capsicum or beans or brinjal etc can be used instead of ladies fingers.

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Fresh Green Coriander Patoli

This curry is made with soaked bengal dhal or channa dhal and plenty of fresh coriander leaves or cilantro. Coriander leaves give a fresh and different flavour. Capsicum and fresh peas have been added. "Patoli" (in Telugu) is a dhal dish made commonly in South India with different vegetables like onions,cluster beans,cauliflower,fresh peas, fenugreek leaves{methi} etc. The dhal is fried but it can also be steamed first and fried in very little oil. This is simple to make but you need to fry the dhal on low heat and stirring often. Patoli can be served with hot rice or chapatis. Serves four to six people.

Ingredients	Quantity
Bengal Gram Dhal (Chana Dhal)	½ cup
Chopped Coriander Leaves (Cilantro)	½ cup
Chopped Capsicum	¼ cup
Fresh Green Peas	2 tbsps
Curry Leaves	a few
Red Chillies	2 + 1 for seasoning
Cumin Seeds	2 tsps
Mustard Seeds	1 tsp
Black Gram Dhal (Urad Dhal)	1 tsp
Asafoetida	a pinch
Turmeric Powder	½ tsp
Salt	to taste
Oil	2 ½ tbsps or more

Method

1. Soak the washed dhal for two hours and grind it to a paste with two red chillies,salt and a teaspoon of cumin seeds with very less water.


2. Take oil in a pan and spread it allover the pan so that it becomes easy to fry the dhal paste later. Add the urad dhal,mustard seeds,cumin seeds,red chilly and asofoetida and fry till the mustard seeds splutter. Add the curry leaves and fry.


3. Add the chopped coriander leaves,capsicum and fresh peas and fry lightly so that they are not wet.


4. Then add the ground dhal paste and mix with all the ingredients and cover. Fry the mixture on slow fire.


5. The curry has to be stirred every three or four minutes otherwise the dhal paste will stick to the pan and you will need more oil which is is not advisable.


6. Remove the cover and stir it till the mixture is more or less dry and seperate. You can judge the texture of the curry yourself and remove it from the heat.


7. Serve it hot with hot rice or chappatis.

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Amaranth Curry

Amaranth leaves are one type of greens available in India. In Telugu it is called "thotakura". In South India it is widely used in dhals,vadas and also in curries. Its unique taste and freshness makes it popular and also nutritious.Very little oil is used in this recipe and cooks easily. Use of garlic is optional as many homes do not favour the taste and flavour of garlic. Its eaten best with rice and can also be a side dish for chapatis.Try this easy and nutritious recipe. Serves four people.

Ingredients	Quantity
Finely Chopped Amaranth Leaves	5 cups
Ginger Paste	1 ½ tsp
Garlic Paste (Optional)	1 ½ tsp
Bengal Gram Dhal (Channa Dhal)	1 ½ tsp
Black Gram Dhal (Urad Dhal)	1 ½ tsp
Mustard Seeds	1 tsp
Cumin Seeds (Jeera)	1 tsp
Red Chillies	1 cut into 3 or 4 pieces
Asafoetida (Hing)	a pinch
Salt	to taste
Oil	1 tsp
Water	2 to 3 tbsps
Fried Vadiyalu	a few

Method

1. Take a pan and add the oil and heat it.


2. Add the channa dhal,urad dhal,mustard ,cumin,red chilly and asafoetida and fry them till the mustard seeds splutter.


3. Add the ginger and garlic paste and fry.Do not brown it too much.


4. Then add the chopped greens, salt and sprinkle the water and mix it well.Cook it on slow heat without covering it for few minutes.


5. Cover the greens and cook till done.


6. Serve it garnished with fried "vadiyalu" with rice or chappatis.


7. Vadiyalu or vadams are dried lentil balls.

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Dondakaya (Kundru, Gentleman's Toes) Pickle

Many households in India cannot do without a spicy powerhouse pickle in their cuisine. Mango season in India is in summer when all the households preserve this raw mango in the form of a pickle for a year. In the other seasons,vegetables like cauliflower, carrots, tomato, dondakaya, dosakaya etc can be used to make this simple pickle. Some greens like Gongura leaves can also be used. This pickle recipe may not stay for a long time but can be a spicy side dish. Here dondakaya(in Telugu),Kovai(Tamil)Kundru(Hindi) Ivy Gourd or Gentleman's Toes (English) has been used. Its botannical name is "Coccinia cordifolia" or "Coccinia grandis". This pickle tastes good with curds rice or chapatis.Serves a small bowl.

Ingredients	Quantity
Sliced Dondakaya (Wiped Dry and Clean)	1 cup
Mustard Powder	½ cup
Red Chilli Powder	¼ cup
Roasted Fenugreek (Methi) Powder	1 tbsp
Salt	to taste
Lime Juice	2 tbsps
Oil	¼ cup

Method

1. Take a bowl and and mix all the ingredients well listed above.


2. Let it stand for half an hour.Serve it with rice.


3. Store it in a bottle or stone jar preferably in the refrigerator for longer life.


4. Try the same recipe with other vegetables like finely chopped cauliflower,chopped tomatoes,carrots etc.

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Cauliflower And Sprouts Curry In Cocount Milk

Normally cauliflower is made as a fry or with masala or plain sauteed curry. Here a trial has been made to combine it with healthy sprouts and coconut milk to make a delicious curry. This can be eaten with hot rice or chappatis and it is gluten free too. Children can also eat it if made less spicy.

Serves six people. Let me know how this creation turned out for you!

Ingredients	Quantity
Small Cauliflower Florets	2 cups
Green Gram Sprouts (or any other sprouts)	½ cup
Coconut Milk	1 cup
Sliced Onions	½ cup
Ginger Garlic Paste	1 tsp
Cumin Seeds	½ tsp
Pepper Powder/Green Chilly Paste	1 tsp
Cashewnut - Almond Paste (Optional)	1 tbsp
Chopped Cilantro/Coriander Leaves	1 tbsp
Water	¼ cup
Oil	2 tbsps
Salt	to taste

Method

1. Take a pan and add the oil and heat it.Fry the cauliflower florets a few at a time in this oil but see that they do not become brown.


2. When all the cauliflower florets have been fried, keep them aside.


3. In the same oil add the cumin seeds and fry.


4. Then add the ginger garlic paste and onions and fry them till they are transparent.Add the cashewnut,almond paste, and fry.


5. Add the sprouts and add the water and cover. Cook them till they are three fourths cooked.Add the cauliflower florets and cook.


6. Add the coconut milk,salt and pepper powder and cook.Instead of pepper powder,green chilly paste can be used.


7. When all the ingredients are mixed well,remove from heat and serve hot, garnished with chopped coriander leaves.

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Stuffed Snake Gourd

Snake gourd is a vegetable native to sub-tropical and tropical regions of South Asia, South-East Asia and Australasia and features in cuisines of the region. It belongs to the cucumber family. Hence, it has a very high content of water and many vitamins. It is low in calories and so good for health especially good for heart patients, diabetics and also helps in reducing fever. It is also said to have hepatoprotective attributes.

A varietiy of curries are made from this, especially in South India. It is also used in making raita - a dish which uses curds or yoghurt. Here I have made a fancy variety which can be served as party dish too.

This recipe serves four to five people.

Ingredients	Quantity
Snake Gourd Pieces (2 to 3 inches long)	6
Mashed Potato	½ cup
Boiled Carrot Pieces	2 tbsps
Boiled Beans Pieces	2 tbsps
Chopped Coriander (Cilantro) Leaves	1 tbsp
Red Chilli Powder	1 tsp
Cumin (Jeera) Powder	1 tsp
Coriander (Dhania) Powder	1 tsp
Garam Masala Powder	1 tsp
Gram Flour (Besan)	½ cup
Water	Enough to boil Snake Gourd and make batter
Salt	to taste
Oil	for deep frying

Method

1. Boil the snake gourd pieces with seeds removed in salt water in a pan till cooked but not very soft.


2. Remove the pieces from the water and let the water drain well on a kitchen towel.


3. The cooked water can be used later onfor making the batter.


4. Take mashed potato in a bowl and add the carrots, beans, salt, chopped coriander leaves, red chilly powder, jeera powder, coriander powder, gram masala powder and mix well. This is the stuffing.


5. Stuff each snake gourd piece with the potato stuffing.


6. Make a thick batter with gram flour, salt, red chilly powder and water. Heat the oil for deep frying.


7. Dip each of these stuffed snake gourd in this gram flour batter and drop it in the hot oil and fry on medium heat till all the sides are fried and is golden brown in colour.


8. Serve hot as a snack or with chappatis or rice.

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Bitter Gourd Pakodas (Fritters)

Bittergourd (Karela) is a very nutritious vegetable but because of its bitter taste, many people do not relish it. Here an attempt has been made to reduce the bitteress by steaming the thinly sliced bittergourd pieces. Bittergourd is good for diabetics. This preparation can be taken as a snack or as a side dish with rice or chappatis. Try it!

Ingredients	Quantity
Thinly Sliced Bittergourd	10 pieces
Gram Flour (Besan)	¼ cup
Rice Flour	1 tbsp
Red Chilli Powder	½ tsp
Cumin Powder (Jeera)	½ tsp
Coriander Powder (Dhania)	½ tsp
Garam Masala Powder	½ tsp
Salt	to taste
Chopped Coriander Leaves	1 tbsp
Onion Rings	a few
Water	to make the batter
Oil	for deep frying

Method

1. Steam the bittergourd slices in little salt water till the are cooked but not too soft.


2. Drain the pieces and save the water if any is left to be added in dhals or soups.



3. In a bowl, make a batter with gram flour,rice flour,salt red chilly powder,cumin powder,coriander powder,garam masala powder,water and a few chopped coriander leaves.



4. Heat oil in a pan for frying.



5. When the oil is hot,dip each piece of the bittergourd into the batter and drop it carefully into the hot oil.Do the same with the rest of the pieces of bittergourd.



6. Fry them till they are golden brown.



7. Remove from the oil and drain them on a paper towel to soak the extra oil.



8. Serve them in a plate garished with onion rings and chopped coriander leaves.

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Simple Salsa by a Little Chef

This is very easy to make, fresh and none of the ingredients are cooked. Salsa is a accompaniment to every Mexican food. My grand daughter could make this so not why not you! The recipe goes like this.

Ingredients	Quantity
Chopped Tomato	½ cup
Chopped Spring Onions	3 tbsps
Chopped Fresh Green Chilli	1
Chopped Onions	1 tbsp
Chopped Cilantro/Coriander	4 tbsps
Lemon Juice	1 tbsp
Salt	to taste

Method

1. Mix all these ingredients together in a bowl or coarsely blend all these in a
   blender.


2. Store in an airtight jar in the refrigerator.

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Jackfruit Rasam/Soup

Jack fruit has an unique taste and flavour and is available in India at the end of Summer espcially in the South. These ripe fruits are like segments and have seeds which are also used in various curries or just boiled with salt and eaten like peanuts!The raw fruit is also eaten all over India. Rasam is a very popular side dish in the South which has pepper and cumin mostly and is invigorating.Usually tomatoes and drumsticks are added to the rasam to enhance the flavour but in this recipe, jackfruit has been used.This rasam can be had as a soup too if you wish.Makes about four to five cups.

Ingredients	Quantity
Ripe Jackfruit Segments	7 to 8
Tamarind	1 lemon sized ball
Rasam Powder	1 ½ tsp
Chopped Coriander Leaves (Cilantro)	1 tbsp
Curry Leaves	a few
Jaggery (optional)	1 tbsp
Salt	to taste
Turmeric Powder	½ tsp
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Asafoetida	a pinch
Clarified Butter (Ghee)	1 tsp
Water	6 cups

Method

1. Soak tamarind in one cup of water for 15 to 20 mins and extract the juice and keep it aside.


2. Take a pan and add the ripe jack fruit pieces,tamarind extract,salt and tumeric powder and boil it. Add the rest of the water and boil.


3. When the jack fruit pieces are cooked,add the rasam powder and jaggery and boil for some more time.If rasam powder is not available,add powdered pepper and cumin seeds.


4. Take it off from the heat and place a small pan for tempering.Add mustard seeds, cumin seeds,curry leaves and asafoetida to the clarified butter or ghee and heat it till the mustard seeds crackle.


5. Add this to the rasam taken in a serving bowl and garnish it with chopped coriander leaves.


6. Serve it hot as a side dish with hot rice or drink it like a soup.

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Stuffed Tindas

Tinda is a summer vegetable found mostly in North India. Its even available nowadays in the South too.This vegetable has a distinct flavour and if they are tender they can be used as a whole with any kind of stuffing you like.They cook easily too. This recipe serves four to five people.

Ingredients	Quantity
Small Tender Even Sized Tindas	10
Cumin Seeds	1 tsp
Salt	to taste
Oil	2 tsp
Water	3 tbsps
FOR THE STUFFING
Finely Chopped Onions	5 tbsps
Ginger Garlic Paste	1 tsp
Finely Chopped Tomatoes	3 tbsps
Red Chilly Powder	½ tsp
Coriander Powder	½ tsp
Cumin Powder	½ tsp
Turmeric Powder	½ tsp
Garam Masala Powder	½ tsp
Salt	to taste
Oil	1 tbsp

Method

1. Wash and clean the tindas and make four slits for the stuffing. If they are tender no need to peel them also.


2. To make the stuffing, heat oil in a pan.


3. Add ginger garlic paste,chopped onions and fry them till light brown.


4. Add the cumin powder,coriander powder,tumeric powder,chilly powder,garam masala powder,and chopped tomatoes and fry them till the water evaporates. Cool it.


5. Take the tindas and stuff them with the prepared filling.


6. Take a pan and add the oil and cumin seeds and fry them.


7. Drop the stuffed tindas into this and add three table spoons of water and cover and cook them on medium heat.


8. Keep stirring them in between, keeping in mind to keep the stuffing intact.


9. Cook them till they are tender and remove them from the heat.


10. Serve hot, garnished with chopped coriander leaves with chappatis or rice.

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Greens in Sesame Seed Sauce

This nutritious recipe is yet another one using sesame seeds. Normally thick stems of Amaranth leaves are used.These thick stems are known as "thotakura kaadalu" in Telugu{Indian language} which are available sometimes.The gravy can be flowing or thick and is made with rice and sesame seeds.This simple recipe is very nutritious and serves three to four people.

Ingredients	Quantity
Freshly Chopped Amaranth Leaves	3 cups
Garlic Cloves (Optional)	6 to 7
Dry Red Chillies	3
Black Gram Dhal (Urad Dhal)	1 tsp
Benga Gram (Channa Dhal)	1 tsp
Mustard Seeds	1 tsp
Cumin Seeds	½ tsp
Asafoetida (Hing)	¼ tsp
Oil	1 tsp
Rice	3 tbsp
Sesame Seeds	3 tbsp
Water	as per requirement
Salts	to taste

Method

1. Soak the rice and sesame seeds in water for twenty minutes. Grind this along with two red chillies and salt into a fine paste with water and keep it aside. This will be about half to three fourths cup.


2. Take oil in a pan and add the urad dhal,channa dhal,mustard seeds,cumin seeds,asafoetida and one red chilly and fry till the mustard seeds crackle.


3. Add the garlic cloves and fry for a minute and then add the chopped amaranth leaves and little salt. Stir fry the greens without covering so that the green colour remains intact.


4. Then add the rice, sesame paste to this and mix well.


5. Lower the heat and cook till the paste is cooked.More water can be added if necessary.Remove from heat.


6. Serve this hot with rice or chappatis.

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Spicy Achari Baingan (Egg Plant)

This side dish has the ingredients used in North Indian pickles and so its name.This can be made as a party food and can be made with egg plant or boiled and fried potato or paneer.Serves six people.

Ingredients	Quantity
Egg Plant (Brinjal)	3 medium
Fennel Seeds (Saunf)	1 tsp
Fenugreek Seeds (Methi)	1 tsp
Nigella Seeds (Onion Seeds or Kalonji)	1 tsp
Cumin Seeds (Jeera)	1 tsp
Sliced Onions	1 cup
Sliced Green Chillies	6
Turmeric Powder	½ tsp
Ginger Garlic Paste	1 tsp
Yogurt (Thick Beaten Curds)	½ cup
Dry Mango Powder	1 tsp
Red Chilly Powder	1 ½ tsps
Sugar	½ tsp
Salt	to taste
Oil	4 tbsps
Water	½ cup
Fried Cashewnuts	6
Chopped Cilantro (Coriander Leaves)	1 tbsp

Method

1. Slice the washed brinjals into long pieces and keep them in water so that they do not become brown.


2. Heat oil in a pan and put the brinjal slices with water squeezed out and fry them till light in colour. Keep them aside.



3. In the same oil, add the cumin seeds,fenugreek seeds,nigella and fry. After 15 to 20 seconds add the sliced onions and green chillies and fry them.



4. Stir fry these until golden brown.



5. Add tumeric powder,ginger garlic paste and fry.



6. Add the beaten curds,dry mango powder,chilly powder,sugar and salt and cook till the oil seperates.



7. Add the fried brinjal slices and water and cook for a minute.



8. Garnish this dish with fried cashewnuts and chopped coriander leaves and serve it with chappatis or bread.

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Six Beans and Lentils Delight

Lentils and beans are often called "wonder" foods because they are low in fat and rich in proteins.Also when cooked, they absorb the flavours of the spices and herbs added-makes them tasty and nutritious to eat.This delicious recipe has six types of beans and lentils besides addition of peanuts and spinach leaves which enhances the nutritive value. Serves six people.

Ingredients	Quantity
Rajma (Kidney Beans)	1 tbsp
Kabuli Chana (Chick Peas)	1 tbsp
Black Chana (Black Chick Peas)	1 tbsp
Lobia (Blackeyed Beans)	1 tbsp
Brown Lobia (Brown Blackeyed Beans)	1 tbsp
Moth Beans (Dew Gram or Aconite Beans)	2 tbsps
Peanuts	1 tbsp
Blanched Chopped Spinach	1 cup
Ginger Garlic Paste	1 tsp
Onion Paste	3 tbsps
Tomato Puree	4 tbsps
Fresh Cream (Optional)	2 tbsps
Cashew-Almond Paste	2 tbsps
Red Chilly Powder	1 tsp
Coriander Powder (Dhania)	1 tsp
Cumin Powder (Jeera)	1 tsp
Garam Masala Powder	1 tsp
Cumin Seeds	1 tsp
Bay Leaf	2
Turmeric Powder	½ tsp
Salt	to taste
Oil	2 tbsps
Water	½ cup

Method

1. Soak all the beans and lentils along with peanuts in water overnight.Wash them and cook them in a pressure cooker till they are soft but not very soft.


2. Take oil in a pan and add bay leaf and cumin seeds and fry.


3. Add ginger garlic paste and onion paste and fry till golden brown.


4. Add the blanched and chopped spinach and fry for half a minute.


5. Add tomato puree,salt,tumeric powder and fry till the oil seperates.


6. Then add the cashew/almond paste,red chilly powder,coriander powder,cumin seed powder,garam masala powder and stir fry for a minute.


7. Add the beans and lentils and half a cup of water and cook till it is all mixed and hot.


8. Add fresh cream and mix.


9. Serve hot garnished with chopped coriander leaves and cream with chappatis or rice.

Note Lobia in Telugu is "alchandalu" ,chick peas is "sanagalu".

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Drumstick Pepper Dhal

Drumstick (Moringa oleifera) is a kind of vegetable that is shaped like a drumstick and so this name! This vegetable is rich in vitamins and minerals,especially the leaves that are very rich in nutrients. Moringa oleifera is commonly found in South of India which is mainly used in sambar ,sometimes made into a pickle because of its special and unique flavour.

This recipe is an old recipe which my mother used to prepare and has very little oil and is spicy because of black pepper corns. It can be made less spicy too. It is prepared in combination with dhal/lentils to make it more nutritious.

Following recipe is adequate for four or five people.

Ingredients	Quantity
Drumsticks	3
Tuvar Dhal	½ cup
Red Chillies	2
Black Pepper Corns	1 tsp
Cumin Seeds	1 tsp
Mustard Seeds	1 tsp
Black Gram/Urad Dhal	1 tsp
Asafoetida/Hing	a pinch
Curry Leaves	a few
Water	3 to 4 cups
Oil	1 tsp
Salt	to taste

Method

1. Wash the drumsticks and chop them into three inch pieces and steam them in the microwave or boil them with water seperately and keep them aside.


2. Roast the tuvar dhal in a pan till light brown and add cuminseeds, pepper corns and one red chilly and fry. Cool this.


3. Grind this dhal mixture in a grinder with water to a fine paste.It can be liquidy.


4. Add salt and mix it.


5. Take a pan and add the steamed drumsticks and dhal paste and add some more water and heat it on slow fire till the dhal is cooked. More water can be added as this absorbs a lot of water.


6. Remove the pan from the heat and put it in a serving bowl.


7. Take oil in a small pan and add the seasonings like the urad dhal,mustard seeds hing and last curry leaves and fry till the mustard seeds crackle.


8. Add this seasoning into the dhal and serve hot with hot rice or chappatis.

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Mango Ginger Garlic Chutney

Since it is the mango season this chutney can be prepared and preserved for three or four months. To stay longer, it can be kept in the refrigerator.

Ingredients	Quantity
Grated Sour Mango	1 cup
Ginger	50 gms
Garlic	50 gms
Red Chilly Powder	3 tbsps
Roasted Fenugreek Seeds (Methi)	1 tbsp
Cumin Seeds	1 tbsp
Salt	to taste
Oil	6 tbsps

Method

1. Powder the roasted fenugreek seeds and cumin seeds together.Grind the cleaned ginger and garlic to a fine paste.


2. Take oil in a pan and add the oil and heat it till it smokes and remove from he heat.Cool it till it is warm.


3. To this oil add grated mango,ginger garlic paste,methi and cumin powder,red chilly powder and salt and mix well.Cool the mixture and store it in a clean bottle.If the mangoes are sour it will stay longer.


4. This delicious chutney can be served with hot rice or with dosas and utappams.

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Potato Mint Leaves Curry

Mint leaves gives you a feeling of freshness and is good for health. It is better to incorporate it into as many dishes as possible.It has a very specific and fresh flavour too. Try this recipe with potatoes. This is for for to five people.

Ingredients	Quantity
Boiled Potatoes	4
Fresh Mint Leaves	2½ cups
Cumin Seeds	1 tsp
Ginger Garlic Paste	1 tsp
Coriander Powder	1 tsp
Cumin Powder	1 tsp
Red Chilly Powder	1 tsp
Turmeric Powder	½ tsp
Garam Masala Powder	1 tsp
Salt	to taste
Oil	3 tbsps

Method

1. Peel the potatoes and dice them into cubes and keep them aside.


2. Chop the mint leaves corsely.Leave a few mint leaves for garnishing.


3. Take oil in a pan and heat it. Add the cumin seeds and fry.Add the ginger garlic paste and fry.


4. Add the chopped mint leaves and stir fry them.


5. Add salt,turmeric powder,chilly powder,coriander powder,cumin powder,garam masala powder and mix.


6. Add the potato cubes and fry all together so that the potatoes are brown in colour.


7. Serve this in a bowl garnished with a mint leaves with chappatis or hot rice.

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Mango Pappu

Come summer, and the mangoes are there! All over India,there is some dish or other made with raw or ripe mangoes every other day.It can be a dhal or mango rice or a cool and soothing drink or a chutney and the most supreme is the famous Indian mango pickle. In the South the pickle is made differently from the north or even he West or the East. Here I have given a typical Andhra recipe which is made with lentils or dhal and raw mango.It can be made spicy too! This recipe is for four or five people.

Ingredients	Quantity
Toor Dhal	½ cup
Raw mango Pieces	½ cup
Oil	½ tbsp
Green Chillies	2
Curry Leaves	a few
Garlic Cloves	10
Red Chillies	2
Turmeric	½ tsp
Red Chilly Powder	1 tsp
Black Gram Dhal (Urad Dhal)	1 tsp
Mustard Seeds	1 tsp
Fenugreek Seeds (Methi Seeds)	½ tsp
Asafoerida (Hing)	⅛ tsp or a pinch
Salt	to taste

Method

1. Cook the dhal with tumeric powder in a pressure cooker till it is soft.Cook the mango pieces also seperately. Mix the dhal, mango pieces and salt.


2. Take oil in a pan and add the seasonings like urad dhal, fenugreek seeds,mustard seeds,asfoetida and fry till the mustard seeds splutter. Then add the curry leaves and garlic cloves and fry till light brown. Turn off the heat .


3. In this hot oil add the chilly powder and do not let it burn and become black in colour.


4. Add the seasonings to the mixed dhal and mix well. It can be heated once again to make it hot.


5. Serve this dhal with hot rice and curd chillies.The red chilly powder is add to tone down the sourness of the mangoes and also to make it spicy. For children, the red chilly powder can be avoided.

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Paneer Stuffed Green Chillies

This recipe can be made for a party for those who are fond of spicy green chillies.The kind of chillies used depends on how spicy one likes to have.The green chillies provide vitamin C.The recipe made this way will bring down the heat of the chillies too.To increase the protein content, cottage cheese (paneer) has been used instead of the regular potato filling. Spinach leaves can be used instead of mint and coriander leaves.Enjoy it!

Ingredients	Quantity
Medium Sized Green Chillies	10
Grated Cottage Cheese (Paneer)	3 tbsps
Chopped Mint Leaves	2 tbsps
Chopped Coriander Leaves	2 tbsps
Chopped Onion	2 tbsps
Cumin Seeds	1 tsp
Turmeric Powder	¼ tsp
Lime Juice	1 tbsp
Besan (Gram Dhal Powder)	2 tbsp
Oil	1 ½ tbsp
Curry Leaves	a few
Asafoetida	a pinch
Slice Lime Pieces	2
Chopped Coriander Leaves (for garnishing)	1 tbsp

Method

1. Slit the washed green chillies in the centre for stuffing.


2. To make the stuffing,mix the grated cottage cheese,chopped mint leaves,chopped coriander leaves and a little salt to form a thick paste.


3. Take a teaspoon or so of this mixture and stuff it in each chilly.


4. Heat oil in a pan and add the cumin seeds,asofoetida,curry leaves and fry.


5. Then add one tablespoon of chopped onions and fry till they are transparent.


6. Add tumeric powder and the stuffred chillies and mix gently and lower the heat.


7. Cover the pan and fry them for three minutes.


8. Mix a little salt in gram flour and sprinke it on the cooked green chillies and gently mix them so that the chillies are intact.


9. When the gram flour loses its raw flavour and is fried,switch off the heat.


10. Serve the green chillies in a dish garnished with chopped onions, chopped coriander leaves and lime slices.

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