Rajma Dal

Ingredients


Boiled Rajma - 1 Cup
Chopped Tomato - 1 Cup
Chopped Onion - 1 Cup
Fennel Seeds(Sombu) - 1 Teaspoon
Ginger Garlic Paste - 1 Tablespoon
Slit Green Chllies - 2
Garlic - 4 Cloves
Garam Masala Powder - 2 Teaspoons
Turmeric Powder - 1/2 Teaspoon
Cashew Nuts - 12
Curry Leaves - 6 To 8
Salt
Oil

Rajma Dal

Preparation


1. Soak the rajma dal overnight. Cook it in pressure cooker for 3 whistles. Retain the water.
2. Grind the cashew nuts, ginger garlic paste, and onions.
3. In a pan, heat oil. Add garlic along with its skin, fennel seeds, curry leaves, and onion in an order. Fry until onion becomes golden brown. Now, add tomato, turmeric powder, and green chillies and fry well until tomatoes become mushy and dal becomes thick in consistency.
4. Then, add the ground paste and little water. Boil until the oil seperates well. Add garam masala powder and salt. 
5. Finally, add the boiled rajma along with the retained water.


Now, the Rajma Dal is ready!


Serve: Chappathi, Rotis, Dosa, Idly, and Hot Rice.

Palak Masala Pongal

Ingredients


Rice - 1 Cup
Chopped Yellow Moong Dal - 1/4 Cup
Spinach - 2 Bunches
Slitted Green Chillies - 4 To 7
Chopped Onion - 2
Chopped Tomato - 2
Chopped Brinjal - 2 Or 3
Grated Ginger - 1/2 Inch Pieces
Garam Masala Powder - 1/2 Teaspoon
Ghee - 3 Tablespoons
Cumin Seeds - 1 Teaspoon
Cashew Nuts - 2 Tablespoons
Curry Leaves - 10 To 12

Palak Masala Pongal
Learned From Chef Mallika Badrinath

Preparation


1. In a pan, dry fry rice and yellow moong dal until it becomes slightly brown.
2. In a cooker, heat oil. Add green chillies, onion and fry until they become translucent. Add brinjal and tomato. Fry well and then add spinach.
3. When spinach has boiled well, add grated ginger, garam masala powder, and salt. Add 4 to 5 cups of water.
4. When water boils well, add rice and moong dal. Boil for 10 minutes. 
5. Meanwhile, fry cumin seeds, cashew nuts, and curry leaves in ghee. Add the fried cumin seeds, cashew nuts and curry leaves to the pongal. Garnish the pongal with the remaining ghee.


Now, Palak Masala Pongal is ready!!!


Serve: Chutney and Sambar

Keerai Poriyal

Ingredients


Chopped Spinach / Any Greens - 1 Bunch
Chopped Onion - 1
Red Chillies - 2 To 5
Chopped Garlic - 7 To 8 Pods
Mustard Seeds - 1/2 Teaspoon
Salt
Oil

Keerai Poriyal

Preparation


1. Heat a frying pan. Add 1 teaspoon oil. When the oil is hot, add mustard seeds. When mustard seeds pop out, add red chillies. Then, add garlic and fry for 2 minutes.
2. Now, add onion and saute till it becomes light brown. Now, add spinach and salt. Fry for 4-5 minutes.


Now, Keerai Poriyal is ready!!!

Mushroom Curry

Ingredients

Mushrooms - 1 Cup 
Finely Chopped Onion - 2 Tablespoons
Finely Chopped Tomato - 3 Tablespoons
Chopped Green Chillies - 4 (I used only two)
Mustard Seeds - 1/4 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Salt
Oil

Mushroom Curry
Learned From Chef Mallika Badrinath

Preparation

1. Wash mushrooms well and cut each mushroom into two to four pieces.
2. In a frying pan, heat oil. Add mustard seeds. When mustard seeds crack, add cumin seeds. When cumin seeds turn golden color, add green chillies. Fry for a minute.
3. Add onion and fry until they become golden brown. Then, add tomato and fry well until the tomato pieces are mashed well.
4. Now, add mushrooms and sprinkle water. Stir well.
5. When the mushroom has cooked and turned to a thick gravy, add salt. Stir once.

Now, the Mushroom Curry is ready!!!

Serve: Rice and Chappathi

Sprouted Soybeans/Moong Dal Sandwich

Ingredients

Soyabeans/Moong Dal Sprouts - 1 Cup

Boiled and Mashed Potato - 1 and 1/2 Cups

Grated Carrot - 1/2 

Chopped Onion - 1

Chilli Powder - 1/2 Teaspoon

Cumin Powder - 1/2 Teaspoon

Garam Masala - 1/2 Teaspoon

Coriander Leaves - Little

Lemon Juice - 1/2 Teaspoon

Oil - 2 Teaspoons

Salt

Sprouted Soybeans Filling
Learned From Jayashris Kitchen

Stuffed Sprouted Soybeans 

Preparation

1. In a pan, add oil. When the oil is hot, add onions and saute until it turns transparent color. 

2. Add the carrots, sprouts, salt, chilli powder, cumin powder, and garam masala.

Fry for 5-7 minutes.

3. Now, add the mashed potatoes and mix well. Then, add coriander leaves. Switch off the stove, and finally add lime juice.

4. Now, toast the bread loaves. Stuff the breads with the sprouts filling and spread it. 

Now, Sprouted Soybeans Sandwich is ready!!!

Note. You can also apply mint chutney on the bread. 

            You can add chopped veggies like capsicum, cauliflower, and peas while adding       

            carrots for making the sprouts stuffing.

Sidedish: Tomato Ketchup

Celery Diet Soup

Ingredients

Chopped Celery - 2 Sprigs

For Celery Paste - 4 Sprigs 

Garlic Cloves - 2-3 

Chopped Carrot - 1

White Pepper Powder - 1/2 Teaspoon

Butter - 1/2 Teaspoon

Oregano - 1/2 Teaspoon

Basil - 1/2 Teaspoon 

Tomato Ketchup - 3 Teaspoons

Salt

Celery Diet Soup
Learned From Chef Jacob

Close Up Shot Of Celery Diet Soup

Preparation

1. Grind the celery into a fine puree along with 2-3 garlic cloves.

2. In a pan, heat butter. Add finely chopped celery and cook it. Then, add carrot, little water, celery paste, salt, white pepper powder, oregano, and basil in an order.

3. Add tomato ketchup and boil well. The final celery soup would be dark green in color. 

Now, Celery Diet Soup is ready!!!

Sidedish: Brown Bread

Iyengar Bakery's Bread Sandwich

Ingredients
Chopped Onions - 1 Cup
Chopped or Grated Carrot - 1
Chopped Green chillies - 2
Chopped Coriander Leaves - 1 Tablespoon
Chopped Mint Leaves - 1 Tablespoon
Turmeric Powder - A Pinch
Bread Slices - As RequiredOil - 2 Teaspoon
Salt

Sandwich For The Bread

Iyengar Bakery's Bread Sandwich

Preparation
1. In a pan, heat oil. Add onions and fry until its raw smell goes off. 2. Add carrot, salt, turmeric powder, mint leaves, coriander leaves, and green chillies in an order. Fry for 5 more minutes. 
3. Toast the breads with little ghee. Stuff the breads with the cooked sandwich or sandwich the breads using the sandwich maker.


Now, Iyengar Bakery's Bread Sandwich is ready!!!

Cabbage Capsicum Curry

Ingredients

Cabbage - 1/4Kg

Capsicum - 1

Onions - 2

Chilli Powder - 2 Teaspoon

Cumin Powder - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Mustard Seeds - 1/2 Teaspoon

Coriander Leaves - 1/4 Cup

Curry Leaves - 10

Oil - 3 Tablespoon

Salt

Cabbage Capsicum Curry

Preparation

1. Cut onions, cabbage, and capsicum into thin slices.

2. In a pan, heat oil. Add mustard seeds. When mustard seeds pop out, add onions and salt. Fry until it becomes light golden brown.

3. Now, add cabbage, capsicum, turmeric powder, chilli powder, cumin powder and boil well for 5 minutes in medium flame.

4. Finally, add curry leaves and coriander leaves.

Sidedish: Chappathi, Rice, and Paratha. you can also use as a stuffing for Paratha.

Methi Moong Dal

Ingredients

Chopped Fenugreek/Methi Leaves - 1 Bunch

Cooked Moong Dal - 1/2 Cup

Chopped Onion - 1

Chopped Tomatoes - 2

Minced Ginger - 1 1/2 inch

Minced Green Chillies - 3

Cumin Seeds - 1 1/2 Teaspoon

Turmeric Powder - 1/4 Teaspoon

Oil - 2 Tablespoons

Salt

Methi Moong Dal

Preparation

1. In a pan, heat oil. Add the cumin seeds. When the seeds pop out, add ginger, turmeric 

powder, and green chillies.

2. Add the chopped onions and fry until they turn translucent. Now, add the tomatoes and

saute for few minutes.

3. Add methi leaves and fry for 3 minutes. Do not overcook the leaves. Now, add the

cooked moong dal, 2 cups of water, salt and mix well. Boil well for 5 more minutes. 

Now, Methi Moong Dal is ready!

Serve: Rice and Chappathi

Crispy Bitter Gourd Fries

Ingredients 

Bitter Gourd - 5-6

Rice Flour - 4 Tablespoons

Corn Flour - 2 Tablespoons

Sambar Powder/Chilli Powder - 2 Teaspoons

Turmeric Powder or Color - 1/4 Teaspoon

Salt

Oil 

Crispy Bitter Gourd Fries

Preparation

1. Cut bitter gourd into thin and round pieces.

2. In a bowl, put all the ingredients except bitter gourd and add 2 tablespoons water and mix well. If you are using color, mix the color in a teaspoon of water and add it to the remaining ingredients. The consistency of the paste should neither be watery or thick paste. 

3. In a frying pan, heat oil. When the oil is hot, add the bitter gourd pieces and fry until they become golden brown. You can also shallow fry bitter gourd pieces in 2 tablespoon of oil in a pan. I have shallow fried them.

Now, Crispy Bitter Gourd Fries are ready!!!

Broad Beans Packs

Ingredients

For Chappathi

Wheat Flour - 1 Cup

Salt - 1/2 Teaspoon

Warm Water - 1/2 Cup (As required)

For Broad Beans Packs

Chopped Broad Beans - 2 Cups

Chopped Onion - 1

Chappathi - 3

Eggs - 2

Curry Leaves - 5

Mustard Seeds - 1 Teaspoon

Coriander Seeds - 1 Teaspoon

Chopped Green Chillies - 2

Chopped Coriander Leaves - 1/2 Cup

Turmeric Powder - 1/2 Teaspoon

Chilli Powder - 1 Teaspoon

Salt

Oil

Stuff Broad Beans In The Center Of The Chappathi

Broad Beans Packs

Broad Beans Packs
Learned From Actress Viji

Preparation

Chappathi

1. In a large bowl, add all the ingredients under chappathi and knead it well. Keep it aside for 20 minutes. 

2. Make small balls out of the chappathi dough. Then, in a hard surface, roll out the chappathi into a round and flat chappathi. 

3. In a pan, put chappathi and heat till you see small brown spots on the chappathi. Flip it over and heat on the other side also. Chappathi is ready!

Broad Beans Packs

1. In a pan, heat oil. Add mustard seeds and wait till it pops out. Then, add curry leaves, onion and green chillies. Fry until onions become transparent.

2. Now, add coriander seeds, broad beans, and salt. Fry for few minutes until broad beans becomes soft.

3. Then, add turmeric powder and chilli powder and fry for 2 minutes. Add 1/4 cup of water. Sprinkle coriander leaves. Close the pan using a lid.

4. Beat the eggs in a bowl. Add little salt. 

5. Dip the chappathi in the beaten eggs and then fry it in a pan. 

6. Put the broad beans masala in the middle of the chappathi and first roll its corners. Then, roll the chappathi sides inwards. 

Now, Broad Beans Packs is ready!!!

Bread Sandwich

Ingredients

Bread - 4

Onion - 1/2 (Round Slices)

Tomato - 1/2 (Round Slices)

Coriander Leaves

Potato - 1 (Round Slices)

Tomato Ketchup or Jam or Ghee or Coriander/Mint Chutney

Sandwich Maker

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                                                                        Bread Sandwich

Preparation

1. Apply butter or mint chutney or ketchup on one side of the bread. I applied butter. Place onion slices, tomato slices, potato slices, and coriander leaves on the bread.

2. Apply any spread on the other bread and place it on top of the other bread.I applied mint chutney. Cook the bread in sandwich maker.

Now, Bread Sandwich is ready!!!

 

Simple Cabbage Curry

Ingredients

Chopped Cabbage - 1/4 Kg

Finely Chopped Onion - 2

Curry Leaves

Mustard Seeds - 1/2 Teaspoon

Urad Dal - 1/2 Teaspoon

Saunf - 1/2 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Chilli Powder - 1 Teaspoon

Grated Coconut - 3 Tablespoon (Optional)

Salt

Oil       

Simple Cabbage Curry

Preparation

1. In a pan, heat oil. When oil is hot, put mustard seeds. When mustard seeds pop out, add urad dal, saunf,  onion, curry leaves, and salt in an order. Fry until onions become translucent in color.

2. Now add cabbage, turmeric powder, and chilli powder. Fry for awhile and sim the fire. Cook for 6-10 minutes. Finally, add grated coconut.

Now, Simple Cabbage Curry is ready!!!

Sidedish: Rice and chappathi.