Cucumber Dal/ Dosakai Pappu

Ingredients:
1) Toor Dal: 2 Cups
2) Cucumber(Dosakai you can find in Indian Stores): 1 Cup pieces
3) Tamarind: 1" piece
4) Salt to taste
5) Red Chilli Powder: 1/2 Tsp
6) Turmeric: 1/4 Tsp
7) For Seasoning:
Oil: 4 Tsp
Mustard, Jeera: 1/2 Tsp
Onions pieces : 1/ 4 Cup
Garlic: 2 Cloves
Curry leaves: 1 String
Red Chillies: 2 Whole























Procedure:

• Cut Cucumber into 1" pieces
• Wash and cook Dal in a cooker by adding cucumber pieces, turmeric, red chilli powder and tamarind.
• For at least 5 whistles.
• When cooked add salt and mix and give seasoning with the above mentioned ingredients.
• Serve hot with Roti/ Rice.

Ridge Gourd Peel Chutney/ Beera Pottu Pacchadi

This Special Chutney is prepared with the skin of Ridge Gourd. It is high in dietary fiber, Magnesium, calcium and iron. It can be served with Dosa, Idli, Vada, Rice or Roti. My mom used to prepare this chutney regularly. Here is the recipe for you all.























Ingredients:
Ridge Gourd Peel: 2 Cups
Oil: 2 Tbsp
Tamarind: 1/2 Lemon Size
Red Chillies: 6
Jeera: 1/2 Tsp
Salt to taste
For Seasoning:
Mustard, Jeera, Urad Dal, Red chillies, curry leaves

























Procedure:

• Wash the ridge gourd and take the Peel out.
• Soak tamarind in 1/2 cup of water.
• Cut the Peels into small pieces.
• In a hot pan add oil add Jeera, red chillies and fry the pieces for about 10 minutes. Keep mixing thoroughly.
• Remove from stove and let it cool for some time.
• Grind the above mixture with salt and tamarind pulp.
• Season with the above ingredients.
• Serve hot.

Cabbage Coconut Fry

Ingredients:
1) Cabbage: 1
2) Coconut(Shredded): 2 Cups
3) Green Chillies: 8
4) Salt to taste
5) Oil: 2 Tbsp
6) Mustard and Jeera: 1/2 Tsp
7) Turmeric Powder
8) Curry leaves
9) Ginger garlic Paste
























Procedure:

• Chop Cabbage into small 1/4" pieces.
• In a hot pan add onion then add mustard seeds, when splutter add jeera, green chillies, curry leaves.
• Add ginger garlic paste and fry for a minute.
• Add chopped cabbage add salt to it and cook in a low flame keeping lid for about 10 minutes.
• Keep mixing for every 3 minutes.
• Remove the lid increase flame to high, add turmeric powder, shredded coconut and keep mixing the curry for 3 more minutes.
• Serve hot with Roti /Rice.

Egg Plant Shallow Fry

Ingredients:
1) Brinjal/Egg Plant: Large 1no., Small 6 no.
2) Onions: 2 Med.
3) Curry Leaves: 1 String
4) Green Chilies: 3
5) Mustard: 1/4 Tsp
6) Jeera: 1/2 Tsp
7) Oil: 6-8 Tsp
8) Turmeric: 1/4 Tsp
9) Ginger garlic paste: 1/2 Tsp
10) Red Chilli Pow. : 1/2 Tsp
11) Red Chilies: 2
12) Coriander Powder: 1/2 Tsp
























Procedure:

• Cut onions into long slits keep them aside.
• Cut brinjal into 3" long and thin pieces.
• In a hot pan add oil when hot add mustard seeds when splutter add jeera, curry leaves red chillies.
• Add onions at this point fry till golden brown, then add ginger garlic paste and fry for sometime.
• Add green chillies, salt then add cut brinjal pieces and fry in a medium to low flame for 10 minutes.
• Add turmeric powder, red chilli powder, coriander powder at this point. Cook for 5 more minutes.
• Garnish with coriander leaves, and serve with Roti/ Rice.

Cucumber Gravy(Keera Dosakai Pulusu)

Ingredients:
1) Cucumber( Keera): 2
2) Onions: 2
3) Green Chillies: 3
4) Curry Leaves: 5
5) Mustard Seeds: 1/4Tsp
6) Jeera: 1/4Tsp
7) Tamarind: Lemon Size
8) Oil: 4 Tsp
9) Salt to taste
10) Turmeric Powder
11) Red Chilli Powder: 1/2 Tsp
12) Res Chillies: 2 No.
13) Garlic Cloves: 2
14) Sugar/ Jaggery: 1 Tsp

Procedure:

• Add water in the tamarind and keep it in microwave for 30 sec. and leave it to soak.
• Peel and Cut cucumber into 2" pieces. Cut onions into 1" pieces.
• In a hot pan add Oil when hot add mustard seeds when splitter add Jeera, Red Chillies garlic.
• Then add curry leaves green chillies and Onion and fry till golden brown
• Add cucumber pieces, salt, turmeric and red chilli powder.
• Add tamarind juice in to the above mixture and let it cook for 5- 10 minutes or till done.
• Add Jaggary at this point and remove from fire serve hot with Rice.

Grated Beatroot and Chana Dal Stir Fry

INGREDIENTS:
Beat root: 4 Small
Chana Dal: 1Cup
Onions: 1 Med
Red Chillies: 2
Ginger garlic Paste: 1Tsp
Curry Leaves
Coriander Leaves
Red Chilli Powder; 1/2 Tsp
Turmeric: 1/4 Tsp
Dry Coconut powder: 2 Tsp
Coriander Powder: 1/2 Tsp
Masala Powder: 1/4 Tsp
Salt to taste
Oil: 5 Tsp

PROCEDURE:

• Wash and Soak Chana Dal in water for an Hour.
• Take out the Peel and Grate the Beat roots and keep them aside
• Cut Onions into 1" pieces.
• In a hot pan add oil when hot add mustard seeds, when splutter add jeera, Curry leaves, red chiliies then add onions and fry till golden brown.
• Add salt and ginger garlic paste and fry for some more time.
• Add grated beat and mix the mixture.
• Remove the water from Soaked chana dal and add it to above mixture.
• Keep the lid and leave it for 10-15 min in a low flame. Keep mixture for every 5minutes.
• After 15 minutes keep the stove in high flame and add turmeric,red chillipowder, coconut powder,coriander and masala powder and mix the mixture for about 5 minutes.
• Add salt if required and garnish with coriander leaves and dry coconut powder.
• Serve hot with Roti /Rice.

Dhoodhi Dal.....Sorakay Pappu

Ingredients:
Dhoodhi(Bottle Guard): 1 Small
Toor Dal: 2 Cups
Tamarind: 1" Piece
Turmeric: 1/4 Tsp
Red Chilli Powder: 1/2 Tsp
Green Chillies: 2
Curry Leaves: Few
Mustard,Jeera
Garlic: 3
Red chillies: 2
Salt to taste
Oil: 3tsp

PROCEDURE:

• In a small pressure cooker wash dal and keep it aside.
• Cut Dhoodhi into small pieces and add it to Dal.
• Add Red Chilli powder, turmeric, green chillies, tamarind and cook the dal till 4-5 whistles.
• When done add salt and mix the dal and give seasoning with mustard, Jeera, Garlic, Curry Leaves, Red Chillies.
• Mix further and serve hot with Roti or Rice.