Tomato curry / Thakkali Bajji

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Tomato 2 diced
Onion 1 medium size roughly chopped
Green chillies 4 to 5
Garlic pods 5 to 6
Ginger 1 inch optional
Fennel seeds 1 spn
Turmeric 1/4 spn
Oil 2 spn
Mustard seeds 1/4 spn
Cinnamon 1 small piece
Cloves 2
Curry leaves few
Salt as required
Grated coconut 2 spn optional

Heat oil in a kadai..
Add oil..
Add mustard seeds..
Add in fennel seeds, cinnamon and cloves..
Saute it..
Add green chilies, garlic, ginger and curry leaves..
Fry for 1 minute..
Add onions now.
Saute until translucent then add tomatoes..
Add in turmeric and salt too..
Fry for a minute..
Add 1.5 cup water. If you want thick gravy add less than 1 cup water..
Cover and cook for 4 to 5 minutes..
Switch off flame..
Blend well or mash it altogether..
Adjust salt..
Yummy thakali bajji ready..
This will go with anything like rice or roti even idli dosa too…
Its one of the recipe which we often prepare during tomato harvesting season in my hometown..

Tiffin Sambar / Moong dhal Sambar

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Moong dhal 1 cup
Onion 1 diced
Tomato 2 diced
Garlic pods 7 to 8
Green chillies 5 to 6
Turmeric 1/4 spn
Sambar powder 1 spn optional
Salt as required
Oil 1 spn
Mustard seeds 1/4 spn
Cumin seeds 1 spn
Curry leaves few
Red chilies 4 to 5
Hing 1/4 spn
Ghee 1 spn optional

Clean dhal..
In a pressure cooker add dhal, onions, tomatoes, green chilies, garlic pods, turmeric, sambar powder, few drops of oil, salt..
Mix well.
Pressure cook until 2 whistle in medium flame..
Once pressure is down mash well..
Check salt and keep aside..
Add hing and ghee..
Heat a pan
Add oil
Followed by mustard seeds and cumin seeds..
Next add curry leaves and red chilies..
Break the red chillies before adding..
Pour it into cooked dhal..
Mix well and serve hot…
Its a yummy and tasty tiffin sambar can be used with roti or rice or anything you desire…
We can add vegetables also..
Add the veggies during pressure cooking..
Instead of pressure cooker we can do it in instant pot too..
Quick and easy recipe…

Egg Fry / Muttai Podimas

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Egg 5
Onion 1 finely chopped
Green chillies 4 to 5 chopped
Ginger finely chopped 1 spn optional
Oil 2 spn
Mustard 1/2 spn
Cumin seeds 1/2 spn
Curry leaves few
Turmeric 1/2 spn
Pepper powder 1 spn
Salt as required

Heat oil in a pan
Add oil..
Once oil is hot add mustard seeds and cumin seeds..
Add curry leaves..
Add in green chilies and ginger..
Fry for a minute..
Add in onions..
Fry until translucent..
Add salt and turmeric powder..
Add pepper powder too..
Fry in medium flame for 1 minute..
Break the eggs add it..
Keep stirring..
Fry well until it cooked completely..
Serve hot…
Its perfect side dish for rasam or sambar..or simply we can eat…

Halkova / Maida Burfi

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All purpose flour/ Maida 1 cup
Ghee / melted butter 1/2 cup
Powdered sugar 1 cup
Cardamom powder 1/4 spn

Heat ghee in a nonstick pan..
Once ghee melted completely add all purpose flour..
Mix well .. use medium heat..
Fry until raw smell leaves from the flour..
Do not burn it. It will take around 7 to 8 minutes..
Switch off the flame..
Keep aside until it become warm..
It should not be hot or cold..
Add the powdered sugar and cardamom powder..
Mix well until it becomes soft dough..
Take a container..
Use cookie sheet put the dough and spread evenly..
Close lid and keep it in fridge for about 15 to 20 minutes..
Gently remove the dough from container..
Make slices or cut it into desired shape..
Halkova ready to serve..
This is one of the snack i enjoyed during my school days.. we can find it in petty shops…
Yummy and easy to prepare!!!

Sambar Easy Recipe

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Toor dhal 1 cup
Onion 1 diced
Tomato 1 diced
Zucchini 2 diced (can use any vegetable or mixed vegetable)
Tamarind juice 1 cup
Turmeric 1/4 spn
Sambar powder 2 spn any brand or home made
Salt as required
Hing 1/4 spn
Oil 1 spn
Mustard seeds 1/4 spn
Cumin seeds 1 spn
Fenugreek seeds powder 1 spn
Red chilies 3
Curry leaves few
Ghee 1 spn optional

Wash toor dhal.. add 2.5 cup water..
Add Few drops of oil(preferably caster oil) and
Turmeric..
Pressure cook for 3 whistle (instant pot pressure cook high for 4 minutes)..
Once pressure is down mash dhal ..(instant pot we can release the pressure manually after 2 to 3 minutes)
add onion, tomato, vegetables, sambar powder, tamarind juice and salt into the mashed dhal..
Add required water..
Pressure cook again for 2 whistle (instant pot pressure cook high 3 minutes)..
Let the pressure go down..

Heat oil in a pan..
Add mustard seeds, cumin seeds..
Add fenugreek seeds powder too..
Add curry leaves and red chilies..
Give a fry for 1 minutes..
Add it into sambar..
Mix well..
Add hing at the end..
Add ghee for nice flavor.. but its optional..
Each vegetable gives different flavors to the sambar.. Try different veggies while doing sambar..
Yummy Sambar ready..

Mint Pulav

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Mint leaves 1 cup
Green chillies 3 to 5
Onion 1 thinly sliced
Ginger garlic paste 1 spn
Cinnamon 1 inch
Cloves 2
Cardamom 2
Bay leaves 1
Cumin seeds 1 spn
Basmati rice 1.5 cup
Coconut milk 1/2 cup
Ghee or oil 2 spn
Salt as required

Grind mint leaves with green chilies.. make it as fine paste.. keep aside..

Heat oil in a pressure cooker. I cooked in instant pot..
Add cinnamon, cloves, cardamom and cumin seeds..
Fry for a minute..
Add onions.. fry until translucent..
Add ginger garlic paste fry well..
Add the mint paste.. fry for 3 minutes..
Add salt and 2 cups of water and 1/2 cup coconut milk..
Add soaked rice now..
Adjust salt..
Cover and cook 2 whistle in medium flame..
If instant pot cook in rice mode low pressure for 8 minutes..
Wait until the pressure is down..
Mix gently..
Serve hot…
I added 2 carrots..we can add any veggies too..

Zucchini Bonda

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Zucchini grated 2 cup
Onion 1 finely chopped
Ginger thinly sliced 2 spn
Turmeric 1/4 spn
Chilli powder 1 spn
Besan flour 1 cup
Rice flour 1/2 cup
Baking soda a pinch optional
Hing a pinch
Salt as required
Curry leaves few
Corriander leaves few
Oil for deep frying

Mix all ingredients in a mixing bowl except oil..
Don’t add water..
Adjust the dough by adding besan flour and rice flour..
Make dough not too watery..

Heat oil in a kadai..
Take small amount of dough in hand..put gently in hot oil.. repeat the same..
Turn inbetween..
Let it cook until it turns golden brown..
Serve hot with coconut chutney or ketchup …
Yummy zucchini bonda ready…

Ritchgourd Gravy / Peerkankai kootu

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Ritchgourd 1/2 kg
Moong dhal 1/2 cup
Split channa dhal 1/4 cup
Turmeric 1/4 spn
Grated coconut 1/4 cup
Red chilies 7 to 8
Cumin seeds 1 spn
Oil 2 spn
Mustard seeds 1/4 spn
Curry leaves few
Salt as required

Peel the skin of ritchgourd slightly only the edges and cut in to small pieces ..
Clean both dhal with water..
In a pressure cooker or take dhal , few drop of oil, turmeric, ritchgourd..
Pressure cook for 3 whistle..

Grind coconut, 5 red chillies, cumin seeds together with little water..
Make it as coarse paste..

Once the pressure is down mix the coconut paste into it..
Add salt.. also add water as required..

Let it boil for 3 to 5 minutes..
Now do the seasoning..
Heat 2 spn oil
Add mustard seeds and curry leaves also the red chilies..
Pour it into the gravy..
Mix well..

Serve hot with rice , chapati or any tiffin items..

Chicken Podimas / Chicken Chinthamani

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Chicken 1/2 kg
Onion 1 finely chopped
Ginger 1 inch thinly sliced
Green chillies 4 to 5
Oil 2 spn
Mustard seeds and split urad dhal 1/4 spn
Cumin seeds 1/4 spn
Turmeric 1/2 spn
Curry leaves few
Grated Coconut 1/4 cup

Cut the chicken into small pieces.. clean it and keep aside..
Heat a pan
Add oil
Add mustard seeds and split urad dhal..
Once it started cracking add cumin seeds..
Add green chilies and ginger now..
Fry it..add curry leaves..add in onions..
Fry until translucent..
Add salt and turmeric..
Add the chicken pieces..
Fry it for a minute..
Cover and cook for 10 to 12 minutes in medium flame..Don’t add water unless it very dry
Once the chicken cooked well add the grated coconut.. fry for a minute..
Chicken podimas ready to serve..
It goes well with anything …
Its one of the favorite dish which is prepared in my native place…

Drumstick Leaves Dhal

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Drumstick leaves 2 to 3 cups
Toor dhal 1/4 cup
Raw Rice 1/4 cup
Garlic 5 to 6 pods crushed
Red chilies 4 to 5
Red onion 1 diced / shallots 7 to 8
Curry leaves few
Oil 2 spn
Mustard seeds 1/4 spn
Turmeric 1/4 spn
Salt as required

Dry grind toor dhal and raw rice together..
Grind like a coarse powder..
Dissolve in 1 cup of water and keep aside..

Heat a pressure cooker or instant pot..
Add oil..
Add mustard seeds..
Once it’s cracked add onions ..and garlic..
Fry for a minute..
Add red chilies and curry leaves..
Now add the soacked dhal rice mixture..
Mix well..
Add in turmeric and salt..
Add the drumstick leaves now..
Add required water..
Check salt..
Once it started boiling cover the lid..
If pressure cooker cook 3 whistle ..
In instant pot pressure cook mode for 4 minutes..
Mash or blend well once its done..
Yummy healthy drumstick leaves gravy ready..
It’s a nice side dish for rice and chapati or ragi kali..