Chole

Ingredients
White channa 1cup
Onion 1 big
Tomato 2 big
Green chillies 3 to 4
Ginger small piece
Garlic 3 to 4 cloves
Tamarind small lemon size
Jaggery 1 tsp
Cumin seeds  1 tsp
Salt to taste
Chili powder to taste
Oil 2 tsp
Coriander powder 1 tsp

Method
soak channa for 7 to 8 hours. wash well and cook it in presser cooker with enough water and little salt.
Grind onion, ginger, garlic.and keep it aside.
Boil the tomato in hot water ,remove skin and grind it.
Heat oil in a kadai then add cumin seeds, then fry onion paste, green chillies till oil separates from it.
then add tomato puree and keep stirring constantly.
Now add salt , chilli powder, coriander powder, Tamarind extract, jaggery and boiled channa along with water.
Cook till the gravy is thick enough.
Remove from fire and serve with chappati or puis.

Vermicelli and corn upma

Ingredients
Vermicelli 1 cup
 corn 1 cup
Carrot and potato pieces 1 cup
water 1 cup
Green chillies 2
Salt to taste
lemon juice
Seasoning
Oil 2 tsp
 Dry red chillies 1

Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Channa dal 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Heat oil in a Kadai add dry red chilies, Mustard seeds once it starts splutter add urad dal channa dal, cumin seeds, and then fry leaves fry for a while.
Then add green chillies, carrot,Potatoes, corn fry for 2 to 3 mins.
Now add salt and 1 cup of water to it. Let the water  and brings to boil.
Then add vermicelli and mix well.
Cover the lid and cook till vermicelli becomes soft and cooked well.
Sprinkle some lemon juice over and serve.

Carrot Chutney

Ingredients
Carrot 2 medium size
Oil 1 tsp
Dry red chillies 2
Channa dal 1/2 tsp
Urad dal 1/4 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/4 tsp
Lemon to taste
Salt to taste
Seasoning
Oil 1 tsp
Mustard seeds 1/4 tsp
Channa dal 1/2 tsp
Urad dal 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves
asafoetida a pinch

Method
Fry dry red chillies, channa dal, urad dal, coriander seeds, cumin seeds with little oil and keep aside.
In a same kadai  fry carrot pieces.
In a mixer grind all fried ingredients with little water along with salt.
Then add the lemon juice according to your taste.
In Kadai heat oil and then mustard seeds once it splutter add channa dal, urad dal, cumin seeds, curry leaves and asafoetida
Pour this into the chutney and combine well.
Serve this chutney with hot ghee rice.

Cabbage in tomato paste

Ingredients
Cabbage 1/4 k.g
Moong dal 2 tsp
Tomato 2
Green chillies 3
Coriander powder 1/2 tsp
Cumin powder 1/4 tsp
Turmeric powder a pinch
Salt to taste
Coriander leaves
Seasoning
Oil 2 tsp
Dry red chillies 1
Mustard seeds1/4 tsp
Urad dal 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Chop the cabbage.
Boil the cabbage , Moong dal together with water.
Make tomato paste in mixer.
In kadai heat oil add dry red chilies, mustard seeds once it starts splutters then add urad dal, cumin seeds,curry leaves.
Then add tomato paste coriander powder, cumin powder, turmeric powder.Fry for 5 mins.
Then add boiled cabbage and mix well.
Add salt to taste and cover the lid ,cook until cabbage becomes soft.
Garnish with coriander leaves and serve with hot rice or chappati.

Brinjal stir fry

Ingredients
Brinjal 1/4 k.g
Tamarind to taste
Oil 4 tsp
Salt to taste
Turmeric Powder a pinch
coriander leaves
Grind together
Oil little
Dry red chillies 2
Channa dal 1/2 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/2 tsp

Method
Heat  little oil in small kadai , add dry red chillies, channa dal, coriander seeds, cumin seeds and then fry well.
Grind these fried ingredients along with tamarind and salt. and keep it aside.
Cut the brinjal into length wise .
Now heat oil in pan and add Brinjals  pieces and turmeric.
Cover the lid and let it cook until brinjal pieces becomes soft by stirring occasionally.
Then add the grinned powder and stir well.
Garnish with coriander leaves and serve with hot ghee rice.

Sweet Pappu chekka ( Sweet with Dalia)

Ingredients
Chutney pappu 1 cup
Cardamom powder little
Sugar 1 cup
Grated dry coconut 5 to 6 tsp
Ghee 3 to 4 tsp
Water little

Method
Grind dal to fine powder using mixer and keep it aside.
Apply ghee to flat plate and keep aside.
Heat the vessel add sugar and little water and then bring to boil.
Mix the dal powder and coconut well by using hands.
Once the sugar water brings boil then immediately add dal powder and stir continuously.
Immediately pour  dal mixture to the flat plate and let it cool to room temperature.

Then cut them into square pieces.

Mint Chutney (Pudina Pachadi)

Mint and Green chillies from my Garden

Ingredients
Pudina 1 bunch
Salt to taste
Seasoning
Oil 2 to 3 tsp
Dry red chillies 2
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves
Grind together
Dry red chillies 2
Urad dal 1/4 tsp
Channa dal 1/2 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/4 tsp
Tamarind little

Method
Separate the pudina leaves from the bunch and wash well.
Fry the Pudina leaves with little oil and keep it aside.
Fry all grinder ingredients with little oil and grind it.
Now add pudina leaves and salt to it and grind together until to get  smooth consistency.
Heat oil fry seasoning then add dry red chillies and Mustard seeds once it starts splutter then add cumin seeds and curry leaves.
Mix with Pudina paste and mix well

Serve the Pudina chutney with hot ghee rice.

Sago vada

Ingredients
Sago 1 cup
Pea nut powder 1cup
Potato 2
Green chillies 3 to 4
Corn flour 1 tsp
Ginger 1/2 inch piece
Lemon juice 2 tsp
Salt to taste
Oil enough to fry

Method
wash and soak the sago for 2 hours
Then dry the sago.
Pressure cook potatoes.peel and mash well.
cut the ginger and chillies into small pieces.
In a bowl add all ingredients and then mix well.
Shape into cutlets and then fry well for both sides.
Serve hot with green chutney or tomato sauce.

Coconut Rice

Ingredients
Rice 2 cups
Grated Coconut  1 cup
Carrots 2
Green chillies 3 to 4
Salt to taste
Coriander leaves
Seasoning
Oil 3 to 4 tbs
Mustard seeds 1/4 tsp
Urad  dal 1/4 tsp
Channa dal 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Peel carrot skin and make into medium size pieces.
Cook rice and carrots together in rice cooker.(put few drops of ghee while cooking the rice.)
Once cook the rice then keep it aside to cool.
Heat oil in a small kadai add dry red chillies, mustard seeds. once it splutter add urad dal, Channa dal, cumin seeds , curry leaves and green chillies.
Once it fry well then add into the cooked rice along with grated coconut and mix very well.
Garnish with coriander leaves.
Note- you can even add peas along with carrots.