Mullangi Pachadi

Ingredients
Mullangi (Radish) - 1/4 kg
Onion - 1/4 cup
Toor dal - 1/4 cup
Red chilli powder - 1tsp
Salt - 1/2 tsp
Coriander leaves - Little

To Make Mullangi pachadi

• Half cook the toor daal 
• Heat the kadai and fry the radish 
• Add Salt, redchili powder, mullangi, toor daal in pressure cooker
• Leave it for 1 sound and switch it off immediately
• Heat the oil in kadai add mustard, urad daal and mix it in the pressure cooker
• And garnish it with coriander leaves 
• Serve it hot with Rotis, Rice

Fried Rice

Ingredients
Basmatirice - 1 cup
Water - 2
Capsicum  - cut it as straight
Cabbage - cut it as straight
Onion 1/2 big onion cut it as straight
Frozen Peas -1/4 cup
Green chili - 2

To Make Fried Rice

• Heat the oil in kadai add crambu, bay leaves, cordamom, green chili
• Add rice and fry it for 3 to 4 minutes 
• Add salt and Cook it in the rice cooker with 2 cups of water
• Again heat 1tsp oil in kadai add onion fry it 2seconds
• Add cabbage, and add capsicum fry it 2 to 3 seconds
• Add 3 pinch of salt
• Color should not change, close it with lid and cook it
• And Mix the vegetables with rice
• Close it with lid with heat
• Serve it hot with cauliflower kurma

Note - if you are cooking in pressure cooker leave it for 3vessels and switch it off and 

for green peas, soak it and cook it with rice

Methi seed rice (vendaya satham)

Ingredients
Jasmine Rice - 1cup (pacha arisi)
Methi seeds - 1 tspn
Green chili - 1
Onion - 3/4 cup chopped
Garlic - 6 pods
Oil - 1 big spn
Thick coconut milk - 3/4 cup
Water - 2 cup

To Make Vendayam satham

• Heat the oil in kadai add Bay leaves, crambu and some spices as you like
• Add Methi seeds, garlic, green chili, Onion fry it for 2minutes
• Add Jasmine rice Fry it and add coconut milk, water and salt
• Close it with lid and Pressure cook it for 1 sound
• Keep the flame in slow after 10minutes switch it off
• And serve it hot with Kurma, Potato fries

Methi Mushroom Mutter Masala

Ingredients
Methi Leaves - 1 bunch
Boiled green Peas - 3/4th cup
Mushroom buttons - 3/4th cup
Cashew - 8 to 10
Garlic cloves - 6
Green chillies - 6 to 8
Big Onion - 1 medium size chopped

To Make Methi Mushroom Mutter Masala

• Make a paste of Green chillies, Garlic, Cashew
• Heat the oil in pan add Onion and fry it until becomes brown color 
• Add a paste to the onion and saute it until raw garlic smell goes
• Add Mushroom saute it until give out water
• Add methi leaves and saute it for 5 minutes
• Add half cup of water and bring to boil
• Mushroom will cook and the gravy will thicken
• Keep the flame in medium 
• Add the green peas and cook it 3 minutes
• Switch it off and serve it hot with Rice 

Vegetable Aviyal (Malayala Aviyal)

Ingredients
Carrot - 1
Potato - 1 medium size
Beans - 4
Grated Coconut - 1/4 cup
Drumstick - 1/2
Curd - 1/4 cup
Green chili - 5
Cumin seeds (jeera) - 1/2 tsp
Chana dal - 1 tsp
Salt - 1/2 tsp

To Make Aviyal

• Heat the 2 tsp oil in kadai 
• Add jeera, chana dal, green chili and fry it 
• And finally add the grated coconut 
• Grind it in the mixi and make it as paste 
• Cut all the vegetables lengthy wise
• Add little turmeric powder, salt and water with full of vegetables 
• Cook it as half boiled vegetables
• Mix this paste in to the vegetables
• Close it with lid and cook for 5 to 10 minutes 
• Finally add 2 to 3 tsp of coconut oil, curry leaves and curd
• Mix it well and close it and cook for 3 minutes
• Switch it off and serve it hot with Rice.

Note : Raw banana (vazhakai), mango also can use. if we are using mango means reduce the curd quantity in the mixture

Brinjal Rice( Vangibath)

Ingredients
Rice - 2 cup
Water - 4 cup
Salt - 2 tsp
Onion - 5 big medium size
Cashew - 3tsp
Brinjal - 500gms

Vangibath Powder
Chana dal - 8 tsp
Black gram - 5tsp or Urud dal
Dry Red chili - 8
Dry Coconut powder - 8 tsp
Ground nuts - 6
Sesame seeds - 1tsp
Coriander seeds - 4tsp
Cumin seeds - 2tsp
Asafoetida - Pinch
Turmeric Powder - 1/4 tsp

To Make Vangibath Powder

• Dry roast all above mentioned items in Low flame (add one by one)
• Finally add coconut
• Let it cool down for 5 minutes
• Grind it in the mixi and make it as powder
• While grinding add turmeric powder and Asadoetida 

To Make Vangibath Rice 

• Cook the rice for 1 whistle, slow it down  
• Switch it off after 10 minutes and keep it aside
• Fry the Cashew nuts and keep it aside
• Heat the oil in pan add Cumin seeds 
• Add Sliced Onions fry until becomes golden brown 
• Add Brinjal, salt and fry it for 5 to 7 minutes 
• Add Vangibath powder and mix it well with Brinjal for 5 minutes 
• After the brinjal has cooked add cooked rice 
• Mix the rice well with cooked brinjal in low flame 
• Cover and cook for 1 minute 
• Add cashew nuts and mix it well with vangibath
• Serve it hot with Raita 

Steamed Vegetable Dumplings

Ingredients
All Purpose Flour - 1 cup
Sesame oil - 3 tsp
Salt - 1/2 tsp
Water - to make dough

For Stuffing
Vegetables - 1 cup
Cabbage
Carrot
Beans
Onion - 1/2 medium size chopped
Green chili - 1 chopped
Ginger, Garlic paste - 1 tsp
Block ground pepper - 1 tsp
Soya sauce - 1 tsp
Salt - 1/2 tsp

To Make Steamed Vegetable Dumplings

• In a bowl mix all the ingredients to make dough
• Add water little by little and make smooth dough
• Cover and keep it aside for 15 minutes
• In the mean time we can make filling 
• Heat the oil in a pan add ginger garlic paste 
• Add Onion and fry until becomes golden brown 
• Add green chili fry it 
• Add All the vegetables and stir for a minute
• Finally cabbage mix well and cook for 2 minutes 
• And add Salt, Pepper and soya sauce and stir for a minute 
• Mix well and switch it off 
• Vegetables should be crunchy and not over cooked 
• Vegetables should be dry and leave it for cool down
• Take a lemon size of dough 
• Make it as small round shape Flatten the dough in round shape with chapatti roller 
• Use some round shape cutter or small steal bowl cap cut in to round puri

• The size depends on how big you want your momos to be
• Add the filling in center of the rounds close the puri filling 
• Heat the water in idly maker 
• Brush the plates with oil and place the momos in idly plates 

• And steam it for 8 to 10 minutes

I made Soya sauce for Dipping

To make soya sauce

Soya sauce - 2 tsp

Water - 3 tsp

Green chili - 2 chopped

Salt - pinch

• Mix it all together and serve it with hot vegetable momos 

Note : In this measurement ca make 8 momo,  and can add Chicken also, while adding chicken, should cook it properly with vegetables

Bisi Bela Bath

Ingredients
Rice - 1 cup
Toor dal - 1/4 cup
Moong dal - 2 tsp
Vegetables - 2 cups
Carrot
Beans
Potato
Tamarind paste - 1/4 cup
Red chili powder - 2 tsp
Salt - 1 tsp
Small onion - 10(Pearl onion) or Big onion - 1/2
Tomato - 1

To Make Bisi Bela Masala powder
Chana dal - 2 tsp
Red chili - 2
Fenugreek seeds - 1/4 tsp
Coriander seeds - 2 tsp
Dry Coconut - 3 tsp
Asafoetida - 1/2 tsp ( Perungayam)

To Make Bisi Bela Bath

• Dry roast the above ingredients except the coconut
• Let it cool, add the coconut and make fine powder 
• Cook the rice with moong dal
• Pour the rice in wide basin to cool down
• In a pressure cooker add toor dal and vegetables 
• Add tamarind paste and 4 to 5 cups of water 
• Add Red chili powder and salt
• Leave it for 4 whistles and switch it off 
• Heat the ghee in a pan add Onion fry it until becomes golden brown 
• Add tomato fry it and reduce the flame 
• And add the sambar in to the pan, mix it well and switch it off
• And mix the sambar with rice 
• And add the Bisi bela bath masala powder 
• And Mix it well
• Serve with some ghee on top and some pappad 

Tofu Scramble

Ingredients
Soft tofu - 1 cup
Big onion - 1/2  finely chopped
Ginger & Green chili paste - 1 1/2 tsp
Tomatoes - 1/2 finely chopped
Coriander powder - 1tsp
Cumin powder - 1/2 tsp
Turmeric powder - pinch
Block pepper - 1/2 tsp
Coriander leaves - Finely chopped
Salt - 1/2 tsp

To Make Tofu Scramble

• Heat the Oil in fry pan 
• Add Chopped Onion and Ginger green chili paste fry it until becomes golden brown
• Add Cumin powder and Coriander powder, Turmeric powder and mix it well 2 minutes
• Add Tomatoes and saute for a minute
• Add crumbled Tofu and salt 
• Mix well and saute for 5 to 6 minutes to let the tofu absorb all the flavors
• When the mixture is dry add the coriander leaves 
• Season with freshly ground block pepper
• Serve it warm with bread and Sambar rice

Vazhaipoo Vadai

Ingredients
Banana Flower(vazhai poo) - 1 1/2 cup (Chopped)
Toor dal - 1/2 cup
Red chili - 4
Fennel seeds - 1 tsp
Salt - 1 tsp

To Make Vazhaipoo Vadai

• Soak the Toor dal, Red chili, Fennel seeds for 2 hours 
• Grind it to Coarse (little roughly)
• Don't add much water while grinding (can add 3 tsp of water) 
• Add chopped banana flower in to the Toor dal mix
• Add salt and mix it well the banana flower and toor dal mix
• And make it as shape you required 
• Fry it in the Oil and serve it.

Potato, Mushroom Poriyal (Fry)

Ingredients 
Mushroom : 200 gms
Potato : 200 gms
Onion : 1 medium size full
Ginger garlic paste : 1 tsp
Green chili : 4
Coriander powder : 1 tsp
Block pepper : 1 tsp
Oil : 5 tsp
Salt : 1 tsp
Bay leaves, lavangam, pattai : 2
Coriander leaves : 1 hand full

To Make Potato Mushroom Poriyal

• Heat the oil in pan 
• Add Bay leaves, Lavangam, pattai 
• Keep the flame in medium
• Add Onion, ginger garlic paste
• Fry it well
• Add Potato, Mushroom fry it well
• Add salt, coriander leaves and fry it
• Add little water and mix it
• Add coriander powder, Block pepper, Green chili
• Fry it well
• Add little water and fry it well until raw smell goes off 
• And close it with lid for 5 minutes 
• Switch it off after 5 minutes and garnish it with coriander leaves 
• And serve it hot with Chapati, Dosa and Curd Rice 

Vendhaya Kuzhambu

Ingredients
Big Onion : 1/2 (Small peices) or Pearl Onion : 12
Tomato :1/2
Fenugreek seeds (Vendayam) : 1/2 tsp
Tamarind : 1 lemon size
Red chili powder : 1 tsp
Sesame oil : 3 tsp
Mustard : 1/2 tsp
Curry Leaves : 10

To Make Dry Roasted Powder
Chana dal : 3 tsp
Coriander seeds : 2 tsp
Cumin seeds : 1/2 tsp
Dry Red chili : 4
Fenugreek seeds : 1/4 tsp

To Make Vendhaya Kuzhambu

• Heat the oil in pan and fry the ingredients mentioned for dry roasted powder till they turn golden brown
• After roasting cool them down an make it as powder
• Add 2 tsp onion and half tomato with grinded powder and make it as fine paste
• If required can add little water to bring it to fine paste
• Heat the sesame oil in pan and add mustard, curry leaves
• Add onion and fry till they turn translucent 
• Add grinded paste to the onion and fry them for a minute by stirring
• Add 1 cup of tamarind water and salt to taste and stir well
• Add red chili powder and 1 cup of water
• Let it boil for few minutes 
• Switch it off after 5 minutes 
• Serve it hot with Rice, Idly, Dosa

Baby Aloo Curry

Ingredients 

Baby Aloo's : 7( Boiled, Cut in 2 pieces)
Capsicum : 1/2 (Cut in to square shape)
Big Onion : 1 medium size (Cut in to Square shape)
Tomato : 1 (Cut in to square shape)
Curd : 5 tsp
Red chili powder : 1 tsp
Block pepper : 1 tsp
Cumin Powder : 1 tsp
Cumin seeds (jeera) : 1/2 tsp

To Make Baby Aloo curry

• Marinate the boiled Aloo's with Curd, red chili powder, cumin powder, block pepper, salt for 1/2hr
• Heat the oil add jeera and Onion fry it until becomes golden brown
• Add tomato and capsicum and fry it for 5 minutes
• Add little cumin powder and little water
• Mix it well, Add little salt
• Add marinated Aloo's with this and mix it well
• Switch it off after raw smell went off (10 minutes)

Vadakari

     Ingredients

To Make Vadai

Bengal gram : 3/4 cup
Red chili powder : 1 tsp
Fennel seeds : 1 tsp
Turmeric powder : pinch
Salt : 1/2 tsp

To Make curry 
Mustard : 1 tsp
Urud dal : 1 tsp
Fennel seeds : tsp
Onion : 1 big onion (Chopped)
Garlic : 5 pods (Chopped)
Green chili : 3
Tomato : 1 (Chopped)
Red chili powder : 2 tsp
Dhania powder : 1 tsp
Salt : 1 tsp

To Make Vadakari

• Soak the Bengal gram for 2 hours and grind it with red chili powder, salt, fennel seeds 
• Grind it coarse (little roughly). while grinding should not add more water
• Make it as round ball and Steam cook it (like Idly)
• Heat the oil in pan add mustard, urud dal
• Add Onion, green chili, garlic, fennel seeds
• Add tomato fry it until becomes gravy
• Add dhania powder, red chili powder, salt and mix it well
• Add little water and close it with lid for 5 minutes
• After that add boiled vada in the gravy
• Close it with lid 
• Switch it off after 5 minutes and garnish it with coriander leaves
• Serve it hot with Idly, dosa, chapatti and Rice

Vegetable pulav

Ingredients
Basmati rice : 1 cup
Coconut milk : 1 cup
Water : 1 1/2 cup
Carrot : 1/4 cup
Beans : 1/4 cup
Green peas : 1/2 cup
Capsicum (Bell pepper) : 1/4 cup (Thinly sliced)
Onion : 1/2 (Thinly sliced)
Tomato : 1/2 (Thinly sliced)
Coriander leaves : little
Mint leaves : little
Ghee : 1 tsp
Ginger garlic paste : 1 tsp
Salt : 1 tsp
Red chili powder : 2 tsp
Green chili : 2
Cumin powder (jeera powder) : 1 tsp
Fennel seeds : 1 tsp
Bay leaves : 1 (big size)
Cardamom : 2
Cloves : 5

To Make Vegetable Pulav

• Heat the oil in pan add Bay leaves, cardamom, cloves 
• Keep the flame in medium 
• Add onion fry it until becomes golden color
• Add ginger garlic paste, Green chili, Tomato
• Mix well and add all the vegetables except capsicum
• Add salt fry it for 5 minutes 
• Switch it of after all vegetable cooked
• And in Pressure cooker add rice, ghee, cumin powder, fennel seeds
• Add Red chili powder, coconut milk, water
• Add cooked vegetables, Capsicum, pinch of turmeric powder, Salt
• Mix it well all together
• Switch it off after 1 whistle and turn in to low flame for 15 minutes 
• Open the cooker after steam is released
• Garnish it with coriander leaves and mint leaves

Note : if frozen green peas add after open the cooker or soak the green peas for 5 hours and mix it with with vegetables in pressure cooker

Soya chunks Cutlet

Ingredients
Soya chunks (Meel maker) : 1 cup
Onion : 1/2 medium size
Tomato : 1/2 medium size
Carrot : 1 (cut it as small pieces)
Beans : 1/2 cup (cut it as small pieces)
Potato : 1 medium size (boiled)
Corn flour powder : 1/2 cup
Bread gums : 1/2 cup  (Rusk powder)
Red chili powder : 2 tsp
Salt : 1/2 tsp
Garam masala powder : 1/2 tsp

To make soya chunks cutlet

• Soak the soya chunks for 1 hour and cut in to small pieces
• Heat the oil in pan add little mustard, onion 
• Add tomato and fry it, add all the vegetables fry it for 5 minutes 
• Add salt and soya chunks fry it 5 minutes 
• Add red chili powder, garam masala powder  and cook it well
• Add boiled potato and mix it well 
• Masala should not be watery 
• Once it become masala switch it off and leave it 5 minutes
• After it cool down take little masala in hand and make it as shape as u like round or square
• And roll over the corn flour powder and Rusk powder

• Heat the oil in pan and fry the cutlets
• Keep the flame in medium
• If one side has fryed slightly turn it to other side
• And serve it hot with hot sauce

Mushroom Dry masala

Ingredients
Mushroom : 6 pieces (cut in to small pieces)
Big onion : 1 (chopped)
Tomato : 1(chopped)
Ginger garlic paste : 1 tsp
Cinnamon stick : 1
Cloves : 3
Bay leaves: 1
Fennel seeds  : 1 tsp
Green chillies : 2
Coriander leaves : little
Chilli powder : 1 tsp
Salt : 1/4 tsp
water : little

To make Mushroom Dry masala

• Heat the oil in pan add Cinnamon, bay leaves, cardamom,  cloves, fennel seeds, green chillies and mix it
• Add chopped onion and tomato, salt 
• Add ginger garlic paste and fry it for 5 minutes 
• Add mushroom pieces and chilli powder, water (if spicy required can add extra chilli powder) 
• Mix it well for 3 minutes
• once the gravy become dry
• Switch it off  and garnish it with coriander leaves
• serve it hot with rice and chapatti 

Beetroot kola urundai

      Ingredients

Beetroot : 1 medium size

Onion : 1/2 chopped small size

Salt : 1/4 tsp

Chana dal (kadala paruppu) : 4 tsp

Toor dal : 8 tsp

Fennel (Sombu) : 1 tsp

Cumin seeds : 1 tsp

Red chilli : 4 to 5

To make Beetroot kola urundai

• Soak the chana dal, toor dal, fennel, cumin seeds, red chilli for 3hours
• And grind it to coarse (little rough) in the mixi. Don't make it paste. While grinding pour little water, make sure not to add more water.
• Peel the skin of beet root, scrap it and grind it to coarse (little rough) in the mixi.
• Mix the grind beetroot with the already made paste and mix with hand. 
• Add chopped onion and salt.
• Add chopped coriander and curry leaves

Beetroot mix

• Make it as round shaped ball and fry it in the oil. 

Keerai thovattal

           Ingredients
Spinach (Keerai) : 1 full bundle
Onion : 1/4 th from small onion
Red chilli : 2
Coconut : little (optional)
Toor dal : 1/4 cup
Salt : 1/4 tsp

To make keerai thovattal

• Wash the spinach repeatedly and finally wash in the running water.
• Chop the spinach into very small and keep it aside
• Boil the toor dal with 1 glass of water and a pinch of turmeric powder.
• Heat 1 tsp oil in kadai, add mustard and urud dal
• Add chopped onion and red chili. Fry it till the onion turns golden brown
• Add chopped spinach and fry it with Salt.
• Once the spinach has cooked switch off
• Add little coconut(optional)
• Add boiled toor dal, mix it and serve.

Chow chow kuttu kari

    Ingrediants
Chow chow : 1
Moong dal : 7 tsp
Green chilli : 2
Salt : 1/4 tsp
Cumin seeds : 1/4 tsp
Coconut : little
Coriander leaves : little
Water : 250 ml

To make Chow chow kuttu kari

• Add all the ingredients in the pressure cooker except  (jeera) cumin seeds.
• Add the measured quantity of water.
• Switch off after 3 sounds
• Open the cooker after the steam is released. 
• Heat the oil in kadai and add jeera and fry it
• Add the fried jeera to kuttu kari (in the pressure cooker).
• Finaly add little coconut and coriander leaves. 
• Serve hot with Idly, Dosa and chapatti.