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Ingredients:
1.Chana(Chick pea) - 1 cup
2.Onion - 1large(1/4 finely chopped, 3/4 Pureed)
3.Tomato - 1 pureed
4.Ginger garlic paste - 1 tbsp
5.Red chilli powder - 1 tsp
6.Turmeric powder - 1/4 tsp
7.Garam masala - 1 tsp
8.Coriander leaves - 2 tbsp chopped
9.Oil or Ghee - 1 tbsp
10.Salt to taste
Seasoning:
Oil or Ghee - 1/2 tbsp
Cumin seeds - 1 tsp
Pinch of Asafoetida
Method:
1.Soak Chana overnight in water (atleast 6 to 8 hours).For one cup of chana ,add 2 1/2 to 3 cups of water for soaking.
2.Pressure cook chana covered with enough water.Cook for almost 20 minutes(Keep the stove 10 minutes in High and 10 minutes in medium)
3.Take the pressure cooker off the stove and let it stand for 5 minutes.
4.Heat oil in a deep and thick bottomed pan.
5.Add chopped onion,roast it.Add ginger garlic paste, fry for a minute.
6.Add onion puree, fry till the raw smell goes.Then add tomato puree,saute for a minute.
7.Add cooked chana at this stage with a 1 cup of water(You can use the water used for cooking chana)
8.Add red chilli powder,turmeric powder and salt.
9.Bring to boil.Add Garam masala to it.
10.If you want to thinner the consistency of curry, add some water
11.Adjust the taste of salt and chilli as per your requirement.
12.Garnish with coriander leaves.
13.Heat 1/2 tbsp of oil in a separate pan.Roast cumin seeds and then Asafoetida.Top it over the masala and stir.
14.Serve with Roti or Rice.Tips:
If you forget to soak chana overnight, this tip will help for Quick soak:
1.Rinse chana.Add about 3 cups of water to a cup of chana.
2.Bring to rapid boil, boil for 2 minutes.
3.Remove from heat.Cover and stand for 1 hour.
4.Drain soak water.
5.Pressure cook chana as per the directions given above

Ingredients:
1.Mixed vegetables like Carrot,Beans,Bell pepper and potato - 2 cups (Cut in to pieces)
2.Onion - 1 chopped(2 tbsp + remaining) divided
3.Tomato - 1 chopped
4.Red chilli powder - 1 tsp
5.Turmeric powder - 1/4 tsp
6.Garam masala - 1 tsp
7.Ginger garlic paste - 1 tbsp
8.Coriander leaves - 2 tbsp chopped
9.Oil - 2 tbsp
10.Cumin seeds
Method:
1.Cook the mixed vegetables in little water till soft.
2.In a pan heat 1 tbsp of oil.Roast cumin seeds followed by 2 tbsp of onion,then add ginger garlic paste and fry till the raw smell goes.
3.Add the cooked vegetables.
4.Add the spices and salt and cook.
5.In the mean time heat oil in a separate pan.Roast onion and then tomato.Puree it in the blender.
6.Add Onion-tomato puree to the Kurma.
7.Cook for 3 minutes.
8.Garnish with coriander leaves.
9.serve with roti or Poori.Variations:
1.You can add 2 tbsp of grated coconut or handful of cashew nuts to the onion and tomato mixture and blend.This will give unique taste.
2.Instead of roasting and blending onion-tomato puree separately, you can add the pureed raw onion and tomato in the beginning (after adding ginger garlic paste)
and roast it.
3.Cream can be added in the last to give rich taste and texture to the kurma.
Tips:
1.When the kurma becomes very spicy, i add milk to make the taste medium spice.I learnt this from my mother in law.She has a lot of good ideas for
instant makeover of the dishes.
2.If you have left over kurma,don't worry.Mix the left over vegetale kurma with enough wheat flour to knead the dough.Make as a roti for the next day

Ingredients:
1.Potato - 2
2.Onion - 1 chopped
3.Green chilli - 2 chopped
4.Ginger - 1" piece grated
5.Turmeric powder - 1/2 tsp
6.coriander leaves - 2 tbsp chopped finely
7.Oil - 1 tbsp
8.salt to taste

Seasoning:
Oil - 1/2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Method:
1.Boil potatoes until soft.
2.Let it cool for sometime or pour cold water in it for quick cooling.
3.Peel off the skin.Mash it in to pieces.
4.Heat oil in a pan.
5.Roast onion followed by ginger,green chilli and tomato.
6.Add potato and 1/2 cup water.
7.Add turmeric powder and salt.
8.Cook for 5 minutes.
9.Garnish with coriander leaves.
10.Serve with poori and Roti

Mango is widely available during summer season.During my childhood ,I used to go to my Grandma's home.She makes a very good matchmake between raw mango
and drumstick leaves and make it as a sambar.She also combines Bitter gourd to it.Believe me... raw mango,green leaves and
bitter gourd is a classic combination.You can also use spinach leaves instead of drum stick leaves.

Method:
1.Pressure cook tuvar dal or cook Tuvar dal till it become mushy.
2.Heat a tbsp of oil in a deep and thick bottom pan.
3.Add onion, roast it.Then add green chilli ,fry for a minute.
4.Add Mango and greens ,add some water.cook for till mango is half done.
5.Add cooked dal ,sambar powder and salt.
6.cook till mango becomes soft.
7.Heat a tbsp of oil in a small pan, splitter mustard seeds and curry leaves followed by asafoetida.Top it in the sambar and stir.
8.Serve with rice. Tips:
1.There is no need to add Tamarind in this sambar, as mango is already having sour taste.If you want to add some more sour to sambar,you can add tamarind.
2.Generally mango cooks fast.Pay attention while you cook mango, so that you can avoid over cooking.(but some of its varieties cooks slowly)

Ingredients:
1.Rajma(Red Beans) - 1 cup
2.Tomato - 1 pureed
3.Onion - 1large(1/4 finely chopped, 3/4 Pureed)
4.Ginger Garlic paste - 1 tbsp
5.Asafoetida (Hing) - Pinch
6.Red chilli powder - 2 tsp
7.Turmeric powder - 1/4 tsp
8.Garam Masala - 1 tsp
9.Oil or Ghee - 2 tbsp
10.Cumin seeds - 2 tsp
11.Salt to taste
12.Coriander leaves - 2 tbsp

Method:
1.Rinse and soak Rajma overnight in water(atleast 6 to 8 hrs).For a cup of Rajma ,add 3 cups of water for soaking.
2.Pressure cook Rajma covered with enough water.keep the stove in High for 10 minutes and in medium for 10 minutes.
3.Take the pressure cooker off the stove and let it stand for 5 minutes.
4.Heat oil in a deep and thick bottom pan.
5.Add cumin seeds, let it splitter.
6.Add chopped onion,let it roast.Then add Ginger garlic paste, fry for a minute.
7.Add onion puree, fry till the raw smell goes.Then add tomato puree,saute for a minute.
8.Add cooked Rajma at this stage with a 1 1/2 cup of water(You can use the water used for cooking Rajma)
9.Add red chilli powder,turmeric powder and salt.
10.Bring to boil.Add Garam masala to it.
11.Add asafoetida.
12.If you want to thinner the consistency of curry, add some water.
13.Adjust the taste of salt and chilli as per your requirement.
14.Garnish with coriander leaves.
15.Serve with Roti or Rice.

Tips:
If you forget to soak rajma overnight, this tip will help for Quick soak:
1.Rinse beans.Add about 3 cups of water to a cup of beans.
2.Bring to rapid boil, boil for 2 minutes.
3.Remove from heat.Cover and stand for 1 hour.
4.Drain soak water.
5.Pressure cook beans as per the directions given above.

Ingredients:

1.Panner – 250 gm

2.Onion – 1 chopped

3.Green chilli – 2 chopped

4.Ginger - ½ inch piece

5.Tomato – 4 chopped

6.cardamom – 2 crushed

7.Red chilli powder - ½ tsp

8.Garam masala - ½ tsp

9.Fresh curd/Cream - ¼ cup

10.Milk - ½ cup

11.Ghee/Butter/Oil – 3 tbsp

12.Tomato sauce – 2 tbsp

13.Salt to taste

Garnishing

Coriander leaves – 2 tbsp finely chopped

Method:

1.Cut paneer into 2”fingers.Fry and keep aside.

2.Heat half ghee in a pan.Add cardamom,ginger,green chilli and onion .Fry for 3 minutes.

3.Add the tomatoes and saute for 2 minutes.Cook for 3 minutes, covered.

4.Add curd and cook for 2 minutes.

5.Add ½ cup of water and cool.

6.Blend this in a mixie into a smooth mixture.

7.Heat remaining ghee in a pan.Add this blended mixture and tomato sauce,Red chilli powder and Garam Masala.Add salt to taste.

8.Boil to a thick gravy for 5 minutes.

9. Just before serving heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander.

10.Serve hot with chappati and Nan

Ingredients:

1.Kondai kadalai(chick pea/kala chana) – 1 cup

2.Onion – ½ finely chopped

3.Tomato – 1 chopped

4.Sambar powder – 1 tsp

5.Turmeric powder – ¼ tsp

6.Tamrind – 2 pods (or) 1 ½ tbsp tamarind paste

7.Mustard – 1 tsp

8.Methi seeds/Fenugreek – 1tsp

9.Asafoetida – pinch

10.Jaggery or Sugar – pinch

11.Oil – 3 tbsp (Gingely oil preferred)

12.Salt to taste

Grind:

1.coconut – 4 tbsp

2.Sambar Onion – 3

3.Red chilli – 2

4.Coriander seeds – 1 tsp

5.Pepper – 1 tsp

Method:

1.Soak kondai kadali overnight about 8 hrs.

2.Pressure cook konda kadalai for 15 minutes and keep aside.

3.In a pan heat oil.Add Mustard seeds , let it splitter.Then add methi seeds ,let it roast.Add curry leaves and fry.

4.Add onion and saute till translucent.Then add tomato and saute for a minute.

5.Soak tamarind in water.Extract the juice. Add some more water and extract the remaining juice.This makes 1 cup of tamarind water.

6.Add tamrind water to the pan.Add turmeric powder ,sambar powder and salt.Let the mixture cook.

7.Heat a separate pan.Dry roast Red chilli,coriander seeds and pepper separately.Grind this along with coconut and onion.Add this to the mixture.

8.Add konda kadalai to the mixture.Cook for 7 minutes.

9.Add a pinch of Asafoetida to the boiling mixture.

9.Add a pinch of jaggery or sugar and cook for a minute.

10.serve hot with rice.

Ingredients:

1.Soya balls - 15
2.Peas - ½ cup
3.Tomato - 1 large chopped
4.Onion - 1 large chopped
5.Cumin seeds - 1tsp
6.Red chili powder - 1 tsp
7.Turmeric powder - 1 /4 tsp
8.Garam Masala - 1 tsp
9.Oil - 2 tbsp
10.Salt to taste
11.Coriander leaves (for garnishing) - 1 tbsp chopped

Method:

1.Boil 2 cups of water. Add soya balls to the boiling water. Add some salt.
2.Cook till the Soya balls are tender.
3.Switch off the stove and let it cool.
4.Take soya balls from the water and squeeze it with hand to press out the absorbed water from it.
5.Cut the soya balls in to small pieces and keep aside.
6.Heat oil in a pan.Add cumin seeds, let it splitter.
7.Add 1 tbsp of finely chopped onion to the pan and fry till translucent.
8.Add Peas and soya balls and saute for 2 minutes.
9.Add Turmeric powder,Red chili powder and Garam Masala and saute for 2 minutes.Sprinkle some water and cook.
10.In the mean time saute the remaining onion and tomato in a separate pan in 1 tsp of oil.Cool for some time. Grind it in the blender(Mixer grinder) with little water.
11.Add this onion and tomato mixture to the vegetables and cook for 5 minutes.
12.Garnish with coriander leaves.
13.Serve with Chappathi ,Nan and Bread toast.

Ingredients:

1.Mung dal(Mung beans) - 1 cup
2.Spinach - 1 cup
3.Onion - 1 Medium
4.Tomato - 1 Medium
5.Turmeric powder - ¼ tsp
6.Red chili powder - 1 tsp
7.Mustard seeds - ¼ tsp
8.Cumin seeds - ¼ tsp
9.Urad dal - 1 tsp
10.Whole Red chili - 2
11.Oil - 4 tsp
12.Pinch of Asafoetida powder
13.Salt to taste

Method:

1.Chop the vegetables.
2.Wash dal and cook in water till tender. Keep aside.
3.Heat 2 tsp of oil in a pan.
4.Add onion and saute till translucent. Add Tomato and saute for a minute.
5.Add spinach to the pan and sprinkle some water. Cook for 5 minutes.
6.Add cooked dal to the vegetables.
7.Add Red chili powder, Turmeric powder and salt to taste.
8.Cook for 5 minutes.
9.In a separate pan heat 2 tsp of oil.
10.Add Mustard seeds, cumin seeds ,Urad dal and Whole Red chili .Allow Mustard seeds and cumin seeds to splitter. Add a pinch of Asafoetida in the last.
11.Add this to the Dal mixture.
12.Serve hot with Rice,Chappathi and Roti.

Ingredients:
1.Butter Milk - 2 Cups
2.Onion - 1
3.Okra(Ladies finger) - 6 (Optional)
4.Red Chili powder - 1 tsb
5.Turmeric powder - ½ tsb
6.Garam Masala - 1 tsb
7.Coriander Powder - 1 tsb
8.Coconut - 3 tbsp (grated)
9.Red chili - 2
10.Mustard seeds - 1 tsb
11.Cumin - 1 tsb
12.Coriander leaves - 2 tbsp chopped
13.Cuury Leaves - few
14.Asafoetida
15.Urad dhal
16.Oil - 2 tbsp
17.Salt to taste

Method:
1.Blend Butter milk,Red chili powder,Turmeric powder,Garam Masala, coriander powder and coconut with salt in a Blender (Mixer grinder).Keep aside.
2.Chop onion nicely.Cup Okra(Ladies finger) cross wise in circles.
3.Heat oil in the pan. Add Onion ,saute for 1 minute. Add Okra, saute until okra do not smell raw and okra is cooked , about 8 minutes.
4.Add the blended Butter milk mixture to the pan, cook for 5 minutes.
5.Heat oil in a separate pan.Add Mustard seeds, let it splitter then add cumin,urad dhal and red chilliand Asafoetida and curry leaves.Add this in to the pan.
6.Garnish with coriander leaves.
7.Serve hot with Rice or Chappathi or Roti

Ingredients:

1. Spinach (Palak) - 2 cups

Servings: 4