Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

Not many people will love this recipe. But I still wanna post this, as Urad dhal supplements bone formation and hence is nutritious.! hehehe! Ingredients: 1. Urad dhal (split): 1/2 cup. Soak this for 1 hour and pressure cook for 2 whistles. 2. 1 Onion- nicely chopped. This is a very simple dish and you can make variations by adding tomato also. In a dry pan, saute with mustard seeds, curry leaves and then add raw onion, green chillies and fry. Once the onion is nicely fried, add the cooked urad dhal and add a pinch of turmeric powder and a 1/2 tbsp of chilli powder, and 1/2 tbsp of coriander powder and required amount of salt. This is also a simple dhal that can go with Rice/Chapathi

This is one of the podis, that has a longer shelf life. Key Ingredients: Fresh coriander. (Cleaned & Chopped). Wash the coriander in tap water and let it dry for 15-20 mins. In a dry pan, roast 1/2 cup of urad dhal, 1/2 cup of channa dhal, 20 red chillies (add oil when roasting chillies alone). Grind the dhal and red chillies first, then add a lemon size tamarind and add the coriander and grind. Dont add water, but only sprinkle water as required. This is my mother's recipe and you can have this with tiffin items, and also with curd rice.

Ingredients: 1. Rice flour- 2 cups 2. Maida- 1/4 cup (All purpose flour) 3. Sooji (Rava)- 3/4 cup 4. Curd (tangy one)- 1 cup 5. Pepper corns, Jeera and curry leaves (as required). 6. Raw onions- 1 cup Procedure 1.Mix the first three ingredients adding water slowly, so that there are no lumps. 2. Then add the curd and all the other ingredients and salt and keep aside for 30 min 3. Heat the pan, and start making dosas.. Tip: Please start pouring the dough from the corner and then spread to center for making this kind of dosa. Turn both sides and then serve hot with some spicy chutney.

Ingredients: 1. Raw Rice- 1 cup 2. Moong dhal- 1/2 cup 3. Cumin seeds, pepper corns- 1 tbsp each 4. Dry ginger powder- 1/2 tbsp 5. Ghee - As required. Procedure: 1. In a dry pan, roast the raw rice and moong dhal mildly (just very mildly). 2. Then add 1:2 cups of water and pressure cook for 3 whistles. 3. Add ghee in a dry pan, add cumin and pepper corn seeds, curry leaves, dry ginger powder and add this to the cooked raw rice and moong dhal mixture. 4. Add salt and mix well. Serve with Chutney/ Sambar/ Pitlay (see my blog:))-)

Ingredients: 1. Onion -1 2. Tomato- 1 3. Sambar powder- 1 tbsp 4. Moong dhal- 1 cup cooked. Jaggery ( 1 pinch). Procedure: 1. In a kadai, add oil, mustard seeds, red chillies, hing and curry leaves. 2. Once they start splattering, add chopped onion. 3. Once the onion is fried, add tomato and add lil salt so that the tomato will dissolve. 4. Add 1 tbsp of sambar powder and add a glass of water. 5. Let this mixture cook. Then add the cooked moong dhal, jaggery and salt. This is an ideal choice for tiffin items and is less spicy.

Ingredients: 1. Tamarind- 1 small lemon size 2. Any vegetable- Okra/ Pumpkin/ Winter Melon/ Brinjal 3. Toor dhal- 1 cup cooked 4. Sambar powder - 1 tbsp 5. Jaggery- 1 small pinch. How to make the ideal sambar: 1. In a kadai, add oil, mustard seeds, hing (asaefoetida), red chillies and curry leaves. 2. Once this is all sauted, then add the vegetable of your choice. Add a small pinch of haldi (turmeric powder). 3. Add the tamarind extract and 1 tbsp of sambar powder. Let this boil for a while. 4. Once the vegetable is cooked, add salt, toor dhall and jaggery. Add 2-3 ounces of water if required and let this all boil. 5. Before serving you can add ghee to enhance the taste.

Pachadis can be made salt/sweet. 1. Okra Curd Pachadi: Wash Okra (Ladies Finger) and cut into small pieces. In a pan, saute with mustard and curry leaves and add okra, a small pinch of haldi and salt. Sim this and let this become a good roast. Add curd and serve. 2. Cucumber Pachadi: Grate Cucumber after peeling. In a dry pan, add oil, mustard seeds, chopped green chillies and ginger. Add this sauted mixture to cucumber. Add salt and curd and serve. 3.Mango Pachadi: Cut Raw mango (preferably sour one!), into slices without peeling off. In a pan, add the raw mango and add water and let this cook. Powder jaggery and add this in a different pan with water. Once the jaggery is nicely melted, transfer it to the mango. Saute with Neem flower. (This is special for Vishu) 4.Nellikaai thayir Pachadi: If you have soaked gooseberries (in salt), you can grind the flesh of the gooseberries with a green chilli, add salt and curd and serve. 5.Radish Pachadi: You can also grate Radish, add curd and sa

Please refer to my chutneys post for the complete list.. Some additions that I missed. 1.Pottukadalai- Onion chutney: For some, who should avoid coconut, this chutney is ideal. Cut 1 big onion and grind this with a handful of pottukadalai, 2-3 green chillies and salt. 2. Tomoto/Channa Dhal chutney: Dry roast channa dhal (2-3 tbsp) in a dry pan and soak it in water.Add 1 tbsp of oil in a kadai and fry 2 tomatoes and 3-4 red chillies. Grind these together and add salt. 3. Three dhal chutney: In a pan, add 1-2 tbsp of oil and add 2 tbsp of channa dhal, 2 tbsp of toor dhal and 2 tbsp of moong dhal and add 1/2 cup of coconut, 3-4 red chillies and switch off the stove. Let this cool. You can grind this adding salt and use it for idli/dosa. 4. All green chutney: In a pan, add oil, add 1 tbsp of channa dhal, 3-4 red chillies, 1 small piece of tamarind and let this fry. Now, add 1 handful of mint, 1 handful of curry leaves and 1 handful of coriander and 1/2 cup of coconut and fry for 2-3 minute

1.Peel 8-15 small onions. 2.Grind these with a small lemon size amount of tamarind, 5-6 red chillies and salt. Tastes good with Idly/Dosa. Simple to make.

This is a yummy curry from Kerala. Ingredients: 2 Plaintain (Vazhakkai)- Peel and cut into rectangular slices. 1 Small piece of Tamarind soaked in water 1/2 cup raw rice, 6 red chillies and a handful of curry leaves- Dry roasted and grinded into a coarse powder. Procedure: 1. In a Kadai, add oil and mustard seeds. 2. When mustard starts splattering, add the Vazhakkai pieces and let this cook. 3. When the vegetable is half cooked, add tamarind juice. 4. Once the tamarind juice is also fully boiled, add the coarse powder and add salt. 5. You can let this become a roast. If you want a spicy curry, you can increase the number of red chillies.