Green Chutney

Mint & Coriander Chutney with Mango Peel

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Ingredients:	Quantity
Mint Leaves	1 bunch
Coriander Leaves	2 bunch
Raw Mango Peel	Peel of one Mango
Green Chili	2 nos
Dry red Chili	1 nos
Garlic	1 nos
Urad Dal	1 tsp
Tamarind Paste	1/2 tsp
Mustard Seeds	1 tsp for tempering

Preparation:
1) Heat oil in a pan and add the urad Dal once they turn brown add the mint, coriander, raw mango peel, garlic, green chili and dry red chili.
2) Fry for 2 to 3 mins and add the tamarind pulp and salt and grind to a fine paste.
3) Fry the mustard seeds and add to the chutney. Serve it with dosa, idly or curd rice.

Note: Substitute Mango peel.
* Add onion to the chutney.
** Add coconut to the chutney.

Tomato Rice

Spicy Tomato Rice with Herbs

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Ingredients:	Quantity
Cooked Basmati Rice	2 cups
Peeled and Crushed Tomato	1 no
Spring Onion/Scallions	5-6 nos
Dried Oregano	2 tsp
Dried Mint	1 tbsp
Dried Parsley	1 tbsp
Bay Leaf	1 nos
Garlic Powder	1 tsp
Finely Chopped Green Chilies	2 nos
Mustard Seeds	1 tsp
Cayenne Pepper *	1/4 tsp
Paprika*	3/4 tsp
Pepper Powder	1 tsp
Dijon Mustard (Optional)	1/2 tsp
Tomato Paste	3-4 tbsp
Garam masala	1/2 tsp
Salt	To taste
Chopped Coriander Leaves	To Garnish
Olive Oil**	2 tbsp

Preparation:
1) Cook Rice in 3 cups water and set aside.
2) Heat oil in a sauce pan and add mustard seeds and once they splutter crush the dried herbs and add it and saute for 10 seconds.
3) Add the spring onions, green chillies and garlic powder. Saute for a min and then add the crushed tomatoes, tomato paste and Dijon Mustard.
4) Add the Cayenne pepper, paprika and garam masala and saute for 4-5 mins or until the raw smell disappears and tomato is well cooked.
5) Add 1 cup of water and simmer for 2-3 mins.
6) Add the cooked rice, sprinkle pepper powder and salt and saute it. Simmer it for 3-4 mins.
7) Garnish with the chopped coriander leaves and serve with raita or vegetable or chicken curry.

Note: * Substitute Cayenne pepper and paprika with 1 tsp red chili powder. ** Substitute Olive oil with cooking oil.

Dal Tadka

Simple Tadka Dal

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A simple and quick Tadka Dal which can be made when you are running short of time to make Sambar.

Ingredients:	Quantity
Toor Dal	1 cup
Turmeric Powder	1/2 tsp
Cumin Powder	1/2 tsp
Asafoetida Powder	1/4 tsp
Medium sized Tomato	1 nos
Onion powder/Onion	1 tsp/1/4 cup
Garlic finely chopped	4 nos
Ginger finely chopped	1/2 tsp
Green Chillies chopped	2 nos
Lemon Juice	2 tbsp
Salt	To taste
Garam Masala Powder	1/2 tsp
Oil	1/2 tbsp
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1/2 tsp
Fenugreek Seeds	1/2 tsp
Curry leaves	6-8 leaves
Dry red chili deseeded and halved	1 nos
Ghee	1 tbsp
Chopped Coriander leaves	To Garnish

Preparation:
1) Soak Dal for 30 mins and add two cups water, little salt, turmeric, asafoetida and cumin powder and pressure cook for 2-3 whistles.
2) Heat oil in a sauce pan and add the chopped garlic, ginger, green chillies, onion powder/onion and tomato and saute until the tomato is well cooked. Add the pressure cooked Dal.
3) Meanwhile heat ghee and add the ingredients for tempering, once they splutter add it to the Dal.
4) Sprinkle garam masala and lemon juice let it boil for a min and remove from heat and garnish with chopped coriander.
5) Serve hot with steamed rice, pulao rice or roti.

Note: You can make lot of variations to the tadka. Add whole garam masala for tempering. Use Masoor Dal instead of toor Dal.

Masala Raitha

Masala Raitha

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Ingredients:	Quantity
Yogurt	1 cup
Milk	1/4 cup
Medium sized Onion	1 nos
Medium sized Tomato	1 nos
Green Chili finely Chopped	2 nos
Grated Ginger	1/2 tsp
Chopped Coriander	2-3 tbsp
Garam Masala	1 tsp
Salt	To taste
Mustard Seeds	1/2 tsp
Oil	1 tsp

Preparation:
1) Heat oil in a pan and add mustard, once they crackle add the onions, green chili and ginger and fry for 2 to 3 mins.
2) Beat the yogurt and milk and then add the fried onion, green chili and ginger.
3) Add tomato, chopped coriander, salt and garam masala and mix well. Refrigerate until serving time. Serve with any pulao or roti.

Prawn Pulao

Prawn Pulao

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Ingredients:	Quantity
De veined Prawn	750 gms
Basmati Rice	3 Cups
Large Onions	2 nos
Tomatoes	2 nos
Ginger-Garlic paste	2 tbsp
Mint & Coriander Chopped	1/4 cup
Coriander Chopped	1/4 cup + some for Garnish
Green Chilies Slit	3 nos
Red Chilly Powder	2 tsp
Garam masala	1 tsp
Turmeric Powder	1/2 tsp
Yogurt	1/2 Cup
Coconut Milk	1 1/2 cups
Bay leaf	1 nos
Cinnamon Stick	1 nos
Cloves	2-3 nos
Lemon	Half

Preparation:
1) Soak the rice for 30 mins. Heat oil in a sauce pan and add the whole garam masala and the chopped mint coriander leaves and fry for 2 mins.
2) Then add the onions and fry till light golden brown, and then add the ginger garlic paste and slit green chillies and turmeric.
3) Add the tomatoes and saute until the tomatoes soften. Add the red chili powder and saute for a min.
4) Add the prawns and saute for 2 more mins.
5) Add the coconut milk and the yogurt and the garam masala and simmer for few mins.
6) Add the rice to it and mix it lightly and then add 2 1/2 cup of warm water. Adjust salt and sprinkle some garam masala and squeeze in the lime juice.
7) Close it and cook 12 - 15 mins or pressure cook, simmer it for 2 whistles.
8) Garnish it with the coriander leaves and serve with raitha or a fish curry.

Note: Pulao served with masala raitha.

Grated Mango Pickle

Grated Mango Pickle (Mangai Thokku)

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Ingredients:	Quantity
Big size raw Mango	1 nos
Fenugreek Seeds	1 tsp
Asafoetida Powder	3/4 tsp
Sea Salt	1 tbsp
Sesame/Gingelly Oil	1/4 cup
Chili Powder	2 tbsp
Coriander Powder	1/2 tbsp
Cumin Powder	1/2 tsp
Garlic Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Salt	to taste
Lemon Juice	2 tbsp
Vinegar	1 tsp
Tempering:
Mustard Seeds	1/2 tbsp
De-seeded Dry Red Chili	2-3 nos
Curry Leaves	A few

Preparation:
1) Peel and grate the mango and set aside.
2) Dry roast the fenugreek seeds and grind it into a fine powder along with asafoetida and sea salt. Mix red chili powder, coriander powder, cumin powder, garlic powder, turmeric powder.
3) Heat oil in the pan and add the items for tempering and once the mustard seeds splutter add the spice powder mix. Keep on low flame and stir well for 2-3 mins so that the spices don't burn.
4) Add the fenugreek, asafoetida and sea salt mix to it and stir for a min and then add the grated mango and adjust salt and cook well for 10 mins.
5) Add the lemon juice and vinegar and cook well until the raw smell of the spices disappear and the oil floats.
6) Let it cool and store it in a air tight container.

Note: Store it in a refrigerator for it to last long. Best served with yogurt/curd rice or lemon rice.