Pavakkai/Bittergourd thokku

Ingredients
Bittergourd-3 cups, finely chopped
Onion-1 medium size,chopped
Tomato-2, finely chopped
Garlic-7, chopped
Turmeric powder-1/4 tsp
Sambar powder(optional)-3/4 tsp
Tamarind extract-1 1/4 cup
Salt-to taste
Sesame oil-4 tbsp

To temper
Fenugreek seeds-1/4 tsp
Mustard seeds-1/4 tsp
Urad dal-1/2 tsp
Hing-a pinch
Red chilli-3
Green chilli-3
Curry leaves-few

Method
In a pan/kadai heat the oil. add the items given in the list'to temper'.When the seeds and chillies start to splutter,add chopped garlic and onion,fry till raw smell leaves or you can fry till it turns brown.then add turmeric and sambar powder and saute for a minute.

Add tomato and saute till it turns mushy.

Now add finely chopped bitter gourd and salt and saute it for few 2 minutes.

Cover the pan with lid and let it cook in simmer for 40-45 minutes.stir in between(3 cups of bitter gourd should be saute until it makes 1 cup).

Lastly,add tamarind extract and boil till oil oozes out.check the seasoning and garnish with coriander.

Serve with rice.

Notes
If you want gravy like consistency, dry roast a tsp of coriander seeds and grind it with coconut.add this to the mixture after tamarind gets cooked.
Do not add hing in too hot oil.
You can replace green and red chillies with red chilli powder.Adjust the spiciness to your taste.
If you like, increase the amount of onion.Small onions can also be added for better taste.
Same procedure can be used for ladies finger/okra puli kuzhambu

Rava/Sooji kesari

Ingredients
Roasted rava-3/4 cup
Milk-1 cup
Water-2 cups
Sugar-3/4 cup
Food color(egg yellow-optional)-a pinch
Melted ghee-3 tbsp + 1 tsp
Cardamom-2
Cashewnuts-8
Raisins-12

Method
In a kadai,add a tsp of ghee and fry the cashews and raisins until it turns out brown.

In a separate pan boil the water and milk together.when it boils add cardamom and food color and stir it for few seconds.add roasted rava gradually by stirring continuously to avoid any lumps. cook it in simmer until done.

Add the sugar and mix it until dissolves.

Finally add ghee and roasted cashews , raisins and give a quick stir.

Notes
If your rava/sooji is not roasted add little ghee and roast until nice aroma comes out.But do not turn it brown.
You can also replace water with milk or vice versa.
As it may get dry,switch off the flame before you add ghee and cashews.
Adding food color is optional.
You can add extra tsp of ghee while serving.
The whole process should be done in simmer.

Masala paniyaram

Ingredients
Dosa/idli batter-3 cups
Shallots-12
Cumin-1tbsp
Black pepper-2 tsp
Curry leaves-few
Hing-a pinch
Grated carrot(optional)-1/4 cup

Method
Grind shallots,cumin,pepper,curry leaves to a coarse paste.

Mix it with batter.add hing to the batter.check the salt.

Heat the paniyaram pan. pour tsp of oil to each mould.
Now pour this batter into the moulds.(upto 3/4 of the mould. if you wish smaller ones pour upto 1/2 of the mould)
Allow to cook for few minutes and flip to other side and cook until its done.

Serve it with any kind of chutneys.

Notes
You can also add some finely chopped onions,green chillies along with grated carrot.
While flipping to other side you can also add some more oil,so that it gets cooked evenly.
Adjust spiciness according to your taste.

Channa masala

Ingredients

Channa-1 1/4 cup

Onion-1 medium size,sliced

Green chilli-6

Red chilli powder(optional)-1/4 tsp

Coriander powder-1/2 tsp

Turmeric-1/4 tsp

Salt-as required

Oil-2 tbsp

Coriander leaves-for garnishing

To temper

Cumin-1/2 tsp

Mustard-1/4 tsp

Black cardamom-1

Bay leaf-1

Fennel-1/4 tsp

To grind

Tomato-2 big size

Coconut-2 tbsp

Fried gram/pottu kadalai-1 tbsp

Cashew nuts-3

Cloves-4

Cinnamon-1

Garlic-3

Ginger-an inch piece

Method
Pressure cooker method

Soak the channa in water overnight(atleast for 7 hrs) and pressure cook it next day with enough water and salt. cook it till 3/4 done(for 5 whistles).preserve the cooked water.

Grind the items to a fine paste given under the table 'to grind'.

In a pressure cooker heat the oil.add garam  masala items and then add mustard and cumin seeds.

Then add onion,green chillies and all masala powders and saute it till raw smell leaves.

Now add the grinded paste,channa  and blend it well with mixture.check the seasoning and pressure cook it for 3 whistles.

Check the consistency of the gravy.If it is too thick add the preserved water and boil it till desired consistency reached.

Garnish with coriander leaves.

Pan method
In a pan heat the oil and add the items given in the table 'to temper'.
Now add the onion and green chillies and saute till raw smell leaves.then add masala powders and saute it for few minutes.
Then add the grinded paste with water(you can use preserved channa water) and let it boil till raw smell leaves.
Finally add channa and check the salt and consistency of the masala. let it cook in simmer,till the mixture blend well with channa.

Notes

If you prefer you can sprinkle some coconut at the final stage.

Adjust the spiciness to your taste.
You can use the same ingredients for cauliflower,mushroom gravies(by pan method,saute the vegetables before adding grinded paste).

Arachuvitta Sambar

Ingredients
Moong dal/Toor dal-3/4 cup
Shallots-10,chopped
Tomato-1 big size,chopped
Brinjal-2
Potato-1
Carrot-2
Beans-1/3 cup,chopped
Tamarind Extract-3 tbsp
Turmeric-1/2 tsp
Garlic-2 crushed
Green chilli-2
Oil-2 tbsp
Salt-to taste

To temper
Mustard-1/2 tsp
Hing-1/4 tsp
Curry leaves-few
Ghee-1 tbsp
Fenugreek seeds-1/4 tsp

To roast and grind
Coriander seeds-1 tsp
Channa dal-1 tsp
Urad dal-1/2 tsp
Cumin-1/2 tsp
Coconut-2 tbsp
Red chilli-2
Curry leaves(optional)-few

Method
Dry roast and grind all the ingredients to a paste given under the table 'to roast and grind'.

Dry roast moong dal till nice aroma comes and let it cool down. add enough water and pressure cook dal with turmeric,garlic for 4 whistles.mash the dal and keep aside.

In a pan add oil and saute onion till raw smell leaves.add green chillies and tomato and saute it till it turns mushy.Add chopped vegetables with little dal water and cook it.Once it get cooked add tamarind pulp and boil it till raw smell leaves.now add the grinded paste and cook it for 2 minutes.

Add moong dal with enough water and salt . let it boil till desired consistency reached.

Finally temper it with items given under 'to temper'.

Garnish with coriander leaves.
It goes well with rice and any other tiffin items.

Notes
If u prefer u can roast and grind fenugreek seeds instead of tempering it.
Grinded paste are already roasted, avoid too much of boiling.
Since channa dal and coconut are added,sambar may get thicken later.so be cautious about the consistency.
Avoid overcooking of dal,you may lost nutrients.
You can add a tsp of sesame oil or ghee while cooking dal.

Masala Rice

Ingredients
Butter/Ghee-2 tbsp
Carrot,Beans-1 cup chopped
Capsicum-2
Basmati rice-1 1/4 cup
Garam masala powder-1 tbsp
Salt-as required
Coriander leaves-for garnishing

To roast and grind
Mustard-1/2 tsp
Cumin-1 tsp
Urad dal-2 tsp
Coriander seeds-1 1/2 tbsp
Peanuts-1/2 cup
Red chilli-3
Curry leaves-few
Coconut(optional) -2 tbsp

Method
Dry roast and grind all the ingredients given under the table 'to roast and grind'.Grind it coarsley. since peanut has oil in it,do not over grind it.Otherwise it will form paste.

Soak the rice in water for 30 minutes  and cook with required salt and let it cool down.
In a pan heat butter/ghee.First add carrot,beans and saute it in high flame for 3 minutes.Then add capsicum and saute it for another 3 min in high flame.Add little salt while sauteing.

Now add the garam masala powder and grinded items and give a quick stir.

Finally add rice and mix it.Check the seasoning.

Garnish with coriander leaves.

Notes
Sauteing the vegetables in high flame will retain its crunchiness.
Instead of garam masala powder you can use the whole garam masala while cooking the rice or dry roast and grind with roasted items.
Even you can add roasted peanuts and cashews to the rice.
You can also use green peas,potato to the rice.

Coconut milk gravy/thengai paal kuzhambu

Ingredients
Green chilli-6
Potato-6 medium size
Onion-1 medium size,chopped
Curry leaves - few
Coconut milk-2 1/2 cups ( extracted from 1 1/4 cup coconut)
Coconut oil-3 tbps
Ginger- a small piece,finely chopped
Salt-as required
Coriander leaves-for garnishing

To temper
Mustard-1/4 tsp
Cumin-1 tsp
Fennel-1/2 tsp
Cloves-5
Cinnamon-1
Bay leaves-2
Green cardamom-2

To grind
Grated coconut-1/4 cup
Fried gram/pottu kadalai-2 tbsp

Method
Grind the items given under the table 'to grind'to a paste.
Boil the potatoes , peel the skin and mash it.
In a pan, heat 3 tbps of coconut oil and add the items given under the table 'to temper'.
Add onion and ginger and sauté it till raw smell leaves , add green chilies and curry leaves and give a quick stir.

Add mashed potato, salt and saute it for a minute.

Now add coconut-fried gram paste with 3/4 cup water and cook it in slow flame for 4-5 minutes.give a stir in between.

Finally add coconut milk and let it cook for 3 minutes.

Garnish with coriander leaves.

It goes well with dosa,idli,aapam

Notes            
You can add pinch of turmeric while sautéing onion.
You can skip coconut- fried gram paste if you want thin curry.
Adjust the spiciness according to your taste.