Method:

• Soak chana dal for 20 mins. Cut the ridge gourd into cubes.

 

 

• Pressure cook chana dal adding 2 cups water, little turmeric pdr and pepper pdr for 4 whistles and keep aside.
  
• In a kadai heat oil add cumin seeds, let it splutter then add finely chopped garlic. Sautee till the color changes and add  chopped onion, saute again till it turns pink. Then add the chilli pdr, turmeric pdr and coriander pdr. 
• Fry till the raw smell goes away and add tomato pieces.  Sautee till the tomato pcs become mushy. 
• Open the cooker and mix the dal, add the ridge gourd, the onion tomato masala, salt and mix well.

 

 

• Pressure cook again for 4 whistles. Cool the cooker and open it, mix well.
• Heat oil in a kadai add mustard seeds, when it splutters add curry leaves and pour this to the curry. Ridge guard koottu is ready!!
  

Ingredients:

• Kabuli Chana /chole                   : 250 gms

•  Baking soda                              : 1/2 tsp(optional)

• Hing                                           : 1/4 tsp

Method:

• Wash and soak Chana overnight in 2 cups water.

• Grind onion  and tomatoes separately to make a paste. 

• Heat oil in a pressure pan add the whole garam masala and fry for 2 seconds. Then add the onion paste and fry it in medium flame till it changes the colour. Add a tbsp of oil and saute again till the oil separates.

• Now add the tomato paste and fry it well.  Mix Chole masala (I used MDH brand), chilli pdr, coriander powder, Turmeric pdr & amchur powder  and add this, mix well. Now add the soaked Chana along with the water to this. Add salt, tea bag and baking soda.  Close the vessel and cook till 6 to 8 whistle. Cool it and open the cooker. Remove tea bag from it. 

• Heat ghee in small kadai add the hing and slit green chilli,  fry it.  Add this to the chole and mix it.

• Transfer this to a serving bowl and serve it with chappathi or roti.

Ingredients:

• Carrot                                : 1

• Beans                                : 10 nos

• Peas                                  : 10 nos

•  Potato                              : 1

• Apple                               : 1/2

• Pine apple                        : a small piece

• Onion                               : 1 big

• Green chillies                  : 2 nos

• Ginger garlic paste          : 2 tsp

• Yoghurt                           : 1/2 cup

Ingredients:

• Raw pappaya pieces                              : 1and a half  cups

• Red chillies                                            : 3nos

• Peanuts                                                  : 2 tbsp

•  Sesame seeds                                       : 1/4 tsp

• Grated coconut                                     : 1/4 cup

• Mustard seeds                                       : 1 tsp

• Oil                                                         : 1 tbsp

• Turmeric pdr                                         : 1/8tsp

• Chana dal                                             : 1tsp

• Onion                                                   : 1 no

Ingredients:

•  Cumin seeds                             : 1/4 tsp

• Mustard seeds                           : 1 tsp

• Oil                                             : 1 tbsp

• Salt as required

Method:

• Wash and cut the drumsticks into 2 inch pieces. Cook it adding 1/2 cup water and a pinch of turmeric pdr and little salt.
• Heat oil in a pan, add mustard seeds and cumin seeds. When they crackle add the crushed garlic and saute.  Now add the chopped onion to this and saute this for a 2 mins. Then reduce the flame and add the chilli pdr , coriander pdr and turmeric pdr.  Then add the tomato pieces and saute till it become mushy.
• Now add the cooked drumsticks along with the water to this and cook it for one more minute.
• Grind the peanuts coarsely and add this to the curry. Mix it well and add the chopped coriander leaves.
• Remove it from the stove and transfer the curry to a serving bowl. Serve it hot with steamed rice.

• Eggplant large                                 : 1

• Onion                                              : 1 medium

• Tomatoes                                        : 2 medium sized

• Garlic cloves                                  : 4 nos

• Green chilli                                    : 1 no

• Red chilli pdr                                 : 1/2 tsp

• Salt as required                              

• Coriander leves chopped               :1 tsp

• Wash the eggplant and wipe with a kitchen towel. Make small slits on it. Insert the garlic cloves in it. Apply little oil over the eggplant. 

• Roast the eggplant over open flame. Turn it every 2 minutes so that it will cook evenly.

• Check the eggplant by inserting a knife, if it is done the knife will slid smoothly inside.

• Let it cool, remove the garlic, then peel the skin of the eggplant  and mash it well.

• Chop  the garlic and onion finely.

• Heat oil in pan, add the chopped onion and garlic, saute it, no need to brown the onion.

• Add chopped green chilli and chopped tomatoes and mix well. Let it be mushy and the oil starts separating.

• Now add chilli pdr  mix well and add the mashed eggplant to this. Stir it and cook for 3 minutes . 

• 200gms Paneer cubes
• 1/2 tsp Chilli pdr
• 1 tsp Coriander pdr
• 1/8 tsp Turmeric
• 1/4 tsp garam masala pdr
• 1 tbsp Full cream
• 1/8 tsp Cardamom pdr
• A pinch of Saffron
• 3 Cloves
• 1" pc Cinnamon
• 1 Bayleaf
• 2 tbsp Ghee
• 1 tsp Chopped coriander leaves

•  1 Onion cubed
• 3 Cloves of Garlic
• 1"pc Ginger
• 4 Almonds
• 5  Cashews

Method:

• Boil cashews, almonds, onion, garlic and ginger in one cup water till the onion becomes soft. 
• Strain the stock and keep aside.
• Make a paste of the cooked onion, ginger, garlic, almonds and cashews adding one or two teaspoon of the stock and keep aside.
• Heat ghee, add the cloves, bayleaf and cinnamon and fry it.
• Add the ground onion paste to this and fry till the oil separates.
• Add the chilli pdr, coriander powder, and turmeric pdr and stir it.
• Now add the stock, salt and sugar and garam masala to this and mix well.
• Simmer it for 10 mins till the gravy thickens.
• Now add the full cream to this and mix well. Add the paneer cubes and cardamom pdr and saffron strands.
• Simmer for 2 mins till the paneer is cooked. 
• Garnish with chopped coriander leaves.
• Serve hot with chappathi, roti or jeera rice.

Ingredients:

• 3 nos. Raw tomatoes
• 1 Green chilli 
• 2 no. Garlic cloves
• 1/2 Onion
• 1/2 tsp Chilli pdr
• 1/4 tsp Turmeric pdr
• 1/2 tsp Coriander pdr 
• 1/2 tsp Mustard seeds
• A pinch Cumin seeds
• Salt to taste
• 1/2 cup Coconut milk
• 1 tbsp Oil
• 1 sprig Curry leaves  

• Finely chop Onion, green chillies and garlic cloves. Cut tomato into small pieces.
• Heat oil in a pan, add  mustard seeds, when it splutters add cumin seeds.
• Add chopped garlic cloves, green chilli and onion to this and saute well. Then add chilli pdr, turmeric pdr and coriander pdr to this, mix well.
• Now add the tomato pieces, salt and 1/2 cup water to this, stir well till the tomato pieces become mushy.
• Add coconut milk to this and mix it well. Switch off the flame, add curry leaves.
• Serve it hot with  chappathi or roti. 

• 1 medium potato chopped in cubes.
• 1 medium carrot chopped in cubes.
• 1/4 cup shelled peas
• 6nos. beans chopped into one inch pieces.
• 2 medium onion chopped finely.
• 2 nos. green chillies
• 1"pc ginger
• 3 cloves garlic
• 1/2 cup yoghurt 
• 1" pc cinnamon
• 4 pcs cloves
• A generous pinch of cumin seeds
• 1 tsp coriander pdr
• 1/2 tsp chilli pdr
• 1 tsp oil

• 1/2 tsp fennel seeds
• 6nos cashews
• 1/8tsp khus khus

• Soak the ingredients under "for grinding" for 5 mins and grind it into a paste, keep aside.
• Grind ginger, green chilies & garlic together to a paste and keep aside.
• Cook the diced veggeis in a pot adding salt. 

• Heat a pan with  oil add the cinnamon, cloves. Saute it for 10 seconds and add cumin seeds. Now add the chopped onion and saute it till translucent. Then add the ginger garlic paste to this and saute till raw smell goes.  Reduce the flame and add the chilli pdr, coriander pdr to this mix well. Now add the yoghurt to this, mix well and add the cooked veggies to this, mix well.
•  Add the ground paste to this, mix well. Cook in a low flame for 4 more mins. 

• Garnish with coriander leaves, serve hot!
• The curry should be semi thick, so add water accordingly.

• Cut potatoes into cubes and let it soak in water.
• Chop onion finely.  Grind garlic, green chillies and ginger into a paste.
• Grind tomato and make a puree, keep aside.
• Heat oil in a pressure cooker,  add chopped onion  and saute it. Add ginger,  garlic and green chilli paste  to it and saute well. The add the tomato puree, let it cook for sometime till the oil oozes out. Now add the spice powders to this mix well and add the  potato cubes, peas and salt.
• Add one cup water to this, close the lid and cook for 2 whistles. Let it cool, then remove the lid and add garam masala to this, mix well. Check the salt and if the ravy is thin boil for some more time to thicken it or u can mash some pieces of potato to make the gravy thick.
• Transfer to the serving bowl and garnish with coriander leaves. Serve with roti, chappathi or paratha!

• 200 gms Paneer                          
• 1 big Onion                           
• 1 Tomato                        
• A pinch Turmeric pdr                  
• 1/2 tsp Chilli pdr                      
• 1/4 tsp Garam masala               
• 2 tbsp Coriander leaves           
• 1" pc Cinnamon                     
• 4 nos Cloves                           
• 1Bayleaf                         
• 3 tbsp Oil                                                             

• 1 cup Grated coconut            
• 8 no Cashews                       
• 1/8 tsp Poppy seeds                 
• 1/4 tspFennel seeds                
• 2 nos. Green chillies              
• 4 nos. Garlic cloves               
• 1/2" pc Ginger                         

• Cut the onion finely,  chop tomato and keep aside.
• Grind ingredients  listed under "to grind" to a paste and keep aside.
• In a pan heat 1 tsp of oil and toast the paneer cubes till golden brown, remove it from the pan and keep aside.

• Add the remaining   oil to the pan fry cinnamon, cloves, and bayleaf. Now add the chopped onion and saute well. Reduce the flame and add chilli pdr and turmeric pdr. When the raw smell goes add the chopped tomato and cook it till mushy.

•  Then add the ground coconut paste and one cup of water and salt, mix well. Let it boil for 5 to 10mins.
•  Add the toasted paneer to this,  sprinkle chopped coriander leaves over it and switch off the stove. This dish goes well with rotis, pulao etc.

• 1 cup Soya chunks                                    
• 1 Onion                                              
• 1 Medium sized tomato                     
• 2 nos Green chillies                                 
• 1/2 tsp Chiili pdr  
• 1 tsp  Coriander pdr                                 
• 1/8 tsp Turmeric pdr                                   
• 1 tsp Chopped coriander leaves              
• 1 tsp Choppped mint leaves                    
• 1 tsp Ginger garlic paste                         
• Salt to taste
• 2-3 tbsp Oil                                                  
• 1/4 tsp Cumin seeds                                  
• 1"pc Cinnamon                                      
• 3 nos. Cloves                                            
• 2 nos. Cardamom                                     

• 1 tsp Ginger garlic paste                        
• 1/2 tsp Red chilli pdr                                
• 1/4 tsp Garam masala                               
• Salt a pinch
• 1 tbsp Lemon juice                                 

• 3 tbsp Grated coconut                             
• 6 nos.Cashew nut                                   
• 1/2 tsp Saunf                                            

• Pour 3 cups of boiled water over the soya chunks and keep it for 10 mins.
• Squeeze the water and rinse them well in plain water and again squeeze them well. Marinate it with the ingredients under marination  and set aside.

• Chop onion and tomato and keep aside.
• Grind cashew nut and saunf first and then add coconut to this adding a little water grind it to a paste, keep aside.

• Heat oil in a pan, add cumin seeds, cinnamon, cloves and elaichi. When it sizzles add chopped onion and saute it till brown. 

•  Add ginger garlic paste and saute a while. Then  add slit green chillies, red chilli pdr, coriander powder and turmeric pdr to this and fry this till raw smell goes. 

• Now add the chopped tomatoes  and saute till  it become mushy. Then add the marinated soya to this along with chopped coriander and mint. Add salt and 1/2 cup water,  close it for 5 mins and cook.

• Then add the coconut paste to this, mix well. Add required amount of water to make the gravy of the kuruma.  Simmer and cook,  check the consistency of the gravy. 

• The soya  should be covered with gravy. Garnish with chopped coriander leaves. Goes well with roti, chappathi etc.

• Kappa/tapioca/maracheeni                  : 1 medium
• Onion                                                   : 1 no
• Green chillies                                      : 3 nos
• Ginger                                                  : 1/2" pc
• Thin coconut milk                               : 1 cup
• Thick coconut milk                             : 1/2 cup
• Coconut oil                                          : 1 tsp
• Curry leaves                                        : 1sprig

• Slice onion very thinly and keep aside. Slit green chillies lengthwise. Chop ginger also 1' long athin pieces.
• Wash the tapioca well to remove the soil from it. Peel the skin and cut into cubes. Pour water to cover the tapioca pieces cook uncovered and allow it to boil. Remove from fire and drain the water.
• Again add 1/2 cup of water and cook it till the pieces become very soft. Mash some pieces so that gravy becomes thick.
• Add onion slices, graeen chillies and ginger julians to this and  then thin coconut milk to this and cook for 10 mins.
• Reduce the heat and add thick coconut milk to this, keep it for 3 mins more and remove from fire.
• Add curry leaves and drizzle some coconut oil to this.  This curry should be  semi thick and it goes well with Appam, Idiappam or idli or dosa!! 

• Brinjal                           : 2nos
• Moong dal                    : 1/4 cup
• Shallots                         : 10 nos
• Tomato                          : 1
• Green chillies                : 2 nos
• Tamarind paste             : 1/4 tsp
• Turmeric pdr                 : 1/8 tsp
• Salt to taste
• Coriander leaves chopped : 1 tbsp

• Red chillies                  : 2 nos
• Pepper corns                :1/4 tsp
• Chana dal                     : 1 tbsp
• Coriander seeds           : 1 tbsp

• Oil                             : 1 tbsp
• Mustard seeds           : 1 tsp
• Cumin seeds             : 1/4 tsp
• Curry leaves             : 1 sprig

• Peel the shallots, chop tomatoes and slit green chillies, keep aside.
• Cut brinjal into cubes and soak it in water, to avoid discolouraion.
• Heat the kadai, add red chillies, chana dal, pepper corns and coriander seeds and grind it to a powder, keep aside.

• Heat oil in a pan, add mustard seeds, when it pops up add cumin seeds and curry leaves, fry for a few seconds and add the shallots, green chillies and saute for 2 minutes. Add chopped tomatoes and saute it and add brinjal pieces and again saute for a few seconds, add turmeric pdr, tamarind paste, salt  and  then the ground spice mixture,  mix well.

• Take moong dal in a pressure cooker,  wash it  and add the brinjal mixture to that, add 1/2 cup water and cook for 3 to 4 whistles. Switch off the stove, cool it and open the cooker. Mix well and check salt.  
• Its a  good side dish for pongal !!