Onion And TomatoChutney

Ingredients
Tomatoes:3 medium(diced)
Onion:1 1/2 medium
Oil:1tspn
Urad dal:1/2 tspn
Chana dal:1/2tspn
Dry red chilli:2 to 3
Curry leaves

Heat oil in a kadai and add urad dal,chana dal and curry leaves.Saute for some time.Then add onion and saute till it becomes translucent.Then add  diced tomato and saute till it gets cooked.Switch of the flame and keep for cooling.Grind to a paste.Serve with idli.

Chow Chow Thoran

Chow Chow:2(cut into small pieces)
Oil:2 tspn
Mustard seeds:1/2 tspn
Urad dal:1/2 tspn
Dry red chilli:2
Turmeric powder: a pinch
Chilli powder:1/4 tspn
Salt to taste
Grated coconut:1/4 cup
Curry leaves

Heat oil in a pan and sputter mustard seeds.Add Urad dal,curry leaves and red chillies.Saute for some time and then add cut chow chow.Add turmeric powder and salt to taste.Cover with lid and cook until done.Add coconut once done and remove from flame.Garnish with curry leaves.Chow Chow thoran is ready to serve.

Manga Perukku/Pachadi

Ingredients:
Mango:1 (diced)
Salt to taste
Coconut:1/2 cup
Dry redd chilli:2
Mustatd seeds:2 tspn
Curry leaves
Oil:1 tspn

Crush the diced mango in a mixer grinder.Saute the red chillies in oil for 1 minute.Grind the coconut,sauteed red chilli and mustard seeds to a paste adding little amount of water.Mix the crushed mango  and coconut paste.Add salt to taste and combine well.Season with mustard seeds and curry leaves.Serve as a side dish for rice.

White Chana (chick peas) Curry

 White chana:1 cup (washed and soaked overnight)
Onion:1 medium (sliced)
Salt to taste
Oil:2 tspn
Cumin seeds:1/2 tspn
Tomato:1 medium (chopped)
Chilli powder: 1 tspn(according to taste)
Corriander leaves
Curry leaves

Pressure cook the soaked chana with onion and salt to taste.Keep it aside.Heat oil in a pan and add cumin seeds.Then add chopped tomato.Saute for some time.Then add chilli powder.When the tomato gets cooked, add cooked chana and add adequate amount of water.Bring to boil.Garnish with coriander and curry leaves.Serve hot with chappathi or poori.

Capsicum Rice

Ingredients:
Capsicum:3(diced)
Basmati rice:1 cup
Salt to taste
Mustard seeds:1 tspn
Coriander seeds:1 tspn
Cumin seeds:1/2 tspn
Dry red chillies:3 (according to taste)
Curry leaves
Roasted peanuts:1 tbspn
Oil/butter:1 tbsp

Cook rice adding salt to taste and keep aside.Heat oil in a pan and fry mustard seeds,coriander seeds,cumin seeds and dry red chillies till raw smell goes.Then add roasted peanuts ,saute for some more time.Grind coarsely when it is cooled.Again heat oil and add curry leaves and then add capsicum to it.Add salt to taste.Fry till it is cooked.Do not overcook.Then add the powdered masala and saute for some more  time.Add cooked rice and combine them well.Serve hot.

Vegitable Kurma

Green peas:1/4 cup(Washed and soaked overnight)
Oil:2 tbsp
Cinnamon:1 inch stick
Clove:2 to 3
Fennel seeds:1/2 tspn
Cumin seeds:1/4 tspn
Onion:1 medium(chopped)
Ginger garlic paste:1 tbsp
Tomato:1 medium(chopped)
Potato:1 diced
Carrot :1 diced
Green beans:4 to 5
Green chilli:2 no
Coriander powder:1 tspn
Chilli powder:1/2 tspn
Garam masala:1/4 tspn
Pepper powder:1/4 tspn
Turmeric powder:1 pinch
Salt to taste
Coconut milk:3/4 cup
Curry leaves
Coriander leaves

Heat oil in a pressure cooker.Add cinnamon stick,clove,fennel and cumin.Saute for few seconds and then add onion..Add ginger garlic paste and saute till raw smell goes off.Then add tomato and green peas.Cook keeping it covered, for five minutes.Add carrot,potato,beans and green chilly.Add all the powders and salt to taste.Saute for some time and then add adequate amount of water.Cover with the lid and pressure cook till a whistle comes.Remove the lid after the pressure fully goes off.Add coconut milk and bring to boil.Immediately switch off the flame and garnish with curry leaves and coriander leaves.Add 1 tspn coconut oil (optional).Serve hot with chappathi.