PUDINAWALE ALOO

INGREDIENTS:

Potato	2 large
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tbsp
Garam masala powder	½ tsp
Chaat masala powder	½ tsp
Amchur powder	¼ tsp
Mint leaves / pudina	1 cup
Ginger	1-inch piece
Green chili	1-2
Cumin seeds	1 tsp
Asafetida	1/8 tsp
Oil	1 tbsp
Coriander leaves	2 tbsp chopped

METHOD:

• Wash and peel the potatoes. Chop the potatoes into large chunks and boil them until done but not mushy. Drain the water out and keep aside.
• Wash the mint leaves and keep aside 8-10 leaves aside. In a blender, add the remaining mint leaves, ginger piece and green chili. Grind them into a smooth puree.
• Pat dry the 8-10 mint leaves and roast them in a pan or microwave until dry and crisp.
• In a small bowl, add salt, ¼ tsp turmeric powder, ½ tsp red chili powder,1 tbsp coriander powder, ½ tsp garam masala powder, ¼ tsp amchur powder, ½ tsp chaat masala powder. Also crush the dried mint and add it to the spice mix. Mix well and keep aside.
• In a wide pan, heat a tbsp of oil and add cumin seeds, & asafetida. As the seeds splutter, add the mint-ginger-green chili paste.
• Saute until the moisture evaporates and add the spice mix. Mix well and add the boiled potato chunks.
• Mix gently so that potatoes are well coated in the spice mix and be careful not to break the potatoes.
• Continue roasting the potatoes until potatoes are roasted crisp and slightly brown on the edges.Remove from heat and garnish with coriander leaves.
• Serve hot with roti or rice.

TOMATO GOTHSU

INGREDIENTS:

Tomato	3 medium - chopped
Tamarind	A gooseberry sized ball
Jaggery	1 tsp
Oil	1 tbsp
Mustard seeds	½ tsp
Curry leaf	1 sprig
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Asafetida	A pinch
Coriander leaves	2 tbsp

METHOD:

• Soak the tamarind in hot water for half an hour and then squeeze the pulp from it. Keep aside.
• Heat a tbsp of oil in a kadai, add mustard seeds and curry leaves. Once the seeds splutter, add a pinch of asafetida and chopped tomatoes.
• Saute the tomatoes for 1-2 mins and add the tamarind pulp, salt, turmeric powder and red chili powder.
• Mix everything well and add 1 cup of water. Let the gothsu boil until the tomato cooks and the gravy reduces a bit.
• Add 1 tsp jaggery and chopped coriander leaves. Check for seasoning and remove from heat.
• Serve the gothsu with Ven Pongal, idli or dosa.

PASTA SALAD

INGREDIENTS:

Pasta	¾ cup
Cucumber	½ cup - chopped into cubes
Tomato	½ cup - chopped into cubes
Coriander leaves	3 tbsp – finely chopped
Chickpeas	1 cup cooked
Salt	As per taste
Black pepper powder	1 tsp
Chaat masala powder	1 tsp
Lemon juice	1 tbsp
Extra virgin Olive oil	1.5 tbsp

METHOD:

• Cook the pasta as per package instruction and drain the water out. Let the cooked pasta and chickpeas cool in a refrigerator for 30 mins.
• In a small jar, add salt, black pepper powder, chaat masala powder, lemon juice, and olive oil. Close the lid and shake vigorously.  The dressing is ready.
• In a large mixing bowl, add the pasta, chickpeas, chopped cucumber, tomatoes, coriander leaves and dressing. Toss and combine everything well so that the pasta and veggies are evenly coated with the dressing.
• Serve the pasta salad chilled and enjoy!

Note:  Chopped onions, toasted nuts such as walnuts, almond or pomegranate can also be added to the salad.

PAYAR MEZHUKKUPARATTI

INGREDIENTS:

Long Beans	2 cups
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Asafetida	¼ tsp
Mustard seeds	½ tsp
Oil	1 tbsp

METHOD:

• Wash the beans and trim both the ends. Cut the long beans into 1” inch long pieces.
• In a pan, heat a tbsp of oil. Add the mustard seeds and let it splutter. Add the chopped beans, salt, ¼ tsp turmeric powder and half cup water.
• Cover and cook until beans are done.  Add ½ tsp red chili powder and asafetida to the cooked beans.
• Continue sautéing the beans for 5 mins. Remove from heat.
• Serve with warm rice and piping hot rasam.

TAPIOCA KOOTU

INGREDIENTS:

Tapioca	1 medium sized root
Salt	As per taste
Turmeric powder	A pinch
Coconut	2-3 tbsp grated
Dry red chili	1
Cumin seeds	¼ tsp
Curry leaves	A sprig
Coconut oil	1 tsp

METHOD:

• Peel the skin of the tapioca and wash the tapioca to remove all the dirt.
• Chop into big chunks and cook with turmeric powder for 1-2 whistles in pressure cooker or until done. The tapioca should retain the shape but well cooked.
• In a blender, add grated coconut, cumin seeds and dry red chili. Grind them into smooth paste.
• Add the coconut paste and salt to the cooked tapioca. Mix well and cook for few mins.
• Remove from heat and mix in the curry leaves and a tsp of coconut oil.
• Serve hot with rice.

Note: Don’t skip the addition of coconut oil as it adds a wonderful aroma and flavor to the kootu.

GOBI PEPPER FRY

INGREDIENTS:

Cauliflower	1.5 – 2 cup florets
Onion	1 large sliced thinly
Salt	As per taste
Turmeric powder	¼ tsp
Black pepper	1 tsp
Cumin seeds	1 tsp
Oil	1 tbsp
Ginger paste	1 tsp

METHOD:

• Heat a pan and roast cumin seeds and black pepper till cumin seeds are fragrant. Grind the cumin and pepper in a mortar-pestle into a coarse powder. Keep aside.
• Heat a tbsp of oil in a pan and add sliced onions and ginger paste. Saute until onions are translucent.
• Add the cauliflower florets, salt, turmeric powder and cumin-pepper powder. Mix well and sprinkle few tsp of water. Cover and cook until florets are soft.
• Remove the lid and continue roasting until the florets and onions are well roasted with a nice caramelization color on them.
• Turn off the heat and transfer to a serving bowl.
• Serve warm with rice or roti.

PLUM JUICE

INGREDIENTS:

Plums	8-10 medium size
Sugar	¼ cup
Water	1 cup + 1 cup
Ice cubes	Few

METHOD:

• Cut the plum into pieces and discard the seeds. Cook the plum pieces with 1 cup water for 5-6 mins or until the plum pieces are soft.
• Remove from heat and blend into a smooth puree using a hand blender. If using a traditional blender then let the cooked plum cool down to room temperature.
• Strain the plum puree using a strainer to get a smooth consistency. Discard any leftover peels.
• Add the plum puree to a pan along with ¼ cup sugar. Increase or decrease the quantity of sugar as per the sweetness of plum.
• Cook for 10-15 mins on med-low heat until the plum puree would have deepened in color and reduced little.

• Remove from heat and let it cool to room temperature. Transfer to glass bottle or jar and store in refrigerator. This should stay good for 1 month.
• To prepare plum juice / drink, add 3-4 cubes of ice to a tall glass. Add ¼ cup of prepared plum concentrate and 1 cup of water.
• Mix well and adjust the plum concentrate as per your choice.
• Serve the plum juice chilled!

KAALI DAL (OR) MAA KI DAL

INGREDIENTS:

Black orid gram	1 cup
Onion	1 medium – chopped
Tomato	2 large – pureed
Ginger paste	1 tsp
Green chili	1-2 - chopped
Oil	1 tbsp
Cumin seeds	½ tsp
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp
Garam masala powder	¼ tsp
Salt	As per taste
Coriander leaves	2 tbsp – chopped

METHOD:

• Wash and soak the black orid gram in 2 cups of water for 3-4 hours.
• Heat a tbsp of oil in a pressure cooker, and add cumin seeds. As seeds splutter, add chopped onions, ginger paste, chopped green chili. Saute until onions are translucent.
• Add tomato puree and saute for 2-3 mins. Add ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder and ¼ tsp garam masala powder. Mix well and saute until oil separates from sides.
• Drain the water out of soaked dal and add the soaked orid dal, salt to the onion- tomato masala.  Also add 2 cups of water.
• Cover and pressure cook the orid dal for 10-12 whistles until dal is well cooked and soft. Turn off the heat and open the pressure cooker once the pressure settles.
• Mash the dal and continue cooking the dal in lowest heat. Continue cooking until the dal turns creamy consistency.
• Remove from heat and garnish with coriander leaves.
• Serve hot with rotis or phulkas.

MASALA GOBI

INGREDIENTS:

Cauliflower	1 small head – cut into florets
Onion	1 medium – finely chopped
Tomato	2 large – pureed
Ginger paste	1 tsp
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tbsp
Garam masala powder	½ tsp
Kasuri methi	½ tsp
Milk	¼ cup
Oil	1 tbsp
Cumin seeds	¼ tsp
Cinnamon stick	1-inch piece
Cloves	2-3
Cardamom	1-2
Heavy cream	2 tbsp
Coriander leaves	2 tbsp - chopped

METHOD:

• Par boil or steam the cauliflower florets with salt and turmeric powder until the florets are half-way done. Keep aside when done.
• Heat 1 tbsp oil in a pan, and add cumin seeds, cinnamon stick, cloves and cardamoms. Once the seeds splutter, add the chopped onions and ginger paste. Saute until onions turn golden brown.
• Then add pureed tomato, red chili powder, and coriander powder. Mix well and continue cooking until oil starts to separates.
• Add ¼ cup of lukewarm water and ¼ cup of milk. Bring the gravy to a boil and add the cauliflower florets and salt. Be careful while adding the salt, as salt was also added while par-boiling the cauliflower.
• Cook for 3-4 mins until the cauliflower is done. The florets should still retain the shape and not turn mushy.
• Add garam masala powder, crushed kasuri methi, chopped coriander leaves and cream. Give a good mix and remove from heat.
• Serve hot with rotis.