Paruppu chutney

Ingredients :

1. Toor dhall : 1 small glass
2. Onion - 1
3. Garlic - 4/5
4. Jeera - 1 spoon 
5. Red chilly  - 2/3
6. Tomatoes - 1 or 2
7. Salt
8. Hing
9. Tamarind - 1 small piece 

Method :

1.Dry fry T dhall in a pan till golden brown

2.Keep aside. Grind it dry in a mixie. 

3.in a pan,  pour oil,  Add jeera,  red chillies, hing and then onion & saute it. 

4.Then add tomatoes pieces and fry till soft. 

5.Now add this fried content (after it cools a little)  into the mixie jar where T. Dhall powder is present. Add salt and grind it with little water. Add tamarind also grind it. 

Paruppu chutney is ready. 

Bisibele bath

Ingredients

1.  Rice - 2 small glass
2. Toor dhal - 1small glass
3. Onion - 2 cut in cubes or small onion - 10 /15 Nos. 
4. Tomato - 2
5. Vegetables like carrot,  beans, turnip,  brinjal,  peas,  chow chow - 1/2 kg
6. Sambar powder - 2spoon 
7. Bisibele bath powder - 1spoon
8. Turmeric powder 
9. Salt 
10. Mustard seeds, red chilly for seasoning
11. Oil for cooking and ghee for finishing touch
12. Tamarind - 2 gooseberry size soaked in water and pulp taken. 
13. Hing -2 pinch

Method of preparation :

1. Rinse rice,  soak for 10mins and cook seperately in cooker and keep it aside. 
2. Rinse dhal in water and cook in cooker seperately with turmeric powder and 1/2 spoon oil. ( 1whistle and Simmer for 5mins) 
3. Wash  ,peel and cut vegetables,  slender and long. 
4. Peel, cut onions and tomatoes.  If small onion add full , if big onion,  cut as big cubes. 
5. In a pan in stove,  pour little oil, add all cut vegetables, tomatoes and little salt and fry for 1/2 a min, till the raw smell disappears. 
6. Open the lid of cooker, where dhall is present and check if dhal is cooked properly. Add the contents in pan , along with onion,  add Sambar powder,  bisibelebath powder, salt,  tamarind pulp ( add little by little,  as per taste) ,add 1or 2 glass of water. 
7. Now,  close the cooker lid and keep till one whistle. 
8. Now, once pressure released,  open the cooker lid , add rice and keep in stove in simmer heat.  Keep stirring and bring to boil and check for taste. If needed,  add more salt,  red chilly powder or tamarind paste. 
9. Keep the pan in fire ,pour 2spoon of oil,  season with mustard seeds, one full red chilly,  hing,  curry leaves and add to the contents on cooker. 

Add a spoon or two of ghee in cooker. Now bisibelebath is ready.

Tomato pulao/biryani

Ingredients

1. Rice-2glass. 
2. Tomatoes - 7
3. Onion - 2
4. Ginger - 1 inch
5. Purina leaves - 10 leaves
6. Garlic - 6
7. Elaichi-2
8. Bay leaf -1
9. Cinnamon -2inch broken
10. Cloves - 4
11. Saunf - 1/2 spoon
12. Oil 
13. Salt
14. Red chilly powder - 1 spoon

Method of preparation 

1. Cut onions -long slender ( use small onions if available) 
2. Cut to tomatoes - thin long
3. Ginger, garlic. - grate it ( crush or blend if possible) 
4. Rinse rice in water and soak for 5to 10mins. 
5. Keep cooker in stove,  pour oil little more. You can add little ghee. 
6. Add all masala items .
7. Add onion ,mint leaves, ginger, garlic. Saute well.  You can add little curd ,optional. 
8. Add tomatoes. Fry well. 
9. Add red chilly powder,  salt & fry well. 
10. Add 4  or 5 glasses of water ( double the way of rice or little more ) 
11. Add rice to this boiling water.
12. Check for salt and chilly. 
13. Close the lid and wait for a whistle. Simmer for 5to 10mins. 
14. Remove from fire. Once pressure released,  open lid. Mix rice and add some ghee on top. 
15. You can add fried bread pieces and mix it. 
16. Use Raitha or curd for side dish. 

Moong dhal fry -very simple and tasty

Ingredients 

1. Moong dhal - 1glass
2. Jeera - 1spokn
3. Mustard
4. Turmeric 
5. Onion -1
6. Tomato -1
7. Garlic  -3
8. Curry leaves 
9. Red chilly or green chilly -2
10. Oil
11. Haram masala powder for chapati - optional

Method of preparation 

1. In a cooker in fire,  in oil, add mustard. Once splutters
2. Add jeera, hing, red chillies cut into pieces, onion cut in pieces, garlic pieces and saute well. 
3. Add tomato pieces,  turmeric,  Moong dhal ( rinsed in water once) ,add 2glass of water. 
4. Add red chilly powder if needed. 
5. Add salt. 
6. Close lid and leave for 1or 2whistles 
7. Once pressure released, open the lid and mix well with spatula and keep in fire.  
8. Check for consistency and salt.  If less water,  add some more water. If more water. Keep in stove and allow to boil to get thicker. 
9. Check for salt and garnish with coriander. 
10. Now it's ready to Serve/ taste..

Sundal or Pulses fry

Ingrqedients

1. Any pulses except toor dhal - 1glass
2. Onion -1
3. Curry leaves if available 
4. Oil for seasoning
5. Mustard seeds
6. Ginger - 1 inch Grated
7. Garlic - 2 or 3 Grated or cut 
8. Red chilly powder -1/4spoon
9. Dhania powder -1/4 spoon. 
10. Coconut grated - 1spoon. 
11. Salt for taste
12. Hing 1pinch

Method of preparation 

1. Cook any dhals in cooker ( except Moong dhal)  with 3glasses of water) 
2. Dhals like black  channa ,kabuli channa,  Rajma needs to be soaked in water for 6to 8hrs. 
3. Strain extra water and prepare Rasam with tamarind ,Rasam powder, tomato ,garlic & salt. 
4. Keep pan in stove,  add oil,  season with mustard seeds,  little jeera,  hing ,curry leaves. 
5. Add cut onions, long slender sliced. And saute it till translucent. 
6. Add grated ginger, garlic
7. Add the cooked dhals in the pan,  add red chilly powder,  Dhanya powder,  Garam masala (optional) powder, salt. 
8. If very add little  strained water  .
9. Finally when blended,  water becomes dry,  add grated coconut,  parsley leaves for garnishing. 
10. Now Sundal is ready to be served with chapati, Bread,  plain,  or as a side dish for any rice. 

Moong dhal Payasam

Ingredients :

1. Moong dhal or Paruppu Paruppu - 1small glass
2. Elaichi -3
3. Jaggery - 150 grams or same 1glass measure of Jaggery pieces
4. Milk -1/2 glass 
5. Ghee -1spoon
6. Cashewnut - 4 or 5

Method of preparation :

1. Rinse Moong dhal in water once. 
2. Take a cooker,  put Moong dhal , water 2glass and close the lid and keep on stove &  allow 1whistle. 
3. Once pressure released,  open the lid, check for water, if more water take in a vessel and keep it aside for Rasam. If very less water, add some water,  put Jaggery pieces and keep on stove and allow it to boil. 
4. Crush the elaichi or cardamom with a stone or a mixer or at least break the skin and segregate the seeds inside and put inside the cooker .
5. Add some milk in cooker and allow if boil till right consistency.  
6. In a pan,  in a spoon of  ghee , add cashew nuts and fry and add it to the cooker. 
7. Now the delicious Payasam is ready to taste.. 

All palak or Palak Paneer.

*Alu Palak Sabji*
Ingredients :

1. Palak -.1 bunch
2. Jeera - 1 spoon
3. Potatoes - 2 or Paneer 
4. Turmeric powder
5. Garam masala powder
6. Green chillies - 1 or red chilly powder. 
7. Garlic cloves -2 or 3
8. Ginger grated - 1/2 inch
9. Onion - 1 or small onions -5/6
10. Cream of milk or milk.  

Clean palak and cut into pieces.
In a vessel,  boil water and put the palak leaves and turmeric powder, salt .  Boil till  the stem becomes soft.

Boil potatoes and cut into pieces and keep aside.

In a pan,  fry chopped onions,  chopped garlic,  jeera,  green chilly or use chilly powder, 

Put the fry items in the palak vessel.  If more water, strain it and keep it.  ( you can add little pepper powder and drink as soup)
Use the blender to mash it.

In the pan in stove ,  in little oil,  add jeera, then the blended mixture.Add cut boiled potatoes  or paneer cubes ( fried in ghee or oil) . Check if spicy Else add little red chilly powder and a pinch of Garam masala  powder.  Once it boils for 2secs, the bubbles appear on top. You can put off fire.Yoi can add little cream or little milk at end. 

Make Jeera rice or chapati to have this as side dish.