Tomato Dal

Ingredients:
Tomato- 1 (chopped)
Garlic - 1 pod (minced)
Green chilli - 1 (minced)
Sambar powder - 1/4 tsp (I used "Priya" brand)
Tumeric - 1/4 tsp
Asefotida - to taste
Salt - to taste
Mustard - 1/4 tsp
Toor Dal - 1 cup (cooked)
Oil - 1/2 Tbl
Method:
1) Heat oil in a kadai and add the mustard seeds.
2) Once the seeds splutter add garlic, green chilli and asefotida. Fry for 1 min.
3) Add the tumeric and samba powder. Fry for a couple of minutes.
4) Add the chopped tomato and fry till tomato gets soft.
5) Add the  cooked Toor Dal and allow to boil for another 4-5 minutes.
6) Serve hot with Rice or Chapathi.

Beetroot & Coriander curry

Ingredients:
Beetroot - 2
Urad dal - 1 tsp
Bengal Gram - 1 tsp
Cumin - 1 tsp
Oil - 1 Tbl

Grind Together:
Coriander - 1/2 bunch
Green Chilli - 2
Ginger - 1/2 inch piece
Cumin - 1/4 tsp
Almond - 5
Asefotida - a pinch

Method:
1) Boil and cut beetroot into small cubes
2) Heat oil in a kadai and add cumin seeds.
3) Add urad and bengal gram and fry until they turn golden brown.
4) Add the ground mixture and fry for 5 minutes.
5) Add the beetroot pieces and 1/2 cup of water.
6) Boil for another 5 -10 minutes.
7) Serve with rice.

Beetroot & Cucumber puffs

Ingredients:
Cucumber - 1 (cut into tiny pieces)
Beetroot  -  1
Carrot - 1
Peas  - 1/2 cup
Onion - 1 (cut into small pieces)
Garam Masala - 1/4 tsp
Chaat Masala - 1/4 tsp
Aam chur - 1/4 tsp
Salt - to taste
Chilli powder - to taste
Ginger Garlic paste - 1/4 tsp
Puff Pastry Sheets
Oil - 1 Tbl.
Cumin Seeds - 1/4 tsp

Method:

Filling:
1) Boilf beetroot and carrot and cut into small pieces.
2) Heat oil in a kadai & add the cumin seeds.
3) Add onions and ginger-garlic paste and fry till onions turn translucent.
4) Add all the spice powders and fry for a minute.
5) Add the cucumber pieces and fry for 2 min. (Do not worry the cucumber will not give out any water.)
6) To this add the beetroot, carrot  and peas and fry till all the moisture dries up.
7) Keep it in fridge for a few hours, to allow all the flavors to marinate.

Puffs:
1) Thaw the puff pastry for about an hour.
2) Cut into rectangles of desired size.
3) Spoon the filling on one half of the rectangle.
4) Fold the other half on-to the filling and seal the sides.
5) If they refuse to stick, wet your hand with a few drops of water and try again.
6) Place the uncooked puffs in the fridge for about 20 minutes.
7) Bake at 400 degrees for about 10-15 minutes or until globen brown.

Yellow Squash Curry

Ingredients:
Onion - 1 big (chopped)
Yellow Squash - 2 large
Garlic - 1 big pod
Green chili - 2 (slit and cut into large pieces)
Salt and Pepper powder - to taste.
Oil - 2 Tbl
Jeera - 1 tsp
Urad dal - 1 tsp
Mustard - 1/2 tsp



Method:

1. Heat oil in a kadai.
2. Add the mustard, urad dal and jeera.
3. Fry till the urad turns light brown.
4. Add the garlic and green chili pieces and fry for a min.
5. Add the chopped onion and fry till the onion pieces turn translucent.
6. Add the chopped squash and the salt and fry till it turn soft.
7. Add the pepper powder, fry for a few more minutes and remove from fire.
8. Serve hot with rasam and rice.

Undhiyu

Ingredients:
Frozen Undhiyu Mix vegetables - 1 pkt
Frozen Muthiya (methi balls used for undhiyu - look for it in frozen section of indian store)
Oil - 2 Tbl
Ajwain - 1 tsp
Asefotida - to taste
Grind Together:
Garlic - 2 big cloves
Ginger - 1/4 inch piece
Green Chillies - 2 long green
Jaggery - 1 tsp
Cumin - 1/2 tsp
Coriander Seeds - 1/2 tsp
Coriander- 1 small bunch
Coconut (grated ) - 2 Tbl
lime juice - 1 tsp
Salt - to taste
Tumeric - a pinch
Method:

1. Heat the oil , add ajwain and asefotida.
2. Add the ground mixture and fry for a few minutes
3. Add the frozen undhiyu mix and some water
4. Cook till veggies are tender
5. Add the muthiyas and cook for a few more minutes
6. Serve hot with rice or roti.

Sweet Pepper Chutney

Nandhu,
Thank you for this wonderfully simple and flavourful recipe.

Ingredients:
Sweet long red peppers (Ancient Sweets)- 2 large (cut into cubes)
Onions - 1 large(cut into cubes)
Salt- to taste
Chili powder - 2 tsp
Oil - 2Tbl

Seasoning:
Urad Dal - 2 tsp
Mustard - 1tsp
Asafoetida - to taste
Curry leaves - a few
Method:
1. Heat oil in a kadai.
2. Add the onion and pepper cubes.
3. Fry till the cubes are half cooked.
4. Add salt and chili powder.
5. Fry some more till the cubes are completely cooked.
6. Cool and grind the mixture.
7. Add the seasoning and serve with Dosa or toasted bread.

Vegetable Hakka Noodles

Ingredients:
Onions - 2 (chopped into thin strips)
Capsicum - 1 (chopped into think strips)
Carrot - 2 (Chopped into think strips)
Vegetarian Hakka Noodles - 1 pack
oil - 3 Tbl (vegetable oil / olive oil - both taste pretty good though veggi oil has the edge)
Sauces:
Ching's Red (Green) Chili Sauce - 1 -2 tsp
Soy Sauce - 1 tsp (too much makes the dish bitter)

Powders:
Salt - to taste
Pepper- to taste

Method:
1. Cook the noodles in 5 cups of water with enough salt and 1tsp of oil.
2. Drain the excess water and rinse the cooked noodles with some cold water.
3. In a kadai, heat the rest of the oil.
4. Add the onions, capsicum and carrot and fry till the veggies are tender.
5. add the sauces, salt and pepper and allow the mixture to cook for a few more minutes
6. Add the cooked noodles, mix well and serve hot with tomato sauce.

PS: Add spring onions for extra flavour.