Hesaru Kaalu Kosambari / Sprouted Moong Salad

Salad time here..Our salads traditionally are called Kosambari. Kosambari is a mixture of fresh vegetables, pulses and dressed with a touch of expeller pressed peanut oil, hing, mustard, green chillies, salt and lemon juice. 
Some of the vegetables popular in Kosambaris include carrot, cucumber, kohlrabi, cabbage, radish, onions, tomatoes....

We will need..

Carrot       2 Cups grated
Radish       1/4 cups
Coconut  grated   1/4 cup
Sprouted Moong/ Hesaru kaalu  2/4 Cup
Green Chillies   minced to taste
Lemon juice to taste
Salt to taste
Expeller pressed peanut oil 1 tsp
Hing a pinch
Mustard seeds 1/4 tsp
Curry leaves  a handful

Method:

• Toss all the vegetables in a  big bowl.

• Heat oil in a small wok. Once the oil is hot, throw in the hing and mustard. Once the mustard stops spluttering throw in the curry leaves. Remove from heat. 
• Pour the seasoned oil on to the vegetables. Adjust salt, lemon juice and serve it immediately.

Alasande Dantu Sapneeru/ Spicy broth and braised Greens and Black eyed Peas

New Years usually starts with resolution to eat healthy, loose weight etc etc.. many a new years, many a heros, many villains, once a hero, now a villain example carbs- once a villain now a hero example fats! and so many researches, so many  fads later I have finally decided to go back to my ultimate comfort food, the food that my folks have been eating for generations and led a healthy life. May be the recipes that are traditional in my part of the world suits my genetic makeup the best. My great grandfather knew nothing of Atkins', Mediterranean diet or what the American Heart Association recommended.. but he did live a healthy life! So here, it is time to rewind and go back to our traditional recipes for at least four times a week and may be indulge in palate pleasing adventures the rest of the week.

Sapneeru is a very healthy dish, made with practically any vegetable, any greens and any pulses. Slight variation is also called Upsaaru. I will post the recipe sometime later. Sapneeru is a peasant food. If we envisage the life back in time, folks in the plains of Karnataka gathered a handful of greens, a handful of pulses simmered them in earthen pots, drained the mixture reserving the broth. Prepared some Ragi mudde mixed it with the condiment called "Khara" and demolished their meals. Those who could afford would add a dollop of butter on top of the Mudde. That made up for the most balanced of meals. The "Khara" would be ground on granite mortar and kept in coconut shells in a cool place. Even without any refrigeration, it would last for a few days. How convenient it would be to come back home after a long day at the fields to eat such a meal? Should not food mean 'availability' and 'convenience'? though in modern context, 'availability' has a different connotation altogether! These days you cannot predict the vegetable in season if you depend on the 'availability' in super markets...

Here is Sapneeru,
Use any hardy greens of your choice, same with the black eyed peas. Substitute it with Moong dal, Moth Beans, Indian Beans/ Avarekalu etc..

Serves 6 ||  Calories per serving (Kcl) | total 298| Protein 5.5 |  fat 5 || Fiber 10 gm |

Alsande / Black eyed peas/ Red Chori  2 Cups
Dantu Sappu / Red Spinach  2 Cups

For the Khara:
Green Chillies       5-6
Cumin  1 tsp
Pepper Corns  1 tsp
Salt
Garlic cloves   4
Tamarind  (whole) about  2" piece
Fresh Coriander  a handful

For the palya:
Expeller pressed peanut oil  1 tbsp
Onion          chopped 1 medium
Mustard seeds 1/4 tsp
Dry Red Chillies like Byadagi  3-4
Garlic            2 cloves
Salt

Method:

• Pick and wash the peas in multiple changes of water. Pressure cook till soft and done. Else soak it for to hours and cook in a thick bottomed pot till tender.
• Clean and chop the spinach, dump it in a microwave safe bowl. Sprinkle some water over it and pop it in the microwave for about 4-5 minutes till the greens are slightly wilted but still green and bright.  Else pop the chopped spinach with the boiling peas just five minutes before you take the peas off the heat.
• Drain the peas and spinach and save the broth. 
• Pulse all the ingredients for the "khara" in a blender with as little water possible; better yet crush it in a mortar-pestle till smooth. Set it aside.
• For the Palya, heat oil in a wok. Tip in the mustard, chillies and garlic for a few seconds. Throw in the chopped onions. Once the onions are soft and translucent, throw in the cooked peas and spinach. Adjust salt and turn off the heat.
• To serve, Pour the broth over a bed of rice, place a dollop of the "Khara" and vegetables on the side. or Serve it this way with Ragi Mudde! 

Goes out my favorite event the MLLA @ Briciole brainchild of Susan

Carrot Halwa

Happy Sankranti to all you wonderful people. Have a great time. Right now it is Carrot Halwa here! Well I did say Carrot Halwa is not the traditional sweet at this time of the year. It ought to be Pongal sweet and savory,but I am not a big fan of sweet Pongal. Besides, with sweet Pongal somehow there is always a problem of left overs. This weekend being a long weekend we are heading out and there was no scope for leftovers! Hence some Carrot Halwa.
Back home, winters are the best time for Carrot Halwa. Winter weather miraculously turns carrots sweeter and juicer and hence perfect for Halwa. Ah! I miss the Delhi -carrot Halwas and Moongdal Halwa consumed at this time of the year. Here it is Carrot Halwa.
One special sweet note about Carrot halwa. It somehow follows me on all big moments in my life..our engagement, Wedding, Sonny boy's first birthday, invariably served with Ice Cream :) I am not complaining. 

We will need

Carrots grated  3 Cups (packed)
Khoa               1/2 Cup
Sugar               1 1/2 Cup
Almond slivers
Ghee              1/4 Cup
Salt                  a pinch
Nutmeg           a pinch (optional, I love it)

Method

• Heat Ghee in a thick bottomed skillet. Dump the grated carrots and salt. Stir and saute till fragrant and slightly translucent. 
• Add the Khoa and sugar. Simmer and keep stirring at regular intervals. It burns rather easily at this point. 
• Once it is thoroughly cooked, throw in the nutmeg. Mix well. Cook for a few more minutes and remove from heat.
• Garnish with slivered toasted Almonds. I somehow like the crunch and prefer almonds. If preferred raisins and cashews can also be used. 
• Serve warm with Ice cream on the side.

Yellu Bella

Sankranti is just round the corner. I had been procrastination the preparation of Yellu Bella and finally finished it today. It is a tradition in old Mysore area to exchange packets of Yellu Bella, Sakkare Acchu (Sugar candy), Sugarcane, Bananas and Yelchihannu a sort of berry. I remember as a little girl, well into my late teens I did wear the Resme Langa - the traditional long silk skirt and take two baskets, one full of stuff from our home the other basket empty, to pile goodies that I did receive from other families. Strangely the system of two baskets started after I messed up big time one Sankranti and brought back the goodies i was supposed to distribute and had given away all the stuff I was supposed to take home. I must have been really young back then.

Then the evenings we would stand at our gates to see the festive cattle in all their gaiety. There is a tradition in old Mysore area called 'Kitch Haisodu' literal translation is fire-jumping. Cows are decorated with colours and jewelry (think Mysore Dasara Elephants!) and are paraded on streets before being taken to the temple grounds when the cows are made to jump across small bonfires. This is probably a prayer for prosperity or something. I have never been to the bonfire part but diligently waited for the cows to be paraded on our street each Sankranti evening. I wonder if these practices are still alive.

Coming to Yellu bella, I find it rather intriguing that Punjabi celebrating Lodhri around the time we celebrate Sankranti, eat the same foods we do. Mile away, speaking different language, practicing different life style, yet they eat sesame seed and Jaggery Chikkis for Lodhri sitting around a bonfire. Food indeed such a great connection.

Traditional recipe calls for more sesame seeds, but with experience and long left over sesame seeds from Yellu bella of yester years I have figured out that this proportions work out. 
We will need,

Peanuts   1 Cup
Roasted Channa Dal / Kadale Pappu  3/4 Cup
Jaggery     1 -1.5 Cups
Copra /Kobbari   3/4 Cup
Sesame Seeds    1/4 Cup

Method:

• Preheat oven to 300 F. Spread the peanuts on a cookie sheet and pop it in the oven for about 15-20 minutes till golden and fragrant. Remove and set aside to  cool.
• Using a grater remove the dark skin of the copra and chop it finely the size of say the roasted channa dal. 
• Chop the Jaggery similarly. If you find that Jaggery is crumbly and difficult to chop, chop it into chunks and air dry it for a few hours. It will be easier to proceed. Once chopped,air dry it and set it aside.
• Hull the peanuts and split it into two, remove the ear by rubbing the peanuts between your palms.
• Heat a thick bottom pan and toast the sesame seeds for about a minute or two till they pop. Set it aside.
• Finally mix the dried Jaggery chunks, peanut halves, roasted channa dal, copra and cooled sesame seeds. Enjoy...

Happy Sankranti to all of you and your beloved families.

Assorted Eggless Cupcakes

My baking season has just come to an end? or my be a just begin. We have been having batches after batches of Chocolate Chip Cookies, Fruit cakes, Cheesecakes etc. Well I am not very good at frosting but then taste wise we had nothing to complain.

All purpose flour 1.5 cups
Sugar  3/4 to 1 Cup
Heavy Cream about a cup
Strawberry Puree  1/4 Cup / Coco powder  2 tbsp/ Orange Juice  1/4 Cup
Butter 1 stick /almost 100 grams
Salt a pinch
Baking powder  1tsp


For froasting
Heavy Cream  1/2 Cup
Sugar        1/8 Cup
Vanilla Extract a pinch / Strawberry Extract
Chocolate chips/ Strawberry bits/Orange segments (optional)

Method:

1. Pre-heat oven to 350 F.
2. Shift the flour a couple of times. Stir in the baking powder (cocoa) and salt. 
3. Cut the butter into the flour mixture till it resembles breadcrumbs.
4. Combine the heavy cream and the fruit puree/juice. 
5. Mix the flour mixture, sugar and the heavy cream gently. Do not over mix.
6. Spoon in the mixture into the mini muffin tin (line paper cups if necessary)
7. Bake for about 15-20 minutes. Keep a close eye, it is done pretty fast.
8. Remove and cool them on wire racks. 
9. Now whipped up the cream with the sugar and the extract till it forms soft peaks. Frost the cupcakes with the whipped cream. Garnish with chocolate chips/strawberry bits/ orange segments. 

Kesavuna Gedde Gojju/ Colocasia Curry/ Arbi Curry

Wishing you all a happy and prosperous new year..Eat well and have a good time.

It was all quiet all home this time around. With my little sunny boy we could not think of much.We loved the quiet new year celebration though. We had some Bisibelebath and Mango ice-cream with some Prosecco!


I am ready with my first post for the new year. It is a grossly under appreciated vegetable i happened to be head over heels in love with! Apparently Honey too adores this vegetable. We reserve  it for special occasions because it is rather too rich prepared this way. This last week as well said our fond farewell to 2010, we celebrated with a rich meal of this curry, rice and chapatis. Boy could it be better? No..

We will need,

Kesavina gedde/colocasia /Arbi  1 lb
Onion           1 big sliced lengthwise
Garlic         3-4 cloves minced
Green chillies  2-3
Oil             1/4 Cup + for deep frying
Tomato          1 chopped
Red Chilli powder 1 tsp (adjust according to taste)
Dhania            1 tsp
Turmeric           1/2 tsp
Mustard             1/4 tsp
Fenel               1/2 tsp
Jeera                1/2 tsp
Coriander           a handful
Salt to taste
Cloves and cinnamon    ground 1/4 tsp


Method:

1. Scrub and wash the colocasia in plenty of water.Dump them in the pressure cooker with water to almost cover them and cook for about 2-3 whistles.Remove from heat and cool. 
2. Once the colocasia is cool enough to handle, pull the skin off the vegetable and wash it in water once again. It is tricky till here, because sometimes this temperamental vegetable causes allergic itching if not done te right way!
3. Slice the vegetable and deep fry them in hot oil till golden brown. Drain on paper towels
4. Heat the 1/4 cup oil in a skillet. Throw in the mustard jeera and fenel seeds. Once they stop spluttering throw in the onion, garlic, green chillies. Saute for a couple of minutes, throw in the tomatoes and all the spices except the ground cloves and cinnamon. Cook for a few minutes till the rawness of the spices disapper, about 10 minutes. 
5. Add the the fried Colocasia. Cover and cook till everything is well combined.Adjust salt, throw in the ground cloves and cinamon. sprinkle the coriander, cover and cook for 10 more minutes. Remove from heat, serve hot with rice or rotis.

Talipattu

 Talipattu is a very filling breakfast. I remember asking mom to make this for me on days when I did foresee no time to break for lunch. These Talippattu kept me full and used to see me through the day! It is hardy and very nutritious.
By the way my old faithful camera died. ...and this picture was shot on my handycam and I am not too happy with the results. But till the new camera is here this is what I can offer :(

Water  1.5 Cups
Whole grain flours 1 Cup (Think a mixture of Ragi, Rice, Bajra, Millet)
Whole Wheat flour  1/2 Cup
Oil
Spinach/ Dill/ Fenegreek/Coriander 1/2 C
Onion                                        1 medium
Green Chillies                     4-5
Cumin                               1 tsp
Salt to taste
Method:

• Heat water in a thick bottomed pot. Throw in the salt. 
• Mince onions, greens and green chillies. Set it aside
• Once the water comes to a boil, add the whole grain flours. mix and cook covered for about 2-3 minutes. Remove from heat.
• Once the mixture is cool enough to handle, stir in the minced onions, greens, green chillies, cumin, whole wheat flour and kneed into a soft dough. Rest the dough for a 10-15 minutes.
• Preheat a skillet.
• Pinch lemon sized balls out of dough and roll it between your palms. Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis. 
• Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talippatu changes colour and flip. Cook on the other side till golden brown specks appear.
• Serve it hot brushed with some ghee. Yogurt and pickles goes very well with these Talipattu.

Tips: I generally use a mixture of Bajra /Sajje, Millet/ Navane, Ragi, Rice flours for the whole grain part. The original Talippattu calls for just these and contains no wheat flour. But without the gluten in the wheat it is rather difficult to roll out the Talippattu. If you prefer gluten free Talippattu just substitute the wheat flour for a flour of choice.
Also mincing the onions, greens and chillies is important. The finer they are the thinner the Talipattu will be. I process mine for a few seconds in the food processor. It gives excellent results.

Haal Holige/ Haal Obbattu/ Whole Wheat flatbread with coconut sauce

We Kannadigas make a variety of Holiges...This is one of the rustic types. MIL made it when she was here and this has been in my drafts for a long time. Looks like it is time to post it :)

Unlike other Holiges this one does not have a filling but comes with a rich sauce.

We will need,

For the Pooris,

Whole wheat flour ( like Ashirwad )    2 Cups
Salt a pinch
Peanut Oil to deep fry.

For the Kaihalu the sweet sauce,
Coconut grated          2 cups
Coconut dry /Kobbari/ Kopra 1/2 Cup
Jaggery                      1 to 1.5 Cups (or more depending on taste)
Poppy seeds              3 Tbsp
Cardamon                 3

Method:

• Mix the whole wheat flour, salt with some water and kneed it into a tight dough.
• Pinch lime sized balls of dough. Roll it into thin flat discs and let it air dry for about 10-15 minutes.Roll out most of the dough and let it air dry and start deep frying the first rolled out disc first and so on; that way most of it will be air dried and ready to be deep fried.
• Heat oil in a deep fryer/ Kadai. 
• Slip the disc into the hot oil one at a time and fry till golden brown. These Pooris will not puff up and will be crispy. Drain and stack the pooris in an air tight box. This way they can be stored for a week. 
• For the Kaihalu, Toast the poppy seeds on a warm skillet and crush it using the mortar pestle. 
• Open the cardamon pod and scoop the seeds within. Crush them using the mortar pestle.
• Combine the coconut, kopra, the crushed poppy seeds and cardamon seeds in a blender with some water and grind it into a smooth paste. 
• Remove the mixture to a thick bottomed pot, add coarsely crushed Jaggery and  about 3-4 cups of water. 
• Bring the mixture to a boil and simmer till it is reduced and thicker. Remove from fire. This sauce too can be made ahead and stored in the fridge for about 4-5 days.
• To assemble the holige, dip the Pooris in the kaihalu for about 20 seconds and pile it on the serving plate. Spoon a little sauce on top. This yields slightly crispy Holiges. i loves these. If you prefer softer ones, Let the Pooris soak in the sauce for 30 minutes or longer. The longer it sits the more mushy it will be. It can be served warm, or chilled in the refrigerator.

Kadalebele Payasa/ Chickpea Pudding

Payasa is an ultimate comfort dessert. I know I did die for a good Cheesecake or say Chocolate Eclair but they satisfy just my sweet tooth, not my soul. I guess it is more to do with what we eat when we are young - the degree of familiarity.The aroma, textures that are familiar, makes me feel that they know the right spot to light up in my soul. We Kannadigas are notorious for serving Payasa for all occassions, weddings, child birth, postpartum..and not to mention funerals and this has done a great deal to increase my affinity with these decadent delicacies.

When my mother was here helping me with my new born, she fed me umpteen number of Payasa, almost one everyday. The lore has it that, as much as a new mother, that too a breast feeding one eats sweet like Payasa the sweeter her milk will be and happier the baby will be!! My guess is more to do with the calorie part of it. Most Payasas are rich and that will go a long way to take care of the nutritional requirement of a new mother and her baby. What ever it was, this is something mom made almost a year back and I have been pretty lazy to write about. Now is the time I guess.

We will need,

Chickpeas Split /Channa dal   1/2 Cup
Jaggery                                   1/2 Cup
Fresh grated Coconut             1/2 Cup
Ghee                                       2-3 Tbsp
Raisin                                      2 tbsp or more
Cashew                                  a handful
Saffron                                  a few strands (optional -I love it)
Cardamon                              2 pods

Method:

1. Pick and clean the Channa dal. Wash it with several changes of water. Soak it for at least 2 hours.
2. Cover it with fresh water and cook it is soft. Set it aside.
3. Meanwhile, grind the coconut and Jaggery into a smooth paste with a little water. The paste should be as smooth as sandal paste (Mom says!! )
4. Crack open the cardamon and pound the seeds into a fine powder. And combine it with the coconut paste.
5. Soak the saffron in a tablespoon of warm water or milk. Set it aside.
6. Heat about 1 tbsp of ghee, throw in the cashew pieces, toast it till golden and remove it from heat. Repeat it for raisins using the remaining ghee.
7. Fold in the coconut mixture into the cooked dal and bring it to a boil. Reduce heat and simmer.
8. If using saffron, add it to the dal mixture.
9. Finish it with the toasted cashews and raisins. Pour in the ghee the was used to toast the cashews and raisins. Serve hot/cold or at room temperature. I usually have it in all forms!!

P.S: If you prefer your Payasa to be thick like 'eating' consistency, add about 3/4 cup of water while cooking the dal. If the dal remains uncooked and becomes dry add a  little more hot warm 1/4 cup at a time. If you like your Payasa at 'drinking' consistency the way I do, be generous with water right at the beginning. Control the amount of water to alter its consistency.

Ice Cream Indian style

I love Ice Creams. I know this is not the time of the year for ice creams, but then for a person like me when is it not the right time to have one!! The single biggest craving  when I was expecting my son was Ice Cream and pity here in north America Ice Cream has a different meaning all together and is made with egg yolks... I never liked Hagen Daaz, but i never knew of the yolks in them till pregnancy made my olfactory senses more acute and told me about the yolks even before the list of ingredients did.

I kept searching for good home made ice cream recipe till i ate one at my co-sister's place. Her mother served us the most delectable home made ice cream ever. I fell in love with it immediately. She obliged my request for her recipe with a sample supply of ingredients. How gracious was that one, lucky me! Thanks to her. We now have a perpetual supply of home made ice cream in all different flavors- strawberry, pineapple, pomegranate...the list is endless. Just like me, tweaked her basic recipe with my fresh fruit pulp and honey :) Not only is this recipe vegetarian but it is also low in fat compared to the commercial variety. In fact for this reason it can be technically called a frozen dessert in USA and not ice cream!! Cannot believe it :)

 Here is the basic recipe courtesy Hema Aunty.Yes it is the heavenly pumpkin cheesecake peeking at the corner of this photograph.

We will need,

Milk   1/2 Liter
GMS   (Glycerol Mono Stearate)  1.5 tbsp
Cornflour           1.5 tbsp
Sodium Alginate  (look for food grade) 1/8 tsp
Sugar 10-12 tbsp
Cream 75 ml
Fresh fruit pulp  1/2 cup (Think strawberry puree, crushed pineapple, pomegranate molasses, Raspberry, blueberry, mixed berry puree, mango puree)
Honey  2 tbsp
Essence and food color if preferred. ( I do not use synthetic food colors though)

Method:
Stage 1:

• Mix the G M S powder, Cornflour and Alginate in little milk and set it aside. 
• Bring the rest of the milk to a boil. Dissolve sugar in it. 
• Stir in the cornflour mixture. Simmer for a few seconds and turn off the heat. 
• Cool completely making sure that no cream films the milk mixture. Stir it once every 3- minutes or so till completely cool.
• Pour the mixture into tall 2 quart container ( at least 1.5 liters) and freeze it.

 Stage 2:

• Once the mixture is completely set, remover and cut it into big chunks. Pour in the cream, honey and run it under a hand mixer. Once the mixture has at least doubled in volume pour in the fruit pulp and whisk it with the hand mixer till the volume is at least tripled.
• Freeze the mixture till firm. 
• Scoop and serve as desired.
P.S: In the picture are strawberry and pineapple: with pick-your-own strawberry puree that is lying in my freeze and the other with drained crushed pineapple out of the can. If you prefer brighter colors, add a few drops of food coloring. Essence and extracts also can be used if preferred.

Jam Cookies

Yay yay yay....it is that time of the year again, when I do not feel guilty eating goodies. Before the resolution comes into effect I go into binge-eating. It is a different issue that my resolutions weaken by the third week of January and fail by the end of February.
At this time of the year it is all about baking. The nip in the air always turn my oven on!!  There is something about fall that makes the aroma of fresh baked cookies, cakes and bread beyond irresistible.
Here is a batch of jam cookies. I tweaked my mother's basic biscuit recipe a bit to end up with these. The actual recipe calls for Dalda or Shortening. I am against shortening and the likes. I like to keep food as natural as possible without becoming fanatically against dairy...nuts...wheat and you name it.. (I can never imagine a 'Vegan me'....cannot live without Yogurt and Ghee and of course Panner, everything else can go to heaven)

This basic biscuit recipe is very versatile. Just use the choice of custard powder, essence and food colour (again not my choice) to end up with your favorite flavor. One look at the Bakery shelves back home, we will stumble upon green-pista cookies, pink-strawberry cookies, pale yellow vanilla cookies etc. These are just so versatile.. I did not have strawberry custard and I am against synthetic food colors so I jazzed these cookies with some home made Strawberry preserve (made from pick-your-own Strawberries this summer). These  came out perfect.




We will need,

Butter  125 gms  (room temperature)
Sugar 125 gms
Milk     60 ml
Vanilla  1/2tsp
Flour   185 gms
Baking Powder  2 tsp
Custard Powder   50 gm
Salt a pinch
Strawberry preserve   about 1 tbsp or there about (instead use a preserve of your choice)

Method:

• Pre-heat the oven to 350 F.
• Cream butter till soft. Add the sugar and cream till the sugar is completely dissolved.
• Pour in the milk and the vanilla essence/ extract and mix thoroughly.
• Sift the flour with Custard powder and Baking powder a few times to combine it well.  Stir in the salt. 
• Now gently mix in the flour mixture into the butter mixture. Mix it till just combined. Over mixed dough yields tough biscuits. So be gentle with the dough.
• Pinch small balls the size of limes. Roll it between your palm. Press it slightly with your thumb to make an indentation. Repeat with the rest of the dough. 
• Using a teaspoon drop the preserve into the indentation.
• Pop it into oven for about 15-20 minute, till they are golden.
• Cool it on wire racks and store it in air tight boxes. They last for at least a week.

Vegetable Masale Gojju

MIL makes this wonderful curry to go along with anything from Dosa to Chapati and everything in between!! We love it. It is rich and spicy and can satisfy any palate craving something savory.

We will need,

Mixed vegetables     2 cups
Coconut grated         1/3 to 1/2 cup
 Oil                              4 tbsp
Mustard seeds             1/4 tsp
Jeera                           1/2 tspSalt to taste
Lemon juice to taste

Grind to paste: 
Onion                        1 small ( chopped and toasted )
Garlic                        3 cloves (optional)
Ginger                        1/2" piece
Coconut grated          1/4 cup
Cinnamon                  1" piece
Clove                         5-6
Poppy Seeds              1 tsp (toasted and coarsely pound)
Green Chillies             5-6 or according to taste
Coriander                   a small bunch
Mint                           about a handful
 
Method:

• Heat oil in a thick bottomed pot. Throw in the mustard and Jeera. Once they stop spluttering pour in the masala paste. Bring it to a boil.
• Throw in the vegetables. Cover and cook till the vegetables are tender- crisp. 
• Adjust salt. Squeeze the juice of half a lemon and serve hot with Rice/Roti/Dosa

Tomato Palya

MIL is not just a sweet person but also a super cook. I have always wondered how her signature dishes taste consistently awesome every time she makes them, anytime, anywhere! Me..I get lost if I do not find my measuring cups and spoons :)
This time around I measured all the ingredients so as to never go wrong.
Honey adores Tomato Palya. I like it too. It goes very well with Chapatis and a dollop of ghee. 

We will need,
Tomatoes (Plum or the Jamoon variety )    3 large
Onion                                                        2 large
Oil                                                            4 tbsp
Green Chillies                                            4-5
Channa Dal                                                1 tsp
Urad Dal                                                    1 tsp
Curry leaves                                               a handful
Sugar                                                         1 tsp
Huli Pudi / Sambar Powder                        2 tsp
Mustard Seeds                                           1/4  tsp
Cumin                                                        1/4 tsp
Hing                 a dash
Salt  to taste

Method:

• Dice tomatoes and onions roughly. Slit the green chillies.
• Heat oil a Wok. Throw in the mustard seeds, cumin and the hing. Once they splutter, add the channa dal and urad dal. Saute for a couple of minutes.
• Now add the curry leaves and green chillies. Stir for a minute and add the onions. 
• Once the onions are translucent, about 5-8 minutes add the tomatoes with their juice.  Toss in a pinch of salt. Cook covered for 5-10 minutes.
• Now add the Huli Pudi and sugar and mix well. 
• Cover and cook till the tomatoes are soft. Most often than not tomatoes are juicy and does not need additional water to cook but if the mixture becomes dry before the tomatoes are done add half a cup of water.
• Once the tomatoes are done, adjust salt and serve hot with fresh chapatis.