Tomato Moong Dal (Pesarapappu)

Ingredients:
Moong Dal - 1 cup
Tomato - 1
Onion - 1
Red Chilli - 1
Green chilli - 2
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Turmeric
Curry leaves
Salt
Water - 2 cups
Coriander leaves - chopped

Preparation:
1. In a pan take oil and add red chilli, mustard seeds and cumin seeds.
2. When cumin seeds start splutter and curry leaves, green chilli, onions and turmeric and fry till onions are tender.
3. Add tomato and moong dal
4. After 5 minutes add water and cook them covered under medium heat until you get the desired consistency.
5. Garnish with coriander leaves and serve hot with rice.

Vankaya (Eggplant) Curry

Ingredients:
Eggplant - 1
Peas - 1 cup
Onion - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Red chilli - 2
Green Chilli - 2
Curry leaves
Turmeric - 1/4 tsp
Tomato - 1
Salt
chilli powder - 1 tsp
coriander leaves - chopped

Preparation:
1. Cut eggpalant and onion into pieces.
2. Take oil in a pan and add red chilli, chana dal, urad dal, mustard seeds, cumin seeds.
3. When mustard seeds start to crackle add green chilli, curry leaves, onions and turmeric and fry till the onions are tender.
4. Add eggplant and peas and cook covered till tender.
5. Add tomato, salt and chilli powder and cook covered on medium heat stirring occasionally.
6. Finally garnish with coriander leaves and serve hot with rice or chapathi

Chapathi

Ingredients:
Wheat Flour (Atta) - 2 cups
Salt
Lukewarm water

Preparation:
1. Mix Wheat Flour, salt by adding water in a mixing bowl to make a smooth dough.
2. Knead the dough for atleast 10-15 min.
3. Close it and leave it for an hour.
4. Make equal size balls.
5. Roll each ball on a lightly floured surface into thin circle.
6. Heat the griddle.
7. When the griddle is hot place the chapati on the griddle.
8. Cook it for 30 seconds and then flip and cook the other side

Cabbage Moongdal (Pesarapappu) Curry

Ingredients:
Cabbage - 1
Moongdal - 1 cup
Red Chilli - 1
Mustard Seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Onion - 1
Green Chilli - 2
Curry leaves - 3-4
Ginger Garlic Paste - 1/4 tsp
chili powder - 1 tsp
salt to taste
coriander leaves - chopped

Preparation:
1. Soak moongdal in water for 30 minutes
2. Chop the cabbage and cook it in microwave for 5 minutes
3. Take 2tsp oil in a pan and add red chili, mustard seeds, cumin seeds.
4. When Mustard seeds start to crackle, add curry leaves, green chilli, onions and turmeric and fry till the onions are tender.
5. Add ginger garlic paste and mix well.
6. Squeeze all the water from the cabbage and add it to the above mixture along with moong dal.
7. Add salt and chilli powder and cook it on a medium heat.
8. Finally garnish with coriander leaves and serve hot with rice or chapathi.

Cauliflower Potato Curry

Ingredients:
Red Chilli - 1 (long)
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Onion - 1
Curry leaves - few
Green Chilli - 2
Cauliflower - 1
Potato - 2
Chilli Powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
coriander leaves - chopped

Preparation:
1. Cut the cauliflower and potato into medium size cubes and wash them.
2. Heat oil in a pan and add red chilli, chana dal, urad dal, mustard and cumin seeds.
3. When mustard seeds starts to crackle add curry leaves, green chilli, onions and turmeric and fry till onions are tender.
4. Add Cauliflower, potato. Cook covered until tender.
5. Add salt and chilli powder
6. Cover and cook on medium heat.
7. Finally garnish with coriander leaves and serve hot with rice or chapathi.

Semiya (Vermicelli) Upma

Ingredients:
Vermicelli - 2 cups
Red chilli - 1
Chana Dal - l tsp
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cashewnuts - 2tsp
Onion - 1 (small)
Green Chillies - 2
curry leaves
Turmeric - 1/4tsp
Carrot - 1
Peas - 1/4 cup
Tomato - 1
Water - 4 cups
salt to taste

Preparation:
1. Fry vermicelli until it turns golden brown in color and keep it aside
2. Chop the onion, green chillies, carrot, tomato into small pieces
3. Heat oil and add Red chilli, chana dal, Urad Dal, Mustard Seeds. When Mustard seeds start to crackle add cashwenuts.
4. Add curry leaves, green chillies, onions and turmeric and fry till the onions are tender.
5. Add carrots and peas and fry them for 1-2 minutes.
6. Add 4 cups of water and let the water boil. Add salt.
7. Add vermicelli and let it cook until the water evaporates.