Sugar Snap Peas Curry

Ingredients:
Sugar Snap Peas - 4 cups
Onion - 1
Tomato - 2
Green chillies - 4
Curry leaves - 5
Red chillies - 2
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chilli powder - 2 tsp
Salt
Oil
water - 2 cups

Preparation:
1. Cut sugar snap peas and onions.
2. Heat oil and add Red chillies, Urad dal, Chana Dal, mustard seeds, cumin seeds and let the mustard seeds splitter.
3. Add onions, green chillies and curry leaves and fry till onions are transculent.
4. Add sugar snap peas and cook for a few minutes.
5. Add tomatoes, salt, chilli powder and water and cook till the peas are done.
6. Garnish with coriander and serve hot with roti.

Sambar

Ingredients:
Toor Dal/Kandipappu - 1 cup
Onion - 1
Drum sticks - 4
Green chilli - 4
Carrot - 1
Tomato - 1
Tamarind juice
Red chillies - 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chilli powder - 2 tsp
Garlic cloves - 2
Turmeric
Salt
Water
Curry leaves - 3-4
Coriander - finely chopped

Preparation:
1. Pressure cook toor dal for 2-3 whistles. Then take it out from the cooker and mash it to a paste.
2. cut onions, green chilli, carrot and tomato.
3. Take the tamarind and make juice from it by adding water.
4. In a pressure pan take some oil, add green chilli and onions.
5. After the onions are cooked add turmeric, carrots and drumsticks. Finally add tomato and let them fry for few minutes until the raw smell goes off.
6. Then add the required amount of water and let it boil for some time.
7. Add salt and red chilli powder along with mashed dal and let it cook for some more time.
8. Add tamarind juice and boil it till you get the desired consistency.
9. Heat oil in another pan and add red chillies, mustard seeds, cumin seeds, curry leaves and garlic cloves and add it to the sambar.
10. Finally garnish with coriander leaves.

Peanut Chutney

Ingredients:
Peanuts - 1 cup
Green chillies - 10
Tamarind
Salt
Garlic - a small piece
oil
red chillies - 2
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
curry leaves - 3-4
Coriander leaves

Preparation:
1. Roast peanuts and green chillies in a skillet. Let them dry.
2. Take a mixer add the peanuts, green chillies, tamarind, garlic clove, salt and water and blend it into a smooth paste.
3. Heat oil in a pan and add red chillies, mustard seeds, cumin seeds and curry leaves.
4. Mix it with the paste and garnish it with finely chopped coriander leaves
5. This goes good with idli or dosa.

Mirchi Bajji

Ingredients:
Bajji Mirchi - 15
Sesame seeds - 2 tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Coconut powder - 2 tsp
Tamarind juice - 2 tbsp
Ajwain powder - 2 tsp
Salt
Senagapindi/Gram Flour - 3 cups
Rice Flour - 1 cup
Baking powder - a pinch
Oil for fying

Preparation:
1. Dry roast sesame seeds, coriander seeds and grind them to a smooth powder along with cumin seeds, ajwain powder, salt. Remove from the jar and add tamarind juice and mix well.
2. Wash and dry green chillies, and make a slit length wise in the middle with a knife.
3. Remove the seeds from the chillies.
4. Stuff the chillies with the masala.
5. For the batter mix gram flour, rice flour, salt and baking powder with water.
6. The batter should be thick.
7. Heat oil in a pan, dip the chilli in the batter and fry in the oil until it is light golden in color.
8. Remove it. Let it cool. Then cut each bajji in half and fry each piece in oil until they are golden in color.

Gummadikaya (Pumpkin) Curry

Ingredients:
Gummadikaya (Pumpkin) - 1 small
Tomato - 1
Onion - 1
Green chillies - 3
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chillies - 2
Jaggery - 1 tsp (grated)
Red chilli powder - 1 tsp
Turmeric
Coriander powder - 1/2 tsp
Curry leaves
Oil
Salt
Coriander leaves

Preparation:
1. Peel and chop the pumpkin into small cubes.
2. Heat oil in a pan. Add the urad dal, mustard seeds, cumin seeds, red chillies and curry leaves and fry till the mustard seeds splutter.
3. Add the chopped onions and green chillies and fry till onions are transparent.
4. Add the turmeric, pumpkin cubes and let it cook covered on low heat.
5. Add tomato, salt, chilli powder, coriander powder and jaggery.
6. Cover and cook them till pumpkin is soft and cooked. If required add 1/2 cup water.
7. Finally garnish with coriander leaves and serve hot with rice or roti.