Rasam/Charu

Ingredients:

Tomato - 1
Onion - 1
Green Chilli - 3
Garlic Pods - 4
Dhaniya - 2 Tbsp
Tamarind - 1 Fistful
Chilli Powder - 1 Tsp
Turmeric powder - 1 Tsp
Red Chilli - 2
Curry Leaves - Few
Mustard Seeds - 1 Tsp
Cumin Seeds - 1 Tsp
Pepper Corns - 1/2 Tsp
Instant Rasam Powder - 2 Tsp
Oil & Salt - To taste

Method:

Take a bowl and pour water.

Add chopped tomato, chopped onion, 2 thinly slices garlic, green chilli, dhaniya, cilli powder and turmeric powder to this water and start boiling it.

Meanwhile take the tamarind and add some water and keep it in the microwave for 1 minute then squeeze the juice out of it and keep it aside.

Once the boiling water becomes almost half  add tamarind juice to this water and keep it in a medium flame and let it cook for some more time so that the onions and tomatoes cook well.

Take a pan and add oil, mustard seeds, cumin seeds, red chilli, curry leaves and fry it for some time.

Take the peppercorns, cumin seeds and 2 garlic pods and then crush all of them.

Add this mixture to the pan and let it fry for few more mins.

Finally add rasam powder.

Add this thadka (popu) to the boiling water and simmer it for 5 more mins.

Add Coriander leaves and switch off the stove.

Hot and Spicy Rasam is ready to eat.

Gulab Jamun (with Instant Mix)

I wanted to eat something sweet today. Fastest recipe, i thought. I made sooji Halwa recently. So thought of trying Gulab Jamun with the instant mix. This whole process took 10 minutes for me. This is the first time i am making gulab jamun. Tasted it and it came out very well.
I used MTR Gulab Jamun mix. You can try any of the instant mixes that you get in the stores.

Ingredients:
Gulab Jamun Instant mix - 1/2 Packet ( Came to nearly 1 and 1/2 cups)
Water for Jamun dough - For 1 cup of mix we need 1/4th cup of water
Sugar - 2 cups
Water - 2 cups
Oil - Required to fry

Method:

Take the jamun mix and slowly add water and make it a dough which looks like chapathi dough.

Knead the dough carefully.

Keep it aside for 8 mins.

Meanwhile make the sugar syrup.

Take a vessel and add sugar and water of the same amount and boil this for 6-7 mins.

Now grease your palms and make balls of equivalent size from the dough.

Fry these balls until they get golden brown color.

Fry them in a medium flame so that the balls cook evenly and also nicely inside.

After taking them out from the oil immediately put them in the sugar syrup.

Let these balls soak for a while in the syrup.

Yummy Gulab Jamun is ready.

Beerakaya Pacchadi / Ridge Gourd Chutney

Ingredients:
Beerakayalu/Ridge Gourd - 3
Tamarind - 4-5 Tbsp
Green Chilli - 10-12 / According to the spice level
Garlic Pods - 3
Cashew Nuts - 3 Tbsp
Fried Chana Dal - 3 Tbsp
Onion - 1
Coriander Leaves - Few
Red Chilli - 3
Curry Leaves - Few
Mustard Seeds - 1 Tsp
Cumin Seeds - 1 Tsp
Split Urad Dal - 2 Tsp
Oil & Salt - To Taste

Method:

Take the ridge gourd, peel off the hard part of the skin and leave the remaining skin.

The chutney tastes good along with the skin.

Cut it into cube size pieces.

Take a pan, now we are going to fry the items separately.

First fry the tamarind and keep it aside.

Fry the half cut green chillis and keep them aside.

Ridge gourd is little sweet in taste so we need more green chillis so that the chutney is spicy. Add Green Chillis according to your spice level.

Fry the thin sliced garlic and keep it aside.

Fry the cashew nuts and Fried chana dal for very little time and keep it aside.

Now take half of the mustard seeds and cumin seeds and fry it for some time.

Then add finely chopped onions and fry it for 5 mins.

Once the Onions gets light brown color add the ridge gourd pieces.

This will take some time.

After some time add some water and cover it with a lid and let it cook until the ridge gourd becomes soft and spongy.

Add coriander leaves at this time. And let it cook for 2 more mins.

Let this mixture cool for some time.

Add all the fried items to this mixture and add all this to the blender.

Make it a nice paste.

Now take a different pan and we will prepare the tempering for the chutney.

Add oil, cumin seeds, mustard seeds, red chilli, curry leaves and split urad dal and let it fry until the urad dal changes its color.

Now add this tempering to the paste and yummy chutney is ready.

This chutney will be very good with hot rice and ghee.

Its also good with Idli or Dosa.

Chhole/Chick Peas Curry/Garbanzo beans Curry

Ingredients:
Chhole (Canned) - 1 can
Tomato - 1
Onions - 2
Cinnamon - 1 stick
Cardamom - 2-3
Cloves - 2-3
Bay leaf - 1
Cumin Seeds - 1 Tsp
Ginger Garlic Paste - 2 Tsp
Turmeric Powder - 1 Pinch
Green Chillies - 3-4
Chana Masala Powder - 2 Tsp
Coriander Leaves - Few
Oil & Salt - To Taste

Method:

Heat a pan and add oil, whole garam masala i.e., Cloves, cardamom, cinnamon and bay leaf and fry it.

After some time add cumin seeds and fry it.

Then add finely chopped onions to this mixture and also add salt to it so that the moisture from the onions comes out fast and they cook faster.

When the onions are transparent in color add ginger garlic paste and turmeric powder and let it fry for some time.

Then add chopped tomatoes and while tomatoes are cooking add finely chopped green chilli and fry it.

Let the tomatoes cook in slow flame until it become like a tomato puree.

Now add the chana masala powder and also add little water so that the paste doesn't get stick to the bottom of the pan.

 Let it fry for 5 mins.

Then add chick peas to this paste and let it cook for 10 more mins.

Now add coriander leaves and mix it well.

Then switch off the stove.

Take the curry in a separate bowl and serve hot.

This curry is a very good combination with Puri, chapathi or Batura.

If you do not get canned chick peas, do not worry.

Get the raw chick peas and soak them overnight in water and boil them in cooker for until they are nicely cooked and soft.

Keep the water so that you can use it in the process of cooking.

Carrot and Potato Curry

Ingredients: 
Carrots - 2 Big
Potatoes - 2
Garlic pods - 2
Cumin seeds - 1 Tsp
Mustard seeds - ! Tsp
Senaga pappu for popu
Minapappu for popu
Turmeric powder - 1/4th Tbsp
Cumin and Coriander powder - 3/4th Tbsp
Green chillis cut into pieces - 3
Milk - 4 Tbsp
Oil & Salt - To Taste

Method:

Get all the items ready

Cut potatoes and carrots into bite-sized pieces.

Take a pan and add 2 Tbsp of oil.

After oil is heated, add cumin seeds, mustard seeds, green chillis, garlic cut into pieces, minapappu, senaga pappu.

After garlic turns into brown color,  add potato and carrot pieces.

Then add turmeric powder and cumin-coriander powder.

Add little water and salt and close the lid.

Cook until potatoes and carrots are fully cooked.

Now add 4tb of milk and cook for 2 more mins.

Once cooked, take the curry into a bowl.

It tastes good with rice, chapathis.

We can make sandwich also with it.

It tastes very good with ketchup.

Omelet Sandwich

Ingredients: 
Eggs - 2
Chopped coriander - 3 Tbsp
Green chillis cut into pieces - 3
Bread - 4 pieces
Milk or cream - 2tb
Oil & Salt - To Taste

Method:

Keep the items ready

Beat the 2 eggs and add milk,coriander leaves,salt and green chillis.

Now take a pan and fry the bread until brown with one 1 Tbsp olive oil.

Now make an omelet with the egg mix with 1 Tbsp olive oil.

Now take 2 bread pieces and put omelet between them and cut into half.

A healthy lunch for one person is ready.

You can enjoy it with tomato ketchup

Aloo Kurma

Ingredients:
Medium sized potatoes - 4
Green chillis - 3
Onion - 1
Tomatoes - 2
Bay leaf - 1
Whole Peppercorns - 4
Cloves - 2
Cinnamon stick - 1
Ginger-garlic paste - 1 Tbsp
Garam masala powder - 1/2 Tbsp
Coriander leaves - Few
Curd - 1 Cup
Turmeric powder - 1 pinch
Oil & Salt - To Taste

Method:

Take all the necessary items and keep them ready.

Cut potaoes into bite size cubes, keep them in water until adding them to the pan to cook otherwise potatoes will turn brown in color and doesn't taste good.

Cut tomatoes into small pieces.

Take a non-stick pan. Add 2 Tbsp of veg oil, cloves, cinnamon stick, bay leaves, green chillis, peppercorns.

After 2 mins, add onions and cook until transparent and add ginger garlic paste.

Now add tomatoes.

After tomatoes are a little cooked, add coriander leaves.

Once tomatoes are cooked, add potato cubes.

Add little water to it.

Close the lid and let the potatoes cook for 10 mins.

Then add cup of curd to it.

Add salt and close the lid until potatoes are fully cooked.

Take the kurma into a separate bowl.

It tastes very good with rice, pulka, poori and pulav.

Tasted very good with parathas as well.