For the Taste Buds

Ingredients Steamed Vadai Ginger Garlic Green Chili Paste Powder Cloves, Cardamom, Cinnamon, Fennel seeds/Sombu Cumin seeds Curry leaves Onion Tomato Coriander leaves Mustard For Vadai Channa dhal Ginger Fennel Seeds Green Chili Salt Method Grind all Vadai ingredients and add Onion. Steam it for 15 mins. Cool it and crumble. In a pan, add oil and splutter mustard, cumin seeds and add powdered masala Add Curry leaves, Ginger, Garlic, Green Chili paste and saute well Add Onion saute until colour changes Add Tomato and saute until mushy Add Vadai and water. Cook it until raw smell goes Granish with coriander leaves

Ingredients: Chow Chow Green Chilli Cumin Seeds Coriander Leaves Mustard Urad dhal Method: Grind Coriander leaves+Green Chilli+Cumin Seeds+Coconut(optional) Cook Chow Chow in water until soft In oil, splutter mustard and add urad dhal Add Chow Chow and grinded paste Saute until raw smell goes

http://www.rakskitchen.net/2008/10/potato-curry.html

http://www.vegrecipesofindia.com/south-indian-mushroom-peas-curry/

Ingredients: Sour Curd - 3 laddle Toor dhal - 1 tbsp Rice - 1 tbsp Coriander seeds - 1tbsp Cumin seeds - 1tbsp Ginger - 1 tsp Green chillies - 4 or 5 Coconut - as needed Tumeric Asafoetida Curry leaves Coriander leaves White pumpkin/Okra Method: Soak toordhal, rice, coriander seeds, cumin seeds for 1/2 hr. Grind coconut, green chillies, ginger,tumeric, asafoetida and the soaked ingredients. Also add salt. In a vessel, splutter mustard seeds, add curry leaves, white pumpkin, curd and the grinded paste Boil the mixture and garnish it with coriander seeds.

I used to hate bitter gourd for its bitterness. But the below recipe which I got from my friend  Deepa doesn't taste bitter at all and I like it very much. Ingredients: Paavakkai Toor dal - cooked Asafoetida Mustard Urad dal Tamarind water Turmeric Sambar powder Curry leaves Coriander leaves Masala podi: Dry roast and grind- Coriander seeds - 1 Tbsp Red chillies - 4 Channa dal - 2 Tbsp Peppercorns - 1 Tbsp Cumin seeds - 1 Tbsp Method: Remove the seeds from bitter gourd and slice it into cubes Sprinkle the salt over the bitter gourd and set aside for few hours and wash it thoroughly (This will remove the bitterness) Splutter mustard, add urad dal, asafoetida  and curry leaves Add bitter gourd and saute it well Add turmeric, tamarind water, salt and  sambar powder and let it boil. Add cooked toor dhal and the special podi and let it boil until the raw smell goes away Garnish it with coriander leaves  ...

Healthy and Tasty !! Ingredients: Chick peas, Kala channa, Peanuts and any other lentil/legumes that you like Pumpkin, Brinjal, Carrot, Beans Tamarind water Green chillies Jaggery Turmeric Asafoetida Coriander and curry leaves Mustard and cumin seeds Salt Dry masala powder (below) Dry Masala Powder: Fry (no oil)  chana dal, urad dal, moong dal, toor dal, coriander seeds, red chillies, sesame seeds (1-2 Tbsps each). Dry grind them with coconut. You can store in fridge for later use. Method: Soak chana and peanuts overnite Chop the vegetables into small pieces and pressure cook them with the soaked ingredients In a vessel, mix tamarind water, cut green chillies, turmeric, asafoetida, jaggery, coriander leaves, curry leaves, salt and dry masala powder. Set it aside for 5 -10 min  In a kadai, splutter mustard and cumin seeds Add cooked vegetables and chana Add the masala water (from 3) Boil it well and serve hot with rice ...

Ingredients: Brinjal Small onions (pearl onions) Cumin and mustard seeds Garlic Green chillies Tomatoes Tamarind juice (or paste) Coriander powder Chilli powder Turmeric powder Salt Curry leaves and coriander leaves Method: Saute brinjal in oil separately till it becomes soft. Take it out and keep aside Splutter the mustard seeds in oil, add cumin seeds, garlic, curry leaves and green chillies. Saute well Add small onions and saute until translucent Add tomatoes and cook until softened Add the pre-cooked brinjal now Add turmeric powder and tamarind water. Let it boil so that the raw smell goes away Add coriander powder and chilli powder. Boil it well Garnish it with coriander leaves and serve hot with rice