Ksheera Anna - Milk and Rice Sweet

Hesaru Bele Kosambari - Broken Green Gram Salad

Kadag Puli - Mustard Tamarind Gravy

Ingredients:

• Vegetables - such as sweet pumpkin, bottle gourd, cucumber, cabbage
• Curry leaves - 2 stalks
• Cooking oil - 1/4 tsp
• Mustard

To grind:

• Mustard - 1 tsp
• Chilli - 4
• Turmeric powder - 1/4 tsp
• Hing - 1/4 tsp
• Rice grains - 1 tsp
• Tamarind - Lemon sized
• Jaggery - 1 or 2 tbsp depending on your taste
• Coconut - 3/4 cup

Method:

1. Grind all ingredients for grinding with appropriate amount of water. 
2. Cook vegetables with salt. Do not add excess water while cooking.
3. Add ground paste and curry leaves to the cooked vegetables and let it boil for 10 minutes.
4. Garnish with mustard and hing spluttered in 1/4 tsp of cooking oil.
5. Serve hot with hot rice and ghee.

Cabbage Pakoda - A perfect snack for a rainy evening

Ingredients:

• Oil - for deep frying

For mixing:

• Cabbage - 3/4 cup
• Besan (Channa gram flour) - 1 cup
• Rice flour - 1/3 cup
• Chilli powder - 1 tsp
• Hing (Asafoetida) - 1/4 tsp
• Oil - 1/4 cup for mixing 
• Coriander leaves - 1/2 cup
• Salt - to taste

Method:

1. Mix all the above ingredients with appropriate amount of water to form a sticky paste. If too dry, add more water, but do not make it watery.
2. Make lemon sized balls and deep fry in oil till golden brown. 
3. Serve hot with tomato ketchup or mint sauce.

Mixed Vegetable Mor Kozhumbu - Buttermilk gravy

Ingredients:

• Vegetables of your choice (preferably vegetables such as cucumber, bottlegourd, ashgourd, thondekayi (ivygourd). You can also add carrots, cabbage etc.)
• Yoghurt - 1 cup
• Curry leaves - 2 stalks
• Cooking oil - 1/4 tsp
• Mustard

For grinding:

• Freshly grated coconut - 3/4 cup
• Jeera (Cumin seeds) - 1.25 tsp
• Coriander leaves - 1/3 cup
• Red chillies - 4 (byadagi type)
• Turmeric - 1/4 tsp
• Hing (asafoetida) - 1/4 tsp
• Ginger - a small piece
• Channa - 1.5 tsp (You can alternatively use gram flour (besan))
• Mustard - 1/4 tsp
• Fenugreek (methi) seeds - 1/4 tsp

Method:

1. Soak channa dhal for about half an hour and grind together with other ingredients for grinding with appropriate amount of water. (Alternatively, if you are using gram flour, then you can directly grind).
2. Cook vegetables with salt. Do not add excess water while cooking.
3. Add ground paste and curry leaves to the cooked vegetables and let it boil for 10 minutes.
4. Now add beaten yoghurt and continue to boil for 2 minutes.
5. Garnish with mustard and hing spluttered in 1/4 tsp of cooking oil.
6. Serve hot with hot rice and ghee.