Rasam, quick & easy

Boil water, add finely chopped tomatoes, garlic, green chilli to this. Bring mixture to a boil. Add cooked toor Dal and mix well. Add rasam powder, turmeric, salt and bring the whole thing to a boil. 

Check salt by tasting, adjust it, and boil a little. 

Temper with ghee + mustard + Curry leaves + hing and pour over rasam

Serve hot with coriander as garnish. 

Moong Dal Pakoda

Moong Dal - 1C, soaked for at least 1 hour

Green chill - 5-6

Garlic - 5-6 Cloves

Ginger - 1 inch piece

Spinach Leaves - a bunch

Coriander leaves - a bunch

Onion - Half, chopped fine

Jalapeno peppers - 2, chopped fine

Red chilli powder - 1 Tbsp

Amchoor powder - 2 Tbsp

Hing - 2 Tsp 

Salt - to taste

Method 

1. Grind half the soaked Moong Dal with the chilli, garlic and Ginger to a fine paste

2. Mix the powders and salt to this mixture

3. Mix in the chopped veggies and greens

4. Heat a pan with oil. Once heated , drop a spoonful of this mixture and deep fry.

5. Serve hot

Chilli Garlic Noodles

Green chilli - 2, chopped fine

Garlic - 5-6 cloves, chopped fine

Onion - 1/2

Green peppers - 1/2 ; use other colored peppers too, if available

Carrots - 1

Tomatoes - 1

Source of protein - shelled Edamame or Lima beans or sprouts

Cabbage - 1/4, if using

Spring Onion - a bunch , use only whites for cooking

Noodles - 2 cakes; cooked per instructions

Chilli sauce - 2 Tbsp

Soy sauce - 1/4 C

Greens from the spring Onion - For garnishing

Lime juice - from 1/2 lime

Method

1. Chop all the Vegetables length wise

2. Heat the oil, saute the garlic and green chillis together.

3. Now saute the rest of the onions, and the vegetables, till cooked

4. Add the chilli and soy sauces and mix well. Add salt to taste.

5. Mix this vegetable mixture with the cooked noodles. 

6. Top with garnishing , sprinkle lime juice and serve hot 

Appam & Stew

Appam - 

https://www.cookingandme.com/2013/02/18/kerala-appam-recipe-palappam-recipe/

Stew - 

Heat coconut oil. Do tadka with cinnamon, clove, cardamom and bay leaf. Optionally add whole black pepper (I don’t add). When this splutters, add finely chopped ginger and slit green chillies. Sauté. Add chopped onions and curry leaves. Sauté till pink and translucent. Add veggies(potatoes+peas+carrots), adjust salt. Add thin coconut milk (I use tetrapack coconut milk.. dilute 1/4th cup with 3/4th cup water).. close and cook till veggies are done. When it’s done, add thick coconut milk (undiluted from tetrapack), mix well and switch off (do not let it cook or boil after adding thick coconut milk). Add a tsp of coconut oil on top for aroma.

Veggie Fritatta

Saute all veggies together with garlic, green chilli and red chill flakes. Add salt.

Mix some salt to the besan, add yogurt, and mix till smooth. Pour this on the veggies while still hot. Transfer this to a baking pan and bake at 375C for 30min.