Coconut - Coriander leaves Chutney

INGREDIENTS: Serves 3 to 4

1. Coconut - 1/2 coconut shredded
2. Salt - To taste
3. Mustard seeds,urad dhal - for seasoning
4. Oil - 1 teaspoon for seasoning.
5. Coriander leaves - handful 
6. Pottu kadalai/Fried gram - 1 tablespoon
7. Green chillies - 2 medium sized(increase if you want spicy version)
8. Ginger - 1 inch piece peeled.
9. Tamarind(Optional) - peanut sized piece.

METHOD:

1. Grind the coconut,salt,coriander leaves,fried gram,green chillies,ginger,tamarind together using water.
2. Take a pan, add the oil ,and allow the mustard seeds to splutter and then add the urad dhal.Add this to the ground chutney and serve.
3. This goes best with any upma/dosa/idli varieties.

Lemon Rice

INGREDIENTS: Serves 3 to 4

1. Lemon - 1 
2. Peanuts - handful for seasoning.
3. Oil - 3 to 4 spoons for seasoning.
4. Mustard seeds - 1 teaspoon for seasoning.
5. Urad dhal - 2 teaspoons for seasoning.
6. Chana dhal - 2 teaspoons for seasoning.
7. Curry leaves -  for seasoning
8. Coriander leaves - for seasoning
9. Asafoetida powder  - 1/4 teaspoon
10. Turmeric powder - 1/4 teaspoon
11. Rice - 250 grams
12. Salt - As per taste

METHOD:

1. Wash the rice, and add 2.5 times of water(625ml) and cook in pressure cooker. Allow the rice to cool after cooking.
2. Take a pan, add the oil and add the items in the following order. Allow the mustard seeds to splutter.Add the peanuts,urad dhal,channa dhal,asafoetida powder,turmeric powder and curry leaves.
3. Remove from flame and add this to the cooked rice.Squeeze lemon and add salt to taste.Mix well and add the coriander leaves. Taste and add more salt or lemon if needed.

Kothamalli(Coriander) Rice with Mix Veg Raitha

INGREDIENTS:(Serves 3 to 4 )

1. Coriander leaves - 1 big bunch
2. Salt - to taste
3. Mustard seeds,cashews,urad dhal,bengal gram dhal - each one spoon for seasoning.
4. Cloves - 2 or 3 pieces
5. Cardomom - 1 piece
6. Ghee or Oil - 3 teaspoons
7. Onion - finely cut - 2 big sized
8. Ginger - 1 inch piece
9. Coconut - 1/4  of a coconut shredded
10. Green chillies - 4 or 5 big pieces
11. Rice - 250grams
12. Potato - 2 medium sized(Optional)

METHOD:

1. Wash the rice ,add 2.5 times of water(750ml) of water and cook in pressure cooker or rice cooker.Keep aside.
2. Remove the leaves from the bunch.Take the chillies,ginger,coconut and grind along with coriander leaves .You can add water when grinding if needed.
3. Take a deep bottomed vessel, add oil or ghee. Once its hot, add the mustard seeds and allow it to splutter. Add cashews,urad dhal,bengal gram,cardomom,cloves and the onions.
4. Once the onions get fried, add the potatoes and allow it to mix for 5 minutes.
5. Add the finely ground paste now.Allow this mixture to get cooked well for the raw smell to go.Add salt and check for it .
6. Once the raw smell leaves the mixture,add the cooked rice ,mix well and serve.

Kandathippili Rasam

INGREDIENTS: Serves 3 to 4

1. Tamarind - gooseberry sized ball
2. Curry leaves - for seasoning
3. Mustard seeds - for seasoning.
4. Red chillies - for seasoning
5. Jeera seeds - 1 teaspoon
6. Turmeric powder - 1/4 teaspoon
7. Asafoetida powder or cube - 1/4 teaspoon powder / small cube.
8. Salt  - As per taste.
9. Garlic - 5 to 6 pods finely cut(Optional)

TO DRY ROAST AND GRIND: You can store this for up to 3 months.

1. Kandanthippili - 2 pieces each of about 1 inch
2. Toor dhal - 2 tablespoons
3. Coriander seeds(Dhaniya) - 2 tablespoons
4. Jeera seeds - 3 teaspoons
5. Whole black pepper - 2 teaspoons
6. Red chillies - 2 or 3 pieces.

METHOD:

1.  Extract the tamarind water . Add salt, asafoetida cube or powder,garlic pods finely cut,turmeric powder and keep in the stove.
2. Dry roast the ingredients and grind to powder and keep in airtight container.
3. Take a pan to season the items given for seasoning. Add 2 teaspoons ghee, and allow the mustard seeds to splutter. Once they splutter, add the red chillies,curry leaves,jeera seeds and keep aside.
4. After the mixture gets boiled add the powder. This mixture can take 1 tablespoon of powder.Taste it and add more powder if needed. Switch off the stove and add the seasoning which is ready.

NOTE: Kandanthippili and garlic are very good for gas,bloating.Also taking this during cold will help a lot.

Semiya Payasam (Vermicilli Kheer) with Palm Sugar

INGREDIENTS: Serves 3 to 4

1. Vermicilli/Semiya - 200grams
2. Palm Sugar(Panam kalkandu) powder - 200grams . If you are using white or brown sugar take 400grams.
3. Cashews - 10 to 12 pieces for seasoning
4. Ghee - 2 teaspoons for seasoning
5. Dry grapes(Optional) - 2 teaspoons for seasoning
6. Milk - 500ml (half litre)
7. Cardomom powder - 1/2 teaspoon
8. Saffron strands - 2 or 3

METHOD:

1. Take a deep bottomed vessel . Add 1 teaspoon for ghee and fry the cashews. Once the cashews get roasted , add the dry grapes and roast for just 10 seconds and keep aside.
2. In the same pan add 1 teaspoon of ghee and roast the semiya well. 
3. Add 400 ml of water and allow the semiya to get cooked.
4. After the semiya gets cooked add the milk and allow the mixture to get thickened.
5. After the mixture becomes little thick add the sugar and mix well.
6. You can remove the kheer from stove according to the consistency needed by you.After switching off add the cardomom powder,roasted cashews,saffron strands and dry grapes and serve.

Green Peas Masala / Mutter Masala

INGREDIENTS: Serves 3 to 4

1. Green Peas - 500grams 
2. Onion -  2 big sized 
3. Curd - 1/2 table spoon
4. Jeera /cumin seeds - 2 teaspoons
5. Ginger - 1 inch piece
6. Garlic - 5 to 6 pods peeled.
7. Coconut shredded - 1 table spoon 
8. Cardomom - 1 piece
9. Cinnamon stick - 1 inch piece
10. Cloves - 2 pieces For seasoning.
11. Bay leaves - 2 leaves medium sized for seasoning.
12. Oil/Butter - For seasoning
13. Turmeric powder - 1/2 teaspoon
14. Rock salt/Salt - as per taste.
15. Cashews - 5 or 6 pieces
16. Dhaniya/Coriander Seeds - 1 teaspoon
17. Coriander leaves - for seasoning.
18. Garam masala - 1/2 teaspoon
19. Kasuri methi - 1/2 teaspoon

METHOD:

1. Make a paste out of 1 onion, cumin seeds,Ginger,garlic,coconut,cinnamon,cashews,dhaniya and keep aside.
2. Take a deep bottomed vessel ,add 4 to 5 teaspoons of oil or butter and add the cardomom,bayleaves,cloves .Cut the other onion finely.Add the onions and fry well.
3. Add the green peas now and add the salt,turmeric powder and little water if needed .Allow this to get cooked well.
4. Once the peas is half cooked add the ground paste and curd. You can add little water if needed at this stage. 
5. After the raw smell of the paste leaves , add kasuri methi ,garam masala powder and switch off the stove.
6. Cut the coriander leaves and garnish and Serve.

NOTE: If you do not have dhaniya you can add few coriander leaves to the items to grind.