Malabari Curry

Ingredients

1/2 coconut
1tbsp Dhania
1 1/2 tsp jeera
3 small pieces cinnamon
3 cloves
3 peppercorns
2 cloves garlic
1 red chilli
3 tsp khas khas
1 big onion, chopped

Heat oil. Roast the above.
Add some water and grind into a paste.

1 tomato
Boiled carrots, peas, cauliflower, beans and potato

Fry the ground paste in oil.
Add tomato and sauté for a while.
Add the cooked vegetables, salt and some water and let it boil for a few minutes.
Add cream at the end if desired. 

Groundnut Chutney

Ingredients

Raw peanuts
Onion
Tomatoes
Tamarind
Salt
Cilantro
Red chillies
Coconut
Oil, mustard

1. Steam the peanuts.
2. Sauté the chillies.
2. Grind all ingredients together.
3. Burst mustard and sauté the above mixture.

Beet root Chutney

Ingredients

Beet root
Coconut
Onion
Cilantro
Red chillies
Jaggery
Hing, salt, oil

1. Sauté onions. Add beet root, coconut, and red chillies. Sauté for a bit.
1. Grind together beet root, onion, chillies, coconut, tamarind, jaggery and cilantro.
2. Heat oil and burst mustard. Sauté the above mixture.

Onion Chutney

Ingredients

250  gms onions
5 red chillies
Tamarind ( lemon size)
Jaggery
1/2 tspFenugreek
Salt, oil, mustard

1. Fry fenugreek and chillies in some oil.
2. Grind onions, fenugreek, tamarind.
3. Heat oil. Add mustard.
4. Add the paste above, salt, jaggery and stir for about 15 mts.

Tomato Masiyal

Ingredients
Tur Dal
4 Tomatoes
1 Onion
2 garlic pods
2 Green Chillies
Oil, mustard , cilantro, curry leaves

1. Pressure cook the tur dal.
2. Heat oil, burst mustard. Add urad dal, hing, green chillies and curry leaves. Saute onion and garlic.
3. Add tomatoes and let it cook.
4. Add mashed dal and salt.
5. Add cilantro.

Vatha Kuzhambu

Ingredients

lime size tamarind, soak in water
1 tbsp urad dal
pinch of fenugreek powder
hing
2 tsps chilli powder ( add 1 tsp and if required add more)
1 small drumstick


Heat 3 tbsps oil in a pan and burst mustard seeds. Add urad dal, fenugreek powder, hing, chilli powder. Saute for 1 minute. Add tamarind water, 1 cup water, drum stick,salt, & let it boil till it thickens. Add curry leaves & turn it off.

Amma's Carrot Chutney

Another one of my favorites.

Amma's Tomato Masala

It's been years since I've had Amma's tomato masala. It is so awesome with chapathi and used to be one of my favorite dishes. 

Rasam Podi

Ingredients

Red chillies - 2 cups
Dhania - 1 1/2 cups
Channa dal - 1/2 cup
Tur dal - 1/2 cup
Jeera - 3/4 cup
Peppercorn - 1/4 cup

Dry roast everything.
Cool and grind.

Soya beans usili

Ingredients

Soya - 1 cup

Tur dal - 1/2 cup

Red chilies - 2

Green beans - 1/4 kg

For tadka - salt, mustard seeds, urad dal, curry leaves, hing, oil

Soak tur dal for an hour. 

Cut beans finely.

Grind the dal with red chilies, salt and hing coarsely.

Steam this. 

Boil the beans and soy.

Heat oil in a pan and burst mustard seeds and then add urad dal.

Add curry leaves, hing and salt and the steamed dal and beans and soy.

Stir well. 

Vinku's Podi

Ingredients

1/2 cup channa dal
1/2 cup dhania whole
1/8th cup cumin seeds
1/4 cup whole red chillies
1/2 cup coconut

Roast spices without coconut in one tsp oil. When they are roasted add coconut and roast well. Cool. Grind and keep it in the freezer. Can use this in veg curries, sambars, etc. 

Cauliflower and chickpea curry

Recipe from Good Housekeeping

Made this when ma and pa were here. Came out well. 

1 cauliflower
1 large onion, finely sliced
2 garlic cloves, crushed
1 tbsp vegetable oil
salt to taste
1 tbsp garam masala
1 tsp cumin powder
1/2 cup coconut milk
1 can chickpeas, drained and rinsed or soak about a cup of chickpeas overnight and pressure cook the next day
2 handfuls spinach, chopped
2 tbsp mango chutney (I didn't use this)
large handful fresh coriander, finely chopped
almonds, toasted and sliced

Bring a large pan of water to a boil and cook the cauliflower florets for 5 mts or until tender. Drain well and keep aside.
Meanwhile, heat the oil in a pan and gently cook the onion for 10 mts. until softened. Turn up the heat and cook, stirring frequently, until the onion is golden brown. Stir in the garlic, garam masala and cumin. Cook for a further 2 mts, then stir in the coconut milk, 200 ml water, salt, the chickpeas and cauliflower.
Heat until piping hot, then stir through the spinach, mango chutney and most of the coriander. Check the seasoning.
Garnish with remaining coriander and almonds.
Serve with rice, naan or crusty bread.

Corn chowder

1 onion chopped
1 pod garlic chopped
1 or 2 fresh corn on the cob - use a knife to cut corn from the cob
fresh fennel bulbs
1 tsp flour
2 potatoes, cubed
heavy cream, salt, pepper, tabasco sauce, cayenne pepper

heat oil and saute onions. Add fennel and garlic. Toss. Add flour. Toss. Add water slowly while stirring. Add potatoes and cook until just tender. Add corn and heavy cream. Bring to simmer. Add remaining ingredients, mix and turn off heat.