Onion Fritters (Thul Pakoda)

Thul pakoda is extremely easy to make, and very yummy.
Ingredients:
1 large onion
3 Tbsp Bengal gram flour
2 Tbsp Rice flour
1 Tbsp chilly powder
Oil for frying
Salt to taste
Asafoetida.
Method:
Slice the onion(very thin)
Mix the benagal gram flour, rice flour, asafoetida, salt and chilly powder with onion.
If necessary just add a few drops of water(not more than that).
Heat the oil , and deep fry the onion mixture.(spread the mixture before dropping in oil).
When the fritters are a golden brown color remove from oil and serve hot.

Idly Podi

Idly podi, is a kind of savior:It is always there in the pantry,saving the day when I have headache or when I have unexpected guests or simply lazy!
Ingredients:
1 Cup urad dal
3/4 Cup pottu kadalai (pori kadalai)
2 Cup Red chillies
1 Tbsp Sesame seeds
4 Sprigs Curry leaves
Salt to taste
Method:
Dry roast all the ingredients and grind.
The powder has to be a little coarse.

kothavarangai poriyal

Ingredients:
1/2 Lb kothavarangai (cluster beans)
1/2 large onion (chopped)
1 habanero pepper
1 Tsp mustard seeds
1 Tsp urad dal
1 sprig curry leaves
2 Tbsp oil
Salt to taste.
Method:
Wash the cluster beans ant cut the ends.
Cut into 1 inch pieces.
Heat oil in a kadai, add mustard seeds urad dal and curry leaves.
When the mustard seeds splutter, add the chopped onion,habanero pepper and saute.
(instead of habanero pepper you can add green chillies according to your taste)
Now add the cut cluster beans and salt and little water.
cover and cook till the beans are tender.
This poriyal is good with rice and a hot curry.

Vadakari

Vadakari is famous in Chennai and the surrounding areas of Tamilnadu.This also happens to be my dad's favorite dishes.
Vadakari as the name implies is a curry made with vadas.
Usually the vada is fried in oil , in this recipe instead of frying the vada I have steamed it in a idly cooker.(trying to be a little calorie conscious!)
Ingredients:
1 cup Channa dhal
1 Large Onion (chopped)
1 Tomato (chopped)
3 Dry red chillies
2 Green chillies
1 Tsp fennel seeds
1/2 tsp Turmeric powder
2 Tbsp Chilli powder
1 Tbsp Garam masala
1/2 Cup coconut milk
3 sprigs Curry leaves
1 Tbsp G/G Paste(Ginger/Garlic)
2 Nos Cardamom
1 Bay leaves
2 Cloves
1 small piece Cinnamon
Asafoetida
1 Tsp Mustard seeds & urad dal
3 Tbsp oil
Salt to taste.
Method:
Vada:
Soak the channa dal for 1/2 hour.
Grind the channa dal along with dry red chillies, half the fennel seeds,haalf the curry leaves and little salt.
Grind this into a coarse paste without adding much water.
Form the batter into disk shapes(or small dumplings) and steam it in an idly cooker.(you can also fry the vada in oil.)
once the vadas are done, set it aside and let it cool.

Gravy:
Heat oil in a kadai, add mustard seeds, urad dal,curry leaves and let it splutter.
Add bay leaves, cardamom, cloves and stir for a second.
Add onions, green chillies, G/G paste,tomato and saute.
Now add garama masala , turmeric powder and chilly powder.(increase/decrease chilly powder according to your taste)
Add water and cook for a few minutes.
Now add the coconut milk, cover and cook for a minute.
Add asafoetida, Now scramble the vadas and add to the curry.
Add water if necessary.

Serve immediately. The vada will absorb the liquid in the curry, making it thick as time passes.

Vadakari is great with Idly, dosa, appam.
I tried this with Banana Bread dosa , A recipe I got from Recipe Junction.

Salad

The word salad refers to a dish of raw leafy green vegetables, often tossed with pieces of other raw or cooked vegetables, fruit, cheese, or other ingredients seasoned and served with a dressing.

Salad consists of three major parts:

1. The Base
2. The Dressing and
3. The Garnish.

Given below is a table consisting of salad base,dressing,seasoning, toppings and a protein.
You can easily mix and match to make a wide variety of salads.
A Friend gave this table as a reference, works great!

Any one of the ……	Atleast 5	Atleast 1-2	Any one	Atleast 1
Salad Base	Toppings	Seasonings	Dressing	Protein
Spring Mix Leaves	Cucumber	Bread Crumbs (wrapped)	Balsamic Vinegar in Olive oil	Moong sprouts
Spinach Leaves	Carrots Shredded	Spiced pepper and salt	Redwine Vinegar in Olive oil	Chick peas
Romaine & Iceberg lettuce	Tomato slices	Walnut Slices	Herbal ranch dressing	Red kidney beans
	Olives sliced	Almond slices	Oriental Sesame	Tofu baked
	Capsicum slices	Raspberry dried	Southwest (Mexican)	Panneer baked
	Green whole olives	Jalapeno peppers sliced		Endamame (soya beans)
	Black whole olives			Grated cheese
	Celerie chopped			Egg whites burgie
	Artichokes			Boiled egg pieces NO yolk
	Brussel sprouts			Whole green peas
	Baked eggplant slices			Whole small potatoes
	Asparagus			Green Beans
	Minestrone soup veggies			Lima Beans
	Cherry tomatoes
	sliced Mushrooms
	shredded broccoli

Mint Onion Chutney(Pudina Venkaya Chutney)

There are many ways to make mint chutney. This one is made with onions and tomatoes.
Ingredients:
1 Bunch Mint Leaves
1Large onion(rough chopped)
1 Tomato (rough chopped)
1/2 Tbsp Fennel seeds
4 Dry Red chillies
1/4 Tsp Tamarind concentrate
3 Tbsp oil
1 Sprig curry leaves
1 Tsp mustard seeds
1 Tsp Urad dal
Salt to taste.
Method:
Remove the mint leaves from the stalk and wash thoroughly.
Heat 1 tsp oil in a kadai, add onion, fennel seeds, tomato,onion and saute.
Let the mixture cool.
When the mixture has cooled down, grind it with tamarind, red chillies and salt.(you can vary the amount of red chilly according to your spice needs)
Add water as required and grind to a smooth paste.
Make tadka with the remaining oil, mustard seeds,urad dal , curry leaves and garnish the chutney.
This chutney is great with Idly and dosa.

Beetroot Sothi

Ingredients:
1 Beetroot (cubed)
7-8 Small onions
3- 4 green chillies ( modify the amount of chillies according to your taste)
1/2 can lite coconut milk
1 Tsp Sambar powder
1 sprig Curry leaves
2 Tsp oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
1 Pinch Asafoetida
Salt to taste
Method:
Slice the small onions.
Heat the kadai , add oil and the mustard seeds and urad dal.
when the dal browns add curry leaves, small onions, chillies ,beetroot and saute.
Now add sambar powder and water, let it cook till the beetroot is tender.
Add salt to taste.
Now add the coconut milk and Asafoetida and let it simmer .

This Recipe can also be made with , green beans and potato .
This Sothi taste great with white rice.

Note: This is not a lunch box recipe, the coconut tends to separate from the water.