Curd Rice / Daddojanam

Ingredients:

• Raw Rice - 1 Cup
• Curd/Plain Yogurt - 1 Cup
• Milk - 1/2 Cup
• Coriander  - 3 Springs
• Curry Leaves - 2 Strands
• Green Chillies - 4 No's
• Ginger - 1Tsp
• Salt - 1 Tsp or to Taste
• Asafoetida - 1/4 Tsp
• Oil - 3 Tbsps
• Mustard - 1 Tsp
• Cumin - 1/2 Tsp
• Urad Dal - 1 Tsp

Preparations:

1. Wash the rice thrice and pressure cook with 3 cups of water for 5 whistles in medium flame. Once done, mash the rice well and mix milk.Add more water if needed.
2. Let it cool down.Add the curd and mix well.
3. Add finely chopped green chillies, ginger, salt and mix well.
4. Heat a pan and add oil to it. Add mustrad, cumin,urad dal and fry well. Add chopped curry leaves and asafoetida. Add this to the rice mixture and mix well.
5. Garnish with finely chopped coriander leaves.

Note:

• Instead of milk, you can ad hot water too,but milk gives richness to the curd rice.
• You can also add the grated ingredients like carrot, cucumber and mango, but are optional.Sometimes instead of veggies, some people will add fruits like Grapes, pomegranate and apple.

Sambar

Ingredients:

• Toor Dal - 1/2 cup 
• Tamarind - 1 Tbsp (Gooseberry Size)
• Ladies finger - 12 No's
• Onion - 1 Medium (Small Shallots or Regular)
• Tomato - 1 Medium
• Green chillies - 4 No's
• Sambar powder - 1 1/2tsps (Home made or MTR Powder)
• Turmeric - 1/4 Tsp 
• Salt - 1 1/2 Tsps or To Taste 
• Jaggery - 1 Tsp
• Water - As Required
• Oil - 3 Tsp
• Mustard - 1 Tsp
• Methi Seeds - 1/2 tsp
• Jeera - 1 Tsp
• Asafoetida (Hing) - 1/4 Tsp
• Curry leaves - 1 Spring
• Coriander - 2 Springs

Preparations:

1. Soak tamarind in hot water.Pressure cook 1/2 cup dal with 1 1/4 cups of water for 4 whistles. 
2. Clean and pat dry ladies finger with a clean kitchen towel. Cut into 1 inch pieces. 
3. Cube onion, tomato and slit green chillies.
4. Heat a pan and add oil for tempering. Add Mustard, after it splutters, add Methi seeds followed by Jeera. Add asafoetida and then curry leaves. Add onion, fry till transparent and then add green chilli.
5. Add tomatoes and fry for a minute. Add cut ladies finger and fry in a medium flame stirring 
6. occasionally to avoid burning.
7. Mean while, extract tamarind juice and add to it.Add water and bring it to boil. 
8. Add turmeric, sambar powder, asafoetida,jaggery and salt. Boil until the ladies finger gets cooked. 
9. Roughly mash the cooked dal with a ladle.Add dal to the boiling sambar and boil for 5 minutes or until the required consistency arrives. 
10. Garnish with fresh curry leaves and coriander leaves.

Note: 

You can also add any other vegetables like Carrot, Bottlegaurd, Brinjal, Drumsticks,Green Peas, Beans  etc...

Peanut Chutney

Ingredients:

• Peanuts/Groundnuts - 1 Cup
• Chana Dal - 1 Tbps
• Urad Dal - 1 Tbsp
• Green Chillies - 4 to 5 No's
• Ginger - Small Piece (Optional)
• Salt - As Needed
• Water - As Required
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Hing - 1/4 Tsp
• Curry Leaves - Few
• Oil - 2 Tsps

Preparations:

1. Dry roast peanuts in low flame to ensure even roasting. Once its is crisp, transfer to a plate for cooling and roast channa and urad dal. Cool everything. Remove the skin of the peanuts completely.
2. Place in the mixer and grind with green chillies, ginger (if desired), salt and water. Grind smoothly.
3. Heat oil for tempering in a small pan. Add mustard seeds , jeera and allow them to splutter. Add Hing and curry leaves and turn off the heat. Pour the tempering over the chutney and mix well.
4. Serve this hotel style coconut chutney along side with idli or dosa.

Rasam Powder

Ingredients:

• Toor Dal - 2 Tbsps
• Coriander Seeds - 1 1/2 Tsp
• Mustard Seeds - 1 Tsp
• Cumin Seeds - 1 1/2 Tsp
• Methi Seeds - 1/2 Tsp
• Black Pepper - 1 Tbsp
• Dried Red Chillies - 4 to 5 No's
• Turmeric Powder - 1/4 Tsp

Preparations:

1. Dry roast all the ingredients well in a medium low flame, till golden brown.
2. Allow this to cool and grind in a mixer into a fine powder.
3. Store in a air tight container.

Sambar Powder

Ingredients:

• Toor Dal/Kandi Pappu - 1 1/4 Tbsps
• Chana Dal/Senaga Pappu - 3/4 Tbsp
• Urad Dal/Minappapu - 3/4 Tbsp
• Dry Red chillies - 4 to 5 No's
• Pepper/Miriyalu - 1 Tsp
• Coriander Seeds/Dhaniyalu - 2 1/2 Tbsps
• Mustard Seeds/Aavalu - 1/4 Tsp
• Fenugreek Seeds/Menthulu - 1/4 Tsp
• Cumin Seeds/Jeera - 1/2 Tsp
• Turmeric pwd - 1/4 Tsp

Preparations:

1. Dry roast all the ingredients well in a medium low flame, till golden brown.
2. Allow this to cool and grind in a mixer into a fine powder.
3. Store in a air tight container.