A food-a-holics Diary !

Ingredients Onions - 2medium big or 15 shallots Tomatoes - 1 big Turmeric powder - 1/2 tb spoon Chilly powder - 2tb spoon Coriander powder - 3tb spoon Coconut - 1cup Tamarind - small lemon size Salt Coconut oil Mustard Curry leaves - 1bunch Garlic - 6pods Ginger - small piece Method Add coconut oil and add 3garlic, 1 roughly chopped onion and 1 cup coconut. Roast until the coconut is golden brown. Add a pinch of red Chilly and coriander powder and turnoff the stove. Grind to a smooth paste Make a paste of the Coriander, chilly and Turmeric powder with little water and keep it aside. Soak Tamarind in hot water and keep it aside. Heat coconut oil in a kadai, add Mustard seeds and curry leaves. Add the rest of onions, garlic(finely chopped), ginger(chopped) and saute well. Add half the tomatoes and saute well. Now add the Masala paste and cook until oil separates. Now add the Tamarind water. Allow to boil for 5minutes. Add the coconut paste, salt and boil well. Final...

Chow chow - 1 Toor Dal - 1/4th cup Coconut - 3tbspoon Red chillies - 1 Sambar powder - 1tb spoon Jeera 1 - t spoon Fried gram - 1/2tb spoon Turmeric powder - 1t spoon Curry leaves - 1bunch Method Half Cook Toor Dal with turmeric powder (for a whistle or two). Add peeled and chopped chow chow to the Dal, along with sambar powder and salt. Cook it for 2whisltes. Wait until the pressure releases. Grind coconut, 1/2 t spoon Jeera, red chilly, and fried gram into a smooth paste. Add the ground mixture to the Dal and boil for 5minutes. Make a tadka of curry leaves and Jeera in Ghee and add to the Dal.