HOTCHULHA

Ingredients:

• Toor Dal – 1/2 Cup
• Purple Baingan – 1 Small
• Tomato – 1 Small
• Green Chillies – 8
• Tamarind – 1/4 size of lemon
• Tadka seeds – 1 Tea Spoon
• Salt to taste
• Oil

Method:

1. Pressure cook first 5 items from the above ingredients for 3 whistles in 1.5 cups of water.
2. Once the pressure is gone, put some salt. Make the Dal stuff little soft with spoon and put the tadka.
3. Garnish it with Cilantro.

Ingredients:

• Cabbage – 3 Cups – Cut into small pieces
• Chana Dal – 1 Cup
• Tomato – 1 medium – Cut into small pieces
• Turmeric – 1/8 Tea Spoon
• Onion – 1 Medium – Cut into Small pieces
• Red Chilli Powder – 1 Table Spoon
• Clove powder – 1/8 Tea Spoon
• Coriander Powder – 1/8 Tea Spoon
• (Optional) Ginger Garlic Paste – 1/4 Tea Spoon

Method:

1. Wash the Chana Dal and Keep it aside.
2. Put a pan and put the oil and then the onions and Saute it for 2 minutes.
3. (If you choose to put the ginger/garlic paste now is the time to put it)and add turmeric, clove, coriander & Chilli powders and salt. Then mix it well.
4. Now put the Cabbage, Chana Dal, Tomato and mix it and pour 1 cup of water and let it cook for 20 minutes on medium to high heat.
5. Adjust the salt and garnish with Cilantro.

Tip: It goes very well with Rotis and white rice.

Ingredients:

• Tindora – 1 lb cut into small pieces
• Curry Leaves – 10
• Kobbari Karam – 3 table Spoons
• Tadka Seeds – 1 Tea spoon
• Turmeric Powder – 1/4 Tea Spoon
• Salt to Taste
• Oil to Fry

Method:

1. Cut the Tindora into small pieces and boil them with a bit of salt for 12 minutes and drain them and keep it aside.
2. In a frying pan and put 5 table spoons of oil and put the tadka seeds, Curry leaves and let them crackle for a minute
3. Now Put the drained Tindora pieces and saute till they look little brown in color and put turmeric powder and let it fry for some more time.
4. Once Tindora turns brown in color put the Karampodi and mix it gently and take it off from Stove.

Ingredients:

• Plantain – 1 cut into cubes
• Curry Leaves – 10
• Kobbari Karam – 2 table Spoons
• Tadka Seeds – 1 Tea spoon
• Salt to Taste
• Oil to Fry

Method:

1. Cut the plantain into small cubes
2. In a frying pan and put two table spoons of oil and put the tadka seeds, Curry leaves and let them crackle for a minute
3. Now Put the Plantain pieces and salt and saute it for 2 minutes and put 3 table spoons of water and put the lid and let it cook for 5 minutes.
4. Take the lid off and let the vapour evaporate from the pan
5. Put 2 table spoons of oil and saute it for 2 minutes and finally put the Kobbari Karam and take the pan from heat and let it mix gently and adjust the salt.

Ingredients:

• French cut Beans – 1 lb
• Moong Dal – 1 Cup
• Green Chillies – 10
• Zeera – 1/4 Tea Spoon
• Amchur Powder – 1/4 Tea Spoon
• Tadka Seeds – 1 Table Spoon
• Curry Leaves – 10
• Salt to taste
• Oil

Method:

1. Boil French cut Beans for 5 minutes and keep them aside
2. In a Grinder, put the Moong Dal, Green Chillies and Zeera, then Grind them Coarsely.
3. In a pan put the oil and then put the Tadka with Curry Leaves and then add Boiled Beans and let it fry for 5 minutes.
4. Now it s time to add Coarsely ground Moong Dal mix and Salt  to Beans and fry it for another 5 to 10 minutes and finally add Amchur and mix it well.

Ingredients:

• Toor Dal – 1 Cup
• Onion – 1/2 big – cut into small pieces
• Tomato – 1 big cut into big pieces
• Shallots – 10 peeled
• Dosakaya – 1/4 – Cut into big pieces
• Drumsticks – 8 pieces
• Turmeric Powder – 1/2 Tea Spoon
• Red Chilly powder – 1 Table Spoon
• Curry Leaves – 12
• hing – Large Pinch
• Tadka Seeds – 1 Tea Spoon
• Dry Red Chilly – 4 whole
• Coriander Leaves – Handful
• Tamarind – Small lemon size – Soak it in 2 cups of water
• Home made sambar powder – 3 Table Spoons

Method:

1. Pressure cook the Tood Dal with 2 cups of water and keep it aside. Once it is cooled, soften Toor Dal little bit(Not so much as paste)
2. Take the juice of Soaking Tamarind and keep it aside.
3. Now in a pan, pour 4 table spoons of oil and then the tadka seeds, hing, curry leaves, dry red chillies and saute for one minute and put the veggies, turmeric powder, Chilly Powder, salt and 2 Glass of water and let it cook for 20 minutes.
4. Once you think the Veggies are tender, pour the Toor Dal & Tamarind Juice.
5. In a 1/4 cup of water mix the home made sambar powder and mix it well.
6. Pour this mix in the pan.
7. Let it cook until it is thick and bubbly.
8. Garnish with Coriander leaves.

Serve this with Idly or Plain white rice.

Ingredients:

• Leeks    – 2 cups
• Carrots    – 2 cups
• Onion    – 2 Cups
• Cerely    – 2 cups
• Green Lentils    – 250 grams
• Garlic    – 2 cloves(cut thinly)
• Thyme leaves    – 1 spoon fresh
• Cumin Powder    – 1/2 Spoon
• Tomato Paste    – 1/4 Cup
• Olive oil    
• Salt & Pepper 

Method:

1. First wash the green lentils and let it soak in warm water
2. Cut all the vegetables into small pieces
3. Put a big pot and put olive oil and then leeks, onion, salt, pepper, cumin powder, thyme leaves, garlic and fry them for 2 minutes and then put the carrot, Celery and tomato paste and now put 4 quarts of water and let it come to one boil
4. Now put the lentils and let it cook for 1 hour. 

• It goes very well with chives biscuits or with any other bread
• After you put the soup in bowl to serve, drizzle some olive oil and put some Parmesan cheese on top of the soup.

Ingredients: 

• Potato    – 1
• Carrot    – 1
• Celery Stick    – 1
• Hand full of these following.
  • Green Beans
  • Green Peas
  • White Beans
  • Kidney Beans
• Tomato Soup    – 1 can
• Pasta – 2 hand full
• Basil Leaves
• Chillies Powder
• Salt
• Italian Seasoning 

Method:

1. Cut the vegetables, in a pan put the veggies with salt and chilli powder and slow cook it for 20 minutes.
2. Then add tomato soup, basil, Kidney beans and cook it for another 20 minutes.
3. Meanwhile Cook the pasta & drain and put that in soup and add Italian seasoning and let it simmer for some more time.
4. Finally while eating you can put buggles(chips) or small slices of bread

Tip: Sour bread will be perfect.    

Ingredients:

• Potatoes – 2
• Green Chillies    – 5
• Onion    – 1/2
• Curry Leaves
• Pop Seeds(bagar dane)
• Curd
• Besan Flour
• Salt
• Pinch of Sugar
• Cilantro leaves.
• Oil to fry

 Method:

1. Cut the potatoes in small cubes
2. Cut the green chillies and onion
3. On the stove put the pan and put oil then pop seeds and then onion & chillies after that potatoes and salt after it is cooked for some time put a pinch of Sugar
4. Roast the Besan flour & mix it with curd and pour that in curry and garnish it with cilantro leaves.

Ingredients: 

• Totakura   2 cups
• Onion          1
• Cooked Dal    3-4 Spoons
• Bagardana for Tadka
• Pinch of Hing
• Little bit of Tamarind
• Chillie Powder  1 tea spoon
• Turmeric Powder  1/8 tea spoon
• Methi seeds in Tadka 8-10 

Method:

1. Boil Totakura and Onion
2. Put Chillie Powder and salt after two minutes
3. Put the Tamarind juice along with Chillie Powder, Turmeric
4. Let it cook for some time and then add the cooked dall and cook it for sometime
5. Then Put the tadka in a different pan. Don’t forget to put hing & methi in tadka.