POTATO MASAL
 VEGETABLES  POTATO
 ONION   1
 GREEN CHILLI  6
 SALT  TO TASTE
 GRAM FLOUR  1 Cup
  IN A PAN TAKE A LITTLE AMOUNT OF OIL AND
     PUT MUSTARD SEEDS
  AFTER IT POPPED,PUT A tsp OF GRAM DAL  AND URID DAL
  WHEN IT SLIGHTLY TURNS TO BROWN ADD GREEN CHILLI
  PUT ONION AND FRY IT SLIGHTLY
  SMASH POTATO AND ADD IT
  THEN ADD MASALA POWDER(pinch),TURMERIC POWDER
     AND CURRY LEAVES
  IN A CUP,TAKE GRAM FLOUR AND ADD WATER
  MIX IT WELL AND ADD THIS INTO THE PAN
  ADD A CUP OF WATER AND ALLOW IT TO BOIL UNTIL
     THE RAW SMELL OF GRAM FLOUR HAS GONE.
                           NOTE :  THIS IS SUITABLE FOR CHAPPATHI,DOSA AND IDLI

KURUMA
 VEGETABLE  ANYTHING
 ONION  1
 GRAM DAL  2 Teaspoon
 CORIANDER POWDER  1 Teaspoon
 MASALA POWDER  1/2 Teaspoon
 PEAS  AS NEEDED
 COCONUT  1/2 CUP
 GREEN CHILLI  6
 SALT  TO TASTE
  IN A PAN TAKE A LITTLE AMOUNT OF OIL AND
     PUT MUSTARD SEEDS
  AFTER IT POPPED,PUT A tsp OF GRAM DAL  AND URID DAL
  WHEN IT SLIGHTLY TURNS TO BROWN  PUT ONION AND
    FRY IT SLIGHTLY
  COOK ALL VEGETABLES WITH A PINCH OF TURMERIC
     POWDER COOK PEAS ALSO
  ADD VEGETABLES,PEAS,SALT AND A PINCH OF ASAFOETIDA
  GRIND COCONUT AND CHILLI WITH LITTLE WATER
  ADD GRINDED PASTE TO IT
  ADD MASALA POWDER AND CORIANDER POWDER
  BOIL IT UNITL THE RAW SMELL OF GRINDED PASTE
    DISAPPEARS
CHANNA MASALA
 CHANNA  2 Cups
 MILLAGAI POWDER  2 Tsp
 MASALA POWDER  1/2 Tsp
 CHANNA MASALA 
 POWDER 		  1 Tsp
 ONION  2
 TOMATO  2
 ASAFOETIDA  pinch
  SOAK  CHANNA FOR ONE NIGHT.
  IN A PAN, POUR 3 Tsp OF OIL,ADD MUSTARD SEEDS
  AFTER IT POPPED UP,ADD CHOPPED ONIONS(one)AND
     ASAFOETIDA
  WHEN THE COLOR OF ONION TURNS TO SLIGHT
     BROWN,ADD CHANNA AND MILLAGAI POWDER TO IT
  GRIND TOMATO AND ONION AND ADD TO CHANNA
  PUT  1 tsp OF MASALA POWDER AND CHANNA POWDER
  ALLOW IT TO BOIL. DESIGN IT WITH CORIANDER LEAVES
      NOTE : IF YOU SMASH 1/4 PORTION OF CHANNA THEN MASALA
                   WILL BE MORE TASTY
SAMBAR
 VEGETABLES  ANYTHING
 TAMARIND   small lime size
 KASAKASA  1 Tsp
 VARAMILLAGAI  5 OR 6
 GARLIC  2 piece
 COCONUT  1/4 cup
 CORIANDER SEEDS  1 Tsp
 GINGER  little
 SALT  to taste
 TOOR DAL  1 Cup
  GRIND  KASAKASA,VARAMILLAGAI,GARLIC,COCONUT,
    CORIANDER SEEDS,GINGER
  SOAK  TAMARIND  IN  HOT  WATER  FOR HALF-AN-HOUR.
  STEAM TOOR DAL WITH A PINCH OF TURMERIC  POWDER
  MAKE A TAMARIND SYRUP
  ALLOW IT TO BOIL UNTIL THE RAW SMELL OF TAMARIND
    GOES OFF
  PUT VEGETABLE,SALT AND A PINCH OF ASAFOETIDA
  ADD GRINDED PASTE
  ALLOW IT TO BOIL UNTIL THE RAW SMELL OF PASTE  GOES
     OFF
  ADD TOOR DAL AND ALLOW IT TO BOIL FOR 10 MINUTES.
  IN A SEPERATE SPOON TAKE A LITTLE AMOUNT OF OIL AND
     PUT  MUSTARD SEEDS
  AFTER IT POPPED,ADD THIS TO SAMBAR AND ADD CURRY
     LEAVES.
TOMATO THOKKU
 
 
 TOMATO  5
 CHILLI POWDER  2 Tsp
 SALT  to taste


  GRIND TOMATO WITHOUT WATER.
  IN A PAN, POUR 4 Tsp OF OIL,ADD MUSTARD SEEDS
  AFTER IT POPPED UP,ADD GRINDED TOMATO
   ADD CHILLI POWDER,SALT AND ASAFOETIDA
  KEEP IT COOKED UNTIL IT IS NOT STICKY TO THE PAN
 
 
 

 TOMATO  6
 ONION  1
 GARLIC  3
 GINGER  Little
 GREEN CHILLIES  6
 SALT  to taste

  GRIND ALL THE ABOVE WITHOUT WATER.
  IN A PAN, POUR 4 Tsp OF OIL,ADD MUSTARD SEEDS
  AFTER IT POPPED UP,ADD GRINDED PASTE
  KEEP IT COOKED UNTIL IT IS NOT STICKY TO THE PAN
 

CHILLI THOKKU
 
 GREEN CHILLIES  small size 1/4 kg
 TAMARIND  lime size
 BROWN SUGAR  lime size
 SALT  TO TASTE
  CUT CHILLIES VERY THIN
  IN A FRYING PAN,TAKE A LITTLE BIT OF OIL AND PUT
    MUSTARD SEEDS AFTER IT POPPED UP,ADD CHILLI.
  FRY IT UNTIL THE GREEN COLOR DISAPPEARS
  ADD TAMARIND JUICE,SALT
  ALLOW THEM TO BOIL UNTIL IT IS NOT STICKY
PACHADI
  SHRED CARROT,CUCUMBER OR ONION
  ADD BUTTERMILK,SALT,PEPPER POWDER
     AND A PINCH OF ASAFOETIDA