Ingredients for Mushroom Potato Fry

Preparation Time: 10 mins  Cooking Time: 7 mins   Serves: 2

• 1 Medium Size Potato, Chopped
• 4 Baby Bella Mushroom, Chopped
• 1/4 cup of Red Onion, Chopped
• 2 Tsp of Curry Powder ( I used Madras curry powder)
• 1/2 Tsp of Red Chilly Powder
• Pinch of Garam Masala
• Salt to taste
• 2 Tsp of Oil
• 1 Tsp of Mustard Seeds
• 1/2 Tsp of Urad Dal
• 1/4 Tsp of Fennel Seeds
• Few Curry Leaves

Method for Mushroom Potato Fry

• Wash and chop the mushroom, onion and potato.
• Heat a pan with oil, add mustard seeds, urad dal, fennel seeds, curry leaves, after it splutters, add onion, fry for 2 mins.
• In a high flame, add mushroom, potato, curry powder, red chilly powder, garam masala and salt, fry well for 3-5 mins. Sprinkle some water and fry well for a min and turn off the heat.
• Hot, yummy mushroom potato fry is ready to serve with rice or roti.

Tips

• If you don’t have curry powder, add 2 tsp of coriander powder, 1 tsp of red chilly powder and 1/2 tsp of turmeric powder.
• You can follow the same recipe by using different vegetables.
• Make sure to stir the veggies continuously to avoid burning or sticking to the pan.
• Adjust the amount of red chilly powder according to your taste.

Ingredients for Araikeerai Kadaiyal

Preparation Time : 10 mins  Cooking Time : 10 mins  Serves: 3

• 3 Cups of Araikeerai
• 1 Tomato
• 2 Green Chillies
• 10 Small Onions (Shallots)
• 7 Garlic Cloves
• Pinch of Tamarind
• Salt to taste

To Temper

• 2 Tsp of Gingelly Oil
• 1 Tsp of Mustard Seeds
• 1 Tsp of Urad Dal
• 1 Red Chilly
• Pinch of Hing (Asafoetida)

Method for Araikeerai Kadaiyal

• Clean the greens in tap water for 3 times. Chop it finely.
• Heat a pan with 1 cup of water, add onion, garlic, greenchilly, tomato, pinch of tamarind and araikeerai, allow it to boil for 7-10 mins until the leaves has wilted and cooked. Cool it for sometime.
• Transfer the mixture to a blender, add salt to it and grind well to a puree consistency and transfer it to a bowl.
• Heat a pan with oil, when it is hot, add mustard seeds, urad dal, red chilly and asafoetida, after it splutters, transfer this to bowl and mix well.
• Hot, tasty keerai kadaiyal is ready to serve with hot steamed rice and ghee.

Tips

• You can do the same kadaiyal with other greens like mullaikeerai or seerukeerai or pasalakeerai.
• Don’t buy yellowish or wilted greens for cooking.
• Use big onion instead of shallots.
• Add a pinch of sugar while cooking to retain green colour..This is optional.

Ingredients for  Sundakkai Sambar

• 1 Cup of Sundakkai (Turkey Berry)
• 1/2 Cup of Moong Dal
• 12 Small Onions(shallots)
• 2 Tomatoes, Chopped
• 1/2 sp of Turmeric Powder
• 2 Tsp of Sambar Powder
• Salt and Water as needed
• Few Coriander Leaves

To Temper

• 2 Tsp of Oil (Gingelly Oil)
• 1 Tsp of Mustard Seeds
• 1 Tsp of Urad Dal
• Pinch of Asafoetida
• Few Curry Leaves
• 1-2 Red Chilly

Method for  Sundakkai Sambar

• Remove the stalk and wash the berries (sundakkai), pat dry it, crush it with mortar and pestle.
• Soak the moong dal for 30 mins and in a pressure cooker, add moong daal, 2 cups of water, salt, turmeric powder and oil. Cook it for 3 whistles.
• Heat a pan, when it is hot, add oil, add onion, fry this until it turns golden brown. Add tomatoes, fry until it turns mushy, add berries and sambar powder, fry them for a min, add enough water, allow it to boil for 7-10 mins. Add boiled moong dal and give a quick stir. Add salt if necessary.
• Heat a small skillet with oil, add red chilly, after it turns dark, add mustard seeds, urad dal, curry leaves and asafoetida, after it splutters, transfer it dal pan, mix well. Finally add coriander leaves and stir well.
• Hot, delicious sundakai sambar is ready to serve for breakfast.

Tips

• If you want your sambar spicy, add green chillies, while sauting or increase the amount of sambar powder.
• You can also try with other dals.
• There are chances for the presence of tiny worms, so wash it and use it carefully.