Onion Chutney

Ingredients:

• Onion - 2 medium sized
• Tomato - 1
• Garlic - 5-6 pods
• Green chilly - 1 or 2 according to spice requirement
• Grated Coconut - a hand full
• Curry leaves - approx 5-6 leaves
• Oil - 2 tsp
• Mustard - 1/2 tsp
• Urad dal - 1/2 tsp

Preparation:

• Heat one tsp oil in a frying pan and add the garlic pods. Fry them for a minute until the raw smell goes.
• Now add the green chillies and curry leaves and saute them for a minute before adding the onions.
• Add chopped onions and keep frying then until they turn slightly transparent.
• Add some salt according to taste.
• Now, add in the tomatoes and grated coconut and fry them for a few minutes.
• Turn off the stove, and let this mixture cool for a couple of minutes before grinding.
• Grind this mixture into a coarse paste using a little water.
• Heat one tsp oil in a pan and add the mustard seeds. Once they splutter add urad dal and let it turn brown.
• Now pour in the onion tomato paste and  give it a quick fry for just for a few minutes.
• Serve delicious onion chutney along with idlys or hot and crisp dosas.

Corn Vada

Preparation time: 5 minutes
Cooking time: 10 minutes
Makes approximately 12 -15 vadas

Ingredients:

• Corn kernels - 2 cups/250gms
• Green chilly - 2
• Ginger - 1/2 an inch sized piece
• Salt - to taste
• Asafoetida - a pinch
• Saunf - 1/2 tsp
• Corn flour - 1 tsp
• Gram flour/Besan - 1 tsp
• Rice flour - 1tsp
• Oil - for deep frying

Preparation:

• Take one and half cups of Corn kernels, 2 green chillies, ginger, asafoetida and salt and grind them together a little coarsely.
• Transfer this into a bowl and now add in the remaining 1/2 cup of corn kernels, corn flour, gram flour, rice flour and saunf and mix them together.
• Heat oil in a deep frying pan.
• Grease your plam with a little water; take a small lemon sized quantity of the corn vada mixture; place it on your palm and gently pat it to flatten it a little. 
• Follow this procedure for the remaining corn vada mixture.
• Deep fry them on hot oil for a few minutes, until it turns golden brown.
• Remove them from oil and drain excess oil using a paper towel. 
• Serve them hot along with tomato ketchup.

Crispy corn chilly pepper

Samosa

Capsicum Rice

Cabbage Kofta Curry

Kuzhi Paniyaaram