Karamani Kara Kuzhambu

Ingredients:

Karamani paruppu (cow gram) 1 cup
Tamarind water 1 cup
Mustard seed,cumin seed,fenugreek seed each one tsp.
Garlic flakes 5
Small onion 1 cup
Tomatoes 3 (finely chopped)
Turmeric powder,chilli powder and coriander powder each one tsp.
Drumstick pieces 8
oil and salt as required
jaggery little
Grind to paste:

Grated coconut 1/2 cup
Small onion 3
Fennel seeds 1 tsp
Method:

Soak the karamani paruppu in water for four hours.Cook it pressure cooker and allow four whistles.
Heat a kadai and pour oil.Add mustard seeds and when they splutter add cumin seeds,fenugreek seeds and garlic flakes.Add sambar onion and tomatoes.Stir welltill it becomes soft.
Pour the tamarind extract with boiled karamani .Add turmeric powder,chilli powder,coriander powder,drumstick pieces with salt.
Let the kozhambu boil for 15 minutes.Then add the ground paste.
Reduce the heat and allow it to boil for sometime till the kozhambu thickens.
Finally add little bit jaggery.

Spinach salad with nuts and cheese

Ingredients:

pine nuts 1 tblsp
spinach 5 cups (cut into small pieces)
olive oil 1 tblsp
lemon juice 1 tblsp
sugar a pinch
feta cheese 2 tblsp
raisins 2 tblsp
onion 2 tblsp (minced)

Method:
1. To make Salad:-
Put pine nuts in small microwave safe bowl and heat on high 30 seconds
Stir then heat on 30 seconds or until golden brown.Set aside.

2. Place spinach in a separate microwave bowl cover with plastic wrap
and microwave on high one minute.
Stir then microwave on one minute.

3.To make Dressing:-
Whisk together olive oil,lemon juice and sugar.
Stir in cheese,raisins and onions.
Season with salt and pepper
Pour over spinach and toss to coat.
Adjust seasonings, then sprinkle with pine nuts and serve.

Cauliflower and Potato Curry

Ingredients:

cauliflower florets 4 cups
onion 1 1/2 cups (thinly sliced)
ginger 2 tsp(sliced)
olive oil 2 tsp
curry powder 1 tblsp
garlic 2 cloves (minced)
potato 4 (peeled and cut into 1 1/2inch pieces)
tomato puree 1 cup
coriander leaves 1/2 cup (chopped)
peas 1 cup

Method:
Heat oil in a Kadai.
Add onion and ginger.Cook three minutes.
Add curry powder and garlic.
Stir constantly.
Add cauliflower and potatoes.
Cook for five minutesd or until they soften.
Add tomato puree, peas,coriander leaves,water and salt.
Reduce the heat.
Cook for 15 minutes or until vegetables are tender.
This is a good side dish for Naan and chappatti.