• 4 Cups mushrooms, cut into quarters
• 1 Can tomatoes, coarsely chopped
• 1 Cup carrots cut into 1 inch thick slices
• 1 Cup celery, cut into 1 inch thick slices
• 1-1/2 Cups sliced onions
• 3 Medium potatoes, unpeeled, cut into 1 inch chunks
• 2 Garlic cloves, minced
• 2 Cups cooked kidney beans
• 1 Can tomato sauce
• 1 tsp Dried thyme
• 1 Bay leaf
• Salt and pepper to taste
• 1 tbsp Vegetable oil
• 1 Cup water
• 3 tbsp Flour
• 1/4 Cup water
• 1/4 Cup red wine

How to make Vegetable Stew:
• Take a large saucepan and heat oil in it on medium flame.
• Combine onions, garlic, carrots, celery, and mushrooms with it.
• Cook for about 10 minutes, keep stirring.
• Add little water, if required, to prevent sticking.
• Combine rest of the ingredients, except flour, 1/4 cup water, and wine.
• Cover, decrease the heat to low, and simmer for about 30 minutes till vegetables are tender, stir occasionally.
• Gradually stir flour into 1/4 cup water till smooth, in a small bowl.
• Mix it with stew, along with wine.
• Cook for about 5 more minutes, keep stirring.

• 1 Cup potatoes
• 1 Onion
• 1 Tomato
• 10 Garlic flakes
• 1/2 Cup tamarind pulp
• 1/4 Cup coconut milk
• 1/2 tsp Turmeric powder
• 2 tsp Sambhar powder
• 1 tsp Gram
• 1 tsp Black gram
• 1/2 tsp Fenugreek seeds
• 2 tsp Chilli powder
• 1/4 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• Few curry leaves
• Salt to taste
• Oil for frying

How to make Kara Kuzhambu:
• Cut onion and tomato into slices.
• Crush the garlic flakes.
• Heat the oil.
• Fry the black gram, gram and cumin seeds till they turn brown.
• Grind this fried mixture to make a fine powder and keep it aside.
• Heat the oil again.
• Add curry leaves, crushed garlic and sliced onion.
• Saute for few minutes.
• Add potatoes and fry it.
• Mix sliced tomatoes, turmeric powder, chilli powder and sambhar powder.
• Add tamarind pulp, salt and water.
• Boil it for 5 minutes.
• Now add dal powder and coconut milk.
• Cook it over low flame.
• Kara Kuzhambu is ready.

• 1/2 Cup coconut
• 4 tsp Channa dal
• 2 tsp Urad dal
• 1/4 tsp Hing
• 1/4 tamarind paste
• 1/4 Mustard
• 2 Red chillies
• 2 Green chillies
• 1/2 tsp Salt
• 2 tsp Oil
• Few curry leaves

How to make Coconut Thokayal:
• Take a pan and heat little oil.
• Fry urad dal, channa dal, mustard, red chillies, green chillies, hing, tamarind paste and curry leaves.
• Add coconut and wet grind this with salt.

• 1 Cup basmati rice, cooked
• 1 Cup fresh carrot, grated
• 1 Onion
• 2 Green chilies
• 1/2 Cup boiled peas
• 1 tbsp Urad daal
• 1 tbsp Cashew nuts
• 1 tsp Mustard seeds
• Salt to taste
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 4 tsp Lemon juice
• Coriander leaves, for garnish
• Oil, for cooking

How to make Carrot Rice:
• Heat one tbsp oil in a shallow pan and add mustard seeds.
• When they splutter, add urad daal and cashew nuts.
• When the cashew nuts are brown, add chopped onion and green chilies.
• Fry till the onions are golden.
• Add turmeric, salt and red chili powder. Fry for a minute.
• Mix in the grated carrots and sprinkle little water.
• Keep the pan covered, on a low flame, till the carrots are done.
• Add boiled peas.
• Mix in the rice.
• Add lemon juice.
• Garnish with finely cut coriander leaves.
• Carrot Rice is ready.

• 2 Cups cabbage, shredded
• 1/2 tsp Urad dal
• 1 tsp Mustard seeds
• 2 Dry red chillies, broken
• 1 Green chilli, slit
• 8 to 10 Curry leaves
• 1/4 Cup fresh coconut, grated
• A pinch turmeric powder
• 2 tsp Oil
• Salt to taste

How to make Cabbage Poriyal:
• Take a frying pan and heat oil.
• Add mustard seeds and urad dal. Let the seeds crackle.
• Add green chilli, dry red chillies, curry leaves and turmeric powder.
• Stir the mixture for few seconds.
• Add cabbage, salt and 1/4 cup of water.
• Cook over medium heat until the cabbage is tender.
• Mix grated coconut with it and serve hot.

• 1 Cup whole milk
• 1 tbsp Cream of tartar or lemon juice

How to make Buttermilk:
• Add cream of tartar or lemon juice to the milk
• Stir and allow it to stand at room temperature for about 15 minutes.
• When milk starts to curdle, stir well.
• Buttermilk is ready to serve

• 4 Raw bananas
• 1 Cup soaked chana dal
• Chopped onions
• Coriander
• 2 Spoons of rice flour
• 3-4 Green chilies
• Salt to taste
• Ginger
• Oil

How to make Banana Vada:
• Peel off the raw bananas and cook in a pressure cooker.
• Mash them and leave aside.
• Mince the soaked chana dal, green chilies and ginger into fine paste without using water.
• Add banana paste, chopped onions, rice flour, salt and coriander.
• Mix properly and give it the shape of cutlets.
• Deep fry till golden brown.
• Banana Vada is ready.
• Serve with tomato ketchup

• 4 Potatoes
• 2 Cups besan
• 2 Green chilies
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1/4 tsp Garam masala
• 2 Cups oil

How to make Aloo Bonda:
• Boil the potatoes and mash it properly.
• Add red chili powder, garam masala, chopped green chilies to mashed aloo.
• Make ball of mashed aloo mixture.
• Add water to besan and make a batter of medium consistency.
• Now add turmeric powder and salt to batter.
• Dip each ball in the batter.
• Fry it till it turns golden brown.
• Serve hot with tomato ketchup

• 1 Cup rice
• 1 Cup dal mixture (toor, urad and gram dal)
• 1/4 Cup cabbage (chopped)
• 1/4 Cup onions (chopped)
• Few drumstick leaves
• 5 Red peppers
• 1/2 tsp Hing
• Salt to taste

How to make Adai:
• Soak rice and dal mixture for 1 hour.
• Add salt, red peppers and hing
• Grind it.
• Add curry leaves, chopped cabbage, onions and drumstick leaves.
• Heat the pan.
• Put the flour mixture and make into a flat shape.
• Poke small holes and spread oil along the edges.
• Turn over till it is cooked.
• Adai is ready.