Ingredients:

• Bread – 2 slices
• Egg 1
• Cucumber – 4 to 5 slices
• Tomato – 4 to 5 slices
• Onions – sliced
• Bell peppers (Capsicum) – sliced
• Potato chips (I like Lays Plain)
• Ketchup (I love Maggi Hot & Sweet)
• Mayonnaise

Procedure:

1. Toast the bread slices with a little butter
2. Make a omelet (omelette) with the egg; add salt and crushed black peppers according to your taste
3. Take one slice of toast and spread mayonnaise on it
4. Start adding layers of the different vegetables, chips, and omelet
5. Spread the ketchup on the other slice of bread and put it on the top
6. Then apply pressure on the top to crush the chips and reduce the sandwich thickness so that it fits the mouth
7. Here is how I make mine:
   • Bread (top)
   • Ketchup
   • Chips
   • Cucumbers
   • Omelet
   • Onions
   • Bell peppers
   • Mayo
   • Bread (bottom)

Ingredients:

• Tamarind paste 2 tsp
• Eggplant 5
• Onion 1 thinly sliced
• Tomato 1 thinly sliced
• Green chili 1 thinly sliced
• Fenugreek 1 tsp
• Mustard seeds ¼ tsp
• Sesame seeds 1 tsp
• Pepper powder 1 tsp
• Red chili powder 2 tsp
• Turmeric powder 1 pinch
• Salt

Procedure:

1. Mix the tamarind in 4 cups of water
2. Slice the eggplant from the end till ¾ so that its connected near the stem and soak in water
3. Roast the sesame seeds, fenugreek seeds, and mustard seeds each separately and grind them to a powder and mix it to the tamarind juice
4. Add the pepper powder, chili powder, turmeric powder, and salt to the tamarind juice
5. Heat 6 tsp oil in a pan and fry the onions, tomatoes, and green chilies for 2 minutes
6. Add the eggplant and and cook them completely
7. Add the tamarind juice mix and cook till till the gravy thickens

Ingredients:

• Plantain 1
• Onion 1
• Tomato ½
• Coconut 50 grams (0.1 lb)
• Fennel 1 tsp powdered
• Red chili powder 2 tsp
• Coriander powder 3 tsp
• Turmeric powder ½ tsp
• Mustard seeds 1 tsp
• Cinnamin stick 1 stick
• Salt

Procedure:

1. Slice the plantain into think chips and soak in water
2. Slice the onion and tomato into small pieces
3. Grind the coconut and fennel into a fine paste and to this paste add the chili powder, coriander powder, turmeric powder, and salt
4. Hear 4 tsp oil in a pan and fry mustard seeds and cinnamon sticks
5. Add the onions and tomatoes and fry till the onions turn light brown
6. Add the coconut paste mix, plantain pieces, and curry leaves and cook in medium fire till the gravy thickens

Ingredients:

• Toor dal 1 cup
• Channa dal 1 cup
• Red chilies 8
• Cumin 1 tsp
• Green beans 250 grams (½ lb) finely chopped
• Grated coconut 1 cup
• Mustard seeds 1 tsp
• Urad dal 2 tsp
• Curry leaves

Procedure:

1. Soak both the dal’s in water for 2 hours and drain the water
2. Grind the red chilies, cumin, salt, and the soaked dal’s into a coarse mix
3. Shape the mix into thick pancake shapes and steam cook them
4. When it’s cooled down knead it lightly to make it powdery again
5. Cook the green beans with a little salt and keep aside
6. Heat 4 tsp oil in a pan and fry mustard seeds and ural dal. When the splutter add the cooked dal mix and cook for a minutes
7. Add the cooked beans and curry leaves and cook for a minutes
8. Add the grated coconut and mix well and remove from heat

Ingredients:

• Vegetables: Drumstick 1, Plantain 1, Potato 1, Pumpkin 500 grams (1 lb), Poosanikai (White Pumpkin) 500 grams (1 lb), Sakkarai valli kilangu (Sweet potatoes)
• Coconut 100 grams (¼ lb)
• Cumin 1 tsp
• Green chilies 4
• Coconut oil 2 tsp
• Yogurt 2 cups
• Mustard seeds 1 tsp
• Curry leaves

Procedure:

1. Cut the vegetables and cook with salt, turmeric powder, and some water
2. Grind the coconut, cumin, and green chilies into fine paste and mix with the cooked vegetables
3. Add the coconut oil, yogurt, and salt
4. Head 2 tsp oil in a pan and fry the mustard seeds. When they start spluttering add the curry leaves and the vegetables and cook for a minute

Ingredients:

• Vegetables: Green Beans, Kothavarakai (Cluster beans), Vazhaipoo (Plaintain flower) – 0.25 Kg (0.5 pound) finely chopped
• Channa dal 1 cup
• Toor dal ¾ cup
• Cumin 2 tsp
• Red chilies 10
• Mustard seeds 1 tsp
• Turmeric powder 1 pinch
• Curry leaves

Procedure:

1. Prep:
   • Add a pinch of turmeric powder to the finely chopped vegetables and cook with enough water and cook the vegetables until the water is gone
2. Soak the channa dal and toor dal in water for 2 hours and drain the water
3. Add the red chilies, cumin, and salt and grind coarsely without adding water
4. Steam cook the mix for 7 minutes and allow it to cool
5. Grind the mix again for around 30 seconds to make a coarse mix
6. In a pan head 6 tsp oil and fry the mustard seeds and when they start to splutter add the coarse ground mix and fry for a minutes
7. Add the cooked vegetables and fry for a minute
8. Add the curry leaves and turn off the stove

Ingredients:

• Toor dal 1 cup
• Tamarind paste 1 tbsp
• Eggplant or Drumstick or Beans or Sword beans
• Red chili powder 2 tsp
• Coriander powder 3 tsp
• Turmeric powder 1/2 tsp
• Asafoetida 1 pinch

Procedure:

1. Cook the toor dal and keep aside
2. Dissolve the tamarind paste in 4 cups of water
3. Add the vegetables to the tamarind water and red chili powder, coriander powder, turmeric powder, asafoetida, and salt and let the mix boil
4. When the vegetables are cooked add the toor dal
5. In a separate pan add a few spoons of oil and fry karuvadagam and pour it into the kulambu
6. Garnish with curry leaves and cook for 2 minutes

Ingredients:

• Bengal gram half cup
• Cabbage or Egg plant or Drumstick 100g
• Coconut 3 tsp paste
• Fennel 1 tsp crushed
• Fennel 1 tsp paste
• Onion 1
• Tomato 1
• Ginger 1 inch
• Garlic 10 cloves
• Red chili powder 2 tsp
• Corriander powder 3 tsp
• Turmeric powder 1/2 tsp
• Curry leaves
• Cinnamon stick 1
• Cloves 4
• Cardamoms 4

Procedure:

1. Boil channa dal in a covered pan
2. When the dal is half cooked add pieces of cabbage/brinjal/drumstick, red chili powder, coriander powder, turmeric powder, and salt
3. Cook for 15 min
4. In a separate pan:
   1. Put a few spoons of oil and fry the crushed sombu, cinnamon, cloves, cardamom, and ginger-garlic paste
   2. After 2 min add the onion, tomato, curry leaves
   3. When the onion turns brown add this mixture to kulumbu that is in step 3
5. Add coconut paste and fennel paste
6. Cook for 5 minutes

Ingredients:

• Vegetables (Potatoes, Beans, Carrots, Green peas)
• Coconut 1½ cup
• Green chilies 8
• Khas Khas (Poppy seeds) 2 tsp
• Onions 2 cups; cut into thin 1 inch pieces
• Tomatoes 1 cup; thin slices
• Ginger 1 inch
• Garlic cloves 8
• Fennel seeds 1 tsp; ground into powder
• Cinnamon 1 inch
• Cloves 3
• Cardamom 2
• Curry leaves to garnish
• Cilantro to garnish
• Turmeric powder 2 pinches
• Red chili powder ½ tsp
• Coriander powder 1 tsp

Procedure:

1. Prep:
   • Add salt, a pinch of turmeric powder and cook the vegetables
   • Grind the ginger and garlic into paste
   • Soak the khas khas in hot water
2. Fry green chilies in oil till it has white spots and the grind into paste along with coconut, fennel, and khas khas
3. Put some oil in pan and add the crushed fennel, cinnamon, cloves, and cardamom and let it splutter
4. Add the ginger and garlic paste, stir and immediately add the onions
5. Fry till the onions are light brown and then add the tomatoes
6. Fry till the onions and tomatoes have browned and then add turmeric powder, red chili powder, and coriander powder and fry for a few minutes
7. Add the curry leaves and salt and continue to fry for few more minutes
8. Add the coconut-etc paste from step 2 and required amount of water, and the vegetables
9. Let the kurma boil till the raw coconut smell is gone
10. Turn off the stove and garnish the kurma with cilantro