Papadam Curry (Papad ki Sabzi)

What I used:

Large papads : 3 (Masala papads taste best, but could use any type of papads)
Plain yogurt : 1 tbsp
Green chillies : 2 (slit lengthwise)
Red chilli powder : 1/2 tsp
Chopped coriander : 1 to 2 tbsp (chopped)

Cumin seeds : 1/4 tsp

Mustard seeds : 1/4 tsp

Fennel seeds : 1 tbsp

Fenugreek seeds : 1 tsp

Turmeric : one big pinch
Aesofoetida : one big pinch
Coriander powder : 1/4 tsp
Garam Masala : 1/4 tsp
Ghee : 1 tbsp
Salt : as required
Water : 1 cup

How I did:

• Break the papads into approximately 1" pieces and keep the aside.
• Heat ghee in a sauce pan on medium heat, add aesofoetida, cumin seeds, mustard seeds, turmeric powder, green chillies, fennel seeds and fenugreek seeds.
• When the seeds splutter, add red chilli powder, coriander powder, garam masala and yogurt.
• When the yogurt is well mixed with other ingredients and nicely browned, add a cup of water and salt.
• Bring it a boil and add the papad pieces.
• Cook for 2 minutes or until the papads are soft and all the water is almost evaporated.
• Garnish with chopped coriander and serve hot with any roti.

Egg Chettinad

What I used:

Hard boiled eggs : 4
Plain yogurt : 1/4 cup
Tomato : 1 (chopped)
Pepper corns : 1/4 tsp
Garlic cloves : 2 to 3 (chopped)
Pepper powder : 1/4 tsp
Turmeric powder : 1 pinch
Salt : as required
Chopped coriander : 1 tsp
Oil : 1 tbsp

How I did:

• Cut the boiled eggs into 6 to 8 pieces each.
• Heat a tablespoon of oil in a pan, add chopped garlic cloves and pepper corns.
• Saute till garlic is nicely browned and add egg pieces and chopped tomatoes.
• Stir fry till tomatoes are cooked and add yogurt, salt, turmeric powder and pepper powder.
• Cook till the mixture comes together and egg pieces are coated well with yogurt and spices.
• Garnish with coriander and serve hot with rice or roti.

Yellow Squash Podi Pappu

What I used:

Yellow Squash peeled and cut into cubes - 1 cup
Pesarapappu (Moong Dal) - 1 cup
grated fresh coconut - 3 tbl spns
chillies : 4-5 (slit lengthwise)
garlic : 5 cloves
Salt : as required
Turmeric powder : a big pinch
Mustard Seeds  1.4 tsp
Cumin Seeds : 1/4 tsp
Urad Dal (Minappappu) : 1/4 tsp
Curry leaves : few
Red Chillies : 2 (broken into small bits)

How I did:

• Microwave yellow squash cubes in enough water for 3 minutes or until almost done.
• Moong dal should be cooked just enough and not too mushy.  For that boil double the quantity of water.  Wash moong dal and add to the boiling water.  Partially cover with a lid and let cook for 5 to 7 minutes or until just done.
• In a kadai, heat a tbsp of oil, add mustard seeds, cumin seeds, urad dal and red chillies
• Let the seeds crackle and add green chillies, curry leaves and crushed garlic.
• Saute for a while and cooked moong dal, cooked yellow squash cubes and salt.
• Simmer and cook covered for two minutes and mix the freshly grated coconut.
• Goes well as a side dish with rice.