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Ingredients:
250gms cooked rice,
1/4 cup tamarind paste,
1/2 tsp dhania dana (coriander seeds),
1/2 tsp methi dana (fenugreek seeds),
1/2 tsp chana dal (gram),
1/2 cup water,
Salt to taste.

For tempering-
2 tbsp oil,
1/2 tsp tsp methi dana (fenugreek seeds),
1/4 tsp heeng (asafoetida),
Few curry leaves,
Jaggery to taste,
Red chilli powder as per taste.

Method:
Dry roast and grind together dhania, methi and chana dal to fine powder. Heat water in a container. When water boils add this powder, tamarind paste, jaggery and salt to it. Meanwhile in a small saucepan heat oil, add ingredients for tempering and pour into the water. Boil it once. Then add the rice to the water. Keep on low flame and let it cook for some time till it is steamy hot.

Ingredients:
5 potatoes; boiled, peeled and coarsely mashed,
2 large onions; cut into halves and sliced,
10-12 curry leaves,
1 1/2 tsp mustard seeds (rai),
1/2 tsp heeng (asafoetida),
4-5 green chillies; slit vertically,
3-4 inches ginger; peeled and finely chopped,
10-15 cloves garlic; finely chopped,
Handful of cashew nuts; broken,
A handful of green peas (optional),
Salt to taste,
1/2 cup oil.

Method:
Heat oil in a kadhai; add oil and mustard seeds and let them splutter. Then add asafoetida, green chillies, ginger and garlic and fry till fragrant. Then add cashew nuts, curry leaves, sliced onion and fry till onion is soft soft. Then add turmeric powder, salt and mix well. Now add mashed potatoes and peas and give it a proper stir so that all masala mixes well with the potatoes. Cover and cook for 5-7 minutes on low-medium flame, stirring occasionally.
Stuff this alu masala in dosas to prepare masala dosa. This sabji also tastes excellent with puris. Try this stuffing in bread rolls too.

Ingredients:
1 cup tuvar (toor / arhar) dal (red gram lentil),
1 tomato, chopped,
1 cup boiled mixed vegetables (potato, drumsticks, bottle gourd, etc),
1 green chilli; slit lengthwise,
1/2 tsp turmeric powder,
Salt to taste,
Water.

For seasoning-
1 tsp mustard seeds (rai),
1/2 tsp asafoetida (heeng),
1 tsp cumin seeds (jeera),
1/2 tsp fenugreek (methi) seeds,
8-10 curry leaves,
2 dry red chillies,
1/4 tsp turmeric powder,
1 tsp sambar masala,
1 lemon size ball tamarind; soak in warm water for 20 minutes, drain and separate pulp (or use 2 tbsp tamarind paste),
1 onion, chopped,
2 tbsp chopped coriander leaves,
Salt to taste,
Water,
Oil.

Method:
Wash and soak the dal for 4-5 hours. Pressure cook dal along with tomatoes, green chilli, turmeric powder, little salt and water, upto 3 whistles. If you do not soak the dal then pressure cook for more time. Remove and mash the dal well.
Heat oil in a kadhai, add mustard seeds. When they splutter add asafoetida, cumin seeds, methi seeds, red chillies, curry leaves and onion. Let it saute on a low flame for few minutes. Then add turmeric powder, sambar powder and tamarind pulp. Mix well and cook for 2 minutes. Add vegetables along with the water in which they were cooked, cover and cook for 2 minutes. Add mashed dal, stir, add water if required and bring to boil. Add salt, stir and garnish with coriander leaves. Serve hot with idlis, dosas, wadas and steamed rice.

Ingredients:
1 cup moong dal, without skin,
1/4 cup sabudana or sago,
1 cup thin coconut milk,
1/2 cup thick coconut milk,
1 cup jaggery,
1/2 tsp elaichi (green cardamom) powder,Dry fruits as per taste,
A pinch of salt.

Method:
In a saucepan, mix thin coconut milk and moong dal and cook for around 20 mintues. Then add sabudana and again cook for 5 mins. Lower the flame and add jaggery, keep stirring continously till jaggery melts. Add in a pinch of salt, elaichi powder, dry fruits and thick coconut milk and boil. Serve hot or chilled.

Ingredients:
1 cup rice, soaked in water for 2hrs,
1/2 cup fresh grated coconut,
1/2 cup poha,
1 cup jaggery,
1 tsp green cardamom (elaichi) powder,
1 ripe banana, sliced,
Water,
A pinch of salt,
Ghee for greasing.

Method:
Drain rice and then combine all the ingredients except ghee in a blender and grind to a smooth batter. Allow this batter to ferment for around 3 hours.
Take an appam stand, grease with ghee, drop the batter, cover and cook for 5 minutes, then uncover turn around again grease and cook for 3-4 minutes.