Green Gram Dhal

Oil - 1 tbsp.

Cumin - 1 tsp

Asafetida - a pinch

Onion - 1, diced

Tomato - 1, diced

Turmeric - 1/4 tsp

Chilli Powder – 1/2 tsp

Vaangi Bath Powder or Pav Baji Masala Powder – 2 tsp

Salt

Green Gram - 1 cup, soaked overnight and pressure cooked for 3 whistles

Cilantro

Heat Oil in a pot and temper Cumin seeds and Asafetida.

Add Onion and saute until translucent.

Add Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli powder, Vaangi Bath Powder and salt. Saute until the raw smell goes away.

Add cooked Green Gram along with 1 cup if the Water in which it is cooked. Cook closed for 10 min.

Remove from stove and garnish with Cilantro.

Brownies

The ultimate recipe for Brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges.

Sugar - 1 1/4 cup

AP Flour - 3/4 cup

Cocoa powder - 2/3 cup

Powdered Sugar - 1/2 cup

Dark Chocolate Chips - 1/2 cup

Salt - 3/4 tsp

Egg - 2

Oil - 1/2 cup

Water - 2 tbsp.

Vanilla extract - 1/2 tsp

Preheat oven to 325°F. Line and an 8x8 baking dish with parchment paper and lightly spray with Cooking spray.

In a medium bowl, combine Sugar, Flour, Cocoa powder, powdered Sugar, Chocolate chips, and Salt.

In a large bowl, whisk together the Eggs, Olive oil, Water, and Vanilla.

Sprinkle the dry mix over the wet mix and stir until just combined.

Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing. Store in an airtight container at room temperature for up to 3 days.

When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to cool completely, about 2 hours, before you slice into them to give them a chance to set up. They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie, store them in the fridge.

Ellu Pavakaai

Oil - 1 tsp + 1 tbsp.

Thuvar Dhal - 1 tbsp.

Red Chillies - 3

Sesame seeds – 1 tbsp.

Mustard - 1 teaspoon

Urad dhal - 1 teaspoon

Asafoetida Powder - a pinch

Curry Leaves - few

Bittergourd - 2, diced and blanched in hot boiling water

Tamarind juice - 1 cup

Turmeric - 1/4 teaspoon

Jaggery - 1 teaspoon

Salt

Heat 1 tsp Oil in a skillet. Add Thuvar dhal, Red Chillies, and Sesame seeds until aromatic and turn off heat, Allow this mixture to cool down completely and grind to a fine powder.

Heat 1 tbsp. Oil in a medium pan. Temper Mustard,Urad dhal and Asafoetida and Curry leaves.

Add the blanched Bitter gourd pieces and fry for few minutes.

Add Tamarind juice along with Turmeric, Jaggery and required Salt. Stir well and cook closed for a 10 min.

Finally stir in the prepared Sesame powder and mix well. Cook closed for five more min and remove from heat.