Vendakkai-Urad Dal Subzi

Ingredients:
Vendaikkai Okra/Ladies Finger- 15
White Whole Urad Dal-1/4 cup( soaked for an hour)
Onion-1
Tomato-1/2
Ginger-1/2 inch(finely chopped)
Green Chili-2(slitted vertically)
Chilly Powder-1 tsp
Turmeric Powder-a pinch
Oil -1 tbsp
Potato-1(peel the skin and cut it into cubes)

Method:
Pressure Cook the soaked Urad Dal upto 4-5 whistles. mash them and keep it aside. In a Pan heat oil, add mustard if you wish and add the ginger and green chili's. saute them and add the sliced onions and fry them. Now add the tomatoes and saute them, till they get cooked. Now add the Okra and fry well, add the potato cubes, salt and Turmeric powder and chilly powder, fry them for a minute. Add the mashed urad dal and add a cup of water, mix well. close it with a lid and let them get cooked in a slow flame for about 10-15 minutes. this makes the subzi thicker and the okra and the potato gets cooked. before you switch off the flame, add the chopped coriander leaves and close it with the lid. You can also make this subzi, little watery and add more okra's, which will be very yummy.

Soya spicy curry

Soya bean is also known as “the Wonder or Golden bean", and is a treasure trove of many nutrients. It provides all the 8 essential amino acids, necessary for the body and also increases the good cholesterol (HDL), which is good for the heart. Soya beans are the most nutritious vegetables with rich protein content.

Ingredients:
Soya - 1 cup
Oil - 4 Tbsp
Khuskhus - 2 Tbsp
Jeera - 2 Tbsp
Cashew nuts - 2 Tbsp(Optional)
Coriander leaves (Chopped) - 2Tbsp
Onions - 3
Tomatoes - 2
Slit green chilies - 2
Ginger garlic paste - 1tsp
Chilli powder - 1tsp
Salt - to taste
Turmeric powder - 1/2tsp
Sugar - 1/2tsp (optional)

Method:
Wash soya flakes and cook in one cup of water till tender and all water dries up. Chop and grind two onions, tomatoes, cashew nuts, khuskhus, and jeera into a smooth paste, along with turmeric powder, chilli powder and ginger garlic paste. Heat oil in a kadai, add the remaining chopped onion and green chilies and fry till the onion turns light gold in color. Add the ground paste and fry on a low flame till the raw smell goes and the oil starts seeping out. Add cooked soya flakes, salt, sugar and one cup of water. Simmer on a low flame till it becomes to a thick gravy. Serve with hot rotis or bread, garnished with coriander leaves