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Wash the Dhal well and add sufficient water.Then add unroasted curry powder and turmeric powder and cook well.When the Dhal is done add salt to taste.Now add a little coconut milk and take it out of the stove.
For tempering heat a non stick pan and add a little cooking oil and brown the sliced onions.Then add the rest of the Ingredients.Lastly add a little bit of red chillie powder for a nice aroma and taste.Take it out of the stove and add it to the dhal curry and mix well.
Peel the outer skin of the banana flower.Chop it into very small pieces.Soak it in salt water and drain well.Heat a pan and add a little cooking oil and add the chopped banana flower.Let fry for awhile.Now add sliced onions,Chopped garlic ,maldive fish ,salt and sliced green chillies and stir well.Then add tamarind juice or vinegar and cook well.
Peel the skin of the jack fruit and cut it in to suitable pieces.Heat a pot(use a pressure cooker if possible) and add a little cooking oil and temper the onions.Then add curry leaves,Rampe,mustard seeds,1 stick cinnamon,chopped garlic and green chillies.Now add the green jack fruit and chillie powder,salt and unroasted curry powder and mix well.Add sufficient water cook well.When it's done add thick coconut milk and bring it to a boil.Finally add a little black roasted curry powder(kaku kudu) and shake well.
Wash the eggplant(brinjals) well and cut into 2 inch size pieces. Coat them with salt and a little turmeric powder and deep fry until egg plant is golden brown. Now cut all the above ingredients and place them in a dish. Then add the fried eggplants and season with salt, sugar, 1 tspn red chillie powder and tamarind juice or vinegar and mix well.
Wash the beet well and peel it.Then cut them into very thin slices.Now add all the above ingredients except for coconut milk and add a little water and bring it to a boil.When it's done add the coconut milk and take it out of the stove.
Wash the green beans well and cut them into small pieces.Keep all the other ingredients ready.Now heat a pan with some margarine or butter.When it's heated add the onions.When it's light brown add garlic,ginger and turmeric powder.Now add the green beans and cover the lid and cook well.Add a little water if desired.When the green beans are cooked sprinkle the cheese on top and serve it.
Wash the cabbage well.Shredd the cabbage or cut it very thinly and set aside.Peel the carrots and grate the carrots.Heat a large pan and add some oil. When it's hot add the cabbage and stir-fry well.When it's done add the carrots, chopped ginger, chopped green chillies, salt, vinegar and stir well. Now add crushed red chillies and remove from fire.
Wash the drumsticks well and cut them into 3inch pieces.Cook the lentils in a little water with turmeric powder and curry powder.When it's done add all the above ingredients and a sufficent water and cook well.When it's done add the coconut milk and remove from fire.
Wash and peel the sweet potatoes and cut them into cubes.Add Turmeric powder, curry powder, curry leaves, sliced onions and green chillies.Add sufficent water and bring to a boil.When it's done add coconut milk and shake it well.
Wash the Mangoes well and cut them into desired pieces.Heat a pan and add a little cooking oil and temper the onions and curry leaves and Rampe.Then add turmeric powder, curry powder, chillie powder and let it fry for a while. Now add maldive fish, salt, Mango and coconut milk and let it cook.When it's done add a little sugar and remove from fire.
Wash the potatoes well and Cut each potato lengthwise in quarters.Do not peel.Pat dry the potatoes with a paper towel to remove the excess water.Now sprinkle them with salt,red chillie powder.Then add a little olive oil and mix them well.Line them up in a non stick tray or a foil tray as shown in the picture.Bake, uncovered, at 375F degrees for about 25minutes or until it turns golden brown in one side.Remove from the oven and turn them other side and bake until tender when pierced.
Cut the carrots into thin stipes, Bananna peppers into regular size pieces, Onions into two(if they are big),pickled lime and Dates into thin stripes and set aside.
Now add vinegar, grinded mustard powder, chopped garlic and ginger, red chillie powder into a pan and cook for a while.Add sugar and stir well. When the mixture is boiling add the carrots, banana peppers, Dates, pineapple, pickeled lime and mix well.After a while remove from fire.
Wash the Bitter gourd well and cut them into small pieces. Heat a pan and add a little cooking oil and brown the sliced onions. Then chopped green chillies , garlic and curry leaves. Then add the bittergourd and stir it well. Now add red chillie powder, curry powder and salt to taste. Finally add thick tamarind juice and cook well.
Wash the Cauliflower florets well and cut the florents in half if they are two large and set aside. Heat a skillet or a non stick pan and add a little cooking oil. When it's hot add the sliced onions and temper until light brown. Now add the chopped ingredients and stir well. Then add the cauliflower florets with salt to taste, crushed red chillies, a little curry powder, turmeric powder(for color) and stir well. Then add vinegar or tamarind juice and cover the lid and cook until well done.(can add chicken broth or a soup cube for better flavor)
Heat a pan and add little cooking oil. When it's hot add the sliced onions and when it turns light brown add the chopped ingredients and curry leaves and stir well. Then add the pineapple(if using canned ones drain the juice and set aside) with red chillie powder, a little curry powder and cook well.Add salt to taste.You can add the a little drained juice when cooking. When it's done add a little coconut milk and add a little sugar just before removing the pan from the stove.
Place the Thai egg plant(ela batu) in a shopping bag and seal it by tying a knot. Then tap on the batu using something heavy until they cracks. Remove from bag and discard the stem and the seeds in the middle and wash them well. Cut if the pieces are too big and set aside. Now heat a pan and add a little cooking oil and add the sliced onions. When it's light brown add chopped garlic, green chillies, curry leaves and maldive fish and stir well. Then add the ela batu pieces and add a little turmeic powder, curry powder and salt to taste. Add a little water and let it simmer for 8 to 10 minutes. When it's done add coconut milk and cook for few more minutes and remove from fire.Add a little lime juice if desired.