Curry leaves thogayal

Replace red pepper with a handful of curry leaves to make this herbal thogayal
Rest same as Red pepper thogayal

Hot & Sour soup

You need
Tofu - 1 cake (cut long)
Mushrooms - 1/2 cup (diced)
Bamboo shoots - 1/2 cup (sliced)
Garlic cloves 1 (finely chopped)
Ginger - small piece (sliced)
Soy sauce - 1-2 tablespoons
Vinegar - 1 tablespoon
Salt
Corn starch - 1/2 tablepsoon
Sugar - 1 teaspoon
Green onions
Salt
Pepper
Oil


Method

• In a medium saucepan start by adding oil followed by garlic, ginger, bamboo shoots and the mushrooms.
• Saute for a while until mushrooms shrink and little and then add the sauces.
• Add soy sauce, vinegar, sugar, salt, pepper and required water to make a soup broth.
• Allow this to simmer for at least 10-15 minutes uncovered.
• Finally add the tofu.
• Mix the corn starch in some water and slowly add this to the soup, stirring well. This helps thicken the soup.
• Simmer for 3-5 minutes and turn off the heat.
• Garnish with green onions and serve hot.

Coconut Chutney

A pearl white chutney with a slight tinge of sweetness from the pearl onions. 

You need
Coconut (Grated)- 1/2 cup
Green chilly - 1-2
Curry leaves
Pearl onions - 1(small)
Roasted gram - a handful
Mustard - 1/2 teaspoon
Urad dal - 1/4 teaspoon
Asafoetida - a pinch
Salt
Oil


Method

• Blend together the coconut, roasted gram, pearl onions and green chilly into a fine paste with required amount of water.
• Add salt and Asafoetida and combine.
• For tempering add oil in pan, splutter mustard seeds, curry leaves and urad dal and pour over chutney
• Serve with dosa/idli