Savory White Peas Curry with Rice Upma

Here's the link to this yummy dish: http://janani-mohanakrishnan.suite101.com/simple-south-indian-savory-white-peas-curry-with-rice-upma-a402903

Angel hair pasta with black chickpeas and fenugreek leaves

Here's the link to my recipe for Angel hair pasta with black chickpeas and fenugreek leaves: http://www.suite101.com/content/angel-hair-pasta-with-black-chickpeas-and-fenugreek-leaves-a388269

Pesaratu with Spicy Tomato Chutney

Here's the link to my recipe for Pesaratu with Spicy Tomato Chutney:
http://www.suite101.com/content/simple-south-indian-tiffin-pesaratu-with-spicy-tomato-chutney-a383411

Aval Upma and Bread Upma

Here is the link to my recipes for simple south indian vegetarian upma

Semiya Bagala Bath

Here is the link to my recipe for Semiya Bagala Bath : http://www.suite101.com/content/semolina-vermicelli-in-savory-yogurt-sauce-a306797

Green Beans with Almond Sesame Dressing

Ingredients:
2 cups green beans, cut diagonally
3 tbsp blanched almond slivers
2 tbsp toasted white sesame seeds
1 tbsp white sesame paste
1 tbsp sugar
1 tbsp sake
2 tbsp soy sauce
Salt
Water

Method:
Bring lightly salted water to boil in a saucepan over medium-high heat. Put in the beans and allow to cook for 4-5 minutes or until crisp-tender. Drain and transfer to a large bowl. Sprinkle the beans with 1 tbsp soy sauce and allow to cool.
Powder the almonds and sesame seeds in a food processor. Transfer to a small bowl and add the sesame paste, sugar, sake and remaining 1 tbsp soy sauce. Mix until the dressing is smooth. Pour the dressing over the beans and gently toss to get an even coat.

Serve dressed beans as an appetizer or side dish. Serves 3-4.

Gujarati Kadhi and Kichdi

Ingredients:
1 cup rice
1/2 cup whole green mung bean
2 tbsp gram (besan) flour
1 cup yogurt
1 tsp ginger-garlic paste
2 curry leaves
1.5 tbsp sugar
2 tbsp chopped coriander
0.5 tsp red chilly powder
0.5 tsp cumin seeds
0.5 tsp mustard seeds
Pinch of asafoetida
1 dry red chilly, torn
2 tsp ghee
Salt
Water
Ground black pepper

Method:
Kichdi: Wash the rice and the green mung together in cold water till the water runs clear. Add 4 cups water and pressure cook for 2 whistles. Once the pressure has released, transfer to a bowl, and mix in 1 tsp ghee, and salt and ground black pepper according to taste.

Kadhi: Beat the gram flour, yogurt, and 1.5 cups of water till smooth. Add the ginger-garlic paste, curry leaves, sugar, pinch of asafoetida, and red chilly powder and heat. Continue stirring while bringing the mixture to a boil. Once the kadhi starts thickening (within few minutes), reduce heat to low. Adjust salt to taste. Prepare the tempering by separately heating the ghee with cumin seeds, mustard seeds, and torn red chilly. Allow mustard to splutter and cumin to brown. Pour tempering over the simmering kadhi and mix in. Turn of heat and garnish the kadhi with chopped coriander.

Serve kadhi hot with kichdi. Serves 4.