Tomato Saaru

Heat ghee add 3 chopped garlic, then and 4Tbsp of tomato paste. Fry in slwoing flame till tomato leaves oil. Takes about 10 min. Add water, peas size tamarind, 1 Tbsp of everest tomato rasam masala, add 1/2 cup of Dal water with chunky dal and 1/2 chopped tomato. Cook for 10 min. Temper with Ghee, Broken chilli, hing,mustard and curry leaves. Top it off with  extra coarsely chopped cilantro

Palak Pakora

Palak leaves (chopped, loosely packed) – 2 cups
Gram flour/besan – one and half cup
Corn flour – 1 heaped tablespoon
Onion chopped – 1 heaped  tablespoon
Green chilli chopped – 2 no
Ginger chopped – half teaspoon
Turmeric powder – quarter teaspoon
Red chilli powder – half teaspoon (can be varied to suit your need)
Carom seeds/omum/ajwain – quarter teaspoon
Cumin seeds – quarter teaspoon
Asafetida – pinch
Cooking soda – pinch
Salt – as per taste

Water- To Make thick batter
Cooking oil – for deep frying

Chane Gashi

½ cup grated coconut, fresh or frozen
3 Bimbli (add while simmering) or 1" cube tamarind (add while grinding)
5 roasted red chillies
½ cup Chana, preferably black (canned/parboiled with salt in cooker)
½ cup diced jackfruits / suran / raw banana /potatoes (canned/parboiled with salt)
Tastes best with Suran(Elephant Yam). If using frozen, cook in cooker with salt
2-3 nos Methi seeds, optional
1/8 tsp raw coriander seeds

for seasoning
¼ tsp mustard seeds 
4-5 curry leaves

Surna Yam Curry ( Surna Ghashi)

Yam – 1 big piece
(You can use Suran frozen pieces also)
Onion – 1 Big
Tomato – 1 fully riped
Sambar Powder – 2 teaspoons
Turmeric Powder – a pinch
Curry Leaves – few
Oil – 2 tablespoon
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Asafotida powder – a pinch
Salt – 1 teaspoon or as per taste

Methi Upkari

Methi -2 bunch (use only leave & tender stem )
Red Chillies-2 to 3 nos broken
Garlic-6 nos (chopped)
Onion small -1 nos (cut into chopped // roast it to brown)
Pinch of Jaggery
Salt to taste
Oil-2 tbsp

 Optional Potato

tendla talasani

Ivy gourds(tendli) 2 cups
Red chili -3 broken
Coconut Oil 1 tbl spn
Mustard seeds 1/2 tea spn
Asafoetida a pinch or garlic cloves 5-6 (not both)
Salt 

Cook closed, in reducing flame without water