Masala Vadai

Ingredients:
1/2 cup tur dal
1/2 cup channa dal
1/2 cup urad dal
2 green chili or to taste
a pinch of asafoetida
a few cilantro leaves (hara dhania)
1 cup finely chopped onions
water as needed
Oil for deep frying

Preparation:  Wash and soak the dals together for 1 1/2 to 2 hours before grinding.
After it has been soaking grind it to a coarse batter with green chillies asafoetida salt and cilantro leaves.  Add water as need the batter needs to be thick and not watery.  To the ground batter add the chopped onions mix.  This is now ready to make vadais

To make the vadai heat a pan on medium heat with about 2 inches of oil for deep frying.  Check to see if the oil is hot by dropping a little bit of batter, if the dropped batter floats up right away it is hot enough to make vadai.
Take some batter to fit your palm, flatten it and slowly and carefully put into the cooking oil.  In the same way make about five of them and put it in the oil for deep frying.  Fry them a few at a time in batches without overcrowding.
While frying turn them around so that they are evenly fried all over.  When the sizzling has come down and they are golden brown they are ready to come out and are ready to serve.

Stuffed Bitter gourd (melon)

Ingredients:
430g or 15.20 oz bitter gourd (karela, pargarkai)
4 cups shredded carrots
3/4 cup chopped onions
1 teaspoon shredded ginger
2 green chilies or to taste
2 cloves chopped garlic
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or to taste
2 teaspoon garam masala
1 teaspoon salt or to taste
a few chopped cilantro leaves
2 tablespoon amchur or dry mango powder
2 tablespoon mustard oil to make filling and 6 tablespoon oil to fry the stuffed bitter gourd

Prepare the bitter gourd:  Scrape the outside of the bitter gourd to remove the bumps.
Chop the removed skin into bits and keep it aside it is going to be used for the filling.

Cut the bitter gourd in half in the middle and remove and discard the seeds.

Line the prepared bitter gourd on a microwaveable plate and microwave it for about 3 to 4 minutes to partially cook it.
Keep it aside and prepare the filling.

Prepare the filling:  To a pan on medium heat with 2 tablespoon of mustard oil, add the chopped onions and saute until it is light brown.  When it is light brown add ginger, green chilies and garlic and saute for a few seconds.  Next add turmeric powder, chili powder and saute for 10 seconds, add the garam masala saute for a few seconds, add the grated carrots and the chopped skin of the bitter gourd, mix add the chopped cilantro leaves mix add salt and cover and cook until the filling has become soft and cooked.  Cook it to form a dry filling.
When done turn the heat off, add the amchur or dry mango powder, mix and let it cool after which the gourd can be stuffed.

To stuff the bitter gourd.  To one fill the cavity with some of the filling, cover it with its corresponding side and tie it with a string and keep aside for pan frying.

To fry, using a pan on medium heat with 6 tablespoon of mustard oil place the bitter gourd inside and fry by turning them over as each side is done.  When it is fried all over remove from heat and serve.  Before serving remove the strings that tied the two sides together.  Serves 4 to 6.

Raw Mango Salad.

1 raw green mango = 2 1/4 cups chopped, 376g or 13.25 oz
1 cup grated cucumber
3/4 cup grated carrot microwaved for 30 seconds
1/2 cup cooked dry whole peas(vatana or pattani) 1/4 cup dry weight
1/4 cup roasted and unsalted peanuts
green chilies to taste
a few chopped cilantro leaves
a few chopped mint leaves
1/2 teaspoon salt or to taste
1 teaspoon lemon juice

Remove the skin and seed of the mango, discard it.  The mango slices chop it into small pieces and keep it aside.

Microwave the grated carrot for 30 seconds keep it aside.

Roast the peanuts until the oil is coming out slightly and keep it aside.

Assemble the salad, preferably before serving.

Add the chopped mango to a serving bowl.  Add all of the ingredients one by one, cucumber, carrot, peas, peanuts, green chilies, cilantro leaves, mint leaves, salt and lemon juice.  Mix them all and serve.

Papaya Salad

Ingredients:
4 cups raw papaya (633g or 22.35oz)
1/2 teaspoon cumin powder
1/4 cup roasted and unsalted peanuts
1 cup chopped tomato
1 cup chopped cucumber
1 green chili or to taste
1 tablespoon lemon juice
1 teaspoon salt or to taste
a few chopped cilantro leaves

Preparation: Chop the raw papaya into small pieces.  Cook it in the microwave for 30 seconds, remove, stir the contents and again cook it in the microwave for another 30 seconds.
Depending on the ripeness of the papaya increase or decrease the cooking time.

Next, roast the cumin powder until it darkens and keep it aside.  Roast the peanuts until it starts to turn brown and keep it aside.

Assembling the salad:

Transfer the papaya to a larger bowl, add the chopped tomato and cucumber to the papaya and mix.  Next add the green chili and roasted cumin powder and mix.  Add the peanuts, salt, cilantro leaves and lemon juice and mix.

It is prefered to prepare the ingredients ahead of time and mix to prepare the salad before serving.