Here I put all the ingredients on one side of the stove and chopped vegetables on the other side.
Wash and soak rice. For 3 cups rice, add 6 cups water. Turn on the rice cooker after 1/2 hour.
For sambar, wash and soak 1 cup red gram.
For spinach dal, to 1 cup dal add 2 cups water. Add spinach, chopped green chillies, washed tamarind, tomato pieces and close the lid.
Wash potatoes and put it on top for the potato fry.
Boiling the ingredients for 3 recipes at a time will save a lot of time.
Add 2 glasses water in a cooker, place containers and close lid.
Cook for 3-4 whistles.
Prepare rasam in the meantime.
Juice soaked tamarind for rasam and sambar.
Heat 2 teaspoons oil in a pan and add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds.
Add 2-3 dried chilli pieces, curry leaves, turmeric powder and mix.
Add juiced tamarind and water up to required consistency. Coarsely grind garlic cloves the rasam boils. Add salt, 1/2 teaspoon cumin-fenugreek seeds powder. Add 1/2 teaspoon pepper powder and mix.
Make tomato chutney while the rasam boils. Heat 1 teaspoon oil in a pan. Add 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 2 teaspoons sesame seeds, 1 teaspoon coriander seeds and mix.
Add green chillies and fry. Add garlic cloves and mix.
Put the cooker aside to cool it don after 3 whistles.
Move the ingredients into a plate and let them cool down.
Heat 2 teaspoon oil, add tomato pieces and let the tomatoes cook. Close the lid.
In the meantime, prepare masala for gutti vankaya curry.
To a mixie jar, add 1/2 teaspoon cumin seeds, 2 teaspoons groundnuts, 1 teaspoon sesame seeds, 1 teaspoon coriander seeds. All these seeds need to be fried beforehand. Add 1 teaspoon coconut powder, 1 1/2 teaspoon chilli powder, 1 teaspoon salt, washed tamarind, 1/4 teaspoon garam masala powder and grind it into a paste by adding water. Put this paste in a bowl.
Add coarsely grinded garlic cloves to the boiled rasam, coriander leaves, cut off the stove and close the lid. Rasam is ready.
Keep mixing tomatoes in between.
Cut brinjals into 4 pieces and stuff prepared masala in them.
Check link in the description box for detailed recipe.
After stuffing all the brinjals, move tomatoes to a different burner and heat a pan. Add 2 tablespoons oil. Fry chopped onions. Close the lid.
Fry semolina for rava kesari. Heat 1 tablespoon clarified butter, 1 cup semolina and fry.
After onions become transparent, add 1/2 teaspoon turmeric powder, 1 teaspoon ginger garlic paste and mix. Fry ginger garlic paste in oil for a minute.
Add stuffed brinjals to fried onions and mix carefully. Close the lid and cook on low flame till brinjals boil.
Move the semolina into a bowl after it is fried.
Add 3 cups water and boil. As water starts to boil, add fried semolina and mix so no lumps are formed.
To brinjals, add 1/2 cup water, mix and close the lid.
Boil semolina till the consistency becomes thicker. Add sugar and mix. Cook on low flame.
Brinjal curry is ready, cut off the stove and sprinkle coriander leaves.
To rava kesari, add cardamom powder and clarified butter. Garnish with dry fruits.
Dessert is ready.
Open the cooker lid.
Peel and dice potatoes.
Mash dal boiled for dal and sambar.
Heat 1 tablespoon oil in a pan. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 3-4 dried chilli pieces. As dried chilli starts to change colour, add coarsely grinded garlic cloves, diced onions, 4 green chillies, curry leaves and fry. Add 1/2 teaspoon turmeric powder, vegetables of choice and mix. Close the lid and cook on low flame for 5 minutes.
Put the cooked brinjals aside.
Prepare tempering for dal. Heat clarified butter. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2 dried chillies, coarsely grinded garlic cloves, curry leaves and fry. Add 1/2 teaspoon turmeric powder and boiled spinach, dal and mix. Add salt to taste and mix.
Add boiled dal in sambar, tamarind juice and mix. Add water till required consistency is obtained. Add salt to taste, chilli powder, a pinch of cumin-fenugreek seeds powder, 1 teaspoon coriander seeds powder an mix.
To spinach dal, add coriander leaves and cut off the stove.
Close the lid on sambar.
Grind tomatoes in the meantime. Grind prepared green chilli mixture, salt to taste and tamarind. Add Fried tomato pieces and grind it. Put this mixture in bowl. Prepare tempering for this chutney now. Heat 2 teaspoons oil in a pan. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 teaspoon bengal gram, 1 teaspoon black gram and fry. Add 2-3 dried chillies, curry leaves, 1/2 teaspoon turmeric powder and fry. Add this tempering to the grinded tomato chutney. Tomato chutney is ready.
Add sambar powder to sambar. In the pan in which tempering for tomato chutney was prepared, make tempering for butter milk rasam also. Heat 2 teaspoons oil in a pan. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2 dried chillies and fry. Add diced onions, green chillies and mix. Add curry leaves, 1/2 teaspoon turmeric powder and fry for a minute. Add butter milk mixed with salt. Add coriander leaves and cut off the stove.
Heat pan to make aloo fry.
Sambar is almost ready. Add coriander leaves and cut off the stove.
Heat 2 tablespoons oil in a pan. Add 1/2 teaspoon cumin seeds, 2 teaspoons black gram, 2 teaspoons bengal gram and fry. Add 2 dried chilli pieces and fry. Add diced onions, 5-6 green chillies and fry.
Check link in the description box for detailed recipe.
Add curry leaves, 1/2 teaspoon turmeric powder, 1/2 teaspoon ginger garlic paste and mix. Add salt to taste, diced boiled potatoes and mix. Cook on low flame for 5 minutes. Add 2 teaspoons coconut powder. Touch up with coriander leaves. Aloo fry is ready.
Fry papads now. Heat oil and fry papads.