Kale poriyal

Ingredients:
Kale - 1 small bunch.
Toor dhal - 2 table spoon
grated coconut - 2 table spoon
onion - 1/2 chopped finely
mustard - 1 tsp
urid dhal - 1 tsp
dry red chilly - 2

Method.
Pressure cook 2 table spoon toor dhal and keep it ready. Don't over cook the dhal.You must be able to see the texture of the dhal, but when you press with your fingers it should smash.
wash the kale very well and then remove the thick stem and chop them finely.
Heat  a wide pan, add 2 tsp of oil.When the oil is hot add mustard and urid dhal , when they splutter add the dry chilles.Now add onion and saute for some time.Add in the chopped kale, saute for some time and close the lid.The kale should cook in the steam itself, no need to add water.Once they shrink well, add the needed salt, cooked dhal( drain the water from dhal and use it some thing else) and coconut.cover and cook for some time and turn off.

scrambled tofu

onion - 1 chopped
tomato - chopped ( equal to onion)
garlic 1
ginger little
Tofu - 1 box cubed finely
sambar powder - 2 tsp
tumeric - 1/2 tsp
salt to taste
curry leaves 1 spring
mustard - 1/2 tsp
briyani leaf - 1
sombu 1/2 tsp
oil - 2 tsp

Method:
Heat  oil , add mustard , briyani leaf , sombu and curry leaves.Once they splutter , add onion and saute well , later add grated garlic and grated ginger , add tomatoes.Add  turmeric , salt and sambar powder  .Saute until raw smell leaves.Add 1/2 cup of water and let it thicken.Now add finely cubed tofu .Adjust salt and spice level.simmer and saute for long time in low flame until it becomes like egg burjii.