MIXED VEGETABLE KURMA

INGREDIENTS:

1.Mixed vegetables---2 cups(ur choice)

2.Onion----1 (big)

3.Tomato---1

4.Green chilly---2

5.Cinnamon--1/2 inch

6.Cardamom--2

7/Cloves-----2

8.Saunf/sombu---1/2 tsp

9.Poppy seeds/khuskhus---1 tsp

10.Coconut----1/4 cup

11.Chilly powder--1/2 tsp

12.Coriander powder---1/2 tsp

11.Turmeric powder--1/4 tsp

14.Ginger garlic paste---1 tsp

15.Coriander leaves---few

METHOD:

boil the mixed vegetables in cooker or microwave.

Cut the onions and tomatoes and keep aside.

Heat oil in the pan and add cinnamon,cardamom and cloves.

Now add the onions and ginger garlic paste .

After the onions are cooked add the tomatoes.

Then add the mixed vegetables and cook for sometime.

Now add salt and all the masala powders.

Grind coconut,saunf,khus khus and gren chillies.

The consistency should be like a paste.

Finally add the ground paste and boil for 2 mins.

Switch off the stove and add coriander leaves.

Serve hot with chapathi,poori or any pulao.

Thank u!!

CRISPY RAVA DOSAI

INGREDIENTS:

1.Rava/sooji------1/2 cup
2.Maida-----------1/2 cup
3.Rice flour--------1/2 cup
4.Onion------------1
5.Green chillies-----2
6.Jeera-------------1/2 tsp
7.Curry leaves--few
8.Milagu/peppercorns---few(optional)
9.Coriander leaves---few

METHOD:

Soak rava,maida and rice flour in water for 15 mins.
Cut onions and green chillies into fine pieces.
Add onions,g.chillies,curry leaves,jeera and coriander leaves to the batter.
The batter should be diluted and shd be in buttermilk consistency.
Now heat the tawa and when its hot take a small cup and pour the batter from top in a circular way.
Fill the middle portions and u can see small holes in between.
Slow the flame and wait till its crisp and then flip the dosa .
Remove from the tava when its crispy.
Serve with chutney and sambar.

Thank u!!

SIMPLE POTATO CURRY

INGREDIENTS:

1.Potato----4

2.Mustard---1 tsp

3.Turmeric powder--1/4 tsp

4.Red chilly powder--1/2 tsp

5.Salt to taste.

6.Curry leaves few

METHOD:

Cut the potatoes into half and cut them into thin slices.

Heat oil n the pan and add mustard and curry leaves.

Now add the potatoes and turmeric powder and fry them till they r cooked.

U can close the lid and keep for sometime and then fry again.

Add salt and chilly powder and fry for some more time.

Serve with any rice.Its an easy and yummy recipe.Hope u like it.

Thank u!!

COCONUT RICE

INGREDIENTS:

1.Cooked rice ---2 cups

2.Grated coconut ---1cup

3.Mustard--1 tsp

4.Bengal gram dhal---1 tsp

5.Urad dhal---1 tsp

6.Red chilly --1

7.Green chilly---2

8.Cashews---few

9.Coriander leaves---few

10.Curry leaves--few

METHOD:

Heat oil in the pan and add the seasonings.Then add the grated coconut and fry for 2 mins and switch off the stove.Now add the cooked rice and salt.

Serve with curry and raita.Aviyal is also a best combination.Will post its recipe soon.

Thank u!!

TOFU MUTTER

INGREDIENTS:

1.Tofu(soy panneer)---1 cup
2.Onion--1 big
3.Tomato puree------1/2 cup
4.Green peas----------1/2 cup
5.Coriander powder----1 tsp
6.Chilly powder---------1/2 tsp
7.Jeera powder---------1/2 tsp
8.Garam masala powder---1/2 tsp
9.Bay leaf---1
10.Saunf----1/2 tsp
11.Fresh cream or milk--1/4 cup
12.Ginger garlic paste------1 tsp

METHOD:

Cut the tofu into cubes and marinate it with the masala powders for 15 mins.
Heat oil/butter and add the bayleaf and saunf.
Now add the chopped onions and ginger garlic paste and fry till brown.
Add the tomato puree and the masala powders and fry till oil floats on top.
Now add the green peas and the tofu and add little water.
After few minutes add salt and fresh cream or milk.
Serve with chappathi ,puri or rice.

Thank u!!

MEDHU VADA

INGREDIENTS:

Urad dal-----1 cup
Onion--------1 Big
Green chilly-----2
Peppercorns/milagu---1/2 tsp
Ginger------------2 tsp(grated)
Curry leaves---few
Salt to taste
Oil to fry

METHOD:

Grind the dal without adding water.U can just sprinkle while grinding.
Chop the onions and green chillies .
To the dal mixture add the onions,chillies ,grated ginger,pepper,curry leaves and salt.
Take a polythene cover and sprinkle with water.
Wet ur hands.
Take a lemon size ball of the dough and pat it in the cover and make a small hole in the middle.
Heat oil in the kadai.
Now carefully tilt patted vada in ur hand and drop it in the oil.
Fry till golden brown .
Serve hot with any chutney.

Thank u!!

TOMATO KUZHAMBU/GRAVY

INGREDIENTS:

1.Tomato---4
2.Onion---1 big
3.Coriander seeds---1 tsp
4.Urad dal--------1 tsp
5.Channa dal------1 tsp
6.Methy seeds--1/4 tsp
7.Jeera--1/2 tsp
8.Red chilly---3
9.Coconut gratings--1/4 cup
10.Mustard---1/2 tsp

METHOD:

Grind the tomatoes and puree them and keep aside.
Chop the onion into fine pieces.
Heat oil and fry items 3-8 and grind it with coconut and salt.
Heat oil again in pan and add mustard and onions.
When the onions turn brown add the tomato puree and boil till the raw smell goes.
Now add the ground paste and boil for few more mins.
Switch off the stove and add coriander leaves.
Serve with any tiffin or rice.

Thank u!!

SNAKEGOURD/PODALANGAI PORIYAL

INGREDIENTS:

1.snakegourd/podalangai----2 cups
2.Coconut gratings---1/4 cup
3.Mustard----1/2 tsp
4.Urad dal---1/2tsp
5.Hing---pinch
6.Green chilly---1

METHOD:

Cut the snakegourd into half and remove the seeds.
Finely cut the vegetablle lengthwise and mix salt and keep aside.
Heat oil and add mustard ,urad dal and hing.
Now add the snakegourd and fry till its cooked.
Grind coconut and green chily into fine powder and add it to the poriyal.
It goes well with sambar and rasam rice.

Thank u!

HOME MADE PANEER

INGREDIENTS:

1.Milk---1 litre

2.Lemon---1 big

METHOD:

Boil the milk in a broad vessel.

When it starts boiling add the lemon juice drop by drop.

Keep stirring the milk continuously add the juice slowly.

Stir the milk curdles and the paneer and water should get separated.

We call the water as whey and we can use it for making chapathi dough.

Now switch off the stove and filter the paneer in a strainer and transfer it to a thin muslin cloth.

Squeeze the water from the paneer and tie the cloth in a tap for half an hour.

Then remove the knot from the cloth and shape the paneer like a square and close itwith the cloth again.

Now keep a heavy weight on the paneer for an hour.

Open the cloth and cut the paneer in to pieces and keep it in the fridge

Now the paneer is ready for making gravies or any dish.

Though this might be a long process its not too hard to make it at home.

Give it a try and let me know:)

Thank u!!

CAULIFLOWER CURRY

INGREDIENTS:

1.Cauliflower florets----2 cups
2.Onion---1 (big)
3.Tomato---1
4.Peas----1/2 cup
5.Chilly powder---1/2 tsp
6.Coriander powder---1 tsp
7.Jeera powder-----1/2 tsp
8.Garam masala----1/4 tsp
9.Jeera----1/4 tsp
10.Turmeric powder--a pinch

METHOD:

Boil the cauliflower in microwave for 5 minutes till its half cooked.
Chope the onions and tomatoes.
Heat oil and add jeera.After it sputters add the onions and fry till brown.
Now add the tomatoes and peas.
After the tomatoes are cooked add all the masala powders and fry till oil comes on top.
Now add the half boiled cailiflower and fry till the curry is cooked fully.
Goes well with roti and rice.
Hope u enjoy this dish.

Thank u!!

SUNDAKAI VATRAL KUZHAMBU

INGREDIENTS:

1.Sundakai vatral----1/2 cup

2.Tamarind water----2 cups

3.Sambar powder-2 tsp

4.Mustard--------1/2 tsp

5.Urad dal--------1/2 tsp

6.Hing/perungayam---1 pinch

7.Methy seeds/vendhayam---1/4 tsp

8.Curry leaves few

9.Salt-----to taste

10.Jaggery/sugar---pinch

METHOD:

Sundakai is known as sunberry in english and its a small round green vegetable used in gravies.

Vatral is nothing but dreid vegetable.

First we need to fry the vatral in oil and put in in water to remove the salt.

Heat oil and fry the seasonings.

Now add the sambar powder and the tamarind water and boil till the gravy becomes thick.

Since the vatral has salt in it already be cautious in adding salt to the kuzhambu.

Now add the vatral and boil for few more minute till oil floats on top.

Add jaggery/sugar and switch off the stove.

This is the traditional south indian recipe and goes well with rice and appalam.

Thank u!!

BRINJAL CURRY

INGREDIENTS:

1.Brinjal----1 cup

2.Onion---1(finely chopped)

3.Coconut----1/4 cup

4.Peanuts-----handful

5.Garlic----3 pods

6.Chilly powder----1 tsp

7.Mustard seeds---1/2 tsp

8.Urad dal--------1/2 tsp

9.Curry leaves---few

10.Turmeric powder----pinch

METHOD:

Cut the brinjal into cubes.

Grind coconut,garlic,chilly powder and the peanuts into fine powder.

Heat oil in the pan and add mustard ,urad dal and curry leaves.

Now add the chopped onions and the cut brinjal .

Fry till the brinjal is cooked and add salt and turmeric powder.

Now add the ground powder and fry for few more minutes till raw smell goes.

Serve with chapathi or any rice.

THANK U!!!

CRISPY ONION PAKODA

INGREDIENTS:

1.Bengal gram flour/kadalai maavu---1 cup

2.Rice flour/Arisi maavu-----------1/2 cup

3.Onions----2(Big)

4.Chilli powder----1/2 tsp

5.Ghee-------2 tsp

6.Coriander leaves----few

7.Cashews---handful(broken ones)

8.Oil to fry

METHOD:

Mix both the flours and salt.

Cut the onions lengthwise and add them to the flour.

Add the rest of the ingredients too.

Now sprinkle water little by little and should not be like a soft dough.

It should be in such a way that u can take some and drop it in the oil.

Now heat oil and using ur hand take the mixture and drop it in the oil.

Now when the pakodas are golden brown in colour remove and serve with tomato ketchup.

Thank u!!!

CHANNA MASALA

INGREDIENTS:

1.Kabuli channa/kondakadai-----1cup
2.Big Onion----1
3.Big tomatot---1
4.Tomato sauce ---1/4 cup
5.Ginger garlic paste---1 tsp
6.Green chillies---2
7.Channa masala powder---1 full tsp
8.Coriander/dhaniya powder--1/2 tsp
9.Jeera powder------1/2 tsp
10.Garam masala powder---1/4 tsp
11.Chilly powder---1/2 tsp
12.Butter/ghee----to fry
13.Lemon juice---1 tsp
14.Coriander leaves --to garnish
15.Bayleaf---1
16.Saunf/sombu----1tsp
17.Hing--1/4 tsp

METHOD:

Soak the channa in water overnight or for 5-6 hrs.
Pressure cook the channa and keep aside.
Heat butter/ghee in pan and add saunf and bayleaf.
Now add chopped onions ,green chillies and ginger garlic paste.
When the onions are brown in colour add the chopped tomatoes and fry till soft.
Now add all the masala powders and tomato ketchup and stir till oil floats on top.
Add the cooked channa and salt and fry for few mins.Add 1 cup water.
Now when channa masala is thick switch off the stove and add lemon juice.
Garnish with coriander leaves and serve with poori or chappathi.

Thank u!!

BROCCOLI CUTLET

INGREDIENTS:

1.Chopped broccoli----1 cup
2.Onion----------1/2
3.Ginger garlic paste---1 tsp
4.Cashews----few
5.Coriander powder----1 tsp
6.Garam masala powder---1/2 tsp
7.Chilly powder----------1 /2 tsp
8.Coriander leaves------few
9.Bread crumbs--------1/2 cup
10.Maida-----------1/4 cup

METHOD:

Chop the broccoli into fine pieces.
Heat oil/ghee in the pan and fry saunf,onions and ginger garlic paste.
Then add chopped broccoli and fry till raw smell goes.
Now add the masala powders and fry for few minutes .
Add salt and coriander leaves and switch off the stove.
Allow it to cool and make like oval shaped ball and flatten with palm.
Dip in maida paste and again dip it in bread crumbs.
Shallow fry the cutlets and serve with ketchup.
I tried this recipe for the first time and it turned out to be great.
Hope u too enjoy this snack:)

Thank u!!!

SPINACH CARROT PULAO

This recipe is adapted from Viji's VCUISINE .The only change i did was instead of grated ginger i used ginger garlic paste.I used spinach and it tasted good.Thank u viji for posting such a nice recipe.It came out very well.
U can view the original post here

POTATO CAPSICUM GRAVY

INGREDIENTS:

1.Potato -----3
2.Capsicum---1 big
3.Onion------1 big
4.Tomato-----1 big
5.Ginger garlic paste---1 tsp
6.Green chillies----2
7.Madras curry powder---1 tsp
8.Coriander powder-----1/2 tsp
9.Coconut milk----1/2 cup
10.Coriander leaves----few
11.Turmeric powder----1/4 tsp

METHOD:

Grind the tomato and green chillies to smooth paste and keep aside.
Boil potato in microwave.
Heat oil in pan and add jeera.Now add cut onions and ginger garlic paste.
Add the chopped capsicum pieces and fry till soft.
Now add the ground tomato paste and all the masala powders.
When oil comes on top add the boiled potatoes and salt .
After one boil finally add the coconut milk and cook for a minute.
Switch off the stove and garnish with coriander leaves.
Serve hot with chappathi or poori.

Thank u!!

VENDAKAI MILAGU

INGREDIENTS:

1.Ladies finger/vendakai----2 cups
2.Onion-1
3.Tomato-1
4.Ginger garlic paste--1 tsp
5.Mustard--1/2 tsp
6.Urad dal---1/2 tsp
7.Curry leaves--few
8.Pepper powder--1 tsp

METHOD:

Vendakai is ladies finger in tamil and milagu is black pepper.
This is a very tasty curry and here goes the preparation.
Cut the ladies finger/vendakai lengthwise.
Chop the onions and tomatoes.
Shalow fry the ladies finger in oil and keep separately.
Heat oil and add the seasonings.Now add the chopped onions and ginger garlic paste.
After the onions become light brown add the tomatoes .
Now add salt and turmeric powder and the fried ladies finger/vendakai.
Finally add the pepper powder and switch off the stove.
Serve with any rice or roti.
Hope u enjoy this dish.

Thank u!!

SIMPLE VEGETABLE PULAO

INGREDIENTS:

1.Basmati rice ---1 cup
2.Water---2 cups
3.Mixed vegetables(carrot,potato,peas and cauliflower)---2 cups
4.Onion---1
5.Greenchillies--2big
6.Cinnamon--1 small piece
7.cardamom and cloves---2
8.Saunf--1/2 tsp
9.Bayleaf----1
10.Ginger garlic paste---1 tsp
11.Butter...2tsp
12.Mint leaves--few
13.Coriander leaves--few
14.Salt to taste
15.Lemon juice 2 tsp

METHOD:

Soak the rice in water for 15 mins.U can also fry the rice in butter for few minutes if u dont want to soak.
Cut all the veggies lengthwise.
Heat butter in the pan and put all the whole garam masalas.
Add onions ,chillies and ginger garlic paste.
Fry till brown and add the mint leaves and veggies.
Add 2 cups water and salt allow to boil.
Now add the basmati rice and close the pan with lid.
Reduce the heat and let it cook for 10 mins.
Then switch off the stove and give standing time 10 more minutes.
Then open the lid and add coriander leaves and serve with kurma and raita.
U can add fried cashews too if u want.
Its a simpler verison of pulao and its not time consuming also.
Hope u like it.

Thank u!!

KEERAI KOOTU

METHOD:

Keerai is greens in tamil.U can use any type of greens for this recipe.

I used spinach this time becoz that is the only one i get here.

I adopted the same procedure as i did for sorakai kootu.

U can get the recipe from here.

Hope u enjoy.

Serve with any kuzhambu ,rasam or any rice.

Thank u!!

VAZHAPOO / BANANA FLOWER VADAI

INGREDIENTS:

1.Vazhapoo----1
2.Kadalai parupu(bengal gram)----1 cup
3.Red chillies-----3
4.Onion----1
5.Ginger---1/4 inch
6.Saunf/sombu---1/2 tsp
7.Curry leaves---few
8.Coriander leaves---few
9.Hing----a pinch
10.salt to taste
11.Oil to fry

METHOD:

This vadai is similar to masal vadai and i just added chopped vazhapoo to the vada mixture.
First u need to separate the florets and remove the thin stem.
Then u chop the florets and put in buttermilk to avoid discolouration.
I do the similar for plaintain too.
Now soak the dhal and red chillies for an hour.
Grind it with ginger without adding water.Maybe u can just sprinkle little.
Now add the chopped onions,hing,saunf,curry leaves and coriander leaves.
Now add the chopped florets too.
Take a lemon sized ball and flatten it using ur palm.
Deep fry in oil and serve with chutney or even rice.
It will be crispy and very tasty.Enjoy!!

Thank u!!

BREAD MANCHURIAN

INGREDIENTS:

1.Bread slices --3
2.Onion--1 big
3.Green capsicum---1 big
4.Tomato sauce-----1/4 cup
5.Chilly sauce-------1 tsp
6.Soy sauce---------1 tsp
7.Ginger garlic paste--1 tsp
8.Coriander leaves to garnish
9.salt to taste

METHOD:

Toast the bread slices and cut them into small squares.
Cut the onion and capsicum into cubes.
Heat oil and add the onions and gingergarlic paste.
Then add the capsicum pieces and fry till cooked.
Now add tomato sauce ,chilly sauce and soy sauce.
U can add tomatoes instead of tomato sauce too.
Add salt and finally add the bread pieces and switch the stove.
Garnish with coriander leaves and serve with raita.

Thank u!!

SENAIKIZHANGU / YAM CURRY

INGREDIANTS:

1.Senai/yam-----2cups(cut into cubes)
2.Onion------1(chopped finely)
3.Chilly powder----1/2 tsp
4.Coriander powder---1 tsp
5.Hing---1/4 tsp
6.Mustard--1/2 tsp
7.Urad dhal---1/2 tsp
8.Curry leaves ---few
9.Turmeric powder---1/4 tsp
10.salt to taste

METHOD:

Cut the yam and cook in microwave or stove.
I used frozen yam which is the only option here.
Heat oil in pan and add mustard,urad dhal,hing and curryleaves.
Add the chopped onions and turmeric powder and salt.
Now add the senai/yam and fry till moisture has gone.
Then add the powders and fry for few mins and switch the stove.
Serve with riceof ur choice.

Thank u!!

PAV BHAJI

INGREDIENTS:

1.Mixed vegetables--2 cups(potao,cauliflower,peas,carrot,beetroot etc)
2.Onions---2
3.Tomato---1
4.Tomato sauce--2 tsps
5.Coriander powder---1tsp
4.Jeera powder------1 tsp
5.Pav bhaji masala----2 tsp
6.Garam masala ---1/4 tsp
7.Ginger garlic paste--1 tsp
8.Lemon juice--2 tsp
9.Coriander leaves----to garnish
10.Turmeric powder---1/4 tsp
11.salt to taste
12.Butter---2 tbsp

MEHOD:

Pressure cook all the vegetables to gether.Veggies can be of ur choice.
Heat butter in the pan and add saunf/sombu.
After it splutters add the finely chopped onions and fry till brown.
Add the ginger garlic paste too.
Now add the chopped tomatoes and the masala powders.
Fry till oil comes on top and add the tomato puree too.
Now mash the cooked veggies and add it to the pan.
Add little water and cook for few more minutes.
Switch off the stove and add lemon juice.
Garnich with coriander leaves and chopped onions.
Take the pav bun and split it into half .
Add butter to the tawa and place the buns upside down.
Toast lightly and serve with the bhaji.

Thank u!!

BREAD DAHI CHAAT

INGREDIENTS:

1.Bread slices----2

2.Curd-------1/4 cup

3.Tamarind sweet chutney---1 tsp

4.Chilly powder---1 pinch

5.Jeera powder----1/4 tsp

6.Chaat masala powder--1/4 tsp

7.Onions(finely chopped)---1/4 cup

8.Coriander leaves---few

9.Boiled channa-----few(optional)

METHOD:

Cut the bread into 4 pieces and either toast it or fry in little ghee.

Arrange the bread slices and beat the curd with salt .

Spread the curd on the bread.

Sprinkle onions and channa.

Spread the tamarind sweet chutney.

Add the powders and garnish with coriander leaves.

U can add sev too.I did not have that moment so i could not add.

Enjoy the chaat.

Thank u

TINDORA / KOVAKKAI CURRY

INGREDIENTS:

1.Kovakkai-----2 cups(finely cut lengthwise)
2.Onion-------1/2 chopped finely
3.Sambar powder---1 tsp
4.Mustard---1/2 tsp
5.Urad dhal---1 /2 tsp
6.Curry leaves---few


METHOD:

Heat oil in the pan and add mustard,urad dhal and curry leaves.
Add onions and fry till golden brown.
Add the tindora/kovakai and fry till its cooked.
Now add the sambar powder and salt and fry for few more minutes.
Serve with rice.

Thank u!!

BOTTLEGOURD / SORAKAI KOOTU

INGREDIENTS:

1.Sorakai----2 cups(cut into small cubes)

2.Moongdhal/toordhal---1/4 cup(boiled)

3.Boiled channa---1/4 cup(optional)

4.Coconut----1/4cup

5.Jeera---1tsp

6.Green chillies---2

7.Garlic----2pods

Seasoning:

Mustard,urad dhal,red chilly and curry leaves

METHOD:

Cook the sorakai in cooker or microwave.

Grind coconut,jeera,g.chilly and garlic into smooth paste.

Add the boiled dhal and channa to the sorakai.

Add the ground paste and salt and boil for few mins.

Fry the seasonings and add to the kootu.

U can fry the seasonings in ghee to add taste.

Serve with rasam,vatral kuzhambu and hot rice.

Thank u!!

TOMATO RASAM

INGREDIENTS:

1.Tomato-1 Big

2.Toor dhal--1/2 cup(boiled)

3.Tamarind paste--11/2 tsp

4.water--2 cups

5.Rasam powder--2tsps

6.Ghee---2tsps

7.Coriander leaves to garnish

Seasoning:

Mustard,jeera,hing and curry leaves

METHOD:

Boil the toor dhal.

Heat ghee in the pan and add the seasonings.

Fry the cubed tomatoes till soft.

Add water and tamarind paste and rasam powder.

Boil til it rises up.Add turmeric powder and salt.

Switch off the stove and garnish with coriander leaves.

Serve with hot rice,curry and chips.

Thank u!!

VERMICELLI UPMA

INGREDIENTS:

1.Semiya/vermiceli----1 cup

2.Onion------------1(chopped finely)

3.Green peas---1/2 cup

4.Ginger------------1/4inch

5.Green chillies------1 big

6.Turmeric powder---1/4 tsp

7.Salt to taste

8.Water to boil.

For seasoning:

Mustard seeds,urad dhal,gram dhal,cashews and curry leaves

METHOD:

Boil water and add the semiya and salt.

After its cooked remove and drain it using a strainer.

Run the cold water on the strainer .This avoids semiya from becoming sticky.

Heat oil in the pan and add mustard,urad dal,gram dal and chillies.

Add the cut onions ,ginger and peas.

Add turmeric powder and saute the peas till it gets cooked completely.

Now add the cooked vermicelli/semiya and stir it till it gets mixed.

Switch off the stove and serve with chutney of your choice.

Thank u!!

METHI ROTI

INGREDIENTS:

1.Wheat flour---1cup

2.Methy leaves--1 bunch

3.Coriander powder--1tspn

4.Curd-------1/4 cup

5.Red chilly powder---1tspn

6.Jeerapowder-------1/4 tspn

7.Garam masala-----1/4tspn

8.Turmeric powder---1/4tspn

9.Salt to taste

10.Coriander leaves---few

METHOD:

Mix all the ingredients with water and make it into a soft dough.

Roll the roti into a circle.

Heat the tawa and put the roti.When it puffs up spread oil and turn the roti.

U can see brown spots and apply oil again .

Press the roti with the ladle on oth sides and remove from the tawa.

Apply little ghee and serve with dhal,raita and pickle.

Thank u!!

SNAKEGOURD/ PODALANGAI PORICHA KUZHAMBU

INGREDIENTS:

1.Snake gourd----1 big

2.Moong dhal/Toor dhal---1/2 cup

3.Urad dhal---2 tspns

4.Gram dhal----2 tspns

5.Red chilly-----3

6.Peppercorns..1/4 tspn

7.Hing--------1/4 tspn

8.Curry leaves few

9.Coconut-------1/4 cup

10.Turmeric powder---1/4 tspn

11.Tamarind paste------1 tspn

For Seasoning:

Mustard,Urad dhal,Jeera and curry leaves

METHOD:

Pressure cook dhal.Cook the vegetable separately.

Heat oil in pan and fry ingredients 3-9

While frying add coconut in the end.

Allow it to cool and grind it into a fine paste.

While boiling snakegourd add tamarind water when its half cooked.

In the pan add the cooked dhal,turmeric powder,snake gourd,tamarind water ,salt and the paste.

Let it boil for few minutes and fry the seasoning and it to the kuzhambu.

U can prepare this with drumstick,brinjal,avarakai,bittergourd and any greens.

While preparing with greens u should add lemon instead of tamarind.

Serve with hot rice and curry.

Thank u!!

.

MUSHROOM PEAS GRAVY

INGREDIENTS:

1.White button mushrooms--1pack

2.Onion-1 Big

3.Tomato-1 Big

4.Ginger garlic paste-1 tspn

5.Dhaniya powder-1tspn

6.Jeera powder----1tspn

7.Garam masala----1tspn

8.Red chilly powder--1 tspn

9.Kasoori methi---1/4 spn(optional)
10.Pav bhaji masala---1 tspn
11.Buttes--1 tbspn
12.Jeera---1/2 tspn
13.Milk---1 cup
14.Turmeric powder--1/4 tspn
15.Salt to taste
16.Coriander leaves--to garnish
17.Peas-1/2 cup


METHOD:

Cut the mushrooms into four parts and cook them.
I cooked them in microwave.
Heat butter in the pan and add jeera.
Add the finely chopped onions and ginger garlic paste.Fry till golden brown
Add finely chopped tomatoes and and add all the masala powders.
Fry till the oil comes on top.
Now add salt and the boiled mushrooms and peas.
Fry for one minute and add the milk.
Cook till the gravy is thick.
Switch off the stove and add coriander leaves.
Serve with chappathi or poori.

Thank u!!

POTATO CURRY

INGREDIENTS:

1.Boiled potatoes-5

2.Coconut------1/2cup

3.Cumin seeds---1 tspn

4.Red chillies-----3(or red chilly powder 1 tspn)

5.Small onions----2

6.Mustard seeds---1/2 tspn

7.Urad dhal---1/2 tspn

8.Curry leaves---few

9.Turmeric powder-a pinch

10.salt--little

METHOD:

Cut the boiled potatoes into cubes.

Grind ingredients 2-5 into a powder.

U can add turmeric and salt too while grinding.

Now add the ground mixture to the potatoes and mix it well.

Heat oil in the pan and add the seasonings.

Now add the potato mixture and fry it for few mins till the raw smell goes.

Serve hot with sambar rice or curd rice.

This is one of my favourite dish.Hope u like it.

Thank u!!

BRINJAL SAMBAR

INGREDIENTS:

1.Brinjal-----5(Cut lengthwise)

2.Small Onions----1 cup

3.Coriander seeds---2tspns

4.Red chilies--------4

5.Sambar powder---1 tspn

6.Tamarind paste----1 big tspn

7.Toor dhal/Moong dhal---1/2 cup

For seasoning:

1.Mustard--1/2 tspn

2.Methy seeds---1/4 tspn

3.Urad dhal------1/4tspn

4.Turmeric powder---1/4tspn

5.curry leaves--------few

6.Hing---1/4 tspn

7..Coriander leaves for garnishing

METHOD:

Boil the dhal in the pressure cooker.

Take the pan and dry roast coriander seeds and red chillies .Let it cool and grind it into a fine powder.

Pour oil in the pan and add the seasonings and the small onions.Fry it till golden brown and then add 2 cups water.

When it comes to boil add the cut brinjals,turmeric powder ,ground powder and sambar powder.

Cook till the brinjal is half cooked and add the tamarind paste.
Do not put the stove in high flame.

Sambar is always good if u cook in medium or low.

Finally add salt and the cooked dhal and allow it to boil for few more minutes.

Garnish with coriander leaves.I am sorry i could not do so in this snap because i was yet to go for my weekend shopping to buy some:(

Serve hot with rice and any spicy curry.

Actually u can omit the step of dry roasting coriander seeds and chillies but this is a different

type of sambar which my mom makes.U can just try it out:)

Thank u!!

COCONUT/THENGAI THUVAYAL

INGREDIENTS:

1.Coconut-1 cup grated
2.Red chillies-5
3.Urad dhal-2 tspns
4.Hing-1/4tspn
5.Tamarind-little
6.Salt--little

METHOD:

Thengai is coconut in tamil and thuvayal is kind of thick chutney served with south indian tiffin.
Here goes the preparation for it:)
Heat oil in the pan and fry urad dhal,red chillies and hing.

Switch off the stove and then add the coconut gratings.

Allow it to cool and then grind it in the mixie adding little water.
Heat oil in the pan and add mustard,curryleaves and this coconut mixture and salt.
Fry it till the chutney becomes thick.

The purpose of frying this chutney in the end is to make it stay for long.

This is best during travelling.Will go best with idli ,dosa ,upma and pongal.

Hope u enjoy this dish:)

Thank u!!