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!!!