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!!

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!!

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!!

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!!

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!!

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!!

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!!

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!!

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!!

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!!