PANEER PINWHEELS and PARATTA

Ingredients:

Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets)

For the filling:

• Paneer – 7 oz, crumbled
• Oil – 1 tbsp
• Turmeric (Haldi) Powder – 1/4 tsp
• Red Chili Powder – 1/4 tsp
• Cumin (Jeera) Powder – 1/4 tsp
• Chat Masala – 1/2 tsp
• Amchoor (Dry Mango Powder) – 1/4 tsp
• Salt – to taste
• Cilantro – to taste, chopped

Method:

• Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
• Meanwhile, work on the filling. Preheat oven to 400 degrees F.
• Crumble the Paneer in a bowl by hand or using a food-processor (pulse button).
• Add in the dry spices – Turmeric, Red Chili Powder, Cumin Powder, Chat Masala, Dry Mango Powder & Salt.
• Mix well and add the chopped Cilantro and mix again.
• Heat Oil in a skillet.
• Heat the Paneer in the skillet for about a minute or so.
• Take off the flame and transfer into another bowl so it cools down faster and is easy to handle.
• Meanwhile, dust a flat surface with some All-Purpose Flour and open the sheet of Puff Pastry on it.
• Dust a little more Flour on top of the Sheet and roll out the sheet a little.
• Divide the filling and spread them on the 2 sheets.
• Roll the sheet gently into a roll as tightly as possible while being gentle.
• Once you reach the edge, dab a little water and gentle but firmly press the edge in.
• Roll the roll over and gently pinch the edges together.
• With a sharp knife, cut rounds and place them on a greased tray.
• Place them in the oven for about 15 minutes and pull them out once you see them turning brown.
• Once out of the oven, allow them to cool for about 5 minutes before transferring them.

Notes:

• If you have some premade roti batter in the refrigerator like me , the remaining paneer stuffings can be used to make the paneer paratta as shown below.
• I happened to get some stuffings remaining because i used only one sheet of the pastry puffs. if we r going to use both the sheets the paneer stuffings prepared would be just exact for the pinwheels and you wont have any remaining for the parattas.

Thanks to showmethcurry for offering such a good recipe and tasty one.

MULLANGI SAMBHAR (Mallika Badrinath's Style)

This is a different sambhar. It doesnt require the usual cooked dhal quantity that we normally use for regular sambhar making. So don't get confused as to why I didnt mention the "cooked thur dhal" in the menu list. Try it and enjoy. Its already a hit among my family members and friends!

This is not Mullagi Sambhar ,Veggies alone are changed but method is the same.

Ingredients

• Mullangi : 1/4 kg
• tamarind : lemon sized
• salt : to taste
• oil, mustard seeds : for seasoning

Grind together :

• thur dhal : 1tblspn
• coriander seeds : 2 tsp
• grated coconut : 1/2 cup
• green chillies : 8

Method

1. scrape outer skin and slice the radishes
2. can pressure cook or steam cook them and keep ready.
3. squeeze tamarind extract.
4. add the grounded paste to the tamarind and add the vegetable and boil till the sambar becomes thick.
5. heat oil add mustard seeds and add the seasonings to the sambar.
6. garnish with curry leaves and coriander leaves.
7. enjoy the sambar with crispy potato chips.
8. adding small onions to the sambar adds more flavor.

Sizzling Sambhar with kala channa sundal.

Note:

• You can keep 1/4 cup of cooked dhall ready,incase you are not happy about the sambhar or if you want to increase the quantity. Adding cooked dhal towards the end,will increase the quantity of the sambhar without disturbing the taste.
• Add few extra red chillies while grinding the ground paste, or add an extra green chilly while cooking to add more spice. DO NOT ADD REGULAR SAMBHAR POWDER. Both methods together will screw up your sambhar not tasting the way it should.

Bisi Bele Bath (Sambhar Rice)

Hi All,
I know its been a long time since I updated my recipe book... Been lazy for sometime so didn't try anything new or nothing tasted extraordinary to be shared. But of late , I have been constantly requested by my "Kondattam Gals" for some recipes. I know gals its been late, but finally I get the time to share it with you! But then forgot to take the pictures this time. (Didnt expect it to be so good that its recipe would be wanted).Hopefully,I will update the blog with pictures when I make it next time.

Ingredients

• Rice 1 cup
• Thur dhal 1/2 cup
• Tamarid 1 lime sized
• potatoes,peas,carrots 1cup / or any vegetable of your choice
• small onions 1/4 cup
• salt
• ghee
• cashew

For the bath powder

• red chillies 10
• coriander seeds little
• fenugreek seeds very few
• black gram dal 1tsp
• Bengal gram dal 1tsp
• cinnamon 1inch
• cloves 2
• coconut (dry) 1tblsp
• Fry the above in little oil and grind to powder after cooled

Method

1. cook the vegetables separately with little salt and set aside.
2. cook the rice and dhal together.
3. heat oil,season mustard seeds,add onions and fry well
4. add tamarind juice and boil till raw flavor goes.
5. Add salt, asafetida,vegetables.
6. Add cooked rice and dhal.
7. heat ghee,fry cashew and garnish.
8. Add coriander leaves for more color and flavor.
9. Serve with hot chips and raita.

Happy Pongal 2012

Dear Friends and Families visiting my blog,
Wishing you all a prosperous PONGAL.

This is our First Pongal at our new home ADVAITHAM and it was a super duper celebration.
I want to share some pictures with you all to show how it was marvelous.
And coming to the main reason ...RECIPE for the blog and Pongal Special was PAAL PONGAL and Medhu Vadai which is supposed to be auspicious for Lord Suryanarayanan.

Rangoli at Front Entrance.

PUNJABI CHOLE

INGREDIENTS:

• 1 and half cup chickpeas (Garbanzo Beans, Kabuli Chana)
• 2 medium sized onions chopped
• 3 medium sized tomatoes chopped
• 1 tsp ginger paste or coarsely ground ginger
• 1/2 tsp garam masala
• 1 tsp chilly powder
• 1 tsp amchur powder/dry mango powder
• 2 slit green chillies
• 1 tbsp oil
• salt

Spices for the punjabi chole gravy:

• 4-5 black cardamoms
• 1 inch cinnamon
• 5-6 peppercorns
• 3 cloves
• 1 bay leaf
• 1 and half tsp cumin seeds (jeera)
• 1 and half tsp coriander seeds (dhania)
• 1 and half tsp fennel seeds (saunf)
• 2 red chillies

METHOD:

1. Wash and soak the chickpeas in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it.
2. In a pressure cooker add the chickpeas, enough water, salt and pressure cook for 5-6 whistles. The chickpeas should be soft when you mash it with a spoon.
3. In a pan, dry roast all the spices mentioned above till brown. Don’t burn them. On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt.
4. Once they are cooled, grind them into a fine powder.
5. Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent. Now add the ginger paste. Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast. Add the powdered spices to the onion-ginger-tomato mixture. Saute for a minute.
6. Now add the boiled chickpeas with a little quantity of its broth. You can add more broth if you want more gravy. Check the salt first as the while boiling the chickpeas we added salt and we are using the same broth. Simmer for 5-7 minutes. Finally, add the amchur powder. Garnish with chopped onions and cilantro leaves.
7.  Serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions and lime. Its tastes good with rice too.

Note:
cook the garbanzo beans in a bag of tea to get the enhanced flavour of perfect punjabi chole~~~
I added slices of potatoes since ran short of chole. It gave a good taste too without compremise~~~

SEPPENKILANGU FRY / TARO ROOT FRY

taro root fry

Ingredients:

• Taro root - 1.5 lbs (around 9-10 roots)
• Chilli powder - 4tbsp
• Porial podi - 1 tbsp
• rice flour - little
• rava - a pinch for crispiness
• besan flour - little (optional)
• Turmeric powder - 1/4 tsp
• Tamarind paste - 1 tsp or extract thick juice from a big gooseberry size tamarind
• Asafoetida - a pinch
• Oil for shallow fry
• Salt - to taste

Method:

1. Cook the taro roots with 2 tbsp salt in a pressure cooker for 3 or 4 whistles.
2. When done, peel the skin and cut into 1/4" thick pieces.
3. Mix the chilli powder,porial podi, turmeric powder, asafoetida, salt,all the flours in a wide bowl.
4. coat the taro root pieces with the mixture and set it for 20 minutes..coat like you coat bread crumbs for cutlets.
5. Heat oil in a pan for shallow fry. Coat the pieces in the spice mixture and place the pieces in the pan. Do not crowd the pan. Flip the pieces after around 4 mins or when it is dark and crispy.
6. Add the tamarid juice and let it cook for couple of more minutes and till its roasted and crispy. 
7. Fry until all the pieces are dark brown and crispy. Add more oil if needed for the next batch.
8. Serve as a side with the simple and earthy dhal.

Note :

• This taro root has a tendency to itch the tongue when served alone.. that's the reason we add tamarid juice to avoid the itchiness.
• If you forget or dont like tamarind water.. you can add lime juice towards the end of the preparation and serve.

BRINJAL DRUMSTICK KARA KULAMBHU

Last thursday Shopping to for Veggies was too good that I am still having couple of veggies remaining fresh inside the refridgerator. Among them were this wonderful Brinjis. Since I have done the porial variety more often which goes too good with rasam sadam, I wanted to do try my hands on a kulambhu variety.
I made sambhar couple of days ago with them for idlis and still have some remaining. So tried this KARA KULAMBHU. Smell and taste was A1 that too when served with soota appalam and brown rice! Gals, try out and make your kitchen aromatic with this wonderful kulambhu!

Ingredients :

• Brinjal – Medium size 3
• Sambar Onion – 10
• Big Onion – ½
• Tomato – 1
• Coconut gratings – 1 tablespoon
• Tamarind – small lemon size
• Sambar Powder – 1 heaped tablespoon
• Turmeric Powder – ½ teaspoon
• Gingelly Oil – 2 tablespoon
• Mustard – ½ teaspoon
• Fenugreek – ½ teaspoon
• Red Chillies – 2
• Bengal Gram Dhal – 1 tablespoon
• Curry leaves – few
• Salt – 2 teaspoon or as per taste

Method:

1. Soak tamarind and salt in water. Squeeze out the juice, add water and make 3 cups of tamarind water.
2. Cut the brinjal into medium size pieces. Cut the tomato into four pieces. Cut the big onion lengthwise.
3. Cut the sambar onion into two.
4. In a kadai put one teaspoon oil and add big onion pieces and fry till it turns transparent. Add tomato pieces and fry till the tomatos mashed well. Add coconut gratings and sambar powder and fry for two minutes. Remove and cool it. When it is cooled, grind to a fine paste.
5. Put the remaining oil in the kadai. When it is hot add mustard. When it pops up, add bengal gram dhal, red chillies broken into pieces, curry leaves. Then add fenugreek and fry till it turns light brown. Add cut sambar onions and fry well. Then add brinjal pieces and fry for two to three minutes. Add tamarind water along with turmeric powder.
6. Bring to boil. Reduce the heat and cook till the brinjal is soft. Now add the ground paste along with a cup of water and stir well. Allow to cook in reduced heat for three to five minutes.

Tips: After grinding the coconut and tomato, you can wash the mixie with a cup of water and add that to the paste and make it semi liquid. If you add this liquid, it will blend with the kuzhambu well.

I tried a little different way. I kind of dry roasted the channa dhal, red chillies, and fenugeek and grinded it along with the onion,tomato fry.

Note: You can also prepare this Kuzhambu with drumstick, green banana, or in combination of brinjal, Drumstick, broad beans.

PACHAI THAKALI MOAR KULAMBHU

As Winter is approaching, the leaves of the big trees coloring changing,my herb garden has this wonderful tomato plant having numerous vine tomatoes. But since the weather is not favouring my garden right now, the plant frosted and withered,leaving behind the cute cuddly tomatoes. When they were few , I used to bring in the semi ripped tomatoes inside and wait for it to turn ripe and make rasam out of them. 

But now, had large quantity of green tomatoes and pretty sure they will get rotten before they ripe. When wondering what to do with them, came across the idea of incorporating it to my usual recipe of moar kulambhu. The recipe turned out to be marvelous and hence sharing it with you all! 

Ingredients:
2 cups of decreamed thick and sour yoghurt
1/2 tsp turmeric powder
salt- to taste.
Soak:
2 tsp coriander seeds
3 tsp of thuvar dal
3 tsp of raw rice in water for 20 mins...and:-
Grind with:
1 tbsp of grated coconut
1"piece of ginger
1 tsp cumin seeds
4 green chillies.

To Season:
1tbsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
4-5 redchillies,broken into 3 pieces each
A stalk of curry leaves.

Method:

1. Precook the needed veggie with little tumeric and salt.
2. Veggies like, patchai thakkali,Chow chow, white pumpkin, lady's finger can be used for this kulambhu.
3. Soak and grind the ingredients as mentioned above; keep aside.  
4. Whip yogurt lightly to make it to a uniform consistency and add to the ground  paste.Add salt.
5. Boil the entire kulambhu for just few minutes.The curry frothes up in a few minutes. Switch the stove off. (if over boiled the yoghurt gets denaturated into water). 
6. The curry should be semi-thick and not too watery in the final stage.Serves well with boiled rice. 
7. Season with the seasoning ingredients at the end and serve with fried potatoes or rice appalam.
8. Enjoy and don't forget to post your feedbacks! 

Pachai Thakkali Moar Kulambhu

Sweet Chakarai pongal

Ingredients:

• Rice : 1 cup
• Moong dhall : 1/2 cup (fry on dry pan for 2 mins)
• milk : 2 cups
• jaggery : 6 to 7 coned jaggery approx 1 1/2 cup when powdered
• cardamon powder : 1 tsp
• raisins , cashew : few
• edible camphor : less than a pinch
• Ghee : 4 tbs or less
• coconut : grated - 2 tbs

Method:

1. Cook rice and dhall together with milk and water. 4 cups all together (2 cups milk + 2 cups water)
2. Don't place the weight on the pressure pan as soon as you close. wait for the fast steam to erupt and the close.
3. dilute the jaggery with very little water and filter out the dust.
4. fry grated coconut in little ghee. fry raisins, cashews in ghee. keep them ready.
5. once rice cooked, mash well and add to jaggery. cook on low flame.
6. Add coconut,raisins,cashew n pinch of edilble camphor and mix well. 
7. once ready, swtich the flame off and add cardamon and hot hot sweet pongal ready to serve! 

OATS PANNIYARAM

With plenty of oats left in my pantry cupboard, I wanted to incoprate it in my dishes so end of the day, I am satisfied in serving the family with a healthy dish.

Ingredients

• left over dosa batter (or) rice flour : 1 cup
• Quick oats : 1 cup (If you dont have quick instant cooking oats,regular rolled oats is also OK like I used here.)Grinded the rolled oats into a coarse powder.
• Onion : 1 big
• Green chillies : 4
• coriander : little
• curry leaves : 1 string
• ginger : little
• curd : 1/4 cup
• mustard seeds : 1 tsp
• chana dhal : 2 tbsp
• little oil for seasoning
• shredded carrot : few

Method:

1. Grind rolled oats to a course powder and mix with left over batter or rice flour.
2. If adding rice flour, add 1/2 cup curd or else not needed. Allow it to soak for 10 minutes.
3. Chop onion , green chillies and ginger. Add little oil on a pan,add the seasonings.
4. Soak Channa Dhal for sometime and add it to the batter.
5. Fry onion green chillies,ginger and grated carrot for few minutes. Add it to the batter.
6. Heat the paniyaram pan and pour the batter and cook it to soft spongy panniyaram and ready to be served with tasty chutney or can be eaten as it is. 
7. I CREATED A NEW RECIPE OUT OF THE NEW IDEA...DAHI OATS PANNIYARAM. Felt it was a good replacement for the calorie cautious Thayir Vadai (Dahi Vadai). Try it out and please post your feedbacks! Enjoy your weekend!

Dahi Oats Panniyaram

MOST PREFERD DESSERT : PAAL KOVA

Finally friends I get the time and appropariate pictures to post the most wanted and favourite recipe among my near and dear ones. Paal Kova. It is just so easy when u have a microwave and don't have to stand the long hours in front of the stove!
So get your paper and pen and start noting down and prepare the dessert and bring the pride to your home too!

Paal Kova.

Ingredients:

• 1 can Sweetened condensed milk (14 ounce)
• 3 tsbp Yogurt
• 9 tsp Ghee
• 1 tsbp unsalted nut (cashew/almond/walnut) of your choice.Here I used walnuts.

Method:

1. Take a microwave safe bowl preferably glass which is slightly wide and big. It should be wide to ensure that the milk doesn’t boil over it.  Combine condensed milk, yogurt and 3 tsp of ghee at this point.
2. Mix well and microwave for 4 minutes.
3. At end of 4 minutes, give a standing time of 1 minute.  (This is mainly done to let the bubbling settle orelse it will splash on your face) The bowl will be very hot so carefully remove using a towel.
4. It will appear slightly curdled, use a spoon and mix gently.
5. Add 2 tsp of ghee now and microwave for 2 minutes.
6. Again after that give 1 minute standing time and get it out. . You have to stir gently, the bottom portion will look slightly brown and upper portion will be pale yellow.  Add  2 tsp ghee and then cook for another 2 minutes.
7. Give 1 minute standing time.  Now you will see that the whole content turning brown.
8. Stir gently, add last set of 2 tsp ghee and cook for 2 minutes.
9. Again give 1 minute standing time. When it comes out it will be bubbling and very hot, handle carefully. Let stay for few minutes.
10. Mix the crushed walnuts.

Notes:

• Yield- 1/2 kg / 1 pound / 1 1/2 cups Halwa.  Roughly 10 pieces.
•  Microwave settings differ,so adjust the timing by increasing if the power is low.
• Can also be done with low sweetened milk and reduce the ghee for diet conscious readers.
• To get unsweetened kova for other recipes that need so, can prepare the same with evaporated milk.

ALOO BHINDHI SABZI

Ingredients:

• 2 potatoes, peeled and cubed
• 1/4 kg bhindi/okra/bendakaya, trim ends, cut into 1? pieces
• 2 tomatoes, chopped fine
• 1/2 onion cut to big chunks
• 1/2 tsp cumin seeds
• 1 tsp grated ginger
• big pinch of asafoetida/hing/inguvva
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tbsp coriander pwd
• large pinch cumin pwd
• little curd
• salt to taste
• coriander leaves for garnish
• 1 1/2 tbsps oil

Method:

1. In a ovenware, pour curd, add little salt,turmeric powder,garam masala powder,chilli powder and oil and mix to a paste.
2. Add okra and potatos and mix well so that the veggies are well covered with the curd paste.
3. MArinate for 20 minutes and in the meantime, preheat the oven to 400 degrees.
4. Place the veggies in the oven and allow it to bake to tender and if possible little brownish.
5. Heat oil in a cooking vessel, add the cumin seeds and let them splutter. Add the grated ginger, asafoetida,onion chunks and fry.
6. Add coriander pwd, turmeric pwd, cumin pwd, red chilli pwd and a tbsp of water and saute for 15-20 seconds.
7. Add the baked veggies and salt.
8. Cover with lid and cook on medium flame for 4-5 mts, tossing in between.
9. Cook without lid and cook till the veggies are mixed well with onion n tomatoes.
10. This is a dry saute dish
11. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. Serve hot with phulkas, parathas or puris.

NOTE:
The same kind of Sabzi (dry version ) can be made with brinjal and capsicum.
Keep the tomato onion ,spices base the same. just replace okra with brinjal or capsicum.
I have tried all the three versions and they are just awesome for Rotis.

Okra Aloo Sabzi

Aloo n Brinjal sabzi

Dhal Makhani (with /without onion)

Ingredients:

• ½ cup urad dal (whole black lentils)
• 1 tbsp rajma (kidney beans)
• 1/2 cup fresh cream
• ½ teaspoon cumin seeds (jeera)
• ½ cup onions, finely chopped(optional)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon chilli powder
• ¼ teaspoon turmeric powder (haldi)
• 2 teaspoons coriander (dhania) powder
• 3/4 cup fresh tomato (pulp)
• 1 teaspoon oil
• salt to taste
• For the garnish: 2 tablespoons chopped coriander

Method:

1. Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
2. Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.
3. Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions if u prefer else just start to add ginger-garlic paste. If adding onion saute till the onions turn golden brown.
4. Add the chilli powder, turmeric powder, coriander powder and tomato pulp with 1/2 cup of water and saute for 5 to 7 minutes.
5. Add this to the dal mixture and simmer for 10 to 12 minutes till the dal is thick and creamy.
6. Add the cream towards the end after turning off the stove.
7. Serve hot, garnished with the coriander. 

Dhal Makhani .

INSTANT MINT PULAV

Ingredients:

• 1 bunch of mint- Rinsed and leaves and tender stems plucked
• 2 cups of Basmati rice, washed and soaked in 4 cups of water
• 3 green chillies
• Cumin seeds - 1 tsp
• Cloves 2
• Cinnamon 1
• Ghee/oil : 1 tblsp

Method:

1. Cut the mint leaves and keep them ready
2. Heat oil /ghee and add cumin,cloves n cinnamon to splutter..
3. Add mint leaves and fry just for a sec.
4. Add a pinch of sugar to maintain the greenery.
5. Add the washed basmathi rice n fry for some minutes.
6. Add enough water and boil till the rice is half cooked.
7. Add salt for the pulav and cover and cook on low heat for 10 minutes.
8. The Pulav is ready to be served with tasty raita of your choice.

Tasty instant pulav with raita

SAMBHAR RICE

One weekend, we wanted a quick yet nutrisious lunch. Thats when I decided to make Sambhar Sadam. It has all the veggies required and dhal,rice ..etc.
So here goes my wonderful tasty lunch,ready to be shared!
Ingredients

• Rice : 1 cup
• Thur dhal :  1/2 cup
• Mixture of veggies : 1 cup
• Small onions : 7
• Tamarind paste : 1 1/2 Tsp
• Coriander seeds : 1 Tblsp
• Red chilles : 4
• Pepper : few
• Cumin seeds : 1 tsp
• Mustard seeds : 1 tsp
• hing : little
• Curry leaves : few
• ghee : little to taste
• oil : little for fry onions
• salt : to taste
• grated coconut : 1 tblsp
• sambhar powder : 2 Tbsp

Method:

1.  Wash the rice and soak for 10 minutes.
2.  Cook the rice and lentil in a pressure cooker with 5 cups of water for 10 minutes.
3. When the rice is cooked, add the tamarind paste mixed in water, sambhar powder, turmeric powder, asofoetida,grated coconut and the mixed vegetables, cook on low heat until the vegetables are cooked, stirring often. Add salt.
4.  In a small sauce pan heat the ghee add the mustard seeds, dry chillies,gram dhalcurry leaves and the sliced onions, sauté until the onions turn brown and add to the rice mixture.
5. Fry coriander seeds, red chillies, cumin seeds, pepper and add coconut towards the end. Once cooled, grind into fine powder and add at the end of the preparation.
6. Stir well, pour hot ghee over and serve warm with Pappadams.

Sambhar Rice

OATS PAKKORA

Ingredients:

• Oats: 1 cup
• Besan Flour: 1/4 cup,powdered
• Rice flour: 1/4 cup
• Onion :1,chopped finely
• Green chilly: 2,chopped
• Ginger: little
• Salt to taste
• Oil for frying
• Few curry leaves
• Garlic: few cloves
• Butter/ ghee : little

Method:

1. Chop finely the onion,green chillies,ginger,garlic and curry leaves.
2. Soak the oats in water for 30 minutes.
3. Now to the soaked oats add besan and rice flour and mix well.
4. Also add the chopped onion,green chillies,curry leaves,ginger and garlic and mix well.
5. Add salt to taste and also the butter and mix well again.
6. Now fry them in oil on medium flame.
7. Fry till they become light golden brown in colour.
8. Place them on tissue to drain out the excess oil.

ALOO GOBI MATTAR SABZI

Ingredients:

• 2no Potatoes(medium size)
• 1/2 cup Greenpeas
• 10nos Cauliflower florets
• 1no onion
• 2nos green chillies(slit opened)
• 2nos Bay leaves
• 1no Cinnamon sticks(big)
• 2nos Cloves
• 1no Cardamom
• 2tsp Coriander leaves (chopped)
• Salt
• Oil

Grinding:

• 1tsp fennel seed
• 2tsp poppy seeds
• 1tomato
• 1no cinnamon stick
• 3nos cloves
• 2tsp Coriander seeds
• 1tsp peppercorns
• 1tsp Cumin seeds
• 2nos Red chillies
• 1/4cup Grated coconut

Method:

Aloo Gobi Mattar Sabzi

1. Grind finely all the ingredients under to grind list as fine paste with enough water.
2. Chop finely the onions, peel the skin of potatoes n cut them into small cubes.
3. Soak the cauliflower pieces with salt in hot water for 10 minutes.
4. Microwave steam potatoes and cauliflower separately.
5. Heat oil in a kadai, add the bay leaves,  cloves, cardamom n let them fry.
6. Add the finely chopped Onions with 2 pinch of salt, cook until they turns translucent.
7. Add the slit opened green chilies as well as green peas, potatoes cubes n soaked cauliflower pieces n cook for a while.
8. Once the veggies r slightly cooked, add the grounded paste n stir them continously until the oil get separates, keep the flame in simmer.
9. Add enough water to turns them as gravy.
10. Cook them well until the vegetables get well cooked.
11. Garnish with chopped coriander leaves .

PEERKANGAI (RIDGE GOURD) THUVAYAL

Fry Ridge Gourd Skin till tender.

Fry little urad dhall,red chillies and grind with coconut,salt and tamarid

Ridge gourd skin thuvayal ready

ORANGE RASAM

Orange Rasam

INGREDIENTS:

• 1/2 cup Orange juice (freshly squeezed or Tropicana Juice)
• 1 no Tomato (crushed)
• 1/2 tsp Rasam powder
• 2nos Garlic cloves (crushed)(optional)
• 1/2 inch ginger(optional..i didnt use it today)
• 1/4 cup Cooked dal
• 1/2 tsp Mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp Asafoetida powder
• 2 nos Dry red chillies
• Few curry leaves
• Salt
• 1/2tsp Ghee or oil 

METHOD:

1. With little water, boil,tomatoes,garlic for a minute or so.
2. Take the cooked dal with rasam powder,crushed tomato,crushed garlic, salt along with enough water.
3. heat the ghee, add the mustard seeds, cumin seeds, asafoetida powder, red chillies,curry leaves and fry until they turns brown.
4. Add the tomato - dal water.
5. Turn off the stove once they starts boiling add the orange juice after a minute or so..
6. Serve hot with rice!!

 

RidgeGourd Bhaaji (Peerkangai Sabzi)

Ingredients:

• 1 Ridge Gourd ( Dodka)
• 1 small onion finely chopped
• 1/2 tomato finely chopped
• 3 tsp oil
• 1/4 cup Chana Dal
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 5 to 6 curry leaves
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 small piece of Jaggery
• Salt to taste

Method:


1) Wash ridge gourd and peel its sharp edges and hard skin. Cut in to small bite size pieces.


2) Heat oil in a pan, add mustard seeds, cumin seeds, pinch of hing, curry leaves, chopped onion and saute till it becomes translucent.


3) Add ginger garlic paste and saute till raw smell from ginger garlic goes away.


4) Add coriander powder, mix and add chopped tomatoes.


5) Add red chilli powder and garam masala, mix, add soaked chana dal, mix, cover and cook for 10 mts. Add small piece of jaggery. ( Its optional)


6) Add ridgegourd, add salt, mix, cover and cook till it gets done.


7) Garnish with coriander leaves.





Notes:

•  Don't Discard the skin of the ridge gourd after you peel them.They turn out into wonderful Peerkangai Thuvayal which will follow in my later blogs... 
• This Thuvyal will go well with hot rice and pappad.
• Be careful when you choose your ridge gourd. Some Gourds are bitter.As you cut the gourd for preparation, taste a piece of it to see if its bitter.. if so discard that Ridge gourd as your dish itself will turn bitter.
• A teaspoon of sabzi masala can be substituted for the separate masalas added.
• Goes well with Chapathi/rice/pooris.

RidgeGourd Bhaaji