TIRUNELVELI SODHI
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| Tirunelveli Sodhi |
INGREDIENTS:
Coconut milk [1st milk] - 1/2 cup
Coconut milk [2nd milk] - 1 cups
Moong Dhal - 1/2 cup
Potato diced - 2
Carrot diced - 2
Peas - 1/4 cup
French Beans - 4
Lemon juice - 2 tsp
Salt - to taste
Oil - 2 tsp
TO GRIND:
Shredded coconut - 2 tbsp
Cumin seeds - 1 tsp
Green chilies - 4
METHOD:
Thick coconut milk from the first extraction and the thin milk from the second extraction.Keep aside
Pressure cook Moong Dal with one cloves of garlic.Keep aside.
Now cook all the vegetables in the 2nd extract coconut milk.
While the cooking processes is going on, make as paste with the ingredients given to grind.
Add this paste to the vegetables.
Add the cooked dal . [mash the dal and garlic well ]. Mix well and let it cook for a 2 min. Now
Add the remaining coconut milk [1st milk]. leave for a min . Do not allow it to boil
Heat oil in a small pan, temper with mustard leaves and curry leaves.
Add on top of the sodhi and cover immediately. Remove from heat.
When Sodhi cools down add salt and lemon juice.
Serve hot with Rice or idiyappam.
Drumstick should be add for sodhi ..As I don't have it today its missing in my sodhi.......
KADAI BHINDI OR KADAI VENDAIKAI
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| Kadai Bhindi |
INGREDIENTS:
Lady's finger - 15
Onion - 1
Tomato - 1
Capsicum - 1
Ginger & garlic paste - 2 tsp
Turmeric - 2 pinches
Coriander powder - 2 tsp
Red chilli powder - 1 tsp
Cashew nut paste - 2 tbsp
Salt - to taste
METHOD:
Heat oil in a kadai add the lady's finger cut in medium size deep fry them and remove and keep them aside
Add oil to the pan add jeera.
Now add onions and fry till its translucent. Then add ginger garlic paste and saute for few seconds.
Add the tomatoes, add salt and mix well till it becomes soft.
Now add turmeric, red chili,coriander powders and mix well.
Add cashew nut paste and saute for few more mins till oil separates.Add the capsicum and saute for 2 minutes.
Now add the fried lady's fingers cook for 2 mins covered Serve hot with Chapatis and Rice
DAL FOR CHAPATI
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| Dal for Chappathi |
INGREDIENTS:
Masoor dal – 1 cup
Onion – 1
Garlic crushed – 5
Green chillies – 2
Tomatoes – 1
Salt – to taste
Ghee – 1 tsp
Cumin seeds – 1 tsp
Mustard – 1tsp
Urad dal – 2 tsp
Hing Powder – 1/4 tsp
Coriander leaves – for garnishing
METHOD:
First cook masoor dal with sufficient water in pressure cooker.
Now heat ghee and oil in a pan, add mustard seeds, urad dal, cumin seeds, and hing.
Add crush garlic and saute for few minutes.
Then add chopped onions saute well and add green chillies.
Add tomatoes with salt and saute well
Now add cooked dal mix well.
Garnish with chopped Coriander leaves.
Serve it with Chapati.............
STUFFED BRINJAL RECIPE
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| Stuffed Brinjal |
Ingredients:
Small Brinjals - 1/2 kg
Ripe Tomatoes - 2
Tamarind - Gooseberry size
Mustard - 1/2 tsp
Salt - to taste
Oil - 6 tbsp
Curry leaves - few
Ingredients for stuffing
Coriander seeds - 2 tbsp
Bengal gram - 2 tbsp
Red chillies - 5
Ground nut - 2 tbsp
Sesame seeds - 2 tsp
Jeera - 1/2 tsp
METHOD
Dry roast the ingredients for masala and grind it to a fine powder.
Grind tomatoes and mix the ground powder with it, along with salt needed.
Wash brinjals and make 2 slits to form a X shape in the bottom leaving the stalks intact.
Stuff the brinjals with the prepared masala.
Heat oil in a frying pan add the mustard seeds when it splutter add the curry leaves.
Add the stuffed brinjals, and cook on low flame sprinkling little water. Keep stirring
Extract tamarind juice in thick consistence and add to the brinjals after it is half cooked. Simmer the flame and cook it covered.
Once the brinjals are cooked well the oil will ooze out, switch off the flame.
Your stuffed brinjal is ready. Can be served with Rice and Rotis.
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| Stuffed brinjals |
SWEET MANGO PACHADI
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| Sweet Mango Pachadi |
Ingredients:
Mango - 1 big
Green chillies - 1 slit
Red chilli - 1
Jaggery - 1/4 cup
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - few leaves
Water - 1/2 cup
Salt - 1 pinch
Method:
Peel off skin from mango and chop them into cubes
Take a pan, heat oil, add mustard seeds, urad dhal Red chilli and curry leaves
Once seeds start to pop up, add chopped mango and saute for 2 mins.
Add the green chillies and salt Cover the pan with lid and cook at medium heat for 5-8 mins
Add jaggery [melt jaggery and filter impurities] and keep stirring till jaggery is dissolved.
Add salt ,cook for another 5 mins till mango has mixed well with jaggery and then turn off heat
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| Sweet Mango Pachadi |
METHI ALOO
Ingredients:
Medium Potatoes (boiled and mashed/cubed) - 4
Big Onion - 1
Tomatoes - 1
Green Chilli - 2 small
Dried Kasoori Methi (fenugreek leaves) - 1/4 cup
Turmeric powder - 1/4 tsp
Chilli powder - 1tsp
Coriander powder - 1tbsp
Cumin seeds - 3/4tsp
Minced Ginger (optional) - 1/4 tsp
Oil - 1 tbsp
Salt - to taste
Method
Soak the dried methi with enough water for 5 mins, drain'em and keep it aside.
Heat oil in a skillet, add cumin seeds, followed by onions, ginger and green chilli.
Saute until tender and add the tomatoes, followed by dried methi and saute for 3-4 mins.
Now add the turmeric powder, chilli powder and coriander powder along with salt, mix well and pour 1/2 cup of water.
Let cook for a min or two, then add the mashed/cubed potato mix well and continue cooking.
Then pour 2 cups of water, check salt for taste and cook until right consistency.
Finally sprinkle chopped cilantro.
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| Methi Aloo |
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| Serve with chappathi |
Serve hot with chappathi
INGREDIENTS :
Large cauliflower - 1
Potatoes boiled and peeled - 2
coriander finely chopped -1 tbsp
Green chillies - 2
Onion finely chopped - 2
Turmeric powder - 1tsp
Coriander powder - 1 tbsp
Lemon juice - 1 tbsp
Curds - 2 tbsp
Cumin seeds - 1 tsp
oil - 2 tbsp
Ingredients to ground:
Onion - 1
Grated coconut - 2 tbsp
Cilantro chopped - 2 tbsp
Green Chillies - 3
Ginger - 1 inch
Garlic chopped - 1tsp
Corn flour - 1/2 tsp
Aloo Gobi Preparation:
Cut cauliflower into florets. Simmer in boiling water for 3 to 4 minutes.
Drain, keep aside.
Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.
Add onion and green chilli, saute till golden brown.
Add grounded paste, turmeric powder, coriander powder, saute for 2-3 minutes.
Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done.
Garnish with coriander, serve hot.
