VENDAIKAI [LADY'S FINGER] PULI KUZHAMBU

VENDAIKAI [LADY'S FINGER] PULI KUZHAMBU

Vendakai Puli Kuzhambu

INGREDIENTS:

Lady's finger [vendaikai]                            - 200gms

Shallot                                                          - 10

Garlic                                                            - 1 

Tomato                                                         - 1 

Curry leaves                                                 - 1 tbsp

Chilli powder                                               - 1 tsp

Coriander powder                                        - 2 tsp

Turmeric powder                                          - 1/4 tsp

Mustard seeds                                              - 1/2 tsp

fenugreek seeds                                            - 1/2 tsp

Jeera                                                            - 1/2 tsp

Peppercorns                                                 - 1/4 tsp

Hing                                                             - 1/4 tsp

Gingelly oil                                                    - 5 tbsp

Salt                                                              - to taste

Tamarind                                                     - small lime size ball 


METHOD:

Extract tamarind juice from the soaked tamarind pieces and keep aside.

Take a frying pan add 3 tbsp of gingelly oil when hot

Add mustard and methi seeds when splutters 

Add jeera, peppercorns, hing  and saute well.

Then add shallots, garlic and curry leaves ,saute well.

Saute till onion and garlic get transparent and add the chopped tomatoes.

Saute the tomatoes until it gets mushy.

Add lady's finger [ vendaikai ] and saute for few mins.

Then add the dry powders..turmeric,chilli and coriander powders saute well till the raw smell disappears.

And add the tamarind juice stir well.

Add 2 cups of water salt to taste and stir well.

Let it cook in  low flame and allow it to boil for about 10 minutes.Add the jaggery when boiling.

Then add 2 tsp of sesame oil ,stir well and cook for few more minutes or till oil starts separates from the kuzhambu.

After that the Puli Kuzhambu is ready to serve.

Goes well with Rice and idly and dosai....

PULI IDLI

PULI IDLI

Puli Idly

Ingredients:

Idlies cut into  cubes                                  - 10

Tamarind pulp                                           - 1/2 cup

Onion chopped                                         -  1 big 

Green chillies chopped                              -  4

Curry leaves chopped                               - 1  tbsp

Mustard seeds                                          - 1/2 tsp

Urad dal                                                   -  1 tsp

Channa dal                                               -  1 tsp

Cumin seeds                                             -  1/2 tsp 

Asafetida powder                                     -  1/4 tsp

Turmeric powder                                      -  1/4 tsp 

Red chilli powder                                     - 1 tsp 

Jaggery                                                     -  1/2 tsp 

Salt                                                          -  to taste

Oil                                                           -  2 tsp

Coriander leaves                                      -  to garnish
           

Method:

Take a  frying pan add 2 tsp of oil.

Add in the channa dal, urad dal, mustard and cumin seeds when splutters add asafoetida and curry leaves.

Add in the onions, green chillies and saute well.

When the onions is transparent add  all the powders and saute till the raw smell leaves.

Now add in the tamarind pulp, jaggery and salt.

Cook on slow flame till the raw smell leaves and the gravy thickens.

Add in the cut idly pieces, toss well so that the pieces are well coated with the gravy.

Remove, garnish with coriander leaves

Serve it hot.

RAJMA PULAO

RAJMA PULAO

Rajma Pulao

Ingredients:

Basmati rice                                                     -  1 cup

Rajma (red kidney beans)                               - 1/2 cup

Green capsicum cut into squares                    -  1 cup  

Onion chopped                                                -  1 

Tomatoes chopped                                           -   2 

Garlic chopped                                                -  4 cloves

Ginger chopped                                               -  1

Green chillies sliced                                        -  2

Coconut milk                                                   -  1 cup

Red chilli powder                                            -  1 tsp

Cumin seeds                                                    -  1/2 tsp 

Ghee                                                                -  2 tsp

Salt                                                                  -  to taste 

Coriander leaves                                              -  to garnish

Method:

Wash the rajma  and soak in water for about 6 hours.

Add salt to rajma and cook it in the same water soaked in.

Once cooked drain the water in a container, keep the rajma aside.

Now wash the rice, add the 1 cup coconut milk, and 1 cup of the rajma drained 
water, add salt and cook it in a rice cooker.

Take a frying pan add the remaining ghee.

Once hot add in the cumin seed, when spluttered ....

Add in the chopped ginger and garlic, saute well.

Then add the onions saute till it turns transparent.

Add in the green chillies and the tomatoes and saute well,

At this stage  add in the salt and chilli powder.

Saute till the tomatoes turn mushy. 

Add in the diced capsicum and the cooked rajma.

Saute for few more minutes and remove. 

Add in the cooked rice and mix gently. 

Garnish with the coriander leaves .

Serve with any  Kurma and onion raita.

POTATO WITH SPINACH

 POTATO WITH SPINACH

Potato With Spinach

INGREDIENTS:

Potatoes diced                              -  2

Spinach  chopped                        -  2 cups 

Tomato chopped                          -  1

Cumin seeds                                 -  1/2 tsp

Ginger paste                                 - 1/2 tsp

Chilli powder                               -  1 tsp

Garam masala powder                -  1/2 tsp

Lemon juice                                 -  1 tsp

Salt                                               -   to taste

Ghee                                             -   2 tbsp

METHOD:

Heat the Ghee in a non-stick pan. 

Fry the potatoes till golden brown.Remove the potatoes.

In the same pan add in the cumin seeds, saute 

Add ginger paste and saute till the raw smell fades.

Add in the tomatoes, and saute well.

At this stage add in the chilli powder, garam masala powder and salt.

Saute  till the tomatoes turn mushy.

Add in the spinach, saute  for few more minutes.

Add in the fried potatoes, saute well and cover and cook for a minute.

Add in the lime juice and remove.

Serve hot.

Goes well with Rice and Roti..

PANEER TIKKA MASALA

PANEER TIKKA MASALA 

Paneer Tikka Masala

Ingredients:

Paneer                                             - 250gms

Tomato                                            - 2 

Ginger & garlic paste                     -  1 tsp

Capsicum                                         - 1

Onion                                              - 1 

Coriander powder                           - 1 tsp

Chili powder                                   - 1 tsp

Turmeric Powder                            - 1/2 tsp

Garam Masala Powder                   - 1 tsp

Kasoori methi                                  - 1 tsp

Cumin seeds                                    - 1 tsp 

Yogurt                                            - 3 tbsp 

Oil                                                  - 5 tbsp 

Salt                                                 - to taste

METHOD:

For the marinade :

Combine paneer, yogurt, salt, kasoori methi, chilli powder and allow to marinate in a airtight box in the refrigerator for an hr.

Take a frying  pan heat  1 tsp of oil, saute the marinated paneer pieces till golden brown and drain it in paper towels. Keep aside 

In the same pan  heat  1 tsp of oil. 

When hot add the cumin seeds.When it splutters...

Add the onion and saute it till translucent..

Then add ginger & garlic paste and saute till raw smell goes off.

Add the turmeric powder ,coriander powder and a little bit of salt.

Add the capsicum pieces and saute for 2 minutes.

Add the tomato puree,garam masala and saute till oil oozes from the masala.

Add 1 1/2 cups of water and allow to boil.

Then add the paneer pieces, cook in medium heat till the paneer gets soft and absorbs the masala.

Garnish with coriander leaves.

Paneer Tikka Masala is ready to serve.

Goes well with Paratha, Roti and Rice....

CABBAGE RICE

CABBAGE RICE

Cabbage Rice

Ingredients:

Basmati Rice                                          -  1 cup

Cabbage cut into thick strips                -  1 cup

Ghee                                                      -  1 tbsp

Cumin seeds                                           -  1/2 tsp

Channa dal                                              -  1 tsp 

Onions sliced                                           -  1/2 cup

Hot Water                                               -  1 1/2 cups

Salt                                                          -  to taste

To Grind To Paste:


Ginger & garlic paste                              -  1 tsp

Green chillies                                          -  2 

Grated coconut                                       -  2 tbs 

Fennel seeds                                            - 1/2 tsp

Cardamom                                              - 1

Cloves                                                     -  2       
            
Cinnamon stick                                      -  1"


METHOD:

Soak a cup basmati rice for 15 minutes and drain

Heat ghee in a pressure cooker.

Add in the cumin seeds, channa dal saute till golden brown.

Add in the onions and saute for a minute.

Add in the ground paste, saute well till the raw smell goes.

Add in the cabbage saute well.

Now add in the drained rice, water and enough salt.

Keep the flame low and allow one whistle.

Yummy Cabbage Rice is ready to taste..

Serve with  raita and any  veg or non-veg kurma.

SPINACH WITH BOTTLE GOURD

SPINACH WITH BOTTLE GOURD

Spinach with Bottle Gourd  Kootu

INGREDIENTS:

Bottle gourd diced                            -  1 cup  

Spinach leaves                                  -   1/2 cup

Moong dal                                        -   1 cup 

Water                                                -   2 cups

Salt                                                   -   to taste

Oil                                                    -   1 tbsp

Green chillies sliced                        -   1 tbsp

Ginger grated                                  -   1 tsp

Mustard seeds                                  -    1 tsp

Red chillies                                      -    2 

Asafoetida powder                           -   1/4 tsp 

Turmeric powder                             -   1/4 tsp

Curry leaves                                     -  1 tsp


To Roast and  Powder:

Coriander seeds                               -   2 tbsp

fenugreek seeds                               -   1 tsp 

Cumin seeds                                    -   1  tsp

Peppercorns                                    -   1 tsp

Red dry chillies                               -    2

Grated coconut.                              -    2 tbsp

Dry roast and powder all the ingredients together.

METHOD:

Cook moong dal and keep aside..

Take a frying pan heat oil  add in mustard dry chilli, asafoetida and curry leaves  and add turmeric powder to it.

Add in the bottle gourd, spinach  leaves and cooked dal, water and salt. 

Stir well  cover and cook in low flame.

Cook till the veggies are well cooked, add in the ground powder.

The dish should be in thick consistency. 

Your spinach with bottle guard  ready to taste..

Goes well with rice and roti.