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.......
VENDAIKAI [LADY'S FINGER] PULI KUZHAMBU
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| 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
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| 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
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| 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
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| 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
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| 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
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| 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.
