CHILLI TOMATO SOYA MASALA

CHILLI TOMATO SOYA MASALA

Chilli Tomato Soya Masala

Ingredients:

Meal maker                                           - 1 cup

Onion                                                    -  1

Tomatoes                                              -  1 

Ginger &  Garlic paste                        -  1 tbsp

Garam masala powder                           -  1/2 tsp

Chilli powder                                        -  1 tsp 

Coriander powder                                 - 1/4 tsp

Cumin powder                                       -  1/4 tsp

Turmeric powder                                   -  1/4  tsp

Tomato sauce                                        -  1 tbsp

Oil                                                          -  2 tbsp

Coriander leaves                                    - 2 tbsp 

Garlic cloves                                          - 2 

Salt                                                         - to taste

Method:

Boil the meal maker with salt and the smashed garlic.

Boil till it cooks well and is soft.

Leave aside to cool. Wash it in water well.

Squeeze out the water. 

Cut each ball into 4 pieces.

Take a frying pan add  oil.

When hot  add in the ginger garlic paste.Saute well

Add in the chopped onions, saute till it turns transparent.

Now add in the tomatoes and the salt.Cook till it turns mushy.

Add in all the garam masala ,chilli, coriander and turmeric  powders.

Stir well, add in 2 cups of water, add in the soya chunks.

Mix well and allow it to cook till the gravy is thick.

Add in the tomato sauce, mix well and remove

Garnish with the  coriander leaves.

Goes well with rice and roti.

IDIYAPPAM (OR) SPRING HOPPERS

IDIYAPPAM (OR) SPRING HOPPERS

Idiyappam

INGREDIENTS:

Idiyappam  flour                       - 2 cups

Water                                        - 2 cup s

Salt                                           - to taste

METHOD

Boil water and add salt to it .

Add boiled water to the rice flour little by little, knead well and prepare soft dough. Allow it to cool.

Fill the dough in the idiyappam press and press it over the idiyappam plates in a circular motion.

Keep these plates over the idli plate in Idli cooker and close the lid. Let it get steamed for 3-4 minutes.

Separate the idiyappam from the plates and serve it with sodhi or with sugar and grated coconut.

TIRUNELVELI SODHI

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

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..