PEPPER CURRY OR MILAGU KUZHAMBU

PEPPER CURRY OR MILAGU KUZHAMBU

              PEPPER CURRY OR MILAGU KUZHAMBU

INGREDIENTS:

Shallots                            - 1/2 cup 

Garlic                               - 1/4 cup

Tamarind juice                - 1/4 cup

Tomato                             - 1

Pepper                              - 3 tbsp

Cumin                              - 2 tbsp

Turmeric powder             - 1/2 tsp

Oil                                    - 4 tbsp

Mustard                           - 1/2  tsp

Fenugreek seeds              - 1 tsp

Vegetables Any                 - 1/2 cup

Salt                                    - to taste

Curry                                 - 2 tbsp

Coriander leaves               - 2 tbsp

Method:

Chop small onion, garlic,  tomato.

Dry roast pepper, cumin seeds in  pan. Cool and grind in blender to coarse powder.

Make tamarind juice and set aside.

Take a sauce dish add oil.When hot

Temper with mustard and fenugreek seeds.

Add chopped, onion, garlic, curry, coriander leaves and saute well.

Add tomato, salt, vegetables and saute well.

Add tamarind juice, turmeric powder,pepper and cumin powder and allow to boil.

Remove from flame.

Garnish with coriander leaves.

Serve hot with Rice.

SOOJI OR RAVA IDLI

SOOJI OR RAVA  IDLI

RAVA  IDLI

INGREDIENTS:

Sooji or Rava              - 1 1/2 cups

Curd                            - 1 cup 

Asafoetida                   - 1/2 tsp 

Mustard seeds             -1/2 tsp

Urad dal                      - 1 tsp

Channa dal                  - 1 tsp

Cashews  nuts              - 7 

Coriander leaves          - 2 tsp 

Curry leaves                 - 1 sprig

Ginger                          - 1 inch 

Green chillies               - 2 

Salt                               - to taste 

Oil                                 - 2 tsp

Eno or baking soda      - 1/2 tsp


Method:

Take a frying pan.. Add oil when hot.

Add mustard seeds when splutters.

Add urad dal, channa dal & broken cashew pieces,and mustard seeds and saute till golden brown.

Add Asafoetida and  curry leaves to it.

Add chopped green chillies and chopped or grated ginger.

Add rava and roast till golden brown.

Allow this mixture to cool.

Add whipped curds, salt & eno or baking soda.

Mix well without lumps to idli batter consistency.

Rest this mixture for 30 minutes.

Pour this batter onto greased idli plates.

Steam for 10 minutes.

Easy and Tasty Rava idli is ready to taste.

Serve with sambar and chutney..

PINEAPPLE RASAM

PINEAPPLE RASAM

PINEAPPLE RASAM

Pineapple                         - 1/2 

Tomato                             - 1

Toor dal water                 - 2 cups

Turmeric powder             - 1/4 tsp

Lemon juice                     - 2 tsp

Coriander leaves              - 2 tsp

Rasam Powder                 - 2 tsp

Salt                                   - to taste

Oil                                     - 1 tsp  

Mustard seeds                   - 1/2 tsp

Urad dal                            - 1/2 tsp

Curry leaves                      - 1 sprig

Jeera                                 - 1/2 tsp

Asafoetida                         - 1/4 tsp

Pineapple pieces               - 5 tsp


METHOD:

Pressure cook toor dal  strain the water and set aside..

Take 1/4 size of pineapple,chop the pineapple to fine pieces.use only the tender portion of pineapple and set aside.

Grind the remaining pineapple slices to fine paste or filter it and set aside.

Now heat oil in a frying pan when hot..

Add mustard seeds, Urad dal Jeera, asafoetida and curry leaves..then 

Add the chopped pineapple and saute well for few mins.

Add to the dal water,chopped tomatoes,turmeric powder,salt & pineapple juice and  mix it well.

Add the dal water mix and rasam powder to the seasoning and stir it well.

Let it cook for 5 mins.

Garnish with coriander leaves and remove from fire.

Yummy pineapple rasam is ready to taste.

BEETROOT RASAM

BEETROOT RASAM

GINGER  CAULIFLOWER

INGREDIENTS:

Cauliflower                - 2 cup

Turmeric powder       - 1/4 tsp

Carrots                       - 1/2 cup

Green peas                 - 1/2 cup

Ginger                        - 2 inches

Onion                         - 1

Garlic cloves              - 2 


Tomatoes pureed       - 2


Cardamom                 - 1

Clove                          - 2

Bay leaf                     - 1

Cinnamon stick         - 1 inch

Peppercorns               - 5

Yogurt                        -1/4 cup

Chilli Powder            - 1 tsp

Salt                            - to taste

Oil                              - 1 tbsp

Method:


Cut  1 inch of ginger into fine juliennes. set aside..

Coarse grind bay leaf , cinnamon stick, cardamom and cloves and set aside

Grind Onion Garlic cloves and 1 inch of Ginger given for grinding and set aside. 

Save 1 tsp of ground paste separately ..

Take a frying pan ..Heat oil  

Add in the cauliflower florets, and saute for about 5 minutes.

Add in the turmeric powder saute till raw smell fades

Remove and keep aside.

Add in the ground onion paste. 

Add in the yogurt, red chilli powder and salt tO the sauteed cauliflower and marinate for about 30 min.

Now heat about 1 tbsp of oil, add in the coarsely ground tempering.

Add in the juliennes of ginger, saute for a min.

Now add in the 1 tbs of the ground onion paste which was saved separately.

Add in the tomato puree, saute till oil separates.

Add in  carrots and the peas.

Stir for a minute, add in the cauliflower with the marinate.

Then cover and cook till the masala is cooked and coats the veges.

The cauliflower should be crunchy. Taste for salt and remove.

Goes well with Chapathis and Rotis.....