Stuffed pavakai,Stuffed Bitter guard

 Ingredients:

•    Bitter guard   2 nos
•    Onion 2 nos
•    Peanut powder 3 tbsp
•    Saunf  1 tsp
•   Cumin seeds 1 tsp
•    Fenugreek seeds 1 tsp
•    Onion seeds 1 tsp
•    Chilli powder   1 tsp
•     Turmeric powder 1 tsp
•    Coriander powder  1 tsp
•    Salt for taste

Method:

• Cut the Bitter guard into small round shape remove the seeds it looks like a ring
• Chop the onion into small pieces 
• Rub the bitter guard with salt and rinse it well ,keep them in boiling salt water for 2 minutes and drain them ,this reduces the bitterness and make it little tender (don't over boil it otherwise end up in mash)
• In  a pan heat  1 tbsp of oil fry all the seeds and add onion fry them until golden brown ,Add chilli,turmeric.coriander powder and salt fry them for few minutes
• Now add the Peanut powder fry them until it start to golden brown
• Stuff the Onion masala into the bitter guard ring fry them in pan in medium heat with little oil
• Once the sides of the guard turn to be tender and soft turn of the heat 
• Serve it  with rice

Karuvapillai kulambu,Curry leaves curry,

Ingredients:

•    Tamarind lemon size
•    Small onion 10 nos
•    Garlic 6 pods
•    Salt for taste
•    Turmeric powder 1/2 tsp
•    Asafotida  pinch
•    Curry leaves few
•    Sesame oil 1 tbsp

For fry and grind:
     

•    Oil 1tsp
•    Chana dal  1 tbsp
•    Urud dal    1 tsp
•    Coriander seeds 1 tbsp
•    Fenugreek seeds 1 tsp
•    Black pepper 1 tbsp
•    Curry leaves 1 cup
•    Dry chilli  4 nos

Fry them with little oil until curry leaves start to crisp and grind them into smooth powder

Method:

•     In a pot add sesame oil fry small onion ,garlic ,and curry leaves until onion start to carmalise
•     Add tamarind extract ,salt ,turmeric powder bring it to boil
•     Once the tamarind raw smell start to go,mix the powder with water add it to the pot slowly by stirring ,mix it together
•    Bring it to boil simmer it for 3 minutes 
•    Now  karuvapillai kumalmbu is ready
•    Serve it with rice and appalam

note: don't over boil it it taste bitter


    

kovakkai poriyal, stuffed kovakkai fry

Ingredients:

•       Kovakai  300 gm
•       Coconut  2 tbsp
•       Dry red chilli  3 nos
•       Coriander seeds 1 tbsp
•       Channa dal  1 tbsp
•       Asafotida  1 tsp
•       Oil   1 tbsp +1 tsp
•       Mustard seeds  1 tsp
•       Curry leaves  few
•       Salt for taste

Method:

•     Rinse the kovakai and slit them length wise so that we can stuff our masala powder
•     In a pan add tsp of oil saute dry red chilli,channa dal,coriander seeds for a minutes now add coconut and asafotida saute them all together until you start to smell roasted coconut aroma 
•     Take off from the pan, Grind them all together along with salt into coarse powder
•     Stuff this powder into the stilted kovakkai
•     Heat the pan with 1 tbsp of oil add mustard seeds and curry leaves when the seeds start to pop add kovakai sprinkle some water close the lid cook the kovakkai until it is soft (  medium heat)
•     Once they are soft take of the lid and fry them in slow flame until they all roasted
•      kovakai is ready to serve

kutharavalli dosai, Barnyard Millet dosai

INGREDIENTS:

•            Barnyard millet 1 cup
•            Urud dhall  2 tbsp(1/4 cup)
•            Sago    1 tbsp
•            Fenugreek seeds  1 tsp
•            Salt for taste

METHOD:            

•       Rinse and  Soak millet,dhall, Sago and fenugreek seeds together for 6 hours minimum or soak it overnight
•         Grind them all together 
•         Add salt and let it sit to ferment atleast 4 hours 
•         Once it fermented either Refrigerate it or make it into Dosa 
•          Serve it with any chutney

Spicy Idly fry, Idly roast

Ingredients:

•   Idly 4 Cut into cubes
•   Idly podi(powder) 2 tbsp
•   Sesame oil 2 tsp

Method:

•   Heat a flat pan with sesame oil keep the flame low
•   Add the Idly podi mix them well now add the idly fry them until all the side coated with podi
•   Keep the flame low fry the idly until all sides started to crisp
•   Eat it while it is hot

Coriander chutney ,Coriander chutney tirunelveli style

Ingredients:

•    Coriander leaves a bunch
•    Red dry chilli 3 nos
•    Tamarind  1 inch
•    Oil 1 tsp
•    Salt for taste

Method:

•    Separate the coriander leaves from the stalk rinse it well
•    Heat a pan with little oil roast the red chilli ,Remove it keep it separately
•    Same pan fry the coriander leaves slightly until the leaves turn its colour
•    Cool the leaves and then grind them all together in the blender 
•    Use the pulse switch to grind it which gives the chutney coarse not smooth texture
•    Eat it with dosa or curd rice

   

Raw mango chutney, Mangai Thuvaiyal

Ingredients:

•   Green mango(raw mango) 1
•   Green chilli 2 nos
•   Ginger 1/2 inch
•   Coriander leaves few 
•   Salt for taste

 
Method:

•   Wash and grate the mango
•   Grind them all together 
•   Mango chutney is ready eat it with curd rice or for roti
•   Heat a pan with tsp of oil add mustard seeds when it start to pop add it to the chutney but it is totally optional