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

Mushroom Pulav, Mushroom briyani

Ingredients:

•    Rice (basmati or jeeraga samba) 1cup
•    Mushroom 250 gm
•    Peas 1/2 cup
•    Potato 1
•    Onion 2 medium size
•    Tomato 1 medium
•    Green chilli 6 nos
•    Ginger Garlic paste 1 tbsp
•    Coriander and mint leaves one hand full
•    Salt for taste
•    Cinnamon stick 1/2 inch
•    Cardamon 2 pods
•    Cloves 3 nos
•    Saunf  1tsp
•    Bay leaf 2 
•    Lime 1/2
•   Curd 1 tbsp
•   Oil 1 tbsp
•   Ghee 1 tbsp
•   water 1 1/2 cup

For masala

    Dry roast the following ingredients

•         Pepper corns 1 tbsp
•         Coriander seeds 1 tsp
•         Cumin seeds 1 tsp
•         Cinnamon 1/2 inch
•         Saunf 1 tsp
•         Cloves 2 nos

Crush them or grind them into powder

Method:

•    Rinse and soak the Rice
•    Slice the Mushroom and onion (1 1/2) ,cut the potato into cubes
•    Slit  3 chilli,chop the tomato finely
•    Rinse  and chop the herbs
•    Grind  coarsely half onion and 3 green chili together 
•    Heat a big pot with oil and ghee add the dry spices  and fry them couple of minutes 
•    Now add slit chili and sliced onion fry them until the onion start to turn brown
•    Add ginger garlic paste cook until the raw smell goes off
•    Now add tomato and powdered masala along with salt cook until oil start to separate
•    Add curd ,mushroom,peas and potato give it a stir cook until water start to ooze from mushroom
•    Now add 1 1/2 cup of water and bring it to boil
•    Drain the water from soaked Rice add the rice to the pot
•    Add the chopped herbs and lime juice give it a stir
•    Turn the heat to low cover the pot with lid
•    Cook them until the rice is done(approximately 10 minutes)
•    Serve it with Raitha and Chips

Carrot poriyal, Carrot Coconut salad

Ingredients:

•   Carrot 2 medium size
•   Onion 1 small 
•   Coconut shredded 2 tbsp
•   Green chilli 3 nos
•   Oil  1 tsp
•   Mustard seeds 1 tsp
•   Urud dhal 1 tsp
•   Curry leaves few
•   Salt for taste

Method:

•    Slice the carrot,chop the onion ,split the green chili
•    Heat a pan with oil add Mustard seeds,Urud dhal once the seeds start to pop add curryleaves
•    Add green chili and onion fry them until onion becomes translucent
•    Now add sliced carrot stir it all together sprinkle some water add salt for taste cook until the carrot is soft
•    Once all the water is absorbed and carrot is cooked sprinkle the coconut stir them well and turn of the heat

  

Kara Kathirikai poriyal, Spicy Eggplant fry,Brinjal fry

Ingredients:

•     Eggplant small 200 gm
•     Garlic 2 cloves
•     Oil 1 tbsp
•     Mustard seeds 1 tsp
•     Curry leaves few 
•     Green chili 1
•     Red chili powder 1 1/2 tsp
•     Turmeric powder 1 tsp
•     Coriander powder 1 tsp
•     Pepper corns 1/2 tsp
•    Cumin seeds 1/2 tsp
•     Salt for taste

Method:

•     Sliced the eggplant into quarters,crrush the garlic 
•     Crush cumin and pepper in the mortar
•     Heat a pan with oil add mustard seeds,curry leaves once mustard seeds start to pop add the garlic fry for a minute
•    Now add the eggplant fry them in the oil add chilli powder, coriander powder ,turmeric  and salt
•   Give it a stir and sprinkle some water cook them until all the water is absorbed
•    Reduce the flame and cook until all the eggplant start to roast
•    Add crushed pepper and cumin to it stir it well turn off the heat
•   Garnish with sliced green chilli and curry leaves
•   Serve it with hot rice 

White bean kurma,Kurma

Ingredients:

•    White bean 1 cup(soak overnight)
•    Onion  1 large
•    Tomato 3 nos
•    Ginger garlic paste 1 tbsp
•    Chili powder 1 tbsp
•    Garam masala 1 tsp
•    Cinnamon 1/2 inch stick
•    Cardamon 2 pods
•    Cloves 2 nos
•    Saunf 1 tsp
•    Green chilli split 2 nos
•    Oil 1 tbsp
•    Salt for taste

To Grind:

•    Coconut grated 1/2 cup
•     Poppy seeds 1 tbsp

 Ground them into smooth paste

Method:

•    Pressure cook the bean ,chop onion and tomato
•    Heat a pan with oil add the dry spices fry them less than a minute 
•    Add onion ,green chili cook them until onion becomes golden brown now add ginger garlic paste cook them until the raw smell gone, add the tomatoes and spice powder along with salt cook them until oil start to separate
•  Add the grounded coconut cook them for couple of minutes or until the water started to absorbed 
•    Add the cooked beans with water bring it to boil cook them for 5 minutes
•   Garnish and serve it with roti

Podalangai Poriyal,Snakegaurd Poriyal

 Ingredients:

•      Podalangai 2 nos 
•      Sambar powder 1 tsp
•      Turmeric powder 1/2 tsp
•      Salt for taste 
•      Oil  1 tbsp
•      Mustard seeds 1 tsp
•      Urud dhal 1 tsp
•      Curry leaves

     

Method:

•    Cut the Podalangai  remove the seeds and slice them thinly
•    Heat a pan with oil add mustard seeds,urud dhal ,curry leaves when mustard seeds starts to pop add podalangai fry them couple of minutes sprinkle with water add salt,turmeric powder cook them until the veg is done
•    Now add sambar powder fry them a minute 
•    Serve it with rice

Rava Upma

    This dish is very quick and easy ,we can do it in two different texture one is little bit dry and another one is soft and creamy it all depends upon how much water you add and it both taste different even though ingredients are same
 so now i will start with little bit dry one

Ingredients:
         Upma Rava(coarse rava)  1 cup
         Water                                 1.5 cup
         Onion  Chopped finely      1                    
         Green Chilly chopped       5
         Ginger finally chopped     1 inch
         Curry leaves                       few
         Carrot shredded /finely chopped 1             1
         Mustard seeds                   1 tsp
         Urud  dal                           1 tsp
         Chana dal                          2 tsp
         Oil                                     3 tbsp
        Ghee                                   1 tsp

Method:
             * Heat the pan add 1cup of Rava and dry roast them keep the flame medium to low roast them until you can smell the aroma of roasted rava (don't burn them)keep an eye on it by keep stirring it continuosly,once roasted remove from the pan keep it separately in a plate let it cool
            * Now in the same pan add oil and ghee when it is heated add Mustard seeds,Urud dal,Chana dal,when mustard seed started splutter add curry leaves, Green chilli ,Ginger fry for a minute,Now add onion fry the onion until it is translucent (don't brown it),add shredded Carrot fry for a minute
            * Add 2 cups of water ,Bring it to boil let it boil until chana dal is little soft
            * Now add Roasted rava slowly into the boiling water with one hand and continuously stirring it with other hand so that you can ovoid making any lumps 
            *Serve it hot with Coconut Chutney
    For the soft and Creamy version 
         * Here we need to use 2.5 cups of water for 1 cup of Rava instead of 1.5 cups of water and we need to  add 2 tbsp of ghee extra once you added the rava to the boiling water so it gives nice aroma to it
         
      

Wheat Rava Upma

Ingredients:

• Wheat Rava  1 cup
•  Onion 1 medium size
•  Green chillies  5 nos
•  Ginger 1/2 inch
•  Tomato 1 small
•  Curry leaves few
•  Oil 2 tbsp
•  Mustard seeds 1 tsp
•  Urud dal 1 tsp
• Channa dal 1 tsp
• Water 2 cups
• Salt for taste

Method :

•   Chop the onion, green chilli,ginger and tomato into small pieces
•   Dry roast the rava in hot pan until the aroma start to come it takes like 3 minutes
•   In a large pan add oil and heat it when it is hot enough add mustard seeds ,urud dhal and channa dal and curry leaves
•   When the mustard seeds start to pop add ginger,green chilli,onion fry them until onion becomes translucent or soft now add tomato fry them for couple of minutes
•  Add 2 cups of water to the pan bring it to boil add salt and the roasted rava slowly by stirring cook them until all the water is absorbed 
•  Turn the heat to low close the pan with the lid leave it for few minutes 
• Serve it like that or serve it with coconut chutney  

Cabbage Potato kuttu,Cabbage potato coconut curry,cabbage potato dal curry

Ingredients:

•    Cabbage 200gm
•    Potato  2 medium size
•    Split moong dal  3/4cup
•    Channa dal  1/4 cup

To grind:

•     Coconut  1cup
•     Green chilli 6 nos
•     Garlic cloves 6 nos
•     cumin seeds 1 tsp

Grind them all together into smooth paste

Method:

•    Cook the dhals in the cooker for 3 whistle or until it is soft
•    Peel the potato cut into big chunk cook them with salt and pinch of turmeric powder 
•    Finely cut the cabbage add it to the cooked potato it won't take longer to cook cabbage it takes couple of minutes now add the dhal and add little more water by rinsing the cooker bring it to boil 
•   Add the grounded coconut to it add water by rinsing the jar check for salt if needed add bit more mix it all together bring it to boil
•   Turn of the heat once they start to cook (don't over cook it )

For Tampering
  In a pan add 1 tsp of oil heat it once the oil is hot enough add tsp of mustard seeds ,urud dhal, cumin seeds,pinch of asafotida 
  Once the mustard seeds start to pop add curry leaves ,broken red chillies 
  Pour it over the curry
  Garnish with coriander leaves

Serve it hot with steamed rice or roti
  

Muzhakirrai kuttu,keerai kuttu,spinach dal curry

Ingredients:

•    Muzha keerai or any spinach 1 bunch(cleaned and chopped finely)
•    Split moong dal  1/2 cup
•    Channa dal  2tbsp

 For Grinding

•  Coconut grated 1 cup
• Green Chilli 3 nos or Dry red chili 3 nos
•  Garlic 3 cloves
•  Cumin seeds 1tsp
• Grind them all together coarsely

For Tampering:

•   Oil 1 tsp
•   Mustard seeds 1 tsp
•   Urud dal 1/2 tsp
•   Split dry red chili 2 nos
•   Asofotida pinch

Method:

•    Pressure cook the dhals ,once they are well cooked add bit more water to it now add salt and turmeric powder bring it to boil 
•  Now add the chopped Spinach and grounded coconut 
• Turn of the heat once they start to cook close it with a lid
•  Add the tampering before serving
• Serve it with hot rice or roti

Moochai kulambu,Moochai kara kulambu

Ingredients:

•     Moochai  1 cup (soaked overnight)
•     Small onion 1 cup
•     Garlic 5 nos
•     Tamarind lime size ball
•     Tomato 1 medium size

To Grind:

•    Red chill  6 nos
•    Coriander seeds  2 tsp
•    Cumin seeds   1 tsp
•    Channa dhal 1 tbsp
•    Grated coconut 2 tbsp
•    Sesame seeds  1 tsp

In a pan add 1 tsp of oil fry all the ingredients together except sesame seeds  ,fry sesame seeds until you hear pop sound separately and then grind them together with little water

Method:

•     Cook the Moochai in cooker for 3 whistle
•     Soak the tamarind in water for few minutes and get tamarind extract 
•     In the tamarind extract add turmeric powder,salt,and pinch of asafotida bring it boil
•    Meanwhile in a pan add tsp of oil fry onion,garlic once they fried well and tomato fry for a minute add it to the boiling tamarind kulambu (curry)
•   Now add the grounded paste to the kulambu slowly by stirring ,rinse the jar with water add it to the kulambu(curry) bring it to boil
•     Add the cooked Moochai to the curry, cook for another 5 minutes or until the curry start to get thick

For Tampering:

   In a pan add sesame oil once the oil is hot enough add mustard seeds ,feanugreek seeds,Curryleaves ,couple of broken red chilli fry them until mustard seeds pop and nice aroma start to come

Seve it hot with cooked white Rice