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