VEGETABLE WHITE KURMA

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This type of vegetable kurma  can be had with roti,parotta ,ghee rice or fried rice.q

Masala to be grinded

  • Coconut grated ____1/2 to3/4 cup
  • Green chillies_______3 to 4
  • Cashew nuts________7 to 8
  • Small onions________6 nos
  • Garlic______________few flakes
  • Ginger chopped___1 inch size
  • Fennel seeds______2 TBS
  • Cinnamon________2 pieces
  • Poppy seeds______2tbs
  • Cloves___________3nos

All these are to be grinded raw.

Vegetables _carrot,beans,potato,beans all these are to be cut and boiled orcan be cooked incooker in one whistle.

  • Onion____2 finely chopped
  • Salt as needed
  • Oil _______2 TBS
  • 1 TSP____fennel seeds.
  • Chopped coriander leaves 1 tbs

Method

  1. Ina saucepan put oil then add fennel seeds 
  2. Now add chopped onions to it.
  3. After saying add the grinded paste.fry till the raw smell goes.
  4. Add the boiled or cooked vegetables,required salt to it.when it mixes well add chopped coriander leaves.

AVARAKAI PORIYAL/BROAD BEANS STIR FRY

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AVARAKAI PORIYAL/BROAD BEANS STIR FRY

This is a vegetable with very high fibre content.This is a simple recipe .After washing the beanswe have to destring it. Snap off the tip of one end of the bean and pull the string .Snap and pull the other end of the bean too.The snapped off  ends and string are waste. If it is small and tender then snap of the ends it will be enough.Chop the avarakai add 1/2 TSP of turmeric powder and cook.

Ingredients

  • Avarakai____500 gms
  • Turmeric powder___1/2 TSP
  • Oil for tempering
  • Mustard seeds___1/2 TSP
  • Urad dhal_______,1/4 TSP
  • Curry leaves_____a few
  • Salt as needed

For grinding

  • Coconut scraping 1/3rd cup
  • Cumin seeds______1/2 TSP
  • Garlic ________2pods
  • Coriander leaves few
  • Green chillies few

Method:

  1. Add oil in a pan.when it gets heated add mustard seeds after spluttering add urad dhal.
  2. Add curry leaves.
  3. Now add the boiled vegetables,salt and after few minutes add the grinded paste to it.
  4. Mix well.
  5. After the raw smellgoes  switch off .Serve with rice

SOYA CHUNKS MANCHURIAN

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A side dish recipe from me.My daughter wanted a different side dish for fried rice other than kurma.So we tried this and it came our well.Soya chunks are rich in protein and fibre.An healthy food.

Ingredients:

Soya chunks ______1cup

Onion____________2

Capsicum_________1

Chiili sauce_______2tsp

Soya sauce________3tbs

Cornflour__________2 TBS

Tomato sauce______2tbs

Ginger and garlic finely chopped or paste 1 TSP

Oil for frying
Method

1. Boil water and add soya chunks to it with little salt.Leave for 5 MTS.Then drain the water

2Now mix corn flour,salt,if needed little chilly powder and fry

3
3In a kadai put 3 TBS. Of oil now add chopped onion ginger garlic or if past can add later on.

4.Saute a little add capsicum and carrot (optional).

5.Now add chilly  sauce,tomato sauce,soya sauce and little water allow it to boil.

Few minutes before switching off the stove add fried chunks to it.If you want to have a thickened gravy add corn flour dissolved in water and add to it.

6.Finally add chopped coriander leaves ànd serve with fried rice.
Side dish for chappathi,fried rice, hi ow to make soya chunks Manchurian.

BREAD UPMA

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A bachelor’s receive from me.An easy breakfast or evening snack.Also lunch box special.

Ingredients:

  • Bread slices______6 to 8 
  • Oil________________3tbs
  • Onion_____________2
  • Green chillies _____2
  • Capsicum__________1 or 2
  • Tomato____________2
  • Red chilly powder___1/2 TSP
  • Mustard seeds_______1/4 TSP
  • Urad dhal____________1/2 TSP
  • Turmeric powder____1/4tsp
  • Lemon juice_________1/2 TSP
  • Sambarpowder/garam masala powder1/2 to 3/4 TSP(optional)
  • Coriander leaves finely chopped
  • Ginger garlic paste___1/2 TSp

Slice onions,cut tomatoes and capsicum.

If you are adding other vegetables cut it if adding potato par boil and add it.

Method:

1.First toast bread slices on a tawa and cut into pieces.

2.In a kadai put oil in it.

3.Add mustard seeds after  it spluters add urad dhal.

4.First add sliced onions saute a little then add tomatoes when tomatoes are half done add capsicum.If you are adding other veggies add now.

5.Now add red chilly powder,ginger garlic paste,turmeric powder,garam masala powder and required salt and fry then add lemon juice.

6.When it is done finally add bread slices.

7Mix well add chopped coriander leaves.

Options

  • Can add ghee and csahews while giving for kids.
  • Can add sambar powder instead of garam masala powder.
  • Can skip both powders and do as regular upma.

Lunch box special, kids friendly, breakfast receive, evening snack receive,bachelor’s recipe.Indian cooking

 Bishi bhela bhath

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Another rice variety from me.Many prepare  this in different ways. I learnt this from my mother.In this method rice and djal are cooked and then it is prepared.

Ingredients:

Rice_________3/4 cup

Toordhal____1/2 cup

Tamarind____a small lime size

Turmeric powder____1/4 TSP

Asafoetida______  1/4 TSP

Onions_____  2No

Veggies___peas,carrot,beans and potato cut into small squares.

Ghee_____ 3 to 4 tbs

Salt as required

Chopped coriander leaves

To roast and grind into coarse powder.

Red chillies___ 3to4

Channa dhal___3 TBS

Coriander seeds__3tbs

Dry roast these ingredients and grind into powder.

For frying:

Oil ___2 TBS

Shallots4to5

Coconut 3 to 4 TBS

Fry these ingredients lightly and then grind it coarsely without adding water.

For seasoning:

Mustard seeds_____1/4 TSP

Urad dhal__________1/2 TSP

Curry leaves______few

Method

  1. Cook rice and dhal separately.
  2. Keep cooker in stove.pour3 TBS ghee into it.
  3. Put onions first saute a little then add cut veggies saute
  4. Add tamarind extract (enough for cooking veegies)
  5. Now add turmeric powder,hing and salt.
  6. After the veggies are half way done add the powder to it and allow it to boil.
  7. Add cooked shal first and then cooked rice finally coarsely grounded coconut.
  8.  Add seasoning and chopped coriander leaves.
  9. If needed add more ghee
  10. It will be loose initially but will set after sometime.
  11. Serve with papad or vadams.

South Indian cooking,lunch box recipe,sambar sadam, rice recipes.

Jackfruit seed stir fry/Palakottai Porial

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Pala kottai poriyal is another traditional recipe .Simple and easy recipe with easily available ingredient.After eating the fruit the seeds can be used for cooking.we can use the seeds in sambar,cook it with other vegetable while preparing avial,roast it and can also be cooked with raw fruit

For preparation:

First remove seed from the fruit.Then from the seedremove the outer white skin from the seed.We can apply oil in our hands.Then cut the seeds I two..we can cook it separately or else can cook while cooking riceIf it is tender 2 or 3 whistles is enough or else few more whistles.

ingredients:

Palakottai________25 nos

Mustard seeds____3/4 tsp

Urad dhal_________1/2 TSP

Onion _____________2

Curry leaves________few

Chilly powder______1 to 2 TSP

Salt as required

Oil ____2tbsp

Coconut scrapings___1 to 2 TBS.

Method

  1. Heat oil in a kadai.
  2. Add mustard seeds when it splutters add urad dhal fry till it turns brown
  3. Add chopped onions and fry then add curry leaves.
  4. Now add chilli powder salt as needed.
  5. Fry a little add palakottai which are boiled
  6. When everything mixes well add coconut scrapings

Side dish for rice.how to cook palakottai,jackfruit seed stir fry.

PUDINA/MINT RICE

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Another lunch box recipe from me.This is South Indian style,simple and easy recipe.Mint is a good source of vitamins and iron.I have used coriander leaves too.

Ingredients

For grinding:

  • Mint leaves___    1/2 to 3/4 cup
  • Coriander leaves___1/2 cup
  • Green cillies________2 or 3
  • Red chillies_________2
  • Garlic pods_________4 or 5pods
  • Onions______ 2 or 3 or shallots few
  • Ginger_______a small piece
  • Coconut scrapings 1 TBS.(optional)

Cooked rice 1 cup

For frying:

  • Ghee or oil ___1 to 2 TBS.
  • Bay leaf_______1
  • Cashews ______a few
  • Bengal gram dhal 1 TBS.
  • Mustard seeds 1/2 TSP
  • Urad dhal______1 tsp

Juice of half lemon.

Method.

  1. In a kadai pour oil for frying.
  2. Now add red chillies,green chillies,garlic and onion fry for rew seconds. If you are adding coconut add now. Then add mint and coriander leaves and fry.
  3. When cool grind it into a fine paste.Keep aside.
  4. Now in a kadai add ghee if for small children or oil.
  5. Put bay leaf and mustard seeds when it splutters add urad dhal then Bengal gram dhal and then cashews .
  6. Add sliced onions (optional).
  7. Now add the ground paste and fry till the raw smell goes.
  8. Add salt and finally cooked rice.
  9. Mix well.

Serve with onion raitha.

Can add any vegetables like carrots or peas to enhance the nuritive value.

TIRUNELVELI SODHI KULAMBU/THENGAI PAL KUZHAMBU

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Another  traditional recipe from my native place.This is famous in Tuticorin and Tirunelveli (South India).It is also called as Mapillai Sodhi as it is prepared on special occasions ,for guests also when giving feast for newly married couples.

INGREDIENTS

Onions _______2 or Shallots few

Carrot_________2

Potatoes______2

Drumstick______few pieces

Curry leaves a few

Mustard seeds 1/2 TSP

Urad dhal_______1tsp

Juice of lime 1

Beans,peas also can be added.

Also increase or decrease vegetables accdg to  your family taste.

For grinding masala.

Ginger 2inches pieces ,_3 or 2

Green chillies____3

Garlic few pods

Fry these 3 ingredients and grind into a fine paste. Keep it aside.
Coconut milk

1 St extract milk ___1 cup

2nd extract milk____2cup

3rd extract milk_____1cup

For thickening add powdered pottukadalai to the milk.Some add moong dhal for thickening the milk.

Method for extracting coconut milk

Coconut milk is extracted by processing grated coconut with some warm water.

Generally 1 cup of grated coconut yields 2 cups of coconut milk.

A simple way is  grate1/2 coconut for 1 person.

1. In a blender take1 cup grated coconut with 3/4 cup warm water

2.Blend for few minutes.

3.Strain through a strainer.

4.we can squeeze with hand or press with a spoon.

5. This milk will be thick and creamy.

6.Again put in blender by adding 3/4/cup water and repeat the procedure again.

7. This milk will be thinner than the first one.

8.Again repeat the same with 1/2 cup water and extract.This milk will be pale and very thin.

Method

1.Pour little oil in a kadai.Then add mustard seeds after it splutters addurad dhal when it turns brown then add curry leaves.

2.Now add onions and carrot.Fry a little when onion turns translucent add other vegetables saute for a minute.

3.Now add the third milk to the vegetable allow it to boil for few minutes add salt and grindedpaste to it.

4.After sometime add 2nd milkand cook.

5. When vegetables are done add the 1st milk..

Do not boil for a long time.

When it mixes well.switch off the stove.

6.Add lime juice and finely chopped coriander leaves.

GINGER THOVAIAL

INGREDIENTS

Ginger_2 ” pieces 2

Coriander seeds2 TBS

Red chillies_____2 nos

Coconut scrapings,__ 3 TBS

Tamarind a small piece

Salt as required

Oil for frying.

For seasoning:

Oil 1tbs

Mustard seeds 1/4tsp

Urad dhal1/2 ts

Method

In a kadai put oil and fry all ingredients except salt and tamarind.

2.Put in blender and grind as chutney adding little water.

3. Add seasoning finally

Tags how to make Thengapal sodhi side dish for rice,side for Appam and Idiyappam

Onion tomato kootu.

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Among kootu varieties this is one.This is simple and easy recipe common in SouthIndia.It is very nutritious too.Best for rice.

INGREDIENTS
Onion _____2
Tomato____3
Coconut scrapings____3 tbs
Yellow moong dhal____1/3rd cup
Turmeric_____ 1/4 TSP
Oil_______2tbs
Mustard seeds___1/4 TSP
Urad dhal________1 TSP
Green chillies_____4
Cumin seeds_____1/2 TSP
Garlic___3to4 pods anf
Salt as needed

METHOD
1.Pressure cook the dhal  with turmeric powder and keep aside.
2.Heat oil in a kadai add mustard seeds when it splutters add urad dhal when it turns brown add onions.Fry a little add tomato and fry for sometime add little water and cook for sometime.Add required amount of salt.
3.When it is cooked add cooked  dhal to it.
4.Grind coconut,cumin seeds,green chillies and garlic pods into fine paste.Cook till raw smell  goes.

Optional can use green tomato (unripe tomatoes) without onions.
Increase or decrease the quantity of tomatoes and onion according to individual taste.
Serve this with rice.

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Raw Mango Rice

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Among variety rice raw mango rice is one such.An easy to do recipe also lunch box special.As this is mango season I thought of posting this one.

INGREDIENTS
Rice _____150 GM’s
Turmeric powder a pinch
Red Chillies_____3 to 4
Grated green mango _______11/2 cup
Peanuts______1 TBS
Curry leaves ____   a few
Bengal gram_____1tsp
Hing
Salt as required.
Oil  3 tbs
4
METHOD
1.In a kadai add oil to it add mustard seeds when it splutters add Bengal gram dhal,urad dhal.
2.Then add red chillies,curry leaves when it turns brown add peanuts
3.Finally add grated mango and turmeric powder
4.Mix well.Finally addcooked rice to it.

Optional can add fried cashews.