POTATO CURRY

Many dishes are prepared with potato This recipe is very easy to prepare.Can be had with rice also can be served with appam or chappathi too.

Ingredients

Potatoes …..2

Onion……..1/2

Garlic cloves…..4

Turmeric powder…1/2 TSP
Curry leaves….few

Coriander powder.. 3/4 TSP
Garam masala…..1/2 TSP
Chilli powder….accdgly to taste 1/2 to 1 TSP

The first step in a pressure pan add all the above ingredients with little water and keep it for 2 whistles.

Ingredients for gravy

Coconut oil….2 TBS
Mustard seeds….1/2 TSP
Curry leaves a few

Turmeric powder…1/2 TSP
Chilli powder….1 TSP
Coriander powder…1 to 11/2 TSP
Kashmiri chilli powder…1/2 TSP
Garam masala…..1 TSP

Method

In a pan heat coconut oil.

Then add all the powder one by one and fry a little. When the aroma comes add the cooked potatoes and salt.Mix well and cook for one-time.

An mash a few pieces of potato es and then add it to the curry.

Can garnish with coriander leaves.

Servethis with rice or with appam or roti.

BOTTLE GOURD TOMATO CURRY

Among curry varieties this can be used for both rice and roti.

Ingredients

Bottle guord.,…500 gms

Tomato……1 1/2 cup

Cumin seeds …….1/2 TSP
Red chillies……… 2

Coriander powder….3 TSP
Oil…..3 to 4 TBS
Salt as needed

Turmeric powder 1tsp

Oil……50 ml

Red chilli powder…..1 TSP
Saunf……1tspcurry leaves

Green chillies…2

Pepper powder….1/4 tsp

Curry leaves a few

Coriander leaves….a few

Method

In a kadai put oil.

Add mustard and saunf fry a little.add redchillies

Add curry leaves then chopped tomatoes and saute it.

Little water and add bottle guord and salt and allow it to cook.

Add turmeric powder,chilli powder, coriander powder and a little pepper powder.

When done remove from fire and serve with roti or as a side dish for rice.

PAKODA KUZHAMBU

Pakoda kuzhambu is a Chettinad recipe

It tastes differently.

Ingredients for pakoda

Channa dhal……1 cup

Fennel seeds…..1 TSP
Red chillies…..1to 2

Ginger ……a small piece

Garlic…..a few cloves

Salt.

Onion……1

Coriander leaves ……1 TBS

Preparation:

Soak Channa dhal after for 2 to 3 hrs.

Then grind it coarsely with redchillies ,ginger and garlic.if it is grinded coarsely only it will be crispy.

Then add finely chopped coriander leaves and onion.

Make small pakoras and fry it.

Keep aside.

For gravy

Ingredients

Bay leaf……1

Cloves…… 3

Garlic pods few

Onion……2

Tomato…2

Turmeric powder….1/2 tsp

Ginger garlic paste…..1 TSP
Coriander powder…1 TSP
Sambar powder….2 TSP
Tamarind..a small lemon size

Salt as needed

Oil….3 TBS
Cinnamon….2 sticks1″

For grinding

Grated coconut…..1/4 cup

Poppy seeds…..1 TSP
Cumin seeds….1 tsp

Method

In a kadai add oil then add bay leaf,cloves and then add chopped onions .Add garlic pods.

When it gets sauted add chopped tomatoes.

Saute till tomato gets mushy then add turmeric powder, coriander powder and sambar powder.

When it blends well add tamarind extract,salt and water.

Allow it to boil till the raw smell goes.Now add grinded coconut paste.

Finally add chopped coriander leaves.

Add pakoda 15 mts before serving.

Serve with rice or dosa.

COOKING TIPS

1. While preparing dough for poori mix 1tsp gram flour with it. The color of poori will be good
2. While preparing kesari add milk.
3. To de skin garlic put in hot water then in cold water.Drain the water. Easy to remove the skin
4. While breaking coconut wet it before.
5. If dosa dough is watery add rawa also grind coconut and add to it.
6. To check whether we have added salt to curry, check the bubbles if it is added it will boil in the centre,if not it will have bubbles in the corner.
7. Can add little oil to the idli batter it will be soft for longer period

THENGA MANGAI PATTANI SUNDAL/BEACH SUNDAL/PEAS SUNDAL

This Sunday recipe is prepared with white peas,mango, coconut as the name suggests.This is very famous in beach especially Marina beach. Invariably those who visit beach never miss to taste this. As this is mango season thought of trying this recipe.The crunchiness of onion,tanginess of mango and the taste of green chilies everything adds to the flavour.

Soak white peas for 8 hrs or overnight

Ingredients

White peas…….1 cup

Raw Mango..5 TBS
Coconut…..3 TBS
Onion……3 TBS
Green chillies….1 to 2

Ginger…..1/2 inch piece

Red chilli powder..1 TSP
Mustard seeds…..1/4Tsp
Urad dhal…..1/2 tsp

Carrot grated…..2 TBS
Coriander leaves chopped….2 tbs

Hing…..1/4 TSP
Curry leaves few.

Preparation

White peas should be cooked but not mushy.

Grind coconut,green chilies and ginger.Just pulse it not a fine paste.

In a kadai put oil.

Add oil to it.

Now add mustard seeds and when it splutters add urad dhal when it turns brown add curry leaves then half of the onions.onion s

Onion should not be soft.It should have crunchiness.

Add cooked peas to it.

Then add grinded mixture to it

Fry well till everything gets mixed .Add lemon juice of 1/2 a lime switch of the stove.

It’s time to add grated mango, carrot and mix well.

While serving serve with mango and chopped coriander leaves.

Very healthy evening snack

LEMON RICE/LUNCH BOX RECIPE

Lemon rice is an easy recipe.They call it as chitrana which is rice based dish prepared in South India.Lemon rice is one among them. It just take few minutes to prepare if we have precooked rice. We can take this for travel too.It is s citrousy flavour.

Ingredients:

Cooked rice…..1 cup

Cashews few

Oil…..1/4 tsp

Urad dhal….1/2 tsp

Peanuts….12 to 14 nos

Red chillies…..2 Nos

Green chillies…4 nos

Bengal gram…2 tbs

Curry leaves….few

Ginger grated…..1 tbs

Hing….1/4 tsp

Turmeric powder…1/2 tsp

Lemon juice….juice of 1 to 2 limes

Cooked rice should not be sticky.

Method.

1.In a kadai put oil.

2.Add mustard seeds when it splutters addurad dhal when it turns brown add Bengal gram then add red chillies.

Now add curry leaves and chopped green chillies and cashews.

Fry till it gets toasted.

Add cooked rice with salt to it

Finally add lemon juice to it.

Serve with papads or any vegetable fry.

Another method is to add lime juice to the ingredients after frying and finally add cooked rice to it.

HOW TO MAKE GHEE FROM CLARIFIED BUTTER

Ghee is a clarified butter made from the milk of cow or buffalo.It is most commonly found in South Asian dishes.It has many health benefits and healing powers.It promotes flexibility.It is casein free. Vit. A,D,E and K2 arefound in it.Heals and repairs digestion and digestion tract.

Clarified butter or ghee is milk fat rendered from butter to separate the milk solids and water from the butter fat. It is produced by melting butter. Un salted butter is slowly melted allowing the milk solids to separate from the transparent golden liquid and for any water to evaporate.

Butter is an emulsion of fat,water and milk solids.The clarifying process splits up the trio.And get the fat.The goal is remove the water.The milk solids sink to the bottom of the pan. This gives ghee.

Method.

• Keep butter in room temperature
• 
• Place it in a sauce pan.
• 
• Heat the butter over medium heat until completely melted and reduce to dinner.
• Cook the melted butter for approximately 10 to 15 mts. Butter will begin to foam and bubble.
• 
• After few more minutes the melted butter will turn to golden color and you will see curd s of the milk solids forming toward the bottom if the saucepan.
• 
• Finally add morning leave or curry leaves.
• You can strain and store it.
• After few hours it will set.
• Can store in refrigerator.
• Butter will solidify at cooler temperature but can easilybe returned to liquid by warming.

How to use ghee.

Ghee can be used in place of most cooking oils and is great for sauteeing.

It is used for toasting a bread.

It is given for kids by mixing with dhal,ifli or dosa.It has a high smoke point.

CAPSICUM CURRY/CAPSICUM GRAVY/BELL PEPPER CURRY

Bell pepper s green are low in calories and rich in Vit.C and other antioxidants making them an excellent addition to a healthy diet.

Capsicum comes in various colors such as red, yellow ,orange and green.

Greens are the unripe ones.It is a decent source of fiber. It is loaded with Vitamins and minerals.

It is high in Vit. C and minerals which include Vit.K, Vit E Vit A,folate and potassium. Rich in carotenoid s.

Bell peppers have many health benefits including improved eye health and reducing the risk of anemia.

Ingredients

• Capsicum chopped…3 cups
• Tomato…………….2 cups
• Onion ………1 cup.

Spice powder

• Coriander powder…1tsp
• Chilli powder….1/2 tsp
• Turmeric powder…1/4 tsp

To grind

• Grated coconut……1/3rd cup
• Ginger… A Small piece
• Green chillies……2
• Garlic…….3.
• For frying
• Oil
• Cumin seeds…1 tsp
• Corianderleaves chopped ….1 Tbs

Method:

• Heat oil in a kadai and add cumin seeds add onions with little salt and fry.
• 
• When it is translucent add tomatoes when it be ones mushy add coconut paste and add all spice powders and cook till the raw smell goes .
• 
• Now add capsicum and cook for few minutes.
• If needed add little water.
• When done add chopped coriander leaves.
• 
• Serve with roti, poori, jeerrice or ghee rice.

PINEAPPLE RASAM

There are different types of rasam.Today going to share pineapple recipe.

INGREDIENTS:

• Pineapple slices……2 slices
• Tomato pieces………2
• Toor dhal cooked water
• Rasam powder…1 tsp
• 

For Powder;

• Peppercorns….1 tsp
• Cumin seeds….1 tsp
• Garlic pods…..few pods

Seasoning

• Oil…2 TBS
• Mustard seeds…1/4 TSP
• Urad dhal…..1/2 TSP
• Red chillies..2
• Curry leaves few
• Coriander leaves

PREPARATION

• Pineapple Slice 1 cut into pieces
• Pineapple slice to be mashed
• Tomato 1 to be chopped into pieces
• Tomato 1 to made into puree
• Powder peppercorns,cumin seeds and garlic pods
• 

METHOD

1. In a kadai add 1 Tbs oil.
2. Add mustard seeds when it splutters add urad dhal when it turns brown add redchillies,curry leaves and 1/4 of the powder.
3. 
4. Add tomato pieces and pineapple pieced and fry a little.
5. Meanwhile in a bowl add dhal water,tomato puree, pineapple paste and balance powder,salt and mix well.
6. Add the mix to the kadai and allow it to boil.
7. When raw smell goes switch off the stove.
8. Add coriander leaves.

CARROT PAYASAM/CARROT KHEER

Another drink for this summer.This is a very healthy payasam. Carrot payasam is served on special occasions.INGREDIENTS:

• Carrot….450 gms
• Milk…….1 lit
• Sugar…..2 cups
• Cardomom powder,..5 gms
• Cashews.. 50 to 100 gms
• Ghee…..4 tbs

METHOD

• Grate carrot keep aside.
• In a pan add 3 tbs of ghee add grated carrot to it and fry till the raw smell goes.
• 
• Add half of the milk and cookies the carrots in it.
• 
• When cool put in a mixer and blend well.
• If you want to serve as a PAYASAM add sugar and cardomom toit.
• 

If you want to serve as a KHEER add little more of milk and allow it to boil for few minutes. Serve it chill.