Cabbage poriyal

Ingredients:


Cabbage - 1 cup
Onion - 1/2 medium sized
Green chilly - 3 nos
Channa dhal - 1/2 table spoon
Mustard seeds - 1/4 teaspoon
Uradh dhal - 1/4 teaspoon
Jeera - 1/2 teaspoon
Coconut - 2 table spoons
Oil - 2 table spoons
Salt - As required


Recipe



1.Cut cabbage and in a tawa add the cut cabbage channa dhal and pour water until the cabbage immerses.Allow it to boil for few minutes then add salt when the cabbage is cooked turn off the fire.

2.Now drain the water from the cabbage.

3.In a tawa add oil when it gets hot add mustard seeds when it splatters add urad dhal and jeera when it turns to golden brown add the onions and green chilly when the onion turns golden brown add cabbage.

4.Stir it for 2 to 3 mins then turn off the fire and add coconut and mix it well.

Cabbage poriyal ready..........

Beetroot dhal fry,Beet root kola

Ingredients:

Beetroot - 1 1/2 medium sized

Thoordhal(thuvaram parupu) - 1/2 cup

Red chilly - 4 no

Mustard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoons

Jeera - 1/2 teaspoon

Oil - 1/4 cup

Salt - as required

Recipe

1.Soak dhal for 20 mins and grind it in mixi along with beetroot,red chilly and jeera.

2.Now in a non stick tawa add the oil when it is hot add the mustard seeds when itbegins to splatter add the uradh dhal when it turns brown add the grind mixture and stir it.

3.Slow down the fire and occasionally stir it it will take 20 -25 mins to get deeply fried.Should keep stirring every 3 mins then only everything will get fried evenly.

4.When this gets deeply fried it becomes small balls and it will be very crispy.

Beetroot dhal fry ready

Ennai kathrikai kulambu brinjal/eggplant gravy

Ingredients:

Brinjal - 3 nos

Onion - 1/2 medium sized

Tomato - 1 medium sized

Garlic - 3 nos

Tamarind - 3/4 lemon size

Chilly powder - 3 teaspoons

Turmeric powder - 1/4 teaspoon

Oil - 4 table spoons

Mustard seeds - 1/2 teaspoon

Urad dhal - 1/2 teaspoon

Salt - As required

Recipe

1.Cut brinjal and add turmeric powder 1 1/2 teaspoons of chilly powder and allow them to set for 20 mins.Soak tamarind and salt for 15 mins and take juice out of it.

2.In a tawa add oil when it gets hot add this brinjal and deep fry them and keep it aside.

3.In the same tawa add mustard seeds when it splatters andd urad dhal when it turns golden brown,then add the onion.

4.When onion turns golden brown add the garlic and fry for 2 mins then add tomato and fry until it gets soft,then add the red chilly powder and fry for 3 mins then add the juice take from tamarind.

5.Allow this to boil for 10 mins then add this fried brinjal and allow it to boil for 3 mins.

ennai kathrikal kulambu ready.....

Tomato chutney,Thakaali chutney

Ingredients:

Tomato - 3 nos
Onion - 1 No
Red chilly - 3 nos
Tamarind - 1/2 lemon size
Oil - 2 1/2 table spoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon
Asafoedita - 2 pinches
Salt - As required

Recipe

1.In a mixi jar add onion,tomato tamarind,red chilly and salt grind them finely.

2.In a tawa add oil when it gets hot add the asafoedita and mustard seeds when it splatters add the uradh dhal when it turns to golden brown add the chutney .

3.Allow it to boil for 10 mins till all its water gets evaporated and comes to consistency of chutney.

tomato chutney ready..........

Carrot poriyal

Ingredients:

Carrot - 4 nos

Onion - 1 small size

Coconut - 1 table spoon

Oil - 1 tablespoon

Mustard seeds - 1/4 teaspoon

Urad dhal(Ulundham parupu) - 1/4 teaspoon

Salt - As required

Recipe

1.Chop onions and carrot.

2.In a tawa add the oil when it gets hot add the mustard seeds when it splatters add urad dhal,then when it turns to golden brown add the chopped onion.

3.When onion turns golden brown add carrot and stir it for 2 mins then add salt and pour 1/4 cup of water and cover it with lid allow it to be in low fire for 5 mins.

4.When the carrot is cooked allow the water to get evaporated then add coconut give three to for stirs .

carrot poriyal ready

Paasi parupu sambar Moong dhal sambar

Ingredients:

Moongdhal (Paasi parupu) - 1/2 cup

Onion - 3/4 medium sized

Tomato - 1 medium sized

Green chilly - 3 nos

Potato - 1 medium sized

Tamarind - 1/2 lemon size

Oil - 1 table spoon

Mustard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoon

Turmeric powder - 1 pinch

Salt - As required

Recipe:

1.In a vessel add moongdhal,chopped onion ,chopped tomato,peeled and chopped potato and chilly boil them in cooker for three sounds.

2.Soak the tamarind along with salt for 10 mins and take juice from it .

3.Now add the tamarind juice and turmeric powder with boiled mixture of dhal,onion etc pour this is in a tawa and allow it to boil for 10 mins..

4.Now in a small tawa add oil when it gets hot add asafoedita mustard seeds when it splatters add uradh dhal and pour it in boiling sambar.

sambar ready.............

Tomato kurma

Ingredients:

Tomato - 4 medium sized
Onion - 1/2 medium sized
Coconut - 3 table spoons
Red chilly - 4
Cinnamon - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon
Oil - 2 table spoons
Salt - As required

Recipe

1.Chop tomatos and onions.In a tawa add 1 table spoon of oil when it gets hot add cinnamon and onion and when it turns brown add tomato and fry untill it gets soft.

2.Now add the red chilly and coconut and fry for 2 minutes and allow it to cool.

3.Now grind this in mixi

4.In a tawa add 1 table spoon of oil when it gets hot add the mustard seeds,when it splatters add the urad dhal then pour thr ground mixture in the tawa and add salt.

5.Allow it to boil for 5 minutes.

Easy and yummy tomato kuruma

Onion tomato therakal

This is very spicy dish with onion and tomato usually we call it as THERAKAL
It goes weel with idly dosa and chapathy too

Ingredients:

Onion - 1 large
Tomato - 1 medium
Potato - 1 small
Red chilly powder - 1 teaspoon
Turmeric powder - 1 pinch
Rice flour - 1 teaspoon
Oil - 1 table spoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon

Recipe

1.Chop onion,tomato and pel the potato's skin and chop it.

2.In a tawa add oil when it gets hot add mustard seeds and when it splatters add uradh dhal,then add onion.

3.When it turns golden brown add the tomato when it turns soft simmer the gas and add the potato ,chilly powder,turmeric powder and salt mix well.

4.Now add 1 1/2 cups of water and mix well then close the tawa with the lid untill onion and potato gets cooked.

5.Now mix the 1 teaspoon of rice flour in 1/2 tumbler water and pour it in tawa along with therakal mix well and allow it to boil for 5 mins.

Now therakal is ready......

Paalak batura

Very yummy side dish with spinach and potato

Ingredients:

Spinach - 2 cups

Potato - 1 large

Onion - 1 medium sized

Tomato - 1 medium sized

Pepper - 1/2 teaspoon

Garlic - 1piece

Ginger - 1 inch

Red chilly - 1

Lemon juice - 1 teaspoon

Oil - 1 cup

Salt -As required

Recipe:

1.Chop potatos into cubes and fry them in oil till golden brown and keep it aside.

2.In a tawa boil the spinach and grind it along red chilly and pepper.Also grind seperately ginger and garlic.

3.Add 2 tablespoons of oil in a tawa when it is hot add the chopped onions when it turns to golden brown add tomato when it turns soft and ginger garlic paste let for 2 mins .

4.Now add the ground spinach in that when it resumes to boil add the potato ,lime juice and salt just give two stirs and turn off the gas

Palak batura is ready to be serverd with chapathy

THUVARAM PARUPU CHUTNEY Toor dhal chuney

This is very typical chettinadu side dish for idly and dosa.

Ingredients:

Thoor dhal - 3 table spoons

Tamarind - 3/4 lemon size

Onion- 1/2 the medium sized

Tomato -1/2 the medium sized

Red chilly - 3 nos

Oil- 1 table spoon

Muastard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoon

Recipe

1.In a tawa fry the thoor dhal untill its color turns then add chilly and grind it in mixi by adding water.

2.Take juice from tamarind chop onion and tomato.

3.In a tawa add the oil when it gets hot add the mustard seeds when it splatters add the uradh dhal,then add the onion when it turns to golden brown add the tomato.

4.Now mix the thoordhal paste in the tamarind and add 1 tumbler water to it and then add to the fried onion and tomato stir it frequently so that it will not form balls.

5.Allow it to boil for 5 minutes then add salt.

thoor dhal chutney ready..............

Parupu orundai kuzhambu

This is a very spicy and protein rich side dish which goes well rice,idly,dosa and chappty.

Ingredients:

Thoor dhal - 3/4 cup
Onion - 1 big
Tomato - 3 medium sized
Tamarind - 3/4 lemon size
Coconut(desigated) - 4 table spoons
Jeera - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Chilly powder - 4 teaspoons
Corriander powder - 2 teaspoons
Asafoedita- 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teapoon
Oil - 1 1/2 table spoon
Corriander leaves - 2 table spoons
Salt -As required

Recipe

1. Soak thoor dhal for 2 hrs and grind it (not to fine),then add 1 1/2 teaspoons of chilly powder,1/4 teaspoon turmeric, half of the chopped onions,corriander leaves,asafodeta,coconut 1 tale spoon and finally salt mix this well.Make small balls and place it in idly pot and steam it for 5 minutes or in microwave oven keep it for 2 minutes.

2.Soak tamarind and take juice out of it,then grind 2 tomatos and coconut.

3.In a tawa add oil when it is hot add mustard seeds when it splatters add uradh dhal and then jeera then add onion when it turns to golden brown add turmeric powder and 1 chopped tomoto stir it for 10 minutes when it is done add 2 teaspoons of chilly powder and corriander powder just stir it twice then pour the tamarind juice now let the mixture to boil for 10 minutes then add the ground mixture of tomato and coconut allow it to oil for 3 minutes then add the cooked dhal balls into it allow it to boil for 10 minutes garnush it with corriander .

mmmmmm..................urundai kuzhamu ready