Keerai kuutu.Spinach gravy using coconut and moong dhal.

Ingredients:

Spinach - 1 cup(washed and chopped)

Moon dhal(Paasi parupu) - 4 table spoon

Milk - 3 table spoon

Salt - as needed

For grinding:

Coconut - 3 table spoons(Powder or freshly grated)

Jeera - 1/2 teaspoon

Red chilly - 2 nos

For garnishing:

Oil - 1 table spoon

Urad dhal - 1/2 teaspoon

Jeera - 2 pinches

Method:

1.Boil the moong dhal in pressure cooker (usually it take 3 whistles).Grind the things that are given for grinding.

2.In a kadai pour the oil when gets hot add the jeera then add the spinach and fry it until all the spinach shrinks.

3.Now add the boiled moong dhal to the spinach and cover it with lid and allow it to get cooked.

4.When the spinach is cooked add salt and ground mixture.Allow this to boil for 5 mins .

5.Turn off the gas and pour the milk.

Keeari kuutu ready.

Vendaikai pachadi Ladies finger pachidi

Ingredients:

Ladies finger - 7 nos

Onion - 1/4 the medium sized

Tomato - 1 medium sized

Thoor dhal (thuvaram parupu) - 4 table spoons

Tamarind - 1/4 the lemon size(if you are using tamarind paste then 1/2 teaspoon)

Coriander powder - 1/2 teaspoon

chilly powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil- 1 table spoon

Mustard seeds - 1/4 teaspoon

Urad dhal(ulndham parupu)- 1/4 teaspoon

Asafoetida - 2 pinches

Jeera - 1/4 teaspoon

Coriander leaves - 1 table spoon

Method:

1.In pressure cooker boil the dhal for 2 whistles.In a vessel soak tamarind and salt for 10 mins and take juice out of it.

2.Wash and chop the ladies finger.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds when he mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the ladies finger and fry it well until its slimy things goes then add tomato,fry it until tomato gets soft.

3.Now add the boiled dhal to it and add turmeric powder cover it with lid.When capsicum gets

cooked add the coriander powder ,chilly powder and tamarind juice.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

Capsicum pachadi Chettinadu special

In Chettinadu pachadi is very famous side dish,it resembles sambar but for sambar the dhal will be really cooked but for pachadi the dhal will be half boiled.

Ingredients

Capsicum - 1 medium sized

Onion - 1/4 the medium sized

Tomato - 1 medium sized

Thoor dhal (thuvaram parupu) - 3 table spoons

Tamarind - 1/4 the lemon size(if you are using tamarind paste then 1/2 teaspoon)

Coriander powder - 1/2 teaspoon

chilly powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil- 1 table spoon

Mustard seeds - 1/4 teaspoon

Urad dhal(ulndham parupu)- 1/4 teaspoon

Asafoetida - 2 pinches

Jeera - 1/4 teaspoon

Coriander leaves - 1 table spoon

Method:

1.In pressure cooker boil the dhal for 2 whistles.In a vessel soak tamarind and salt for 10 mins and take juice out of it.

2.Wash and chop the capsicum.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds when the mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the capsicum and tomato,fry it until tomato gets soft.

3.Now add the boiled dhal to it and add turmeric powder cover it with lid.When capsicum gets

cooked add the coriander powder ,chilly powder and tamarind juice.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

Beans usili,beans and dhal fry

Ingredients:

Beans finely chopped - 1/2 cup

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

Method:

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

2.Now in a non stick tawa add the oil when it is hot add the mustard seeds when it begins 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.

Beans dhal fry ready

Chettinadu keerai mandi/Spinach gravy

This is simple recipe with spinach usually in India we do it with thandu keerai it is the spinach we get with stem but i tried it with normal spinach hat we get in walmart and other super markets it came out with the same taste.If you are in diet and want to eat spinach in different way then this menu is for you.

Ingredients:

Finely chopped spinach - 1 cup

Red chilly - 2 nos

Jeera 1/2 teaspoon

Rice flour - 2 table spoons

Finely chopped Onion - 1 table spoon.

Oil - 2 table spoons

Salt - as needed

Method:

1.In a kadai add the oil when it gets hot add jeera and red chilly(break red chilly in to pieces).After few seconds add the onion fry it until it turns transparent ,then add spinach.

2.when all the spinach gets fried (when the spinach is fried it shrinks),the add salt and 1/4 cup of water and cover it with lid for 5 mins.

3.In 1/4 cup water mix the rice flour pour it when the spinach is cooked allow it to boil for a minute,that's it keerai mandi is done...

cauliflower poriyal / Pepper cauliflower

This is also called as cauliflower vellai poriyal or pepper cauliflower because we don't use any masal just boil them and season it with salt pepper and jeera.This needs no oil this is also a best diet menu.This is very easy to do.

Ingredients:

Cauliflower - 1 cup(chop hem to 1 inch florets)

Pepper - 3/4 teaspoon

Jeera - 1/2 teaspoon

salt - as needed

Method

1.In a vessel warm the water and add the cauliflower .After few seconds drain it.(we do his to remove worm in the cauliflower)

2.Now in a vessel add water boil the cauliflower ,when it is cooked stop the flame and drain the water from it.

3.Now powder the pepper and jeera and add it over the cauliflower along with salt just toss them.

Pepper cauliflower or cauliflower poriyal is ready....

Cauliflower chops

This is the recipe i learnt from my grandmother she makes it really good she always cooks with fresh ingredients .

There are two ways in which you can do this chops one is by grinding most of the things that you need and the other way is using all the ready made ingredients..

Common ingredients:

Cauliflower - 1 cup(make florets to the size of 1 inch cube)

Turmeric powder - 1 teaspoon

Oil - 2 cups

Salt - as needed

Ingredients if you want to do it by grinding:

Channa dhal(kadalai parupu)- 3/4 cup

Raw rice - 2 table spoon

Red chilli- 5 nos

Coriander seeds - 1/2 teaspoon

Jeera - 1/4 teaspoon

Soambu - 1/2 teaspoon

Garlic - 2 pieces

Ginger - 1/2 inch

Ajwain (omam) - 1/2 teaspoon

Ingredients if you are using ready made things:

Channa dhal(kadalai parupu) flour- 3/4 cup

Rice flour - 2 table spoon

Red chilli powder - 2 teaspoons

Corriander powder - 1/4 teaspoon

Jeera powder - 1/4 teaspoon

Soambu powder - 1/2 teaspoon

Ginger and Garlic paste - 1 teaspoon

Ajwain (omam) - 1/2 teaspoon(optional)

Method:

1.In a vessel allow water just to get warm in that put the cauliflower and leave it for few seconds then drain it.Soak the channa dhal ,rice ,jeera ,soambu,ajwain,and corriander seeds.

2.Again in a vessel pour water in such a way that all the cauliflower florets are immersed and add salt to it now allow it to boil until the cauliflower is half cooked.Finally drain it and keep it aside.

3. Now grind all the things that u soaked along with ginger, garlic, and red chilly.Now add turmeric powder and salt.(Avoid this if you are doing it with ready made ingredients)

4. In a kadai add pour the oil ,turn on the fire meanwhile mix the ground batter .

5. When the oil is hot dip the cauliflower in the batter and drop it in the hot oil after a minute turn it to other side. Crispy chops is ready.......

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.....

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

Kovaikai masala /Tinda fry

Ingredients

Kovaikai(tinda) - 1 cup (slice it vertically into for pieces)

Chilly powder - 2 teaspoons

Onion - 1/2 medium size

Turmeric powder - 1 pinch

Mustard seeds - 1 teaspoon

Urad dhal- 1 teaspoon

Oil - 1 1/2 table spoon

Salt - As required

Recipe

1.In a tawa add the oil when it is hot add the mustard seeds and urad dhal when the mustard seeds splatter add the kovai kai and stir it ocassionally when it is half done add the chilly powder and salt.

2.Simmer the fire and till be ready in 15 mins.

Chepankelangu varuval

This Kelangu roast will be awesome it will be very crispy and very simple too.

Ingredients:

Chepankelangu - 150gms

Chilly powder - 1 1/2 teaspoon

Oil - 3 table spoons

Salt - As required

Recipe

1. Half boil kelangu by adding salt then remove its skin and slice it.

2.Add the oil in a tawa and fry all the slices till they are crispy.

3.Now in a tawa add 1/2 table spoon oil when it is hot add mustard seeds and urad dhal when the mustard seeds splatter add the roasted kelangu givetwo stirs then add salt and chilly powder simmer the fire and leave it for 5 minutes

Chepankelangu varuval ready

Potato peas masala

We all like potato ,its taste increases when v add it with peas.This is a simple dish and tasty too.

Ingredients

Potato - medium sized 3nos

Peas - 1 cup

Onion - 1 medium sized

Tomato - 1 medium sized

Mustard seeds - 1 tea spoon

Urad dhal - 1/2 teaspoon

Jeera - 1/2 teaspoon

Chilly powder - 1 1/2 teaspoon

Turmeric powder - 1 pinch

Oil - 3 table spoons

Salt - As reqiured

Recipe

1.Peel the skin of potato chop it into small cubes,also chop tomato and oinon

2.In a tawa add the oil when it is hot ad mustard seeds when it begind to splatter add urad dhal and jeera.

3. Then add Onion and fry it when it turns to golden brown add tomato and fry it when tomato is done add the potato and peas stir for 2 minutes then add salt,turmeric powder and chilly powder.

4. Cover it with lid stir it ocassionally.when the potato is soft turn off the gas.

mmm........... potato

Vazhakai varuval,Plantain oil fry

Kids love fried item even elders will love it simple dish but tastes very good.

Ingredients

Vazhakai (Raw Banana) - 1 medium sized
Chilly powder - 1 1/2 teaspoon
Turmeric powder - 1pinch
Oil- 2 table spoon.
Mustard seeds - 1/4 teaspoon
Urad dhal- 1/4 teaspoon
jeera - 1 pinch
Salt - as required

Recipe

1.Peel the skin of banana and make very thin slices.

2.In a mixing bowl add the sliced banana turmeric powder,chilly powder and salt mix them throughly.

3.In a tawa add oil when it is hot add mustard seeds,Urad dhal and jeera when the mustard seeds splatters add the banana which is mixed with saly,turmeric and chilly powder.

4.In a low flame allow it to cook don't cover it with lid ,give it a stir evry now and then.

5. When the banana is cooked turn off the gas and let banana to be in the hot tawa for 5 minutes it will add crispness to it.