Adai

Adai is another form of dosa filled with nutrients. It has such a wonderful flavour that everyone will love it.. This is one of my favourites since childhood. Adai is a combo of rice and lentils and needs no fermentation.. a sigh of relief...U can make adai immediately after grinding.

Ingredients:

1 cup Idli rice
1/4 cup urad dal
1/4 cup toor dal
1/4 cup channa dal
A handful whole moong (optional)
a small piece of ginger
Red chillies
1-2 tsp cumin seeds
1/4 grated coconut
hing/Asafoetida
salt to taste
curry leaves

Preparation:

Soak Rice, dals and red chillies over nite. Drain about 3/4 th of the water before grinding. Grind with curry leaves, ginger and red chillies to a coarse paste. U can add dals at different stages to make more crunchier adai.Adjust salt. Add grated coconut to the batter.

Use a dosa pan, pour a ladle full of batter and spread it evenly. Add oil to the corners, wait till the crisp up. Turn sides to make sure its fully cooked. Serve hot with Avial...

Drumstick channa kurma and Paruppu rasam

Hello everyone

I had problem with my internet connections, couldnt blog and comment on ur blogs... from tommorow i will visit ur blogs to drop a note..(Yesterday post was a scheduled one!!!)

Lets get to business...

This recipe is from Dr. Damodaran’s cooking recipes. His recipes always have a traditional touch to any recipe. He always cooks in mud pots, which enhances the taste of the dish. This recipe was totally new to me; I would have never tried this combo in million years. It tasted too good….This goes very well with Idli, dosa and Rice...





Ingredients:
5 Drumstick (frozen, cut into 3” pieces)
½ cup Channa dal
1 onion
2 tomatoes
3 greenchillies
2 tsp redchilli powder
½ tsp turmeric
1 tsp coriander powder
2 tsp g&g paste
2 Cinnamon stick
2 cloves
2 bay leaves
1 tsp sombu
small lemon size tamarind ( Soak and extract water)
¼ cup grated coconut
2 tbsp oil
salt to taste

Preparation:
Grind grated coconut to a fine paste.
Soak channa dal for 30 mts.
Heat oil in a pan. Add whole garam masala (Cloves, bay leaves, cinnamon stick, fennel seeds). Add onion and sauté till translucent. Add g&g paste, green chilies and tomatoes. Let the tomatoes turn mushy. Add channa dal and drumstick. If u are using frozen drumstick, defrost them and add to the curry. Add red chili, coriander and turmeric powder. Sauté for 2 mts. Add 1 cup of water. Add salt and let it boil. The gravy will be thick. Once the dal is cooked (should be soft, don’t overcook), add coconut paste. Cover and let it boil. Finally add thick tamarind water. Mix well and let it boil for 1 mt. Remove from heat, garnish with coriander leaves. Serve hot!!!!



Paruppu rasam

Its one of my favorite version of rasam. If u try this rasam, u will never go back to normal rasam. Dal is the magical ingredient and it makes all the difference to the taste of the rasam.


Cook ½ cup of toor dal with 2 ½ cups of water (or more). Once the toor dal is cooked, strain the water from dal and mash the dal with mathu or masher. Grind 2 tomatoes and ¼ cup of coriander leave to coarse paste. Heat extracted dal water and paste in a pan. Add turmeric powder and salt and let it boil. Extract juice from lemon sized tamarind. Add the tamarind water to the pan. Let it boil for 5 mts. Remove from heat. Add Rasam powder, mashed Dal and adjust salt.
Heat 1 tbsp of ghee and 1 tbsp of oil in a pan for seasoning. Add mustard seeds. Once it splutters, add curry leaves, Asofoetida and 3 red chillies. Finally add mashed Garlic and sauté for 5 mts. Add the seasoning to rasam and transfer the pan to stove. Let it come to one boil. Remove from heat. Garnish with coriander. Paruppu rasam is ready!!!!

Chick peas sundal

Chick pea/ Konda kadala (tamil) sundal is usually given as prasadam for Navratri Gollu. This sundal is usually made during festival seasons like Ganesh chathurthi, saraswathi pooja ...etc.. I usually make it for evening snacks.

Ingredients:

1 cup chick peas

1 onion

3 green chillies

2 red chillies

1/4 tsp grated ginger (optional)

1 tsp mustard seeds

1 tsp channa dal

1 tsp urad dal

salt to taste

oil

curry leaves

Preparation:

Soak chick peas overnight. Add enough water and salt in pressure cooker and cook for 1 whistle. Remove from heat. Let it cool down. Strain the water and reserve.

Heat oil in a pan, add mustard seeds, urad dal and channa dal. Saute for couple of minutes. Add curry leaves. Add finely chopped green chillies, red chillies and grated ginger. Saute for 5 minutes. Add chickpeas and stir for 5 more mts. Adjust salt. Remove from heat and serve hot!!!

Chick peas sundal is on its way to Sunday snacks- Spill the beans hosted by Priya of Akshayapatram.

Potato Masala and Keerai kozhumbu/ Spinach dal curry

Potato masala and keerai kozhumbu from my MIL's kitchen... Its such a simple recipe but tastes out of the world. As i already mentioned, I luv spinach and my hubby doesn't object it... it has permanent place in week day menu. This is another way of cooking spinach curry. Potato masala looks colorful, am sure would be a kids pleaser.

Potato Masala:

Ingredients:

2 potatoes

1/2 onion chopped

1 tbsp g& g paste

1 tbsp fennel seeds powder

1 tsp red chilli powder

1/4 tsp turmeric powder

salt to taste

2 tbsp oil

Preparation:

Cut the potatoes into 4 pieces and cook them till they are almost soft(3/4 done). Peel the skin and cur into small pieces. Marinate it with salt, turmeric and rec chilli powder for 30 mts. Heat oil in a pan, do the seasoning with mustard seeds and fennel seeds powder. Add onion an Fry till translucent. Add g&g paste. saute for 5 mts. Finally add the marinated potatoes and fry till golden brown Add oil if necessary. Potatoes will be crispy if u add more oil. Remove from heat.. Ready to serve....

Keerai kozhumbu/ Spinach curry

Ingredients:

1 bunch spinach

1/2 cup toor dal

1/2 onion

3 tomatoes

1 tbsp sambar powder

3 tbsp shredded coconut

salt to taste

Preparation:

Cook toor dal separately and mash it.. Grind coconut to a fine paste. Add sliced onions, tomatoes and salt to mashed dal and cook for 10 mts/ or till the onions and tomatoes are cooked. Add sambar powder, chopped spinach and ground coconut to the dhal gravy and cook till the spinach wilts and the masala should be cooked by 10 mts. Remove from heat. Do the seasoning separately and add to spinach dal mixture. Spinach gravy is ready!!!!

Chole Masala/ Chick pea curry

Hello everyone

How was ur long weekend? Did u go out for some places..We don't have much choices in Houston..our long w/e was busy..we spent one whole day in Houston premium outlet mall..window shopping :) found few good stuff in Gap and Aeropostale.. Next day we did plan to go for movie..after seeing the reviews for Terminator Salvation, Night at the museum and Angels & Demons, we cancelled our movie plan and stayed indoors and moreover we had some rain here...We had a very special lunch that day, we had biriyani, raita, rasam and rice in banana leaf...man that was aw some..hot biriyani in banana leaf was heavenly...

Sometimes I just feel there is no place to go in Houston..its so dry..I wish I was in LA...hmmmm..we have to be happy with what we got rite.. coming to food menu this long w/e..

First day ---pancakes, lemon rice, Chinese takeout

second day--- bread, biriyani, rice , rasam

Third day--- bread, paruppu urundai mor kozhumbu, raw banana fry, bitter gourd fry,

coconut rice, egg masala

I think i put on few pounds over this w/e..i should work hard in the gym for next few day :(...

How was ur w/e guys???..do share ur experience...

Lets make chole masala today....

Ingredients:

2 cups cooked chick peas(Wash and soak chole overnight. Pressure cook with little salt and water for 15 – 20 minutes. Do not over cook.)

6 tbsp ghee

2 tbsp -g3-ginger garlic green chilli paste (2 garlic, 4 green chilli, 1" ginger- grind to paste)

1 sliced onion

1 cup tomato puree

3 tbsp kazana chole masala

salt to taste

coriander leaves

Preparation:

Heat 4 tbsp of ghee, fry finely sliced onion till golden brown. Add 2 tbsp of g3 paste. Cook for a minute, add tomato puree and cook for 5 minutes. Add cooked chick peas and two cups of water and cook for another 5 minutes. Add salt to taste. Add 2 tbsp of khazana chole masala and cook for 10 mts. Remove from heat. Sprinkle 1 tbsp of chole masala. Heat 2 tbsp of ghee till it smokes and our this over sprinkled masala and cover immediately. Garnish with coriander.

Serve hot with Bhatura/poori..

Potato & Peas Kurma

Election is finally over all over India.. I guess Voting went as peaceful as possible as mentioned by mother..Anything might happen..lets wait and see the result..Hope we have a Government which would raise India to great Heights!!

Today's Menu is P&P kurma...Potato and peas kurma is authentic south Indian curry goes well with rice and chappathi. No introduction needed for this dish..its creamy and spicy sauce with sweet peas and potato!!!..

Ingredients:

1 cup Boiled peas
1 cup potato
1 onion
2 tomatoes
1 tsp ginger and garlic paste
salt to taste
1 tsp oil

Grind to Paste:

2 Redchillies
4 Green chillies
2 cloves
1" Cinnamon
1 cardamom
1 tsp fennel seeds
2 tbsp coriander seeds
1/2 cup coconut

Seasoning: Oil, Mustard seeds, Curry Leaves.

Preparation:
Heat 1 tsp oil and start fry the chopped potatoes. Let it get half cooked. Now add onion, tomatoes, g&g paste , salt and ground paste. Add 1 cup of water. Mix well. Reduce to medium heat. Cover and cook till the raw smell vanishes and potatoes are tender. It might take up to any where bet wen 15 to 20 minutes or less. Finally add boiled peas and leave for another 10 mts. Add more water if the gravy starts thickening. Garnish with coriander and remove from heat...


Serve hot with Chappathi/Rice

Masala Peanuts

Masala peanuts is a best movie/party snack..U will never know how much peanuts u were eating!!! I absolutely love it..I have forcefully close the jar and keep it away..so that i will stop eating it :)..Kids will just love it..crispy, spicy mouth watering snack..who will say no to masala peanuts huh????.. Its simple easy to prepare and full of flavour...

Ingredients:

1 cup Peanuts

1 cup gram flour/besan

1/4 cup rice flour

1 tsp redchilli powder

1/4 tsp cumin powder

1 tsp chat masala

salt to taste

oil for deep frying

Preparation:

Roast shelled peanuts over medium heat. U will get nice aroma from peanuts and nuts will get slight golden color..that's when u have remove from heat..let it cool down. Rub and remove the skin. U can use store bought roasted peanuts..not the salted one..

In bowl, add all the masala powder and peanuts. sprinkle water, just enough to coat the peanuts. Don't add more water. The paste has to just stick to the peanuts.. Thats it ready for deep frying.. Heat oil, add peanuts and deep fry them till golden..remove and strain in kitchen towel..U can store it in a airtight container...

Methi Mattar Malai

Methi mattar malai was totally new recipe to me..I had leftover whipped cream..was about to expire..I was browsing for some recipes, found this perfect recipe from...no guesses!!its none other than Mahanandi. Luckily I had methi/fenugreek leaves/vendiya keerai at home.. It came out very well and was a wonderful combo for rice or chappathi..

Indira, Ur recipe was Tried, Tasted & Certified: Excellent!!!!!



(Recipe source)


Ingredients:

Fresh fenugreek leaves (methi) - 1 cup
Fresh peas (matar) - 1 cup (I used Frozen peas)
Malai (cream) - half cup(homemade or store-bought evaporated milk - unsweetened variety)
2 red potatoes - peeled and cubed to bite sized pieces (I used Idaho potatoes)
Salt and turmeric to taste or half teaspoon each
Peanut oil or ghee - one teaspoon (I used corn oil)

Masala paste:

One small red onion or shallot ( I used 1/4 of big yellow onion)
one inch size ginger
six green chillies
two cloves
one inch piece of cinnamon stick
one teaspoon cumin and
quarter cup of fresh peas (peas are added to thicken the sauce)

Grind all these ingredients to fine paste!!!



Preparation:

I just followed the original recipe...

Heat oil in a wide skillet.
Add and saute the masala paste for 5 minutes on medium heat until the paste starts to turn red.
Now add one after another, first potatoes, then fenugreek leaves and finally peas. Do a quick stir-fry until the leaves wilt.I added peas at last stage after adding malai..to avoid overcooking them..Remember i used cooked frozen peas..
Add malai (evaporated milk). Stir in salt and turmeric and about 1 cup of water. (I also added a half teaspoon of jaggery which helps to bring out the sweetness of peas. But this is optional.)I Didn't add jaggery as this was optional..moreover I don't like sweetness in my curries... Cover and cook for about 15 minutes on medium heat until potatoes and peas are cooked to tender and the sauce thickens. Serve warm. Tastes superb with chapatis or with naans.

Malai Kofta (vegetable dumpling in spicy gravy)

Malai kofta is a rich spicy gravy made with fresh cream, paneer...not so good for health conscious people...Once in a while its good to let go yourself and plunge into great Indian delicacy...I learnt this recipe from Vah chef..Absolutely love it. Consumes lots of time if ur making for a group. I made this for new year's eve potluck... Man I was so tired after doing this for 15 people. U need to make koftas at least two for a person..It came out very well though!!!!

Ingredients:
Kofta:

1 cup boil grated vegetables(Carrot, peas, beans)
1 cup grated paneer
1 cup boiled grated potato
3 chopped greenchillies
1 tsp coriander powder
1tsp cumin powder
1 tsp redchilli powder
chopped nuts
chopped coriander
salt to taste
2 tbsp all purpose flour (APF)
oil to deep fry

Malai sauce:

1 onion chopped
2 tomatoes chopped
4 tbsp cashew nut powder ( dry grind the cashewnut to caorse powder)
1/2 cup cream
1 tsp cumin powder
1 tsp redchilli powder
1 tsp shahi jeera
1 tbsp coriander powder
1 tsp ginger garlic paste
1/2 tsp turmeric
Chopped corriander leaves
salt to taste
oil
2 tsbp grated paneer


Preparation:

Kofta:

steam cook the veggies and potato. Remove any extra moisture from them by squeezing them in a thin white cloth. There should be no moisture, otherwise the kofta will break.

Mix all the ingredients except all purpose flour in bowl. don't add water. Moisture in the veggies would be enough to bind them. Make small balls or any shape u like. Finally roll them in APF and deep fry till golden brown.

Malai Sauce:

Heat oil in pan. Add onion and a pinch of salt and fry till translucent.Add ginger garlic paste and turmeric powder. Fry for a minute. Add chopped tomatoes and fry till mushy. Add redchilli, cumin and coriander powder.Add water if it gets too dry. cover and cook till oil separates. Remove from heat. Let it cool down. Grind to a fine paste.

Heat oil in a pan, add shahi jeera. Add blended paste when the cumin crackles.Bring to boil. Add cream. Bring to boil. Add cashew nut powder. Finally add koftas to the gravy and switch of the heat. Sprinkle garam masala over it and garnish with coriander leavesand paneer.

Serve hot with naan.

Tomato Uthapam

Tomato Uthappam is my Hubby's Favourite!!! He always praises Uthappam from Annapoorna (Coimbatore).He has tried Uthappam everywhere in Houston..Nothing compared to Annapoorna Uthapam..Close winner was Madras Pavilion Tomato Uthapam. Here's my version of tomato Uthappam!!!Ingredients:

2 cups Idli rice

1 cup Urad dal

Handful of poha/aval

1 tomato

1 onion

2 greenchillies

1 tsp pepper powder

Preparation:

Soak the Idli rice and Urad dhal overnight and grind them to a thick batter. Add poha to rice while soaking...Leave it to ferment overnight..

Heat Dosa tava, pour the batter over the tava lik dosa (thick ones). Garnish with tomato, onion and green chillies... Sprinkle pepper powder which add unique flavour to tomato!!!

Serve hot with Onion chutney!!!!

Potato Appalam Poriyal

Potato appalam poriyal is one of our household recipe...I donno if this recipe is followed anywhere else. My mother used do it all the time coz this is one of my favourite..Uralakizhango appalam (Tamil Version) is a good combo with rasam and curd rice...When I went to India for my marriage, I learnt this recipe and I wanna share this with everyone!!!!

Ingredients:

2 Potatoes Boiled

1 cup Channa dhal

1 onion

1 tomato

1 tbsp ginger garlic paste

1 tsp chilli powder

1/4 tsp curry powder

1/4 tsp turmeric powder

5 fried appalams

salt to taste

Seasoning: Oil, Mustard seeds, Curry leaves, Hing (perungayam)

Preparation:

As usual start with seasoning...Add the ingredients in order specified.. Add onions fry till translucent. Add ginger garlic paste and fry couple of minutes. Add chopped tomato and 1/2 cup of water. Cover and cook till they become mushy...Add turmeric, red chilli and curry powder.

In the meanwhile, boil channa dhal with 3 cups of water. Boil till the dhal becomes soft.. Strain the water and keep aside. Fry appalam and keep aside.

To the fried mixture add boiled, chopped potato and strained channa dhal. Adjust salt. Cover and cook for 10 mts...After the flavours are mixed together. Smash the appalam over the potato chana dhal mixture and remove from heat.

Serve hot with Rasam!!!!

This is my contribution to LENTILS MELA...

Dhal (Lentils curry)

I am quite surprised and amazed by other blogger recipes and new innovations.. I am really of my fellow blogger... Amidst their busy schedule they find time to make some amazing food and share it with everyone..Kudos to them.. My recipes seems to very basic ones when compared to other recipes. I might stick on to Basic recipes for a while..

Dhal is another basic recipe which is usually prepared in daily basis in some houses and occationally in our house. In restaurants, if u go for full meal, the first course will be dhal or paruppu and ghee..I love it. In my house, whenever my mom makes sambar, there will be paruppu and paruppu rasam.. Hot rice, lots of ghee, paruppu and appalam is a small plate of heaven.

Ingredients:


1 cup Toor dhal
1 tsp cumin seeds
2 green chillies
1 onion
1/4 tsp garam masala(optional)
1 tsp mustard seed
1/4 tsp turmeric powder
salt to taste
curry leaves


Preparation:

In a pressure cooker, add toor dhal and 3 cups of water.. adjust accordingly...Don't add to much water.. coz its has to be thick consistency...cover and cook in medium heat. Leave it for two whistles. Remove from heat, allow to cool down. Once cooled, Use Mathu to smash dhal.If u don't have mathu u can use Mixer grinder on whipper mode.

Then the usual process of seasoning, Heat oil in a pan, do the seasoning with mustard seeds, cumin and curry leaves. Add onion and green chilies, fry till translucent. Add turmeric powder and garam masala. Garam masala gives a unique flavour to dhal. Traditional dhal does not require garam masala. So its ur choice... Once the raw smell evaporates, add dhal. Adjust salt and water. Cove and cook for few minutes. Remove from heat.Garnish with coriander leaves.

Serve hot with ghee and rice.. Goes well with chapathi too....


This is my contribution to FIC-YELLOW hosted by sunshinemom of TONGUE TICKLERS.

BhundGobi Mattar (Cabbage & Peas Poriyal)

BundGobi mattar is nothing but cabbage and peas dry curry.The main flavour enhancer in this recipe is ginger... the light sourness of cabbage is balanced by ginger flavour!!!!This goes well with chappathi!!!

Ingredients:

1 cabbage shredded
1 cup peas
1 onion
2 tbsp coriander powder
1 tsp redchilli powder
1/2 tsp turmeric powder
1/2 tsp curry powder
1 cup yogurt
salt to taste

Seasoning:

2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp channa and urad dhal
1/2 piece ginger

Preparation:

Cut or shred the cabbage into small strips. I usually use frozen peas, u can use fresh peas also. Soak them in water for minimum 6 hours or overnight. Cook in a cooker for two whistles on medium heat.

Heat oil in a pan, add seasoning one by one in specified order. Once the ginger aroma comes out, add onion and fry till translucent. Add cabbage, cover and cook for 10 mts. keep stirring occasionally, sprinkle some water if its starts ticking at the bottom. Add cooked peas and fry for another minute.Add all the masala podi and sprinkle 2 tbsp water. once the raw smell of masala evaporates... add the beaten yogurt and mix well. Add salt, cover and cook for 10 mts.
The gravy should be dry so that it will be good for chappathi. This doesn't go well with rice!!!

Serve hot with chappathi!!!!

Mango Sambar (Lentil Curry)

Sambar is a authentic south Indian dish for Rice or Idli!!!. No breakfast is complete without sambar. Pongal and sambar is a great combination!!! Idli and sambar is heavenly!!!!. U can use vegetables like Drumstick, Raddish, Brinjal, Okra, pumpkin...etc but I used mango which gives unique flavour to sambar....

Ingredients:

1 cup Toor dhal or Masoor Dhal
1 raw mango
1 tomato
3 pods garlic
1 tsp turmeric powder
1 tsp Cumin
1 tsp Redchilli powder
2 tbsp sambar powder
salt to taste
small lemon size tamarind or 1 tsp tamarind paste

Seasoning:

2 tsp ghee
1 tsp mustard seeds
1 tsp cumin
3 redchillies
curry leaves
Asofoetida
1 small onion or 3 shallots

Preparation:

In a Pressure cooker,add all the ingredients except tamarind. Add 3 cups of water, cover and cook. Leave it for 3 whistles. Remove from heat allow to cool.

Meanwhile soak tamarind in hot water for few minutes. Extract tamarind water from the pulp. ( For mango smabar, they wont use tamarind water. I use it because the raw mangoes we get here is not tangy enough!!!)

Heat ghee in a pan and add the seasoning items one by one. Once the onions become translucent, add tamarind water ( adjust according to ur taste). Allow to boil for 5 minutes. Add this seasoning to sambar. Sprinkle 1 tsp sambar powder, cover and cook for 10 mts. Finally sprinkle coriander leaves and remove from heat.

Serve hot with Rice!!!

Note:

Instead of mango, u can use other vegetable mentioned above!!!
Adjust tamarind, redchilli powder according to taste




More Curries for rice:

Gobi Masala
Cabbage Kootu





Please leave Ur valuable Comments

Lentil & Spinach Soup

Soup is a starter dish, it is served before meal. The consistency may be thick or thin, I prefer thin soup!!!. When I was in UK, thick soup is served as lunch with garlic bread in TGFS( Fast food shop). My colleague used to buy this everyday for lunch. She use to say, this is a good way to avoid junk food and to maintain ur weight!!!.


In south Indian restaurant, most famous soup is vegetable soup with basmati rice stew. I love that, it is very light starter for meal. Here I have given Lentil and spinach soup recipe which is thick and has healthy benefits!!!
(Image Courtesy )

Ingredients:

1/2 bunch spinach chopped

2 medium onions sliced

1 large tomato chopped

1/2 cup toor dhal

3 flakes garlic crushed

1/2 cup milk

2 tsp chilli powder

1/4 tsp lime juice

1 tbsp oil

salt to taste

Preparation:

In a pressure cooker, saute the onions, garlic and tomatoes in oil. Add spinach, toor dhal and 4 cups of water. Close the cooker, bring to full pressure on high heat. Reduce the heat. Cook on low heat for further 10 mts. Turn off the heat and allow to release pressure. when cool blend in the mixer or u can blend in a spatula so that u can feel dhal and spinach .

Heat milk and to the soup. Add the chilli powder and salt and bring to boil. Serve hot with dash of lime juice and pepper!!!!

More Spinach recipes:

Spinach Kootu

Spinach Dhal Curry

Spinach (pasala keerai) Kootu

I love greens!!! This is another spinach recipe with moong dhal. This has no spices and very soothing curry. It goes well with chappathi and naan. Moong dhal is also known as siru parruppu (chennai) Paasi paruppu ( coimbatore).

Ingredients:

1 bunch spinach leaves

2 cups moong dhal

6 green chillies

1/2 cup grated coconut

3 tsp cumin seeds

1/4 tsp turmeric powder

2 tbsp ghee

1 tsp mustard seeds

2 cups of water

salt to taste

Preparation:

In a pressure cooker, add spinach, moong dhal and salt. Add water and cook for 2 whistles. Allow cooker to cool down.

Grind shredded coconut, green chillies and 2 tsp cumin seeds to paste.

Heat ghee in a pan( ghee gives unique flavour to this curry) , add mustard seeds. If you dont like ghee, u can use oil. Let it splutter, add cumin seeds. Add the cooked spinach and moong dhal mixture. Let it boil for 10 mts. Add the ground paste to the mixture. Cover and cook for 10 mts on medium heat. Stir occasionally!!!. After 10 mts sprinkle coriander leaves and remove from heat. Serve hot!!!!

Note: U can increase or decrease or increase greenchillies according to ur taste!!

Cabbage Kootu

Cabbage kootu is usually made as a side dish, but i made slight variation in the recipe and use it as main dish. This dish goes well with rice!!!!
Ingredients:

1 cabbage chopped

1 onion chopped

1 large tomato

1 cup channa dhal

1 tbsp red chilli powder

1 tsp garam masla

1/4 tsp turmeric powder

1/4 cup coconut milk

1 tsp ginger garlic paste

1 tsp fennel seeds

2 cup water

salt to taste

Preparation:

Chop the cabbage into small pieces. Heat oil in a pressure cooker, add fennel seeds. Add chopped onion and fry until golden brown. Add ginger garlic paste and fry till the raw smell goes away. Add tomato and 1/2 cup of water. Cover and cook till the tomatoes become mushy. Add rechilli, turmeric powder and garam masala. Fry for few minutes. Cabbage and chaana dhal should be added to the mixture. Add cocnut milk,remaining water and salt. Close the cooker lid on medium heat and leave for 2 whistles. Once the pressure is reduced, transfer to serving bowl.

Granish with cilantro!!!!

Paruppu Arisi Sadam (Rice & Lentil)

Paruppu arisi sadam is one of the lunch specials in Coimbatore. While i was doing my UG in Coimbatore my friends use to bring this rice for lunch which tasted very good. We r from Chennai ,so my mother didn't know how to make it. After marriage, I came to know this is one of my mother in laws speciality!!!. I found out the recipe and started making it by my own!!!

Ingredients:

1 cup rice

1/2 cup toor dhal

2 tbsp oil

1tsp mustard seeds

curry leaves

salt to taste

Paste:

1 small onion chopped

1 large tomato chopped

4 garlic cloves
4 redchillies
1/2 tsp Cumin seeds

5 whole pepper

1/4 tsp turmeric powder

1" cinnamon stick

2 cloves

Preparation:

Make a paste of above mentioned ingredients.

In a pressure cooker, add rice, dhal, and the ground paste with 2 cups of water. In a pan add oil mustard seeds and curry leaves. Add this to rice and dhal mixture. Add salt, cover and cook in medium heat. After 1 whistle remove it from heat and leave it to cool. Garnish with coriander leaves!!!

Pickle and Yogurt is best side dish for this rice!!!

P.S Basmati and water ratio 1:2

Spinach Dal curry

Greens are very good for health. In India we use to get different varieties of greens and they had a unique taste. In US all i find is spinach and methi leaves. I love the taste of spinach and it is a rich source of iron. I use spinach for all the green recipes and comes out very well. Especially, this recipe is my hubby's favourite!!!. This curry goes almost with everything.

spinach dhal curry with rice & chow-chow poriyal

Ingredients:

1 Bunch spinach

1/2 cup Toor Dhal

5 Green chillies

1tsp Cumin seeds

1 large tomato chopped

1 small onion chopped

3 Garlic pods

1/2 tsp turmeric powder

1 tsp mustard seeds

2 redchillies

Asofetida

2 tbsp Sambar powder

Salt to taste

Preparation:

cleaning spinach is must coz it has dust & sand particles. Easiest way to clean them is, Fill half of the sink with water and put the spinach leaves in the sink. Leave it for few minutes. All the dust and sand will accumulate at the bottom. U can take and chop the spinach.

In a cooker, add spinach, toor dhal, cumin seeds, greenchillies, garlic, tomato and turmeric powder. Add 2 cups of water. Close the lid and leave it for 3 whistle. Leave it to cool.

In a nonstick pan, pour oil wait until hot. Add mustard seeds and let it splutter. Add rechillies asofetida and onions. Fry them for few minutes and add the cooked spinach and dhal mixture. Add sambar powder, close and cook for 10 mts. Once the raw smelll is gone, garnish with coriander leaves and remove from heat!!!!

Masala powder

Idli Milagai Podi

Ingredients:
1/2 cup Urad dhal
1/2 cup channa dhal
10 redchillies
1 tsp pepper
2 tsp oil
Asofoetida
salt to taste

Preparation

Heat oil in a pan, fry red chilli and asofoetida to golden color and remove from heat. Heat remaining oil, fry urad and channa dhal to golden color. A low to cool down. Grind to coarse powder.( U can grind to fine powder, ur choice)

Serve with ghee or gingely oil for Idli or dosa!!!!


Paruppu podi

Ingredients:

1 cup Toor dhal
10 redchillies
1 tbsp whole pepper
1/4 tspAsofoetida
curry leaves
Salt to taste

Preparartion:

Fry Toor dhal, red chillies, pepper and asofoetida without oil in a pan. Once it turns golden remove from heat allow to cool down. Add salt and Grind to fine paste in mixer.

Serve with rice and ghee or gingely oil!!!!


SAMBAR POWDER

Ingredients:

2 tbsp coriander seeds
10 red chillies
1/4 tsp methi seeds
1 tsp cumin seeds
1 tsp pepper
1 tsp ginger powder
1 tbsp channa dhal
1 tsp oil
Asofoetida
Curry leaves

Preparation:
Dry roast the ingredients in medium heat. Fry for 10 mts, remove from heat allow to cool. Grind the ingredients to powder consistency. store in air tight container!!!!


Rasam Powder

Rasam is one of the famous south Indian companion for rice. During the rainy days, rasam and appalam would be a great combination!!!. I heard this saying from my family, if some one makes yummy rasam then they will be a great cook!!!. To make a yummy mouth watering rasam u need to make your own rasam powder. U can make rasam powder and store it in air tight container and can be used later.


Ingredients:
Pepper (whole) 1 tbsp
Cumin or Jeera 1 tbsp
Redchillies 4 (to taste)
Toor daal 1 tsp
Channa daal 1 tsp
Coriander seeds 2tbsp
Curry leaves 4
Methi seeds 1/2 tsp

Preparation

Dry roast the above ingredients for few mts in medium heat. Don't let it burn , it will spoil the taste of rasam. After 10 mts, take it from the stove and let it cool. Grind the ingredients to powder consistency. Store it!!!
P.S: This is the basic rasam powder but there are different varieties of rasam which needs slight moderation in the ingredients. I will post the rasam recipe later.