DAL MAKHANI

I learnt this yummy recipe from my bengali friend .

INGREDIENTS :

Black whole urat dal -- 1 cup
Black rajma - 1 cup

TO GRIND :

Onion - 1 big
Tomato - 2big
Green Chillies - 3
Fresh cream -- 1/4 cup
Whole garam masala - 2 tsps
Turmeric powder - 1 tsp
Chilli powder -- 2 tsps
Salt to taste
Cashews - -2
Kuskus - - 1/2 tsp
Fennel seeds - 1 tsp
Ginger-garlic paste -- 1 tsp

Soak dal and rajma overnight .

METHOD OF PREPARATION :

1) Pressure cook dal and rajma for 4 whistles. Strain the stock and keep aside . Use this for grinding masala.
2) Heat oil in a kadai . Add chopped onion and saute till tender.
3) Add all the grinded masala and little water . Once it starts boling add the cooked dal . Cover with the lid till the oil separates .

Add unsalted butter to it while serving .

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VAZHAIKKAI KOOTU / RAW BANANA CURRY

INGREDIENTS :

Vazhaikkai - 2 big
Salt to taste
Onion -- 1 big
Turmeric powder - -2 tsps
Sambar Powder -- 2 tsps
Mustard and Jeera - -1 tsp each
Curry leaves
Red chillies - 2

TO GRIND :

Coconut -- 6 big pieces
Ginger - a small piece
Garlic -- 3 cloves
Red chillies -- 6
Channa dal -- 1 tsp

METHOD OF PREPARATION :

1) Peel the skin and chopped the banana and boil them separately and strain the stock . Use them for grinding the masala.
2) Meanwhile , heat oil in a kadai . Add mustard , Jeera and Red Chillies . Add curry leaves and chopped onion and saute till tender .
3) Add the banana and grinded masala with 1/2 cup of water . Add all the powders and salt .
Cover with a lid and cook till the oil separates .

Serve hot with rice .

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KEERAI THANDU PORIYAL / GREENS STEM CURRY

I learnt this recipe from my bengali friend . The taste was different and it had a yummy flavour.


INGREDIENTS :

Greens stem -- 5 bunch (Use the stems which are advisable to eat only) i used thotta kura stems.
Onion -- 1
Tomato -- 1
Kasa kasa -- 2 tsps
Salt to taste
Mustard , Jeera - 1 tsp
Green chillies -- 3

METHOD OF PREPARATION :

1) Heat oil . Add mustard , jeera and kasa kasa . When it splutters , add chopped onion , 1 slit chilli and tomato . Saute till tender .
2) Add chopped stems ,2 chillies paste and sprinkle some water . Cover with a lid .
3) Once it gets cooked , add salt .

Serve hot with rice .This goes to Radika's Think Spice : Think Poppy seeds event started by Sunitha .
Other Recipe for this event :

Potato apple curry

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LADIES FINGER PEANUT STIR FRY / VENDAIKKAI NILAKKADALAI PORIYAL

INGREDIENTS :

Ladies Finger / Vendaikkai -- 250 gms
Onion (Pearl) -- 1/2 cup chopped
Red Chilles -- 2
Mustard and Urat dal -- 1 tsp each
Peanuts -- 3 tbsps(as u wish)
Chilli powder -- 2 tsps
Turmeric powder -- 1 tsp
Salt to taste.

METHOD OF PREPARATION :

1) Heat oil in a kadai.Add mustard,urat dal , red chillies and peanuts.
2) Saute till peanuts gets roasted well .
3) Then chopped onion and saute till tender.
4) Followed by veggie and add the other ingredients . Mix them well and cook them in slow flame .Cover with a lid.
5) Cook till veggie is cooked well and serve hot with rice .

We can find this recipe in most of Telugu People Marriages . I learnt this recipe from my neighbour.

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KARTHIGAI DEEPAM CELEBRATION AND AWARDS

In TamilNadu , Karthigai Deepam is celebrated as a festival of lights in the month of Karthigai . In Thiruvannamalai , it is popularly known as Annamalai Deepam . Once the deepam is lit in this temple , all the other temples in the whole state will lit the deepams . Lord Muruga is worshipped on this day .

The festival starts with cleaning the house , decorating the house with new diyas , wearing new dresses , special dishes and finally bursting crackers . This year celebration in my home .

Decoration in the hall ,




entrance of the rooms,



Pooja table ,


In the balconies ,


In the front gate ,


Mrs.Menaga has passed these two beautiful awards .Thank you dear......they are my treasures.



I would like to pass these awards to Raks , Happy Cook , Sandhya and Vij .

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SNAKEGOURD CHANNA DAL CURRY

INGREDIENTS :

Snake gourd -- 1/2 of 1 medium size
Channa dal -- 1 cup
Red chillies - -2
Curry leaves
Salt to taste
Turmeric powder --1 tsp
Jeera powder -- 1 tsp
Coriander powder - -1 tsp
Pepper powder -- 1 tsp
Chilli powder - -1 1/2 tsp
Tomato - 1
Garlic cloves - -5
Onion - 1
Mustard , Jeera -- 1 tsp each
Asafoetida - a pinch

METHOD OF PREPARATION :

1) Soak channa overnight and leave it in refrigerator .
2) Pressure cook dal with chopped gourd , Garlic , tomato,turmeric powder and 2 tsps of oil for 6 whistles and keep aside for the steam to leave.
3) Heat oil in a pan ,add mustard and jeera . Add onion and saute till tender .
4) Then add red chillies and curry leaves . Transfer dal mixture to it and add all the remaining powders . Cook in a slow flame till the oil separates out .

Serve hot with rice or roti .

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SIMPLE CAULIFLOWER CURRY

INGREDIENTS :

Cauliflower -- 1 small
Onion -- 1
Tomato -- 1
Mustard and Jeera -- 1 tsp
Salt to taste
Ginger-garlic paste -- 1 tsp
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp

METHOD OF PREPARATION :

1) Wash cauliflower florets in water with a pinch of salt and turmeric . Separately cook then in fresh water , strain the water and keep aside.
2) Heat oil in a kadai . Add mustard and jeera . When it splutters,add chopped onion and saute till tender.
3)Then add tomato and saute till it forms thick gravy.
4) Add Ginger -garlic paste and all other powders.
5) Finally , add the cooked florets to it and mix them well .Remove from flame once it gets well mixed with the gravy.
5) Then add florets to it amd mix them well.

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