AVIYAL

INGREDIENTS :

Brinjal , Drumstick , Carrot , Potato -- 1 cup
Curd -- 1 cup
Green chillies -- 3
Salt to taste
Turmeric powder -- 1 tsp
Coconut---2 pieces
Mustard and Cumin seeds -- 1 tsp
Red chillies -- 2

METHOD OF PREPARATION :

1 ) Boil the vegetables with little salt and turmeric powder .
2) Once done , drain the stock and keep aside .
3) Heat kadai . Add cooked veggies .Beat curd ,coconut and green chillies and mix with them . Add turmeric powder .
4) Cook till the veggies are coated with curd .
5)Once done , temper it with mustard , jeera and red chillies .

Serve hot with rice .This goes to Sanghi's --FIL -BRINJAL .Sorry i missed coconut in the ingredients list first...have updated now............

CHICKEN 65 / CHICKEN FRY

INGREDIENTS :

Chicken --- 300 gms
Curd--1 tsp
Ginger-garlic paste -- 1 tsp
Chilli powder -- 2 tsps
Turmeric powder - 1 tsp
Salt to taste
Garam masala powder -- 1/2 tsp

METHOD OF PREPARATION :

1) Mariante the chicken pieces with all the above said ingredients for 1 hour .
2) Then deep fry them .

STUFFED BRINJAL

INGREDIENTS :

Brinjal -- 100 gms

For Masala :

Tamarind -- a small piece
Coconut--2 pieces
Channa dal -- 1 tsp
Red chillies -- 8
Pearl onion --- 20 nos
Salt to taste

METHOD OF PREPARATION :

1) Blend the ingredients for masala and stuff them inside the brinjal .
2) Mariante them for 20 minutes with the masala.Then deep fry them .

Serve hot with curd rice .Sending this to Sanghi's --FIL -BRINJAL .

RAW BANANA POTATO GRAVY / VAZHAIKKAI URULAIKILANGU GRAVY

INGREDIENTS:

Raw Banana -- 2
Potato -- 2 big
Mustard and Jeera -- 1 tsp each
soy chunks --- 1/4 cup crushed
Garlic pods -- 2
Chilli powder --1 tsp
Turmeric powder - 1 tsp
Salt to taste .

METHOD OF PREPARATION :

1) Peel the skin of raw banana and potato . Pressure cook them for 4 whistles .
2) Heat oil in a kadai . Add mustard and Jeera , when it splutters add boied veggies with a pinch of salt and turmeric powder .
3) Add little water for gravy and add crushed garlic and soya chunks.Cook till it forms thick gravy.Add 2 tbsps of ghee before serving .

Serve with rice. I learnt this yummy recipe from my bengali friend .

Linking it up with

Only event , Cooking with soya by preethi, initially started by Pari .

EGG CURRY --- MANGALORE STYLE

I found this recipe in mangalorean.com .Thank you for this yummy recipe .

INGREDIENTS :

Boiled eggs -- 4
Tomato -- 1
Onion --1
Bay leaves --2
Cloves-2
Cinnamon -- 2
Mustard and Jeera -- 1 tsp
Curry leaves and Coriander leaves
Salt to taste
Milk -- 1/4 cup
Fresh cream--1/2 tsp
Garam masala -- 1/2 tsp
Turmeric powder - 1 tsp
Chillipowder / Sambar powder -- 2 tsps

For Gravy : Blend 2 tomatoes .

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot,add mustard and jeera . When it starts to splutter , add chopped onion and saute till tender .
2) Then add chopped tomato and spices .
3) Add the tomato puree with all the powders and salt.
4) Then add milk , salt and cream . Cover with a lid and allow it to boil.
5) Once it starts boiling,add halved eggs and remove from flame when the oil separates .

Garnish with coriander leaves .Serve hot with rice .Sending this to RCI - Udupi and Mangalorean Cuisine ,hosted by sia , event RCI started by lakshmi.

BREAD BALLS

INGREDIENTS :

Potato -- 100 g
Bread -- as per requirement .. I used wheat bread .
Green chillies -- 3
Ginger-garlic paste -- 1 tsp
Salt to taste
Grated coconut--2 tsps

METHOD OF PREPARATION :

1) Boil potato and peel the skin . Mashed them well.
2) Grind chillies ,ginger-garlic paste , coconut and salt .
3) Mix them well with potato.
4) Cut the corners of bread.Dip it in water and squeeze the excess water .
5) Stuff with the potato and roll them into small balls.
6)Then,deep fry them and serve with sauce .

Sending this to shanthi's Lovely winter recipes event
and EC's Fried Snack Event .


My other entries are :

Spicy Sev

Masala Vadai


Rava paniyaram



Murukku


Sprouted moong dal - noodles roll







SPROUTS BAG




SEEYAM


MASALA PORIKADALAI


ULUNDU VADAI




VEGGIE BONDA AND VEGGIE PAKODA



VENTHAYA KEERAI VADAI


VERMICILLI POTATO CUTLET


POTATO VERMICILLI BALLS


BITTERGOURD PAKODA




VAZHAIPOO VADAI

BRINJAL MASALA -- VERSION 2

I learnt this recipe from my bengali friend .We loved this masala . Here comes the recipe for you.

FOR MASALA :

Coconut -- 2 pieces
Green chillies---3
Mustard --1 /2tsp
Jeera---1/2 tsp
Kuskus-- 1/2 tsp
Curd--1 tsp
Salt to taste

INGREDIENTS:

Brinjal---200 g
Mustard--1 tsp
Jeera--1 tsp
Curry leaves
Red chillies -- 2

METHOD OF PREPARATION:

1) Heat oil in a kadai . Add mustard and jeera . When it splutters, add chopped brinjal,red chillies,curry leaves and sprinkle little water.Cover with a lid.
2)Once cooked,add the grinded masala .
3) Mix well ,cook till the raw smell leaves .

Sending this to Sanghi's --FIL -BRINJAL .

CHICKEN KULAMBU -- 2 / CHICKEN CURRY

INGREDIENTS :

Chicken --- 250 gms
Onion --- 1 big
Tomato -- 1 big
Ginger-garlic paste -- 1 tsp
Mustard and Jeera -- 1 tsp each
Biriyani leaves -- 3
Curry and Coriander leaves
Salt to taste
Chilli powder -- 2 tsp
Turmeric powder -- 1 tsp
Garam masala -- 1 tsp

METHOD OF PREPARATION :

1) Saute onion and tomato till tender in a spoon of oil . Allow it to cool and then blend them in a mixer .
2) Meanwhile , heat oil in a pressure cooker . Once hot , add mustard , jeera and red chillies . When it splutters , add curry leaves and cleaned ,washed chicken . Add turmeric powder and ginger-garlic paste . Saute till chicken leaves water in a slow flame .
3) Then add the onion masala and all the powders . Add salt . Pressure cook for 5-6 whistles till chicken becomes soft .
4 ) Then open the lid , cook till the oil separates out . Garnish with coriander leaves .

Serve hot with rice or roti .

RAGI BALLS / RAGI KOLUKKATTAI

RAGI BALLS :




INGREDIENTS:

Ragi -- 2 cups
Raw rice -- 1 cup
Green Chillies ---4
Onion -- 1
Mustard ,Urat dal and Jeera -- 1 tsp
Curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Soak rice overnight . Grind them like dosa batter .
2) Mix ragi with sufficient water with lumps like dosa batter .
3) Mix both the batter without lumps .Add little salt .
4) Meanwhile , heat oil . Add mustard , dal ,jeera and curry leaves . When it splutters add chillies and onion.Saute till tender .
5) Then add the batter and stir them continuously without allowing it to stick to the kadai . It must come to this consistency .




6) Turn off the flame and allow it to cool .
7) Then make balls of them and steam cook them in Idli pan till done .

Serve hot with Chutney .

RED CHILLI CHUTNEY :

INGREDIENTS:

Coconut - 7 pieces

Roasted channa dal / porikadalai - 2 tbps

Red chillies -- 2

Garlic -- 2 cloves
Salt to taste

Curry leaves

METHOD OF PREPARATION :

Blend all the ingredients in a blender . If u prefer , u can season it .

Serve hot with Idli / Dosai / Roti .Sending this to Divya's Show me your breakfast Event and Srilekha's Breakfast Series

My other entries are :

OATS IDLI :



NOODLES BIRIYANI

CAPSICUM RICE :



RADISH CHAPATHI :

ROOMALI ROTI :


VEN PONGAL :

TOMATO UPMA :


LEMON IDLI UPMA


OATS UPMA


CORN SEMIYA UPMA

CHEESY VEGGIE SANDWICH


.

MANGO DAL

INGREDIENTS:

Toor dal -1 cup
Tomato -- 1

Mustard seeds-1 tsp

Onion(SAMBAR)-1/2 cup

Turmeric powder-1/2 tsp

Cumin seeds(jeera)-1 tsp

Red chillies --2

Salt to taste

Curry leaves and coriander leaves

Raw Mango --- 1/2
Asafoetida -- a pinch

METHOD OF PREPARATION:

1) Boil dal + Tomato with turmeric powder and 2 tsps of oil in pressure cooker for 7-8 whistles.check whether the dal is well cooked.

2) Heat oil in kadai.Add mustard seeds,cumin seeds.When it splutters,add finely chopped onion.Fry untill onion becomes transparent.Add curry and coriander leaves,red chillies.Fry for a minute. Then add chopped mango , saute till tender .

3) Add dal and salt to taste.Leave in medium flame for 5-10 mins.

4) Add asafoetida powder ,boil for 3 minutes.Turn off the flame.Garnish with coriander leaves .

Linking it up with Show you style series -Mango by Viji .

MASALA KATHIRIKKAI FRY/ MASALA BRINJAL FRY (VERSION -- 1)

INGREDIENTS :

Green Brinjal -- 200 gms
Red chillies -- 8
Urat dal -- 3 tsp
Channa dal --- 3 tsp
Grated coconut -- 1 tsp
Coriander powder -- 1 tsp
Turmeric powder -- 1/2 tsp
Asafoetida -- a pinch
Mustard ,channa dal and Urat dal -- 1 tsp each for tempering .

METHOD OF PREPARATION :

1) Fry Red chillies , Urat dal , Channa dal , coconut , coriander powder with a spoon of oil for 1 minute .
2) Then blend them in a mixer with little water .
3) Meanwhile , heat oil (1 ladle) in a kadai . Add Mustard ,channa dal and Urat dal . When it splutters , add sliced brinjal. Cover with a lid . Cook in slow flame for 3 minutes .
4) When brinjal becomes tender , add the masala with little water . Add salt,asafoetida and mix them well .
5) Wait till it forms thick gravy , each brinjal must with the masala .

Serve hot with rice / roti / idli . Sending this to Sanghi's --FIL -BRINJAL .

My other Entries are :

KATHIRIKKAI PULIKULAMBU



MOCCHAIKOTTAI KATHIRIKKAI KULAMBU



BRINJAL RICE

MUTTON LIVER CURRY / EERAL KULAMBU

INGREDIENTS :

Liver -- 250
Sambar /Pearl onions -- 2 cups finely chopped
Tomato -- 2 chopped
Ginger garlic paste - 1 tsp
Curry leaves
Salt to taste
Chilli powder -- 1 tsp
Turmeric powder -- 1 tsp
Garam masala -- 1/2 tsp
Bay leaves -- 2
Mutton masala -- 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a kadai . Add chopped onion and bay leaves . Saute till tender .
2) Then add chopped tomato and ginger-garlic paste . Wait till it mixes well with onion .
3) Then add cleaned , washed and chopped liver . Stir it well with the mixture .
4) Slower to sim . Cover with a lid , liver will release some water and it will be cooked in itself.
5) Then add all the powders and little water sufficent for the gravy . Cook till the oil separates . Add salt before serving .

Serve hot with rice/idli .

VELLAI THATTAI PAYAR KATHIRIKKAI KOOTU / BLACK EYED BEANS BRINJAL CURRY

INGREDIENTS :

Vellai karamani / thattai payar /Black eyed beans --- 1 cup
Brinjal -- 150 gms
Channa dal -- 2 tsps
Red chillies --10 nos
Mustard and Jeera -- 1 tsp each
Curry leaves
Salt to taste
Coconut pieces --- 7-8 pieces
Tamarind juice -- 3 tbps
Turmeric powder - 1 tsp
Onion -1

For masala :

Channa dal -- 2 tsps
Red chillies --10 nos
Coconut pieces --- 7-8 pieces

METHOD OF PREPARATION :

1) Dry fry beans ,till the flavours smells out .
2) Then pressure cook for 3 whistles and keep aside .
3) Heat oil in a kadai . Add mustard , Jeera and 2 red chillies . When it splutters , add chopped onion and curry leaves . Saute till tender .
4) Add sliced brinjal and sprinkle little water . Cover with a lid ,cook till tender .
5) Then add the beans , grinded masala , tamarind juice,turmeric powder and salt .
6) Cover with a lid . Cook till the oil separates .

Serve hot with rice . Sending this to Sanghi's --FIL -BRINJAL .

CARROT DOSAI

CARROT DOSA :




INGREDIENTS:

Dosa batter - 3 cups
Carrot -- 2oo gms
Green chillies - 3
Ginger-garlic paste -- 1 tsp
Chilli powder -- 1 tsp
Garam masala powder -- 1 tsp
Turmeric powder -- 1 tsp
Salt to taste

METHOD OF PREPARATION:

1) Grind all the ingredients except batter in a blender .
2) Mix it well with batter .
3) Heat dosa tawa .Once hot spread the batter with a ladle and spread a spoon of oil .
4) Then flip to its side .

Once done , serve hot with sambar/chutney.

Sending this to PADMA'S DOSA CORNER EVENT and Divya's Show me your breakfast Event and Srilekha's Breakfast Series .

My Other Entries to the Dosa Corner event are as follows :


PLAIN DOSA :


MASALA DOSA :


RAGI DOSA :



EGG DOSA :


TOMATO DOSA :


SPICY DAL GREENS WHEAT DOSA :



BEETROOT DOSA :


SET DOSA :



RAVA DOSA :



SPICY DAL GREENS DOSA:



PEPPERED WHEAT DOSA :


OATS DOSA :


WHEAT ONION OOTHAPPAM :