CARROT PARSNIP STIR FRY

INGREDIENTS :

• Carrot - 3 medium size, Parsnip - 3 
• Grated Coconut - 3 tbsps
• Onion - 1 sliced
• Green chillies - 3
• Channa dal - 1 tsp
• Moong dal - 2 tsps
• Turmeric powder - 1/2 tsp
• Mustard - 1 tsp
• Jeera - 1 tsp
• Salt to taste

METHOD OF PREPARATION :

1) Peel the skin of carrots and parsnips. Chop them finely.

2) Heat oil in a kadai. Add Mustard, Jeera, Channa dal. Saute till the dal is roasted. Add Sliced onion and 

saute till tender.

3) Add chopped carrot and parsnip to it. Add little water and cover with a lid. Cook till it softens.

4) Once the vegetables turn soft, add grated coconut, turmeric powder, sliced green chillies and salt. Mix it well for 5 minutes.

5) Remove from the flame and serve hot with Rice.

PRAWN CURRY (Village style)

INGREDIENTS :

• Prawns - 350 gms
• Tomatoes - 2 small
• Onion - 1 big 
• Chilli powder - 4 tsps
• Turmeric powder - 1 tsp
• Salt to taste

To grind :

Jeera - 1 tsp

Dried RedChillies - 10

Coconut pieces - 6

Coriander seeds - 2 tsps

Fennel seeds - 1 tsp

Dry roast them and then blend them finely with little water.

METHOD OF PREPARATION :

1) Clean and devein the prawns and marinate with ginger garlic paste, turmeric powder, salt and chilli powder for an hour.

2) Heat oil in a pan. Once hot, saute onion and tomatoes till tender.

3) Add in the grinded masala with little water. Add in Chilli powder, Turmeric powder and Salt.

4) Then, add in the prawns. Bring it to boil, cook till the oil separates out.

Serve hot with Rice or Roti.

PANEER BUTTER MASALA

INGREDIENTS : 

Paneer -- 200 gms 

Cashews --- 15 pieces 

Curry leaves 

Chilli powder -- 2 tsp 

Turmeric powder -- 1 tsp 

Garam masala -- 1 tsp 

Jeera -- 1 tsp 

Salt to taste

TO GRIND:

Onion -- 1 big

Tomatoes -- 3

Cloves- 2

Bay leaves - 1

Cinnamon sticks- 2 small

Annasi poo - 2

Cashews- 15 pieces

Heat oil in a pan. Once hot, add cloves, cinnamon sticks, bay leaves, annasi poo. When the flavour rules out, add in sliced onion and tomato with little water. Saute till tender and soft. Switch off the flame and allow it to cool down. 

METHOD OF PREPARATION : 

1) Mariante paneer pieces with a pinch of turmeric powder and a pinch of salt for 10 minutes . 

2) Then tawa fry them with little oil.

3) Heat Butter in a pan. Once hot and melted, add grinded masala ,salt and little water.

4) Then,add fried paneer pieces. Cover with a lid and cook in slow flame till the oil separates . Garnish with Corinader leaves. Serve hot with Roti.

 This goes to Viki Xavier's Sidedishes For Chapathi.

VENDAIKKAI PULIKULAMBHU

INGREDIENTS:

Sambar onion - 1 cup

Vendaikkai/Lady's Finger/Bhendi - 250 gms

Tomato - 1 (medium)

Tamarind - a big lemon size

Mustard,Jeera and Methi seeds - 1 tsp

Curry leaves(optional)

Kulambhu Milagai Powder - 2 tsps

Turmeric powder - 1 tsp

Asafoetida - 2 tsps

Salt to taste

METHOD OF PREPARATION:

1) Heat oil in a pan. Fry the chopped vendaikkai for 2 minutes and keep it aside.

2) Heat oil in a pan.Add mustard,jeera and methi seeds.When it splutters,add onion,garlic and curry leaves.Fry till onion becomes tender.Then add chopped tomato. Saute till soft and tender.

3) Add Kulambhu milagai powder, turmeric powder and salt.

4) Then add the fried vendaikkai to it. Saute for two minutes and then add thick tamarind extract and allow to boil in medium flame. Cook in slow flame till the oil separates out and gravy thickens  .

5) Add asafoetida before removing from the flame.

Serve with Hot rice .

PEPPER CHICKEN

INGREDIENTS :

Chicken - 500gms

Onion - 2 big onions

Green chillies - 4

Dried Red chillies - 5

Salt to taste

TO GRIND :

Ginger - a small piece

Garlic cloves - 5

Coriander seeds - 1 tsp

Jeera - 1 tsp

Peppercorns -  2tsp

Dry roast the ingredients and grind them finely.

Marinate the chicken with 1 tbsp of the grinded masala, turmeric powder, turmeric powder, salt and curd for an hour.

METHOD OF PREPARATION:

1) Heat oil in a pan. Saute onion till soft and tender.

2) Add in the dried red and green chillies.

3) Add in the marinated chicken with the remaining masala and add water.

 4) Cover with a lid and cook till done and the water is drained completely making it a thick gravy.

THIPPILI RASAM

INGREDIENTS :

Tomato - 1 big

Tamarind - a small piece

Salt to taste

Coriander leaves/ Mint leaves - few

Turmeric powder - 1 tsp

Hing - 1 tsp

To Powder:

Toor dal - 2 tsps

Jeera - 1 tsp

Peppercorns - 1 tsp

Thippili ( Long pepper - 1 tsp)

Dry roast the ingredients and finely powder them.

To Temper:

Mustard - 1tsp

Methi seeds - 1 tsp

Dried Red Chillies - 2 (Optional)

Curry leaves - few

Crushed garlic cloves - 3

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot , add mustard, jeera, red chillies, methi seeds, garlic and curry leaves. 

2) Add the tamarind juice, blended tomatoes and the grinded powder with turmeric powder and a cup of water.

3) Bring it to boil. When it starts boiling, switch off the flame and mix in salt. Garnish with Coriander leaves.

 

SABUDANA VADAI

INGREDIENTS :

Sabudana/ Javvarisi/ Sago - 1 cup

Rice flour - 2 tsps

Onion -1 big

Chillies - 6

Jeera - 1 1/2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

METHOD OF PREPARATION: 

1) Soak Sabudana overnight. Drain the stock the next morning and clean with cold running water.

2) Grind it coarsely with little salt and transfer it to a bowl. Mix in a tsp of Rice flour, chopped onion,Turmeric powder, Jeera, Chillies and mix it well.

3) Roll balls of it and deep fry them till golden brown.

Serve hot.

 

SWEET POTATO HALWA

Diwali is the festival of lights. But for children, it is the festival of Sweets and Snacks. They kept tempted to taste and indulge in variety of home made sweets and snacks. Let's start the sweet series this year with the Sweet Potato Halwa.

INGREDIENTS :

Sweet Potatoes/ Sakkaravalli Kilangu - 250 gms

Sugar - 200 gms

Ghee and Cashews - as required

METHOD OF PREPARATION :

1) Boil Sweet Potatoes and mash it well. It should be too watery.

2) Prepare thick sugar syrup for halwa consistency.

3) Mix in the mashed sweet potatoes to it and mix well. Add a ladle of ghee and ghee fried cashews to it and cook till reaches proper mix and halwa consistency.

Serve hot.

 

MUTTON KHEEMA CURRY / KOTHUKARI KUZHAMBU

INGREDIENTS:

• Minced Mutton - 1/2 kg
• Sambar Onion - 1 cup 
• Grinded coconut - 1/2 cup 
• Mutton masala - 1 tbsp
• Chilli Powder-- 1 tbsp
• Kari masala powder--1 tsp 
• Salt to taste
• Curry leaves 
• Coriander leaves 
• Turmeric powder - 1 tsp

Marinate the mutton with Turmeric powder, Salt.

METHOD OF PREPARATION : 

1) Heat oil in a pressure pan.Once hot,add chopped onion.Fry them till tender.

2)Add curry leaves and finely minced mutton. Fry them till mutton leaves some water.

3) Add grinded coconut and all the masalas , salt , turmeric powder and mix them well.Add sufficient water and pressure cook for 6-7 whistles till mutton becomes tender.

4)Switch off the flame,after the steam leaves.Again leave the pan without lid in a medium flame and boil them till oil separates. Garnish with Coriander leaves.  Serve hot with Rice / Roti/ Poori.

KARA VADAI

INGREDIENTS :

Urad dal - 1 cup

Boiled rice - 2 tbps

Jeera - 2 tsps

Chilli powder - 3 tsps

Turmeric powder - 1 tsp

Dried curry leaves

Salt to taste

METHOD OF PREPARATION :

1) Soak urad dal and rice for 4 hours. Grind them finely with little salt. Mix in the spices well in the batter. The Batter should not be watery.

2) Heat oil for deep frying. Drop a ladle of batter in the oil and fry them till done, golden colour.

Serve hot with Chutney.