BOTTLEGOURD KOFTHA CURRY (Suraikkai Urundai Kulambhu)

INGREDIENTS : 

Mustard - 1 tsp 

Onion - 1 

Chilli powder - 1 tsp 

Coriander powder - 1 tsp 

Turmeric powder - 1/2 tsp 

Curry leaves 

Coriander leaves 

Salt to taste 

To grind:

Tomato - 1 

Coconut pieces - 4 pieces 

For Kofta : 

Bottlegourd -- 1 cup grated 

Channa dal - 1/2 cup 

Green Chillies - 3 

Fennel Seeds - 1/2 tsp 

Ginger-garlic paste - 1/2 tsp 

Salt to taste

Jeera - 1/2 tsp 

METHOD OF PREPARATION : 

1) Soak channa dal for 1/2 hr and grind with other ingredients with vadai consistency and deep fry them . Keep it aside and allow it to cool down.

2) Meanwhile , heat oil in a kadai . Add mustard, jeera and chopped onion till tender. 

3) Then add curry leaves and the grinded paste, Chilli powder, Turmeric powder, Chilli powder and salt. Add sufficient water and bring it to boil.

4) Once it starts boiling , add koftha to it . Cook in slow flame till the oil separates .

Serve hot with Rice .

MY REFRIGERATOR AND AN AWARD

Here is my refrigerator for Show me your Refrigerator Event by Divya . This was my first purchase immediately after my marriage.I love this colour .It is a two door Samsung Silver Fresh refrigerator . My freezer door have my daughter's fruits magnets . Have assembled my hubby cups and awards received from his football , badminton and cricket matches .I have kept them here , so that my daughter doesn't touch them . Have a fridge cover with pockets to have my groceries list and supermarkets bills. Freezer with frozen foods and ice creams . Neethu and Pavani has passed me this cute award . Thank you friends . It's my pleasure to hold it. To accept this award the guidelines are: 1) Thank the person/people who honoured you . 2) Tell 7 things about you . 3) Pass the award to 15blogger whom you think are fantastic. I am passing this award to all my blogger friends . All of them are fantastic .

ULUNDHU CHUTNEY (URAD DAL CHUTNEY)

INGREDIENTS : 

Urad dal - 1/2 cup 

Coconut pieces - 3 

Asafoetida - 1 tsp 

Red Chillies - 3 

Salt to taste 

For tadka : 

Mustard and Urad dal - 1/2 tsp 

Red Chillies - 2 

Curry leaves 

METHOD OF PREPARATION : 

1) Roast the ingredients with a spoon of oil till the flavour rules out and allow it to cool . 

2) Then grind them with little water and salt . 

3) Temper it with mustard , urat dal , red chillies .

RAGI DOSAI VERSION 2

INGREDIENTS :

Ragi flour - 1 cup
Channa dal - 1/2 cup
Groundnut - 1/2 cup
Salt to taste

METHOD OF PREPARATION :

1) Soak channa dal and groundnut for 2 hours .
2) Then grind it with little water . Add ragi flour to it and make batter for dosa consistency with salt.
3) Heat oil in a dosa pan .Spread a ladle of batter . Apply oil . After 3 minutes , flip to its side .

Serve hot with Chutney.

GINGER PICKLE / INJI THOKKU

INGREDIENTS :

Ginger - 200 gms
Tamarind - a small lemon size
Garlic cloves - 1/2 cup
Mustard - 1 tsp
Gingelly oil as per requirement
Turmeric powder - 1 tsp
Asafoetida - 1 tsp
Salt to taste
Sugar - 1 tsp
Chilli powder - 2 tsps
Methi powder - 1 tsp (Dry roast methi seeds and make powder)

METHOD OF PREPARATION :

1) Clean ginger and finely chop them .
2) Heat oil in a pan . Once hot , add mustard . When it splutters , add garlic cloves and saute till tender.
3) Then , add ginger to it and saute well .
4) Add all the powders , salt , sugar , asafoetida and tamarind juice.
5) Simmer to slow flame and cover with a lid.Cook till the oil separates and thickens. Store in a dry , clean container . Can use for a week .

Serve with Curd Rice .This goes to Priya's Think Spice : Think Fenugreek seeds event .

IDLI - SOUTH INDIAN SPECIAL BREAKFAST

IDLI :INGREDIENTS :

Idli Rice - 4 cups
Urat dal (round ) - 1 cup and 1 handful
Methi Seeds - 1 tsp
Salt to taste
METHOD OF PREPARATION :

1) Wash and soak rice for 5- 6 hours with methi seeds.
2) Soak dal for 2 hour.
3) Grind dal and rice separately and mix them well with clean hands in a big vessel with salt. Ferment it for a night .
4) Next day , mix them well with a ladle . 
5) Steam cook idli in idli pan . 
6) Store the batter in a dry container for a week.

Idli goes to Priya's Think Spice : Think Fenugreek seeds event .

This goes to Mymoonah's Iftar moments Event .

REPOSTS FOR LET'S GO SPROUTS EVENT

The following recipes goes to Let's Go Sprouts by Priya Suresh .

1) GREEN GRAM SPROUTS NOODLES ROLL :


2) SPROUTS BAG



3) GREEN GRAM SPROUTS SALAD :


4) SPROUTS BRINJAL STIR FRY:

COCONUT AAPPAM

INGREDIENTS :
Raw rice -- 1 cup
Fully boiled rice-- 1 cup
Methi seeds -- 1 tsp
Urat dal -- 1 handful
Coconut - 1/2
Elachi powder - 1 tspSalt to taste


METHOD OF PREPARATION :
1 ) Soak both rice and dal with methi seeds for 2 hours .
2) Grind them in a grinder with coconut and elachi powder till smooth batter.The batter should be little watery . So , that we can get thin and crispy ones.Don't need to ferment it . We can use the batter instant.

3) Mix salt to it before making aappam .

4) Heat aappam pan . Leave a ladle of batter to it and spread the batter by rotating the pan.

5) Spread a tsp of ghee or oil .

6) Cover with a lid . Once done , serve hot with Coconut Chutney .This goes to Priya's Think Spice : Think Fenugreek seeds event initially started by Sunitha .

CAULIFLOWER BAJJI

INGREDIENTS : 

Cauliflower - 1 (Medium size)

Besan / Channa dal flour - 1 /2 cup 

Red Chilli powder - 3 tsps 

Cumin seeds - 1 tsp 

Kasturi Methi - 2 tsps

Turmeric powder -- 1/2 tsp 

Baking soda - a pinch

Salt to taste 

Asafoetida a pinch.

METHOD OF PREPARATION : 

1) Mix flour with Red Chilli powder, Turmeric powder, Jeera, Kasturi Methi, salt with sufficient water without any lumps. It must be a smooth batter and not too watery.

2) Clean the cauliflower florets well with hot water, salt and turmeric powder . Drop the florets in the batter, and get coated well. 

3) Heat oil for deep frying. Once hot, deep fry them till golden brown . 

Serve hot with Chutney / Sauce .

MIXED SPROUTS BRINJAL STIR FRY

INGREDIENTS : 

Brinjal - 50 gms 

Mixed Sprouts - 1 1/2 cup 

Salt to taste 

Onion - 1 

Curry leaves 

Mustard and Urad Dal - 1 tsp each 

Grated Coconut - 2 tbsps 

Chilli powder - 1 tsp 

Turmeric powder - 1/2 tsp 

METHOD OF PREPARATION : 

1) Pressure cook sprouts and keep aside . 

2)Heat oil in a pan . Once hot , add Mustard and Urad dal . When it splutters , add curry leaves and chopped onion and saute till tender . 

3) Add in the cut brinjal with little water. Cover with a lid and cook till soft and tender. Then, add in turmeric powder, chilli powder and salt.

4) Add in the boiled sprouts, mix it well. Next add grated coconut and saute till the raw smell leaves. Mix them well and cook in slow flame for 5 minutes. 

Serve hot with Rice .