TOMATO KURMA

INGREDIENTS:

Tomato -4 (medium) 

Onion - 1 large

Ginger-garlic paste - 1 tsp

Grinded Coconut-1 tbsp 

Garam Masala - 1/2 tsp 

Mustard,Jeera - 1/2 tsp 

Biriyani leaves - 1 

Salt to taste 

Curry leaves 

Chilli powder - 1 1/2 tsp 

Coriander powder ,

Turmeric powder - 1/2 tsp

METHOD OF PREPARATION:

1) Heat oil in a kadai. Once hot, add fennel seeds, chopped onion, Curry and Biriyani leaves and fry till onion becomes golden brown. 

2) Add chopped tomato and saute till mixture forms thick gravy. 

3) Add chilli powder, salt, garam masala, turmeric powder and grinder coconut.Fry for 2 minutes till the raw smell leaves. 

4) Add little water and allow to boil.Leave in slow flame.Turn off the flame when the oil separates. Add coriander leaves before turning off.

Serve hot with chapathis,poori.

KONDAKADALAI KURMA

INGREDIENTS:

Red channa dal - 2 cups

Onion-1

Cloves - 2

Cinnamon - 1

Bay leaves -2

Coriander leaves - few

Chilli powder-2 tbsps 

Turmeric powder-1/2 tsp 

Garam masala - 1 tsp

Salt to taste 

TO GRIND FOR MASALA:

Onion-1/2 ,Tomato-1,Jeera-1 tsp, Coconut pieces - 4

METHOD OF PREPARATION:

1)Soak channa dal overnight. Pressure cook them for 3-4 whistles. Keep it aside along the stock.

2)Heat oil in a kadai.Add Cloves, cinnamon, bay leaves. When it splutters add finely chopped onion.Fry till onion is part-cooked. 

3)Then,add grind mixture to it.Leave to boil. 

4) Then add boiled channa dal, chilli powder, turmeric, garam masala and Salt to it. Stir slowly.Cover with a lid. Leave in slow flame until oil separates out. Add Garnish it with coriander leaves.

Serve hot with Rotis or pooris. 

  This goes to "CWF - LB : Chickpeas", hosted by Nithubala and started byKiran.

POTATO APPLE KURMA

INGREDIENTS :

• Potatoes - 1/4 kg
• Salt to taste
• Mustard-1/4 tsp
• Jeera-1 tsp
• Curry leaves
• Green Apple - 1 (optional)
• Onion - 1 big
• Tomato - 1 
• Coriander leaves - few

TO GRIND:

Green chillies-2
Fennel seeds- 1 tsp
Kuskus-1/2 tsp
Coconut pieces - 6

METHOD OF PREPARATION:

1) Heat oil in a pressure cooker. Add mustard seeds and jeera ,when it splutters add sliced onion and tomatoes. Sauce till tender.

2) Add the grinder masala to it.

3) Add Chilli powder, Turmeric powder. Mix it well.




4) Then add potato and cut apples to it.

5)  Add little water and pressure cook for 3 whistles.

6) Allow the steam to leave and check for consistency. Turn off the flame. Garnish it with Coriander leaves.

Serve hot with rice or rotis.

POMEGRANATE JUICE

Pomegranate juice provides vitamins and minerals, it is loaded with sugar. A glass of pomegranate juice provides approximately 50% of an adult's recommended daily allowance (RDA) of the vitamin A,C and E, 100% RDA of folic acid, and 13% RDA of potassium.

INGREDIENTS :

Pomegranate - 1 (medium size )

Sugar or honey to taste.

METHOD OF PREPARATION :

Put the fleshy seeds into a mixer grinder, then strain the juice .Serve with sugar.You can refrigerate them and have it chill.

This juice goes to FIC - Purple & Black - Color Event and Sangeeth's EH -Fight Diabetes contest .

My other entries for Sangeeth's EH -Fight Diabetes contest .

Keerai Poriyal

Garlic Rice

Garlic kulambu

Sprouted Moong Dal Salad

SESAME OR TIL OR ELL CHUTNEY

INGREDIENTS :

Sesame (black) - 50 g

Coconut - 6-7 pieces

Red Chillies - 3-4

Garlic cloves - 5

Tamarind - a small piece

Salt to taste

METHOD OF PREPARATION:

1 ) Dry fry sesame separately till roasted not very much fried.Leave it aside.

2) Heat a spoon of gingelly oil,add other ingredients and fry them for 2 minutes.

3) Then, add fried sesame to the mixture and fry for 2 minutes.Allow it to cool.

4) Then grind them with little water.

Serve hot with dosa's or idlis.

This chutney goes to FIC - Purple & Black - Color Event

DRY FISH THOKKU / NETHILLI KARUVADU GRAVY

INGREDIENTS:

Dry fish (Nethilli)- 1 1/2 cup(head removed)
Tomato -4 (medium)
Onion - 2 large
Garlic cloves - 6 nos
Ginger - 1 small piece
Grinded Coconut-1 tbsp
Mustard,Jeera - 1/2 tsp
Tamarind juice - 2 tbsps
Salt to taste
curry leaves
Chilli powder - 1 1/2 tsp
Coriander powder ,turmeric powder - 1/2 tsp

METHOD OF PREPARATION:

1) Heat oil in a kadai.Once hot,add mustard seeds,jeera.When it splutters,add chopped ginger and garlic fry till garlic becomes tender.Add curry leaves and saute for a minute.
2) Add chopped onion and fry till onion becomes golden brown.
3) Add chopped tomato and saute till mixture forms thick gravy.
4) Add chilli powder,salt,turmeric powder and coconut.Fry for 2 minutes till the raw
smell leaves.Then add tamarind juice and mix well.
5) Add cleaned dry fish to the mixture and mix well for 5 minutes.Add little water and allow to boil.Leave in slow flame.Turn off the flame when the oil separates and they form thick gravy. Add coriander leaves before turning off.

Serve hot with rice or idlis.

OATS IDLI

INGREDIENTS :

Oats - 1 cup
Urat dal - 1 cup
Ginger - 1 small piece
Green Chillies - 2
Salt to taste

METHOD OF PREPARATION :

1 ) Soak dal for 1 hour.
2) Then ,grind dal with ginger and chillies .
3) Soak oats for 10 minutes .
4) Mix oats,salt and dal batter .Leave for 6 - 8 hours.
5) Then make idlis . Serve hot with sambar or chutney .

MY OTHER OATS RECIPES :
OATS DOSA
HEALTHY CRUNCY OATS DELIGHT
OATS UPMA

Sending these recipes to sangeeth's EH -Fight Diabetes contest .

COCONUT MILK VEGETABLE RICE

This recipe goes to Srivalli's Rice mela event.



Here is my recipe,

INGRDIENTS :

Rice- 1 cup
Green peas-1/4 cup
Grated Carrot-1/4 cup
Green Chillies-3
Mint Leaves(Pudina),Coriander and curry leaves.
Salt to taste
Chopped Onion-1(Medium)
Cashew nuts-5
Coconut milk-1 cup
Ginger-1 small piece
Potato-2 medium,finely chopped
Cloves-3
Cinnamon sticks-3
Bay leaves-2

METHOD OF PREPARATION:

1) Heat a 3 tbsps of ghee in a kadai.Add onion,Fry then till onion becomes transparent.
2) Add cloves,bayleaves,cinnamon sticks,green chillies,Pudina,curry ,coriander leaves and finely chopped ginger.
3) Then add green peas ,potatoes and carrot.Fry them with 1 ladle of water till the raw smell goes and the vegetables are part cooked.
4) Add rice to the mixture and mix well.Then add coconut milk and a cup of water.Add salt to taste.Leave in slow flame until rice is cooked well without any water.Turn off the flame.Serve hot with raitha or any spicy vegetable kurma.

RAVA DOSAI

INGREDIENTS :

• Rava - 1 cup
• Curd - 2 cups
• Green chillies - 3
• Onion - 1 (Medium)
• Mustard,Urat Dal ,Jeera - 1 tsp each
• Curry and coriander leaves
• Salt to taste
• Rice flour - 2 tsp

 

METHOD OF PREPARATION :

1 ) Saute Mustard ,urat dal,jeera ,chopped onion,green chillies and curry leaves in oil for 2 minutes till onion becomes tender.

2) Meanwhile , make a thin batter with rava, curd and rice flour with sufficient water. Add little salt.

3) Mix the sauteed ingredients in the batter. Allow it to set for 20 minutes.

4) Heat dosa pan. Once hot, pour the batter from a little height above the pan to have proper texture of dosai. Flip to its side till crispy.

Serve hot with chutney.

PARUPPU KEERAI DOSAI

INGREDIENTS :

Dosa batter - 4 - 5 ladles

Dal keerai curry - 4-5 ladles

Salt and chilli powder - if needed for ur taste.

METHOD OF PREPARATION :

1) Mix all the dal keerai curry to the batter with little salt and water. 

2) Heat Dosa tawa. Once, hot. Spread the batter thin and even. Spray oil. 

3) Flip to its side. Till roasted.

Serve hot with chutney or sambar.

Thank you Ramya Vijayakumar of http://memoryarchieved.blogspot.com for passing me this award.........it means a lot to me.Thankful to god for giving me more friends through blogging......

I am feeling happy and excited............no words to share my feelings.