Mullangi (Radish) Keerai Poriyal

INGREDIENTS :
Mullangi Keerai - 1 bunch
Fried Peanut (Ground nut)- 50 gms
Garlic - 5 cloves

TO TEMPER :
Cooking oil
Urad dal - 1/2 tbspn
Red chilli - 2
Mustard seeds - 1 tspn

PREPARATION :
1. First wash and finely chop the mullangi keerai and keep aside.
2. Then remove the skin from the fried peanut and grind them to a coarse powder and keep it aside.
3. Now in a pan pour cooking oil, temper mustard seeds, add red chilli, urad dal and fry them.

4. Then add the chopped mullangi keerai to it and add little water. Once it is half cooked, add salt & crushed gralic. Once it is fully cooked, add the ground peanut powder to it. (Keep in low flame otherwise it will stick to the pan) Saute it for 2 minutes. Then remove it from the flame & transfer to a bowl.

Green Peas Briyani (pattaani rice)

INGREDIENTS :
Green peas (Fresh or dry) - 250 gms
Basmati rice - 2 cup
Salt as needed
Cooking oil - 7 tbspn

TO GRIND :
Onion - 2
Tomato - 2
Green chilli - 5
Ginger - a small piece
Garlic - 15 cloves
Clove - 1

TO TEMPER :
Bay leaf - 1
Cinnamon - 1
Fennel seeds - 1 tspn
Curry leaves - 1 sprig

PREPARATION :
1. First add onion, tomatoes, green chilli, ginger, garlic, cloves and grind them to a fine paste & keep it aside.

2. Now in a pressure cooker, pour oil temper bay leaf, cinnamon, fennel seeds, curry leaves. Then add the ground paste, saute it until the oil gets separated from the mixture.
3. Then add salt and saute it for sometime. Then add the fresh green peas and saute it for 2 minutes.
4. Now add the washed basmati rice and fry them for 2 minutes.

5. Now add water to the rice. For 1 cup of basmati rice 1 1/2 cup of water is needed. Then cover it with a lid and keep it for 1 whistle. Then keep it in sim for 5 to 7 minutes and switch off the stove.
6. After sometime open the lid, stir and serve it hot. It tastes good with onion raitha.

HINT :
1. Here i took fresh green peas. We can also use dried peas. While using dried peas, Soak them in water for 8 to 10 hours. In this season fresh green peas will be available in market. 
2. Before covering the lid check for salt and spice. If the salt is less add salt & if the spice is less add either red chilli powder or extra green chillies.

White Radish (Mullangi) Poriyal

INGREDIENTS :
Radish - 500 gms
Fried gram dal - 3 handful
Garlic - 5 cloves
Turmeric powder - 1/4 tspn
Chilli powder - 1/2 tbspn
Salt as needed
Cooking oil - 4 or 5 tbspn

TO TEMPER :
Mustard seeds - 1/4 tspn
Urad dal - 1 tbspn
Channa dal - 1 tbspn
Red chilli - 3

PREPARATION :
1. First peel the radish and grate them finely & keep it aside.
2. In a mixer grinder, add fried gram dal & grind it. Then add garlic & grind it again. Keep it aside.

3. Now in a pan pour cooking oil, temper mustard seeds & add urad dal, channal dal, red chilli & fry them.
4. Then add the grated white radish & saute them for 2 minutes. Then add turmeric powder, chilli powder, salt and saute them in low flame till it is cooked.

5. Once it is cooked, add the ground powder to it and mix them. Keep it in low flame for 5 minutes (Stir it once in two minutes). Then transfer it to a bowl and serve it hot.
It tastes good with white rice when served along with ghee & rasam too.

Mushroom fried rice

INGREDIENTS :
Mushroom - 1 pack
Carrot - 2
Beans - 10
Capsicum - 1
Cabbage - 50 gms
Onion - 1
spring onions - as needed
Pepper powder
Salt as needed
Basmati rice - 200 gms
Cooking oil

PREPARATION :
1. First wash the rice & add water, 1 tbspn of cooking oil and cook them. For 1 cup rice 1 3/4 cup of water is needed.
2. In a pan add 1 tbspn of oil & add the chopped mushroom and saute it till it is cooked. Then add a little bit salt, saute it & then transfer it to a plate and keep it aside.

3. Again in a pan, add cooking oil & add finely chopped beans & saute it for 2 minutes. Then saute the finely chopped carrot, Onion, Capsicum, Cabbage, Spring onions by adding them one by one at an interval of two minutes. Now add the already fried mushrooms to it & saute them. Now add salt, pepper powder & saute them. If you need you can add green chilli sauce also while frying the vegetables.

4. Now add the cooked basmati rice, if needed add additional pepper powder, salt and mix them well. Serve it hot with chilli sauce or tomato sauce.
HINT : For ordinary vegetable fried rice just ignore the mushroom and everything else is same.

Cauliflower 65

INGREDIENTS :
Cauliflower - 1
Rice flour
Corn flour 
Salt as needed
Chilli powder as needed for taste
Cooking oil - to deep fry

For 1 tbspn of rice flour 2 tbspns of corn flour is the right measurement.

PREPARATION :
1. Clean the cauliflower & cut them to a small florets. Then to the boiled water add salt, cauliflower & cover it with a lid. After 10 minutes drain the water from cauliflower and keep it aside.
2. Then add the corn flour, rice flour, chilli powder and salt as needed and mix them well.

 

3. Allow it to marinate for sometime.
4. In a pan, add cooking oil and once the oil get heated, put the masala mixed cauliflower florets and fry them deeply till they turn into golden brown colour.
Serve it hot.

 

Baby potato fry

INGREDIENTS :
Baby potato - 1 pack
Red chilli - 8
Pepper - 1/2 tbspn
Fennel seeds - 1 tspn
Garlic - 12 cloves
Shallots (Small onions) - 10 to 15
Cooking oil - 4 tbspn
Urad dal - 1/2 tbspn
Salt as needed
Curry leaves - 1 sprig
Coriander leaves

PREPARATION :
1. Cook the baby potatoes in a pressure cooker, peel them and keep aside.
2. In a pan pour 1 tbspn of cooking oil, add shallots, garlic, red chillies, pepper, fennel seeds and fry them to a golden brown colour. Allow it to cool.
3. Then in a mixer grinder, add the fried items and grind them to a fine paste & transfer it to a bowl. To the mixture, add peeled baby potatoes, salt and mix them. Then allow it to marinate for 15 minutes.

4. Then in a pan add cooking oil, temper mustard seeds, urad dal, curry leaves & add the marinated potatoes and fry them in a low flame until it gets roasted. Finally add the chopped coriander leaves and transfer it to a bowl.
5. It is more spicy & it tastes good with curd rice & sambar rice.

Yellow pumpkin kuzhambu

INGREDIENTS :
Yellow pumpkin - 1 slice
Channa dal - 3 tbspn
Coconut - 3 pieces
Red chilli - 12
Mustard seeds - 1/4 tspn
Turmeric powder - 1/4 tspn
Tamarind - a small lemon size
Jaggery - a small piece
Salt as needed

TO TEMPER :
Cooking oil
Mustard seeds - 1/4 tspn
Curry leaves - 1 sprig
Asafoetida

PREPARATION :
1. In a pan add oil & fry the channa dal, red chillies and allow it to cool.
2. Then in a mixer grinder put the fried channa dal, red chillies, coconut, mustard seeds, asafoetida, water and grind them little bit coarsely. Keep it aside.

3. Peel and cut the yellow pumpkin into cubes. Put them in a vessel add water, turmeric powder and allow them to cook. Once it is half cooked add tamarind juice, salt & allow it to boil till the raw smell goes.

4. Now add the ground paste, jaggery & allow it to boil for 5 minutes in a low flame.
5. Then in a pan, pour oil, splutter mustard seeds and then add curry leaves, asafoetida. Then pour it into the kuzhambu.

 

Serve it with white rice along with papad. It is very tasty and spicy.

Bread omlette

INGREDIENTS :
Egg - 2
Bread - 1 slice
Onion - 1
Tomato - 1
Green chilli - 1
Coriander leaves
Turmeric powder - 1/4 tspn
Salt as needed
Pepper powder as needed
Cooking oil

PREPARATION :
1. Break the eggs and pour them into a bowl. Then add turmeric powder, salt & beat them well.
2. Now add the finely chopped onions, tomatoes, green chillies, coriander leaves, pepper powder & mix them well.
3. Place a pan on the stove & once it gets heated pour the egg mixture on the pan & spread them.
4. Now place the bread in the middle of the omlette. Spread oil over the edges.

 
5. Then put some chopped onions, tomatoes, coriander leaves over the bread. Now fold it on the four sides and make it into a square. Swap it and spread oil again on the sides.

Tomato chutney without onion

INGREDIENTS :
Tomato - 4
Garlic - 5 cloves
Sambar powder as needed for taste
Salt as needed for taste
Green chilli - 1
Curry leaves - 1 sprig
Mustard seeds - 1/4 tspn
Cooking oil - 4 tbspn

PREPARATION :
1. First smash the tomatoes and keep it aside.
2. Then in a pan pour oil, temper mustard seeds, curry leaves, green chilli (split into two pieces) &      add the smashed tomatoes.
3. Now add chilli powder (sambar powder) & salt according to your taste. Add water too.

4. Then add the crushed garlic and allow it to boil till the raw smell goes off. Once the oil gets separated from it. Then remove it and transfer it to a bowl.
5. Then serve it with idli, dosa, chappathi or poori

Paruppu podi

 
INGREDIENTS :
Fried gram dal - 200 gms
Red chilli - 10 
Garlic -  5 cloves
Salt as needed
Dry coconut (Copra) - 2 small pieces (OPTIONAL)

PREPARATION :
1. In a mixer grinder, put red chillies, salt and grind them first.
2. Then add the fried gram and grind them to a fine powder.

3. Now put garlic and grind them again to a fine powder. Then transfer it to a air tight container.
    It tastes very good when served with hot white rice along with ghee.
    It can also be used as a topping agent for PORIYAL varieties instead of coconut.
HINT : Dry coconut (GOPPARAI) can be added while grinding red chillies.

Curry leaves kuzhambu

INGREDIENTS :
Curry leaves - 3 handful
Red chillies - 15
Tomato - 2
Tamarind - a small lemon size
Coconut - 2 pieces
Fennel seeds - 1/2 tspn

TO TEMPER :
Mustard seeds - 1/2 tspn
Onion - 1
Garlic - 10 cloves
Cooking oil - 5 tbspn

PREPARATION :
1. In a mixer grinder, add curry leaves, red chillies, coconut, tamarind, fennel seeds, tomatoes, grind them to a fine paste and keep it aside.
2. Then in a pan, pour oil, temper mustard seeds, add onion, garlic & saute it until it becomes golden brown in colour.
3. Now add the ground paste to it & stir it.

 

4. Allow it to boil till the oil gets separated out from the mixture. It's a correct time to remove. Then transfer it to a bowl and serve it hot.
5. It tastes good with white rice, when served with papad. It tastes good with curd rice too.

Easy kurma

INGREDIENTS :
Carrot - 2
Beans - 10
Potato - 1 or 2
Green peas - 1 pack
Turmeric powder - 1/4 tspn
Salt as needed

TO GRIND :
Coconut - 4 pieces
Fried gram (odacha kadalai) - 50 gms
Garlic - 6 cloves
Big onion - 1
Cloves - 2
Kasa kasa - 2 tspn
Green chillies - 6

TO TEMPER :
Cooking oil - 3 tbspn
Fennel seeds - 1 tspn
Bay leaf - 1
Cinnamon - one small piece
Smashed tomatoes - 2

PREPARATION :
1. Chop all the vegetables, put them in a vessel, pour water, add turmeric powder and boil them. Keep them aside.
2. Then in a mixer grinder add coconut, fried gram dal, green chillies, garlic, cloves, kasa kasa, big onions, grind them to a paste & keep aside.

4. Now to the cooked vegetables, add the ground paste and salt.
5. Now in a pan add oil, temper bay leaf, cinnamon, fennel seeds, smashed tomatoes and saute it till the raw smell goes off. Now pour it to the above mixer.

6. Then put the mixed kurma in a stove in medium flame and bring them to boil. Then serve it hot with idli, dosa, poori or chappathi.

Raw Rice Flour Roti (pacharisi maavu roti)

INGREDIENTS:
Pacha arisi maavu (Raw rice flour) - 2 Cups
Maida - 1/4 Cup
Water - 3 Cups
Gingelly Oil - 2 Tbspn
Salt - As Required
Cooking Oil

PREPARATION :
1. Mix both maida and rice flour in a cup and keep it aside.
2. In a pan add water, Gingelly Oil, Salt and heat it for sometime.
3. Once the water starts boiling, Pour the mixed flour in the centre of the pan and place a scoop in the centre of the pan and close the pan with a lid and keep it in a low flame.
4. After 10 minutes, remove the lid and stir the flour and allow it to cool.
5. Once it is cooled, make it into a dough by adding some amount of water and oil if needed. (Similar to KOZHUKATTAI maavu)

6. Make them into small balls as you require.
7. Now take a polythene paper and apply oil on it and then make the ball similar to a chapathi with the help of your hand OR place the ball in a POORI presser and press it gently to make it similar to a chapathi.
 8. Now heat a pan and apply some oil on the pan and place the roti on the pan and cover it with a lid for 2 minutes in a medium flame.
9. Now remove the lid and swap the roti to the other side and apply oil on the edges.
10. Allow it to be on the pan till it turns out to be golden brown in colour.

 

11. Transfer it to a plate and serve it hot.
12. It tastes good when served hot with kaara chutney mentioned under the label CHUTNEYS.

Vallarai keerai thovaiyal

 

INGREDIENTS :
Vallarai keerai - 1 bunch
Urad dal - 2 tbspn
Red chilli - 6
Tamarind - a small lemon size
Oil - 1 tbspn
Ghee - 2 tbspn
Salt as needed

PREPARATION :
1. Clean and wash the keerai as well and keep aside (Leaves of this herb only is used).
2. Then in a pan, add urad dal, red chillies & fry them to a golden brown colour and keep aside.
3. Again in a pan add ghee, add the washed keerai and fry it in a low flame till the raw smell goes off.

4. Then transfer all the items to a mixer grinder, add tamarind, salt & grind them to a paste. Then transfer it to a bowl. Serve it with white rice or curd rice.

Carrot kheer

INGREDIENTS :
Carrot - 4 or 5
Milk - 1 cup (boiled & cooled milk)
Sugar as needed for taste
Cardamom - 2
Cashews - 5

PREPARATION :
1. First peel the carrot, put them in a vessel & pressure cook it for 3 whistles.
2. Allow them to cool, then transfer them to a mixer grinder and grind them to a paste.
3. Then transfer to a bowl, add needed sugar and stir them well.

4. Now add the broken cashews, milk, cardamom & mix them well. It should be a consistent liquid.
Then transfer it to a bowl and serve it either hot or chill.