Egg Kuzhambu ( Muttai kuzhambu )

INGREDIENTS :
Egg - 4
Tomatoes - 3
Tamarind - a small lemon size
Small Onions - 10 to 15
Chilli powder ( Sambar powder )
Salt as needed
Oil - 3 tbspn

TO GRIND :
Pepper - 2tspn
Cumin seeds - 2tspn
Garlic - 15cloves
Chilli powder
Fennel seeds - 2tspn

PREPARATION :
1. Grind the above mentioned items to a fine paste and keep aside.

2. In a pan pour oil, add finely chopped onions, curry leaves fry them to a golden brown.
3. Add tomatoes and saute it then add the ground paste , salt & saute it.
4. Now add the tamarind juice, turmeric powder & allow it to boil till raw smell goes.

5. Now break the egg and pour it into the kulambu & allow it to boil for 5minutes in low flame. Likewise add the remaining eggs in 5minutes gap.
6. Once all the eggs were cooked transfer it and garnish it with coriander leaves. Serve hot.

Paruppu milagu vendhaya sambar

In our home we used to call it as menthal miriyal pulusu.. Its easy and no need to add any vegetables...

INGREDIENTS :
Thoor Dal - 100 gms
Red Chillies - 7
Pepper - 1tspn
Cumin seeds - 1tsp
Fenugreek seeds - 1tspn
Onion - 1
Tomato - 2
Garlic - 15 cloves
Tamarind - one small lemon size
Salt as needed

TO TEMPER :
Mustard seeds - 1tspn
Curry leaves 1sprig
Oil - 2tbspn

PREPARATION :
1. In a pan pour oil then add thoor dal, red chilli, pepper, cumin seed, fenugreek seeds, and fry them to a light brown in colour. Then transfer it to a vessel & pressure cook it.
2. Once the dal is cooked smash them and keep aside.

3. Again in a pan pour oil temper mustard seeds & curry leaves. Then add the chopped onions, garlic and saute it to a golden brown colour, then add tomatoes and saute it.
4. Once tomatoes is cooked, add tamarind juice salt and allow it to boil till the raw smell goes.
5. Now add the smashed dal and boil it for 5 minutes in medium flame.

Finally transfer it to a bowl and serve hot with white rice. Serve appalam as a side dish.

Vellari Vidhai Payasam

INGREDIENTS :

Vellari vidhai - 100 gms
Sugar - 50 gms
Ghee - 1tbspn
Cashew
Raisin

PREPARATION :

1. Wash the vellari vidhai put them in a mixer grinder and grind to a fine paste. Transfer it to a vessel.
2. Add sugar and keep the vessel in low flame & stir it continuously until the raw smell goes.

3. Then in a pan add ghee roast the cashews, raisins and add it to the payasam. Then transfer it to a bowl and serve it either hot or cold. It is very delicious and rich in protein. It takes only 15 minutes to prepare.

Capsicum Paruppu Usili

INGREDIENTS :

Capsicum - 2
Thoor dal - 1 cup
Red chillies - 6 or 7
Coconut - 2 pieces
Cumin seeds - 1tspn
Salt as needed
Asafoetida

TO TEMPER :

Mustard seeds - 1/2tspn
Urad dal  - 1tspn
Oil - 5tbspn
Curry leaves - 1 sprig

PREPARATION :

1. In a mixer grinder add thoor dal, red chillies, coconut, cumin seeds, salt & grind them coarsely and keep aside.
2. Then in a pan add water, sliced capsicum cook it and keep aside.
3. Pour oil in a pan temper mustard seeds, urad dal, curry leaves and add the ground mixer & asafoetida. Keep it in a low flame and cook them until the raw smell goes. Stir occasionally.
4. Then add the cooked capsicum and cook them again for 10 minutes in low flame.

5. Transfer it to a bowl and serve hot.

Sojji With thovaiyal

INGREDIENTS:

Raw Rice - 1 cup
Moong Dal - 1/2 cup
Water - 2 1/2 cups
Salt as needed

TO TEMPER:

Mustard Seeds - 1/2 tspn
Red Chilli - 4
Urad Dal - 1 tspn
Chana Dal - 1 tspn
Curry Leaves
Asafoetida
Oil - 2 tbspn

PREPARATION:

1. First pour oil in a pan and temper the given items add water and transfer it to the vessel.
2. Heat the pan,  add raw rice and fry for 5 minutes then add moong dal to the rice and fry again for 5 minutes. ( Have to fry the rice and dal without addding oil ) Transfer it to a vessel containing water.
3. Then keep it in a pressure cooker for two whistle and then keep in low flame for 5 minutes.

After cooking stir it add ghee and serve hot with thoviyal. It also tastes good with rasam.

COCONUT THOVAIYAL :

Urad dal - 1tbspn
Red chillies - 6
Half coconut shell small sized
Tamarind
Salt & Asafoetida

PREPARATION :

1. Pour oil in a pan add urad dal, red chillies to a golden brown.
2. In a mixer grinder add the fried items and add coconut, tamarind, salt, asafoetida and grind them coarsely. Then serve with sojji.
  It also tastes good with rice.

        

Paneer Butter Masala

INGREDIENTS :

Paneer - 250gms
Tomato - 2
Onion - 3
Ginger garlic paste - 2tbsp
Capsicum - 1 ( cut it in cubes )
Chilly Powder - 2tbsp
Garam Masala - 2tsp
Coriander Leaves
Salt as needed
Cashew - one handful
Green chilli - 1

PREPARATION :

1. Heat oil in a pan and fry the paneer pieces, rinse them in cold water and keep aside ( Don't fry deeply )

2. Heat oil in a pan and add onion paste and saute it till the raw smell goes.
3. Add the ginger garlic paste and saute it, then add tomato paste, sliced green chilli and saute it.
4. Now add chilli powder, salt, garam masala and add capsicum add little water and cook them.

5. Once the capsicum is half cooked add the fried paneer and keep in low flame for 5minutes, then add Cashew paste, and keep in low flame for another 5minutes. Then add fresh cream and stir it.

Transfer it to a bowl and garnish with finely chopped coriander leaves. Serve it with chappathi & paratha.

Easy Mor Kuzhambu

                                           

                             
                                           

INGREDIENTS:

Sour Curd - 1 cup
Ladies finger - 100 gms
Turmeric Powder
Salt

TO GRIND :

Coconut - 2 pieces
Green chilli - 6
Ginger - one piece
Garlic - 5 cloves
Cumin seeds - 1/2 teaspoon
Pepper - 1/2 teaspoon
Small size Onion - 1
Fried gram ( Pottu kadalai ) - one handful

TO TEMPER:

Cooking Oil
Mustard seeds
Fenugreek seeds
Curry Leaves

PREPARATION:

1. Pour oil in a pan, add the ladies finger fry them and add water and cook them and transfer to a vessel.
2. Grind all the ingredients mentioned ( under to grind column to a fine paste ) and add them to the vessel containing cooked ladies finger.
3. In a mixer grinder whip the sour curd and add it too and then add salt, turmerric powder and keep them in a medium flame for 10 minutes.

4. Add oil in a pan, then mustard seeds, fenugreeks seeds, curry leaves and add them to the kulambu. Serve hot with white rice.

Note : Other than Ladies finger we can add white pumpkin, green brinjal, urad dal vadai also

Onion Pongal

                                                             

It's one of my mom's special recipe. We all in our home like it very much. It is very yummy...

INGREDIENTS:

1.Raw rice - 500gms
2.Onion - 250gms
3.Water - 2 litres
4.Salt as required
5.Cooking oil - 100 ml

TO FRY AND GRIND:

1.Cinnamon - 3 pieces
2.Cloves - 7 pieces
3.Fry all the items and grind them into a fine powder.

PREPARATION:

1.In a pan pour oil and add the sliced onions and fry them to a golden brown colour.

2.Wash the raw rice and add the water, fried onions, Salt and then put in a pressure cooker for 2 whistle and then keep in low flame for 10 minutes.

3.After cooking, finally add the powdered spices and serve them hot.

4.Serve coconut chutney as a side dish.

Aaloo Stuffed Chappathi

                                       

INGREDIENTS:

For Dough:

Wheat flour - 1 3/4 cup
Maida - 1/4 cup
Water - as required
Salt
Oil

For Masala:

Potato - 1/2 kg
Onion - 2
Ginger garlic paste - as required
Green chilli - 2
Garam masala - 1 tbl spn
Chilli powder - as required
Salt & oil
Coriander leaves

PREPARATION:

1. knead the dough and keep aside.
2. Pressure cook the potatoes, peel and smash them.
3. In a pan pour oil and add finely chopped onion, chilli and fry them to a golden brown.

4. Then add ginger garlic paste, salt, chilli powder, garam masala and fry till the raw smell goes.

5. Now add the smashed potatoes and fry them and add chopped coriander leaves.

6. Now make two ordinary chappathies and spread the stuffing in between two chappathi.

 Then fry the chappathi in a pan by applying oil on both sides. Then serve hot with sauce or raitha.

Garlic Thovaiyal

                                                            

INGREDIENTS:

Garlic - a bowl full
Tamarind - a lemon size
Salt - as needed
Urad dal - 3 tbspn
Red Chilli - 10
Asafoetida
Oil

PREPARATION:

1.Pour oil in a pan add urad dal, red chillies and fry them till it becomes golden brown and keep them seperately.

2.Add oil in a pan add garlic and fry it to a golden brown colour in a medium flame.

3.Add all the fried items, tamarind, salt and asafoetida ito a mixer grinder and grind them coarsely and transfer it into a bowl.

4.It tastes good with white rice and curd rice. It is a best thovaiyal for gastric trouble.

Slender Yam ( Pidi Karanai ) Kuzhambu

                           

INGREDIENTS :

Slender Yam - 250 gms
Toor Dal - 100 gms
Cumin Seeds - 1 Table spoon
Pepper - 1 Table Spoon
Fenugreek Seeds - 1/4 Table Spoon
Red Chilli - 8
Onion - 1
Tamarind - amla size
Garlic - 10 cloves
Curry leaves
Salt
Asafoetida

TO FRY:
Toor dal, Cumin Seeds, Pepper, Fenugreek ,Red chilli.

TO TEMPER:
Oil, Mustard seeds, Currry leaves.

PREPARATION:

1.Pour 2spn of oil in a pan and fry the ingredients mentioned to fry and put them in a vessel.

2.Peel the slender yam.
3.Put the fried items and peeled yam into a vessel and pressure cook it.

4. Once it is cooked smash them and keep aside.

5.Pour oil in a pan add mustard seeds, curry leaves, onion, garlic and fry them to a golden brown colour.

6.Add tamarind juice, salt and allow them to boil till the raw smell goes.

7.Then pour it into the smashed dal and allow it to boil in low flame for 10 minutes.

8.Serve along with appalam as it enhances its taste.