Goosberry Pachadi

Ingredients:


Gooseberry – 3 (seeds removed and grated)

Curd – 1 cup ( thick and unsour)

Salt to taste

Coconut – 3 tbs

Cumin seeds – 1 tsp

Green Chilli – 1

For Tempering:

Dry Red chilli – 1

Curry leaves -1 spring

Oi l - 1 tbs

Mustard seeds – 1 tsp


Method:
 
Grind the coconut , green chilli and  cumin seed , with a little  water. Set this aside.

Take grated gooseberry in a bowl.

Add the ground masala along with salt and curd. Mix well.

Heat oil and splutter mustard seed and add dry chilly  and curry leaves.  

Sauté for 30 sec.

Pour this over the pachadi and mix well.

Serve with rice or pulav.

Snakegourd - Egg Stir Fry

Ingredients:

Snakegord - 1 cup (peeled, washed, chopped)

Onion - 1 (chopped)

Green chillies - 2 nos

Mustard seed - 1 tsp

Turmeric powder - 1 tsp

Salt - as you need 

Oil - as you need

Curry leaves- a few

Egg -1 no

Method:

                           In a pan at medium flame put oil and splutter mustard seed.

                                         Add the chopped onion and green chillies.

            Saute well and then add the chopped snakegord  salt and turmeric powder.

                 Stir and cover with a lid.  Cook at medium flame.  No need to add water. 

                       

                      When the vegetable cooked well add the egg and stir it thoroughly.

                                  Now the delicious and  nutritious stir fry ready to serve.....

Naattu Koli Kulambu

  
  Ingredients:  

  Nattu koli - 1 kg

 Ginger paste- 1tsp

 Garlic paste - 1tsp

 Grated coconut - ¼ cup

 Chilly powder - 3tsp  

 Coriander powder - 3 tsp

 Cinnamon stick - 2 inch

 Clove - 3 nos  

 Gingelly oil- ¼cup

  Small onions - 20 nos

 Cumin - 2 tsp 

 Pepper corns - 1 tsp

 Tomato (big) - 1 no  

 Curry leaves 1 handfull 

 Sombu - 1/2 tsp

 Salt to taste 

 Turmeric powder - ¼ tsp 

 Coriander leaves- a handfull 

 Method : 

 Cut the chicken into small pieces and clean.

 Chop finely 10 onions and tomato. 

 In a pan heat 1 tsp oil, add cumin, pepper corns, sombu and  

 onion (10 No) and fry till it turns brown. 

 Remove from the heat and grind with very little water.

 Heat 1/4 cup gingelly oil in a pressure pan.  

 Add cinnamon , cloves , chopped onion , turmeric powder,  curry leaves and salt.

 Fry till onions become light brown ,  

 After 5 minutes add ginger garlic paste and

 saute till the raw smell goes away.

 Now add tomato, ground paste, chicken pieces,

 Saute for 2 minutes. Then add chilly powder and

 coriander powder and mix it well.

 After 5 minutes add coconut paste and 2 cups of water.

 Close the pan with lid.

 Let it to cook for 3 whistles , after that switch off.

 Don't remove from heat suddenly.

 After steam releases from cooker open the lid and   garnish with coriander leaves.

 Serve with hot rice. 

 It is also a very good combination to idli, dosai, chappati and rotis.

Thattapayaru- Brinjal Kulambu

  

Ingredients: 

Thattapayaru - 1/2 cup 

Tamarind juice - 1/2 cup 

Small onion - 15 to 20

Tomato - 2 nos

Brinjal - 4 nos

Mustars seeds - 1/4 tsp

Turmeric powder - a pinch

Sambar powder - 2 tbs

Coconut - 1/4 cup (shreded)

Curry leaves - handfull

Oil - 2 tbs

 Asafoetida - a pinch

Method :

Cook the thatta payaru and keep it a side

In a pan of oil add coconut, one tomato , 6 to 8 onions and a little bit of curry leaves

fry until they turn brown.

Take that and blend them in the blender.

In a pan of oil, add the mustard seeds , asafoetida and curry leaves and the leftover

onion (not the blended ones) and brinjal.

Fry them all together until they cook .

Add the tamarind juice (also mix some water for non thickness),

Turmeric, Sambar Powder, and Salt to this.

Stir the mixture a little, then cover it with the lid. Let it cook for 10-15 mins.

Now add the thatta payir to this mixture. Stir it again,

then close, and let it cook for another 15-20 mins.

After that, add the blended mixture of coconut and onions and stir it .

Close the lid and let it cook for another 10 mins.

Now it is ready to serve, you may serve with rice or use it as a side dish.

Chicken Semi Dry Gravy

 

Ingredients:

Chicken (with bone) - 1/2 kg

Garlic paste - 1 tsp

Ginger paste - 1 tsp 

Finely chopped onion - 1 (big)

Finely chopped Tomato - 1

Red Chilly Powder - 2 tsp

Cinnamon stick - 2 (crushed)

Lavangam - 2 (crusted) 

Cumin Powder - 1 tsp

Coriander powder - 1/2 tsp

Pepper powder - 1/2 tsp 

Oil - to fry

Salt to taste

Method:  

Heat oil in a heavy bottomed pan. 

Add crushed lavangam , cinnamon, onion and 1/2 tsp of red chilly powder. 

Add a pinch of salt to cook onion fast. 

Then add ginger, garlic paste . Fry it well until the raw smell goes completely.

Add tomato, give 2 minutes to cooks well and add cumin powder ,

remaining red chilly powder, coriander powder. Don't allow to burn.

Finally add the chicken , mix and cook it well in low flame.

After the chicken cooks well, add the pepper powder, 

mix it and turn off the fire.

Paruppu Keearai koottu

Ingredients:

Any green - 1 bunch

Green gram - 1/2 cup

Onion - 15 nos (peeled)

Green chillies - 2 nos 

Tomatoes - 2 nos 

Garlic - 4 nos 

Red chillies - 2 nos 

Jeera - 1 tsp

Mustard seed - 1 tsp 

Channa dal - 1 tsp

Urad dal - 1 tsp 

Sambar powder - 2 tsp 

Oil - 1 tbs

Salt - to taste

Method :


Cook  green gram dhal   well with a pinch of turmeric powder 

Remove the roots and wash and chop the keerai thoroughly. 

Place the chopped keerai in a thick bottomed vessel.

Add jeera, chopped  tomato ,  chopped  onion , salt, green chillies

sambar powder and  turmeric powder.

Close it with a lid. Cook the keerai in slow flame. 

No need to add water since the keerai will cook in its own water content. 

When the keerai is cooked, add  mashed dal stir nicely.  

In a  pan put oil add musterd and jeera allow it to splutter and then 

add red chillies and asafoetida ,  nice aroma will comes out,

at that time add the mashed keerai with  dal.

Keep the stove in slow flame. Serve with hot rice or chappathi..   

Ground Nut Balls

Ingredients :


Groundnut – 4 cups(roasted)

Jaggery – 3 cup

Cardamom – 6 nos (powdered)

Method :

Dry roast the groundnut in a heavy bottomed pan, till it gives out a nice aroma.

Rub the groundnuts well with your palm to remove the skin.

Remove the skin completely.

In a heavy bottomed pan, grate the jaggery, add 1/2 cup of water and boil on a medium flame.

Boil till the syrup reaches double thread consistency.

To check thickness , pour a spoonful of syrup into a cup of cold water.

If it forms a ball the syrup is ready.

Remove the syrup from the stove. Mix the groundnut with the syrup.

Allow it to cool for around 10 minutes.

Shape into balls using a little rice flour , so that the syrup does not stick to your hands.

Manathakkaali Vatha Kulambu

Hi All My Blogger Friends, 

                 I'm very  Sorry to all for the unannounced break. I felt a little  inconvenient  due to my  health. Hope you all understand my situation, now i feel so better. I need your support as usual Friends :) Thank you for your  Warm and Consoling  Words....

Ingredients : 


Manathakkali Vathal - 1/2 cup

Small onion - 1 cup

Garlic - 10 pods

Tamarind juice - 2 tbs 

Tomato - 1 small

Turmeric powder - 1/4 tsp

Sambar Powder - 3 tbs

Salt to taste 

For Seasoning:


Gingelly oil - 5 tbs

Mustard - 1 tsp

Methi seeds - 1/2 tsp

Curry leaves - a few

Red chilly - 2 nos


Method : 

Chop the onions and soak tamarind in a cup of water and extract juice.  

Heat oil in a pan add mustard, red chilly and methi seeds.

After spluttering add curry leaves.

Now add the manathakkali vathal and saute for a few mins. 

Add onions and garlic, saute in medium flame till the onions are soft. 

Add tomatoes and cook till it soft.

Now put turmeric powder, sambar powder and salt.

Pour the tamarind extract. Cover and cook till raw smell goes 

When cooked, and oil leaves at the sides and switch off the gas. 

Serve for steaming white rice, idli or dosa.