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.

Potato Kurma

Ingredients:

Potato - 4 nos (cooked , peeled and mashed)

Onion - 1 no (big Size, Nicely chopped)

Green chillies - 4 nos (2 for grind , 2 for chopped)

Tomato - 2 nos (medium Size, Nicely chopped)

Coconut - 2 Tbs (shreded)

Fried gram - 1 Tbs

Fennel seed - 1tsp

Pattai - 1 piece

Lavangam - 4 pieces

Turmeric powder - 1 tsp 

Mustard seed - 1 tsp

Salt - as you need 

Oil - as you need 

Curry leaves - a handfull

Coriander leaves - a handfull

Method:

Boil the potatoes and peeled the skin and mashed nicely.

Grind the coconut , fried gram , 2 green chillies , pattai , lavangam, 

fennel seed , salt and turmeric powder.

In a pan at medium flame  put oil  splutter mustard seed and add the chopped onion , 

green chillies and chopped   tomatoes one by one.

Then add the mashed potatoes and the ground paste. 

Add adequate water  and allow to cook till the raw smell gone out.

Finally , garnish with fresh curry and coriander leaves.....

Nice match to Idly , Dosa , Chappathi, and  for Poori tooooooooo....

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.....

Konda kadalai kulambu

  

Ingredients:   

Konda kadalai - 1 cup 

Ginger garlic paste - 1 tbs 

Onion - 1 (medium size)(Chopped)

Tomato - 2  (medium size)(Chopped)

Coconut - 1 tbs (shreded)

Fennel seed - 1 tsp

Asafoetida - a pinch

Red chilly powder - 2 tsp 

Coriander powder - 2 tsp

Turmeric powder - 1 tsp

Green Curry leaves - a handfull

Green Coriander leaves - a handfull

Salt to taste

Oil as you need

Method:  

Wash and soak the konda kadalai over night and cook with a pinch of salt and turmeric. 

After cook the konda kadalai drain the water and keep it aside.

Chop the onion and tomato nicely.

Grind the shreded coconut with fennel seed and a few curry leaves.

In a bowl mix red chilly powder, coriander powder, salt and 

turmeric powder with one cup of water.

Clean and chopped the curry and the coriander leaves.

In a pan at medium heat put oil , add onion saute 

till it comes pink in colour, add asafoetida and  ginger garlic paste.

And then add tomatoes mix  well and add the cooked konda kadalai and 

then  the powder  mixture. Allow sometime to cook and mix with the masala.

Finally add the ground coconut paste, adjust the quantity 

and consistancy and cook for another 5 minutes at medium heat. 

Garnish with the chopped fresh curry and coriander leaves.

Serve with hot rice or chapatties or as side dish... 

Herbal (Thoothuvalai) Rasam

 Ingredients:


Thoothuvalai leaves - 1 cup

Tamarind juice - 4 Tbs

Tomatoes - 4 nos 

Jeera - 1 tbs

Pepper - 2 tsps 

Garlic -10 pods

Small onion 2 nos 

Red chillies - 3 nos

Coriander powder - 1 tsp

Oil - as you need

Salt - As you need 

Turmeric powder - 1 tsp

Curry leaves a hand full

Coriander leaves - a hand full

Asafoetida - 2 pinches


Method :


Wash the thoothuvalai leaves.

Put the leaves  into a mixie jar along with tomatoes , coriander powder,

tamarind juice,  salt , turmeric powder, few curry leaves  and coriander leaves. 

Grind well with adequate water and filter the juice.

Crush the garlic pods , onion , red chillies , cumin seeds, pepper  and asafoetida.

In a pan at medium flame heat  oil  splutter the mustard seeds, and then add the crushed items . 

Saute well till the nice rasam aroma  comes and then add the filtered rasam. 

Put off the flame when the rasam comes about to boil. 

Add the fresh curry and coriander leaves.

Serve with hot rice. This is  a very good remedy for cold and cough....  

Carrot Juice

 Ingredients:

Carrot - 4 nos 

Coconut - 2 Tbs (shreded)

Ginger - 1 piece (medium size)

Jaggery - 2 Tbs(powdered)

Method :

Clean and wash the carrots.

Cut into small pieces.

Grind the carrot pieces with shreded coconut and ginger.

Filter the juice and add the powdered  jaggery .

Serve with ice cubes ....

Thakkali Chutney

 Ingredients :

Tomatos - 5 nos (chopped)

Small onions - 15 nos (chopped) 

Coconut - 2 Tbs (shreded)

Red chillies - 5 nos

Fried gram - 1 Tbs

Mustard seeds - 1 tsp

Curry leaves a few

Oil as you need

 Salt to taste  

Method : 

Peel the onions and cut into pieces.

Cut the tomatoes into big pieces.

In a pan saute chopped  tomatoes , onions ,  red chillies   and salt .

Let it cool and   grind it coarsely with fried gram.

In a pan heat oil add mustard seeds   allow it to crackle ,

add chana dal , curry leaves, fry for a minute.

Add the ground tomato paste.

Stir well and cook for few minutes

Serve with idli , dosa or chapati.