MIXED VEGETABLE CURRY

INGREDIENTS:

1 Medium Tomato
3 Medium Onion
Half cup Coconut
8-10 garlic cloves
1 inch ginger
2 tsp roasted coriander seeds
2 tsp fennel seeds (saunf)
1/2 tsp jeera
2 green chillies
curry leaves few strings
Coriander leaves little for garnishing
1/2 tsp garam masala
2 Potatoes
10 beans
1/4 cauliflower
1/2 cup peas
1 capsicum
2 carrots

3 tblsp oil
Salt to taste

METHOD:

In a mixer add tomato, 1 onion, coconut, garlic cloves, ginger, roasted coriander seeds, fennel seeds, green chillies, little salt and grind it into a paste.

Cut the potatoes into small cubes and keep it in little water.  Cut the cauliflower, carrots, beans, capsicum and keep aside.

In a pan put oil and add jeera, curry leaves and saute it for a 1 minute.  Add the onions and fry it till it become light brown, add the potatoes with water, cauliflower, carrots, beans. Add the paste and salt.  Mix it well.  Then add the peas and capsicum.  Mix and cook it well.  You can add little water while cooking.  Garnish it with coriander leaves.

SPROUTED MATKI USAL CURRY

Matki (Moath beans)

INGREDIENTS:

Sprouted matki 2 cups
Onions 2
Potatoes medium 2
Big tomatoes 2
Garlic cloves 3
Mustard 1 tsp
Jeera  1 tsp
Green chillies slit 1 or 2
curry leaves little
Haldi powder 1/2 tsp
goda masala  1tsp
garam masala  1/2 tsp
red chilli powder 1 tsp
hing little
Oil 2 tblsp
Water 1 cup
Salt to taste

METHOD:

Cook the sprouted matki adding little water in the microwave for 7 mins.  In a pan put oil and add mustard, jeera, slit green chillies , garlic cloves chopped, curry leaves and saute it for a minute.  Add onions and saute it for 2 minutes. Then add potatoes cut into small cubes.  Close it with a lid and let the potatoes cook. Then add the tomatoes (you can beat the tomatoes in a mixer and make it into a puree). Add goda masala, garam masala,  red chilli powder, hing, haldi and very little salt. After 2 minutes add the cooked sprouted matki into the pan. Add 1 cup water and more salt and mix it well.  Simmer the gas and let the matki usal cook for some time.  You can garnish it with coriander leaves.

Have the usal with roti or rice or even with bread.

KADHI

INGREDIENTS:

2 Cups curd (dahi)
3 1/2 tblsp besan (bengal gram flour)
1" ginger and 2 green chillies grind into a paste
5 curry leaves (Kadipatha)
3 tblsp sugar
hing powder one pinch
turmeric powder 1/4 tsp
salt to taste
2 tsps ghee
1/2 tsp mustard seeds
1/2 tsp jeera (cumin seeds)
1 red chilli
coriander leaves little

METHOD:

1) Combine the curds, besan, hing powder, turmeric powder and 3 1/4 cups of water in a deep non-stick pan or kadai and whisk well till no lumps remain.
2) Add the ginger-green chillies paste, sugar and salt, mix well and cook on a low flame stirring continuously till it starts to boil.
3)Heat the ghee in a small pan and add mustard seeds and jeera.
4)When the seeds begin to crackle add curry leaves and red chilli.
5) Add this to the kadhi, mix well and simmer again for 5 mins. on a low flame.
6) Garnish with coriander leaves.

You can have kadhi with roti or rice.

LEMON RICE

INGREDIENTS

Rice 1 cup
Oil  3 tsps
Haldi powder 1/2 tsp
Mustard 1/2 tsp
Urad dal 1/2 tsp
chana dal 1/2 tsp
peanuts little
cashewnuts little(optional)
Green chillies 2 or 3 (cut into small pcs)
Red chillies 1
Kadi patha little(curry leaves)
Hing powder little
Lemon one big or 2 small lemons
Salt to taste

First cook the rice and then spread it in a plate to cool. Add 1 tsp oil so that the rice does not stick to each other.

In a pan put 2 tsps oil and then add mustard, urad dal, chana dal.   When it splutters add peanuts, cashewnuts, cut green chillies, red chillies and kadi patha.  Put haldi powder, hing powder and then add the cooked rice, salt and mix it well.  Put off the gas and then squeeze the lemon juice. Mix it well.  Garnish it with coriander leaves.

KARTHIIGAI DEEPAM

GREEN PEAS PULAV

INGREDIENTS:


1 teacup basmati rice
250 gms cauliflower
150 gms  green peas
2 sticks cinnamon
2 cloves
3 cardamons
2 chopped onions
2 bay leaves
4 tblsps ghee
water 2 1/4 cups
salt to taste

To be ground into a paste:
1 big bunch fresh coriander leaves
6 green chillies
1 inch piece ginger
6 cloves garlic

METHOD:

Heat the ghee in a vessel and fry the onions for 1 minute.
Add the paste and fry for at least 3 to 4 mins.
Add the cinnamon, cloves, cardamoms and bay leaves and fry for 1 minute.
Add the rice, vegetables, salt and water to cook.
Cover and cook slowly until the water is absorbed and the vegetables are cooked.

Serve hot with kadhi or curd.

VEGETABLE MASALA MINI IDLIS

INGREDIENTS:

5 tsps of oil

1 onion
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1/2 tsp of garlic paste
2 red chillies
3 tblsp of cabbage (cut into small pcs)
1/2 piece of capsicum (cut into small pcs)
1 spring onion
1 tomato
3 tbsp of boiled green peas
2 tbsp of peanuts
1tbsp of red chilli powder
1 tbsp of coriander leaves
15 small steamed idlis
1 tsp of lemon juice
salt to taste

METHOD:

Heat oil in a pan.  Add onion, mustard seeds, jeera, garlic paste, cabbage, capsicum, spring onion, tomato, boiled green peas, salt and saute for 3 minutes. Add half crushed peanuts, red chilli powder, coriander leaves and steamed idlis and cook for 3 minutes.Add lemon juice and serve.

RAWA KESARI

INGREDIENTS:


Rawa (Samolina)   1 cup
Sugar                      2 cups
Kesari colour powder  little
Cardamom   3
Cashewnuts  and kismis
Water   2 1/4 cups
Ghee         8  heaped tblsps

METHOD:


In a pan roast the rawa adding 2 tsps ghee until it is light brown.
Then put sugar and add 2 1/4 cups of water and boil till the sugar melts.
Add rawa little by little so that lumps are not formed.   Add 5 tblsps of ghee,(the more ghee you add the more softer the kesari will be)  kesari colour powder mixed in little water.  Then add cardamom powder. Keep stirring the mixture. In a small pan add ghee and fry the cashewnuts and kismis and add it to the rawa kesari. Keep stirring till the mixture becomes soft and non-sticky.

Yummy rawa kesari is ready!!!!!!

SET DOSA

INGREDIENTS:

3  Cupsof raw rice
1 cup tightly packed poha

1 tsp methi seeds
1/4 cup urad dal
1/4 cup beaten yogurt
1/2 tbsp salt
a pinch of baking soda

METHOD:

Soak rice, methi seeds and urad dal together for 4-5 hours.
Soak poha in separate bowl with beaten yoghurt for 1-2 hours.
Grind soaked poha to a smooth paste and set aside.
Grind soaked rice mixture into ver smooth paste adding water.  Do not add too much water just add enough water to grind.
Add salt and baking soda.
Mix well with hands and keep in a warm place overnight.
Heat tawa in medium heat.  Pour a laddleful of batter DO NOT SPREAD and let it cook gradually over medium heat.
It should look like a thick pancake.  Add very little oil inside the edges of dosa.  Flip and cook on the other side.
Serve hot with coconut chutney, ginger chutney.

TIL LAADOO

INGREDIENTS:

1 Cup sesame seeds (white)
2/3 cup jaggery
1 tsp ghee
1/4 cup crushed peanuts
1/2 tsp ghee for greasing

METHOD:

Roast the til till they are light golden in colour.  Cool and keep aside.  Heat the ghee in a pan and add the jaggery.  Simmer over low flame till it caramelises and forms a hard ball when you add a drop in cold water.  Add the roasted til and peanuts and mix it. Put off the gas.  Grease your palms with a little ghee and roll into laadoos.

KOLAM DESIGNS

     

                      

KURKURE CHAAT

Ingredients

Kurkure (masala) (big packet)     1

Cucumber  3  

Tomatoes   3

Onion         2

Capsicum    1

Corn (boiled)  half cup

Pomegranate   quarter cup

Coriander leaves

Chilli powder 1/4 tsp

Black pepper powder little

Jeera powder 1/4 tsp

Lemon (big)    1

Salt to taste

Method

Cut the cucumber, tomatoes, onion, capsicum into small pcs. Add the boiled corn, pomegranate, chilli powder, black pepper powder, jeera powder and salt.  Add the lemon juice and mix it well. Just before serving add the kurkure otherwise it will become very soft. Decorate it with coriander leaves.

MASALA BHATH

Ingredients

Rice 1 cup

Potato 1

Peas a handful

Capsicum 1

Onion 2

garlic 2 pods

Green chillies 2

Goda masala 1 tblsp

Chilli powder 1 tsp

Turmeric powder 1 tsp

Mustard 1/2 tsp

Jeera 1/2 tsp

Lavang 3

Elaichi 2

Dal chini

Kaju 5or 6

Oil 2 or 3 tblsp

Salt to taste

Cook 1 cup rice until the grains are separated.  Spread the rice in a plate to cool.Keep it aside. In a pan add oil, mustard, jeera,lavang, elaichi dal chini, kaju, green chillies slit and garlic pods.  Add the cut onions and after sometime add the cut potatoes, peas, capsicum. Add turmeric powder, goda masala and chilli powder. Fry for sometime until the vegetables are cooked.  Add the rice, salt and mix it well. Garnish with coriander leaves.

Serve it in a plate with curd.