vellai kurma

Ingredients

For Paste
Cashew - 7
Fennel seeds - 1 tsp
Chopped Coconut - 1/4 cup
Green chilli - 2 or 3
Kasa Kasa - 1/2 tsp
Dhania (Coriander seeds) - 2 tsp

Tadka
Pattai illa - 2
Spices flower - 1

Onion - 3/4 cup
Tomato - 1/2 cup
Mixed vegetables as you wish - 1 cup
Curd -1/4 cup

To Make Kurma

• Grind the paste and keep it aside 
• Heat the oil in kadai add patta illai and spices flower 
• Add little fennel seeds and cumin seeds 
• Add onion fry it for 1minute and add tomato fry it 
• Add curd and
• Add mixed vegetables, mix it well together 
• Change it to pressure cooker 
• Switch it off  after 1 vessel and 10 minutes
• Serve it hot with idly, dosa, adai and Briyani

Paassipayar illang kuzhambu

Ingredients

Pachapayar - 1/2cup (green gram dal)
Tomato - 1
Sambhar Onion - 6 (shallots) or
Big Onion - 1/2 medium size
Garlic - 2
Tamarid - little (should take like sambhar)
Maavathal - 5 (mango vathal)
Red chili powder - 2tsp
Salt - 1/2tsp

To Make Passipayar illang Kuzhambu

• Fry the pachapayar for 5 minutes or until smell comes
• Heat the oil in kadai fry the maavathal separately and keep it aside
• In Pressure cooker add maavathal, pachapayar and 2 cups of water 
• leave it for 1 sound Minimize and switch it off after 5 minutes 
• Soaked tamarind water add redchili powder, salt mix and keep it ready
• Heat the oil in kadai add mustard, urad dal, garlic, onion and fry it 
• And add tomato fry it well 
• Add this in pressure cooker mix it well with pachapayar
• Add soaked tamarind water, red chillipowder salt to the pressure cooker 
• Leave it for 1sound and switch it off
• Serve it hot with Rice, Idly, Dosa

Palak Paneer

Ingredients
Spinach - 1 bunch
Paneer - 250gms
Jeera - 1 tsp
Ginger - 1 tsp
Garlic - 4 pods
Onion - medium size full chopped
Green chili - 2
Red chili powder - 1 tsp
Coriander powder - 2tsp
Garam masala Powder - 1/2 tsp
Tomato - 1
Methi seeds - 1 tsp
Butter -1 tsp
Salt - 1/2 tsp
Milk - 1/4 cup
Sugar -1/4tsp

To Make Palak Paneer

• Heat the oil in kadai add jeera, garlic, ginger, onion  fry it for 2minutes
• Add green chili, coriander powder, garam masala fry it 
• And add tomato, methi seeds fry it 
• Wash the spinach and add it with the onion tomato mixture
• Fry it until spinach has cooked
• Add butter, red chili powder
• Mix it well and add crushed paneer or 
• Cut the paneer as small cubes and add
• Add Salt, sugar, milk and 1/4 cup water 
• Mix it well and close with lid and cook it for 5 minutes
• Serve it hot with Roti's

Vatral Kozhambu

Ingredients

Oil - 1 Big spn
Mangai vathal - 4
Kathiri vathal - 4
Sunda vathal - 2 tspn
Tamarind - lemon size
Perungayam powder - 1/2 tspn
Toor dal  - 1 tspn
Red chili  - 4
Red chilli powder - 1 1/2 tspn
Salt - 1/2 tspn
Jaggery - 1/4 tspn

To Make Vatral Kuzhambu

• Soak the tamarind and salt together
• Heat the oil in kadai add red chili,  asafoetida powder, mustard seeds, urud dal, toor dal
• Add curry leaves and all vathal fry it for 5 minutes
• Add red chili powder and tamarind water, salt
• Add 1 or 1 1/2 cup of water 
• Let cook on the medium flame for 10 minutes until oil separates from gravy
• And add jaggery finally and switch it off
• Serve hot with steamed rice.   

Cauliflower Kurma

Ingredients

Onion  - 1 medium size
Tamota - 1 medium size
Garlic - 6
Cauliflower - 1 small size
Coconut milk - 1 cup thick milk
Shreded Coconut - 1 tsp
Redchilli - 4
Chick pea - 2 tsp(Pottu kadalai)
Fennel seeds - 1 tsp
Jeera -1tsp

To Make Cauliflower Kurma

• Grind the shreded coconut, red chilli, chick pea, sombu, Jeera as masala and keep it aside
• If required more spicy add little redchilli powder extra and grind it 
• Heat oil in kadai add patta, sombu, urud dal 
• Add Onion fry it until becomes golden brown  
• Add Tomato fry it and add grinded masala
• Fry it for 2 minutes and add required water 
• And add cauliflower, Salt
• Change it in to pressure cooker and keep it for 1 vessel and switch it off 
• Finally add coriander leaves
• And serve it hot with Idly, dosa, Chappathi 

Kathirikai Ketti Kuzhambu

Ingredients
Brinjal - 4 (cut in to half and then slice it half )
Garlic - 5 nos
Tomato - 3
Red chili powder - 2 tsp
Coriander powder - 1 tsp
Grated coconut - 1/2 cup
Fennel seeds - 1 tsp
kasa kasa - 1/2 tsp
Cumin seeds (jeera) - 1 tsp
Block pepper powder - 1/2 tsp
Cashew - 5
Tamarind paste - 2 tsp (or lemon size)
Salt - 1/2 tsp
Asafoetida powder (perungayam) - little

To Make Kathirikai Ketti Kuzhambu

• Take garlic, kasa kasa, fennel seeds, cumin seeds...
• Cashew, pepper and Coconut gind it as paste
• Heat the oil in kadai add mustard, urud dal, perungayam, fennel seeds fry it 
• Add Curry leaves, Onion fry it after becomes little brown
• Add Brinjal, fry it for 2 minutes and add tomatoes
• Fry it for 5 to 10 minutes in medium flame
• Add Red chili powder, coriander powder, Salt, tamarind paste
• Mix it well
• And add Grinded paste 
• Mix it well and close it with lid and cook for 5 minutes 
• Cook until Oil comes up and thick gravy 
• Switch it off and serve it hot with Rice, Idly, Dosa

Raw Mango Pachadi

Ingredients
Medium size Raw mango - Peeled & Chopped
Ginger - 1/2 inch chopped
Cumin seeds - 1/4 tsp
Curry leaves - little
Red chili - 2  or 3
Jaggery powder - 5 to 6 tsp

To Make Raw Mango Pachadi

• Heat the oil in kadai add mustard seeds, cumin seeds, red chili, ginger, curry leaves
• Fry it for 5 minutes 
• And add chopped mango pieces and saute
• Add 1/2 cup of water, salt, pinch of turmeric powder mix it well
• Cover it an cook until mango becomes soften 
• Add Jaggery, mix it well and switch it off after it becomes thick consistency
• Serve it hot 

Thakkali Thokku

Ingredients
Tomato - 4 medium size
Big Onion - 1/4 sliced
Garlic - 4 chopped
Ginger - 1 inch chopped
Chili Powder - 1 1/2 tsp
Asafoetida powder - little
Salt - 1/2 tsp
Gingily oil - 4 tsp
Jaggery - 1 tsp
Curry leaves - little
fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp

To Make Thakkali Thokku

• Grind the Tomatoes and make it as paste(or boil the tomatoes and make it as paste also)
• Heat the gingly oil in kadai add Mustard seeds, fenugreek seeds, Curry leaves fry it 
• Add Onion, Ginger, Garlic and fry it for 5 minutes
• Add tomato paste, chili powder, salt, Asafoetida powder and jaggery mix it well 
• And cook it for 10 minutes with out closing the kadai 
• Mix it well and Make it as dry 
• And cover it with lid and cook it for 5 minutes 
• Switch it off and serve it hot with Curd rice, Dosa, Chapatti 

Dhaba Dal

Ingredients
Toor dal - 1/2 cup
Chana dal - 1/4 cup
Onion - 1 Chopped
Tomatoes - 2 Chopped
Garlic - 2 tsp Chopped
Garam masala powder - 1/4 tsp
Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida powder - pinch
Salt - 1 tsp
Ghee - 1/2 tsp
Water - 4 cups

To Make Dhaba Dal

• Clean and wash the dals and soak it for 30 to 45 minutes
• Boil the dals with garam masala powder, chili powder, tumeric powder and salt in pressure cooker
• Switch it off after 1 whistle 
• In the meantime heat the ghee in pan 
• Add Cumin seeds, asafoetida powder and chopped onions, garlic
• Fry them till they become transparant
• Add tomatoes and fry it well
• Now transfer the onion and tomato mixture to the Pressure cooker
• Check if water required can add little extra water 
• And mix all together with dal keep it again for 2 to 3 whistles 
• If you cook in the pan it will take 15 to 20 minutes
• Garnish it with coriander leaves and Serve it hot with Chapatti, Jeera rice

Rajma (Red kidney beans) masala

  Ingredients
Rajma : 2 cup
Onion : 1 chopped
Tomato : 1 chopped
Garlic : 5 chopped
Ginger : 1 inch
Green chillies : 3
Coriander powder : 1 tsp
Red chilli powder : 1 tsp
Garam masala powder : 1/2 tsp
Coriander leaves : little

To make Rajma masala

• Soak the rajma over night 
• Boil the rajma in pressure cooker, after 4 whistles switch it off
• Heat the oil in a pan. Add ginger, garlic, green chillies fry it 
• Flame should be in medium
• Add onion fry it untill its turn brown 
• Add tomato and fry it until oil separates
• Add salt, boiled rajma and mix it well
• Add Red chilli powder, coriander powder and garam masala powder stir it
• After thick gravy has formed switch it off 
• Garnish rajma with coriander leaves
• Serve hot with chapattis, Variety Rice

Chettinad Egg kurma

 

     Ingredients
Onion  : 1/2 medium size
Tomato : 1/2 medium size
Bay leaves : 1
Egg : 2

To make Coconut paste
Cashew : 6
Fennel seeds : 1 tsp
Garlic : 3
Coconut: 1/4 cup
Red chilli powder : 2 tsp
Water : little

To make Egg kurma 

• Boil the Egg an keep it aside
• Grind all the coconut paste ingredients and make it as paste 
• Heat the pan and add bay leaves, fennel, urud dal onion fry it for 3 minutes
• Add tomato and fry it
• Add grinded paste with little water and mix it well
• After the kurma starts boiling, add boiled egg and switch it off
• Serve it hot with Idly, Dosa, Chapatti

Kaara Chutney

Ingredients
Onion : 1/2 medium size
Tomato : 1 full medium size
Chana dal (kadala paruppu) : 3 tsp
Red chilli : 6
salt : 1/4 tsp
Coconut : 1/4 cup

To make kaara chutney

• Fry all the above mentioned ingredients and grind it in mixi

• If need more spicy can add red chilli
• Heat the pan add little mustard and urud dal and mix it in chutney
• Serve it for Idly, dosa

Onion Kurma

         Ingredients

Onion : 1 medium size (thinly slice it )

Tomato : 1 medium size (chopped)

Coriander leaves : little

To make coconut masala

Coconut : 1/4 cup

Fennel (sombu) : 1 tsp

Fried grams : 3 tsp

Red chili powder : 2 tsp

Salt : 1/4 tsp

water : 250 ml

To make Onion kurma

• Heat the oil and add mustard, urud dal and onion. Fry untill onion turns golden brown
• Add tomato and fry it.
• Add coconut masala and mix it well and add 250 ml of water
• If more spicy required can add more chilli powder.
• Add salt and mix it will
• Finally add little coriander leaves and serve hot with chapatti, Idly, Dosa

Aviyal

   Ingredients
Carrot : 1
Potato : 1 medium size
Green peas: 1/4 cup
Bay leaves : 2
Onion : 1/4 small size onion
Tomato :1/4
Salt : 1/4 tsp

To make paste
Coconut : 1/2 cup
Fennel : 1/2 tsp
Cumin seeds: 1/2 tsp
Fried gram : 1 tsp
Green chilli : 3

To make Aviyal

• Grind all the ingridients for the paste with water 
• Heat the oil in pressure cooker and add bay leaves, onion and tomato
• Add all the vegetables, fry it for 5 minutes and mix the coconut paste 
• Mix it well and add 2 glass of water. 
• Add salt to it.
• Switch off after 2 whistles.  
• Serve it hot with Adai, Idly, Dosa, Chappathi.

Kadala kari

Ingredients
Chana (Chole or Kondai Kadalai) : 1 cup
Onion : 1/2 small size (Chopped onion)
Tomato : 1/2  (chopped tomato)
Garlic pods : 2 (chopped)

To make paste
Onion : 1
Tomato : 1
Tamarind : little

cashew : 6

Coconut : 1/4 cup

Red chilli powder : 2 tsp

To make Paste

• Cut the onion, tomato, tamarind and cashew and grind it in the mixi  with one spoon of boiled chana 
• Add coconut and red chilli powder and again grind it as paste.

To make Kadala Kari

• Soak the chana for 8 hours and boil it with salt in pressure cooker for 5 whistles
• Heat the oil in kadai, add garlic and Chopped onion and fry it till it becomes brown.
• Add chopped tomato and fry it for 5 minutes
• Add the paste and fry it for 5 minutes. Fry it until the odor is vanished 
• Add the boiled chana and mix it properly with the paste and add little chilli powder
• Add salt and mix it well and finaly add coriander leaves 
• Serve hot with Variety rice, Aappa dosa, plain dosa or  Idly

Ginger Chutney

  Ingredients
Tomato : 3
Red chilli : 5
Chana dal (kadala paruppu) : 2 tsp
Coriander leaves: little
Curry leaves : little
Salt : 1/4 tsp
Tamarind : little
Ginger : 1 little piece
Asafetida powder( perungayam) : 1/4 tsp

To make ginger chutney

• Heat the oil and add chana dal and fry it until it turns to golden brown
• Add red chilli, Asafetida (perungayam), ginger, coriander leaves and curry leaves. 
• Finally add tamarind, tomato and fry it for 5 minutes and switch off
• Keep it aside, and let it cool down.
• Grind it in the mixi after it cooled down.
• Heat 1 tsp of oil in a fry pan and add musturd seeds and urud dal.
• Add the grinded chutney to the fry pan and mix it well.
• Leave it for 1 minute and switch off
• Serve hot with Idly and Dosa.