Thenga Manga Pattani Sundal / தேங்காய் மாங்காய் பட்டாணி சுண்டல்

Ingredients

Dried Green peas            : 1 cup

Raw mango           : 2 tbsp ( peeled and chopped)
Grated coconut     : 3 tbsps cup
Green chillies       : 2 nos
Red chilly             : 1
Grated ginger       : 1/2 tsp
Mustard seeds
Urad dal
Curry leaves
Salt
Asafoetida
Oil 

Method

Wash and soak green peas in water for 8 hours / overnight .

Pressure cook it with little salt for 5 whistles.
Heat oil in a kadai,add mustard seeds, urad dal and curry leaves.
When mustard start to crackle,add chopped green chillies,Broken red chilly, curry leaves,ginger and asafoetida.
Now add cooked green peas ,salt and mix well.
Finally add grated coconut, chopped raw mango and stir for few minutes.
Serve..

Enjoy.. 

Instant Mango Chutney ( Sweet and Spicy )

Ingredients

Raw mango              - 1/2 cup ( grated)
Jaggery                    - 1 tbsp
Red chilli powder    - 2 tsp
Oil                           - for tempering
Salt
Asafoetida 
Mustard seeds

Method

In a mixie jar ,add grated raw mango , red chilly powder, jaggery , salt and grind to a smooth paste.
Transfer it to a bowl.
Heat oil in a pan ,add mustard seeds ,asafoetida and allow it to splutter.
Add this tempering to the chutney , mix and keep it refrigerated.
Serve with roti..
Enjoy

Simple Potato stir fry / Potato curry

Ingredients

Potato   : 3
Red chilly powder   : 1 tbsp
Turmeric powder  
Asafoetida
Salt
Oil
Mustard seeds
Curry leaves


Method

Wash and cut the potatoes into cubes and put it in water.
Heat 2 tbsps oil in a pan,add mustard seeds and curry leaves.
Add chopped potatoes,salt and mix well. 
Add turmeric powder,red chilly powder asafoetida mix and let it cook on low flame.
Cook until potato gets fully cooked.
Switch off the flame .
Serve hot. 

Paruppu Thogayal

Paruppu Thogayal 

Ingredients 

Toor dal         ;  1/2 cup
Red chillies     : 3
Whole pepper corns  : 3 
Grated coconut    ; 1 tbsp
Asafoetida 
Salt
Oil 

Method 

Fry dal with red chillies and pepper in little oil till golden brown. 
Add asafoetda to it and let it cool.
Grind with salt,grated  coconut to a coarse paste .

Homemade Pav Bhaji Masala Powder recipe

Ingredients

Coriander seeds              : 5 tbsps
Fennel seeds                   : 2 tbsps 
Cumin seeds                   : 2 tbsps
Pepper corns                  : 1 1/2 tbsp
Cardamom                     : 3 
Cinnamon stick             : 4
Cloves                            : 1 tsp
Red chilly                       : 6
Nutmeg                          : a pinch

Method

Dry roast the ingredients in low flame till it becomes golden brown.
Switch off the flame and let it cool.
Grind to a coarse powder , cool it and store in an air tight container.

Seppankizhangu Fry

Ingredients


Seppankizhangu                : 1/4 kg
Red chilli powder              : 2 tsp
Turmeric powder               : 1/4 tsp
Rice flour                           : 4 tbsps
Asafoetida
Oil
Salt

Method

Pressure cook the seppankizhangu for 2 whistles.
Let it cool and remove the skin.
Cut it into roundels add rice flour, red chilli powder, salt , turmeric powder and  asafoetida and mix well.
Heat oil in a pan and deep fry it till golden brown.
Serve hot.

Lemon Dal / Nimmakaya pappu

Ingredients

Toor dal               ; 1/4 cup
Lemon juice         : 1 1/2 tsp
Green chilly         : 1
Red chilly            :1
Turmeric powder : 1/2 tsp
Mustard seeds
Curry leaves
Salt
Asafoetida
Oil 

Method

Wash and pressure cook the toor dal with 3/4 cup water and turmeric powder till 4 whistles.
Let it cool , remove from cooker  and mash it well.
Add lemon juice , salt to the dal and mix.
Heat oil in a small pan , add mustard seeds , chopped reen chilly , red chilly , asafoetida , curry leaves and let them splutter.
Add this to the dal , mix well and serve with hot rice.

Brinjal Thokku / கத்திரிக்காய் தொக்கு

Ingredients

Brinjal                              : 1 (big)
Chopped onion                : 1/2  cup
Chopped tomato              : 1/4 cup
Ginger - Garlic paste       : 1 tbsp
Red chilly powder           : 1 1/4tsp
Coriander powder            : 1 tsp
Garam masala powder     : 3/4 tsp
Green chilly                     : 1
Turmeric powder
 Salt
Mustard seeds
Fenugreek seeds
Coriander leaves
Oil

Method

Heat 3 tbsp gingely oil in a cooker , add mustard seeds , fenugreek seeds and fry.
Add chopped onion , 1 green chilly and fry.
Add ginger garlic paste , tomatoes and fry.
Add turmeric powder, red chilly powder , coriander powder , salt and mix everything well.
Now add garam masala powder ,chopped brinjal and mix.
Cover the pressure cooker , cook for 2 whistles on medium flame and remove from flame.
Let it cool.
Open the cooker ,mix , saute for few more minutes to thicken the thokku.
Garnish with coriander leaves , remove from fire .
Serve hot with poori / Chapathi..

Vegetable Salna - Side dish for Parotta

Ingredients

Mixed vegetables - 2 cups ( carrot,cauli flower, beans,peas, potato)
Onion - 2
Tomato - 2
Ginger- garlic paste - 2 tbsp
Cinnamon - 1 piece
Cardamom - 2
Cloves - 3
Coconut - 1 cup
Cashewnuts - 2 tbsp
Khuskhus - 1 tbsp
Green chillies - 4
Salt
Oil
Coriander leaves

Method

Soak khuskhus, cashewnuts and cardamom for 1/2 an hour .
Grind Coconut, green chillies with soaked cashew mixture to a very smooth paste.

Chop the vegetables.
Heat 2 tsp oil + 1 tbsp ghee  in a 2 litre / 3 litre pressure cooker ,add cinnamon, cloves onions and stir well.
Then add tomato ,ginger-garlic paste, salt and fry for sometimes. 

Now add  the chopped vegetables ,  coconut paste and mix .

Cover the cooker with lid and cook for 2 whistles.

Let it cool for 5 minites.

Open the cooker ,mix well and garnish with coriander leaves.

Serve hot.

Peanut Onion Tomato Chutney - Side dish for Idli / Dosa

Ingredients

Peanuts                 : 1/4 cup
Onion                   : 3 nos
Tomato                 : 3 nos
Red chillies          : 5
Tamarind              : a pinch
Salt
Asafoetida
Oil

Method

Dry roast peanuts in a pan for few minutes on low flame , remove from flame , let it cool and remove the skin off.
Heat 1 tbsp oil in a pan , add chopped onion , chopped tomato , red chillies , tamarind and fry them until the onions turn a medium brown colour.
Switch off the flame , let it cool .
Grind to a paste and serve with dosa / Idli 
Enjoy....

Capsicum Paruppu Usili

Ingredients

Toor dal                               - 1 cup

Bengal gram dal                  -  3/4 cup 

Chopped green capsicum    - 1 cup
Green chillies                      - 5
Red chillies                          - 3
Salt
Asafotida
Oil
Mustard
Curry leaves
Turmeric powder

Method

Soak toor dal & bengal gram dal for 2 hours.
Drain and grind coarsely with green chillies, 2 red chillies and salt.
Steam cook the ground dal or microwave it for 5 mins and crumble it with hands without any lumps.
Heat oil in a kadai then put mustard ,curry leaves, red chilli, and asafoetida.

Add chopped capsicum , little salt  and fry.
Then add crumbled dal and mix.

Let it cook for few minutes and remove from flame.
Serve hot .

Aloo matar Dhaba style

Ingredients

Onion                       : 2 cups
Tomato                    : 1 cup
Ginger + Garlic paste   : 1 tbsp
Red chilli powder         : 1 tbsp
Green chilli                   : 1
Coriander powder         : 1/2 tbsp
Garam masala powder   : 1 tsp
Green peas                    : 1 cup
Boiled potato                : 3 nos
Oil
Ghee
Salt
Coriander leaves

Method

Cook green peas with little salt until they are soft and keep aside.
Heat 1 1/2 tbsp oil in a kadai , add chopped onion and fry.
Add chopped tomatoes,ginger + garlic paste , salt and cook until mixture turns mushy.
Remove from flame , cool and blend to a smooth paste.
Heat the same kadai with 1 tbsp ghee , t1 tsp oil , add cumin seeds, chopped green chilli  and fry.
Reduce the flame , add coriander powder, red chilly powder and fry.
Add the onion mixture, salt and some water.
Bring to boil , add garam masala powder and mix.
Garnish with coriander leaves and serve hot with poori.
Enjoy.... :) 

Chow chow stir fry / Chayote Poriyal / சௌ சௌ கறி / சௌ சௌ பொரியல்

Ingredients

Chow chow / Chayote ( chopped) - 1 cup

Coconut - 1/4 cup

Red chilly - 2
Salt
Oil
Curry leaves
Urad dal

Method

Peel and cut chow chow to medium sized pieces.

Heat oil in a pan, season with mustard, urad dal, red chillies and curry leaves.
Add chopped chow chow , mix well.
Add salt,a pinch sugar and  2 1tbsp water.
When chow chow cooked add coconut.
Remove from flame and serve hot...

Brinjal Podi curry / கத்திரிக்காய் பொடி கறி

Ingredients

Brinjals                           : 6
Corinder seeds                : 11/2 tsp
Bengal gram dal              : 3 tbsps
Red chillies                      : 4 nos
Grated coconut                 : 2tbsps
Turmeric powder
Mustard seeds
Curry leaves
Oil
Salt
Asafoetida

Method

Dry roast , coconut , coriander seeds, red chillies , bengal gram dal till golden brown on low flame.
Let it cool , rough grind it and keep aside.
Cut the brinjal lengthwise , put  in water to avoid change of colour.
In a kadai add 2 tbsp oil , temper with mustard seeds, curry leaves and  asafoetida.
Add chopped brinjal , salt, turmeric powder and cook in low flame.
Once 3/4th done, add spice powder and mix well.
Cook until the brinjals cooked well .
Remove from flame.
Serve hot.

Bhindi Curry / Bhindi Masala gravy

Ingredients

Bhindi / ladies finger                   : 1 cup
Onion : 2 nos
Tomato : 3 nos
Ginger - garlic paste ; 1 tbsps
Cashewnut : 1 tsp
Chilly powder : 1 tsp
Garam masala powder : 1 tsp

Cumin powder              : 1/2 tsp
Salt
Oil 

Method

Wash the bhindi and let it dry for some time.

Chop the bhindi into 1 inch pieces.

Heat 2 tbsp oil in a  pan , add chopped bhindi and salt.

Fry them till they get crisp.

Remove from flame and keep aside.

Soak cashewnuts in warm water for 10 minutes.
Heat oil in a pan,add the chopped onion and fry till translucent.
Add chopped tomatoes ,and cook till the tomatoes are tender.
Now add red chilly powder,garam masala powder,ginger garlic paste ,mix and switch off the flame and let it cool.
Run the onion mixture in a blender with the soaked cashewnuts to a smooth paste.

Return to the same pan,add required salt , 1/4 cup water and let it boil for few minutes on low flame.

Add cumin powder and mix well.

Add the bhindi now , mix well , boil for few minutes .

Remove from flame .

Serve hot with roti..

Sweet Corn Curry - Side dish for Chapati / Roti

Ingredients

Boiled sweet corn       : 1
Onion : 2 nos
Tomato : 3 nos
Ginger - garlic paste ; 1 tbsps
Cashewnut : 1 tsp
Chilly powder : 1 tsp
Garam masala powder : 1 tsp
Dried fenugreek leaves / Kasuri methi - 1 tsp
Salt
Oil 

Method 

Pressure cook the sweet corn to 1 whistle with little salt . Drain and keep aside.

Soak cashewnuts in warm water for 10 minutes.
Heat oil in a pan,add the chopped onion and fry till translucent.
Add chopped tomatoes ,and cook till t he tomatoes are tender.
Now add red chilly powder,garam masala powder,ginger garlic paste ,mix and switch off the flame and let it cool.
Run the onion mixture in a blender with the soaked cashewnuts to a smooth paste.
Return to the same pan,add required salt , chopped babaycorn pieces and let it boil for few minutes on low flame.
Finally crush the fenugreek leaves and add it to the curry and mix everything well.
Remove from fire and serve hot.
Enjoy....

Instant Green Chilli Pickle

Ingredients

Green chillies                    : 10
Mustard seeds                   : 1 tsp
Fenugreek seeds               : 1 tsp
Lemon juice                      : 1 tsp
Sugar                                : 1/2 tsp
Turmeric powder 
Asafoetida
Salt
Oil
Curry leaves

Method

Wash green chillies and wipe them well.
Chop into small pieces.
Dry roast fenugreek seed slightly and grind to make a fine powder.
Heat 2 tbsps oil in a pan , add mustard seeds.
When mustard start to crackle , add curry leaves and asafoetida.
Now add the chopped green chilli, salt, turmeric powder,sugar,lemon juice and mix well.
Cover the pan and cook on low flame for 5 minutes.
Now add the fenugreek powder , mix well , cook for few more minutes and remove from flame.
Let it cool.
Store it in the refrigerator.

Aloo Baingan / Potato Brinjal curry

Ingredients

Potato                  : 2 
Brinjal                 : 2
Onion                  : 1
Tomato                :1
Chopped Ginger  :  1/4 tsp
Chopped Garlic   : 1/4 tsp
Chilli powder      : 1/2 tsp
Garam masala powder  : 1/2 tsp
Salt
Oil
Cumin seeds
Coriander leaves
Turmeric powder

Method


Heat 2 tbsp oil in a heavy bottom pan , add 1/2 tsp cumin seeds .
When it start to crackle add chopped onion and fry.
Peel potato and chop to medium thick slice , add it to the onion.
Wash and chop brinjal  and add.
Add chopped ginger ,garlic and fry
Add turmeric powder , salt and mix well.
Add chopped tomato , mix and cover the pan with a lid and cook on low flame.
Keep stirring in between and cook till almost done.
Add chilli powder, garam masala powder and mix.
Cover again and cook for few minutes.
Finally add coriander leaves , mix and remove from flame.
Serve with Jeera rice or roti.
Enjoy

Baby Potato fry / Small potato fry

Ingredients

Baby potatoes             : 40 nos
Red chilly powder      : 1 tbsp
Turmeric powder        : 1/4 tsp
Asafoetida
Curry leaves
Salt
Oil

Method

Wash and pressure cook baby potatoes for 3 whistles.
Let it cool and peel off the skin.
Heat oil in a kadai , put the flame to low ,add red chilly powder ,turmeric powder, asafoetida, curry leaves ,salt and fry .
Immediately add the potatoes  and mix.
Cook  on medium flame till golden brown.
Remove from flame .
Serve and enjoy

Bonda Mor Kuzhambu / போண்டா மோர்குழம்பு

Ingredients

Yogurt     : 1 cup
Grated coconut : 1/2 cup
Coriander seeds : 2 tnsp
Channa dal        : 1 tbsp
Green chillies    : 4
Cumin seeds     : 1/4 tsp
Coconut oil      : 1 tbsp
Salt
Curry leaves
Asafotida

For bonda 

Urad dal             : 1/4 cup
Green chilly       : 2 
Ginger                : 1/4 inch
Salt

Wash and soak urad dal for 1 hour.
Grind with green chilly , ginger and salt to a smooth batter.
Add curry leaves and mix.
Heat oil in a kadai , take batter little by little and drop it in oil.
Deep fry till golden brown .
Drop the fried bonda in warm warm for few minutes , remove and keep aside.



Method

Soak coriander seeds, cumin seeds, green chillies, channa dal for 1/2 an hour and grind with grated coconut to a smooth paste.
Add coconut paste to yogurt/curd , whisk well, cook over low heat ,string continously to prevent curdling.
Add salt and when it starts boiling, immediately switch off the flame.
Heat coconut oil in a pan , add mustard seeds, curry leaves, asafotida one by one.
Add the tempering to the morkuzhambu and mix.
Now add the bonda in the morkuzhambu and mix well.
Serve hot with rice.