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....

Cucumber Fruit Sharpat / வெள்ளரி பழம் நன்னாரி சர்பத்

Ingredients

Cucumber fruit                   : 1 cup
Nannari syrup                     : 2 1/2 tbsps
Lemon juice                        : 2 drops
Ice cubes                             : 5
water                                    : 1 cup


Method

Remove the skin of cucumber fruit and roughly mash it.
Add nannari syrup , water, lemon juice and ice cubes.
Mix everything well.
Serve and enjoy

Butter Bun - Madurai Special recipe

Ingredients

Sweet bun                     : 1
Sugar                            : 1 tsp
Butter                            : 1 tbsp

Method

Make a small slit in the middle of the bun.
Spread butter and sugar and close the bun.
Heat a tawa , place the bun , add some butter on the bun.
Flip it and toast.
Remove from flame and serve hot.

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.