BRINJAL CURRY/PODI THOOVAL

Though this is simple and common curry, everyone knows. I have no option to post new one since my hubby has taken our digi cam with him to Canada. I could not take photos of my latest preparations as well having the typical Indian gal’s mentality, no mood n mind to prepare new dish in absence of hubby dear. Aeh?!...

This is my daughter’s favo curry. She will have this with white rice as curry sadham or side dish for rasam sadham. My mom prepares this curry spicy and crispy which tastes heaven. Here is recipe…
INGREDEIENTS FOR CURRY POWDER

Gram dhal 3 tsp
Urid dhal 2 tsp
Dried red chilli 5 to 6
Hing a pinch
Coriander seeds (dhania) 2 tsp
In a little oil fry all above said ingredients, cool them and then make a coarse powder by grinding them in mixer. (First grind the chilly to nice powder then add all others.)

INGREDIENTS FOR CURRY

Brinjal 6 to 8
Salt to taste
Oil to saute
Turmeric a pinch

METHOD

Wash the brinjal and cut in to thin length wise pieces. Take a pan, add oil pop up mustards and hing. Add brinjal sauté them in medium flame for few mts. Add turmeric, salt and cook them until it become soft. Add the curry powder, fry them for few mts.

This iron rich curry goes very well with all rice (sambar/rasam/curd/ plain rice).

PEA NUTS IN MASALA GRAVY

So long days over, nearly a month!..I have taken and stayed away from my blogging and missing all my sweet buddies cool recipes in this hot summer. Busy in settling the things in our new house even though it’s very next to my old house, had lot more things to do. Atlast I got settled in my new home and got one more interesting hobby made me busy next to blogging. That’s gardening. Yuppie!!!!... I got more space in this house and me n my daughter who is much interested gardening, started planting some seeds n plants of flowers, vegetables etc in our new garden.

Ok ok let’s come to the topic. This gravy I suddenly prepared for my dinner on the second day of my shifting, where there is no veg in my fridge. My hubby dear wanted to have Masala Pea Nuts that eve for snacks. So I soaked them in the noon for eve snacks then changed the plan of preparing snacks to side dish for my Roti. It came out well and we both liked it. U too Give a try and let me know dears….


INGREDIENTS

Boiled pea nuts – 1 cup
Tomato medium -2
Onion big -1
Green chilli 3
Red chilli powder 2 tsp
Salt to taste
Turmeric a pinch
Garam masala 1 tsp
Garlic pods 3
Ginger ½ inch

METHOD

Soak the raw pea nuts for 5 to 6 hrs or even over night. Pressure Cook them with half salt. Keep aside. Grind half onion, one tomato, ginger, garlic, chilli to make a thick paste. Chop remaining half onion, tomato in length wise. Take a pan. Pop up jeera/ani seed/mustard then add onion and tomato, saute them well. Add turmeric, salt, red chilli powder and garam masala. Add the ground masala paste. After couple of mts add cooked pea nuts. Sauté until the oil leaves. Garnish with chopped cilantro.

Goes well with Rottis/stuffed chappati/parathas.

TOMATO GRAVY/THAKKALI THOKKU

As i said in my previous post of TOMATO/THAKKALI KOOTU, this is also my families fvrt dish. we all die for this. we never miss the chance of making this on tomato seasons. That too specially prepared in my mom's hand Mm.... that tastes really heaven. My mom prepare and give me in big bottle saying that Hema i prepared a lot for you especially for your hubby, it will sure come for another 15 to 20 days ma. I will get that one with a big smile on my face and my mind will say Ayo amma 15 to 20 days a... seri seri parthunde iru. Analum Ipadi oru emaliya irukiye!.... After a week or 10 days i ll call amma and say amma yr thokku was very tasty and its over.. can u tell me the recipe I m planning to make it now. Ha ha ha imagine how my mother could be on that side. This is my Mom's signatured dish. Here u guys go for the recipe da......

INGREDIENTS

Red ripped Tomatoes 20
Red chilli powder 1/2 cup or less according to yr spice taste.
Hing a pinch
Fenugreek powder 2 tsp
Turmeric 1/2 tsp
Salt to taste
Oil 2 cups

METHOD

Finely grind the 15 tomatoes and finely chop remaining 5 tomatoes. Heat the oil in a pan. Pop up mustard, add hing and all tomatoes. Add salt. Sauté for 20 to 25 mts until the tomato gravy gets thicken. Add chilli powder and fenugreek powder, again cook for 10 to 15 mts covering with lid. Mean time not to forget to stir so that it should not get stick with pan or get burnt.

U can have this with dosa/idly/chapatti/parathas/puri

DRUMSTICK MASALA - This is my daughter's favo curry. I m dedicating this to her.

HOT N SOUR TOMATO SOUP- Both my kids are lover of soups. This one dedicated to both of them.

TOMATO THOKKU -Though its all our favrt... my hubby and my sister Vasu craving for this. I m dedicating the spicy thokku to both of them.

All these Entries goes to Sanghi ‘s Fall in love – Tomato Event.

RED GARLIC CHUTNEY/THUVAYAL

This is my favorite chutney would like to have with any Tiffin items. Since my hubby doesn’t like garlic flavor much in any dishes, I used to do it when he is out of town. My kids also love this. It is very easy to prepare and tasty too.

INGREDIENTS

Garlic pods 10
Onion 1
Tomato 1
Dried red chilli 6
Tamarind extracts ½ tsp
Salt to taste
Oil 3 tsp
Mustard 1 tsp

METHOD

Grind all above said ingredients by adding little water, salt and tamarind to a thick paste.
Take a pan, pour oil liberally and pop up mustard seed.
Add the chutney paste in to the pan and sauté till the raw smell goes and it leaves oil.
Accompanies well with Dosa/Idly/Chappathi/Parathas/Bread

GOBI AND CHICK PEA GRAVY

My hubby asked(insists) me to make cauliflower Kurma instead of Gobi manzurian which is the default dish when I have a first look into the Gobi without getting second doubt.. I already have prepared Gobi Kurma and looking for panchangam (good time)? !.. to post it. Ha! Ha! Ha! This time I made this in different way, it came out very well and tasty too. Wonder thing is I got orange color and imdtly I have a thought of sending this to FIC Orange. He! He! he!

INGREDIENTS

Gobi florets 1 cup
Cooked chick peas (optional)
Potato 1
Carrot 2
Tomato 2
Onion 1
Green chilli 3
Cumin ½ tsp
Any seeds ½ tsp
Cinnamon 1 inch
Cloves 2
Grated coconut 3 tsp
Turmeric a pinch
Salt to taste
Garam masala 1 tsp
Chilli powder ½ tsp

METHOD

Cut the carrots and potato in desired shape. Soak the cauliflower florets in warm water for 10 mts.
Grind green chilies, cloves, cinnamon, coconut, any seeds, onion and tomatoes in to a thick paste.
In a pan pour some oil pop up jeera and add the veggies. Sauté and cook well for 10 mts until it done and soft. Mean while add salt and turmeric.
Now add the ground masala paste, cooked chick peas, chilli powder, Garam masala powder and combine well till the oil leaves and aroma spreads.
It u get too dry of this u can add some water to make a thick gravy.
Garnish with cilantro.

Goes well with chappaties/puries/parathas.

Sending this to

1. FIC - Orange hosted by Aparna started by Harini.

2.Mythreyee's JFI: Cauliflower Event.

GRAM DHAL CHUTNEY

I learnt this chutney from my mother.. my gal love to eat this with chapatti/dosa/idly. When we get bored with regular coconut and tomato chutney we can make this one for different taste. It’s Very Simple and yummy chutney.

Grandma's tasty chutney to her lovable grand daughter.

INGREDIENTS

Gram dhal 3 tsp
Dried red chilli 3
Grated coconut 1 cup
Salt to taste
Oil, mustard and curry leaves for tampering.

METHOD

Heat little oil and fry the gram dhal and dried red chilli.
Cool and grind along with coconut added with salt and water.
Tamper with tapering item. Fry the curry leaves while tampering.
Spread it over the chutney and serve with any Tiffin items.
Accompanies well with dosa/Idly/chappathi/pongal

2. TOMATO AND ONION CHUTNEY -A TASTY COMBO

These two chutneys are going to

1. FIC - Orange hosted by Aparna started by Harini.

2. Chutney/ Dip Mania Event by Ramya of Mane Adige

3. Pedatha's Cooking for kids with Love Event.

HERE IS THE PIC OF MY MOM AND MY AUGHTER.

CHENNA MASALA-SOUTH INDIAN STYLE AND AN AWARD

I already posted CHOLE MASALA in North Indian style and this one I learnt from my mom, typical south Indian-Tamil Nadu style. This is very easy to prepare yet tasty too. My mom prepares this for puri, chappati and we also love to have this as Bread chenna, samosa chenna etc.

INGREDIENTS

Kabuli chenna 2 cup
Tomato 2
Onion 2
Green chilli 3 to 4
Red chilli 2
Garlic 5 pods
Ginger one inch
Anni seeds 1 tsp
Poppy seeds ½ tsp
Cinnamon ½ inch
Cumin seeds ½ tsp
Black pepper ½ tsp
Grated coconut 2 tsp
Coriander ½ bunch and a few for garnishing
Garam masala/Chenna masala 1 tsp
Turmeric a pinch
Salt to taste
Oil for tampering


PRPERATION

Soak Chenna over night or abt 8 hrs. Pressure cook by adding half salt to it. Keep aside.

Grind all above said ingredients to a thick paste except masala, turmeric and salt.

Take a pan heat abt 2 to 3 tsp of oil. Pop up mustard/cumin/anni seeds. Then add the masala paste in to it. Saute for few mts until the raw smell goes.


Add turmeric, salt and masala powder. Mix well. If the paste is too thick add water and let it boil for few mts till the aroma of masala spreads. Use the water which we have used for cooking the chenna.

Add cooked Chenna and combine well and allow to boil for few more mts.

Garnish with some coriander leaves and serve hot.

Accompanies very well with Parathas/chapatti/bread/Chenna samosa.

Enjoy the Hot and Spicy Chenna with your evening snacks/dinner.

This is my daughter's favrt dish.. she will have one more paratha/chapathi with this masala. I used to prepare this especially for her to stuff more chapati atleast twice in a month.

Sending this to

1.JFI - Chickpeas Event.
2.FIC Yellow hosted by Sunshinemom.
3.Alka's Just for you .
4. SRIVALLI S Legume -love -affair at cooking4allseasons.started by Susan

This Beautiful Award I got from my dear friends Priti of Indian Khana and Varsha Vipins of Will-O'-the-Wisp. I feel so honored and happy to recive this from u my dears. Thanks a lot for thinking me for this Award.

I would like to pass this Award to all my blogger friends who are all visiting and commenting this post.. My main aim is not to miss anyone in my list. so please, Feel free to pick the Award dears. Thanks a lot.

JULLKA

The food which consumes less time to prepare, with simple ingredients, when we have no mood to spend around much time in kitchen.

Are u looking for the recipe coming under this category. You have come to the right page here. That’s Julka alias Bombay chutney…

This one I goes for most of the times when I have no mood no time to make subji or gravy for my chappati. It gives equallent taste to curry/gravy/subji.

The dish was named by my sil’s fil. Still I dono why he has named this dish as Julka… It’s funny to sound the dish as Julka. Here comes the easty tasty recipe of Julka…

INGREDIENTS

Onion 2
Tomato 1 (optional)
Green chilli 2
Mustard/jeera 1 tsp
Coriander powder ¼ tsp or less
Red chilli powder ½ tsp
Garam masala ½ tsp
Turmeric a pinch
Salt to taste
Gram flour/kadalai mavu 2 tsp
Oil 2 tsp

PREPARATION

Slit the onions, tomatoes and green chilli in thin long strips.
Pop up mustard seed or jeera in a pan and add chillies first then onion and tomatoes. Sauté till it becomes translucent.
Add salt, turmeric, coriander powder, red chilli powder and masala in that.
Fry for some time. Mix well the gram flour in ½ or more glass of water. If it is so thick dilute it by adding more water. Add the water to the Julka. Allow it to boil and cook for few mts until the raw smell of masala and gram flour goes off and the gravy thickens.
Garnish with curry leaves/cilantro. Serve hot with chapatti/parathas/Dosa.

This julka is going to FIC-- YELLOW at http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html hosted by sunshinemom of tongue ticklers

VERSATILE RAITHA

This I always prepared for second side dish of stuffed parathas, pulao items. I prepared this time when my sister was with me as a side dish of Mint pulao. She has cut the onions, tomatoes and green chilli in a very nice way. It gives splendor look to the dish. Thank u Vasu dear.

Its so simple to make and tastes good. Accompanies well with all masala rice verities and parathas, chapattis etc...

INGREDIENTS
Onion 2
Tomato 1
Green chilli 2, Cumin powder ¼ tsp, Salt to taste, hing a pinch
Oil n mustard to tamper.
Fresh curd 2 cups.

METHOD

Chop the first 3 items to thin long pieces. Tamper the mustard seeds and add onions and chilies, sauté for few mts then add the tomatoes. Fry till it done. Mean time add cumin powder, hing and salt. Mix it well and finally add the fresh curd. Combined nicely and serve with hot veggie rice or parathas.

This Raitha is walking to FIC White hosted by Lubna and Sunshinemom.

ALOO KOFTA CURRY

This I learnt from my sister Vasupradha… The first spl dish, she prepared in her in laws house when she got married last year. It came out very well for her and got appreciation of every one in her house. She shared this recipe with me. I was thinking to prepare this when I got this from her… it was a long pending dish for me and at last we got the chance of tasting this last Sunday. I prepared this as a side dish of vegetable fried rice.

INGREDIENTS FOR KOFTA
Boiled potatoes 4
Bread slices 2
Oinion 1
Coriander leaves few
Mint leaves few
Salt to taste
Garam masala ½ tsp
Red chilli powder 1 tsp
Coriander seed powder ¼ tsp
Cumin powder ¼ tsp
Oil to fry

METHOD
Peal the skin of potatoes and smash it.
Dip the bread slices in water in few seconds and squeeze it thoroughly.
Mix both smashed potatoes and bread along with all powders and salt.
Make a small balls out of it. Deep fry in the oil.
Keep the koftas aside.

INGREDIENTS FOR GRAVY
Onion 2
Tomato 3
Garlic cloves 8
Salt to taste
Turmeric a pinch
Dried red chili 5
Cloves 2
Cardamom 2
Cinnamon 1 inch

METHOD
Grind all the above said ingredients. In a pan pour some oil and tamper cumin seeds. When it turns golden brown add the ground masala stir until the oil leaves and raw smell goes. Add some water to make a gravy. Cook in a low flame so that it will not stick onto the bottom.
Garnish with coriander leaves and add koftas. Serve hot.

This is going to the Event of RCI: Awadhi Cusine hosted by SIRI at Siri's Corner
http://siri-corner.blogspot.com/2008/12/announcement-of-rci-awadhi-cuisine.html

SPICY CUBES

SENAI KILANGU ROAST

INGREDIENTS

Senai kilangu/suran/ elephant yam ½ kg
Chilli powder 2 to 3 tsp
Turmeric a pinch
Salt to taste
Garam masala ½ tsp
Oil to fry

METHOD

Peal the hard skin of yam and cut it to thin cubes. Wash thoroughly and drain the water fully.
Micro wave high for 3 to 4 mts or par boil it for few mts.
Take a dosa tawa and place as many as u can on it.
Sprinkle oil on and around the cubes. Fry till it turn golden brown and repeat the same for other side of the cube.
Mix turmeric, chili powder, salt and masala to a bowl. Add the roasted cubes. Toss them, all the spicy powder should mix with that roasted cubes.
In a pan pour little oil to tamper the mustard. add hing and the cubes. Mix well and cook in very low flame for few mts.
Keep stirring now and then.
Now u can have roasty tasty spicy cubes along with any rice.

We love to have this with curd rice. The spicy roast of yam accompanies curd rice very well.

AVIAL

This is a surprisingly quick and easy dish to make. Its sure to tickle your taste buds and also healthy as it contains rich combo of vegetables. Its our family's favourite and accompanies well with ADAI (DAL DOSA), all variety rices like pulliodharai, coconut rice etc... Assemble all the ingredients before u start cooking. U can make this with any 3 to 5 combo of vegetables in the same method. My elder sil make sometimes only with Ash gourd naming it as Poosanikai avial. That also sounds good.

INGREDIENTS
Ash gourd : 10 cubes
Suran / Senaikizhangu : 5 to 6
colocasia/Arvi/Seppangilangu 5 to 6
Carrot 2
Beans 10 to 15
Raw banana 1
Drumstick 2
Potato 2
Chow chow/ CHAYOTE SQUASH 1
Ladies finger 2 or 3
Beaten thick curd/yogurt 2 cups

To Grind
Grated fresh coconut 1 ½ cups
Green chilli 10
Cumin seeds 2 tsp

For Tampering
Coconut oil 4 tsp
Mustard seeds 1 tsp
Curry leaves 10
Hing a pinch.

METHOD
Wash all vegetables and cut into equal cubes except ladies finger.
In a little oil fry the ladies finger till it done and add before mixing the ground paste and yogurt to the deal.
So that it will not be sticky.
Cook with half salt till it gets soften.
Grind coconut, chilli and cumin seeds coarsely.
Add in to cooked vegetables along with little more salt and turmeric.
When raw smells goes, add the beaten curd/yogurt to the veg mixture.
Stir gently. Vegetables should not get mashed.
Tamper the tampering items and pour to avial.
Tampering in Coconut oil will give nice aroma and extra taste to the avial..

Tips
If u want to use the avial for next day or after lunch to dinner. Divide it in two parts before adding the beaten curd/yogurt. At the time of serving u can add the curd and reheat for few mts. Careful it should not get curdled. Now u can feel as if it is freshly prepared one. Adding 10 white chenna with the vegetables will also make this more yummy....

PEANUT POTATO CRUNCHY

Oh ho...the second recipe using pea nuts in this week. Can we call it as pea nut weakAs an old advertisement says in Sun TV Pea nut vaaaaaaaram..... Hm?!... This was also a long pending in my draft.

This is our favorite! who refuse to eat crunchy potatoes. come lets enjoy the twisty treat.

INGREDIENTS

Potatoes ½ kg
Butter 2 tsp
salt and turmeric
Fried Peanut powder(coarsely powdered) 4 to 5 tsp
Chilli powder 2 tsp
Garam masala pinch Garlic 2 to 3 pods minced

METHOD

Boil and peel the potatoes cut into bite-size cubes.
Add melted butter to the pot and generously sprinkle with salt and turmeric. (Place the lid on the pot and shake vigorously).
The butter and salt should combine with the potato to create a light "mash" around each potato.
Heat heavy bottomed pan and tamper with usual tapering items.
Add minced garlic, saute and add potatoes. Mix well and slowly add chili powder, peanut powder garam masala one by one.
All the powder should get coated on potatoes and should get evenly mixed.
Roast the potatoes in low flame by stirring occasionally until it become brown and crunchy,
Enjoy the roast with morkulambu, VATHAK KULAMBU, PLAIN RASAM or sambar rice.

CHOLE MASALA

Usually i prepare chenna masala for puri or chappati or for bread chenna in another
method what my mom taught me. It sounds South Indian taste. My husband doesn't like that one and i learnt this method from web site, a couple of months back (i think its from fat free kitchen or something sorry i could not remember pakka)

It came out well and it was in my draft and long pending. Today i decided to post it along with the Good Job award passed by Yasmeen of Healthnut and the magic Ginnie from Indranee of Mistress Spices.

INGREDIENTS

· Kabuli Chana (Chick Peas), 2 cups
· Onion,1, chopped
· Potato, 1 medium size, steamed and finely chopped
· Tomato, 2 chopped
· Garlic, 5 cloves, finely chopped
· Ginger, 1 inch, finely chopped
· Green chilli,3 chopped
· Coriander, washed , finely chopped 1 cup
· Lime/lemon Juice, 1 tsp
· Canola Oil, 2 Tbsp

SPICES

· Red Chilli Powder,1 tsp
· Coriander Powder, 1 tsp
· Turmeric, 1/2 tsp
· Garam masala, 1 tsp
· Black Pepper, 1/2 tsp
· Mango Powder (Amchur), 1 tsp
· Cinnamon, 1/2 tsp powdered
· Cloves, 2, powdered

PREPARATION

1. Wash chick peas . Soak chick peas in water overnight or min 8 hrs.
2. Pressure Cook chick peas the water till they become soft.
3. Heat a deep skillet and pour oil. When the oil becomes hot, add onion, garlic, ginger and green chilli. Fry for 5-7 minutes. Add all the spices and stir for 3-4 minutes.
4. Transfer the cooked chick peas with water into the skillet.
5. Add potato tomato and lime juice. Cook till 75% of the water evaporates and a thick gravy is formed.
6. Garnish with chopped coriander.
7. Still u don’t get thick gravy, take out some chick peas and ground them and add to the gravy. Allow it to boil for few more mts and garnish.
Serve hot with chappati, roti, puri or take it as a hot bowl snacks.

RED SUBJI

Hey again black eyed peas within short span of time. Started thinking am i cultivating in my garden!!!!.... No baba .... The same day I prepared both dishes. Since my sundal try was first time and I dind'nt want to take much risk as it was my trial and error, I have taken half part to sundal and remaining to this gravy for our dinner.

Its also turned very good and accompanies chappati well.

U can use any cereal for this gravy like peas, sprouts, chenna etc etc. Method is same only. Here u go and enjoy...........

INGREDIENTS
Black eyed peas/Karamani - 2 cups
Onion 2
Tomato 2
Green chilli 1
Sambar powder 1 tsp
Turmeric powder
Garam masala ½ tsp
Chilli powder 1 tsp
Rice flour 1 tsp
Salt to taste
Oil and mustard for seasoning.
Curry and coriander leaves for garnishing.

PREPARATION
· Soak black eyed peas/karamani for 8 hrs. cook and keep aside.
· Finely cut onion, tomato, green chilli.
· In a pan season mustard and add green chilli, onion and tomato one by one.
· Saute till it done. Add turmeric, chilli powder, salt and garam masala.
· Stir for few seconds. Add black eyed peas/ karamani with the water.
· Cook for few seconds add sambar powder.
· To thicken the deal, mix rice flour with water and add into that.
· Let it boil for 5 to 8 mts till the raw smell goes and aroma of masala spreads.
· Garnish with curry and coriander leaves.

GOBI MANCHURIAN (DRY)

Last week we went to a hotel to celebrate my birthday. Gobi Manchurian is our all time favorite starters. It was awesome and just the way they make it is delicious, spicy and dry. I always wanted to try it but didn’t get a good recipe. Now that I got a recipe, I tried it and it really came out well. I shared it with my family and neighbours. They loved it. Here you go….

INGREDIENTS I:

Cauliflower florets - 4 cups
Chopped onion - 1 cup
Green chilly - 2
Green onions - 1/4 cup (in Tamil we call it as vengaya thal)
Pepper powder - 1/2 tsp
Finely chopped garlic - 2 tsp ( use Ginger garlic paste also)
Finely chopped ginger - 1 tsp
Coriander leaves - a few
Red chilly powder - 1 tsp
Soy sauce - 2 tbsp
Green chilly sauce - 2 tbsp
Tomato sauce - 3 tbsp
Oil - 2 tbsp
Salt to taste

INGREDIENTS II (Preparation of cauliflower fritters):

All purpose flour/Maida - 1/2 cup
Corn flour - 6 tsp
Rice flour - 2 tsp
Red chilly powder - 3/4 tsp
Salt to taste
Oil to fry

METHOD

Cut the cauliflower into medium size florets and add it to the boiling water and leave it for 4-5 minutes
Remove from heat before it gets overcooked and then drain the water. Keep it aside
Make a thin batter with water using the ingredients II except oil
Heat oil in a deep bottom pan
Now dip the florets in the batter and drop it in oil. It should be golden brown
Like this repeat the process with the rest of the florets
Turn both the sides and fry. Leave enough space between the florets while frying
Keep them aside
In a wide pan, heat 2 tbsp of oil
Add onions and fry till they become translucent
Now add the ginger and garlic or paste and saute
Now add the chopped green chillies, green onions and toss for a few seconds
After that add the red chilly powder, pepper powder and salt
Combine them together and keep on frying till you get rid of the raw smell
Add soy sauce, green chilly sauce, tomato sauce and 3 to 4 tbsp of water. Combine them
Now add the fried cauliflower to it and toss it carefully till the masala sticks to the cauliflower
Add water if required. Leave it for 5 mts.Remove from heat and garnish with coriander and green onions

BINDI MASALA

INGREDIENTS

Ladies finger – ½ kg
Green chilli - 3 T
omato 2 Onion 3 to 4
Salt to taste
Jeera powder - ½ tsp
Coriander seed powder – 2 tsp
anni seeds ½ tsp
Sugar - 1 tsp
Garam masala powder - 1 tsp
Cashew nuts - 10 to 15
Oil ½ cup
Curd ¼ cup

METHOD

Cut all the ladies finger in to 1 inch pieces.
Cut onion, tomato, green chilli.
Fry poppy seed. cashews and Anni seeds in a dry pan. Grind all items.
Keep the ground gravy aside.
Deep fry all the ladies finger in to oil.
In little oil add some jeera, hing, fenu greek saute till its golden brown.
Add the masala gravy in to that and stir it for 2 to 3 mts until the oil mixes well within that.
Add garam masala, all fore mentioned powders and thick curd in to the gravy.
Allow to cook for couple of mts.
Now add the fried ladies finger in to the gravy cook for 2 mts by stirring occasionally.



Now your yummy bindi masala is ready to have with paratha or chappaties

This is my daughter's favorite one. She loves it very much. If this the side dish one more chapati ll go for her.

KADALA CURRY

INGREDIETNS

Onion 2
Tomato 1
Green chilli 2
Ginger garlic paste 1tsp
Chilli powder 2 tsp
Turmeric powder pinch

To grind

Grated coconut 3 tsp
Pepper 1 tsp
Cumin seeds 1 tsp
Poppy seeds 1tsp
For seasoning
Cinnamon(crush it to pieces) 1 inch
Anni seeds, cloves and cardamom each little

METHOD


Soak the chenna overnight or approx 8 hrs.
Boil it with half salt, keep aside.

Cut the onion in length wise thin long pieces. Cut tomatoes, Green chili as same. In a pan season all the things and add onion and green chillies. Fry till turns golden brown and add ginger garlic paste stir it for few times and add tomatoes. Stir till all mixes well and and add chilli powder, turmeric powder salt cook for some time until the raw smell goes. Now add the ground paste stir it. When oil leaves add cooked black chenna and pressure cook it. 1 or 2 whistle is enough as the chenna was precooked.

Though its spicy it goes even for chapati, puri or parata items. My friend told me it accompanies with rice also. I did not try with rice. I used it for duel purpose for puttu and for Stuffed paratha.

TOMATO AND ONION CHUTNEY -A TASTY COMBO

INGREDIENTS

Tomato - 3
Onion - 2
Green chilli-2
Red chilli-2
Cilantro- 1/4 bunch
Fried Gram- 3 tsp
Grated coconut -3 tsp
Salt to taste
oil,Dals and mustard for seasoning.

PREPARATION(method 1)

Cut onions, tomato and green chilli.
Fry all ingredients in little oil but for the
fried gram,coconut and cilantro.
Let it cool and grind along with grated coconut,cilantro and salt.
Season with the seasoning items.

All of us like the chutney very much. This is our favourite one goes with all tiffin items.

METHOD 2

Instead of fried gram and cilantro use chenna dal and urid dal at the time of frying. Then add onion and tomatoes and green chilli.
Stir it well. Grind them as said before.

This method I learnt it from my sister-in-law(elder one).When i was in early stage of cooking and newly married. I often prepare this, as it was so easy and favorite to every one in my family.

VEG KURMA

 

INGREDIENTS

Potato - 2
Carrots - 4
Beans - 50 gms
Tomatoes -2
Cauliflower few flowers
Onions - 2
Green peas 1/2 cup
Oil
Ginger & Garlic
Aniseed Poppy Seeds
grated coconut- 4 tsp
Chilli Powder
Coriander Powder
Garam Masala
Turmeric Powder
Salt
Coriander leaves to Garnish

METHOD

Pressure Cook all the Vegetables.

Grind coconut, Poppy seeds, Aniseed, Ginger, Garlic.

Then heat the oil in a pan and add cloves, Green Chillies, then Onions.

When the Onions become golden brown add tomatoes, when it starts to leave oil add the ground paste and then all Chillies Powder Coriander Powder Garam Masala.

Then salt to taste, add all the vegetables cooked add little water and cook for some time.
Garnish with coriander leaves.