Mixed Vegetable Gravy

This is a very good side dish for chappathi.If you are a vegetarian then in that case you can go for mixed vegetable curry instead of Chicken gravies.This is a healthy curry too since having lot of veggies in it.


Ingredients

1. Carrot,Peas,Cauliflower,Beans altogether -- 1 cup

2. Cinnamon stick - 1

3. Cloves - 2

4. Onion small size - 1

5. Tomato small size - 1

6. Grated coconut -2 tsp

7. Corriander powder -1tsp

8. Chilli powder - 1/2 t0 1 tsp

9. Turmeric Powder -1/2 tsp

10. Salt to taste


Preparation

1. Grind onion,tomato,coconut,corriander powder,chilli powder,turmeric powder into fine paste

2. Pour oil in tava. Splatter cinnamon sticks and cloves

3. Add all vegetables and fry with little salt

4. Add the grinded paste,salt and little water

5. cook until vegetables are done and gravy thickens.


Tips

You can buy mixed vegetable packets from frozen food section and can use that too.It will save your time.In that case try to avoid corns because this will make your curry sweet

Kunuku Recipe

One of my Favourite dish when i goto my Paatti's home, my periamma use to make for Evening tiffin is Kunuku here is the recipe of it..........



Thuvar Dhall 1/2 cup
Channa Dhall 1 cup
Ginger chopped finely
Green Chilles 3
Urad Dhall 1/4 cup
Rice 1/2 cup
Dried Red Chilles 5
Salt 1 t-spoon
Hing a small pinch
Curry Leaves a few
Cilantro a small bunch washed and finely chopped
Cooking oil for frying

Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour.
Wet grind the above mix with chilles, and salt coarsely.

Add hing, ginger, curry leaves, and cilantro.

Make small balls.
Deep fry in oil.

Vendakkai-Urad Dal Subzi

Ingredients:
Vendaikkai Okra/Ladies Finger- 15
White Whole Urad Dal-1/4 cup( soaked for an hour)
Onion-1
Tomato-1/2
Ginger-1/2 inch(finely chopped)
Green Chili-2(slitted vertically)
Chilly Powder-1 tsp
Turmeric Powder-a pinch
Oil -1 tbsp
Potato-1(peel the skin and cut it into cubes)

Method:
Pressure Cook the soaked Urad Dal upto 4-5 whistles. mash them and keep it aside. In a Pan heat oil, add mustard if you wish and add the ginger and green chili's. saute them and add the sliced onions and fry them. Now add the tomatoes and saute them, till they get cooked. Now add the Okra and fry well, add the potato cubes, salt and Turmeric powder and chilly powder, fry them for a minute. Add the mashed urad dal and add a cup of water, mix well. close it with a lid and let them get cooked in a slow flame for about 10-15 minutes. this makes the subzi thicker and the okra and the potato gets cooked. before you switch off the flame, add the chopped coriander leaves and close it with the lid. You can also make this subzi, little watery and add more okra's, which will be very yummy.

Soya spicy curry

Soya bean is also known as “the Wonder or Golden bean", and is a treasure trove of many nutrients. It provides all the 8 essential amino acids, necessary for the body and also increases the good cholesterol (HDL), which is good for the heart. Soya beans are the most nutritious vegetables with rich protein content.

Ingredients:
Soya - 1 cup
Oil - 4 Tbsp
Khuskhus - 2 Tbsp
Jeera - 2 Tbsp
Cashew nuts - 2 Tbsp(Optional)
Coriander leaves (Chopped) - 2Tbsp
Onions - 3
Tomatoes - 2
Slit green chilies - 2
Ginger garlic paste - 1tsp
Chilli powder - 1tsp
Salt - to taste
Turmeric powder - 1/2tsp
Sugar - 1/2tsp (optional)

Method:
Wash soya flakes and cook in one cup of water till tender and all water dries up. Chop and grind two onions, tomatoes, cashew nuts, khuskhus, and jeera into a smooth paste, along with turmeric powder, chilli powder and ginger garlic paste. Heat oil in a kadai, add the remaining chopped onion and green chilies and fry till the onion turns light gold in color. Add the ground paste and fry on a low flame till the raw smell goes and the oil starts seeping out. Add cooked soya flakes, salt, sugar and one cup of water. Simmer on a low flame till it becomes to a thick gravy. Serve with hot rotis or bread, garnished with coriander leaves

Sakarai Paal Pongal

As this is my first post, I would like to start it off with a beautiful, sweet dish...... Sakarai Pongal... No one would miss sakarai pongal prasadam from temple. When talking about Pongal we cant miss thinking of THAI THIRUNAAL. The 4 day celebration. I cant forget the day my Mom used to call me and my brother to come n call PONGALOO PONGAL when the milk is boiling in the Velaga Paanai (itz a traditional vessel in which they make sakarai pongal on thai thiru naal). Here comes the delicious n very easy Sakarai Pongal Recipe for you.....

Ingredients:
Rice - 1 Cup
Milk - 1 Cup
Water - 2 Cup
Jagerry - 2 Cup (you can powder the jaggery by cutting it with a knife)
Ghee - 5 TBsp
Cashews, Almonds, Raisins - for Seasoning

Method:
Roast the seasoning in ghee n keep it aside.
Wash the rice. In a Pressure Cooker put the rice,milk and water. After 2 whistles switch off. After all the pressure goes off take off the lid. put the stove in very low flame n keep stiring the cooked rice, so that, the rice will get smashed a little, dont make it to paste. Now goes the powdered Jagerry. keep stirring... beware it will get sticked into the bottom of your cooker. Now pour the ghee... keep stirring for 2 mins... Now season it with the roasted cashews, almonds and raisins. WOW!!! Yummy Sakarai Paal Pongal is ready to eat.

Variations:
You can also try without milk, but, adding milk would surely improve the taste.
You can add 1/4 cup of Moong dal or Channa dal to it. That gives a different taste. But, I always prefer without dal.