Corriander/Kothamalli Chutney

Prep Time: 15 mins

Corriander leaves -1 bunch (thick stalks removed)

Tomato sliced -1

Urad Dhal - 2 tbsp

Green Chilly -1

Oil - 1 tbsp

Salt

For Tadka

Curry Leaves -5-10

Mustard Seeds-1 tsp

Jeera - 1 tsp

Make it my way:

Heat oil in a kadai. Add the Urad Dhal and saute till it turns slightly brown.

Now add the sliced tomato,green chilly and the corriander leaves.Saute for a 3-5 minutes.

Switch off gas. Cool and grind. Heat 1 tsp oil add the tadka items. Allow the mustard seeds to crackle and pour on the chutney.

Best served as an accompaniment with Idly and Dosa Chutney

Tip: I love the taste of urad dhal so I had a tablespoon more.You can adjust according to taste.

Tomato Chutney - 1

Tomato Chutney-1


You can make variety of chutnies with tomatoes, stand alones or in combination with other vegetables and coconut.

This one is my Dad's favorites.So this was in the menu at least twice a week :).My mom is a working mom and she was more than happy to prepare this dish and it was an easy do. A basic chutney with the tangy taste of tomatoes undisturbed.

Prep Time: 20 mins

Onion finely diced - 2 medium

Tomato diced - 4 medium

Green Chillies slit - 2

Turmeric powder - 1/2 tsp

Water -1 cup

For Tadka

Bengal gram/Channa Dal(Kadala Paruppu)- 1 tbsp

Urad Dhal-1 tsp

Mustard Seeds- 1 tsp

Jeera - 1 tbsp

Curry Leaves -10 -12

Hing- a pinch

Make it my way:

Heat Oil in a kadai. Add Mustard Seeds and allow it to splutter. Add the other items for tadka.

Wait till the dhal starts turning slight brown. Add the onions and saute till translucent.

Add the Green chillies and Tumeric powder,saute for a minute. Add the tomatoes mix well till the tomatoes are blended with the masala.

Add water and salt,cover the kadai and cook for 5-7 minutes or till it colour changes and the chutney is thick.

Garnish with corriander leaves.

Best served as an accompaniment with Aapam,Idly and Dosa Chutney

Plantain / Vazhakai (Raw Banana) Fry-1

Prep Time: 20 mins


Ingredients:
Vazhakai/Raw Banana - 1
Red Chilly Powder - 2 tsp
Turmeric Powder- 3/4 tsp
Salt to taste
Oil - 3 tbsp


For Tadka
Mustard Seeds- 1 tsp
Urad Dhal -1 tsp
Jeera- 1 tsp
Hing- 1/2 tsp
Curry Leaves- 5-10


Make it my way:


Heat oil in a kadai. Add Mustard seeds,Urad Dhal,Jeera,curry leaves and hing.Once the mustard seeds crackle add the red chilly powder,turmeric powder and salt. Now add the vazhakai and mix well. Cover the kadai with a lid and cook for 5-7 mins.Remove the lid and mix once every 2 minutes.
Cook in low flame till vazhakai is browned.
Great accompaniment for sambhar rice,rasam rice and curd rice.

Soya and Vegetable Biryani

Birayani!!!I am sure all of us have our taste buds drooling when we hear of this.It is not as difficult as it is presumed to do this dish.You can perfect it by practice and everything is about the right quantity.

Carrot -2

Beans - 10-15

Potato - 1 big

Capsicum (Red & Yellow) -1/2 each

Green Peas - 1 cup

Soya Chunks medium - 15-20

Ginger Garlic Paste - 1 tbsp

Onions cut lengthwise - 3-4 big

Curd-1/2 cup

Whole Garam masala

Cinnamom - 1" stick

Cardamom - 3-4

Cloves -3-4

Bay leaf - 2

Star Anise -1

Shahi Jeera- 1 tbsp

Ground to paste

Mint Leaves - 1 cup

Corriander Leaves - 1 cup

Green Chillies - 3 big

Powders

Red chilli Powder- 1/2 tsp or according to taste

Turmeric Powder - 1 tsp

Corriander Powder- 1 1/2 tsp

Oil - 2 Tbsp

Ghee-2 Tbsp

Ratios:

Soak one cup rice in 1 1/4 water.

Make it my way:

This is best cooked in a pressure cooker/Pressure Pan

Soak basmati rice in water for 30 mins.Wash the Soya and soak in hot water for 5 mins.Rinse in water and squeeze out the water completely.

Heat Oil and Ghee in a cooker.Add the whole garam Masala.Put the onions and saute till the onions and browned.

Add the ginger Garlic paste ans saute till the raw smell goes say for about a minute.

Now add the Tumeric Powder,Red Chilli Powder and corriander powder.Mix well.

Add the ground paste and curd and cook for a minute.

Add the Vegetables and the Soya chunks.Mix well.

Now add the soaked rice and the water.Don't mix too much.

Put the lid and with the whistle on pressure cook for one whistle and simmer for a minute and not more than two minutes and switch off gas.

Once the pressure is released. Fluff it up with a fork. Garnish with corriander leaves and squeeze a lemon.

Serve hot with Raita or Mirchi ka Salan.

Kovakkai Poriyal

Prep Time: 30 mins


Ingredients:
Kovakkai - 300 gms
Mustard seeds -1 tsp
Urad dhall - 2 tbsp
Jeera - 1 tsp
Curry leaves -5-10
Red Chilli powder - 2 tsp
Salt to taste
Oil-3 tbsp


Make it my way:
Heat oil in a kadai. Add Urad Dhall,Jeera, mustard seeds and curry leaves.Allow the mustard seeds to crackle.
Add the Kovakkai .Now add the chilli powder,Salt and water. Cover and cook till all the water is absorbed.Remove the lid and keep stirring occasionally till the kovakkai is browned.Remember to do this in low heat.
This may take some time depending upon the vessel/Kadai used.

Ladies Finger Poriyal/Bhindi ki sada subzi

I am reminded of my school days where my mom always insisted on us to eat lots of vendaka. She said you will do good in maths if you had vendaka.Don't know if it did any good to our math skills but it sure did make us eat lots of rasam rice.This is a basic recipe and my favorite.Will post other variations soon. 


Prep Time:20 mins
Ingredients


Vendaka/Bhindi - 500 gms
For Tadka
Urad dhal -1 tbsp

Mustard seeds -1 tsp
Curry leaves - 10-12 leaves
Red chilies (4) or Red Chilli powder -1tsp

Oil-3 tbsp

Make it my way:

1. Heat oil in a kadai. Add Urad Dhal, mustard seeds,red chillies and curry leaves.


2. Once the mustard seeds splutter and Urad Dhal starts to changes colour (brown).


3. Add the vendaka and cook on medium flame till done.Don't stir too many times as it may make the vendaka into pieces.


4. You will know it is done when there is no more stickness.

Miram Pappu on a rainy day

Miram Pappu and Kovakai is a wonderful combination that reminds me of my childhood days when I waited for lunch time when I knew this was on the menu. A simple meal but is heavenly with steamed rice.

Prep Time: 20 mins


Ingredients

Toor Dhal - 1 cup 
Turmeric Powder- 1/2 tsp
Onion medium sized -1
Tomato large – 1
Chilly powder- 2 heaped tsps (slightly on the higher side gives a great taste)
Salt to taste


For Tadka:
Mustard seeds -1 tsp
Jeera – 1 tsp
Urad Dhal -1 tsp
Curry leaves

Coriander for Garnish

Make it my way

1. Pressure cook Toor Dhal with Turmeric powder until soft (One whistle and simmer for 2 minutes)
2. Heat Oil in a kadai add the tadka items. Once the mustard seeds splutter add the Onion. Fry till translucent.
3. Add the chopped tomatoes. Add Chilli powder and salt.
4. Cook till tomatoes are mushy.
5. Add the Toor Dhal and bring to a boil.
6. Garnish with Coriander leaves.

Enjoy with steamed rice and a large dollop of Ghee.
Tip: I usually cook the Toor Dhal in the top container when I pressure cook the rice.For this you may need a two tiered container to place inside the pressure cooker.Saves Time :)