Potato Peas Kuruma

Ingredients

1. Potato – 1 Medium Size
2. Peas – 50 g
3. Big Onion – 1 small size
4. Tomato – 1 Medium size
5. Coriander powder –2 tsp
6. Turmeric powder – ¼ tsp
7. Salt – To taste
8. Oil - 3 tsp

To grind:

1. Coconut  - 3 tsp
2. Pottu Kadalai – 1 tsp
3. Cashew nut – 4
4. Fennel Seeds – ½  tsp
5. Cumin Seeds – ¼ tsp
6. Green Chilli – 3

 For Seasoning:

1. Cinnamon Stick – 1
2. Clove – 2
3. Bay Leaf – 1
4. Fennel Seeds crushed – ¼ tsp
5. Curry leaves - 5 

Before you cook:

1. Cut the potato into medium size. Finely chop the onion and tomato.
2. Grind the coconut, pottu kadalai, Cashew nut, fennel seeds, cumin seeds and green chilli with little bit water. The paste should be thick.
3. Half cook the potato and peas with little bit salt. 

Preparation:

1. In pan, heat oil. Add cinnamon stick, cloves, bay leaf, fennel seeds and curry leaves one by one. Let this spices slightly turn into golden brown.
2. Add ginger garlic paste and sauté it for 20 seconds. When you do this keep the flame in low otherwise it will turn black quickly which will spoil the taste of the recipe.
3. Add onion and fry till it becomes transparent. Add pinch of salt to cook it faster.
4. Now add the tomato and cook till it becomes mashed well.
5. Keep the flame in medium. Add the ground coconut masala and turmeric powder and stir it regularly without getting the masala stick onto the pan. This process will take 5 to 10 minutes. Cook this masala until the raw smell goes away. If you do this perfectly, this recipe will be tastier.
6. Now add 1 ½ cup of water and stir it well. If it is too thick, add little more water. Let it to boil for 5 minutes.
7. As we have already cooked the potato and peas, add it at last. Let it cook for 2 to 3 minutes.
8. Finally garnish with coriander leaves. Take it out from the stove.
9. This recipe will go very well with Idly, Dosa, Chappati and white rice.

Semiya Kichadi

Ingredients:

1. Mixed vegetables (Carrot, Beans, Potato and Peas) – 1 cup
2. Semiya/ Vermicelli – 100g
3. Big Onion – 1
4. Green Chilli – 2
5. Ginger Garlic paste – 1 tsp
6. Mustard Seeds – ¼ tsp
7. Curry leaves – 5
8. Coriander leaves – little bit
9. Salt – To taste
10. Oil – 2 tsp

Preparation:

1. In a pan, heat oil and add mustard seeds.
2. When it splutters, add curry leaves and onion. Once the onion gets transparent, add ginger garlic paste and sauté it for a second.
3. Now add all the vegetables and fry it for 5 minutes in low flame.
4. Add 1 ½ cup of water and salt. Once the vegetables are cooked 3/4^th, keep the stove in low flame.
5. If you feel water is too much, take it out otherwise the recipe will become soggy.
6. Add the vermicelli slowly and stir it until the recipe become dry. Finally add coriander leaves.
7. Serve this recipe with Coconut Chatney.

Fish Fry

Ingredients:

1. Sherry Fish – 2 in small size
2. Chilli Powder – 1 tsp
3. Pepper Powder – ½ tsp
4. Turmeric Powder – ¼ tsp
5. Lemon Juice – ½ tsp
6. Salt – To taste
7. Oil – 5 tsp

Before you cook, keep the below things ready.

1. In a bowl add chilli powder, pepper powder, turmeric powder, salt, lemon juice and 1 tsp oil.
2. Mix it well. If it is dry, sprinkle little bit water and mix it once again and make it like a paste. Now the masala is ready.
3. Clean the fish and pat it with cloth or paper towel to remove the extra water on it.  Before you apply masala, slightly slit the fish on both sides.  Apply the masala gently on both sides of the fish and marinate it for half an hour.

Preparation:

1. In a medium size pan, heat oil and place the fish on it. Cook it in low flame.
2. When one side is cooked well, turn it carefully and cook another side.

Tips:

1. It is not necessary to fry the fish as whole. If you like, cut it into thin slices and fry it.

Ennai Kathirikkai Kulambu

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Ingredients:

1. Small Brinjal  - 6
2. Small Onion - 5
3. Tomato - 1 Medium Size
4. Curry Leaves - 5
5. Tarmeric Powder - 1/2 tsp
6. Chilli Powder - 1 tsp
7. Corriandor Powder - 2 tsp
8. Coconut - 3 tsp
9. Fenugreek Seeds - 1/4 tsp
10. Tumerind Juice - 2 tsp
11. Salt - To taste
12. Oil - 6 tsp

Preparation:

1. Finely chop the onion and tomato.
2. Grind the coconut with pinch of fennel seeds and cumin seeds into fine paste. The paste should be thick.
3. Take very small size brinjal and slit into quaters. As the brinjal should be whole for this recipe, dont cut it completely. It is always good to cut the brinjals before you cook.
4. In a pan, heat oil and add fennel seeds.
5. When it is golden brown, add oinion, curry leaves and saute it for a second.
6. Add the brinjals and fry till its color changed.
7. Now add tomato and cook it till become soft.
8. Add the turmeric powder, Chilli Powder, Corriandor Powder and coconut paste. Fry this mixture gently in low flame until the oil is spearated from masala.
9. Once the masala is cooked well, add tamerind paste and 1 cup of water.
10. Cook this 5 to 10 minutes.
11. Serve this kulambu with white rice.

Vazhathandu Kootu

Ingredients:

1. Plantain Stem (Vazha Thandu) – 1
2. Turmeric Powder – ¼ tsp
3. Moong Dal – 100g
4. Small Onion – 5
5. Garlic – 2 pods
6. Green chilli – 3
7. Salt – To taste

Ingredients for seasoning:

1. Mustard Seeds – ¼ tsp
2. Cumin Seeds – ¼ tsp
3. Curry leaves - 6
4. Red Chilli - 2
5. Asafetida – Pinch

Preparation:

1. Finely chop the Plantain stem and onion.
2. In a pan, add two cups of water and let it to boil. Once the water boils, add the Moong dal, turmeric powder and garlic pods. Let it to cook till the Moong dal is ¾th cooked.
3. Now add onion, plantain stem, green chilli and salt. Cook the plantain stem still it become soft.
4. In a separate pan, add 1 tsp of oil. When it hot, adds mustard seeds and let it to crackle. Now add cumin seeds, red chilli, Asafetida and curry leaves one by one.
5. Add this seasoning on top of the vazhathandu kootu.

Tips: 

1. The plantain will get dark soon after you cut it. To avoid this, in a bowl add two cups of water and add 1 tsp of curd, little bit salt and mix it well. Keep the chopped plantain in it.

Sprouted Channa

Ingredients:

1. Sprouted small Channa – 1 Cup
2. Big Onion – 1 Small size
3. Curry leaves – 5
4. Mustard seeds – ¼ tsp.
5. Green chill / Red Chilli – 2
6. Coconut (optional) – 2 tsp
7. Salt – To taste
8. Oil – 1 tsp

Prepartion:

1. In a pan, heat the oil and add mustard seeds.
2. When it crackles, add curry leaves, red chilli and onion and sauté it for a minute.
3. Now add sprouted channa and salt with sufficient water.
4. Once the channa is cooked well, finally add coconut and mix it well.

Tips:

1. Spouted channa will not take much time to cook. This recipe can be done within 20 minutes.
2. It is a healthy recipe for breakfast.

Tomato Dal

Ingredients

1. Big Onion – 1 small size
2. Tomato – 1
3. Mustard seeds – ¼ tsp.
4. Cumin seeds – ¼ tsp
5. Curry leaves – 5
6. Chilli powder – ½ tsp
7. Turmeric powder – ¼ tsp
8. Hing – little bit
9. Salt – To taste
10. Oil

Preparation:

1. Cook the Toor dal with turmeric powder and hing in a pressure cooker.
2. In pan pour oil. Add mustard seeds and let it to crackle.
3. Add cumin seeds and sauté it a second.
4. Now add onion, curry leaves and sauté it till onion gets transparent.
5. Now add tomato and cook it till it become soft.
6. Add red chilli powder and sauté it for a second.
7. Add cooked dal with required water.
8. Cook this in high flame for 5 to 10 minutes.

Bhindi Fry

Ingredients:

1. Bhindi – 250 g
2. Big Onion – 1
3. Mustard Seeds – ¼ Ts
4. Cumin Seeds – ¼ Ts
5. Chilli Powder –1 Ts
6. Turmeric Powder – ¼ Ts
7. Coconut – 2 spoons
8. Curry leaves
9. Oil
10. Salt – To taste 

Preparation:

1. Cut bhindi and onion into thin slices.
2. In a pan, heat oil and add mustard and cumin seeds.
3. When it splutters, add curry leaves and onion and sauté it for a minute.
4. Now add bhindi, chilli powder, turmeric powder and salt it for a minute.
5. If oil is not sufficient, add little more.
6. Fry the bhindi till it cooked.
7. Finally add coconut and sauté it for a minute. 

Tips:

1. Coconut is optional. If you like, add it. 

Noodles

Ingredients:

1. Noodles packet – 1
2. Big Onion – 1 (Medium size)
3. Tomato – 1 (Medium size)
4. Curry leaves
5. Green Chilli – 1
6. Mustard Seeds – ¼ TS
7. Oil – 2 TS

Preparation:

1. In a pan, heat oil and add mustard seeds. When it splutters add curry leaves.
2.  Add onion, green chilli and sauté it for a minute.
3. Add Tomato and cook it till it is soft.
4. Now add 2 glass of water.
5. Add the noodles masala which is in the noodles packet.
6. When water boils, add noodles.
7. Cook it for 10 minutes in medium flame until water evaporates.

Tips:

1. Green Chilli is optional. If you want it spicy noodles, add it.
2.  If you add too much water, noodles doesn’t good to eat.

Egg Pepper Fry

Ingredients:

1.       Egg – 3

2.       Coconut – ¼ cup

3.       Pepper – ½ TS

4.       Turmeric

5.       Salt – To taste

6.       Oil – 4 TS

Preparation:

1.       Boil the egg and cut it into two slices.

2.       Grind the coconut, pepper and turmeric with enough water.

3.       In a pan, add oil and add the ground paste. Let it to boil.

4.       Keep the sliced eggs downwards in the coconut masala.

5.       Cook it till the coconut turn into brown.

Tips:

1.       This egg pepper fry go very well with Rasam.

Rasam

Ingredients

1.       Tamarind - small

2.       Pepper - 1/4 ts

3.       Cumin - 1/4 ts

4.       Garlic - 3 pods

5.       Tomato – 1 small size

6.       Green Chili - 1

7.       Red Chili – 1

8.       Turmeric Powder

9.       Asafetida - little bit

10.   Mustard – little bit

11.   Curry leaves

12.   Coriander leaves 

13.   Salt - to taste

14.   Oil

Preparation:

1.       Soak the tamarind in a cup of water and extract juice out of it.

2.       Crush pepper, cumin seeds, garlic, green chili and coriander leaves as shown in the picture and add it in the tamarind juice along with turmeric and salt.  

3.       Now add the tomato into the tamarind juice and crush it well.

4.       Adjust with the water if tamarind juice is too tangy.

5.       In a pan, add little bit oil.

6.       Add mustard, red chili and asafetida. Once the mustard seeds crackle add curry leaves add the tamarind juice.

7.       Before rasam boil, turn off the stove.

Tips:

1.       Add little bit coconut if you like when you crush the pepper and etc.

2.       Green chili is optional. Use it if you want spicy rasam.

Pan Cake

Ingredients:

1. Pancake powder – 1 ½  Cup
2. Egg -2
3. Milk – 1 Cup
4. Oil – 1 Ts
5. Syrup – To taste

Preparation:

1. In a bowl, add pancake powder, milk and egg.
2. Beat the mixture well without any lumps.
3. In a pan, pour ¼ cup of mixture and add oil.
4. Cook both sides like omelet.
5. Pour honey or any syrup on top of the pancakes before serve it.

Tips

1. If pancake powder is not available, make it will all purpose flavor.

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Bitter gaurd Fry

 

Ingredients:

1. Bitter guard – 250g
2. Green Chilli – 1 TS
3. Turmeric Powder – ¼ TS
4. Garlic – 3
5. Fennel Seeds – ¼ TS
6. Oil – 3 TS
7. Salt – To Taste

Preparation:

1. Cut the bitter guard into thin slices. Crush the garlic and fennel seeds.
2. In a pan heat 1 TS oil and add the bitter guard and sauté it for 3 minutes. Add little bit water.
3. Add crushed garlic and fennel seeds, green chilli, turmeric powder and salt.
4. Cover the pan with lid and cook it in low flame.
5. When water evaporated, add 2 TS oil and cook it till golden brown.

Tips:

1. If you add 1 spoon coconut paste, it will be tastier.

Potato Chat

Ingredients

1. Medium Size Potato – 1
2. Sweet Potato – 1
3. Medium size Onion – 1
4. Small size Tomato – 1
5. Chat masala powder – 1/4 TS
6. Coriander leaves
7. Mixture  - 4 ts
8. Curd – 1 cup

Methods:

• Cut the potato and sweet potato into small pieces.
• Half cook the potatoes and keep it aside.
• Add onion, tomato, chat masala powder and curd. Mix it well.
• Finally add mixture and garnish with coriander leaves.

Vegetable salad

Ingretients:

1. Carrot  - 2
2. Cabbage - 1 small cup
3. Cucumber - 2
4. Onion copped - 1
5. Small size Tomato - 1
6. Pepper - To taste
7. Lemon juice - to taste
8. Salt - To taste

Method:

• Grate the cattot and cabbage. Cut the cucumber, tomato into small pieces. Chop the onion finely.
• Mix all the items in a bowl, add pepper, salt, little bit lemon juice.
• Finally add the coriander leaves.

Tips on this recipe:

• Salad is very good for health. It is better take it up in the morning.
• Add the salad in a chapatti and roll it and give it to your children as a snack.  
• Top this salad with Dosa.

Coconut Milk Fish Kulambu

 

Ingredients:

1. Sherry Fish – 1 Medium Size
2. Small Onion – 5
3. Tomato – 1 Medium Size
4. Tamarind – 1 small lemon size
5. Chilli Powder – 2 tsp
6. Turmeric Power – ¾ tsp
7. Coconut – 4 tsp
8. Fennel Seeds – Little bit
9. Salt – To taste
10. Oil – 3 tsp

Ingredients for seasoning:

1. Fenugreek Seeds – ¼ tsp
2. Curry leaves – 5

Before you cook keep the below things ready:

1. Soak the Tamarind in water for 15 minutes and extract juice out of it.
2. Clean the fish and cut into pieces.
3. Finely chop the small Onions and Tomato.
4. Grind 1 tsp of coconut with pinch of fennel seeds.  Extract thick coconut milk from the remaining 3 tsp coconut.
5. In a bowl pour the tamarind juice and add chilli powder, turmeric powder, coconut paste and salt. Mix it well and adjust the ingredients according to your taste.  If this mixture is too thick add water.

 Preparation:

1. In a pan, heat oil and add Fenugreek seeds. When it is golden brown add onion and curry leaves and sauté it for a minute.
2. When the onion is cooked and tomato and cook it till become soft. 
3. Now add the tamarind juice which is explained in step 5. Cover the pan with lid. Keep the flame in high.
4. When it boils, add fish and cook it for 10 minutes in low flame.
5. Now add coconut milk and cook it in simmer for 5 minutes.  If fish curry is too thin, cook it for some more minutes.
6. Serve this recipe with plain rice.

Tips:

1. In this recipe, I have used Cheri fish. You can add any kind of fish.
2. Add raw mango into this recipe which will more taste to this recipe.
3. Skip the coconut milk, if you want a spicy Fish Kulambu.  As tamarind and lot of chilli powder is not good for health, try to use as less as possible.

Cabbage Egg Poriyal

Cabbage Egg Poriyal 

• Keep a pan on the stove and add little bit oil.
• Add mustard seeds and let it to crackle.
• Add little bit asafoetida, curry leaves, one finely chopped onion and saute it for a minute.
• Now add the finely chopped cabbage and 1 tea spoon of chilli powder, 1/4 spoon turmeric powder, salt and saute it for a minute.
• Close the pan with the lid. Dont add water.
• Once the cabbage is cooked, add 2 eggs and stir it.
• Once the eggs and caggabe cooked well, turn off the stove.

Potato Fry

Potato Fry 

• Cut two medium size potatoes into small pieces.
• Grind 1/4 spoon of fennel seeds, 2 garlic pods, 2 red chilli without water. Don’t grind it like a paste.
• In the pan, add two spoons oil.
• Add mustard seeds and let it to crackle.
• Add washed potato pieces and sauté it for a minute.
• Add little bit asafoetida, little bit turmeric powder, 1 spoon of red chilli powder, 1/2 spoon of coriander powder, salt and sauté it for a minute.
• Now add the ground masala and sauté it for a minute.
• Add little bit water and cook the potato till it become soft in medium flame. Too much water will spoil the fry.
• Once water evaporated, add 1 spoon oil and let it cook for 2 minutes in low flame.
  Serve it with curd rice/sambar rice.

Beans Sambar

Beans Sambar

1. Pressure cook 1 cup of Toor dal with ¼ spoon of turmeric powder, little bit asafoetida and 1 garlic pod.
2. Soak little bit tamarind and extract the juice from it.
3. Cut 1 medium size onion, 1 small size tomato and 150g avarakkai.
4. In the pan, add 1 spoon oil and then add onion, tomato and avarakkai one by one.
5. Once you sauté the vegetables add 2 spoon sambar powder, salt and sauté it for a minute.
6. Now add toor dal with enough water.
7. Once the vegetable half cooked, add tamarind juice and let it boil until the tamarind's raw smell goes away.
8. Now season it with mustard seeds, little bit asafoetida and curry leaves.

Tips for this recipe:

•  As tool dal will create gastric problem, add a pinch of asafoetida when ever you cook it.

Califlower Potato Kuruma

Ingredients:

1. Cauliflower - 1 cup
2. Medium size Potato - 1
3. Channa Dal - 3 ts
4. Tomato - 1
5. Big Onion - 1
6. Coconut grated - 2 ts
7. Red Chilli Powder - 1 1/2 ts
8. Coriander Powder - 1 ts
9. Turmeric Powder - 1/4 ts
10. Curry leaves
11. Coriander leaves
12. Ginger - small piece
13. Garlic  - 4 pods

Method:

• Add two cups of water in a pan and channa dal into it. Half cook the dhal.
• Now add cauliflower, potato, chilli powder, coriander powder, turmeric powder, salt.
• Grind the coconut with fenugreek seeds and add it into the vegetables. Let it cook for 5 minutes.
• In between, on a separate pan, add 2 ts of oil. Season with little bit fenugreek seeds, crushed ginger garlic sauté it for a second. Add curry leaves, onion and sauté it for a minute. Once onion become transparent, add tomato and sauté it for a minute until it become soft.
• Add the above mixture into the vegetables. Let it cook for 10 more minutes.
• Finally garnish with coriander leaves.

Tips to this recipe:

• Always use crushed ginger and garlic instead of making it to a fine paste.
• This recipe goes very well with Chapatti.
• If vegetables don’t cook well, the gravy will be watery.