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.