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.