Raitha

Ingredients:

Onion 1

Tomato 1/2

Green chillies 2

Cucumber 1

Carrot 1

Salt to taste

For Tadka:

Mustard Seeds - 1 tea spoon

Oil

To Garnish:

Coriander Leaves - 1/2 bunch.

Chop the onion into thin slices and wash it with salt water.

Then chop the green chillies,cucumber & tomato.

Then scrap the carrot using food scrapper.

Then mix all the above ingredients and add salt.

Heat little oil in a pan add mustard seeds when they start 2 splutter add to raita.

Serve with Briyani rice , fried rice, tomato rice.

Egg Kulambhu

Ingredients:
Egg - 2
Onion -1
Tomato -1
Grated Coconut - 3 tablespoon
Turmeric Powder - a pinch
Graram masala - 1 teaspoon
Chilli powder - 1/2 teaspoon
Black pepper - 1 teaspoon
Coriander seeds - 1 teaspoon
Saunf - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - a string

Method:

1. Cut the onion and tomato into small pieces.
2. Grind coriander seeds, saunf and black pepper with grated coconut.
3. Take coconut milk out of this grounded mixture and keep aside.
4. Heat oil in a pan and add mustard seeds once its splutter add curry leaves and onion fry till golden brown in color.
5. Then add tomato and fry till it becomes soft.
6. Then add chilli powder, garam masala, and turmeri powder, fry till the raw smell of masala goes.
7. once the raw smell goes add a cup of water, salt and already prepared coconut milk.
8. let it boil for 10 min.
9. Finally break each Egg and drop into the curry,one at a time.
10. Do not stir or mix after adding Egg.
11. Once the Eggs cook on both sides, garnish with coriander leaves.
12. Serve hot with rice, roti or paratha.

STUFFED BRINJAL GRAVY

Ingredients:
Brinjal - 5 [small size]
coriander leaves - 1/2 bunch
Grated coconut - 1/2 cup
Sesame seeds - 2 tablespoon
Coconut slices - 5-6
Peanuts - 1/2 cup
Chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Jeera powder - 1 teaspoon
Tamarind -1/2 cup
Jaggery -1/2 piece
Salt to taste

For tempering/tadka:
Mustard seeds
Cumin seeds
Hing

Method:
Wash brinjal and cut just the way we could cut for egg gravy.
Chop the onion,little coriander leaves,&little grated coconut mix them all.
Then roast sesame seeds& coconut slices make it a nice powder& put it in above mixture.
Then rosat little peanuts then grind it into a finre powder&put it in the above mixture.
Then add salt,chilli powder,little garam masala,coriander powder,jeera powder,in the above mixture.
Stuff this mixture in brinjal and if u have remaining mixture keep aside.
Soak little tamarind in water and cut little jaggery and keep aside.
Heat oil in a pan add mustard seeds,cumin seeds,hing and add remaining mixture and stuffed brinjals.
Mix it with spoon or fork.
Add little water into it and cover it with lid till the brinjal cooked.
Then add the tamarind paste,little jaggery & mix well.
Then add little salt.
Garnish with coriander leaves.
Serve hot with roti or rice.

Note :
Photo will be upadated soon.

BITTER GOURD GRAVY

Ingredients:
Bitter gourd - 2 -3 no
Onion - 1[medium size]
Ginger - 1/2 size crushed
Garlic - 3 pods crushed
Tamarind puree - 1 cup
Chilli powder - 1 teaspoon
Sambar powder - 2 teaspoon
Jaggery - 1 big piece
Sesame oil - 1/2 teaspoon
Salt to taste
Oil

For tempering/tadka:
Mustard seeds
Methi seeds
Curry leaves
Dry red chilli

Method:

1. Make puree with tamarind paste by soaking it in hot water & keep it aside.
2. Add oil to the pan add mustard, methi seeds & chopped onions
3. Add crushed garlic,ginger & fry for a while until raw smell goes .
4. Then add cut bitter gourd pieces,fry until golden brown.
5. Add tamarind,turmeric powder, sambar powder, chilli powder,water, salt & cook until gravy becomes thick.
6. Add jaggery , sesame oil/ghee
7. Adjust the salt and chilli powder to the taste.
8. Serve hot with rice.

Note: cut the bitter gourd into round shape and remove the seeds and wash it in turmeric powder and salt and keep aside for 10 mins to reduce bitterness.

RIDGE GOURD KOOTU

INGREDIENTS:
2 medium size ridge gourd
1/2 cup moong dal
1/4 cup toor dal
1 medium size onion
1 medium size tomato
2 Green chillies
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp chilli powder
1/2 pinch turmeric powder
1/4 tsp tamarind concentrate
Oil
Salt to taste

Method:

Fry moong dal in a pressure pan for 5-6 min add the toor dal combine both & pour 1 1/2 glass of water & pressure into 1 whistle.
Peel the skin and cut the ridge gourd into round pieces, add green chillies, turmeric powder,coriander powder, chilli powder, tamarind paste & salt to the dal and cook dal till ridge gourd becomes soft.
Then, in a kadai heat oil add cumin seeds, if they start to splutter add chopped onions fry till
golden brown.
Add chopped tomatoes cook for 6-7 min
Add this dal to the kadai & cook for 10 min in medium heat.
Serve hot with rice or roti.

VEN PONGAL

Ingredients:       

1 cup Raw rice
1/2 cup Milk
1/3 cup Moong dhal
1 1/2 tsp whole black pepper
1 tsp cumin seeds
1/2 inch finely cut Ginger
3-4 Curry leaves
5-6 Cashewnuts
5 cups of Water
Salt to taste
Ghee.

METHOD:

Wash rice & dhal and pressure cook them together in five cups of water for 3 to 4 whistle.
Then add salt, curry leaves & ginger with half cup of milk.
Fry cashewnuts , black pepper, & cumin seeds in ghee.
Pour this over the rice-dhal mixture
Mix well & serve steaming hot with ghee on top.


Note: Add more ghee to make your pongal more tasty & yummy.

GREEN CHILLI SAMBAR

Ingredients:
1 1/2 cup Toor dhal
1 Medium size onion
1 Medium size tomato
5 Drumsticks
3-4 Brinjals(small ones)
1/2 Pinch turmeric powder
1/2 tablespoon tamarind paste
Salt to taste

To grind:

1/2 cup Grated coconut
4-5 green chillies

1 teaspoon cumin seeds

For tempering/tadka:

1 Teaspoon oil

1 Teaspoon mustard seeds

1 pinch Hing

2-3 Dry red chillies

4-5 Curry leaves

METHOD:

Pressure cook the toor dhal with enough water to become very soft.

Remove half of dhal from the cooked dhal and add cut brinjals, drumstick, onion

tomato,turmeric powder.

Pressure them till 2 whistle.

Then, open the pan add tamarind paste & salt and cook for 5 min.

Then add the grinded mixture and remaining dhal.

Now, in a tempering vessel preheat the oil & splutter the mustard seeds,curry

leaves, hing , dry red chillies & add to sambar.

Sambar is ready serve with rice.