Simple Beans Poriyal

Ingredients:
Green Beans - 1/4 kg (cut into small pieces)
Coconut grated - 1 tsp
Mustard seeds - 2 pinch
Ulundhu - 2 pinch
Cumin seeds - 2 pinch
Whole red chilli dried - 2
Salt
Oil

Method:
Heat oil in the kadai .
When the oil is hot, add mustard seeds, ulundhu, cumin seeds.
Then add whole red chilli and fry.
Now add the cut beans, and stir for 1 minute.
Add salt and little water .
When the beans is done add grated coconut and stir.
Remove from stove.

1. Before cooking

2. A sample after cooking

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Mini Toasted Burgers With Mashed Vegetables Curry (Pav Bhaji)

Ingredients:
Potato - 3 (peel the skin and cut into cubes)
Carrot - 1/4 cup (cut into small pieces)
Cauliflower - 1/4 cup(florets)
Green peas - 1/4 cup
Green beans - 1/4 cup(small pieces)
Onion - 1
Ginger - 2 tsp (paste)
Garlic - 2 tsp (paste)
Tomatoes - 3 (cut into small pieces)
Pav bhaji masala - 3 tbsp
Paprika - 1 tsp
Dhania powder - 2 tsp
Salt
Salted Butter - 4 tsp
Pav - 10

Garnishing:
Onion pieces - 4 tsp
Coriander chopped - 4tsp

Method:
Pressure cook all the vegetables with little bit salt.
Heat 2 tsp of butter in a kadai.
To the butter add onion and stir.
When the onion is light brown add ginger & garlic paste. Stir.
Now add the tomato pieces and saute.
Meanwhile mash the vegetables in the pressure cooker. When the tomatoes are boiled add the mashed vegetables.
Now add salt, pav bhaji masala, paprika, dhania powder and stir. Simmer it for 4 to 6 minutes.
Add the remaining 2 tsp butter and remove from the stove.
Garnish with onion and coriander leaves.

Pav:
Cut the pav into two.
Spread butter on both sides.
Roast the pav on a pan.

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Beetroot Halwa

Ingredients:
Beet root (grated) - 1 cup
Milk -1/2 cup
Sugar -1/2 cup
Cardamom powder - 2 pinch
Sweetened condensed milk - 2 teaspoons
Ghee -3 tsps
Almond(cut into slices)-2

Method:
In a thick kadai, add 1tsp ghee and add the grated beetroot and saute for 2 minutes.
Add milk and stir occasionally. Cook in medium flame.
After milk and beetroot gets thickened add sugar and stir.
When the mixture thickens add 2 tsp ghee, 2 pinch cardamom powder, sweetened condensed milk and stir well.
Remove from stove. Garnish with Almond slices.

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Chow chow milagu kootu (chayote squash kootu)

Ingredients:
Chow chow - 1 ( peel off the skin and cut them into pieces. )
Tuvar dal - 1/2 cup ( soak for 30 mts)
Channa dal - 1/4 cup (soak for 30 mts)
Ulundhu -1 tsp
Corainder seeds-1 tsp
Black pepper- 1/2 tsp
Whole red chilli-2
Grated coconut- 2 tablespoon
Salt
Oil
Mustard seeds - 1/2 teaspoon
Cumin seeds, - 1/2 teaspoon
Curry leaves - 10 foliages
Asafoetida - 2 pinches

Method:
Pressure cook the dhals.
Cook the chow chow separately with little bit salt.
In a small kadai add 1 tsp oil.
To the oil add ulundhu, pepper, coriander seeds, whole red chilli and fry till golden colour. Remove from stove and now add the grated coconut to this spices and fry . Let this mix get cold, then powder them (in mixie small jar).
In a kadai add the dals, boiled chow chow, powder, salt, turmeric powder.
Take another small kadai add little bit oil. To the oil add mustard seeds, cumin seeds, asafoetida and curry leaves. Add these to the dhal and chow chow mixture. Now kootu is ready.

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Instant Mango pickle

Ingredients:
Raw mango: 100 gms ( cut into tiny pieces)
Chilli powder - 1/2 tsp
Fenugreek seeds - 2 pinch
Mustard seeds - 1/4 tsp
Cumin seed - 3 pinch
Asofoetida - 2 pinch
Gingelly oil - 1/2 tsp
Turmeric pwdr - 1 pinch
Salt - As per your taste.

Method:
Add oil to a small kadai.
Add mustard seeds, cumin seeds, asafoetida, fenugreek seeds.
When mustard seeds start to splutter, Then add chilli powder, turmeric powder and salt. Remove from stove.
Mix mango pieces.
Note:consume the pickle same day.

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Meen Kozhambu

Ingredients:
Red snapper - 3 fillets (wash & cut into pieces)
Tamarind - lime size (soak in warm water for 30 mts)
onion -1 ( cut in to long thin slices)
Garlic - 6 cloves ( crushed )
tomato - 1/2 ( cut into small pieces)
Mango - 6 cut pieces
green chilli _ 2 (slit)
chilli powder -1& 1/2 tsp
coriander pwdr- 1 tsp
turmeric pwdr- 2 pinch
mustard seeds - 1/4 tsp
fenugreek seeds- 1/4 tsp
cumin seed - 1/4 tsp
pepper - 1/4 ( crushed coarsely)
curry leaves - 8 leaves
salt to taste
gingely oil

Method:


Add oil to the kadai or whatever cooking vessel for kozhambu. To the oil add mustard seeds, fenugreek seed, cumin seed, crushed pepper. When the mustard seeds starts to splutter add crushed garlic and stir . Fry it till the garlic becomes light golden colour. Add onion and stir.

When onion changes colour , add tomato and add little bit salt.
When tomato is cooked add chilli pwdr, coriander pwdr, turmeric pwdr and stir.
Now extract the pulp from tamarind and pour into this mixture and let it boil.
Already we have added little salt.
So now add some salt carefully in the kozhambu.
When the kozhambu reduces to half, add fish pieces, mango pieces, curry leaves and cover it.
Cook in a small flame. When fish is cooked, remove the vessel from stove.

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Konda kadalai sundal

Ingredients:
Vellai konda kadalai (kabuli channa) - 200 grams (soak for 6 hours)
Red chillies - 4
Ginger - 2 inches
Mustard seeds - 1/2 tsp
Asafotida - 1.2 tsp
cumin seeds 1/4 tsp
Ulundhu - 1/4 tsp
Coriander leaves, curry leaves
Coconut grated - 4 tsp
Salt as required
Oil as requires


Method:
Pressure cook the channa with salt.
Filter the channa from water
Heat a pan, add oil, temper with mustard, cumin, ulundhu, asafotida
Turn off the stove and then add channa, leaves, and coconut.

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White Peas Sundal

Ingredients:

White peas - 200 grams (soak for 6 hours)

Ginger - 2 inch

Asafotida - 1/4 tsp

Mustard seeds - 1/2 tsp

Seeragam - 1/2 tsp

Ulundhu - 1/2 tsp

Green Chillies - 5

Curry leaves chopped

Coriander leaves

Coconut - shredded

Carrot - grated

Mango - shredded

Oil as required

Salt as required

Method:

Pressure cook the peas with salt.

Heat oil, add ulundhu, seeragam, green chillies, ginger, curry leaves, asafotida.

Add white peas, remove from stove and then spread coconut, coriander, carrot, and mango.

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Tomato Chutney

Ingredients:
Red onion - 1 medium
Tomato - 4 (Medium)
Redchilli (small) - 4
Garlic - 2 cloves
Salt

Method:
Fry all the items in gingelly oil.
Grind in a mixer with salt.
Temper with kadugu, ulndhu, seeragam, kariveppilai.

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Soft Semolina Flat Bread (Rava Dosai)

Dosa with tomato chutney

Ingredients:
Rava - 1 cup
Rice flour - 1 cup
Maida - 1/4 cup
Cumin seeds - 1/2 tsp
Onion - 1/2 cut into tiny pieces
Curry leaves, ginger, coriander leaves (chop everything) - as you wish
Black pepper (for kids instead of green chilli)

Method:
Mix all the flour in a bowl.
Add salt and cumin seeds
Pour water and bring to dosa consistency
You can either add the onion, coriander leaves, pepper inthe flour or spray on the dosa while making.
Spread the batter in dosa pan in a medium flame.
Spray oil drops on top of the dosa.
Flip the dosa and remove when cooked.



P.s. Eat the dosa immediately.Otherwise crispiness will be lost.

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Kadai Chicken

This is a North Indian Dish. Learnt from a TV show.

Ingredients:
Whole chicken - 1
Onion (big) - 1 - Make fine pieces
Garlic - 4 cloves - crush
Ginger - 2 inch - crush
Tomato(medium) - 2 - Grate
Curd - 4 Tsp
Chilli powder - 2 tsp
Coriander powder - 1 tsp
Cumin seed - 1/2 tsp
Ripe Chilli - 2 - crush
Capsicum - 1/2 - cut into square pieces
Cashewnut - 10 - Soak in water for 20 minutes and then grind
Garam masala - 2 pinch
Paprika - 1 tsp
Kasoori methi - 1 tsp
Food colour(red)- 2 drops

Method:
Add oil in a kadai.
Add cumin seed, onion, ginger, garlic, ripe chillies. Stir.
Add tomato, mix well.
Add chicken and stir again.
Add curd.
Add chilli powder, coriander powder, paprika, salt and stir.
Cover with a lid and let the chicken get cooked in a medium flame.
After chicken is cooked, add kasoori methi, Capsicum, cashewnut paste, garam masala ,2 drops red food colour and mix together.
Remove from stove garnish as you wish.

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Chicken 1

Chicken Dish 1
Here is the photo. Will write the procedure later.

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Kaalaan Muttai (Scrambled egg with mushroom)

Ingredients:
Egg - 4
Mushroom - 100gm
Onion - 1.5 (chopped)
Garlic - 2 cloves (grated)
Ginger - 1 inch (grated)
Whole red chilly - 2
Cumin seed- 1/4 teaspoon
Red chilly powder -1 teaspoon
coriander powder -1/2 teaspoon
Turmeric powder-1/4 teaspoon
Salt
Coriander leaves
Oil

Method:
Add oil to kadai.
Add cumin seed, onion, ginger, garlic, whole red chilly, cut mushrooms and stir well
Add red chilli powder, coriander powder, tur powder, salt and stir
Add litle water
After the mushroom is boiled, add the egg
Stir till egg is cooked.
Add chopped coriander leaves.

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Paruppu (Dal)

Ingredients
Red gram - 100 gm (Masoor dal)
Bengal gram - 25 gm (Kadalai paruppu)
Onion - 1 (Chopped)
Garlic - 1 clove
Ginger - 1 inch long - grated
Green chillies - 2 slit
Turmeric powder - 2 pinch
Garam masala - 2 pinch
Coriander leaves
Oil
Salt
Mustard seed
Cumin seeds
Black grams (vellai ulutham paruppu)

Method:
Pressure cook the grams.
Heat kadai, add oil.
Add mustard seeds, cumin seeds, black grams and let it splatter. Then add curry leaves.
Add onion, ginger, garlic. Stir.
Add tomato and stir.
Add turmeric powder, salt, garam masala
Add cooked dal and let it boil for 3 minutes. Add finely chopped coriander leaves.
P.s: Usually, it goes well with rice. Kids will like this dish along with ghee.

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Prawn Fry

Ingredients:
Prawns (cleaned & deveined) - 250 gms
Sambar onion/shallots (peeled and sliced) - 15
Garlic paste - 1 tsp.
Ginger paste - 1 tsp.
Curry leaves - 10 to 15 leaves
Cloves - 2
Desi cinnamon stick - 1
Saunf- 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Coriander powder -1 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil - 2 tbsp.

Method:

Pour the oil into a frying pan. Keep the heat in medium flame. Once the oil is heated, add saunf, cinnamon and cloves and allow to crackle.

Add the onions and curry leaves. Fry till the onions change colour.

 

  Add ginger-garlic paste. Sauté till the raw smell fades away.

 

Add red chilli powder, coriander powder and turmeric powder and stir.

 

Add the prawns and stir.

Add salt.

 

 

Add 1/2 cup of water.

 

 

 

Cover and cook for 4 minutes.

 

 

 

Remove the lid and allow the water to dry.

 

 

 

Sauté till the prawns are dry.

 

 

 

 

Serve hot.

PS: Curry leaf is a must to get the tasty flavour.

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