Pumpkin puli kootu

பூசணிக்காய் புளி கூட்டு

Ingredients:

White pumpkin cubes - 20 pieces

Tamarind pulp - 1 table spoon

Tuvar dal - 2 table spoon

Peanuts - 1/4 cup

Turmeric powder - 1/4 tsp

Asafoetida - 1/4 tsp

Curry leaves - 6 to 8

Mustard seeds - 1/4 tsp

Salt

Oil

To Grind:

Channa dal - 3 tea spoons

Whole red chilli - 4 or ( according to mild or hot taste)

Urad dhal - 2 tsp

Cumin seeds - 1 tsp

Coriander seeds - 2 tsp

Coconut grated - 2 tsp

Method:

Soak the peanuts overnight or for 4 hours. Boil them and keep aside.

Pressure cook the tuvar dal .

Boil the pumpkin pieces with little water and turmeric powder.

In a small kadai add 1 tsp oil and add channa dal, urad dhal. When the dals are half fried add the whole red chilli , coriander seeds and fry. Switch off the burner. Then add the cumin seeds and grated coconut and saute it in the reamining heat. Grind this in spice grinder.

Heat oil in a kadai and add mustard seeds.

When mustard starts to splutter add the tamarind pulp and bring to boil ( no raw smell )

Now add the boiled pumpkin, boiled tuvar dal, ground spices, boiled peanuts and little more salt.

Mix well.

Finally add the asafoetida and curry leaves.

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Banana Fritters (Banana Bajji)

Ingredients:
Bananas - 2
Maida - 1 cup
Rice Flour - 1/4 Cup
Sugar - 2 tea spoons
Baking soda - 2 pinch
Turmeric powder - 2 pinch
Salt - 2 pinch
Oil to deep fry

Method:
Cut the banana into two.
Slice the bananas lengthwise. (May be about 3 slices). Then peel the skin.
Mix maida, rice flour, sugar, baking soda, turmeric powder, salt in to batter without lumps.
Batter should be thick.
Heat the oil in a pan.
Dip the sliced banana in the batter(batter should be coated well) and drop it slowly in the oil.
Deep fry and remove.

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Palak paneer

Ingredients:
Spinach ( or) Palak - 1 bunch
Paneer cubes - 10 pieces
Onion - 1 ( cut into fine pieces)
Ginger - small piece(shredded)
Garlic -2 cloves ( cut into pieces)
Tomatoes - 2 (puree)
Garam Masala - 1/4 tsp

Milk - 1/4 cup

Red chilli powder - 1/2 tsp
Oil
Salt


Method:
Boil the spinach with little salt.
Grind the boiled spinach coarsely.
Heat the oil in a kadai, add the onions and fry.
Add ginger, garlic pieces and stir for 2 mts.
Add the tomato puree and stir.
Add red chilli powder, spinach, garam masala and little more salt.
Mix and add milk and let it cook in low flame , till the gravy becomes thick.
Meanwhile, in a small kadai add deep fry the paneer cubes till it turns into light golden brown.
Add this fried paneer to the palak gravy.
Remove from heat.

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Healthy Fruit Salad

Ingredients:
Apple
Mango
Orange
Kiwi fruit

Method:
The picture below will give the idea.


p.s. To reduce oxidation in apple, dip in diluted lime juice (1 part of lime juice with 3 parts of water) and then mix with fruits.
Sent off to the 15-Minute event.

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Paayaa

Ingredients:

Goat legs  - 8 pieces
Coconut milk - 1/2 cup
Ginger - 1 inch ( grated)
Garlic - 5 cloves ( grated)
Tomatoes - 2 (medium-diced)
Onion - 1 (diced)
Green chilli - 4 (slit)
Red chilli powder - 1 1/2 tsp
Pepper powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Cardamom - 2
Cinnamon - 2
Cloves - 2
Mint, coriander leaves - chopped
Salt to taste
Oil


Method:

Pressure cook goat legs with turmeric and salt.
Heat the oil in a kadai.
To the oil add the cardamom, cinnamon, cloves and fry.
Add onion and fry till onion changes colour.
Then add grated ginger, garlic, green chillies and stir.
After 2 minutes add tomatoes and stir till becomes paste.
Add the cooked goat legs and stir
Add the chilli powder, pepper powder, coriander powder, salt and stir.
After 5 minutes add the coconut milk and let it cook for another 5 minutes in low flame.
Remove from burner.
Garnish with mint and coriander leaves.





p.s. In Tamil, this dish is called aattukkaal paayaa.

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Soft Thick Flat Bread (Aappam)

Ingredients:

Raw Rice - 2 cup (pacharisi)
Par Boiled rice- 2 cup (puzhungal arisi other than ponni)
Ulundhu or Urad dhal - 1/4 cup
Sabudana or sago or javvarisi - 2 table spoons
Baking soda - 2 pinch
Methi seeds - 1/4 tsp
Coconut water - From one coconut


Method:
Part 1: Getting the batter ready

Soak the rice in a bowl for 6 hours.
Soak ulundu, sabudana, methi seeds in another bowl for 6 hours.
Grind them in a wet grinder by adding coconut water.
Add more water while grinding.
Make sure the batter forms into dosa batter consistency.
Transfer the batter into a bigger vessel and leave it overnight to ferment.
After fermentation add baking soda, and salt.


Part 2: Making the aappam
In the non-stick aappam pan, pour one laddle of batter.
Tilt the pan and rotate till the batter reaches close to the top edge of pan. (Do it quickly)
Cover the pan with lid and let it cook in low flame.
Remove after a few minutes. (after the first aappam you will get an idea about timing and heat)


p.s. Veg side dish is Thengaai paal or potato stew. Non-veg side dish is paayaa.

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