Godhuma Rava Veg. Upma

Ingredients:
Cracked wheat - ½ kg.
Onion - 2 (chopped)
Ginger - 2 inches (chopped)
Dry red chilies - 4
Chana dal - 1 tsp.
Mustard seeds - ½ tsp.
Cumin seeds - ½ tsp.
Urad dal - ½ tsp.
Green beans - 1/3 cup (cut into pieces)
Carrot - 1/3 cup (cut into pieces)
Green peas - 1/3 cup
Salt
Oil
Turmeric powder - 2 pinches
Curry leaves - 19
Coriander leaves - 2 tbsp.
Water - 5 cups

Method:
1. Dry roast the broken wheat till they turn into a light red color without burning.
2. Heat the oil in a pan and add mustard seeds, cumin seeds, urad dal & chana dal.
3. Add onions, curry leaves and fry till they become light golden color.
4. Add ginger and dry chilies.
5. Add carrot, green beans & peas and mix well.
6. After 2 minutes add water.
7. When the water starts to boil, add turmeric powder and salt.
8. Add the roasted rava and mix well.
9. Cover and cook. Finally add the coriander leaves.
10. Enjoy with sambar.

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Vatha(l) Kuzhambu

Ingredients:
Tamarind water - 1 ½ cups
Manathakkali vatral/solanum nigrum/black nightshade - 2 tbsp.
Red chili powder - 1 tsp.
Coriander powder - 2 tsp.
Salt
Sesame oil
Mustard seeds - ¼ tsp.
Toor dal - ½ tsp.
Turmeric powder - 2 pinches

For powder:
Urad dal - 1 tsp.
Cumin seeds - ½ tsp.
Peppercorn - ¼ tsp.
Fenugreek seeds - ¼ tsp.
Rice - 1 tsp.

Method:
1. Dry roast all the ingredients in “for powder”. Powder them and keep aside.
2. Heat oil and add mustard seeds and toor dal.
3. When the mustard crackles, add the tamarind water & turmeric powder and let it boil.
4. Meanwhile in a small pan, add oil and shallow fry the vathal.
5. When 1½ tamarind water reduces to 1 cup, add the fried vathal.
6. Then add salt, chili powder & coriander powder and mix well.
7. After 2 minutes, add the powder.
8. Mix continuously and remove from heat.
9. Enjoy with hot rice and appalam.

Note:
You can also use sundakkai vatral, cut fresh brinjals.
For variation add garlic and shallots.
Sambar powder can also be added instead of spice powder.

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Hot & Sour Chutney

Ingredients:
Green chilies - 10
Onion - 2 (small)
Tomato - 2 (medium)
Tamarind - gooseberry size
Jaggery - 1 tbsp.
Salt
Oil

Tempering:
Mustard seeds - 2 pinches
Cumin seeds - 2 pinches
Urad dal - 2 pinches
Curry leaves - 6

Method:
1. Heat the oil in pan and add the onions. Fry till they become soft.
2. Add the green chilies (slit length-wise) and fry.
3. Add the tomatoes & salt and fry till they turn soft.
4. Grind the green chilies, onions, tomatoes, tamarind & jaggery in a blender.
5. Temper the chutney.

Sent off to "Spicy Fiery Chutneys" event hosted by Sreevalli.

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Vendhaya Keerai (Fenugreek Leaves) Masiyal

I’m writing this post for my own food collection. This dish is not a ‘special wannabe’ or something except the fact that it has a lot of nutrients. Usually this dish is prepared with amaranth leaves, I just replaced it with fenugreek ones. My mom taught this recipe before my marriage.
Ingredients:
Fenugreek leaves - 1 bunch (medium)
Moong dal - ¼ cup
Onion - 1 (small)
Garlic - 2 cloves
Tomato -1
Salt

Tempering:
Mustard seeds - ¼ tsp.
Dry red chili - 2
Cumin seeds - ¼ tsp.
Asafetida - 1 pinch

Method:
1. Boil the moong dal in a pan.
2. When the dal is half done, add the fenugreek leaves, onion, garlic and tomato.
3. When the leaves and dal are fully cooked, remove from heat.
4. When it is slightly warm, grind them coarsely with salt in a blender.
5. Temper the greens.

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Oats Methi Chapathi

Ingredients:
Wheat flour - 1 cup
Oats flour - ½ cup
Fenugreek leaves (methi) - ½ cup
Red chili powder - ¼ tsp.
Amchur powder - 1 pinch
Cumin powder - 1 pinch
Salt - ¼ tsp.
Oil

Method:
1. Mix wheat flour & oats flour in a bowl.
2. Add red chili powder, amchur powder, cumin powder & salt and mix.
3. Add fenugreek leaves and mix.
4. Now add water little by little and knead it into a soft dough.
5. Divide the dough into equal-sized balls.
6. Roll the balls into circles with a rolling pin.
7. In a tawa, cook the chapathi on both sides by adding a very few drops of oil.
8. Enjoy with your favorite side dish!

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Tomato Rice and Cabbage Poriyal

There are way too many different versions of this tangy tomato rice. This version is a very simple one and is easy to make.

Ingredients:
Rice - 3 cups (cooked)
Tomatoes - 4 (small & ripe)
Onion -1 (chopped)
Ginger - 1 tsp. (chopped)
Garlic - 1 tsp. (chopped)
Red chili powder - ½ tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1 pinch
Cloves - 2
Cinnamon stick - 1 inch
Salt
Oil
Curry leaves - 5
Coriander leaves - 2 tsp. (chopped)

Method:
1. Grind the tomatoes in a blender and keep it aside.
2. Heat the oil and add the cloves and cinnamon.
3. Add the onions, curry leaves and fry till they change to a golden color.
4. Add the ginger and garlic and fry.
5. Add the ground tomatoes and sauté till the raw smell fades away and oil oozes out.
6. Add the red chilies, coriander and turmeric powders & salt and mix well.
7. Finally add the coriander leaves and remove the mixture from heat.
8. Add the rice and mix well.

Cabbage Poriyal

Ingredients:
Cabbage - ½ (shredded)
Green chilies - 3 (slit lengthwise)
Chana dal - 1 tsp.
Mustard seeds - ¼ tsp.
Urad dal - ¼ tsp.
Cumin seeds - ¼ tsp.
Curry leaves - 5
Coriander leaves - 2 tsp. (chopped)
Coconut - 1 tbsp. (grated)
Salt (to taste)
Oil

Method:
1. Heat the oil and add the mustard seeds, cumin seeds, urad dal and chana dal.
2. When the mustard seeds crackle, add the green chilies and sauté well.
3. Add the cabbage.
4. Cover and cook it for 7 minutes.
5. In between, sauté the cabbage.
6. Add salt & curry leaves.
7. When the cabbage is cooked, add the coconut & coriander leaves and mix well.

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