SNAKE GOURD KOOTU

SNAKE GOURD KOOTU

NEEDDED:-
SNAKE GOURD - 1 NO
MOONG DAL - 1/2 CUP
SMALL ONION - 6 NOS.
GREEN CHILLIE - 1 NO. SLIT OPEN
JEERA - 1/2 TSP
ORID DHAL - 1/2 TSP
GHEE - 1 TSP
CURRY LEAVES - 1 ARK
SALT - 1/3 TSP

METHOD:-

WASH , REMOVE THE SEED AND DICE THE SNAKE GOURD. PUT MOONG DAL, SNAKE GOURD, CHOPPED ONION, JEERA, GREEN CHILLIE  IN A PAN AND POUR  ENOUGH WATER TO IMMERSE IT. PRESSURE COOK FOR 1 OR 2 WHISTLE. REMOVE FROM FIRE AND AFTER COOLING OPEN THE LID AND ADD SALT AND CURRY LEAVES WITH GHEE.

ANOTHER METHOD, HEAT GHEE IN A LADLE .ADD ORID DHAL AND JEERA. WHEN IT SPLUTTERS ADD CURRY LEAVES. POUR THE SEASONING TO THE KOOTU AND STIRR WELL. SERVE HOT. WITH GHEE RICE OR VATHAK KULAMBU RICE. OR WITH CHAPPATHIS.

SMALL ONION COCONUT CHUTNEY:-

SMALL ONION COCONUT CHUTNEY:-

NEEDED:-
RED CHILLIES -  4 NOS
GRATED COCONUT - 1 CUP
SMALL ONION - 10 NOS. PEELED
TAMARIND - 2 PODS
SALT - 1/2 TSP

METHOD:-
MIX ALL THE INGREDIENTS AND GRIND COARSLY 

WITH LITTLE WATER AND SERVE IT WITH DOSA OR IDDLIES.

INDIAN PENNYWORT (VALLARAI) SOUP.:-

INDIAN PENNYWORT (VALLARAI) SOUP.:-

NEEDED:-

INDIAN PENNY WORT - 1 HANDFUL

ONION - 1 MEDIUM CHOPPED

TOMATO - 1 LARGE CHOPPED

GREEN CHILLY - 1 SLIT OPEN

BOILED THUVAR DHAL - 1 TBLSPN

TURMERIC POWDER - 1 PINCH.

SALT - 1 TSP

OIL - 2 TSP

ORID DHAL - 1/2 TSP

JEERA - 1/2 TSP

SOMPH - 1/2 TSP

PEPPER - 10 CORNS

CINNAMON - 1 INCH PIECE

CARDAMOM - 1 NO

BAY LEAF - 1 INCH PIECE

KALPASIP PUU - 1 INCH PIECE

CURRY AND CORRIANDER LEAVES - 1 TSP CHOPPED.

MILK - 1 TBL SPN ( OPTIONAL)

MAGGI MASALA POWDER - 1 TSP ( OPTIONAL)

METHOD:-

WASH THE INDIN PENNYWORT AND KEEP ASIDE. HEAT OIL IN A PAN ADD ORID DHAL., JEERA., SOMPH., PEPPER CORNS., CINNAMON., BAY LEAF., CARDAMOM., KALPASIPPUU. THEN ADD THE ONION., TOMATO., CHILLY., CURRY AND CORRIANDER LEAVES., AND INDIAN PENNYWORT LEAVES. SAUTE FOR 1 MIN ADD THE SMASHED THUVAR DHAL ., TURMERIC POWDER., SALT. THEN ADD 3 CUPS OF WATER. BRING TO BOIL. SIMMER FOR 5 MINUTES.

IF DESIRES ADD MILK AND MAGGI MASALA POWDER.. IT ADDS THICKNESS AND AROMA. SERVE HOT WITH POTATO CHIPS.

PEOPLE OF CHETTINADU HAVE THIS SOUP AT 11 AM BEFORE MEALS.. THIS IS AN APPETISER TOO.. IT GIVES GOOD MEMORY POWER. ITS GOOD FOR CHILDREN., SICK PEOPLE AND AGED PEOPLE TOO.

BREAD VEG UPMA

BREAD VEG UPMA.:-

NEEDED :-

BREAD - HALF LOAF

MIXED VEGETABLES ( CARROT., BEANS., CAULIFLOWER., PEAS ) - 1 CUP CHOPPED.

BIG ONION - 1 CHOPPED

OIL - 2 TSP

AMUL BUTTER - 1 GALLOP

PEPER JEERA POWDER - 1/4 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

SALT - 1/4 TSP

METHOD :-

SHRED THE BREAD LOAF. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD CHOPPED ONION., SAUTE WELL. THEN ADD THE MIXED VEGETABLES AND SAUTE WELL. THEN ADD THE BREAD CRUMBLES WITH BUTTER AND PEPPER JEERA POWDER. FRY FOR 10 MINUTES IN SIM. SERVE HOT WITH MAAGI HOT AND SWEET TOMATO CHILLI SAUCE.

IT CAN BE SERVED IN THE EVENING.

CAPSICUM RICE

CAPSICUM RICE :-

COOKED RICE - 2 CUPS

CAPSICUM - 4 NOS (MEDIUM) CUT INTO THIN STRANDS.

BIG ONION - 3 NOS CUT INTO STRANDS.

ORID DHAL - 2 TSP

CHANNA DHAL - 2 TSP

RED CHILLIES - 4 NOS.

OIL - 1 TBLSPN. ( OR GHEE)

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

SALT - 1 TSP.

METHOD:-

HEAT OIL OR GHEE IN A PAN . ADD MUSTARD WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION AND CAPSICUM AND SAUTE WELL. IN A SEPERATE PAN FRY CHILLIES., ORD DHAL., AND CHANNA DHAL. WHEN IT BECOMES A GOLDEN BROWN OFF THE GAS . , COOL AND GRIND IT TO A POWDER. ADD RICE., SALT AND THE POWDER IN THE PAN AND SITRR WELL TO MIX WITH ONION & CAPSICUM.

SERVE HOT WITH PAPADS., SALADS., AND RAITHAS.