DRUMSTICK AUBERGINE PACHADI:-

DRUMSTICK AUBERGINE PACHADI:-

NEEDED:-

DRUMSTICK - 2 CUT INTO 3 INCH PIECES

AUBERGINE/EGGPLANT/BRINGAL - 4 NOS. CUT INTO CROSSWISE.

SMALL ONIONS - 8 NOS PEELED CUT LENGTHWISE

TOMATO - 1 NO DICED

GREEN CHILLIES - 2 SLIT OPEN

BOILED THUVAR DHAL - 1 CUP

TAMARIND - 1 AMLA SIZE BALL

SALT - 1 1/2 TSP

SAMBAR POWDER - 1 TSP

TURMERIC - 1 TSP

OIL - 2 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

ASAFOETIDA - 1/8 PIECE.

RED CHILLIES - 2 NOSHALVED.

CURRY LEAVES - 1 ARK.

METHOD :-

KEEP DHALL IN A PAN ADD 2 CUPS OF WATER AND ADD DRUMSTICK., AUBERGINE., SMALL ONIONS., TOMATO., TURMERIC., GREEN CHILLIES., ASAFOETIDA., SAMBAR POWDER. COOK TILL THE VEGGIES TENDER. SOAK THE TAMARIND AND SALT IN HALF CUP WATER AND SQUEEZE THE PULP. ADD THIS PULP TO THE BOILED MIXTURE. COOK FOR ANOTHER 3 MINUTES. HEAT OIL IN A IRON LADDLE ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL., THEN ADD RED CHILLIES AND CURRY LEAVES AND SEASON THIS IN PACHADI AND SERVE HOT WITH PLAIN RICE OR CURD RICE OR WITH IDDLIES OR DOSAS.

EGG OMLETTE :-

EGG OMLETTE :-

EGG - 2 NOS.
BIG ONION - 1 CHOPPED FINELY
GREEN CHILLY - 1 CHOPPED FINELY
PEPPER JEERA PWDR - 1 TSP.
SALT - 1/4 TSP
OIL - 1 TSP

PREPARATION :-
BEAT THE EGGS WELL .
ADD ONION. , CHILLY., SALT N PEPPER JEERA PWDR.
STIR WELL..
HEAT DOSA PAN AND POUR THE BEATEN EGG.
SPRAY OIL AROUND IT AND AFTER 3 MIN FLIP THE OTHER SIDE .
COOK WELL AND SERVE IT WITH NOODLES OR VARIETY RICES.

BINDI FRY.

BINDI PORIYAL.

NEEDED:-

BINDI - 250 GMS
RED CHILLI POWDER - 1 TSP
SALT - 1/3 TSP
OIL -  1 TSP ( 5 ML)
MUSTARD - 1/2 TSP
ORID DHAL - 1/2 TSP

METHOD :-

WASH AND CUT THE BINDIS. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD BINDIS AND SAUTE WELL FOR 3 MINUTES. ADD SALT AND CHILLI POWDER. COOK TILL THE BINDIS  ARE TENDER . SERVE HOT WITH WITH CHAPPATIS/CURD RICE.

KARIVEEPPILAI KOTHTHUMALLITH THUVAIYAL

KARIVEEPPILAI KOTHTHUMALLITH THUVAIYAL 

KARIVEEPPILAI KOTHTHUMALLITH THUVAIYAL ..

NEEDED;-
CURRY LEAVES - ONE HANDFUL
CORRIANDER LEAVES - 1 BUNCH
GREEN CHILLIES - 3 NOS.
BIG ONION - 2 NOS.
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
ASAFOETIDA - 1/8 INCH PIECE.
SALT - 1/2 TSP
TAMARIND - 2 FLAKES.
OIL - 2 TSP.

METHOD :-
WASH N CUT THE CURRY LEAVES N CORRIANDER LEAVES .
CUT ONION AND CHILLIES INTO PIECES.
HEAT OIL IN A PAN ., ADD MUSTARD.
WHEN IT SPLUTTERS ADD URAD DHAL.
WHEN IT BECOMES BROWN ADD ASAFOETIDA AND ADD ONION., CHILLIES.
THEN ADD SALT ., TAMARINDAND CURRY AND CORRIANDER LEAVES.
SAUTE WELL. TAKE OFF GAS.
COOL IT AND GRIND WELL.
SERVE IT WITH VADAIS., KULIP PANIYAARAMS., IDDLIES OR DOSAS..