COCONUT GINGER THUVAIYAL.

COCONUT GINGER THUVAIYAL.

NEEDED :- COCONUT - ONE FOURTH , GREEN CHILLIES - 2 NOS, GINGER - 1 INCH PIECE, SMALL ONION - 2, TAMARIND - 1 POD, SALT - 1/2 TSP,

METHOD :- SCRAP COCONUT, DESIKN SHALLOTS & GINGER. GROUND EVERYTHING IN A MIXIE BY ADDING  LITTLE WATER. SERVE IT WITH CURD RICE OR DOSA OR IDDLIS.

KEEMA MASAL:-

KEEMA MASAL:-

NEEDED:-

KEEMA - 250 GMS

PARABOILED CHANNA DHAL - 1 CUP

CHOPPED ONION - 1 CUP

CHOPPED TOMATO - 1/2 CUP

CHOPPED GARLIC - 1 TSP

CHILLI POWDER - 2 TSP

TURMERIC POWDER - 1 PINCH

CORRIANDER POWDER - 1 TSP

SALT - 1/2 TSP

OIL - 1 TBLSPN

ORID DHAL - 1/2TSP

FENNEL - 1/2 TSP

KALPASIPPU - 1

BAY LEAF - 1 INCH

CINNAMON - 1 INCH

CLOVES - 2 NOS.

METHOD:-

WASH AND PRESSURE COOK THE MEAT . HEAT OIL IN A PAN ADD ORID DHAL, FENNEL, CLOVES, KAPASIPPU, BAY LEAF AND CINNAMON. ADD CHOPPED ONION ., GARLIC AND TOMATO. SAUTE WELL. ADD ALL THE MASALA POWDERS. STIRR WELL. ADD THE COOKED MEAT AND CHANNA DHAL WITH SALT. SAUTE WELL AND ADD I/2 CUP WATER. KEEP COVERED AND COOK FOR 10 MINUTES IN A SLOW FIRE. STIRR OCCASSIONALLY. WHEN THE OIL SEPERATES AT THE SIDES REMOVE FROM FIRE AND SERVE IT WITH RICES AND CHAPPATHIS AND NAANS. WE CAN USED TO MAKE IT FOR STUFFED PAROTTAS AND FOR PUFFS AND SAMOSAS.

LADIES FINGER (OKRA) PACHADI :-

LADIES FINGER PACHADI :-

NEEDED :-

LADIES FINGER - 250 GRAMS.

BOILED THUVAR DHAL - 1 CUP

BIG ONION - 1 NO CHOPPED

TOMATO - 1 NO CHOPPED.

GREEN CHILLIES - 2 NOS. SLIT OPEN

TAMARIND - 1 AMLA SIZE BALL

SALT - 1 TSP

CHILLI POWDER - 1 TSP

CORRIANDER POWDER - 2 TSP

TURMERIC POWDER - 1 PINCH

CURRY LEAVES - 1 ARK

OIL - 3 TSP.

MUSTARD - 1 TSP

ORID DHAL - 1/2 TSP

JEERA - 1/2 TSP

ASAFOETIDA - 1/8 INCH PIECE.

METHOD :-

WASH AND CHOP THE LADIES FINGER. SOAK TAMARIND AND SALT IN ONE CUP WATER. HEAT OIL IN A PAN . ADD MUSTARD .,WHEN IT SPLUTTERS ADD ORID DHAL., JEERA., ASAFOETIDA. THEN ADD ONION., LADIES FINGER ., CURRY LEAVES AND SAUTE WELL. THEN ADD TOMATOES. TURMERIC POWDER., CHILLI POWDER., DHANIYA POWDER. SQUEEZE AND TAKE THE TAMARIND PULP AND ADD IT IN THE PAN. ADD ENOUGH WATER AND BRING TO BOIL. AFTER 5 MINUTES ADD THE BOILED THUVAR DHAL AND FURTHER COOK FOR 5 MINUTES. THEN REMOVE FROM FIRE AND SERVE HOT WITH PLAIN RICE ., SAMBAR RICE., CURD RIC

RICE., OR DOSAS OR IDDLIES

 

SCRAMBLED EGGS:-

SCRAMBLED EGGS:-

NEEDED:-

EGGS - 4 NOS

MILK - 1 TBLSPN

BIG ONION - 1 LARGE CHOPPED

GREEN CHILLIES - 1 CHIPPED

PEPPER JEEERA POWDER - 1 TSP

SALT - 1/2 TSP

OIL - 3 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

METHOD:-

TAKE THE EGGS IN A BOWL WITH SALT., PEPPER JEERA POWDER. BEAT WELL TILL FLUFFY.. HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION AND CHILLY. SAUTE WELL. POUR THE BEATEN EGG. STIRR WELL. COOK FOR FIVE MINUTES AND SERVE HOT WITH SAMBAR RICE., VATHAKKUZAMBU RICE. YUMMY ITS TASTY..:)

BEANS SAMBAR

BEANS SAMBAR.

NEEDED:-
BEANS - 200 GMS
SMALL ONION - 6 NOS
TOMATO - 1 NO
BOILED THUVAR DHAL - 1 CUP
TAMARIND - 1 AMLA SIZE BALL
SALT - 1 TSP
RED CHILLI POWDER - 2 TSP
CORIANDER POWDER - 2 TSP
TURMERIC POWDER - 1 PINCH
OIL - 1 TSP
MUSTARD - 1 TSP
JEERA - 1/2 TSP
ASAFOETIDA  POWDER - 1 PINCH
RED CHILLIES - 2 NOS HALVED.
CURRY LEAVES - 2 ARK


METHOD:-
REMOVE THE NERVE AND CUT THE BEANS INTO  2 INCH PIECES.  PEEL AND CUT THE ONION ,& TOMATO. SOAK TAMARIND IN 3 CUPS OF WATER WITH SALT. SQEEZE THE PULP & ADD THE TURMERIC POWDER, RED CHILLI POWDER & CORIANDER POWDER. 
.PRESSURE COOK THE THUVAR DHAL , BEANS,ONION, TOMATO WITH A PINCH OF ASAFOETIDA AND TURMERIC POWDER. AFTER ONE WHISTLE REMOVE THE COOKER FROM FIRE. AFTER COOLING OPEN THE LID AND ADD THE TAMARIND PULP. COOK FOR 7 MINUTES. 
HEAT OIL IN A  IRON LADLE. ADD MUSTARD, JEERA, ASAFOETIDA POWDER, RED CHILLIES AND CURRY LEAVES. TOSS THAT IN THE BOILING SAMBAR. SERVE HOT WITH IDDLIES OR PLAIN RICE WITH PERPPER PAPPADS. 

TOMATO RASAM..:-

TOMATO RASAM..:-

NEEDED :-
TOMATO - 2 NOS
BOILED THUVAR DHAL - 1TBLSPN.
TAMARIND - 1 AMLA SIZE BALL
SALT - 2 TSP
GARLIC - 4 PODS
TURMERIC - 1 TSP
JEERA PEPPER POWDER - 2 TSP
DHANIA POWDER - 1 TSP
OIL - 2 TSP
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
JEERA - 1 TSP
FENUGREEK 1/4 TSP
RED CHILLIES - 2 NOS
CURRY LEAVES - 1 ARK
ASAFOETIDA - 1 / 8 INCH PIECE
CORRIANDER LEAVES - 1 TSP CHOPPED.

METHOD:-
POUR HOT WATER AND IMMERSE THE TOMATOS AND KEEP ASIDE.. AFTER 10 MINUTES PEEL AND SMASH THEM . TAKE TAMARIND PULP IN 3 CUPS OF WATER ADD THUVAR DHAL ., TOMATOE PUREE . ADD SALT., TURMERIC., CRUSHED GARLIC., DHANIA POWDER., JEERA PEPPER POWDER.

HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD URAD DHAL., JEERA., ASAFOETIDA., FENUGREEK AND CURRY LEAVES. HALVE THE RED CHILLIES AND ADD IT. ADD CURRY LEAVES AND POUR THE TAMARIND PULP IN IT.. BRING TO BOILING POINT AND REMOVE FROM FIRE SPRAY CORRIANDER LEAVES AND SERVE HOT WITH PAPPADS AND URULAI MASALA.

YOU CAN HAVE IT AS SOUP TOO.

COCONUT CHUTNEY. ( RED ) :-

COCONUT CHUTNEY. ( RED ) :- 

NEEDED:-
SCRAPPED COCONUT - 1 CUP
RED CHILLIES - 3 NOS.
FRIED CHANNA DAL - 1/ 8 CUP
GARLIC - 2 PODS (OPTIONAL)
SALT - 1/2 TSP

FOR FRYING:-
MUSTARD - 1/4 TSP
URAD DAL - 1/4 TSP
CURRY LEAVES - 1 ARK
ASAFOETIDA POWDR - 1 PINCH
OIL - 1 TSP

PREPARATION :-
ADD ALL THE INGREDIENTS (NEEDED) AND GRIND WELL IN A MIXIE ..
ADD SOME WATER TO MAKE A LIQUID CONSISTENCY.
FRY MUSTARD., URAD DAL., CURRY LEAVES AND ASAFOETIDA IN OIL AND ADD IT IN THE CHUTNEY. HAVE IT WITH HOT IDDLIES..

BEANS PORIYAL :-

BEANS PORIYAL :-

NEEDED :-
BEANS - 250 GMS
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
RED CHILLI - 1 HALVED
CURRY LEAVES - 1 ARK
SALT 1/2 TSP
OIL - 1 TSP
CRATED COCONUT OR PARABOILED DHAL - 1 TBLSPN OPTIONAL.

METHOD:-
WASH AND CUT BEANS IN TO TINY RINDS.
HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD URAD DHAL . WHEN URAD DHAL BECOMES BROWN ADD CHILLI ., CURRY LEAVES AND BEANS.
SAUTE WELL ADD SALT AND COVER IT . COOK FOR 5 MIN IN SIM AND ADD CRATED COCONUT OR PARABOILED DHAL. SERVE IT WITH SAMBAR RICE OR VATHAK KUZAMBU RICE AS A SIDE DISH. OR U CAN HAVE IT PLAIN .

LEMON HONEY.

LEMON HONEY.

NEEDED:-

LEMON - 1 NO
HONEY - 1 TBLSPN
SUGAR - 1 TSP
SALT - 1 PINCH
WATER - 2 CUPS
ICE CUBES - 4.

METHOD:-

SQUEEZE THE LEMON. ADD HONEY, SUGAR , SALT, ICECUBES AND RUN THE JUICER MIXER WITH ENOUGH WATER FOR A MINUTE. POUR IT IN A GLASS TUMBLER AND SERVE. 

SOOJI UPMA.:-

SOOJI UPMA.:-

NEEDED:-

SOOJI - 1 CUP

BIG ONION - 1 CHOPPED

GREEN CHILLY - 1 SLIT OPEN

CURRY LEAVES - 1 ARK

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

OIL - 10 ML

WATER - 2 CUPS

SALT 1/3 TSP

METHOD:-

FRY THE SOOJI IN A PAN FOR 3 MINUTES. HEAT OIL IN ANOTHER PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION., GREEN CHILLY., CURRY LEAVES. SAUTE FOR 3 MINUTES. POUR 2 CUPS OF WATER AND BRING TO BOIL. WHILE BOILING SIMMER THE GAS ADD THE SOOJI AND SALT AND STIRR WELL. COVER IT FOR 2 MINUTES AND SWITCH OFF THE GAS. OPEN THE LID AFTER 2 MINUTES AND SERVE HOT WITH THAKKALITH THIRAKKAL.