STALKS OF GREENS FRY.

STALKS OF GREENS FRY :-

NEEDED :- STALK/STEM OF GREEN ( KEERAITHANDU ) - PREFERLLY MULAIKEERAI OR THANDU KEERAI - ONE BUNCH. PARABOILED THUVAR DHAL - 1 TBLSPN, SMALL ONION - 4 NOS, SALT - 1/4 TSP. FOR FRYING :- OIL - 1TSP, MUSTARD, ORID DHAL - HALF TSP EACH, RED CHILLI - 1, CURRY LEAVES - 1 ARK.

METHOD :- WASH AND CHOP STALK OF GREENS. PEEL AND CHOP THE SHALLOTS TOO. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, HALVED RED CHILLI. WHEN THEY SPLUTTERS ADD CURRY LEAVES AND ONION. SAUTE FOR A MINUTE THEN ADD THE STALK OF THE GREEN. FRY FOR 2 MINUTES. ADD SOME WATER AND COVER IT WITH A LID. KEEP THE FLAME IN SIM POSITION.COOK FOR 2 MINUTES. ADD SALT AND THE PARABOILED DHAL. STIR WELL. SERVE HOT WITH PULIKULAMBU SATHAM, VATHAK KULAMBU SATHAM, KETTI KULAMBU/KARAKKUZHAMBU  SATHAM.

JACK FRUIT SEEDS MASALA.

JACK FRUIT SEEDS MASALA :-

NEEDED :- JACK FRUIT SEEDS - 20 ( CUT INTO 4 AND PEEL THEM) , SHALLOTS - 5 NOS, GARLIC - 5 PODS, TOMATO - 1 NO, CHILLI PWDR - HALF TSP, HALDI-1 PINCH, SALT - QUARTER TSP, OIL - 2 TSP, MUSTARD, ORID DHAL, SOMPH  - HALF TSP EACH.

METHOD :- COOK THE JACK FRUIT SEEDS IN A PRESSURE COOKER FOR ONE WHISTLE. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, SOMPH. WHEN THEY SPLUTTERS ADD CHOPPED ONION, GARLIC , TOMATO. SAUTE WELL AND THEN ADD CHILLI PWDR, HALDI AND SALT. ADD THE BOILED SEEDS AND STIREE WELL. ADD HALF CUP WATER . BRING TO BOIL AND THEN COVER IT WITH A LID AND KEEP THE STOVE IN SIM TILL COOKED. SERVE HOT WITH SAMBAR OR CURD RICE. 

CHAYOTE (CHOW CHOW) SAMBAR.

CHAYOTE (CHOW CHOW)  SAMBAR.

NEEDED:-

CHOW CHOW -  1 NO.
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
CURRY LEAVES - 2 ARK
CHOPPED CORIANDER LEAVES  - 1 TSP

METHOD:-
PEEL THE SKIN AND DICE THE CHOWCHOW. 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 , CHOW CHOW ,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 ONE TSP OIL IN AN  IRON LADLE. ADD MUSTARD, JEERA, ASAFOETIDA POWDER, RED CHILLIES AND CURRY LEAVES. TOSS THAT IN THE BOILING SAMBAR. SERVE HOT WITH  PLAIN RICE WITH  APPALAMS  AND BINDI/PLANTAIN  MASALA.

NOTE:- FOR ADDITIONAL TASTE  GROUND 2 PODS OF GARLIC, 1/2 TSP JEERA. 1 TSP POPPY SEEDS . ADD THIS PASTE TO THE BOILING SAMBAR AND OFF THE GAS. ADD CHOPPED CORIANDER TOO.

AMLA RICE.

AMLA RICE..:-

NEEDED:-

COOKED RICE - 2 CUPS..

AMLA (GOOSEBERRY) - 6 NOS.

GREEN CILLIES - 2 NOS.

SALT - 1/2 TSP.

TURMERIC POWDER - 1 PINCH

MUSTARD - 1 TSP

URAD DHAL - 1 TSP

CURRY LEAVES - 1 ARK

OIL - 2 TSP.


METHOD :-

GRIND AMLA ., GREEN CHILLIES AND SALT . IN A MIXIE WITHOUT ADDING WATER.

HEAT OIL IN A PAN ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL THEN ADD CURRY LEAVES AND TURMERIC POWDER. OFF THE GAS AND ADD IT TO RICE.. ADD THE GROUND PASTE IN RICE AND MIX WELL. SERVE IT WITH CURD., MASALVADAIS., AND APPALAM.