RED CHILI CHUTNEY

RED CHILI CHUTNEY:-

NEEDED:- RED CHILLI - 10 NOS. BIG ONION - 1 NO, SMALL ONION - 6 NO, LARGE TOMATO - 1 NO, GARLIC - 1 NO, SALT -HALF TSP, OIL - 1 TBLSPN, ASAFOETIDA  PWDR - 1 PINCH, MUSTARD, ORID DHAL - 1 TSP EACH. 

METHOD :- PEEL AND CHOP ONIONS AND GARLIC. CHOP TOMATO. WITH RED CHILLIES ADD ONIONS, GARLIC, TOMATO, SALT. GROUND WELL. HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL. WHEN THEY SPLUTTERS ADD ASAFOETIDA AND POUR CHUTNEY TO IT. THEN SWITCH OFF THE GAS. MIX WELL AND SERVE IT WITH HOT IDLIS AND DOSAS. 

ALOO GOBI FRY.

ALOO GOBI FRY.

NEEDED:- ALOO - 1 NO, GOBI - HALF, OIL - 2 TSP, JEERA -HALF TSP, SALT - HALF TSP, CHILLI PWDR - 1 TSP. 

METHOD :- CUT ALOO AND GOBI LONGWISE. PUT THEM IN HOT SALTED WATER FOR 10 MINUTES. THEN DRAIN THE WATER. HEAT OIL IN A PAN ADD JEERA. WHEN IT SPLUTTERS ADD ALOO AND GOBI. SAUTE FOR 2 MINUTES. THEN ADD SALT AND CHILLI PWDR. MIX WELL. COVER IT WITH A LID AND KEEP COOKING FOR ANOTHER 5 MINUTES IN SIM MODE. REMOVE FROM HEAT AND SERVE IT WITH CURD RICE OR ROTI.

CABBAGE FRY

CABBAGE FRY

NEEDED:- CABBAGE - 200 GMS,CHILI PWDR - HALF TSP, SALT -1/4 TSP, OIL - 1 TSP,MUSTARD, ORID DHAL - HALF TSP

METHOD :- CHOP CABBAGE. HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL. WHEN THEY SPLUTTER ADD CABBAGE. SAUTE FOR 2 MINUTES. ADD SALT AND CHILI PWDR. COOK FOR 5 -8 MINUTES IN SIM. SERVE IT WITH CURD RICE OR CHAPPATHI. 

POTATO PODIMASS.

POTATO PODIMASS. 

NEEDED:- POTATO - 2 NOS. BIG ONION SMALL - 1 N0, GARLIC - 4 PODS, TOMATO SMALL - 1 NO. CHILLI PWDR - 1 TSP, DHANIYA PWDR - 1 TSP, TURMERIC - 1 PINCH, SALT - HALF TSP, OIL - 2 TSP, MUSTARD - 1 TSP, ORID DHAL - 1 TSP, SOMPH -HALF TSP.

METHOD :- BOIL PEEL & CUT THE POTATOES. PEEL AND CHOP ONION AND GARLIC. DICE TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL AND SOMPH. WHEN THEY BECOME BROWN ADD CHOPPED ONION, GARLIC AND TOMATO. SAUTE WELL. ADD SALT, CHILI PWDR, DHANIYA PWDR, TURMERIC. MIX WELL AND ADD THE DICED POTATOS. IF YOU ADD ONE TABLESPN OIL THEN NO NEED OF ADD WATER. OTHERWISE ADD QUARTER CUP OF WATER TO IT AND COVER IT WITH A LID. COOK IN SIM FOR 5 MINUTES. WHEN THE WATER DRIES REMOVE FROM HEAT AND SERVE IT HOT WITH CURD RICE AND CHAPPATHIS. 

CHICKEN DRUMSTICKS CHOPS:-

CHICKEN DRUMSTICKS CHOPS:-

NEEDED:-

CHICKEN DRUMSTICKS - 2 NOS

RED CHILLI POWDER - 1 TBLSPNOR

REDCHILLIES - 10 NOS. ( GROUND TO PASTE)

SALT - 3/4 TSP

EGG - 1 NO ( OPTIONAL)

OIL - NEEDED

METHOD :-

WASH & ADD THE SALT AND CHILLI PASTE/POWDER TO THE CHICKEN. ADD 3 CUPS WATER AND COOK IN A MEDIUM FIRE. COOK TILL THE WATER EVAPORATES & THE CHICKEN BECOMES TENDER AND COVERED WITH MASALA. HEAT OIL IN A PAN FRY THE DRUMSTICKS AND SERVE HOT WITH BEETROOT RICE. ( IF DESIRED DIP THE DRUMSTICKS IN BEATEN EGG BEFORE FRYING).

CURRY LEAVES GRAVY

CURRY LEAVES GRAVY:-

NEEDED:- CURRY LEAVES - ONE BUNCH, RED CHILIS - 6 NOS, DHANIYA - 1 TBLSPN, JEERA, PEPPER , SOMPH - HALF TSP EACH. SMALL ONION - 15 NOS, GARLIC - 15 NOS. TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP, TURMERIC - 1 PINCH. OIL - 2 TBLSPN, MUSTARD, ORID DHAL, FENUGREEK - HALF TSP, ASAFOETIDA - 1 SMALL PIECE.JAGGERY - HALF TSP.  

METHOD:- CLEAN AND WASH THE CURRY LEAVES. WITH A TSP OF OIL SAUTE RED CHILLIS, DHANIYA, JEERA, PEPPER, SOMPH. AFTER COOLING GROUND THAT WITH CURRY LEAVES WITH LITTLE WATER. SOAK TAMARIND IN ONE CUP OF WATER WITH SALT AND SQUEEZE THE PULP. ADD TURMERIC AND KEEP ASIDE. CLEAN THE ONIONS AND GARLICS. CHOP WELL. HEAT A KADAI WITH OIL. ADD MUSTARD, ORID DHAL, FENUGREEK, ASAFOETIDA. WHEN THEY SPLUTTERS ADD CHOPPED ONION AND GARLIC. SAUTE FOR 2 MINUTES THEN ADD THE GROUND MASALA. SAUTE FOR ANOTHER 2 MINUTES. POUR THE TAMARIND PULP. BRING TO BOIL. THEN COVER IT WITH A LID AND COOK IN A LOW FLAME. AFTER TEN MINUTES ADD LITTLE JAGGERY AND REMOVE FROM HEAT. SERVE HOT WITH PIPING RICE, PEPPER PAPPAD. 

BEETROOT KUSKA

BEETROOT KUSKA

NEEDED :- BEETROOT - 1 NO, RICE - 1 CUP, BIG ONION - 1 NO, TOMATO - 1 NO, GINGER GARLIC PASTE - 1 TSP, MOONG DHAL - 1 TBLSPN, OIL - 1 TBLSPN, BAY LEAF, CLOVE, CARDAMOM, CINNAMON - 1 NO EACH. SALT - 1 TSP. CURRY LEAVES - 1 ARK.

METHOD :- CHOP TOMATO, ONION AND BEETROOT FINELY. COOK RICE WITH 2 CUPS OF WATER. KEEP ASIDE. SOAK MOONG DHAL IN WATER FOR 10 MINUTES. HEAT OIL IN A PAN. ADD BAY LEAF, CLOVE CARDAMOM, CINNAMON, CURRY LEAVES. ADD CHOPPED ONION, SAUTE TILL IT BECOMES GLASSY. ADD GINGER GARLIC PASTE AND SAUTE TILL IT BECOMES BROWN. THEN ADD CHOPPED TOMATO AND BEETROOT. SAUTE FOR 1 MINUTE THEN ADD SOAKED MOONG DHAL . ADD HALF CUP WATER. COVER IT WITH A LID AND COOK FOR 10 MINUTES. THEN ADD SALT AND STIRR WELL. COOK TILL THE WATER ABSORBED BY MOONG DHAL. ADD THE COOKED RICE. MIX WELL. KEEP COVERD FOR 5 MINUTES. THEN SERVE IT WITH CHICKEN KURMA , CHIPS AND ONION RAITHA.  

BRINJAL/AUBERGINE/EGGPLANT TAMARIND GRAVY.

BRINJAL/AUBERGINE/EGGPLANT TAMARIND GRAVY.

NEEDED:- SMALL BRINJAL - 250 GMS. SMALL ONION - 10 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, SALT - 2 TSP, TAMARIND - 1 LEMON SIZE BALL, SAMBAR POWDER - 2 TBLSPN, TURMERIC PWDR - 1 PINCH, OIL - 2 TBLSPN, MUSTARD, ORID DHAL, SOMPH, JEERA, FENUGREEK - HALF TSP EACH. ASAFOETIDA - 1 SMALL PIECE, CURRY LEAVES - 1 ARK.

METHOD :- WASH AND SLIT  THE BRINJAL AT THE UPPER SIDE AND LOWER SIDE. PEEL THE SMALL ONION AND GARLIC. DICE THE TOMATO. SOAK THE TAMARIND IN 3 CUPS OF WATER WITH SALT. SQUEEZE THE PUREE AND ADD THE TURMERIC PWDR AND SAMBAR PWDR. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, SOMPH, JEERA, FENUGREEK AND ASAFOETIDA. WHEN THEY SPLUTTERS ADD CURRY LEAVES, SMALL ONION, GARLIC, TOMATO AND BRINJAL. SAUTE FOR 3 MINUTES. ADD THE TAMARIND PUREE AND BRING TO BOIL. SIMMER FOR 10 MINUTES COVERED WITH LID. ADD A PINCH OF SUGER OR JAGGERY BEFORE REMOVING FROM HEAT. SERVE HOT WITH PIPING HOT RICE, RIDGED GOURD KOOTU , CABBAGE PORIYAL & WITH PAPPADS.  

GUAR ( CLUSTER ) BEANS KOLA

GUAR ( CLUSTER ) BEANS KOLA:-

NEEDED:-

GUAR BEANS - 250 GMS., CHOPPED.

THUVAR DHAL - 1 CUP SOAKED.

ONION - 2 NOS PEELED ., CHOPPED.

RED CHILLIES - 5 NOS

SOMPH - 1 TSP

JEERA - 1/2 TSP

SALT - 1 TSP

CURRY LEAVES - 1 ARK.

COCONUT CRATED - 1 TBLSPN (OPTIONAL.)

MUSTARD - 1 TSP

ORID DHAL - 2 TSP

SOMPH 1/2 TSP

OIL - 100 GMS

METHOD :-

GRIND RED CHILLIES., SOMPH., JEERA., SALT .,COCONUT TOGETHER. GRIND THE THUVAR DHAL COARSLY. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL & SOMPH. WHEN IT BECOMES BROWN ADD CURRY LEAVES ., ONION AND GUAR BEANS. SAUTE WELL FOR 5 MINUTES. ADD THE CHILLI MASALA AND SAUTE WELL. AFTER 5 MINUTES ADD THUVAR DHAL AND STIRR WELL. SIM THE STOVE AND COOK IT FOR 20 MINUTES. STIRR OCASSIONALY. SERVE HOT WITH SAMBAR RICE., RASAM ICE AND CURD RICE..