POTATO MASAL:-

POTATO MASAL:-
NEEDED:-
BOILED PEELED POTATO - 2 NOS
ONION BIG CHOPPED - 1 CUP
TOMATOS CHOPPED - 1 CUP
GREEN CHILLIES HALVED - 4 NOS
CURRY LEAVES - 1 ARK
GINGER CHOOPED - 1/2 TSP
OIL - 4 TSP
MUSTARD -1 TSP
URAD DAL - 1 TSP
CHANNA DAL - 1 TSP
SOMPH - 1/4 TSP (OPTIONAL)
CINNAMON - 1/2 INCH PIECE
BAY LEAF- 1 INCH
TURMERIC POWDER - 1/4 TSP
SALT - 1 TSP

PREPARATION :-
HEAT OIL IN A KADAI ADD MUSTARD.
WHEN IT SPLUTTERS ADD URAD DAL AND CHANNA DAL.
WHEN IT BECOMES BROWN ADD CINNAMON N BAY LEAF .
THEN ADD GREEN CHILLIES AND CURRY LEAVES .
ADD ONION AND TOMATOS N SAUTE WELL.
ADD TURMERIC PWDR SALT AND SMASHED POTATOES.
STIRR WELLA ADD SOME WATER .. COOK FOR 5 MIN .
SERVE HOT WITH POORIS..YAMMY ..

POORI :-

POORI :-
NEEDED :-
ATTA - 2 CUPS
SALT - 1/2 TSP
WATER - 1 TUMBLER
OIL - FOR FRYING

PREPARATION ;-
WITH ATTA ADD SALT AND ADD WATER SLOWLY..
MIX WELL WITH HANDS AND KNEAD THE FLOUR WELL..
MAKE IT INTO A TIGHT DOUGH. ADD 2 TSP OF OIL FINALLY TO COVER THE DOUGH.
ROLL INTO 16 BALLS AND SPREAD WELL IN ROUND SHAPES .
FRY THEM IN HOT IOL AND SERVE IT WITH ALOO MASALA.

ENNAI VAAZHAKKAI :-

ENNAI VAAZHAKKAI :-
NEEDED :-
PLANTAIN - 1 NO
RED CHILLI POWDER - 1 TSP.
TURMERIC POWDER - 1 PINCH
CURRY LEAVES - 1 ARK
GARLIC - 2 PODS.
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
SOMPH - 1/4 TSP
SALT - 1/3 TSP
OIL - 1 TBLSPN.

METHOD :-
PEEL ., WASH AND CUT THE PLANTAIN IN TRIANGLES.
ADD CHILLI PWDR., TURMERIC PWDR., SALT., CURRY LEAVES AND SMASHED GARLICS.
MIX WELL. HEATOIL IN A KADAI ADD MUSTARD . WHEN IT SPLUTTERS ADD URAD DHAL. WHEN IT BECOMES BROWN ADD SOMPH N PLANTAIN PIECES WITH MASALA.. STIRR WELL . COOK IN A MEDIUM FIRE TILL CRISPY.. SERVE IT WITH SAMBAR RICE., N MOORKKUZAMBU RICE AND CURD RICE.

LEMON RICE :-

LEMON RICE :-
COOKED RICE - 2 CUPS.
LEMON JUICE - 1 TBLSPN.
TURMERIC POWDER - 1 PINCH.
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
CHANNA DHAL - 1 TSP
RED CHILLIES - 2 HALVED.
GREEN CHILIES - 2 HALVED
CURRY LEAVES - 1 ARK
SALT - 3/4 TSP
OIL - 3 TSP
FRIED GROUNDNUT AND CASHEWS - 1 TBLSPN OPTIONAL.

METHOD:-
HEAT OIL IN A PAN ADD MUSTARD. WHENIT SPLUTTERS ADD URAD DHAL. WHEN IT BECOMES BROWN ADD CHANNA DHAL. THEN ADD RED CHILLIES .,GREEN CHILLY., CURRY LEAVES . THEN ADD TURMERIC POWDER AND SALT . ALONG WITH LEMON JUICE. SWICH OFF THE GAS.. ADD RICE IN IT STIRR WELL. IF DESIRES ADD FRIED GROUND NUT AND CASHEWS. ITS BEST WITH PAPPAD AND THEENGAYTH THUVAIYAL OR ANY KARAP PORIYAL.

CABBAGE PORIYAL-

CABBAGE PORIYAL-
CABBAGE CRATED - 250 GMS
BIG ONION CHOPPED - 1
GREEN CHILLY - HALVED - 1
CURRY LEAVES - 1 ARK
MUSTARD - 1 TSP
URAD DAL - 1 TSP
OIL - 2 TSP
SALT 1/2 TSP.

PREPARATION:-
HEAT OIL IN TAWA ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DAL.
WHEN IT BECOMES BROWN ADD GREEN CHILLIES., CURRY LEAVES N ONION.
THEN ADD WASHED N CRATED CABBAGE,

SAUTE FOR 1 MIN ADD LITTLE WATER N SALT .

COVER IT AND COOK IN A LOW FLAME FOR 5 TO 7 MIN.
SERVE IT AS A SIDE VEG FOR SAMBAR RICE N VATHAK KUZAMBIU RICE.

NOTE :- FOR THESE THUVATALS N PORIYALS WE USED TO ADD 1 TBL SPN BOILED THUVAR DAL OR 1 TBL SPN CRATED COCOUT. BUT IF IT IS PLAIN ITS MUCH BETTER FOR CHOLESTROL REDUCTION ,AND WE CAN TAKE PLENTY OF VEGETABLES..