SNAKE GOURD KOLA

SNAKE GOURD  KOLA:-

NEEDED:-

SNAKE GOURD - 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 CHOPPED SNAKE GOURD.  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 RICE AND CURD RICE..

PUDINA CHUTNEY

PUDINA CHUTNEY

NEEDED:-

PUDINA - 1 BUNCH WASHED AND CLEANED.

GREEN CHILLIES - 4 NOS.

TOMATO - 1 NO

BIG ONION  - 1 NO.

SALT - 1/4 TSP

ASAFOETIDA - 1 PINCH.

OIL - 1 TSP

MUSTARD & ORID DHAL - HALF TSP EACH.

METHOD :-

WASH, CLEAN AND CHOP ONION, TOMATO AND PUDINA. MIX ALL INGREDIENTS TOGETHER AND GRIND COARSLY. SEASON MUSTARD AND ORID DHAL IN OIL AND POUR THIS TO CHUTNEY. SERVE IT WITH HOT IDDLIES., DOSAS ., CHAPPATHIS AND WITH CURD RICE TOO. PUDINA HAS RICH IRON CONTEND.

ONION TOMATO GRAVY

ONION TOMATO GRAVY

NEEDED :-

BIG ONION - 2 NOS (FINELY CHOPPED.)

TOMATOES - 4 NOS ( FINELY CHOPPED)

RED CHILLI POWDER - 2 TSP.

SALT - 1 TSP.

OIL - 1 TBL SPN

MUSTARD - 1 TSP

URAD DHAL - TSP.

CURRY LEAVES - 1 ARK.

METHOD :-

HEAT OIL IN A PAN . ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL.

WHEN IT BROWNS ADD ONION ., TOMATO.., AND CURRY LEAVES...

SAUTE WELL.

ADD RED CHILLI POWDER AND SALT .

SAUTE WELL AND ADD ONE CUP WATER .

BRING TO BOIL THEN SIMMER FOR 10 MIN.

REMOVE FROM FIRE AND SERVE HOT WITH VELLAIP PANIYAARAM., CHAPATHI ., IDDLIE OR DOSAI. OR UPMAS..

ROTI WITH FIELD BEANS MASALA.

ROTI WITH FIELD BEANS MASALA. 

ROTI:-

NEEDED:-

ATTA - 1 CUP, SALT   1/2 TSP, WATER - NEEDED

METHOD:-

POUR NEEDED AMOUNT OF WATER IN ATTA WITH SALT AND MAKE A SOFT DOUGH. KEEP COVERED WITH WET CLOTH FOR ONE HOUR AND ROLL THEM IN SQUARES AND COOK THEM IN A TAWA WITHOUT OIL.

FIELD BEANS MASALA:-

NEEDED:-

FIELD BEANS - 1/2 CUPS (SOAKED FOR 12 HOURS AND COOKED)

ONION - 1 CHOPPED.

TOMATO - 1 CHOPPED

GINGER GARLIC PASTE - 2 TSP

CHILLI POWDER - 1 TSP

CORRIANDER POWDER - 1 TSP

SOMPH POWDER - 1/2 TSP

TURMERIC POWDER - 1/4 TSP

SALT - 1/2 TSP

OIL - 2 TSP

CLOVE -1 NO

CINNAMON - 1 INCH PIECE

CARDAMOM - 1 NO

BAY LEAVES - 1 SMALL PIECE.

METHOD:-

HEAT OIL IN A TAWA ADD CLOVE., CINNAMON., CARDAMOM., BAYLEAVES AND ADD CHOPPED ONIONS. SAUTE FOR 2 MINUTES THEN ADD GINGERGARLIC PASTE. SAUTE TILL OIL SEPERAATES AT THE END AND ADD TOMATOES., CHILLIPWDR., CORRIANDER PWDR., TURMERIC POWDER., SOMPH PWDR AND SALT. ADD THE COOKED FIELD BEANS STIRR WELL AND COOK FOR 10 MINUTES IN A SLOW FIRE. SERVE HOT WITH ROTIS. ITS GOOD AT THE TIME OF TRAVELS.

BITTERGOURD MASALA

BITTERGOURD MASALA

NEEDED:- BITTERGOURD - 250 G, ONION  - 1 NO, TOMATO -  1 NO, GARLIC - 4 PODS, TAMARIND - 2 PODS, SALT - HALF TSP, SAMBAR PWDR - 1 TSP, TURMERIC PWDR - 1 PINCH, OIL - 2 TSP, MUSTARD, URID DHAL, SOMPH - HALF TSP EACH, CURRY LEAVES - 1 ARK, JAGGERY - ONE INCH PIECE.

METHOD:- CLEAN BITTERGOURD , DESEED IT AND MAKE INTO HALF INCH SQUARE PIECES. CLEAN AND CUT THE ONION, TOMATO AND GARLIC. SOAK TAMARIND IN QUARTER CUP WATER WITH SALT. SQUEEZE THE PULP AND ADD SAMBAR PWDR, TURMERIC PWDR INTO IT. HEAT OIL IN A PAN ADD MUSTARD, WHEN IT SPLUTTERS ADD ORID DHAL AND SOMPH. WHEN THEY BECOME BROWN ADD CHOPPED BITTERGOURD, ONION, TOMATO AND GARLIC. SAUTE WELL. ADD THE TAMARIND PULP. COOK WELL WITH LID IN LOW HEAT. ADD JAGGERY INTO IT AND REMOVE FROM FIRE . SERVE HOT WITH CURD RICE.