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Jeera aloo ( potato with cumin )

This is a simple to make sidedish for chappati.

Requirements :

Potato (boiled ) – 1 cup

Chilly powder  - ½ tsp

Coriander powder – ½ tsp

Cumin seeds – ½ tsp

Method :

Heat oil , add cumin seeds when it splatters add cubed potatoes and sauté well.

Add chilly powder , coriander powder and salt.

Sprinkle little water and cook in simmer for five minutes.

Jeera aloo is ready to serve.

Suraikai (bottle gourd ) kootu

Requirements :

Bottlegourd (cut) – 1 cup

Tuvar dhal  - 2 tbs

Gram dhal – 1 cup

Turmeric powder – ½ tsp

To grind :

Grated coconut – 4 tbs

Green chilly – 6

Cumin seeds – 1/ 2 tsp

Method :

In a pressure cooker , add bottlegourd , lentils , turmeric and required water.

Cook for two whistles.

Add the grounded paste and allow to boil till raw smell leaves.

Add the seasoning ( sauté mustard and curry leaves in oil ).

Ready to serve.

Capsicum ( Bellpepper) roti

 Healthy roti with chopped capsicum. The capsicum gives a unique flavor to the roti.
Requirements :

Wheat flour – 2 cup

Onion  - 1

Capsicum – 1 cup

Garam masala – ½ tsp

Oil – 2 tbs

Method :

Cut capsicum and onion into fine pieces.

Heat oil , add onion and capsicum ,sauté well.

Add required salt and garam masala.

Add flour to it and knead well , sprinkle little water and knead to a soft dough.

Roll and make roti.

Serve with raita.

Peas N Capsicum pulao

Requirements :

 Rice  -  1 cup

Peas (boiled )  - ½ cup

Capsicum wedges – ½ cup

Tomato (optional ) – 1

Onion – 1

Butter – 2 tbs

Garam masala – ½ tsp

To grind :

Coriander leaves – 1 handfull

Mint leaves – 1 handfull

Green chilly – 5

Ginger – 2” piece

Garlic – 6 cloves

Seasoning:

Bay leaf

Cinnamon

Cardamom

Cashew

Method :

• Soak rice for 10 minutes.
• Heat cooker and melt butter , add the seasoning.
• Add sliced onion and peas , sauté well.
• Now add the grounded masala and sauté till raw smell leaves.
• Add tomato and sauté well.
• Now add capsicum , rice and required salt.
• Add 2 cup of water .
• When the water boils , add the garam masala and close the lid.
• Cook for two whistles and take off from flame.
• Serve with any raita.

Variation : Using tomato gives slight sour taste.

Tomato rasam

      Rasam are the indianized soups . Mostly served along with rice. When a person is not feeling well, the meal will be rice with rasam .My favorite rasam and easy to make within minutes.
  There are many varieties of rasam ..........

Requirements:

Tomato – 2 big

Pearl onions – 5

Garlic – 4 cloves

Red chilly – 4

Cumin -1/2 tsp

Curry leaves

Oil / ghee

Mustard seeds

Method :

Grind tomato , garlic, onion ,chilly and cumin into fine paste.

Heat ghee , add mustard and curry leaves followed by grounded paste.

Add two cups of water and allow to boil.

Garnish with coriander leaves.

Serve hot with plain rice.

Pergangai paal kulambu ( Ridgegourd in milk )

 This is a popular kulambu in kongu region. It tastes great with plain rice along with ghee. I love to have this kulambu a lot. Ridgegourd is good for our health.

Requirements :

Ridgegourd  - 1 cup

Pearl onions – 10 nos

Green chilly   - 5 -6

Cumin  - ¼ tsp

Pepper  -  ¼ tsp

Milk  - ¼ cup

For Seasoning :

Oil

Mustard seeds

Curry leaves

Method:

Heat oil , then seasoning followed by onion and green chillies.

Sauté for few minutes and add cut ridgegourd.

Stir well and cook in simmer with closed lid for few minutes.

Add  required salt and mash well.

Add boiled milk after taking off flame.

Serve with rice.

Broad beans fry (Avaraikai poriyal)

This recipe is unique to kongu region. In this they will use a groundnut powder , they grind in mortar during the harvesting season of groundnuts(peanuts). I used simple groundnut powder in this recipe. This groundnut masala was the recipe from my paternal grandma.....

Requirements:

Broad  beans  _  1 cup

Pearl onion  - 5 -6

Chilly powder – 1 tbs

Coriander powder  - ½ tsp

Groundnut powder -  2 tbs

For seasoning :

Oil

Mustard seeds

Curry leaves

Method:

• Heat pan , add seasoning, followed by onion and sauté well.
• Add cut broad beans and masala and required salt .
• Stir well. Sprinkle little water and cook in simmer with closed lid for 10 minutes.
• Add groundnut powder and stir well till it coats well on beans.
• Ready to serve.

Variation : can substitute coconut instead of groundnut powder.

PUMPKIN STIR FRY

Pumpkin can be used to make variety of recipes. This is a simple recipe and easy to make within few minutes.

Requirements:

Pumpkin – ½ kg

Pearl onions – 10

Green chilli  - 4

Curry leaves

Mustard seeds -1/2 tsp

Oil – 1 tbs

Method :

Heat kadai ,add oil ,mustard seeds, onion , split green chilly ,curry leaves.

Add cubed pumpkins, salt and stir well.

Close the lid and cook for few minutes.

Stir in between to avoid burning.

Serve with rice / roti.

Optional : can add grated coconut before serving.

Lady’s finger curry / kulambu

This was a kulambu which was frequent in our home . This was a tamarind based curry goes well with rice.

Requirements:

Lady’s finger (cut) – ½ cup

Pearl onion      -  10 -15 nos

Tomato  - 1

Chilly powder -  2 tbs

Coriander powder – 1 ½ tbs

Garlic   - 3 -4 cloves

Tamarind juice  - ¼ cup

To grind  : 

coconut – 2 tbs

khuskhus – ½ tsp

ginger – 1” piece

Method :

Heat oil in a kadai, add cumin seeds , onion , garlic, curry leaves.

Add lady’s finger and sauté for few minutes.

Then add sliced tomatoes , chilly powder, coriander powder  and turmeric powder.

Fry till the raw smell of masala leaves .

 Then add the tamarind juice and required salt.

When the veggie is cooked , add the grounded masala and allow to boil.

Serve with plain rice or curd rice.

POHA LEMON RICE

Poha / Aval as known in Tamil is a healthier version of rice. There are many varities of poha are there. This was a easy to make breakfast or mostly dinner in our home. As it is quick and easily digestable .

Requirements :

Riceflakes (poha)  - 1 cup

Pearl onions  _  10 nos

Green chilly  - 4

Curry leaves

 Oil -1 tbs

Mustard seeds – ½ tsp

Urad  dhal (split)  - ½ tsp

Half of the lemon

Coriander leaves

Method :

Soak rice flakes in water for five  minutes and drain.

Heat oil , add mustard seeds and urad dhal.

When it splutters , add onion and green chillies , curry leaves and sauté.

Then add the poha and required salt , sauté for few minutes.

Before serving , add lemon juice and chopped coriander leaves.