. I AM  WISHING YOU ALL HAPPY NEW YEAR 2012

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.

Karporavalli( Cuban oregano ) Rasam

Karporavalli / omavalli , as this herb is called in tamilnadu. It was widely used in traditional medicines. This was used to treat cold in young childrens.

We can take the leaf as raw , but many won’t like the taste as well as smell. I came across this recipe in a blog . I tried this with my variation which I am sharing with you.

Requirements :

Karporavalli ( Cuban oregano) -  10  leaves

Tomato      -  2 nos

Garlic   -  2 cloves

Pearl onion   -  2 nos

Cumin  - ½ tsp

Pepper  -  ½ tsp

Red chilly  - 3 nos

 

 Method :

 Grind cumin , pepper , red chilly , karporavalli leaves , curry leaves, onion , garlic and tomato.

Heat kadai , add ginelly  oil , then mustard seeds , curry leaves followed by grounded mixture.

 Sauté for few minutes , then add two cups of water.

 Allow to boil.

Sprinkle chopped coriander leaves.

Serve with rice. This can be taken as soup.

 Gives excellent relief from cold , sore throat

RAW BANANA/ PLANTAIN ROAST

This was a simple to make stirfry with raw plantain. This was the recipe of chef Dhamu.

Requirements :

Raw banana – 1

Oil  -  4 -5 tbs

To grind :

Tomato – 1 , red chilly – 4 , ginger – 1” piece, garlic – 2 -3 cloves , cumin – ½ tsp

Method :

Slice the raw banana in to circles and cook on steam till ¾ cooked.

Heat oil , add raw banana and roast till golden brown.

Add  grounded paste and sprinkle little water.

Sauté till masala well coats in banana.

Sprinkle chopped coriander leaves.

Serve with curd rice .

Baby potato fry

This was a simple stirfry with baby potatoes. This goes well with plain rice , sambar sadham and curd rice. We can also serve it with roti , poori or have it as a starter.
Requirements :

Baby potato – ¼ kg

Chilly powder – 1 tbs

Coriander powder –  ½ tsp

Garam masala – 1 tbs

Gram flour  -  1 tbs

Salt to taste

Oil

Method :

Boil the baby potatoes and peel the skin.

Heat oil , add the potatoes and roast till golden brown.

Add masalas and gram flour , sprinkle little water and stir well.

Sprinkle chopped coriander leaves and serve

APPLE JUICE

REQUIREMENTS : 


   APPLE   -  1
   MILK    -  1/2 CUP
   SUGAR  - 4 TBS
  CARDAMON - 1

  METHOD:
   
    PEEL THE SKIN OF THE APPLE AND CUT IN TO CUBES.
    
    IN A BLENDER ADD APPLE , SUGAR , CARDAMON AND  MILK , BLEND WELL.
    
   FILTER AND SERVE CHILL.


   OPTIONAL , CAN ADD NUTS WHILE BLENDING.

MUSHROOM BRIYANI

Requirements :
Basmati rice - 2 cups 

onions -    2 [finely chopped]
Tomato  -  3                                                                                                                                                
Ghee-3tbsp
Oil-1tbsp
Coriander leaves, and mint leaves- each a handful

Green chillies -  4[slit]
To grind  : 1 cardamom, 1 clove, cinnamon-1/2 sp, star anise-1, fennel seeds-1 sp, small bay leaf-1, red chilli powder  (red chilly – 4 -5), ginger – 1 “ piece  , garlic  -  6 cloves    

                                                     

                                                                 Method:

1.  wash the rice and soak it for 15 minutes.

2. Then fry the rice in 1tbsp of ghee on medium fire for 10 minutes.

3. Pour the remaining ghee and the oil in a pressure cooker and heat them.

4. Add the chopped onions and fry them to a golden colour.

5. Add the grounded masala and the green chillies and fry for a few more seconds.

6.  Then add the crushed tomatoes with the turmeric powder and fry until all blended and the ghee floats on the surface.

7. Now add the mushrooms with a little salt.

8. Add the coriander and mint leaves and fry on slow fire until the mushrooms are cooked.

9. Add the rice and sauté for few minutes. Then add1 ½ cup of water and ½ cup of coconut milk ( optional) for a cup of rice.

10.       Close the lid of cooker and wait till two whistles.

Serve with onion raita or anyother raita.

Vallaipoo/ plantain flower stir fry

   
Plantain flower is good for our health especially to uterus in women. It also cures many menstrual problems.

  Although, cleaning the plantain flower is a huge process ; in the light of its benefits , all the burden will vanish.

Requirements :

Plantain flower   - 1 cup

Pearl onions      - 10nos

Green chilly     -  4 nos

For seasoning :

Oil     - 1tbs

Mustard seeds  - ½ tsp

Blackgram dhal  - ½ tsp

Bengalgram dhal – ½ tsp

Curry leaves  - few

Method   :

·      Clean and cut the plantain flowers. soak this in buttermilk to avoid darkening.

·       Heat kadai, add oil followed by seasoning, onion , green chilly and sauté for few minutes.

·      Add plantain flowers and salt.

·      Don’t add water , close the lid and cook for few minutes.

·      Before serving , add the grated coconut(optional).

Vallaipoo/ plantain flower subzi

 This was the recipe which i saw from mrs.revathi shanmugam’s cookery show. It is a optional recipe for those who don’t take plantain flower as whole. Plantain flower is good for our health especially to uterus in women. It also cures many menstrual problems.

Requirements :

Plantain flower   - ½ cup

Cinnamon       -   2” piece

Cloves         -  2

Redgram dhal      - ½ cup

Blackgram  dhal       - ½ cup

Greengram dhal– ½ cup

Bengalgram dhal-1/2 cup

 Dry chilly       -  5-6

Aniseed      - ½ tsp

 For gravy :

   Onion      - 2

Chilly powder – 2 tbs

Coriander powder – 2 tbs

Garam masala     -   ½ tsp

Ginger      - 2 “ piece

Garlic      - 4-5 cloves

Method   :

·       Grind the soaked dhals along with dry chilly ,aniseeds and salt . in the batter add cut plantain flowers , onion ,grated coconut and coriander leaves.

·       To make pakoras , make the batter in to small rounds and deep fry in oil.

·       Heat oil in kadai , add the grounded paste and sauté for few minutes till oil separates.

·       Add a cup of water and allow to boil.

·       Before serving , add the pakoras and garnish with coriander leaves.

      Serve with roti / dosa.

Kongunadu mutton kulambu / Gravy

  Kongunadu mutton kulambu is unique to the style of cooking to kongu region. It is simple to make.

Requirements:

 Tender mutton    -  ½ kg

Mutton masala    -  50 g

For seasoning :

  Oil     - 2 tbs

Mustard seeds – ½ tsp

Curry leaves

Sauté and grind  :

Pearl onions  -  10 nos

Garlic  -  5 cloves

Ginger   -  2” piece

Tomato  - 2

   Sauté the above in one tbs oil and grind finely along with mutton masala.

Coconut paste – grind 2 tbs of coconut , ½ tsp aniseed and ½ tsp khuskhus

Method :

·       In a pressure cooker heat oil add mustard seeds, curry leaves then mutton and sauté for few minutes.

·       Add the grounded paste and two cups of water and required salt.

·       Close the lid and cook till two whistles.

·       Then add the coconut paste and allow to boil for few minutes.

·       Garnish with  coriander leaves.

   Serve with idly , dosa or rice.

  The same method can be tried with chicken , it too tastes good.

CAULIFLOWER BAJJI

INGREDIENTS:-

·     Cauliflower  – ½ kg

·     Besan flour – 1cup

·     Chilly powder – 1tsp

·     Asafotedia  -a pinch

·     Ginger and garlic paste – 1 tsp

METHOD:-

·     Mix besan flour, chilly powder, garlic and ginger paste, asafotedia, salt and water.

·     Make into soup consistency.

·     Dip the small piece of cauliflower in the batter and deep fry till golden brown.

·     Serve with chutney.