TOMATO GRAVY - THAKKALI KUZHAMBU

Ingredients

Onion-1 ea (finely chopped)
Tomato- 2-3 no
Red chilli powder-1 tbsp
Turmeric powder-1 tsp
Coriander powder-2 tsp
Coconut-3 tbsp
Fennel seed- 1 tsp
Garlic- 2 no
Oil-1 tbsp
Mustard seed-1 tsp
Curry leaves- 1 sprig
Cilantro- for garnishing

Method


Cut the tomatoes & fry with little oil until soft & make it cool  and make a paste.
Take a blender add coconut, fennel seed & garlic & make a paste.

Heat oil in a pan, add mustard seed curry leaves & allow to temper.
Add chopped onion & sauté until soft.

Add tomato paste, red chilli powder & turmeric powder.&coriander powder.
Mix well & allow to boil.

Add coconut paste & allow to cook 3-4 mins.
Finish with coriander leaves.

GUACAMOLE- AVOCADO DIP

Ingredients

Avocado- 3

Red onion-1 medium

Tomato-1 medium

Cilantro- 3 tbspe
Green chillies- 1(finely chopped)

Salt- ¼ tsp

Black pepper- ¼ tsp

Lime or lemon juice- 2tbsp

Method

 Cut avocados in half. Remove seed. 

Scoop out avocado from the peel, put in a mixing bowl.Using a fork mash the avocados  roughly & don’t mash it too much.

Add chopped onion,tomato,cilantro,chillies,lime juice,salt & pepper.

Mix well.

Serve cold with Nachos or doritos or plain tortilla wraps.

MURUNGAKKAI PORIYAL / DRUMSTICK SABZI

Ingredients

Drumstick-  3 medium ( cut in to 3 inch)

Onion- 1 each(medium sized, Chopped) 

Tomato - 2 medium

Red chilli powder-2 tsp

Turmeric powder-1 tsp

Oil-2 tsp

Mustard seed-1 tsp

Salt- to taste

Method

Boil the drumstick with salt.( Retain the water used for boiling)

Heat oil in a pan add mustard seed & allow to temper.

Add garlic, onion, tomato & sauté.

Add red chilli powder, turmeric powder & add the salted water retained & mix well.

Cover the lid & cook until soft.

Add boiled drumstick & mix well.

Check the seasoning & serve with rice.

RADISH SABZI / MULLANGI SABZI

Ingredients

Onion- 1 medium

Tomato-1 medium

Cumin seed-1 tsp

Turmeric powder-1 tsp

Radish/ Mullangi- 1 cup ( I used white radish,chopped)

Oil-1tbsp

 To Grind

 Coconut-2 tbsp

Garlic- 3 pods

Ginger- small piece

Raw onion- 2 tbsp

Fennel seed-1 tsp

Green chillies- 2 medium

To grind the above ingredients to a fine paste.

Method

Heat oil in a pan, add cumin seed  & allow to crackle.

Add chopped onion, tomato & sauté until soft.

Add chopped radish, salt & sauté.

Add ground paste & add ½ cup water.

Allow to cook until soft.

Serve with roti or chappathi.  

POTATO PEAS MASALA / ALOO MUTTER KURMA

This Potato Peas masala is my all time favourite dish. It does as a best combination of roti & Poori.

MAWA KACHORI- & HAPPY DIWALI WISHES TO ALL

'WISH YOU ALL A VERY HAPPY & SAFE DIWALI!!!!!!'

Ingredients

 For Dough

Plain flour- 2 cup

Rawa-1 tbsp

Oil-1 tsp

Salt- a pinch

Water- as required

.

 For filling

Mava/koya- 1 cup (unsweetened)

Cashew-2 tbsp

Alomonds-2 tbsp

Cardamom powder- a pinch

Powdered sugar-1/2 cup

For syrup

Sugar-2 cups

Water-3 cups

Cardamom powder-1/4 tsp

Rose syrup-2 tsp

For Garnishing

Almonds-3tbsp (sliced)

TIFFIN SAMBAR- IDLY SAMBAR

Ingredients

Onion-1 ea
Tomato-3 ea
Red chilli powder-2 tbsp
Coriander powder-2 tbsp
Turmeric powder-2 tsp
Tamarind -small lemon size
Moong Dhal- cooked (2cups)
Salt- to taste
Cilantro- for garnishing
Jaggery - 25 gms

To Temper

Oil-2 tbsp
Mustard seed-1 tsp
Fenugreek seed -1 tsp
Channa dhal-1 tsp
Curry leaves-1 sprig
Green chillies- 2ea

For paste

Coriander seed- 1tbsp
Channa dhal-1 tsp
Red chillies-1 ea
Fresh coconut-1/2 cup
Oil-1 tsp

Heat oil in a pan, add coriander seed,channa dhal,red chillies & dry roast.
Make it cool & grind with coconut to a fine paste.

Method

Heat oil in a pan, temper with  above mentioned ingredients.
Squeeze the tamarind & keep it aside.

 Add onion,tomato & sauté few seconds .
Add tamarind water,salt,red chilli powder,coriander powder & allow to boil.

Add ground paste & allow to boil.
Add cooked moong dhal & mix well.

Finish with jaggery & Cilantro.

Serve with Idly or Dosa or Mini Idlies.