Keerai Poriyal (Spinach Poriyal)

Keerai Poriyal (Spinach Poriyal)

Serves                        Preparation
   4                                                       20mins


Ingredients

1. 3- Spinach Bunches.
2. 1.Big Onion
3. 1/2 Cup or Handfull of Thoor dhal.
4. 3/4 Teaspoon of salt.
5. 1 Teaspoon of cumin.  
6. 1.Teaspoon of  urid dhal.
7. 1.Red chilli.
8. 1/2 Teaspoon turmeric powder
9. 2 Teaspoon of oil.

Method

1. Wash Spinach.well
2. Cut the Spinaches leaves.
3. Dice the Onion.
4. Boil the Thoor dhal with turmeric powder.
5. Heat the Oil in the frying pan
6. Add urid dhal, cumin & Chillies.
7. Fry the onion.
8. Add spinach.
9. Reduce the heat & add salt.
10. Cook the Spinach to tender
11. Then add boiled thoor dhal.
12. Now Ready to serve with you lunch.

Red Bean Curry

Red Bean Curry










Ingredients

1. Red bean -1 cup
2. Onion - 1 
3. Tomato-1 
4. Curry powder-1 tablespoon
5. Turmeric powder-1 teaspoon
6. Tumerind little
7. Mustard-tea spoon
8. Fenugreek-tea spoon
9. Cumin-tea spoon
10. Curry leaves
11. Salt-1 teaspoon
12. Oil- 1 tablespoon
13. Water 2 cups

Method

1. Dice the Onion, Tomato 
2. Soak the Red bean overnight
3. In a bowl add Water , Tumerind,  Curry powder , Turmeric powder  &  Salt 
4. Boil the Red Bean
5. Add Onion, Tomatoes
6. Add Tumerind mix, Keep boil
7. Heat the Oil in the frying pan
8. Add Mustard, Fenugreek and Cumin and Curry leaves
9. Fry well add with boiled curry.

Beetroot Vadai

Ingredient

1.  Big Beetroot-1
2. Channa Dhal-1 cup
3. Fennel -1 teaspoon
4. Big onion-1
5. Salt- 1 teaspoon.
6. Curry leaves

Method

1. Soak the Channa Dhal for one hour
2. Shred the Beetroot
3. Dice the Onion
4. Wash the Channa Dhal 
5. Grind the Channa Dhal, Fennel and Salt.  Sprinkle water into the batter 
6. Add the shred Beetroot to the grinned mixture\
7. Grind well  
8. The batter should not be smooth. it must be coarse
9. Add curry leaves.
10. Make round ball &flatten it
11. Heat the Oil in the frying pan.
12. Deep fry the flatten balls.With medium heat.

Kalaan Poriyal (Mushroom Fry)

Kalaan Poriyal (Mushroom Fry)

     

                                                             

Ingredients

1. Button Mushrooms -12
2. Onion-1
3. Tomatoes-1
4. 1 teaspoon of curry powder
5. 1/2 teaspoon Tumeric Powder
6. 1/2 teaspoon cumin seeds
7. 1/2 teaspoon fennel seeds
8. 2 tablespoon of oil.
9. Some curry leaves

Method

1. Cut the mushroom into thin pieces.
2. Dice the onion & tomatoes
3. Heat the oil in the frying pan
4. Add cumin & fennal seeds
5. Add curry leaves
6. Add onion and  fry well. Add the mushrooms.
7. Then add turmeric & curry powder
8. Mix we'll then add tomatoes & salt.
9. Cook until mushroom becomes tender brown
10. Ready to be served for 2-3 persons.

Thayir Pachadi (Yoghurt Salad)

 Thayir Pachadi (Yoghurt Salad)

Thayir Pachadi (Yoghurt salad dip) is  usually served along with lunch dishes like briyani or rice dish varieties. It can also served with snacks such as chips and Bhajis. Coriander leaves offer a great relief from stomach indigestion problems and the like. Yoghurt also have a healthy amount of ''good'' bacteria and made using active, good bacteria which aids in digestion.

Ingredients

1. One Pomegrande (peeled and seeds separated)
2. 1 onion finely chopped

3.1.cucumber.

4. 2 cups of yogurt

5.1/2Tea spoon salt ( add more to individual taste requirement)
6.1/2 teaspoon of oil.
7.coriander leaves.
Method

1.Wash the coriander leaves thoroughly-especially the root areas of sand, cut the roots off and  then finely chopped.
2.Heat up a thali or frying pan and add oil
3.Fry the onion till golden brown.
4.Let it cool for 10 minutes.
5.add yogurt and cucumber pome grande and fried onion and coriander and salt
Mix we'll and keep inside the-refrigerator. 
Let it cool.


   

Mullangi Sambar (White Radish Curry)

Mullangi Sambar (White Radish Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 2 pcs of  White Radish (Mullangi)
2. 1 big onion
3. 2 Tomatoes
4. 5g of Tamarind
5. 1/2 cup Thoor Dhal
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Wash and boil the thoor dhal  with tumeric powder in 2 cups of water (pressure cooker or normal stove)
2.Mix well tamarind, tumeric, curry powder and salt separately
2.Wash the white radish and cut into pieces
3. Cut the onion and tomatoes
4. Heat oil in the saucepan
5. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
6. Fry the onion and radish for five minutes
7. Add the tomatoes
8. Add the tamarind mixture and boiled dhal
9. Boil till the vegetables become tender.
10. Serve with Rice or Chappathi

Pavakkai Puli Kuzhambu (Bittergourd Tamarind Curry)

Pavakkai Puli Kuzhambu (Bittergourd Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 2 pcs of bittergourd (Pavakkai)
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 3 cups of water
2.Wash the bittergourd and cut into pieces
3. Cut the onion and tomatoes
4. Heat oil in the saucepan
5. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
6. Fry the onion and bittergourt for five minutes
7. Add the tomatoes
8. Add the tamarind mixture
9. Boil till the vegetables become tender.
10. Serve with Rice or Chappathi

Katthirrikkai Puli Kuzhambu (Eggplant Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 250 g of eggplant (Katthirrikkai)
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 2 cups of water
2.Wash the eggplants and cut into splits
3. Cut the onion and tomatoes
4. Add the tamarind mixture and the diced vegetables in a cooking pot
5. Boil till the vegetables become tender.
6. Heat oil in the saucepan
7. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
8. Fry till golden brown then add this to the thickened curry.

Parangikkai Puli Kohzhambu (Pumpkin Tamarind Curry)

Parangikkai Puli Kohzhambu (Pumpkin Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 250g of Pumpkin
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin,Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 2 cups of water
2.Wash the pumpkin and dice into cubes
3. Cut the onion and tomatoes
4. Add the tamarind mixture and the diced vegetables in a cooking pot
5. Boil till the vegetables become tender.
6.Heat oil in the saucepan
7.Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
8.Fry till golden brown then add this to the thickened curry.

Singapore Mee Goreng (Vegetarian Fried Noodles)

Singapore Mee Goreng (Vegetarian Fried Noodles)

Serves                       Preparation 
4 people                         30 mins

1.1/2kg Hokkien Noodle

2. 250g soya  bean (Tofu)

3. 2 onions

4. 1potato, a handful of fresh green peas
5. 2 Tomatoes

6. 2 table spoon Light soya sauce 

7. 1 tea spoon Garam masala

8. 1 hand full of bean sprout

9. 1 teaspoon salt 
10.1 cup of Oil (For frying tofu) 
11. 2 Tablespoons of oil (For Mee Goreng)
11.1 Teaspoon of Garam Masala and pinch of salt for tofu

Procedure 

1. Dice the onions, tomato and potatoes.

2. Slice the soya bean and mix it well with Garam masala & a pinch of salt. 
3. Fry the tofu until golden brown 

3. Clean the bean sprout 

4. Boil the noodles until bubbles appear 

5. Drain the noodles and leave it aside 

6. Heat the frying pan , pour 2 table spoons of oil

7. Fry the onion, potatoes and tomatoes until golden brown 

8. Add the noodles to the frying pan 

9. Add the garam masala , soya sauce and a pinch of salt 

10. Mix and stir well for 10 mins then add the fried tofu, green peas and bean sprout

11. Mix well and it's ready to be served 
12. You can also add sliced cucumber and chilli sauce during serving 

KEERAI MASIYAL (Green Leaf Dish)

KEERAI MASIYAL (Green Leaf Dish)

Keerai Masiyal is a dish prepared with Moong Dhal & Spinach. It is mainly used as a side dish during lunch. Eating different varieties of  Spinach is a good source of Vitamin A and C. Spinach is rich in nutritional value such as Iron and has high amounts of antioxidants. This method of cooking is suitable for all spinach. 
Ingredients:  

1.Spinach
2.Moong Dhal-!/4 cup
3.Cumin seeds-1/2 teaspoon
4.Garlic-1 clove
5. Dry red chilli-1
6. Salt- 1/2 teaspoon.
7. Oil - 2 teaspoons 


Preparation: 

1. Boil the Moong Dhal with one cup of water in a pressure cooker. Let it set for three whistles.
2. Let it cool  approx 15 mins 
3. Cut the spinach finely and wash thoroughly  
4. Dice one onion 
5. Finely grind garlic 
6. Add the spinach , Onion & Garlic  with the Dhal in the cooker.
7. Add 1/2 teaspoon of salt to the mixture
8. Heat 2 teaspoon of Oil in the fry pan separately.
9. When the oil heats up , fry  1/2 teaspoon cumin seeds & a dry chilli 
10. After turning golden brown add to the spinach into the cooker
11. Close the cooker & cook for another three whistles. 

Ready to eat after cooling down for 10 minutes. 

Kathirikkai/Murungakai Sambar (Eggplant/DrumStick Curry)

      

Kathirikkai/Murungakkai Sambar (Eggplant/Drum Stick Curry) 

Sambar (curry) is traditionally used in South Indian meals for breakfast and lunches.It is mainly an accompanying side dish for Idlis, Dosas and Rice dishes. Sambar can be made with

Ingredients

1.Fresh Drumsticks-3 otherwise Frozen drumsticks as required
2.Brinjal-Small 4 (Eggplant)
3.Potatoes -Medium size 3
4.Tomatoes-2
5.Green Chillies-2
6.Onion-1 Big
7.Thoor Dhal-1/2 Cup
8.Tumeric Powder-1/2 teaspoon
9.Sambar Powder -1 Tablespoon (Home Made or Ready Made)
10.Tamarind- 1 pinch
11.Salt-1 teaspoon

Garnishing
1.Curry Leaf
2.Urid Dhal- 1/2 Teaspoon
3.Mustard Seed-1/2 Teaspoon
4.Fenugreek -1/4 Teaspoon
5.Asofoetida Powder (Perungayam)- Sprinkle
6.Oil -2 Tablespoon

Method

1.Wash and boil the Thoor Dhal in 2 cups of water.
2.Add tumeric powder and a bit of oil. You could use pressure cooker for time saving (4 whistles)
3.Then add the Drumsticks, Brinjals, Onion, Green chillies and Tomatoes
4.Cook for 10 minutes on normal heat
5.Mix tamarind and salt in 1 cup water.Then add Sambar powder
6.Pour this mixture to the boiling sambar.
7.Leave to boil for another 5 minutes in low heat

For garnishing-
8.Pour oil in a small frying pan (Tava)
9.Once heated put all the garnishing ingredients and fry till golden brown.
10.Then pour this into the cooked Sambar.
11. Now it is ready to be served
12.Serves at least 6 people