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.

Cabbage Poriyal

Cabbage Poriyal

Ingredients

1/2 cabbage

1 teaspoon Channa dhal
1 teaspoon Mustard Seeds
1 teaspoon U rid dhal
1 Onion
1 Green Chilly Or Red chilly
11/2 Teaspoon of Oil
3/4 teaspoon of Salt
2 Tablespoon of Shredded Coconut
Few curry leaves

Method

1. Dice the Cabbage,Onion,Chilly very fine.
2. Heat the oil in the frying pan
3. Add Channa Dhal Mustard,U rid dhal(Fry until Golden Brown)
4. Add Onion,Chilly Fry Well
5. Add Cabbage Mix-well
6. Add Salt and Coconut Mix well

Vegetarian Pizza

Vegetarian Pizza

Ingredients

1. 2 Cups Self-Raising Flour
2. 1 Teaspoon of dry Yeast
3. Green Capsicum-1
4. Onion-1
5. Mushroom-10
6. Olive -5 sliced
7. Sun-dried tomatoes
8. Pineapples
9. Cheese-250 gm shredded
10. Salt-1 teaspoon
11. Warm water-1 cup
12. Tomato sauce
13. Olive oil-2 tablespoon

Method

1. Dice all the vegetables.
2. Add Flour into the bowl then 2 tablespoon of olive oil
3. Take the warm water mix well with  Salt and Yeast 
4. Add this mixture into the bowl
5. Make it into a dough and cover with a wet towel
6. Keep aside for one hour
7. Preheat oven to 240°C/220°C fan-forced.
8. Roll the dough out evenly 
9. Place base on a greased baking tray. 
10. Add tomato sauce to the base first
11. Spread  the cheese on the base
12. Then sprinkle evenly  Capsicum,Onion. Mushroom, Olive,Sun Dried and Pineapples
13. Top up with shredded cheese 
14. Cook the pizza in the oven for 30 minutes.

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.

Idli

Idli 

Ingredients

1. 3cups idly rice
2. 1cups of urid dhal
3. 1 tablespoon of salt.

Method

1. Soak the rice & urid dhal separately for few hours 
2.  Wash both well.
3. Grind the rice with water.It will take 20 mintues.
4. After grinding the rice , it should be smooth 
5. Take out the  ground  rice 
6. Then grind the urid dhal with water 
7. Grind for 20mins 
8. Take out and mix both
9. Add salt , water 1/2 cup and mix well.
10. It can be left outside overnight for fermentting
11. Use the Idlly pot/cooker and boil required water
12. Pour in the dough and steam cook it 
13. Serve hot with sambar and chutney
14. Keep the remaining dough in the fridge for later use.

Adai Thosai

Serves                                 Preparation
    4                                          30 mins

Ingredient

1. 1 cup Pacha arsi
2. 1 cup Pulkal arsi
3. 1/2 cup Urid dhal
4. 1/2 cup Channa dhal
5. 1/2 cup Dhoor dhal
6. 2 Big onion
7. 4 Red chilli
8. 1 Teaspoon of Fennel
9. Some curry leaves.
10. 1 teaspoon of Mustard
11. 1 teaspoon of Turmeric Powder
12. 1 teaspoon of Salt
13. 1/2 cup Oil 

Method

1.  Soak both rice together in water 
2.  Separately soak all the Dhal  together for few hours.
3.  Wash the rice& Dhal three times
4. Chop both the onion.
5. Add Rice,Chilli & Fennel with half cup of water into the grinder
6. Start grinding 
7. After a while add all dhals together
8.  Then add turmeric&salt
9. Heat 2 teaspoon of oil to the frying pan add mustard ,curry leaves and onion 
10. Fry well , leave it to cool 
11. Add onion with grinding mixture.
12. Add 1/2 cup of water mix well.
13. Now adai mauv is ready,
14. Heat the pan & pour the dosai mixture

Javvarisi Payasam (Sweet sago)

Javvarisi Payasam (Sweet sago)

Ingredients

1/2 cup javvarisi (sago)
1/4 cup of karupatti (gulamalka  or palm sugar)
1 cup of  coconut milk
3 cups of water
4 cardamom crushed.
Few pieces of cashew nuts broken into halves
Few pieces of dried sulatanas

Method

Heat the pan and roast the javvarisi (sago)
Crush the karupatti  into small pieces.
Boil the water in the medium size pot.
Add the roasted javvarisi
Immediately stir well to separate, otherwise it will form lumps
Reduce the heat.
Once the sago is cooked well, add the crushed sugar.
Cook for at least 5 minutes, then add coconut milk& the crushed cardamom.
Fry the cashews and sultanas
Add this to the payasam
Now it's ready to be served after lunch or as a dessert.

Masalai Seeyam

Masalai Seeyam

Ingredient

1. 1 cup jasmine rice (pacha arsi)
2. 3/4 cup urid dal (white).
3. Soak both for one hour.
4. 1 tablespoon salt.
5. 1 big onion.
6. Some curry leaves.
7. 1 tablespoon of mustard seed.
8. Sufficient oil for frying (2 cups)
9. 1/2 teaspoon of white pepper powder.

Method

1. Wash the soaked rice & urid dhal
2. Grind them to smooth in a wet grinder 
3. Add the salt & white pepper powder.
4. Chop the onion into small pieces
5. Heat the oil 
6. Add mustard seeds & curry leaves 
7. Then add onion and cook until it is tender.
8. Cool the onion for minutes.
9. Add this onion into the dough and mix well.
10. Heat the oil in a deep frying pan 
11. Once the oil is heated, use a tablespoon to scoop the dough
12. Fry it in the oil till golden brown
13. Serve it warm with chutneys of your choice.

Vegetable Pasta

Vegetable Pasta

 

Serves                      Preparation

   4                                    20 min

Ingredients

1. 2 cups of pasta.
2. 1 Carrot
3. 1 Onion
4. 1 Capsicum
5. 1 Green cauliflower
6. Basil sauce
7. 5 Olives
8. 5 Sun dried tomatoes
9. 1 tablespoon of Olive oil
10. Salt & pepper to taste.

Method

1. Boil 6 cups of water,add pasta and salt.
2. Once the pasta is cooked drain the water well (use the drainer)
3. Dice all the vegetables into small cubes.
4. Heat the oil in a frying fan.
5. Fry the onion and then add all other veggies one bye one
6. Cook all the veggies to half tender and then add the cooked pasta.
7. Then add basil sauce, salt, pepper, olives & sun dried tomatoes
8. Mix all the ingredients well

Thengai chutney (Cocount Chutney)

Thengai Chutney  (Coconut Chutney)

Thengai Chutney (Coconut Chutney) is  usually served along with breakfast and dinner dishes like idly and doses. It is also served with evening snacks such as vadai and Bhajis. Since this is ground to a thick consistency, this is also known as Thengai Thuvaiyal.

Ingredients

1. 1/2 Fresh coconut shredded or Dry coconut
2.  1 big onion
3.  Small piece of fresh ginger-finely chopped
4.  2 pieces of Green chills Or dried red chills.
5. 1/4 cup pottukadalai( Fried Gram)
6.  3/4 Tea spoon salt ( add more to individual taste requirement.

 For garnish

1. 1 Tea spoon Mustard
2. 1 Tea spoon Urid dhal
3. 2 Table spoon of oil (Any type of oil you normally use for frying)
4. Some curry leaves.

Method

2.Heat the frying pan and add oil
3.Add the mustard and urid dhal. Fry the onion till golden brown
4.Then add the shredded coconut & pottukadalai
5.Add Green chills,Ginger&Salt.
6.Let it cool for 10 minutes
7.Pour the fried contents into a wet grinder (Mixer/blender)
8.Add half cup of water 
9.Grind the contents till even consistency
10. Ready to be served with your dishes like idlies and dosais.