Thakkali chatni (Tomato Chatni)

Ingredients

  • Tomato – 2
  • Onion – 2
  • Red chilli – 2
  • Curry leaves – few
  • Salt for taste
  • Mustard seeds – a pinch
  • Oil – 2 tsp

Method

  • In a kadai, add 1 tsp of oil
  • When it is hot, add onion, tomato and red chilli and saute well till the raw smell of the onion goes off and tomato becomes soft.
  • Add salt.
  • Using mixer grinder, grind it to a fine paste.
  • Transfer the content to a bowl.
  • Now in a small pan, add oil, mustard seeds and curry leaves.
  • Fry for a minutes and pour this to the bowl and mix it.
  • Goes well with idli’s, dosai’s, chappathi etc.

Pepper Paneer

Pepper Paneer

Ingredients

  • Paneer – 250 gms
  • Pepper – 2 tsp ( or as per taste)
  • Onion – 2 big (Chopped nicely)
  • Tomato – 1 (small) (Optional)
  • Green chilli – 3 (Chopped nicely)
  • Salt – as per taste
  • Curry leaves – handful
  • Oil – 3 tsp
  • Fennel – 1/4 tsp
  • Cloves – 4
  • Cinnamon stick – 1 (crushed nicely)
  • Cardamom – 2
  • Coriander leaves – for garnishing

Method

  • In a kadai, add oil, fennel seeds, cloves, cinnamon stick, cardamom.
  • When the seeds starts spluttering, add the onion, green chillies, curry leaves and fry until light brown.
  • Add the tomato and saute well.
  • Now add the Paneer cubes and cook well with the oil itself.
  • Add the salt and pepper and again cook.
  • Check for the seasoning and switch off the stove.
  • Garnish with coriander leaves and serve hot.

Potato Peas Pulav

Ingredients

  • Basmathi rice – 2 cups
  • Potato – 1
  • Green Peas – 1 cup
  • Onion – 1 (chopped nicely)
  • Ginger Garlic Paste – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Cloves – 4
  • Cinnamon stick – 1
  • Cardomom – 3
  • Bay leaf – 1
  • Mint leaves – 1/2 cup
  • Water – 3 cups
  • Ghee – 3 tsp
  • Cashews – few
  • Coriander leaves for garnishing

Method

  • Soak rice for 20 mts.
  • In a Pressure cooker, add ghee and all the spices mentioned above.
  • Add the onion and ginger garlic paste and fry till golden brown.
  • Add the potato, peas, mint leaves and green chillies and saute well.
  • Now add the rice and fry for 1 minute and add the water and salt and bring to boil.
  • Close the lid and simmer for 10 mts.
  • Garnish with fried cashews and coriander leaves and serve hot.

Cauliflower kothu curry (Minced cauliflower curry)

Ingredients

  • Cauliflower – 1 (chop nicely )
  • Onion – 2 (medium sized – chopped nicely)
  • Tomato – 2 (cut into small pieces)
  • Green chillies – 2 (chopped finely)
  • Chilli powder – 1 tsp
  • Coriander powder – 1.5 tsp
  • Turmeric powder – 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Mustard seeds – a pinch
  • Cumin seeds – 1/2 tsp
  • Saunf – 1/4 tsp
  • Cloves – 3 to 4
  • Oil – 4 tsp
  • Salt as per taste
  • Curry leaves – few
  • Corinader leaves for garnishing
  • Water as required.

Method

  • Wash the cauliflower and chop them finely.
  • In a kadai, add oil and when it is hot, add the mustard seeds, cumin seeds and saunf, cloves.
  • When they splutter, add the onion, curry leaves, green chillies and ginger garlic paste.
  • When the onions colour changes to transparent, add the tomato and saute it, till it becomes soft.
  • Now add the chopped cauliflower and Little water for the cauliflower to cook.
  • Now add the chilli powder, turmeric powder, coriander powder and salt.
  • Add some more water and cover the kadai with the lid.
  • Mix the curry time to time such that they didnt stick to the bottom of the kadai.
  • When they are fully cooked, switch off the stove.
  • Garnish with coriander leaves and serve hot as the side dish.

Mor Kuzhambu (Mor kulambu)

Ingredients

  • Curd/Yogurt – 2 cups
  • Green chilli – 4
  • Thuvar dhall – 2 tsp
  • Raw rice – 2 tsp
  • Cumin seeds  – 1 tsp
  • Oil – 2 tsp
  • Urud dhall -1/2 tsp
  • Grated Coconut – 3 tsp
  • Curry leaves – few
  • Coriander leaves – few
  • Salt – as per taste

Method

  • Soak the Thuvar dhall and rice for 20 mts atleast.
  • Grind the thuvar dhall, rice, green chilli, cumin seeds, grated coconut to a coarse paste.
  • In a kadai, add oil, urud dhall, curry leaves, coriander leaves.
  • When urud dhall becomes brown, add the coarse paste to it.
  • Add little amount of water, water and turmeric powder and boil it.
  • While boiling add the soar curd and again bring to boil.
  • Switch off the stove and serve hot for rice.

Potato Kurma Kuzhambu

Ingredients

  • Potatoes – 3 (boiled, peeled, cut into medium sized pieces)
  • Oil – 3 tsp
  • cloves – 4
  • Cinnmon stick – 1
  • Star anise – 3
  • Fennel seeds – 1/4 tsp
  • Cumin seeds (jeeragam) – 1/4 tsp
  • Onion – 1
  • Tomato – 3
  • Green chilli – 3 ( cut lengthwise )
  • Ginger garlic paste – 1 tsp
  • Salt as required
  • Turmeric powder – 1/4 tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Curry leaves – few
  • Cilantro – for garnishing
  • Coconut – 1 cup (grated finely)

Method

  • In a kadai, add oil, cloves, cinnamon stick, star anise, Fennel seeds, jeera seeds.
  • When the seeds starts spluttering, add the onion, Green chillies, ginger garlic paste.
  • Fry till, the onion becomes golden brown colour and add the tomato and curry leaves.
  • Cook till it becomes soft.Add the Turmeric powder, Chilli powder, coriander powder and salt.
  • Add the boiled, peeled and cut potatoes to the above.
  • Add water and allow the contents to boil.
  • Add the coconut and boil for another 2 mts.
  • Check for the seasoning and switch off the stove.
  • Garnish with cilantro and serve hot for plain rice.

Nethili Karuvadu Kuzhambu

Ingredients

  • Neththili karuvadu – 150 grams
  • Potato – 2 big ( cut into small pieces)
  • Oil – 3 tsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek seeds – 1/4 tsp
  • Mustard seeds – 1/4 tsp
  • Black gram – 1 tsp
  • Green Chillies – 3 to 4 (Cut length wise)
  • Onion –  1 big
  • Tomato – 3
  • Curry leaves – few
  • Garlic – 8 to 10 cloves
  • Salt – as per taste
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Tamarind water – 1 cup
  • Grated Coconut – 1/2 cup
  • Cilantro for garnishng

Method

  • In a kadai, add oil, cumin seeds, fenugreek seeds, mustard seeds, black gram.
  • When the seeds splutter, add the green chillies, onion, garlic, curry leaves.
  • When onion turns golden brown colour, add the tomato pieces.
  • Cook till the tomato becomes soft and now add the potato pieces, salt, turmeric powder, chilli powder, coriander powder, tamarind juice and water.
  • Now add the Neththili dry fish to it and let it boil well for 10 to 15 mts.
  • Check whether dry fish and potato becomes soft.
  • Add the grated coconut to the kuzhambu.
  • Serve hot with plain rice.