Sorakkai Poritha Kuzhambu ( Bottle gourd curry)

    

Ingredients:-

• Onion - 1 , chopped
• Tomato - 1
• Soraikkai - 1 cup , diced
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Tur dhal , cooked - 1/2 cup
• Cooking oil – 1tbsp
• Mustard seeds – 1 tsp
• Urad dhal – 1 tsp
• Dried Red chilli - 2, broken
• Cumin seeds - 1/2 tsp
• Curry leaves – few
• Salt as needed

To roast and grind:

• Coconut grated – 3 tbsp
• Cumin Seeds – 1/2 tsp
• Corriander seeds – 1/4 tsp
• Red chillies – 1

  

Method:-

• Pressure cook thur dhal for 3 whistles until mushy. Mash it well and keep aside.
• Dry roast the ingredients given in the "to roast and grind "list and grind to a smooth paste. Keep aside.
• In a kadai , heat oil add mustard seeds, cumin seeds, urad dhal and curry leaves allow it to crackle. Then add red chillies , tomato and onion and saute for a minute.
• Add the chopped bottle gourd , turmeric powder, salt and asafoetida. Cook till they turn soft .
• Now add the mashed up dhal and mix well. Cook until it gets a thick consistency.
• Enjoy it with hot steaming rice mixed with dal.

  

  

Poori Kizhangu (Poori Masal)

 

Ingredients:

• Potato – 4 to 5
• Onion – 2
• Green chillies – 3
• Ginger – 1 inch piece
• Salt – as needed
• Turmeric Powder – 1/4 tsp

To temper:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Urad Dal – 1 tsp
• Chana Dal – 1 tbsp
• Curry leaves – 2 sprigs

Method:

• Wash and halve the potatoes. Pressure cook for 2-3 whistes. Once the pressure releases, peel the skin and mash them roughly with a fork. 
• Meanwhile chop the onion, ginger and green chillies and keep it ready.
• Heat oil in a wok and temper with the ingredients under “to temper”. Add chopped onions and saute until transparent. 
• Then add the mashed potato, salt and turmeric powder and combine well.
• Add little water and let it boil for 3-5 mins or until the potato masala comes to a semi-thick consistency and switch off the flame.

  

Aviyal (Vegetable stew ) For Adai

INGREDIENTS :
🥥Mixed vegetables - 2 cups (carrot, beans , 🥥drumstick, plaintain, bottle gourd, potato chopped like strips)
🥥Curd - 1 cup
🥥Salt - as needed
🥥Coconut oil - 1 tspn

FOR PASTE:-
🥥Fresh coconut - 1 cup (grated)
🥥Green chilli - 6 nos
🥥Cumin seeds - 1 tbsp
🥥Shallots - 5 to 6 nos
🥥Rice flour - 1 tspn

TO TEMPER :
🥥Coconut oil - 1 tbspn
🥥Mustard seed - 1 tspn
🥥Curry leaves - few
🥥Dried red chilli- 2 nos
 

METHOD:-

🥥Vegetables 2 cups (I use carrot, plaintain, drumstick, bottle gourd, beans, Potato, cut them into long strips)
🥥Wash well and transfer them to a wide pan and some water, spoon of coconut oil and salt and cover the lid and cook till they boil.
🥥Then transfer coconut , cumin seeds , green chilli , shallots and rice flour in a blender. Blend it until like a smooth paste .
🥥When the veggies are cooked, add the coconut paste into it. Mix well and cook till the raw smell leaves.
🥥Turn off the stove and add curd and mix it immediately. Keepaside.
🥥Now heat another pan with coconut oil, add in mustard and allow to crackle.
🥥Then add in curry leaves, red chili and mix well pour it over the aviyal and Mix well .
🥥Transfer them to a bowl.
🥥Serve with adai, Enjoy.

Note:-

Check out the ADAI recipe on  link 🔗 http://jeevikitchen.blogspot.com/2014/03/adai.html

Vendakkai Puli Kuzhambu | Ladies Finger Tamarind Curry

Ingredients:-

• Vendakkai / Ladysfinger / Okra - 1 cup
• Tamarind ,soaked in hot water - 1/4 cup
• Small onion - 1/2 cup or more
• Tomato - 1 
• Green chillies,long slit - 2-3
• Garlic - 5-6 pods
• Turmeric Powder - 1/4 tsp
• Chilly Powder - 1/2 tsp
• Sambar Powder/ Kuzhambu milagai thool - 2 1/2 tsp
• Salt as required

For seasoning:-

• Gingelly Oil - 2-3 tsp
• Vadagam - 1 tbsp
• Curry leaves - as per requirement

Preparation:-

• Wash and cut the okra into 1-2 inch pieces and keep aside.
• Wash and soak the tamarind in warm water for 30 mins and extract the tamarind and keep aside.
• Heat a pan with oil and add Vadagam.
• When they start to pop add curry leaves, green chilly, and chopped onions.
• Saute on medium high flame until they turn into nice golden brown color.
• Add chopped tomatoes and required quantity of salt.
• Saute until the tomatoes become soft and mushy.
• Add okra pieces and cook on low flame for 6-8 mins until its not sticky.
• Now add red chilli powder, sambar powder and turmeric powder.
• Mix well and saute on medium low flame for 1-2 mins.
• Add tamarind juice add 1 cup of water. If required add more water and check the taste. 
• Bring it to boil and cook on medium low flame for 10-15 mins or until you get the desired gravy consistency.
• Finally check the salt and turn off the stove.
• Serve hot with rice and papad or any other Vegetable poriyal.

Soya Chunks Potato Gravy

Ingredients:-

• Soya chunks/Meal Maker - 1 cup 
• Potato - 1 big 
• Onion, sliced -1 big 
• Tomato - 1 
• Green chillies -3 nos 
• Curry leaves - 1 spring 
• Coriander leaves - few 
• Bay leaves - 1 
• Cinnamaon stick- 1 
• Star annise - 1 
• Turmeric powder - 1/4 tbsp 
• Red chilli powder - 1 tbsp 
• Coriander powder - 1/2 tbsp 
• Garam masala - 1/2 tbsp 
• Salt as needed 
• Oil 

To Grind:-

• Coconut, shredded - 4 tbsp 
• Cumin seeds - 1 tbsp 
• Fennel seeds - 1 tbsp 
• Khus Khus/Poppy seeds - 1 tbsp 
• Ginger , chopped - 1 tbsp 
• Garlic pods - 3 or 4 nos 
• Coriander seeds - 1 tbsp 

Preparation:-

• Bring water to boil with a little salt. Switch off and add the soya chunks and let it aside for few mins. Then drain water and Set aside.

• Add the ingredients listed under 'To Grind ' to a blender and grind it with little water to a smooth paste. Set aside. 
• Heat oil in a pressure cooker, add bay leaves, cinnamon and star anise. Let them sizzle. 

• Add onion, tomato, coriander leaves and turmeric powder saute till raw smell of tomatoes leave. 
• Then add Soya chunks , potatoes and salt. Mix well.

• Now add grounded coconut paste along with chilli powder, coriander powder and garam masala powder. Saute for few minutes.
• Pour water enough to make a thick gravy.
• Cover the lid of the pressure cooker and cook on full heat until one whistle is released.

• Once pressure releases, open garnish with coriander leaves and transfer to serving bowl.
• Serve hot with chapathis, dosa and rice. 

Ennai Kathirikkai Kuzhambu ( Oil Roasted Eggplant Curry)

Ingredients:-

• Whole Eggplant- 4 nos
• Small onion - 6 or 8 nos
• Tomato - 1 
• Green chillies - 3 nos
• Garlic pods - 4 or 6 nos
• Mustard seeds - 1 tbsp
• Curry leaves - few
• Tamarind juice  - 1/2 cup
• Sambar powder - 1 tbsp
• Turmeric powder - 1/2 tbsp
• Salt as needed
• Sesame oil - 1 tbsp
• Oil - 2 tbsp

Masala to Grind:-

• Pepper corn - 1 tbsp
• Bengal gram l/kadala parupu - 2 tbsp
• Coriander seeds - 2 tbsp
• Red chilli - 1
• Shredded coconut - 3 tbsp

Preparation:-

1. To Make Masala:-

• Dry roast the pepper corn, bengal gram, coriander seeds, red chilli and shredded coconut. Let it cool and grind the mixture into fine paste. Keep it aside.   

2. To Roast Eggplant:-

• Wash brinjal and cut the stem off and slit brinjal into 4 keeping the bottom portion in tact.

• Heat sesame oil and fry the eggplants until it becomes tender. Keep it aside.

3. To make curry:-

• Heat oil in a pan. 
• Add mustard seeds, curry leaves, green chillies and garlic pods. Saute  for a couple of minutes.
• Add chopped onion, tomato and  salt until it becomes translucent. 

•  Now add ground paste,  turmeric powder, sambar powder, tamarind juiceand  1/2 cup of water. Mix well and saute for 2 to 3 minutes over medium heat. 

• Bring it to a boil over medium heat and turn off the heat. 

• Serve hot with Steamed rice.

 

Araichuvitta Kathirikai Kuzhambu /Masala Eggplant Curry

Ingredients:-

• Baby Brinjal/Egg plant - 5 or 6 nos
• Onion- 1
• Tomato - 1
• Green chillies - 2 nos
• Curry leaves - few
• Sesame oil - 2 tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds - 1/4 tbsp
• Garlic pods - 6 or 8 nos
• Tamarind - small lemon sized ball
• Turmeric powder - 1/4 tbsp
• Sambar powder - 2 tbsp
• Red chilli powder - 1 tbsp
• Vegetable oil - 1 tbsp
• Salt as needed

For Grinding:-

• Bengal gram/ kadala paruppu - 1 tbsp
• Urad dal - 1/2 tbsp
• Coriander seeds - 1 tbsp
• Cumin seeds - 1/4 tbsp
• Red chillies - 3 nos
• Coconut - 3 tbsp

Preparation:-

• Dry roast all the ingredients given under " For Grinding" until it turns golden brown in color.

• Allow it to cool and grind it to a fine paste. Set aside. 

• Soak tamarind in a water for few minutes and squeeze out the pulp. Set aside. 
• Combine tamarind juice, ground paste, red chilli powder, sambar powder, turmeric powder and salt in a bowl. Set aside. 

• Heat a pan with 1 tbsp of sesame oil and 1 tbsp of vegetable oil.
• Add mustard seeds and cumin seeds, when its splutter , add curry leaves, green chillies and garlic pods. Saute for a minute.

• Add chopped onion and tomato and fry till translucent.

• Add eggplant and saute for some more time.
• Add tamarind mixture and salt and mix well. 

• Cover with the lid and let it cook for 4-5 minutes or until the curry starts thickening.
• Finally add 1 tbsp of sesame oil and turn off the flame.
• Serve hot with steamed rice.

Pakoda Kurma

Ingredients:-

1. For pakodas:-

• Channa dal - 1 cup
• Fennel seeds - 1 tbsp
• Dried Red chilli - 1
• Salt as needed
• Oil for frying

2. For Kurma:-

• Onion, chopped - 1 big
• Tomato chopped - 1
• Green chillies - 2 nos
• Ginger garlic paste - 1tbsp
• Curry leaves - few
• Red chilli powder - 1 tbsp
• Coriander powder - 1/2 tbsp
• Turmeric powder - a pinch
• Cinnamon stick - 1
• Cloves - 1
• Bay leaves - 1
• Grated Coconut - 1/2 cup
• Fennel seeds - 1tbsp
• Cumin seeds - 1 tbsp
• Poppy seeds - 1/4 tbsp
• Green cardamom - 2 nos

Preparation:-

1. To make the Pakodas:-

• Soak the channa dal for 3-4 hours.
• Grind dried red chilles, fennel seeds, soaked channa dal and salt to a thick coarse batter.
• Heat oil in a wok/kadai.  Once the oil is hot, take a few amount of grounded mixture and drop into the hot oil.

• Deep fry the pakodas till it turns golden brown.
• Drain the pakodas and keep it aside.

2. To Make the Kurma:-

• Grind grated coconut, fennel seeds, cardamom, cumin seeds and poppy seeds to a fine paste. set aside.
• In a wok/kadai, heat oil and add cinnamon stick, cloves, bay leaves, curry leaves, green chillies and ginger garlic paste. Saute well until raw smell disapear. 

• Add onion , tomato and saute until onion turns transparent.
• Now add red chilli powder, coriander powder, turmeric powder and salt. Fry for a minute.

• Add grounded coconut paste and mix well. Stir for a minutes.
• Add 2 cups of water and let it boil for 5-10 minutes. 

• Finally add fried pakodas and mix well. 

• Switch off the flame and serve hot with dosa, chappathi, idly, rice, pulao etc.

Vazhaipoo Kola Urundai Kuzhambu ( Plaintain Flower balls Curry)

Ingredients:-
Vazhaipoo Kola Urundai/ Fried Plaintain flower balls -  10 or12 nos
Onion- 1
Tomato - 1
Garlic -  3 or 4 nos, Chopped
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Sambar powder - 1 tsp
Salt to taste
Oil

For Seasioning:-
Cumin seeds - 1/4 tsp
Broken Red Chillies - 2 or 3 nos
Curry leaves - few
Mustard seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Hing - a pinch

To Roast and Grind:-
Channa dal / Kadalai paruppu- 2 tsp
Coriander seeds - 1 tsp
Urad dal - 1/2 tsp
Grated coconut - 1/4 cup
Fennel seeds - 1/4 tsp
Red chilli - 1

Preparation:-

1. Heat 1 tsp of oil in a pan, and roast all the ingredients given under "To roast and grind" until channa dal turns golden brown and let it cool  and grind it to a smooth paste . keep aside.
2. In a kadai, heat oil and add mustard seeds, fenugreek seeds, cumin seeds, broken red chillies and hing and let it splutter.
3. Then add the finely chopped garlic cloves & onions. Saute well for a minute. 
4. Add the chopped tomatoes and saute until mushy.
5. Now add the ground masala paste and saute for 1-2 minutes.
6. Add chilli powder, coriander powder,turmeric powder and sambar powder. Mix well and let it boil for a minute in low flame.
7. Now drop the Fried plaintain flower balls one by one into the gravy.
8. Mix well and cook covered for 5 minutes or till oil shows on top.

Vendikai Puli Pachadi

Ingredients:-
Okra/Ladi's Finger - 10-15 nos
Onion - 1
Tomato - 1
Sambar powder - 2 tsp
Jaggery - 1/2 tsp
Tamarind Paste - 1 tsp
Gingelly oil - 1 tsp
Salt to taste

For seasioning:-
Mustard Seeds - 1tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Chopped garlic - 1 tsp
Red chillies - 2
Hing - a pinch
Curry leaves - few

Preparation:-

1. Chop the Okra/Ladi's Finger and keep it aside.
2. Heat oil in a pan, add mustard seeds, cumin seeds, broken red chillies, hing , fenugreek seeds, curry leaves and chopped garlic and saute for a min.
3. Add chopped onion and tomato. Fry this for few mins until onion turns golden brown.
4. Add Okra and saute for 4-5 mins until it turns soft.
5. Now add tamarind paste and 1/2 cup of water .let it boil for 5-6 mins.
6. Add sambar powder and jaggery . Mix well and let it cook until okra is cooked.
7. Turn off the flame and finally add gingelly oil.
8. Serve hot with rice.

Paneer Butter Masala

        
Ingredients:-
Paneer Cubes - 1 cup
Kasuri methi (dried methi leaves)- 1 tsp
Butter - 1 tsp
Fresh cream - 2 tsp
Curry  leaves - 1
Cumin seeds - 1 tsp
Red chilli - 2 nos
Cardamom - 1
Red chilli powder - 1 tsp
Coriander powder- 1/2 tsp
Turmeric powder - 1/4 tsp
Cilantro - few
Salt to taste

To grind:-
Onion - 1
Tomato - 1
Green chilli - 2 or 3 nos
Ginger garlic paste - 1 tsp
Cashew nuts - 1 tsp
Garam masala powder - 1 tsp
Cinnamon - 1 
Cloves - 1
 

Preparation:-
1.Add Paneer cubes  to a cup of warm water and let it sit for 3 to 5 minutes. Set aside.

2. Heat oil in a pan, add onions, tomato, green chilli, ginger garlic paste,  Garam masala powder, cinnamon, cloves and cahew nuts and saute until translucent. Remove from heat and let it cool. Grind it to a fine paste. set aside.

3. Heat a tbsp of butter and add Curry leaves, Broken red chilli, cumin seeds and cardamom. 

4. Add ground onion paste, Red chilli powder, coriander powder, turmeric powder and saute for 5 mins.
5. Then add kasuri methi  and salt . Let it cook for 4-5 mins.
6. Finally add  paneer cubes and fresh cream . Let it cook on low heat for 5 mins.
7. Garnish with chopped onion and cilantro.