Chow Chow Kootu

 

 

Ingredients:-

Moong dal - 1 cup
Chow chow - 2 
Turmeric powder - 1 tsp
Onion - 8 or 10
Salt to taste

To grind:-
Green Chilli - 3 nos
Cumin Seeds - 1 tsp

To Temper:-
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Hing - a pinch
Red Chillies - 2 nos
Curry leaves - few

Preparation:-
1. Wash and chop the chow chow and keep aside.

2. In a pressure cooker, add moong dal, green chilli,  onion , salt and turmeric powder with enough water for 3 whistles.Mash it and keep it aside.

 

3.  Grind Green Chilli, ginger and cumin seeds into a fine paste. keep aside.

4. Heat oil in a pan, add mustard seeds, cumin seeds, hing, broken red chillies and curry leaves and fry for a mins.

5. Add remaining onion and green chilli. Saute till it turns translucent.

6. Now add chopped chow chow and salt and fry  for few mins. Cover and cook until it turns soft .

 7.Then add mashed moong dal and gorunded ginger greenchilli paste,mix well and bring it to boil for 4-5 mins.

8. Serve with hot steamed rice.

  

Bitter gourd Chips ( Pavakai chips)

 

Ingredients:-

Bitter gourd - 2 or 3

Besan flour - 1 ½ tsp

Corn flour - 1 ½ tsp

Rice Flour - 1 tsp

Cumin Powder - 1 tsp

Fennel powder - 1/2 tsp

Ginger garic paste - 1 tsp

Turmeric Powder - ½ tsp

Red chilly pwd - 1 tsp

Asafoetida - a pinch

Oil to deep fry

Salt to taste

Preparation:-

1. Wash and chop the edges of bitter gourd and cut the thin slices and pat dry before using.

2. To this add besan flour, corn flour,rice flour, cumin powder, fennel powder, ginger garic paste, turmeric, red chilly powder, asafoetida and salt and mix it well.

3. So that all slices are coated well with masala mixture . Don’t add more water. Keep it aside for 5 mins.

4. Heat the oil for deep frying.

5. Fry the masala coated bitter gourd slices till golden brown and crisp on a medium flame.

6. Drain the fried slices onto a paper towel. Repeat the process with the remaining bitter gourd slices.

7. Serve bitter gourd chips with sambar rice, curd rice , rasam etc.

Murungai Keerai Poriyal / Drumstick Leaves Stir Fry

Ingredients:-

• Murungai Keerai / Drumstick Leaves - 1 bunch or 1 large bowl
• Small onion/ shallots, chopped - 5 or 6 nos
• Dried Red chilli - 3 nos
• Curry leaves - few
• Mustard seeds- 1 tbsp
• Boiled moong dal - 2 or 3 tbsp
• Asafoetida - a pinch
• Coconut, shredded- 1/4 tbsp
• Salt to taste
• Oil - 2 tbsp

Preparation:-

• Remove the leaves from the stalks. Wash and clean the leaves. Set aside. 

• Heat oil in a kadai/wok. Add mustard seeds and asafoetida. Let it splutter.
• Add broken dry red chili, curry leaves and onion and saute until it becomes light brown.  

• Now add drumstick leaves, boiled moong dal and salt. Saute for few mins or cook till the leaves are tender.
• Finally add coconut and mix well, saute for another minute.

• Remove from flame and serve hot with rice and sambar.

Okra Pakora Fry

Ingredients:-

Okra / Vendakkai  - 250 g

Besan flour - 1 ½ tsp

Corn flour - 1 ½ tsp

Rice Flour - 1 tsp

Cumin Powder  - 1 tsp

Fennel powder - 1/2 tsp

Ginger garic paste - 1 tsp

Turmeric Powder - ½ tsp

 Red chilly pwd  - 1 tsp

Asafoetida - a pinch

 Oil to deep fry

 Salt to taste

To Temper:-

Onions sliced  - ½ cup

Mustard seeds - 1 tsp

Urad dal -  ½ tsp

Channa dal -  ½ tsp

Broken red chillies - 2 nos

Curry leaves - few

Preparation:-

1. Wash and chop the edges of okra and Slice the okra vertically into 4 pieces.

2. To this add besan flour, corn flour,rice flour, cumin powder, fennel powder, ginger garic paste, turmeric, red chilly powder, asafoetida and salt and mix it well. Keep it aside for 5 mins.

3. Heat the oil for deep frying.
4. Fry the okra till golden brown and crisp on a medium flame.

5. Drain the pakoras onto a kitchen tissue. Set aside.

6. Heat oil in a separate pan, add mustard seeds, urad dal, channa dal , sliced onions, Broken red chillies and curry leaves and let it splutter.
7. Now add fried okra pakora's and saute for 2-3 mins.
8. Remove and serve it hot.

Stuffed brinjal fry

Ingredients:-
Brinjal - 8 or 10 nos
Onion - 1
Red chillies - 2 or 3
Curry leaves - few
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Salt to taste

For Stuffing:-
Grated coconut- 1/4 cup
Channa dal/ kadalai paruppu - 3 tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Curry leaves - few
Garlic - 1 or 2 nos
Red chilli - 2 nos
salt

Preparation:-

1. Roast all the ingredients given under "For stuffing " and  fry till it turns slightly dark in color.
2. Grind it into a coarse powder and keep aside. 
3. Cut the brinjals into 4 pieces with the stem intact and stuff the grounded powder into the brinjals. keep it aside.

4. Heat oil in a pan, add mustard seeds, cumin seeds , broken red chillies and curry leaves .
5. When they splutter, add onion and stir fry for 3-4 mins.
6. Add stuffed brinjal and salt. Saute until it turns golden brown on both sides.
7. Add 1 cup of water . Cover and cook until brinjals are done.
8. Serve hot with rice and sambar, rasam etc.

Crispy Beans pakora fry

Ingredients:-
Beans - 1 cup chopped

Onion - 1/2 cup

Red chilli - 3

Urad dal - 1 tsp

Channa dal - 1/2 tsp

Mustard seeds - 1 tsp

Chopped Ginger - 1/2 tsp 

Curry leaves - handfull

Chilli powder - 1 tsp

Corainder powder - 1 tsp

Salt to taste

Oil

Corn flour - 1 tsp

Besan - 1 tsp

Rice flour - 1 tsp

Ginger garlic paste - 1 tsp

Cumin powder - 1tsp

Preparation:-

1. Wash and cut the beans into 1/2 pieces.

2. Mix besan, corn flour, rice flour, ginger garlic paster, cumin powder , chilli powder  and salt in a bowl .

3. Now add little water and mix well. set aside for 1-2 minutes.

4. Heat a oil in a pan.

5. Deep fry the batter coated beans pieces in oil until golden brown color. set aside

6. Heat oil in a some other pan. add mustard seeds,  urad dal, channa dal , red chilli , onion and curry leaves. saute for 3 -4 minutes.  

7. And then add fried beans and fry for 2-3 minutes and serve hot.

Cluster beans (Kothavarankai) poriyal

Ingredients:-

Cluster beans (Chopped) - 1 cup

Small onion - 6 or 7

Red chilli - 3

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Moong dal - 1 tsp

Curry leaves - 3 or 5 leaves.

Coconut (grated) - 3 tsp

Asafoetida - a pinch

Salt to taste

Oil - 2 tsp

Preparation :-

1. Wash and drain the cluster beans and chop all the beans. keep aside. 

2. Heat oil in kadai, add the mustard seeds, urad dal, moong dal, asefeotida and let it splatter.

3. Now add the red chilly, curry  leaves,and salt and saute for 2mins.

4. Add  Chopped Cluster beans and fry for 3 minutes.

5. Sprinkle little water, cover and cook for 7 or 8 minutes.

6. Then add the grated coconut and saute for 2mins.

7. Now turn off the flame. Serve with Rice , Sambar, Karakuzhambu and Rasam.

BeetRoot Poriyal

Ingredients:- 

Beetroot - 2 nos
Onion - 1
Green chilli - 2
Curry leaves - 3
Mustard seeds - 1/2 tsp
Moong dal - 1 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Cumin seeds - 1/2 tsp
Minced garlic - 1 tsp
Coconut - 2 tsp
Chilli pwd - 1 tsp
Coriander pwd - 1tsp
Turmeric pwd - 1/2 tsp
salt
Oil

Preparation: -

1. In a bowl mix grated coconut , chili powder, turmeric powder, coriander powder, Minced garlic and salt. Mix well. keep aside.
2. Heat oil in a frypan.Splutter mustard seeds.
3. Add urad dal, Channa Dhal , Moong dhal and cumin and saute for few seconds.
4. Add finely chopped green chilly, Curry leaves  and onion.
5. Add the diced beetroot.
6. Add salt, sprinkle some water and cover the vessel. Allow to cook on a medium flame.
7. Beetroot is cooked . Now add Coconut mix.
8. Turn off flame and sprinkle freshly chopped coriander leaves.

Methi (Vendhaya ) Leaves Poriyal

Ingredients:-

1 bunch -Fresh Methi leaves (Vendhaya keerai) 

7 or 8 nos -Small Onion (chopped)

2 clove  - Garlic (crushed) 

2 tbsp  - Fresh grated coconut (or use dry desicated coconut flakes ) 

a pinch  - Sugar 

2 pinch - Turmeric 

1 no  - Dry red chili 

¼ tsp  - Mustard 

¼ tsp  - Cumin seeds 

¼ tsp  - Asafoetida 

4 nos  - Curry laeaves 

½ tsp  - Salt (or to taste) 

2 tsp  - Oil 

1 tsp - Moong dhal
1 tsp - urad dhal

Preparation:-

1. Methi leaves tender stalks are edible, so cut off the hard stalks along with the roots and discard. Wash them thoroughly in cold water and rinse for a couple of times. Chop them finely and keep aside.
2. Heat oil in a pan splutter mustard, Moong dhal , urad dhal, cumin seeds, dry red chili and curry leaves. 
3. Add the chopped onions and garlic, fry for a minute over medium flame.
4. Now add the chopped Methi leaves along with sugar, turmeric and asafoetida.
5. Saute till it wilts slightly, add salt and grated coconut.
6. Fry for 2 minutes and switch off. Serve hot as a side for rice.