Pirandai Thuvaiyal

pirandai

Ingredients:

Pirandai Stalk – 1 Cup

Big Onion – 1 (or) Small Onions – 10

Tomato – 1 Big

Tamarind – 2 x 1″ Slices

Red Chillies – 8

Garlic – 5 Cloves

Urad Dhal – 1 Tspn

Salt – 1/2 tspn

Use Gingilee Oil for frying.

On the Stove:

1. Cut all the above.

2. Heat Gingilee Oil in a pan. Fry tamarind alone and keep it separately.

3. Then fry Rad dhal, Red Chillies and salt and keep separately.

4. Then fry Pirandai (for 15 – 20 mins) till color changes from dark green to pale green.  (Add Oil if necessary)

5. Then fry cut onion, cut tomatoes and garlic and keep separately.

6. Let all the above fried ingredients cool.

7. Run all the above in a mixie to a smooth paste. Need not add water.

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Channa Pulao

channa_mage

Ingredients:

Basmati Rice – 1 tumbler

Channa – ½ tumbler (soak in water previous night and then pressure cook)

Tomatoes – 2 Big (grind and make juice)

Small Onions – ½ tumbler

Garam Masala Powder – ½ tspn

Cinnamon – 1 inch

Clove – 2 nos

Cardamom – 2 nos

Biriyani Leaf – 1

Powdered salt – 1 ½ tspn

To grind:

Small Onions – 10

Red Chillies – 4

Dhaniya – 1 tspn

Garlic – 10

Grated Coconut – 1 ½ tbspn

Rice:

1. Wash rice & soak for ½ an hour

2. Drain water and fry in ghee

3. Let it cool and then boil rice (1:2 water)

Finally :

  1. Heat 2 tspn oil
  2. Add all spices and fry for 2 mins
  3. Add small onions & fry till pink
  4. Add tomato juice and fry till boil
  5. Add ground paste and fry
  6. Add boiled Channa , garam masala powder & salt
  7. Add boiled rice & mix
  8. Coriander leaves to garnish

Pavakkai Poriyal

pavakkai2

Ingredients:

Pavakkai – 2 – 3 nos

Onion – 2 nos

Cumin Seeds – 2 tspn

Red Chillies – 4-5

Roasted Gram (Pottu Kadalai) – 2 tbspn

Grated Coconut – 2 tbspn

Salt – to taste

Pre – Cooking work:

Grind Roasted Gram, Cumin Seeds, Salt, red chillies and coconut. Keep the ground mixture aside.

On the stove:

1. Heat Oil in a pan. Fry cut onions till pink. Keep aside.

2. In the same pan, add some more oil and heat. Fry cut pavakkai till color changes from dark green to brownish green. This will take some time. It will take about 10-15 minutes.

3. Once pavakkai is fried, add fried onion and mix.

4. Add the ground mixture in the end and mix once.

5. Season with mustard seeds and Urad dhal.

Carrot Soup

babycarrots

Ingredients:

Carrots – 4-5

Garlic – 5 Cloves

Ginger – 1 inch

Pepper – 4 nos

Onion – 1 Big

Milk – 1 Cup

On the Stove:

1. Heat Oil in a pan. Add Onions and fry till pink.

2. Add Garlic, ginger, pepper, salt and fry.

3. Add cut Carrots and fry for 2 minutes.

4. Add water to cover all vegetables. Pressure cook for 5 minutes.

5. After the mixture cools down, run it in the mixie and sieve the mixture.

6. Add milk to the sieved mixture and re-heat.

Serve Hot.

Avarakkai with Coconut & Cumin seeds

Avarakkai

Ingredients:

Avarakkai – 250 gms

Coconut – 2 tbspn

G.Chillies – 2

Cumin Seeds – 2 tspn

Mustard seeds & Urad dhal for seasoning

Pre- Cooking:

1. Grind Cumin Seeds, G.Chillies, Coconut & Salt

2. Cut and boil avarakkai.

On the Stove:

1. Fry Oil in a pan. Add Mustard seeds, Urad dhal and curry leaves. Let mustard seeds splatter and urad dhal turn light brown.

2. Add boiled avarakkai and mix.

3. Add ground mixture and mix once.

Serve Hot.

Mushroom Kuzhambu

Mushroom

Ingredients:

Mushroom – 1 Cup

Small Onions – 1/2 Cup

Tomatoes – 2 Big

Curry Leaves – 1 Cup

Garlic – 4 Cloves

Green Chillies – 2

Red Chillies – 2

Ginger – 1/2 inch

Grated Coconut – 2 tbspn

Tamarind – 1 lemon size

Salt – To taste

Pre – Cooking Work:

1. Heat 1 tspn Oil in a pan. Fry Garlic, Ginger, Tomatoes, G.Chillies, R.Chillies and Curry Leaves till tomatoes’ juice gets absorbed.

2. Cool the mixture.

3. Grind Mixture in step 1 along with grated coconut and tamarind. Keep it aside.

On the stove:

1. Heat Oil in a pan. Add mustard seeds and Urad dhal. Let mustard seeds splatter and Urad dhal turn light brown.

2. Then, add small Onions. Fry till pink.

3. Add Mushroom and fry well.

4. Then add ground mixture and keep frying till you get the masala aroma.

5. Add salt and needed water.

Serve hot.