Pavakai Pittlai [Bitter guard]

Pavakai pittlai

Pavakai -2

Double beans -20 nos

Sambar powder -1\2 tsp

Tamarind -1 lemon size

Turmeric powder -1\4 tsp

Salt -to taste

Oil -2 tsp

Cooked tur dal -3 tsp

Roast and grind:

Red chilly -4

Channa dal - 2 tsp

Dhania -2 tsp

Hing -1\2 tsp[small amla size]

Coconut -5 pieces

Oil -1 tsp

Seasoning :

Mustard seeds -1\2 tsp

Jeera -1\4 tsp

Oil -1 tsp

Curry leaves - few

Method :

1] Soak the double beans overnight or 8 hours and add salt, cook for 4 to 5 whistle.

2] Chop the bitterguard into very small pieces and take it in a bowl and add 1 tsp of salt, mix well and setaside.

3]In 1tsp of oil, roast the ingredients given under Roast and grind and then make a paste of it.

4] Heat oil in a kadai, squeeze the bitterguard and add it to the oil.

5] Fry till its get completely cooked.

6] Meanwhile take tamarind juice in a cup, add sambar powder, salt, ground paste and mix well and keep.

7] Add this to the kadai in which the bitterguard is fry.

8] Stir well. Let its boil for 2 to 3 minutes. Stir well contionously,add cooked turdal, add the cooked double beans.

9] The sambar will thicken after 2 minutes. Then switch off the flame. Season with mustard, jeera, curry leaves. Serve with hot rice. Very tasty sambar .

karivepillai thuvayal [curry leaves]

Kariveppillai thuviyal

Karivepillai leaves -1 [small cup]

Salt -as required

Tamarind -gooseburry size

Water -if needed

Roast and grind:

Urad dal -2 tsp

Red chillies -5no

Bengal gram dal -2 tsp

Hing -1\2 tsp

Seasoning:

Mustard seeds -1\2 tsp

Jeera -1\4 tsp

Method :

1] Grind curry leaves, tamarind, salt and the ingredients given under Roast and grind into a fine paste [add very little water if needed]

2] Season with mustard and jeera.

Note :

Wash the curry leaves 3 to 4 times,as it will have lot of dust.

pineapple Rasam

Pineapple rasam

Pineapple -1\4 -1 small cup[riped,cut the pineapple1”rectangular piece]

Tomato -2 nos [finely chopped]

Green chilly -2 no[split]

Turmeric powder -1\2 tsp

Cooked turdal -3 tsp

Rasam powder -2tsp

Ghee -2tsp

Salt -as required

Lemon -1 to 11\2 tsp juice

Fresh coriander leaves -1 small bunch [finely chopped]

Seasoning:

Mustard seeds -1\2 tsp

Jeera -1\2 tsp

Hing -1\2 tsp

Curry leaves - few

Method :

1] Heat a kadai with ghee, add jeera and split green chillies and add curry leaves, hing, tomato, pineapple pieces. Stir well. Add 1\2 tumbler water . so that the pineapple cooked.

2] Add cooked dal along with the water. Don’t leave it to boil for long time. As bubble start appear, switch off the flame,Add lemon juice 1 to 1 1\2 tsp .Garnish with finely chopped coriander leaves.

3] Season with mustard, jeera, hing and curry leaves. Serve with hot rice. It’s yummy.

panneer masala

Panneer masala

Panneer - 200 grams[makes cubes of 1’ length]

Onion -4

Cashews & kus kus -10 nos+1tsp

Colour capsicum -2[ medium size -100 grams]

Carrot -1 [ small – optional]

Roasted jeera powder -1\2 tsp

Tomato -3 [pureed]

Chilly powder -3\4 tsp

Salt -to taste

Oil +ghee -4tsp+1tsp

Seasoning:

Jeera -1\2 tsp

Bay leaves -2

Curry leaves -few

Ghee -2 tsp

Method :

1] Cooked the sliced onion[2] +cashew [10 nos]+cuscus [1tsp] and grind it to a paste.

2] Heat ghee in a kadai,add jeera,bayleaf,curry leaves and then add sliced capsicum ,carrot ,saute for 3 minutes.

3] Addthe ground paste and saute for 2 minutes. Then add pureed tomato and mix well.

4]Add red chilly powder,salt mix well, add 200 ml water,allow it to boil for 2 to 3 minutes

5]you should stir contionously,or else the gravy get burnt.

6] Add the panneer cubes to the gravy and let it boil another one minute.

7 Switch off the flame and add roasted jeera powder. Serve with Roti.