Nellikai Oorkai [amla pickle]

Nellikai oorkai [simple]

Nellikai [amla] - 15 nos

Chilly powder -3\4 tsp

Turmeric powder -1\4 tsp

Roasted fenugreek powder-1\2tsp

Oil -5 to 7 tsp

Salt -to taste

Hing -1 generous pinch

Seasoning:

Mustard seeds -3\4 tsp

Method:

1]Cut the nellikai as shown in the picture.

2] Heat oil in a kadai,add mustard seeds, let it splutter, add hing.

3]Now add the nellikai pieces, saute for two minutes,add turmeric powder and salt. Mix well.

4] Then add redchilly powder.Mix well. Saute till [amla] nellikai gets cooked .

5] Serve with curd rice.

Note:

1] Wash the amla and tap it dry before chopping.

2] Donot used sesame oil for this dish.

3] This is an instant pickle which goes with curd rice.Can be used only for TWO days.

Kothavarai Paruppuucilli

Kothavarai parupuucilli:[cluster beans]

Cluster beans -1/4kg[wash& chopped into 1 cm pieces]

Salt -to taste.

To grind:

Turdal -1/2cup

Channadal -1/2cup

Red chillies -7to8 nos[you can add more or less]

Hing -1 generous pinch [1 tsp]

Funnel seeds - 1/2tsp

Turmeric powder -1/2tsp

Salt -to taste [1/2tsp]

Seasoning:

Mustard seeds -3/4tsp

Jeera -1/2tsp

Split uraddal -11/2tsp

Curry leaves -few

Oil 7 to 8 tsp

Method:

1] Cook the chopped cluster beans by adding salt for 2 whistle.drain the water and set aside.

2] Soak tur dal& channa dal for half an hour,take it in a mixie,[drain water]add all other ingredients given under togrind and make it into a coarse paste.

3] Heat 8 tsp oil in a kadai,add mustard seeds,jeera,uraddal and curry leaves onebyone.now add the coarsely ground paste.

4] Saute well for 10 to 15 minutes[stir contionusly] .so that the content gets cooked well and becomes little powdery.

5] Now add cooked cluster beans and stirwell.

6] Serve with hot rice,bisibela bath,curd rice &any variety rice

Note:

1] You can use garlic instead of hing to the ground paste.

2] You can used soaked channa dal alone or soaked tur dal alone insteadof using both the dal.

3] You can add more oil,if you feel the contents are getting burnt,you can add less oil , the contents are getting sticky.it is yummy yummy side dish for tiffon varieties. Try it .enjoy y y y

Masala murungai porial

Masala murungai porial:

Drum stick -2

Tomato -31/2[finely chopped]

Shallots -10

Garlic -10pods

Coconut pieces -3 nos[small size,grind to paste]

friedgram paruppupodi -11/2to2tsp[optional]cooked turdal -2tsp [optional]

chilly powder -11/2tsp

dhania powder -11/2tsp

oil -3tsp

salt -to taste

seasoning:

mustard seeds -1/2tsp

jeera -1/4tsp

split uraddal -1/2tsp

hing -1/4tsp

curry leaves -few

Method:

1] Cut the drumstick into 2” pieces and cook for one whistle.

2] Heat oil in a kadai, add mustard seeds,let its splutter,add jeera,split uraddal,hing and curry leaves. Add the finely chopped onion and garlic, saute for 2 minutes.

3]Add finely chopped tomato,cook till it turns mushy.

4] Now add cooked drumstick pieces,add chilly powder,dhania powder,3/4tsp salt. Mix well.close with the lid and leave it for 2 minutes.

5] Add the coconut paste,add cooked dal[optional][.mix gently]

6] Add 2tsp paruppupodi.mix well. Garnish with coriander leaves.

6] serve with hot rice,any sambar,rasam and curd rice.

Mushroom Pepperfry

Mushroom pepper fry

Mushroom -200 grams

Peppercorns -20 to 25

Turmeric powder -1\2 tsp

Salt -to taste

Oil -1 tsp

To temper:

Mustard seeds -1\4 tsp

Jeera -1\4 tsp

Curry leaves -few

Method :

1] Heat oil in a kadai, splutter the mustard seeds and jeera, curry leaves.

2] Add the chopped mushroom,add the turmeric powder, salt. Saute for 5 minutes.

3] Crush the peppercorns using morter and pestle and add this to the mushroom.

4] Saute for another 2 minutes in high flame , when the contents dry, switchoff the flame.

5] Serve hot with rice & rasam .

Note:

The whole cooking process should be done in high flame as the mushroom gives off lots of water while frying.