Kovaikai Varuval 1

Kovaikai varuval:1

Kovaikai -1/4kg [sliced lengthwise]

Tamarind juice -1tsp

Sambar powder -11/2tsp

Hing -1/4tsp

Salt -to taste

Tomato -2

Seasoning:

mustard seeds -1/2 tsp

jeera -1/4tsp

split uraddal -1/2tsp

curry leaves -few

oil -11/2tbsp

Method:

1

1] Heat a kadai with oil 11/2tbsp, add mustard,let it splutter,add jeera,split uraddal, curry leaves. Add the cut vegetables,saute for 3 minutes.

2] Add finely chopped tomato and sambar powder,salt &hing also. Mix well.

3] Stir well for 3 to 4 minutes, add 1tsp of tamarind juice. Stir well another 2 to 3 minutes.

4] Serve with hot rice,with sambar,rasam &curd

Avaraikai porial

Avaraikai porial:simple broad beans sabzi:

Avaraikai -1/4 kg [wash& finely chopped]

Shallots -15 no[finely chopped]

Salt -as required

To season:

Mustard seeds -1/2tsp

Jeera -1/4tsp

Split uraddal -3/4tsp

Redchilly -3no

Curryleaves -few

Oil -1tbsp

Method:

1] heat oil in a kadai and add the ingredients given under to season.

2] add the finely chopped onions and let it fry for a minute.

3]add the chopped broad beans and &required salt and give a stir.

4] sprinkle little water .,keep in low flame, close with a lid andleave for 5 minutes.

5]you can add grated coconut to this dish&stir well.[coconut is optional].this dish goes well with any sambarwith hot rice.

Kothumalli Chatney [Coriander leaves chatney]

Kothumalli chatney: [coriander leaves]

Kothumalli -1bunch

Coconut - ½[grated]

Green chilly -3

Salt -to taste

Lemon juice -1/2 tsp[green colour retain]

Seasoning:

Mustard seeds -1/2tsp

Jeera -1/4tsp

Split uraddal -1/4tsp

Curry leaves -few

Method:

1] Take all the ingredients in a mixie, make it into fine paste.

.

2] Season with mustard ,jeera,uraddal and curry leaves.

3] Serve with hot Idly,Dosa,otthappam.

Masala Neermoor -2

Masala neermoor:

Butter milk -4cup

Salt -to taste

Roasted jeera powder-1tsp

Grind to paste:

Green chillies -3no

Ginger -1”piece

Coriander leaves -1 small bunch.

Lemon juice -1 spoon

Seasoning:

Mustard seeds -1/4tsp

Jeera -1/4tsp

Hing -1/4tsp

Curry leaves -few

Oil -1/2tsp

Method:

1] First grind to paste given under grind to paste and season with mustard seeds,jeera,hing,curry leaves.

2]Add this paste,seasoning,lemon juice,salt and roasted jeera powder to the butter milk and mix well. Garnish with coriander leaves. Serve chill.

Mushroom Masala

Mushroom masala:

Mushroom -200grams

Onion -1[finely chopped]

Garlic -6

Tomato -2[pureed]

Capcicum -1/2 [chopped]

Turmeric powder -1/2 tsp

Redchilly powder -1tsp

Dhania powder -1/2tsp

garam masala powder -1/2tsp

salt -to taste

oil -3tbsp

seasoning:

bay leaves -2

jeera -1/2 tsp

green chilly -1 split

cinnamanstick -1 inch

curryleaves -few [optional]

Method:

1] Heat 2tbsp oil in a kadai,add bay leaves ,jeera,cinnamon stick,curryleaves& split green chilly.

2]Add finely chopped onion, garlic ,saute for 3 minutes, then add chopped mushrooms. Saute well for 2 to 3 minutes in high flame.

3]Add turmeric powder and pureed tomato, mix well. Then add redchilly powder, coriander powder & salt ,mix well.

4]Heat oil in a separate kadai, add the cubed onion,& capsicum, saute for 2 to 3minutes & add this to the masala.

5] Add garam masala powder, let the masala boil for 2 minutes , switch off the flame. Add crushed kasurimethi.

6] serve hot with roti,paratha.

Note :

1] Clean the mushroom properly before cooking .

2] Donot add extra water, as the mushroom gives of more water.

Manathakalikeerai Kootu

Manathakali keerai kootu:

Manathakali keerai -1cup [finely chopped]

Cooked tur dal -3tbsp

Tomato -1 [finely chopped]

Sugar -1/2tsp

Salt -to taste

Roast and grind:

Red chilly -6no

Channadal -2tbsp

Dhania -11/2tbsp

Hing -1/2tsp

coconut pieces -4to5 pieces or1/4 coconut

oil -1tsp

seasoning:

mustard -1/2tsp

jeera -1/4 tsp

urad dal -1tsp

curry leaves-few

oil -3/4 tsp

Method:

1]Boil ½ glass of water in a kadai. Add sugar,add the finely chopped green leaves.let it cook for 2 to 3 minutes.

2]Now add groundpaste, cooked dal,finely chopped tomato and salt. Give a stir.

3]Let the mixture boil for 2 to3 minutes. Season with mustard seeds,jeera,uraddal and curryleaves.

4] serve with hot rice.

Note:

1]Wash thegreen leaves well for 2to3 times And chopped.don”t rinse the leaves to the water after chopping.