Chow Chow Kootu

Chayote squash is versatile vegetable in India, My Amma often cooks this veggie in kootu or in Poriyal form. It taste very good like white pumpkin, I like the poriyal She makes in this veggie. My Hubby likes the Chow-Chow kootu n Sambar very much,, it also very good veggie for weight-watchers. I cooked this chow-chow kootu with spinach poriyal n Okra poriyal for our dinner, My Hubby enjoyed it very much it was a complete healthy meal for us. Here, is the easy chow-chow kootu recipe for you as follows,

 

Ingredients:

 

1.Peeled and Cubed Chayote Squash - 1 no

2.Chana dal - 1 cup

3.Chopped tomatoes - 1 big

4.Sliced onions - 1/2 medium

5.Turmeric powder - 1/2 tsp

6.Salt as reqd

 

For Grinding:

 

1.Grated Coconut  - 1/2 cup

2.Green chillies - 3 no's

3.Cumin seeds - 1 tsp

 

For Seasoning:

 

1.Canola Oil - 2 tsp

2.Mustard seeds - 1 tsp

3.Curry leaves - 2 strings

 

Preparations:

 

1.Cook the chana dal, sliced onions, chopped tomatoes and turmeric powder in a pressure cooker for 2 whistles, after that open the pan add the cubed chow-chow to the dal mixture stir it well and cook for 1 whistle.

2.Grind the coconut, chillies n cumin seeds to fine paste. Keep it aside.

3.After the dal n chayote cooked well, open the lid of the pressure pan add the grounded coconut paste and salt. Stir it well and leave it cook in medium flame for 10-15 mts till the raw smell goes off.

4.In the separate frying pan, season the ingredients under for seasoning and pour it on top of the kootu.

5.Now the Curry leaves flavour rich Chow-Chow kootu is ready to serve with hot rice and any veggie or greens poriyal.

Malai Kofta

Malai kofta is the rich and creamy gravy with loads of cream and paneer, is famous in India. I tried this gravy in restaurants and here in our friends house, but i haven't tried myself before. I thought it would be a long process to do this gravy and koftas, but i came to know very smooth and easy to cook in 30 minutes from my friends Mriganayani and in Gulmohar  Nostalgia's  page. This is the first time am trying the Malai Kofta and it came out perfect.

I would like to tell something about Mriganayani, She is having the special quality of good hands in cooking. She is the first one gave me an award for my blog to appreciate the new bloggers. It was great surprise for me on that day and also felt very happy for her appreciation. Gulmohar and Nostalgia are my good friends, they are very sweet persons and friendly.They got nice blog with eye candy pictures of recipes. After i started to blogging got my dearest and best friends in my life, am feeling soo happy on this.

Here is the Recipe for you:

Ingredients:

For Kofta:

1.Boiled and skinned Potato - 1 big
2.Finely chopped carrot - 5 tbsp
3.Finely chopped Beans - 5 tbsp
4.Green Peas - 3 tbsp
5.Paneer - 2 tbsp
6.Salt - to taste
7.Garam Masala - 1 tsp
8.Canola oil for deep frying
9.All purpose flour for rolling if necessary

For Gravy:

1.Sliced Onions - 2 medium
2.Chopped Tomatoes - 2 no's
3.Ginger - 1 tbsp
4.Garlic - 5 pods
5.Cashew nuts - 6 whole nuts
6.Poppy seeds - 1 tbsp
7.Turmeric powder - 1 tsp
8.Cumin seeds - 1 tsp
9.Coriander seeds - 1 tsp
10.Red chilli powder - 1 tsp
11.Salt - to taste
12.Oil - 1 tbsp
13.Low Fat Cream - 1/2 cup

Preparation :

First Soak the Poppy seeds and Cashew nuts in the water and then start your cooking process.

For Kofta:

1.Boil and peel the potatoes in one bowl, mash it with the help of fork.
2.Boil the green peas, finely chop the carrot and beans and fry the 3 veggies in little bit of oil in the pan to get rid of the moisture in the veggies.
3.Meanwhile make the paneer out of the milk (Out of  250 ml of milk i got 2 tbsp of paneer, thats enough for my kofta) If you think need more means you can use extra milk.
4.It's an easy process just make the milk to boil and add little bit of lemon juice instantly milk starts to curdle squeeze the water out with the help of cheese or cotton clothes.
5.Now add all the veggies, garam masala, salt, and paneer into the mashed Potato and mix it well.Make small balls out of it and keep it aside in the plate.
6.Heat oil in the pan and deep fry those balls till golden brown no need to wait for long time.
7.If the balls get spread out in the oil means just roll the balls in the cake flour or all purpose flour and then deep fry it.
8.Now drain the oil in the kitchen towel and keep it aside.

For Gravy:

1.Dry roast the cumin seeds and coriander seeds in the frying pan till the aroma comes out  and grind it to fine powder.
2.Heat 1 tsp of oil in the same pan, Saute the sliced onions, ginger and garlic.
3.Then add the chopped tomatoes and salt, Braise it well till it turns pulpy.
4.Follow with turmeric powder and red chilli powder, leave it to cook.
5.Allow the mixture to cool and grind it nicley to fine paste.
6.Heat 1 tbsp of oil in the same pan and pour the grinded paste, allow it to cook in medium flame till the oil separates around the edges.
7.Meanwhile grind the poppy seeds and cashew nuts to fine paste.
8.Now add the roasted cumin n coriander powder to the gravy. After 5 mts add the cashew paste and mix it well.
9.After the oil separates around the edges take off the pan from the fire and add the low fat or heavy cream to the gravy.
10.Transfer the gravy to the serving bowl and before serving add the fried koftas.
11.Now the delicious and Yummy Malai Kofta is ready to serve with rotis or with Pulao.
12.We enjoyed this yummy and creamy Malai Kofta with peas pulao for our yesterday's dinner.

Note:

1.The gravy should be in thick consistency, if you like to add little bit of hot water it is fine but don't add the koftas into the gravy it will turns soggy immediately.
2.Try to add the koftas just before serving then only it will be crispy or else it will turns soggy.
3.By adding the roasted cumin and coriander seeds powder into the gravy it  gives nice aroma.
4.I used only low fat cream for the gravy.

Ugadi Celebrations

Happy Ugadi Wishes to all my Blogger Friends.

The New year festival (Ugadi) celebrated in Andhra Pradesh and Karnataka, Gudi padwa in Maharashtra. Ugadi festival comes in spring season, it is the first season Ugadi is the New Year and New Beginnings of all New Business on this Auspicious day. It is the season for mangoes and Sugarcanes, with these seasonal fruits we make "Ugadi Pachadi" with raw mangoes ,neem flowers and jaggery from sugar cane on this auspicious day. Ugadi Pachadi  is the combination of sweet , bitter and sour, it symbolises the true life. We get fresh mangoes from our field and my Mom makes tongue tinkling Mango Pickles in this season.

My mom use to begin the preparations a week ahead . On that day, we wake up early in the morning and take oil bathe, decorate our house with mango leaves ( Mavilai thoranam) and decorate the pooja room with jasmine flowers. She prepares the sweets a day before itself like Bobbatlu ( Opputtu) and Athirasam.

On Ugadi day, We use to fast in the morning after the prayer have our lunch with Ugadi Bhojanam ( Ugadi Feast). She cooks lot of recipes for our lunch Rice, White Pumpkin Sambar, Tomato rasam, yellow Pumpkin curry with beans,Pulihora,Udhu Vadai ( Methu Vadai), Aval Paal Payasam,Appalam and Mango Pickle.

Here, on yesterday we celebrated our Ugadi festival as in the same way. In the evening we have done our prayer after my hubby came from work. Our dinner with Ugadi Bhojanam Rice, Brinjal sambar, Tomato rasam, Potato fry,Masala Vadai, Rice n Moong dal Paal Payasam, Appalam . My hubby came early on yesterday,Once i finished all the cooking preparations we offered the food to the God and then had our dinner.

Rich Creamy Paneer Peas Masala/Shahi Paneer

Ingredients:

1.Indian cottage cheese or paneer - 200 gms ( i used store bought)
2.Frozen peas - 5 tbsp
3.Low fat Cream - 5 tbsp
5.Cashews - 6 whole nuts.
6.Chopped Onion - 2 no's
7.Tomato puree - 5 tbsp
8.Kashmiri Red chilli powder - 1 tsp
9.Coriander powder - 1/2 tsp
10.Garam Masala - 1/2 tsp
11.Fried onions - 3 tsp ( for garnishing)
12.Turmeric powder - 1 tsp
13.Salt - to taste
14.Canola oil - 2 tbsp
13.Cumin seeds - 1 tsp
14.Ginger - small piece
15.Garlic - 5 pods
16.Kus kus/poppy seeds - 4 tsp

Preparation:

1.First fry the paneer cubes, i bought the paneer from Indian store and cut into cubes fry it in oil till light golden brown in medium fire.Keep it aside.
2.Heat oil in the pan, Fry the onions ( leave about 5 tbsp of onion for frying),ginger,garlic for a while. Then add the tomato puree ( i used canned puree) cook for a while.
3.Leave it to cool and grind to fine paste.
4.In separate pan fry the poppy seeds and cashew nuts in little bit of oil, allow it to cool and grind to fine powder.Keep it aside.
5.Again heat oil in the heavy bottom pan, season with cumin seeds  and add the remaining chopped onions fry for a while with red chilli powder.
6.Then add the grounded tomato n onion paste saute in a medium flame , after 5 mts add turmeric powder,coriander powder,garam masala ,cashew n poppy seeds powder.frozen peas and salt.
7.Allow it to cook in medium fire till the oil comes on the surface, close the pan with the lid.
8.Before transfer the gravy to the serving bowl add the low fat cream to this mixture. Stir it well and then add the fried paneer cubes.
10.Transfer the Shahi paneer to the serving bowl and garnish with Fried onions.
11.Now the Rich Creamy Shahi Paneer is ready to serve with roti or with biriyani.
12.We enjoyed this Rich Creamy and Yummy Shahi paneer with chicken biriyani for Lunch and For dinner with roti.

Note:

This Shahi paneer is rich in texture by adding cream and cashew paste, i tried to reduce by adding lot of fat ingredients for that i used canola oil instead of butter for frying, i used only 4 small cubes of paneer and i used low fat cream instead of heavy cream. Cashew nuts i used from my snacks roasted n salted nuts. I use to cook this rich creamy kuruma only once in a month, becoz it contains lot of rich ingredients. What soever it tasted yummy with Chicken biriyani.

This delicious Aappam is going to be a part of:

Jihva- Break fast  guest hosted by Veggie platter of suma started by Indira of Mahanandi

Brinjal /Egg Plant/Aubergine Curry

Ingredients:

1.Brinjals - 12 no's ( i used slim brinjal, not round one)
2.Sliced onions - 1/2
3.Chopped Garlic - 3 pods
4.Curry Leaves - few
5.Tamarind Pulp - 2 tbsp

6.Salt - to taste

7.Turmeric powder - 1 tsp

For Seasoning:


1.Canola Oil - 1 tbsp
2.Mustard seeds - 1 tsp
3.Cumin/Jeera Seeds - 1/2 tsp

To Roast and Grind to powder:

1.Sesame Seeds ( white or black) - 2 tsp
2.Peanuts - 1 tsp
3.Chana Dal - 1 tsp
4.Coriander Seeds - 1 tsp
5.Dry Red Chillies - 4 no's
6.Urad Dal - 1 tsp

Preparation:

1.Toast all the ingredients with 1/2 tsp of oil , leave it cool and grind to powder. Keep it aside.
2.Heat oil in the kadai or heavy bottom pan, season the items and add the curry leaves, Garlic and sliced onions. Saute for a while till turns translucent.
3.While sauting the onions cut the brinjals in length wise and add it to the onions.
4.Turn the brinjals gently have to stick with oil to all sides.Cook in medium fire and close the kadai with lid for 5 -10 mts turns half done.
5.Now add the turmeric powder,salt and ground powder, Stir it gently in medium flame or else it will burn at the bottom cos of powders.
6.Follow with tamarind pulp and add little bit of hot water to cook.
7.Close the kadai with lid and leave it to cook in medium flame. In between open the lid and turn the brinjals gently and add little bit oil around the edges.
8.After the gravy turns dark colour and oil came around the edges its done.
9.Now the Slurrping Brinjal Curry is ready to serve with plain rice and Rasam.
10.We enjoyed this delicious Brinjal curry with Rasam Rice for our Dinner.

Ivy Gourd Stir Fry

Ivy gourd stir fry is my new one, i haven't tried before after i came across http://umasculinaryworld.blogspot.com/. I thought to cook the Kovakkai (Ivy Gourd) stir fry and it came out very nice, its very easy recipe too.My hubby liked it much and he tried with curd (yoghurt) rice.Before start to cook, browsed about Ivy gourd came to know its very healthy veggie.

Ivy gourd (Coccinia indica) is a unique tropical plant that is a member of the family of Cucurbitaceae. It grows well in India and Thailand as well as in tropical areas such as Hawaii.

Ivy gourd has been classified as a medicinal herb in traditional Thai and ayurvedic medicine. The parts used in diabetes treatment are the leaves, but the primary use of ivy gourd is culinary, and it is considered a vegetable.

Ivy gourd contains beta-carotene, a major vitamin A precursor from plant sources. It is also considered a good source of protein and fiber.

Ingredients:

1.Sliced Ivy gourd - 200 gms

2.Chopped onions - 5 tbsp

3.Minced Garlic  - 3 pods

4.Red chilli powder - 1 tsp

5.Turmeric powder - a pinch

6.Canola oil - 1 tbsp

7.Curry leaves - few

8.Mustard seeds - 1 tsp

9.Salt - to taste

Preparation:

1.Heat oil in the pot, season the mustard seeds and then the curry leaves.

2.Now add the chopped onions and minced garlic, saute it for a while till the onions turns translucent and the garlic turns golden brown.

3.Its time to add the sliced ivy gourd, stir it well for 5 mts. add the chilli powder, turmeric powder and salt.

4.For this it may need bit much of oil to fry.Try to fry the veggie in medium fire and close the pot with the lid.

5.After 5 mts  add the little bit of water, dont add much ( becoz it should fry it in the oil itself).

6.Check the veggie turns tender then its time to serve it hot with plain rice and dhal.

7.We tried the Ivy gourd fry with Curd rice, it tastes yummy.

Oyster Mushroom Kuruma

Ingredients:

1.Sliced Oyster Mushroom - 1 punnet or 1 packet.
2.Sliced Onion - 1 big
3.Chopped Tomatoes - 2 no's
4.Sliced Green Chilllies - 1
5.Ginger Garlic paste - 3 tsp
6.Curry leaves - few
7.Red chilli powder - 2 tsp
8.Coriander powder - 3 tsp
9.Garam Masala - 1 tsp
10.Curry masala powder - 2 tsp
11.Turmeric powder - 2 tsp
12.Salt - to taste

Grind to paste:

Grated coconut - 1/2 cup with 2tsp fennel seeds

For Seasoning:

1.Canola Oil - 2 tbsp
2.Whole Spices - ( cloves - 3, cinnamon - 1",cardamom - 3 pods)

Preparation:

1.Grind to paste the coconut and fennel seeds.
2.Heat oil in a cooker and season the items under for seasoning.
3.Add Currry leaves,green chillies and onions. Saute it well till the onion turns translucent and then add the gingergarlic paste.
4.Fry till the ginger n garlic paste turns golden brown and then add the chopped tomatoes and salt.
5.Close the cooker with the lid for 5 minutes in slow fire, till the tomatoes cooked to mash.
6.Now its time to add all the powders with cooked tomatoes.Leave it to cook till the raw smell of the powders goes off.
7.Add the Oyster mushroom into the gravy and turn it gently for 2 minutes and close the lid to cook for 10 minutes in medium fire.( First add the stems of the mushrooms into the gravy while powders are cooking, becoz it will takes time to cook than the leaves).
8.Atlast add the coconut paste and leave it to cook in medium fire for 10 minutes.
9.Serve hot the Oyster Mushroom kuruma with rice, chapathi or with poori. We tried this kuruma with Plain Rice.

Paruppu Keerai kadaisal

Ingredients:
1.Thandu Keerai (amaranth tender or amaranth leaves) - 2 cups
2.Moong Dhal - 1/2 cup
3.Green Chillies - 3 nos
4.Garlic pods - 3 nos
5.Sliced Onions - 1/2 cup
6.Salt - to taste
7.Turmeric Powder - 1 tsp

For Seasoning:
1.Oil - as reqd
2.Mustard seeds - 1 tsp
3.Curry Leaves - few

Method:
1.Pressure cook the dhal with turmeric powder for 4 whistles and keep it aside.
2.Heat the Oil in the kadai and season the ingredients.
3.Add the sliced onions and Green chillies.
4.Saute it well for 5 minutes and then add the chopped Greens.
5.Leave it to cook for a while and add the cooked dhal and salt.
6.Mix it well and add little water to cook.
7.Serve Paruppu Keerai for Hot Rice.

Mixed Veg Curry(Avial)

Ingredients:
1.Diced Mixed Vegetables - 2 cups
(Raw Banana,Carrots,Beans,Butter Beans,White Pumpkin,Drumstick)
2.Coconut Oil - 1 tbsp
3.Curry Leaves with stem - 2
4.Curd - 1/2 cup
5.Mustard seeds - 1 tsp

For Grinding:
1.Grated Coconut - 4 tbsp
2.Green Chillies - 4 nos
3.Cumin seeds - 1 tsp

Method:
1.Grind the ingredients and keep it aside.
2.Cook the vegetables without leaving the whistles.
3.Heat the oil in the wok and season with mustard seeds , curry leaves.
4.Now add the cooked vegetables,grounded paste ,curd and salt.
5.Leave it for 5 minutes till the raw smell goes off.
6.Serve the Avial with Hot Rice , Dhal ,Morkuzhambu.

White Pumpkin Kootu

Ingredients:
1.White Pumpkin - 2 cups
2.Chana Dhal - 1/2 cup
3.Turmeric Powder - 1 tsp
4.Salt - to taste

For Grinding:
1.Grated Coconut - 4 tbsp
2.Green Chillies - 3 nos
3.Jeera Seeds - 2 tsp
4.Oil - as reqd

For Seasoning:
1.Mustard Seeds - 1 tsp
2.Curry Leaves - few

Method:
1.Pressure Cook the Chana Dhal with Turmeric Powder for 4 whistles and keep it aside.
2.Heat the oil in tha pan and season the ingredients and put the cubely sliced Pumpkins,saute for a while.
3.Grind the items under for Grinding and mix it with the mixture.
4.Mix it well and add a salt.
5.Now add the cooked dhal and leaves to cook for 10 minutes.
6.Its time to serve the Neer Poosanikkai Kootu for Hot Rice and Sambar.

Suraikkai Thattai payar kuzhambhu

Ingredients:
1.Cow Peas - 1 cup
2.Kalabash (small) - 1 no
3.Tamarind Pulp - 1/2 cup
4.Curry Leaves - Few
5.Salt - to taste
6.Turmeric Powder - 1 tsp
7.Oil - as reqd

For Grinding:
1.Sliced Onions - 1 no
2.Grated Coconut - 4 tbsp
3.Dry Red Chillies - 3 nos
4.Dhania Powder - 1 1/2 tbsp
5.Garlic Pods - 3 nos
6.Jeera - 2 tsp

For Seasoning:
1.Mustard Seeds - 1 tsp
2.Curry Leaves - few
3.Methi Seeds - 1 tsp

Method:
1.Soak the Cow Peas for 2 hours and cook it with 1 tsp of Salt for 5 whistles,it should not be mushy.
2.Then peel the kalabash and cut into small pieces.
3.Heat 1 tsp of oil in the pan and roast the ingredients under for Grinding and then grind the ingredients to a smooth paste.
4.Now heat the oil in the skillet and season the items under seasoning.
5.Add the Kalabash and saute it well for 5 minutes.
6.Then add the grounded paste , salt ,Turmeric Powder ,1 cup of hot water to boil.
7.After the 2 boils add the tamarind pulp and cooked cow peas.
8.Leave it for 4 to 5 boils.
9.Now Serve the Thattai Payar Suraikkai Kuzhambhu with Hot Rice.

Raw Plantain Tomato Kootu

Ingredients:
1.Raw Plantains - 1 cup
2.Cooked Chana Dhal - 1/2 cup
3.Turmeric Powder - 1 tsp
4.Tomatoes - 2 nos
5.Onions - 1/2
6.Sambar Powder - 1/2 tbsp
7.Salt - to taste
8.Oil - as reqd

For Seasoning:
1.Oil - as reqd
2.Mustard Seeds - 1 tsp
3.Curry leaves - few

Method:
1.Pressure cook the chana dhal and raw plantains with turmeric powder,keep it aside.
2.Heat the oil in the pan and season the ingredients.
3.Add the sliced onions and saute it for a while.
4.Add the sliced tomatoes and cook it for 5 minutes.
5.Now add the cooked chana dhal and Raw Plantains.
6.Now add the sambar powder and salt.
7.Leave it to cook for 10 minutes.
8.Now serve it with Sambar Sadham or with Morkuzhambhu Rice.

Potato Kurma for Rice

Ingredients:
1.Potatoes - 6 nos
2.Sliced Onions - 1 no
3.Green Chillies - 1 no
4.Salt - to taste
5.Oil - as reqd
6.Turmeric powder - 1 tsp

For Grinding:
1.Small Onions - 1/2 cup
2.Grated Coconut - 4 tbsp
3.Green Chillies - 2 nos
4.Coriander Powder - 1 tbsp
5.Cumin Seeds - 1 tsp
6.Pepper corns - 1 tsp

For Seasoning:
1.Oil - as reqd
2.Mustard Seeds - 1 tsp
3.Curry Leaves - few

Method:
1.Roast and grind the ingredients under for Grinding,Keep it aside.
2.Boil the potatoes and cut into pieces.
3.Heat the oil in a pan and season the items.
4.Add the sliced onions ,Green chilly and saute it for a while.
5.Now add the grounded paste ,salt,turmeric powder and 2 cups of hot water.
6.After 2 boils add the cooked potatoes and leave it for another 10 minutes.
7.Now its ready to Serve with Hot Rice.

Cabbage Kootu

Ingredients :
1.Chopped Cabbage - 2 cups
2.Cooked Chana Dhal - 1/2 cup
3.Oil - as reqd
4.Mustard Seeds - 1 tsp
5.Curry Leaves - few
6.Salt - to taste

For Grinding:
1.Grated Coconut - 4 tbsp
2.GreenChillies - 3 nos
3.Jeera Seeds - 1 tsp

Method:
1.Grind the ingredients into a smooth paste and keep it aside.
2.Pressure cookthe chana dhal with turmeric powder and keep it aside.
3.Heat the oil in a pan and seasonthe mustard seeds,curry leaves.
4.Add the Chopped Cabbage and cook for a while.
5.Now add the grounded paste, salt and 1/2 cup water to cook.
6.Serve the Cabbage Kootu for Chapathi or For Rice and Sambar.

Kadalai Paruppu Tuvayal

Ingredients:
1.Chana Dhal - 1/2 Cup
2.Grated Coconut - 5 tbsp
3.Dry Red Chillies - 3 nos
4.Tamarind - little bit
( Naphthalaene ball size)
5.Curry Leaves - few
6.Garlic Pods - 3 nos
7.Salt - to taste
8.Oil - 1 tbsp

Method:
1.Heat the Oil in a pan and put the curry leaves,garlic pods to fry.
2.Add the tamarind , red chillies and chana dhal to fry.
3.After chana dhal got roasted now add the grated coconut and fry it till the coconut turns light golden brown.
4.The coconut and chana dhal should be in Light goldenbrown color.
5.Now grind all the things to a coarse consistency.
6.Serve the Paruppu thuvayal for Rasam Rice or with Hot Kanji.
7.If you dilute the thuvayal,can also use it for Dosai and Idli.

Okra Tamarind Kootu

Ingredients:
1.Okra - 2 cups
2.Tamarind Pulp - 1/2 cup
3.Green Chillies - 1 no
4.Chopped Small Onions - 1/2 cup
5.Curry Leaves - few
6.Sambar Powder - 2 tsps
7.Turmeric powder - 1 tsp
8.Salt - to taste
9.Oil - as reqd

Method:
1.Heat the oil in the pan and season the mustard seeds ,curry leaves.
2.Now add the chopped onions and green chillies.
3.Saute it well for 5 minutes and add the chopped Okra.
4.Cook the Okra for a while.
5.After got half cook add the tamraind pulp,turmeric powder and salt.
6.Leave it to cook till the mixture turns thick.
7.Serve the Okra puzhi Kootu for Hot Rice.

Chana Masala

Channa Masala:

Ingredients:

1.Boiled Kabuli Chana (White Chickpeas) - 2 cups

2.Roughly Chopped Onion - 1/2

3.Finely Chopped Onion - 1/2

4. Chopped Ginger - 2 inch

5.Garlic pods - 4

6.Green Chilli - 1 (optional)

7.Jeera Seeds - 2 tsp

8.Chopped tomatoes - 2

9.Curry leaves - as need

10.Turmeric Powder - 1 tsp

11.Chana Masala Powder - 1 tbsp

12.Chilli Powder - 1 tsp

13.Oil - for Seasoning

14.Salt - for taste

15.Amchur Powder - 1 tsp

Chopped Coriander Leaves for Garnishing.

Method For Cooking:

1.Soak the kabuli chana for overnight and pressure cook it with Amchur powder for 1 whistle, it shouldn't be mashed.

2.Coarsely ground the roughly chopped onions, ginger and garlic for 2 rounds.

3.Heat an Oil in a Pan , when it is hot add jeera seeds to splutter.

4.Then add the curry leaves and green chillies.

5.Now Mix the grounded onion paste into the frying pan.

6.Fry it till the raw smell goes off, till that put the heat in simmer and close it with the lid.

7.Then add the powder items in the pan and stir it well or else it will stick in the bottom.

8.If we add the the masala powders in this stage means it will cook nicley and also give dark color to the gravy.

9.Now add the chopped onions, saute it well till it turns light brown, add the chopped tomatoes and salt.

10.You may also add the tomato puree, if u like it means.

11.Cover the pan with the lid till it cooks well (till oil leaves on the top).

12.Lastly add the boiled chana in the gravy mixture, if the cooked chana got excess water means drain little bit water and then add the chana in the pan.

13.If you want thick gravy means mash little bit chana in the sepaerate bowl and add into the pan.

14.Cook it in simmer till it turns gravy and garnish with coriander leaves.

15.Serve hot with poori, roti or with Parathas.

Potato and Peas Creamy Kuruma

Ingredients:

1.Boiled Potato - 1 (Big)

2.Frozen or Fresh Peas - 1 cup

3.Sliced Onions - 1 no

4.Tomatoes - 2 no's

5.Ginger and Garlic Paste - 1 tbsp

6.Oil - 2 tbsp

7.Curry leaves - few

8.Salt - for seasoning

9.Dhania Powder - 1 tbsp

10.Garam Masala - 2 tsp

11.Whole Spices - (2 cloves. 1 elaichi, a inch of cinnamon stick, Rose bud - 1)

Ingredients Grind to paste:

1.Coconut Scrappings - 1/2 cup

2.Fennel Seeds - 2 tsp

3.Poppy seeds - 2 tsp

4.Cashew nuts or Badham nuts( almond) - 8 pcs

5.Green Chillies - 4 no's

6.Mixed spices - ( 2 cloves,1 elaichi)

Method:

1.Soak the poppy seeds and cashew or badam nuts in hot water for 10 minutes. I used leftover snack roasted and salted badam nuts.

2.If you don't want with skin, then peel off the skin from almond after 10 mts of soaking. I didnt peeled off.

3.First grind the ingredients under to paste and keep it aside. Grind it to fine paste.

4.Heat oil in the cooker or deep pan, splutter the whole spices and curry leaves.

5.Then add the sliced onions, fry it to translucent.

6.Now add the ginger n garlic paste and fry to raw smell goes off ( should turn to golden brown).

7.Mix the chopped tomatoes with this mixture and also add salt for the kuruma. Cover the pan with lid to cook.( by adding salt in this stage is easy to cook tomatoes quickly)

8.After 5 mts mash the tomatoes well , add the powders now and mix it well. Put the fire to simmer and again close the lid to cook.( the oil should seperate on the top)

9.By this time add the grounded paste and stir it well for 5 mts. Now add 2 cups of hot water to boil.

10.Add the cooked veggies at this time. Don't turn it fastly because boiled potatoes may get pieces.

11.Bring it to boil till the raw smell goes off.(Oil should seperate on the sides of the pan). After the oil seperates the Potato and Peas Kuruma is ready to serve.

12.This kuruma is yummy with Coconut milk pilaf or any kind of pulao, parota, chapathi and poori.

13.We enjoyed this yummy creamy potato n peas kuruma with coconut milk pulao.

Note :

We added the badam n poppy seeds paste in this kuruma, so it gives creamy texture, the consistency of the kuruma should be in creamy.Don't add too much of water.

Arachuvitta Sambar

Ingredients:
1.Tuvar dhal - 1 cup
2.Tamarind juice(lemon size) - 1 cup
3.Turmeric powder - 1/2 tsp
4.Sambar powder - 2 tsp
5.Vegetables ( Drumstick ( 2),Brinjals(3)) - cut into small pieces
6.Onion - 1 no
7.Oil - as reqd
8.Salt - to taste

To Roast and Grind:
1.Grated coconut - 4 tbsp
2.Chana dhal - 2 tbsp
3.Urad dhal - 2 tsp
4.Fenugreek seeds - 1/2 tsp
5.Red chillies - 3 nos
6.Asafoetida powder - a pinch

For Seasoning:
1.Oil - as reqd
2.Mustard seeds - 1 tsp
3.Curry leaves - few

Method:
1.Roast and Grind all the items under grinding.
2.Pressure cook the tuvar dhal with turmeric powder and keep it aside.
3.Heat the pan , mix the tamarind pulp with water,add turmeric powder,sambar powder,salt and vegetables and leave it to boil.
4.After 3 to 4 boils,add the grounded coconut paste to it and leave it to boil for 10 minutes.
5.Now add the cooked tuvar dhal into the boiling tamarind mixture.
6.Heat oil in a pan and season the items for seasoning and pour it into the boiling sambar.
7.Serve the Hot sambar with Hot Rice.

Morkuzhambhu

Ingredients:
1.Yoghurt(curd) -1 cup
2.Turmeric Powder - 1/2 tsp
3.Salt - to taste
4.Oil - as reqd

For Grinding:
1.Grated Coconut - 4 tbsp
2.Coriander seeds - 1 tsp
3.Jeera - 1/2 tsp
4.Bengal gram - 1 1/2 tbsp
5.Ginger - a small piece
6.Green chillies - 2 nos
7.Raw rice - 1 tbsp

For Seaasoning:
1.Oil - as reqd
2.Mustard seeds - 1 tsp
3.Methi Seeds - 1 tsp
4.Curry leaves - few
5.Red chilly - 1 no.

Method:
1.Soak all the grinding ingredients in water for 30 minutes except grated coconut and Ginger.

2.Grind all the ingredients and keep it aside.

3.Take the well beaten Yoghurt in a vessel and add the turmeric powder and salt .

4.Heat the oil in the pan and season all the items under seasoning.

5.Add the grounded mixture into the pan with enough hot water, let it cook well till the raw smell goes off.

6.Keep the fire in low and then pour the yoghurt in to the pan , dont allow to boil keep the fire in simmer for 10 minutes .

7.Serve with hot rice.

Note: I didnt add the vegies in the morkozhambhu, we can also add Okra, white pumpkin, carrot, brinjal.