Kathirikkai Poriyal
Incredients
Kathirikkai & Brinjal-4
Onion-1
Garlic-6(pieces)
Tomato-1/2
Redchilli powder -1/2 tbs
Hing-a pinch
Curryleaves-(reqd)
Mustard-1/4tsp
Fenugreekseed powder-1/2tsp(coarse)
Sesame seed powder(coarse)
Oil- 4 or 5 tbs
Salt to taste
Preparation method
Heat the oil in pan.Fry mustard,onion,garlic,tomato,curryleaves . After 2 minutes put the brinjal pieces and fry it in low heat .when cooked add redchillipowder,sesame seed powder,hing,fenugreek powder and mix nicely on low heat for 10 minutes. After serve with sambar rice or any other rices
Poori Kilangu
Ingredients
Boiled Potato-4
Onion-1
Green chilli-2
Tomato-1/2
Jeera-1/4 tsp
Mustard-1/4 tbs
Turmaric powder-1/4 tsp
Curry leaves-(reqd)
Ginger garlic paste
Channa dhal-1 tablespoon
Oil-3 tablespoon
Salt to taste
Preparation method
Heat the oil in a pan.Fry the muatard, channadhal,onion, tomato,curryleaves,jeera,ginger garlic paste,turmaric powder and mix the boiled potato pices.Then add 3 glass water and mix well. Keep it for 10 mins in the stove. Spread the corriander leaves and serve hot with Poori.
1:54 PM | Labels: Breakfast or Tiffins, Veg |
Verkadalai Kulambu
Groundnuts-50gm
Small onion-7
Garlic-5
Tomato-1/2
Tamarind. extract-4 tablespoon
Curryleaves-reqd
Hing-a pinch
Sesame oil-3 or 4 tablespoon
Fenugreekdeed-1tsp
chilli powder-3 tablespoon
coconut-2 tablespoon
Salt to taste
Preparation method
Heat the oil in a pan and fry the onion, garlic, curryleaves, hing fenugreek powder, groundnuts and chili powder after 5 minutes mix the coconut gravy and tamarind extract.
Boil if for 10 minutes after that mix the sesame oil 2 tablespoon
Ready to eat with white rice and any veg porial
Aval Upma
Ingredients
Aval- 500 gm
Onion-1(chopped)
Green chilli-1 1/2
Urad dal & Mustard seeds -1 tsp
Curryleaves-(reqd)
Chana dal or Ground nuts- 2 tsp
Corriander leaves-(reqd)
Oil-2 tablespoon
Salt to taste
Preparation method
Soak the aval for 3 minutes.And let it dry in the strainer for about 15 minutes.Heat the oil in pan and fry onion ,mustard ground nut or chana dal ,green chilli, curryleaves .And then add soaked aval mix well .After 5 minutes serve them hot .
1:07 PM | Labels: Breakfast or Tiffins, Veg |
Mutton Kulambu
Ingredients
After releasing the pressure in the cooker ,heat the oil in a pan fry onion and all spicy and dhania powder,chilli powder and mix cooked mutton.Boil it for 10 to 20 minutes to gravy position then add lemon extract and spread corrianderleaves
Thengapal Rasam
Ingredients
Tamarind extract-4tablespoon(thick)
Tomato extract-4 5 tablespoon(thick)
Turmaric powder-1/4tsp
Mustard-1/4tsp
Jeera powder-1/4tsp
Pepper powder-1/4tsp
corriander leaves(reqd)
curry leaves(reqd)
Ced chilli-2
Hing-as req'd
Coconut milk-100ml
Preparation method
Heat oil in a pan and fry mustard,redchilli,curryleaves,hing and mix the tamarind extract,tomato extract, jeerapowder and crushed pepper. Boil it for 3 or 4 minutes . Turn off the flame and mix the thick coconut milk spread the corriander leaves.
Note : After adding coconut milk don't heat the Rasam
7:12 PM | Labels: Veg |
Poondu Thokku
Ingredients
Garlic-2(big size)
Dhania powder-2tablespoon
Red chilli powder-1 1/4 tablespoon
Curryleaves
Hing-(reqd)
Mustard-1/4 tsp
Tamarind extract-4tablespoon(thick)
Fenugreekpowder-1/2 tablespoon(coarse)
Redchilli-2
Preparation method
Heat oil in a pan and fry garlic mustard,curryleaves,redchilli powder,dhania powder,fenugreek seed powder,and hing then add tamarind extractBoiling for 7 minutes to thick gravy position.