Bittergourd Roast

Pavakkai Roast

Ingredients:

• Bittergourd/Pavakkai - 3 nos


• Chillipowder - 1 tsp


• Tumeric powder - 1/2 tsp


• Hing - pinch


• Oil - To fry


• Salt - required

Preparation Method:

• Cut the Bittergourd into 1/2 inch pieces length wise.


• Remove the seeds inside the vegetable


• Finely chop it length wise


• Heat oil in the tava, once the oil is hot hing and add the vegetable


• Saute it for about 10 min, sprinkle some water, close it and cook for 5 min


• Now add the tumeric powder,salt and chillipowder


• don't close the pan, cook it in a medium flame, till they are roasted


• Add oil then and there when necessary

Bittergourd is a good medicine for smotach problems, atleast make an habit to have it atleast once in a month, Children will hate it due to its bitter taste, once it is nicely roasted, the bitter taste will be consistently lesser than usual.

Try and taste it with Sambhar,rasam or curd rice

Beans curry

Beans Koottu

Ingredients :

• Beans - 200 gms - Finely chopped


• Moong dal - Cooked 1/2 cup


• onion – reqd


• tomato – 1


• ginger-garlic paste – 1tsp


• saunf[Sombhu] – 1tsp


• coconut – 2 tsp


• Green chillies- 2 nos


• salt – reqd


• perungayam – pinch


• Mustard seeds - 1/2 tsp


• Curry leaves - string


• Urad dal - 1 tsp

Preparation Method:

• grind coconut+soombu+green chilly and keep it aside.


• Heat oil in kadai, add mustard seeds+urad+curry leaves+hing and do tadka


• Then add ginger-garlic paste


• Add onion, once they are golden brown


• Add tomato once they are cooked add the beans, add salt required


• close it and cook for 10 min, sprinkle some water if required


• Once the beans is cooked


• Add the cooked moong dal allow to boil


• Finally add the grounded paste.


• Allow it boil for around 5 min


• Once the raw smell leaves garnish with corriander leaves.


• Beans curry is ready to serve

Try this is with Karakulambhu or sambhar rice.

You can also use other vegetables like Snakegourd[Pudalangai] to prepare this recipe

Gongura Chutney/Thovayal

Ingredients :

• pullicha keerai – 1 bunch



• kattupulli – required



• red chilly - 7 nos



• Tamarind - small lemon size



• salt – reqd



• perungayam/hing – pinch



• garlic – reqd



• vadam – 1 tsp [ you get in Indian store ]



• sesame oil - reqd

Preparation Method:

• Wash and clean the leaves from pullicha keerai



• Heat sesame oil in the pan, saute red chillies,tamarind,hing and keerai and saute for 2 min



• Cool it and grind it with required salt to a fine paste



• Do tadka with sesame oil,vadagam



• Now add the chopped garlic and the keerai paste



• Saute it for 2 min



• Now your Gongura Chutney/Thovayal is ready to serve

This dish is famous in andhra, but we have tried in a slight different tamilnadu style. You will definetly love it

Enjoy it with Curd rice or any cooked rice

Moong Dal Sambhar

PasiParupu Sambhar

Ingredients:

• Drumstick- 2 chopped to 1 inch pieces.


• moong dal - cooked 1/2 cup.


• coriander powder - 1tsp.


• onion - 1 chopped.


• tomato - 1 chopped.


• chilly powder - 1tsp.


• Salt - Required.


• oil- 2 tsp.


• Coconut milk - 4 tsp.


• tumeric powder - 1/2 tsp.


• Hing - Pinch.


• Mustard seeds - 1/2 tsp.


• Curry leaves - 1 string.

Prepartion Method:

• Pressure cook the moong dal with tumeric powder and pinch of hing and keep it aside.


• Now heat the kadai, add oil, add mustard seeds and curry leaves.


• Now add chopped onion, goes they are brown.


• Add the chopped tomatoes.


• Once the tomatoes are cooked.


• Add the vegetables[Drumstick/brinjal] cook it for 5 minutes covered


• Add some water if required


• Now add all the masala powders, cook for another 5 minutes, once the raw smell leaves


• Add the cooked dal mix well, add the required salt.


• Add some 1/2 glass of water, mix well, cook till everything gets together


• Before removing from heat add the coconut milk, cook for 2 minutes


• Moongdal sambhar is ready to serve

Goes well with Cooked white rice or Idlies.

Raw Banana Curry

vazhakkai curry

Horrah this is our 50th posting

Ingredients :

• vazhakkai /Raw Banana- 1


• onion -


• tomato - 1


• Red chilli powder – 1 tsp


• Coriander powder - 1 tsp


• Turmeric powder - 1/2 tsp


• Jeera powder - 1 tsp


• salt - Required


• Oil - Required


• curry leaves - 1 string

Method:

• chop onion and tomato


• cut raw banana into square shaped pieces magranite with all the powders and salt


• Keep it aside for around 15 min


• Now heat oil in the pan add mustard seeds, urad dal and curry leaves and do tadka


• Now add the chopped onion,tomato once the tomatoes becomes mushy


• Add the raw banana pieces to the tava


• Mix well


• Sprinkle water and cook it till the raw banana gets cooked

Serve it with Sambhar or Curd rice.

Pav Bhaji

Ingredients:

• Onion – 1 chopped



• Tomato – 2 chopped



• Ginger-garlic paste – 2 tsp



• Red chilly powder – 1 tsp



• Tumeric powder – 1/2 tsp



• Pav bhaji masala – 2tsp [you get it in indian store]



• Lemon juice – required



• Salt – reqd



• Corrianded leaves – reqd



• Butter – 4 tsp



• Oil – reqd



• Pav - reqd

All chopped vegetables

• Gobi – 1cup



• Potato – ½ cup



• Beans – ¼ cup



• Peas – 1 cup



• Carrot – ½ cup



• Capcicum - 1 cup

Preparation Method :

• Cook all the vegetables in a pressure cooker 2 whistles.



• Heat oil and 1 tsp of butter in a pan and add chopped onion,ginger garlic paste saute them till they are golden brown



• Now add the chopped tomato, once they are mushy and cooked



• Add the powders one by one and butter add 3 tsp of water and cook for around 5 min till all the raw smell leaves



• Drain the water from the cooked vegetables and add it to the paste and mash it nicely to get a thick paste



• Cook for about 10 min and the Masala bhaji is ready



• Now toast the Pav with butter in a tava



• Now serve Pav and masala bhaji together in a dish with Chopped onion, Piece of lemon and corriander leaves.

Excellent Snack during tea time.

Wheat Maida Halwa

Godhumai Halwa

Ingredients:

• Maida flour – ½ cup


• Wheat flour – 1 & 1/2 cup


• Sugar – 3 & 1/2 cup


• Butter/ghee – 150gms


• Cashew – 5nos


• Almonds - 5nos


• Raisins - 10 nos


• Salt – pinch


• Water – 3 cups


• Food color – reqd


• Cardamom – 2tsp
  

Preparation Method:

• Heat 2 tsp of oil in a kadai.


• fry cashews,almonds and Raisins till they are golden brown and keep aside.


• Now in the pan, add maida,wheat flour and saute till raw smell goes off and turn golden brown, make sure that doesn't burn.


• Boil 3 cups of water once the water reaches boiling point add the food color


• Add the sugar, keep stiring continously.


• now the sugar dissolves, add the roasted flour and stir till they are mix together well


• Now add the powdered cardomom and roasted nuts mix well.


• Before removing from heat add 2 tsp of ghee.

Wheat-Maida Halwa is ready to serve