Masala Rasam/Rasam without Tamarind

Ingredients:

• Ripe Tomatoes - 4


• Onion - 1/4 finely chopped


• Garlic - 4 pods


• Green chilles - 5 Split open


• Pepper - 1 tsp


• Cumin seeds - 1 tsp


• Cinnamom stick - 1 inch


• Saunf - 1/2 tsp


• Cloves - 2 nos


• Curry Leaves - 1 string


• Lemom juice - 1tsp


• Salt - to taste


• Oil - For sauting

Preparation Method:

• Boil 2 cups of water in a vessel


• Once the water reaches boiling points, add the tomotoes to it


• Let the tomatoes get cooked for around 10 - 15 min


• Now remove them from hot water and transfer them to cold water, by doing this outer skin will be removed easily


• Now allow it to cool for some time and blend it to fine paste, along with pepper and cumin seeds


• Now just crush garlic,onion and greenchillies and keep it aside


• Heat oil in a kadai, add cinnamom stick,saunf and cloves, curry leaves saute it for a while


• Now add the crushed garlic,onion and green chilles, saute them till raw smell leaves


• Now add the blended paste of tomotoes,pepper and cumin


• Let the solution boil for around 10 minWhen you see foams appearing add salt and lemon juice


• Turn off the heat and garlic with Corriander leaves

This rasam is made without tamarind with exclusive taste. You will love it with hot white rice.

Mulangi Masala Kuzhambhu/Radish Curry

Ingredients:

• Mulangi/Raddish Curry - 2 nos[Chopped to rectangular pieces]





• Coconut - Shredded - 4 tsp





• Ginger garlic paste - 1tsp





• Onion - 1 Finely chopped





• Tomato - 2 Finely chopped





• saunf - 1 tsp





• Khus Khus - 1/2 tsp





• Cashew nuts - 4 nos





• Chilli powder - 1 tsp





• Corriander powder - 11/2 tsp





• Bay leaf - 1





• Cinnamon stick - 1 inch




• Cloves - 2 nos





• Oil - For sauting

Method of preparation:

• Roast and ground - Cocunut,saunf,khus khus,cahews - t0 a fine paste




• Dry Roast in a very low flame - Corriander powder and chilipowder for 2 min. this is improve the flavor of the curry - Blend these powders in mixer with little of water




• Heat oil in the pan, do tadka with Bayleaf,cinnamom and cloves. once they are done




• Add the Ginger garlic paste, saute till brown




• Add the chopped onion - Fry till golden brown




• Now add the chopped radish, saute it for 2 min




• Add the tomatoes, add salt,cook till tomotoes are mushy




• Add 1/4 cup of water, close and cook for 5 min




• Now add the Powder mixture, allow the solution to boil




• Now add the grounded coconut paste, Allow it to boil for 15 min




• Garnish with corriander leaves

Goes well with white rice, Dosa and Idli.

Carrot Poriyal

Ingredients:

• Carrot - 2 grated



• Onion - 1 chopped



• Green chillies - 3 splitted



• Mustard seeds - 1/2 tsp



• Urad dal - 1 tsp



• Hing - pinch



• Curry leaves - 1 string



• Grated Coconut - 2 tsp

Preparation Method:

• Heat oil in the pan, once it is hot.



• Add mustard seeds,urad dal,hing,curry leaves.



• Add the green chillies, saute for 30 sec



• Now add the chopped onion, saute till they are transparent.



• Now add the grated carrot and salt.



• Mix well, cook for around 10 min



• Finally add the grated coconut mix well.

Serve with any kind of sambhar rice

Yellow squash Curry

Suraikai Kootu

Ingredients:

• Yellow squash/Suraikai - 2 nos - chopped



• Onion - 1 finely chopped



• Tomato - 2 finely chopped



• Moong dal - Cooked 1/4 cup



• Mustard seeds - 1/2 tsp



• Urad dal - 1 tsp



• Red chillies - 3 nos



• Hing - 1 pinch



• Tumeric powder - 1/4 tsp



• Oil - 2tsp



• Curry leaves - 1 string

Preparation Method:

• Heat 2 tsp of oil in a pan.



• Once the oil the hot, add mustard seeds,urad dal,hing,red chillies and curry leaves.



• Add the chopped onions, once they are transparent.



• Add the chopped tomatoes and salt, cook till they are mushy.



• Now add the Chopped Squash, add 1/4 cup of water, close and cook for 10 min



• Once you see the squash is cooked well, add the cooked moong dal.



• Allow it to boil for 3 min.



• Serve it with Cooked white rice.

Goes well with any Kara Kuzhambhu varieties.

Pepper Curry

Milagu Kuzhambhu

Ingredients:

• Sesame oil - 10 tsp


• Curry leaves - 1 string


• Hing - Pinch


• Mustard seeds - 1/2 tsp


• Fenugreek seeds - 1/4 tsp


• Garlic - Crushed 2 pods
  

Roast and Grind following ingredients:

• Pepper - 2 tsp




• Cumin seeds - 1 tsp




• Dry chillies - 2




• Channa Dal - 2 tsp



• Curry leaves - 1 string




• Coconut - 3 tsp




• Tamarind - 1 inch




• Corriander seeds - 2 tsp

Heat 1 tsp of oil in the kadai, roast all the above mentioned ingrediants and grind it to a fine paste

Preparation Method:

• Heat 5 tsp of sesame oil in the kadai.




• Once the oil is hot, add mustard seeds,fenugreek seeds,hing and curry leaves.




• Now add the grounded paste, mix well.




• Add 1 glass of water to the mixture and required amount of water.




• Allow the mixture to boil, till the liquid thickens and the oil separates.




• Once the oil separates from the mixture.




• Heat 5 tsp oil in another pan, when hot add the crushed garlic.




• Add this oil to pepper curry.




• Pepper curry is ready to serve with white cooked rice.

Prepare this curry atleast once in a month, improves digestion and clears your stomach and gets you rid of gastric problems.

Excellent when you serve with Fried Papad

Channa Masala

Ingredients:

• White Chick peas - 1/2 cup [ Soak overnight]




• Onion - 1 finely chopped




• Tomotatoes - 2 finely chopped




• Ginger garlic paste - 1 tsp




• Cumin seeds - 1 tsp




• Channa Masala - 2 tsp




• Green chillies - 3 nos




• Chilli powder - 1/2 tsp




• Tumeric powder - 1/4 tsp




• Jeera powder - 1/2 tsp

Preparation Method:

• Pressure cook the chick peas - 5 whistles.



• Take 3/4 of the cooked peas, and grind it to a fine paste in a blender.



• Now heat 3 tsp of oil in the pan, do tadka with cumin seeds, once they splutter.



• Add the ginger garlic paste to the oil, saute till the raw smell goes off.


• Now add the chopped onion, saute till golden brown.


• Now add the chopped tomato, add the salt and cook till mushy.


• Now add the grounded paste of peas, add some 1/2 glass of water, mix well.


• Now add the channa masala,chillipowder and jeera powder mix well.


• Allow the mixture to boil for 10 min, once the raw smell leaves.


• Add the whole coooked chick peas and allow the mixture to boil again.


• Now adjust the mixture with salt and spices.


• Garnish with corriander leaves.

Serve this with Pooris and Chapattis

Protein rich Vege Cutlet

Ingredients:

• Potatoes - 2 [Boiled].


• Mixed vegetables - 1/4 cup [ Beans,carrot,peas,corn] finely chopped.


• Sprouted beans - 1/4 cup.


• Chillipowder - 1 tsp.


• Corriander powder - 11/2 tsp.


• Tumeric powder - 1/2 tsp.
.

• Cumin seeds - 1 tsp


• Corriander leaves - chopped
  
• Oil to fry


• Salt - required


• Cornflour - 2 tsp


• Bread crumbs - 1/2 cup

Method of preparation:

• Grate the boiled potatoes, mix well to a fine paste.
  
• Mix vegetables and sprouted beans together blend in a mixe for a sec.
  
• Remove it from the blender, squeeze the mixture without water.
  
• Now heat 2 tsp of oil in the pan, once the oil is hot add the cumin seeds.
  
• Add all the chilli,tumeric and corriander powders mix well till raw smell goes off.
  
• Don't add water at all, it has to be dry, keep it in low flame and cook.
  
• Now add the squeezed vegetable and sprouts mixture in the pan.
• Add salt.
• Saute it for 5 min.
• Add corriander leaves mix well.
• Once all the mixture is cooked well.
• Mix it with boiled pototoes.
• Make medium vadas like balls.




• Heat oil for deep frying the cutlet.
  
• Make a thin batter with cornflour and water.
  
• Dip the vadas in cornflour and immediately coated it with bread crumbs.
  
• Deep fry in hot oil.
• Serve hot with Ketchup or any chutney