KEERAI KOOTU (Amaranthus lentil gravy)

INGREDIENTS

AMARANTUS -1 BUNCH

ONION- 2 NOS

TOMATOES-2 NOS

GREEN CHILIES-3 NOS

GARLIC CLOVES-8 NOS

TOOR DHAL-1 1/2 CUPS

                                                                              
TURMERIC POWDER-1/2 TSP

CHILI POWDER-1 TSP

SALT ACCORDING TO TASTE

SEASONING

OIL- 1 1/2 TBSP

MUSTARD-1 TSP

CUMIN SEEDS-1 TSP

CURRY LEAVES-1 SPRIG

VADAGAM- 3 TSP


(can be substituted with urad dhal fennel seeds,red chilies)

(Vadagam is mainly used as seasoning in south Indian cuisines like sambar,kootu. Its made of mixing raw onion, raw garlic cloves,mustard,urad dhal,cumin seeds,fennel seeds with castor oil and dried in sunlight for many days till it turns dark brown in colour and then preserved and used for seasoning)

PREPARATION

In a pressure cooker add toor dhal,salt,little oil,minced garlic water and pressure cook till the lentil is half cooked then remove the lid of the cooker add sliced onion,chopped tomato,slit green chilies and cook again till the onion and tomato is mashed then add the chopped amarantus leaves ,turmeric powder,chili powder,and cook for 2 whistles and remove the lid and add the seasoning and mix well.

SPICY STUFFED CHAPATI

FOR THE STUFFING

DRY COCONUT GRATED- 2 TBSP

ROASTED GROUNDNUTS- 2 TBSP

ROASTED SESAME SEEDS- 4 TSP

GARLIC CLOVES- 6 NOS

CHILI POWDER- 3-4 TSP

AAM CHUR POWDER- 1 TSP

SALT ACCORDING TO TASTE


FOR THE CHAPATIS

WHEAT FLOUR- 2 1/2 CUPS

OIL-4 TSP

SALT ACCORDING TO TASTE

WATER FOR KNEADING DOUGH





PREPARATION

In a mixer take all the ingredients cited under stuffing column and grind to powder and keep it aside.Mix oil,salt and little water to the wheat flour and knead the dough and keep it aside.Divide the dough into uniform balls and take each ball and flatten and place 3 tsp of the powder and close tightly so that the powder remains intact.Now roll the stuffed balls into chapatis and heat on tawa and apply ghee/butter and serve.

VAZHUTHANANGA THEEYAL (Kerala Style Egg plant curry)

INGREDIENTS TO ROAST AND GRIND

COCONUT GRATED- 1 1/2 TBSP

ONION SMALL SIZED-1 NO

GARLIC CLOVES-5 NOS

CHILI POWDER- 2 TSP

DHANIYA POWDER- 2 1/2 TSP


TAMARIND- GOOSEBERRY SIZED

JAGGERY POWDERED- 2 TSP

OIL- 3 TSP

In a pan heat 3 tsp oil add grated coconut and saute till brown in colour.In the same oil saute chopped onion,garlic cloves and grind all the ingredients along with tamarind and jaggery to paste using little water and keep it aside


OTHER INGREDIENTS
BRINJAL- 400 GRAMS

ONION- 2 NOS

SEASONING

COCONUT OIL- 2 TBSP

RED CHILIES- 2 NOS

PEPPER- 1 TSP

GARLIC CLOVES- 5 NOS

CURRY LEAVES-1 SPRIG


RED CHILI POWDER- 2 TSP

DHANIYA POWDER- 3 TSP

TURMERIC POWDER- 1/2 TSP

SALT ACCORDING TO TASTE


PREPARATION

In a pan heat 2 tbsp coconut oil add pepper, red chilies,curry leaves,sliced onion,garlic minced,diced brinjal,salt saute well till the brinjal turns soft then add ground paste all the spice powders and saute well 3 minutes till the veggie absorbs all the masala.Switch off and serve.

VEGETABLE BIRYANI

INGREDIENTS TO MARINATE

THICK CURD-2 1/2 TBSP

CHILI POWDER-2 TSP

DHANIYA POWDER-3 1/2 TSP

GARAM MASALA POWDER- 3 TSP

TURMERIC POWDER- 3/4 TSP

BAY LEAVES- 2 NOS

CADAMOM-3 NOS

CLOVES- 4-5 NOS
                                                                                              
CINAMONON-2 NOS

MINT LEAVES-1/2 BUNCH

TOMATOES- 2 NOS

GINGER GARLIC PASTE- 2 TSP                      


                                                                              

VEGGIES REQUIRED

CARROT - 3 NOS

BEANS- 15 NOS

ONION BIG-2 NOS

POTATO-2 NOS                                                          

CAPSICUM-1 NO

                                                                        
OTHER INGREDIENTS


BASMATI RICE-2 1/2 CUPS

WATER- 5 CUPS

SALT ACCORDING TO TASTE

OIL FOR COOKING- 3 TBSP

GHEE- 4 TSP


GINGER,GARLIC,GREEN CHILI PASTE- 2 TSP ( GRIND GARLIC PODS 6 NOS,GINGER 1 INCH,GREEN CHILIES 3 NOS)




FENNEL SEEDS- 2 TSP

BAY LEAF-1 NO
                                                                            



PREPARATION

Soak basmati rice in 5 cups of water and soak for half an hour.After soaking transfer the rice to a cooker along with salt 3 tsp oil and cook without lid till the grains are half cooked.In a pan heat oil along with ghee add fennel seeds when it splutters add bay leaf chopped onion,ginger garlic green chili paste over this add marinated mixture and cook for 3-4 minutes.Over this marinated mixture add all the veggies,add salt( chop all the veggies beans,carrot and par boil) saute well.Now transfer the sauteed mixture to the half cooked grains close the cooker lid and cook for 3 whistles.

KNOL KHOL SPICY CURRY

INGREDIENTS TO GRIND TO PASTE

COCONUT- 2 TBSP

PEPPER- 3/4 TSP

FENNEL SEEDS=1 TSP

OTHER INGREDIENTS 

KNOL KHOL- 200 GRAMS

ONION- 2 NOS

TOMATO-2 NOS

TURMERIC POWDER-1/2 TSP

CHILI POWDER -11/2 TSP

OIL- 1 1/2 TBSP

SALT ACCORDING TO TASTE

CURRY LEAVES-1 SPRIG


CILANTRO FOR GARNISHING



PREPARATION

Wash, peel and chop khol khol and boil along with salt till soft.In a pan heat oil add onion salt saute till translucent then add tomato saute till mushy add curry leaves add chili powder,turmeric powder add the ground paste saute well at last add the boiled knol khol and garnish with cilantro.

METHI THEPLA

INGREDIENTS

WHEAT FLOUR- 250 GRAMS

KASOORI METHI - 5 TSP

CHILI POWDER- 1 1/2 TSP

TURMERIC POWDER-1/2 TSP

WHITE SESAME SEEDS-1 1/2 TSP

AJWAIN SEEDS- 1 1/2 TSP

GINGER GARLIC PASTE- 1 TSP

CURD- 4 TSP

OIL- 4 TSP

SALT ACCORDING TO TASTE                        

WATER FOR KNEADING

PREPARATION

In a vessel add wheat flour and all the ingredients with water and knead to little tight dough.Divide the dough into balls and roll into chapatis and transfer the chapatis on hot tawa and cook on both sides till brown spots appear. Apply ghee/butter on hot theplas and serve.

YAM ERISSERY

INGREDIENTS TO GRIND


COCONUT- 200 GRAMS

GREEN CHILIES- 2 NOS

CUMIN SEEDS- 1 TSP


SEASONING

COCONUT OIL- 5-6 TSP

MUSTARD- 1 TSP

URAD DHAL- 1 TSP

RED CHILIES-2 NOS

CURRY LEAVES-1 SPRIG

COCONUT GRATINGS-4 TSP

                                                                                       
OTHER INGREDIENTS

YAM- 250 GRAMS

TURMERIC POWDER- 1/2 TSP

PEPPER  POWDER- 1 TSP

SALT ACCORDING TO TASTE



PREPARATION

Boil chopped yam in water along with salt,turmeric powder and pepper powder till the yam turns soft.Over the yam add the ground coconut paste and keep stirring for 4 minutes.For the seasoning heat coconut oil in pan add mustard when it splutters add urad dhal red chilies curry leaves and add coconut gratings and saute till the gratings turn brown in colour. At last add the seasoning to the erissery.

.

SNAKE GOURD MASALA DHAL

INGREDIENTS

MOONDHAL-1 CUP

SNAKE GOURD MEDIUM SIZED- 3 NOS

ONION- 2 NOS

TOMATO-2 NOS

GREEN CHILI-1 NO

SALT ACCORDING TO TASTE

TURMERIC POWDER-1/2 TSP

CHILI POWDER-1 1/2 TSP

GARAM MASALA POWDER-3/4 TSP

GARLIC CLOVE CRUSHED-5 N0S

KASOORI METHI- 2 TSP

SEASONING

OIL- 1 1/2 TBSP

CINNAMON- 1 NO SMALL PIECE

CLOVES-3 NOS

STONE FLOWER-1

PREPARATION

Wash and chop snake gourd.Take chopped snake gourd along with moongdhal and water salt and steam cook for 4-5 whistles in a cooker till the veggie gets cooked along with the dhal.In a pan heat oil add

cinnamon,clove,stone flower add chopped onion,salt when the onion turns translucent add chopped tomatoes ,crused garlic cloves,slit green chilies,saute well till the tomato turns mushy then add all the spice powders and stir well add little water to form gravy like consistency add crushed kasoori methi over this add the cooked snakegourd moong dhal and cook for 3 minutes and switch off.This dhal can be with chapatis and plain rice.

 

ACHARI BAINGAN (Pickle style eggplant curry)

INGREDIENTS FOR SEASONING
OIL- 1 TBSP

FENUGREEK SEEDS- 3/4 TSP

FENNEL SEEDS-1 TSP

MUSTARD- 1 TSP

ASAFOETIDA- 1 TSP

CURRY LEAVES-1 SPRIG
                                                                                    
OTHER INGREDIENTS

BRINJAL- 400 GRAMS

TOMATO- 2 NOS

ONION- 2 NOS

GINGER GARLIC PASTE- 1 TSP

TURMERIC POWDER- 3/4 TSP

CHILI POWDER- 2 TSP

CORIANDER POWDER- 1 TSP

GARAM MASALA POWDER- 3/4 TSP

AAM CHUR POWDER- 1/2 TSP

SALT ACCORDING TO TASTE

CILANTRO FOR GARNISHING

OIL FOR COOKING- 2 TBSP





PREPARATION

Wash and slit brinjal lengthwise.In a pan heat 2 tbsp oil and saute brinjal and keep it aside.In another pan add 1 tbsp oil and add all the seasoning ingredients add sliced onion salt when the onion turns translucent add sliced tomatoes and saute till mushy and add all the spice powders and saute well at last add sauteed brinjal and mix well with the spice mixture and garnish with cilantro.

BAGARA BAINGAN ( Eggplant Masala Curry)

INGREDIENTS TO GRIND TO PASTE

ROASTED GROUNDNUTS- 1 TBSP

ROASTED WHITE SESAME SEEDS- 6 TSP

DRY COCONUT- 1 1/2 TBSP

CASHEW NUTS- 5 NOS

GINGER PIECE- 1 INCH

GARLIC CLOVE-5 NOS

OTHER INGREDIENTS

BRINJAL- 400 GRAMS

ONION- 2 NOS
                                                                                     
TOMATO- 2 NOS

CHILI POWDER- 2 TSP

CORIANDER- 3 TSP

CUMIN POWDER- 1/2 TSP

GARAM MASALA POWDER- 1 TSP

SALT ACCORDING TO TASTE

OIL FOR COOKING

CUMIN SEEDS FOR SEASONING

CILANTRO FOR GARNISHING










PREPARATION

In a pan add 2 tbs oil and saute length wise slit brinjal and keep it aside.In another pan heat 2 tbsp oil and add cumin seeds when it starts to splutter add sliced onion,when it turns translucent add tomatoes when it turns mushy add the ground paste ,salt ,add all the spice powders and saute well at last add garam masala powder and cook for a minute . don't cook too long after adding gram masala as it will induce bitter taste to gravy.Add sauteed brinjal to the gravy and mix well and garnish with cilantro.This curry can be served with plain rice,chapatis and naan.