CABBAGE IN CORIANDER GRAVY

INGREDIENTS TO GRIND

CHOPPED CORIANDER LEAVES- 1  TBSP

GREEN CHILIES- 3 NOS

GARLIC CLOVES- 4 NOS

GRATED COCONUT- 1/2 CUP


OTHER INGREDIENTS

CABBAGE- 500 GRAMS

ONION- 2 NOS

OIL- 1 TBSP

SALT TO TASTE

CUMIN SEEDS-1 TSP


METHOD- 



Grind the ingredients cited in the above column and keep it aside. Wash and chop cabbage and boil till it is cooked.Heat oil in a pan add cumin,when it splutters,add chopped onions,salt and saute till it turns translucent.Over this add the ground paste and cook till the raw smell goes off. At last add the boiled cabbage and mix well.

RAVA ADAI (SAVOURY SEMOLINA PAN CAKE)

 RAVA ADAI



Adai is a traditional South Indian dish prepared using combination of lentils,par boiled rice and raw rice.But there are many variants of this dish.I have already shared recipe of aval adai or adai prepared using flattened rice. In this recipe,I have used semolina and lentils.I really love the taste of this dish.







INGREDIENTS

SEMOLINA(RAVA)-2 CUPS

TOOR DAL-1/2 CUP

MOONG DAL-1/4 CUP

GRAM DAL-1/4 CUP

CORIANDER LEAVES- 1/2 CUP

GINGER- 1/2 INCH,GREEN CHILLIES-3 NOS

COCONUT GRATINGS-1/2 CUP,TURMERIC POWDER-1/4 TSP.

SALT TO TASTE


 FOR TEMPERING


OIL-2 TSP

CUMIN SEEDS-1 TSP

MUSTARD-1 TSP

ASAFOETIDA-1/2 TSP

CURRY LEAVES-1 SPRIG


METHOD- 


Roast semolina in a teaspoon of ghee and keep it aside.Soak the lentils and semolina for 45 minutes separately. In a mixer jar blend the lentils along with green chilies,ginger,coconut grating to smooth thick paste.In a wide bowl add the ground mixture,soaked semolina,salt,chopped coriander leaves and seasoning and mix well.Apply oil on the dosa tawa and when it is hot spread the batter on it.Cook till the adai turns golden brown in colour and crispy in texture.Serve with avial or any chutney.



NOTE-Always add little water while grinding batter else it will turn watery and result in soggy addai.









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HERALEKKAI GOJJU

INGREDIENTS TO ROAST AND POWDER

GRAM DAL-4 TSP

URAD DAL-4 TSP

RED CHILLIES-7-8 NOS

FENUGREEK SEEDS-3/4 TSP

MUSTARD SEEDS- 1 TSP

SOLID ASAFOETIDA- SMALL PIECE

OIL FOR ROASTING- 2 TSP

FOR SEASONING

SESAME OIL- 3 TSP

MUSTARD-1 TSP

OTHER INGREDIENTS

CITRON MEDIUM SIZE (Heralekkai)-1 NO

TAMARIND- LEMON SIZE

SALT TO TASTE,TURMEIC POWDER- 3/4 TSP

GREEN CHILIES-2 NOS

POWDERED JAGGERY-2 TSP


METHOD-

In a pan add oil and roast above cited ingredients till crisp.After cooling grind to little coarse powder and keep it aside.Soak tamarind in warm water and extract juice.Wash and chop citron with peel to pieces.In the same pan add 1 tbsp oil and when it is hot add chopped citron pieces,chopped green chilies and saute till the peel softens.Over this add tamarind syrup,salt and turmeric powder and boil till raw smell of tamarind goes off.Add jaggery,gojju powder and boil till the powder blends well with the tamarind syrup.At last prepare the seasoning using sesame oil and mustard and add to the gojju

PARINGIKKAI PAAL KOOTU ( Pumkin in milk gravy)

There is a creamy delicious dish prepared in Tamilnadu known as Paal Kootu. Paal is Tamil word for milk and kootu means a thick gravy. I learnt this dish from my friend. This dish is prepared using any vegetable like pumpkin,bottle gourd,chayote or snake gourd. But I always love this dish prepared from pumpkin.

This dish is even prepared by combining coconut milk and milk.

INGREDIENTS

Pumkin chopped- 1/2 cup, milk- 1 cup,water- for boiling, salt to taste,sugar- 1 tsp

Ingredients to grind- coconut gratings- 1/2 cup, green chillies- 3 nos, cumin seeds- 1tsp

For seasoning- coconut oil- 4 tsp,mustard- 1 tsp,curry leaves-1 sprig,split urad dal-1 tsp.

Method- Boil chopped pumpkin pieces in water along with salt. Then add milk to this. Cook till the pumpkins turn soft. Now add the ground paste and simmer in mild heat for two minutes till the ingredients blend well. At last add the seasoning and switch off.

SOUTH INDIAN MIXTURE

 

Crispy mixture is a amalgmation of different crispy delicacies. You can add upto 5-6 varieties of crispy snacks and ingredients.In this recipe I have incoporated deep fried corn flakes,peanuts, fried gram dal,curry leaves,kara sev,curry leaves,ommapodi murukku.

INGREDIENTS

Corn flakes fried- 2 cups

Kara sev- 3/4 cup

Omma podi murukku- 1 cup

peanuts- 1 cup

Fried gram dal-3/4 cup

Curry leaves- 2 sprigs

Chilli powder- 1 tsp, Salt to taste.

METHOD



Fry corn flakes till crisp and keep it aside. Deep fry curry leaves,peanuts,fried gram dal and keep it aside. In a wide bowl take all the above cited ingredients,salt and chilli powder and miw well. 

ALMOND HALWA / BADAM HALWA

ALMONDS- 1 CUP

SUGAR- 1/2 CUP

MILK- 2 TBSP

SAFFRON STRANDS

CARDAMOM POWDERED-3/4 TSP

GHEE- 2 TBSP,WATER-1/4 CUP

METHOD- 






Soak almonds in hot water for one hour.After one hour peel the skin and keep it aside.In a mixer jar blend peeled almonds and milk to paste.In a pan heat ghee and add almond paste and sugar and keep stirring till the sugar dissolves completely and blends well with almond paste to form a thick mass. Add saffron,cardamom powder and mix well.Switch off and serve.