cabbage poriyal

Required Ingredients

Cabbage                  -        1 medium sized

Grated coconut         -        ½ cup

Fresh or Frozen Peas -        handful

Green Chillies           -        2

For Seasoning

Refined Oil     :        2 tsp

Mustard seeds:        ½ tsp

Urud dhal       :        2 tsp

Curry leaves  :        1 ark

Preparation

§  Finely chop the cabbage into small pieces.

§  Split the green chillies into two halves.

Method

·    Boil water and immerse the chopped cabbage along with green chillies & peas.  Add necessary salt.  Allow it to cook for some time.

·         Switch off the flame.  Drain the water and keep it aside.

·      Heat oil in a tawa, add mustard, urud dhal and curry leaves.  Then add the grated coconut and fry for some time.

·         Now add the cabbage with green chillies and peas and fry for some time till the water    gets totally absorbed. 

·         The entire process should be done on medium flame and not high flame.

·         Switch off the flame and serve it with any rice of your choice.

BREAD PORI UPMA

Necessary Ingredients

Bread              :           1 loaf

Onion              :           2

Green peas     :           ¼ cup

Rice Pori         :           1 cup

Refined Oil     :           2 tsp for frying bread

Chilly Powder :          1 tsp

Salt                  :           to taste

For Seasoning

Refined Oil     :           2 tsp

Mustard seeds:         ½ tsp

Urud dhal       :           2 tsp

Gram Dhal      :           2 tsp

Curry Leaves  :           1 ark

Red chillies     :           2         

 

 

Preparation

§  Heat 2 tsp of oil in a tawa.  Crumble bread into very tiny pieces and roast them until golden brown.  Switch off and allow it to cool.

§  Cut onions lengthwise.

Method

§  Heat oil in a tawa.  Add mustard seeds.  Wait for it to splutter and then add urud dhal, gram dhal, curry leaves, red chillies, onions and sauté till the onions turn transparent. 

§  Then add green peas, Rice Pori, chilly powder, needed salt and fry for some time.

§  Lower the flame and add the bread pieces and stir continuously so that the masala gets blended with the bread pieces.

§  Garnish with coriander leaves.

§  Serve hot with tomato sauce.

ALOO BINDI ROAST

Required Ingredients

Medium sized potatoes-         6

Onion (big)                  -           2

Tomato                        -           2

Turmeric powder        -           a pinch

Chilly powder              -           1 ½ tsp

Ladies finger               -           ¼ kg

Cornflour                     -           1 tsp

Salt                              -           to taste

For Seasoning

Refined Oil      :           2 tsp

Mustard seeds:           ½ tsp

Urud dhal        :           2 tsp

Curry Leaves   :           1 ark

Red chillies      :           2         

asafoetida       :           a pinch

Preparation

§  Peel off the potato skins and cut them into small cubes.  Add a pinch of salt and turmeric powder and half boil them.

§  Finely cut onions and tomatoes.

§  Wash the ladies finger, wipe it with a dry cloth and cut it into small pieces.

§  Marinate with necessary salt, turmeric powder, chilli powder and cornflour.

Method

·         Heat 1 tsp of oil in a tawa.  Add the marinated ladies finger and roast them till they become crispy.  Remove it and keep it aside.

·         Pour the remaining oil and heat it.  Add mustard seeds.  Wait for it to splutter and then add urud dhal, curry leaves, red chillies, asafoetida, finely chopped onions and sauté till the onions turn golden brown. 

·         Add tomatoes and cook till the tomatoes turn mushy. 

·         Now add the half boiled potatoes, necessary salt, turmeric powder, red chilli powder and fry till the potatoes are well coated with the masala.

·         Now add the ladies finger and fry for some time.

·         Switch off and transfer the contents to a serving dish.

·         Garnish it with coriander leaves and serve hot with rice or chapatti.

CHOW CHOW SAMBAR

SAMBAR is a lentil-based vegetable stew cooked with tamarind pulp.  It is a popular dish in both South Indian and Srilankan Tamil cuisines.  Sambar is usually served with steamed rice as one of the main course of everyday South Indian cuisine.  A two-course meal of Sambar mixed with rice and eaten with some sort of vegetable side dish, followed by curd rice, is a prime South Indian meal.  Now I am going to teach you to make chow chow Sambar using both Toor dhal and Mysore dhal.  This is a very simple and easy to follow recipe.

Ingredients required

Toor Dhal                    :           1/4 cup

Mysore Dhal               :           3 tablespoons

Fenugreek seeds         :           1/4 tsp

Tamarind                    :           Lemon Size

Chow Chow                 :           2 (chopped into square shaped pieces)

Tomato                        :           1 (roughly chopped)

Onion   (Medium)       :           2 finely chopped

Garlic                          :           4 cloves (finely chopped)                    -          

Turmeric powder        :            1/4 tsp

Sambar powder          :           2 tsp

Salt as required

Oil as required     

For Seasoning     

Mustard                      :           1 tsp

Urud Dhal                    :           1 tsp

Toor Dhal                    :           `1 tsp

Red chillies                  :           2

Curry Leaves               :           few

Asafoetida                   :           1/4 tsp

       

Preparation

·         Pressure cook both the Dhals together with 1/4 of fenugreek seeds and 1/4 tsp of turmeric powder for 4 whistles.  Mash the cooked dhal with a ladle and keep it aside.

·         Soak tamarind in hot water and extract 1 1/2 cups of tamarind juice and discard the pulp.

·         Chop the vegetables

Method 

Ø  HHhhhhhfwafafdfdsdHeat 2 tbsp of refined oil and 1 tsp of gingelly oil. 

Ø  AdddfdfadfdfdsdfAdd mustard seeds.  When it splutters, add the rest of the ingredients given under seasoning.

Ø  Now add the finely chopped garlic followed by onions and sauté for few minutes.

Ø  Then add the cut chow chow and tomatoes and fry for some time.

Ø  Now add the extracted tamarind water, turmeric powder, sambar powder, mashed dhal and salt required.

Ø  Simmer the flame and let it boil for approx. 10 – 12 minutes. 

Ø  Once the sambar thickens, add asafeotida  and switch off the stove after 2 minutes.

Ø  Garnish with curry leaves and coriander leaves.

Ø  Serve hot with steamed rice.

Cooking tips

If your Sambar does not thicken, there is no need to worry.  Take 1½ tsp cornflour in a vessel  and add little water.  Mix well and add this to the sambar and boil for 2 minutes.  The sambar will thicken automatically. There will not be any change in the taste.

Alternatively, you can also fry few vadams or pappads and add this to the sambar.  The sambar will not only thicken, but will also have an enhanced taste.