Ingredients:
Brinjal - 4 nos - cut it length wise.
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Tomato - 1 - Squeeze it and extract juice, leaving skin.
Salt - 1/4 tsp
Oil - 3 tsp
Method:
1. Heat oil in a pan(non-stick is better), add all ingredients and cook well until oil ooze out.
Note:
-> Serve with Moore kuzhambu, curd rice, rasam rice, and more....
Ingredients:
Spinach/Keerai(Any kind) - 1 bunch - chop them
Garlic - 2 nos
Grated or sliced coconut - few
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad dhal - 1/2 tsp
Red Chilli - 2 nos - Remove seeds
Hing(Asafoetida) - A pinch
Salt - 1/4 tsp
Oil - 2 tsp
Method:
1. Heat oil in a pan, add mustard seeds, 1/2 tsp cumin seeds, urad dhal and wait until they splutter.
2. Add redchill, hing, salt and add the chopped spinach and close the lid of the pan.
3. Reduce to medium/low flame and let it cook. Do not add excess water.
4. Now grind garlic and 1/2 tsp of cumin seeds and coconut without adding water.
5. When the spinach is cooked, add the ground mixture and mix well.
6. When there is no water left in the pan you can turn off gas.
Ingredients:
Brinjal - 5 nos (medium size)
Onion - 1 - chopped
Ginger garlic paste - 1 tsp(optional)
Oil - 3 tsp
For grinding....
Urad dal - 1 tsp
Channa dal - 2 tsp
Corriander seeds - 2 tsp
Cumin seeds - 1 tsp
Red chilli - 5 nos
Grated coconut - 3 tsp
Method:
1. Fry all ingredients for grinding and grind them.
2. Add onion, gingergarlic paste and salt to the ground paste and mix well.(see pic below)
3. Slice the brinjal and stuff the mixture into it.(see pic)
4. Heat oil in a pan, add the stuffed brinjal and the remaining stuffing and close the lid. Cook it in a low flame, so that it wont stick...
5. Turn often until cooked.
Stuffing...
Sliced Brinjal...
After Stuffing...
Ingredients:
Beet root - 1 nos - cut into triangular pieces(see pic below)
Coconut paste - 3 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Garam masala - 1/4 tsp(optional)
Salt - 1/2 tsp
Oil - 2 tsp
Method:
1. Heat oil in a pan, add beet root, coconut paste, turmeric powder, chilli powder, garam masala, salt and 1/2 cup of water.
2. Let it cook for 10 mins, stir often.
3. When beetroot is cooked well turn off the gas.
Sliced Beet root:
Notes:
-> This is a very yummy side dish for curd rice.
-> Do not add too much of oil, that would spoil the taste.
Ingredients:
Brown Chick Peas - 1 cup
Onion - 1 - chopped
Tomato - 1 - chopped
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Ginger garlic paste - 2 tsp
Coconut Paste - 4 tsp
Fennel seeds(sombu) - 1/2 tsp
Salt - 1/2 tsp
Oil - 3 tsp
Method:
1. Soak the brown chick peas for 2 - 3 hours in hot water. Add salt and a cup of water, boil and keep aside.
2. Heat oil in a pan, splutter fennel seeds, add onion and fry until golden brown in onion.
3. Add ginger garlic paste and fry for 2 mins.
4. Add tomato, turmeric powder, chilli powder and fry until oil gets separated.
5. Add coconut paste and 1/2 cup of water and let it boil.
6. Add boiled brown chick peas along with water(if it is there)and let it boil until oil gets separated(see pic). Or if you want as gravy, you can turn off when you get the desired gravy.
Notes and Secrets:
-> Use brown color peas than the other(cream color chick peas)one. This helps to lose weight.Those who follow diet can have more of brown chick peas.
-> Can have as evening snack also(simply the boiled peas). Gives more strength.
Ingredients:
Potato(Boiled) - 4 - Cut into pieces
Onion - 1 - Cut it length wise
Tomato - 1 - Chopped
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Fennel seeds(Sombu) - 1/2 tsp
Garlic - 2 nos
Salt - 1/2 tsp
Curry leaves - few
Oil - 3 tsp
Method:
1. Break fennel seeds and garlic in a blender. Don't grind it finely.(see pic below)
2. Heat oil in a pan, add the mixture of garlic and fennel seeds and let it for 20 secs.
3. Add onion and curry leaves and fry until golden brown in onion.
4. Add tomato, turmeric powder, chilli powder, salt and fry until oil gets separated.
5. Add potato and mix well. Simmer the gas and let it for 5 - 10 mins.
Ingredients Picture:
Notes and Secrets:
-> Suits all mixed rice varieties, pulav, etc.,
Ingredients:
Vaazhaika(plantain) - 1 - cut into square pieces
Green Peas - A hand full(boiled or fresh)
Big Onion - 1/2 - chopped
Tomatao - 1/2 chopped
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 powder
Graam masala - less than 1/4 tsp
Curry masala powder - 1/4 tsp(optional)
Salt - 1/2 tsp or as per need
For Grinding:
Grated coconut - 3 tsp
Ginger - 2 inch
Garlic - 4 nos
Fennel seeds - 1/4 tsp.
For Frying & Seasoning:
Oil - 4 tsp
cloves & cinnamon - 1 nos(each)
Curry leaves - few
Coriander leaves - few
Method:
1. Boil the plantain adding turmeric powder, 1/4 tsp or less salt and 1/4 cup of water. Do not add more water.
2. Half cook them, say in high flame exactly 4 mins, medium flame 6 mins. Then if there is excess water drain them.
3. Heat oil in a pan and fry the boiled plantain. Since it is half cooked it wont break when you fry. (see pic below)
4. Keep the fried plantain aside and in the remaining oil in the pan, add cloves and cinnamon sticks.
5. Add onion and fry till golden brown, then add tomato, chilli powder, garam masala, curry masala powder, and remaining salt and fry till oil gets separated.
6. Add ground coconut paste and then add curry leaves and coriander leaves.
7. Now and then add green peas. If the peas are already boiled let it for 3 mins, else wait until the peas get cooked. You will get semi gravy form or in other words, fry this mixture till oil gets separated.
8. Now add fried plantain to the semi gravy and mix until everything gets mixed well.
Fried Plantain:
Notes and Secrets:
You can prepare this specially for any feast or on any festival day. We half cook and fry the plantain to retain the square shape, else it will be smashed. For tamarind rice other than potato fry, this also suits yummy.
Ingredients:
Vaazhaika / Plantain - 1
Onion - 1 - chopped
Red chill - 2 nos
Turmeric powder - 1/4 tsp
Hing - A pinch
Curry leaves - few
Salt - 1/4 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp(optional)
Hing - A pinch
Grated coconut - 1 tsp(optional)
Method:
1. Cut the plantain in square shape, add 1/2 cup of water, add turmeric and salt and let it boil for exactly 5 mins. Close the lid so that it get cooked soon.
2. After 5 mins, drain if there is any excess water in it and keep it aside. Don't keep it without draining water, because it'll be cooked more and get smashed.
3. Heat oil in a pan, splutter mustard seeds, add urad dal and add onion, red chilli, curry leaves and hing now and fry until you see golden brown in onion.
4. Then add the boiled plantain, add coconut and mix well. Low the flame and stir for few mins.
Ingredients:
Lady's Finger - 1/2 kg or 1 pound - Cut it horizontally, approx 0.5 mm thickness
Onion - 1(big) - chopped
Cumin seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Pepper powder - 1/4 tsp
Grated coconut - 1 tsp(optional)
Oil - 3 tsp
salt - 1/4 tsp or as per need
Method:
1. Heat oil in a pan, splutter cumin seeds, add onion and fry until golden brown.
2. Add, tumeric powder, chilli powder, salt to onion and mix well
3. Add chopped lady's finger now and fry.
4. Do not stir often, it may break. When its cooked, add coconut(optional) and spread pepper powder and mix well and let it for 1-2 mins.
Note:
Since you add pepper powder add less amount of chilli powder to this. If needed along with onion you can also add garlic(finely chopped). When i tried this dish for the first time, it smashed like anything. So do not stir this often.
Ingredients:
Vaazhaipoo/Plantainflower - 1
Moong dal - 1/4 cup
Cumin seeds/Jeeragam - 1/4 tsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Hing - A pinch
Small Onion - 10-15 nos
Red chilli - 2nos
Curry leaves - few
Coriandar leaves - few
Method:
1. Boil moong dal with cumin seeds and keep it aside.
2. Boil the chopped plantain flower with turmeric and 1/4 tsp of salt.
3. Heat oil in a pan, splutter mustard seeds, add onion, redchilli and curryleaves and fry until you see golden brown color in onion.
4. Add the boiled plantain flower, moong dal and mix well. Add salt if needed.
5. Add coriander leaves and boil for 2-3mins, so that the dal and plantain flower mix well.
Note:
Do you know this? Which tree has no wood? Its Banyan tree/Vaazha maram. Each and every portion of the tree is very useful. Few things are listed, whichever i know.
1. If you eat in the young leaf of banyan tree, its very good for health.
2. The flower and the inner stem of this tree are very good for the funtionality of kidney. Especially gents must have this weekly once.
3. And the banana, every one knows its a healthy fruit. Kids grow up if they have banana daily.
Now, hope you feel how its important to have this dish. If you don't know to clean this flower here are the easy 3 steps. On seeing the picture itself you can understand very easily. In a bowl of water add 2 tsp of curd, so that the flower retains its color, otherwise it will turn black.
Step1: Rub the tip of the flower, so that you could see the gynesium part of the flower. Pull that out, you can find another part of the flower too which should be removed.
Step2: Pluck these two from the flower
Step3:Keep it aside and chop the flower
Ingredients:
Soraikaai - 1 cup
Moong dal(split) - 1/4 cup
Small Onion - 10 Nos. (chopped)
Garlic - 2 Nos.
Tomato (small) - 1 Nos.(chopped)
Turmeric powder - 1/4 tsp.
Asafoetida - 1 pinch.
Cumin Seeds - 1 tsp
Mustard Seeds - 1/2 tsp
Black pepper - 3 Nos.
Red chilli - 2 Nos.
Oil - 3 tsp,
Salt - 1/2 tsp or as per need
Curry leaves - few
Coriander leaves - A handfull
Method:
1. Boil the Moong dal with 2 garlic, 1/2 tsp of cumin seeds and 1/4 tsp of turmeric and keep it aside.
2. Heat oil in a pan, splutter mustard seeds, cumin seeds, black pepper, and red chilles.
3. Add onions, curry leaves and fry till you see golden brown color.
4. Then add chopped tomato and fry well.
5. Then add 1 cup of soraikaai, and salt and cook it.
6. When soraikaai is cooked well, now add the boiled moong dal and a pinch of asafoetida.
7. Stir well and taste for salt. Then add coriander leaves and change it to a bowl.
Note:
Very healthy food, can be served with chappathi(roti), rice. Specially with rasam, puli kulambu.
I love to have this with chappathi.
Inredients:
Potato - 3 Nos
Greenpeas - 1/4 cup
Onion(Bid) - 1 Nos
Tomatao - 1 Nos
Coconut - 1/2 cup
Greenchilli - 4 Nos
poppyseeds - 1/4 tsp
Ginger - 1/2 inch
cloves - 1
cinamon - 1
salt -3/4 tsp
oil - 3 tsp
curry leaves - as per need
coriander leaves - A hand full
Method:
1. Dry roast coconut, greenchilli, cloves, cinamon, poppyseeds, ginger and grind well.
2. Boil the potatoes and make into pieces using hand.
3. Boil the greenpeas(if dry) with salt added to it.
4. Heat oil in a pan and add 1 cloves and 1 cinamon and wait untill it splutters
5. Add onion and curryleaves and fry uintill you see golden brown color.
6. Then add tomato and fry untill you see oil seperated from the gravy.
7. Then add the coconut paste you grinded.
8. Add salt to this mixture and taste for salt. Add more if needed.
9. Now add the boiled potatoes and green peas and boil for 10 mins. If you have fresh green peas boil it untill peas gets cooked.
10. Add coriander leaves and stir well and change it to a bowl now.
Note:
You can serve this with puli kulambu, thakkali saatham (tomato rice). Everyone will like this dish. Mostly we see this in Indian wedding parties, and many of them dont know how to make this. I hope now its very easy for you to prepare. Ungal Kudumbathil anaivaraiyum asathungal.
