Brinjal-Potato poriyal

Purple –Brown combo ….ya the smooth purple brinjals when paired with our all time favourite potato is a yummy favourite dish of my mom ..especially with dal rice…

Ingredients:
Brinjal– 4 medium size
Potato -3 medium size
Big onion -1
Garlic cloves - 2
Red chilli – 2
Sambar powder – ½ tbsp
Cumin seeds -1/2 tsp
Coconut grated -3 tbsp
Mustard seeds -1/4tsp
Urad dal – ½ tsp
Chana dal – ½ tsp
Oil – 2 tbsp
Turmeric powder -1/4 tsp
Salt to taste

Method :

•Wash and cut the vegetables to bite size pieces.
•Add oil and splutter mustard seeds,urad,chana dal
•Add onions ,garlic and red chilli
•Add potatoes first and turmeric powder,salt.
•Fry for 5 mins wait until potatoes are half cooked then add brinjals n splash water,cover the pan
•After the veggies are cooked add the grated coconut .
•Keep in low flame for few mins and then serve.

Beans-carrot/Carotene curry

A very simple and easy curry cooked from time immorial!! in the south Indian cuisine,served as a side dish for sambar sadham and plain rice...and my favourite with curd rice for lunch pack...and above all this can be said as a Carotene curry because both these veggies are highly packed with cartones..vitamin A,C,K three great essential vitamins for bone health,colon health and also good source of manganese and iron...
so wat not is there in these veggies..have a tasty n healthy curry...

Ingredients:
Beans – 200gm
Carrot -100 gm
Big onion -1
Red chilli – 2
Coconut grated -3 tbsp
Mustard seeds -1/4tsp
Urad dal – ½ tsp
Chana dal – ½ tsp
Oil – 2 tbsp
Turmeric powder -1/4 tsp
Salt to taste

Method :

•Wash and cut the vegetables to bite size pieces.
•Add oil and splutter mustard seeds,urad,chana dal
•Add onions and red chilli
•Add the veggies and turmeric powder,salt.
•Fry for 2 mins and splash half cup water ,cover the pan.
•After the veggies are cooked add the grated coconut .
•Keep in low flame for few mins and then serve.

Mushroom gravy

Mushroom gravy is made in my house when there is no chance of chicks coming in !!so i usually make this to compensate the absence of chicks or eggs..jus try this dish..

Ingredients
Mushroom - 1 packet
onion -3
Tomato -1
garlic-4-5
ginger- 1 inch piece
fennel seeds-1/2 tbsp
cumin seeds-1/2 tbsp
cinnamon - 1 small stick
clove - 2 to 3
Red chilli - 3 to 4
coriander powder - 1 tbsp
turmeric powder -1/2 tsp
salt

Method

For grinding
Roast and grind cumin,fennel,2 chopped onions,garlic,ginger,cinnamon ,clove,red
chilli.

For gravy







Add oil n after its hot add mustard seeds followed by 1 chopped onion .
Add chopped tomato after onion turns brown
now add mushrooms (let it be big in size)and leave until water oozes from it.
Then add the ground masala paste and coriander powder ,salt and leave it until it boils nicely.You can adjust consistency with desired amount of water.
Keep it in loww flame after the raw smell goes off and allow oil to seperate.
Garnish with cilantro and serve for steamed rice.

Beetroot chutney

1 small beetroot
2 tbsp chana dal
2 tbsp urad dal
1/4th cup grated coconut
pinch of asafoetida
3-4 red chili
1-green chilli
2 tbsp tamarind paste
salt to taste

Method


Roast all the dry items until golden brown
Roast finely chopped beetroot seperately by adding oil until it is done well
Grind all together with tamarind paste n salt.
This goes well with rice

Parupu chutney

Parupu chutney
This will go nicely with plain rice ,arisiparupu satham( favourite tamilian easy food).
Ingredients: 1.channa dal(hindi)/kadalai parupu (tamil)-2 spoon
2.urad dal(hindi)/ulunthu(tamil)-2 spoon
3.coriander-1/2 spoon
4.red chillies-3
5.coconut shredded 1/2 cup
Method:
In a kadai with one spoon oil fry the dal items n coriander in low flame until golden brown.
Add coconut ,red chilly ,salt,pinch of asafetida.
Grind this coarsely with little water.
To garnish u can fry little curry leaves n mustard seeds

White Radish (Mulangi Chutney)

Most people avoid this vegetable when added in Sambar since it gives an earthy smell while cooking...You can just make out of a chutney in this..and added it has a great nutritional value too..
Ingredients:
White Radish -1
Chana dal-2 spoon
Urad dal-1 spoon
Tamarind paste-1/2tbsp
Shredded coconut - 1/2 cup
Method:
Add the dry items with one tbsp oil and fry until golden brown finally add coconut also.
Finely cut the radish in to pieces,and fry in medium flame with 1 spoon oil,let it become golden brown and no more raw smell comes..
Add all these in a blender with salt and tamarind paste and grind to a coarse paste

Pirkankai chutney(Ridge gourd)

Pirkangai (Ridge Gourd)
Ridge gourd really gaurds you in your daily dietary fibre intake,its a good source of natural fibre and ofcourse for ones who are craving for weight loss an ideal choice..you can make out this vegetable which is watery in to a very useful poriyal or curry and why to waste the skin so greeny..lets make a chutney out of it ..
Ingredients:
Skin of 1 Ridge gourd(store the skin after you peel of in a air tight container and use within 2 days)
Onions - 3
Tomato-1
Chana dal-2 spoon
Urad dal-1 spoon
Tamarind paste-1/2tbsp
Shredded coconut - 4 spoon
Dry chilly – 3
Add all the dry items with one tbsp oil and fry until golden brown finally add coconut also. Now fry onion, tomato until golden brown
With one tbsp oil add the ridge gourd skin and fry until the raw smell goes off.
Add all these in a blender with salt and tamarind paste and grind to a coarse paste This chutney goes well with plain rice

garlic chutney

Garlic chutney
Do your idlis need a spicy matching then here goes this dish with all lotta spice and mirchi...a spoon of this will make you swallow lots(loads) of idlis..

Ingredients:
Small onion - 11/2 cup
garlic - 8 cloves
red chilli - 1
tamarind paste - 1 tbsp salt
Method
Take 2 tbsp oil in a pan and fry the onion finely until deep brown...remove from flame and transfer to a plate
Add 2 tbsp oil and add the chopped garlics..leave it until the raw smell goes off and its nicely cooked .
Add the above fried items ,red chilli,tamarind paste ,salt and grind nicely.
Now garnish with curry leaves and mustard seeds by frying in gingely oil or coconut oil(this gives you an amazing smell and also will equalize the mirchi in the chutney)

brinjal chutney

Brinjal / Eggplant chutney
If your are the one cracking your lil head to make side dish for your moru moru dosa and spongy idlis..here is a different chutney for your taste buds.
Ingredients
brinjal - 4 to 5
small ones small onion - 0ne handful or a soup bowl full
tomatoes- 1
tamarinnd paste - 1 spoon
Method
Fry the channa dal ,urad dal and red chilli in one spoon oil and keep aside
Then add oil few drops and fry the onions till deep brown and add the chopped tomatoes ,wait until both mix together and the tomatoes are nicely done remove from the flame and keep aside
Add 2 tbsp oil and mix the finely chopped brinjals into it ,this must cook nicely until the colour turns golden brown and the raw smell goes off .(jus keep in low flame and wait ) After this grind all the items finely and you can garnish with fried mustard seeds and curry leaves.

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Glass painting
Pot painting
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