Potato Masala Fry / Urulakizhangu Masala

Potato Masala Fry is simple and common side dishes for rice. Especially goes very well with Lemon Rice / Coconut Rice / Chapathi.

Ingredients :

Potato - 4 (washed n cut into small cubes)
Onion - 2 (Finely chopped)
Tomato - 1 (Finely chopped)
Green Chilly - 2 (Slit)
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander Powder - 2 tsp
Pepper Powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1 tsp
Dried red chilly - 1
Curry leaves - 1 string
Coriander leaves - 1 handful (finely chopped)
Salt - to taste

Method :

Heat a heavy bottomed pan with oil in a medium flame. Add mustard seeds, fennel seeds, dried red chilly, curry leaves, green chilly and fry it for a minute.

Add onion, ginger garlic paste, tomatoes and saute it well until the gravy leaves oil separately.

Now add turmeric powder, red chilly powder, coriander powder,pepper powder one by one , fry it in a low flame till the raw flavor goes.

To this add potatoes salt and mix it well with gravy in a medium flame. Add 1 cup of water, stir it well. Close the lid and wait until the potatoes cooked well.

Garnish with garam masala n freshly chopped coriander.

Potato Masala fry is ready to serve.

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Tomato Pepper Rasam Recipe / Thakkali Milagu Rasam

Tomato Pepper rasam is easy to make. It is healthy and best for Common Cold / Fever / Throat infection. It is ideally go with steamed rice with spicy chutney or any vegetable roast.

Ingredients :

Tomato - 2
Tamarind Paste - 1 tsp
Garlic - 4 (crushed with skin)
Green Chilly - 1 (slit)
Dried Red Chilly - 1
Pepper - 1 tsp (crushed)
Cumin seeds - 1 tsp (crushed)
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - 6
Coriander leaves - 1 handful (finely chopped)
Oil / Sesame oil - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
water - 2 cups
Salt to taste

Method :

Take a vessel, add tomatoes, tamarind paste , green chilly, dried red chilly, garlic,pepper,cumin seeds, curry leaves,salt and two cups of water.

Mix altogether thoroughly with hands and check salt. Keep it aside.

Heat a deep pan with oil in a medium flame. Add the mustard seeds, fenugreek seeds and wait until mustard seeds stops spluttering.

Add the blended tomato tamarind juice water into the pan. Wait for boiling. Once it starts boils around the corner, turn off the flame. Do not over boil the rasam.

Then add the coriander leaves and asafoetida on top of the  tomato rasam.

Tomato Pepper rasam is now ready to serve.

Serve with hot steamed rice and spicy chutney.

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Chettinad Fish Curry Recipe / Chettinad Vanjaram Meen Kuzhambu

Chettinad Fish Curry is one of the famous and very tasty south indian recipe. Lets see the preparation

Ingredients :

Fish - 1 kg (Seer Fish / Vanjaram Fish)
Shallots - 10 (chopped)
Onion - 1 (finely chopped)
Tomato - 3 (chopped)
Green Chilly - 4 (slit)
Garlic - 10 pods (chopped)
Ginger - 1 inch (chopped)
Turmeric powder - 1/2 tsp
Red Chilly powder - 2 tsp
Coriander powder - 2 tbsp
Cumin powder - 1/4 tsp
Pepper powder - 1/4 tsp
Tamarind paste - 2 tbsp
Curry Leaves - 10 leaves
Sesame oil - 5 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Coconut milk - 1/2 cup
Salt as needed.

Method :

In a Mixer Grinder, add n crushed shallots, garlic, ginger, curry leaves. Don't make into fine paste.  keep it aside.

Take a vessel with 1 cup of water, add tamarind paste, red chilly powder, coriander powder, cumin powder,  shallots-ginger garlic curry leaves grinded paste, tomatoes, salt.  Mix altogether and check salt. keep this tamarind masala water side.

Heat a heavy bottomed pan with sesame oil in a medium flame. Add mustard seeds, fenugreek seeds, green chilly, onion fry for a minute.

Now add tamarind masala water into the pan.

Boil the curry until oil begins to appear on sides of the curry for 10 minutes in medium flame. Add coconut milk and boil in a low flame for 2 minutes. Don't boil too much after adding coconut milk.

Then add the seer fish pieces into the curry. Boil again for 10 minutes in a low flame. Sprinkle pepper powder on top of the fish curry. 

Chettinad Fish Curry is ready to serve.

Serve with steamed rice, idly or dosa.

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Potato Spicy Curry

Potato Spicy Curry Recipe - Slow Cooked potatoes in onion tomato gravy. It can be serve with chapati, naan, roti or any rice.

Ingredients :

Potatoes - 250 gms
Onion - 2 (chopped)
Tomato - 2 (chopped)
Green Chilly - 2 (slit)
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Kashmiri Chilly powder - 1 tsp
Coriander Powder - 1 tsp
Garam Powder - 1/2 tsp
Curd - 2 tbsp
Cashew nuts - 8
Oil + Ghee - 2 tbsp +2 tbsp
Bay leaf - 1
Cardamom - 1
Coriander Leaves - 1 handful (finely chopped)
Salt as needed.

Method :

In a pressure pan , add n cook the potatoes with salt and enough water in a medium flame for 1 whistle.

Heat a pan with 1 tsp oil, add onion, tomatoes n cashew nuts ...saute it for 5 minutes.  Keep it aside for cooled down. Make it a fine paste in a mixie.

Heat a pan with oil n ghee... add bay leaf, cardamom, green chilly , ginger garlic paste ...fry it until raw flavor goes.

Add onion-cashew nut paste into the pan. Saute it for 5 minutes.

Then add turmeric powder, red chilly powder, coriander powder one by one ...saute it in a low flame for a minute.

Add curd into gravy ...stir it well until the oil separates from the gravy.

Add boiled potatoes, coriander leaves n salt ....blend it with the gravy. Add 1/2 cup water and cooked in a medium flame for 10 minutes.

The Potato Spicy Curry becomes semi thick and done . Sprinkle garam masala on top of the curry.

Serve with chapati, naan, roti, paratha.

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Easy Mushroom Pulao Recipe

Mushroom pulao is a delicious, flavourful and simple recipe. Lets see the preparation

Ingredients :

Long grain rice - 1 cup (wash and soaked for 15 minutes)
Button Mushroom - 200 gm (wash and cut into 4 pieces each)
Onion - 1 (finely sliced)
Tomato - 2 (finely sliced)
Green chilly - 3 (slit)
Ginger Garlic paste - 1 tbsp
Curd - 1 tbsp
Lemon juice - 1 tbsp
Red chilly powder - 1/2 tsp
Garam Masala - 1/4 tsp
Fistful of mint leaves n coriander leaves - cleaned n finely chopped
Oil - 2 tbsp
Ghee - 2 tbsp
Bay leaves - 2
Cinnamon stick - 1 inch
Cardamom - 3
Cloves - 3
Salt to taste

Method :

Heat a heavy bottom pan with oil n ghee in a medium flame. Add the whole spices bay leaves, cinnamon stick, cardamom, cloves and saute it with green chilly and onion. fry until onion turns golden brown colour.

Add ginger garlic paste..saute it for a minute till the raw flavou reduced.

Add tomatoes stir it well n close the lid for 5 minutes in a low flame till the tomatoes fries very well  and  wait the oil separates on the outer surface. Lower the flame n add the curd...stir it well.

Now add red chilly powder, garam masala, mint leaves n coriander leaves. Saute it for a minute in a low flame.

Add button mushroom into the gravy and cook for 2-3 minutes.

Add 2 cups of water and salt...bring the water to boil.

Add the soaked rice ..stir it well...close the lid and wait till the rice cooked completely.

Easy Mushroom Pulao is done.

Serve with any raita.

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Tasty Hotel Style Sambar Recipe

Tasty Hotel Style Sambar Recipe

Sambar is made using a mixture of different vegetables. You can make with whatever vegetables is available. We can use single vegetables also.

Today here shared the sambar with drumstick , carrot, broad beans , yam and brinjal.

Ingredients :

Thor dal - 1 cup (cleaned and soaked for 15 minutes)
Mixed vegetables - Chopped into medium pieces ( Drumstick - 2, carrot - 1, broad beans - 100 gm, yam - 100 gm, brinjhal - 4)
Shallots - 10 (chopped) or Onion - 1 (chopped)
Tomato - 3
Green chilly - 2
Garlic - 3 pods
Turmeric powder - 1/2 tsp
Red Chilly Powder - 1 tsp
Coriander Powder - 2 tsp
Sambar Powder - 1 tsp
Fenugreek Powder - 1/2 tsp
Asafoetida - 1/2 tsp
Tamarind paste - 3 tbsp
Oil -2 tbsp
Ghee - 1 tbsp
Coconut oil - 1 tsp (optional)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dried Red Chilly - 2
Curry Leaves - 1 sprig
Coriander Leaves - one handful (finely chopped)
Salt to taste.

Method :

In a pressure cooker, add the thor dal with 2 1/2 cups of water, turmeric powder and garlic. Cook for 3 whistles in a medium flame.

Once the pressure cooled down completely, open the cooker lid and add all the vegetables, shallots , tomatoes, green chilly. Cover the lid and cook again for 1 whistles on medium flame.

When the vegetables are cooked well, add the tamarind paste and salt. Boil for 5 minutes.

Heat a pan with oil, coconut oil and ghee in a medium flame. Add and toss the mustard seeds. Once the mustard seeds stop splutter, add and fry red chilly,cumin seeds , asafoetida, red chilly powder, coriander powder, fenugreek powder, sambar powder in a low flame for a minute.

Mix the seasoning into the sambar with curry leaves and coriander leaves. Boil it for 10 minutes in a low flame.

Tasty and delicious Hotel Style Sambar is ready to serve.

Serve with White Rice, Idly, Dosa, Appam etc.

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Spinach Leaves with Coconut Stir Fry / Palak Keerai Poriyal Recipe

Spinach Leaves With Coconut Stir Fry / Palak keerai Poriyal Recipe

Spinach Leaves stir fry is made by spices with coconut. It is very nutritious, tasty and simple to make.

Ingredients :

Spinach Leaves / palak Keerai - 2 bunch (cleaned n finely chopped)
Shallots - 10 (chopped)
Coconut - 1/2 cup (grated)
Cumin seeds - 1/2 tsp + 1/2 tsp
Dried Red Chilly - 3
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Oil - 2 tbsp
Urid Dal - 1/2 tsp
Mustard Seeds - 1/2 tsp
Garlic - 3 pods (crushed)
Green chilly - 2 (Slit)
Salt to Taste

Method :

In a mixie, add and crushed shallots, cumin seeds (1/2 tsp), dried red chilly, grated coconut, turmeric powder , not grind into fine paste.

Heat a wok with oil in a medium flame. Add and toss urid dal , mustard seeds, cumin seeds, garlic, green chilly, asafoetida one by one for a minute.

Add crushed coconut onion masala into the wok. Fry it for 5 minutes in a low flame till the raw smell reduced.

Add finely chopped spinach leaves and 1/2 cup of water. Boil  until spinach cooked well and water observed completely.

Spinach Leaves Coconut Stir Fry is done. Ready to serve for Lunch with Steamed rice and any Spicy Curry.

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Masala Broad Beans Recipe / Avarakkai Masala Recipe

Broad Beans Masala is a delicious side dish, served with Sambar rice and Curd rice. Learn how to make Broad Beans Masala

Ingredients :

Broad Beans / Avarakkai - 1/4 kg (chopped)
Onion - 2 (finely chopped)
Tomato - 2 (finely chopped)
Garlic - 3 pods (crushed)
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/4 tsp

For Tempering :

Oil - 2 tbsp
Urid dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dried Red chilly - 2
Asafoetida - 1/4 tsp
Curry Leaves - 1 string
Salt to taste.

Method :

Heat a heavy bottomed pan with oil in a medium flame. Add and fry urid dal, mustard seeds, cumin seeds, dried red chilly, asafoetida, curry leaves for a minute til mustard seeds stop spluttering.

Then add garlic, onion, tomatoes, broad beans one by one. Saute it for 10 minutes , add turmeric powder, red chilly powder, coriander powder, cumin powder. saute it for a minute.

Add enough water (1/2 cup) into the gravy. Cook until broad beans cooked well. Dry roast the broad beans masala for 5 more minutes till oil separates from the gravy in a medium flame.

Broad Beans Masala is done . Serve with Sambar Rice / Curd Rice.

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Bitter Gourd Dal Recipe / Pavakkai Paruppu Kootu

Today we are going to know....How to cook Bitter Gourd Dal Recipe. Bitter Gourd is cooked with dhal, coconut, adding ghee will reduce the strong bitterness. It will be tasty when taking along with hot white rice and any dry roast vegetables. Lets see the method

Ingredients :

Bitter Gourd - 2 medium sized (chopped)     
Thoor Dal - 4 tbsp
Channa Dal - 4 tbsp
Onion - 1 (chopped)
Tomato - 3 (chopped)
Green Chilly - 3(slit)
Turmeric Powder - 1/2 tsp
Red chilly Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garlic - 2 pods (crushed)
Coconut - 1/4 cup (grated)
Coriander Leaves - 1 Handful
Salt to taste
Sugar - 1/2 tsp

For Tempering :

Oil + Ghee - 1 tbsp + 1 tbsp
Urid Dal - 1 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Dried Red chilly - 2
Asafoetida - 1/4 tsp
Curry Leaves - 1 string

Method :

In a Pressure Pan , add thoor dal, channa dal, bitter gourd, onion, tomatoes, green chilly, turmeric powder, red chilly powder, coriander powder, garlic and cook for two whistles.

Wait for pressure cooled down completely. Open the pressure pan lid, add grated coconut, fresh coriander leaves sugar and salt. Boil for few minutes.

Heat a Seasoning Pan with oil and ghee in a medium flame. Add and fry urid dal, dried red chilly, mustard seeds, cumin seeds, asafoetida, curry leaves one by one altogether.

Add the seasoning into the cooked bitter gourd dal.

Bitter Gourd Dal is done and Serve with steamed rice and any dry roast vegetables.

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Brinjal Spicy Curry Recipe / Ennai kathirikai Kuzhambu Recipe

Brinjal Spicy Curry / Ennai Kathrikai Kuzhambu is a tasty and tangy recipe.

Ingredients :

Brinjal / Kathrikkai - 1/2 kg (slit the brinjal on top)
Shallots - 10 (finely Chopped)
Tomato - 3 (Chopped)
Garlic - 8 pods (Crushed)
Green Chilly - 3(slit)
Turmeric Powder - 1/2 tsp
Red Chilly Powder - 2 tsp
Coriander Powder - 3 tsp
Sambar Powder - 1 tsp
Tamarind Paste - 3 tbsp
Sesame Oil / Oil - 5 tbsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Curry Leaves - 1 String
Coriander leaves - 1 handful finely chopped
Jaggery - 1/2 tsp (Optional)
Salt - As per Taste

Method :

Heat a Heavy bottomed pan with oil in a medium flame. Add and toss mustard seeds,fenugreek seeds, green chilly, garlic, shallots, tomatoes one by one. Fry it for few minutes.

Now add turmeric powder, red chilly powder, coriander powder, sambar powder. Saute it for 5 minutes. Once the raw flavour reduced, add brinjal and fry it in the gravy for 5 minutes in a low flame.

Then add tamarind pulp, salt, enough water into the gravy, close the lid. Boil until brinjal cooked completely and oil separates from the curry.

Delicious Brinjal Spicy Curry is done and ready to eat.

Serve with rice and papad.

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Milk Peda Recipe (Quick Version) / Paal Peda Recipe

Milk Peda is a Popular Indian Sweet. Here Shared the recipe with milk powder, condensed milk and flavoured with cardamom and ghee.

Ingredients :

Milk Powder - 2 cups
Condensed Milk - 600 gms
Cardamom Powder - 1/2 tsp
Ghee - 6 tbsp
Pistachios - For Garnish

Method :

First mix Milk powder , condensed milk ,cardamom powder and ghee altogether in a wide non-stick pan into a smooth paste.

Then heat the pan in a low-medium flame. Stir it continuously until the mixture becomes thick.

Once the mixture thicken and started rolls like ball shaped , Turn off the flame.

Transfer the peda mixture into a flat plate. Wait for the peda mixture cooled completely , starts knead the mixture like a dough to get a smooth texture.

Make a small size peda with a help of oil-greased hands and give an impression in the centre of the peda with thumb and place few pistachios pieces for garnish.

Quick ,Tasty and delicious Milk Peda is ready to eat.

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Easy Spicy Fish Curry / Meen Kuzhambu

Easy Spicy Fish Curry / Meen Kuzhambu.

This Fish Curry is so simple, easy and tasty with plain White Rice , Idly and Dosa.

Lets see the preparation :

Ingredients :

Fish - 1 kg (Any fish of choice, cut and cleaned well)
Shallots - 10 (Crushed)
Tomato - 3 (chopped)
Green Chilly - 2 (slit)
Garlic - 10 pods (crushed)
Ginger - 2 inches (Crushed)
Kashmiri Red chilly Powder - 3 tbsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/4 tsp
Fenugreek powder - 1/4 tsp
Curry leaves - 1 string
Tamarind pulp - 3 tbsp
Oil / Sesame Oil - 4 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Salt - as per taste.

Method :

Heat a heavy bottomed pan with oil on medium flame. Add and toss the mustard seeds. Once mustard seeds stop spluttering add fenugreek seeds curry leaves , onion, tomatoes , green chilly, ginger, garlic one by one. Saute it for 10 minutes.

Now add the Kashmiri red chilly powder, turmeric powder, pepper powder, fenugreek powder, fry all the powders till the raw flavour reduced.

Add Tamarind pulp salt and enough water, allow the curry to boil for 10 minutes.

Once the oil surfaces on the curry, add the fish, close the lid. Boil for 10 minutes in a low flame.

Turn off the flame, Fish Curry is done.

Spicy and Tasty Fish Curry is ready to eat.

Serve with steamed Rice / Idly / Dosa.

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Traditional Sago Vermicelli Kheer Recipe / Semiya javvarisi paal payasam Recipe

Sago Vermicelli Kheer is a delicious recipe which enriched with milk cashew and saffron.

Lets see the preparation

Ingredients :

Vermicelli / Semiya - 1 cup
Sago / Javvarisi - 4tbsp (cooked)
Full Fat Milk - 1 L
Sugar - 3/4 cup or as per taste
Ghee - 2 tbsp
Cardmom - 1/2 tsp
Cashew nuts - 8-10
Raisins - 10
Saffron - few strands
Salt - 1 pinch

Method :

Heat a heavy bottomed pan with ghee , add cashew nuts and raisins. Fried it until cashew nuts turns to golden colour and raisins fried well. Keep it aside

Add Vermicelli in the same pan , fry it till vermicelli becomes light brown colour.

Boil the full fat milk in a pan for 10 minutes. Then add fried Vermicelli , cooked sago / javvarisi.

Once vermicelli cooked well , add sugar ,salt , cardamom ,fried cashew nuts and raisins into the kheer. Mix it very well , boil for 5 more minutes and turned off the flame.

Garnish with few saffron strands.

Sago Vermicelli Kheer is ready to eat.

Serve hot or cold.

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Methi Palak Dal Recipe / Vendhaya Keerai , Paruppu Keerai Kadayal Recipe

Methi Palak Dal Recipe / Vendhaya Keerai , Paruppu Keerai Kadayal Recipe

Methi Palak Dal is a mixture of Indian Spices. Adding methi palak with dal makes the dish,

tasty and healthy.

Ingredients :

Methi Leaves - 1 bunch (cleaned and finely chopped)
Palak /Paruppu Green Leaves - 1 bunch (cleaned and finely chopped)
Thoor dal - 4 tbsp
Moong dal - 4 tbsp
Onion - 1 (chopped)
Tomato - 3 (chopped)
Garlic - 3 (Crushed)
Dried red chilly - 4(2+2)
Turmeric Powder - 1/2 tsp
Red chilly powder - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp +1 tsp
Asafoetida - 1/4 tsp
Oil , Ghee - 1 tbsp +1 tbsp
Salt - As per taste.

Method :

Pressure cook the Thoor dal , Moong dal , Methi leaves , Palak leaves, onion, tomatoes,garlic ,

cumin seeds-1 tsp, dried red chilly - 2, turmeric powder, red chilly powder altogether for 3-4 whistles.

Once the pressure cooker cooled completely , Open it and mashed the methi palak dal with laddle.

Heat a seasoning pan with oil and ghee. Add mustard seeds , cumin seeds , asofoetida , dry red
chilly.

Saute it for few seconds and mix it with mashed methi palak dal.

Serve it with hot plain rice with Potato/ Raw banana/yam Roast or with rotis.

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Crunchy Puffed Rice jaggery Ladoo Recipe / Pori Urundai Recipe

Puffed Rice Ladoo is a kids friendly recipe. Its a Crispy, Crunchy and Tasty recipe which gets prepared instantly during evening as a snacks for kids.

Ingredients :

Puffed Rice - 3 cups
Jaggery - 1 cup (grated)
Coconut - 1 tbsp (grated)
Cardamom powder - 1/4 tsp
Dry Ginger powder - 1/4 tsp
Sesame Seeds - 1 tsp
Lemon juice - 1 tsp
water for making Syrup - 1/4 cup

Method :

Heat a heavy bottomed pan with grated jaggery and water. Once jaggery melts completely, sieve the

jaggery syrup to remove impurities.

Pour the jaggery syrup into the pan and heat it again.

keep stirring the syrup continuusly until it reaches soft ball consistency.

(For soft ball consistency : When we drop a few drops of jaggery syrup into a small bowl of water

it should not dissolve. The syrup should be able to collect and make a soft ball out of it).

Now add coconut , sesame seeds , cardamom powder , dry ginger powder and lemon juice into the

jaggery syrup. Lemon juice helps the syrup not gets thicken quickly while making ladoos.

Add the puffed rice into the jaggery syrup, mix it very well.

Keep a bowl of water for dipping both of our hands before making each and every ladoo to prevent

stickiness of jaggery into our hands and also it helps us to shape the ladoos perfectly round in shape.

Pick up a handful of the mixture and press into a ball tightly packed.

Once the Puffed Rice Ladoo cooled completely, store it in a air-tight container.

Points to Remember :

If the ladoo mixture gets stick into the pan while making ladoos, then reheat it for few seconds.

It releases from the pan , turned off the flame. Start making remaining ladoos.

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Raw Banana Roast / Vazhakkai Roast

Raw Banana Roast / Vazhakkai Roast

Today we are going to see the method of cooking Raw
Banana Roast with few masala and coconut.

 It tastes very well with any rice.

Ingredients :

Raw Banana - 2 (medium chopped)
Onion - 1/2 + 1/2 (chopped)
Dried red chilly - 4
Coconut - 2 tbsp (grated)
Garlic - 2 pods
Ginger - 1 inch
Curry leaves - 2 string
Turmeric powder - 1/2 tsp
Sambar powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Mustard seeds - 1tsp
Oil - 2 tbsp + coconut oil - 1 tbsp
Salt - as per taste

Method :

In a pan, add chopped raw bananas salt and enough water to cook. cooked until raw bananas are tender.

Heat a pan with 1 tsp of oil, saute the garlic, ginger, 1 string of curry leaves, 1/2 onion, coconut for few minutes till get a nice aroma. Grind it coarsely altogether.

Heat oil + coconut oil in a frying pan. Toss the mustard seeds, when they stop spluttering, add curry leaves, 1/2  onion, turmeric powder, red chilly powder, sambar powder, coriander powder, grinded coconut masala and cooked raw bananas one by one. Mix it everything in a medium heat. Roast it dry for 10 minutes. Raw Banana Roast is ready to eat.

Serve with Sambar Rice or Curd Rice.

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How to make Ridge Gourd With Lentils Recipe, Peerkangai Paruppu Kootu

Ridge Gourd With Lentils Recipe, Peerkangai Paruppu Kootu

Ridge Gourd with lentils (kootu) is a great accompaniment with rice and any vegetable roast. This is my mother's recipe.  One of my favourite recipe too.

Lets see the preparation :

Ingredients :

Thoor dhal - 2 tbsp
Moong dhal - 2 tbsp
Chena dhal - 2 tbsp
Ridge Gourd - 3 medium (chopped)
Onion - 1 (chopped)
Tomato - 2 (chopped)
Green chilly - 3 (slit)
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Salt - As per taste

For Seasoning :

Oil - 1 tbsp + Ghee - 1 tbsp
Urad dhal - 1/2 tsp
Mustard seeds- 1 tsp
Cumin seeds - 1 tsp
Dried Red chilly - 2
Garlic - 2 pods (Crushed)
Asafoedita - 1 pinch
Curry leaves - 1 string
Coriander leaves - 1 handful

Method :

Pressure cook the Thoor dal, Moong dal, Chena dal, Ridge Gourd, Onion ,Tomatoes ,Green chilly,

Turmeric powder, Red chilly powder, Coriander powder altogether for 2 whistles.

Heat a pan with oil and ghee.

Add all the seasonings one by one, saute it for few seconds.

Once the pressure downs from the cooker. Add the seasonings, salt ,curry leaves and coriander

leaves.

Ridge Gourd Kootu is ready to eat.

Serve Ridge Gourd Kootu with plain rice, chepang kizhangu roast and pudina thovaiyal.

It can also be eaten along with Idli, Dosa and Rotis.

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Tomato Rice Recipe For Lunch , Thakkali Sadam.

Tomato Rice is a spicy, quick and simple rice variety for lunch. Lets know the method of making

 Tomato Rice.

Ingredients :

Rice - 2 cups
Onion - 1 big size (chopped)
Ripped Tomatoes - 4 (chopped)
Ginger - 1 tsp (crushed)
Garlic - 1 tsp (crushed)
Green Chilly - 4 (slit) 
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Curry leaves - 1 string
Coriander leaves - 1 handful

For Seasoning :

Oil - 3 tbsp +  Ghee - 1 tbsp
Channa dal -1tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Red chilly - 3
Salt - to taste.

Method :

Cook the Rice , Keep it aside cool down.

Heat a Heavy bottomed pan with oil and ghee. Add the seasoning items one by one, saute it for few

seconds.

Now add green chilly, ginger, garlic, onion, tomatoes, curry leaves into the pan one by

one.  saute it in the oil for 10 minutes in a medium flame, till the tomatoes cooked well.

Add red chilly powder, garam masala powder,salt.  Saute it for 5 minutes.

Now add the cooked rice and coriander leaves into the tomato gravy, mix it well.

Tomato Rice is ready to eat.

Serve Tomato Rice with potato roast or raita.

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Soft Ghee Mysore Pah Like Sri Krishna Sweets Mysore Pah

Sri Krishna Sweets Ghee Mysore Pah

Mysore Pah is a popular sweet in Sri Krishna Sweets , because of its softness ,taste and it melts easily

into our mouth. Lets see how to  make Sri Krishna sweets Ghee Mysore Pah at home.

Ingredients :

Gram flour - 2 Cups
Sugar - 2 1/2 Cups
Sunflower oil - 1 1/2 Cups
Ghee - 1/2 Cup
Water for sugar syrup - 3/4 Cup

Method :

Sift the gram flour. Heat 2 tsp of oil and add into the gram flour, mix it well.

Keep a greased tray ready.

Heat a pan with oil and ghee, keep it ready aside.

Heat a heavy bottomed pan, add water and sugar. Boil it till get the single string consistency.Keep

the flame in medium.

Add the gram flour little by little with sugar syrup slowly stirring continuously until the mix gets

smooth.

Start adding hot oil and ghee in a scoop at regular intervals. Keep stirring until the ghee finish and

mixes well, Stirring continuously.

Ghee absorbed quickly , after few minutes it started leaving out ghee at the sides.

Pour it into the greased tray. Allow it to set for 15 - 20 minutes , wait until warm and cut into pieces.

Tasty, Softest and Melting Sri Krishna Sweets Ghee Mysore Pah is ready to eat.

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Crispy Omapodi Snacks Recipe / Evening Snacks

Evening Snacks Recipe : OMAPODI.

Omapodi is a crispy, quick and easy recipe for evening snacks. Lets see the preparation.

Ingredients :

Gram flour - 200grms
Omam / Ajwain - 1/2 tsp
Raw rice flour - 100grms
Baking Soda - 1/4 tsp
Butter - 3 tsp
Oil - for frying
Salt - as required.

Method :

Mix all the ingredients , make into dough like chapati dough consistency.

Use the small dotted mould for making omapodi.

Take the sufficient dough and add it into the omapodi maker.

Start pressing into the hot oil by making circles.

Flip it after 2 minutes, wait for 1 minute and take out.

Break it into pieces and store it in an air-tight container.

Perfect evening snacks is ready to eat.

You can add chilly powder and asafoedita according to your taste, its optional.

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