Keera Dal (Palak Keera Dal)

Ingredients
Palak keera / spinach-1 bunch
Toor Dal -1 cup
Small onion / shallots -4 to 5
Garlic -4
Green chilly -1
Tomato -1/2
Salt as per taste
Jeera - 1/2 tsp
Turmeric powder -1/4 tsp
Oil - 1 tsp
Red chilly -1
Mustard seed -1/2tsp
Perungayam 
Method
1. Boil the dal with turmeric powder, garlic,onions,green chilly,tomato and jeera.
2. Once cooked add the chopped Palak leaves.saute it. 
3. After boil add salt .
4. Heat oil in pan, add mustard seeds  allow it to splutter. Add perungayam and red chilly. 
5. Add this to Palak Dal. 
6. Serve hot with rice .
Notes 
U can use moong dal also

Vendhaya keera poriyal / Fenugreek leaves poriyal or Thuvaram

Ingredients

Vendhaya Keerai / fenugreek leaves-1 bunch

Moong dal -2 to 3tsp

Turmeric powder -1/4 tsp

Coconut- 2-3 pieces

Red chilly -1 

Cumin seeds - 1/2 tsp

Mustard seeds-1 tsp

Urad dal -1 tsp 

Oil

Salt as per taste

Preparation

1. Cook the moong dal in pan. Dal should not be stick with each other

2. Wash the venthaya Keerai and chop it.

Method

1. Heat oil in pan, add mustard seeds after sputter, add urad dal. 

2. Add Keerai. Allow to cook. No need to add water.

3. Add salt , turmeric powder.

4. Grind coconut, red chilly and cumin seeds  without water

5. When venthaya Keerai are cooked add the cooked dal and mix well

6. Last add the grinded powder and mix well. Just wait one more minute

7. Now venthaya jeera poriyal was ready to serve

Coriander Coconut Chutney

Ingredients



Coconut

Coriander leaves

Ginger

Garlic

Green chilly

Tarmarind

Salt

Method 1.Put above all the ingreidents in a blender with little water and grind it...

2.Make it smooth paste and add some more water if u need...

3.Transfer it into a bowl.

4.For tempering,heat oil in a pan add mustard seeds.when mustard seeds splutters add curry leaves.

5.Pour it over the chutney...

6.Chutney was ready to serve...

Pavakkai Fry/Bitter Gourd Fry

Ingredients

Pavakkai/ Bitter Gourd -2big

Ginger garlic paste-1tsp (optional)

Rice flour-2tsp

Corn flour-2tsp

Chilly powder-11/2tsp or adjust according to ur taste

Turmeric Powder-1/2tsp

Coriander Powder-1tsp

Pepper Powder-1tsp (optional)

Asafotida-1/4tsp

Salt to taste

Oil for deep frying

Water

Method

1.Wash and slice pavakkai into circles.Remove seed or keep it.



2.Mix all the above ingredients to pavakkai and sprinkle little water.Mix evenly.Keep aside for 15 to 30mints.


3.Heat oil in a kadai,when it is hot drop them in sprinkled way and deep fry it till crispy golden brown.Drain it in a paper towel.

4.Crispy and tasty side dish is ready...Serve with rice...

Peanut Coconut Chutney

Ingredients

Peanut-1cup

Coconut-1/2cup

Red chilly-4 or as per taste

Garlic pods-2

Tamarind-little

Salt to taste

Mustard seeds-1/2tsp

Curry leaves-few

Urad dal-1/2tsp

Method

1.Dry roast the peanut and remove the skin of roasted peanuts...

2.Put coconut,peanuts,tamarind,red chilly,garlic and salt in a blender with little water and grind it...

3.Make it a smooth paste add some more water if u need.

4.Transfer it into a serving bowl.

5.Heat oil in a pan,add mustard seeds when mustard seeds splutters add urad dal and curry leaves..Pour it over the chutney

6.Spicy chutney was ready to serve...

Cauliflower fry

Ingredients

Cauliflower-1medium sized

Ginger garlic paste-2tsps

Red chilly powder-1-11/2tsp

Coriander powder-1tsp

Cumin powder-1/2tsp

Pepper powder-1tsp

Turmeric powder-1/4tsp

Rice flour-2tsp

Maida/besan flour-2tsp

Corn flour-1tsp

Lemon juice-2tsp

Salt as per taste

Oil for frying

Preparation

1.Heat water along with salt and turmeric powder in a pan.

2.Bring it to boil.Then add cauliflower florets in it and cook till tender.

3.Drain and allow it to cool down..

Method

1.Take a bowl,add cauliflower and all the above ingredients together...Add splash of water if needed...

2.Mix well and keep aside for 30 to 45 mints...

3.Deep fry the florets...

4.Crispy and tasty cauliflower fry are ready...!!!

Dal Fry

Ingredients


Toor dal-1cup


Onion-1 finely chopped


Tomato-1 finely chopped


Ginger garlic paste-1tsp


Cumin Powder-1tsp


Coriander Powder-1tsp


Chilly Powder-1tsp


Kasoori methi-1tsp


Cumin seeds-1tsp


Coriander leaves-few


Garlic-2


Salt to taste


Oil or ghee


Method

1.Pressure cook toor dal with turmeric and garlic.

2.Heat oil in kadai,add half of jeera.

3.When jeera splutters add onion and fry till it turns golden brown.Addginger garlic paste.

4.Fry it raw smell removes.Add tomatoes and sauté it well

5.When tomato becomes soft add cumin powder,coriander powder, red chilli powder, salt.

6.Fry for a minute.Add dal and it simmer for few mints

7.Add Kasoori methi.

8.Garnish with coriander leaves

Gobi Manchurian Dry

Ingredients

Cauliflower-1 medium

Maida-7 tsp

Corn flour-5tsp

Salt to taste

Chillypowder-1/2 tsp

Pepper Powder-1/2tsp

Oil for deep frying

Water as req

For Sauce

Onion-1 medium finely chopped

Green chilly-1 finely chopped

Ginger garlic paste/ ginger n garlic cloves-1tsp(I used paste)

Capsicum-1/2,finely sliced(Optional)

Tomato Sauce-1tsp

Soy Sauce-1tsp

Chilly Paste/Chilly sauce/Chilly Powder-1tsp

Salt to taste

Corn Starch-2tsp

Oil-2tsp

Lemon Juice-1tsp

Method

1.Wash cauliflower and cut into florets.Placed in salted hot water for 10mints and drained.

2.In a bowl,Mix maida,corn flour,pepper powder,chilly powder,salt and a little water to make a thick paste

3.Mix drained florets into the batter such that its well coated.

4.Deep fry it in oil and keep aside.

5.Heat oil in a pan,add chopped onions.Fry it until turns golden brown

6.Add ginger garlic paste and stir it for few mints.Then add chopped green chilly and add salt

7.Saute for few mints and add chilly powder,tomato sauce,soy sauce.

8.Mix corn flour with water and add it to the above mixture.

9.Reduce the flame and when the sauce thickens add fried cauliflower florets.

10.Mix well.So that florets are covered well with the sauce.

11.Garnish with coriander leaves and serve hot.

Paneer Butter Masala Method 2

Ingredients

Paneer cubes

Fresh cream-2tsp

Milk-1tsp

Ginger garlic paste-1tsp

Fenugreek leaves-1tsp

Butter -2tsp

Oil-1tsp

Bay leaves-1

To Grind

Onion -1

Tomato -1 medium

Green chilly-2

Coriander leaves-few

Cloves-1

Cinnamon-1

Cardamon-1

Mint leaves-few

Cashewnut-5

Kasakas-1/2tsp(Optional)

Fennel seeds-1/2tsp

Chilly powder-1tsp

Turmeric powder-1/4tsp

Method

1.Heat oil n butter in a pan.Add bay leaves

2.Add 2tsp of onions(already onion used to paste so 2tsp is nough)

3.Add ginger garlic paste and sauté it until raw smell removes.

4.Add grounded masala.Saute it well until raw smell removes.Sim for 5 to 8 mints

5.Add salt and 1tsp of milk.Then add paneer

6.Add fenugreek leaves and then add fresh cream.

7.Finally add 1tsp of butter.

8.Now paneer butter masala was ready to serve.Garnish with coriander leaves.

9.Serve with chapathi or rotis..

Cauliflower sukka

Ingredients

Cauliflower-1

Onion-1 finely chopped

Tomato-1 finely chopped

Green chilly-2

Curry leaves-1spring

Mint Leaves-few

Coriander leaves-few

Ginger garlic paste-1tsp

Chilly Powder-11/2tp

Coriander Powder-1tsp

Turmeric powder-1/4tsp

Soya sauce-1/2tsp(Optional)

Cloves-2nos

Cinnamon-2nos

Fennel Seed-1/4tsp

Salt to taste

Method

1.Cut cauliflower into small florets

2.Put these pieces in boiling water along with salt…

3.After boiling,remove from flame.Drain the water and keep it aside

4.Deep fry them in hot oil…

5.Heat oil in a pan,add clove,cinnamon,feenel seeds.

6.Now add green chillies,onions and sauté it well,until it turns golden brown.

7.Add ginger garlic paste and stir it until raw smell disappears..Add tomatoes and sauté it for it gets smashed.

8.Add curry leaves,coriander leaves and mint leaves.Fry it for few mints

9.Add turmeric Powder,chilly powder,coriander powder and salt.Stir it well until raw smell removes.Then add soya sauce and sauté it.

10.Add little water then add fried florets…Mix well

11.Garnish with chopped coriander leaves…

12.Cauliflower sukka is ready to serve with hot rice

Paneer butter masala

Ingredients

Paneer-250gm

Butter-2tsp

Green chilly-2

Gram masala-1/2tsp

Salt to taste

Cashew paste-2tsp(soak cashew in hot water and grind it)

Curryleaves-few

Fennel seeds-1tsp

Bay leafs-2

Chilli powder-1tsp

Coranider powder-1tsp

Turmeric powder-1/4tsp

cloves-2

Cumin seed-1tsp

Lime juice-1tsp

Method

1.Cut paneer in cubes and fry.Soak in warm water so that they become soft

2.Heat butter in a pan,add cloves,Fennel seed and sauté it for few mints

3.Add green chilly and fry it.

4.Add onion and fry it until turns golden brown.Add ginger garlic paste and sauté it

5.Then add tomatoes and fry for few mints.Add curry leaves.

6.Add chilli powder,coranider powder and turmeric powder,gram masala.Saute it well

7.Add cashew paste.Then add some water.

8.Add paneer and salt…Finally add little ghee…

9.Paneer butter masala ready to serve

Capsicum Curry

Ingredients

Capsicum-2 chopped

Onion-1 Chopped

Tomato-2 finely chopped

Turmeric powder-1/4tsp

Chilly Powder-1tsp

Coriander Powder-1tsp

Oil

Salt to taste

Method

1. Heat a oil in pan,Add onions and fry it until turns golden brown

2. Then add capsicum along with tomatoes.Fry it for few mints

3. Add turmeric powder,chilli powder and coriander powder..Mix well

4. Cook it for 10-15mints

5. Garnish with coriander leaves.

6. Serve with chappathi

Carrot Poriyal

Ingredients

Carrot -1/4kg

Onion-1/2 finely chopped/grated

Green chilly-2

Curry Leaves-few

Mustard seed-1tsp

Oil

Salt to taste

Coconut-1/2 grated (Optional)

Method

1. Peel and chop the carrots

2.Heat oil in a pan. Splutter the mustard seeds

3.Add curry leaves. Add onion and green chillies and saute till it turns golden brown.

4.Add the carrot and salt and Allow to boil

5.If necessary add some water and cook for about 2 min.

6.Then Add the grated coconut and mix well.

7.Serve hot with rice

Potato Fry

Ingredients

Potato-1

Mustard seed-1tsp

Red chilli powder-1tsp

Turmeric Powder-1/4tsp

Salt to taste

Oil

Method

1.Cook the potatos with salt and turmeric..

2.Drain the potato and keep aside

3.Heat a oil in pan,add mustard seeds and let it pop

4.Add chilli powder and add potato..Keep flame on low

5.Mix well

6.Cook for 2-3mints

Onion Tomato Curry

Ingredients

Onion-2

Tomatoes-3

Green Chilly-2

Cumin Seed-1tsp

Chilli powder-1tsp

Turmeric powder-1/4tsp

Oil

Salt to taste

Coriander eaves to garnish

Method

1.Heat oil in a pan

2.Add cumin seeds and greenchillies

3.When cumin crackles,add onions and fry it until it turns golden brown

4.Add tomatoes,salt,turmeric powder ,chilli powder and cook till tomates turn soft.And oil starts to separate

5.Garnish with coriander leaves

6.Ready to serve.Serve with hot chappathi

Poori Masala

Ingredients

Potato – 2nos

Oil-1tsp

Mustard seed-1/2tsp

Urad dhal-1tsp

Channa dhal-1tsp

Green chilli-2 or 3

Ginger garlic paste -1tsp

Onion – 2

Curry Leaves-1spring

Turmeric Powder-1/2tsp

Salt to taste

Coriander Leaves for garnishing


Method:

1. Cook the potatoes..Chop onion n green chilli

2. In a pan heat oil.Add mustard seed,urad dhal,chann dhal.When mustard crackles

3. Add green chilly,curry leaves.

4. Add the chopped onions and fry it till translucent.

5. Add Ginger garlic paste and fry it few minutes

6. Add Turmeric,salt.

7. Add cooked potato along with water…Add coriander leaves

8. Potato masala was ready to serve with poori

Note:

Use Coconut milk instead of Water…It gives rich taste

Butter Beans Curry

Ingredients

Butter beans - 1 1/2 cups

Onion - 2

Tomato – 1

Ginger-garlic paste - 1 tsp

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin seeds-1tsp

Oil - 3 tbsp

Water - 1/2 cup

Coriander leaves for garnishing

Salt to taste

Method

1.Boil the butter beans.

2.Heat the oil in a pan.Add cumin seed fry it for few minutes

3.Add the chopped onions and fry it until they turn light brown

4.Add ginger garlic paste and fry for 2-3mints

5.Add tomatos and fry it…Then add turmeric powder,chilly powder and coriander powder.Fry it until raw smell removes

6.Add the butter beans and some water and salt

7.Cook for about 5 mins till the gravy thickens.

8.Garnish with chopped coriander leaves.

Pudalangai & Dhal Kootu (Snake gourd & Dhal)

Ingredients

Snake gourd(Pudalangai) – 1 small gourd

Bengal gram dhal (kadalai paruppu) -75 gms

Onion - 1

Turmeric Powder -1/2 teaspoon

Cumin Seed - 1/2teaspoon

Oil - 2teaspoon

Curry leaves -few


For Grinding :

Coconut - 2 pieces
Cumin seed - ½ teaspoon
Green Chilli - 2

Method

1. Wash and scrape the skin off the snake gourd. Slit the gourd open and remove the seeds. Cut it into small pieces.

2. Soak the dhal in water for 10 minutes.Chop onions and green chili.

3. Cook the dhal with turmeric powder and cumin adding enough water.

4. Heat oil in a pan.Add the aniseed,chopped onion.Fry till the onions turn light brown.

5. Then add the curry leaves with the cooked dhal and the snake gourd pieces.

6. Keeping on medium heat,add water.

7. When the snakegourd is cooked add the grated items with salt and stir it for a few minutes.

8. Now kootu is ready to serve

Channa Masala

Ingredients

Channa - 1 cup

Cumin Seed - few

Onion - 1 chopped n grind it

Tomatos - 1chopped n grind it

Ginger Garlic Paste -1tea spoon

Coriander leaves –few

Turmeric Powder -1/2 spoon

Chilli Powder - 11/2Tea spoon

Coriander Powder – 2 tea spoon

Chicken masala - 1 tea spoon [if u need flavour]

Salt to taste

Butter - 1 Tea spoon

Method

1.Heat the oil in the pan until hot.Add cumin seeds and watch them pop and fizzle for around 20secs

2. Add grinded onions and fry until they are lightly browned.

3. Add Ginger Garlic paste.Stir fry on medium heat

4. Then add grinded tomatos and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture.add coriander leaves.

5. Then add turmeric powder,red chilli powder and coriander powder and salt and chicken powder[If u need non veg flavour]

6. Stir it all on medium flame

7. Then add some water and add boiled channa and small amount of grated channa.

8. Finally add half spoon of butter.

9. Garnish with coriander leaf.

10. Now, channa masala was ready to serve

11. Suitable for poori or chappathi.