Quick bonda

            

     

This recipe  is the quickest snack for those uninvited and impromptu guests who drop in at most unexpected times. Rains are also the perfect time to make this delicious ready made besan recipe. Tomato sauce with this dish is the icing on the cake.

Ingredient:                                               Serves .2                                                              

Gram  flour --------------- 1 cup
Rice flour ----------------- 1 tbsp
Onion --------------------- 1 no (medium size -finely cut )
Green chilli -------------- 1 no ( finely cut )
Jeera powder ------------ 1/4 tsp
Coriander leaves -------- few ( chopped)
Soda (App---------------- 1 pinch
Ajwain (omam) --------- 1tsp( optional)
Oil ------------------------ to fry
salt ------------------------ to taste

Method:

Take a bowl , add gram flour, rice flour, onion,green chili, jeera powder, ajwain,(omam) coriander leaves, salt, soda and 1/2 cup water. 

Mix to a smooth thick batter.

Heat a  pan with oil and pour small amount of batter as many as 
can fit in to the oil.. Fry till golden color in both sides.

Andhra masala - Govakkai masala - Capsicum masala.

    Andhra  Brinjal masala - Govakkai masala - Capsicum masala

                                                                          Serves 4

This recipe, I learnt from my first daughter-in-law's mom. My Family like this as much as i do.
It goes with pulao, briyani, roti or chapati.

Ingredients

 Brinjal ---- 250 gm( cut big size)
     or
Govakkai ---- 250 gm( haft cut lengthwise 
      or

Capsicum ---- 250gm( diced )

      or

Eggs ----- 6-8 nos

Onion -------------------------- 1 medium size ( finely cut )

Ginger garlic paste --------- 1/2 tbsp

Chili powder ----------------- 1 tbsp

Garam masala powder ---- 1/2 tbsp

Turmeric powder ------------ 1/4 tsp

Tamarind ---------------------- 1 lemon size

Mustard seeds --------------- 1tsp

Cumin seeds ----------------- 1 tsp

Chilli ---------------------------- 1 no ( Finely cut )

Oil ------------------------------ 4 tbsp

Salt ---------------------------- to taste

To grind:

1 -Peanuts ----------------- 2 tbsp (50 gm)

Seasame seeds ------- 2 tbsp (50 gm)

Dry coconut ------------ 2 tbsp ( grated) (50 gm)

Onion ------------------- 1 big size( diced )

Oil ----------------------- 1 tbsp

Heat a pan with 1 tbsp oil and roast the peanuts till golden in color. 

Add sesame seeds,dry coconuts, saute for 1/2 minute and remove from the pan.

Then add onion to the pan with 1tsp oil. Fry for sometime and switch off the flame.
 

2- Coriander seeds ---- 2 tsp

cumin seeds --------- 2 tsp

Fenugreek ----------- 1 tsp

Heat a pan in medium flame and add coriander seeds , fenugreek to fry till light golden color and then add cumin seeds and keep it to cool. After1&2 cooled, grind them
together  with little water to a paste.

Method:

Heat a vessel in medium heat and add 4 tbsp oil, fry the vegetables and transfer to the plate. 

Now add in that oil , mustard seeds to pop and cumin seeds onion,chili,ginger garlic paste,salt, turmeric powder ,chilli powder, ground paste, garam masala powder and

tamarind juice with 2 cups water.

Cook for 5- 10 minutes.

Once the masala smell has gone, add the fried vegetables till it became soft.

Non- vegetarian can add boiled eggs instead of

vegetables.

Cabbage Poriyal

                          
               

  This poriyal is a great combination with pulikulambu or rasam.My sister -in- law prepares this dish very well. This can be prepared as a no oil dish too . 

                                     

 Ingredients

Cabbage__________ 200 gm (finely cut length wise )

Green gram _______1/4 cup

Onion____________1no  ( small size)

Green chili________1 no ( slit )

Turmeric powder___1/4 tsp

Ginger___________1/4 tsp (grated)

Mustard seeds_____1 tsp

Cumin seeds______ 1/4 tsp

Curry leaves_______few

Oil_______________1-2 tbsp

Salt______________to taste

Method:

     

Cook green gram with 2 cups water  and

turmeric powder in a vessel. 

                         

Add cabbage, onion,green chilli and ginger 
when the Dal  is half cooked. 

                 

Close the vessel and simmer the flame till 
cabbage are cooked. 

                           

Add salt and temper with mustard seeds, 
cumin seeds, and curry leaves.

                          

Garnish with coriander leaves.

Mango Vetthal Kulambu

This recipe is easy to make and also delicious to eat.
Whenever there is no vegetables in our house ,
can prepare this kulambu with vetthal.
 

                         

  Ingredients:                                                        serves.4
                                                                 

Mango vetthal ----------------- few ( washed in water )

Small onion ---------------------- 1 cup (skin peeled) 
  or                                                              
 Onion ------ 2 nos ( medium size )-finely cut

Tomatoes--- 2 nos ( medium size )-make paste

Sambar powder --------------------------------------- 2 tbsp

Turmeric powder --------------------------------------- 1/4 tsp

cumin powder ----------------------------------------- 1 tsp

Coriander powder ----------------------------------------- 1 tsp

Tamarind paste ----------------------------------------- 1 tsp

Mustard seeds ------------------------------------------ 1tsp

Fenugreek seeds ------------------------------------------ 1 tsp

cumin seeds --------------------------------------- 1/2 tsp

curry leaves -------------------------------------------- few

Coriander leaves -------------------------------------------- few
(optional)green chili------------------------------------------2no s

Oil ------------------------------------- 4- 5 tbsp

 Method:


                                                      

 
















Heat a vessel with 4-5 tbsp oil, add mustard seeds,
fenugreek seeds, cumin seeds,curry leaves and 
turmeric powder.
  

Once mustard seeds splutters, add onion and
tomatoes, saute for 2-3 minutes.

Then add mango vetthal pieces,  coriander powder, 
sambar powder, cumin powder and tamarind paste
with 4 cups water.

 Cook in simmer flame till mango vetthal pieces 
are soft and oil  starts floating on top.




 


Garnish with curry leaves and coriander leaves.

Note:----{mango,brinjal,ladies finger,sundaikai (turkey berry)}pieces dried with salt)

Masala kuzhambu

Serves.4                      Masala kuzhambu

Masala kuzhambu goes well with rice, pulao, chapati,dosa and puri.

 

Ingredients:

Brinjal -------------------3 nos( medium size )

Potato ------------------1 no ( medium size )

Cauliflower ------------1 cup

Bottle gourd ----------1 cup

Tomatoes --------------2 -3 nos( medium size )

Onion -------------------2 nos ( medium size )

Sambar powder -----1tbsp

Cumin powder--------1tsp

Turmeric powder-----1/4 tsp

Coriander powder----1tbsp

Chilly powder---------1tsp

Tamarind --------------1tbsp thick juice

Curry leaves ----------few

Coriander leaves ----few

Salt ---------------------to taste

To grind:

Coconut -----------1/2 cup ( grated )

Fennel -------------1 tsp

Cashew nut ------4-5 nos

To temper:

Oil ---- 1-2 tbsp

Cloves ----  2nos

Cinnamon ----- 1inch

Fennel ---- 1 tsp

Garlic -----1tsp( finely cut)

Method :

Firstly, grind coconut, fennel,and cashew nuts to
a fine paste.

Then, heat a cooker in medium flame, add oil,
 onion,vegetables (potato,brinjal, cauliflower,
 bottle guard or( any vegetable like beans,
 drumstick,radish) saute for 2 minutes.

Thereafter add tomatoes,chilly powder  salt,
turmeric powder,cumin powder,coriander powder,
sambar powder, tamarind juice,2 cups water and
close the lid.
 

Cook for 1 whistle and simmer for 2 minute.

Once the cooker cool down,open the lid and

let it boil for 2 minutes.

Add ground paste and after 1-2 minutes temper
with above things.

Garnish with curry leaves and coriander leaves.