Methi leaves tastes out of the world with dal. It tastes great with ghee and rice or chappati.
It is very good for health.Toor dal can also be used instead of moong dal.
Ingredients:
Green gram (moong dal) ..............1/2 cup
Methi leaves
(Venthayak keerai)........................2-3 cups ( chopped)
Onion. ..........................................1 no ( medium size. .chopped)
Green chilli...................................1 no ( slit )
Turmeric powder..........................1/4 tsp
Cumin powder (jeera powder).....1 tsp
Mustard seeds..............................1 tsp
Cumin seeds.................................1/2 tsp
Asafotida......................................1/2 tsp
Red chilli......................................1/2 no
Curry leaves.................................few
Coriander leaves...........................few
Oil................................................ 2 tbsp
Method:
1) Roast and cook the moong dal with 3-4 cups of water and turmeric powder.
2 ) After its 3/4 cooked, add onion, chopped methi leaves, cumin
powder and green chilli.
3 ) When methi leaves and dal become a little soft, temper with oil, mustard seed, cumin seeds, red chilli, curry leaves and asafotida.
Note; It is like the preparation of Siru keerai paruppu.
It is very easy and quick dish.
Its can be had with chicken kuruma ,
Ingredients: serve-3
Rice flour.
(or)
Idiyappam maavu......3cups.
Salt. ............................1 tsp
Ghee or Oil. ..............1tsp
Water........................ 41/4cups
Method :
Heat a vessel with water, salt and oil.
In a bowl take rice flour,add roiling boiled water
and knead into a dough.
Make it into equal portions to fit into the idiyappam press.
Use the omapodi achhu for this.
Grease idly plate ( or place a wet white cloth on the idly plates )
press idiyappam and steam this in idli maker for 5 minutes.
Idiyappam goes with coconut and sugar, sweetened
coconut milk, kurma and any gravy.
From this plain idiyappam we can make variety of dishes like
lemon sevai, coconut sevai, Pulisevai and tomato sevai.
Method --1
I learnt this recipe from neighbor in telugana.
My sister- in -law loves very much.
Ingredients: Serve-2
Bitter gourd...................2-3 medium size ( medium slice)
Onion. .........................2 medium size ( chopped)
Tomatoes......................2-3 nos ( medium size...chopped)
Ginger garlic paste.......1 tbsp
Green chilli...................1no (slit)
Chilli powder................1tbsp
Cumin powder..............1tsp
Turmeric powder..........1 tsp
Oil.................................4-5 tbsp
Jaggery..........................1 tbsp( powdered)
Salt................................as need
Coriander leaves for garnish.
Method:
Heat a pan in medium flame, add bitter gourd, 1/4 tsp salt and saute till the water is removed from the bitter gourd and its slightly cooked.
Heat another pan with oil, add onion, ginger garlic paste, turmeric powder, partially cooked bitter gourd,tomatoes, cumin powder, chilli powder, salt and saute for a while than close with lid and simmer the flame till bitter gourd is fully cooked.
Add jaggery, remove from flame and garnish with coriander leaves.
This gravy has less bitterness due to add the tomatoes.
It goes well with rice and roti.
It can also used as side dish for any rice.(like sambar,curd)
Note: method--2 is also same recipe but cooker method. See the Tomato pavakkai recipe (cooker- -method)
Ingredients: serves.3
Mushrooms........................... 200gm( sliced in thick size )
Mutter( pachai pattani ) .......1cup (cooked)
Onion. .................................. 2 .edium size ( diced )
Tomatoes...............................3 medium size ( diced )
Green chilli...........................2 nos ( finely cut )
Ginger garlic paste. ..............1 tbsp
Chili powder. ........................3/4 tbsp
Coriander powder..................1 tsp
Garam masala.......................1 tsp
Turmeric powder...................1/4 tsp
Oil.........................................4-5 tbsp
Kasoori methi.......................1 tsp
Cashew nuts..........................whole 15 -18 nos
Cumin seeds..........................1tsp
Coriander leaves....................few
Salt.........................................to taste
Preparation:
1 Soak cashew nuts in water for 10-15 minutes, grind to a paste
and keep a side.
2. Heat a pan with 1 tsp oil, add onion saute till transparent, add
tomatoes and ginger garlic paste. Once tomatoes cooks, switch
of the flame, let it to be cool and grind to a paste.
3. Heat a pan with 1 tsp oil, add mushrooms and saute till water
content removed in the mushrooms.
4. Heat a pan in medium flame, add 4 tbsp oil, cumin seeds green
chilli,onion tomato paste and cook for 2-3 minutes.
5. Add chilli powder, coriander powder, turmeric powder,garam
masala powder, kasoori methi, salt, mix well and add little
water, saute for 1-2 minutes.
6. Now add 2 cups water, boiled mutter, fried mushrooms and make to boil. When boiling masala smell will gone.
7. Add cashew nuts paste, saute for a minute, cover the pan with lid and simmer the flame to cook for 2-3 minutes.
8. Garnish with coriander leaves.
Ginger garlic paste is making easy at home.This paste is one of the essential part of our cooking. It is also really time saver.
Ingredients:
Ginger. .....................1cup ( peel the skin & cut )
Garlic cloves. ..........1cup (skin removed )
Turmeric powder.......1/4 tsp
Salt. .........................1 tsp
Oil. ..........................1tsp
Method:
Grind all ingredients without water to a paste.
Store this in an air tight container.
Keep in a refrigerator.
This has a lifespan of one month inside the refrigerator.
Bajji is a good snack in evening time.Most of the ingredients to prepare bajji are available in our house so this can be prepared in a jiffy.
Ingredients: serves.4-6
Raw banana ( vazhakkai )..............2no s
Gram flour ( kadala maavu) .........1 cup
Rice flour.......................................1/4 cup
Maida( all purpose powder)..........1/4 cup
Red chili powder..........................2 tsp
Asafotida......................................1/4 tsp
Ajwain (omam )...........................1/4 tsp ( optional )
Cooking soda...............................A pinch
Food color....................................A pinch ( optional)
Salt...............................................to taste
Water............................................2cups
Oil.................................................For deep fried
Method:
Peel the skin of the raw banana and slice them lengthwise.
Mix gram flour, rice flour, maida, red chili powder,
asafotida, salt, cooking soda, ajwain ( optional ),
food color ( optional ) and water.
This batter should be thinner than idily consistency.
Dip the banana slices in the batter and immediately
tranfer to the oil.
When both sides becomes golden brown, take it
out from the oil.
You can also use any veggie of our choice like onion,
potato, egg plant, capsicum,etc instead of the raw banana.
Onion bajji
