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.
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.
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.
