Chicken liver gravy

Chicken liver gravy is goes with rice and roti.Most of people doesn't take chicken liver.
But it is very easy to cook and tasty .

                                                 
Ingredients:                                                              serves:3

Chicken liver......200gms (Wash the Chicken liver and cut medium size.)
Ginger narlic paste....1tbsp
Onion ............2nos (Finely cut)
Tomato..........2nos (medium size.finely cut)
Cumin powder..........1/2 tsp
Chili powder...........1tsp
Coriander powder........1tsp
Fennel seeds powder....1/2 tsp
Cardamom................1 no
Coconut....................2tbsp(paste)
Turmeric powder.......1/4 tsp
Cinnamon(pattai)......1 inch
Black pepper powder......1-2 tsp
Oil...............4-5tbsp(Gingily oil)
Curry leaves......... few
Coriander leaves...... few
Salt ........................to taste

Method:

1.Heat a pan in medium flame , add oil,cinnamon, cardamom and saute a minute.
2.Then add onion,ginger garlic paste,turmeric powder,little salt( to cook onion)and tomatoes.
3.After 1-2 min ,add Chilli powder, coriander powder, cumin powder, fennel powder, coconut,salt,
  1cup of water, cover it  and allow to cook for 2-3 min.
4.Add chicken liver pieces, cook in lower flame till oil comes out.
5.Once oil comes out ,add pepper powder, curry leaves.
6. Garnish with chopped coriander leaves.

Vendaikkai Vathal recipe (Ladies finger vathal)

 Vendaikkai Vathal is used to prepare vathal kuzhambu.Fried one  is also good with curd rice..

Ingredients:

Vendakkai........1 kg

Salt....................2 tbsp

Water.................2 liters 

Method:

1. Wash and dry the vendaikkai.

2.Cut them into 1 inch long pieces.

3.Dry  the pieces in room temperature for one day.

4.Take wide vessel with water, salt and allow to boil.

5.Add the vendakkai pieces into the boiling water. ( it will take 2-3 min )

  Once it changes the colour take it out and cool down completely.

6.Spread the vendakkai pieces in a clean cloth or in a plastic paper.

7.Let it dry in sun light until  it dried completely. It will take 3-4 days.

8.Store in a air tight container.

Pudalangai seeds thuvaiyal-(snake gourd seeds)

   

 Thuvaiyal is nothing but chutney with a slight variation and thick in form.I am making thuvaiyal with Pudalangai seeds.It is very simple.Taste makes a wonderful Combination with Sambar / curd rice.


 Ingredients:                                                                       serve-2                                                             

Pudalangai seeds......from 1 pudalangai
Urad dal...................2 tbsp
Green chilly.............2 nos
Curry leaves............few
Coconut..................few pieces
Tamarind................small ball
Oil .........................2tbsp
Garlic.....................1 clove
Salt ........................as need

Method:

Heat a pan in medium flame, add 1 tbsp oil,green chilly , urad dal, curry leaves, and saute till urad dal gets brown color.

Add garlic clove ,tamarind,coconut and transfer the content to a plate.

Add 1 tsp oil, pudalangai seeds and saute till its cooked.

Cool down above things,grind it with salt and little water.

Vazhaithandu sambar (plantain stem)

Ingredients:

                                    

                                        

Vahaithandu........2cups(finely cut)
Toor dal...............1cup
Tomato.................2nos(medium size)
Onion...................1no(diced)
Green chilly..........2 nos(slit)
Turmeric powder...1\4tsp
Tamarind................small ball(make juice with 1 cup of water)

Sambar powder.......2tbsp
  (or)
 {chilly powder----------1tsp, 
Coriander powder-------1tsp, 
jeera powder--------------1/4tspCurry}

Oil...........................2tbsp
Salt............................to taste
Curry leaves............. few
Coriander leaves........ few

For tempering:

Oil............................2tbsp
Mustard seeds.........1tsp
Cumin seeds...........1tsp
Fenugreek seeds.....1/2tsp
Asafoetida..............1/4tsp

Method:

1.Cook toor dal in a pressure cooker with 3 cups of water.

2.Heat a pressure cooker in medium flame, add 2tsp oil, onion,green chilly, vazhaithandu,tomatoes,turmeric powder, chilly powder,coriander powder, cumin powder (or ) sambar powder,salt and saute a minute. 

3.Add tamarind juice, 1 cup of water,close the lid and
   cook for 1 whistle.

4.Once cool down the cooker,open the lid, allow
   to boil, add cooked toor dal (if need add water)
    and cook for 2-3 minutes

5.Add curry leaves and coriander leaves.

6.Tempering with above things.