STUFFED VENDAIKAI /LADIESFINGER

Ladies finger (vendakkai).......250 gm

For stuffing:

Groundnuts.........3tbsp
seaseem seeds...1tbsp
Chili powder........11/2tsp
Coriander powder...1tsp
Turmeric powder......1/4tsp
Tamarind.......gooseberry size[wet in water]
Curry leaves...........few
salt......................needed

For tempering:

Oil...........3tbsp
Mustardseeds.....1tsp
Jeera............1/2tsp
Curry leaves...few

Method:

1.Wash and Cut the edges of Vendaikai.

2.Cut the vendaikai in two pieces,make a long slit and keep aside the pieces.

3.Fry the groundnuts,seaseemseeds,curry leaves and powder it with tamarind.

4.In a mixing bowl, add chilli powder, coriander powder, turmeric powder, and
   salt needed. Mix well and stuff the lady's finger with this masala.

5.Heat oil is a pan/kadai, add mustardseeds seeds, when it splutters,add jeera,
   curry leaves .

 Then add all the stuffed vendaikai  and cook uncovered for
   5-10 minutes on low flame stirring now and then or till the okra is tender.

        You can use, capsicum, egg plant, & bitter gourd instead of vendaikai

vazhaipoo-(--banana flower--)-Kurma curry

                                          

Ingredients

• Banana flower (vazhaipoo)--(Medium size)-1no  (cleaned)
• Onion (small onion-Chopped 1cup)___2 nos (thickly sliced)
• Sambar powder ________________  2tsp
• Turmeric powder________________  1/4 tsp
• Tomato________________________3nos (roughly chopped)
• Cumin(jeeragam) powder__________ 1tsp
• Coconut paste__________________3-4 tbsp
• Curry leaves____________________few
• Coriander leaves ________________few
• Oil___________________________2tbsp
• Salt __________________________to taste
• For seasoning___________________Pattai, Elakkay, Sombu (Cinnamon,cardamom,fennel seeds)

Method: 

 1- Cook cleaned vazhaipoo (banana flower)with 1 cup of water
     for 4-5 minutes in medium flame.

2-  Heat a small cooker or a vessel,add 2tsp oil and onion.

3-When onion slightly cooked,add cooked banana flower,
   tomatoes,turmeric powder. sambar powder,cumin powder,
   salt and saute for 1-2 minutes.

4-Cook this with 2-3 cups of water (In cooker -1 whistle) for
   five minutues.

5-Now add coconut paste ,cook for 2 minutes, add curry leaves,
 coriander leaves and seasoning with  cinnamon (pattai ),   
 cardamom (elakkay) and
 fennel seeds (sombu)

Sura puttu

                

   For a long time I heard  this Sura puttu recipe,but I didn't make it.Now I tried Sura puttu and it came tasty.Try this easy recipe.

Ingredients:

•  Sura meen..................1/4 kg
• Onion..........................1 Nos(finely cut)
• Turmeric powder........1/4tsp
• Green chili..................2 Nos (finely cut)
• Oil ..............................3 tbsp
• Coriander leaves.........few
• Salt .............................to taste
• Garlic(option).............5 cloves

Method:

                                     Clean and wash the Sura meen piece well 

        

 Boil 2-3 cups of water in a kadai,add the sura piece and cook for 3 minutes

 

 Allow to cool, peel off the skin and keep a side

 

  

   Heat oil in a kadai,add onion,green chili,
garlic (optional),turmeric  powder,salt

                                    and fry for 2-3 minutes.

 

 Now add the scrambled fish and stir in gently.

                 Keep the flame in moderate heat and cook for 5 minutes.
              Turn off the flame and garnish with coriander leave

       It tastes delicious  as side dish with Sambar rice and curd rice.

Quick Nellikkai Urugai (Amla pikcle)

           

 
 Nellikkai is packed highly with vitamin C.Nellikkai have a peculiar tangy sour taste. It is one of the easiest & instant pickle recipe. 
 

Ingredients:

•  Nellikkai(Amla)..................................10 nos
• Chilli powder........................................6-7 tsp
• Salt (Powdered )...................................7tsp
• Turmeric powder..................................1/4 tsp
• Asafoetida Powder  (Perunkayam).......1tsp
• Mustard seeds.......................................1tsp
• Fenugreek powder (vendhaya podi ).....1tsp
• Oil (Sesame/Nallannai).......................1/2 cup

Method:5

• Wash the Nellikkai, cut it and take out the seeds and keep aside.
• Heat oil in a kodai,splutter mustard seeds.
• Add turmeric powder, asafoetida powder, Nellikkai and fry for a minute well.
• Then add chili powder,fenugreek powder,salt,mix well  in low flame till  Nellikkai comes in  soft and switch off the flame.
• This pickle can be stored for up to 7 days  at room temperature or refrigerated .Add more oil on the top of the pickle, it will comes more days.