Palak Uzhunnu Vada

Palak Uzhunnu Vada

Ingredients 

1/2 cup - Urad dhal - soaked for an hour and grind as a flour without adding water.
1 cup chopped palak leaves
1/2 cup chopped onions
a sprig curry leaves
few chopped coriander leaves
1 tsp salt
2 tsp ground spices - (6 pepper corns,1 green chilly,1/2 tsp cumin seeds)
1/2 cup refined oil for shallow frying

Directions

Grind 1/2 cup urad dhal which is soaked for an hour , as a flour without adding water.

Grind the spices (6 pepper corns,1 green chilly,1/2 tsp cumin seeds)

Take a bowl and add the urad dhal flour,chopped palak leaves ground spices,chopped onions,chopped coriander leaves,curry leaves and Salt.Mix it well.

Shape dough round with a hole in the centre.

Heat oil in a non stick frying pan and shallow fry the vadai on bothsides,till golden brown.

When done,Serve it hot with tomatao ketchup or chutney of your choice.

That's all.Enjoy!!!.

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Sukhiyan

Sukhiyan

Ingredients

Cherupayar(Moong Dal) – 1/2 kg
Jaggery – 1/4 kg

Coconut – 2 cups
Plain Flour – 1 1/2 cup
Gram Flour – 1 1/2 cup
Cardamom – 5 crushed
Water

Method:

Cook cherupayar in 3 cups water & drain the water completely. Make sure that it is not overcooked. Melt Jaggery by adding 1/4 cup water. When it melts add coconut & cardamom. Mix well. Add the cooked cherupayar to this mix & combine. Make sure that the mix is dry. When it is cooled make small balls with the mix. Combine plain flour & besan flour. Add little water to this & make a thick batter. Dip each of the balls in the batter & deep fry.

 

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Vendakka Curry

Vendakka Curry

Ingredients 

Okra (Vendakka) – 150-200 gms, sliced 1″ lengthwiseCoriander powder – 1 1/2 tsp

Chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 – 1/2 tsp
Aniseed (perumjeerakam) powder – 1/2 tsp
Cinnamon – a small piece
Cardamom pods – 2
Cloves – 2
Onion – 1 medium, finely sliced
Ginger – 1 tsp, chopped
Thin coconut milk – 1 1/2 cup
Thick coconut milk – 1/2 cup
Chopped cashews – 1 tbsp (optional)
Salt
Oil
Curry leaves

Instructions

Grind all the powders and whole spices to a fine paste, by adding 1- 1 1/2 tbsp water. Heat oil in a pan and saute the sliced okra for a few mins and keep it aside.

In the same pan, add the sliced onion and chopped ginger and curry leaves. Cook till the onions turn light golden brown in colour. Add the ground paste to this and cook for 2-3 mins or till the oil appears. Add thin coconut milk and let it boil.

Add the okra and salt and simmer till the okra cooks and gravy thickens. Add the thick coconut milk and simmer for 3-4 more mins and remove from fire. Garnish with some freshly ground pepper, dont omit this. It enhances the flavour of the dish.

If you are using cashews, soak it in hot water for 5-10 mins. Grind it to a smooth paste. Add this paste to the thick coconut milk and mix well and follow the rest of the recipe.

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Oats Besan Payasam

Oats Besan (Chick Pea) Payasam

Ingredients

Milk - 3 cups
oats - 1/4 cup
Besan/ chickpea flour - 1/4 cup
Sugar - 1 cup
Ghee - 3 tbsp
Cashews for garnishing

Method

Heat ghee in a kadai and roast the cashews. Take out the cashew and fry the besan in the same ghee.

In the other side boil two cups of mild and add oats to the milk.

when the besan is cooked well , a nice aroma comes, that is the time you can pour the remaining milk and stir well to avoid forming of lumps.

When the besan and milk blends together you can add the cooked oats in that.leave for few minutes , the ingredients will blend together.

Garnish with cashews and serve.

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Vegetable Kurma

Vegetable Kurma

INGREDIENTS

Onion - 1
Tomato - 1

Ginger garlic paste - 1 tsp
peas -1/2 cup
Boiled potato - big 1
Beans - 10 to 12
carrot - 1
Cauliflower - 10 florets
red chili powder - 1tsp
salt to taste
oil, cumin seeds for tempering
Coriander leaves for garnishing

TO GRIND

Coconut - 1/4 cup
green chili - 1
saunf (Fennel) - 1 tsp

METHOD

In a cooker heat oil and splutter cumin seeds.Saute the onions till transparent. Add the ginger garlic paste.
when the raw smell goes , add chopped tomatoes and saute well.
Add chili powder, salt and chopped carrots, potatoes, cauliflower and peas. and saute well.
Combine the ingredients given under to grind in a mixer and ground to a paste. Add to the vegetable. Give 2 whistle and kurma is ready to serve.

 

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