Tomato (Thakkali )Thokku

Ingredients


Tomatoes : 10 (Ripe)
Garlic : 15
giner : a small one
Gingely oil : 50 ml
Fenu greek seeds : 2 tsp
Turmeric Powder : 1 tsp
Red chili powder : 2 tsp
Salt : according to your taste
mustard seeds :1 tsp
curry leaves a bit 


Method

1.  Remove the eyes of tomatoes and Boil the tomatoes (Put the tomatoes in a boiling water just 3 minutes and remove it from heat and put it in ice cold water, so you can peel the skin very easily) and now peel the skin of tomatoes and blend it.
2. Grind the ginger garlic in to paste and keep it aside.
3. Heat  oil  in a heavy bottomed pan add mustard seeds ,  fenugreek seeds and curry leaves  fry them and add the tomato paste, garlic paste ,red chili powder , turmeric powder and salt into it.
4. Boil this mixture in low flame till oil separates on top .
5. When oil separates cook in low flame and remove 
6. check the consistency.
7. when its cool u can refrigerate it.

Samayal Samayal( Taste Guaranteed): Paneer Burji

Samayal Samayal( Taste Guaranteed): Paneer Burji

Paneer Burji

Ingredients  Paneer - 250 gms (grated) Onions - 2 finely chopped Garlic - 1/2 tsp finely chopped Ginger - 1/2 tsp slited cumin seeds -1/2 tsp red chillies -1 Green Chillies - 2 slited Tomato - 1 (chopped finely) Corriander leaves Garam Masala - 1/4 tsp Black Pepper Powder - 1/2 tsp Turmeric - 1/2 tsp Salt - to taste Lemon Juice - 1 tsp Oil - 3tsp

Method

Heat oil in a pan. Add cumin seeds,red chillies,then add chopped onions. Saute it till the onion looses its raw smell Now add ginger, garlic and green chillies Add tomatoes and cook in medium flame Add all the masalas and cook for some time minutes. Add  lemon juice,  and paneer. check the seasoning Mix it gently Garnish with corriander leaves serve hot

Potato Podimas

Ingredients 


Potato - 250 gms
Turmeric powder - 1/4 tsp
Asafoetida - A small pinch
Green chillies - 3nos slited half
Ginger - A small piece finely chopped
Black gram - 1/2 tsp
Red gram - 1/2 tsp
Bengal gram - 1 tsp
Mustard seeds - 1/4 tsp
Dry red chillies - 2 - 3 nos
Curry leaves - A few
Coriander leaves -
Lemon - 1/2
Cooking oil - 3 tsp
Salt - as required


Method

Boil potatoes with  salt.

Peel skin and cut in to medium cubes

Heat oil in a pan

Crack mustard seeds.

Fry black gram, red gram, Bengal gram, asafoetida, turmeric powder, curry leaves, red chillies, finely chopped ginger, 


Add turmeric pwd

Add the  potatoes and mix it gently

dont mash the potatoes

Let this cook for a few mins.

Garnish with coriander leaves.

Carrot Poriyal

Ingredients 

Carrot-2medium size grated
Coconut grated-2 table spoon
 onion chopped-1
Red chilli-3 to 4
Mustard seeds - 1/2 tsp
urud dhal -1/2tsp
Green chilli-1
Curry leaf-little

ProcedureHeat oil in a pan
Once the oil gets hot crack the mustard seeds then add curry leaves  and urudh dhal. 
 Then add the red chilies green chili and onion. 
Sauté for a while and add the grated carrot. 
Sauté this till the raw smell goes off. 
Now add little water. 
Close the kadai and reduce the flame.
 It will take hardly 4 to 5minutes to cook. 
Now open the kadai and make sure that there is not much water content in the poriyal. 
If so increase the flame and let the water evaporate.

 Now add the grated coconut and mix well. Carrot poriyal is ready now

Milagu Rasam

Ingredients 

tomatoes - 01 nos
 Cumin Seeds -10 gms
 Black Pepper-15 gms
 Red Chilies 2 nos
Corriander seeds -2 tsp
 Garlic(crushed)- 6 podsRed Gram dhal - 1tsp
turmeric pwd -1/2 tspSalt to taste
1 pinch Asafoetida
curry leaves 
corriander leaves
Tamarind pulp


Method 


 Dry Roast cumin seedds black pepper,corriander seeds red gram dhal and red chillies and then make a fine powder .


 Heat oil in a pan. Add asafoetida and turmeric powder


Now add crushed  garlic cloves, curry leaves and saute it for 1 min


Add chopped tomatoes. saute it for 3 mins then add tamarind pulp.


Add sufficient water. 


Add the grinded masalas allow it to boil


Add salt to taste.


Garnish with corriander leaves.

Serve hot.

Gobi paratha

Gobi Paratha 

Ingredients 


for dough
2 cups wheat flour
Salt
milk 30 ml
Water

For stuffing:
2 cups - grated gobi (cauliflower)
2tbsp - oil
1tsp - cumin seeds
turmeric pwd - a pinch
4 - green chillis (chopped)
ginger - chopped
corriander leaves chopped
1tsp - garam masala
salt


Method

1. Add wheat flour, milk and sprinkle water and make a soft dough
2. Rest it for 40 min
3. Heat oil in a pan add cumin seeds,ginger , green chillies grated gobi and turmeric pwd
4. Mix well, cover and cook in medium flame
5. Let the gobi mixture cool, after that make round balls
6. Stuff the gobi ball inside rolled dough, cover and roll to a thick paratha
7. Heat thava and cook paratha on both sides with a tablespoon of oil till it turns golden brown

Chettinad Channa Khorma

Ingredients 

Channa -200 gms
Onions -125 gms
tomatoes -75 gms
green chillies-3 nos
whole red chillies -3 nos

corriander pwd -1 tsp
ginger garlic paste -2 tsp
jeera seeds -1 tsp
cinnamon -1nos
cardamon -1nos
cloves -1nos
coconut -30 gms
pepper corns -1 tsp
curry leaves-
lemon juice - 1tsp
salt as required
oil - 3tsp

Method

Dry roast the coconut,whole garam masalas,red chillies ,jeers seeds and peppercorns and make it a fine paste
Boil the channa with out salt and drain it
Finely chop the onions and tomatoes
Heat oil in a pan add jeera seeds then curry leaves
then add the chopped onion and little salt
cook till the onion looses its colour
then add the ginger garlic paste cook it in medium flame till the oil seperates from the ginger garlic paste

then add the tomatoes and cook it well
the add the grinded masalas

then add the boiled channa
add lemon juice
check the seasoning
adjust the consistency by adding water
Serve hot

Sundakai kozhambu

Ingredients 

Cundakkai-200 gms

Small onion chopped-100 gms

Tomato-75 gms

Chilli powder-1 teaspoon
Turmeric powder-1 teaspoon

Corrinader powder -1 tsp
Tamarind pulp-1 teaspoon

 Thoor dhal-1/4 cup 

jaggery - 2 tsp

 seasoning
Musrad seed-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little
red chillies -2nos

ginely oil -3 tsp

Method

Split sundakai  into 4 and put into water.

 Choponion and tomatoes. 

Cook thoor dhal with little turmeric powder 

Heat oil in a pan. Crack mustard seeds add curry leaves jeera and whole red chillies

Add the onion and cook till the onion changes its colour 

then ass tomatoes and saute for 3 minutes. 

Now add the cut sundakkai and saute in medium fire for 5 minutes.

If sauted nicely,there will be no bitter taste in the curry.

After sauting add the water that is there on top of the cooked dhal.(If there is not much water in your cooked dhal, add a cup of water into it, mix it lightly and take out that water.).

Add turmeric powder. 

Half close the pan and cook for 6 to 7 minutes in medium fire till the Sundakkai cooks soft. Now add little more dhal water and sambar powder.cook for 3 minutes. 

Add the salt needed and the tamarind paste now. 

When the curry boils add the cooked thoor dhal left and cook for 5 more minutes

finish by adding jaggery

 Garnish with coriander leaves.

Nethili Meen Kozhambu

Ingredients:

 

Nethili meen - 200gms
small onion chopped - 100 gms

 tomatoes chopped - 2
Turmeric powder - 1/2 tsp

Chilli powder 1 1 tsp

Corriander pwd -1tsp
Tamarind  - 1 small lemon size

Green chillies -02

curry leaves a bit

Coconut - 30 gms
Mustard - 1 spoon
Fenugreek - 1 spoon
cumin - 1 spoon
Gingelly oil - 2 spoons  

Method

Dry roast  the coconut ,cumin seeds fenugreek seeds and make it a fine paste 

 clean the fish and drain the water

 soak tamarind in wam water and make a thick pulp

slice the onions and chop the tomatoes and keep aside

Heat the oil crack mustard seeds and add curry leaves 

then add the sliced onions and little bit of salt 

cook the onion till it becomes translucent 

Add sliced green chillies

then add the chopped tomatoes and cook it till the raw flavour of tomato goes

then add the masalas and little water

cook till the raw flavour goes

add the tamarind pulp and cook it in medium flame

once the gravy boiled add the cleaned fish to it 

allow it to boil for 3 min

check the seasoning and consistency before removing from flame

note:
Never cover with a lid after the fish is added to the curry. It will mush up.
The curry gets diluted when the fish is slided in.
So the consistency has to be little thick before adding the fish.