Gobi Masala

Ingredients

• 1 large cauliflower
• 1 tbsp poppy seeds
• 2 tbsp cashew nuts
• 2-3 tbsp oil
• 2 large onions
• a pinch ginger
• 6 flakes garlic
• 2 green chilies
• 2 tomatoes
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground red chili
• 1/2 tsp cumin powder
• 1/2 cup yogurt
• 1 tbsp coriander leaves
• salt to taste

Preparation

• fill a pan half full with boiling water and salt, put in the cauliflower and boil gently for 4-5 minutes
• grind the poppy seeds and cashew to a fine paste with a little water
• grind ginger, garlic and green chili into a paste
• heat the oil in a thick-bottomed, deep frying pan, fry the onions on a medium flame till yellow
• lower flame, add ginger, garlic and chili paste and fry for a couple of minutes
• add tomatoes, turmeric, coriander powder, red chili and cumin, fry, stirring occasionally, until the tomatoes are mushy
• add yogurt and stir, then fry until the oil seperates
• add cauliflower, fry for a couple of minutes, moving the piece(s) around so that all sides are covered with masala
• remove from heat, add cashew paste and 1/2 cup of water
• close the pan with a lid, bring back to boil and cook for 5 minutes
• garnish with coriander leaves

Keerai Parupu Kootu

Ingredients: 

Keerai- 1 bunch
Green Gram dhal – ½ cup
Mustard seeds- 1 tsp
Onion – 1/2 chopped finely
Chilli powder- 1 tsp 
Corriander powder - 1 tsp
Turmeric powder- ½ tsp 
cumin powder - 1/2 tsp
Coconut gratings – 1 tablespoon
Jeera – 1 tsp
Oil- 2 tsp
Salt – as required

Method:

Cook green gram dhal till soft.
Wash the keerai thoroughly.
 Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel
 Add salt, all masalas and turmeric powder cover it and  
Cook the keerai in slow flame.
do not  add water since the keerai will cook in its own water content.
 When the keerai is cooked, add cooked dhal mashed nicely. 
Grind coconut and jeera to a paste and add this also to the keerai. 
Add little water and make semi liquid. Allow to boil. 

Finish with jeera and onion tempering

Vendakai More Kozhambu

Ingredients 

2 cups buttermilk
1 teaspoon turmeric powder
½ water for diluting buttermilk
10 g salt ( or to taste )
2-3 tablespoon shredded coconut
1 ½ teaspoon cumin ( jeera seeds )
2 teaspoon chopped ginger
4-5 green chillies , slit lengthwiseCooking oil
For seasoning
1 teaspoon cooking oil
1 teaspoon mustard seeds
3 red chillies
1 spring curry leaves
Method
1, Add ½ teaspoon turmeric powder to the buttermilk and mix well . Add water if the butter milk is too thick.

2, Add salt and heat on a low flame till the buttermilk reaches room temperature.
3, Remove from heat and set aside.

4, Heat oil in a kadai. Roast in a little oil , one by one, the shredded coconut, the remaining turmeric ( ½ teaspoon ), cumin seeds, coriander seeds and green chillies . Blend to a smooth paste.
5, Add coconut paste to the warm buttermilk, put it back on the gas stove and heat for approximately 4-5 on a very low flame.
6, For seasoning – Heat cooking oil in a pan. Add mustard seeds. When they splutter add curry leaves ginger and red chillies. Saute slowly for 3-4 minutes and add this to more kozambu. .

vendakkai Poriyal

Ingredients

Vendakkai -200 gms
onions -01 finely chopped
green chillies -03 nos slitted length wise
mustard seeds - 1/2 tsp
urad dhal - 1/4 tsp
curry leaves - few leaves
red chillies -02 nos
turmeric pwd -1/2 tsp
chilli pwd -1/2 tsp
oil -2 tsp
salt - as required


Method
Wash and cut the vendakkai in to small pieces
Heat oil in a kadai  add mustard seeds when its starts cracking add urad dhal when it turns golden brown
Add red chillies and curry leaves
Then add  chopped onion and green chillies
when the onion slightly turnd brown add the cut vendaikkai and saute it gently
Then add the turmeric and chilli powder and cook in slow flame for 5 min.
adjust the salt as required.

Mushroom Masala

Ingredients 


100 gms mushrooms, cleaned & sliced
1 medium onion, chopped
2 tbsp ginger-garlic paste
1 big tomato chopped
1 inch cinnamon
2 cloves
2 cardamoms
1 tsp coriander powder
1/4 tsp chili powder
1/4 tsp turmeric powder
08 cashew nuts
1 tsp khus khus 
1 tsp jeera seeds

Method

Grind the cashews with khus khus and jeers seeds

dry roast cinnamon, cloves, cardamoms and make powder.

Heat oil, add chopped onion, ginger-garlic paste and fry it until its brown.

When oil separates add ground tomato.

When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nut paste

Now add mushrooms and salt. Reduce flame and cook .

add little water and boil for 5 min

Vegetable Pulao

Ingredients 
Basmati rice -300 gms

onions -01 nos
tomato -01 nos
carrots-50 gms
potato -01 nos
green beans-25 gms
green peas-25 gms
green chillies-03 nos
ginger garlic paste -2 tsp
cinnamon-02 nos
cardamon-02 nos
cloves -02 nos
oil-03 tsp
bay leaf -01 nos
salt as required
mint leaves


Method 

soak the rice in cold water for 30 min
heat oil in a flat pan add the whole garam masalas and sliced onions
then add the ginger garlic paste
then add the sliced tomatoes
saute it in medium flame
then add chopped mint leaves with stems
when the colour of the mint leaves change add water in the ratio 1:2 as of rice
when the water boils add the rice and allow it to boil
when you see notice the rice is cooked 3/4th add the cut vegetables
mix it gently and cover it well and simmer it
cover it for 15 to 20 min
remove from fire and mix it gently

garnish with fried onions

Thayir Sadham

 

Ingredients 

1 Cup  Rice
2 cups curd
2 Tbsp Oil
1/4 cup milk
2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
salt as required

Method

• Boil the rice with little more water and allow it to cook more that normal
• Heat 2 tablespoonful of oil crack mustard seeds 
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger,  and green chilies.
• Sauté them for a minute.
• Remove from fire
•  mix all the ingredients with curd and milk before serving

you can add grated carrots,cucumber and also pomegranate seeds to make it more colorful and attractive 

spinach Masala Chapathi

Ingredients

 Spinach – a bunch

 Wheat Flour – 2 cups

 Cumin seeds– 1tbspn

 Chilli Powder – 1-2 tspn

 Ajwain– 1 tspn 

 milk – 2 tspn

 Salt  to taste

Oil  as required 

 chopped onion -1 cup 

Preparation

Blanch the spinach in hot water and chop it.

squeeze the spinach to remove water.

 Take a vessel, mix all the ingredients well and knead it well  to make soft dough.

 Set aside for 30 minutes

make small ball and roll it as you do for chapathi.

 Heat the griddle and cook in gently.

serve hot

Ven Pogal

Ingredients:



1 cup rice
1/2 cup moong dhal
¼ inch Ginger
2 green chillies
2 tsp. Ghee
1 tsp. Whole black pepper.
1 tsp. Cumin seeds
Turmeric pwd - a pinch
10 - 15 Cashew nuts
Curry leaves few


Method:


Mix 1 cup rice and 1/2 cup moong dal
Add 3 times water  and cook until it is over cooked
 Cut  green chillies and 1/4 inch ginger into fine julienne.
 Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies,curry leaves , ginger pieces and a pinch of turmeric powder.
 Add cashew nuts and remove the pan when the cashews are roasted and begin to smell.
 Add this to cooked dal-rice mix.
 Adjust the seasoning and serve hot.

Potato Masala

Ingredients

potatoes -200gms
onions -100gms
tomatoes -50 gms
chilli pwd -1 tsp
corraiander pwd -2 tsp
turmeric pwd-1/4 tsp
black pepper crushed -1/2 tsp
cumin pwd -1/2 tsp
ginger garlic paste - 1tsp
mustard seeds - 1/2 tsp
oil -3 tsp
red chillies -02 nos
curry leaves -few
corriander leaves 
salt as required 


Method 

cube the potatoes and boil it with turmeric powder and little salt.
heat oil in a pan crack the mustard seeds 
Add curry leaves and whole red chillies .
Then add the chopped onions and little salt, sauté it till the onions changes its colour
Then add the ginger garlic paste cook in medium temp
Then add the chopped tomatoes then all the masalas 
add little bit of water and cook till the raw flavor goes.
then add the boiled potatoes 
toss it gently with the masalas 
Adjust the seasoning 
garnish with coriander leaves.