1.VEGETABLE RAITA
Ingredients
Grated carrot- 1 cup
Chopped cucumber-1 cup
Chopped onion-1/2 cup
Chopped green chilly-5
Coriander leaves
Curd-required
Salt
Chopped tomato-1/2 cup
Method
Mix all the ingredients together.
Eat with chapatti,naan,pulao,briyani and rice.
RASAM
Rasam is the main receipe in southindian lunch.
It helps in digestion,cures cold and cough.
Note:Rasam must not boil in stove for long time,when it gets heat and starts boiling ,off the stove and close with lid.
1.TOMATO RASAM
Ingredients
Tomato-3
Toor dal water-1/2 cup
Jeera and pepper crushed-1 tsp
Green chilly-2
Asafoetida
Curryleaves,coriander leaves,mustard seeds
salt
Water
Method
When toor dal starts boil in water to cook,add tomatoes in it.
When tomatoes are ready,take it away and mash well in a bowl.
Add strained toor dal water,salt,crushed jeera and pepper,asafoetida,coriander leaves and needed water to tomato bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
2. LEMON RASAM
Ingredients
Lemon-1/2 or 1 as per taste
Toor dal water-1 cup
Jeera and pepper crushed-1 tsp
Green chilly-2
Asafoetida
Curryleaves,coriander leaves,mustard seeds
salt
Water
Method
Squeeze lemon without seeds in a bowl.
Add strained toor dal water,salt,crushed jeera and pepper,asafoetida,coriander leaves and needed water to bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
3.TOMATO RASAM
Ingredients
Tomato-3
Jeera ,pepper and garlic crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp
Tamarind paste-1/2 tsp
Water
Method
Boil tomatoes with water.
When tomatoes are ready,take it away and mash well in a bowl.
Add sambar powder,turmeric powder, salt,crushed jeera,pepper,garlic,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
4.TOORDAL RASAM
Ingredients
Toor dal water-1 cup
Tomato(country)-1 big
Jeera ,pepper and garlic crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp
Tamarind paste-1/2 tsp
Water
Method
Boil tomatoes with toor dal water.
When tomatoes are ready,take it away and mash well in a bowl.
Add dal water,sambar powder,turmeric powder, salt,crushed jeera,pepper,garlic,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
5. MOONG RASAM
Ingredients
Whole moongdal’s boiled water-1 cup
Tomato(country)-1 big
Jeera ,pepper crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp(option)
Tamarind paste-1/2 tsp
Water
Method
Boil tomatoes with dal in water.
When tomatoes are ready,take it away and mash well in a bowl.
Add dal water,sambar powder,turmeric powder, salt,crushed jeera,pepper,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
6. RAW TAMARIND RASAM
Ingredients
Tamarind pulp-1 tbsp
Water as per required
Salt
Finely chopped green chilly-1
Finely chopped small onion-2 tsp
Curry leaves and coriander leaves
Method
Mix all the ingredients together and serve with hot rice.
7. GRINDED RASAM OR GARLIC RASAM
Ingredients
To grind:
Small onion -7
Garlic-6 cloves
Tomato-1
Tamarind-very small piece
Jeera-1 tsp
Pepper-1 tsp
Dhaniya-1 tbsp
Dry ginger-few
Dry chilly-1
Salt
Oil
Asafoetida
Mustard seeds,dry chilly,curry leaves,coriander leaves for seasoning
Method
Sauté the ingredients mentioned (to grind) with oil.
Cool and grind it.
Add water and dilute to rasam consistency.
Add salt and asafoetida.
Season the rasam and boil it.
8. KOLLU (HORSE GRAM)RASAM
Ingredients
Horse gram water-1 cup
Tomato(country)-1 big
Jeera ,pepper and garlic crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp
Tamarind paste-1/2 tsp
Water
Method
Boil tomatoes with horse gram in water.
When tomatoes are ready,take it away and mash well in a bowl.
Add strained horse gram water,sambar powder,turmeric powder, salt,crushed jeera,pepper,garlic,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
It helps in digestion,cures cold and cough.
Note:Rasam must not boil in stove for long time,when it gets heat and starts boiling ,off the stove and close with lid.
1.TOMATO RASAM
Ingredients
Tomato-3
Toor dal water-1/2 cup
Jeera and pepper crushed-1 tsp
Green chilly-2
Asafoetida
Curryleaves,coriander leaves,mustard seeds
salt
Water
Method
When toor dal starts boil in water to cook,add tomatoes in it.
When tomatoes are ready,take it away and mash well in a bowl.
Add strained toor dal water,salt,crushed jeera and pepper,asafoetida,coriander leaves and needed water to tomato bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
2. LEMON RASAM
Ingredients
Lemon-1/2 or 1 as per taste
Toor dal water-1 cup
Jeera and pepper crushed-1 tsp
Green chilly-2
Asafoetida
Curryleaves,coriander leaves,mustard seeds
salt
Water
Method
Squeeze lemon without seeds in a bowl.
Add strained toor dal water,salt,crushed jeera and pepper,asafoetida,coriander leaves and needed water to bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
3.TOMATO RASAM
Ingredients
Tomato-3
Jeera ,pepper and garlic crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp
Tamarind paste-1/2 tsp
Water
Method
Boil tomatoes with water.
When tomatoes are ready,take it away and mash well in a bowl.
Add sambar powder,turmeric powder, salt,crushed jeera,pepper,garlic,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
4.TOORDAL RASAM
Ingredients
Toor dal water-1 cup
Tomato(country)-1 big
Jeera ,pepper and garlic crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp
Tamarind paste-1/2 tsp
Water
Method
Boil tomatoes with toor dal water.
When tomatoes are ready,take it away and mash well in a bowl.
Add dal water,sambar powder,turmeric powder, salt,crushed jeera,pepper,garlic,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
5. MOONG RASAM
Ingredients
Whole moongdal’s boiled water-1 cup
Tomato(country)-1 big
Jeera ,pepper crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp(option)
Tamarind paste-1/2 tsp
Water
Method
Boil tomatoes with dal in water.
When tomatoes are ready,take it away and mash well in a bowl.
Add dal water,sambar powder,turmeric powder, salt,crushed jeera,pepper,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
6. RAW TAMARIND RASAM
Ingredients
Tamarind pulp-1 tbsp
Water as per required
Salt
Finely chopped green chilly-1
Finely chopped small onion-2 tsp
Curry leaves and coriander leaves
Method
Mix all the ingredients together and serve with hot rice.
7. GRINDED RASAM OR GARLIC RASAM
Ingredients
To grind:
Small onion -7
Garlic-6 cloves
Tomato-1
Tamarind-very small piece
Jeera-1 tsp
Pepper-1 tsp
Dhaniya-1 tbsp
Dry ginger-few
Dry chilly-1
Salt
Oil
Asafoetida
Mustard seeds,dry chilly,curry leaves,coriander leaves for seasoning
Method
Sauté the ingredients mentioned (to grind) with oil.
Cool and grind it.
Add water and dilute to rasam consistency.
Add salt and asafoetida.
Season the rasam and boil it.
8. KOLLU (HORSE GRAM)RASAM
Ingredients
Horse gram water-1 cup
Tomato(country)-1 big
Jeera ,pepper and garlic crushed-1 tsp
Green chilly-1
Asafoetida
Curryleaves,coriander leaves,mustard seeds
Salt
Sambar powder-1/2 tsp
Tamarind paste-1/2 tsp
Water
Method
Boil tomatoes with horse gram in water.
When tomatoes are ready,take it away and mash well in a bowl.
Add strained horse gram water,sambar powder,turmeric powder, salt,crushed jeera,pepper,garlic,asafoetida,tamarind paste,coriander leaves and needed water to tomato bowl.
Season mustard seeds,curry leaves ,green chilly,few sliced small onion and sauté lightly.
Add rasam and boil it.
DRY CURRIES-PORIYAL
1. CARROT, BEANS AND PEAS PORIYAL
Ingredients
Chopped veg -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup
Method
Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.
Add onion and sauté for 2 mts.
Add vegetables,turmeric powder, sambar powder and salt.
Mix once.
Add little water.
Cook it.
Let the water goes off.
Finally add coconut and mix well.
2.CARROT, BEANS AND PEAS PORIYAL – OTHER TYPE
Ingredients
Chopped veg -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup
Method
Cook the vegetables,turmeric powder, sambar powder and salt.
Leave till water dries off.
Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.
Add onion and sauté for 2 mts.
Add vegetables and mix well.
Let it dry.
Finally add coconut and mix well.
THE ABOVE TWO RECEIPES WILL BE SUITABLE FOR ALL VEGETABLES.
1. cabbage(option to add sambar powder)
2. carrot and beans
3. carrot, beans,peas and potato(even add cauliflower, double beans, beet root)
4. beet root(don’t add sambar powder)
5. snake gourd
6. bottle gourd
7. brinjal
8. brinjal and potato
9. cluster beans
10. lub lub
11. ridge guord
12. chow chow
13. yam
14. red pumpkin
15. plaintain stem(tips:chop and put in water with butter milk. remove the extras using a stick , wash and use)- (don’t add sambar powder)
16. plaintain floret-flower(remove the tiny stem in flower,put in butter milk+water for some times,wash with other water,chop and proceed)
17. grated carrot or beetroot(use only g.chilly for spice,don’t add sambar powder)
3. VEG CHOPS
Ingredients
Mixed vegetables – ½ kg(chopped)
(carrot,beans,peas,cauliflower,double beans,beetroot,potato)
To grind
Big onion-3
Small onion-20
Tomato-1
Ginger – 1 inch
Garlic-6 flakes
Dhaniya-2 tbsp
Cinnamon,cloves and ani seeds-few
Dry chilly- 5-7
Oil
Salt
Mustard seeds, urad dal, chana dal and curry leaves
Coriander leaves
Method
Cook the vegetables with salt to ¾ th.
Grind the mentioned ingredients to smooth paste except small onions.
Atlast add small onions with paste and blend once.
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add masala paste and sauté well till raw smell goes.
Add vegetables and cook in sim till it get dries.
Sprinkle coriander leaves.
Serves with rice,roti,bread as sandwitch.
4.BITTER GUORD CURRY(3 TYPES)
Serves with plain rice and curd rice.
Type-1
ingredients
chopped bitter guord-1 cup
chopped small onion-1/2 cup
green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Scrapped coconut-1/4 cup
Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.
Add coconut and mix well.
Type -2
Ingredients
Chopped bitter guord-1 cup
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.
Type -3
ingredients
chopped bitter guord-1 cup
chopped small onion-1/2 cup
chopped ginger-1 tsp
green chilly-3
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Tamarind water-1/4 cup
Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add tamarind water.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.
5. POTATO VS TOMATO
Ingredients
chopped potato-1 cup
chopped tomato-1/2 cup
dry chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Season Mustard seeds, urad dal, chana dal ,chilly and curry leaves with oil.
Add potato and tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave some tomato juice.
Serves with chaphathi , plain rice and curd rice.
Variation: brinjal and potato with tomato can be done in the same method.
6. CLUSTER BEANS FOR CHAPPATHI
Ingredients
Tender cluster beans-1/4 kg
Jeera-1/4 tsp
Mustard seeds, urad dal, dry chilly and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Cut the edges of the c.beans and use lenghtly.
Season Mustard seeds, urad dal, jeera, dry chilly and curry leaves with oil.
Add cluster beans.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave 2 tbsp of water with veg.
Serves with chappathi.(soak the chappathi with c.beans and its water and eat)
7. LADY’S FINGER-2 TYPES
TYPE-1
Ingredients
Chopped lady’s finger -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup
Method
Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.
Add onion and sauté for 2 mts.
Add lady’s finger and sauté well till dry.
Tips:
1. add 1 spoon curd while sauting lady’s finger,so that it won’t be sticky.
2. wash and wipe with cloth or keep the vegetable lightly in sun.it also prevents in stickyness.
Add turmeric powder, sambar powder and salt.
Mix once.
sprinkle little water.
Cook it.
Let the water goes off.
Finally add coconut and mix well.
TYPE-2
Ingredients
Chopped lady’s finger-1 cup
(sauté separately with oil in kadai till semi cooked and keep aside.)
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Ginger garlic paste-1/2 tsp
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add onion and chilly, sauté for 2 mts.
Add gingergarlic paste and mix well.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add lady’s finger.
Mix and close with lid.
Cook till it is tender.
Option : can add little coconut atlast.
Serves with plainrice,roti,curd rice.
19. BRINJAL STUFF, MASALA, ETC
TYPE-1
Ingredients
Baby brinjal-6
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Ginger garlic paste-1/2 tsp
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Slit the brinjal to 4 in centre,don’t cut the end of stem.
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add onion and chilly, sauté for 2 mts.
Add gingergarlic paste and mix well.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add brinjal.
Mix and close with lid.
Cook till it is tender.
Option : can add little coconut atlast.
Serves with plainrice,roti,curd rice.
20. YAM
TYPE-1
Ingredients
Elephant yam chopped(juliets)-1 cup
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Sombu powder(ani seed)-1/4 tsp
salt
Oil-1 tbsp
Mustard seeds,curryleaves and dry chillies for seasoning
Method
Season in heavy bottom kadai.
Add yam and all powders.
Add salt,mix and cook in simmer.
Cook till crispy or tender as you prefer.
Don’t close and cook.
TYPE-2
Ingredients
Yam cubes-1 cup
Oil to deep fry
Masala:
Drychilly-3
Ginger-little
Garlic-4 flakes
Turmeric powder
Salt
Method
Deep fry cleaned raw cubes of yam in oil till soft.
Fry in medium flame.
In a kadai,add 2 tsp of oil.
Add masala and sauté till raw smell goes.
Sprinkle water ,salt and make a boil.
Add fried yam and mix till masala coats in each piece and gets dry.
YAM KUTLET
Ingredients
Cook and semi mashed yam-1 cup(look like cubes)
Masala
Onion-1
Ginger,garlic-1 tsp
Dry chilly-3
Cinnamon,cloves-1
Dhaniya-2 tsp
Turmeric powder
Salt
Oil
Method
In oil,season and add masala and sauté well till raw smell goes.
Add yam and mix evenly.
Keep in simmer for 5 mts till it coats yam well.
Sprinkle coriander leaves.
Ingredients
Chopped veg -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup
Method
Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.
Add onion and sauté for 2 mts.
Add vegetables,turmeric powder, sambar powder and salt.
Mix once.
Add little water.
Cook it.
Let the water goes off.
Finally add coconut and mix well.
2.CARROT, BEANS AND PEAS PORIYAL – OTHER TYPE
Ingredients
Chopped veg -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup
Method
Cook the vegetables,turmeric powder, sambar powder and salt.
Leave till water dries off.
Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.
Add onion and sauté for 2 mts.
Add vegetables and mix well.
Let it dry.
Finally add coconut and mix well.
THE ABOVE TWO RECEIPES WILL BE SUITABLE FOR ALL VEGETABLES.
1. cabbage(option to add sambar powder)
2. carrot and beans
3. carrot, beans,peas and potato(even add cauliflower, double beans, beet root)
4. beet root(don’t add sambar powder)
5. snake gourd
6. bottle gourd
7. brinjal
8. brinjal and potato
9. cluster beans
10. lub lub
11. ridge guord
12. chow chow
13. yam
14. red pumpkin
15. plaintain stem(tips:chop and put in water with butter milk. remove the extras using a stick , wash and use)- (don’t add sambar powder)
16. plaintain floret-flower(remove the tiny stem in flower,put in butter milk+water for some times,wash with other water,chop and proceed)
17. grated carrot or beetroot(use only g.chilly for spice,don’t add sambar powder)
3. VEG CHOPS
Ingredients
Mixed vegetables – ½ kg(chopped)
(carrot,beans,peas,cauliflower,double beans,beetroot,potato)
To grind
Big onion-3
Small onion-20
Tomato-1
Ginger – 1 inch
Garlic-6 flakes
Dhaniya-2 tbsp
Cinnamon,cloves and ani seeds-few
Dry chilly- 5-7
Oil
Salt
Mustard seeds, urad dal, chana dal and curry leaves
Coriander leaves
Method
Cook the vegetables with salt to ¾ th.
Grind the mentioned ingredients to smooth paste except small onions.
Atlast add small onions with paste and blend once.
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add masala paste and sauté well till raw smell goes.
Add vegetables and cook in sim till it get dries.
Sprinkle coriander leaves.
Serves with rice,roti,bread as sandwitch.
4.BITTER GUORD CURRY(3 TYPES)
Serves with plain rice and curd rice.
Type-1
ingredients
chopped bitter guord-1 cup
chopped small onion-1/2 cup
green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Scrapped coconut-1/4 cup
Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.
Add coconut and mix well.
Type -2
Ingredients
Chopped bitter guord-1 cup
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.
Type -3
ingredients
chopped bitter guord-1 cup
chopped small onion-1/2 cup
chopped ginger-1 tsp
green chilly-3
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Tamarind water-1/4 cup
Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add bitter gourd and sauté well till ½ cooked.
Add onion and chilly, sauté for 2 mts.
Add tamarind water.
Add turmeric powder, sambar powder and salt.
Mix and close with lid.
Cook till it is tender.
5. POTATO VS TOMATO
Ingredients
chopped potato-1 cup
chopped tomato-1/2 cup
dry chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Season Mustard seeds, urad dal, chana dal ,chilly and curry leaves with oil.
Add potato and tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave some tomato juice.
Serves with chaphathi , plain rice and curd rice.
Variation: brinjal and potato with tomato can be done in the same method.
6. CLUSTER BEANS FOR CHAPPATHI
Ingredients
Tender cluster beans-1/4 kg
Jeera-1/4 tsp
Mustard seeds, urad dal, dry chilly and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Cut the edges of the c.beans and use lenghtly.
Season Mustard seeds, urad dal, jeera, dry chilly and curry leaves with oil.
Add cluster beans.
Add turmeric powder, sambar powder and salt.
Add water.
Mix and close with lid.
Cook till it is tender.
Leave 2 tbsp of water with veg.
Serves with chappathi.(soak the chappathi with c.beans and its water and eat)
7. LADY’S FINGER-2 TYPES
TYPE-1
Ingredients
Chopped lady’s finger -1 cup
Chopped onion-1/4 cup
Green chilly-1
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Scrapped coconut-1/4 cup
Method
Season mustard seeds, urad dal , chana dal, curry leaves and chilly with oil.
Add onion and sauté for 2 mts.
Add lady’s finger and sauté well till dry.
Tips:
1. add 1 spoon curd while sauting lady’s finger,so that it won’t be sticky.
2. wash and wipe with cloth or keep the vegetable lightly in sun.it also prevents in stickyness.
Add turmeric powder, sambar powder and salt.
Mix once.
sprinkle little water.
Cook it.
Let the water goes off.
Finally add coconut and mix well.
TYPE-2
Ingredients
Chopped lady’s finger-1 cup
(sauté separately with oil in kadai till semi cooked and keep aside.)
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Ginger garlic paste-1/2 tsp
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add onion and chilly, sauté for 2 mts.
Add gingergarlic paste and mix well.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add lady’s finger.
Mix and close with lid.
Cook till it is tender.
Option : can add little coconut atlast.
Serves with plainrice,roti,curd rice.
19. BRINJAL STUFF, MASALA, ETC
TYPE-1
Ingredients
Baby brinjal-6
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Ginger garlic paste-1/2 tsp
Green chilly-1
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Salt
Turmeric powder-1/4 tsp
Sambar powder-1 tsp
Method
Slit the brinjal to 4 in centre,don’t cut the end of stem.
Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add onion and chilly, sauté for 2 mts.
Add gingergarlic paste and mix well.
Add tomato and sauté lightly.
Add turmeric powder, sambar powder and salt.
Add brinjal.
Mix and close with lid.
Cook till it is tender.
Option : can add little coconut atlast.
Serves with plainrice,roti,curd rice.
20. YAM
TYPE-1
Ingredients
Elephant yam chopped(juliets)-1 cup
Sambar powder-1/2 tsp
Turmeric powder-1/4 tsp
Sombu powder(ani seed)-1/4 tsp
salt
Oil-1 tbsp
Mustard seeds,curryleaves and dry chillies for seasoning
Method
Season in heavy bottom kadai.
Add yam and all powders.
Add salt,mix and cook in simmer.
Cook till crispy or tender as you prefer.
Don’t close and cook.
TYPE-2
Ingredients
Yam cubes-1 cup
Oil to deep fry
Masala:
Drychilly-3
Ginger-little
Garlic-4 flakes
Turmeric powder
Salt
Method
Deep fry cleaned raw cubes of yam in oil till soft.
Fry in medium flame.
In a kadai,add 2 tsp of oil.
Add masala and sauté till raw smell goes.
Sprinkle water ,salt and make a boil.
Add fried yam and mix till masala coats in each piece and gets dry.
YAM KUTLET
Ingredients
Cook and semi mashed yam-1 cup(look like cubes)
Masala
Onion-1
Ginger,garlic-1 tsp
Dry chilly-3
Cinnamon,cloves-1
Dhaniya-2 tsp
Turmeric powder
Salt
Oil
Method
In oil,season and add masala and sauté well till raw smell goes.
Add yam and mix evenly.
Keep in simmer for 5 mts till it coats yam well.
Sprinkle coriander leaves.
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