Garlic Onion karakuzhambu..

Curry made with garlic n onions in a tamarind sauce..typical tamil cuisine....goes well with rice n pappadams

Ingredients

Garlic-20 to 30 pods

Pearl onion (small onion)-20 or big onions 1

Curry leaves-little

Coriander powder-2 teaspoon

chilli powder 1 teaspoon

Turmeric powder-1/2 teaspoon

Tamarind-gooseberry size

Gingelly oil-1 table spoon

For seasoning

Mustard seed-1 teaspoon

Fenugreek seed-1/2 teaspoon

Curry leaf-little

Procedure

Soak the tamarind in three cups of water . Cut the onions and garlic into length wise pieces. Heat kadai add1 ½ table spoon of gingerly oil or cooking oil. add Mustard and fenugreekseeds once splutter add the onions, garlic and sauté nicely.mix corainder pwd chilli pwd n turmeric pwd. Now add the tamarind dissolved water .Wait for the gravy to boil nicely for 3 minutes. Now reduce the flame to minimum and allow the gravy to cook till it becomes thick. wait till the oil separates.

u can add vathal like sundakkai or manathakkali this kuzhambu can be called vathal kuzhambu)

Serve with Rice n pappadams...

Boiled egg Sandwich...quick n easy..

Ingredients:

2 tablespoons mayonnaise

4 roughly chopped hard-boiled eggs

1 chopped tomatoes

3 tablespoons finely chopped fresh chives opt or can use coraninder leaf or any fresh herbs..

Brocolli steamed few

Olive oil

salt

pepper

12 slices bread

preparation

.

In a small bowl, mix 2 tablespoons mayonnaise with 6 roughly chopped hard-boiled eggs, tomatoes, and finely chopped fresh chives or corainder leaf. broccoli add salt n pepper.. Taste and adjust seasoning if necessary.

Take 1 slice bread and layer it with egg mixture. Top with another slice of bread. . Using a knife, cut off the crusts and slice into rectangles, and toast it with butter ..

Serve hot...

Pepper Rasam..Tamarind n tomato soup...

Ingredients:

3 cups of tamarind juice by soaking and squeezing lime size tamarind in water

1 tsp turmeric powder

4 cloves garlic smashed and roughly chopped

1 medium size tomato..can omit tomato n squeeze with tamarind pulp if u want to drink rasam

1 tsp whole pepper

1tsp Cumin seeds

few chopped coriander/cilantro leaves

salt as needed

For tempering:

1 tsp mustard

1 tsp jeera seeds

1 red chilly

a pinch of hing optional can omit..as i didnt use for this version

few curry leaves

Method:

Take the tamarind juice in vessel. boil well Add turmeric pwd ,smash garlic jeera n pepperin a blender . add the garlic mixture n tomato , once the tamarind is boiled n let it simmer for a minute ...Add the coriander leaves and keep aside.

Take a kadhai add 2 tsp of oil. add mustard seeds jeera seeds redchilly and hing n curry leaves...n add to the rasam..can use ghee for better taste...

serve hot as a soup or with rice...

note after adding garlic n peper dont over boil the rasam as the flavour will be less...close the rasam once u add the seasoning//my grandmas secret//

IDly with Tomato Kurma

Chettinad Tomato Kurma

2nos Tomatoes chopped (big)

1no Onion chopped

1/2tsp Cumin seeds

1/2 tsp fennel seeds

2tbsp Coriander leaves chopped for garnish

Ginger garlic cut pieces or paste 1 tsp

Salt

Oil

To Grind:

8nos Cashew nuts optional can avoid if ur dieting..

1/2cup Grated coconut

1/2tsp Fennel seeds

3nos Green chillies

2nos Cloves

1inch Cinnamon stick

Grind everything as fine paste ' n keep aside...heat oil in a kadai, cumin seeds n fennel seeds n fry them until they turns brown..add the chopped onion pieces n stir them for a while,add ginger garlic add the chopped tomato pieces to the already cooked onion n saute fry well ...add the grounded paste now with enough salt , bring them to boil with enough water n cook in simmer for few minutes.off the stove n garnish the gravy with chopped coriander leaves....

Yummo Chettinad Tomato Kurma!!!! can have it with idly or chappati..

Beetroot Raita...

Beetroot - 1 no
Green chillies - 2 nos
(slit)
Salt - As reqd
Curd / Yoghurt - 1 1/2 cups

For seasoning:- (optional)
Oil - 1 tsp
Mustard seeds - 1/2 tsp


Preparation Method of Beetroot Raita -

1)Peel the beetroot and Grate ..

2)Heat a kadai and put the beetroot, green chillies, salt and 1 tsp water. or Microwave it for few seconds...

3)Cover and cook for 5 - 6 mins.

4)Cool the beetroot and then add the yoghurt and mix well.

5)Add salt if required.

6)Heat oil in a kadai and sputter the mustard seeds.

7)Mix and serve.

:- Serve with Pulav.

Mango LAssi

MAngo Lassi ....Yogurt flavoured with Mango..

MAngo Lassi...Yogurt flavoured with mango....

1cup Mango pulp (readymade or fresh mangoes can be used)
1cup Yogurt
1/4cup Milk
1/4cup Water
1tbsp Sugar
Icecubes

Blend together mango pulp, sugar, milk, water , yogurt and ice cubes..blend well for few seconds until they turns frothy...

Serve them chilled!!!

Fruit Cusrard..


Fruit Custard

Ingredients

1/2 cup Mango pieces

2 cup cold milk

1/2 cup orange pieces

1 apple cut pieces

1 package JELL-O Instant Pudding and Pie Filling, Vanilla Flavor

2 tablespoons sugar

Directions
.
POUR milk, into small bowl. Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 2 minutes or until slightly thickened.
Pour over mango piecs ,oranges and apple pieces in dishes.
Chill 1 hour.

SPRINKLE sugar over the fruits...its optional...i avoided it..

Garnish with almonds n marshmallows for kids..

Palak paneer

PAlak Panner

Ingredients:

250 gms paneer (cubed and lightly fried till brown in a tsp of oil)

3 big bunches spinach (discard the coarse stems) – blanch in hot water for 2 mts and make a paste and keep aside

1 tsp cumin seeds

1 onions finely chopped

2 green chillis slit length wise

1 tsp ginger garlic paste

1 tsp red chilli pwd

2 big tomatoes

1 cup water (use the water in which spinach was blanched)

salt to taste

½ tsp garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

1 tbsp fresh cream or milk

¼ tsp kasuri methi (optional)

1 Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.

2 Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and combine well.

3 Add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mts.

4 Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts.

5 Add creami, garam masala pwd and kasuri methi (opt) and mix well.

6 Reduce flame, cover and cook for 2 mts.

7 Serve hot with rotis or white steamed rice or rotis.

yummo n healthy !!!

Chicken Curry with coconut

Chicken Curry with coconut

chicken 1 pd

ginger garlic paste n cut pieces

green chili few

curry leaf

coconut 1/2 cup

small onions 6

pepper 1 tsp

cumin seeds 2 tsp

corainder pwd 2 tbsp

chilli pwd 1tsp

turmeric 1/2 tsp

fennel seeds 1 tsp

corainder lf few for garnishing..

method for the masala paste....I

In a blender grind coconut ,small onion,pepper ginger garlic,corainder pwd chilli pwd turmeric pwd fennel seeds and cumin seeds ..

Heat a cooker add 1 tsp cumin seeds when it splutters add onion cut ginger garlic pieces slit greenchilly and the masala paste curry lf. salt n fry until the raw smell of massala goes ...add chicken n cook until chicken is done...

best served with white rice ...

yummo....

Cauliflower thoran

Cauliflower 1 medium, cut to small pieces...
Green chilly 3 nos, slit
Turmeric powder ½ tsp
Grated coconut 5 TBSP
Mustard seeds ½ tsp
Urad Dal 1 tsp
Salt as needed
Curry Leaves few
Oil ½ tsp

Preparation

Wash and pat dry the cauliflower with a paper towel. Cut the flower onto small
pieces as seen in the pic..

Heat oil in a non stick pan, and splutter mustard seeds and urad dal. Add the cauliflower Mix well and cook covered until cauliflower becomes soft.add turmeric pwd and salt while cooking the cauliflower.. It may take about 10-15 minutes. Open lid in between and mix occasionally. crush coconut curry lf and gr chiili in a blender Mix well, adjust salt and take off from stove. Enjoy with rice..and sambar..

Best side dish for any type of southindian rice...

Yummoo!!!

My version of Tomato chutney

Tomato 3

onion 1

Fresh grated Coconut 2 tbsp

coconut oil 1 tsp

chilli pwd 1/2 tsp or more as per taste

salt according to taste

Heat a pan add onion when they turn transulent add tomato and cook until th tomato mash well.. add chilli pwd and salt and when the mixture gets cold add in a blender n grind it with cocnut/// at the end just add the coconut oil ...needs no seasoning as it tastes well as it is..

Enjoy!!!