Thayir Semiya(Vermicelli with curd)

Vermicelli is a part of all asian cuisines.Especially in China and India.As we know it is more prominently known as thin spaghetti.It is referred as seviyan/semiya with much more local names in diffferent parts of india.Vermicelli payasam is the simplest and best of all desserts. How about itz combo with curd???? Sweet?Sour?However it is,juz a 15 min miracle...which gives u an utmost satisfaction!
Ingredients:
Vermicelli 250g.
Curd 4 cups
Cashew nut 5 -10
Jeera 1/4 tsp
Red chillies 4
Ginger (chopped) 1tsp
Ghee/Oil 2 tbsp
Water 2 lit
Mustard seeds 1tsp
Toor dal 1 tsp
Channa dal 1 tsp
Black grapes 1/4 cup
Curry leaves
Coriander leaves Salt to taste



Method:

1)Add the vermicelli in boiling water(till the vermicelli is soaked in) with 2 -3 drops of oil.When it is soft and tender ,Drain the excess water and keep aside.

2)Heat Ghee/oil and splutter mustard, Toor dal,channa dal,curry leaves, red chillies, jeera and cashew nuts

3)Add curd,salt to the cooked vermicelli a,mix it well.To this mixture add the above fried seasoning ingredients.

4)Add grapes,pomegranate and coriander leaves ( for Spl taste)

Serve Cold.

Best with::Jus" Pickle" will do..

Greengram D(h)al Thovaiyal and Rasam

Mung Bean are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes. A simple thovaiyal added to your daily food strengthens your immune system.

Ingredients:
Green gram Dhal
Grounded black pepper 2tsp
Cumin seeds 2tsp
Green chilly -4
Red chilly 1
Garlic pods 3-4
Small onions 1/2 cup
Hing 1 tsp
Mustard seeds 1tsp
Oil 2 tsp
salt to taste

Method:
Wash and Soak Green gram dhal overnight.
Pressure cook the dhal with few smallonions, garlic blackpeppers,green chillies and salt (leave it for 5 whistles)
Let it cool for sometime.
Now filter out the dal water and keep aside(this is for rasam)
Smash the dal mixture.
Heat the pan,to 2 tsp of oil add 1 tsp of cumin seeds,I tsp of mustard seeds,a strip of curry leaves, red chilly ,rest of the onions & chopped garlic , 1 tsp of Hing powder add this fired items to the dal mixture.


Green gram Rasam
Green gram dal boiled water 1 bowl
Red chilli 1
Cumin powder 1tsp
Coriander powder 1tsp
Pepper powder 1 tsp
Garlic 3 cloves
Tomato 1
Tamarind pulp 2 tsp
Asafoetida powder ¼ tsp
Curry leaves 5 -10
Mustard seeds 1 tsp
Oil 1 tsp
Salt 2 tsp/ to taste
Coriander leaves to garnish

Method:

1)Mix tamarind pulp, tomato in dal water and keep it aside.
2)Heat the pan, to 1 tsp of oil add mustard seeds , red chilly,curry leaves to it.
3)Pour the contents to this fried mixture. Let it boil now add cumin powder, coriander powder and pepper powder and salt to taste
4)Add garlic, asafoetida powder to it and allow for one splutter. Garnish with coriander leaves.

Sorakka kootu(bottle gourd)

This vegetable produces long and curved fruits hanging on the supports. It has different skin textures from one country to another.This grows mostly in tropical areas especially in mild climatic conditions............i tried this recipe two years back...itz obvious that i grabbed from my mom...we both had a desire to know the secret behind itz taste when we eat it in a hotel or at some functions..some how got it

..Till then to be frank we had no idea about this vegetable...Never thought it will be so good..

another mild recipe similar to the cabbage kootu...

Ingredients:

moong dal/channa dal 1/2 cup
Sorraka 1Cup
Shredded coconut - 1/2 Cup
Green chilli - 8
Cumin seeds - 5 tsp
Turmeric powder 1/2 tsp
hing powder 1 tsp Salt - To taste

Seasoning:
Oil,mustard seeds,curry leaves

Method:
1)Wash the moong dal/Channa aal ,to one cup of moong dal add 1 1/2 cups of water and pressure cook it .

2)Slice the sorakka (shape to ur pref),slightly boil it.

3)Grind cumin seeds ,green chillies,shredded coconut

4)To the boiled dal,add salt, turmeric, sorakka and mix it well..add the paste to the mixture.let it boil for 10 -15 min in high flame and for few min in medium flame
5)season it with 1 tsp of oil,mustard seeds .

Serve With Rice!!!

Kovakka Fry(Tindora with Tamarind)

Tindora also called as Ivy gourd..... a unique tropical plant that is a member of cucumber Family. It grows well in India and Thailand .Ivy gourd has been classified as a medicinal herb in traditional Thai and ayurvedic medicine. The parts used in diabetes treatment are the leaves.

Ivy gourd contains a major vitamin A precursor from plant sources.

It is also considered a good source of protein and fiber.this vegetable tastes good when fried with just chilly powder and salt.... wat if with tamarind pulp?

Ingredients:

Tindora 1 cup

Red onion 1 chopped

Tomatoes 1 chopped
Urad dal 3 tsp

Mustard seeds 1 tsp

Oil 2tsp

Green/red chillies 3

Chilli powder 1 tsp

Tamarind juice 1/4 cup

Turmeric powder 1 tsp

Salt to taste

Method:

1)Cut the tindora in to slices,add salt ,water and boil it for around 10-15 min ,drain out the water and keep aside

2)Heat the pan, add oil, urad dhal,mustard seeds let them popo out,add red chillis,onions and fry it till golden brown

3)Now add tomatoes,chilli powder, a pinch tumeric powder,salt and the boiled tindora..

saute it well...

4)Add tamarind juice to the mixture and allow it boil for 10 min till jiuce is well absorbed.

serve hot

Best with:Rice,chappathi

Cauliflower Peas Curry

"Cauliflower" - low in fat, high in dietary fiber, water and vitamin C, possessing a very high nutritional density. cauliflower grown in trophical regions was named in 19th century has photochemicals which are beneficial to human health.It shares an excellent combination with potatoes and peas.. heregoes one amongst them......

Ingredients

Cauliflower florets 1 cup

Green peas 1/2 cup

Small Red onions 1/2 cup

Red Chilli 5

Garlic 2 to 3 cloves (chopped)

Ginger paste 1 tsp

Cumin seeds 1 tsp

Coriander seeds 4 tsp

Pepper Corns 2tsp

Tomato 1

Shredded Coconut 1/2 cup

Garam Masala Powder 1/4 tsp(spices and garam masala in lesser quantity will do)

Poppy seeds 1/4 tsp Cloves 2

Cinnamon powder 1/4 tsp

Fennel seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Cashew powder-1 tsp(optional)

Curry leaves 5 -10

Mustard seeds 1 tsp Oil 1-2 tsp

Salt 2 tsp/to taste

Coriander leaves to garnish

Method:

1) Wash and rinse the florets add four cups of water and 3/4 tsp salt .

Boil it for 10-15 min

2) Drain the water out of it and keep it aside. Do the same for green peas.3)Heat the pan add the coriander seeds, cumin seeds, red chillies, chilli powder peppercorns,garam masala powder, poppy seeds, cinnamon powder, transfer the contents to a bowl

4) Now add 1 tsp of oil in the pan fry the small onions, shredded coconut, and turmeric powder until rich brown. Add onion-coconut mixture,1 tomato to the roasted spices in bowl and allow it to cool.

5) Grind the above mixture to a fine paste and liquefy it as per your requirement. Put grinded masala in to pan, add florets and peas, some water if needed, and salt to taste.

6) Let it boil for some 10-15 min in high flame and for some more time in medium flame

7)Add 1 tsp of cashew powder to it (this makes ur curry thick) 8)On the other end for seasoning the curry ,heat the pan -to one tsp of oil, add mustard seeds, remaining chopped garlic, curry leaves.

9) Garnish with coriander leaves and Serve hot.

Best with: puri and any wheat rolls

Additional: we can also add yoghurt (should be even, if not beat it once in blender and add ) to this curry when it 's boiling then add cashew powder at last.

Hope u like it!

Green Garlic Chutney

Ggarlic pod's health benefits and medicinal properties have long been known to all of us through our grandparents ,parents ,doctors ......right? Garlic has reputation in folklore for preventing everything from the common cold to the Plague! Raw garlic is used by some to treat the symptoms of acne and also helps in managing high cholesterol levels.right from pickle to rice,,,,it rules !
i will include almost all recipes which i know related to garlic....first is this chutney!




Garlic pods 10-12
Green/red chillies 4
Urad dhal 2 -3 tsp
Shredded coconut 1/2 cup
Jeera 1/4 tsp
Tamarind pulp
Salt to taste
Oil mustard 1 tsp
Curry leaves 1 tsp

Method:
1.Peel off the garlic and Sauté in a little ghee/oil.
2.Do the same for red chillies, urad dhal,jeera, coconut and then grind it with tamarind pulp and coriander leaves. I used raw green chillies instead of red ones.
3.To garlic add salt and grind once again to a smooth paste.
4.Season it with mustard and one red chillies
Best with Dosa and Idly

Dal/Dhal Palak

Spinach- Rich source of iron in addition to this, intake of any kind of spinach food gives u a list of nutrients-vitamin K, vitamin A, , vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is also a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E.Each one of us have a different method of cooking spinach varieties.lot of different recipes can be made out of it too(right from Vada to kofta curry) This is a basic recipe.

Ingredients

• Spinach 1 bunch
• Moong Dhal 3/4cup
• Red onion 1
• Green chilllies 4
• Tomatoes 2
• Red onion 1
• Chilli Powder 1 tsp
• Garlic 3 pods
• Turmeric powder 1/4
• Pepper corns 1/2tsp
• Garam masala powder a pinch
• Refined Oil 2tsp
• Mustard Seeds 1 tsp
• Jeera 1/2 tsp
• Red chillies 3
• Curry leaves
• Salt to taste
  

Method:

1.Heat the pan, add washed dhal, 2 1/2 cups of water, ,chopped spinach, tomatoes, onion,2 pods of garlic , Pepper corns,Green chillies, and cook until it is becomes tender. it might take 1/2 an hour.Else you can also just pressure cook((leave for 4-5 whistles)this mixture instead of boiling in the pan.

2.Open the cooker lid,Add garam masala, turmeric,salt to taste, mix well.you can add some water if you prefer to...

3. Allow it to boil for some more minutes.turn off the stove.Just Whisk all these ingredients once so that pepper corns ,tomatoes and garlic get partially mashed addin.g a aromatic taste to your dish

4.Take another pan ,add mustard seeds, jeera let it pop ,now add dry red chillies ,1 pod of garlic(chopped) and curry leaves.Saute for few seconds and add to the cooked spinach dhal

Best with :Rice,Roti,Pepper Pappad.