Vegetable Sothi

Ingredients

2 tbsp coconut oil

6 tbsp roughly chopped ginger

4 green chilli

1 1/2  cups coconut milk

2 cups of mixed vegetables

1 tbsp curry leaves

salt to taste

Preparation

Fry 4 tbsp of ginger and green chilli in 1/2 tsp coconut oil for 5 minutes.

remove from pan and grind into paste.

chop vegetables into big pieces.

Vegetables used-Brinjal, asparagus, potato, carrot, sweet potato, red capsicum, beans, peas

Method

In pan heat 2 tbsp of coconut oil.

Add mustard and allow to pop.

Add 2 tbsp of ginger and curry leaves.

Next add the vegetables, fry for 5 minutes and add 1/2 cup of coconut milk with some water and the ginger green chili paste.

Open cook the vegetables for 10 minutes on low flame.

Next add salt and the remaining coconut milk.

Cook further until the vegetables are soft.

 

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Dindukal Chicken Biriyani

Ingredients

250 gm chicken

1 cup basmathi rice

1 big red onion(or 10 shallots)

1 small tomato

3 green chilli

1 tbsp ginger garlic paste

2 tbsp coriander leaves(finely chopped)

2 tbsp mint leaves(finely chopped)

1/2 cup curd

1 tsp pepper corns

1 tsp fennal seeds

2 inch cinnamon stick

2 cardamon

2 clove

2 tsp coriander seeds

3 red chilli

1 lemon juice

1 bay leaf

10 cashew nuts

10 curry leaves

1 tbsp ghee

1 tbsp cooking oil

salt to taste

Preparation

Grind onion into fine paste.

Grind red chilli, pepper, fennel seeds, coriander seeds, cardamon, clove and  cinnamon in fine powder.

Method

Heat oil and ghee in a heavy bottom pan.

Add green chilli, coriander leaves and mint leaves.

Close the pan and allow them to brown a bit.

Add tomato, once soften add the onion paste.

Allow onion to brown and add ginger garlic paste.

Once ginger garlic raw smell goes add the  powder and chicken.

Fry for further 5 minutes and add curd.

Add some salt close the pan and cook the chicken.

Once the chicken is cooked add rice, lemon juice and water.

If required add some more salt.

Don"t close the pan when all water is absorbed by the rice lay aluminium foil over the rice.

Close the pan.

Take the pan out of flame.

Keep a skillet(dosa thawa or any flat pan) on stove top.

Simmer the flame and now keep the closed pan over the skillet.

Allow it to stand for 30 minutes.

Once cooked immediately transfer the rice to any other cold wide mouth vessel.

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Lemon rasam

Ingredients

4 tbsp toor dal

1 tsp turmeric powder

2 tsp cumin seeds

2 green chilli

1 tsp ground pepper

1 tsp sambar powder

2 garlic cloves

2 cup water

juice of 3 lemon

salt to taste

1 tsp coriander leaves to garnish

For Seasoning

1 tsp ghee

1 tsp mustard

2 red chilli

10 curry leaves

Method

Presser cook toor dal with turmeric powder, cumin seeds, garlic cloves, sambar powder and green chilli with 2 cups of water.

Once cooked mash it nicely with potato masher.

Next add sambar powder and salt .

If required add some more water at this stage.

Allow to boil for 5 minutes

Put off the flame ad add the lemon juice.

 Heat ghee in a small pan.

Add mustard seeds, red chilli and curry leaves.

Once the mustard seeds are totally popped close the flame and pour it over the Rasam.

Add coriander leaves to garnish.

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Karuveppilai kuzhambu

Curry Leaf Gravy

Ingredients

1 tsp black pepper 

2 red chilli

1 tsp fenugreek seeds

2 tsp urad dal

1 tsp toor dal

1 tsp cumin seeds

1 tsp kasakasa(white poppu seeds)

2 tbsp gingely oil(sesame seed oil)+1 tsp oil for fying

2 cups curry leaves

15 gm tamarind(small lemon size)

1 tsp jaggery powder(or sugar)

5 shallots

1 tsp asafoetida powder

5 garlic cloves

1 tsp turmeric powder

salt to taste

Preparation

Chop Shallots and garlic lengthwise

wash curry leaves pat dry thoroughly

soak tamarind pulp in 2 tbsp of hot water

Method

Heat 1 tsp of oil in a pan and fry Pepper, red chilli, urad dal,

toor dal, fenugreek seeds, cumin seeds and poppy seeds.

Fry until you get good aroma don't overdo.

Remove from pan and add the curry leaves.

Fry until curry leaf is crisp.

Once the fried fixture is cold grind it with the soaked tamarind into fine paste.

Add a cup of water or so and mix the paste.

 Set it aside.

In Pan add oil and fry the shallots and garlic.

Next add the paste with turmeric powder, asafoetida and salt.

Cook until oil separates from  the gravy.

Put off the flame and add jagerry.

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