Carrot Beans Stirfry / Carrot Beans Poriyal

Ingredients
Carrots-2
Beans- 15
Onion(small)-1
Green chilly-1
Few curry leaves (which I didn't add, as I was not having it! ;))
Grated coconut -1tablespoon
Turmeric powder-1/8powder
Chilly powder -1 teaspoon
Sugar -1/4teaspoon
Salt
Oil
Mustard seeds-1/2teaspoon
Channa dhal-1teaspoon
Urad dhal -1teaspoon

Method
Wash and cut the veggies into small pieces.

Heat oil in a kadai, add mustard seeds and let them crackle. Then add the channa & urad dhal, fry till they turn golden in colour.

Add the chopped onion-green chilly-curry leaves and fry till the onion becomes translucent.

Add the veggies with 1/4th teaspoon of sugar.

..and turmeric-chilli powders, salt and 1/4 cup of water.

Mix it well, close the pan and cook for 5 minutes on medium heat.

By now the veggies would have become soft. Add the coconut and put off the stove.

Quick & Delicious colourful stir-fry is ready.
I served it with Meal maker kuzbambu, rice and rasam. Goes well with roti's too!

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Onion-Tomato & Mint chutney

Ingredients
Onion-1
Tomato-1
Mint Leaves- a small bunch

Cilantro leaves - a small bunch (optional)
Tamarind- a tiny piece
Red chillies-4
Urad dhal-1tablespoon
Mustard seeds-1/2teaspoon
Grated Coconut - 3tablespoons
Salt
Oil

Method
Chop the onion and tomato into big pieces. Clean and wash the mint leaves.
Heat oil in a pan, add mustard seeds followed by urad dhal and red chillies and tamarind. Roast them without burning..

Remove them and let it cool. Add the Onion-tomato chunks in the same kadai and sauté them for 3-4 minutes. Finally add the mint & cilantro leaves and switch off the flame. They will get wilted in the heat of the pan itself.

Now combine the roasted items with salt and coconut in a mixer jar and grind it to a nice paste.
Add the onion-tomato-mint and give it a few quick pulses. Tasty chutney is ready.

You can temper it with little mustard seeds-urad dhal and curry leaves(which I haven't done while taking the picture!;) ). It goes well with Idli/dosa/Oothappam/roti.

Recipe Inspiration : Here

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Rasmalai

Ingredients

2% Milk / Whole Milk -8cups

Lemon-1

Sugar- 1 3/4cups

Chopped nuts-1/4cup

Elaichi-3

Method

Squeeze the juice from the lemon n keep it ready.

1.Boil 4cups of milk in a heavy bottomed pan.

2.Slowly add the lemon juice and mix it gently. Put off the flame once the milk is curdled.

3.Strain the milk solids using a cheese cloth/muslin cloth. Wash it 2-3 times in the (cold) running water.

4.Squeeze out all the water from the milk solid(paneer). Try extract the water as much as possible.

5.Tie the paneer in the cloth and hang it for an hour.(so that the the leftover water, if any drips down).You can use this whey water while making roti's, n you will get amazing soft Roti's.

6.Take the paneer, knead it for 7-8 minutes. By then paneer will become a smooth,soft dough.

7.Make uniform sized balls out of the paneer.

8. I've flattened the paneer balls a bit, but purely it's optional! ;)

9. Combine 5 cups of water with a cup of sugar, bring it to boil. Carefully add the paneer balls, close the cooker, after one whistle and reduce the flame. Continue cooking for 5more minutes on low heat, and put off the stove.

10.Open the cooker once the pressure has gone, paneer balls would have doubled in size and they will be delicate when hot. So let it cool for sometime.

11. Keep the nuts ready. Boil 4 cups of milk in a heavy bottomed pan. Reduce the heat to medium after the milk has boiled, and stir it often to avoid it getting burned.

12. Simmer the milk till it becomes half in its quantity, then add 3/4 cup of sugar (adjust to your preference). Let it melt, then reduce the heat to low.

13. Take the rasgullas from the water, press them gently...
14. ....and add it in the simmering milk. Let the rasgullas soak the milk, say 3-4 minutes.

15. Add half of the sliced nuts, mix it gently. Add the crushed cardamom, and turn off the stove. Sprinkle the reserved nuts while serving.

Refrigerate the rasmalai after an hour. Refrigerate over night for BEST results, but they taste awesome while warm/room temperature/cold..any form though!! ;)))

I prepared this for a fare well party for one of my hubby's colleague. Here are the items from my kitchen to the party...

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Capsicum Curry

Ingredients
Capsicum -2
Onion(big)-1
Tomato-3
Chilli powder-2teaspoons
Coriander powder-2teaspoons
Garam masala-1teaspoon
Cloves-2
Cinnamon Stick-1
Salt
Oil

Method
Cube the capsicums.
Grind the onion-tomatoes into a fine paste.
Heat oil in kadai, sauté the capsicum for a few minutes, keep it aside.

Add some more oil in the same kadai, throw in the cloves and cinnamon pieces. Once they splutter, add the onion-tomato paste.
Fry on medium flame till the raw smell of onion-tomato are gone. Then add chilli-coriander and garam masala powders with salt.
Take care without burning the masala and cook for couple more minutes. Now transfer the masala and capsicum chunks together and cook for 4-5 minutes.
Garnish with cilantro and put off the flame.
This capsicum curry will be a perfect side dish for roti's n rice. That day I prepared this curry in the morning, could not take elaborate pictures. So, here is a look of my hubby's lunch-box! ;)
Usually I prepare the Capsicum curry with tamarind & coconut-sesame seeds-peanut powder/paste. Got bored of them this time, and searched for a new recipe. Finally I landed Here. The curry turned out to be super duper hit!! Use different colours of capsicum for an appealing look and enhancing the taste.

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Steamed Sweet Potato

These are not mango pieces! Its the steamed Sweet potato which is one of my favourite snack. DH does not like any orange coloured (carrot, pumpkin, sweet potato etc.. ) veggies at all! Hence, once in a while I do buy these veggies. Used to cook the sweet potatoes in a pressure cooker or make Sweet potato fries. Recently got to know(from here..) that steaming this root in an idli pot enhances the taste...tried this last week and it was really yummy!

Ingredients
Sweet potato-2
Salt

Method
Trim the edges of sweet potato. Cut them into big chunks..
Wash the veggie, and sprinkle some salt on the cut-side pieces.

Heat some water in the steamer, line the plates with thick (wet) paper towel and arrange the sweet potatoes on the plates.
Steam cook it for approximately 20-25 minutes.[time varies according to the size n quantity of the veggie..]
Check the sweet potatoes with a knife. They should be soft, but not mushy. Take them out and let it cool.
Remove the skin...
Cut them into desired shape and enjoy the guilt free evening snack!

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Vatha Kuzhambu (with Garlic)

This recipe and the vegetable paratha recipe both are from one of my friend. I never add garlic in Vatha kuzhambu, when I tasted this one at her home, liked it a lot, and tried it ASAP! :)

Ingredients
Dried turkey berry and black night shades [ Sundakkaay Vathal & Manathakkaali Vathal] - 1/4cup
Red Pearl Onions- 15 [ can be replaced with one big onion]
Garlic-10cloves
Tomato[big]-1
Turmeric powder-1/8 teaspoon
Thick tamarind extract-1/4cup
Vathakuzhambu Masala Powder -2 teaspoons [you can replace it with Sambar powder or chilly+coriander powder mix]
Coconut milk powder-1tablespoon
Gingelly oil -2tablespoons
Sugar-1teaspoon
Salt

Method
Chop the onion [if using big onion] & tomato into big chunks. Peel the garlic.

1.Heat gingelly oil in a pan, add the Vathal, fry them for a minute. Add the garlic cloves and fry till they turn golden, then add the onion pieces, sauté for a few seconds.

2.Add the tomato chunks with the turmeric and cook till the tomatoes are soft n mushy.

3.Add the tamarind extract and enough salt. Let it boil for 6-7 minutes on medium heat.
4.Mix the coconut milk powder with 1/2cup warm water, add it into the gravy. Add the masala powder, adjust the water according to the desired consistency.

5.Let it cook on low heat till the oil oozes out from the kuzhambu. Lip smacking vatha kuzhamby is ready! Serve with white rice and papad.
6.It keeps well for 2-3 days @ room temperature and tastes better the next day! ;)

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Channa & Aaloo stir-fry

I had some left over cooked channa/chick peas sitting in the fridge. Made this quick stir-fry with potatoes, and it tasted very good with rice/roti.

Ingredients
Cooked channa-1/2cup
Potato-1
Onion-1
Green Chilly-1
Chilli powder-11/2teaspoon
Coconut milk powder-2teaspoons
Coriander-cumin powder-1teaspoon
Mustard seeds-1/2teaspoon
Cumin seeds-1/2teaspoon
Cilantro-to garnish
Oil
Salt

Method
Chop the onions,green chilly into fine pieces.
Heat oil in a kadai, make the tempering with mustard andcumin seeds/jeera.
Add the onion-g.chilly, fry till the onions are transparent, then add in the potato, salt and the spice powders.
Sprinkle little water, cover it and cook till the potatoes are soft.
Now add the cooked channa(mine has salt in it, so adjust the salt accordingly), and cook for few more minutes.
Finally add the coconut milk powder, and cook till the curry becomes dry.
Garnish with cilantro and enjoy it with plain rice/roti or a side dish for Sambar rice/Rasam Rice/Curd rice.

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Vegetable Paratha

Ingredients

Aata-1 1/4cups

Potato(small)-1

Carrot(small)-1

Beans-5

Frozen green peas- a fist full

Chopped onion-2tablespoons

Chopped green chilly-1teaspoon

Cumin seeds--1/2teaspoon

Fennel seeds-1/2teaspoon

Chilly powder-1/2teapoon

Curry powder-1/2teaspoon
[increase the chilly n curry powder according to your taste]

Chopped cilantro-1tablespoon

Salt

Oil

Water

Method

Grate the potato &carrot. Chop the beans Finley. Microwave the peas for 30seconds and keep aside.

Heat a teaspoon of oil in a kadai..add the cumin and fennel seeds,let them crackle.

Now add the onion-green chilly, fry for a minute, then add in the veggies.
Cook them for a few minutes on medium heat, add the chilly powder, curry powder and salt.

Sauté it till the raw smell of the masalas are gone and the veggies are soft, finally add the cilantro n put off the stove.

Add the flour after the masala cools completely, sprinkle water as required and make a soft dough.

Divide the dough into lemon size balls, roll them into thin circles.Heat a griddle,and cook the paratha's by drizzling oil.
Quick n healthy paratha is ready..serve it with plain curd or any pickle/chutney of your choice. Tastes grate for lunch boxes.

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Pazha Bajji / Pazham Pori Vada / Banana Fritters

Pazham Pori Vada is a famous sweety(!) snack from the neighbouring state Kerala. Our city(Coimbatore) being so close to Palakad, I didn't feel its another street. :) In fact, my work place was almost in the border of Kerala! So is this snack...in each corner of the streets in our neighbourhood you will find the small road side shops where they make hot n delicious bajji's!

Back home, I have tasted this Pazha bajji many times, but this is the first time am trying it at home. While checking for Jack fruit in a Mexican shop, we found these ripened nenthiram pazham, hence here I am with the quick n yummy evening snack on a Vishu day! :)

Ingredients

Banana [Nenthiram pazham]-1
All purpose flour / Maida - 3/4cup

Rice flour - 1 tablespoon

Baking soda- a pinch

Salt- a pinch

Yellow food colour- few drops

Sugar- 2tablespoons [adjust according to the sweetness of the banana, I had to add 1/4 cup as the fruit was not so sweet]

Water

Oil

Method

Combine the flours, baking soda,salt,sugar and food colour in a bowl. Add water little by little and make a thick batter.Keep aside for 10 minutes.

Peel the banana, slice it into thick stripes.

Heat oil on medium heat. Dip the banana slices in the batter, and deep fry them..

Take the fritters once they turn golden in colour, strain the extra oil in a paper towel..
Hot n yummy banana fritters are ready to serve...serve warm with a cup of hot chai n enjoy! :)

~~~

Wishing Everyone A Very Happy TAMIL NEW YEAR!
~~~

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Rice Dumplings / Kara Kozhukkattai

Ingredients
Boiled Rice/Par Boiled Rice - 2 cups
Grated coconut-1tablespoon
Onion-1
Green chilly-2
Mustard seeds -1/2teaspoon
Channa Dal-1tablespoon
Urad dal -1tablespoon
Coconut pieces-2tablespoons
Few curry leaves and Cilantro
Oil
Salt

Method
Wash and soak the rice for 2-3 hours.
Add the grated coconut with the rice and grind it coarsely with little water. Before taking the batter from the grinder, add enough salt, grind for a few seconds and take the batter out.
Chop the onion-green chilly-curry leaves finely.
Heat oil in a non-stick kadai, make the tempering with mustard seeds, and add the channa & urad dals. Fry till the dals turn golden in colour, then add onion-g.chilly-curry leaves.

Sauté till the onions become transparent, reduce the flame to low, add in the coconut pieces and the batter.

Keep stirring for a few minutes. The batter will become non-sticky and will start leaving the pan. At that stage, add in the cilantro and put off the flame. Let the mixture cool completely.

Make small dumplings, and stem cook them in the idli paltes as you would steam the idlies.
Soft and delicious kozhukkatai is ready to serve. You can have them as such or with any kind of chutney/ tomato ketch-up / hot n sweet sauce.

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Sprouted Horsegram Curry/ Kollu kuzhambu

Ingredients
Sprouted Horse gram(see note)-1/2cup
Small Brinjal-1
Potato-1
Onion-1
Green chilly-1
Tomato-2
Tamarind Juice-1/4cup
Coconut-2tablespoons (optional)
Chilli powder-11/2teaspoons
Coriander powder-11/2teaspoons
Turmeric powder-1/4teaspoon
Mustard seeds-1/2teaspoon
Cumin seeds-1/2teaspoon
Oil
Salt

Method
Cook the sprouted horse gram separately, with enough salt in a pressure cooker or stove-top and keep aside.

Grind the coconut with little water to a fine paste. [For a healthier version, you can avoid coconut, instead take a fist full of cooked sprouts, grind it to a fine paste and add it in the final stage.]

Chop the brinjal & tomato into small pieces and keep them in water till you use.
Slice the onions-green chilly and chop the tomatoes.

Heat oil in a pan. Add the mustard seeds and let them pop-up. Then add the cumin seeds, followed by the onion-g.chilly and brinjal- potato chunks.
Fry till the onions become transparent, add in the tomatoes along with salt,chilli powder, coriander powder and turmeric powder.

Cook till the tomatoes become soft, add the tamarind juice, let it boil till the raw smell goes off. Add the coconut paste and cook for a few minutes.
Add the cooked sprouted horse gram, let it cook for 7-8 minutes on medium heat. Put off the flame and garnish with cilantro.

Healthy n delicious sprouted horse gram curry is ready. This curry goes well with white rice/idli/Dosa.
Note
To make the sprouts, wash n soak 1/4 cup of horse gram over night. Drain the water, and keep it in a hot-box for 12 to 18 hours at room temperature. Sprouts keep well for 3-4 days in refrigerator.

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