Homemade Blueberry Lemon Preserve /Homemade Blueberry Lemon Jam

Ingredients

Fresh blueberries-2 cups

Lime juice-1tbsp
Water-1/4 cup
Sugar-1/2 cup
Nutmeg-a pinch
Method
Cook all above ingredients(except lime juice) together for 10 minutes stirring in between till its almost mashed & thick.Switch off the stove & mix in the lime juice.Cool completely & store it in a clean bottle in fridge.Great spread for your bread.

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Dindigul Mutton Biriyani Recipe /Dindigul Thalapakatti Mutton Biryani Recipe / Thalappakattu Biryani Recipe / Dindugal Mutton Biriyani Recipe

Step by step method / picture to make Dindigul / Dindugal Thalappakatti Mutton Biryani / Biriyani.

Ingredients

Jeeragasamba Rice -4 cups

(But i used Basmathi rice)

Mutton-1 & 1/2 pound

Salt to taste

Ghee-1 cup

Curd -2 cups

Chopped mint & Coriander leaves together -1 cup

Bay leaf-2

Fry it in 1tsp of ghee & make a smooth paste.

Green chillies-20 no.

Ginger & Garlic-2tbsp

Cinnamon broken into small pieces-25 no.

Cloves-20 no.

Small onion-20 no.

Big onion-1/2

Cardamom-4

Coriander powder-1/2tsp

Method

Heat a pressure cooker,cook mutton with half of the ground masala,1/4 cup of ghee,salt & curd till done.
Heat a pan add the remaining ghee temper it with bay leaf,mint,coriander leaf & remaining ground masala.
Fry till ghee separates the masala, now add the rice fry for 2 minutes.
After fried add the rice mixture to the cooked mutton.Pour water & cook it till done( before adding water measure the liquid in mutton & then add water accordingly).
Serve it with onion raita.

Tips:
Jeeragasamba rice gives better taste than basmathi rice for this particular type of biryani.
For 1 cup of rice add 1 & 3/4 cups of water so that the grains will be separate & biriyani will not become soggy .

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Simple Peas & Tofu Pulao Recipe / Peas & Tofu Pulao Recipe

Ingredients
Basmati rice-1 & 1/2 cup
Water-2 cups
Light coconut milk-1 cup
Chopped onion-3tsp
Slit green chillies-2
Chopped mint & coriander leaves-3tsp each
Ginger & Garlic paste-1/2 tsp
Salt to taste
Pulao/Biriyani masala -1/2 tsp

Frozen peas-a handful
Cubed firm tofu-1/2 packet of (14oz)
(you can replace tofu with paneer)
Oil-2tsp
Ghee-2tsp
Method
Heat oil & 1tsp of ghee in a pan fry onion,green chillies & ginger /garlic paste till transparent.Add other ingredients one by one & fry for 2 minutes.Add the rice,water & coconut milk check for salt.Cover & in low flame cook it covered it till done.Before serving add 1tsp of ghee on top ,mix & serve it with raita or any side dish.

Putnala Podi /Pappula Podi Recipe / Pottukadalai Poondu Podi Recipe / Andhra Style Gun Powder / Roasted Channa Dhal & Garlic Powder Recipe

Ingredients
Roasted channa dhal/ pottukadalai/putnala pappu-1 cup
Desiccated coconut-3tsp
Cumin/Jeera-1tsp
Salt to taste
Red chillies-1 or 2
Garlic-5
Method
Take all the ingredients in a mixie and dry grind into a fine powder.Store it in an air tight container.Served best with hot rice & ghee.

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Raw Banana Chips / Kerala Nendran Vazhakkai Chips / Plantain Chips / Nendran Banana Chips

Ingredients
Raw banana / Plantain/Nendran Vazhakkai -3
(remove the skin,do not discard you can use it to make poriyal)
Salt to taste
Turmeric powder-1tsp
Water-1tbsp
Coconut oil & Vegetable oil-each 1 cup

Method

Cut the top & bottom portion of the raw banana.Make a long slit & peel off the skin.Wash & wipe it up well.Using a slicer slice it into very thin circles.Sprinkle the salt,water & turmeric powder to the slices,mix it evenly.Mean while heat the oil in a kadai/pan.Fry these in batches in medium flame till sizzling sound stops & its light brown on all sides.Remove it on a kitchen paper for excess oil to get absorbed.Cool completely & store it in an air tight container.

Note: Instead of adding the salt,water & turmeric to the slices,you can mix it in a bowl & keep.While frying the chips in batches add a tsp of the salt,water & turmeric liquid into the oil when its 3/4th done.Fry till crisp & remove.

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Puli Inji Curry / Inji Puli Recipe / Tamarind Ginger Curry /Sweet & Sour Ginger Pickle (Kerala Style )

Step by step method/picture to make Puli Inji for Sadya...

Ingredients
Semi thick tamarind juice-1/2 cup
Finely chopped ginger-1/2 cup
Brown sugar-2 to 3 tbsp
(Its according to the sweetness you want)
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Chopped green chillies-2
Tempering
Coconut oil-2tsp + 3tsp of canola/vegetable oil for frying the ginger
Mustard-1/2tsp
Curry leaves-few
Fenugreek/methi powder-1/4tsp
Red chillies-2
(I did not use)

Method
Heat oil in a pan in low medium flame roast the ginger & green chillies till brown (do not burn them). cool it & blend it to a smooth paste. Mean while in another pan cook the tamarind juice with all dry powders till its almost thick, switch off the stove & mix the ginger paste.Heat coconut oil in a pan & temper it,switch off the stove & add the cooked tamarind /ginger paste & mix it well in the heat.Cool completely & store it in a clean jar in fridge.

Fresh Cranberry Rasam

Ingredients pressure cooked till soft & mashed
Chopped tomato-1 big
Chopped cranberry-1/4 cup
Salt to taste
Brown sugar-1/4tsp(optional)
Rasam powder-1tsp
Masoor dhal or Thoor dhal-1/4 cup
(I used masoor dhal)
Garlic-1
Turmeric powder-1/4tsp
Tempering
Oil-1tsp
Pepper & Jeera(slightly crushed) -together 1tsp
Crushed garlic-1
Chopped green chillies-1
Curry leaves-1 sprig
Hing-1/4tsp
Garnish
Chopped coriander leaves-little
Chopped cranberry- 4
Method
Dilute the above pressure cooked ingredients according to the thickness you need.Bring it to a boil,switch off the stove.Heat oil in a pan temper it with above ingredients,pour this into the boiled rasam.Garnish with coriander leaves & cranberry, serve it hot with plain rice...

Khasta Kachori / Moong Dal Kachori/ Kachori Recipe

Khasta Kachori

Ingredients for outer covering
Maida/All purpose flour -1 cup
Salt-1/4tsp
Oil-2tbsp
Cold water-little more than 1/4 cup
Ingredients for the filling
Split yellow moongh dal -1/4 cup
( Dry grind it to coarse powder)
Coarsely ground fennel seeds/saunf-1tsp
Coarsely ground coriander seeds/dhania-1tsp
Red chilly flakes-1tsp
Ginger powder-1/4tsp
Mango powder/amchur-1/2tsp
Hing-1/4tsp
Salt -1/2tsp
Sugar-1/8tsp
Oil-1tbsp
Water-2tbsp

Other ingredients
Oil-to deep fry

Method

Take all the ingredients for the covering in a bowl,pour cold water & knead it to a soft dough.Cover & rest it for 10 minutes.
Take a bowl mix all the filling ingredients except water,pour the oil & mix it well.
Heat a pan & add the filling masala & in low flame roast it till dal changes its colour & gives a nice aroma.This step is very important otherwise your filling will have a raw smell.
Cool & mix water to the masala & keep the filling ready.
Divide the dough into 12 small balls.Shape the ball like a cup,place 1tsp of filling in the middle of the dough.Seal it well & flatten it with your palm,make sure the filling does not come out.
Heat oil in a pan & in low medium heat fry these kachories till light brown on all sides & crisp.Do not fry in high flame.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve these kachoris with tamarind chutney.
Note:
a) Deep fry in medium low flame otherwise you will not get a crispy kachori.
b) Add spices according to your taste if anything needed extra for your taste buds.
c) Before frying check your kachories are well sealed otherwise the filling will come out while frying.

Inspired by manjulakitchen

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Homemade Roasted Jeera Powder / Cumin Powder Recipe

This is how we make roasted jeera powder at home....

Homemade Jeera Powder

Ingredients
Jeera/Cumin -1 cup
Method
Heat a pan add the jeera/cumin.
In medium low flame dry roast till raw smell disappears & nice aroma comes out & changes colour to light brown,make sure you don't burn them (see the picture above).
Cool it completely & dry grind it to a smooth powder.
Store it in a air tight jar.

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Punjabi Samosa Recipe / Indian Samosa Recipe / Samosa Recipe / Spiced Potato Stuffed Pastries

Step by step method/picture to make Punjabi style Samosa with Aloo & Peas filling...
This is my version of making samosa,alter ingredients to your convenience...

Punjabi Samosa

Ingredients for the Dough
Maida (all purpose flour)-2 & 1/2 cups
Oil -1 & 1/2 tbsp
Ghee-2tbsp
Salt -to taste
Ajwain-1 tsp
Water- as required

Punjabi Samosa

For Filling
Potato (boiled & mashed)-4
Ginger grated-2tsp
Peas-1/4 cup
Salt-to taste
Turmeric powder-1/2tsp
Chilly powder-1tsp
Amchur powder
(Dry mango powder)-1/4tsp
Lime juice-1/2tsp
Fennel seed powder(Somph)-2tsp
Jeera/cumin -1tsp
Coriander leaves-1/4 bunch
Oil-3tsp
Other ingredients
Oil-to deep fry

Method

Take maida,ajwain,salt,ghee & oil in a bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.Cover it with a plate or cloth & rest it for 10 minutes.
Mean while heat oil in a pan ,add jeera & fennel powder,then add peas & ginger fry till raw smell disappears.Add the dry powders & potato,toss is gently till well combined,switch off the stove,add coriander leaves & lime juice,mix. Let the mixture cool completely.
Divide the dough into medium small balls,roll it out into a circle.Cut it into two parts ( like a semi circle),fold it into a cone (see the picture above) .
Take a spoon full of potato mixture fill it inside the cone.Seal the top with water.
Make all the samosas the same way,keep it covered with a cloth.
Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.
Note:
a) Always fry in medium high flame,otherwise your samosas will not turn out crispy.

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Coriander Leaves Pickle /Andhra Style Coriander Pickle/Kothimeera Pachadi /Kothimira Pachadi / Coriander Leaf Pickle Recipe

Coriander pickle

Ingredients ground to a smooth paste 

Tamarind juice-1 cup
( or a Lemon size tamarind soaked in some warm water)

Chopped coriander leaves-1 bunch
Salt to taste
Red chilly powder-3tsp
Tempering
Oil-1/2 cup
Mustard-1tsp
Methi seeds / Fenugreek seeds-1/8 tsp
( or methi powder)
Red chillies broken-2
Sliced garlic-6
Hing-1tsp
Turmeric powder-1/4tsp

(heat oil & temper it with above ingredients)
Other ingredients
Jaggery - 1 tsp heaped

Coriander pickle

Method
Cook the tamarind juice till semi thick paste.
Take a mixi jar or blender add the cooled tamarind paste or soaked tamarind, salt, chilly powder & coriander leaves without any water grind to a smooth paste. Add very little water if needed.
Heat oil in a pan and temper it with above ingredients, once the garlic is slightly brown pour the ground paste into the oil.
Mix it well and cook till its thick. Lastly add the jaggery and mix.
Cool and store it in a clean jar in fridge.
Best served with tiffins or mixed with plain hot rice.

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Pori Urundai For Karthikai/Karthigai Deepam (Sweet Puffed Rice Balls)

Step by step method/picture to make pori urundai/puffed rice balls for karthigai/karthikai deepam.

Ingredients
Pori/Borugulu/Puffed rice-3 cups
Jaggery-1 cup
Water-1 cup
Cardamom powder-1/4tsp
Dry ginger powder/sukku/chukku-1/4tsp
Coconut cut into small bits & fried till brown in 1/4tsp of ghee -2tbsp
Ghee to grease your palms

Method
Dissolve the jaggery in water,filter to remove impurities.Pour the filtered jaggery in a pan & bring it to a boil.In medium low flame boil the jaggery till it reaches to a ball consistency(This means when we take a drop of jaggery juice and pour it in water, it should not dissolve, should be able to make a ball out of it).
Switch off the stove add the dry ginger powder,cardamom powder,coconut bits & pori/puffed rice.Mix it well, grease your palm with ghee & form it out into small balls while still warm.Cool & store it in an air tight container.

Note: Use only pagu vellam (jaggery) for this recipe.The syrup should be a ball consistency,it is very important,otherwise you won't be able to make balls.Balls has to be rolled fast,otherwise it will go dry.If your mixture doesn't hold slightly warm the mixture & try making balls.Apply some ghee or dust your hand with rice flour while making balls.

Courtesy: jeyashrikitchen

Dill & Chole Masala Recipe/ Channa Masala Recipe

Ingredients ground to a smooth paste
Tomato -1 big
Green chillies-2
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Salt to taste
Ginger & Garlic paste-together1tsp
MDH kitchen king masala-1tsp
Amchur/dry mango powder-1/8tsp
Tempering
Oil-4tsp
Jeera-1tsp
Cinnamon-a small piece
Bay leaf-1
Cloves-2
Other ingredients
Chopped dill leaves-1/4 cup or little more
Overnight soaked chole/channa/garbanzo beans -1 & 1/2 cups
Method
Heat  oil in a pressure cooker,temper it.Add the ground paste & saute till raw smell disappears & oil separates the pan.Add the chopped dill leaves & saute for a minute.Now add the soaked channa & some water.Pressure cook this till done,serve with roti/chapati

Kasi Halwa / Poosanikai Halwa / Kashi Halwa / White Pumpkin Halwa / Ash Gourd Halwa

Kasi Halwa

Ingredients
Grated white Pumpkin -1 cup
(squeeze out the water)
Sugar-1/2 cup
( add more if you want too sweet)
Ghee - 6 tsp
Melon seeds - 2tsp
( you can also add fried cashew nuts)
Cardamom powder-1/4 tsp
Saffron strings - few
Yellow food colour - a pinch (optional)

Method
Remove skin and seeds from the pumpkin.Grate the pumpkin using a grater or grate it using a food processor.Squeeze out the water and measure the pumpkin.Usually sugar is added half the quantity of the grated pumpkin.If its 1 cup grated pumpkin then add 1/2 cup sugar.
Do not discard the water use it while making gravy,soups or chapati dough.
Heat 1 tsp of ghee in a pan fry the pumpkin till raw smell has disappeared & cooked well.
Add sugar and few drops of food colour and saffron,cook till the halwa is thick.Add the remaining ghee and cook till ghee separates the halwa.Switch off the stove
Add the cardamom powder & melon seeds mix it well.Serve the halwa warm.

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Vellarikka/Cucumber Kichadi (Pachadi)

Kerala style kichadi (Pachadi) for Sadya..

Ingredients to be ground to a smooth paste

Grated coconut-1tbsp

Small onion-1

Green chillies-1

Jeera/Cumin seeds-1/2tsp

Mustard seeds-1/4tsp

Tempering ingredients

Coconut oil-2tsp

Mustard-1/2tsp

Red chillies-1

Curry leaves few

Other ingredients

Thick beaten curd-1 cup

Chopped cucumber-1 large

(seeds removed)

Salt to taste

Method

Pour very little water & cook the cucumber with salt till done.Now pour the ground mixture & cook till raw smell disappears & dry.Cool completely & mix the curd.Heat oil in a pan temper it.Pour this temper into the kichadi ,mix & serve.

Cabbage Paratha

Stuffing ingredients

Finely shredded cabbage-1 cup
Salt to taste
Red chilly powder-1tsp
Chopped coriander leaves-3tsp
Curry powder-1/2 tsp
Turmeric powder-1/4tsp
Ginger & Garlic paste-1/4tsp
(mix all above ingredients together)
Dough
Whole wheat flour-2 cups
Salt to taste
Oil-3tsp + for cooking
(pour water & make a soft dough with the above ingredients)
Method
Take small ball of the dough flatten it slightly.Keep a teaspoon of the filling inside close & seal it well.Roll it out carefully to a semi thick circle(make sure the filling doesn't come out).Cook on a tawa in medium flame with little oil on both sides till light brown. Serve it hot with side dish of your choice.

Happy halloween

Happy Halloween !!!

Used Carrots & Spaghetti  for decoration...

Wheat Flour Murukku/Godumai Mavu Murukku

Step by step method/picture to make godumai mavu /wheat flour murukku.

Ingredients
Wheat flour- 1 & 1/2 cups
(Put the wheat flour in a clean cloth.Tie a knot & place it in a steamer/cooker.Steam this for 15 to 20 minutes in medium flame without whistle.Remove from steamer & cool the flour,break it up so there are no lumps.Sieve this flour & now your wheat flour is ready to use.)
Rice flour-1/2 cup
Besan/Gram flour-1/4 cup
Red chilly powder-1/2tsp
Salt-1tsp
Hing-1/4tsp
Jeera/Cumin-1tsp
Very hot oil-1 & 1/2 tsp
( If you want a bit softer side then add 2tsp of oil)
Water-1 & 1/4 approximately
Oil-to deep fry

Method
Mix all above ingredients together.Pour water little by little & make a soft dough.fill the murukku mould with any shape disc.I have used the single star disc,fill the dough into the mould.Heat oil in a pan,press the dough directly into the oil or press it on a plate into a circle.Use a flat ladle to pick it up & drop it in hot oil.In medium high flame deep fry them till crisp & slight golden brown on all sides.place it on a kitchen paper to remove excess oil.Cool & store it in a air tight container.

Kara Boondi Recipe / Spicy Boondi Recipe / Kara Boondhi Recipe / Karaboondhi Recipe /Khara Boondi Recipe

Step by step picture /method to make Kara boondhi / Boondi,a nice Deepawali/Diwali snack..

Ingredients for the batter
Besan flour-2 cups
Rice flour-2tbsp
Salt-1/2tsp
Chilly powder-1/2tsp
Hing-1/4tsp
Oil-2tsp
Water-1 & 1/4 cups
(water quantity varies according to the quality of besan)
Other ingredients
Oil-to deep fry
Salt & chilly powder to sprinkle on top
Fried curry leaves-few
Fried peanuts-a handful
(fry these in oil & keep it aside)

Method
Make a smooth batter with above ingredients,batter consistency should be a bit thinner than the bajji batter.Heat oil in a pan,keep the boondhi ladle little above the pan.Take a ladle of batter,tap or gently press it so that the batter falls evenly into the medium hot oil.fry these boondhis till crisp & golden brown on all sides.Remove it on a kitchen paper so excess oil is absorbed into the paper.Repeat the same till you finish the batter.Transfer into a bowl ,sprinkle the salt,red chilly powder & add the fried curry leaves & peanuts.Toss it well,cool & store it in an air tight container.


Variation - I added 2 pinch of cooking soda to just plain besan flour & rice flour of the same above measurement.Fried the boondhis & added the salt,red chilly powder, fried cashew nuts,curry leaves & ground nuts.See the picture above.

Homemade Vegetable Pizza

Step by step method & picture to make a Homemade Pizza

Ingredients for the dough
Maida/All purpose flour-3 & 3/4 cups
Dry yeast- 2 & 1/4tsp
Sugar-2tsp
Salt-1tsp
Olive oil-3tsp
Warm water-1 & 1/2 cups

Method
Mix sugar & yeast to warm water & leave it to froth for 5 minutes.Add the olive oil to the yeast mixture & mix.Mix salt to flour,pour the yeast mixture & knead it to a soft dough.Apply 1/2tsp of oil to the dough,cover & keep it to ferment for1 hour.Divide the dough into two, again cover & rest it for 45 minutes.Now your homemade pizza dough it ready.
Topping
Pizza sauce/Marinara sauce-required amount
Vegetables of your choice-required amount
(I used chopped onion,mushroom,capsicum,olives)
Italian seasonings-less than 1/8tsp
Mozzarella cheese/pizza blend cheese-required amount

Method
Pre.heat your oven to 400 deg.f.Grease a baking pan,take a ball of dough & spread it to the thickness you want ( thinner is better).Spread the sauce evenly on top,sprinkle the vegetables,Italian seasoning & then the cheese.Bake this for 15 to 20 minutes or till done.

Note: After spreading the dough you can bake it for 5 to 8 minutes in the oven for the base to get half cooked, remove & spread the sauce,vegetables & cheese.Then you bake it for 10 minutes or till the cheese melts & vegetables are cooked. I have done even this way.I liked this version better.

Inspired by favfamilyrecipes

Pakodi Ke Kadi/Kadhi

Ingredients for gravy

Curd-1 cup
Water-3 cups
Besan-4tsp
Turmeric powder-1/2tsp
Salt to taste
(Beat all above ingredients together,make sure there are no lumps, keep it aside)
Tempering
Ghee-3tsp
Mustard-1/2tsp
Jeera/cumin-1tsp
Methi-less than 1/8 tsp
Red chillies-3
Curry leaves-little
Bay leaf-1
Cloves-2
Red chilly powder-1/2tsp
Hing-1/2tsp
Other ingredients
Left over cabbage pakodis/pakoda-1 cup
Method
Heat oil in a pan & temper it.Pour this besan mixture into the pan,in a medium flame bring it to a boil.Switch off the flame & add the pakodi/pakoda.let the pakodi get absorbed into the kadhi/kadi & serve it with rice.

Kerala Avial Recipe / Aviyal Recipe / Kerala Style Aviyal Recipe / Kerala Mixed Vegetable Curry with Coconut and Yogurt

Step by step method/picture to make Avial (Kerala Style),Sadya recipe..

Avial

Ingredients
Vegetables -2 cups
(pumpkin,flat beans,carrot,raw plantain,drumstick,kovakai,or any vegetable of your choice cut into any size)
Curd-1/2 cup
Turmeric powder-1/2 tsp (optional)
Salt to taste
Grinding ingredients
Coconut-1/4 cup
Jeera/cumin-1 &1/4 tsp
Green chillies-3
Tempering
Coconut oil - 4 tsp
Mustard-1 tsp
Curry leaves-little

Avial

Method
Put all the cut vegetables in a pan.
Pour little water add salt and cook the vegetables till cooked.
Do not over cook & mash the vegetables.
Add the ground masala & give a boil (add salt if needed at this stage).
Once its thick switch off the stove.
Heat oil in a pan & temper it with mustard and curry leaves.
Once the vegetables are warm add curd & the tempering,mix & serve it with rice.




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Semiya Kesari Recipe / Vermicelli Kesari Recipe

Step by step method/picture to make semiya/vermicelli kesari..

Semiya Kesari

Ingredients
Semiya/Vermicelli -1 cup
(I used the Bambino semi thick variety)
Sugar-3/4 cup
Cardamom powder-1/2tsp
Cashew nuts-1tbsp
Raisins-1tbsp
Ghee-2 to 3tbsp
Water-1 & 1/2 cups
Saffron-a generous pinch
Milk-1tbsp
Yellow food colour-a pinch

Semiya Kesari

Method
Heat 1 tsp of ghee in a pan, fry the nuts & raisins till light golden brown ,keep it aside.
In the same pan heat 3tsp of ghee add the vermicelli/semiya & in low flame fry till its light golden brown in colour.
Mean while boil water,add food colour to it.Add this boiling water to the fried semiya,cover & in low flame cook till it all water has been evaporated & cooked.
Add remaining ghee & sugar,give a nice stir.
Add the saffron soaked in milk & the fried nuts.Cook this mixture till its semi dry.
Switch off the stove & serve it warm.
Note: 
a) Make sure you fry the semiya till light brown.
b) Do not add too much water otherwise it well get mashed up.
c) For extra taste you can also add rose essence if you like the smell of it.

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Cabbage Egg Puttu

Ingredients for tempering
Oil-3 tsp
Mustard & Jeera/Cumin-each 1/2 tsp
Other ingredients
Eggs-4
(Beat it with little salt & turmeric powder)
Chopped cabbage-2 cups
Chopped green chillies-1
Grated ginger-1/4tsp
Chopped onion-1/4 cup
Chopped coriander leaves-2tsp
Curry leaves-little
Garam masala-1/4tsp
Pepper powder-1tsp
Coriander powder-1/2tsp
Method
Heat oil in a pan temper it.Fry onion,green chillies,curry leaves & ginger till light brown.Add the cabbage & all dry ingredients,fry a bit.Sprinkle very little water ,cover & cook till the vegetable is soft.Pour the beaten eggs & give a good stir,so that all ingredients are mixed well.keep stirring until the egg is fully cooked with the cabbage.Garnish it with coriander leaves.Best served with roti or plain rice.

Kollu/Horse Gram Sundal

Navarathri/Navratri special recipe 

Ingredients
Kollu/Horse gram-1/2 cup
(soak it over night in water,next day cook it with little salt till done.Drain excess water if any .Keep it aside)
Ingredients dry roasted & powdered
Channa dhal-1/2tsp
Coriander seeds-3/4tsp
Red chillies-1
Coconut-1tbsp
Hing-a pinch
Tempering
Oil-1tsp
Mustard-1/2tsp
Curry leaves few
Method
Heat oil in a pan add mustard once it splutters add the cooled kollu/horse gram. Toss it well switch off the stove & add the ground powder,mix it well & serve.

Jeera Rice (A simple Jeera Rice)

Step by step method/picture to make a simple & quick Jeera rice,cumin flavoured rice...

Ingredients
Basmati rice-1 cup
Salt to taste
Ghee-1tsp
Jeera & Shajeera together-1tsp
Water-2 cups

Method
Heat ghee in a pan fry jeera/shajeera till nice aroma arise.Add the washed rice & fry for a minute.Add water & salt ,cover & cook the rice till done.serve it with any side dish you like.

Channa Dhal / Kadalai Paruppu Sundal

Navarathiri/Navratri Special..

Ingredients
Channa dhal/Kadalai paruppu-1/2 cup
Salt to taste
(Soak channa dhal for 30 minutes & cook it with salt.Do not over cook,if any excess water drain it)
Curry & coriander leaves-little
Lemon juice-1/4tsp
Grated coconut-2tsp
Tempering
Oil-1/2 tsp
Chopped green chillies-1
Red chillies-1  (optional)
Mustard & urad dhal together-1/2tsp
Hing-a pinch
Method
Heat oil in a pan temper it.Add the cooked dhal,coriander/curry leaves & coconut ,toss it well.Switch off the stove add lemon juice mix & serve.

Green Moongh Dhal/Green Gram Dhal/Pachaipayiru Sundal

Navarathiri/Navratiri Special

Ingredients
Green gram dhal-1/2 cup
(soak it overnight,pressure cook it with little salt.Do not over cook the dhal,drain out any excess water)
Salt to taste
Curry & coriander leaves-few
Grated coconut -1tbsp
Tempering
Oil-1/2tsp
Mustard seeds-1/2tsp
Hing-little
Chopped green chillies-1
Grated ginger little
Method
Heat oil in a pan temper it.Add the cooked dhal & toss it well.Switch off the stove add the coconut,curry & coriander leaves.Mix well & serve.

Green Peas/Pachai Pattani Sundal

Navarathiri / Navratri special sundal.

Ingredients
Dry green peas-1/2 cup
(soak in water for overnight)
Salt to taste
(pressure cook peas with little salt & very little water for 1or 2 whistle,make sure you don't over cook.remove excess water if any)
Ingredients ground to a semi wet paste
Coconut-1tbsp
Green chillies-1
Ginger a very tiny piece
Tempering
Oil-1/2tsp
Mustard-1/4tsp
Hing-a pinch
Curry & Coriander leaves for garnish
Method
Heat oil in a pan & temper it,add the cooked peas & ground paste.Mix it well,switch off the stove & garnish it with Curry & Coriander leaves.

Red Chori Sundal

Navarathiri / Navratri Special..

Ingredients
Red chori-1/2 cup
(soak it overnight)
Salt to taste
Grated coconut-1tbsp
Coriander & Curry leaves-Little
Tempering
Oil-1tsp
Mustard & Urad dhal-together-1/2tsp
Hing-little
Chopped green chillies-1
Chopped ginger-less than 1/8tsp
Method
Boil the red chori with little salt & water,may be one whistle in a pressure cooker.Drain any excess water & keep it aside.Heat oil in a pan & temper it.Add the cooked red chori & coconut,toss it well.Garnish it with curry & coriander leaves & serve.

Yellow Peas/Pattani Sundal

Navarathiri special recipe.

Ingredients
Dry yellow peas/pattani -1/2 cup
(soak it overnight)
Salt to taste
Grated coconut-1tsp
Tempering
Curry leaves few
Chopped green chillies-1
Mustard & Urad dhal-together 1/2tsp
Oil-1/2tsp
Hing-a pinch
Method
Pressure cook the peas with very little water,just a whistle.Drain out any excess water.Heat oil in a pan & temper it.Add the peas toss it well,switch off the stove add the coconut.Mix & serve.
Note:If you want to make this as beach sundal just add some finely cut raw mango,lime juice ,toss it well & some grated ginger while tempering.

Tomato Pachadi/Chutney

Ingredients dry roasted & powdered
Sesame seeds-1tsp
Coriander seeds-1tsp
Jeera-1/2tsp
Ingredients to be cooked
Tomato-3
Tamarind paste-2tsp
Turmeric powder-1/2tsp
Salt to taste
Garlic-2
Tempering
Oil-2tsp
Curry leaves-little
Mustard,Urad dhal,Jeera-each 1/2tsp
Hing-little
Method
Cook the above ingredients together till tomatoes are soft.Cool & grind it to a smooth paste.Heat oil in a pan & temper it.Pour this into the ground chutney.Add the powder & mix it well.Serve it with dosa or idly