soundkitchen

BHINDI MASALA

2010-06-19T22:38:00.003+05:30

BHINDI MASALA
INGREDIENTS
5oo g bindi (Lady's finger,)
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp mango powder
1 small size ginger pieces
few pepper corn
1/4 tsp garam masala
2-4 tomato's
1 tsp tamarind paste
a pinch of asafotide
1/4 tsp saunf
1/4 tsp jeera
1/4 tsp mustard seeds
1/4 tsp kalonji seeds(onion seeds)
oil for fry
salt to taste
METHOD

Wash and wipe dry the ladys finger ,and cut them to long wise 2 -3 halves
Grind saunf,jeera,pepper,mustard,kalonji,asafoetide,ginger very fine paste
Grind the tomatoes (IF YOU HAVE TOMATOES PUREE USE IT)
Heat oil in a pan fry the bindis for 4-5 minutes and keep aside
Now heat the oil and add the grounded masala paste fry for few minutes the oil separate till the masala get his aroma keep simmer add red chilli powder,coriander powder,garam masala powdera and mango powder.mix well and add the tomato purees fry for few mi nuts and add fried bindies , salt close lid and cook for 2-4 minutes till the bindis cooked and the masala coated
serve with rice or rodi

Shahi Cauliflower

2010-06-15T20:41:00.003+05:30

Shahi Cauliflower
Ingredients
1 large cauliflower(500 gram)
5-7 potatoes
1 cup green peas
4 tomatoes
1 cup fresh curd
1 tsp fresh cream
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp garam masala
2 onions
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tsp khus-khus
1 tsp sugar
salt to taste
few fresh coriander leaves
METHOD

Wash and peel the potatoes and cut large pieces.
Cut the cauliflower in to large pieces
Chop the onion ,tomatoes very small pieces.
Ground the khus-khus very nice paste.
Heat oil in a pan fry the cauliflower and potatoes the vegetable get little brown .keep aside
Heat little oil add the garlic and ginger paste ,fry few minutes and add the onion .fry for few minutes
Now add the turmeric powder,coriander powder,red chilli powder,garam masala and tomatoes fry few minutes.
And add beaten curd ,fry for few minutes.stir well when the masala cooked add the fried potatoes and cauliflower, and ground khus -khus ,sugar and salt.
add 1 -2 cup of water .cover and cook for few minutes when the vegetable cooked add the cream .
sprinkle the coriander leaves
serve with rice or rodi.

Pudina leaves chutney

2010-06-02T16:18:00.002+05:30

Pudina leaves chutney
1 cup pudina leaves(mint leaves)
2 -3 green chillies
1 onion
1 tsp jeera
1 tsp salt
1/2 cup curd
METHOD

Clean and wash the pudina and cut the onions,green chilli .
Grind all the ingredients together make a chutney
Serve with biryani or tikkas.

Brijal Masala

2010-01-06T23:37:00.005+05:30

BRINJAL MASALA
INGREDIENTS
500 Gram brijal(egg plants)
3 tomatoes
1 onions
2-3 garlic
1/4 tsp ginger paste
1/4 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1-2 tsp til oil
few curry leaves
METHOD

Wash and cut the brinjal small long slice pieces
chopped the onions and tomatoes very small pieces
Make a paste(ginger,garlic ,chilly powder,turmeric powder,)
Heat oil add onions fry for few minute it get little brown add curry leaves ,masala paste ,simmer fire fry for few minutes and add the tomatoes fry few minutes and add brinjal and salt.Mix well and fey few minutes and sprinkle little water cook simmer for 5 -8 minute still the vegetable cooked
serve with rice r rodi

BRINJAL SIMPLE MASALA

2010-01-05T23:01:00.003+05:30

BRINJAL SIMPLE MASALA
INGEREDIENTS
1 large brinjal
2 tomatoes
2 onions
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp sambar powder or chilli powder
1/4 tsp sounfe
2 tsp oil
salt to taste
METHOD

Wash and clean the brinjal and cut centre longwice and cut small pieces half round pieces
cut the onions and tomatoes small pieces
heat oil in a pan add saunf and add all masala powder and salt keep few seconds and add onions fry few minutes and add brinjal fry for few minutes and add tomatoes mix well close on lid and keep simmer for few minutes .when the vegetable cooked slightly add little water and cooked for another few minutes .till the vegetable cooked and mixed well
serve with rodi or rice

Amaranth poriyal

2009-12-19T23:06:00.004+05:30

Amaranth poriyal
keerai poreal

KEERAI POREAL
Ingredient's
1 fresh Amaranth medium bunch
(or any green leafy (spinach,ponnanganni,mathi ,drum stick leaves,etc)
2 onions or 5 - 10 small onions
1 red chilli whole
1/4 tsp mustard seeds
1/4 tsp urad dal
2 -3 tsp fresh coconuts
few curry leaves (optional)
Til oil 1 tsp (GINGERLY OIL)
salt to taste
METHOD

Clean and wash the green Levey and cut very small pieces
chop the onion very small pieces
heat a pan in a oil add the mustard seeds when they cracked add the urad dal and broken the red chilli and add to it ,now add a pinch of salt and add onions and curry leaves ,fry for few minutes .
now add the chopped green leaves(squeezing very well ,little water is enough,because the Levey vegetable is let out of water) .keep on simmer for few minutes .
when half cooked add salt and close the lid and cooked for few minutes do not over cooked.
when it waterlily keep for another few minutes and remove from fire .
garnish with fresh coconut serve with rice,

POTATOES -PANEER KURMA

2009-12-10T22:35:00.004+05:30

Potato - Paneer Kurma
Ingredients :
5-6 Potatos
3 -4 Onions
3-4 Tomatos
4 Green Chilly whole
4 Garlic Cloves
Ginger - small piece
1/4 Pepper
1-2 tsp Khus Khus
few Coriander leaves
2-3 green Cardamom
1" stick Cinnamon
1/2 tsp Chilly Powder
1 cup Fried Paneer small pieces
1 cup fresh Grated Coconut
1/4 tsp Turmeric Powder
1 small size Bay Leaves
2 tsp Butter or ghee
5 -6 Cashewsnuts
1/4 cup fried Gram Dhal
Salt to taste
METHOD

Grind Green chilly, garlic, ginger, pepper, khus khus, 1 small onion and few coriander into a fine paste.
Heat pan add little ghee and fry the cardamom and cinnamon and powder it.
Extract the milk from the coconut twice and keep both the milk extracts separately.
Grind the gram dhal and cashews, separately into fine paste.
Chop the onions into thin long strips.
Chopped the potatos and the tomatoes into small pieces.
In a heavy bottomed vessel, melt the butter or ghee and season with the bay leaves.
Add the ground chilly - garlic paste and fry well. Sauté the onions little and Add potatoes and fry well, coating the same with the masala paste. Add the 2nd extract of coconut milk and cook until the potatos are tender and cooked .
Add salt, turmeric powder and chilly powder. Boil for 5 minutes. Add chopped tomatoes, cover and cook until tender.
Add the 1st extract of coconut milk, cashew paste, dhal paste and cinnamon - cardamom powder. Simmer for 15 minutes, remove from fire
Add fried paneer cubes. Mix well and boil over a low flame for 5 more minutes.
Garnish with finely chopped coriander and serve with rice or rodi

CHAYOTE CURRY

2009-11-04T16:05:00.005+05:30

CHAYOTE

Chow -Chow koodu
1-2 LARGE CHAYOTE(CHOW- CHOW -TAMIL,)
1/4 cup channa dal or Mung dal
1-2 red chili whole
1/2 tsp sambar powder or rasam powder

a pinch of turmeric powder
1 tsp mustard seeds
1/2 tsp urad dal
1/4 tsp jeera
3-5 onions
few curry leaves
1 green chilli
a pinch of asafoetide
1-2 tsp fresh coconutes.
salt to taste 1 tsp oil
METHOD

Peel the skin and cut it in to half and chopped very small pieces.
Chopped the onions very small pieces.
Cook the dal in a pressure cooker with little water a pinch of turmeric,until it cooked very soft.
Heat pan add tsp oil ,add muster seed when they cracked add urad dal,red chilli,green chilli.jeera.a pinch of asafoetide ,chopped onions when onion get brown add curry leaves and chopped chow-chow fry for few minutes and cook the vegetable few minutes when vegetable cooked tender add the cooked dal and salt and sambar powder and little water cook simmer for another few minutes .The curry get thicken,

servw with rice,Garnish with fresh coconut .

If it is very dilute add 1 tsp rice powder dissolved in a little water and add to the dal and cook for few minutes

POTATO PEAS CURRY

2009-09-29T21:29:00.006+05:30

POTATO PEAS CURRY
4-6 potato
2 big onions
1 cup Green peas
1 green chilli whole
2 tomatoes
1 tsp coriander powdr
1/4 tsp jeera
1/4 tsp mustard seeds
1/4 tsp garam masala
few curry leaves
1/4 tsp turmeric powder
1/4 tsp chilli powder
salt to taste
oil
METHOD

Chop onions,tomatoes,green chilli and potatoes in to very fine pieces
Heat oil ,add green chilli fry few minutes add little salt and add onions fry few minutes until it golden brown.
Now add chop potatoes and peas fry few minute and curry leaves.
sprinkle powder coriander seeds and pepper .
mix well and add turmeric powder,chilli powder mix well and add the tomatoes and 1 cup water cooked for few minutes ,the vegetable half good add garam masala and salt
stir well keep on simmer till the vegetable cooked and get thick.
Garnish with coriander leaves.

CABBAGE CURRY

2009-09-20T20:34:00.002+05:30

CABBAGE DAL CURRY
Ingredients
1 (300 g )small size cabbage
1/4 cup channa dal or mung dal
1/4 tsp red chilli powder
1/4 tsp coriander powder
1/8 tsp turmeric powder
2 tomatoes
1 tsp muster seeds
1/2 tsp urad dal
1 green chilli whole
1 red chilli whole
1 small size onion
1 tsp roasted jeera powder
pinch asafoetide
2 -3 tsp fresh coconut
few curry leaves
oil
salt to taste
METHOD

Chop cabbage,onion,tomatoes very fine pieces
Soak the dal in a 2 cup of water 10 to 15 minutes
Cook the dal in a vessel add turmeric powder ,When dal half done add the cabbage , cooked till the vegetable and dal cooked .Add red chilli powder and coriander powder cooked simmer another few minutes.
Heat a oil in a pan add mused seeds when they cracked add urad dal ,chopped onion ,green chilli ,red chilli.A pinch of asafoctide,fry for few minute ,add tomatoes and few curry leaves fry for few minutes and add salt.
Now add to the cooked dal ,roased jeera powder and mix well .keep on simmer till the curry get thick.
Garnish with fresh coriander leaves and fresh coconut (2 spoon)

OKRA PACHADI

2009-09-14T21:30:00.002+05:30

OKRA PACHADI
INGEREDIENTS
300 gram okra(ladies finger)
1-2 red chilli
2 tsp curd
1 tsp urad dal
1/2 tsp mustard seeds
1 lime size jaggery
1 small lime size tamarind
a pinch of asafoeida
oil
salt to taste
1 tsp rice powder
METHOD

Cut the okra very small thin round slices.
Soak the tamarind in 1/4 cup water and extract the juice.
Heat oil in a pan add mustard seeds when they cracked add urad dal ,red chilli whole ,hing and vegetable ,fry for few minutes and add the tamarind juice ,salt ,cook for few minutes,when the vegetable cooked add jaggery when it dissolve add the rice powder in a little water and add it in the vegetable ,simmer the fire till the mixture get thick,
Remove from fire when it cool add the curd mix well and serve.

TOMATOES CHUTNEY

2009-08-06T10:45:00.001+05:30

TOMATOES CHUTNEY.
Ingredients
500g tomatoes
2 small size green chilli
1 red chillies whole
1-2 onions
1 lime size tamarind
a pinch of turmeric powder
salt to taste
1 tsp oil
METHOD

chop tomato,onions very small pieces and slice the green chills
heat oil in a pan add red chill,green chills and add the salt and turmeric powder fry few minutes and add onions fry few minutes and add the tomatoes fry for few minutes simmer the fire and cook for few minutes till the tomatoes cooked well .remove from fire and cool it
Add tamarind in to the tomato mixture grind it a paste .Not fine paste .grind it few minutes.
serve with rice or idli.dosa,or puri

VALAI THANDU PORIYAL

2009-07-21T18:21:00.009+05:30

VALAI THANDU PORIYAL

VALAI THANDU PORIYAL -PLANTAIN STEM)
BANANA STEM PORIYAL
Ingredients
1 medium size banana stem(plantain stem)
(it should be young one ,not hard part,it look white only ,yellow colour it not good taste,)
1/2 cup moong Dal
1/2 tsp mustard seeds
2 -3 pinch of turmeric powder
1/4 tsp urad dal
1 -2 red chilli whole
few curry leaves
1 Table spoon fresh coconuts
oil
salt to taste
METHOD:

Take a bowl add 1-2 tsp curd,salt and water .First remove the upper part of the fiber skin from the plantain stem, ,cut the plantain stem only the inside good part, cut in to small circular bits.and keep 2-3 bids one by one top of the other and chop, very small fine pieces ,and put it in to the curd water keep on few minutes and use a fork or stick or spoons handle,whip around few minutes ,the thread like fiber part ( naru-tamil)will come out .remove the fiber from the plantion stem it .(do not use this fiber thread) .

NOW YOU COOK THIS VALAIDANDU ANY KIND OF RECIPE LIKE KUDDU,PORIYAL,CHETNEY,JUICE,BOILED ADD ANY SALAD.

THIS PLANTATION IS GOOD FOR HEALTH .

METHOD

Soak moong dal in a warm water
heat oil in a pan add mustard seeds when they cracked add urad dal ,red chilli whole ,asafoeride,curry leaves and add the soaked moong dal fry for few minutes and add the valai thandu fry few minutes add salt and add water cook for 5 minutes when the dal cooked simmer for another few minutes ,when the vegetable get thick ,Remove.

Garnish with fresh coconuts.

VALAI THADU CURRY
Ingredients
2 -3 cup valaithandu pieces
1/4 cup moong dal
1/4 cup Arhar dal
1 onion
1 Tomato
1 Green chilli
2-3 pinch turmeric powder
1 tsp mustard seeds
1 tsp urad dal ,jeera
2 red chilli whole
1 pinch asafoetide
few curry leaves
1/4 tsp sambar powder
2 Table spoon fresh coconuts
salt to taste
oil

METHOD

Pick and wash arhar and moong dal ,add water ,turmeric powder,a pinch of asafoetide,cook in pressure cooker till the dal is soft,Mash and keep aside.
Chop onion and tomatoes,green chilli small pieces.
Heat oil in a pan add mustard seeds when they cracked add urad dal,broken red chilli,curry leaves,jeera, onions,tomatoes ,and green chilli fry for few minutes.and add the valai thandu .mix well fry for few minutes and add sambar powder,salt and add 1 cup water cook the vegetable for few minutes till the vegetable cooked tender .
Now add the boiled dal ,mix well .keep simmer in the fire the gravy get thick add fresh coconute
serve with rice.

VALAITHANDU PACHADI
Ingeredients
2-3 cup valaithandu
1 lime size tamarind
a pinch of turmeric powder
1 pinch of asafoetide
1 red chilli whole
1 tsp musterseeds
1 urad dal
2 T spoon curd
1 small size jaggery
oil
salt

METHOD

Soak the tamarind in a cup of water and extract juice in 1 cup water
Add the valai thandu in to the water and bring to cook the valai thandu add turmeric powder,asafoetide and salt .cook the vegettble get tender
Add jaggery and curd.Mix well.
heat oil in a pan add mustard seeds curry leaves broken chilli .Pour over the vegetable .
serve with rice

VALAI THANDU CURD PACHADI
Ingredients
2-3 cup valai thandu
2 green chilli
1 tsp jeera
1/2 cup curd
2 pinch of turmeric power
salt to taste
1 tsp coconut oil or til oil
few curry leaves
1T spoon fresh coconuts

METHOD

Grind above jeera,green chilli,coconuts a fine paste
Heat oil in a pan add valaithandu,turmeric powder,salt fry for few minutes and add the coconuts paste mix well and add little water cook for few minutes till the vegetable cooked
now add curry leaves and curd mix well
serve with rice.

DRY ALOO

2009-07-14T19:45:00.002+05:30

DRY ALOO
Ingredients
3 -4 potatoes
1/ 4 tsp jeera
1/4 tsp red chilli powder
1/4 tsp garam masala powder
1/4 tsp coriander powder
a pinch of turmeric powder
oil 1 tsp
salt to taste
METHOD

Boil the potatoes and peel the skin and cut in to small pieces
heat oil in a pan add jeera and add the potatoes fry for few minutes and add red chilli powder,garam masala powder,turmeric powder,coriander powder and salt .simmer the fire and fry for 5-10 minutes
serve hot

POTATOES MASALA

2009-07-13T21:09:00.002+05:30

POTATOES MASALA
Ingredients
500 g potatoes
1 tsp red chilli powder
5-6 onions
1/4 tsp mustard seeds
1/4 tsp urad dal
1/4 tsp saunf
few curry leaves
2-3 garlic cloves
1 green chilli
1 tsp oil
salt to taste
METHOD

Wash and bring to boil the potatoes,remove the skin and chop large pieces.
Chop the onions length wise
Cut the green chilli and garlic small pieces
Heat oil in a pan add muster seeds when it cracked add urad dal fry few minutes and add saunf ,green chilli,garlic,curry leaves and onions fry for few minutes the onion cooked very well add red chilli powder,salt and potatoes ,Simmer the fire and fry for few minutes and sprinkle little water keep on simmer 5- 7 minutes .when potatoes cooked and the masala coated very well remove from fire.
serve with roti or puree

ALU MUTTER

2009-06-29T00:26:00.003+05:30

ALU MUTTER
Ingredients
4-5 potato's
3-4 onions
1/2 cup peas
2 green chili whole
2 tomatoes
1 tsp coriander seeds
1/4 tsp turmeric powder,
1 tsp red chilli powder
1/4 tsp garam masala powder
1 tsp salt
METHOD

Chop onions,potatoes,green chilli,tomatoes in to small pieces.
Powdered the coriander seeds .
Heat a pan add 1 tsp oil and add the onions fry for few minutes it brown in colour add green chilli,tomatoes fry few minutes and add peas ,potatoes fry few minutes .
Now sprinkle the coriander powder,chilli powder.turmeric powder ,fry few minutes and add 1/4 cup water ,cooked for 3-5 minutes,when the vegetable cooked add salt and garam masala powder.stir well .remove from fire.
Serve garnish with coriander leaves .

A-KITCHEN SPOTS &STAIN REMOVERS

2009-06-28T19:24:00.003+05:30

Most spots can be cleaned if washed immediately.but some handy home prescription for most common and stubborn everyday stains.
TEA-COFFEE-Boiling water for fresh stains,warm water and borex for old coffee stains
GHEE-CREAM-BUTTER--Cover with talcum powder/chalk.place between blotting paper and iron.
EGG-MEAT-Soak in cold water and salt.wash with soap.
CURRY-TURMERIC--Rup in soap water and dry in bright sunlight
PAAN--Curd or lime .Rup and wash,
PAINT-Wash cold water
OIL&GREASE--Mix 4 part of alcohol with one part ammonia/ether.Rup with a sponge and rinse-out.or use cotton wool dipper in methylated spirit.
MILK-Wash warm water.
LIPSTICK--Rup with glycerine/petroleum jelly and wash
INK--Soak in milk /curd /lemon juice for half an hour and wash while wet,
BALLPOINT INK/INDELIBLE PENCIL--Place stained part over blotting paper and swab with methylated spirit or eau de cologne
FRUIT--Soak in borax mixed with warm water .rinse and dry
DYE--Treat with solution of ammonia and methylated spirit in equal proportions.
CHOCOLATE--Washing powder/detergents and cold water.
BEVERAGES--Wash warm water.
BLOOD--wash immediately and soak salt soap in a warm/hot water and wash and rinse.(salt soap-yellow colour soap)
RUST--Soak garment in strained water from boiled rice,for an hour .repeat if necessary.

Most stains respond to rup with soap,cover with chalk,leave to dry in the sun .Repeat if necessary.Rup salt and lime juice and wash.
Rup a paste of vinegar and multani mitti(Fullers earth) on the stain .after it is dry ,remove with a wet cloth.

Before removing stains from expensive garments .Check with a professional cleaner or good dry cleaner.
This is only guideline for simple home garments.Daily wear garments.
SOME TIPS
HANDWASH-Do check all garments for colour -fastness,Handful of salt or tablespoon of vinegar in half a bucket of water prevents colours from running.
Few minutes soaking helps to loosen dirt and ease washing .A soft plastic brush is ideal for scrubbing collars and cuffs.
Soak the white colour garments separately ,do not mix colour -garments.
MACHINE WASH--Do check garments label to ensure that it can be machine-washed ,It is not advisable to machine -wash ,woolen,suits,and jackets,and Saree's.Make sure the detergent has dissolved completely before immersing your cloths .Do follow your washing machine instructions carefully.
Remember that cottons are hardier-but blender /woolen fabric need gentle handing.
DRYOUT--Do make sure that coloured clothes are turned inside-out.and then dried in the shade.Remember that blended fabrics should be dried away from artificial heat.Do use hangers to drip dry blended garments.This is an ideal way to remove ordinary creases and speed-up the drying process.
STORE --Do ensure that woolen garments are completely clean before storing them away.Sun them before storing.Scatter mothballs,neem leaves,tobacco leaves.tied up in a small muslin bags,between and around woolens.Even dried red chillis effectively keep insects and moths away.Do not store woolens that dirty,Dirt attracts insects and food stains ask to be nibbled away,Moisture causes mildew.so sundry very well,and store.

DRY CLEAN-Do dryclean suit,coats,trousers and blazers.Empty out all pockets and sew-up ripped seams before gining your clothes to the cleaner.Do point out stains and spots and ask the cleaner for his guidance.

OKRA MASALA

2009-06-13T20:12:00.004+05:30

OKRA MASALA
INGREDIENTS
300g okra(BINDI -HINDI,VENDAKKAI-TAMIL
2-3 onions
3-4 tomatoes
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder1/4 cup fresh coconuts
1/4 tsp mustard seeds
1/4 tsp jeera
1/4 tsp mathi seeds(fenugreek seeds)
few saunf seeds 1/4 tsp urad dal
salt to taste
2-3 tsp oil
METHOD

Grind coconut saunf and jeera a paste,
Chop tomatoes,onions,and okra very small pieces
Heat oil add mustard seeds when they cracked add urad dal, and add the onions fry few minutes and add the okra fry few minutes simmer the heat still the okra cooked (,do not cook in brown,)it well cooked add the tomatoes,red chilli powder,coriander powder,turmeric powder and salt .Fry few minutes and add the coconut paste ,keep simmer and put on lid cook for some time still the vegetable well cooked add coriander leaves and curry leaves
serve with rice or roti

Tomato Masala

2009-06-13T19:52:00.003+05:30

TOMATO MASALA
Ingredients
5-8 big tomatoes
3-4 onions
2 tsp red chilli powder
1 tsp mustard seeds
1/2 tsp saunf
few curry leaves
1 tsp oil
salt to taste
METHOD

Chop the onions length wise,and chop the tomatos very small pieces
Heat oil add mustard seeds ,when they cracked add the saunf and add curry leaves ,onions fry the onions for few minutes and add the tomatoes, fry for 2-3 minutes and add the red chilli powder and salt .Cook for simmer 5 minutes, still the vegetable well cooked (,do not add water) ,if require add 1 tsp oil or ghee.
serve with puree or roti

PUMPKIN SWEET CURRY

2009-05-26T21:29:00.003+05:30

PUMPKIN SWEET CURRY
Ingredients
300 gram pumpkin (yellow)
2-3 tsp grated fresh coconuts
1 small lime size jaggery
1/4 tsp mustard seeds
1 tsp uraddal
1-2 red chilli whole
1-2 tsp rice powder
2 pinch of turmeric powder
SALT TO TASTE
oil
METHOD

Wash and remove the skin and chop the pumpkin small cube piece.
Add turmeric and salt, 1-2 cup of water to bring to boil and cook the pumpkin ,not over cook or very soft the vegetable well cooked remove
Heat oil add the muster seeds when they cracked add urad dal and red chill fry for few minutes
And add the boiled pumpkin and jaggery mix well when the jaggery melt and dissolved add the fresh coconuts and the rice powder add little water .Cook simmer for few minutes well, .The curry get thick ,remove and serve.

STUFFED KARELAS (BITTER COURD)

2009-05-26T12:48:00.004+05:30

STUFFED KARELAS
Ingredients
2-3 karelas( large bitter courd)
3-4 small potatoes
1/2 tsp red chilli powder
1/4 tsp amchur powder(mango powder)
1-2 pinch of garam masala powder
a pinch hing asafoetida
a pinch of turmeric powder
1/4 tsp jeera
1 tsp salt
oil
METHOD

Scrape the skin and wash karalas
Cut and slit the karelas lenghth wise rup the surface and interior with salt and leave for 20 -30 minutes.
Wash them and squeeze out the water completely
Boil the potatoes and peel and mash
Heat oil in a pan and add jeera fry for few minutes it browned and add the potatoes ,red chilli powder,mango powder,garam masala powder,,hing,turmeric powder and salt ,mix well and fry for few minutes ,simmer the fire,cook few minutes it well cooked ,remove and cool.
Take small size potato mixture stuff the potato mixture in the karelas and tie with thread
Heat oil in a pan shallow fry them till tender and light brown add if require 1 tsp oil
Remove the thread and serve hot

POTATOES WITH CURD

2009-05-26T12:33:00.002+05:30

POTATOES WITH CURD
Ingredients
3-4 potatoes
1/4 cup curdsalt to taste
METHOD

Boil the potatoes and peel and mash .
beat curd
add the mashed potatoes ,salt,and curd and mix well .serve with snakes

BRINJAL CURRY

2009-05-26T09:03:00.003+05:30

BRINJAL CURRY
INGREDIENTS
300 gram Brinjal
Tamarind small lime size
1 tsp red chilli powder
2/12 coriander powder
1/4 tsp sambar powder
a pinch of Asafoetide
1/2 tsp Mustard seeds
1-2 tsp salt
1/4 tsp turmeric powder
1/4 tsp saunf
1/4 tsp jeera
few baby madras onions
1 garlic
1/3 tsp fenugreek seeds
Til oil
few curry leaves
METHOD

Soak the tamarind in a cup water (2-3 cup )and extract the juice
wash and wipe the brinjals dry ,stir them lengthwise ,not cut the end .keep aside
mix red chiili powder,coriander powder,Turmeric powder,sambar powder,saunf,jeera,onion,garlic,and salt and grind a paste
take the brinjal mix all the masala paste inside and out side the brinjal ,mix well ,the masala will coatedd in all brinal
heat til oil add asafoetide (hing) and mustard seeds when they crackling ,add fenugreek seeds and curry leaves and add the masala mixed brinjals and add 1 tsp ghee and cook for few minutes and simmer for another few minutes still the brinjals half cooked and oil separed and add the tamarind juice and cook another few minutes still the gravy get thicken.
serve hot with rice

CABBAGE PORIYAL

2009-05-09T20:37:00.004+05:30

CABBAGE PORIYAL

INGREDIENTS

1 small size cabbage

1 red chilli

1/4 tsp mustard seeds and urad dal

1 tsp channa dal

1 onion

1/4 cup fresh coconuts

few curry leaves

a pinch of hing and turmeric powder

salt to taste

1 tsp oil

METHOD

Cut the cabbage remove the core and shred the leaves finely
Chopped the onions finely
Heat oil in a pan add mustard seeds when they cracked add urad dal channa dal,hing,broken red chilli ,curry leaves,and chopped onions fry for few minutes ,the onion get brown in colour add the cabbage ,salt and turmeric powder cook for few minutes sprinkle little water cook simmer for another few minutes till the cabbage cooked
Garnish with fresh coconuts serve with rice

AMARANTH SAPZI

2009-05-09T18:59:00.006+05:30

AMARANTH

Tamil name: Arakkeerai ,Mulai keerai
English name: Spleen amaranth

ARAKKEERAI KOOTU

INGREDIENTS

3-4 Cup finely chopped Amaranth

1 red chilli

1/4 cup moong dal

1 tamotoes

1 onion

1 green chilli

1/4 tsp jeera

1/4 tsp mustard seeds and urad dal

2-3 tsp fresh grated coconuts

a pinch of hing and turmeric powder

few curry leaves

1 tsp til oil

METHOD

Clean and wash the Amaranth and chopped finely
soak the dal in a water
chop onions and tomatoes
heat oil in a pan add mustard seeds when they cracked add urad dal ,Jeera , broken red chilli and hing ,fry few minutes and add chop onion fry for few minutes when the onion cooked add chopped amaranth and cook for few minutes in the oil and add the soaked dal ,and chopped tomatoes cook for few minutes and add salt and turmeric powder and 1 cup water cook (if necessary add water) when the dal cooked and tender add fresh coconuts
serve with rice