INGREDIENTS:
cabbage - 200gm (cut into thin ribbons)
oil - 1/2 tablespoon
mustard seeds and urad dal - 1 teaspoon
curry leaves - 1 spring
turmeric powder - 1/2 teaspoon
chilly powder - 1/2 teaspoon
salt - 1 teaspoon
water - little
PROCEDURE:
1. Place a skillet in the stove and add oil.When oil is hot,add the mustard seeds and urad dal.
2. After the popping of mustard seeds add the curry leaves.
3. Now add the cabbage and stir well.
4. Add turmeric powder.chilly powder,salt and mix well.
5. Keep sauting for 3 min. Sprinkle little water and close the pan for 2 min.
6. Open the lid and stir well until all water evaporates.
7. Garnish with corriander leaves and serve hot.
INGREDIENTS:
kadalai/channa - 1 cup (soaked overnight)
salt - 1teaspoon
water - 1/2 cup
onion - 1 small (finely chopped)
green chilly - 1 chopped
corriander leaves - 2 tablespoon (chopped)
mango - 2 tablespoon )finely chopped)
chilly powder - a pinch
lime juice - 1 tablespoon.
OPTIONAL:
for seasoning/thalippu:
oil - 1/2 tablespoon
mustard seeds and urad dal - 1teaspoon
curry leaves - 1 spring
PROCEDURE:
1. Pressure cook the channa with salt and water for 2 whistle.
2. Add all the other ingredients to it and mix well.
3. If u wish,u can also season the sundal by sauting the seasoning ingredients in oil and adding it to the sundal.
INGREDIENTS:
serves 4
rajma(red kidney beans) - 1 cup (soaked overnight)
salt - 1 teaspoon. (or to taste)
for grinding together:
onion - 1 medium (chopped)
tomato - 1 medium (chopped)
green chilli - 1 (chopped)
chilly powder - 1/2 tablespoon
turmeric powder - 1 teaspoon
corriander powder - 1 tablespoon
garam masala - 1/2 teaspoon
ginger garlic paste - 1/2 tablespoon
for seasoning:
jeera/seeragam - 1 teaspoon
oil - 1 tablespoon
for garnishing:
chopped corriander leaves
PROCEDURE:
1. Pressure cook the soaked rajma with a pinch of salt for three whistle.Keep it aside.
2. Grind together the ingredients mentioned for grinding without adding water and keep.
3. Place a pan in the stove and add oil.When oil is hot,add the jeera.
4. After 15 sec add the grinded mixture into it and stir well.
5. Add some salt ant saute the mixture until the oil gets seperates.(it will take some 2 to 3 min)
6. Now add the cooked rajma,add little water and mix well.
7. Keep it in medium flame for an another 5 mins,garnish and serve.
Note: u can also add boiled potatoes in the gravy with rajma.
can serve with chappathis,pulkas and hot rice
INGREDIENTS:
broken wheat/sooji - 1 cup
milk - 2 1/4 cup
sugar - 1/2 cup (according to taste you can add upto 1 cup)
cardamon powder - 1 teaspoon
cinnamon - 1 small stick
cloves - 1
for tempering:
ghee - 2 tablespoon
raisins - 7 to 8
badam grated - 2 tablespoon
cashews - 1 tablespoon (optional)
PROCEDURE:
1. Keep a pressure cooker in the stove and add milk, cardamon powder,cinnamon,cloves to it. Let it boil.
2. Keep a small pan in the stove and add ghee into it.Add the tempering ingredients and fry for a min.
2. Now add the broken wheat,sugar and tempered mixture to the boiling milk. mix well.
4. Close the cooker and wait for a whistle.
5. Open it after the steam goes off.
6. Garnish with nuts of your choice and serve it hot or cold.
INGREDIENTS:
bread slices - 4
cheese - 2 slices
oil - 1 tablespoon
onion - 1 medium (sliced)
tomato - 1 large (chopped)
chilly powder - 1 teaspoon
turmeric powder - 1 teaspoon
pepper - 1/2 teaspoon
egg - 1
salt - 1 teaspoon
cabbage - handful (grated)
capsicum - half (julienne cut)
PROCEDURE :
1. Place a pan in the stove and add oil.When oil is hot,add the onion and saute for 2 to 3 min.
2. Add the tomatoes and saute for 2 mins.
3. Add turmeric powder,chilly powder,pepper,salt ans saute for a min.
4. Break and add the egg and stir nicely until the egg is cooked.
5. Add cabbage and capsicum to this mixture,mix well and keep aside.
6. Now take a bread slice,keep a cheese slice on it and keep this egg mixture evenly on it and close it with another bread slice. (if u wish,you can also add any sauce on the mixture)
7. Grill it in the griller for 3 to 4 min. (or toast it in a tava)
8. Serve it hot with a juice.
INGREDIENTS:
beef - 300 gm (cut into small pieces)
boiled potatoes - 1 small (cut in to small pieces and boiled) (optional)
oil - 2 tablespoon
cinnamon - 1 small stick
cardamon - 2
cloves - 2
bay leaves - 2
star anise - 1
onion - 1medium (sliced)
green chilly - 1 slitted
tomato - 1 large(chopped)
ginger garlic paste - 2 talespoon
chilly powder - 1/2 tablespoon
turmeric powder (teaspoon)
corriander powder -11/2 tablespoon
garam masala - 1 teaspoon
corriander and pudina leaves - handful (chopped)
lemon juice - little
salt - as needed.
PROCEDURE:
1.Place the pressure cooker in the stove and add oil .When oil is hot,add the cinnamon,cardamon.star anise,cloves,bay leaves and saute for a min.
2. Add the onion and green chilly and saute for 2 min.
3. Add the tomatoes and saute for min.
4. Add turmeric powder and chilly powder and saute for few sec.
5. Now add the beef pieces and mix well.
6. Add ginger garlic paste,corriander,pudina leaves,corriander powder,salt,little water and mix well.
5. Close the cooker and wait for 5 to 6 whistle.
6. After the steam goes off completely open it and add boiled potatoes,garam masala and mix well.
7. Keep it half closed in low flame for 5 to 8 mins for the mixture to gets thicken.
8. Garnish with corriander leaves,lemon juice and serve hot with rice.
INGREDIENTS:
vazhaithandu - 300 gm (cut into small pieces)
oil - 1 tablespoon.
mustard seeds and uard dal - 1 teaspoon
curry leaves - 1 spring
chopped onion - 2 tablespoon
green chilly - 1 slitted
chilly powder - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
salt - 1 teaspoon(as per taste)
coconut grated + seeragam mixture (grinded together) - 1/3 cup
water - 500 ml
PROCEDURE:
1. Place a pan in the stove and add oil. When oil is hot,add mustard and urad dal.
After the mustard seeds pop,add curry leaves,onion,green chilly and saute for 2 min.
2. Add the vazhaithandu pieces,turmeric powder,chilly powder,salt and saute for few sec.
3. Add the water and mix well.Close and cook for 5 to 10 mins in low flame.
4. After vazhaithandu gets cooked well,addthe coconut seeragam mixture and mix well.
5. Keep stiring foe 2 to 3 mins and off the stove.
6. Serve it hot with rice.
