SPROUTS URUNDAI KULAMBU

     This is a variation of Paruppu Urundai Kulambu. I have used Green gram Sprouts instead of Toor Dhal & Channa Dhal.

VARAMILAGAI CHUTNEY

Spicy chutney is the best combination for Vellai Paniyaram . It can be made with minimal ingredients. 

WHEAT BALLS

A healthy evening snack which can be prepared in 15 mins.

TRIANGLE CHAPATI

A chapati for spicy lovers. No need any stuffing to make it spicier.

CORIANDER SOUP

Coriander Soup is a clear soup which can be prepared with minimal ingredients.

BITTERGOURD PITLAI

         I watched Bittergourd Pitlai in a cookery show by Menurani Chellam. 

AKKI ROTI

 

        My mom prepares this Rice flour roti/Akki roti often. Though she adds only Onion,Green Chilly with the Rice flour it taste good.

CAULIFLOWER GRAVY

A simple & easy dish for Rice,Roti. 

CHOW CHOW KOOTUCURRY

          In Chettinad Kootu Curry will surely take place in lunch. A very easy dish to prepare with less quantity of dhal. 

VENGAYA KOSE

                            

         This is a common Chettinad dish which will be served in breakfast. If any one had a chance to taste this in Chettinad marriages they will surely fall in love with this dish.

CAPSICUM SAMBAR

      I love to cook Green Capsicum only . Capsicum has a powerful smell which blends  into the

CORIANDER CHUTNEY

Once in a while I can see fresh Coriander leaves in the Indian Market. I will grab two bunches immediately.

PINDI CHANNA

       I watched this recipe in a cookery show but I was surprised to see using Tea Bags while cooking Channa.When I was surfing Rak's site I found this Pindi Channa in step by step pics which made me so tempting. I slightly modified her recipe by skipping Channa dhal,Cooking soda,Anar danna powder (Pomegranate seeds).

INGREDIENTS

CHANNA	1 Cup
ONION	2
TOMATO	2
GREEN CHILLY	1
GINGER	1 Inch piece
RED CHILLY POWDER	1 Tsp
CORIANDER  POWDER	½ Tsp
GARAM MASALA POWDER	½ Tsp
CHANNA MASALA POWDER	1 Tsp
TEA  BAG	1 - 2
CARDAMOM	1
CINNAMON	1 Inch piece
LEMON JUICE	As needed
CORIANDER LEAVES	Few
SALT	To Taste
OIL	2 Tbsp

STEP BY STEP PICTURES

Soak Channa over night. Pressure cook it by adding Tea bag,Cinnamon,Cardamom. Drain & reserve the water. Discard  the Tea bag, Cinnamon,cardamom.

Chop the Onions,Tomatoes finely.

Heat oil in a kadai. Fry the onions till it turns pink. Then add the tomatoes,green chilly,ginger.

Add Red chilly Powder,Coriander powder,Garam masala powder,Salt. 

Add little water & boil it for 5 mins.

Now add the boiled Channa. Mix well.

Cook in medium flame for 5 mins. Use the drained water & stir well.

Add the Channa masala powder. The masala will become dry when it is cooled down. So you can adjust the consistency by adding the water.

Granish with coriander leaves. 

Before serving add Lemon juice & raw onions.

NOTES

Adding Tea bags gives a wonderful colour & fragrence to the Channa.

CURD SEMIYA

        Curd Semiya/ Vermicilli has the same taste of curd rice. You can also use grated carrots to make it very healthy. It is very easy to prepare. Pickle/Thokku is the best combination.

INGREDIENTS

SEMIYA	½ Cup
CURD	½ Cup
MILK	¼ Cup
WATER	1 ½ Cup
SALT	To Taste

To Temper

MUSTARD SEEDS	½ Tsp
URAD DHAL	½ Tsp
GREEN CHILLY	1
CHOPPED GINGER	½ Tsp
OIL	1 Tsp

STEP BY STEP PICTURES

Boil water in a pan & add the Semiya.

Add Salt. Cook till it is soft. (Add butter at this stage if needed). Allow it to cool down.

Add milk,curd. Mix well till you reach the desired consistency.

Temper with items given under the " To Temper " table.

Creamy,Yummy semiya is ready.

You can use Grated carrot,Chopped Coriander leaves,Grapes to make it more richer.

ALOO PARATHA

         My mom makes only Chapatti. She prepares only South Indian dishes. After my marriage I started to try Aloo Paratha. My stuffing will always ooze out & I will mess the entire area. Later on I did not try for some time. Now I saw Rak's video which helped me & some how I got the confidence in rolling it out & I tried today. Yeah I was able to roll out well. My Sister In Law (She is in Delhi) will prepare all stuffed parathas. I should learn from her when I meet her the next time.My Hubby says that she is an expert in rolling out the parathas. I will update this post soon with the step by step pics.

INGREDIENTS

Stuffing masala

BOLIED & MASHED POTATO	3
TURMERIC POWDER	A Pinch
CORIANDER  LEAVES	Few
RED CHILLY POWDER	1 Tbsp
SALT	To Taste

To make the Dough

WHEAT FLOUR	1 Cup
SALT, WARM WATER	As Required
OIL	1 Tsp

Knead the dough & let it rest for 30 mins.

Smash the potatoes without any lumps. (You can also grate it). Add Salt,Turmeric powder,Corainder leaves,Red chilly powder. Mix well & prepare small balls out of it.

Make balls out of the dough.

Take a ball & roll it thick. Place the stuffing & gather all the corners towards the center.Seal it & flatten it using your hands.

Now carefully roll it out without applying pressure.

Make it thin & evenly spread it out. 

Enjoy with Curd,Pickle.

BROCCOLI FRY

         This is the first time I am trying & tasting Broccoli. Somehow I developed disliking towards this vegetable. Yesterday I brought this Broccoli (I got bored of the usual vegetables)for a change in my menu. Here is the simple recipe.

INGREDIENTS

BROCCOLI	1
ONION	1
GRATED GINGER	½ Tsp
SAMBAR POWDER	1 Tsp
SALT	To Taste

To Temper

MUSTARD SEEDS	½ Tsp
CUMIN SEEDS	½ Tsp
OIL	1 Tsp

STEP BY STEP PICTURES

Cut the Broccoli into florets. Chop the onions finely.

Heat a pan with water .When it starts to boil add the Broccoli,Salt. Drain the water & keep aside.

In a kadai heat oil add the items given under the "To Temper" table. Then add the grated ginger,Onions. Fry it.

Add the broccoli florets.Fry for a minute. Then add Sambar powder,Salt.

Keep covered & cook in low flame.

Is it no so simple?.

BEETROOT PORIYAL

    The most hated vegetable by me is  Beetroot. Though it is high in nutritional value I hate it. My mom never buys Beetroot. Once in a bluemoon she buys it and prepares Beetroot vadai. But my hubby loves Beetroot. So I decided to prepare for him once in a month. I started to do Beetroot Kola,Vadai,Poriyal. But still I have not tried out Beetroot Soup. I am thinking that I should try once .(At least for my post).

INGREDIENTS

BEETROOT	2
ONION	1
SAMBAR POWDER	1.5 Tsp
COCONUT	1 Tsp
SALT	To Taste
OIL	1 Tbsp

To Temper

MUSTARD SEEDS	½ Tsp
URAD DHAL	½ Tsp
CUMIN SEEDS	½ Tsp
OIL	2 Tsp

STEP BY STEP PICTURES

Wash & peel the skin of Beetroot. Chop it into small pieces.

In a kadai heat oil add the items given under the "To Temper" table. Then add the onions & fry it.

Add the chopped Beetroot.

Mix well & add 1/2 Cup of water.

Keep it covered for 5 mins.

Now add the Sambar powder,Salt.

Stir well.

Add the Grated coconut.

That's it.