Kootu

Cook the vegetable using water & salt. Don’t drain the water. And put the grinded paste(grated coconut little,jeera-1/2 teaspoon, cutted onion-1/1 teaspoon, green chillies-1 no’s) and cook well. Temper with mustard seed,curry leaves.
Hints: vegetable-carrot, drumstick, brinjal, cabbage, snakegourd, chowchow.

Fried Gram Thuviyal

Ingredients

Fried Gram-1/2 tumler or cup
Red chillies-2 no’s
Grated or cutted Coconut-2 teaspoon
Garlicpiece-2no’s
Salt as per taste

Method


Put all the things & grind it in the mixie.
Hints: Fried gram is more. Coconut must be less.

Puzhi Kulambu

Ingredients
Ladies finger/brinjal/onion,garlic/drumstick- 1/3kg /5no’s /1cup /3 no’s
Sambar powder-4 teaspoon
Or
(Chillipowder-2 teaspoon
Coriander powder-2 teaspoon)as per taste
Tamarind paste-2 teaspoon
Or
Tamrind –small lemon size
Turmeric powder-1/2 teaspoon
Salt-as per taste
For Tempering
Mustard seeds-1/2 teaspoon
Oil-2 teaspoon
Curry leaves
Method
1.Cut the vegetables which u want
2.if it is ladiesfinger/onion,garlic then first sauté it in a little oil.Keep it aside.
3. then pour the tamarind water in a tawa or vessel put the vegetables,salt & turmericpowder.
4. Check the vegetables is cooked and also the gravy has become thick not so thick normal.
5. Temper it with the things and serve.
Hints
1.Check the salt, powder taste for spicy.Before it becomes check it and u want spicy add the powders and little water if it is thick.
2. Brinjal will cook soon.
3. In the gravy pulibu is little means then put the tomato as per ur taste. It will cook easily.

Basundi

I treid the basundi first time. It’s my long term wish to do. But I can’t do. But at last I do this. If there is any mistake tell me thro comments.
Ingredients
Milk-1 lt
Sugar-12 table spoon
Cardamom powder-1/2 teaspoon
Saffron-little
Broken Cashew-5 no’s

Method
1. Boil the milk in a thick bottomed vessel keep it in low fire.
2. When the milk becomes thick or 1/3 rd of the vessel put the sugar, cardamom,and
saffron. When the sugar dissolves remove it from fire.
3. Serve it in the bowl garnish it with cashews.

Time-40min
Serve-3
Hint: We can also put the powdered sugar.

Vadai

Ingredients
Whole white urad dal- 1cup
Green chillies-2
Cutted Small onion-5 no’s
Pepper-1/2 teaspoon
Hing-1/2 teaspoon
Curry leaves-5 no’s
Rice flour- as per wanted
Salt- as per taste
Refined oil- for frying

Method
1. Soak the urad dal in water for 1 hr. and keep it in fridge.
2. After 1 hr. , grind it in mixie with pepper,hing.
3. Grind it with little water the batter must be thick.
4. And put the salt finally and grind it once.
5. Mix it with onion, green chillies and curry leaves.
6. If the batter is little watery put the flour and mix it.
7. In a kadai pour the oil , and heat the oil and put the vadas.
8. After it becomes little golden color remove and serve with chutney and sambar.

Time-20min
Serve-3

Hurrah!!

After a long break I have come to join. Hurray. I have more works but I can give some recipes.
After my vacation I give this dish aviyal. My favourite dish for all festivals.
Aviyal
Ingredients
DrumStick-1
Plantain-1
Beans-100gm
Carrot-2
Yellow pumpkin/white pumpkin-1/2 cup
Peas-50gm
Brinjal-2
Fresh Curd-2 tablespoon

For Grinding
Rice-1/2teaspoon
Jeera-1/2 teaspoon
Grated Coconut-1/2 cup
Green chillies-2no’s

For Tempering
Mustard seeds-1/2 teaspoon
Curry leaves-5no’s
Coconut oil-1 tablespoon

Method
1. Cut the vegetables in same size and cook it in the cooker with water for 3 whistles.
2. And pour the grinding mixture and cook for 10 minutes
3. Temper the products in oil and pour it in the gravy and close it with banana leaves.
4. After it come in room temperature and before serving pour the curd and garnish it with curry leaves.
Time: 20min
Serve-4

Apple Rasam

Ingredients
Toordal-100g
Apple Pieces-4
Garlic-2 pieces
Rasam Powder-1 teaspoon
Tamarind paste-2tablespoon
Hing-little
Salt-as per taste

For Tempering
Oil-2 teaspoon
Mustardseeds-1/2teaspoon
Jeera-1/2teaspoon
Curryleaves &Coriander leaves-little

Method
1.Cook the toordal and apple in a cooker for 4 whistles.
2.Then add paste,powder,salt,garlicand boil it.
3.After boiling temper the items.
4.Garnish it with leaves.
5. Serve it with rice.

Timing-15 min