Ingredients
- Kala Channa : 1 cup
-
Yogurt : 1 1/2 cup
- Besan flour : 1 tbsp
- Green chillies : 4
- Turmeric powder :1 tbsp
- Red chilly powder : 1 tbsp
- Coriander powder : 1 tbsp
- Garam masala powder : 1/2 tbsp
- Chat masala : 3/4 tbsp
- Cinnamon : 1"
- Cloves : 4
- Cardamom : 3
- Cumin seeds : 1 tbsp
- Salt
- Asafoetida : a pinch
- Ghee
- Onions
- Chopped coriander leaves
Method of preparation
- Wash and soak Channa for over night in enough water.
- Pressure cook them for about 3 whistles and mash them slightly.
- Whisk the yogurt for a smooth texture and add besan flour, chilly powder, garam masala, chat masala, coriander powder, slit green chilly, asafoetida and mix well so that there are no lumps of any masala.
- Heat ghee in a pan and add cinnamon, cloves, cardamom and cumin seeds when they begin to change the colour add yogurt mixture, salt mix well.
- To this add mashed Channa and 1/2 cup water if required and bring to a full boil and cook for 5 more minutes.
- Remove from heat,garnish with coriander leave and sliced onion.
Ingredients
- Brinjal :1
- Moong Dal : 1/ 4 cup
- Onions : 1
- Tomato : 2
- Green chilly : 3-4
-
Garlic : 2 pods
- Hing : a pinch
- Turmeric powder : a pinch
- Chili powder : ¼ tbsp
- Mustered seeds : 1 tbsp
-
Curry leaves
- Salt
- Oil
Method of preparation
- Pressure cook moong Dal with turmeric, hing and garlic.
- Heat oil in a pan and add mustard and curry leaves. Once they splatter, add finely chopped onions and saute them for few minutes.
- To it add tomatoes and fry them till oil starts to separate from them.
- Cut brinjal into small cubes and add them to this along with salt and red chilly powder.
- Add little water for the brinjal to cook so that they should be mushy.
- Once done, pour the Dal over this and cook for about 5 minutes.
- Finally garnish it with some coriander leaves and serve hot.
- Toor dal : 1/2 cup
- Cumin seeds : 1/4 tbsp
- Garlic pods : 2
-
Drumstick :1
-
Small Onion : 5 to 6
-
Tomato : 1
-
Tamarind : A small lemon size
- Sambar Powder : 1tbsp
-
Turmeric powder : 1/4 tbsp
- Mustard : 1/2 tbsp
-
Asafoetida powder : a pinch
-
Curry leaves : a strand
To fry and grind
- Red Chillies : 6
- Coriander seeds : 1tbsp
- Channa dal : 1/2 tbsp
- Pepper corns : 1/4 tbsp
- Jeera : 1/4 tbsp
- Fenugreek : 1/4 tbsp
- Grated coconut : 1 tbsp
Method of preparation
- Pressure cook toor dal along with turmeric, cumin seeds and garlic pods for 4-5 whistles.
- Soak tamarind in hot water and extract the pulp.
- Fry the ingredients in the 'To fry and grind section' in little oil and once cool, grind them to a fine powder.
- In a pan, add oil and sambar onion
- In a kadai put a teaspoon of oil and add small onions and fry till it
turns transparent.
- To it add chopped tomatoes and mash well.
- Now add drumstick or any other vegetable, sambar powder,salt with water for the vegetable to be cooked.
- Once the vegetables are done, pour in the tamarind pulp and if needed some water.
- When this starts to boil, add in the ground powder, mashed dal.
- Let this boil for some more time and season it with mustard, asafoetida and curry leaves.
Ingredients
- Brinjal : 3
-
Tomato : 1
-
Toor dal : 1/2 cup
-
Tamarind : small lemon size
-
Sambar powder : 1 tbsp
-
Turmeric powder : 1/4 tbsp
-
Mustard : 1 tbsp
-
Asafoetida : a pinch
-
Curry leaves : a strand
- Small onions : 4
Method of preparation
- Pressure cook the toor dal along with turmeric until soft.
- Extract the pulp from tamarind and keep it aside.
- In a wide bottomed vessel, add brinjal, chopped tomatoes, sambar powder and salt and cover them with water and cook until the vegetable is soft.
- Once the vegetable is cooked, add the tamarind pulp and bring it to boil.
- Finally add the mashed toor dal and season it with mustard, curry leaves, asafoetida and small onions.
Ingredients :
-
Eggs -- 4 nos.
-
Onions -- slivered -- 1/2 cup
-
Tomato -- chopped -- 1/2 cup
-
Red chilli powder -- 1/4 tsp
-
Coriander powder -- 2 tsp
-
Turmeric powder -- a pinch
-
Thick tamarind pulp -- 2 tsp
-
Curry leaves -- 1 sprig
-
Oil -- 3 tsp
-
Fenugreek seeds -- 1/4 tsp
-
Mustard seeds -- 1/2 tsp
-
Salt -- to taste
-
GG paste -- 1 1/2 tsp
For frying the egg :
-
Oil -- 1 tsp
-
Red chilli powder -- 1/ 4 tsp
-
Turmeric powder -- a pinch
-
Salt -- to taste
To grind :
-
Coconut -- 1/4 cup
-
Almonds -- 5 to 7 nos.
Method :
-
Boil the egg for 10 minutes and peel the skin .
- In a small pan mix
oil,red chilli powder,turmeric powder and the required salt and slightly
fry the whole eggs in this masala for a minute or so and keep it ready.
- In a pot add the oil and do the seasoning once it's hot.
- Splutter the
mustard seeds and then followed by fenugreek seeds,curry leaves.
- Add the
onions,GG paste and fry till its golden brown, Dump the tomatoes and
cook till it's cooked thoroughly.
- Now add all the dry powders and fry for
a minute or so .
- It's time to add the tamarind pulp and mix well. Add
half a cup of water and boil it.
- Grind the coconut and almonds adding
little water and mix it well with the boiling kulambu. Keep it covered
for few minutes ad then finally add the fried eggs and scald well.
- Cover
it and cook for 2 minutes so that the fried eggs blends with the
kulambu andd switch once it reaches the right consistency ...Njoy !!!
Ingredients
- Mushrooms
- Maida : 1 cup
- Corn flour : 2 tbsp
- Ginger Garlic paste : 1 tbsp
- Garlic pods : 6
- Ginger : 1 "
- Red Chilly powder : 2 tbsp
-
Spring onions : 2
-
Green chilly : 3
- Capsicum : 1
- Tomato ketchup : 6 tbsp
- Chilly sauce : 3 tbsp
- Soya sauce : 2 tbsp
- Ajinomoto : 1/4 tbsp
- Food colouring : Optional
Methods of preparation
- Mix corn flour, maida, chilly powder, salt and ginger garlic paste with water to a thick consistency and keep them aside.
- Heat oil in a pan and add finely chopped garlic and fry them for less than a minute.
- To it add spring onion, ginger and green chillies and saute them on medium flame.
- Add on capsicum and fry them until its skin starts to change colour.
- Now add in Tomato ketchup,chilly sauce, soya sauce and mix them well.
- To fry the mushrooms,dip them in the batter prepared earlier making sure they are fully coated and add them to the heated oil to deep fry them till they turn golden.
- Place them on a kitchen towel to absorb excess oil.
- Then add them to the sweet and sour sauce. Garnish with freshly chopped coriander and some spring onions and serve hot.
Ingredients
- Beetroot : 1
- Onion : 1
- Green Chillies : 3
- Mustard : 1/2 tsp
- Urad dhal : 1 tsp
- Turmeric powder : 1/2 tsp
- Curry leaves : a strand
- Grated coconut : 2 tbsp
Method of preparation
- Peel off the skin from beet root and cut into small pieces.
- Chop the onion finely.
- In a kadai add oil and when it is hot add mustard.
- When it pops up add uradh dhal. Add onion,green chillies and curry leaves and fry for sometime.
- Then add the beetroot,turmeric powder and salt and stir fry till it is soft and cooked well.
- Keep the flame into low. If needed add water.
- Finally add grated coconut and mix well.
Ingredients
- Vendakkai : 1 lb
- Onion : 1
- Green chillies : 3
- Curry leaves : a strand
- Mustard seeds : 1 tsp
- Urad dhal : 1 tsp
- Sambar powder : 1 tsp
- Turmeric powder : 1 tsp
Method of preparation
- Wash and wipe the vendakkai with a kitchen towel.
- Cut it into small rounds.
- In a kadai add oil and when it is hot add mustard.
- When the spluttering stops add urad dhal and fry till it turns light brown.
- Add chopped onion,Green chillies and curry leaves. Fry till the onion turns brown.
- Add vendaikai pieces and stir fry on low flame till its stickiness disappears.
- Add sambar powder, turmeric and salt and stir well.
- Keep it on low flame for 5 minutes.
- Remove once well done and serve it with steamed rice.
Ingredients
- Cauliflower : 1 split into florettes
- Plain flour : 1/4 cup
- Cornflour : 3 tbsp
- Ginger paste : 2 tbsp
- garlic paste : 1 tbsp
- Red chilli powder : 1 tbsp
- Food colouring : A pinch
- Spring Onion : 1 bunch
- Soya sauce : A splash
- Tomato sauce : 2 tbsp
- Chilli sauce : 1 tbsp
- Capsicum : 1
Methods of preparation
- Wash the florettes in hot water and drain excess water using kitchen towel.
- Make a thick batter with corn flour,plain flour,food colouring and salt.
- Dip the florettes in the batter and deep fry in hot oil for about 5 minutes.
- In a pan,saute the onions along with ginger and garlic paste.When half cooked,add capsicum and fried cauliflower florettes.
- Add a splash of soya sauce, chilli sauce and tomato sauce and mix well.
- Garnish with freshly chopped coriander and finely chopped spring onions.
