Puli Ingi

INGREDIENTS:

Tamarind------------------------------1 big lemon size
Ginger chopped-----------------------1/2 cup
Tender Green Chilly chopped---------1/2 cup
Hing----------------------------------1/4 Tsp
Fenugreek roasted and powdered-----1/2 tsp
Oil-------------------------------------2 Tbsp
Mustard seeds-------------------------1 Tsp
Curry leaves---------------------------2 sprigs
Turmeric powder----------------------1/2 Tsp
Salt as required.

METHOD:

Clean and soak tamarind in 1 cup of water  for an hour.Grind it to a fine paste.
Add oil in a kadai and when it is hot enough add the mustard seeds.When it starts crackling add the curry leaves,ginger and green chilly and saute' for a minute.Then add hing and turmeric powder and and mix well.Now add the fenugreek powder and salt.Mix well and then add the tamarind paste and stir well.Cook this mixture on a very low flame as this will start splattering if the flame is high.Cook till the gravy thickens.Keep stirring this mixture occasionally to avoid sticking to the bottom.
This goes very well with Curd rice and also with hot dosas.This quantity will yield 1 cup of  pickle.

Mild Side Dish

 I make this for a change from the regular spicy side dishes.It is very simple to make and is very filling too.

INGREDIENTS:

For Grinding:
Tomato------------------------------------------1  medium size
Black Pepper------------------------------------1/2 Tsp
Cumin seeds-------------------------------------1 tsp
Ginger-------------------------------------------2" piece
Green Chilly-------------------------------------3

METHOD:

I was really bored of making Sambar,Rasam and curry(Poriyal) daily.So for a change I thought of making Chappati.For the side dish I made this. Without having vegetables, the meal will not be filling and  so I used Karamani to compensate it.I didn't soak this overnight.I just washed and added enough water to it in a pressure cooked it and switched off the stove after a whistle.



This Side dish can be made with Mixed vegetables,Karamani(Black eyed beans),Rajma(Red kidney beans),or just with potatoes too.The masala is the same for all.We can even make mixed vegetable rice using this masala.Instead of Karamani or Rajma we can add 1 cup of rice and  1 cup of mixed vegetables(Carrot,Beans,and Cauliflower,Green Peas and cook this in thick bottomed pan without pressure cooker too.Or else Saute' everything in a kadai and add it in the pressure and cook.But cooking in a thick bottom vessel is much tastier.While cooking it in a open vessel take care and turn it occasionally to avoid catching in the bottom.Initially close the vessel and cook.See to it that the rice does not become mushy.This Pulao is very tasty and different too.



Karamani-------------------------------------------1 cup
Onion chopped-------------------------------------2  medium size
Oil--------------------------------------------------1 Tbsp
Coriander for garnishing
Salt as required.

Add oil in a thick bottomed or non stick vessel and add the onion and saute for a minute.Add the Karamani and stir well.Add salt and close it and cook for a minute in a low flame.Now add the ground masala and add enough water.Mix well.Close and cook till all the items are cooked well.Today I added one medium sized potato(Peeled and diced).Add the coriander and serve.

Tomato Rice(Easy method)

There are two ways of making Tomato Rice( as far as I know)) and this is the easier one.

INGREDIENTS:

Tomato medium size------------------------------------------3 Finely chopped

Onion medium size--------------------------------------------2 Finely chopped

Grated Ginger-------------------------------------------------1 Tsp

Chilly Powder-------------------------------------------------1 Tsp

Garam Masala-------------------------------------------------1 Tsp

Green Chilly----------------------------------------------------2 Make a small slit lengthwise  

Turmeric Powder----------------------------------------------1/2 Tsp

Oil---------------------------------------------------------------2 Tbsp

Coriander leaves chopped------------------------------------- As required

Salt-------------------------------------------------------------- As required

Cook 2 cups of Basmathi rice with 3 cups of water (or as you prepare for any mixed rice). Make sure your rice is not mushy and the grains are separate.

METHOD:

Heat oil in a Kadai and add the chopped Onions,Green chillies,Grated ginger and Turmeric powder and saute till the onion becomes transparent.Add the chopped Tomatoes and Chilly powder cook for a minute.Now add Salt and cook till the oil starts separating.Keep stirring occasionally to avoid the gravy from sticking to the bottom.Add the garam masala and mix well.Cook for a minute and then switch off the stove and keep covered for 5 minutes. Now add the cooked rice and mix softly without mashing the rice.Add the Chopped coriander and serve this with any Raitha.

I normally cook everything in low flame,except for those recipes which need to be cooked in high flame. By doing this we can avoid the food from getting burnt.

Spicy Dhal

This is not the usual Dhal,as this a bit spicy.Some have a opinion that Dhal is very bland and people who like spice in their dishes can try this one an I am sure they will like it.

This quantity is for 4 persons.

INGREDIENTS:

Toor Dhal---------------------------------------------1/4 cup

Channa Dhal------------------------------------------ 1/4 cup

Green gram------------------------------------------- 1/4 cup

Black gram-------------------------------------------- 1/4 cup

Finely chopped Tomato------------------------------ 2

Grated onion------------------------------------------- 1

Turmeric Powder------------------------------------- 1/4 Tsp

Ghee--------------------------------------------------- 1 Tbsp

Salt as required

Finely chopped Coriander leaves for garnishing.

To Grind:

Coriander seeds--------------------------------------- 2 Tsp

Jeera(Cumin)------------------------------------------ 1Tsp

Cinammon--------------------------------------------- 1" piece

Cloves-------------------------------------------------- 5

Black Pepper------------------------------------------- 6

Red chilly---------------------------------------------- 2

Chopped Ginger--------------------------------------- 1 Tsp

Method:

Soak the Black gram in water for 2 hours.Put all the dhals together in a vessels and add enough water and pressure cook it.Mash this a little and keep. Grind all the masala to fine paste by adding water.

Heat the ghee in a kadai and ad the grated onion.When it becomes glossy add the masala paste and cook for 2 minutes. Then add the tomatoes,turmeric powder and salt fry this for 2 more minutes.Once the ghee starts separating add the cooked and mashed dhal and mix well by adding 1/2 cup water. Add more water if you want the dhal to thinner.Cook for 5 minutes and switch off the flame..Garnish with coriander leaves.This is spicy and can be served with Phulka Rotis.

Special Masala Dosai

This is also called Raja Raja Cholan Dosai in some big hotels.The masala is a North Indian masala and is really very tasty.

FOR THE MASALA

Onion,capsicum and tomato all chopped-------------------Each 2 cups
Salt------------------------------------------------------- 1 1/2 tsp
Chilly powder---------------------------------------------1 tsp
Coriander leaves chopped---------------------------------1/2 cup
Oil--------------------------------------------------------2 tbsp
Turmeric powder------------------------------------------1 tsp
Dhaniya powder-------------------------------------------1 tsp
Garam Masala---------------------------------------------1 tsp

PREPARATION

Put oil in a kadai and add the onions and then the turmeric powder.Add salt and saute for two minutes.Then add chilly powder and mix well .Now add the tomatoes and capsicum and and mix and cook in a low flame.Wait till everything is cooked well and then add the Dhaniya powder and Garam Masala and stir,Add the coriander leaves and saute for a minute and now the masala is ready.

FOR THE CHUTNEY

Grated coconut---------------------------------1 Cup
Green chilly-------------------------------------3
Salt as required

Grind it to a thick consistency adding water and keep aside.

Now make a thin  Dosa.Turn it over if the top portion is not cooked.You can even close the Tawa and cook so that you need not turn it.Make crisp dosa and spread the masala on one half of it and spread the coconut chutney on top of it. Close the other half of of the dosa and serve hot.

Aloo masala

I am back after a long time as my children and grand children came to spend time with us.I was very busy with them and was not able to even peek into the blogging world.It took a few days to come out of the emptiness and anyway life has to go on...Isn't it?

Coming to the recipe, this is a very easy dish to prepare and very tasty too..

INGREDIENTS:

Aloo(Potato)--------------------------- 3 or 4 medium size
Onion-----------------------------------3
Tomato---------------------------------3
Turmeric Powder-----------------------1 small teaspoon
Red chilly Powder----------------------1 Tsp
Dhaniya Powder(coriander)-------------2 Tsp
JeeraPowder(Cumin)--------------------1/2 Tsp
Garam masala---------------------------1 1/2 Tsp
Oil---------------------------------------2 Tbsp
Chopped coriander leaves----------------2 Tbsp
Salt as required

PREPARATION:

Peel and dice the Potato and rinse it in cold water.Immerse and keep it.Grind the onion and tomato and make it into a puree.Just add enough water to rinse the grinder and pour it into the puree. Heat oil in a thick bottomed vessel and put the turmeric powder and immediately add the puree and stir well.Add  chilly powder and salt and drain the diced potato and add to the puree.Cover it and cook in a low flame.Stir occasionally. Once the potatoes are cooked evenly add the coriander powder,cumin powder and the garam masala.Cook for 5 minutes ans garnish with coriander leaves.The yummy Aloo masala is ready to serve.This goes well with Ghee rice,Chappati.Puri.Paratha etc,

Vegetable rice and Mutter Paneer

This is actually vegetable fried rice without spring onions.It is as tasty as that.

Ingredients


Basmathi Rice--------------------------------------------2 Cups
Beans finely chopped-------------------------------------1 Cup
Carrot finely chopped-------------------------------------1 Cup
Capsicum finely chopped---------------------------------1/2 cup
Onion finely chopped-------------------------------------1 Cup
Soy Sauce------------------------------------------------1 tsp
Chilly Sauce----------------------------------------------1 Tsp or if you want it hot you can add up to 2 Tsp
Oil-------------------------------------------------------2 Tbsp

Cook the rice with 4 cups water with half teaspoon of salt and keep.

Keep the flame in high and add oil in a Kadai.Once it is very hot add the onions and fry till it turns transparent.Then add the vegetables and add the required amount of salt and fry them till they are cooked.As the vegetables are finely chopped it will cook very soon.So keep an eye on it or else it will get burnt.Then add the soy sauce and chilly sauce and fry for 2 minutes. Lower the flame and the add the rice little by little and mix well.The Rice is now ready to serve.

For the Side dish

Ingredients

Paneer-------------------------------------------------------------200 gms cubed
Mutter-------------------------------------------------------------100 Gms
Tomato puree------------------------------------------------------100 gms
Grated onion-------------------------------------------------------1 Cup
Tomatoes-----------------------------------------------------------2 grind it in a mixie
Turmeric Powder---------------------------------------------------1 Tsp
Chilly Powder-------------------------------------------------------1 Tsp
Salt------------------------------------------------------------------1 Tsp
Garam Masala-------------------------------------------------------1 Tsp
Magic Masala(Cloves. Cinnamon,Cardamom)powder each a liberal pinch
Coriander leaves for garnishing
Oil-------------------------------------------------------------------1 Tbsp

Add oil in a non stick pan or Kadai and once it is hot add the grated onions  and stir.Add the Turmeric powder and mix well.Now add salt and chilly powder and cook for 3 minutes.Cook the Peas(Mutter) with a pinch of salt and keep.Fry the paneer in a Tawa with very little oil.Turn the pieces so that both the sides are evenly fried. Add the ground tomatoes to the onion and cook for 5 minutes.Then add the peas and Mix well.Cover and cook in low flame for 5 more minutes.Add the Paneer and cover and cook for two more minutes.Then add the tomato puree and add all the Masala and  mix well.Turn off the flame and garnish it with finely chopped coriander leaves.