TIRUNELVELI SPICY DRUMSTICK MASALA OR MURUNGAI MASALA

TIRUNELVELI SPICY DRUMSTICK MASALA OR MURUNGAI MASALA

Drumstick masala is a familiar dish in Halwa city of Tamilnadu... Its a handy dish too ...if we get a surprised guests as most of the houses will have drumstick plant in backyard... 

SPICY DRUMSTICK MASALA

INGREDIENTS:

Drumstick / Murungaikai    - 2 

Fennel   Seeds                       - 1 tsp

Turmeric powder                  - 1/4 tsp

Coriander powder                  - 3 tsp

Red chilly powder                 - 1/2 tsp

Curry leaf                             - 1 sprig

Salt                                        - to taste 

Oil                                         - 1 tsp

FOR PASTE:

Onion                                    - 1

Shredded coconut                 - 3 tbsp

Cumin Seeds                         - 1/2 tsp

METHOD:

Make a coarse paste with onion, coconut and cumin seeds.

Cut the drumstick into 2 inches long pieces. set aside.

Take a frying pan and add oil to it, When hot.

Add fennel seeds  when splutter add the curry leaves.

Then add the drumstick pieces.

Add coriander powder, red chilly powder and turmeric powder.

Then add the ground  masala paste and salt

Add a cup of water and cook till tender .

Cook till water evaporates and become a dry masala.

Thirunelveli Drumstick masala is ready to taste..

Goes well with Rice....

AVIAL

AVIAL

AVIAL

INGREDIENTS:

White pumpkin                - 6' inches

Yellow pumpkin               - 6' inches

Senai                                - 6' inches

Raw banana                     - 1

Beans                               - 10

Carrot                              - 1 

Drum sticks                     - 1/2

Potato                              - 1  

Brinjal                             - 1

Grated coconut               - 1 cup

Green chillies                  - 3  

Curry leaves                    - 1 sprig 

Jeera                               - 4 tbsp

Turmeric powder            - 1/2 tsp

Mustard seeds                 - 1/2 tsp

Coconut oil                     - 1 tbsp

Salt                                  - to taste

METHOD:

Grind  green chillies, jeera and coconut  to a fine paste and set aside

Cut all veggies lengthwise.

Cook it in water. when half cooked. 

Add the ground  green chillies, jeera and coconut paste and salt to taste.mix well

Put off the flame.

Now add yogurt and mix gently.

Heat the coconut oil.

Add add mustard seed when splutter add the curry leaves to it.Now add this to Avial. 

If interested can add a tsp of coconut oil in the end to enhance the flavour...

Tasty avial is ready ..


Goes well with Adai and Rice..

KADAI PANEER

KADAI PANEER

KADAI PANEER

                                                            
INGREDIENTS:

Paneer                                - 250 gms

Capsicum                            - 2 

Clarified butter                   - 4 tbsp

Onion                                  - 2

Tomato                                - 3

Ginger                                 - 1"piece
   
Garlic  cloves                      - 3 

Red chilly Powder              - 3 tsp

Garam Masala Powder      - 1 tsp

Cloves                                 - 2

Cinnamon                           - 1"  stick

Star Anise                            - 1   
        
Cardamom                          - 1

Marathi Moggu                  - 1

Black pepper                       - 1 tsp

Cumin                                 - 1 tsp

Fenugreek seeds                 - 1 tsp

Coriander leaves                 - 3 tbsp

Salt                                      - to taste

Method:

Cut paneer to small cubes and set aside

Grind tomato, ginger, garlic, red chilli and black pepper.

Take a frying pan  or kadai.

Heat clarified butter.

Add cumin, cardamom, Marathi moggu, star anise and fenugreek seeds. then

Add chopped onions saute till transparent.

Add chopped capsicum and saute well..

Now add tomato, ginger garlic ground paste and salt.

Cook in medium flame, till oil separates.

Add paneer pieces and saute until the paneer is coated well. 

Cover and cook, until it is done.

Remove from flame.

Garnish with coriander leaves.

Yummy Kadai Paneer is ready to taste..

Goes well with Rotis, all types of  Chapathis and Naan...

BEETROOT RASAM

BEETROOT RASAM

GINGER  CAULIFLOWER

INGREDIENTS:

Cauliflower                - 2 cup

Turmeric powder       - 1/4 tsp

Carrots                       - 1/2 cup

Green peas                 - 1/2 cup

Ginger                        - 2 inches

Onion                         - 1

Garlic cloves              - 2 


Tomatoes pureed       - 2


Cardamom                 - 1

Clove                          - 2

Bay leaf                     - 1

Cinnamon stick         - 1 inch

Peppercorns               - 5

Yogurt                        -1/4 cup

Chilli Powder            - 1 tsp

Salt                            - to taste

Oil                              - 1 tbsp

Method:


Cut  1 inch of ginger into fine juliennes. set aside..

Coarse grind bay leaf , cinnamon stick, cardamom and cloves and set aside

Grind Onion Garlic cloves and 1 inch of Ginger given for grinding and set aside. 

Save 1 tsp of ground paste separately ..

Take a frying pan ..Heat oil  

Add in the cauliflower florets, and saute for about 5 minutes.

Add in the turmeric powder saute till raw smell fades

Remove and keep aside.

Add in the ground onion paste. 

Add in the yogurt, red chilli powder and salt tO the sauteed cauliflower and marinate for about 30 min.

Now heat about 1 tbsp of oil, add in the coarsely ground tempering.

Add in the juliennes of ginger, saute for a min.

Now add in the 1 tbs of the ground onion paste which was saved separately.

Add in the tomato puree, saute till oil separates.

Add in  carrots and the peas.

Stir for a minute, add in the cauliflower with the marinate.

Then cover and cook till the masala is cooked and coats the veges.

The cauliflower should be crunchy. Taste for salt and remove.

Goes well with Chapathis and Rotis.....

LADY'S FINGER KOOTU [OR] VENDAIKAI KOOTU.

LADY'S FINGER  KOOTU [OR] VENDAIKAI KOOTU.

VENDAIKAI KOOTU

INGREDIENTS:

Lady's finger                                       - 250 gms  

Toor dal                                              - 1/2 cup

Onion                                                  - 1

Garlic Cloves                                      -  5

Tomato                                                - 2

Green chilli                                         - 2

Thick Tamarind pulp                         - 2 tbsp 

 Mustard                                              - 1/2 tsp

Fenugreek                                            - 1/2 tsp

Dried Red chilli                                    - 1

Turmeric Powder                                 - 1/2 tsp

Chilli Powder                                       - 1 tsp

Curry leaves                                         - 1 tbsp

Gingelly oil                                          - 1 tbsp

Salt                                                       - to taste

METHOD:

Cook Toor dal in cooker and keep side.

Wash and cut lady's finger into one inch long pieces.

Chop Onion, tomato, garlic and slit green chillies. Keep aside..

Take a frying pan..

Add the gingelly oil. When hot...

Add the mustard and fenugreek seeds. when it splutter ..

Add the dry red chillies and curry leaves. 

Then add the chopped onion and saute well, 

Add garlic and turmeric powder. Saute well till onion  turns transparent 

Add the tomatoes and salt, saute till it turns mushy.

Add the sliced lady's finger and saute for 5 minutes. 

Add the chilly powder and tamarind pulp. Cover the pan and let cook for 2 min.

Add  cooked toor dal and mix well and allow to boil well.....

Tasty lady's finger kootu is ready to taste..

Goes well with Rice and Chapati...

BAGHARA BAINGAN

BAGHARA BAINGAN 

Baghara Baingan

INGREDIENTS:

Brinjal                                      - 250 gms 

Onion                                       - 1 

Tomatoes                                  - 2

Ginger                                      - 1 inch 

Garlic                                       - 5 cloves

Green chilli                              - 3

Chilli Powder                           - 1 tbsp

Coriander Powder                   - 2 tbsp

Mustard seeds                          - 1 tsp

Dry chillies                               - 2

Hing                                          - 1 pinch

Curry leaves                              - 1 tbsp

Tamarind juice thick                - 2 tbsp

Salt                                            -  to taste

Coriander leaves                       - 1 tbsp

Oil                                              - 5 tbsp
 
DRY ROAST AND GRIND

Peanuts                                      - 2 tbsp

Sesame seeds                             - 2 tbsp

Poppy seeds                               - 1 tbsp

Fenugreek seeds                       - 1/2 tsp

Grated coconut                         - 2 tbsp

Cumin seeds                              - 1 tsp

METHOD:

Wash and dry the brinjal, cross cut only at the base of the brinjal.

Grind ginger, garlic and green chilli make a paste and keep aside.

Dry roast and grind also the ingredients given under roast and grind and keep aside

Take a frying pan add 3 tbsp of oil and fry the brinjal with little salt for 2 to 3 minutes and keep  aside. 

Take a  cooking pan, add rest of the oil when hot..

Add mustard seeds, and dry red chilli when splutter add pinch of hing powder and curry leaves,  

Add onion saute till golden brown.

Add ginger garlic and green chilli paste and saute well till the raw smell fades.

Add all the chilli powder and  saute well  till oil oozes out.

Add chopped tomato and saute well till it turns mushy.

At this stage add thick tamarind juice.

Now add fried brinjal and salt saute till it mixes well

Cook till the brinjals  are cooked well. 

Add coriander leaves and mix it well.

Your tasty Baghara Baingan is ready to taste.

Goes well with Rice and Roti..

BREAD AND FRUITS PUDDING

Pudding  is a favorite dish for many adding fruits to it will give unique taste too... 

Bread and Fruit Pudding

INGREDIENTS::

Milk                                                                - 3 cups

Sugar                                                              - 1/2 cup

Custard powder                                              - 4 tbsp

Vanilla essence                                               - 1 tsp

Slices of bread                                                - 6 

Butter                                                              - 2 tbsp

Apples                                                              - 1 cup

Raisins                                                            - 1/2 cup

Cashew nuts or almonds                                  - 1/2 cup

Nutmeg                                                           - 1/4 tsp

Butter for the cake tin                                      - 1 tbsp

Brown Sugar                                                   - 2 tbsp

METHOD:

Preheat the oven to 180 degrees C.

Brush an 8 inch pan with the 1 tbs butter.

Sprinkle with 1 tbs of brown sugar all over it.

Mix the custard powder in 1/2 cup of milk in a bowl.

Heat the remaining milk with the sugar in low flame.

Slowly mix the custard mixture to the boiling milk and simmer the flame.

Cook until it forms thick and smooth for about 2 minutes.Keep aside.

Lightly toast the bread on both sides. 

Butter the bread and cut into 1 inch cubes.

Place these bread cubes in a large bowl.

Add in the cut fruits and the chopped nuts.

Add the prepared custard in the bowl.

Pour the bread custard mixture in to the butter greased baking dish.

Sprinkle with the remaining brown sugar.

Keep aside for about 10 minutes.

Now bake in the oven for about 20 minutes.

Bake until the top is little crisp.

Remove and let the pudding rest for sometime.

Serve it along with a dollop of ice cream.

OOLAN KERALA DISH

OOLAN KERALA DISH

Oolan

INGREDIENTS


Ash gourd                                     - 1 cup

Black eyed beans                          - 1/2 cup

Green chillies                               - 1/2 cup

Coconut milk                                 - 2 cups

Salt                                               - to taste

Coconut oil                                   - 1 tbsp

Curry leaves                                 - 1 tbsp

METHOD:

Cut Ash guard into cubes.

Soak black eyed beans for atleast 1 hr. Cook it and keep aside.

Add the cut ash gourd and green chillies together.

Add enough water and salt cook over medium heat till the ash gourd is cooked.

Pour in the coconut milk, the cooked beans, and bring to a boil.

Reduce heat and simmer for 5 minutes.

CHILLI TOMATO SOYA MASALA

CHILLI TOMATO SOYA MASALA

Chilli Tomato Soya Masala

Ingredients:

Meal maker                                           - 1 cup

Onion                                                    -  1

Tomatoes                                              -  1 

Ginger &  Garlic paste                        -  1 tbsp

Garam masala powder                           -  1/2 tsp

Chilli powder                                        -  1 tsp 

Coriander powder                                 - 1/4 tsp

Cumin powder                                       -  1/4 tsp

Turmeric powder                                   -  1/4  tsp

Tomato sauce                                        -  1 tbsp

Oil                                                          -  2 tbsp

Coriander leaves                                    - 2 tbsp 

Garlic cloves                                          - 2 

Salt                                                         - to taste

Method:

Boil the meal maker with salt and the smashed garlic.

Boil till it cooks well and is soft.

Leave aside to cool. Wash it in water well.

Squeeze out the water. 

Cut each ball into 4 pieces.

Take a frying pan add  oil.

When hot  add in the ginger garlic paste.Saute well

Add in the chopped onions, saute till it turns transparent.

Now add in the tomatoes and the salt.Cook till it turns mushy.

Add in all the garam masala ,chilli, coriander and turmeric  powders.

Stir well, add in 2 cups of water, add in the soya chunks.

Mix well and allow it to cook till the gravy is thick.

Add in the tomato sauce, mix well and remove

Garnish with the  coriander leaves.

Goes well with rice and roti.