INGREDIENTS:
Nav Dhan beans - 1 cup
Onion - 1
Tomato - 1
Garlic - 4
Ginger - little extra to the amount of garlic
Kulambu Milagu Podi - 1/2sp
Garam Masala - 1/4sp
Turmeric powder - a pinch
Salt - to taste
Curry and Coriander leaves - few
METHOD:
- Soak Nav Dhan Beans in water overnight and pressure cook for 2 whistles and simmer it to 10 minutes.
- Chop onion and tomato and crush ginger garlic to a paste.
- In a kadai add oil, when heated add onion and fry till it is light brown.
- Add ginger garlic paste and cook till the raw smell leaves.
- Now add tomato and cook till it is soft.
- Add the cooked beans, kulambu milagu podi, turmeric powder, salt and close the cooker to cook it for a whistle.
- Open the cooker and now we can see all the ingredients are blended well.
- Finally add the chopped cilantro and curry leaves.
- Serve hot with paratha or poori.
INGREDIENTS:
Tuna fish tin - 1
Bread - 4 slices
Onion - 1
Tomato - 1/2
Garlic - 3pods
Ginger - similar to garlic
Sambar powder - 1/4sp
Coriander leaves and curry leaves - few
Turmeric powder - a pinch
Salt - to taste
TOPPING ON SANDWICH:
Sliced tomato - 6
Tomato ketch-up - as required
Ranch sauce/ Chipotle Mayonnaise - as required
METHOD:
- Open the tin of fish and filter the excess water and let the remaining water drain.
- Chop onion and tomato and crush ginger garlic to a paste.
- In a kadai add oil and when heated add onion and fry till it is brown.
- Now add ginger garlic paste and cook till the raw smell leaves.
- Then add tomato and cook till it is soft.
- Add the fish, turmeric powder, sambar powder, salt and close the pan till all the ingredients gets mixed well.
- Dont add water as it should be little dry to place on the sandwich bread.
- Open the lid and add coriander and curry leaves and fry for a minute.
- Now toast the bread and place the tuna fish on top of a bread.
- Place the sliced tomato and add the sauce on top of it.
- Place the other bread on the top of it and now it is ready to serve.
INGREDIENTS:
Mushroom - 1 small pack(225g)
Peas - 1/2 to mushroom
Onion - 1/2
Tomato - 1/2
Ginger - a small piece
Garlic - 2
Salt - as required
Turmeric powder - a pinch
Sambar powder - 1/2sp
Curry and Coriander leaves - Few
METHOD:
- Chop the onion, tomato and keep aside.
- Crush ginger and garlic to a paste.
- Wash mushroom and chop it very finely to small pieces.
- In a kadai, add oil and when heated add onion and fry till it is brown.
- Now add ginger garlic paste and fry it for a while and then add tomato and cook till it is soft.
- Now add very finely chopped mushrooms, peas, salt, turmeric powder, smabar powder and mix well.
- Close the kadai and wait till the mushroom leaves water.
- Open and keep frying till the water gets absorbed.
- Add an extra spoon of oil and fry for a minute and off the stove.
- Spicy mushroom fry is ready. Serve with light spiced food.
INGREDIENTS:
Kadalai paruppu (Chana Dal) - 1/2cup
Cabbage - 1/2cup
Onion - 1/2
Tomato - 1
Turmeric powder - a pinch
Salt - as required
Sambar powder - 1/2sp
Cinnamon - a very small stick
Clove - 1
Mustard seed - 1/4sp
Curry leaves - few
TO GRIND:
Coconut - 4 to 5 sp
Garlic - 3
METHOD:
- Soak chana dal in water for 3 to 4 hrs and pressure cook it for 2 whistles and simmer it to 7 mins.
- Make sure that the chana dal is fully cooked but not smashed.
- Open and take the water of the dal to keep rasam in it.
- Grind the above coconut and garlic to a paste.
- In a kadai add oil and when heated add chopped onion and fry till it is brown.
- Then add cabbage, tomato and cook till it is soft.
- Now add salt, turmeric powder, sambar powder, cooked chana dal and grinded paste.
- Close and let it boil for 8 to 10 mins so that all the ingredients get combined to cook well.
- Open and season it with mustard seeds, cinnamon, clove and curry leaves.
NOTE:
- We can also add ridge guard, snake guard instead of cabbage.
- But for this we have to grind 1/4sp cumin seed and 1small green chili along with coconut and garlic.
- Then we need not add cinnamon and clove to these snake guard and ridge guard veggies.
INGREDIENTS:
Boiled kollu paruppu water - 1cup
Tomato - 1/2
Tamarind syrup - 4 to 5 sp
Salt - as required
Turmeric powder - a pinch
Mustard seed - 1/4sp
Curry leaves and coriander leaves - few
Garlic - 1
Hing - a pinch
Rasam podi - 1/2sp
METHOD:
- Take the water from the boiled dal and add 1/2 tomato to it.
- Add the tamarind syrup and add salt turmeric powder to it.
- Now crush the tomato well which is in the dal and check for the salt.
- Now on the flame and place a vessel with the above rasam water to it.
- Keep the flame in a medium head and wait till the bubble starts forming.
- Once you see the bubble starts forming on the top off the flame and add 1/2sp of rasam podi to it.
- Immediately close the vessel to let not the smell go off.
- Now season it with mustard seeds, hing, crushed garlic and curry and coriander leaves.
You can drink this rasam as a soup. It soothes your throat problems.
INGREDIENTS:
Kollu paruppu (Horse Gram) - 1cup/125g
Onion - 1small
Tomato - 1
Garlic - 3
Cumin seed - 1/2sp
Coriander seed - 1/2sp
Red chili - 1
Turmeric powder - a pinch
Salt - as required
Coriander leaves - few
Tamarind - a small gooseberry size
METHOD:
- Soak dal in water for 3 to 4 hrs and pressure cook it for 2 whistles and simmer it to 10 mins.
- Now open and take the water of the dal to keep rasam in it. It is good for cold.
- In a kadai add oil and when heated add cumin seed and coriander seed and fry till it is brown.
- Now add the chopped garlic, onion, red chili and fry till onion is light brown.
- Then add tomato, tamarind and fry till it is soft.
- Add turmeric powder, salt and off the flame.
- Now add these kadai ingredients to the boiled dal and grind it along with few strands of coriander leaves.
- Grind it little coarsely and not full smoothy like a paste.
- Add less water when grinding as it should be in a semi-solid state.
- Serve with hot rice.
KOLLU PARUPPU RASAM RECIPE:
INGREDIENTS:
Tomato - 1/2
Tamarind syrup - 4 to 5 sp
Salt - as required
Turmeric powder - a pinch
Mustard seed - 1/4sp
Curry leaves and coriander leaves - few
Garlic - 1
Hing - a pinch
Rasam podi - 1/2sp
METHOD:
- Take the water from the boiled dal and add 1/2 tomato to it.
- Add the tamarind syrup and add salt turmeric powder to it.
- Now crush the tomato well which is in the dal and check for the salt.
- Now on the flame and place a vessel with the above rasam water to it.
- Keep the flame in a medium head and wait till the bubble starts forming.
- Once you see the bubble starts forming on the top off the flame and add 1/2sp of rasam podi to it.
- Immediately close the vessel to let not the smell go off.
- Now season it with mustard seeds, hing, crushed garlic and curry and coriander leaves.
You can drink this rasam as a soup. It soothes your throat problems.
INGREDIENTS:
Semi solid sour curd - 1 cup
Onion - 1/2
Tomato - 1/2 (if curd is not sour)
Curry leaves - few
Coriander leaves - few
Turmeric powder - a pinch
Salt - as required
Hing - a pinch
TO GRIND:
Garlic - 3
Red chili - 1
Cumin seed - 1/4sp
Toor dal soaked for an hr - 1sp (or) Roasted Dalia Split/Pottukadalai - 1/2sp
Coconut - 2sp
METHOD:
- Chop onion and tomato and keep aside.
- Grind the above ingredients to a fine paste.
- In a kadai add oil and when heated add the chopped onion and fry till brown.
- Then add tomato and fry till it is soft.
- Now add the grinded paste and add water if it is thick.
- Add turmeric powder, salt and hing and let it boil for 6 to 7 minutes till the raw smell leaves.
- Now simmer the flame and add the curd by mixing water to it so that it is in the liquid form.
- Stir the ingredients and wait till the bubble start forming on the top.
- Now add the curry leaves and coriander leaves and off the stove.
- Serve with hot rice.
This goes well with spicy side dishes like eggplant fry and spicy mushroom peas fry.
