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.
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: 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.
Tomato - 2 Onion - 1 Paruppu water (toor dal) - 1tblr Salt - to taste Turmeric powder - a pinch Soup powder - 1 1/2sp Cinnamon - a small piece (optional) Clove - 1 (optional) Water - 1tblr
METHOD:
Chop tomatoes finely or blend it once in a mixer.
Slice onions and keep aside.
In a cooker add oil and when heated add cinnamon, clove and onion.
When it is light brown add tomatoes and when it is soft add paruppu water, salt, turmeric powder.
Close cooker and cook it for 2 whistles.
Open and now add 1 1/2sp of soup powder and transfer to a bowl.
Serve it hot.
NOTE:
We can also add soup powder when cooking itself. That also gives a good taste.
It is not necessary to add paruppu water but it gives a good taste.
Vegetable soup is also similar to this but add just 1/2 tomato and the vegetables and cook it by simmering to 10 mins after putting on the cooker weight.
