Vathal Pulikulambu

Ingredients

• 25g dry  vegetable vathal 
• Onion-1,medium sized,chopped
• Tomato: 1 medium ( chopped)
• 2 tsp coriander seeds
• 2 tsp methi seeds
• 2 tsp pepper
• 1 tsp mustard seeds
• 2- 4 red chillies
• small piece asafoetida
• lime sized tamarind ball
• curry leaf
• Grated Coconut-2 tbsp
• Salt to taste

Method:

Fry  coriander seeds,pepper, asafetida,red chillies and methi seeds in a tsp of oil. Grind to a paste.  In a hard-bottomed pan, saute mustard and 25g dry  vegetable vathal  in a 2 tsp of oil. Add onions and let them turn a golden brown. Add thick tamarind and coconut with cooked  vathal.  Add the ground paste and let it boil for a few minutes. Salt to taste and boil well.Garnish with coriander leaves.Now tasty Vathal Pulikulambu is ready to serve.

Keerai Bonda

Ingredients

Pasalai keerai    :    4 bunches
Onion    :    3
Gigner    :    a small piece
Green chilli    :    3
Bengal gram dal    :    2 spoon
Gram flour    :    3 big spoons
Oil    :    a little

Method

Clean pasalai keerai.
Grind keerai, onion, ginger, green chilli into a paste.
Add salt, gram flour, bengal gram dal, and knead well.
Make small bondas.
Heat oil in a frying pan.
Fry the bondas in oil and set aside.

Ladies Finger poriyal

Ingredients

Ladies fingers/okra-1/4 kg

Onion-1,medium sized,chopped

Green chillies-4,chopped

Jeera-1 tsp

Grated Coconut-1 tbsp

Salt-1/4 tsp

For Seasoning:

Cooking oil-1/2 tsp

Mustard seeds-1/4 tsp

Urad dhal-1/4 tsp

Curry leaves-few

Dried red chilli-1

Preparation:

Wash the okra/ladies fingers well in running water....Cut them up in to small round pieces....Now in a non stick pan,add the cookingoil,followed by the mustard,ural dhal,red chilly and curry leaves...once they crack,add the okra with the chooped onion...Cook these in low flame....Once they are done...Add the grated coconut and jeera....Serve with rice...Enjoy cooking!!

CABBAGE PORIYAL

  

Ingredients:

      2 Cups cabbage, shredded 

     1/2 tsp Urad dal

     1 tsp Mustard seed

     2 Dry red chillies, broken

     1 Green chilli, slit

     8 to 10 Curry leaves

     1/4 Cup fresh coconut, grated

     A pinch turmeric powder

     2 tsp Oil

     Salt to taste 

Method:

•	Take a frying pan and heat oil.
•	Add mustard seeds and urad dal. Let the seeds crackle.
•	Add green chilli, dry red chillies, curry leaves and turmeric powder.
•	Stir the mixture for few seconds.
•	Add cabbage, salt and 1/4 cup of water.
•	Cook over medium heat until the cabbage is tender.
•	Mix grated coconut with it and serve hot.

Idli

INGREDIENTS:
Idli rice - 4 cups
Whole white urad dhal - 1 cup
Methi seeds - 1 teaspoon
salt - 3 level teaspoons


METHOD:

Soak rice with methi for 3-4 hours.
Soak urad dal separately.
(The trick for spongy idlis) :
1. Soak urad dhal for about 45 minutes only.
2. Wash the dhal well and soak it in 3 cups of water
3. Grind in the soaked water itself till fluffy

First grind the dhal till fluffy and then grind the rice separately. Mix both the batter and add salt. Allow it to ferment for 7-8 hours.
Make idlis using idli plates.
Grease the idli plates , pour in a ladle of the batter and steam for 8 minutes. Transfer the idlis to a bowl or hot pack after 5 minutes

Vegetable Noodles

INGREDIENTS:


Vegetable oil : 3tbsp
Egg Noodles or plain noodles : 350 g
Onions : 1 (cut lengthwise or thinly sliced)
Tomato: 1 medium ( chopped)Carrot : 1 (large and cut in to thin slices)
Snow Peas : 120 g (cut length wise)
Cabbage : 1 cup (cut length wise)Bean Sprouts : 50 g
Whole Garlic : 2 ( pressed)
Green onions : 1/4 cup ( thinly sliced)
Chilly powder : 1 tablespoon  
Salt : To Taste


Method:
Cook the noodles in boiling water.
Drain the excess water and keep aside.
Place a flat pan or wok in a high heat and once it is hot add oil in to it.
Now add the onions and garlic in to it , fry them little bit till its soften.
Add the tomate slices and cook till soft.
now add chilly powder,salt and cook till raw smell is goes off.
After that start adding the carrot-strips, snow peas,cabbage,bean sprouts and stir-fry for 3 to 4 minutes or until the carrots are tender.
Add the cooked noodles and mix well.
Finally garnish the noodles with Green onions and serve.

Potato Fry

Method:


1.Boil the potatoes, peel the skin and cut into big cubes.

2.In a kadai, heat oil, add mustard seeds. After they splutter add urad dal, and  a pinch of turmeric powder.

3.When urad dal turns golden brown, add the potatoes.

4.Add salt and chilli powder as required.

5.Fry till golden brown and serve.