Keeari kulambu

Ingredients:

1. Keerai(Greens) - Wash well and chop (1 bowl),
2. Toor dal - 3/4 cup,
3. Onion - 1(Finely chopped),
4. Tomato - 11/2 (Finely chopped),
5. Mustard seeds - 1 tsp,
6. Cumin seeds - 1 tsp,
7. Curry leaves - 1 string(Optional),
8. Red chilly powder - 2 tsp,
9. Turmeric powder - 1/2 tsp,
10. Asefeotida powder - 1 tsp,
11. Coriander powder - 1 tsp,
12. Sambar powder - 1/2 tsp,
13. Tamarind paste - 1/2 tsp,
14. Salt - as per taste,
15. Red dry chilly - 1,
16. Oil - for frying,
17. Ghee - 1 tsp(just for taste).


To grind:

1. Grated coconut - 1/4 cup,
2. Cumin seeds - 1/2 tsp.

How to make Keerai kulambu:

1. In a pressure cooker, pour a tsp oil and add the mustard and cumin and let them to splutter.
2. Now add the asefeotida and dry chilly and add the onions, curry leaves and saute. And then add the tomatoes and saute a min.
3. Add the spice powders(chilly, turmeric, coriander, sambar powder) and saute well till the raw smell goes.
4. Add the keerai and toor dal and saute well for a min.
5. Now add enough salt and water, pressure cook for 2 whistles and cool.
6. Uncover and add the ginded coconut paste and tamarind paste and give a stir. Adjust salt and taste and boil till the required consisitency.
7. Transfer to a bowl and eave a drop of ghee on top.

Mm.. Curry is ready...

Aviyal, The Tamil kari

Ingrediants:

Raw banana - 1
Brinjal - 4
Drumstick - 2
Elephant Yam - 1/2 (senai kilangu)
Carrot - 3
Green chilies - 4
grated Coconut - 2 cups
Saunf - 1 spoon
Curd - 1 cup
Mustard, turmeric,curry leaves, oil and salt as needed

Procedure

Cut all vegetables into equal sizes, add water & turmeric, mix it and cook in a pressure cooker (3 whistles). Mean while grind the coconut along with the green chilies in a blender and keep it aside. Transfer the cooked vegetables in another bowl. In the same pressure cooker pour little oil,add saunf, vegetables and contents of the blender and salt as well. Allow it to boil until the coconut paste tastes cooked.Turn off the stove.

Now in another pan, pour little oil, add mustard and curry leaves. Once the mustard splatters transfer to the Aviyal prepared.

Two minutes before serving Aviyal add little curd wit it.

This is tradional and healthy. Also it tastes good.

Note - the image is taken from another site (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIncjaMu8HRCU5Qj0gsjC5Pa8oKWOpVX949IfSsWRMMVHL5AI9hKvPteEVhWb_H-S_MM-ghc9aP2ws_81FKGcCEMG9m7YZQkQ_bUTnANiHr6EvsIHq1r2smLjLwSGUUJBte1ZF44dLve6/s1600-h/Aviyal.jpg)

My Grand Mother's receipe

Cucumber Pachadi

Ingredients:

Cucumber - 1 big sized

Coconut - 6 spoons

Green Chillies - 2

Curd - 1 cup

Water & salt as required

Procedure:

Remove the skin of the cucumber and cut in into small pieces (need not be very small). Allow cucumber to boil for a while, until it gets halfcooked.

Meanwhile, in a blender (mixie) , grind the coconut and the green chillies to a fine paste. Add the grinded paste to cucumber, add some salt and let it to cook, till the coconut is cooked and mixes well with the cucumber.

Allow it to cool, add curd to the cucumber and coconut mix. The Cucumber Pachadi is ready.

It is very good for the summer to have a dish made out of Cucumber.

Some healthy food Stuff

Radish Poriyal

Ingrediants:
Radish - 2
Greeted Coconut - 1 cup
Green chili - 2
Tumeric, salt, curry leaves, mustard, sesame/ Olive oil as needed
Shallots - 50 grams
Dry Chilies - 2

Procedure:

Cut Radish in big pieces, Cook with tumeric and drain all its water. (let it be dry). Keep it aside.
Take a plate, put greeted coconut, chopped green chilies, little tumeric, chopped shallots, salt and mix well with hand. Now take a pan, pour little oil, add mustard, curry leaves and dry chilies. Add the coconut mixture and mix well. Add the chopped raddish and mix again.

Raddish poriyal is ready. Can be served with rice and curry.

Mutton Soup

Ingrediants:

Mutton Ribs - 100 grams

Potatoes - 1

Shallots - 250 grams

Tomato - 1

Green peas - 50 grams

Fresh mint leaves - chopped

bay leaf - 1

Cardomans - 2

Cloves - 3

Pepper whole - 6

Pepper powder - 1 tsp

Olive oil - 1 tsp

Turmeric, salt and water as needed

Procedure:

Clean ans throughly wash mutton bones/ Ribs. Peal, wash and cut vegetables. Pour oil in a cooker, fry bay leaf, cloves, pepper whole, cardomons. Then add vegetables and mint leaves with pepper powder, turmeric and salt. Add mutton bones and mix well on a medium flame for 10 minutes.

Add three cups of water, close the lid and along it to whistle 3 times.

The mutton soup is ready.

Some Dishes using eggs!!!!

Egg Kurma

Ingrediants:
Eggs - 5
Onions - 9
Sesame oil, salt and tumeric powder as required
Mustard - 1 spoon
curry leaves
shallots - 2
Dry chilies - 5
Cumin seeds - 1 tablespoon
Greeted coconut - 1 cup
Dhania Powder - 1 Tablespoon
Garam masala - 1 table spoon

Procedure:
Boil eggs, peel it and cut into half and keep aside. chopp the onions. Grind (coconut powder, dry chilies, cumin seeds, dhania powder, turmeric powder and garam masala) with water.(light your stove) Take a pan, pour little oil; add mustard, chopped shallots and curry leaves. Add the chopped onions, let it become golden brown ;add the grinded contents and salt . Leave it for 10 minutes to boil. Now add the boiled eggs to the kurma. Allow it to boil for another 5 minutes.

This kurma can be used as a side dish for chappatis and kubus.

Egg Curry

Ingrediants:
Eggs - 2
Onion - 1
Shallots - 50 grams
green chilies - 2
Sesame oil, salt and turmeric as needed
Dry chilies- 4
Cumin seeds - 1 tablespoon
tamarind - soak in water (one small lemon size)
Greeted coconut - 1 small cup

Procedure:
Take a pan , pour little oil and fry onion and green chili and set aside. Now beat egg with salt and make omlettes, using the fried onion and green chili. keep this aside. Now grind (coconut, shallots, dry chilies, cumin seeds with water). Take another pan, pour little oil, add mustard, 1 chopped shallot and curry leaves. add the grinded contents and then the tamrind soaked water; add salt. Allow it to boil for 20minutes in simmer mode. Make the omlettes into small pieces and add with the curry. The egg curry is ready now.

It can be used with rice and vegetables.

Please try it and leave your comments

detailed receipes

I feel, it look like a miracle; that i'm cooking and it does tastes good. For 7 months I have become someone really interesting... "a responsible person"

I still remember and still feel the smell of mine - hardly goes near the stove.... hang around the kitchen for cutting, cleaning and washing vessels. I will be one of the very small subsitutes in my aunt's kitchen. And my sisters make fun when i go near the stove. Its still so green and fresh in my mind.... 6 months had changed everything from A to Z.

I should agree that i'm still a trainee when i see my Mom, aunt and elders everyone i knew. Yet, the surprise is i have become a qualified Kitchen speacialist.

I'm writing Few Recepies that worked out very well.... Try it and let me know the results. Cooking is not a great art, its just another hobby. Tastes come well, when you are involued in it. The more you love people at home and your mood determines the proteins and vitamins and its taste.

Mutton Kurma

Easy to make but very delicious

Ingrediants:
Olive oil/Sesame oil - 3Tbsp
Dry Chili - 7
Tomato - 3
Onion - 4
Chili Powder - 1Tbsp
Mutton - 1/4kg
Potato - 2
Salt - as required
Corriander leaves for garnishing

Procedure:

Wash the mutton with lot of water and spread little tumeric , with the mutton after cleaning it. In a cooker, Pour oil and fry the chopped onion, add dry chilies also add the chopped tomatoes and fry till the colour of the onion becomes little brown. now add the chili powder, mix well; then add the mutton (You can add little water may be half to a 1/4 cup).

Fry it for 5 minutes and close the cooker with the weight. let the cooker whistle 8 times. Open the cooker(when it is ready to open) and add chopped potato with it, add salt andmix well and let the cooker whistle for another 8 times. The Mutton Kurma is ready. It can be served with rice and chaptati

Chicken Gravy

Will be very tasty

Ingrediants:
coconut - 1/2
Dry chilies - 10
corriander seeds whole - 1 small cup
chicken - 1/2 kg
Onion - 5
Tomato - 4
cloves -2
cardamam - 3
pattai - 2 piece
Ginger - small
Olive Oil/Sesame oil - 1 cup
salt as required
Corriander leaves for garnishing

Procedure:

Grind the coconut and have it in a plate.Wash chicken throughly and spread tumeric with chicken. Now take a pan and fry coconut with dry chilies, whole corriander seeds along with cloves, cardamam, pattai till it becomes brown. Then allow it to cool and grind the contents in a mixie. In the pan fry chopped ginger, chopped onion and chopped tomato add chicken to it. Close the lid for 5 minutes. Then add the grinded contents with the chicken and allow it to cook for another 5 minutes. Next add salt and allow it to cook in simmer for 20 minutes. Garnish the chicken gravy with corriander leaves. Now its ready.

Delicious Jelly

Easy and nice to have

Ingrediants:
grapes - 1/2kg
Sugar - 1/2 kg
Gelatine - 1 cup diluted (thickly)
Water as required

Procedure:

Clean the grapes (purple) and cut into half to remove its seeds. take a vessel and allow the grapes to be boiled it until the grapes are well cooked. Smash the grapes well. add sugar and gelatine with it slowly one by one. mix well and boil it for another 5 minutes. allow it to cool. Drain the contents in a glass bowl and refridgrate it. The jelly is ready and can be had as and when required. Grapes can be substituted with orange and strawberry.


Shallots Sambaar

Tasty and Easy.

Ingrediants:

Shallots - 100gms
Tomato - 3
Sambaar Dhal - 100gms (soak it for 20 minutes - after washing the dhal well in water to get fully cooked dhaal)
Olive Oil/Sesame oil as required
Sambaar powder - 2 Tbsps (combination of 3/4 Tbsp of Chili Powder, 1 Tbsp of Corriander Powder, 1/4 Tbsp of Tumeric)
Chili Powder - 1 Tbsp
Salt as required
Corriander leaves for garnishing
Mustard, little shallots chopped, Dry chilies, curry leaves for frying

Procedure:

Take a pressure cooker and cook the dhal. allow it to whistle four times.
Take another pan, pour little oil; fry the chopped shallots and chopped tomato. Let the tomato be smashed in heat. add the cooked dhal with it and mix well for 3 minutes. add sambaar powder, chilipowder, salt and corriander leaves. mix well for another 5 minutes.
Transfer the contents to the pressure cooker and allow it to whistle for two times. Take a pan and pour little oil fry mustard, curry leaves, chopped shallots, dry chillies and fry it till everything becomes little brown. Add these contents with thw sambaar and mix well.
Sambaar is ready to serve.