ONION CHUTNEY..

RECIPE :

Ingr:

Onions chopped            3
Tomato chopped           1
Ginger chopped            1/2"
Garlic chopped              2 flakes  
Green chillies                2 
Urad dal                          1 tbsp
Coconut cubes              1 tbsp
Red chillies                    4
Coriander seeds            1 tsp
Mustard seeds               1/2 tsp
Curry leaves                  1 sprig
Coriander leaves           1 sprig    

Method:

1. Heat 1 tsp oil in pan;  put in coriander seeds/ red chillies.
2. After 1 mt. add urad daal and stir till golden brown.
3. Add coconut cubes, toss and remove from fire.
4. Transfer them to a plate and keep aside to cool.
5. Same pan, add a tsp oil, roast onions, ginger, garlic to pink.
6. Add green chillies and tomatoes and stir for 3-4 mts ;  
7. Add coriander leaves and remove from fire to cool.
8. Grind all the roasted ingredients after adding salt to taste.
9. Temper with mustard seeds and curry leaves.
10. Goes well with all south indian tiffin items, especially Utthappam and Kuzhi Paniyaaram.

COCONUT CHUTNEY..

COCONUT CHUTNEY:

INGR:

Coconut (cut into cubes)              1 cup
Ginger                                           tiny pea size
Gr. chillies                                    4
Curry leaves                                 a sprig
Mustard seeds                              1/2 tsp
Urad dal                                       1/2 tsp   
Salt to taste

Method:

Grind coconut, ginger, green chillies to a fine paste. 
Temper with mustard seeds, urad dal, curry leaves.
Add salt to taste
( Ginger enhances the flavour of the chutney; use it very mildly otherwise it spoils the flavour.)

PEANUT SALAD..

RECIPE:

INGR:        ( 4 servings )

Shelled peanuts                       1 cup ( 200gm)

Carrot grated                            1/4 cup

Raw mango grated                  1/4 cup

Onions chopped finely            1/4 cup

Coriander leaves chopped      1/4 cup

Green chillies finely cut           4 

Lemon                                        half

Pepper pd                                  1 tsp

Red chilli flakes                        1 tsp

Salt to taste

Method:

1. Soak shelled peanuts overnight (or 4 hrs of soaking will do.)
2. Add a little salt and pressure cook in minimum water for 1 whistle.
3. They should be cooked 3/4ths only to get a crunchy effect.
4. Drain excess water and tranfer them to a dish laced with tissue to soak all moisture.
5. Prepare all the veggies as above .
6. Just before serving take a mixing bowl and put in the boiled peanuts.
7. Add chopped onion,  grated carrot, raw mango, gr. chillies, coriander leaves.
8. Sprinkle with pepper pd., chilli flakes, little salt ( as the nuts already contain salt).
9. Squeeze in lemon juice over it and mix thoroughly.
10. The seasoning can be adjusted according to one's taste.
11. Serve immediately to get that fresh burst of flavours.
12. Proves to be a tangy and healthy tea time snack.

Note:

1. Garnish can be done as per your choice.
2. Tomatoes, chaat masala etc. can also be added.

                   

SEMIYA (VERMICELLI) UPMA..

RECIPE : ( 4 servings )

Roasted vermicelli                      1 cup ( 200 gm)

Onion                                             1

Tomato                                          1

Green peas                                   1 tbsp 

Ginger                                            1/4 "

Green chillies                                4

Curry leaves                                 a sprig

Coriander leaves                            "

Mustard seeds                              1/2 tsp

Urad dal                                          1/2 tsp

Chana dal                                       1/2 tsp

Cashewnut                                     6

Turmeric                                         a pinch

Hot water                                        1 1/4 cup

Oil or ghee                                      1 tbsp

Salt to taste

Method :

1. Slice onions and tomatoes lengthwise; chop green chillies or slit them into halves.
2. Heat oil in a thick pan and put in mustard; on crackling add urad, chana and cashew.
3. Fry to golden, add curry leaves, ginger, green chillies and onion; saute for a minute or two.
4. Add tomatoes and peas and sute it for another two minutes.
5. Pour in hot water, add salt and turmeric, stir.
6. When water comes to boil put in vermicelli.
7. Cook on slow flame, covered with a lid for 8 - 10 mts. or till all water evaporates and it is cooked.
8. On lifting, the vermicelli should come in separate strands and not be sticky.
9. Sprinkle with chopped coriander leaves and serve hot with coconut chutney.
10. (Here i have added dhania patti and green chillies to the coconut chutney hence green in color.)

INSTANT RAW MANGO PICKLE..

 

RECIPE:

Raw mangoes                      2
Red chilli pd                         1 tsp
Chilli flakes                          1/2 tsp
Turmeric pd                         1/4 tsp
Hing   (asafoetida )               a pinch
Fenugreek pd (roasted)       1/4 tsp
Mustard seeds                      1/2 tsp
Urad dal                                 1/2 tsp
Cumin seeds                         1/4 tsp
Sesame oil                            1 tbsp
Salt to taste

Method:

1. Wash and wipe the mangoes with a clean cloth.
2. Dice them finely as shown ; mix them with salt & turmeric; keep aside.
3. Heat oil in a pan, put in cumin, hing, mustard and fenugreek pd.
4. On crackling, add the cut mango pieces, sprinkle with chilli pd and flakes.
5. Toss over for a minute and remove; check for seasoning to adjust.
6. Cool and serve with lunch ; this can be used instantly.
7. Remains fresh when stored in fridge for a week.

( RIDGE GOURD) BEERAKAYA PACHADI ..

 

RECIPE:

INGR:

Ridge Gourd              1/2 kg

Onion                          1

Tomatoes                   2

Tamarind                    lemon size

Curry leaves              1 sprig

Garlic pods                 6

Coriander seeds        1 tsp

Urad dal                      1/2 tbsp

Fenugreek seeds       1/4 tsp

Red chillies                 6 - 8

Turmeric pd                1/4 tsp

Hing                             a pinch

Salt to taste

Sesame oil                 

Method:

1. Wash the gourds and slightly peel off the ridge veins leaving the skin intact.
2. Cut into big cubes and keep aside. Chop onions, tomatoes into squares.
3. Soak tamarind in little warm water and extract the pulp.
4. Heat 1 tbsp sesame oil in a thick karahi.
5. Add coriander seeds, cumin, mustard, hing and fenugreek.
6. Put in urad dal, red chillies and roast to golden.
7. Add onions and toss over; put in tomatoes and give a stir.
8. Put in the ridge gourd cubes; sprinkle turmeric and salt and saute for 5 mts.
9. Remove and cool. Mix in the tamarind pulp and grind coarsely in a mixer as shown above.
10. Heat  2 tbsp oil in the same karahi and put in mustard, urad dal, dhania seeds and curry leaves. 
11. Add the ground mixture and saute it for 5- 6 mts.
12. Serve hot with ghee and rice or chapati; goes well with dosa, idli etc.
13. Can be stored in the fridge for a week.
14. Do not add water at any stage.

Note:

The same recipe is made with just the peeled skin of the ridge gourds and is know as beerakaya thokku pachadi; it tastes marvelous !
Zucchini can also be used in place of ridge gourd.

VAZHAI THANDU PORIYAL (PLANTAIN STEM FRY) ..

RECIPE:

INGR:

Pantain Stem                 1 medium size ( 1 foot )

Garlic pods                    3

Curry leaves                  1 sprig

Mustard seeds               1/2 tsp

Cumin seeds                  1/4 tsp

Urad dal                          1/2 tsp

Chana dal                       1/2 tsp

Red chilli flakes             1 tsp

Turmeric pd                   1/4 tsp

Coconut grated/pd        1 tbsp

Salt to taste   

To prepare the stem before cooking :

1. Peel off the thick outer layers of the plantain stem.
2. Shave off the shining surace of the inner stem.
3. Cut the stem into round discs ( 1/2 cm thick).
4. There will be fibre on each disc which has to be removed.
5. This can be done by rotating the forefinger in circular motion over it (fibre will tend to envelop it).
6. Dice these discs finely and immerse in thin buttermilk or plain water to avoid browning.

Method:

1. Heat 1/2 tbsp oil in a karahi, add mustard & cumin seeds.
2. On crackling, add urad dal, chana dal and fry to golden.
3. Now put in garlic pods (crushed coarsely with the skin) and curry leaves.
4. Stir for a minute, add the plantain stem and saute for 5 mts on medium flame.
5. Sprinkle turmeric, salt, chilli flakes and spray little water ( around 1 tbsp)
6. Cook for 6 -7 mts covered with a lid.
7. Add grated coconut, give a toss and remove.
8. Serve hot at lunch time with sambhar rice or brinjal curry. 

Note:

1. Benefits of plantain stem are too many to avoid it.
2. It can be used as a base vegetable for sambhar and koottu.
3. During summers, the diced stem in its raw form can be made into raitha (a great hit at home).