Pulippu kootu (Sore Vegetable and daal)

Ingredients

• Any vegetable from the list(White pumpkin,Brinjal) - 2 cups chopped


• Tamarind - about a size of a small lemon(extract)


• toor daal- 1 cup cooked and mashed


• groundnuts- 1/8 cup (optional)


• turmeric powder-1/4 Th tsp


• salt to taste


• Channa daal- 1 1/2 tsp
  
• Red dry chillies- 4-5 nos
  
• coriander seed- 1 tsp
  
• jeera -1/4 Th tsp
  
• coconut -2tsp shredded
  
• whole Black pepper- 2-3 nos
  
• oil -1 tsp

Procedure

1. cook the vegetable and groundnuts in a the tamarind extract with water ,little salt and turmeric (now prepare the masala given below)
   
2. when the vegetables are well cooked and tender, add the masala .
   
3. Bring it to boil


4. Finally add the mashed toor dal and bring it to a boil .


5. Remove from heat and add the tadka.

Masala procedure

1. Heat a pan in medium flame and add oil
   
2. Add the channa daal and stir till they turn golden brown
   
3. Then add the coriander seeds ,red chillies,pepper
   
4. after the red chili swells to a bright red color, add jeera,coconut stir them in a low flame for a few seconds
   
5. and grind it into a fine paste adding sufficient water

For Tadka

1. Heat 1 tsp of oil in a pan
   
2. After the oil is hot add the 1/4 Th tsp of mustard
   
3. Once the mustard seeds splatter add 1/4Th tsp of chana daal and urad daal ,stir
   
4. on a medium flame till they turn golden brown
   
5. add a pinch of asafotida
   
6. add a dry red chili
   
7. when the chili swell add a few curry leafs
   
8. After they splatter add them to the Kootu.

Garnish it with the tadka and coriander leafs. Serve hot with rice.
Source: straight from my mom's kitchen

Samiya/Vermicelli Upma

Ingredients

• Samiya/vermicelli - 2 cups
• Onion- 1/2 cup chopped
• Mix vegetables (carrot,beans,capsicum,cabbage,peas,brinjal,Corn,etc)- 1-2 cups (chopped)
• Ginger-2 tsp grated
• Green Chili-2 no (to taste)
• oil -4 tsps
• mustard- 1/4Th tsp
• Channa dal- 1/4Th tsp
• Urad dal -1/4Th tsp
• asafotida- a pinch
• garlic-a pod (optional)

Procedure

1. Take a pan and heat a tsp of oil
2. add the mustered
3. after it splatters add the Channa dal and the urad dal and wait until they turn golden brown
4. And keep it aside to keep them crisp add later (Optional)
5. Now add a tsp of oil and roast the vermicelli until its turns light brown (Adding oil will make vermicelli less sticky and smooth)
6. and keep it aside
7. To the pan add the remaining oil .
8. fry the onions and garlic till they become translucent
9. add the chili and vegetables (except capsicum)
10. Add salt just enough for the vegetables.
11. After the vegetables are cooked add the capsicum, the roasted vermicelli and ginger
12. mix them well
13. Add 3 1/2 - 4 cups of water and salt.(Make sure it is a little salter than you like)
14. put the flame to high
15. When the water starts to boil , add the roasted daals and stir well until the water is absorbed

Garnish with grated carrot and chopped coriander leaves.

Serve hot with pickle

Vegetable Kootu

Ingredients

• Any vegetable from the list(Cabbage,Spinach,beans,broccoli) - 2 cups chopped
• toor dal- 1 cup cooked and mashed
• turmeric powder-1/4 Th tsp
• salt to taste
• Urad daal- 1 1/2 tsp
• Red dry chillies- 4-5 nos
• coriander seed- 3 tsp
• jeera -1/4 Th tsp
• coconut -2tsp shredded
• whole Black pepper- 2-3 nos
• oil -1 tsp

Procedure

1. cook the vegetable in a cup of water with little salt and turmeric (now prepare the masala given below)
2. when the vegetables are well cooked and tender, add the masala .
3. Bring it to boil
4. Finally add the mashed toor dal

Masala procedure

1. Heat a pan in medium flame and add oil
   
2. Add the Urad daal and stir till they turn golden brown
   
3. Then add the coriander seeds ,red chillies,pepper
   
4. after the red chili swells to a bright red color, add jeera,coconut stir them in a low flame for a few seconds
   
5. and grind it into a fine paste adding sufficient water

For Tadka

1. Heat 1 tsp of oil in a pan
   
2. After the oil is hot add the 1/4 Th tsp of mustard
   
3. Once the mustard seeds splatter add 1/4Th tsp of chana daal and urad daal ,stir
4. on a medium flame till they turn golden brown
   
5. add a pinch of asafotida
   
6. add a dry red chili
   
7. when the chili swell add a few curry leafs
   
8. After they splatter add them to the Kootu.

Garnish it with the tadka and coriander leafs. Serve hot with rice.
Source: straight from my mom's kitchen

Gobi/Cauliflower Paratha

Ingredients for Stuffing

• Gobi/Cauliflower- one forest(Grated)
  
• jeera - 1/4Th tsp
  
• coriander powder- 1/4Th tsp
  
• garlic minced-1 to 2 pod(Optional)
  
• ginger- 1 tsp grated
  
• asafotida-a pinch(avoid if using garlic)
  
• oil- 1tsp
  
• turmeric powder- 1/4Th tsp
  
• green chillies 1-2 nos
  
• red chili powder- to taste
  
• salt-to taste

procedure to make the stuffing

1. Heat oil in a pan
   
2. Add jeera let it splatter
   
3. Add asafotida and/or garlic, after the garlic turns light brown in color
   
4. Add the turmeric powder, coriander powder and stir
   
5. Add the grated Gobi,green chillies,red chili powder, ginger and salt
   
6. cook in medium heat for 5 minutes
   
7. Let it cool completely(You may keep this mixture in the fridge, in a closed container until use, its spreads easily when cold)

Ingredients for the dough-

• Wheat flour-3 cups
  
• Oil -tsp
  
• Water to knead the dough
  
• Salt to taste

Procedure to make the dough -

1. Mix wheat flour, salt.
   
2. Then add water little by little, knead and make a stiff dough.
   
3. Add the oil and knead again
   
4. Keep the dough aside for 20 to 30 minutes.
   
5. Cover with wet towel, so that dough doesn't dry out. (you may store the dough in fridge for 15 minutes in a closed container)
   
6. Just before making balls knead the dough to get a soft workable dough.

Procedure of making the parathas

1. Take a ball of dough slightly thicker than chapati (bigger than golf ball size)
   
2. and roll it to a small thick circle .
   
3. Take some Suffing mixture and make a small ball pressing it firmly ,U may squese away some water from it. (smaller enough to accomodated in the dough Circle)
   
4. Carfully fold the corners of the dough covering the stuffing.
   
5. Seal the edges completely so that the stuffing does not come out.
   
6. Flatten these balls and roll into a 5 inch circle.(Should not be spread too thin)
   
7. Pre-heat the griddle (tawa).
   
8. Cook both sides till golden brown.
   
9. Spread 1 tsp of oil on both sides

Serve hot with Masala Curd

Masala Curd

Ingredients

• Curd-1/2 cup


• coriander powder- less than 1/4Th tsp


• Jeera powder-1/4Th tsp


• Chili powder-to taste


• black salt-to taste


• sugar - a pinch (optional)

Procedure

Mix all ingredients in a bowl.

Serve with parathas.

Poondu/Garlic Rasam

Ingredients

• Tomato - 1 medium size(cut into four pieces)
• Tamarind -lemon size(cook the tamarind in a cup of boiling water for a minute and extract the pulp)
• Garlic-2 pods(mashed)
• one cup Daal water(The water that settles on top of daal after pressure cooking) Or mash 1/4 Th cup of daal and dilute it with a cup of water.
• Rasam Powder-1 1/2 tsp
• turmeric powder
• Green chili-1 small
• salt -to taste

Procedure

1. Add tomato,tamarind water, daal water,garlic,Green chili and cook them on a low flame
2. Wait until the tomato cooks well
3. Add the rasam, turmeric powder and salt
4. When the rasam comes to a boil and bubble start to appear and start to raise up
5. Take off from heat Keep aside
6. In a pan add one tsp of oil and heat
7. Add the mustard seed and wait till it splatters
8. Add jeera and stir
9. Add the garlic (1 pod mashed)
10. Let it turn light brown
11. Pore this into the rasam.

Serve it hot with lots chopped coriander leaves. Can be had like a soup or with hot rice.

Aaloo/Potato Paratha

Ingredients for Stuffing

• Potato medium size-3 nos(boiled peeled and mashed)
• jeera - 1/4Th tsp
• coriander powder- 1/4Th tsp
• garlic minced-1 to 2 pod(Optional)
• ginger- 1 tsp grated
• asafotida-a pinch(avoid if using garlic)
• oil- 1tsp
• turmeric powder- 1/4Th tsp
• green chillies 1-2 nos
• red chili powder- to taste
• salt-to taste

procedure to make the stuffing

1. Heat oil in a pan
2. Add jeera let it splatter
3. Add asafotida and/or garlic, after the garlic turns light brown in color
4. Add the turmeric powder, coriander powder and stir
5. Add the mashed potatoes,green chillies,red chili powder, ginger and salt
6. cook in medium heat for 5 minutes
7. Let it cool completely(You may keep this mixture in the fridge, in a closed container until use, its spreads easily when cold)

Ingredients for the dough-

• Wheat flour-3 cups
• Oil -tsp
• Water to knead the dough
• Salt to taste

Procedure to make the dough -

1. Mix wheat flour, salt.
2. Then add water little by little, knead and make a stiff dough.
3. Add the oil and knead again
4. Keep the dough aside for 20 to 30 minutes.
5. Cover with wet towel, so that dough doesn't dry out. (you may store the dough in fridge for 15 minutes in a closed container)
6. Just before making balls knead the dough to get a soft workable dough.

Procedure of making the parathas

1. Take a ball of dough slightly thicker than chapati (bigger than golf ball size)
2. and roll it to a small thick circle .
3. Take some potato mixture and make a small ball (smaller enough to accommodate in the dough Circle)
4. Carefully fold the corners of the dough covering the stuffing.
5. Seal the edges completely so that the stuffing does not come out.
6. Flatten these balls and roll into a 5 inch circle.(Should not be spread too thin)
7. Pre-heat the griddle (tawa).
8. Cook both sides till golden brown.
9. Spread 1 tsp of oil on both sides

Serve hot with Masala Curd