Dal Tadka

Serves 2

Ingredients:

Channa dal (kadalai paruppu) – ¼ cup

Moong dal (paitham paruppu) – ¼ cup

Toor dhal (thuvaram paruppu) – 1 tbsp

Green chillies – 5 – 6 (chopped)

Tomato – 1 (chopped)

Jeera (cumin seeds) – 1 tbsp

Sombu (fennel) – ½ tbsp

Garam masala powder – 1 tbsp

Methi powder – 1 tbsp

Turmeric powder – 1 tbsp

Curd – 2 tbsp

Milk cream (optional) – 1 tbsp

Oil – 1 tbsp

Salt – to taste

Coriander & Curry leaves – for garnishing

Preparation of Dal Tadka:

  1. Soak all the dals for 30 minutes and cook it with some water in a pressure cooker (take out in 3 whistles) or in a cooking vessel for 15 – 20 mins. Keep it aside after it is cooked well.
  2. Heat oil in a pan, add sombu, jeera, curry leaves, green chillies, tomato and fry well.
  3. Add some water and cook for a min. Now add garam masala powder, methi powder, turmeric powder and salt.
  4. Cook it for 2-3 mins and add the cooked dal to it. Add some water if needed.
  5. Cook for 5 mins and add curd, milk cream.
  6. Mix well and remove from flame. Garnish with coriander.

Best with Chapathi and pulka……

Additional Info:

You can also add red chillies, cloves etc…….

You can also add some ghee before serving.

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Arbi (seppakazhangu) Fry

Serves 2

Ingredients:

Arbi – ½ kg (Boiled)

Sambhar powder – 2 tbsp

Mustard seeds – 1 tbsp

Urid dhal – 1 tbsp

Jeera (cumin seeds) – 1 tbsp

Oil – to fry

Salt – to taste

Coriander & Curry leaves – for garnishing

Preparation of Curry:

  1. Boil the Arbi in a pressure cooker (take out in 3 whistles) or in a cooking vessel for 15 mins, remove the skin and cut it into pieces.
  2. Heat 2 tbsp of oil in a pan and add mustard seeds.
  3. After in crackles, add urid dhal, jeera, curry leaves and fry lightly.
  4. Now add the arbi and mix.
  5. Add sambhar powder and salt.
  6. Add some oil and fry for 5 – 10 mins in a medium flame by mixing occasionally.
  7. Fry well till it gets roasted.

Remove from flame and garnish with coriander.

Additional Info:

If you don’t want a deep fry, u can just cook for 5 mins and remove from flame.

Enjoy with all rice varieties.

Butter Kulcha

Makes 8 – 10 kulchas

Ingredients:

Maida (all purpose flour) – 3 cups

Baking soda – 1 pinch

Curd – ¼ cup

Warm milk – ¼ cup

Oil – for kneading and cooking

Salt – 1 tbsp

Sugar – ½ tbsp

Hot water – enough for kneading

Jeera – 3 tbsp

Coriander – 1/4 cup (chopped)

Butter – 2 tbsp

Preparation of Dough:

  1. Take a bowl; add jeera, chopped coriander, salt, sugar, baking soda and maida flour.
  2. Add milk, curd, little oil, mix well and leave it for 5 mins.
  3. After 5 mins, knead well by adding oil and water little by little.
  4. Knead till all mix together and become soft dough.
  5. Leave the dough for 2 – 3 hrs.
  6. After 2 – 3 hrs you can see the dough doubled in size due to soda.

Preparation of Kulcha:

  1. Make small balls out of the dough, dip each ball in maida flour lightly on both sides and start rolling in a clean surface to make 3 – 4 inch circle. Make it slightly thicker than rotis.
  2. Heat a tava, add a little oil and put the kulcha and cook for a min.
  3. Now turn the kulcha and cook the other side. Repeat the process till it is cooked well.
  4. Add some oil if needed for cooking. Take out the kulcha and spread butter on one side.
  5. Make all the kulcha in the same way.

Serve hot………….

Additional Info:

You can also add some chopped pudhina (mint leaves). Plain kulcha can also be made by avoiding the butter.

Goes well with all Gravies , especially Paneer dishes.

You can also use 1 tbsp dry yeast dissolved in hot water while making dough.

Lady’s finger (vendaikkai) Roast

Serves 2

Ingredients:

Lady’s finger (Bhindi or Okra) – ½ kg (cut into small pieces)

Sambhar powder – 2 tbsp

Mustard seeds – 1 tbsp

Urid dhal – 1 tbsp

Jeera (cumin seeds) – 1 tbsp

Oil – to fry

Salt – to taste

Gram flour – 4 tbsp

Coriander & Curry leaves – for garnishing

Preparation of Curry:

  1. Heat 2 tbsp of oil in a pan and add mustard seeds.
  2. After in crackles, add urid dhal, jeera, curry leaves and fry lightly.
  3. Now add the lady’s finger and mix.
  4. Add sambhar powder, salt and some oil to fry.
  5. Sprinkle some water and cook for 5 – 10 mins by mixing occasionally.
  6. Fry well till the oil gets separates. Add gram flour now and mix for a min.

Remove from flame and garnish with coriander.

Additional Info:

Adding gram flour, gives a different roasted taste. Just a different taste from normal curry.

Goes well with all rice varieties especially with Rasam Rice…….

Aloo Gobi Masala

Serves 2

Ingredients:

Aloo (potato) – 2 (cut into pieces)

Gobi (cauliflower) – 1 cup

Tomato – 3

Cashews – 4 or 5

Sombu (fennel) – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Pudhina (mint) leaves – 3 or 4

Elachi (cardamom) – 1

Chilli powder – 1 tbsp

Dhania powder – 1 tbsp

Amchur powder – 1 tbsp

Garam masala powder – 1 tbsp

Methi (fenugreek) powder – 1 tbsp

Oil – 2 tbsp

Salt – to taste

Milk – ½ cup

Curd – 3 tbsp

Milk cream – 1 tbsp (optional)

Coriander – for garnishing

Preparation of Aloo gobi masala:

  1. Grind the tomatoes with cashews in a mixer and keep it aside.
  2. Heat oil in a pan, add sombu, jeera, mint leaves, elachi and fry lightly.
  3. Add the tomato mixture with some water and cook for 2 mins.
  4. Now add chilli powder, dhania, amchur, methi, garam masala powder and mix well.
  5. Add aloo, gobi, salt and cook for 5 – 10 mins. Add water if needed to cook the vegetables.
  6. After it is cooked, add milk, curd and milk cream (optional). Cook for a min.

Garnish with coriander and serve with roti, naan etc……

Additional Info:

You can add tomato puree if needed.

Put cauliflower in hot water for 1 min, drain and add to the gravy. This will help to remove insects in the vegetable.

Channa dhal Sundal

Serves 2

Ingredients:

Channa dhal (kadalai paruppu) – 1 cup

Mustard seeds – 1 tbsp

Urid dhal – 1 tbsp

Jeera (cumin seeds) – 1 tbsp

Red dry chillies – 4

Oil – 2 tbsp

Salt – to taste

Coriander – for garnishing

Preparation of Sundal:

  1. Cook the channa dhal in a pressure cooker (take out after 2 whistles) or cooking vessel for 15 mins till it becomes soft.Make sure it is not overcooked. Drain the water and keep it aside…
  2. Heat oil in a pan and add mustard seeds.
  3. After it crackles, add urid dhal, jeera, red dry chillies and fry lightly.
  4. Now add the cooked channa dhal, salt and mix well for 2-3 mins.
  5. Remove from flame and add coriander.

Good to have as snacks or even as a side dish to rice.

Additional info:

You can add grated coconut, if u like. I’ve not used it in this.

If the channa dhal is overcooked, it’ll get mashed while mixing. But that will also taste good.

Chakkarai Pongal

Serves 2

Ingredients:

Raw rice – ¼ cup

Toor dhal – 1 tbsp

Water – ¾ cup

Jaggery – ½ cup

Cashews – 5 – 6 (break into pieces)

Dry grapes – 5 – 6

Ghee – 5 tbsp

Milk – 1/4 cup

Preparation of Chakkarai Pongal:

  1. Rinse the rice and toor dhal, add ¾ cup of water and cook well in a vessel for 15-20 mins till the water evaporates or in a pressure cooker (take out after 4 whistles).
  2. Take the cooked rice, add ¼ cup milk, mash it well and keep it aside.
  3. Fry cashews and dry grapes in 2 tbsp of ghee, till it turns to light golden brown and keep it aside.
  4. Now add jaggery with very little water in pan. The jaggery will start melting. One all got dissolved, remove it from flame and use a strainer to filter out the dirt or sand from the jaggery liquid.
  5. Pour the filtered liquid into the pan, heat it for a min and add the mashed rice.
  6. Mix and stir well till it becomes thick. Remove from flame, add the fried cashews, grapes and remaining ghee and serve.

Additional Info:

If you are sure that there is no sand or dust in jaggery, you can add the rice immediately after it is dissolved. No need to filter.

You can add more ghee if needed.