Kovakkai Masala Recipe - Tinda Masala Recipe

 Ingredients :

• Kovakkai - 1/ 2 k. g. [ cut in to thin  lenth wise ]
• Coriander seeds - 1 tabl. sps.
• Channa dal - 1 tabl. sps.
• Urad dal - 1 / 2 tbl. sps.
• White sesame seeds -1 / 2 tsp
• Peanuts - 1 / 4 cup
• Curry leaves - little
• Dry red chillies - 5 to 6
• Grated fresh coconut - 4 tabl. sps.
• Fresh coriander leaves - little
• [ Except kovakkai  fry  all other ingredients in little oil,  powder it in mixie and keep aside.] 
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 / 2 sp
• Dosai melakai podi - 1 tsp
• Sugar - 1 / 2 sp
• Oil - 3 tabl. sps.

For seasoning :

• Mustard seeds - 1 sp
• Black broken gram dal - 1 / 2 sp
• Curry leaves - little

Method :

First take one deep bottom kadai. Heat oil, season with required ingredients and add kovakkai, little peanut  to that, mix well. Add salt, turmeric, red chilli powder, sugar and fry for 2 mintues. Add little water and close it with a lid. Keep the gas in low flame till the subji becomes soft. Then add the grounded  masala  powder to that, and fry for some more time. When the subji start to  stick in the bottom of kadai remove from the gas. Garnish with chopped coriander leaves.Serve with roti,  sambhar rice,  and rasam rice. 

Black seedless grapes pickle

Ingredients :

• Black seed less grapes - 1 / 2 k. g.
• Garlic flakes - 4 to 5 [ cut into small pieces ]
• Ginger - 10 gms [ cut into small pieces ]
• Green chillies - 4 to 5 [ chopped ]
• Curry leaves - little
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 1 / 2 tsp
• Seasame oil - 4 tbl. sps.

For masala :

• Mustard seeds - 1 / 2 tsp
• Methi seeds - 1 / 2 tsp
• Curry leaves - little
• [ fry all these things without oil and make powder ]

Method :

First take one kadai heat it and fry the masala ingredients till it change in brown colour.Make it cool and powder it. Then pour 1 tbl. sp of oil, heat it and fry green chilli, ginger, garlic pieces till it becomes soft, and remove from the gas and keep aside. Then pour the remaining oil in the same kadai,  add  the seed less grapes to that, and fry in low flame till the juice become dry and the oil seperate. Add the fried green chilli, ginger, garlic and mix well. Then add salt, turmeric, red chilli powder, and masala powder. Mix well and allow to boil for 5 to 10 mintues in low flame, till all mix well together. Remove from the gas. Serve with roti, rice etc.

PALAK PAKODAS - SPINACH PAKODAS RECIPE

 Ingredients :

• Palak leaves - 10 to 15 [ finely chopped ]
• Coriander leaves  - 1 / 2 cup [ finely chopped ]
• Green chillies - 4 to 5 [ finely cut ]
• Ginger - 1 / 2 inch piece [ finely cut ]
• Onions - 2 [ finely chopped ]
• Salt - as required
• Bengal gram flour - 1 / 2 cup
• Pottu kadalai mavu [ chutney dhal ] - 1 cup
• Rice flour - 1 / 4 cup
• Ghee or butter - 1 tsp
• Oil - to deep fry

Method :

Take one big deep bowl. Mix all ingredients together without adding water, since  onion leaves water.   Heat oil in kadai.  Mean time make medium sized balls  from the batter, when oil becomes hot fry till it becomes crisp and golden in colour. serve with tomato ketchup.

SINDHI PALAK CURRY - SINDHI STYLE PALAK CURRY RECIPE

Ingredients :

• Palak - 1 big bundle
• Bengal gram dahl - 1 / 2 cup [ soaked and boiled ]
• Onions - 2 [ finely chopped ]
• Red big tomatoes - 2 [ cut into small pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Amchur powder - 1 /2 sp
• Garam masala powder - 1 sp
• Oil - 2 tabl. sps.
• Fresh cream - little
• Cumin seeds - 1 / 2 sp
• Sugar - 1 / 2 sp

Method :

Wash and cut palak into big pieces. Add water, sugar [ retains green colour .] and cook for few seconds and drain the exess water, and grind in mixture and make a paste.  Pressure cook dhal and keep aside. Now take one big kadai add oil, heat it season with cumin seeds, when it pops add onion and  fry till it change in colour.  Then add tomatoes,salt,turmeric, red chilli, garam masala, and  amchur. Fry till raw smell goes.Then add cooked dhal along with  palak paste. Mix well, if necessary add little water to that. Alow to boil together in low flame for 5 minutes. When the subji gets ready remove from the gas. Garnish with fresh cream. Serve hot with squeezed lime if necessary.

PANEER MAKHANWALA RECIPE

Ingredients :

• Paneer - 1oo gms
• Butter - 3 tbl. sps.
• Oil - 2 tbl. sps

Grind together :

• Onions - 2
• Ginger - 1 / 2 inch piece
• Garlic - 3 to 4 flakes
• Red chillies - 2
• Red tomatoes - 4
• Coriander leaves - little
• Grated coconut - 1 sp
• Poppy seeds - 1 1 / 2 sp
• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 1
• Red chilli powder - 1 tsp
• Dhania powder - 1 1 / 2 sp 
• Salt - as required
• Cashewnuts - 4 to 5

Method :

Take paneer, cut into cubes. Grind masala without adding water. Take kadai, heat oil and butter together, add the ground masala and fry well till oil separates from it. Add paneer cubes and 1 / 2 sp of butter, with little water. Reduce the flame, cover and keep for 5 minutes. Stir carefully inbetween. Remove from the gas and garnish with fresh coriander leaves. Serve with onion, cut lime along with nan, paratha.

Ladies finger sindhi masala curry

Ingredients :

• Ladies finger - 1 / 4 k. g.
• Finely chopped onions - 2 
• Salt - as required
• Oil - for frying
• Red chilli powder - 1 tsp
• Dhania powder - 1 / 2 sp
• amchur powder - 1 tsp
• [ dry mango powder ] 
• Garam masala powder - 1 / 2 sp
• Fresh thick curds - 2 tbl. sps.

Method :

Wash and cut ladies finger into 2 1 / 2 inch pieces. Slit lengthwise into four half way through so that vegetable remains whole. Then mix salt, and other dry powders with onions,curds and make into paste. Stuff  little of this mixture in slit ladies finger pieces. Then heat oil in kadai and fry stuffed ladies finger pieces  in that in reduced flame with a lid closed. Mix gently inbetween and cook till ladies finger becomes soft. It goes well with roti, rice.

Mamidikaya pappu [ dhal with green mango ]

Ingredients :

• Thuar dhal - 3 / 4 cup [ pressure cooked ]
• Sour green mango - 1 small [ scrape outer skin and diced ]
• Green chillies - 4 to 6 [ finely chopped ]
• Big onion - 1 [ finely chopped ]
• Tamarind paste - 1 / 4 tsp
• Salt - as required
• Red  chilli powder - 1 / 2 tsp.

Forseasoning :

• Coconut oil - 2 tsps.
• Mustard seeds - 1 / 2 sp
• Urad dhal - 1 / 2 sp

For garnishing :

• Curry leaves - little
• Coriander leaves - little

Method :

First cut onions finely and green chillies into small pieces. Scrape outer skin of mango and dice in to small pieces, pressure cook dahl with turmeric in just enough water. Then keep kadai on the gas,cook onion, green chillies, mango pieces,  tamarind paste in water till manga become soft. Then add cooked dahl, salt, chilli powder and mix well. Cook in low flame till dahl becomes thick. Then heat coconut oil in a small pan, add seasonings and pour over dhal. Garnish with curry leaves, and coriander leaves.Serve with roti, paratha and hot steamed rice.

Note :
Omit tamarind paste if mangoes are very sour.