Katherekkai [ brinjal ] thokku

Ingredients :

•  Small brinjal -  250 gms
• Onion - 3 [ peeled and chopped ]
• Tomatoes - 3 [ red chopped ]
• Salt - as required
• Ginger garlic paste - 1/2 tsp
• Sambha powder - 1/2 tsp
• Tamarind paste - 1/2 tsp
• Jaggery - little
• Curry leaves - few
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Oil - 2 tbsp
• Coriander leaves - little [ finely chopped ]

For seasoning :

• Mustard seeds - 1 tsp
• Methi seeds - 1/4 tsp
• Channa dal - 1/2 tsp

Method :

First cut  brinjal in lenth wise [ thin ] and soak in the water. Chop onion also. Then take one deep kadai, and  add  oil  to that. When the oil becomes hot add seasoning to that, when mustard seeds pop  add onions and stir in low flame till it change in to light pink in colour. Then add chopped tomatoes, ginger garlic paste along with salt and tamarind paste. Mix well and add other dry  masalas and jaggery.  Pour 1/2 glass water and close with a lid. In between stir well. When the brinjal completely cooked  and the gravy becomes thick remove from the gas and garnish with chopped coriander leaves. Serve with roti, and steamed rice.

10 minutes kurma

Ingredients :

• Mix chopped vegetables - 1 cup [ cauli flower, green peas, potato and carrot ]
• Onion - 2 [ peeled and chopped ]
• Tomatoes - 2 [ red big chopped ]
• Salt - as required
• Milk - 1/2 cup
• Oil - 2 tbsp
• Coriander leaves - little
• Fresh cream - 2 tbsp
• Sugar - 1/2 tsp

For seasoning :

• Cinnamon - small piece
• Cloves - 2
• Cardamom - 1
• Green chilli - 1 [ slit ]
• Bay leaf  1

For grinding masala :

• Cashews - 5 to 6
• Ginger - small piece
• Garlic - 2 flakes
• Kas kas - 1/2 tsp
• Curd - 2 tbsp
• Chilli powder - 1 tsp
• Dhaniya jeera powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Grated coconut - 2 tsp

[ grind all together in a mixer to a smooth paste and keep aside ]

Method :

Take a small cooker add oil to that. When the oil becomes hot, add seasoning then add chopped onion. Stir till  changes in to pink. Then add chopped tomatoes,  chopped vegetables along with little water.  Mix well and add ground masala mix well and close the cooker and  wait for 3 whistle to come. After pressure goes open the cooker and add fresh cream and sugar. When its starts boiling  remove from the gas and garnish with chopped coriander leaves. Serve with pulkas, paratas and jeera rice.

Chitranna

Ingredients :

• Cooked rice - 1/2 cup
• Potato - 1 big [ boiled and chopped ]
• Onion - 1 [ peeled and chopped ]
• Oil - 1 tbsp
• Salt - as required
• Turmeric powder - 11/2 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/4 tsp
• Peanuts - 1 tsp
• Green chilli - 1 [ slit ]
• Chutney dal [ pottukadalai ] - 1 tbsp
• Grated coconut - 1 tbsp
• Coriander leaves - few
• Lemon juice - 1 tsp

Method :

Take cooked rice. Spread  the in a wide plate. Chop the onion finely, slit the green chilli, chop the  boil  potato too.  Then take a pan, add oil and add mustard seeds, urad dal, peanuts. When the dal turns  in to golden brown add chopped onion and saute till it becomes pink. Then add potato cubes, salt, and turmeric cook in medium flame. Keep stirring in between. Meanwhile powder the chutney dal in a mixer once [ make coarse ]. Add cooked  rice along with the powder. Finely add lemon juice to this. Mix gently and garnish with chopped coriander leaves and grated coconut. Serve with roasted papad and raitha. 

Vendakkai [ ladies finger ] Puli Kuzambu

Ingredients :

• Ladies finger - 250 gms [ cut in to 1/2 inch lenth pieces ] fry in oil till it change in to light brown in      colour and keep aside.
• Onion - 1 big [ peel and chopped ]
• Garlic flakes - 2 [ finely chopped ]
• Curry leaves - few
• Tamarind paste - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Coriander powder - 1 tsp
• Sambhar powder - 11/2 tsp
• Jaggery - little
• Salt - as requiredRed tomato - 2 [ chopped ]
• Grated coconut - 1/2 cup [ fresh ]

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Dry red chilli - 1 [ broken ]
• Oil - 2 tbsp
• Methi seeds - 1/4 tsp

For masala:

First take one pan, add oil to that, when the oil becomes hot add cumin seeds garlic, chopped onion and tomatoes . Fry for 2 minutes then add curry leaves and grated coconut fry for 2 minutes and grind all to gether in mixer to a smooth paste and keep aside.

Method :

Take one deep bottom vessel, add oil. When the oil becomes hot add seasoning to that, when the mustard seeds pop add ground masala to that. Mix well, add tamarind paste, and other dry masalas along with required water. Allow to boil for 15 minutes in low flame. Finely add fryed ladies finger to that and mix well. Allow to boil for 5 minutes more. Your kuzambu is ready to serve. Enjoy.

Green Brinjal Paalu Posina Kura [ green katherikai cooked in milk ]

Ingredients :

• Green brinjal large - 1 [ cut in to small cubes placed in salted water for 1o minutes ]
• Onion - 1 big [ finely chopped ]
• Green chilli - 1 [ slit ]
• Cumin seeds - 1 tsp
• Garlic flakes - 2 [ crushed ]
• Ginger - small piece [ finely chopped ]
• Red chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Salt - as required
• Milk - 1 cup
• Oil - 2 tbsp
• Curry leaves - few

Method :

Heat a deep bottom vessel, add cumin seeds and dry roast it become brown. Then add ginger, garlic, green chilli, and curry leaves. Satue for few minutes [ don't brun ] then add onions and saute till it change in to pink. Then add cut brinjals and mix well. Add all  dry masalas along with salt. Close with a lid and  cook in low flame for 10 minutes or  till  brinjals are  all most cooked.  At this time add milk  and go on stiring on medium  heat till milk completely combined with brinjals and become thick curry consistency. [ for 10 minutes ] keep on stirring. Then remove from the gas. Garnish with chopped coriander leaves.

Cauli flower Curry Recipe

Ingredients :

• Cauli flower -  1 medium
• Onion - 1 big
• Fresh green peas - 2 tbsp [ optional now season so i add ]
• Tomatoes -  2 small
• Red chilli powder - 1 tsp
• Sambhar powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt - as required
• Coriander leaves - little
• Cumin seeds - 1/2 tsp
• Oil - 1 tbsp
• Butter or Ghee - 1 tbsp

Method :

Take one kadai, boil water with salt and turmeric and soak the cauliflower [ florets ] pieces for 5 minutes.  Take a small pressure cooker, add oil to that. When the oil becomes hot, add cumin seeds wait for a second add chopped onions, saute  till its change to  transparent  then add little coriander leaves while frying, then add chopped tomatoes and mutter. Mix well  then add all dry masalas and  mix well finely add florets along with 1/4 cup of water. Close the cooker and wait for 1 whistle to come. After the pressure goes open the cooker and cook for 5 minutes more till water completely dried, then  add a tsp of butter or ghee.  Garnish with chopped coriander leaves.

Green peas masala Curry

Ingredients :

• Green peas  Fresh ] - 1 cup
• Aloo - 2 [ peeled and cut into cubes ]
• Tomato - 3 [ red chopped ]
• Onion - 1 [ peel and chopped ]
• Cashews - 10 [ soaked in milk and grind to a smooth paste. ]
• Salt - as required
• Turmeric - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Kasoori methi - 1/4 tsp [ crushed ]
• Sugar - 1/2 tsp
• Fresh cream - 2 tbsp
• Oil - 2 tbsp
• Fresh chopped corinder leaves - little

Method :

Take a small pressure cooker. Add oil to that, when its hot, add cumin seeds wait for a second. Then add onion to that saute till its change in to pink colour. Then add chopped tomatoes and mix well. Add all dry masalas, mix well. Wait till oil leaves the side, that time add cashew paste, kasooori methi and sugar  along with required water.When its start boiling add green peas, cut potatoes, stir once and close the cooker. Wait for 3 whistle to come. After the pressure goes, open the cooker and add the fresh cream allow to boil for 2 minutes. Remove from  the gas and garnish with chopped coriander leaves.
Instad of potato you can add  fresh  paneer  also.