Cabbage Kuruma - Cabbage Korma Recipe

Ingredients :

• Cabbage 250 g. m. s. - chopped small and boiled
• White kabuli channa - 1 / 2 cup [ soaked in water and boiled ]
• Onions - 2 [ cut in to small pieces ]
• Red tomatoes - 2 [ cut in to small pieces ]
• Mustard seeds - 1 sp
• Cumin seeds - 1 sp
• Salt - as required
• Oil - 2 tbl s. p.s.
• Dry red chillies - 3 to 4
• Cardamom seeds - 2
• Poppy seeds - 2 sp [ khus khus ]
• Cashewnuts - 10 [ soaked in hot water ]
• Grated fresh coconut - 2 tbl sp
• Chopped coriander leaves - little

Method :

Take one kadai heat oil, add cardamom, red chilllies, onion, tomatoes, poppy seeds, and coconut. Then fry for 5 mints till onion change in colour, then add cashewnuts along with them , grind in a mixer and form a smooth paste and keep aside. Then keep one deep bottom vessel in a gas, pour remaining oil and add mustard seeds , when it splutters add cumin seeds wait for a mintue and add boiled cabbage, channa to that, along with salt and mix well. After 2 minuts , add grounded  masala to that and pour a glass of water to that. When its starts boiling remove from the gas. Garnish with chopped coriander leaves.It goes well with roti, parathas, and rice.

French fries [ Finger chips ]

Ingredients :

• Potatoes - 1 / 2 k. g.
• Salt - as required
• Pepper powder or 
• Red chilli powder - 1 sp
• Oil - for frying

Method :

Peel outer skin from potatoes and cut them in to even sized finger like pieces. Then put them in to salted water.Wash once or twise and spread over a towel to remove excess moisture. Then deep fry in hot oil till golden colour. Remove from fire and drain excess oil. Sprinkle with salt and pepper. serve hot with tomato ketchup. Enjoy fries with hot masala tea.

Rava Halwa - Sooji Halwa

Ingredients :

• Rawa - 1 cup
• Grated dark brown jaggery - 1 cup
• Whole milk - 2 1 / 2 cup
• Ghee - 1 / 4  cup
• Cardamom powder - 1 sp
• Cashewnuts and raisins - little 

Method :
Pour just enough water to cover the jaggery and heat it in a kadai till it melts completely. Strain through a fine sieve to remove dirt. Fry rawa with one spoon of ghee in medium flame till pleasant aroma comes from the mixture. Add milk, jaggery water and mix well without forming lumps. Cook stirring constantly along with cardamom powder till halwa consistency comes.Add remaining ghee when it sticks to the kadai. Fry cashewnuts, raisins and mix with halwa.Your tasty jaggery halwa is ready to eat.

Ribbon pakoda recipe

Ingredients :

• Raw rice flour - 1 1 / 2 glass
• Bengal gram flour [ besan ] - 1 glass
• Salt - as required
• Red chillie powder - 2 tsp
• Asafoetida - 1 / 4 sp
• Butter or hot oil - 2 teaspoon
• Oil - 1 / 2 litre [ for deep frying ]

Method :
Sieve rice flour, and  besan through a fine siever. Then mix all ingredients in a mixing bowl. Just add enough water  to make a thick dough. [ do not keep the dough for a long time make pakkodas immediately. ] Then heat oil in kadai, keep portions of the dough in a pakkodam container and press it down straight in the hot oil [ keep the gas in medium flame ] in a rotatory motion. When it is slightly crisp [ the sound and bubbles subside ] turn the other side over. When crisp and golden on both sides, remove pakkodas with a perforated spoon and keep over a jali vessel, to drain excess oil. store in a air - tight box. 

Sevai [ noodles ] vegetable adai

Ingredients :

• Concord sevai - 1 cup [ soaked in hot boiled water and drain ]
• Fresh idli or dosa batter - 2 cup
• Green chillie and dry red chilli - 4 to 6
• Grated carrot - 1 / 4 cup
• Grated onion - 1 / 4 cup
• Asafoetida - a pinch
• Salt - as required
• Ghee - 1 / 4 cup [ for  frying ]
• Seasame oil - 1 / 4 cup [ for frying ]
• Curry leaves - little
• Coriander leaves - little

Method :
First take one big bowl. Mix the ready sevai  and idli  batter  well. Then grind green chilli, red chilli, curry leaves, asafoetida, 1/2 sp salt together and mix in the batter. Add grated onion, carrot, coriander leaves in the adai batter. The batter should be thicker than dosa batter. Grease a tawa and heat. Pour one ladle of the ada batter in the centre of the tawa and spread in a roating manner with the same ladle to give the right thickness and a proper round shape.Pour one teaspoon til oil around the edges, and one spoon ghee in and around. When the adai is crisp and golden in colour remove from the tawa. Serve hot with milakai podi, jaggery. 

Easy dudhi subji [ suraikai kuutu ]

Ingredients:

• Dudhi - 1 [ 1 / 2 k. g. cut in to dices ]
• Red tomatoes - 2 [ cut in to pieces ]
• Big onions - 2  [ cut in to pieces ]
• Masoor dal - 1 cup
• Garlic flakes - 2 [ optional ]
• Green chillies - 2
• Potato - 1 big [ cut in to pieces ]
• Basen [ bengal gram flour - 1 tbl. sp [ disoled in water ]
• Coriander leaves - little
• Curry leaves - little
• Salt - as required
  
• Turmeric powder - 1 / 2sp
• Lemon juice - 1 tbl. sp

Method :

Take one small pressure cooker put all ingredients together and  add some water. Then close the cooker and wait for 3 whistle to come. After the pressure goes open  the  lid and add basen water. Then keep it on the gas for 5 mints in lower flame. When the subji becomes thick remove from the gas.Mix the lemon juice and garnish with coriander leaves. Goes well with roti and rice.This recipe i learnt from my sis ramaya rajagopalan.

Kathirikai Rice [ vangi bath ]

Ingredients :

• Small brinjals - 1 / 4 k. g.[cut in to 1 / 2 inch lenth pieces ]
• Big onions - 2 [ cut in to small pieces ]
• Tamarind paste - 1 / 2 sp
• Salt - as required
• Jaggery - little
• Corriander leaves - little
• Normal rice - 1 glass [ washed and soaked in water ]
• Turmeric powder - 1 / 2 sp
• Sambhar powder - 1 1 / 2 sp
• Oil - 2 sp
• Ghee - 1 1 / 2 sp

For seasoning :

• Cinnamon - 1 / 2 inch piece
• Cloves - 1
• Cardamom - 2
• Cummin seeds - 1 / 2 sp
• Bay leaf - 1

Method :
First take one pressure cooker. Heat oil, ghee together, add seasoning ingredients, wait for a second till it change in colour. Then add onions fry for 3 mints. When it becomes soft, add brinjal, salt, turmeric, sambhar powder and  fry for 5 mints in lower flame, till brinjal change in to light brown in colour. At this stage add tamarind paste, turmeric, sambhar powder, little jaggery and mix well. Pour enough water and close the cooker. Wait for 3 whistle to come. Then open  the  cooker, and mix well Garnish with chopped coriander leaves. Your yummy brinjal rice  is ready to serve.