Cashew Tendli Curry

Ingredients :

• Tender tendli [ ring gourd ] - 250 gms.
•  [ cut in to lenth wise ]
• Sambhar onion - 1/4 cup [ peeled and cut into 2 ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chillie powder - 2 tsp
• Cashewnuts - 1 hand full [ broken ] 
• Curry leaves - little
• Oil - 2 tbsp

For seasoning :

• Mustard seeds - 1 tsp
• Broken black gram - 1 tsp
• Cashewnuts - 1 hand full

Method :

First take one kadai, add oil to that. When the oil becomes hot, add seasonings one by one. When the cashews change in colour, add cut onions to that and fry till its change in colour. Then add dry masalas and mix well. Close with the lid just adding little water to that.  In  between stir. When the water completely absorbed and subji becomes soft remove from the fire. Garnished with curry leaves. It goes well with rice and roti.

Mullu Thangozal [ mutthu saram ]

Ingredients :

• Wet rice flour - 3 glass
• Dal powder - 1 glass
•  [ channa dal 1/2 glass moong dal 1/2 glass together ]
• Butter - 1 tbsp
• Cumin seeds - 2 tsp
• Salt - as required
• Oil - enough for frying

Method :

First  take one kadai. Keep on the gas, when the kadai become hot, dry roast the dal and grind together to a fine powder. Mix rice flour, dal powder, butter, cumin seeds. Add enough water and kneed well to a smooth dough. Make balls of this dough and add them to a murukku maker with mullu plate. Heat oil in a deep frying pan over medium flame.Carefully press the murukku maker over the oil, one or two at a time. Fry the prepared murukkus till light golden brown.  Remove and drain excess oil. Store in a airtight container.

Chetti Nadu Mix Vegetable

Ingredients : 

• Chopped and boiled vegetabl3es - 1 cup [ cauli flour, carrot, french beans, and capsicum ]
• Onion - 1 [ chopped ]
• Red tomato - 2 [ chopped ]
• Basic chetti nadu paste - 2 tsp
• Turmeric powdr - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Oil - 3 tbssp
• Bay leaf -   2
• Salt - as required
• Milk- 1/4 cup

 For paste :

• Poppy seeds - 2 tbsp
• Cashew nuts - 4 to 5
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp
• Coriander seeds - 1 tsp
• Cloves - 2 
• Dry red chilli - 5 to 6
• Cardamom - 3
• Grated coconut - 1/4 cup
• Oil - 2 tsp
• Salt -  little

 [  soak poppy seeds and cashew nuts in warm water for 10 minutes.  Then heat oil in a pan, add cumin seeds and fennel. When thay crackle add coriander seeds, red chillies, cardamom, cloves and coconut and mix well. Fry till nice aroma comes. Remove from the gas, when it becomes cool add salt, poppy seeds, and cashews. Grind in the mixer to a smooth paste. It canbe made and stored in freezer. If you are doing before pls avoid addind coconut and while making subji add coconut milk at the end.]

Method :

Heat oil in a pan, when it becomes hot, add  bay leaf, onion and fry till onion becomes  translucent. Now add turmeric, red chilli powder and mix well for a second. Then add tomatoes and fry till it becomes soft and mushy when the oil seperates add  the ground paste and the vegetables along with little water. Allow boil for 5 minutes more in low flame. Finally add milk and salt simmer for 5 minutes and remove from the gas. Serve with steamed rice and roti.

VEGETABLE UTHAPPAM [ SOUTH INDIAN Break fast ]

Ingredients :

• Dosa batter  - 2 cups
• Onion - 1 [ chopped ]
• Tomato - 1 [ chopped ]
• Green chillies - 2 [ finely chopped ]
• Grated carrot - 1 tbsp
• Coriander leaves - little [ chopped ]
• Oil and ghee mix together - 1 cup

Method :

Heat a dosa  tawa over medium heat, add a drop of oil and rub it with half an onion. Once a tawa is hot enough, pour a ladle of batter and rotate  the pan in a circular motion to spread the batter to make thick dosa. Uthappam should be thick, then only  you get a spongy one.
After a minute, once you see bubbles in the uthappam sprinkle all the vegetables one by one. Now gently press all the vegetables with a landle. Pour a teaspoon of oil and ghee mixture around the dosa and few drops over the vegetables. Once the base starts turning golden brown,  you see lots of holes on the top of dosa,  turn the dosa to other side. Once it is cooked, remove from the tawa and serve hot with your favourite chutney and sambar.

Hotel Type Vegetable Korma

Ingredients :

• Mix vegetables - 1 cup [ cut into small pieces ]
•  [ flower, green peas, carrot,potato and french beans ]
• Salt - as required
• Red chilli powder - 2 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1 tsp
• Oil - 2 tbsp
• Onio - 1 [ chopped ]
• Red tomato - 1 [ chopped]
• Ginger garlic paste - 1/2 tsp

For grind masala :

Take 2 table spoon grated coconut, 1/2 tsp, ani seeds 1/2 tsp, 5 to 6 cashews, and 1 tsp chunty dal and .star anise  Grind all ingredients in mixcer to a smooth paste and keep aside

For seasoning :

• Cinnamon - 1 small piece
• Cloves - 2
• Cardamom - 2 [ crushed ]
• Kalpas - little

Method :

First take one deep bottom kadai, add oil to that. When the oil becomes hot, add seasonings and wait for a second and add chopped onion, add a pinch of salt to that. When it's change in to light pink in colour add chopped tomatoes. When the tomatoes becomes soft add cut vegetables along with salt and turmeric and half glass of water.  Mix well, close with a lid. When the water completely absorbed add dry masalas and ground masalas. Mix well and allow to boil for 5 minutes more in medium flame. Check the salt and  remove from the gas. Your tasty and easy hotel type korma ready to serve. Serve with roti and poori.

 

Baigan Mussalam [ Brinjal subji ]

Ingredients :

• Small brinjal - 4 to 5
• [ here i have taken big brinjal but u can make this in small size ]
• Ghee - 1 tbsp
• Cumin seeds - 1 tsp
• Onion - 1 [ chopped ]
• Ginger garlic paste - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Coriander powder - 1 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red tomatoes - 3 [ finely chopped ]
• Tomato purie - 3 tsp
• Oil - as required
• Chopped coriander leaves - little

Method :

First slit the brinjals in to 4 [ not fully ] and keep aside. Then keep one kadai, on the gas add enough oil. When the oil becomes hot, deep fry the brinjals till its change in to light brown. Keep on the tisshu paper. Then take other kadai and add ghee to that. When the ghee becomes hot, add cumin seeds, when its pop add onion and chopped tomatoes to that, mix well. Then add tomato purie, ginger garlic paste,  along with dry masala powder. Stir nicely in low flame till oil leaves side. Then add the fried brinjals to that and mix well . Keep 5 minutes  more till all the masalas completely coated to the brinjals. Remove from the gas. Garnished with chopped coriander leaves. You can have this with roti and steames rice. very tasty dish.

Aloo Gobi recipe in Restaurant Style

• 

Ingredients :

• Medium sized cauli flower - 1 [ chopped florets ]
• Medium sized potatoes - diced potatoes
• Medium sized onion- 2 [ chopped ]
• Red ripe tomatoes - 2 [ chopped ]
• Cashew nuts - 10 [ soaked in hot water for 20 minutes ]
• Fresh cream - 2 tbsp
• Red chilli powder - 1 tsp [ adjust as per hot in the chilli powder ]
• Turmeric powder - 1/2 tsp
• Dhania powder - 1/2 tsp
• Ginger garlic paste - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Kasuri methi - 1/2 tsp [ crushed]
• Butter - 1 tbsp
• Oil - 1 tbsp
• Salt -  as required
• Water - 2 cups

For seasoning :

Small piece of cinnamon, 1 bay leaf, 2 green cardamom, @ cloves, 1 badi elachi

Method :

First grind the cashews in a mixer and keep aside. Then boil the cauli flower and potato  in enough water adding little salt. When it become soft remove and drain the water and keep aside.  Keep one kadai, add butter and oil together . When it becomes hot, add the seasonings. then add the chopped onions and fry till thay become golden, then add ginger garlic paste and fry till the raw smell goes away, add the chopped tomatoes and saute till the tomatoes become soft and pulpy. This takes about 8 minutes. Keep the gas in low flame. Then add the cashew paste along with other dry masalas. Mix well, when the oil leaves the sides add the vegetables and pour water. Allow to boil for 5 minutes. Add kasuri methi and fresh cream. Stir and simmer aloo gobi masala for 1/2 a minute without lid. Garnish with chopped coriander leaves.  Your restaurant style subji i ready to se