How to make... Parangikkai Paal Kootu - The Hindu

How to make...  Parangikkai Paal Kootu - The Hindu

Blend of tastes - The Hindu

Blend of tastes - The Hindu

chutney

onion tomato

ingredients:

onions  2 medium size 

tomato  2 medium size

dry red chilli  4

salt to taste

for seasoning

mustard 1 tsp

oil 1 tsp

chop onion and tomato 

first grind onion red chilli coarse. add the tomato and grind. transfer it to a bowl. add salt.

heat the oil in a frying pan. add mustard. wait for the mustard to crackle. add the ground chutney and stir it and remove it from the fire.

serve it with hot idlis,dosas and even parota

Bhindi garlic fry

Ingredients:
Bhindi       :  500 gms
Garlic        :  8-10 pods
Green Chilli: 4-5
Oil  : 1 tbsp
Salt to taste
Turmeric   : 1/4 tsp
Method:
Cut Bhindi into long strips. Slit G.Chilli. Chop Garlic.
Heat Oil till smokes. add the garlic. fry it golden brown. Add Bhindi, green chilli, turmeric and salt. Cover it for 1 minute. Remove the lid. fry it in slow fire. stir it occasionally till the Bhindi turns brown. serve it hot with rotis

Paneer Sabzi

Ingredients:
Paneer            250 gm
Cashews           20 nuts
Green Peas      100 gms
Makhana          100 gms
Green Chilli      4-5
Ginger              1" piece
Milk                  1 pkt
Ghee or Oil        1 tbsp
Salt to taste
Method:
Soak Cashew nuts for 1 hr
cut the paneer into small cubes
Grind Ginger and G.Chilli to a fine paste
Grind Cashew Nuts to a fine paste
Heat ghee in a frying pan. add the ground chilliginger paste fry for 1 minute, add cashew paste and fry for 2 minutes . Add the milk, green peas, Makhana(just soak for 1 mt before cooking). and paneer. Boil till it gets to thick gravy.
Important.
Add salt only just before serving

Brinjal Rice - South Indian

Brinjal: 2 cups (small cube size)
Coconut shredded : 1/2 cup
Coriander seeds : 2 tbsp
Black Pepper : 1/2 tbsp
Fenugreek (Methi seeds) : 1/2 tbsp
Red chillies : 5-6
Mustard : 1 tsp
Bengal Gram : 1 tbsp
Asafoetida : 1/2 tsp
Turmeric 1/2 tsp
Salt to taste
Oil : 2 tbsp
Curry Leaves : few
Cooked Rice
Heat 1 tbsp oil in kadai and fry coriander seeds, methi, red chillies, bengal gram, shredded coconut and black pepper till golden brown.
Powder the same and keep
Heat 1 tbsp oil in the same kadai. Add mustard . when it crackles, add urid dall, bengal gram and fry till golden color. Add curry leaves. Add the chopped brinjal and fry till it gets cooked. Add salt, asafoetida, turmeric powder, saute for about 3-4 minutes. Now add the ground powder and fry for 2-3 minuts.  Mix it with required quantity of cooked rice.

Kaddhu (yellow pumpkin) Aloo Sabzi

INGREDIENTS:
1 Cup of cut pumpkin (small cubes)
1/4 Cup cut aloo
Puree of 2 tomatoes
Ginger Garlic Paste : 1 tsp
Fresh chopped coriander 1 tbsp
1 tsp Black Jeera
1/2 tsp Kalonji
1 tsp chilli powder
1 tsp Coriander Powder
Salt to taste
METHOD:
Heat 1 tbsp cooking oil. Add jeera and kalonji when it crackles add chilli and coriander powder.(shouldn't get burnt). immediately add gingergarlic paste and the tomato puree. saute it nicely. add half cup of water and put the potatoes. cook for 5 minutes and then add the pumpkin. add salt and cook till the vegetables get soft. add water if required. garnish it with chopped coriander