Moru Curry

• 4 green chillies
• 4 small onion
• 1 tsp cumin jeera 
• 1/2 tsp turmeric powder
• 1/2 cup coconut
• few curry leaves
• 1 cup curd
• Grind the above ingredients to  a paste.
• Add 1/4 cup  curd and grind again.  
• Add remaining curd and 1/4 cup water .
• Grind it once.
• Pour the mix into a deep pan.
• Keep stirring.
• Allow the mix to just boil and switch off the flame.

• 2 tbsp coconut oil
• 1/2 mustard seeds
• 1/4 tsp fenugreek seeds
• 4 dried red chillies
• 4 small onions sliced.
• few curry leaves
• salt to taste
• In a small pan heat oil.
• Add mustard seeds, then fenugreek and red chillies.
• Add sliced onion and fry until light brown.
• Add curry leaves.
• Add this into the curd mix.
• Add salt to taste.
• Keep it closed for few minutes before serving.

Enjoy Cooking,

S

Cherupayar Curry

•  1 cup Cheru payar
• Soak the cherupayar  for few hours.

• 1/2 tsp chilli powder
• 1/4 tsp turmeric powder
• 2 garlic cloves chopped
• 2 green chillies chopped
• 1 tsp coconut oil
• Wash the cheru payar and cook in the cooker with coconut oil, chilli powder, turmeric powder, cloves and green chillies chopped.
• Add 2 cups of water into it and cook for 4 whistles of cooker.

• 4 tbsp coconut at room temperature
• 2 curry leaves strings
• 1/2 tsp cumin seeds
• 1 green chilly
• Grind the above ingredients into a fine paste.
• Add the coconut mix into the cooker. Add hot water if needed to dilute it little bit.

• 2 tbsp coconut oil
• 1/2 mustard seeds
• 3 dry red chillies
• few curry leaves 
• 4 small onions chopped
• 2 cloves garlic chopped
• Heat oil. Then add mustard once it splutters add the curry leaves garlic, onion.
• Saute it few minutes

• Add this into the curry mix. 
• Add salt to taste. Boil once.
• Have with rice or puttu.

Enjoy Cooking

S

Ripe Mango curry /Pazham manga curry

Ingredients:

• 2 ripe mangoes
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/4  of coconut scrape
• 1/2 tsp cumin 
• 3 tbsp curd
• 1/2 tsp fenugreek powder
• 1 tbsp coconut oil
• 1tsp mustard
• 1 dry red chilli cut into 2
• curry leaves
• salt to taste.

Method:

• In a pan cook the ripe mangoes, chilli powder ,turmeric powder and salt with 2 cups of water.
• Grind the coconut and cumin to fine paste.
• Add the coconut paste once the water has reduced to half of the quantity.
• Then add the curd.
• Do not over cook , just seamer.
• Allow it cool and then sprinkle fenugreek powder over it.
• Remove from the heat.
• In a pan heat the oil.
• Add curry leaves, mustard and red chillies.
• Pour the oil mix over the mango curry.

Enjoy Cooking

S

Recipe source :http://www.cheenachatti.com

Bitter Gourd fry

Bitter Gourd is a simple recipe made from bitter gourd and some spices

• Wash 3 bitter gourd.
• Slice them.
• Marinate with salt, 1/2 tsp turmeric powder, 1/2 tsp methi powder, 1/2 tsp jeera powder and 1 tsp chili powder.
• Mix well and keep aside.
• Heat 1 tbsp oil in a pan.
• Add mustard(1/4 tsp), cumin seed(1/4tsp) and curry leaves.
• Once the mustard pops.
• Add the bitter gourd and 1 tbsp of water.
• Saute until bitter gourd turns brown on a medium flame.
• Serve bitter gourd with white rice and dal.

Carrot Thoran

Ingredients:

• 2 carrot 
• 1 small onion chopped
• 2 green chillies chopped
• 2 tbsp coconut
• 1/2 tsp turmeric 
• salt to taste
• 4 curry leaves
• Oil
• Mustard a little

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Method:

Mix all the ingredients except oil and mustard.

And keep aside.

Heat oil in pan.

Add mustard , once it starts to break.

Add the mixture and mix well.

Keep in a very slow flame & covered.

Once it get cooked, off the flame.

Enjoy cooking

S

 

Dahi Vada....

Recipe Source: My friend

The first time my daughter had a bit of this was when she was hungry and waiting for food in a restaurant.   That's when she realised its really tasty....:)

I used think its a very complicated recipe.... but realised its the simplest...!!



Ingredients:

For vada

• 1 cup urad dhal
• 1/4 cup water
•  salt to taste
• oil for frying

For the dahi

• 2 cup yogurt
• 1 cup water
• black salt to taste 
• 1/2 tsp sugar

For garnishing

• Tamarind chutney
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp chat powder
• coriander leaves 

Method:

Wash the dhal and soak it for 3-4 hours.

Grind it a thick smooth paste along with water and salt.

The batter should be thick so that you can scoop them.

Heat oil for medium. 

Scoop out the batter using a ice-cream scoop and drop it into the oil.

Deep fry the until it is golden brown.

Drain the excess oil.

Soak the vadas in the water immediately.

Remove and squeeze out the excess water.

Arrange in a bowl and keep it aside.

For the Dahi:

Whisk yogurt and water till smooth.

Add salt and sugar and mix.

Pour over the vadas.

For Garnishing:

For Tamarind chutney:

Boil 1 cup of water with tamarind the size of lime , one date and small piece of jaggery or 3 tbsp of sugar.

Let it boil until it reduces into half of the quantity.

Drain through the sieve.

Sprinkle red chilli powder and cumin powder over the dahi.

Granish with coriander leaves.

Drizzle few drops of tamarind chutney while serving.

Serve chilled.

Green Beans and Sprouted lentils Thoran

Ingredients:

• 250grams Green beans (Green beans is also know as french beans.)
• 250 grams sprouted lentils
• 1/2 onion chopped
• 1 tbsp tomtoe chopped
• 1 tbsp sambar powder
• salt to taste
• curry leaves
• mustard seeds
• oil

-------------------------------------------------------------------------------------------------------------------------Method:

1. Clean the beans and cut them to 1 inch long.
2. Wash spouted lentils well in water and drain it.
3. Heat oil in wok and add mustard seeds.
4. When they pop add onion and tomatoe and fry for 2 minutes.
5. Add samabar powder and fry for few minutes.
6. Add green beans,sprouted lentils, salt and mix well.
7. Add 1/2 cup water.
8. Cook it covered until it is dry and beans are cooked.
9. Serve warm with rice.

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Enjoy cooking

S