BEANS CARROT THORAN

Ingredients

Beans 10

Carrot 1 big

Grated coconut 1/2 cup

Cumin seeds 2 tsp

Garlic 3 flakes

Red chilli powder 1 tsp

Curry leaves 5 leaves

Mustard seeds 1 tsp

Urad dal 1 tsp

Salt to taste

Oil 2 tsp

Preparation

1. Chop carrot and beans.

2. Grind coconut, cumin seeds, garls and chilli powder coarsely.

3. Heat a pan, add chopped carrot, beans, salt and little water and cook.

4. Once the carrot and beans turn tender, add grinder coconut mixture. Mix well.

5. Take out the pan from the flame.

6. Heat another pan or thava, add oil, mustard seeds, after it crackle, add urad dal and curry leaves. Fry well.

7. Add this seasoning into cooked beans, carrot. Stir well.

8. Serve it with rice.

ARAI KEERAI MASICHA (MASHED KEERAI) KULAMBU

Ingredients

Leaves of arai keerai 1 small bowl

Chopped garlic 4 tbsp

Green chilli 2 slit in centre

Curry leaves 5 leaves

Mustard seeds 1 tsp

Fenugreek seed 1/4 tsp

Red chilli 2

Salt to taste

Oil 2 tsp

Preparation

1. Chop arai keerai finely.

2. To a pan, add chopped arai keerai, green chilli, garlic, curry leaves, salt and little water.

3. Turn on the flame and cook arai keerai in medium flame.

4. After it cooked well, turn off the flame.

5. Mash the cooked keerai with a laddle.

6. Heat another pan, add oil, mustard seeds, after it crackle, add fenugreek seeds and red chilli. Fry well and add this seasoning into the keerai mixture. Stir well.

7. Serve it with rice.

VENDAKKAI (OKRA) THORAN

Ingredients

Okra (vendakkai) 15

Onion 1

Grated coconut 1/4 cup

Cumin seeds 1 tsp

Garlic 3 flakes

Chilli powder 2 tsp

Mustard seeds 1 tsp

Urad dal 2 tsp

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Blend coconut, cumin seeds, garlic and chilli powder coarsely.

2. Heat a pan, add oil, mustard seeds, after it crackle, add urad dal, curry leaves, chopped onion and okra. Fry well till the okra cooked well.

3. Now add salt and grinded coconut mixture. Mix well.

4. Turn off the flame.

5. Serve it with rice.

CHANNA FRY

Ingredients

Chick peas 2 cups

Red chilli 3

Pepper powder 2 tbsp

Grated coconut 1/4 cup

Mustard seeds 1 tsp

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Soak chickpeas in water for about 6 hours.

2. Pressure cook chickpeas with salt and water for 4 to 5 whistles.

3. Heat a pan, add oil, mustard seeds, after it crackle, add red chilli, curry leaves and cooked chick peas.

4. Add pepper and salt. Mix well.

5. Finally add grated coconut.

6. Serve it as a tea snacks in the evening.

CHOW CHOW MASALA CURRY

Ingredients

Chow chow 1

Onion 1

Tomato 1

Ginger garlic paste 2 tbsp

Grated coconut 1/2 cup

Aniseeds 1 tbsp

Garam masala powder 2 tbsp

Chilli powder 1 tbsp

Cloves 2

Cinnamon 1/2 stick

Curry leaves 10 leaves

Chopped coriander leaves 3 tbsp

Oil 3 tbsp

Salt to taste

Preparation

1. Peel the skin and cut chow chow into medium pieces.

2. Heat a pan, add oil, cloves, cinnamon, diced onion, curry leaves and ginger garlic paste. Fry well.

3. Add chopped tomatoes and fry.

4. Now add chow chow, salt and water. Let it be cook.

5. Blend grated coconut and aniseeds finely.

6. Once the chow chow become tender, add grinded coconut, aniseed paste into it.

7. Add garam masala powder and chilli powder. Mix well.

8. Turn off the flame. Garnish with coriander leaves.

9. Serve it with Roti or rice.

JACKFRUIT PANIYARAM

Ingredients

Jackfruit 20 to 25 pieces

Powdered jaggery 250 gm

Rice flour 200 gm

Cardamom powder 1/2 tbsp

Banana leaf

Grated coconut 2 cups

Sugar

Preparation

1. Grind jackfruit, and jaggery finely.

2. Transfer the grinded mixture into a bowl, add rice flour and cardamom powder. Mix well.

3. The batter must not be too thick or too thin consistency.

4. Cut banana leaves into medium square pieces.

5. Take a spoonful of the batter and spread evenly on top of the banana leaf.

6. Mix coconut and sugar.

7. Sprinkle this coconut, sugar mixture on the top of the batter.

8. Fold the banana leaf and steam cook in a idli pan.

9. Now the paniyaram is ready to serve.

VEGETABLE KURMA(KORMA)

Ingredients

Potato 1

Carrot 1

Beans 10

Green peas 1/4 cup

Tomato 1

Green chilli 2

Onion 1(big)

Ginger small piece

Garlic 3 flakes

Roasted gram (pottukadalai in tamil) 1 tbsp

Coconut 1/2 cup

Garam masala powder 1 tbsp

Chilli powder 1/2 tbsp

Aniseeds 1/2 tsp

Cloves 2

Cinnamon 1/2 stick

Curry leaves 5 leaves

Chopped coriander leaves 3 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Chop potato, carrot, beans, tomato and onion finely.

2. Soak green peas over night.

3. Grind green chilli, ginger, garlic and roated gram finely.

4. Grind coconut and aniseed and keep aside.

5. Heat a pan, add oil, cloves, cinnamon, cumin seeds, curry leaves and onion. Fry well.

6. Add tomatoes and ginger garlic paste. Mix well.

7. Add all vegetables, salt and 2 cups of water. Cover it and cook.

8. Turn off the flame after 2 whistles.

9. Open the cooker and add garam masala powder, chilli powder and grinded coconut paste.

10. Heat it for 5 mts and garnish with coriander leaves.

11. Serve it with any roti.