Kathirika Kadalai Kootu~Eggplant Garbanzo Kootu

Ingredients for making Kathirikai Kondakadalai Kootu ( Brinjal/Eggplant and Garbanzo/Chickpeas Kootu):

• 1 cup - Garbanzo beans (canned or pre-soaked in water for 3 hrs)
• 1 cup brinjal, 3 to 4 (cut in to small pieces)
• Sambar powder - 1 Teaspoon
• Tamarind Paste - 1 Teaspoon or a small lemon sized tamarind
• Turmeric Powder - a small pinch
• Red Chili powder - a small pinch (according to spiciness)
• Red Gram Dal - 1/2 cup (cooked)
• Mustard seeds - 1 teaspoon
• Split Black Gram Dal - 1 Teaspoon
• Red Chili - 1
• Salt - according to taste
• Cooking Oil - 1 teaspoon

Method for making Kathirikai Kondaikadalai Kootu:

Step 1: Cook the Garbanzo Beans and Red Gram Dal for 15 minutes or until cooked. Let it cool - keep it aside.( i normally pressure cook both of them together for 2 whistles - approx., 15 minutes)

Step 2: Wash and cut the Brinjals/Eggplants in to small pieces and keep it immersed in water if u are not planning to cook them immediately (preventing it from turning out black in color)

Step 3: Pre-heat a deep pan with 1 teaspoon of cooking oil ,add mustard seeds, red chili, black gram Dal, curry leaves, cut eggplant/brinjals and stir it for 2 minutes.

Step 4: Add Turmeric Powder, Chili Powder, Sambar Powder and stir nicely till nice aroma comes out...

Step 5: Add the tamarind paste with 2 cups of water and salt ,stir in nicely.

Step 6: Let it boil till raw smell of tamarind goes and the eggplant cooks...out .

Step 7: Add the cooked Garbanzo Beans, Red Gram Dal and mix nicely adjust by adding water ...according to the desired quantity.

Step 8: Let everything boil nicely... approx.. 5 minutes in reduced heat.

Can garnish this with kootu vadam and Cilantro (kothamali leaves)

Remove and let it cool..ready to serve...

This is a great side dish for Steamed White rice....or can eat this just as is...(healthy)

I served this dish with steamed white rice with little clarrified butter, Pappad, Simple Oni0n Pachadi...

Olan ~ Long Beans and Pumpkin in a simple Gravy

Fresh Harvested Long Beans and Green Chili's with Store brought Yellow Pumpkin......
Close look of the veggies......
Veggies cut in to fine strips ( 1 inch pieces) ready to get cooked....
End result of veggies....cooked in a simple gravy....easy to cook....will be awesome side dish for Steamed Rice

Ingredients for making Olan:

• Long Beans : approx. 10
• Green Chili's: 3 (adjust according to taste)
• Yellow Pumpkin - Half (cut into 1 inch pieces)
• Water - 2 cups
• Salt - according to taste
• Coconut oil / canola oil - 1 tablespoon
• Curry leaves - few (optional)
• Coconut milk - 1/2 cup (optional)

Method for making Olan:

Step 1: Wash and cut long beans , Pumpkin and green chili's

Step 2: Transfer the vegetables to a cooking pot and add 2 cups of water and salt let it boil...(until cooked). (check the pumpkin- it will become soft when cooked)

Step 3: Check for salt , add coconut oil or canola oil to it and the curry leaves, stir nicely.

Step 4: If adding coconut milk (Sim the Olan and smash the vegetables softly and pour in the coconut milk and stir nicely). Let it cook for another 5 minutes in minimum heat.

Step 5: If not using coconut milk just skip it and smash the vegetables softly and proceed... the steps...

Olan is ready to serve...with steaming White rice.....

I like to eat Olan with rice , rasam and pappadam (pappad).

This is a Keralite dish (South Indian Cuisine)

Capsicum~Bell Pepper Curry

Ingredients for making Capsicum/ Bell Pepper Curry:

• Capsicum - 1 large or 2 medium sized ( can use red/green,yellow
• Tomato - 2 small
• Onion - 1 medium size
• Ginger - 1 inch (peeled and chopped)
• Garlic - 2 cloves
• Potato - 2 medium size
• Red chili powder - 1/2 tsp
• Turmeric Powder - a pinch
• Sambar / Curry Powder - 1 tsp
• cumin seeds - 1/2 tsp
• Water - 1 1/2 cups
• salt - to taste

Method for making Capsicum/ Bell Pepper Curry:

Step 1: Wash and cut the vegetables in to 1 inch cubes, finely chop Onion,Ginger and Garlic.

Step 2: In a Skillet add 1 Tablespoon of cooking oil and heat it then add 1/2 tsp of cumin seeds.

Step 3: Add the chopped Onion, Garlic,Ginger and fry for till the Onions become transparent.

Step 4: Then add salt, Red Chili Powder, Turmeric Powder, Sambar / Curry Powder and mix well. (till nice aroma comes out)

Step 5: Then add the cubed Tomatoes and mix well, till they become mushy.

Step 6: Then add the cubed Capsicum, Potato and water (1 1/2 cups) mix well and cook till the potatoes are done.

Step 7: Mix everything nicely, adjust salt to taste. Remove from heat. Capsicum Curry is ready to serve.( can make this curry with Little gravy or dry).(i normally make this curry with Little gravy --i.e i remove the curry when it has little water in it, if u like the other version i.e dry then keep stirring it till the water fully evaporates)

This is a nice side dish for Chapati, Naan, Paratha, (White )Steamed Rice

I served this Capsicum Curry as main dish with White Rice (Steamed Rice) for Lunch.

Onion Fritters

This is my all time favourite.. goes well as a snack.. or as a side dish for rice...
Ingredients for making Onion Fritters:

• Rice Flour - 1 cup
• Bengal Gram Flour - 1/2 cup
• Onion - Chopped in to thin strips
• Red Chili Powder - 1/2 tsp
• Salt - according to taste
• Asafoetida - 1/2 tsp
• Baking soda - a pinch
• water - to sprinkle
• Curry Leaves - few (optional)

Method for making Onion fritters:

Step 1: Cut and peel the onions into thin strips and keep aside..

Step 2: Heat cooking oil in a deep frying pan.

Step 3: Mean time mix all the dry ingredients in a mixing bowl and add the cut onions,curry leaves and sprinkle little water and mix them nicely.(use as little water as possible)

Step 4: Once the oil is ready for deep frying...take a handful of dough and pinch into small pieces and drop them in oil and deep fry or just drop small pieces of the dough with the help of a spoon to the oil.

step 5: Turn them in between and cook. Remove from oil once they become reddish brown in color...this ready to serve.

Step 6: Continue the same till the dough is complete... serve it warm..

These Onion Fritters can be served warm as snacks with Tomato Ketchup or With Indian style Chutneys...

I served this as a side dish for dinner with Garlic Rasam and Parrupu Thogayal

Roasted Whole Potato

Who doesn't like.... potato....especially my family loves.. potato..and whole potato is one of the favourites....

this is how i make my whole potatoes...

I used small variety of red potatoes , peeled and cooked (can boil it in stove top or pressure cook or microwave it)till they are done.

Ingredients for making Roasted Whole Potato:

• Small Red Potatoes - 10 to 15
• red chili powder - 1/2 tsp
• turmeric powder- a small pinch
• salt - according to taste
• Asafoetidia - a small pinch
• Curry leaves - optional
• Mustard Seeds- 1/2 Tsp
• Bengal Gram Dal - 1/2 tsp
• Split Black Gram Dal - 1/2 tsp
• Cooking Oil - 3 table spoon

Method for making Roasted Whole Potatoes:

Step 1: Peel and Cook or Cook and Peel (according to Ur convenience) stove top/microwave/pressure cook until the potatoes are done, make sure that the potatoes are intact. Keep it aside to cool.

Step 2: In a Pan , add 1 table spoon of oil and heat it.

Step 3: Add the mustard seeds when it starts to splutter add the Bengal gram Dal and Split Black gram Dal, curry leaves, turmeric and Asafoetida mix well.

Step 4: Add the cooled-cooked potatoes, red chili powder, salt and gently mix.

Step 5: Turn the heat to medium and let the potatoes roast.

Step 6: Add the rest of the oil on top of the potatoes and let them fry for 10 more minutes and turn them in between. (once the potatoes are nicely coated with a layer of the spices its ready to be removed from heat).

Step 7: Remove from heat.

These roasted whole potatoes can be served as a side dish for Plain white Rice or with lemon rice or Tomato rice or with chapattis...

Flat Beans and Cabbage Parrupu Usili

Ingredients for making Beans Cabbage Paruppu Usili:

• Beans - handful washed and cut in to small pieces
• Half Cabbage - washed and cut to small pieces
• Bengal Gram Dal - 1/2 cup
• Red Chili -2
• Asafoetida - a small pinch
• Salt (according to taste)
• 1/2 tsp Split Gram Dal
• 1/2 tsp Musturd Seeds
• Curry Leaves few (optional)

Method for making Beans Cabbage Parrupu Usili:

Step1: Soak the Bengal Gram Dal in water for at least 2 hrs.

Step 2: In a blender add the soaked Bengal Gram Dal,Salt, Asafoetida, 2 Red chili and grind them coarsely by adding as minimum water as possible.

Step 3: Remove the grounded paste to a steaming vessel and steam them for about 20 minutes. Once steamed remove it and set aside to cool.

Step 4: Wash ans Cut the beans and Cabbage and Cook the beabs alone.I microwaved it.

Step 5: Drained the excess water from the cooked Vegetables.

Step 6: Scramble the steamed Usili paste.

Step 7: Meantime heat a pan and add 1 tablespoon of oil and then add 1/2 tsp mustard seeds, when it starts spluttering add the split gram Dal, curry leaves(optional) and the cut cabbage and then cooked beans and fry them approx 5 -10 minutes, or till it becomes dry. Add salt just for the beans and cabbage and then add the scrambled Usili paste.

Keep stirring the Beans Cabbage Usili for about 5 minutes. Then remove to a serving dish and this is ready to be served with any kozhambu for rice...

Cabbage Fritters

Cabbage Vadai(fritters)
Hearing vadai itself the soaking, grinding,,,long procedure comes to mind.. here is a method for making instant vadais or fritters... using vegetables...... According to me its healthy and nutrisious.

Ingredients for making Cabbage Fritters(Vadai):

• half Cabbage - Washed and shredded finely
• Green chilly - 2 (according to taste)
• Salt (according to taste)
• Ginger - 1 inch piece(peeled and cut finely)
• Broiled Bengal Gram Dal /Pottukadalai/Dahlia - 2 cups
• Curry leaves - few (optional)
• Anise Seeds - 1/2 Teaspoon
• Cumin Seeds - 1/2 Teaspoon
• Water - Little just to sprinkle and make a dough
• Cooking oil - for deep frying the fritters
  

Method for making cabbage Fritters/Vadai:

Step 1: Wash and shred the cabbage finely,cut the green chili,ginger and curry leaves.

Step 2: Dry Grind the Broiled Bengal Gram Dal in to fine powder. Remove in to a mixing bowl and add the cut cabbage,chili,ginger, salt,curry leaves and mix well and then sprinkle little water and bind them to a dough .

Step 3: Heat a deep frying pan with cooking oil.

Step 4:Grease your hand with little water or room temperature oil. Take a small amount of dough in hand flatten and shape it in to patties (vadai).

Step 5: Deep Fry it in oil. When its nice golden brown remove from oil and drain out the excess oil from the fritters...

Step 6: Its ready to serve.

can serve this as snacks with hot tea or as starters.. or just add on to your regular lunch or dinner as side dish. This is a nice way to include the vegetables to our diet.. especially with kids when they say no no to veggies and yes yes to deep fried stuffs...

Note: If making this fritters for kids.. PS adjust the spiciness according to your kids taste.

the given ratio will yield approx 15 medium sized fritters/vadai.

Vazhaikai (Plantain) Curry

Ingredients for making Plantain Curry:

• Raw Plantain -1
• Red chili - 1
• Red Chili Powder- 1/2 Teaspoon
• Salt - according to taste
• Asafoetida - a pinch powder
• Turmeric - a pinch
• Mustard seeds - 1/2 Teaspoon
• Split Black Gram Dal
• curry leaves (optional)

Method for making Plantain Curry:

Step 1: Wash and Peel the Plantain Skin and cut the plantains in to small dices and put it in a bowl with water.

Step 2: Heat a pan with 1 tablespoon of cooking oil, add the mustard seeds when it starts to splutter add the black gram Dal, red chili , curry leaves,asafoetida,turmeric powder and the diced plantains, fry for a minute.

Step 3: Add 1 1/2 cups of water,salt, red chili powder and cover with lid and cook till soft.

Step 4: Keep stirring in between and fry them till the water evaporates. Remove from heat and Let it cool . Its ready to serve.

Its a good side dish for rice. I served my Plantain curry for dinner with Red Bell Pepper Archivitta Sambar,Rice and Orange Tholi Pullikachal.

Broccoli Paruppu Usili

On the verge of Indianizing stuffs, i ended up making broccoli paruppu usili.

This is how i made ....

Ingredients for making Broccoli Paruppu Usili:

• Broccoli - 1 whole Flower
• Bengal Gram Dal - 1/2 cup
• Red Chili - 2 (adjust according to the spiciness)
• Asafoetida- a small pinch
• Salt (according to taste)
• 1/2 tsp Split Gram Dal
• 1/2 tsp musturd seeds

Method for making Broccoli Paruppu Usili:

Step 1: Soak the Bengal Gram Dal in water for at least 2 hrs.

Step 2: In a blender add the soaked Bengal Gram Dal,Salt, Asafoetida, 2 Red chili and grind them coarsely by adding as minimum water as possible.

Step 3: Remove the grounded paste to a steaming vessel and steam them for about 20 minutes. Once steamed remove it and set aside to cool.

Step 4: Wash and separate the Broccoli floret's and cut them to small tit bits, cook then ( i microwaved for 6 minutes)

Step 5: Drained the excess water from the cooked Broccoli.

Step 6: Scramble the steamed Usili paste.

Step 7: Meantime heat a pan and add 1 tablespoon of oil and then add 1/2 tsp mustard seeds, when it starts spluttering add the split gram Dal, curry leaves(optional) and the cooked broccoli and fry them approx,5 -10 minutes, or till it becomes dry. Add salt just for the Broccoli and then add the scrambled Usili paste.

Keep stirring the Broccoli Usili for about 5 minutes. Then remove to a serving dish and this is ready to be served with any kozhambu for rice...

I normally serve Usili for pulli/ vatha kozhambu, Moru (buttermilk) kozhambu or Rasam. It goes well with Sambar too..

But what i personally feel is since it already has (Dal/lentil) in it... it is best with combination of side dish without lentils.....

Yesterday night i served my broccoli Paruppu Usili with Okra Moru Kozhambu for dinner with rice. My family enjoyed it.. Hope u will also like it...

Onion Pulli Kozhambu

I normally make this kozhambu when i have lot of onions or when my fridge is out of stock . This goes well for rice with any curry.

Ingredients for making Onion Pulli Kozhambu:

• Onions - 2 medium size
• Tamarind Paste - 1 Teaspoon paste
• Salt to taste
• Sambar Powder - 1 Teaspoon
• 1/2 Teaspoon mustard seeds
• 1 Red Chili
• 1/2 Teaspoon Read Chili Powder (or according to spiciness)
• 1/2 Teaspoon Split Black Gram Dal
• Curry Leaves (optional)
• a pinch asafoetida powder

Method for making Onion Pulli Kozhambu:

Step 1: Peel and cut the onion in to 1 inch pieces.

Step 2: Heat a Deep Pan , add 1 Teaspoon Cooking Oil and add the mustard seeds when it splutters add the black gram Dal, red chili and the add the cut onions, asafoetida powder and curry leaves, keep stirring the onions till they turn transparent.

Step 3: Add the sambar powder and fry them for a second till nice aroma comes out.

Step 4: Then add the Tamarind paste with water , let it boil (till the raw smell of tamarind goes) and the kozhambu comes to a desired consistency (it will be little thick). Add salt to taste and let it boil once more. Remove from Heat.

This can be served for Rice with any curry.

Cauliflower Paruppu Usili

I cook most the vegetable Cauliflower as a side dish for chapattis. But today thought why not to make paruppu usili from this. A small twist from the regular beans/kothavaranga paruppu usili.

This is how i made my Cauliflower Paruppu Usili.

Ingredients for Cauliflower Paruppu Usili:

• Bengal Gram Dal - 1/2 cup
• Red Chili - 2 (adjust according to taste)
• Asafoetida - a small pinch
• Salt - according to taste
• Cauliflower - 1 medium sized flower
• 1/2 tsp split Black Gram Dal
• 1/2 tsp mustard seeds

Method for making Cauliflower Paruppu Usili:

Step 1: Soak the Bengal Gram in water for at least 2 hrs.

Step 2: In a blender add the soaked 1/2 cup Bengal Gram Dal, Salt, Asafoetida , 2 Red Chili and Grind them coarsely by adding as minimum water as possible.

Step 3: Remove the grounded paste to a steaming vessel and steam them for about 20 minutes. Once steamed keep it aside to cool.

Step 4: Wash and separate the cauliflower to floret's and cut them to small tit bits and cook them( i microwaved it for 6 minutes).

Step 5: Drain the excess water from the cooked cauliflower.

Step 6: Scramble the steamed Usili paste.

Step 7: Meantime heat a Pan and add 1 tablespoon of cooking Oil and then add 1/2 teaspoon mustard seeds when it splutters add a red chili, 1/2 teaspoon split Black Gram Dal , curry leaves (optional)and the cooked cauliflower and fry for 5 minutes, add salt for the cauliflower and then add the scrambled usili paste.

Step 8: Adjust salt to taste and keep stirring the cauliflowers usili for approx 5 minutes. Remove from the Pan to a serving dish.

I served Cauliflower Paruppu Usili as sidedish with Onion Pulli Kozhambu for rice .

Vegetable Kuruma

Ingredients for making Vegetable Kuruma:

• Green Peas - 1 cup
• Potato - 2 medium size
• Onion - 1 medium size
• Tomato - 2 medium size
• Carrot - 1 medium size
• Green Beans - 5
• Grated/ Shredded Coconut- 1/2 cup
• Fennel seeds - 1 Teaspoon
• Cumin Seeds - 1 Teaspoon
• Green Chili - 1
• Ginger - 1 inch piece
• Garlic - 2 cloves minced nicely
• Cardamom - 2
• Cinnamon - 1 inch stick
• Cloves - 2
• Turmeric Powder - a small pinch
• Salt to taste

Method for making Vegetable Kuruma:

Step 1 : Cut the vegetables and cook and keep it aside.

Step 2: In a blender add the ginger, garlic, fennel seeds, cumin seeds, cinnamon, cardamom, cloves, green chili and grated coconut and grind them to smooth. Add little water and grind them.

Step 3: Heat a deep skillet add cooked vegetables to it and add turmeric powder , the grounded paste , mix well and let it boil.

Step 4 : Adjust the consistency by adding little more water if required. Add salt and mix well. Let it boil for 5 to 10 minutes.

This is a nice South Indian Side dish. It goes well with South Indian Parotta, Dosai, Aapam, Chappathi.

I served this side dish for our weekend breakfast with Aapam.

Matar Paneer

Matar Paneer ~ Green Peas With Indian Cottage Cheese

Ingredients for making Matar Paneer:

• 1 cup cubed Paneer(Indian Cottage Cheese)
• 1/2 cup cooked Green Peas ( Fresh or Frozen)
• 2 medium sized Onions finely Chopped
• 3 medium sized Tomatoes chopped
• Garlic - 3 cloves finely cut
• Chili Powder- 1/2 Teaspoon
• Turmeric Powder - 1/2 Teaspoon
• Coriander Seeds - 1 Tablespoon
• Cumin Seeds - 1 Teaspoon
• Fennel Seeds - 1 Teaspoon
• Cinnamon - 1 inch piece
• Cardamom - 1
• Cloves - 2
• Milk half Cup - (2% or whole milk)
• 1 Tablespoon Clarified Butter
• 1 Tablespoon Cooking Oil
• Few Cilantro Leaves (optional) to garnish
• Few Cashew nuts(optional) to garnish

Method for making Matar Paneer:

Step 1: Cook the Matar(Green Peas) for approx. 10 minutes in microwave or stove top.

Step 2: In a Skillet add 1 Teaspoon Oil ,Let it heat then add the cut onions and garlic and fry for a minute, when it becomes transparent, add the cut tomatoes and fry nicely , when the onion tomato fry becomes somewhat dry add the the coriander seeds, cumin seeds, fennel seeds, cardamom, cloves, cinnamon and fry for a minute, stirring constantly. Remove from Heat. Let it cool.

Step 3: Now grind the cooled ingredients to a paste.

Step 4: Heat a Skillet with 1 tsp Ghee (Clarified Butter) and add the grounded paste to it and then fry for a second and then add the Cooked Green Peas, Red Chili Powder, Turmeric Powder. Mix nicely , add the required amount of salt. Let it boil for approx 5 minutes. Check for the Salt.

Step 5: Add the required amount of Milk to it and mix nicely. It should have a Thick Gravy(adjust accordingly the amount of milk) can use cream also.

Step 6: Keep it in low heat for approx. 10 minutes.

Step 7: Mean time we can deep fry the cubed Paneers in Ghee or Cooking Oil.

Step 8: Remove the Green Peas Gravy from heat and add the Deep fried Paneers. Garnish with Cashew nuts, Cilantro leaves.

This is ready to serve. It can be served with Chapatis or Wheat Tortillas, Na an, Breads, Rice, Pooris. I served with Lemon Rice and Potato Chips.

Note: This Dish can be made without using Paneer also just omit the Step 7 and garnish , serve.

Potatoes and Garlic Roast

Ingredients for Potato Garlic roast:

• Potatoes medium sized - 6 or 7
• Garlic - 2 or 3 small cloves
• Cooking Oil - 3 table spoons
• Red chili powder - 1/2 Teaspoon
• Salt - according to taste
• Cilantro leaves a few

Method for making Potato garlic Roast:

Step 1: Wash and dry the potatoes, Do no peel them.

Step 2: Cut them into 3/4Th inches.

Step 3: Add them to the baking tray and pour cooking oil on top of it and mix them nicely.

Step 4: Add the peeled and cut Garlic cloves to them.

Step 5: Preheat the oven to 425 F and then Roast the Potatoes for about half an hour or until they are crispy golden brown in color outside and soft inside. Do turn them over in between so that they are cooked all over nicely.

Step 6: When they are done, remove them to a serving Plate and sprinkle the red chili powder and salt all over it and mix well, garnish with cilantro leaves. Its ready to serve.

This can be served as a side dish for rice. Or can be eaten right away ...

Chole

The main ingredient for this recipe is Garbanzo Beans/ Chick Peas. They are a member of Pea family. Also known as ceci (Italy),Egyptian Pea, Gram, Kichererbse (Germany) and revithia (Greece). This is the most widely consumed legume in the world. This was originated in Middle East. They have a flavour in between Chestnuts and Walnuts.

Garbanzo Beans are pale in Yellow Color. In India there are Red, Brown, Black coloured Garbanzo Beans too.

1 cup of Garbanzo Beans has 361 Calories and is rich in Carbohydrates, Proteins, Phosphorus, Calcium and Iron. Since it has such nice properties, why not include this to our food diet.

This is how i make the recipe Chole using Garbanzo Beans.

Ingredients for making Chole :

• Garbanzo Beans/ Chick Peas - 1 cup ( soak in 3 cups of waters for approx 6 hrs)


• Onion - 1 medium ( peel and cut in to small pieces)
  
• Tomato - 2 medium ( cut in to small pieces)
  
• Ginger - 1 inch piece ( peel and cut in to small pieces)
  
• Coriander seeds - 1 Tablespoon
  
• 2 Dried Red Chili or 1/2 Teaspoon Chili powder( adjust according to the desired spiciness)


• Cardamom - 1
  
• Cloves - 2

Cinnamon - a small stick

• Cumin Seeds - 1 Teaspoon
  
• Anise Seeds - 1 Teaspoon
  
• Salt - to taste
  
• Cilantro a little (to Garnish)

Method for making Chole:

Step 1: Pressure cook the pre-soaked Garbanzo Beans for 20 minutes or until cooked. (such that it retains it shape).

Step 2: Cut the Onions and Tomatoes.

Step 3: In a pan add 2 Teaspoons of Oil and Add the cut Onions and Fry till they become transparent then add ginger and then cut tomatoes to it and cook till they become mushy. To that add the other spices -cumin seeds, coriander seeds, anise seeds, cardamom, Cinnamon, cloves. Fry for a minute or till a nice aroma comes. Remove from heat and let it cool.

Step 4: Grind the ingredients in the pan to a smooth paste.

Step 4: In the pan, add 1 Tablespoon of oil heat it, then to that add the grounded ingredients then add the cooked Garbanzo Beans add little water to adjust the consistency (the end result should be thick consistency)

Step 5: Add salt according to taste. Mix well. Let it boil for 10 minutes in medium heat.

Chole is Ready to Serve. This can be served as Main Dish garnished with fresh Onions and Cilantro Leaves and a piece of Fresh Lemon or as Side dish with Naan,Chapathi, or with Breads.

Yesterday i cooked Chole for dinner and i served this as a Side dish for Hamburgers Bun

Milagu Kuzhambu

Milagu Kuzhambu

Ingredients for making Milagu Kuzhambu:

• Coriander Seeds - 2 tablespoons ( dry fried)
• Red Gram Dal - 2 tablespoons
• Whole Black Peppers - 2 tablespoons
• Whole Red Chili - 2 Teaspoons or (according to taste)
• Asafotedia - a small pinch
• Curry Leaves - little
• Tamarind Paste - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Bengal Gram Dal - 1/2 teaspoon
• Drumstick (Fresh or Frozen Can be used) - approx 10 to 15 to 3 inches

Method for making Milagu Kozhambu:

Step 1: In a small pan add little oil and fry the ingredients Coriander seeds, Red Gram Dal, Whole Black Peppers,Whole Red Peppers, Asafotedia and curry leaves . Fry nicely till an aroma comes out from the ingredients. then turn off the heat and let the fried ingredients cool for some time. Then grind it.

Step 2: In a pan add little oil and heat it , then add 1/2 teaspoon mustard seeds , 1/2 teaspoon Bengal Gram Dal, 1 Red Chili. fry it for some time.

Step 2: Then to that add the cut Drumstick and fry and then add the grounded mixture fry nicely so that it coats the drumstick.

Step 3: Mix the Tamarind Juice with 2 Cups of water and add it to the pan. Let it boil till the raw smell goes. Add salt to taste. Adjust the consistency of the gravy. (if its too water let it boil some more time or if its too thick like paste add some more water to it and let boil.)

This a nice Side dish for Rice with Parupu Thogayal especially for People who like to eat spicy foods like my hubby.

Kothsu

Kothsu

Ingredients for making Kothsu:

• Red Gram Dhal 1/4th cup
• Eggplant (Brinjal)- 4-6 medium sized
• Lime -1
• Cashewnuts- 4
• Green chilli -1
• Corriander leaves few
• Curry leaves few
• Ginger - 1 inch ( peeled and cut into tiny bits)
• Salt to taste
• musturd - 1/2 tsp
• Oil - 2 tsp

Method for making Kothsu:

Step 1: Cut the Eggplants(brinjals), green chili ,ginger into small pieces keep it aside.

Step 2: Pressure cook the Red Gram dhal for 15 minutes or 2 whistles and let it cool.

Step 3: Meantime in a kadai add little oil, let it heat then add the musturds let it sputter then add the ginger, green chilli and the brinjals,fry for approx 10 minutes or till the brinjals reduce in size.

Step 4: Add 1 cup of water to the brinjals and let it boil nicely, let the brinjals cook till soft add little asafoetida powder, salt and mix nicely.

Step 5: Now add the cooked Red Gram Dhal mix everything nicely and let it boil for few more minutes.

Step 6: Let the Kothsu cool for some time, then add the juice of one squeezed lime, mix well and serve with Venn Pongal.