Simple Keerai poricha kozhambu: (MADHU SREE )

Simple Keerai poricha kozhambu:

Spinach - 1 bunch
Toor dal - I guess 4 tbsp. (3/4th handful  seriously this is how I measure )
Channa dal - 1.5 tbsp
Redchilli - 4
Coconut shreds - 1 tbsp(optional)
Turmeric - as required.
Salt - as required.
Oil - as required.


Tempering:


Panch puran seeds - 2 tsp or mustard seeds, jeera - 1/2 tsp
urad dal - 1.2 tsp

Method:

Fry channadal and red chille in oil and keep it aside to cool town.
In a wok, add toor dal and required water, cook till toor dal is mashable. Add turmeric powder, salt, spinach, mix it well. Let is cook for about 15 mins.
Now grind channa dal + red chillies +coconut shreds and add the powder to the spinach mixture. 
Add a pinch of asofotida/perungaayam, tempered Panch puran seeds or mustard, jeera and urad dal. Mix well. Leave for about 2 mins.

Thats it. Keerai poricha kozhambu is ready. Enjoy as a main dish or a side for thengaai thuvayal rice.

TOMATO THOKKU WITH POWDERS (KUGAN )

TOMATO THOKKU WITH POWDERS

Ingredients:

1 tbs gingelly oil
1 tsp mustard seeds
1 tsp urad dal
2 sprigs of curry leaves
¼ tsp asafetida powder

500 grms ripe red tomatoes chopped
½ tsp turmeric powder
2 tsp chillie powder
1 tsp tamarind paste
¼ cup of water

1 tsp sambar powder
1 tsp coriander powder
1 tbs of jiggery
Salt to taste

1 tbs of chopped coriander leaves

Method:
Heat oil in a non-stick wok, add in the mustard seeds.
Let it crackle, add in the urad dal, let it brown a bit.
Add in the asafetida powder and curry leaves.
Give a good stir.

Add in the chopped tomatoes, turmeric powder, chillie powder,
tamarind paste, stir fry nicely, add in the water.
Put the flame in sim, and let cook, stirring occasionally.
The tomatoes should have become mushy now.

Add in the sambar, coriander, jiggery and salt.
Stir well and cook for few minutes.
The thokku, should be semi solid in consistency.
Remove and garnish with the coriander leaves.

ASH GOURD WITH PODI (KUGAN )

ASH GOURD WITH PODI

Ingredients:

1 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves

2 cups of ash gourd cut into cubes
¼ tsp turmeric powder
Salt as needed
Water just to immerse the ash gourds

1 tbs thick tamarind paste
¼ cup grated coconut ground to paste

To Roast And Powder Coarsely:
5 dry red chillies
2 tbs urad dal
1 tbs coriander seeds
¼ tsp asafetida powder

Method:
Heat a wok with the oil. Add in the mustard seeds, urad dal and curry leaves.
Let them crackle well. Add in the cut ash gourd, turmeric powder and salt.
Saute the ash gourd pieces well in the oil.
Add in water, just to cover the ash gourd pieces. Cook till soft.

Now add in the tamarind paste and the ground coconut.
Stir well and let it come to a boil. Taste for salt and sourness.
Lastly add in the coarsely grounded powder. Mix well.
Remove and serve as a side dish.

PARUPPU SAATHAM (KUGAN )

PARUPPU SAATHAM

Ingredients:

(A)
2 tbs ghee
1 inch cinnamon stick
3 cardamom pods
3 cloves

(B)
1 tsp mustard seeds
1 tsp cumin seeds
1 dry red chillie cut into pieces
¼ tsp asafetida powder

(C)
2 cups rice, soaked for 15 minutes and drained
½ cup toor dal soaked for ½ an hour and drained
½ tsp turmeric powder
1 tsp coriander powder

(D)
1 ½ cups of cubed mixed vegetables (carrot, beans, potato, green peas etc )
3 green chillies, slit into 4 and cut across into 1 ½ inches in length
1 inch ginger, made into paste
Salt to taste
6 cups of boiling water

¼ cup fresh coriander leaves chopped

Method:
Heat the ghee in a pressure cooker, add in all the spices in (A)
Let them infuse the flavor in ghee.
Add in all the spices in (B), let them crackle well.
Now add in all the ingredients in (C). fry the mixture gently for about 2 minutes.

Now add in the mixed vegetables, cut green chillies, ginger and salt.
Stir nicely the contents, add in the boiling water. Give a good stir.
Put the lid on the pressure cooker, put on the weight.
Cook on medium heat for about 5 whistles. 

Remove and let the pressure release on its own, before opening the lid.
The rice and dal should be mushy. Add in the cut coriander leaves, mix well.
Serve with , any side dish of your choice.

INJI PULI (KUGAN )

INJI PULI 

Ingredients: 
2 tbs gingelly oil
1 tsp mustard seeds
200 grms young ginger cut into small pieces 
100 grms green chillies cut into small pieces 
1 sprig curry leaves cut into pieces

1 cup of tamarind extract ( fairly thick) 
1 tsp chillie powder
1/4 tsp tumeric powder
2 tbs brown or white sugar, or more to taste 

salt to taste 



METHOD: 
Heat the wok with oil. Add in the mustard seeds. Let it crackle.
Now add the ginger, green chillies, and curry leaves 
And saute for 2 minutes, till they come tender. 
Now add tamarind juice, chillie, tumeric powders and let it boil on a medium 
flame, till it is thick. You have to stir the contents occasionally,
until the raw smell goes. 
Now add the sugar, and salt, careful with the salt as tamarind has salt.
Let it cook till the oil rises to the top. 
Remove and cool. Then store it in a bottle.

VENDI PULI PATCHADI (KUGAN )

VENDI PULI PATCHADI

Ingredients:

1 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 tbs chopped ginger
4 green chillies chopped
1 sprig curry leaves
1 cup chopped onions
1 cup chopped tomatoes
½ tsp chillie powder
¼ tsp turmeric powder
1 tbs thick tamarind juice
1 cup boiled motchai
11/2 cups vendi cut into ½ inch rounds, and shallow fried in oil
Salt to taste
Little cut coriander leaves.

Method:
Heat oil in a wok, add in the mustard seeds and urad dal.
Let it brown, add in chopped ginger, chopped green chillies
and curry leaves.
Add in the chopped onions and sauté till brown.

Add in the chopped tomatoes, chillie and the turmeric powder.
Add also the tamarind juice, stir fry till the raw smell goes.
Add in the boiled motchai, sprinkle little water and stir fry dry.

Lastly add in the fried vendi and salt to taste.
Stir fry well, garnish with cut coriander and remove.

LUNCH SPREAD (KUGAN )

SPREAD

MENU:

sweet: soft mysore pak, home made
starter: tomato rice

Basmathi white rice
Seasoned dal
Seasoned ghee

Murungai, potato sambar
Paruppu rasam
Curds

Spinach kutoo
Valakai poriyal
Tofu masala
Potato roast
Motchai, vendi puli patchadi

Mint togayal
Puli inji
Onion raitha

Methu vadai
Masal vadai
Suji payasam
Appalam

Fresh grapes

Vegetable layerd Biryani (SANGEETHA )

Vegetable layerd Biryani

A. Combination of veges 400 gms (Potato, cauliflower, beans carrots peas etc ) any 4 will do. cut in big peaces

B.Basmati rice - 500gm soaked for an hr. cinnammon sticks -3, Shahi jeera - 2 tsp, green chillies - 7, salt, cloves -3 lots of water

C. Onions Big - 2 or 3, ginger garlic paste - 2 Tbs, turmeric - 1 tsp, garam masala pwd - 2 tsp, tomato - 2 big, mint and corriander leaves - little, curd - 2 cups

deep fry A items (all vegetables) in oil. keep it aside. in a pot add B items except rice in water and let it boil (shahi jeera, green chillies, salt, cinnamon, cloves, water) once boiled add rice and cook until 85% done.

meanwhile add C items in the same pan and oil you fried the veges one by one fry onions nicely add ginger garlic paste then pwds then tomato fry tomato until the oil Ozes out add leaves then immediately curd and cook for 5 more mins finally add the fried veges to it slightly mix turn off the stove.

Once you strain the rice apply oil to a big vessel add half rice then in the middle add the C cooked masala along with the veges fill it up with remaining rice. keep stove in low flame and dum for 10 to 15 mins.

the outcome was excellent. I am poor in writing so please spare my mistakes. Thought to send it to K but did not want to bother her.

Oreo Ice Cream Pudding (NOV)

Oreo Ice Cream Pudding 

25g agar-agar string 
1250ml water
1 tin evaporated milk
1 cup sugar
1 teaspoon Vanilla essence
1 egg
1 packet Oreo cookies (finely ground)
1 cup Ice Cream 

Cook agar-agar with water 
Add sugar
Mix egg, evaporated milk, Ice Cream, & Vanilla Essence
Add to the agar-agar and mix nicely
Finally add the Oreo cookies and stir evenly
Remove from fire and once cooled, keep in freezer
Cut and serve!

TOFU MASALA

Ingredients:

4 pieces of firm tofu, cut into big cubes.

Marinate Tofu:
2 tbs all purpose flour
1 ½ tbs corn flour
1 tsp ginger garlic paste
½ tsp red chillie powder
Salt to taste
Oil to shallow fry


3 tbs oil
1 tsp cumin seeds
2 big onions chopped
1 tsp ginger paste
1 tsp garlic paste
2 green chillie sliced
2 tsp chillie powder
1 tsp coriander powder
¼ tsp turmeric powder
1 cup of water

1 big red tomato } both pureed
5 cashew nuts }

Salt to taste
1 tbs kasoori methi leaves
1 tbs coriander leaves chopped

Method:

Marinate the tofu pieces for about 20 minutes.
Shallow fry the pieces, remove and keep aside.

Heat a non- stick wok with the oil.
Add in the cumin seeds and let it crackle. Add in the chopped onions.
Sauté till light brown. Add in the ginger garlic paste, stir fry well.
Add in also the green chillies, chillie, coriander and turmeric powders.
Stir fry well, add in the water and let it boil on low flame.

Add in the tomato cashew nut paste, and salt.
Cook till oil separates, keep stirring so that the masala does not burn.
Add little water and the fried tofu cubes, mix well.
Let it boil for a minute, add in kasoori methi and coriander leaves.
Remove and serve.

SPREADS (KUGAN )

SOYA MEAL MAKER URUNDAI (KUGAN )

SOYA MEAL MAKER URUNDAI

Ingredients:

150 grms soya meal maker soaked, cleaned, squeezed and minced
in a grinder to shreds.

(A)
1 tbs of oil
1 small piece of cinnamon stick
1 piece of clove
1 piece of cardamom
1 tsp aniseeds

(B)
1 sprig of curry leaves
½ inch fresh ginger chopped
5 pips of garlic 
5 shallots
1 green chillie sliced
3 red chillies sliced
1 tbs roasted gram dal
4 pieces of cashew nuts
Salt to taste

1 small potato boiled and mashed well
Little pepper powder
1 or 2 tbs of rice flour, if needed

Few tooth picks
Few lettuce leaves
Chillie sauce

Method:
Heat a wok with the oil. Add in the ingredients in (A)
Sauté well for a minute, add in the ingredients in (B) one by one.
Sauté well till the onions, ginger, garlic chillies are all well sautéed.
Add in the well squeezed minced soya meal maker and salt.

Stir fry nicely till the raw smell goes, remove and cool.
Now use a small grinder and grind all the sautéed items till fine.
Sprinkle little water if needed. Remove and add in the mashed potato and pepper
Add also the flour if needed. Make into small balls.

Heat a wok with oil, add in the balls few at a time.
Cook on medium heat so that the balls are cooked through.
Remove, stick a tooth pick, and arrange on a bed of lettuce leaves.
Serve as a starter with chillie sauce.