MENU (Aarthii)

Here comes the menu

Starters

Batata vada : Made by a maharastra friend,ultimate hit of the potluck.Most wanted by everyone.
Ps: Already made request for the recipe,kuganka if u have please post it.

Veg items 

Idli along sambar and coconut chutney(made by me)
Roti's along with Mushroom curry,Aloo subzi,Chole Masala.
Veg pulav

Non veg items:
Mutton curry,
shrimp Masala
Chicken dry
Chicken briyani

Dessert
Poorna Poli (Maharastra style)
Cake

NOV'S POST

IDLI PAANAI

CAULIFLOWER RASAM ( Kugan )

CAULIFLOWER RASAM

Ingredients:

(A)
Seasonings:
2 tsp oil
1 tsp mustard seeds
A pinch of asafoetida powder
2 dried chillies cut into pieces
1 sprig curry leaves
1 stalk coriander leaves chopped

(B)
To Pound Coarsely:
1 tbs cummin seeds
1 tbs black pepper corns
1 tbs urad dal
5 shallots
5 pips garlic
½ tsp tumeric powder

(C)
300 grms cauliflower cut into small florets1
1 red tomato chopped
¼ cup tamarind juice (or to taste)
1 litre water
Salt to taste

Method:
Heat oil in a pot and add in the seasonings.
Let it splutter, add in all the ingredients in (B) and (C)
Simmer until it is heated through.
Remove once it starts to boil.
Serve with rice.

RIDGEGOURD CURRY (Aarthi)

Aarthi's Ridgegourd Curry

RidgeGourd Curry

Ingredients 

Ridgegourd : 2 nos
Onion : 1 big
Tomato : 1 big
Coriander powder: 1 tsp
chilli powder : 1/2 to 1 tsp
Turmeric powder : 1/4 tsp

Things to Grind :

Coconut 2 to 3 tbs
Garlic pip 1
Coriander powder 1 tsp

Method:

Chop the onion into small pieces(even fine too)
Chop the tomato into small pieces
Peel the skin of ridegourd and chop it into small pieces
Heat the kadai,and pour oil into it,once when the oil is ready,add the mustard and urad dal
once when it is done,add the onions,and fry it nicely,once when the onions got fired,add the tomatoes.
fry the tomatoes nicely,once when the skin of the tomato leaves it,add the ridegourd pieces and fry it nicely.
After few minutes,add corainder powder,chillie powder,turmeric powder.Mix everything nicely.
Add lil water,boil the ridegourd pieces.
Once when it is half done,add the grinded paste and add salt .
Add about 1/2 to 1 cup of water and allow it to boil for 5 to 10minutes.
Once when the veg pieces are done garnish it with coriander leaves.
Goes well with chappatti and even rice too.

PS : Instead of ridgegourd ,zucchini can also be used.

VENDAKKAI KULAMBU ( Aarthi)

Vendaikka Kulambu by Aarthii

Required Items :

Lady’s Finger (Smaller in size) 5 to 6
Tamarind Juice : small lemon size
Salt
hing

For Grinding:

Coconut Threads: 3 tbsp
Onion: 1/2 (If it is big)
Cumin Seeds: 1/2 tsp
Garlic: 3 pips
Sambar Powder: 1 tbsp
Red chilli: 1

Seasonings:

Urad dal,Mustard seeds,fenugreek seeds : 1/2 tsp

Method:

Cut the edges of LF and divide it into two pieces.
Chop the onion roughly.
Grind the onions, coconut threads, cumin seeds, garlic,red chilly and sambar powder into a fine paste.
Soak the tamarind in water and make the tamarind juice.
In the tamarind juice, mix the grinded paste and stir well and salt, hing.
In a pan, pour oil and add the seasonings.
Now add the chopped lady’s finger and fry it until the raw smell of it goes.
Now add the tamarind juice-grinded mixture and allow it to boil.
After some 5 to 10 mns,open the pan check whether the lady’s finger is boiled.
If the gravy is too thick add some water and let it boil for another 2mns
Garnish it with coriander leaves.


This gravy tatses nicely for the next day.

Though it is a vegetarian curry,it tastes as like a fish curry.It goes well with chappati also.

TIPS (Kugan )

TIPS

It is pinju Palakaai. Young jack fruit.

O.K a tip for you, normally people do not like to cook this young jack fruit.
The reason is, it is a messy job to clean the young fruit. You know the rubbery milk that will ooze out when you cut.
You will stain your hands as well as the knife

O.K just cut the fruit into big chunks.
put them in a wok with water, little salt and tumeric powder.
Boil it till it is 3/4 cooked. Remove cool and then it is easy to cut off the rough skin.
Also remove the core in the middle and then cut them into cubes.
Ready for cooking into any dish.
Kugan.