Broccoli Sambar

Ingredients:

1.Broccoli- 100 g

2.Chopped Onion-1/2(Thin long pieces)

3.Red chillies( 1)
4.Sambar powder- 2-3 spoons

5.Thoor dhal ( 1 cup)

6.Tamarind-(100 g)

7.Turmeric( 1 pinch)

8.Fenugreek seeds-1/4 spoon

9.Mustard

10.Curry leaves
11.Salt 
12.Asafoetida

Method:

1.Pressure cook the thoor dhal for 3 whistles.Wash and cut the broccoli into small pieces and keep aside

2.Soak the tamarind beforehand in hot water.

3.Heat kadai,add 1 spoon of oil.Then add the fenugreek seeds,red chillies,onions and saute for 3-4 min

4.Then add the broccoli pieces,salt,sambar powder and turmeric and cook well till the broccoli is light brown in color.

5.After 5 minutes add the tamarind water and boil for 10 -12 min till the raw tamarind smell vanishes.

6.Now add the cooked thoor dhal & asafoetida ,keep in medium flame for another 5 minutes till the sambar thickens

7.Seasoning:Oil+Mustard+Curry leaves
8.Garnish with fresh cilantro.

Mutter Paneer

Ingredients:

1. Tomatoes (4)
2. Onion (1)
3. Fresh/Frozen peas- 1 cup(Soak in hot water for 20 min before you add)
4. Ginger-50 g
5. Garlic- 5-6
6. Paneer (1 big cube-cut into small pieces)
7. Butter (50 g)
8. Bay leaves(2)
9. Curd/Whipped cream
10. Sugar ( 1 spoon)
11. Salt
12. Refined oil( 2 spoons) 
13. Fresh cilantro
14. Kasoori Methi leaves
15. Paprika powder- 1/2 spoon(For the nice orange color)
16. Cashews- 50 g 

Spices:

1.Turmeric powder- 1/4 spoon

2.Red chilli powder- 1/2 spoon

3.Garam Masala- 1 spoon
  
Method:

1.Heat little oil and add the onions ,ginger,garlic and saute well.After it cools down,grind in mixie with cashews without adding water to form a thick paste.

2.Heat little oil and add the cut paneer cubes and cook till they turn light brown

3.Toss in the kasoori methi & bay leaves on top of the paneer & then add the paste from mixie and mix well.

4.Grind the tomatoes to form a thick puree.

5.Add the tomato puree,salt ,paprika powder,peas and the other spices and cook well for 10 minutes till all the spices get absorbed.

7.Once this is done ,add sugar & curd/cream and cook for 3 minutes.
9.Garnish with fresh cilantro
10.Finally add 1 small cube of butter for the added taste.

                                            

Brinjal kutta kozhambu

This is named "Kutta" Kozhambu because the gravy has to boil well & thicken and finally should be only 1/4th of its original watery consistency.

Ingredients:

1.Brinjal-3-4

2.Chopped onion- (small-1)
3.Chana dhal- 1 spoon
4.Fenugreek seeds- 1/2 spoon
5.Red chillies -2 
6.Sambar powder- 2 spoons

7.Tamarind(100 g)

8.Turmeric powder-1/4 spoon
9.Dhania powder
10.Salt

11.Gingely Oil( 2 tablespoons)

12.Curry Leaves

13.Asafoetida

Method: 
1.Chop the brinjal into small pieces and keep aside.

2.Heat 2 tablespoons gingely oil in the Kadai. 

3.Add mustard.Wait for it to splutter and then add chana dhal,fenugreek seeds,red chillies sambar powder,turmeric powder & curry leaves.
4.Toss in the chopped onions and saute.Once it turns slightly brown add the chopped brinjal pieces
5.Nicely mix and saute till the sambar powder is well coated over the brinjal.

6.Soak the tamarind for 15 Min in hot water and add the drained water to the kadai.(Make sure its not very watery)

7.Add salt,asafoetida & dhania powder(If you dont have dhania powder,just grind 2-3 spoons of dhania seeds and add)

8.Keep the Stove in medium flame for 10-15 min till the raw tamarind smell vanishes and consistency thickens.Finally add a pinch of jaggery.

9.Serve with rice/dosa/pongal.

Plantain Podi(Vazhakai Powder)

   

Ingredients:

1.Plantain(1- whole)

2.Urad Dhal - 2 spoons

3.Chana Dhal- 2 spoons

4.Red chillies - 3

5.Tamarind - (small ball size)

6.Asafoetida

7.Salt

Method:

1.Cook the Plantain in cooker for 1-2 whistles.Once it cools,the skin automatically comes off easily, peel and shred it.

2. Pour 1 spoon oil,fry the Urad dhal,Chana dhal ,Tamarind and Red chillies till it turns light brown.Keep aside.

3.To grind:Once it cools grind the above ingredients with salt and Asafoetida without adding water

4.Finally add the shredded plantain and grind for 3-5 seconds only

5.Serve with rice.  

6.This podi will be a little chunky and not very fine and dry like usual rice mix powders.