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.

                                         

Tomato Rasam

Ingredients:

1. Thoor dhal( 2 tablespoons)
2. Tamarind-(100 g)
3. Rasam Powder- 2 spoons
4. Turmeric- 1/4 spoon
5. Salt
6. Asafoetida
7. Curry Leaves
8. Coriander leaves
9. Chopped Tomato- 1

Method:
1.Pressure cook the Thoor dhal nicely.Mash it well and keep aside

2.Soak the tamarind in hot water and drain the water to a hollow vessel.
3.Add Salt ,turmeric and Asafoetida to the tamarind water & allow it to boil for 10 minutes till the raw smell goes off.
4.Add the pressure cooked Thoor dhal to the rasam and boil for 5 minutes
5.Add the chopped tomato

6.Do not allow the rasam to boil for long.Keep in low flame and add 1 cup of water till you get the right consistency.
7.Seasoning: Ghee+Mustard+curry leaves.
8.Garnish with chopped coriander leaves after switching off stove.

Aloo Methi

Ingredients:
1.Potatoes- 5
2.Finely chopped Onion-1
3.Finely Chopped tomato- 1
4.Fresh/Frozen Methi Leaves-100 g
5.Finely chopped garlic-4
6.Chilli powder- 1 spoon
7.Cumin/Coriander powder- 1 spoon
8.Turmeric Powder- 1 spoon
9.Jeera- 1 spoon
10.Salt


Method:
1.Wash the methi leaves well and finely chop them.Soak them in water for 30 min.Add little salt which helps remove the slight bitter taste of the leaves.
2.Boil the potatoes only for sometime till it becomes little soft.
3.Peel it and cut into medium sized cubes.
4.Heat oil in the kadai,add jeera,chopped garlic and onion and saute till it turns transparent
5.Then add the chopped tomatoes.
6.After 5 min,add the potatoes and then all the spices namely salt,chilli powder,turmeric powder & coriander powder.Can add garam masala if needed.
7.Squeeze the water nicely from the methi leaves and add them.Dont add with the soaked water.
8.Close the lid and allow the potatoes to cook well with the spices for 10 minutes.Saute it 3-4 times without breaking the potatoes.
9.Serve with rotis.
10.This is a dry side dish,so dont add water and cook.










                                                      

Paneer Oothapam

Ingredients:
1.Dosa Batter
2.Oil
3.Chopped onion-1
4.Green peas- 1 cup
5.Paneer- 200 g
6.Green Chillies- 1-2
7.Chutney powder/Molagapodi or Red chilli powder- 1 spoon
8.Salt


Method:
1.Add little oil in the pan,once it gets heated toss in the green chillies and onions and fry till it turns brown and soft.
2.Next add the green peas and allow it to cook for 3-5 minutes.
3.Add salt and chutney powder/molagapodi or chilli powder(whichever of these is available) and saute for sometime.
4.Finally grate the paneer on top,mix with the other vegs and keep aside.
5.Spread the dosa batter slightly thicker than usual dosa,spread oil in the sides and cook well on one side in medium flame
6.Sprinkle the vegetables on top evenly.
7.After the base is cooked,flip to the other side till it gets cooked.
8.Serve with Ketchup,chutney or Sambar.
9.You can use any vegs for the topping like carrot,pudina leaves,capsicum etc

Palak Paneer

                                                
Ingredients:
1.Palak/Spinach - 500 g
2.Paneer - 100 g
3.Butter- 1 tablespoon
4.Green chillies- 2
5.Finely chopped onion - 1
6.Chopped garlic-( 4-5)
7.Garam Masala- 1 spoon
8.Coriander Cumin powder- 1 spoon
9.Chilli powder- 1/2 spoon
10.Jeera- 1 spoon
11.Sugar- 1 spoon
12.Salt
13.Milk- 1 tablespoon
14.Oil- 1 tablespoon

Method:
1.Nicely wash the spinach leaves and keep in Microwave for about 4 min or just saute the leaves in the pan till they lose the smell and shed water or you can even pressure cook the spinach leaves for 5 minutes and then grind it.Choose any of the 3 options.
2.After it cools grind it adding the green chillies.
3.Heat little butter,add the paneer pieces and fry till it turns golden brown.Keep aside.
4.Heat some more butter+oil,add cumin/jeera ,chopped onions and garlic and saute well till the onions turn transparent.
5.Now,add the ground spinach paste ,close the pan with lid and cook well for 8-10 minutes.
6.Next, add all the spices namely chilli powder,garam masala,salt,coriander cumin powder and mix.
7.After the gravy thickens a bit,add the sugar and milk.
9.Finally add the fried paneer cubes.
10.Serve with Rotis.

Coconut masala Kozhambu(Coconut+spices in tamarind sauce)

Ingredients:

1.Small Onions-6-8 whole ones

2.Chopped tomato (1)

3.Tamarind(100 g)

4.Turmeric powder

5.Salt

6.Gingelly Oil( 2 tablespoons)

7.Curry Leaves

8.Asafoetida

To fry and grind into powder:
Fry the below items in little oil till it turns brown,make a powder and keep.

1.Shredded Coconut-2 heaped spoons

2.Dhania seeds- 2 spoons

3.Chana dhal- 2 spoons

4.Urad dhal- 2 spoons

5.Red chillies- 3

Method: 

1.Heat 2 spoons gingelly Oil in the Kadai. 

2.Add mustard.Wait for it to splutter and then saute the small onions and tomato

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

4.Add salt,turmeric,asafoetida & curry leaves

5.After the raw smell of tamarind vanishes,add the ground spices powder and mix

6.Keep the Stove in medium flame till the kozhambu thickens to get a nice consistency & oil separates and floats on top.

7.Serve with rice/idly/dosa.Tastes really awesome!!