Thursday, May 29, 2008

Beetroot Poriyal

There is something to be said of the crimson color.Just placing plain white rice next to beetroot poriyal looks so vibrant that Keeps me staring at it.It also tastes as good as it looks.
  • 2 Nos Beetroot (chopped - 1/2" cubes)
  • 1/2 large onion (chopped)
  • 5 Nos Green chillies (slit vertically)
  • 1 Tsp oil
  • 1 Tsp Mustard seeds
  • 1 Tsp urad dal
  • 1 Sprig curry leaves
  • Salt to taste.
Peel the beetroot and cut into cubes.
Heat oil in a kadai, add oil, mustard seeds, and urad dal.
When the mustard seeds pop add curry leaves,onion,green chillies and saute.
(Add chillies as per your taste, for me adding more chillies evens out the natural sweetness of the beetroot)
Now add the beetroot and salt and cook till the beetroot is tender.
Serve with rice.

Brinjal Rice (Katrikai Sadham)

My Dh Prefers to take dry rice varieties when packed in a box.Today instead of making the usual varieties I made Brinjal Rice.(do i have to add that brinjal is my favorite vegetable!)
  • 2 cups Cooked Rice (Basmathi)
  • 2 eggplant(medium size - chopped)
  • 1Tomato (chopped)
  • 1 Large onion(chopped)
  • 4 cloves Garlic (cut into half)
  • 4 nos Green chillies (cut into half)
  • 1 Sprig Curry leaves
  • 2 Tbsp oil
  • 1 Tsp mustatd seeds
  • 1 tsp urad dal
  • 1 Cinnamon stick (1/2")
  • 2 nos Cloves
  • 1 tsp Red chilly powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp Garam masala
  • 1 tsp black pepper powder
  • 1 tsp G/G Paste (Ginger/Garlic)
  • 1/2 cup Tamarind water
  • Salt to taste.
Cook the rice and set aside.
Heat oil in a kadai, add mustard seeds and urad dal.
When the mustard seeds pop, add curry leaves,cinnamon,cloves, onion, green chillies and saute.
Add chopped eggplant, garlic.When the eggplant is coated in oil, add tomato, G/G paste,red chilly powder,pepper powder, turmeric powder and garam masala.
When the spices are nicely coated add salt and tamarind water.
Cover and cook thill the egg plant is cooked weel.(add water as required.)
When the eggplant mixture is cooked , add it to the rice.
Serve with pickle or curd.

Thursday, May 22, 2008

Poondu kathirikai poriyal (Garlic Brinjal Fry)

Poondu kathirikai poriyal is a favorite in my house hold. Even my husband who dose not like brinjal like it when i make this poriyal. Growing up I used to pick out garlic from all the food, so to make me eat garlic my mom sliced the garlic very thin and add it along with the brinjal.
  • 2 Cups Brinjal (Sliced thin)
  • 1 Large onion (sliced thin)
  • 2 Bulbs Garlic (sliced thin)
  • 1 Sprig Curry leaves
  • 1 Tbsp Chilly powder
  • 1 Tsp Mustard seeds
  • 1 Tsp urad dal
  • 1 Tbsp oil
  • Salt to taste.
Heat oil in a kadai, add Mustard seeds and urad dal.
When the mustard seeds pop add curry leaves, chopped onion and saute.
Now add brinjal, garlic and saute.
When the brinjal is coated in oil add salt and chilly powder and saute well.
Cover and cook, stir once in a while to avoid the brinjals sticking to the bottom of the pan.
Serve hot with rice.

Tuesday, May 20, 2008

Mixed Vegetable Sambar

My MIL usually makes this sambar on amavasai, so in our house we call it amavasai sambar.
This sambar is verry easy to make, and is very hearty as it has a lot of vegetables.
  • 1 Cup thoor dal
  • 2 cup Mixed Vegetables(cut into 1" pieces)
  • 1 Large onion (chopped)
  • 1 Large tomato (chopped)
  • 1/2 cup tamarind water
  • 1 Tbsp chilly powder
  • 1/2 tsp turmeric powder
  • 1 Tbsp oil
  • 1 Tsp mustard seeds
  • 1 tsp urad dal
  • 1 Sprig curry leaves
  • 1/2 bunch corriander leaves
  • Salt to taste
  • 1 pinch Asafoetida.
Pressure cook the toor dal and set aside.
For this sambar use country veggies like brinjal,cluster beans, yam,raw banana,ladies finger,etc..(do not use beans ,carrot and other English veggies.)
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds pop add onion and saute.
Now add tomato and other vegetables.
Add turmeric salt and tamarind water and let the vegetables cook.
When the vegetables are half cooked add the thoor dal and chilly powder.
Let it boil. now add the corriander leave.(clean and cut the leaves before adding)
when the vegetables are tender add asafoetida and let cook for a few minutes.
serve hot with rice.

Cauliflower Peas Poriyal

Cauliflower is a childhood favorite for me.My mom used to dip the florets in batter and fry it. The moment it was out of the kadai, me and my brother went rushing to it.(imm the childhood days when we didn't have to worry about oil and calorie intake................!) so now instead of frying it all the time, we have to make variations to the way of cooking right!
  • 1 Cup Cauliflower florets(cut finely)
  • 1/2 cup Peas
  • 1 Large onion(chopped)
  • 1 Tbsp chilly powder
  • 1/4 tsp Garam masala
  • 1/4 tsp G/G paste(ginger/garlic)
  • 1 Tbsp oil
  • 1 Tsp mustard seeds
  • 1 Tsp urad dal
  • Salt to taste.
Wash the cauliflower florets thoroughly.
Heat oil in a kadai, add mustard seeds and urad dal.
When the mustard seeds pop add chopped onion and saute.
Now add the G/G paste,cauliflower, peas and saute.
Now add the garam masala, salt, and red chilly powder.
Cover and cook. keep stirring it often.
Cauliflower lets out water when cooked, so add verry little water if required.
This poriyal is great with plain rice and any bland curry.(sambar,mor kulambu,rasam, curdsetc..) This can also be had with chappati.

Sunday, May 18, 2008

Lemon Rasam

This is one of my favorite ways of preparing rasam, specially during the night when I am are tired and absolutely need a hearty meal.

  • 1 Ripe Tomato
  • 1 inch piece of ginger(chopped)
  • 2 Green chillies(slit vertically)
  • 1 sprig curry leaves
  • 1 tsp mustard seeds
  • 1 tbsp oil
  • 1 Tbsp rasam powder
  • 1 pinch Turmeric powder
  • 1/4 cup lemon juice
  • Asafoetida
  • salt to taste
Heat oil in a kadai, add the mustard seeds and let it pop.
Add curry leaves, green chillies and ginger and saute.
(The ginger added gives a very distinct aroma and a fresh flavor to the rasam.)
Add chopped tomato, turmeric powder, rasam powder and saute.
Add water and salt as required.
Just before it come to a boil , add asafoetida.
Turn off the heat and add lemon juice.(adding the lemon juice earlier will cause a bitter taste.)
Serve with white rice,or as a soup.

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