Thursday, December 3, 2009

Bangala

This is one of those time consuming, traditional snacks that we all like but do not have the time to make. We went to my Dh's native in the village where we got to have this snack.
Ingredients:
1 cup Boiled Idly rice
1/2 cup Toor Dal
8 Dry Red Chilly
1 tsp Asafoetida
2 nos Large onion (chopped)
6 sprigs Curry leaves
1/2 bunch Corriander leaves
Salt to taste.
Method:
Soak the rice and dal for an hour.
Girnd the dal,asafoetida,red chilly and rice together.
The consistency should be a little coarser than it is for dosa batter.
Chop the curry leaves and corriander leaves.
Mix all the chopped leaves,onion and the ground mixture together.
Pour oil in the bangala pan.
When the oil heats up pour the batter into the moulds and cook until crisp.
Serve hot.

Palakai Kulambu/Green Jackfruit Curry


Ingredients:
1/2 no Green Jackfruit
1 no Clove
1/2" Cinnamon Stick
1/2 tsp Ginger/Garlic (slightly crushed)
1 no Cardamom
1 small Bay leaf
1 no Large Onion (sliced)
1 no Tomato
1 tsp Tamarind paste
3 nos Green chillies
1 sprig Curry leaves
1/2 Coconut (extract milk first press, second press)
1 Tbsp Kulambu podi
4-5 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
Salt to taste
Method:
Remove the thick outer green skin from the jackfruit. ( Take care to apply a little oil on your hands and the knife.)
Cut the jackfruit into little chunks.
Heat a kadai and add all the ingredients ,reserving the first pressed coconut milk,oil,mustasrd seeds and urad dal.
let the mixture come to a boil and add the remaining coconut milk.
When the jackfruit is cooked , heat oil in a seperate kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add the oil to the jack fruit curry.
Serve with steamed rice.

Tuesday, September 8, 2009

Cabbage karaporiyal\ Hot cabbage subzi

Cabbage is such a versatile vegetable that you can make so many dishes with it.This recipe is very simple to make and is a good side dish for rice and curry or you can have rolled up in a chapatti like I do.
Ingredients:
1 small head Cabbage (shredded)
1 tsp Cumin seeds
1 tsp red Chilly powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
1 no large Onion (chopped)
1 sprig Curry leaves
2 tbsp oil
Salt to taste.
Method:
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds splutter add the onions,curry leaves and saute.
Now add the cabbage and saute for a minute and add salt, cumin powder, red chilly powder and the garam masala and mix well.
Cover the kadai and set it to medium heat.
Stir in-between to avoid burning.
When the cabbage is done,remove for the kadai and serve.

Friday, July 31, 2009

Paal Kolukattai

This is one of my favorite sweet dishes.As a kid I always pestered my mom to make this for me.
No since this is also my DH's favorite, we make it frequently.This is also a fun activity for kids to roll the dough into fun shapes.
Ingredients:
1 cup Rice flour
1 tsp salt
2 tbsp milk
1/2 cup Grated coconut
1/2 tbsp Cardamom powder
Water as required
Sugar to taste.
Method:
Heat 11/2 cup of water, until it is almost boiling.
Add the water to the rice flour , add salt and mix to a dough.(add water gradually)
Roll the dough into small shapes and set aside.
Pour some water in a vessel along with the milk and bring to a boil.
Now add the rolled shapes in to the water and let it cook till the dough is fully cooked.(cooking time depends on the shape.( cook different shapes in different batches.)
When the dough is fully cooked, strain and add to a bowl.
Add cardamom powder, sugar and grated coconut to the boiled kolukattai and mix well.
Serve hot or cold.
I'm sending this to Let's Go Nuts hosted by Seduce your taste buds.

Wednesday, July 22, 2009

Red Cabbage Wraps

Cabbage is one of those vegetables that I am crazy about.Red cabbages are even more tempting in their red shade.
Since my Dh loves wraps so much I decided to make a red cabbage wrap and added black beans for softness and alfalfa sprouts for the crunch.
Ingredients:
1/2 cup Alfalfa Sprouts
4 nos Flour Tortillas
1/2 Head Red cabbage(sliced thin)
1/2 can Black beans
3 tbsp Tomato puree
1 tsp Ginger/Garlic paste
1 Large Onion(sliced)
1 tbsp Cumin
1 tbsp Red chilly powder
1/4 cup sweet red wine
2 Tbsp Olive Oil
Salt and pepper to taste.
Method:
Drain the black beans, wash thoroughly and set aside.
Heat oil in a pan and add cumin seeds.
When the cumin seeds sputter, add onion and saute.
When the onions are tender add the cabbage , beans and saute.
Now add salt, pepper, red chilly powder,ginger/garlic paste,tomato puree and saute for a minute.
Add the Red wine and simmer till all the liquid is absorbed into the cabbage mixture.
Turn off the heat when done.
Heat the tortillas in a griddle , Spread the cabbage/bean mixture in the middle and top it with alfalfa sprouts, roll the tortillas and enjoy.

Tuesday, July 14, 2009

Urulai kizhangu podimas/Potato Podimas

Urulai kizhangu podimas is a typical South Indian Recipe. You can find this dish in any restaurant , marriages or even family gatherings, since it is easy to prepare and readily available.
Ingredients:
4 nos Large potato
1 large Onion (chopped)
5 nos green chillies
1 sprig curry leaves
1 tsp urad dal
1 tsp mustard seeds
1 tsp channa dal
2 Tbsp oil
Salt to taste.
Method:
Wash the potatoes and cut them into four pieces.
boil the potatoes.(I do it in a microwave for 6-8 minutes)
Remove the skin and mash it gently with your hand or the back of a spoon.(The pieces have to be visible)
Heat oil in a kadai and add mustard seeds,channa dal and urad dal.
When the mustard seeds pop add the curry leaves , onion , green chillies and saute.
when the onion is tender, add salt and the potato and mix well.
Cover and cook in medium flame for about a minute.
Serve hot with steamed rice.

Veggie Tofu Scrambles

Some time back we had dinner at our neighbor's house and they had prepared this dish with chapati.Normally Tofu is not my favorite of ingredients, but my husband is very fond of tofu so I make tofu dished but dodge from eating it, but on this day I had little choice since it was totally scrambled .I was totally surprised to learn that I like the dish.Not to mention that my husband insists on having it often.
Ingredients:
1 Large Onion (chopped)
1/2 bunch Coriander leaves (chopped)
1 Tbsp G/G Paste (Ginger/Garlic)
2 Tbsp Cumin seeds
1 Tbsp Red chilly powder
1/2 tsp Turmeric powder
1 Tsp Garam masala
1/2 cup Tofu scrambled
2 cups Mixed vegetables
2 Tbsp Oil
Salt to taste.
Method:
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds splutter add the onion and saute.
When the onion is tender and all the vegetables, salt and saute.
(you can use a pack of mixed frozen vegetables )
Add the G/G paste, red chilly powder,turmeric powder, garam masala and stir well.
Sprinkle 1/4 cup of water, cover the kadai and let the vegetables cook .
When the vegetables are almost done add the tofu and the coriander leaves.
Keep the kadai on medium flame and stir the vegetables.
Remove form heat one the tofu is done. Serve with rice or as a side dish for chapati.

Monday, July 6, 2009

JFI Chilli Round-up

Though there are many facets to Indian cooking , I personally feel spiciness to be the defining characters of Indian cooking. What better way to showcase Indian spices than hosting JFI -chillies?
It was a great opportunity to host the event and thanks to all the participants who sent in their entry.

Appetizers:

Madras Mirchi by Nithya of Fourth Sense Samayal.

Stuffed Capsicum by Deepti of dipskitchen .

Paneer Tikka Rolls by Pooja of My Experience with Cooking.
Jalapeno cheese Bread by Nutan Dodbele.(see Below)
Aloo stuffed mirchi by Rekha of Plantainleaf.
Chilli Mirchi Pakoda by Priti of Indian khana .
Spicy fare chilly pakora by Shaista of Mixcalculations .

Condiments:

Red chili Pachadi by Uma of maa inti vanta .Pickled green chillies by Priya of Priya's Easy N tasted Recipes.
Nalla karam by saritha of my kitchens Aroma .

Main dish /Curry:

Ishtu by Pooja of My Experience with Cooking .Tortia rollups by Srilakshmi of Annapurna.
Kadai paneer by Srilakshmi of Annapurna.
Stuffed green Chillies curry by Usha Rao of My Spicy Kitchen.

Roasted chilly curry by Pranella.
Baby corn curry by Sia of Monsoon spice.
Capsicum masala by Sri lakshmi of Annapurna.
Capsicum Thoran by Jisha of Kerala Recipes.Alu capsicum by Srilakshmi of Annapurna.
Nyona fish curry by sudha of Malaysian Delicacies.
Green Mutton biriyani by Radhika of Radhi's Kitchen.
Stuffed capsicum in spicy gravy by srilakshmi of Annapurna.
Dessert:

Bell pepper halwa by Hari chandra of Indian cusine.Recipe for Jalapeno cheese Bread by Nutan:
Ingredients:

Skim milk – 1 cup

Olive Oil – 2 tbsp

Cheese - ¾ cup (either Mexican cheese, or mozzarella cheese or grated jalapeño cheese)

Salt - ½ tsp

Sugar – 3 tsp

Bread Flour – 3 cups

Yeast – 3 tsp

Chopped jalapeño – 1

Method:

1. Add all the ingredients except jalapeños in the bread machine

2. Set the setting to mix bread and light crust

3. Start the bread machine

4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky

5. When the machine beeps add the chopped jalapeños

6. Cool completely when done and slice to pieces.


Have fun!!




Wednesday, June 3, 2009

Announcing JFI: Chilli

Jhiva for ingredients was started by Indira of Mahanandi. This is one of the most popular food blogging event, celebrating an ingredient every month.Thanks to Indra for giving me the oppurtunity to host JFI for this month.The ingredient I have chosen for this month is Chilli.
Many of us use chilli in every part of our meal, so this month let us try to make a dish using chilli as main dish.
Rules:
  1. Prepare a dish with chilli as a primary ingredient and post it on you blog.
  2. You can use any variety for chilli (serano, medium hot, ancho,peblano,thai green chilli,etc....,)
  3. You can post any number of dishes.
  4. While posting include a link back to this event and to JFI main page, Feel free to include the logo.
  5. the deadline for the event will be the third(3) of July.
  6. Older posts can be resubmitted with a link to the event.
  7. Mail the following details to cardamom.queenofspices(at)gmail(dot)com
  • Your name
  • Name of your blog
  • URL of your entry
  • A photo of the dish.
Have fun everybody!!!

Tuesday, April 7, 2009

South Indian Omelette

A typical South Indian omelette is thin and spicy.It is also made with very few ingredients.
This omelette is great with rice and bread.
Ingredients:
2 No Eggs
1/2 medium sized Onion (chopped fine)
3 nos Green chillies (sliced thin)
1/2 tsp Oil
Salt to taste.
Method:
Beat the eggs thoroughly and combine with salt,green chillies and onion.
Heat a skillet and lightly brush with oil.
Pour the egg mixture and let is cook for a minute.
Turn the egg and cook on the other side till done.
Serve hot.

Brussel Sprouts Poriyal

I like brussel sprouts because they look like mini cabbages.(of course cabbage is my favorite vegetable.) This poriyal tastes great with steamed rice and sambar or moor kuzhambu.
Ingredients:
1 pound Brussel sprouts
1 medium sized Onion (chopped)
1 tsp Red chilly powder
1/2 tsp Garam masala
1 tbsp Oil
1 sprig Curry leaves
1 tsp Mustard seeds
1 tsp Urad dal
Salt to taste.
Method:
Wash the brussel sprouts.
Cut the brussel sprouts in half and slice the leafy part, discarding the thicker side.
Heat oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds pop add the chopped onion,curry leaves and saute.
Now add the brussel sprouts and saute for a minute.
Add chilly powder, garam masala, salt to the brussel sprouts and mix well.
Stir the sprouts so it dose not get stuck to the pan.
Keep on medium flame and continue sauteing till the brussel sprouts are done.
Serve hot.

Monday, April 6, 2009

Jamun Cups

Last week we had a get together at a friend's place , I had to make something fancy for a dessert at a short notice, so I came up with Jamun cups for dessert.The crunchiness of the almonds and Phillo shells combined with the softness of the jamun and the cream opens up a wonderful play of textures.
I am posting this recipe for the Original Recipes - Monthly event by Culinarty.
Ingredients:
8 Nos Gulab Jamun
1 Pack Mini Phillo pastry cups
Whipped Cream
1/4 cup Almond slivers
Method:
Drain the gulab jamun from the sugar syrup, cut each one into half and set aside.
Toast the almond slivers and crush it lightly.
Pre- heat oven to 350 Degrees.
Place the Mini phillo pastry cups in a baking sheet and place in the oven for 3-4 minutes.
Remove the phillo shells and place it in a platter and top it with the cut Gulabjamun.
Put some whipped cream on top of the Gulab jamun and sprinkle with the crushed almond slivers.

Wednesday, April 1, 2009

Hot and Sour Vegetable Soup

Hot and sour soup is one of my favorite soups. The lightens of the soup and the crisp texture of the vegetables complement each other.
Ingredients:
1 cup Vegetable -julienne cut (Carrot,Green beans,corn kernels,Cabbage)
1" piece Ginger (Grated)
2 cups Vegetable stock(or water)
1 tbsp Corn flour
1 tbsp tomato sauce
11/2 tbsp dark Soy sauce
11/2 tbsp Hot sauce
11/2 tbsp distilled vinegar
1 tbsp oil
Salt and pepper to taste.
Method:
Heat oil in a sauce pan and add corn, julienne beans and carrot , ginger and saute.
Now add the tomato sauce,salt,soy sauce,hot sauce and saute for a minute.
Now add the vegetable stock and let it simmer for 2-3 minutes.
Mix the cornflour with water to for make a thick paste and add it to the soup.
Add vinegar and cabbage and let it cook for another minute.(cabbage is added at the end to maintain its crispness)
Garnish with spring onion and serve immediately.

Thatta Payar Kuzhambu/Aduki beans curry

This curry is made with thatta payaru also called as red chori beans,aduki beans,field peas etc...,
Thatta payaru kuzhambu goes great with steamed rice,idly or dosa.
(You can make it a little spicier by adding red chilly powder for Idly/Dosa)
Rice along with these tiny little beans gives a wonderful taste and texture.
Ingredients:
1/2 cup Aduki beans
1/4 Lbs Red Raddish
1 no Onion (chopped)
2 no Ripe Tomato (chopped)
1/2 cup thick Tamarind water
1 Pinch Turmeric powder
1 tbsp Pulikuzhambu powder
2 tbsp oil
1 tsp Mustard seeds
1 tsp Urad dal
1/2 tsp Fenugrek seeds
1 Sprig curry leaves
Asafoetida
Salt to taste.
Method:
Soak the aduki beans for 5-6 hrs or overnight.
Cube the red raddish.
Heat oil in the kadai and add the mustard seeds, urad dal and fenugrek seeds.
When the mustard seeds pop, add the curry leaves,onion and saute.
When the onion is translucent, add the raddish and saute.
Add the tomato and saute for two minutes.
Now add the aduki beans,water, salt and let it boil for 7-8 minutes.(altrnatively you could pressure cook the aduki beans for 1 whistle and add .)
Add the tamarind extract, pulikuzhambu powder,turmeric powder, cover and let cook for another five minutes.
Stirr and check if the beans are done.
Cover and cook till the beans are thoroughly cooked.
Now add asafoetida ad cook for another minute and turn off the heat.
Serve hot.

Wednesday, March 25, 2009

Mochai Payaru Sambar ( Indian Beans Sambar)

Mochai payaru is one of my favorite vegetables.I Used to wait for the mochai payaru season to begin and ask my mom to make curry for me.This is a recipe I learned from my MIL , this sambar is my DH's favorite.
Ingredients:
1 cup Mochai payaru (Indian beans)
1/2 cup Toor dal
5 nos Green chillies
1 pinch Turmeric powder
1 tbsp Red chilly powder
1/2 Cup Tamarind extract
2 tbsp Oil
1 tsp Mustard seeds
1tsp Urad dal
1 tsp Fenugreek seeds
4 Tbsp chopped onion
1 sprig Curry leaves
5 tbsp Corriander leaves
2 pinches Asafoetida
Salt to taste.
Method:
Cook the toor dal with turmeric powder and set aside.
Heat oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds pop add the onion,curry leaves,fenugreek seeds,green chillies and saute.
Add the Indian beans, water and let it boil.
When the beans are half done, add the tamarind extract,red chilly powder, salt and let it boil for a minute.
Now add the toor dal and let it cook completely.
When the beans are done add asafoetida and corriander leaves and let it cook for a minute.
The sambar tastes delicious Steamed rice and ghee.

Saturday, February 21, 2009

Potato Omelette

This is my version of the classic Spanish omelette.
Ingredients:
1 no small baking Potato (cubed)
1 no Onion (chopped)
3 no Eggs
1 tbsp butter
1 tsp minced Jalapeno/green chilly
2 tbsp milk
Salt to taste
Pepper to taste.
Method:
Beat the eggs with salt,pepper,jalapeno,milk and set aside.
Preheat the oven to 350 degrees F.
Heat the butter in an oven proof pan and saute the onions for a minute.
Now add the cubed potatoes and continue sauteing until the potato is almost done.
Now pour the egg mixture and spread evenly, let it cook for about a minute or two.
Remove the pan from the burner and place it in the preheated oven and let it cook for 11-15 minutes or till the eggs are done.
Remove from oven and serve immediately.

Friday, February 20, 2009

Veggie Shells Soup

Last night I made this vegetable soup with multigrain Mini pasta shells.I love the way the colorful mini pasta looks!
Ingredients:
1/2 cup Shell pasta
1 medium Onion (chopped)
3 cloves Garlic (minced)
1 medium Potato (cubed)
1 no Carrot (cubed)
10 no green Beans (cut 1" pieces)
1 tbsp Oil
1 1/2 cups vegetable stock/water
1/2 cup crushed tomato
Salt to taste
Pepper powder to taste.
Method:
Heat water in a dish and add the pasta, a pinch of salt and bring to a boil.
When the pasta is done, strain and set aside.
Heat oil in a pan, add onion, garlic and saute.
When the onion is tender add potato and carrots and saute.
Now add the crushed tomatoes,vegetable stock or water, salt and let it cook covered for about 5 minutes.
Now add the green beans and pepper as needed and let cook till all the vegetables are tender and add the pasta to the soup before removing from the flame.
Serve immediately.

Tuesday, February 3, 2009

Masala moor (Masala Butter milk)

This Masala moor is made as an accompaniment to rice. I usually make this when Iwant a quick and a delicious meal. When I saw this recipe in a magazine ,I was curious .WhenI made it at home it was a huge hit with my family.
Ingredients:
11/2 cup Thick buttermilk
1/4 tsp Turmeric powder
2 tsp Toor dal
1 tsp Pepper
1/2 tsp Cumin seeds
2 Dry red chilly
1/2 tsp Fenugreek seeds
1/2 tsp Oil
Salt to taste.
Method:
Heat oil in a pan and roast toor dal,pepper,red chilly, cumin and fenugreek seeds and let it cool and gring to a fine powder.
Add salt,turmeric powder and the ground powder to the buttermilk and whisk gently till all the ingredients are mixed.
Serve with steamed rice.

Pattani Kurma /( Green peas kurma)

This is a typical side dish for chapati in most Tamil homes. This kurma is usually prepare using dried green peas which is soaked overnight and cooked.The dried peas blends better with the flavors of the kurma better than the fresh/frozen ones due to its lack of sweetness.
Ingredients:
1 cup dry green Peas
3 tbsp Coconut
5 nos Cashew nuts
1 tsp Fennel seads
1 no Onion(chopped)
2 nos Tomato (chopped)
1 no Cloves
1 Cinnamon (1" piece)
1 no bayleaf
1 no Cardamom
1 tsp Garam masala
1 tsp Ginger/Garlic paste
1 tsp Red chilly powder
1 pinch Turmeric powder
1 tsp Cumin seeds
1 sprig Curry leaves
1 tbsp Oil
Salt to Taste.
Method:
Soak the peas overnight.Wash and cook in a pressure cooker(about 3 whistles.)
Grind coconut,fennel and cashews to a smooth paste and set aside.
Heat oil in a kadai and add cumin seeds.
When the cumin splutters, add curry leaf,bay leaf,cardamom,cinnamon,cloves and saute for a second.
Add onion and saute.When the onion is translucent add the tomato and saute.
Addrest of the ingredients and the ground coconut paste and let it cook for a minute(add water as required)
Now add the peas and let it come to a boil .
Turn off the heat when the raw flavor of the masala is completely gone.
Serve hot with chapati.

Monday, January 26, 2009

Methi Paratha


Ingredients:
1/2 bunch Methi leaves
1 cup Wheat flour
1 tsp Red chilly powder
1 pinch Turmeric powder
1 tbsp Cumin seeds (crushed)
1 tsp Garam masala
1 tbsp Oil
Salt to taste.
Method:
Wash and dry the methi leaves.
Mix all the ingredients with required amount of water and knead to make a soft dough.
When the dough is done, cover with a clean,damp cloth and let it sit for about an hour.
Divide the dough into small round balls.
Flatten the balls with a rolling pin.
Preheat a griddle and make parathas.
Serve hot.

Sunday, January 25, 2009

Mulai payaru Sundal (Mung sprouts salad)

Mung sprouts can be had as a salad to a main course,as an evening snack or as a stuffing for bread.
Ingredients:
1 cup Mung bean sprouts
5 nos green chilly (sliced)
1 medium sized onion (chopped)
1 tsp mustard seeds
1 tsp urad dal
1 tbsp oil
1/2 tsp lime juice (optional)
salt to taste.
Method:
Heat oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds pop,add green chillies, onion and saute.
When the onion is translucent add the mung sprouts, salt and saute.
Add Lime juice before serving.
Serve hot.

Thursday, January 22, 2009

Kollu podi /Horse gram Powder

Horsegram is one of those ingredients that I hated without even tasting it, When ever my mom said that it was good for health my answer was : I wouldn't eat horse food.
My mom explained to me that it is given to horses only for their nutritional value, horse gram is supposed to reduce cholesterol.
Kollu podi is simple to make and can be added to steamed rice along with gingely oil or ghee.
This is my entry for my legume affair created by Susan of well-seasoned cook and hosted this month by Srivalli of cooking 4 all seasons.
Ingredients:
1 cup Horse gram
10 nos Dry red chillies
Asafoetida
Salt to taste.
Method:
Dry roast the horse gram,asafoetida,red chillies.
When they cool down, add salt and grind to a powder.(the powder should not be too coarse nor too smooth.)
Store in an air tight container.
Mix with steamed rice and oil/ghee and enjoy!

Wednesday, January 14, 2009

Celebrating pongal with Sakarai Pongal/Sweet Pongal

At home pongal is one of the festivals celebrated in a grand manner.Mom used to make pongal and other goodies and we would pray in the front yard along with a whole bunch of people, and some times we would get to serve food to every on who came.
After marriage even in my In-Laws place it was a big deal.
This year , following tradition we made sakarai pongal and offered it to gods.

Ingredients:
3/4 Cup Raw rice
1/4 Cup Split mung dal
1 Cup Millk
3/4 Cup Jaggery
2 Pods Cardamom
1 Tbsp Cashewnuts
2 Tbsp ghee
Method:
Heat 1 Tbsp ghee in the cooker and fry the cashews and set aside.
Wash the mung dal and rice in 2-3 changes of water and put in the cooker along with the milk and water.(Rice to water ratio-1:3, but since we are adding 1 cup of milk we can leave it at 1:2)
Close the cooker and put it in hing for 3 whistles.
Let it stand till the pressure is released.
Crush the jaggery and mix with water and bring to a boil.
Add the jaggery water, cardamom pods, to the rice and let it simmer for five minutes.
Stir in the remaing ghee.
Garnish with cashews and serve hot.

Thengai Sambal

Thengai sambal is very simple to prepare.It is served with bread,dosa, and even rice.
My Dh loves sandwiches made with thengai sambal.
Ingredients:
1 Cup Coconut (Grated)
15 Nos Shallots (sliced thin)
1 Sprig Curry leaves
5 Nos Green chillies
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Tbsp oil
Salt to taste.
Method:
Heat oil in a kadai and add mustard seeds, urad dal and curry leaves.
When the mustard seeds pop, add onion, green chillies and saute.
When the onion is tender add the coconut and salt and saute for a minute or two and turn off the heat.

Cauliflower fry

Cauliflower fry is one of my childhood favorites.My mom usually made this with fried rice , biriyani or any flavored rice. Me and my brother usually finished half of it in the kitchen even before she brought it out to the dining table.
Ingredients:
1 No Medium sized cauliflower
1 Tbsp Red chilly powder
1 Tbsp Rice flour
1 Tbsp Gram flour
1 Tbsp Corn flour
Salt to taste
Oil for frying.
Method:
Cut the cauliflower into small florets, and wash them in hot water.
Sprinkle all the ingredients over the cauliflower.
Do not add water.If water is required, sprinkle just few drops and mix well.
Heat oil in a kadai and fry the cauliflower on medium heat, till it is golden brown.
(keeping the oil in a high heat setting, will brown the cauliflower on the outside and under cook on the inside.)
Serve hot.

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