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.

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.

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.

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.

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.

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!