Carrot kara poriyal

My Dh kept asking me to make this carrot kara poriyal that my MIL makes,So when I saw the JFI for this month I thought i'll post this recipe.
Ingredients:
4 Nos Carrot
2 Tbsp Coconut
1/2 Tsp Fennel seeds
2 Cloves Garlic
4 Nos Dry Red Chilly
1/2 Tsp Turmeric powder
1 Sprig Curry Leaves
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
Salt to taste.
Method:
Peel the carrot and cut it into thin rounds and set aside.
Grind, turmeric, garlic, coconut,fennel seeds, and red chillies to a smooth paste and set aside.
Heat oil in a kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add the curry leaf, cut carrots and sautee for a minute.
Add salt and the ground paste.
Cover and cook the carrots , till the masala smell leaves and the carrots are tender.
Add water little by little as required.
Serve hot. This Poriyal is a great side dish with any rice dish.

Vegetable Puff Cups

Last week we had a get together at our house.I wanted to make an appetizer that is quick and a crowd-pleaser, so I decided on these puff cups .These cups are very elegant to serve for single portions. Instead of the ever present potato filling I made a vegetable filling. It was a huge hit with our friends.
Ingredients:
1 Small pack of mixed frozen vegetables (peas,corn,beans, carrot)
1 Pack Puff pastry shells
1 large Onion (chopped)
2 Nos Ripe Tomatoes (chopped)
1 Tbsp Cumin seeds
1/4 Tbsp Ginger /Garlic paste
2 Tbsp oil
1 Tbsp Red chilly powder
Salt to taste.
Method:
Remove the pastry shells from the freezer and set aside.
Preheat the oven to 400ºF.Place the shells with the lids facing upwards.
Set the timer for 20-25 minutes or until crisp.
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds pop add the chopped onion and ginger/garlic paste and saute.
When the onion is tender add tomato , red chily powder, salt a little water and cook covered for a minute.
Now add the frozen vegetable mixture and continue cooking covered, till the vegetables are tender. (Keep stirring in between and add water if necessary.)
When the Pastry shells are done remove the lids using a fork.
Fill the shells with the prepared vegetable mixture and cover with the removed lids.
Serve immediately. The shells can be re heated by placing in the oven for 2 - 3 minutes at 350ºF.

Thakkali Sadam ( Simple Tomato Rice)

For the whole of last week we had restaurant food, so we were craving for homemade food, what is more comforting in a lunch box than tomato rice?
There are numerous ways of preparing tomato rice, this recipe is pretty much very simple to make. I was never a huge fan of tomato rice, until I tasted this. This is a recipe I learnt from one of my SIL's. This is also my DH's favorite way of preparing thakkali sadam.
Ingredients:
1 No Ripe tomato
1 No cardamom
1/2 inch pice Cinamon
1 Tsp Fennel seeds
1 Tsp Ginger/Garlic paste
1 medium sized Onion(chopped)
1 1/2 Tsp Red Chilly powder
1 sprig Curry leaves
1 Tbsp Ghee
1 Pinch Turmeric powder
11/2 Cup Basmathi rice
Salt to Taste.
Method:
Wash the rice in 2-3 changes of water and set aside.
Grind cinamon,tomato, ginger/garlic paste together and set aside.
Heat the ghee in the pressure cooker, add the cardamom, fennel, curry leaves ,onions and saute.
When the onions are browned add the washed rice,red chilly powder,turmeric powder,salt,and the ground tomato paste.(The paste should be roughly about 1 cup. )
Add water to the rice in a 1:2 ratio. (Consider the tomato puree as one cup of water. so for 11/2 cups of rice 1 cup of puree + 2 cups of plain water should be enough to cook the rice to a correct consistency.)
Close the lid of the cooker and keep in high for two whistles and turn to low for one more whisltle.and turn off.
When the pessure is released remove the lid and mix the rice and serve hot.
It is great with onion raitha and potato chips.