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!

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.

Pavakka Pachadi/ Bittergourd Pachadi

Isn't it great that Indian food is so balanced in taste as well as nutrition!
Pavakkai pachadi is one of the dishes representing the balance.
This dish has bitter gourd, tamarind,& jaggery as its main ingredients.The jaggery reduces the bitterness of the bitter gourd and the tamarind counteracts the heat from the jaggery. All the flavors melding together makes for a mouthwatering dish.
Ingredients:
5-6 Nos Shallots (sliced thin)
5 Nos Green chillies (sliced)
1 Sprig Curry leaves
11/2 Tbsp jaggery(powdered)
2 Nos bitter gourd (chopped)
1 Tsp Tamarind paste
1/2 Tsp Turmeric powder
2 Pinches Asafoetida
1 Tsp mustard seeds
1 Tsp urad dal
3 Tbsp oil
Salt to taste.
Method:
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds pop add, the shallots, green chillies and saute.
When the shallots are tender add the bitter gourd and saute.
Now add salt, turmeric powder,asafoetida,tamarind paste and water as required.
Let the mixture cook till the bitter gourd is tender and add the powdered jaggery.(you can increase the amount of jaggery if you prefer it to be sweeter)
Let it cook for 3- 4 minutes and turn off the heat.
Serve with steamed rice.

Paruppu Thogayal

This thugayal is very simple to make ,yummy and a balanced food .
At home we usually make this thugayal at night, when there is some rice left, and not much of vegetables or curry...
It goes great with plain rice & ghee, curd or rasam .
Ingredients:
1/2 Cup Thoor dal
4 Nos Dry red chilly
4 Cloves Garlic
1/2 Tsp Pepper
1 Pinch Asafoetida
1 Tsp oil
Salt to taste.
Method:
Heat oil in a pan and roast all the ingredients except the salt and asafoetida.
When the dal turns golden brown, turn of the heat and let it cool.
Grind the roasted ingredients along with salt and asafoetida.
Add water as necessary.

Aval Uppma

Aval uppma is a very simple dish to make.It is also very light so it can be had for any meal.
Ingredients:
2 Cups Poha
1 Tbsp Ground nuts/peanuts
1 Onion (chopped)
1 Medium sized carrot (grated)
4 Nos Green chilly (Chopped)
1" Piece Ginger (grated)
2 Tbsp oil
1 Sprig Curry leaves
1/2 Tsp Turmeric powder
1 Tsp Channa dal
1 Tsp Urad dal
1 Tsp Mustard seeds
2 Tbsp Lemon juice
Salt to taste.
Method:
Wash the poha in 2-3 changes of water and soak till the poha is soft.( the soaking time depends on the type of poha.If the poha is very thin, it will become soft while washing, so it does not require soaking.)
When the poha is soft drain and set aside.
Heat oil in a kadai and add, curry leaves, channa dal, urad adl,groundnuts, and mustard seeds.
When the mustard seeds pop add onion and sautee.
When the onion is tender add the carrots, ginger, green chilly, turmeric powder, salt and saute.
Now add the poha, lime juice and mix well.
Let the mixture cook for a minute or two and then serve hot.

Ven pongal

Ven pongal is one of my favorite dishes. I usually prepare ven pongal for weekend brunch, since it is rich and heavy.
Ingredients:
11/2 Cup Ponni raw rice
1/2 Cup Mung dal
5 Nos Green chilly (slit)
1" Pice Ginger (grated)
1/2 Tbsp Black Pepper (crushed coarsley)
1 Tsp Cumin seeds
3 Tbsp Ghee
1 Tbsp Cashew nuts
1 Sprig Curry leaves
Salt to taste.
Method:
Wash the dal and rice in 2-3 changes of water and set aside.
Put the ghee in a rice cooker, set the button to cook, close the lid and let it heat.
When the ghee is hot, add cashew nuts,curry leaves, green chilly, cumin seeds, ginger and black pepper.
Now add the rice, salt and mung dal.
Add water in 1:3 ratio.(add more water if you like the pongal to be more gooey.)
Stir the rice one and put the lid back on.
Set the cooker to cook mode.When the rice is done, serve hot with chutney, Sambar.