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.

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.

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.