Araichuvitta Sambar

This is a different kind of sambar made without using cooked dal.. Insted the dal is ground and hence the name araichuvitta sambar.(araichu in Tamil is to grind) This sambar is great with idly, dosa, and ven pongal.(it is not as great with plain rice.)
Ingredients:
1 Cup Small onion (sliced thick)
21/2 Tbsp Channa dal
2 Tbsp corriander seeds
4 Dry Red chillies
1/2 cup coconut (shredded)
1 tomato (chopped)
1 sprig curry leaves
2 tbsp oil
1 Tbsp urad dal & mustard seeds
Asafoetida
Salt to taste.
Method:
Heat 1 tbsp oil in a kadai and roast channa dal, red chilly, and corriander seeds.
Grind the rosted spices along with coconut and tomato to a smooth paste.
Heat the remaining oil and add urad dal and mustard seeds.
When the mustard pops add curry leaves and onion.
Sautee the onion till turns a nice golden brown color.
Now add the ground masala and add water and salt.
Let it come to a boil and add asafoetida.
serve hot.
Note: You can add a little bit of gingily oil when having with idly..it gives a nive flavor.

Beans Poriyal

Beans poriyal is a very common dish, and is simple, healthy, and easy to make.What more,Green beans is a good source of vitamins and low in calories!
Ingredients:
1/2 Lbs Green beans( Sliced thin)
5 Nos Green chillies (slit vertically)
1 Large onion (chopped fine)
1 Sprig curry leaves
1 Tbsp mustard seeds & urad dal
1 Tbsp oil
Salt to taste.
Method:
Heat oil in a kadai, add mustard seeds , urad dal and let it splutter.
Add Curry leaves, onion,green chillies and saute.
Add the green beans saute for a minute and add salt.
Cover and cook. sprinkle water if necessary.
(do not add too much of water.)
Green beans poriyal is great with rice and any curry.

Paneer Kati Rolls

Today i had some atta dough left.My Dh is a huge fan of kati rolls, so i decided to make kati rolls.
Kati roll is a roti filled with a stuffing.The stuffing can be veg or non-veg.
Ingredients:
1/2 Cup Paneer (cut into small cubes)
1 Cup vegetables (peas,beans, )
2 Nos Green chillies (sliced)
1 Large onion (sliced thin)
1 Tsp cumin seeds
1 Tsp Chat masala
1/2 Tsp garam masala
1/2 tsp turmetic powder
1 Tbsp Red chilly powder
1 Tomato (chopped)
1 Tbsp G/G paste
1 Tbsp oil
Salt to taste
1 Tbsp lime juice
Atta Dough.
Method:
Make rotis from the dough and set aside.
Heat oil in a kadai and add cumin seeds.
When the cumin seeds splutter add onion, gren chillies and saute.
Now add G/G paste, tomato and continue sauteing.
Add the vegetables and saute.(you can add capsicum, potato, carrot according to your preference.)
When the vegetables are tender add paneer, garam masala,red chilly powder turmeric powder and salt.
When the Paneer is almost cooked add the chat masala.
Add the lime juice after turning off the heat.
Take the roti and place the stuffing in the center , roll and enjoy.
These rolls are also a great evening snack.

Carrot Rice

Carrot is one of my favorite vegetables but my Dh is not a great fan, so i have to find out ways of making him eat carrot.When he found out that he had to have carrot rice he was very skeptical,but when he tasted it he actually liked it.Method:
2 Cups basmathi rice (cooked)
4 Nos Carrots (Shredded)
1 No Clove
1 No Cardamom
1'' Piece Cinnamon
1 Tbsp red chilly powder
1/2 Tsp Turmeric powder
1 Tbsp Coriander powder
2 nos green chillies(slit)
1 Tbsp G/G paste
1 Large onion (chopped)
2 Tbsp ghee (or oil )
Salt to taste.
Method:
Cook the rice and set aside.
Heat the ghee in a kadai and add, cinnamon, cardamom, cloves and saute for a minute.
Now add the onion and the green chillies and saute till the onion is tender and add the G/G paste.
Now add the carrot and other spices and saute, adding water when necessary.
When the Carrot is cooked add the rice and mix well.
Keep covered in low heat for a minute or two.
Serve hot.

Kalan Melagu (Mushroom Poriyal)

Ingredients:
2 Cups mushrooms (sliced)
1 large onion (chopped)
1 Tbsp G/G Paste(Ginger/Garlic)
1/4 Tsp Turmeric powder
1 Tbsp chilly powder
1/2 Tbsp crushed Pepper
1 sprig curry leaves
1 Tbsp oil.
Salt to taste.
Method:
Heat oil in a kadai, add the onions and saute till tender.
Add G/G paste and the mushrooms.
Now add the remaining spices, curry leaves and saute till the mushroom is almost done.
Add salt and cook the mushrooms completely.
This dish goes well with rice and any bland curry.
It is also great with chapati or roti.

Beetroot Poriyal

There is something to be said of the crimson color.Just placing plain white rice next to beetroot poriyal looks so vibrant that Keeps me staring at it.It also tastes as good as it looks.
Ingredients:

• 2 Nos Beetroot (chopped - 1/2" cubes)
• 1/2 large onion (chopped)
• 5 Nos Green chillies (slit vertically)
• 1 Tsp oil
• 1 Tsp Mustard seeds
• 1 Tsp urad dal
• 1 Sprig curry leaves
• Salt to taste.

Method:
Peel the beetroot and cut into cubes.
Heat oil in a kadai, add oil, mustard seeds, and urad dal.
When the mustard seeds pop add curry leaves,onion,green chillies and saute.
(Add chillies as per your taste, for me adding more chillies evens out the natural sweetness of the beetroot)
Now add the beetroot and salt and cook till the beetroot is tender.
Serve with rice.

Brinjal Rice (Katrikai Sadham)

My Dh Prefers to take dry rice varieties when packed in a box.Today instead of making the usual varieties I made Brinjal Rice.(do i have to add that brinjal is my favorite vegetable!)
Ingredients:

• 2 cups Cooked Rice (Basmathi)
• 2 eggplant(medium size - chopped)
• 1Tomato (chopped)
• 1 Large onion(chopped)
• 4 cloves Garlic (cut into half)
• 4 nos Green chillies (cut into half)
• 1 Sprig Curry leaves
• 2 Tbsp oil
• 1 Tsp mustatd seeds
• 1 tsp urad dal
• 1 Cinnamon stick (1/2")
• 2 nos Cloves
• 1 tsp Red chilly powder
• 1/4 tsp turmeric powder
• 1/2 tsp Garam masala
• 1 tsp black pepper powder
• 1 tsp G/G Paste (Ginger/Garlic)
• 1/2 cup Tamarind water
• Salt to taste.

Method:
Cook the rice and set aside.
Heat oil in a kadai, add mustard seeds and urad dal.
When the mustard seeds pop, add curry leaves,cinnamon,cloves, onion, green chillies and saute.
Add chopped eggplant, garlic.When the eggplant is coated in oil, add tomato, G/G paste,red chilly powder,pepper powder, turmeric powder and garam masala.
When the spices are nicely coated add salt and tamarind water.
Cover and cook thill the egg plant is cooked weel.(add water as required.)
When the eggplant mixture is cooked , add it to the rice.
Serve with pickle or curd.