Simple Pongal Recipe

Ingredients
1/2 cup Moong Dal
1 cup, Sonamasoori Rice
5 cups of Water
1/2 tsp Whole Pepper Corns
Salt

For tempering
3 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Grated Ginger
4 Green Chilies, cut lengthwise
5 Curry leaves

Method

1. Wash and soak rice in water for 15 to 30 minutes
2. Dry roast moong dal in a  pressure cooker on low heat until it starts to turn to aromatic light brown color. Set aside
3. Now add 4 cups of water. To this add rice, roasted moong dal and whole pepper corns. Pressure cook up to 4-5 whistles 
4. Heat oil in a seasoning pan. Add mustard seeds, cumin seeds, ginger, green chiles and curry leaves. Pour tempering on cooked pongal
5. Add salt and remaining 1 cup of water. Mix well. Turn on the heat and cook for 3-4 minutes in low heat
6. Serve hot with chutney

Bharwa Bhindi | Whole Stuffed Okra Fry

Ingredients
500 gms Okra, trim edges & slit in the middle

For stuffing
1 Onion, cut into cubes
1/2 tsp Chili powder
1/2 tsp Roasted Cumin Powder
1/4 tsp Turmeric powder
1/4 tsp Chaat masala
Salt
4 tsp Oil, divided

Method

1. Heat 2 tsp oil in a heavy bottomed pan. Fry onions until it is wilted. Add the dry ingredients red chili powder, roasted cumin powder, turmeric powder, chaat masala and salt. Mix well and turn off the heat. 
2. Grind the above masala to a smooth paste.
3. Stuff the masala paste inside okra
4. In the same pan. Heat 2 tsp of oil. Add okra. Saute in medium-low heat for 15 minutes until it is cooked completely. 
5. Tip: add additional 2tsp of oil, if you like to brown and soften Okra
6. Serve as a side dish for roti and pulav

ಅವರೆಕಾಯಿ Usli | Mochakottai Sundal

Ingredients
200 gms Avarekayi
Salt

For tempering
2 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Hing
3 Green Chilies, cut lengthwise
4-5 Curry leaves

For garnish
Cilantro
Grated coconut

Method

• Boil Avarekayi in a pressure cooker upto 3 whistles. Drain the water
• Heat oil in a heavy bottomed pan. Add mustard seeds, hing, green chiles and curry leaves. When oil starts to splutter, saute for just a few sec
• Add cooked avarekayi, salt, cilantro and grated coconut
• Have it as a snack, starter or a side dish

Tindora sabji with Peanuts | Kovakkai Poriyal | Ivy Gourd Fry

Ingredients
500 gms Tindora, trim edges & cut lengthwise
1 Onion, finely chopped
1/2 tsp Sambar powder
3 tsp Grated coconut
1/4 cup Peanuts
Salt
3 tsp Oil

For tempering
2 tsp oil
1/2 tsp Mustard seeds
1 tsp Channa Dal
A sprig of curry leaves

 Method

• Heat oil in a heavy bottomed pan. Fry peanuts until it turns to light brown color and set aside
• Add another 2 tsp of oil. Then add mustard seeds, channa dal and curry leaves. When oil starts to splutter, add onions. Fry until it is wilted
• Add sambar powder and saute for few seconds 
• Add tindora. Mix well. Cover the pot and cook in low heat for 15-20 minutes with occasionally mixing
• Add salt and grated coconut. Cook for 2 more minutes
• Garnish with peanuts. Serve with roti

Horse Gram Dosa :: Kollu Dosai :: Hurali Kaalu Dose

Ingredients
2 cups Sona Masoori Rice
2 cups Idli Rice
1 cup Urad Dal
1 cup Horse gram
1 tsp Fenugreek seeds
3-4 cups of water to grind batter

For Dosa
Salt per taste 1 1/2 tsp - 2tsp
Oil for frying
1 tsp Eno Fruit Salt  or 1/3 tsp Baking Soda

Method

• Soak all the ingredients separately in water for 4-6 hours. But horse gram needs to soak for atleast 12 hrs
• Wash the grains for atleast 2 times
• Urad dal and fenugreek seeds goes first in wet grinder. Add 1/2 cup of water. Grind for 10 mins until it is fluffy. Add sona masoori rice or idli rice with 1 cup of water. Grind for another 10-12 mins until the batter is smooth. Transfer the batter to another container for fermentation
• Next add the remaining rice grind for another 10 min to a smooth mixture. Add 1 cup of water. Transfer the batter to the same container for fermentation.
• Mix the batter well and ferment for 6 to 10 hours. 

For making dosa

• Mix either eno fruit salt for soft dosa or baking soda for crispy dosa and salt. Add water to adjust the consistency of batter (should not be too thick or too thin. Batter should stick to the ladle when dipped). Mix well
• Take a scoop of batter, pour on a hot griddle. Make a swirl all the way to the edge of the pan. Cook on medium-high. Add few drops of oil to the edges. Cook for a minute in each side
• Slowly take of from flame and serve hot with chutney, sambar or potato masala

Dhaniya Chicken Roast

Ingredients 

500 gms Boneless Chicken Thigh 

1 Onion

1 Tomato

1 sprig Curry leaves

3 tsp Oil

For marinade 

4 Garlic cloves

1/2 inch Ginger

1/2 tsp Garam Masala

5 Green Chilies

Handful of Cilantro

1/4 tsp Turmeric Powder

2 tsp Yogurt

1/2 Lemon

2 tsp Oil divided

1 tsp Salt

Method

• Make a fine paste of all the ingredients listed under marinade
• Marinade and refrigerate chicken with marinade masala paste for 30 mins
• Heat oil in a skillet. Add curry leaves, onions and tomato. Fry until it is completely cooked
• Add marinated chicken and cook in low heat for 15 to 20 mins
• Serve hot with rice, roti or parata

Vanjaram Fish Tawa Fry

Vanjaram Fish fry, undistinguished lip-smacking South Indian sea food dish customary in South Indian households and Indian sea food restaurants all over the world. 

One reason it is widely favored is for the thinly sliced steak cut meat with few bones. Most of the time is fried which is preferred over curries.

Ingredients

500 gm Vanjaram Fish, steak cut & thinly sliced

1/2 tsp Turmeric Powder

1 tsp Red chili Powder

1/2 tsp Black Pepper Powder

2 tsp Tamarind Pulp

1/2 tsp Coriander powder

1 tsp Ginger & Garlic Paste

1 tsp Salt

Oil for shallow fry

Method

• Mix together turmeric powder, red chili powder, black pepper powder, coriander powder, tamarind pulp, ginger & garlic paste and salt. Add few tsp of water if required and mix it into a fine paste
• Smear the masala paste on both the sides of the fish. Marinade and refrigerate for 30 min to 1 hour
• Heat 3-5 tsp of oil on a flat pan. Fry fish on both the sides on medium heat until it turns to deep red color. Approximately 3 to 4 min on each side
• serve hot with cucumber and onions