Vegetable Stew

Ingredients:

Onion	2 Medium
Veggies	1 Bowl
Coconut milk	2 cups
Green chilli	5-7
Bay leaf	1
Cloves	2
Ginger Paste	¼ Tsp
Salt	As Needed
Oil	1 Tsp
Curry Leaf	Few

 Method:

• Microwave the veggies along with salt as needed. Keep aside.

• Heat a pan and add oil to it. Then add the bay leaf, cloves and ginger paste. Fry it for few seconds.

• Then add the sliced onion, green chilli and fry it. Don’t allow to change it’s colour. Once it’s add the cooked veggies, curry leaf and mix it. Then add the coconut milk and mix it. Add water if the consistency is thick. Allow it to come to a boiling point and switch of the flame.

• Serve hot with appam.

 

Note:

• I used frozen mixed vegetables. Otherwise you can use veggies like carrot, beans, potato.

• Use thick coconut milk. Otherwise it will be too watery.

Green Gram Sabji/Pachai Payir Masala

After   a long time we  are back with  our dishes.Hope this navrathri is full of joy ,fun , sweets ,dhandiya,and our traditional golu with lots of sundal . so thought of some light  and healthier dishes.  I started with  green gram sabji, usually we make sundal/salad/famous pesaruttu with green gram then  thought of making some  side dish for chappathi.
A healthy and yummy side dish for chappathi . You can also have with rice .

INGRIDENTS:

Green gram	1 cup
Onions	1 medium
Tomato	2 big
Garlic	2
Mustard seeds	1 tsp
Cumin seeds	1 tsp
Chilli powder	2 tsp
Garam masala	2 tsp
Coriander powder	1 tsp
Kasoori methi(opt)	1 tsp
Turmeric powder	1 tsp
Salt	As needed
Coriander leaves	For garnishing
Oil	5 tsp

 

 

 

 

 

 

 

Method:

First soak the green gram for 2 to 3 hrs in the water.

Pressure cook the green gram well  with little salt .

Now in a kadai take 4 tsp of oil  ,then add mustard seeds to it.

When it splutter  add  cumin seeds  and fry little, now add chopped onions and crushed garlic  together.

Sauté well till onions becomes transperant , then add chopped tomatoes(riped and juicy  tomatoes gives more taste ).

Add salt, turmeric powder and  sauté well, after 2-3 mins add chilli powder , coriander powder and garam masala powder and sauté for 2 mins till raw smell goes.

Now add  enough water  and little salt then  bring it to boil .

Let it cook for 10 mins in medium  flame .if needed you can add little more water.

Now add the boiled green gram and stir well   without lumps.

Adjust the salt and  garam masala at this stage.

Add the kasoori methi and  bring it to boil.

Cook it for 5 mins, then turn off the stove and garnish with coriander leaves.

You can squeeze  the lime  if needed.

 

 

 

 

 

 

Vegetable Kurma

Ingredients:

Onion	½
Tomato	¾
Mixed Veggies(carrots, beans,peas,corn,potato)	½ Cup
Coriander Leaf	Garnish
Salt	As Needed
Oil	1 Tsp

Grinding:

Coconut	3 Tbs
Poppy Seeds	½ Tsp
Green chilli	4-5
Cashew	4

Method:

• Put all the veggies in a bowl along with water, salt and microvave it for 5-7 mins.
• Chop the onion and tomato. Heat a pan, add the oil and onions. Fry it until golden brown. Once it’s done add the tomato and fry it for 5 mins.
• Once the tomatoes are done add all the cooked veggies and some water. Allow it to come to a boil.
• Meanwhile grind all the ingredients mentioned in things to grind to a fine paste. Add the ground paste to the boiling mixture. Slow down the flame and allow it to boil for 10-15 mins.
• Garnish it with coriander leaf and serve hot with chapathi.

Note:

I used frozen mixed veggies. Otherwise you can chop all the veggies of the same size and cook it. But don’t overcook it because it going to be cooked again.

You can also add the mustard seeds or jeera at the beginning.

Serves- 2-3

POTATO IN PEPPER GRAVY

This receipe is easy, simple and best. In my schooldays my grand parents were with us, rather to say we were with them  ,so  food restrictions were on slightly higher level, no onions,garlic some days.....my mom used to make this  potato dish for chappathi , and it became  the best for everyone.
we just call this dish as potato in pepper gravy,  and i named it so. simple dish without onions,garlic.
And my grandma used to say  pepper powder is better than red chilli powder.less ingridents with lots and lots  of taste.

 

INGREDIENTS:

 

            

Potato	5(medium)
tomato	2(riped)
Green chilli	1
Mustard seeds	1 tsp
Pepper powder	3-4 tsp
Salt	As per taste
Curry leaves	2
Turmeric powder	1tsp
Oil	2 tsp
Sugar	A pinch

 

 

 

METHOD:

Boil the potatoes,peel the skin and  cut into 4  pieces roughly , I do it by hand

Take a kadai add oil, when hot add mustard seeds

Once splutters add green chillis,curry leaves and tomatoes(cut into pieces,red juicy tomatoes are best)

Add turmeric powder and sauté for 2-3 mins and now add 1 cup of water to it,add salt to it.

Allow it to boil for 5 mins, now add freshly crushed pepper powder.

Now add potatoes to it. Once potatoes are added the gravy will start thickening.

Cook it in mediun then low flame for 5-7 mins.

Add a pinch of sugar to it  and turn off the flame.

You can serve for chappathi and best for pooris.

PULI MILLAGAI

 

 

 

Ingredients:

Green chillis	10
Ginger	2 tbl
Tamrind pulp	½ cup
Mustard seed	1 tsp
Urad dal	1tsp
Channa dal	1 ½ tsp
Salt	AS per taste
Jaggery	1 tsp
Turmeric powder	1 tsp
Red chilli	5

 

  

 

 

Method:

• Chop the green chillis and ginger intoi pieces (you can slit the chilli also.
• Take a pan add oil to it ,when hot add mustard seeds,  once splutters add channa dal and urad dal.
• When it becomes golden add red chillis(cut in to halves), green chillis and ginger sauté well .
• Afte 2-3 mins add tamrind pulp (diluted with water) along with salt and turmeric powder.
• Bring it to boil in medium flame, till it gets thicken.
• At the ending stage add jaggery to  enrich the tangy taste.
• This taste very good with fenugreek dosa, curd rice .
• Even the chana dal /urad dal will taste too good with the tangyness

Note:

It will take some time for spicyness to get adjusted. It may be so spicy when the receipe is done but after few houres it will be ok.

If the chillis are too spicy cut down the number .

You can prepare with green chilli alone.