Vatral Kuzhambu

Ingredients:


4 to 5 okra cut into big pieces
A small lemon sized tamarind (soaked in water and thick juice extracted)
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
1/4 tsp asafoetida
Few curry leaves
2 tsp sambar powder
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder


Method:

Heat oil, add mustard, fenugreek, blackgram dal and bengal gram dal. When it starts spluttering, add curry leaves, asafoetida and okra. Fry for a minute and add the tamarind juice. Add turmeric, salt and sambar powder and mix well.

Let it come to a boil and become thick.

Serve with rice.

Whole Moong Curry

Ingredients:

1/2 cup whole Moong
1 small cup Red gram dal
¼ tsp Turmeric powder
½ lemon size Tamarind
Sambar powder- 2 tsp
¼ tsp Mustard seeds
¼ tsp Fenugreek
Salt to taste
Asafoetida- a pinch
2 tsp oil
Curry leaves and coriander leaves

Method:

Pressure cook whole moong or payaru and red gram dal. Soak tamarind in water and extract the juice.

Heat oil, add mustard seeds and fenugreek seeds. When it starts spluttering, add the tamarind juice, turmeric powder, sambar powder, salt, curry leaves and asafoetida.

When it starts boiling, add cooked dal and whole moong.

If required add dilute paste of rice flour to make the Curry  thick.

Moru Curry

Ingredients:

2 cups Sour curd

1/2 tsp Turmeric powder

Salt to taste

Asafoetida- a bit

2 tbsp Rice flour

Curry leaves-few

2 tsp Oil

1 tsp Mustard Seeds

To be grinded to a paste-

1/2 tsp Cumin seeds

2 Green chillies

1 tsp Coriander seeds

1 tsp Bengalgram dal

2 tsp Grated coconut

Method:

Roast coriander seeds and bengalgram dal till golden brown. Now grind it along with other masala ingredients to a fine paste.

Add turmeric powder, salt, asafoetida, curry leaves and rice flour to the curd along with some water and mix well.

Now add the masala paste to the buttermilk and cook till it becomes thick. Dont cook it for long.

Heat oil in a seperate pan and add mustard seeds. Add this to the Curry.

You can add cooked ladies finger or pumpkin to this Curry.

Tomato Sambar

Ingredients:

Cooked red gram dhal- 1/2 cup
Turmeric powder-1/2 tea spoon
Salt- as required
Curry leaves & coriander leaves- 2 tsp
Tomato-2 ( chop into cubes )


Fry in oil and grind together:


cumin seed -1 tsp( jeera )
Green chillies -7
Chopped tomatoes -3/4 cup
( Grated fresh coconut - 2 tbl spoon )
add coconut while grinding


Method:
 Mash dhal well. Add other ingredients with ground paste and enough water.
Boil till raw flovour is lost. Garnish with curry leaves and coriander leaves.
And serve.

Cauliflower biriyani

Ingredients:

1 cup basmati rice

2 onions sliced lengthwise

1 small cauliflower-cut into florets

2 tsp oil

1 tsp cumin seeds

1 green chilli slit into half

Bit of asfoetida

Few cashew nuts

Few curry leaves

1/2 tsp turmeric powder

1 tsp garam masala powder

Salt to taste

1/2 cup beaten curds

Finely cut coriander leaves

Method:

Soak the rice for 1/2 hour in sufficient water. Heat oil and add cumin seeds. When it splutters, add green chillies, cashews and roast till it starts turning golden brown. Add asafoetida, curry leaves, onions and fry for 2 mins. Add the cleaned cauliflower florets, rice (after draining the water) and cook for 2 mins. Finally add 2 cups of hot water, salt, turmeric, curds, garam masala powder and mix well.

Transfer to a vessel and pressure cook. Garnish with fried onions, cashews and coriander leaves.

Serve hot with raita 

Sweet corn pulav

Ingredients:


1 cup basmati rice
1 cup sweet corn
2 tsp oil
1/2 tsp cumin seeds
2 cloves
Piece of cinnamon
1 bay leaf
1 onion cut lengthwise
1 onion and few cashews - grind to paste
Salt to taste
1/2 tsp turmeric powder
1/2 tsp ginger paste
2 tsp garam masala powder



Method:

Soak rice for 1/2 hour. Heat oil, add cumin seeds. When it splutters, add cloves, cinnamon and bayleaf. Add onions chopped lengthwise and fry till it starts changing colour. Add ginger paste, turmeric powder, garam masala powder and the onion cashew paste. Fry for 2-3 mins to get rid of the raw smell. Add soaked rice, salt and mix well. Transfer to a vessel, add 1 1/2 cups of water, sweet corn and pressure cook it.

Garnishing options- fried onions, cashews, coriander leaves.

Rajma pulav

Ingredients:


1 cup kidney beans soaked overnight and half cooked
1 cup basmati rice soaked for 1/2 hr
2 tsp oil
1 tsp cumin seeds
2 cloves
Small piece of cinnamon
1 Bayleaf
2 tbsp tomato puree
1 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Finely chopped coriander leaves
Roasted cashews and raisins



Method:

Heat oil, add cumin seeds, cloves, cinnamon and bayleaf. Fry for a minute and add tomato puree, garam masala powder, turmeric powder, red chilli powder and salt. Mix well and fry for 2 mins. Drain the water from the soaked rice and add the rice to the fried masala. Mix till dry and add 2 cups of water. Add the half cooked beans and transfer to a vessel. Pressure cook for 2 whistles.

Use a fork to seperate the grains. Garnish with finely chopped coriander leaves.

Serve with raita of your choice.

Veg pulav

Ingredients:


1 cup basmati rice (soaked for 1/2 hr in 2 cups water)
1 tsp oil
1 tsp cumin seeds
1 onion (chopped lengthwise)
Salt to taste
1/2 cup chopped vegetables (carrots, beans and peas)
Small piece of cinnamon
2 cloves
Few roasted cashews


Method:

Heat oil, add cumin seeds, cloves and cinnamon. When it splutters add onions and cook for a minute. Add the soaked rice after draining the water to a different vessel (not to be thrown). Fry for 2 minutes and then transfer it to a vessel for pressure cooking. Add the water that was used for soaking the rice and vegetables. Add salt and pressure cook for one or two whistles.

Mix well without breaking the cooked rice and garnish with roasted cashews. Serve hot with any spicy gravy of your choice or as it is for kids.