Babycorn Capsicum Masala

Ingredients:

Baby corn - 5-6nos(chopped thinly)

Capsicum - 1no 

Onion - 2nos

Tomato - 1no

Ginger & garlic - 1tsp

Cumin seeds -1/2tsp

Fennel seeds -1/2tsp

Cloves - 2nos

Chilly powder - 1tsp(as required)

Coriander powder - 1/2tsp

Tumeric powder - 1/2tsp

Oil - 2tsp

Salt - to taste

Coriander leaves - to garnish

Preparation:

1)Heat a kadai, add oil, cumin and fennel seeds, after it splutter, add onion saute for few mins, then add ginger & garlic paste fry till raw smell goes well

2)Then add tomato fry till oil separates

3)Add chopped baby corn,chilly,coriander,tumeric powder and salt, mix them well and close the lid and cook till it tuns soft

4)Finally add capsicum and cook for 3-4mins and add coriander leaves

Babycorn capsicum masala is ready to serve with chapathi and fried rice.

Paneer Baji

Ingredients:

Paneer cubes - 10-12nos

Bengalgram dal flour - 1/2cup

Chilly powder - 1tsp

Corn flour - 1/2tsp(optional)

Salt - to taste

Oil - to fry 

Preparation:

1)In a bowl, add bengal gramdal flour, chilly powder, corn flour, salt and add required water and make a thick batter (not too watery)

2)Heat a kadai, add oil, dip the paneer cubes in the batter and fry the paneer cubes 

3)Fry until it tuns golden brown

Hot paneer cubes is ready to serve.

Vegetable Pulao

Ingredients:

Basmati Rice - 1cup

Carrot - 1/2cup (chopped)

Beans - 1/2cup  (chopped)

Peas - 1/2cup

Green chilly - 2 nos

Cinamon - small piece

Cardamom - 2nos

Cloves - 2nos

Fennel seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Onion - 2no (medium size)

Ginger&garlic - 1tsp

Oil - 2tsp

Ghee - 1tsp

Preparation:

1)Heat a cooker, add oil, ghee, fennel & cumin seeds, onion, and green chilly saute for few mins

2)Add ginger&garlic paste fry till raw smell goes and add all vegetables and salt, cook them for 3-4 mins 

3)Then add rice and 2cups of water, and adjust salt

4)Close the cooker with the lid and cook them till 1 whistle comes

Veg. pulao is ready to serve with raitha.

This veg.pulao goes to my thali-rice event by priya

Curry Leaves Powder

Ingredients:

Curry leaves - 1cup(without stem)

Urad dal - 1/2cup

Bengal gram dal - 1/4cup

Coriander seeds - 1tsp

Pepper corns - 1/2tsp

Red Chilly - 4-5nos

Hing - 1tsp

Salt - to taste

Oil - 1tsp

Preparation:

1)Wash the curry leaves and dry roast till it turns crispy and keep aside

2)In the same kadai, add 1tsp oil, urad dal, bengal gram dal, coriander seeds, pepper corns, red chilly and hing saute till it turns light brown. 

3)Then off the flame and after it cools, grind them into smooth powder

Serve hot with white streamed rice and ghee.

Vendaka( okra) Pachadi

Ingredients:

Vendaka (okra) - 250 grams

Shallots - 4-5nos

Cumin seeds - 1/2tsp

Red chilly - 2 nos

Curd - 1/2 cup

Curry leaves - few 

Oil - 2tsp

Mustard seeds - 1tsp

Salt - to taste

Preparation:

1)Heat a kadai, add oil, cumin seeds, and chopped onion saute them for few mins

2)Add finely chopped Vendaka with salt fry till becomes soft and off the flame 

3)Whisk the curd with salt and add it to the vendaka and mix them well

4)Again heat a kadai, add oil, splutter mustard seeds,curryleaves and red chilly,add it to the vendaka

vendaka pachadi is ready to serve..Goes well with sambar rice and rasam rice.

Peerkangai Chammandhi/Ridge gourd chutney

                     Last week i went to my friend  saraswathy's house (Saras corner), there i had this yummy chutney it was very taste and delicious. Chutney is really new and interesting for me. Thanks u saras for sharing this yummy dish.

Ingredients:

Peerkangai/Ridge gourd chutney - 1 medium

Urad dal - 1/2cup

Red chilly - 2nos

Hing - 1/2 tsp

Oil - 1tsp

Salt - to taste

Preparation:

1)Heat a kadai, add oil, urad dal, red chilly and hing saute till it turns light brown, drain oil and keep aside

2)In the same kadai, add the chopped peerkangai (without skin) saute till raw smell goes 

3)After it cools, grind all the ingredients into fine paste 

Goes well with rice, kanji and dosa

Sambar podi/Powder

Ingredients:

Coriander Seeds - 1cup

Red chilly - 6-7nos

Bengalgram dal -1/4cup

Urad dal - 1/4 cup

Fenugreek(venthayam) - 2tsp

Black pepper - 1tsp

Hing - 1tsp

Preparation:

1)Dry Roast all the above the ingredients and after it cools, grind them into fine powder

2)Store it in an air tight container

Simple Sweet Appam

Ingredients:

Idly batter - 1cup

Jaggery(gratted) - 1/2cup

Gratted coconut - 3-4tsp

Cardamom powder - 1tsp

Oil - to fry

Preparation:

1)In a bowl, add batter, jaggery, coconut and cardamom powder, mix them well and keep aside

2)Heat a unni appam kadai, and add 1/2tsp of oil in each holes. when it is hot, pour the batter into the holes and fry both the sides till brown.

Manga chammanthi/Mango Chutney

Ingredients:

Raw Mango - 1no

Coconut - 1/2 cup (gratted)

Green chilly - 2 -3nos

Salt - to taste

Preparation:

1)Cut the mango into small pieces, add coconut ,green chillies and salt and grind all the ingredients in the mixer into fine paste 

Serve with kanji, dosa and rice.