RajeeSamayalarai

Ingredients : 250grms of brinjal cut into florets To grind : 100grms of shallots 3 nos of redchilli 1/4tbsp of cumin seeds 1/4tbsp of turmeric powder Quarter cup of grated coconut Salt to taste To masala: 1tbsp of mustard and channa dal 6nos of garlic pods chopped Quarter tbsp of Fenugreek  One large onion chopped Two tomatoes chopped A pinch of turmeric powder 1/2 of sambar, chilli powder Half cup of tamarind water Oil as need Method: Fry all the ingredient given under to grind as shown. Once it's cooled grind to a smooth paste. Add little salt to taste.  Cut the brinjal into florets as shown.soak them in water to avoid darkness. Stuff the grind paste I to the florets. Fry it in oil until its half done.  Add oil in a pan. Add the tempering with garlic, onion and green chilli. Fry for a minute. Add the chopped tomatoes, sambar, chilli powder. Cook until the tomato turns mushy.  Add the remaining ground masala paste. Add little wate...

Ingredients Aval 200grms 2 mediun sized potato 1 large onion 4nos of greenchilli 1string curry leaves  Oil as needed  Mustard seed 1/4tbsp Channa dal 1 tbsp One lemon Salt as needed Coriander leaves Method   Place the Aval in seive. Wash it under running water. Keep aside. Excess water will get drained in the seive. Remaining will make the Aval puffy.  Add oil in a pan. Crackle mustard seeds, add channa dal fry for a minute. Add chopped onions, greenchilli with few curry leaves with salt. Wash and peel the outer layer of the potato. Cut into small cubes. Add it to the onion mixture. Sprinkle little water. Add turmeric powder. Cook until the potatoes are soft.  Add the puffed Aval to it. Give a gentle mix.switch off the flame. Add the lemon juice and mix well to combine.  Check for seasoning and Garnish with coriander leaves.  Tasty Aval upma with potato is ready to serve hot. 

Ingredients : Poosanikai 250grm Curd 150ml Turmeric powder Salt to taste  To grind : 100grms of coconut 2tbsp of soaked rice 3nos of greenchilli Shallots 5nos Ginger small piece To temper : Oil as needed  Mustard seeds Hing Red chilli 2nos Method: Boil water in a pan.once its boil add the chopped ash gourd into it with salt.  Once it's soft. Add the ground paste as mentioned in to grind as smooth paste.  once the raw smell of the masala goes off. Switch off the flame.  Once it get cooled. Add the whisked Curd and mix well. Check for seasoning. Add the tempering.  Tadaaaah yummy mor kulambu is ready

Ingredients : Chopped florets from small cauliflower Fresh peas 100gms Oil as needed Mustard seeds 1/4tsp Channadal 1/4tsp Small onions 10 no chopped 3 nos green chilli 1 string curry leaves  1chopped tomato Turmeric powder Chilli powder Salt to taste Method :  Boil water in pan. Add salt, chopped florets with little turmeric powder. Let it sit for 5 minutes. So impurities in the florets will be removed. Strain and keep aside.  Heat oil in another pan. Add mustard seeds, channa dal. Let it crackle. Add the chopped onions, greenchilli, curry leaves. Sauté for about 2 minutes.  Once onion gets cooked. Add tomatoes with salt. So that it gets cooked mushy. Add florets with fresh peas with chilli powder to taste. Add little water. Let it cook for another 10 minutes. Check for seasoning. Once it's done. Garnish with coriander leaves and serve hot. 

Ingredients : Roasted peanuts 100gms 2 large onions thinly sliced 1 large tomato chopped 1/2tbsp of cumin seeds 1 inch of ginger 2 to 3 garlic pods Tamarind small piece 1 string of curry leaves Oil as needed Salt as needed Method:  Heat a kadai, roast the peanuts until nice aroma comes. Keep aside. In the same kadai add oil with cumin seeds, tamarind fry for a minute.  Once it's done add the sliced onion with garlic, ginger, curry leaves, redchilli. Sauté well onion gets cooked.  Add the tomatoes, cook until it turns mushy. Add salt to taste. Add the Roasted peanuts and mix well. Switch off the flame. Once cooled down grind to smooth paste. Add the tempering and serve. 

Ingredients : 2 cups of cooked rice Oil as needed  Mustard seeds Channa dal Two large onions chopped 5 no red chill 2 strings of curry leaves 2 lemon Turmeric powder as needed Salt as needed Roast peanuts (optional) handfull Method: Heat oil in a kadai. Once hot add mustard seeds to crackle. Add channa dal, roast well.  add the thinly sliced onions, redchilli and curry leaves.  Sauté well. Add turmeric powder and roast well until the raw smell goes. Add salt to taste.  Switch off the flame. Add cooked rice to the tempering and mix well.  Check for seasoning.  Squeeze the lemon juice to the rice. Mix well evenly.  Finally add the roasted peanuts to it mix well.  Garnish with coriander leaves and serve with potato poriyal.  It's a heavenly combo

Ingredients : Carrot 250 grams Oil as needed One big onion chopped  Green chilli 3 nos Few curry leaves Turmeric powder a pinch  Chilli powder 1/4tbsp Salt as needed Method: 1.Heat oil in a pan, add mustard seeds to crackle. Add a tbsp of channa dal fry until brown. 2.Add the chopped onions with slit green chill with few curry leaves. Sauté until onions get cooked. 3.Add the chopped Veggies with a pinch of turmeric powder, chilli powder, salt to taste with little water for cooking the Veggies.  4.once the Veggies are soft and dry add the quarter cup of grated coconut fry for a minute and serve hot.  Carrot poriyal is done.

Ingredients: One bunch full of mint leaves  1tbsp of channa dal 1tbsp of urad dal 15 nos small onions sliced Few curry leaves 5 to 6 pods of garlic 5nos of redchill A small piece of tamarind 1 tomato finely chopped 1/4 cup of grated coconut Salt as needed Oil as needed  Method  Heat oil in a pan. Add channa dal. And urad dal roast well until it turns brown.  Add the chopped small onions with few curry leaves and garlic pods. Sauté well.  Add the red chilli with few cumin seeds.  Add the tamarind piece.  Add the tomato. Cook until it turns mushy.  Add the quarter cup of grated coconut.  Mix well until all the items gets coated well.  Finally add the cleaned mint leaves. Cook until it shrinks to half.add salt to taste. Switch off the flame.  Once its Completely cool Down. Transfer to the moxie jar. Grind well Pudinachutney is re...