RajeeSamayalarai

Method Pavakkai/Bitter gourd 250 gms 1large onion chopped 2 slitted green chilli 1 string of curry leaves  2 tomatoes chopped  Oil as needed Salt as need Mustard seeds1/4tsp Channa dal 1/2tbsp 1/4tsp of turmeric powder  1/2tbsp of chilli powder   coriander leaves Ingredients   Cut the Pavakkai into small thinly sliced pieces. Heat oil in a kadai. Add the chopped Veggies. Fry well in oil for 5 minutes. Take in a bowl and keep aside Heat oil in a kadai. Add the mustard seeds and channadal fry well. Add the chopped onions with greenchilli and curry leaves. Sauté well. Add the fried veggies into the mixture. Mix well Add salt to taste Add 1/4tbsp of turmeric powder Add 1/2tbsp of chilli powder  Once the masala gets coated well with the Veggies. Add the chopped tomatoes. Cook until it turns mushy and combines well. It takes around 5 to 6 minutes Once ...

Hi dis is Rajeswari Vijayakumar, Author of Rajees.Samayalarai  thanks for spending ur valuable time for knowing about me. My interest in cooking started during my school days, by helping my mom who cooks well with a balanced taste . I was born and brought in sandal city - sathyamangalam, a small place in erode district.I completed my school in the native, did my under graduation in Mechanical Engineering and pg degree in Enginneing design as i always used to say proudly.After completing my graduation in 2010, started working as an assistant professor for three years. After marriage i quit my job and settled chennai with my hubby Vijayakumar, who is working in software field. This is the period where i started to spend most of the time in my kitchen to do the best recipes for my hubby.after then only cooking got serious in me.. On october 2014, we got a meaning into our life, dats the arrival of my little princess Kaashini,who made to feel our life more precious and valuable s...

Ingredients 500 grams of any variety of fish 50grm of tamarind 1 large onion 3 large ripe tomatoes 10 garlic pods 1/2tbsp of mustard seeds 1/2tbsp of Fenugreek seeds  2 greenchilli  1 string of curry leaves  3tbsp of kulambu milagai thool 1tbsp of chilli powder  Salt to taste Oil as needed Method  Heat oil in a kadai, I have used gingelly oil, it gives nice flavour to மீன் kulambu. Once hot add mustard seeds Add 1tbsp of Fenugreek seeds. Fry well Add 10 to 12 sliced garlic pods. Fry until it gets golden brown. Kitchen will be filled with nice aroma Add 1 finely chopped large onion with 2 slitted greenchilli and curryleaves.  Saute until onions become transparent.  Once onions gets cooked. Add 3 well ripped tomatoes finely chopped. Cook until it turns mushy Add salt to taste  Add 3tbsp of kulambu மிளகாய் thool Add 1tbsp of chilli powder Saute well until...

Ingredients Vendakkai 250 grams 1 large onion 1 large tomato 5 garlic pods 2 redchilli  1string of curry leaves 1/2tbsp of turmeric powder 1 tbsp of chilli powder  Oil as needed  Salt as needed  Mustard seeds, channa dal to tempering  Method Heat oil in a kadai. Once hot add mustard seeds, channa dal to splutter.  Add the sliced garlic pods and curry leaves fry.  Add the chopped onions with redchilli. Saute until it gets cooked  Now add the Veggies. I have already fried in little oil until it turns half done Add salt to taste Add turmeric powder 1/2tbsp and redchilli powder Fry well until the masala powder gets mixed well. Sauté for 2 minutes.  Than add the chopped tomato. Cook until it turns mushy Finally add the grated coconut and coriander leaves. Sauté for a second and switch off the flame Vendakkai poriyal is ready

Ingredients   1cup of tightly packed curry leaves 1 large onion  1 tomato 4 red chilli 1tbsp of channa dal 1tbsp of Urad dal Small sized tamarind 1/2tbsp cumin seeds Salt to taste Few pieces of coconut Mustard seeds Oil as needed Salt as needed Method In a kadai add oil with channa dal, Urad dal. Roast until it turns golden brown  Add onion chopped  Add half tbsp of cumin seeds Add redchilli according to ur taste bid Add the tamarind and fry well in oil Add tomatoes. Cook until it turns mushy  Add salt to taste Finally add the curry leaves. Fry well until crisp  Finally add few coconut pieces. Toast for a minute. Switch off the flame. Once it gets completely cooled. Grind to a smooth paste Finally add the tempering and serve

Ingredients   1 fresh raw mango Salt to taste Gingelly oil 1tbsp Mustard seeds 1tbsp Fenugreek 1 string of curry leaves 2redchilli 1/2tbsp of turmeric powder 1 tbsp of chilli powder  1tbsp of sambar powder  Method Wash and Peel the outer layer of the mango Cut into small cubes Transfer to a bowl. Add 1/2 tbsp of turmeric powder and chilli powder Add 1tbsp of sambar powder Add salt to taste and mix well Add the tempering and mix well. This can be used as a best combo for Curd rice. It stays good for one week if refrigerated  Instantango pickle is ready