Potato cauliflower poriyal

Ingredients

Potato 2nos

Cauliflower small

1 large onion

2 greenchilli

1 tomato

1tbsp gg paste

1/4tsp mustard seeds

1/4tsp turmeric powder

1/2tbsp chilli powder

Salt to taste

Oil as needed

Method

Heat oil in a kadai. Add mustard seeds to splutter. Add the onion with greenchilli and curry leaves. Sauté well

Add the tomatoes. Cook well

Add gg paste cook well until. The raw smell goes off

Add the peeled and chopped potatoes and cauliflower florets already cooked with little salt. Check for seasoning

Add a pinch of turmeric powder

Add half tbsp of chilli powder. Roast well in low flame for 10 minutes

Yummy poriyal is ready. It can be served with sambar sadham, rasam sadham, curd rice. It goes well with chapathi and rotis too

Comments

Surakkai kadala parupu kootu

Ingredients 1 fresh sorkkai peeled and chopped 100grms of channa dal soaked 3 to 4 garlic pods 1 green chili Half large onion chopped 1tomato chopped Pich of turmeric powder 1tbsp of chilli powder Oil as needed Salt to taste Quarter cup of coconut 1tbsp of fennel seeds 2 red chilli 1 string of curry leaves 1/2tbsp of mustard seeds Method In a pressure cooker add 100grms of channa dal soaked for 1 hour. Add the chopped sorkkai with 3 to 4garlic pods and one slitted greenchilli The add half of chopped onion with one tomato. Add a pinch of turmeric powder and 1tbsp of chilli powder Add salt to taste. Add 1cup of water mix well. Pressure cook for 3 whistles. Add coconut pieces in a mixie jar with a tbsp of fennel seeds grind to smooth paste. Add the coconut paste to cooked dal and veggies. Add water to adjust the consistency. Cook until the raw smell go...

Senakilangu varuval(Elepant yam Roast) Ingredients : Senakilangu 250gms Oil as needed Mustard seeds for tempering Ginger garlic paste 1tbsp Salt as needed Chilli powder 1tbsp Turmeric powder 1/4tsp Preparation: First remove the outer layer of the yam. While cleaning it apply little oil to hands so that it won't create itchiness. Cut into cubes. Add the cubes in a bowl of water with turmeric powder and salt. Boil for about 8 minutes. So that I will be 90% cooked. Switch off the flame and strain the.cubes to another bowl. Heat oil in kadai, add mustard seeds when it splutters add curry leaves and gg paste.cook until raw smell goes off. Add the strained cubes with the chilli powder and salt as needed. Fry in low flame. Until it turns Crispy out. It goes well with sambar sadham, rasam sadham and best with creamy curd rice.

Mutton kulambu with spicy mutton gravy

https://rajeesamayalarai.blogspot.com/2019/11/mutton-kulambu-with-spicy-mutton-gravy.html Ingredients : FOR MUTTON KULAMBU: Mutton 1/2 kg small onions 250 gms coconut 1/2 cup fennel seed 1/2 tbsp cumin seed 1/4 tbsp cinnamon a small piece cloves 4 to 5 nos chilli powder 1 1/2 tbsp coriander powder 3 tbsp turmeric powder 1/4 tbsp FOR MUTTON GRAVY: Mutton 1/2 kg oil as needed Small onion 100gms tomato 1 no green chilli 3 nos curry leaves as needed salt to taste ginger garlic paste 2 tbsp turmeric powder 1/2 tsp mutton masala powder 2 tbsb Preparation : Heat oil in kadai. add the peeled , washed small onions with few curry leaves , garlic pods 5 to 6 nos. Saute till the onion cooks well . Then add the fennel , cumin seeds. cloves, cinnamon and fry for about two minutes. Add the all spices powder . mix well in low flame for one minute. finally add the grated coconut and fry for a...

RajeeSamayalarai

Search This Blog