Potato Curry-Bachelor's Recipe

This is an easy and yummy sidedish which goes well with chapati,poori and appam..

Ingredients:

Potato	3
Big Onion	1(big)
Green Chilly	4(small)
Garlic	4 cloves
Coconut Milk(onnam pal)	3/4 cup
Turmeric Powder	1/4 tspoon
Garam Masala	1 tspoon
Salt	to taste

For seasoning:

Oil	1 tspoon
Small Onion	3 (chop to small pieces)
Mustard	1/2 tspoon
Dry Red Chilly	2
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of potato and chop into small cubes. Chop onion,garlic and green chillies to slices.

(2) Add everything to a pressure cooker. Pour 3/4 cup of water to it along with turmeric powder and salt. Pressure cook for 2 whistles. Switch off the flame. Let the pressure release in stove itself.

(3) Mean while make coconut milk by grinding coconut in a mixer by adding little water. You can also use store bought coconut milk.

(4) Once the pressure is released, add garam masala and heat it for another 5 minutes so that curry gets thicken but do not make it too dry. Make a salt test here. Finally pour coconut milk to it. Just heat it and switch off the flame. 

(5) Mean while temper with the ingredients shown under the heading "for seasoning". Pour it to the curry. Close the vessel with a lid for 10 minutes before serving. Your potato curry is ready.

Have it with your chapati/appam/poori…

Tips:

• Do not allow curry to boil once coconut milk/onnam pal is added. Just heat it.

Onion Tomato Chutney-Easy Recipe

Already i added Tomato Chutney in my blog. This recipe is almost same but more easy to do than the other. Ofcourse yummy too…...

Preparation Time: 3 minutes
Cooking Time: 8 minutes

Ingredients:

Big Onion	1(big)
Tomato	2(medium)
Red chilly powder	1 tspoon
Asafoetida powder	1/4 tspoon
Salt	to taste

For seasoning:

Oil	1 tbl spoon
Urad dal	1/2 tspoon
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Chop onion and tomato into cubes. Grind it in a mixer without adding water and make a smooth paste. Swipe the side of mixer by adding less than 1/4 cup of water and pour it to the ground paste. Mix with needed salt. Keep it aside (don't add too much of water).

(2) Heat oil in a pan. Season( kaduvarukkal) with the ingredients shown under "for seasoning " heading. Pour the ground paste over it and allow to boil.

(3) Once it starts boiling add chilly powder. In low to medium heat allow it to boil so that the raw smell of chilly powder, onion and tomato goes off and added water will dries off. This may take more than 5 minutes.

(4) When the curry is almost done add asafoetida powder. Switch off the flame and close the vessel with a lid for 5 minutes before serving to retain its flavor. Your onion-tomato chutney is ready.

Enjoy it with your dosa/idly…

Tips:

• Adjust spiciness according to your taste.

Mulaku Chammanthi/Dry Red Chilly Chutney

This is a quick chutney recipe which can be prepared in minutes. Before marriage this was my favorite dish for dosa/idly and even with kappa too. Now I used to make this weekly once as sans too like spiciness alot...So this is for hot and spicy lovers alone….

Ingredients:

Dry red chilly	12
Small onion(chopped)	7
Water	1 tbl spoon
Mustard	1 tspoon
Curry leaves	1 sprig
Tamarind	1 gooseberry size(soak in water and extract thick juice)
Salt	to taste
Oil	2 tspoon

Preparation:

(1) Peel the skin of onion and chop it. Remove the stem of dry red chilly.

(2) Heat oil in a pan. Add mustard. Once it splutters add curry leaves and small onion. Stir till the color changes.

(3)Now add dry red chillies and stir till the color of onion changes brownish (take care not to burn red chilly). Switch off the flame. Add turmeric powder and stir well. Allow it to cool.

(4) Now grind the cooled contents in a mixer without adding water. Make a coarse mixture.

(5) Transfer the ground contents to a bowl. Add water, tamarind paste and salt. Mix well. Your spicy chutney is ready.

Have it with dosa/idly/kappa puzhunghiyathu / payar kanji/kanji…..

Tips:

• You can add red chilly powder instead of dry red chilly. Add after flame is switched off.
• Tamarind paste can be replaced by lemon juice.

Pepper Rasam

I already added Tomato rasam in my blog. This is another rasam recipe which is pepper-garlic rasam. The recipe is from my dear friend sathya. I tried it and was too good. So i'm sharing the recipe along with my clicks to you all. Thanks sathya:)

Ingredients:

Tomato(chopped)/optional	1
Coriander leaves/optional	1 sprig
Asafoetida powder	1 pinch
Tamarind	1 lemon size
Salt	to taste

for grinding:

Pepper(whole)	2 tbl spoon
Garlic	6 cloves
Dry red chilly	2
Cumin seed	1 tspoon

for tempering:

Ghee/Oil	2 tbl spoon
Mustard	1 tspoon
Curry leaves	1 sprig
Dry red chilly	1

Preparation:

(1) Soak tamarind in water. Extract the juice. Add enough water and salt to it. Mix well and keep the mixture aside.

(2) Grind garlic,pepper, cumin seeds and dry red chilly roughly in a mixer. Make a coarse mixture. Keep it aside.

(3) Heat oil/ghee in a pan. Add mustards. Once it splutters add dry red chilly and curry leaves. Now add half of the grinded ingredients into it. Stir for some seconds. Now add chopped tomato into it and stir till it turns juicy( if u dont't want tomato you can skip it)

 (4) Now pour the tamarind-salt mixture into it. To this add the remaining grinded ingredients. Mix well. Once it is heated up sprinkle asafoetida powder and  coriander leaves ( As there is no coriander leaves in my home i didn't used). Mix once and close the vessel with a lid. Switch off the flame when it starts boiling. Your rasam is ready.

Have it with your rice…

Tips:

• You can also add 1 tspoon of rasam powder while adding asafoetida powder for an additional flavor.
• Don't let rasam to boil for too much of time. 

Vegetable Sandwich

Ingredients:

• Bread-2
• Cheese-1 slice
• Butter-2 tspoon
• Cucumber slice-3(round shape)
• Tomato slice-1 (round shape)
• Big onion slice-1(round shape)
• Pepper powder to sprinkle
• Salt to sprinkle

Preparation:

(1) Chop the necessary ingredients that is tomato, cucumber, onion, cheese, butter. Also take salt and pepper.

(2) Cut the edges of bread(optional). Grease the rear side of both breads with butter. Now place cheese on next side of a bread.

(2) Next step is to stack the vegetables in between.  First place onion over cheese. To its top add tomato slice. Over the top place cucumber slices. Sprinkle pepper powder and salt. Top with the other bread.

Bread fillings are now ready.

Now toast it in a toaster. Have your vegetable sandwich...........

Tips:

• Greasing with the butter turns bread to be crispy.
• You can also use cooked potato and beetroot as per your choice.

UppuMavu/Salt Mango Tree

Ingredients:

• Sooji flour/Rava-1 cup
• Green chilly-3
• Small onion-6 to 8
• Mustard-1/2 tspoon
• Curry leaves-1 pinch
• Cashewnuts-10
• Ginger-2 inch piece
• Ghee-2 tspoon
• Water-2 cup
• Oil-2 tspoon
• Salt to taste

Preparation:

(1) Finely chop onion,green chilly and ginger. 

(2) Heat ghee in a pan. Add sooji flour to it and stir it till color changes to light brown that is about 3 to 5 minutes in low flame. Keep it aside.

(3) Heat oil in a pan. Add mustard. Once it crackles add cashew and ginger. Stir it for 1 minute. Add onion and green chilly. Stir well till color changes to brown. Add curry leaves and continue stirring for another 1 minute. Add water into it. Once water starts boiling add salt. Then add roasted sooji flour. Stir well.  

(4) Continue stirring till the flour mixes with other ingredients and become thick( the mixture should be non-sticky to the pan). Close the pan with a lid for last 2 minute in low flame.

Now your uppumavu/salt mango tree is ready....

Moru Curry

It is one of kerala's traditional dish which is also called as puliserry. Here no vegetables or fruits are added. It can be made in 10 to 15 minutes and goes well with rice.

Ingredients:

• Curd(sour)-1/2 cup
• Salt to taste

For grinding:

• Grated coconut-1/2 cup
• Green chilly-4
• Cumin seeds-1 tspoon
• Turmeric powder-1 tspoon
• Garlic-1 clove
• Curry leaves-1 pinch

For tempering:

Oil-1 tspoon

Dry red chilly-2

Cumin seeds-1/2 tspoon

Mustard-1/2 tspoon

Curry leaves-1 pinch

Preparation:

(1) Grind all the ingredients shown under "for grinding" heading and make a fine paste by adding small amount of water.

(2) Take the grinded contents in a vessel and add curd to it.

(3) Add salt. Mix well. Adjust the sourness and saltness to your desired taste.

(3) Season with the ingredients shown under "for tempering" heading.

(4) Pour it to the prepared mixture. Heat in low flame for 1 minute. Never boil.

Your Moru Curry is ready. Have it with rice.....

Tips:

• Moru curry can be used for 2 to 4 days if refrigerated. Taste increase from day 2.

Raita

It is a quick made side-dish which can be made in 5 mints.It goes well with parotta, chappathi and biriyani.

Ingredients:

• Onion-1 (medium)
• Yogurt-1 cup
• Green chilly-5
• Coriander leaves(optional)-2 pinch
• Salt to taste

Preparation:

(1)Finely chop onion,green chillies and coriander leaves.

(2)Take yogurt in a bowl.Mix it with chopped onion,green chillies and coriander leaves along with salt. Your raita is ready.

Have it with your favorite dish....

Egg noodles

Egg noodles is  a quick and yummy dish.A few variations can bring additional taste.....

Ingredients:

• Noodles-2 packet(i used maggi)
• Egg-3
• Small onion-5
• Green chilies-2
• Oil-1 tspoon
• Salt to taste
• Curry leaves-1 pinch
• Pepper powder-1/2 tspoon
• Garam masala-1/2 tspoon
• Water-2 cup(400 ml)

Preparation:

(1)Beat eggs in a bowl with salt.
(2)Chop onion and green chilies. Heat oil in a pan.Add onions,green chillies and curry leaaves. Stir till golden brown.Add egg into it.Stir continuously. Add  pepper powder.Now egg mixture for noodles is ready.Keep it aside.

(3)In the same pan add 400 ml(2 cup) of water. Once it is boiled add maggi masala and garam masala.Then add maggi noodles into it. Stir it for 2 to 3 minutes.Add the prepared egg mixture into it.Stir it well. Switch off the flame.

Now egg noodles is ready.