Radish curry recipe, ( Mullangi kolambu recipe)

                                                            

Ingredients:

• 2 Radish, cut into round shape
• 2 onion, finely chopped
• 2 tomato, finely chopped
• 1 green chilli, slit it
• 1/2tbsp mustard seeds
• 1tbsp ginger garlic paste
• 1 and half tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• curry leaves
• coriander leaves
• 1/2 cup grinded coconut paste
• oil

Procedure for preparation:


Step 1: Keep the pan on  the stove, pour 2tbsp oil, put mustard seeds, after popping, add onion, green chilli, curry leaves, ginger garlic paste and fry it and add chopped tomato and fry it, until onion and tomato merge together.

Step 2: Then add the radish pieces and fry it for 5 minutes, then add chilli powder, coriander powder, turmeric powder, salt and continue frying then pour water and allow it boil.

Step 3: Close the pan for few minutes, until radish to get cooked, and masala smell goes off, then add the grinded coconut paste and allow it to boil for 4 to 5 minutes.

Step 4: Then garnish with coriander leaves and serve it hot with white rice.

 

Bengal gram curry recipe, ( vada curry recipe)

                                                       

Ingredients:

• Bengal gram (100g), soaked for 2 hours
• 2 large onion, slice it
• 2 tomato, finely chopped
• 3 green chilli, slit it
• 1/2 tbsp mustard seeds
• curry leaves
• 2tbsp chilli powder
• 1tbsp coriander powder
• 1/4tbsp turmeric powder
• Salt as per taste
• coriander leaves
• 2tbsp ginger garlic paste
• 1 small onion, finely chopped
• 2 small green chilli, finely chopped
• Oil

Procedure for preparation:


Step 1: Grind  the bengal gram coarsely in food processor and keep it in a bowl, add chopped onion, green chilli, finely chopped curry leaves, salt and mix it nicely with bengal gram.

Step 2: Keep the tawa on the stove, pour 2tbsp oil, spread the bengal gram mixture evenly on tawa, slightly roast it for 5 minutes in both sides and keep aside in a plate.

Step 3: Keep the pan on the stove, pour 4tbsp oil, put mustards seeds, after popping, add curry leaves, sliced onion, green chilli, ginger garlic paste and fry it nicely,  then add chopped tomato and fry it until onion and tomato merge together.

Step 4: Then add chilli powder, coriander powder, turmeric powder, salt and continue frying, then pour 2 cups of water and allow it to boil nicely, until the masala smell goes off.

Step 5: Now smash the bengal gram mixture nicely into small pieces and put it in the boiling masala water and stir it.

Step 6: Close the pan for 5 to 7 minutes, then the bengal gram curry will be thicker, if it is very thick, you can add little water, it should be in gravy form.

Step 7: Then you can garnish with coriander leaves and start serving it hot with, idly, dosa, chapati, poori etc.. Its an very tasty side dish.

Banana stem fry recipe, ( valzhathandu porial recipe)

                                                          

 

Ingredients:

• 1 Banana stem, finely chopped
• 1 onion, finely chopped
• 1/2 tbsp mustard seeds
• 1tbsp crushed garlic
• curry leaves
• 1/2tbsp bengal gram
• 1/2tbsp black gram
• 3 green chillies, slit it
• coriander leaves
• oil
• Salt as per taste
• 5tbsp grinded coconut

Procedure for preparation:

Step 1: Keep the pan on  the stove, pour 2tbsp oil, put mustard seeds, after popping add black  gram, bengal gram and fry iy for 2 minutes, then add curyy leaves, garlic, chopped onion, green chilli and fry it.

Step 2: Then add the chopped banana stem and fry it, then add salt and continue frying, then pour little water for banana stem to get cooked.

Step 3: Once the banana stem cooked, put the grinded coconut and stir it for 4 minutes, then garnish with coriander leaves and start serving hot.


 

Mixed vegetable semolina upma recipe, ( Vegetable semiya upma)

                                                            

Ingredients:

• 1 cup vermicelli, roasted
• 1/2 cup beans, finely chopped
• 1/2 cup carrot, finely chopped
• 2tbsp boiled corns
• 1/4 cup grean peas
• curry leaves
• coriander leaves
• 1 large onion, finely chopped
• 1 tomato, finely chopped
• 1 green chilli, slit it
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• 4tbsp oil
• 1/2tbsp mustard seeds

Procedure for preparation:


Step 1: Keep the pan on the stove, pout oil, put mustard seeds, after popping add curry leaves, chopped onion, green chilli and fry it for 5 minutes, following that add chopped tomato and fry it, until onion and tomato merge together.

Step 2: Then add the chopped vegetable and fry it, then add chilli powder, coriander powder, turmeric powder, salt and continue frying, then add 2 cups of water and allow it boil nicely, until the raw masala smell goes off and vegetable gets cooked for 75 percent.

Step 3: Then add the roasted vermicelli and stir it, and close the pan for 5 to 7 minutes in medium flame, then garnish with coriander leaves and start serving. 

Rava upma recipe

                                     This dish is very easy to prepare in few minutes. It is an south indian break fast. It is most commomly prepared in all houses.

Ingredients:

• 1 cup rava
• 1 onion, finely chopped
• 3 green chilli
• curry leaves
• coriander leaves
• 1/2 cup beans, finely chopped
• 1/2 cup carrot, finely chopped
• 1/2tbsp mustard seeds
• 1/2tbsp black gram
• 1/2tbsp bengal gram
• oil
• 2tbsp ghee
• Salt as per taste

Procedure for preparation:


Step 1: Roast the rava for 5 minutes and keep aside.

Step 2: Keep the pan on the stove, pour 2tbsp oil, put mustard seeds, after popping, add black gram, bengal and fry for 2 minutes, then add curry leaves, chopped onion, green chillies and fry it.

Step 3: Then pour 2 and half cup of water and allow it to boil, then add the roasted rava, slowly by stiring.

Step 4: Reduce the flame and close the pan for 2 to 3 minutes, then pour ghee and garnish with coriander leaves and start serving it hot with coconut chutney or sambar.
 

Elephant foot yam masala recipe, ( karunakilangu fry recipe)

                                      

Ingredients

• Elephant foot yam (250g)
• 1 large onion, finely chopped
• 1 large tomato, finley chopped
• 1tbsp ginger garlic paste
• 1/2tbsp mustard seeds
• curry leaves
• coriander leaves
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• Oil

Procedure for preparation:


Step 1: Remove the upper skin of elephant foot yam, and cut into bigger pieces, and cook it in cooker for 5 whistle and keep aside.

Step 2: Keep the pan on the stove, pour 3tbsp oil, put mustard seeds, after popping add, chopped onion, curry leaves and fry it, then add chopped tomato and fry it, until onion and toamto merge together.

Step 3: Open the cooker, take the elephant foot yam, cut into small pieces.

Step 4: Then add chilli powder, coriander powder, turmeric, salt in the pan and fry it and little water to it.

Step 5: Then add the elephant foot yam pieces and fry it for 7 minutes, now the masala looks in gravy form, then garnish with coriander leaves and serve it hot.

Banana stem dhall recipe, ( valzhathandu kootu recipe)

                                                         

Ingredients:

• 1 Banana stem
• Bengal gram (50g)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1tbsp ginger garlic paste
• 5tbsp grinded coconut
• 1/2tbsp mustard seeds
• 5 green chillies, slit it
• Salt as per taste
• a pinch turmeric powder
• curry leaves
• coriander leaves
• 2tbsp oil

Procedure for preparation:


Step 1: Soak the bengal gram for 30 minutes, and cook it in cooker for 5 whistle and keep aside.

Step 2: Cut the banana stem into pieces and put it in water.

Step 3: Keep the pan on the stove, pour 2tbsp oil, put mustards seeds, after poppping, add chopped onion, green chillies, curry leaves, ginge garlic paste and fry it for 5 to 6 minutes. then add choppe dtomato and fry it, until onion and tomato merge together.

Step 4: Then add the banana stem pieces and fry it for few minutes, then add, turmeric powder, salt and some water for banana stem to get cooked, close pan for 5 to 6 minutes. Stir it occasionally.

Step 5: Then add the cooked bengal dhall and stir it for few 5 minutes, then add grinded coconut and stir for 3 to 4 minutes. Then you can garnish with coriander leaves and serve it hot.