Beetroot fry recipe

           
                                                              

Ingredients:

• Beet root (200g), cut into small pieces
• 1 onion, finely chopped
• 3 green chillies, slit it
• 1/2tbsp mustard seeds
• 1/2tbsp black gram
• 1/2tbsp bengal gram
• curry leaves
• coriander leaves
• 4tbsp grated coconut
• oil
• a pinch turmeric powder
• Salt as per taste.

Procedure for preparation:


Step 1: Keep the pan on the stove,  pour 2 tbsp oil, put mustard seeds, after popping, add bengal gram, black gram and fry for 1 minute, then add curry leaves, onion, green chillies and fry it for 5 minutes.

Step 2: Then add the beet root and fry for few minutes, then add little water, salt, turmeric powder stir it, and close the pan for 5 minutes, stir it occassionaly, once the beet root cooked, add the grinded coconut and stir for 2 minutes.

Step 3: Then garnish with coriander leaves and serve it.

Ground nut chutney recipe, ( verkadalai chutney recipe)

                                              

Ingredients

• Roasted groundnuts (150g)
• 1/2tbsp mustard seeds
• 1/2tbsp bengal gram
• 1/2tbsp black gram
• curry leaves
• 2 pieces coconut, cut into small pieces
• 5 dried red chilli
• coriander leaves, finely chopped
• a marble size tamarind
• 2 cloves, garlic
• Salt as per taste
• oil

Procedure for preparation:


Step 1: Take a food processor, put roasted ground nuts, coconut pieces, dried red chilli, salt, tamarind, garlic, salt and grind it to paste and transfer the content to a bowl.

Step 2: Keep the small pan on stove, pour 2tbsp oil, put mustard seeds, after popping, add bengal gram, black gram and fry it for 2 minutes, then add curry leaves and coriander leaves and put off the flame. Put the content to a ground nut chutney bowl.

You can have ground nut chutney with idly, dosa, pongal, chapati etc....
 

Vermicelli milk sweet recipe, ( Semiya pal payasam recipe)

                                       

Ingredients:

• 1 cup roasted vermicelli
• 1 cup boiled milk
• 1/4 cup sugar
• 5 cashew nuts
• 5 almond nuts
• 5 raisins
• 2 cardamom, crushed
• 2tbsp ghee

Procedure for preparation:


Step 1: keep the pan on the stove, pour 1 cup of water, allow it to boil, then add the roasted vermicelli and stir it.

Step 2: Pour some water, if it is thick, the vermicelli should be immersed in boiling water, then add sugar and stir it, until vermicelli gets cooked completely.

Step 3: Then add the boiled milk, allow it to boil for 2 minutes and put off the flame.

Step 4: Keep the small pan on stove, pour ghee, put all the nuts and fry it for 2 minutes and put it in sweet and serve it hot.

If you want to be more sweeter, add sugar accordingly.

Radish fry recipe, ( Mullangi poriyal recipe)

                                             

Ingredients:

• Radish (250g)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1tbsp ginger garlic paste
• curry leaves
• coriander leaves
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• 1/4tbsp mustard seeds
• Oil

Procedure for preparation:


Step 1: Cut the radish into small pieces and keep aside.

Step 2: Keep the pan on the stove, pour 2tbsp oil, after popping, put curry leaves, ginger garlic paste, choped onion fry it for 5 minutes. Then add the chopped tomato and fry it, until onion and tomato merge together.

Step 3: Then add the radish pieces and stir it for 5 minutes, then add chilli powder, coriander powder, turmeric powder, salt and continue frying.  Then add little water for radish to get cooked.

Step 4: Close the pan for 5 to 7 minutes, ocassionally stir it, once the radish cooked and masala smell goes off, garnish with coriander leaves and serving it as side dish.

 

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.