3:2:1 Chutney

Ingredients:

Onion	3
Green Chilly	2
Tomato	1
Cooking Oil	1 tbs
Salt	To Taste
To Temper:
Gingely Oil	1 tes
Mustard Seeds	¼ tes
Curry Leaves	1 spring

Procedure: 

1. Chop the onion, tomato and green chillies.

2. Heat the oil in a pan and fry the chopped onion till it becomes translucent

3. Then add the green chilly and fry for a min.

4. Now add the chopped tomato and fry till it becomes mushy.

5. Allow it to cool down and grind it with salt and little water. Transfer it into a bowl.

6. Temper with mustard seeds and curry leaves using gingely oil.

Note : Use equal size of onion and tomato.

This chutney  goes well with dosas, especially with wheat dosai.

This recipe is given to me by my sithi.

Ingredients:

Onion	3
Green Chilly	2
Tomato	1
Cooking Oil	1 tbs
Salt	To Taste
To Temper:
Gingelly Oil	1 tes
Mustard Seeds	¼ tes
Curry Leaves	1 spring

Procedure: 

1. Chop the onion, tomato and green chillies.

2. Heat the oil in a pan and fry the chopped onion till it becomes translucent

3. Then add the green chilly and fry for a min.

4. Now add the chopped tomato and fry till it becomes mushy.

5. Allow it to cool down and grind it with salt and little water. Transfer it into a bowl.

6. Temper with mustard seeds and curry leaves using gingelly oil.

Note : Use equal size of onion and tomato.

This chutney  goes well with dosas, especially with wheat dosai.

This recipe is given to me by my sithi.

I am sending this to Gayathri's WTML

Peas Masala Bath / Pattani Masala Satham

Ingredients:

Cooked Rice	1 cup
Peas (either frozen or fresh)	½ cup
Onion	1
Tomato (medium size)	3
Curry Leaves	1 spring
Turmeric Powder	¼ tes
Oil	1 tbs
Red Chilly Powder	¾ tes
To Grind:
Grated Coconut	2 tbs
Ginger	1 inch
Garlic	5 pods
Aniseeds (Sombu)	1 tes

Procedure: 

1. Grind grated coconut, ginger, garlic and aniseeds with little water and keep it aside.

2. Chop the onion into lengthwise thin pieces and chop the tomato into small cubes.

3. Heat the oil in a thick bottom pan or kadai, add the curry leaves and chopped onion. Fry till the onion becomes translucent.

4. Then, add the peas and little salt, fry for 5 mins.

5. Now add the chopped tomatoes and fry for 2 mins.

6. Add ground paste, turmeric powder, red chilly powder and enough salt. Cook till  raw smell goes out and the mixture becomes thick paste.

7. Now add the cooked rice and mix them gently, and cook for few mins.  

Now the Peas Masala Bath is ready to serve. Serve with raitha.

I used seeraga samba rice and fresh peas. I served with just Cucumber. Even this simple combination worked out.

I am sending this to Gayathri's WTML  and

Saras Dish in 30 minutes - Rice recipes.

Happy New Year 2013!

Carrot Halwa | Halwa Recipes

             

  Ingredients:

Carrot (grated)	2 cups
Sugar	1 cup
Milk	½ cup
Cardamom Powder	¼ tes
Cashews	5
Almonds	5
Dry Grapes	10
Ghee	3 tbs

Procedure:

     1.      Heat 1 tbs of ghee and fry the cashes, cracked almonds and raisins. Keep it aside.

     2.    Wash and peel the skin of the carrots. Grate them using medium grater, Keep it aside.

     3.    Heat 2 tbs of ghee in a heavy bottom kadai or non stick pan, add grated carrot and fry them till raw smell goes out.

     4.    Then add boiled milk and stir well. Cook till the milk evaporates.

     5.     Now add the sugar and stir well. When the mixture starts to leave from   the sides add remaining 1 tbs of ghee and fried nuts.

     6.    Then transfer to the bowl and serve it to cool or at room temperature.

Carrot Egg Omelette

 Ingredients:

Egg	1
Onion	1
Green  Chilly	1
Carrot	1
Pepper Powder	¼ tbs
Salt	To Taste
Curry Leaves	1 spring
Coriander Leaves (chopped)	2 tbs

Procedure: 

1 . Chop the onion into very thin and small pieces.

2. Peel the skin of the carrot and grate it.

2. Crack the egg and pour it into a bowl and beat it well.

3. Take 2 tbs of water in another bowl.

4. Add the chopped onion, chopped green  chilly, grated carrot, pepper powder, salt, curry leaves and chopped coriander leaves.

5. Mix them well till the salt dissolves.

6. Then add the beated egg with this mixture and mix once again.

7. Heat the tawa and pour the mixture into a thick circular shape.

7. Pour few drops of oil along the sides of the omelet. Turn it over once it reaches golden colour.

8. Remove the omelette when it becomes golden colour on both sides.

    This goes well with rasam rice.

Agathi Leaves / Agathi Keerai / Humming Bird Tree Leaves Fry

Ingredients:

Humming Bird Tree Leaves/ Agathi Keerai	1 cup
Toor Dal	¼ cup
Oil	2 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Cumin Seeds	1 tbs
Curry Leaves	1 spring
Red Chilly	3
Grated Coconut	2 tbs
Salt	To Taste

Procedure:

1. Separate the agathi leaves from its stem. Then clean and wash the leaves. Keep it aside.

2. Pressure cook the leaves with ¼ cup of water for 2 whistle in high flame.

3. Cook the dal with turmeric and water. Do not over cook it.

4. Heat the oil in a pan, add mustard seeds and urad dal. Wait for popping.

5. Then add cumin seeds, curry leaves and red chillies (cut into halves).

6. Fry for a minute and then add cooked leaves with water (don’t drain the water from leaves).

7. Fry till the water evaporates and add the cooked dal .

8. Mix them well and add salt and grated coconut. Fry for 2-3 mins.

Agathi Keerai poriyal is ready to eat. This goes well with plain rice. You can also serve this as side dish.