Brinjal Tamarind Curry

Ingredients:

Brinjal 1/4 Kg
Onion 1 Big
Tamarind Juice 1/2 Tbl Spn
Salt As Required
Oil 1 Tbl Spn
Red Chilli Powder 1 Tsp
Turmeric Powder a pinch
Jaggery 1/2 Tbl Spn (optional)
Curry leaves Few
Mustard to crackle

Preparation:

Cut the onions into long thin pieces. Wash the brinjal and cut it into long thin pieces and put it in a bowl of water. In a kadai put the oil, crackle the mustard , add curry leaves and onions and fry it in medium flame for 3 minutes. Then add brinjal removing water. Keep the stove in low flame and fry it. Fry it for 10 minutes approximately. In between gently mix it. Once the brinjal becomes soft add tamarind juice, salt, chilli powder, turmeric powder and jaggery. Mix gently. If necessary add little oil. After few minutes you can remove it from stove.

Methi Dal (Venthiakerai Paruppu Kulambu)

Ingredients:

Small Methi 4 Buches
Tuar Dal 1/2 Cup
Red Chillies 2
Salt As Required
Tamarind small lemon size
Red Chilli Powder 1 Tsp
Mustard 1/4 Tsp
Turmeric Powder 1 Pinch

Preparation:

Wash and clean the methi and cut it. In a pressure cook it for 2 whistles adding little water. Keep it aside. Cook the tuar dal well. Then mash it with ladle. In stove keep a kadai add little oil crackle the mustard, put red chillies(make it into two pieces each chilli). Then put cooked methi with the water in that. Add a pinch of turmeric powder. Once it boils add mashed dal, salt and chilli powder. If necessary add some water. When it boils remove it from fire.

Potato Fry (Aloo Fry)

Ingredients:

Potato 300 gms
Oil 1 and 1/2 Tbl Spn
Chilli Powder 1 and 1/2 Tsp
Salt 1 Tsp

Preparation:

Wash the potatoes and make it each potato in to 4 pieces. Adding little water cook with pressure cooker . After 2 whistles remove it from fire. Allow it to cool. Then peel the skin and cut it into cube type pieces. In a kadai put oil. Add potatoes and fry it in medium flame. Once it becomes Golden color add chilli powder and salt. Fry for few minutes and remove it from stove.

Lemon Rasam(Elumichai Rasam)

Ingredients:

Lemon 2
Boiled Tuar Dal 3 Tbl Spn
Pepper Powder 1 Tsp
Dhania Powder 1 Tsp
Salt As Required
Green Chillies 2
Chopped coriander Leaves 1 Tbl Spn
Curry Leaves Few
Mustard 1/4 Tsp
Turmeric Powder 1/4 Tsp


Preparation:

Extract the juice from 2 lemons. In a vessel pour the juice. Add water and all the ingredients mentioned above other than mustard. Boil it well. Crackle the mustard and put on the rasam. Mix well.

Paneer Curry

Ingredients:

Paneer Pieces(Deep Fry it in oil and put it in worm water for ten minutes and remove it) 1 and 1/2 Cup
Oil 2 Tbl Spn

To Grind:
Onion 3
Ginger Garlic Paste 1 and 1/2 Tsp
Red Chillies 2
Tomatoes 5
Curry leaves Few
Coriander leaves Few
Grated fresh coconut 2 Tbl Spn
Poppy Seeds 2 Tsp
Cashew pieces 1 Tbl Spn
Dhania Powder 2 Tsp
Garam Masala Powder 1 Tsp
Salt As Required

Preparation:

Grind all the above ingredients into fine paste without adding water. In a kadai put oil and add this paste. Fry till the oil gets separate. Then add enough water and boil it. Now add fried panner and boil it for a minute and remove it from fire.

Potato Sag

Ingredients:

Potatoes 1/2 Kg
Curd 1/2 Cup
Tamarind 1 and /2 Tbl Spn
Oil 2 Tbl Spn
Green chillies 2
Jeera 1/2 Tsp
Red Chilli powder 1 Tsp
Garam Masala 1 Tsp
Turmeric Powder 1 Pinch
Chopped coriander leaves 1 Tbl Spn
Salt As Required

Preparation:

Boil potatoes. Remove the skin and mash them. Heat oil in a kadai add jeera, when it splutters, add split chillies, red chilli powder, garam masala powder, turmeric powder and salt. Fry it for a minute. Add curd and mix well. Add potatoes and tamarind juice. Fry till oil separates. Garnish with coriander leaves.

Navarathna Kurma

Ingredients:

Mixed Vegetable Pieces (carrot, beans, peas, potatoes) 2 Cups
Panner 1/2 Cup
Tomatoes 3
Onions 3
Ginger garlic paste 1 Tsp
Turmeric Powder 2 Pinches
Dhania Powder 2 Tsp
Chilli Powder 2 Tsp
Garama Masala Powder 1 Tsp
Milk 1 Cup
Cream 3 Tbl Spn
Ghee 2 Tbl Spn
Salt As Required
Pineapple Pieces 1/2 Cup (fry it in ghee for few minutes and keep it)
Kismis !/2 Tbl Spn
Cashew 1/2 Tbl Spn

Preparation:

Deep fry the paneer pieces and keep it aside. Cook the vegetables and keep it. Put tomatoes in hot water, peel and mash. Cut the onions into fine small pieces. Heat ghee in a kadai add ginger garlic paste, add onion pieces and fry it till it becomes transperant. Add tomato jice, turmeric powder, dhania powder, chilli powder, salt, garam masala powder. Add cooked vegetables. Leave it for some time then add milk and cream. Boil it for a while add panner pieces. Fry cashew and kismis with ghee and add that to kurma. Add pineapple pieces also.