Potato with Peas

Ingredients:

Fresh Peas 1 Cup
Potato 1/2 Kg
Onions 4 medium size
Tomatoes 4
Ginger garlic paster 2 tsp
Turmeric powder little
Garam masala powder 1 tsp
Chilli powder 2 tsp
Dhania Powder 1 Tbl Spn
Oil 3 Tbl Spn
Salt As Required

Preparation:

Boil potatoes in pressure cooker. Remove the skin and make it into pieces. Boil peas and keep separate. Cut onions and grind it with mixie. Cut tomatoes into fine pieces. Keep the kadai. Heat the oil. Fry ginger garlic paste. Now add onion paste and fry it till it becomes brown in colour. Add tomatoes and fry till it becomes soft. Put dhania powder, salt, turmeric powder, garam masala powder. Fry the masala till the oil separates. Add peas and potato pieces and some water. Allow it to cook till the gravy becomes thick. Five people can eat with chappaties.

Green Gram(Sprouted) Sabji

Ingredients:

Green Gram 1 Cup
Onions 5
Green Chillies 4
Tamarind 1 small lemon size
Dhania Powder 2 Tea Spn
Red Chilli Powder little
Salt As Required
Oil 1 Tbl Spn
Jeera Powder little


Preparation:

Soak green gram over light. Strain the water and keep it in a air tight box for 24 hours. Next day you can see sprouted green gram. Cut onions finely. Slit the chillies. Soak tamarind in water for an hour and extract juice. Keep a kadai. Heat oil. Fry chillies and onion. When it become brown in colour put sprouted gram. Add water and close it with lid. Allow the green gram to become soft. Add salt, tamarind powder, jeera powder, dhania powder, chilli powder. Allow it to cook for few minutes. Pour it in a bowl. Add chopped coriander leaves from the top. Four people can eat with chappaties.

Brinjal Coriander Curry

Ingredients:

Brinjal(small one) 1/4 Kg
Coriander leaves 1 Bunch
Coconut(grted fresh) 1 Tbl Spn
Green Chilli 2
Salt As Required
Oil 1 Tbl Spn
Mustard 1/4 Tsp

Preparation:

Wash the brinjal and cut brinjal into 8 cube pieces and put it in water. Grind coriander leaves, coconut, chilli and salt in a mixie adding little water. Keep a kadai in a stove, put the oil. Add mustard. Allow it to crackle. Then put the brinjal pieces removing water from it. Fry it for some time. If it is half cooked then add the grinded masala and mix gently. Then allow it to cook. Once the brinjal becomes soft ,remove it from fire. If necessary put some oil.

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.