Onion Chutney

Ingredients:

Big Onion 4
Tomato 1
Dry Red Chili 2 or 3
Oil
Salt as needed

Method:

• Slice onion and tomato into small pieces.
• Add oil to kadai.
• Add dry chili and fry for few seconds.
• Add onion and fry till it turns into golden brown colour.
• Add Tomato and saute well.
• Cool the content.
• Add the mixture to mixcy and add salt.
• Grind the mixture into a paste.
• Onion chutney is ready.

Serve with dosa or Idli......
Though Onion chutney is not my favorite this particular recipe is great.... I had this onion chutney at my friends place and liked it a lot... So thought of sharing the recipe..... Give a try.

Badam Halwa

Ingredients:

Badam 1 Cup
Milk 2 Cup
Sugar 2 Cup
Ghee 1 Cup

Method:

• Soak badam in hot water for 2 hours.
• Then remove the skin.
• Grind the badam with milk and make it into a fine paste.
• Add sugar to the badam paste in a pan.
• Bring it to a boil and keep mixing till the content becomes thick.
• Add ghee little by little and continue to stir.
• The content will absorb the ghee.
• Stir well and off the stove.
• Apply ghee on a tray and spread the content.
• Cool it and make pieces.

Yummy badam halwa is ready.

Mutton Kulambu

Ingredients:

Mutton 1/2 Kg
Small onion or shallots 4 to 5
Ginger n garlic paste 1 Teaspoon
Oil
Salt
Coriander to garnish
Coconut milk 1 Cup

Masala Paste:

• Sombu (Fennel Seeds) 1/2 Teaspoon
• Cardamon 2
• Clove 2
• Cinnamon bark 1 inch
• Dry red chili 6 or 8
• Fry all the above in a kadai without adding oil.
• Cool it and powder it and add little water and grind well.

Method:

• Add oil to pressure cooker and fry onion till golden brown colour.
• Add ginger n garlic paste and mutton fry for few minutes.
• Add the masala paste and salt.
• Add coconut milk and little water close the cooker.
• Pressure cook the mutton.
• When mutton is cooked garnish it with coriander leaves.

Its great with hot steaming white rice...... This is my mother-in-laws recipe and really a great one. Will upload the picture soon.

Masala Peanut / Peanut Pakoda

Peanuts are a valuable source of B vitamins, such as folate can help prevent birth defects. One small handful of peanuts contains 2 big grams of fiber i.e. 9% of the fiber which we need each day. Peanuts contain high quality plant protein. This is especially important for children, vegetarians and people eating more meatless meals. Click here to know all about PEANUT.



Ingredients:

Peanut 1 Cup
Gram Flour 1/4 Cup
Chili Powder 1 Teaspoon (as needed)
Asafoetida a pinch
Butter 1 Teaspoon
Salt as needed
Water little
Oil to fry

Method:

• Take the peanut in a big bowl.
• Sprinkle gram flour, asofoetida, chili powder, salt and butter and mix well.
• Sprinkle water little by little and mix well ( note:- take care not to add excess water).
• Heat oil in a kadai.
• When the oil is hot, wet your hand in water and take peanut and spread it in kadai, so that the peanut will get separated.
• When peanut turns brown in colour remove it and spread it in a tissue or news paper.
• When it cools serve it and can store it in air tight container.
• Its great for evening snack.
  

Dhal Curry

A simple dhal curry preparation. This is a quick recipe which strikes my mind when I got to cook in a rush. Its great with steaming white rice and spicy potato fry.

iceIngredients:

Toor Dhal 1 Cup
Small Onion (Shallots) 2 to 3
Garlic pods 2
Green Chili 2 or 3
Tomato 2 Small
Jeera powder 1/2 Teaspoon
Asafoetida 1/4 Teaspoon
Turmeric powder 1/4 Teaspoon
Mustard seeds 1/2 Teaspoon
Dry Red chili 3
Cummin seeds 1/4 Teaspoon
Curry Leaves a bunch
Oil
Salt

Method:

• Wash the dhal and take it in cooker.
• Addd chopped onions, tomato, slitted green chili and crushed garlic pods.
• Add asafoetida, turmeric powder and jeera powder.
• Add lttle water and pressure cook the dhal.
• Add salt and little water boil it for 5 minutes.
• Heat oil in a kadai and add mustard seeds.
• When it splits add jeera seeds, curry leaves and dry chili.
• Add this to the dhal curry and mix well.

Ribbon Pakoda

Its is also known as Shival or Ribbon Murukku. Ribbon Pakoda is a very popular South Indian tea time snack. Its very easy and simple to prepare. One of my favorite snack. Choose the correct plate for the murukku press.


Ingredients:

Rice powder 1 Cup
Gram Flour(Kadalla MAvu) 1/2 Cup
Asofoetida a pinch
Chili powder 1 Teaspoon
Salt a needed
Butter 1 Teaspoon
Water as needed
Oil for deep frying

Method:

• Mix the rice powder and gram flour.
• Add chili powder, salt and mix well.
• Add butter and mix well with hand.
• Sprinkle water as needed and mix well to make the dough.
• Be careful do not add excess water.
• Put the dough in murukku press and press it in hot oil.
• Fry and remove it and cool it.
• Store it in dry container.
  

Dhal Rice

Ingredients:

Mysore dhal 1 cup
Rice 1 cup
Big Onion 1
Tomato 3
Green Chili 4 to 5
Garlic pods 3 to 4
Sambar powder 1 Tablespoon
Turmeric powder 1/2 Teaspoon
Oil
Salt

Make a coarse paste:

• Small onion 4 and 1/2 teaspoon cummin(jeeragam) seed.
• Put it into a mixcy and make a coarse paste.

Method:

• Wash the dhal and rice.
• Add oil to cooker and saute onions and curry leaves for 3 minutes.
• Add green chili and tomatoes and fry well.
• Add Sambar podi and turmeric powder and saute for 2 minutes.
• Add the coarsely grinded paste and fry for 2 minutes.
• Add rice and dhal.
• Add 3 and 1/2 cups of water.
• Close the cooker and leave 2 whistle.
• Open the cooker add 2 tablespoon of ghee and serve hot.

Serve with appalam and any vegetable curry.