Avacado – by Sudha

1. Avacado சப்பாத்தி

img_5539
தேவையான பொருட்கள்:
கோதுமை மாவு- 2 cup
Avacado-2
உப்பு- 1/2 தேக்கரண்டி
தனி மிளகாய்த்தூள்- 1/2 தேக்கரண்டி
தண்ணீர்- தேவையான அளவு.
செய்முறை:
முதலில் avacado வை தோல் உரித்து கொட்டை எடுத்து கையினால் மசித்து கோதுமை மாவில் நன்றாக கலக்கவும். பின்பு உப்பு , தனி மிளகாய்த்தூள் சேர்த்துக் கலக்கவும். அதன் பிறகு தான் , தேவையான தண்ணீர் சேர்த்து பிசய வேண்டும். இந்த மாவை உபயோகித்து எப்பவும் சப்பாத்தி செய்வது போல் செய்யவும். Avacado சப்பாத்தி தயார். இந்த சப்பாத்தி மிகவும் மிருதுவாக இருக்கும். விருப்பமான gravy உடன் பரிமாரவும்.
2. Avacado  sandwich.
         

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தேவையான பொருட்கள்

Avacado- 3
ரொட்டி துண்டுகள்- 4
தக்காளி- 2
மிளகு தூள்- 1 தேக்கரண்டி
உப்பு- 1/2 தேக்கரண்டி
எலுமச்சை சாறு-2 தேக்கரண்டி
img_5498
செய்முறை:
Step 1 – avacado spread

முதலில் avacado வை தோல் உரித்து கொட்டை எடுக்கவும். இதனுடன் உப்பு, மளகுத்தூள்,எலுமிச்சை சாறு சேர்த்து mixie யில் போட்டு வெண்னெய் போல் ஒரு spread தயாரிக்கவும்.
Step 2
தக்காளியை வட்டமான துண்டுகளாக்கி தனியே வைக்கவும்.
ரொட்டியை எண்ணெய் இல்லாமல் வாட்டிக்கொள்ளவும். (dry roast)
Step 3
ரொட்டியில் avacado spread ஐ 1/2 அங்குல உயரத்திற்கு தடவ வேண்டும். அதில் துண்டுகளாக்கிய தக்காளியை அடுக்கவும். அதே போல் இனொரு ரொட்டிலும் தடவி மூடவும். ஆரோக்யமான, எளிதான காலை சிற்றுண்டி தயார்.

Mushroom Mattar(gravy)

Ingredients: 20160525_072642

Mushroom _1 pocket

Mattar (peas)  _ 1 cup

Onoin chopped _ 1 big

Ginger,garlic paste _1tsp

Tomato paste _half cup

Cashew _ 10 to 15

Chilli powder _ 1 1/2 sp

Dhania power _ 1 1/2 sp

In a cooker add jeera ,curry leaves then chopped onion, a pinch of salt.fry till golden. Then add ginger garlic paste. Then tamato paste. Fry till oil comes out.now add chillipowder nd Dhania power, salt,chopped mushroom nd mattar.Add half cup water nd give one whistle. Now grind cashew with water.Add this paste in cooked mushroom. Garnish with chopped coriander. Have with chapattis.

Dalmakhni

Black gram (whole)_1 cup

Rajma _ 2 big sp

Bengal gram _2sp

Tomato (bangalore) _4 big

Ginger garlic paste _2 1/2 sp

Milk _ one  small cup (optional)

green chilli _2

Chilli powder

Dhania power _2sp

Garam masala _

Chopped coriander to garnish

 Soak black gram nd rajma 6 to 8 hours or over night.Then  3 dals with one spoon ginger garlic paste  nd one spoon ghee .cook till soft and fully mashed.then mash fully with the help of masher.In actual recipe dal should be fully mashed. Grind green chilli  nd tomatoes. In a heavy bottom kadai add oil  add the grinded items nd ginger garlic paste.Add a pinch of salt. Close with a lid nd cook till oil comes out .Add oil if needed .Then add milk gradually in low flame.now add chillipowder, coriander powder. Add little water to avoid burning.now add this to dal cooker .add salt.add some water,garam masala  nd give one whistle. Now add chopped coriander leaves. Can add butter on top.

Tips :

U can have this with roti or with rice.if left over spread this in  a bread nd close with another slice of bread nd toast in tawa.

பொரி உப்புமா – Ograne or Spicy Puffed Rice 

Ingredients

20 handfuls of Puffed rice. I use the (This recipe is for 4 people; I use about 5 handfuls of puffed rice)

1 big onion, chopped

5-6 green chillies, chopped fine

1 big tomato, chopped

2 tbsp, ground Chana gram flour (பொட்டுக் கடலை மாவு)

Oil, salt as required

Mustard, urad dal, Chana dal, jeera, curry leaves, asafoetida, dry redchilly for tadka (seasoning)

1/2 tsp Turmeric powder

Juice of one lemon

Recipe

  1. Soak the puffed rice in water for about 15 minutes
  2. In the meantime, heat oil in a frying pan
  3. Add seasoning – Start wit mustard and once mustard splits, add Chana dal. After the dal fries to golden brown, add urad dal. Once that is also fried, add red chilly seeds, curry leaves and jeera. Add a pinch of asafoetida
  4. Now add onions and green chilies and fry well
  5. Now add tomatoes
  6. Add salt and turmeric powder 
  7. Fry until the tomatoes are cooked and oil separates
  8. Turn the flame off and squeeze the lemon into the mixture, filtering out the seeds
  9. Now squeeze the water out of puffed rice and transfer the puffed rice to a wide pan
  10. Add Chana gram flour and mix 
  11. Now add the fried tomato paste and mix it well
  12. Garnish with chopped coriander

This is a famous snack/ breakfast in Bellary area. It is usually served with chili bajjis.

Rajma (gravy)

Rajma is called as king of dal by punjabi’s.it’s a famous dish in Punjab.

Ingredients

Rajma _1 1/4 cup

Tomato (bangalore)_4

Ginger garlic paste _1 nd half tea sp

Green chilli _1 or 2

Black elaichi _2

Chilli powder _as per ur taste

Dhania powder _1 1/2 sp

Turmeric powder _ 1/4

Garam masala 1/2 sp

Chopped coriander  to garnish

Soak rajma for 6 to 8 hour.Cook 20 to 30 minutes or  till soft in a cooker.mash some dal with the help of spoon. Grind ginger ,garlic, green chilli and tomatoes. In a heavy bottom kadai add little oil and grinded gravy. Add a pinch of salt and saute till oil comes out.cook with closed lid.once oil comes out add chillipowder, coriander powder nd turmeric. Add little water to avoid burning. Add this to cooker nd add garam masala nd whole elaichi.Actually this gravy will be watery.so add water accordingly. Check salt nd chilli.give a whistle. Finely add chopped coriander leaves.

Tips:

U can have this with normal rice or jeera rice, or chapati .Best combination with this raita nd papad.

If u didn’t soaked Rajma.no problem. Wash nd add this to cooker directly. Keepin low flame for 10.after some time check water add if needed nd again cook.,till ur rajma is soft nd mashed.u can do thisfor channa too.

Palak Methi Daal

 

Palak Methi DaalPhoto_160127043904

Ingredients:
Thuvaram parupu- half cup
Tomato -1 big natti chopped
Onion -1 chopped or (8to 10 small onion chopped)
Garlic -4
Turmeric powder
Sambar powder
Tamarind -small lemon size soak in water
Palak one bunch Methi one bunch.

Method :

Add all the above mentioned ingredients except the greens and tamarind  in a pressure cooker with one and  a half cup of water.

Once daal is cooked, add washed and chopped methi and palak leaves to the cooker and give a whistle.
In a small kadai add oil or ghee  add mustard seeds.  When it starts to splutter add fenugreek seeds, cumin seeds and asafoetida. Now add the tamarind extract and allow it to boil. Add this to the cooked daal and let it boil for about 1 to 2 minutes. Relish the Palak Methi daal with hot rice or rotis or phulkas.

Sumptuous Bitter Gourd(பாகற்காய் புளிக்குழம்பு)

Bitter Gourd is hailed for its medicinal properties, especially its effect on regulating blood sugar, but hated more vehemently due to its taste. Many recipes try to cut down the bitterness of this vegetable so that it is more palatable, but this recipe of my mother-in-law turns the bitterness into a strength and makes a tangy, spicy, complex sauce that is incredibly tasty. This recipe is not for the light hearted. So tread with care!

Ingredients:

  • Bitter gourd – 500 gm cut into small pieces
  • One large tomato
  • One large onion
  • Red chilli powder – 4 tea spoons
  • Salt – 1 table spoon
  • Tamarind – one small lime size, soaked for 30 min in water
  • Dhania powder – 2 tea spoons
  • Jaggery – 2 table spoons 
  • Half cup grated coconut
  • 8 garlic pods
  • 1/2 an inch piece of fresh ginger
  • Mustard, urad dal, jeera and curry leaves for seasoning
  • Oil – 1 table spoon

Cooking time: 40 minutes

Method:

  • Grind together coconut, garlic and ginger into a smooth paste
  • In a heavy bottomed skillet, heat the oil
  • Add the seasoning
  • Once the mustard splutters, add onions and cook till translucent
  • Add tomatoes and cook for a minute
  • Now add the ground coconut and cook until raw smell leaves
  • Add salt, chilli powder and dhania powder and cook for a minute
  • Now add bitter gourd pieces and add enough water to cover it
  • Cook for 30 minutes under medium heat or until the bitter gourd pieces become soft
  • Squeeze tamarind to extract the juice
  • Add the tamarind extract
  • Cook for about 2-3 minutes
  • Add jaggery
  • Check the taste and adjust spice and salt at this point
  • You are all ready. Take a bite of this to to experience bitterness coating the back of your throat while the heat from the chilli gives you a kick with jaggery closing it off in a smooth finish
  • Serve it with chappathi or jowar roti for a perfect combination