Carrot thuruval

Ingredients:
Carrot - 1/2 kg
Onion - 1
Salt - to taste
Red chillies - 2
Mustard, Urad - 1 tsp
Oil - 3 tsp
Curry leaves - few
Shredded coconut - 2-3 tsp

Method:
Grate carrot.
Heat oil, add mustard & urad, curry leaves, red chillies and sliced onion. Fry till onion is soft.
Add grated carrot and salt and cook tilll done.
Add shredded coconut and stir. Finish !!!

Poori

Ingredients:

Wheat flour - 2 cup

Salt to taste

Water - as required

Oil - for deep frying

Method:

Add salt to wheat flour and mix well.

Add water to wheat flour little by little and knead it well.

Knead till the dough is medium-soft. Neither too soft nor too hard.

Leave it for 30 minutes. Shape them and roll them.

Deep fry in hot oil till both sides are golden brown in colour.

The puffed Poori is ready :)

Herbal Hearts Kozhukattai

Ingredients:
Rice flour - 1 cup
Butter - 2 tbsp
Coriander leaves,, Mint leaves, Curry leaves - few
Oregano - 2 tsp
Ginger - little
Green chilly - 1
Water - as required
Salt - as per taste

Method:
Fry coriander leaves, mint leaves, curry leaves in a pan.
Grind the mixture along with ginger and green chilli.
Mix rice flour, butter, oregano, herbs mixture and salt together.
Add water and make it into a soft dough.
Shape the dough either a round one or any favourite shape.
Steam cook for 15 minutes.

Sending this entry to Zesty Palette Series #3 - New "U" event

Plain Biriyani - My way

Ingredients:

Basmati Rice - 1 cup

Onion - 1

Tomato - 1

Ginger Garlic paste - 2 tsp

Cinamon, Cloves, Cardamom, Bay leaf - 2 each

Ghee and oil - 4 tsp each

Curd - 2 tbsp

Green chillies - 1 slitted

Coriander , mint leaves - one handful

Chilli powder - 1 tsp (as per taste)

Turmeric powder - 1/4 tsp

Biriyani powder (optional) - 1 tsp

Lemon juice - 1 tsp

Salt - as per taste

Method:

Wash and soak basmati rice for half an hour.

Heat ghee and oil in pressure cooker.

Add Cinamon, Cloves, Cardamom, Bay leaf and fry for few seconds.

Add onion and fry till golden brown.

Add ginger garlic paste and green chillies and fry till raw smell goes off.

Add tomato and mix till it becomes mushy.

Add coriander leaves, mint and fry till it mixes well.

Add salt, chilli powder, turmeric powder and biriyani powder and fry.

Add curd. Finally, add rice and saute for few minutes.

Add 1.5 cup of water for 1 cup of soaked basmati rice.

Chek for salt, adjust taste. Let it boil for few minutes.

When it is 60% done, add lemon juice and mix well.

Close the pressure cooker and cook for 1 whistle and simmer it for 5 minutes.

When it is ready, you can optionally add food coluring powder to get nice colour.

Mix well and the delicious biriyani is ready!!!

For vegetable Biriyani, add vegetables and fry before adding curd.

Kothsu (Brinjal, Pumpkin, Chow Chow, etc.,)

I use the same method for all Kothsu's... Take whatever vegetable you would like to have it for Kothsu. Pressure cook it with tomato, salt and water. Mash it and keep. In a separate pan, heat oil, add all that is needed for tempering, fry for few seconds and to that add the mashed vegetable and boil it till the raw smell goes off. Kothsu is ready.

Ingredients: 

Any vegetable (Brinjal, Pumpkin, Chow Chow,Surakkai, Podalangai, Peerkangai and the list goes on..) - 1/4 kg

Tomato - 2
Green chillies - 2
Red Chillies - 2
Mustard, Urad - 1tsp
Oil - 3 tsp

Hing - a pinch

Salt - as per taste

Onion - 1

Curry leaves - few

Method:

Pressure cook vegetable and tomato with salt and water. Mash it and keep.

Heat oil, add mustard, urad, slitted green chillies, red chillies, hing, curry leaves, chopped onion one by one and fry for few seconds.

Add the mashed brinjal and tomato and let it boil till the raw smell goes off.

That's it !!! Kothsu is ready ...

BRINJAL KOTHSU

Fry, Fry and Fry :)))

Take the vegetable you want to fry. Slice the vegetables. Add salt, chilli powder, turmeric powder, lemon juice and ginger-garlic paste according to your taste.

Mix the paste well with the sliced vegetable. Keep it aside for five to ten minutes. Then fry in oil. For Yam fry, boil the vegetable with turmeric and water till its half done and then apply paste and fry.

                                                   POTATO and RAW BANANA FRY:

                                                                             GOBI FRY

YAM FRY (Senaikizhangu Fry)

For Yam fry, boil the vegetable with turmeric and water till its half done and then apply paste and fry.