Methi and Moong Dal Fry

Prep Time:10 m     Cook Time:20 m

Serves:2

Ingredients

Moong Dal          - 1/4 cup

Methi Leaves       - a fistful

(vendhaya keerai)

Onion                   - 1

Garlic                   - 3

Green Chilli         - 2

Curry Leaves        - 2 sprig

Asafoetida            - a pinch

Turmeric Powder - a pinch

Jeera                     - to splutter

Salt                       - to taste

Oil                        - 2 tsp

Method

• Soak moong dal for fifteen minutes and pressure cook for one whistle adding salt and turmeric powder.
     
• Meanwhile heat oil in a pan,splutter jeera,add asafoetida,curry leaves,green chilli,onion and garlic and saute till onion becomes soft.Now add chopped methi leaves and saute for a while and then add cooked moong dal and salt.Serve with rice or roti.
                                  
     

Little Words

• A simple dal with green leaves.
• Tastes good with rice and roti.

Mung Beans Dal Fry

Ingredients

Mung Beans       - 1/4 cup

Onion                  - 1
Garlic                  - 3 cloves

Tomato                - 1

Curry Leaves       - few

Mustard Seeds      - to splutter

Cumin Seeds         - to splutter

Coriander Leaves  - 2 tblsp

Turmeric Powder  - a pinch

Chilli Powder        - 1 tsp

Coriander Powder - 2 tsp

Cumin Powder      - 1/2 tsp
Garam Masala      - 1/4 tsp
Salt                        - to taste
Oil                         - 2 tsp

Method

• Soak moong dal overnight and pressure cook for three whistles.Heat oil in kadai and add mustard seeds,cumin seeds,curry leaves,garlic and onion and saute till onion becomes transparent.
  
• Now add chopped tomatoes and all spice powders.Add water and salt and cook this for ten minutes.
     
• Now add cooked mung beans and mix well and cook for further five minutes,garnish with coriander leaves and serve with rice or roti.
                                 
     

Little Words

• Mung bean sprouts can also be used.
• If soaking time for mung beans is lesser then pressure cook for few more whistles.

Cauliflower Curry

Ingredients

Cauliflower      - 400g

Beans              - 100g

Tomato            - 2

Onion              - 1

Curry Leaves   - few

Garlic               - 2

Ginger              -1"piece

Green Chilli      - 1

Yoghurt            - 1/4 cup

Rice Flour         - 1/2 tsp

Pepper Powder - to taste

Lemon juice      - 1 tblsp

Salt                   - to taste

Oil                    - 2 tsp

Method

• Boil a large pan of salted water and add the cauliflower florets for five minutes and drain.Cook the beans in boiling water until soft.
     
• Heat oil in a pan,add onions,curry leaves,chilli,chopped garlic,grated ginger and saute for a while and add the tomatoes.
     
• Now add turmeric powder,cauliflower,beans and little salt.
     
• Crush in some fresh pepper powder and switch off the flame.Mix the rice flour with yogurt and add to the vegetables.Add some more pepper if desired.Squeeze in lemon juice and serve hot with rice.
     

Little Words

• A nice accompaniment for rice,roti...
• Other vegetables like peas can also be added to this.

Brown Chickpeas/Kondakadalai Pulikuzhambu

Ingredient	Quantity
Chickpeas	1/2 cup
Onion	1
Tamarind Paste	1/2 tsp
Chilli Powder	1/4 tsp
Turmeric Powder	a pinch
Curry Leaves	few
Mustard Seeds	to splutter
Daria Dal/Roasted gram	1 tbl sp
Cinnamon	1"piece
Cloves	2
Poppy Seeds	1/4 tsp
Aniseed	1/4 tsp
Grated Coconut	2 tblsp
Salt	to taste
Oil	2 tsp

Cooking Steps

• Soak chickpeas overnight and pressure cook for two whistles.Reserve water for gravy.
  

  
• Grind coconut,roasted gram,cinnamon,cloves,aniseed,poppy seeds into a paste with little water.
  
• Heat oil in a pan,splutter mustard seeds,add curry leaves,onion and fry till onion changes colour.
  
  
  
• Add coconut paste to this and then add tamarind paste.Add cooked chickpeas along with water and check salt.Let it cook for ten minutes.
     
    

Little words

• Tastes yummy with plain rice.

Ennai Kathirikkai Kuzhambu/Egg Plant Curry

Ingredient	Quantity
Egg Plant/Brinjal	6
Onion	1
Coconut	1/4 cup
Coriander Powder	1 tblsp
Curry Powder	1 tsp
Chilli Powder	3/4 tsp
Cinnamom Stick	1"piece
Cloves	2 or 3
Aniseed/Fennel Seeds	1/2 tsp
Poppy Seeds	1/2 tsp
Curry Leaves	few
Tamarind Paste	1/2 tsp
Salt	to taste
Mustard Seeds	to splutter
Fenugreek Seeds	to splutter
Oil	1 tblsp+2 tsp

Method

• Slit the brinjals keeping the stalk intact.Heat 1 tblsp oil in a pan and fry them till they turn slightly brown and set aside.
  

       
• Grind all the ingredients from coconut to poppy seeds.
     

• Heat oil,splutter mustard seeds,fenugreek seeds,add fried brinjals,curry leaves and saute for a while.

     
• Now add coconut paste,add water according to consistency.Add tamarind paste and salt.Cook until oil oozes out from the gravy.
            
     
                        
  

Little words

• Brinjals can be deep fried in the oil also.
• Yummy  with plain rice and yum yum with rice and papad.

Chicken Korma

Ingredient	Quantity
Chicken	750 g
Saffron	a pinch
Curd	1/2 cup
Onion	1
Ginger garlic paste	2 tsp
Cinnamon Stick	1"piece
Cardamom	1 pod
Chilli Powder	1/2 tsp
Coriander Powder	1 1/2 tsp
Cumin Powder	1 1/2 tsp
Almond	15
Cashew	10
Coconut Milk	3/4 cup
Curry Leaves	few
Coriander Leaves	to garnish
Lime Juice	1 tsp
Salt	to taste
Ghee	1 tbl sp

Method

• Mix saffron in little hot water and add this to curd.Marinate chicken in this curd saffron mixture and leave for atleast two hours.
  

         
• Heat ghee in a pan,add cardamom,cinnamon,ginger garlic paste,onion,curry leaves and saute for a while.
  

• Add coriander powder,cumin powder,chilli powder,almond cashew powder and little water.

   
• Now add marinated chicken, coconut milk and add salt.Cook until chicken is done.Squeeze lime juice and sprinkle coriander leaves and serve.
   
                                  

Little words

• Instead of whole cardamom and cinnamon,powder can be used.
• Yummy with rice,chappathi ...