Carrot Chutney

Prep Time:10 m     Cook Time:10 m

Serves:3

Ingredients

Carrot          - 2 (medium sized)

Coconut       - 1/4 cup

Green Chilli - 2
Garlic           - 2

Shallots        - 15
Salt              - as required
Oil               - 1 tsp

To Temper

Curry Leaves   - a sprig

Mustard Seeds - to splutter
Channa Dal      - 2 tsp
Oil                  - 1 tsp

Method

• Heat oil in a pan and add the shallots,garlic and green chilli.Saute this for a while until the onion becomes translucent.Transfer this to a plate.
     
• Now add roughly chopped carrots and little salt.Saute this for three to five minutes and let it cool.Then add this to the shallots,add coconut,required salt and little water if necessary and grind it into a paste.
                          
     
• Heat oil in the same pan and temper with musatard seeds,curry leaves and channa dal.Serve with idli,dosa,rice,chappathi,paniyaram,toasts......
                             
  

Little Words

• We had it with paneer paniyaram and it was yumm.
• Sprinkle little water to cook carrots if necessary.
• It tasted great with toast as well,a spicy lip smacking sandwich spread.

Mutton Gravy

Prep Time:15 m      Cook Time:25 m

Serves:3

Ingredients

Mutton                - 400 g

Shallots               - 15

Onion                  - 1

Ginger                 - 1"piece

Garlic                  - 4

Curry Leaves       - 2 sprigs
Curry Powder      - 1& 1/2 tblsp
Fried Gram Dal/
Pottukadalai         - 1 & 1/2 tblsp
Turmeric Powder  - 1/4 tsp
Aniseed                - to splutter
Salt                       - as required
Oil                        - 2 tsp

Method

• Heat a teaspoon of oil in a pan,add the shallots,ginger and garlic and saute for a few minutes.
  
• Transfer this to a mixer jar.Add fried gram and curry powder to this and grind this into a paste.
     
• Now heat oil in a pressure cooker,splutter aniseed,add curry leaves,sliced onion,little salt and saute till onion becomes soft.
     
• Add turmeric powder and the lamb pieces to this and saute for two minutes until the meat has turned brown on all the sides.
     
• Now add the curry paste and required salt and water.Close the lid and wait for six to eight whistles.Once the pressure is released open the lid and transfer to a serving bowl.
                            
     

Little Words

• Excellent with idli,dosa,rice,poori,chappathi,parotta,nan,bread...

Green Veg Gravy

Prep Time:15 m      Cook Time:20 m

Serves:3

Ingredients

Mixed Vegetables - 1&1/2 cup(carrot,green peas,potato)

Coriander Leaves  - 1/4 cup

Mint Leaves          - 1/4 cup

Curry Leaves        - 2 sprigs

Onion                    - 1

Tomato                 - 1

Ginger                   - 1"piece

Garlic                    - 3 clove

Green Chilli          - 1

Salt                        - as required

Oil                         - 2 tsp

Method

• Heat a teaspoon of oil in a pan and add the chopped garlic and ginger.Saute for a while and add chopped onin and saute till onion becomes soft.
     
• Now add green chilli and chopped tomatoes and saute till tomato becomes mushy.
     
• Switch off the flame and then add curry leaves,mint leaves and coriander leaves and give it  a mix.
     
• Let this cool.Meanwhile add the chopped vegetables to a pan of  salted boiling water and cook them for about ten minutes.
  
• Now grind the onion tomato mix into a paste.Heat oil in a pan and add the onion tomato mint paste.Saute this for a while and then add the boiled vegetables along with water.Mix them all together,add required salt and let it boil for another five minutes and serve.
                                    
     

Little Words

• Goes well with rice.roti,idli,dosa...
• Use minimum water for cooking vegetables so that it can be used as such in the gravy.
• The choice of vegetables can be varied as desired.

Peas Masala

Prep Time:5 m       Cook Time:20 m

Serves:3

Ingredients

Peas                      - 1 cup

Tomato                 - 3

Onion                    - 2

Coriander Powder  - 2 tsp

Cumin Powder       - 1 tsp

Chilli Powder        - 3/4 tsp

Turmeric Powder   - 1/4 tsp

Garam Masala       - 1/4 tsp

Mustard Seeds       - to splutter

Curry Leaves         - a sprig

Oil                       - 1 tblsp

Salt                      - as required

Method

• Roughly chop onions and tomatoes.Grind them separately into a fine paste.
     
• Heat oil in a pan,splutter mustard seeds,add curry leaves and the onion paste.Saute for a while till the onion turns slightly brown and then add the tomato puree followed by all the spice powders and salt.
                            
  
• Cover this with a lid and cook for ten to fifteen minutes.Then add the peas and cook until the peas is done.Serve with chappathi,pulao...
     

Little Words

• Fresh or frozen peas can be used.
• While serving add some finely chopped onions and a dash of lemon juice.

Thayir Urulai Kuzhambu/Dahi Aloo

Prep Time:15 m     Cook Time:15m+10 m

Serves:3

Ingredients

Baby potato           - 15

Yoghurt                 - 3/4 cup

Chilli Powder        - 1/2 tsp

Coriander Powder - 1tsp

Aniseed Powder    - 1/2 tsp

Pepper Powder      - 1/2 tsp

Ginger Powder      - 1/4 tsp

Asafoetida             - a pinch

Salt                        - to taste

Clove                     - 2

Cumin Seeds         - 1/2 tsp

Butter                    - 1 tsp

Method

• Bring a large pan of salted water to boil and place the potatoes in it for ten minutes.Let it cool and peel off the skin.
  
• Meanwhile mix the spice powders from chilli powder to ginger powder in yoghurt and set aside.
  
• Heat butter in a pan,splutter cumin seeds,add cloves and asafoetida.Turn off the flame.Now add the yoghurt spice mix and mix well.
     
• Bring it back to the stove stirring continuosly in low flame to avoid curdling.Then add the potatoes and salt and cook for further five minutes and switch off the flame.Serve with chappathi.
     

Little Words

• Cook on low flame else curd may curdle.
• Adding aniseed powder gives a distinct flavour.
• Regular potatoes cut into pieces can be used as well.
• Adjust the consistency by adding little water as desired.