Kothamalli Chutney

                                                                                                                                                                                                                                                                                                                                      Prep Time:10 m      Cook Time:10 m
Serves:2

Ingredients

Coriander Leaves -  1/2 cup(roughly chopped)

Curry Leaves        - 2 sprigs

Onion                   - 1/2

Coconut                - 2 tbl sp

Coriander Seeds    - 2 tsp

Cumin Seeds         - 1 tsp

Peppercorn            - 20

Urid Dal                - 1 tsp

Red Chilli              - 1

Tamarind Paste     -1/4 tsp

Oil                         - 2 tsp

Salt                        - to taste

Method

• Heat oil in a pan and add red chilli,curry leaves and onion and saute till onion becomes soft.Set this aside.
  
• Now roast coriander seeds,cumin seeds,urid dal and pepper one by one until they release their aroma.
                                 
     
• Now switch off the flame and add coconut and fry it lightly and add to the other ingredients.Add coriander leaves lastly and just give it a toss.Cool and grind into chutney adding tamarind paste and salt.Serve with idli,dosa,rice...
                                             
     

Little Words

• Tastes divine with a plate hot idlis.
• Can be prepared like thogaiyal without adding coconut.
• Add the coriander leaves fresh or just a toss for few seconds in the pan after switching off the flame else the colour may be lost.

Lemon Aval

Prep Time:10 m      Cook Time:5 m

Serves:2

Ingredients

Aval                    - 1 cup

Red Chilli            - 2

Curry Leaves       - a sprig

Mustard Seeds     - to splutter

Channa Dal          - 1 tsp

Urid Dal               - 1 tsp

Turmeric Powder - 1/4 tsp

Salt                       - to taste

Lemon                  - 1

Oil                        - 2 tsp

Method

• Wash aval and soak it for 10 minutes.Drain if there is excess water.Meanwhile squeeze juice from one lemon and set aside.
     
• Heat oil in a pan,splutter mustard seeds,add channa dal and urid dal and slightly roast them.Add red chillies,curry leaves.Reduce the flame and add lemon juice and turmeric powder.
                            
  
• By now aval would have puffed up.Drain if there is any excess water and add it to the pan and gently mix them well and serve with coconut chutney or as per desire.
                       
     

Little Words

• If poha/aval is oversoaked then while mixing it may get mashed up.Add little water just to immerse the flattened rice while soaking.
• A quick food that can be had even as a after school tiffin or for quick breakfast on lazy weekends.Ideal quick and healthy fast food that comes handy when there is very little time to cook.
• This tastes good with coconut chutney but nice on its own too.
• Veggies like finely chopped carrot,beans can also be added and sauteed well before adding lemon juice.

Cheesy Stuffed Egg

Prep Time:5 m         Cook Time:10 m

Serves:2

Ingredients

Egg                 - 2(hard boiled)

Paneer             - 2 tblsp

Cheese             -2 tbl sp(grated)

Pepper Powder - 1/4 tsp

Salt                   - to taste(optional)

Method

• Grate paneer and cheese.Meanwhile boil the eggs for ten minutes and cool under running water and peel off the shell.Cut into two halves.
      
• Scoop out the egg yolk carefully with a small spoon and crumble it.
  
• Add grated paneer,little salt and pepper powder.Mix well and stuff this back into the egg.
     
• Top this with grated cheese and microwave on high for just thirty seconds until the cheese melts.Flavourful cheesy softy eggs are ready to gobble up.
     

Little Words

• I have used mature cheddar cheese.
• The stuffing can be varied as per desire.
• Perfect for breakfast and can be had as after school snack too.

Vegetable Kuruma

Prep Time:20 m      Cook Time:25 m

Serves:3

Ingredients

Mixed Veggies    - 1& 1/2 cup(carrot,beans,potato,peas,cauliflower)

Onion                   - 1(thinly sliced)

Tomato                - 1

Curry Leaves       - a sprig

Mustard Seeds     - to splutter

Green Chilli         - 2
Turmeric Powder - 1/4 tsp
Salt                       - to taste
Oil                        - 2 tsp
To Grind
Coconut (grated) - 1/4 cup        
Cashewnut          - 4
Roasted gram    
    (pottu kadalai) - 2 tblsp
Aniseed               - 1 tsp
Khus khus           - 1/2 tsp
Clove                   - 2
Cinnamon            - 1"piece

Method

• Heat oil in a pressure cooker,splutter mustard seeds,add curry leaves,green chilli,little salt and saute for a while.Then add finely chopped vegetables,tomato and saute.Meanwhile grind the ingredients to grind into a paste.

                               

         

• Add turmeric powder,salt and required amount of water.Cook for five minutes and then add coconut paste and cover the lid and pressure cook for two whistles.Transfer to a serving bowl and serve with chappathis.
                                      
     

Little Words

• If desired ginger garlic paste can also be added.
• An all time favourite side dish for chappathi and phulkas.
• The choice of veggies depend upon individual taste.Beetroot can also be added and it will give a unique colour and sweetness to the gravy.

Brinjal Gravy

Prep Time:30 m     Cook Time:25 m

Serves:3

Ingredients

Brinjal           - 4

Garlic            - 4 cloves(finely chopped)

Gingelly Oil  - 2 tblsp

Tamarind      - 3/4 tsp(if using paste) or amla sized

Salt                - to taste

To Roast & Powder

Coriander Seeds  - 2 tsp

Cumin Seeds       - 1 tsp

Red Chilli            - 4

Fenugreek Seeds - 1/2 tsp

Aniseed               -1/2 tsp

Khus khus           -1/2 tsp

To Roast & Grind

Sesame Seeds - 2 tbl sp

Groundnut      - 2 tbl sp

Coconut          - 2 tbl sp

Method

• Heat a pan and dry roast the ingredients under roast and powder one by one.Let it cool and make a coarse powder.
                                           
                         
     
• Now roast sesame seeds,groundnut and coconut,cool them and grind into a fine paste by adding water and set aside.
                                     
     
  
  
• Remove the stalk of brinjal and cut into halves.Make few slits in each half.Heat a table spoon of oil and fry the brinjal until the skin starts shrinking and set them aside.
     
• Heat the remaining oil in the pan,add chopped garlic and fry till golden brown.Now add the fried brinjal and the spice powder and toss them well.
     
• Add required amount of water and bring it to a boil.When the brinjal is cooked add the coconut paste,tamarind pulp and salt to taste.Cook for further ten to fifteen minutes or until oil leaves the sides.Serve with rice or biriyani.
                                    
     

Little Words

• Add two more chillies if you are a spicy food lover.
• Excellent combo for biriyanis and can be had with plain rice too.
• Whole garam masala can also be roasted and powdered along with spices.
• Brinjals can be deep fried if desired.