Murungaikai Masala

Prep Time:15 m      Cook Time:20 m

Serves:3

Ingredients

Drumstick           - 4

Onion                  - 1

Tomato                - 2

Curry Leaves       - 2 sprigs

Mustard Seeds     - to splutter

Sambhar powder  - 1 tsp

Turmeric powder - 1/4 tsp

Asafoetida            - 1/4 tsp

Salt                      - to taste

Oil                        - 2 tsp

To Grind

Coconut     - 1/4 cup

Cashewnut - 4(optional)

Aniseed      - 1 tsp

Khus khus  - 1/2 tsp

Method

• Cut the drumstick into about 2 &1/2 inch pieces and peel off the skin as and when you cut them.Boil water in a vessel and add little salt and turmeric powder and cook until the drumstick is soft.
     
• Meanwhile heat a teaspoon of oil in a pan and add roughly chopped onions and saute till it changes colour.Then add tomatoes and saute till they become mushy.Let it cool and blend into a paste.
                                 
     
• Heat oil in the pan splutter mustard seeds,add asafoetida,curry leaves and the onion tomato paste.Add turmeric and sambhar powder to this.
     
• Meanwhile grind together coconut,cashew,aniseeds and khus khus into a paste.
  
• Add the coconut paste to the onion tomato gravy and add salt.Let this boil for a few minutes until the gravy thickens.Then add the boiled drumstick pieces to the gravy and mix it well.Cook for few minutes so that the masala mixes well with the drumstick and serve with steaming rice with ghee drizzled on top.
                                  
                                   
     

Little Words

• Adjust the consistency of the gravy as desired.
• Instead of onion tomato paste you can fnely chop onion and tomatoes and saute them and add coconut paste.
• Tastes good with steaming rice.The taste of drumstick is distinct in this masala.
• Coconut oil can be used for a distinct flavour.

Carrot Halwa

Prep Time:10 m     Cook Time:40 m

Servings:4

Ingredients

Carrot                      - 2 cups(grated-3-4 carrots)

Milk                         - 4 cups 

Sugar                       - 1/4 cup

Ghee                        - 1 tblsp

Cardamom Powder - 1/4 tsp

Nuts                        - 2 tblsp(cashew,badam,pista)

Method

• Peel the skin and grate the carrots.Heat ghee in a heavy bottomed vessel and fry the chopped nuts and set aside.
     
• Now add the grated carrots and saute for a while till the carrots become slightly pale in colour.
     
• Now add milk and reduce the flame.When the milk starts boiling keep stirring every now and then scraping the sides of the pan,Let the carrot to get cooked in the milk and the volume of the milk reduces completely and the carrots and milk has come together as a mass.At this stage add sugar,nuts and cardamom powder.Keep stirring for another five to ten minutes adding little more ghee if needed and transfer to a bowl.Serve warm or chilled.
                                 
                                     
     

Little Words

• The quantity of milk can be lesser as per individual taste.
• Sugar level can be more if desired.
• Using condensed milk saves time.
• Tastes best when served chill.

Vazhaikkai Varuval

Prep Time:15 m      Cook Time:15 m

Serves :2

Ingredients

Green Plantain    - 1

Chilli Powder     - 1 tsp

Curry Leaves      - 2 sprigs

Mustard Seeds    - to splutter

Urid Dal              - 1 tsp

Turmeric Powder - 1/4 tsp

Asafoetida            - a pinch

Salt                       - to taste

Oil                        - 2 tsp

Method

• Peel the skin slightly and chop the raw banana into small cubes.Place it in a bowl of water to avoid them changing colour.Boil a pan of water and add the plantain cubes,little salt,turmeric powder and cook until plantain becomes soft.Drain and keep aside.
     
• Heat oil in a pan,splutter mustard seeds,add urid dal,curry leaves,asafoetida and chilli powder.Now add salt and the cooked plantain cubes and gently toss them well.Keep tossing until they become slightly golden in colour.
                              
     

Little Words

• Using coconut oil gives a distinct aroma for this vegetable.
• Nice combo for sambhar rice,rasam  and curd rice.

Capsicum Egg Masala

Prep Time: 20 m     Cook Time:20 m

Serves:2

Ingredients

Capsicum            - 2

Onion                  - 1

Tomato                - 2

Curry Leaves       - a sprig

Mustard Seeds     - to splutter

Turmeric Powder - a pinch

Salt                       - to taste

Oil                        - 2 tsp

Egg                       - 2

Fresh Cream         - 2 tbl sp(optional)

Method

• Heat oil in a pan,splutter mustard seeds,add onion,curry leaves,little salt and saute till onion becomes soft.Add finely chopped tomatoes,turmeric powder and let it cook for ten minutes.
     
• Meanwhile boil eggs with little salt.Heat another pan and saute chopped capsicum and saute well.
     
• Place half of the capsicum in a blender and blend it. Add the capsicum puree and the remaining capsicum to the onion tomato gravy.Add salt and the boiled eggs cut into halves .Let it cook for further five to ten minutes.Drizzle fresh cream on top and serve with chappathis.
                                
                                
     

Little Words

• I haven't added chillies and the capsicum gives a mild spicy taste.
• Adding cream is optional.

Masala Pori

Prep Time:15 m      Cook Time:Nil

Serves:2

Ingredients

Pori                      - 2 cups

Onion                   - 1

Tomato                 - 1

Carrot                   - 1/4 cup(grated)

Chilli Powder       - 3/4 tsp

Coriander Leaves - 2 tbl sp

Salt                       - to taste

Gingelly Oil         - 1 tbl sp

Lemon                  - a wedge

Chaat Masala       - a pinch(optional)

Roasted Peanuts   - 1/4 cup

Method

• Mix oil with pori and set aside.Meanwhile finely chop all ingredients and roast peanuts and remove skin by rubbing with palm.Mix together all the ingredients and squeeze lemon on top and garnish with roasted peanuts and serve.
                                      
                                 
                                      
     

Little Words

• Mix the ingredients together just at the time of serving to avoid sogginess.
• Boondi,Sev...can also be added.
• A spicy snack that could be made easily.