Sorakka / Bottlegourd Masala

Bottlegourd is frequently used in different ways in South Indian recipes. It is found in every kitchen of Indian household. It is a watery vegetable and so helps in ailment of many disorders. Normally the skin of the vegetable is removed while cooking. The vegetable skin is used for making chutney.

Aloo Bread Toast

Potato and bread goes hand in hand. We have great confusion , what to prepare for evening tiffin. When the members of family returns from outside they expect different recipes. I am sure that this recipe will attract everyone from kids to adults. Even you can have this for your breakfast also.

Butter Chicken Masala

Butter chicken is a well known North Indian food. This silky creamy masala is a favourite food for many of us. There are lot of versions in making butter chicken and I have given the recipe which we like most at our home. I'm sure this recipe will please all the tastes.

Masala Paniyaram

Paniyaram is a famous south indian recipe which is mainly prepared for breakfast. It can also be had for evening tiffin. Masala paniyaram is generally prepared with the regular idli / dosa batter. It has crispy outside and soft from within.

Coconut Chutney

Fresh Coconut are widely used in South Indain dishes. Coconut chutney is made almost in all homes. This is mainly accompanied with idli, dosa and vada.
















Ingredients:



Grated coconut - 1/2 cup
Green Chillies - 2
Coriander leaves - 2tbsp
Roasted gram - 2-3 tbsp
Salt - to taste








Tempering:


Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Curry leaves - 1 String
Coriander leaves - 1 tbsp (chopped)



Method:

Add all the items under ingredients into a blender and grind to a smooth paste. Transfer to a bowl. In a hot tava, fry all the items in tempering in same order and add to the ground chutney.

Mix and serve with idli, dosa, vada and paniyaram.

Egg Kurma

Most of us will like to have egg with our favourite foods. This egg kurma gives you a nice aroma of masalas which makes you satisfied when you cook on medium flame. This recipe will suits only with chappathi or roti. Don't try this recipe with rice or anyother dishes like parathas. 

Samosa Wheels / Bites

Samosa bites / samosa wheels is a spicy evening snacks which is loved by everyone as it is stuffed with potato and peas. It is cripsy from outside and soft in center. You can serve with tomato ketchup which is the best combination than anyother sidedishes. It is easy to prepare and makes upto 30-35 pieces.

Avarai Paruppu Kulambu / Field Beans Curry

Field beans contain twice the protein content of cereal crops. This is normally used prior to the Ramadan fasting period. Dry seeds should be well cooked in two changes of water before eating. Raw dry seeds are dangerous and can cause vomiting and even convulsions and unconciousness.





Ingredients:

Avarai Paruppu / Field Beans - 100 gm
Onion - 1 large (finely chopped)
Tomato - 1 medium size
Turmeric powder - 1/2 tsp
Red chilli - 5 (adjust to your spice level)
Tamarind water - 50 ml (appx. 4 tbsp)
Coconut - 3 tbsp (grind as paste)
Coriander powder - 1 tbsp
Curry leaves - 1 string
Coriander leaves - 1 tbsp
Mustard seeds - 1 tsp
Salt - to taste

Method:

1. Soak avarai for overnight and pressure cook for 4- 5 whistles.
2. In a pan, heat 1 tbsp oil and add mustard seeds.
3. When mustard seeds splutter , add onion, red chilli and curry leaves.
4. Once onion gets cooked, add tomato and saute for a minute.
5. Add turmeric powder, coriander powder and salt. Saute for 2 minutes.
6. Add cooked avarai paruppu and tamarind water and cook for 10 minutes.
7. Finally add coconut paste and cook on low flame for 5-7 minutes.
8. Garnish with coriander leaves.