Vegetable Stew

Stew

The Usual side dish for Idiappam is Kurma or Sambar.
My friend usually makes Stew to go with Idiappam. I learnt this from her and my version, include Beans, Peas and Carrot with Potatoes and Onions.
() Stew is Vegetables cooked in Coconut milk.
() Dish of Kerala / Tamilnadu.

Ingredients Needed:
1. Mixed vegetables (Potatoes, Carrots, Beans, Peas - each 3/4 cup, cut into cubes)
2. Coconut milk (Store bought - 1/4 Cup diluted in 1 1/2 cups of water.) - Round 1
2a. Coconut milk - (Store bought 1/4 Cup diluted in 1/4 Cup of water.) - Round 2
2b. Coconut Milk-(Store bought 1/4 cup) (thick)
3. Onion Sliced 2
4. Green chillies 4 (according to taste)
5. Ginger one small piece
6. Garlic Pods 2
7. Salt to taste
8. Oil 1 tsp
9. Curry Leaves
10. Pepper Powder 1/4 tsp

Method:
1. Peel, Wash and Cut the vegetables into cubes and Pressure cook .
2. Slice Onion and keep it aside.
3. Make a Paste with Green Chillies, Ginger and Garlic. [3G]
4. Heat Oil in a pan saute Curry leaves and Onions for 2 minutes (Onions should not be brown) along with
3G paste.
5. Coconut Milk - Round 1 - Pour the Coconut mil in the Pan and cook till Onions become soft.
6. Add Vegetables and Coconut Milk (Round 2) and Cook for 3 minute. Add Salt and before removing add coconut milk.(2b)
* Serve Hot with Idiappam. *
+> Easy on the Stomach for Kids, Elders. <+

Vegetable Stew

Vazhakkai Podimass

Vazhakkai Podimass

/- Podimass is a dry curry.
/- Goes well with Vatral Kulambu, Kara Kulambu, Milagu Kulambu etc.
/- Easy to make and tastes a little sour.

Items Needed:
1. Vazhakkai - 2 (Plantains or Raw Bananas)
2. Coconut 2 tsp
3. Ginger finely chopped 1/2 tsp
4. Green Chillies 2 finely chopped
5. Dry red chillies 2
6. Curry leaves 1 string
7. Hing
8. Salt to taste
9. Lemon juice 2 tsp (according to taste)
# Serves 2.

Seasonings:
1. Mustard seeds - 1/4 tsp
2. Urad dal - 1/2 tsp
3. Channa dal - 1/2 tsp
4. Oil - 2 tsp

Method:
1. Cut Vazhakkai into 2 pieces and boil .
2. Cool it , Remove skin and Grate it .
3. In the grated Vazhakkai add Salt and Lemon juice and keep it aside.
4. Heat oil in a Pan / Kadai and Season with Mustard Seeds, Urad Dal, Channa Dal, Green and Red chillies, Ginger and Hing.
5. When the dal colour changes to golden , add Vazhakkai and fry for 2 minutes.
6. Add grated coconut and fry for a minute.

<\> Salt and Sour Vazhakkai Podimass is ready to serve.

Tomato Kulambu (Thakkali Kulambu)

Thakkali Kulambu (Tomato Kulambu)

=> Quick and Easy Kulambu.
=> Suitable side dish for Idli, Rice, Pongal, Chappathi etc.
=> Tasty Kulambu without tamarind.
How to make this?

Needed items:
1. Red Onion - 2
2. Ripe Tomatoes - 3
3. Sambar Powder - 1 1/2 tsp
4. Salt to taste
5. Cooked Toor dal - 3/4 cup
6. Turmeric Powder - 1/4 tsp

Grinding Items:
1. Coriander seeds - 1 tsp
2. Green Chilli - 1
3. Grated Coconut - 3 tsp
Fry the Coriander seeds and green chilli and Grind it with coconut.

Seasoning Items:
1. Mustard seeds
2. Fenugreek seeds
3. Jeera (Cumin seeds)
4. Curry leaves
5. Dry Red Chillies - 1 or 2
6. Oil - 2 1/2 tablespoons

Method:
1. Heat oil in a Kadai and season with Mustard, Cumin, Fenugreek, Curry leaves, Dry Red Chillies and fry the sliced Onion till brown.
2. Add Sambar powder, Turmeric powder and fry for 3 minutes in medium flame.
3. Add cubed Tomato pieces and fry once without breaking tomatoes.
4. Stir in Cooked dal, Grinded paste and Cook for 5 minutes in medium flame
5. Garnish with coriander leaves and serve hot.

Tomato Kulambu can be prepared in a Jiffy. Right or not ???

Keerai Masial

Keerai Masial

* Keerai Masial is made with Mulai Keerai. (Thotta Koora in telugu, Amaranth in English)
* Keerai Masial goes well with Vatha Kulambu, More Kulambu.
* Less spicy side dish.

Ingredients needed:
1. Mulai Keerai 2 bunch
2. Salt to taste
3. Hing

Ingredients needed for Grinding:
1. Toordal - 2 tsp
2. Rice or Rice flour - 1 tsp
3. Grated Coconut - 3 table spoons.
4. Dry Red Chillies - 2 (according to taste)
5. Cumin seeds - 1/2 tsp
Soak everything for 30 minutes and grind into fine paste.

Ingredients for Seasoning:
1. Ghee - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Urad dal - 1 tsp.

Method:
1. After washing Chop the leaves with the Stem and cook by adding Salt and Hing. (no need to add water)
2. Add Grinded paste and cook till it thickens.
3. In ghee season with Mustard and Urad dal.
~ Two Cups of Vegetables everyday is recommended. If one of them is Spinach, even better. ~

Note:
1. Adding pinch of Sugar keeps Color unchanged.
2. While seasoning adding 1or 2 Dry Curd Chillies will give different flavor.

Baby Potato fry with Peanut Butter

Baby Potato - Peanut Butter Fry

I had bought Baby Potatoes with the Idea of making Dum Aloo. Due to change of plan, I needed a fry Curry for Rasam Rice, I decided to make Baby Potato Curry but with some difference. I added Peanut Butter for Marinating.
Here goes what I did to get this Baby Potato in Peanut Butter Fry.

Ingredients Needed:
1. Baby Potatoes (boiled and skin removed) 1/2 kg
2. Salt to taste
3. Oil 1 tsp

For Making Paste:
1.Besan (gram Flour ) 2 tsp
2. Rice Flour 2 tsp
3. Salt
4. Turmeric Powder
5. Garam Masala Powder 1/2 tsp
6. Peanut Butter 2 tsp
7. Water 4 tsp to 6 tsp
8. Red Chilli Powder 1 tsp (according to taste)
Mix everything with water and nicely coat these Masala paste in potatoes and keep aside for 30 minutes.

Method:
1.Heat Oil add mustard and Cumin seeds.
2. Add marinated Potatoes and fry in a medium flame till crisp.
!~! Serve Hot with Rasam Rice, Sambar Rice. !~!

Note:
1. Prick with toothpick potatoes before marinating to enhance the masala taste.
2. Use Non-Stick utensil for best results.

Suyyam

Suyyam

This is my submission for organised by Sailu.

* Traditional Sweet dish made with Cooked Channa dal and Jaggery.
* Deep fried item.
* Flavored with Coconut and Elaichi.

Ingredients Needed:For Batter
1. Basmathi Rice 1/4 cup
2. Urad Dal less than 1/4 cup
3. Salt to taste.
4. Oil for frying

For Poornam (Filling):
1. Channa dal - 1/2 cup
2. Jaggery - 1/2 cup
3. Grated Coconut - 1/4 cup
4. Elaichi powder - 1/4 tsp 5. Ghee - 2 tsp.The above measure makes about 20+ Suyyams.

Method:1. Boil Channa dal, drain water and cool it.
2. Grind it along with Coconut and Jaggery.
3. Fry well adding ghee and cool it.
4. Make a Small ball out of this Poornam.
5. Dip in Rice flour mix (like bajji) and fry in hot oil.

# Serve Hot or Cold. #

Black Eye Beans with Brinjal

Black Eye Beans with Brinjal

This is presented for the hosted by Sailu.

][ A Curry suitable for Rice, Chappathi, Paratha .
][ Serves 3 to 4 persons
][ Cooking Time 20 minutes.

Ingredients Needed:
1. Black Eye Bean (Thatta Payar in Tamil, Chowli in Hindi) - 1/2 cup
2. Brinjal - 3 small size. (Cut into cubes)
3. Onion - 1 Chopped finely.
4. Tomatoes - 2 (finely chopped)
5. Ginger - 1/2 tsp (finely chopped)
6. Garlic - 1/2 tsp (finely chopped)
7. Curds - 1/4 cup (Other option - Lemon juice)
8. Coconut paste - 2 table spoons.
9. Salt - to taste
10. Pav-bhaji Masala - 1/2 tsp
11. Slit Green Chillies - 2
12. Red Chilli Powder 1/4 tsp
13. Coriander Powder 1 tsp

Seasonings:
1. Oil or butter - 2 table spoon
2. Mustard and Cumin Seeds each 1/4 tsp
3. Curry leaves and coriander leaves for garnishing.

Method:
1. Soak bean for 3 hours and Pressure cook and keep it aside.
1a. Fry Brinjal in a non-stick tawa adding 1 tablespoon of Oil and keep it aside.
2. In a pan, heat Oil and season with Mustard and Cumin seeds.
3. Add chopped Ginger and Garlic and saute for a minute.
4. Now goes chopped Onions until they are brown.
5. Mix Coriander powder and saute for a minute and add chopped Tomatoes.
6. Cook well till Tomatoes become a pulp.
7. Now goes Red Chilli powder, Salt, boiled Beans, fried Brinjal, Curds and cook till nice aroma comes.
8. Add Coconut paste, Pav Bhaji masala and Cook to a boil.
][ Garnish with Coriander and Curry leaves and Serve Hot. ][

Note on Black Eyed Beans:-
This is Rich in Soluble Fiber. New consumers can experience flatulence. To avoid this, All lentils must be slightly fried before soaking.