Keerai Kootu/ Spinach and Lentil Curry for Rice

Greens are very good for health when combined with dhals the recipe becomes rich in iron, calcium and protiens. If you are under healthy diet make this recipe often.

Ingredients

Spinach chopped-2cups

Cooked Moong dhal-1cup

Onion chopped-1

Tomatoes chopped-1

Mustard seeds-1tsp

Chilli powder-2tsp

Turmeric-1tsp

Salt to taste

Method

Heat oil in a pan, add mustard seeds when crackels add onions and spinach saute well then add the tomates and cook for a min. Add cooked dhal and some water, then add the red chilli powder, turmeric and salt. Allow to boil for 5 mins. Serve hot with rice or Roti.

South Indian Style Vendakai Varuval/ Ladiesfinger Fry

Simple recipe yet its delicious, okra is a nutritious vegetable must

be taken once in a week.

Ingredients

Okra/vendakai chopped-2cup

Onion large chopped-1

Tomatoe medium chopped-1

Red chilli powder-2tsp

Turmeric-1sp

Oil required

Salt to taste

Method

Heat oil in a pan add onions saute well, when it turns pink add

chopped okra saute for few mins then add the tomatoes. Add red

chilli powder, turmeric and salt. Fry until dry and serve with Rice

and Sambhar.

Chicken Chettinad Dry

                                                                                           

Ingredients

2 sticks Cinnamon

2 Cloves

¼ tsp Aniseeds (sombhu/saunf)

2 Marathi Mukku or Dadgi phal (dried flower pods)

1 Bay Leaf

1 large chopped Onion

1 sprig Curry Leaves

1 chopped Tomato

½ kg Chicken

¼ tsp Turmeric Powder

1 cup Coconut Milk

Salt to taste

2 sprigs chopped Coriander Leaves

To make the masala – In little oil roast and grind the following ingredients:

5 Red Chillies

3-4 sticks Cinnamon

1 tsp Cumin Seeds

1 tsp Pepper

3 tbsp Coriander Seeds

8 Garlic Cloves

1 inch Ginger

1 tbsp Oil

50 gms cashewnuts

¼ of a coconut (grated) – do not roast this, grind with above ingredients.

METHOD

In a separate vessel heat oil, add cinnamon, cloves, aniseeds, marathi mokku (dried flower pods), bay leaf, chopped onion, curry leaves and chopped tomatoes. Next add the ground masala, followed by chicken pieces into it. Stir and add turmeric powder and coconut milk. Add salt to taste. Cover with a lid till the chicken cooks. Finally garnish with chopped coriander leaves and serve with rice.

Chettinad Mushroom Pepper Fry/ Chettinad Pepper Mushroom.

Chettinad Mushroom Pepper Fry

Ingredients

White button mushrooms (chopped) - 1 cup

Maida / All purpose flour -3 tbsp

Chick pea flour / Besan flour - 1 tbsp

Onion large (chopped) - 1 no

Tomato medium (chopped) - 1 no

Garlic cloves (chopped) - 5 nos 

Ginger (chopped) - 1" inch

Dry red chillies - 2 nos

Ginger-Garlic paste -1 tsp

Red chilli powder-1 tsp

Pepper powder-1 tsp

Salt to taste
Oil required

Dry roast and grind to coarse powder 
Black pepper corns - 1 tsp 
Sombu / Fennel seeds - 1 tsp

Method

Take a bowl mix maida, besan flour, chillipowder, pepper powder, salt and water, make thick batter. 
Dip the chopped mushrooms in this batter, deep fry battered mushrooms in hot oil till golden brown and set aside.
 Heat 2 tbsp oil in a sauce pan, when oil is hot add onions, red chillies, garlic and ginger. 
Saute for 2 mins and add ginger-garlic paste, when the raw smell leaves add tomatoes and saute well. 
Add pepper powder, chilli powder, salt and ground masala powder. 
Add 1 tbsp water and allow masala to cook for few minutes.
 Finally add the fried mushrooms and cook untill dry.