Vendakkai Puli Kolumbu | Ladiesfinger Puli Kolumbu

Okra is better known by its common name as lady’s finger or gumbo. This high fiber vegetable is known for its high soluble and insoluble fiber content. This vegetable is usually used in many recipes and is also a part of many nutritional diets, as it is highly beneficial. 

The dietary fiber content of okra/lady’s finger is known to be high and hence many health specialists recommend it for digestive benefits. Okra is known to aid in prevention of diabetes.Vitamin K is a co-factor in blood-clotting process. It also plays a major role in strengthening the bones in our body.

Folates present in okra reduce the neural tube defects in a new born baby. So it is highly recommended for women during pre conception period or pregnancy.

Ingredients

Oil - 2 tbsp

Tamarind - one lemon size

Ladies finger/ Vendakkai - 250 gms

Coconut - 1 cup

Tamarind powder - 1/4 tsp

Chilli powder - 1 tsp

Coriander Powder / Coriander seeds- 2 tbsp

Cumin seeds - 1 tbsp

Red Chiili - 2 nos

Small Onions - 10 nos

Curry leaves - 1 strand

Muistard seeds - 1/2 tsp

Salt to taste

Coriander leaves - for seasoning

Method:

1. Soak tamarind in hot water for 5 to 10 minutes. in a kadai pour oil and add chopped ladies finger and saute for 2 to 3 minutes.

2. In the same kadai add some more oil and add small onions, curry leaves, red chillis, cumin seeds one by one and saute them. at last add coriander powder and saute for a minute and switch off the flame. Let it cool down. Then ground the ingredients into a fine paste. If using coriander seeds add it when adding onions so that it will be roasted good.

3. In a kadai, add oil and add mustard seeds and curry leaves into it. Once the mustard splitters, add the ground paste into it.

4. Add tamarind powder, salt along with it add tamarind water and ladies finger into it and let it boil for say 5 to 8 mins

5. Pour ground coconut paste into it and let it simmer for another 3 to 4 mins. Switch off the flame.

6. Serve hot with Rice and pappad.

Peerkangai Chutney | Ridge Gourd Chutney

Ridge gourd is quite lower in saturated fats as well as calories. It really is abundant with dietary fiber, vitamin C, riboflavin, zinc, thiamin, iron, as well as magnesium. It is a Excellent blood purifier. It posses laxative properties. It also helps cure jaundice and aldo beneficial for dibetes. It also helps in weight loss.Anti-inflammatory as well as anti-biotic properties seemed to be related to this particular vegetable. It is just a excellent natural method of eliminating the toxic compounds through the entire body.

Ingredients

Ridge gourd/ Peerkangai - 1 nos

Urad Dhal - 2 tbsp

Red chilli - 2 nos

Tamarind - small lemon size

Salt to taste

Oil - 2 tsp

For seasoning:

Oil - 1 tsp

Mustard seeds - 1/4 tsp

Urad dhal - 1/2 tsp

Method:

1. In a Kadai, pour 1 tsp oil and add the urad dhal, red chillis, tamarind and roast it till the dhal is golden. In the same kadai, pour some more oil fry the chopped Ridge gourd for 2 minutes and keep it aside. 

2. In a blender add all the fried ingredients and ground it well.

3. In the same kadai, pour some oil , add the mustard seeds and urad dhal and once it splitters add it to the ground chutney. Serve with Rice or Idly.

Masala Dosai

Ingredients

For Masala:

Oil - 2 tsp

Mustard seeds - 1 tsp

Ginger - 1 tsp

Garlic - 4 pods

Tomato - 1

Onion - 1

Curry leaves - 1 strand

Potato - 3 nos

Channa dhal - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1 tsp

Method:

1. Pressure cook chopped potatoes with some water for a whistle. Once pressure is settled, drain the water and mash the potatoes and keep it aside.

2. In a kadai, pour oil and add mustard seeds, channa dhal, curry leaves, ginger, garlic, chopped onions one by one and saute till onions are transparent. Then add chopped tomatoes, turmeric powder, chilli powder and saute till tomatoes are cooked well.

3. Add the mashed potatoes with salt and mix well.

4. In a Dosa pan, pour the dosa batter and clode the lid and cook the dosa in medium flame so that both sides are cooke well as you close it by a lid. Then add the potato masala over the dosa and fold it and remove from the pan.

5. Serve hot with coconut chutney or sambar.

Paruppu Thovayal Chutney

Toor dal contains folic acid, an important vitamin for all women, especially those planning to become pregnant. Dhals are a excellent source of protein and good source of carbohydrates, which your body needs for energy.. This combination of Dhals in the thovayal will give you needed protein and energy for a health lunch when you donot cook sambar or any other lentils. It goes good with Rasam.

Ingredients

Oil - 2 tbsp
Toor Dhal - 1 tbsp
Channa Dhal -1 tbsp
Urad Dhal - 1 tbsp
Red Chillies - 3 nos
Tamarind - small lemon size
Coconut - 1 cup
Salt to taste

Method:

1. In a kadai, pour oil and fry all dhals and red chillli one by one seperately. Fry Tamarind also at last for a minute

 2. In a blender add all the fried ingredients and add coconut and salt. Grind coarsely by adding water. 

 3. Serve hot with Idly or Dosa or Rice.

Pepper Mushroom Curry | Kalan Milagu Kolumbu

Ingredients

Mushroom - 1 cup (200 gms)
Oil - 2 tbsp
Small Onions - 12 nos
Garlic pods - 8 nos

Coconut - 1 cup

Fennel seeds - 1 tsp

Roasted Channa dhal - 1 tbsp

Salt to taste

Spices needed: 

Pepper powder - 2 tbsp

Garam masala - 1 tbsp

Coriander powder - 1 tbsp

Turmeric powder - 1/4 tsp

Method

1. In a blender add the coconut, roasted Channa dhal along with fennel seeds and ground into a fine paste and keep it aside.

2. In a pan, add oil, chopped onions, chopped garlic and saute till the onions are transparent. 

3. Then add the ground coconut paste along with the spices and cook till the oil from coconut separates on the top of gravy.

4. Now add the mushrooms and close the lid and cook for 3 to 4 mins until the mushrooms are cooked tender. 

5. Switch off the flame and Serve hot with Rice or Dosa or Roti

Paneer Butter Masala

Ingredients

Paneer - 1 cup
Butter - 2 tbsp
Onion - 3
Tomato - 2
Garlic pods - 3
Ginger - 1 tsp
Cloves - 2 nos
Cashews - 10 nos
Fresh cream - 2 tbsp
Cinnamon stick - 1 inch piece
Cardamom - 1
Methi leaves - 1/2 tsp
Salt to taste

Method

1. In a blender, add onions, garlic and ginger and grind it to a fine paste and keep it aside. Same way Puree the tomatoes in a blender and keep it aside. Also grind the cashews in a blender with some water and keep it aside.

2. In a pan, add a tbsp of butter and add panner cubes and saute till it golden brown and keep it aside
or
You can skip this step if you like the paneer to be soft in the gravy.

 3. In the same pan, add the remaining butter and add elachi (cardamom) , cinnamon stick, and cloves and saute for a minute. Then add the pureed onion paste and saute till the onions are cooked properly(say 2 to 3 minutes)

 4. Now add the pureed tomatoes and stir till the oil oozed out from the tomatoes. Add the garam masala, tumeric powder, coriander powder and chilli powder and stir well.

 5. Now add the cashew paste and stir well. You can add water or milk to the gravy if you want to increase the gravy quantity. Add salt and cover the lid and let it cook for 3 to 4 mins. Then add the paneer cubes and mix well and cook again for 2 to 3 mins. Donot over cook as the paneer tend to break down. 

6. Now add some methi leaves and fresh cream to the gravy and saute for 2 mins and switch off the flame.

7. Serve hot with Roti or Chapathi

Rava Kichadi / Sooji Kichadi

Ingredients

Rava/Sooji/Semolina - 1 cup
Mustard seeds - 1 tsp
Channa dhal - 1 tbsp
Cashews - 5 nos (optional)
Curry leaves - 1 strand
Green Chilli / Red Chilli - 2 or 3 nos
Onion - 2
Tomato -1 large
Turmeric powder - 1/2 tsp
Mixed vegetables(Carrot,Beans, Peas) - 1 cup (optional)
Water - 3 1/2 cup
Ghee - 2 tbsp
Coriander Leaves a few ( For Seasoning)
Salt to taste

Method

1 . In a kadai, roast the rava in a low flame for 2 to 3 mins till you get a nice aroma. Saute it continuously so that it will not burn. Keep it aside and Pour some oil in a Kadai and add mustard seeds. Once it splitters, add the channa dhal, curry leaves and chillis and saute till the channa dhal is golden brown.

 2. Add the chopped onions and saute till onions are transparent. Then add the tomatoes and turmeric powder and saute till tomatoes are juicy.

3. Add the mixed vegetables and saute for 2 to 3 minutes. Now add salt and water and close the lid. Let it come to boil and let the vegetables get cooked.

4. Now reduce the flame to low and add the sooji slowly by stirring continuously so that no lumps are formed. stir continously till the water is absorbed and sooji is cooked well. Sometimes water might not be sufficient for the sooji to cook well so keep a cup of hot water ready so when you need it you can pour it into the kadai and stir till its cooked properly.Then add ghee and mix well.

5. Season with Coriander leaves

 6. Serve hot with pickle or coconut chutney.