JACK - FRUIT SEED FRY

When summer starts all the summer time fruits also arises..Jack fruit is the national fruit of Bangladesh.Jack fruit seeds are indeed very rich in protein and nutritious..These seed fries are easy to make.. It would make a great combo with sambar rice and rasam.

Ingredients:

• Jack fruit seeds
• Cumin seeds
• Onion - 1
• Tomato puree
• Garlic pods
• Green chilli
• Red chilli powder
• Garam masala powder
• Mustard
• Salt
• Cooking oil

PREPARATION:

1. In a preheated oil splutter the mustard,cumin seeds and garlic pods.
2. Fry the onion and green chill. With this mixture  add tomato puree. Saute it well.
3.  Pressure cook the Jack fruit seeds.
4. If its cooked properly add Garam masala powder,chilli powder and salt. Mix well.
5. Keep it in flame for 10 minutes. Serve hot with sambar rice.

RED JALAPENO GREEN APPLE THOKKU

 I am uninterested to eat the sambar ,tamarind gravy and korma often. When i was discussing about my boredom and not eating our usual dish, with my mom she gave me a great idea to prepare some tasty thokkus. She asked me to prepare thokku with bajji chilli(ooty milagai) with red apple.
                  To my surprise i could only find  jalapeno and green apple instead of that.. so i tried with it. Luckily this tastes good.........so i named it as red jalapeno green apple thokku.


Here is my share for you friends.............

INGREDIENTS:(Servings for 2)

• Red jalapeno pepper
• green apple shreded
• Garlic
• Sliced onion
• Cumin seeds
• Lemon
• Gingely oil
• Salt

For thokku podi:

• Dhaniya - 1/2 teaspoon
• Fennel - 1/2 teaspoon
• Fenugreek
• Pepper - 1/2 teaspoon
• poppy seeds- 1/2 teaspoon
• Sea algae
• Cumin seeds
• Red chillies - 3

Fry all these ingredients in a very little oil and powder it. keep it aside.

Preparation method: 

1. Remove the seeds from jalapeno. Cut into pieces and then shred the green apple after remove the skin.
2. In a skillet add the gingelly oil. when it becomes heat add the sliced onion,jalapeno,garlic and cumin seeds.
3. After the raw smell goes off, change this mixture into the blender.
4. grind all these with salt, lemon ,tamarind and jaggery. Grind it like a paste.
5. In a separate pan pour the gingely oil and heat it. Now add the ground mix with thokku podi powder.
6. Keep it in flame for 5 minutes then turn off.

This thokku will give more taste when you mix and eat with rice. You could enjoy this thokku with your idli and dosa's too.......

STRINGLESS BEANS USILI

Even Its the classic dish in south india, This is the first time i am preparing usili with stringless beans instead of using our green beans. But it tastes good while eating with buttermilk gravy and it will give more taste with the combination of sambar rice.

Ingredients:

• Stringless beans
• Chana dal
• Urad dal
• Asafoetida
• Onion
• Curry leaves
• Cumin seeds
• Fennel seeds
• Red chilli

STRING BEANS USILI

Cooking procedure:

• Soak the both dal in the water for 2 hours. Grind it in a blender coarsely with asafoetida,cumin seed,fennel seeds and red chilli.
• Add the turmeric powder and place it in a idly cooker for 5 minutes.
• In a heated skillet pour the cooking oil fry the onion and curry leaves in that.
• Now add the stringless beans pieces into that mixture and mix well.
• Add the salt and ground dal mixture.
• Keep it in flame for 5 minutes.Serve hot.

VAAZHAIPOO USILI (வாழைப்பூ உசிலி )

INGREDIENTS:

• Plantain flowers chopped
• Coconut shreded
• Mustard
• Chana dal
• Toor dal
• Daniya
• Urid dal
• Red chilli - 3
• Hing
• Curry leaves

METHOD:

1. Wash and soak the chana dal,toor dal and daniya in water till it becomes soft(approximately 1hour).
2. Grind the dal and dhaniya with red chilli like a coarse paste then microwave it for 3 minutes.
3. Now heat the kadai,add 2 tablespoon oil in that. add mustard,urid dal and curry leaves with little asafoetida.when it starts to splutter add the coarse paste and fry  it.
4. Now add the chopped plantain flower with little turmeric and cook it for 10 minutes to become soft.
5. Finally spread the shredded coconut on usili. Serve hot

NOTE: If you soak the chopped plantain flower in butter milk or in salt water you can prevent the flowers from blackening.

SWEET POTATO FRY(சர்க்கரை வள்ளி கிழங்கு வறுவல் )

INGREDIENTS I USED:

Sweet potato - 2
Chilli powder
Turmeric Powder
Garlic and onion (Grind Coarsely)
Salt
Cooking oil

METHOD:

1. Wash and peel the outer skin of the sweet potato. Cut into a shape as you like.
2. In a pan pour a oil to fry the sweet potato
3. Apply a turmeric powder,chilli powder and garlic onion paste.
4. Then fry it in little oil.

potato masala(உருளைக்கிழங்கு பூரி மசாலா )

potato masala is an easiest and quickest recipie. It will go nicely with poori and chapathi.

Ingredients i used:
 Potato
Mustard
Chana dhal
Green chilli
Curry leaves
Cooking oil
Salt

METHOD:

1. Wash the potatoes and peal off the skin. Microwave it for 3minutes
2. Mash the potatoes and add turmeric
3. In pan ,splutter the mustard,urid dhal,onion,chana dhal,green chilli and curry leaves together
4. Add the mashed potatoes into that. simmer it in for 10 minutes
5. Serve hot

KEERAI MASIYAL

 
Ingredients
Spinach(araikeerai or sengeerai) - 1 bunch
Red chilli - 4
Garlic - 4 pieces
Urad dal - req amount
Mustard and oil - req amount
Salt
Procedure:
Wash the spinach leaves and garlic pieces. Add the salt and keep it in kadai.slightly pour the water to remove the leaves greenish smell.Macerate with pestle. Do not add too much of water.

If it is cooked properly keep separately. In oil fry the urad dal,mustard and red chilli. now add this with mashed spinach. serve the keerai masiyal with hort rice.

SNAKE GOURD PORIYAL

AMMU'S KUTTI KITCHEN: SNAKE GOURD PORIYAL

AMMU'S KUTTI KITCHEN: GARLIC POTATO FRY

AMMU'S KUTTI KITCHEN: GARLIC POTATO FRY

peerkangai curry (ribbed gourd curry)

RIBBED GOURD CURRY

INGREDIENTS:
Ribbed gourd
Mustard
Cumin seeds
Tomato puree
Oil
Salt
Preparation:

1. In a heated pan splutter the mustard,onion,cumin seeds and curry leaves. Saute it well.
2. Add the ribbed gourd pieces. Let them cook with that mixture.
3. Now add the tomato puree and salt.
4. Keep it in flame for 10 minutes.
5. Serve hot with rice.

AMMU'S KUTTI KITCHEN: SPICY MANGO PICKLE

AMMU'S KUTTI KITCHEN: SPICY MANGO PICKLE

peerkangai curry (ribbed gourd curry)

you will need:

Ribbed Gourd - washed, peeled and cut into cubes - 3 cups
Onions - chopped - 1/2 cup
Tomatoes - finely chopped - 1 cup
Ginger-Garlic paste - 1/4 cup
Curry Leaves - 2 strands
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp (optional)
Pepper - 1/4 tsp (optional)
Coconut - grated - 1/2 cup (optional)
Oil - 2 tbsp
Salt - to taste

Method:

* Boil the cut vegetable in 1 cup of water in a covered pan on low flame
* When the vegetable is cooked and dry, heat oil in a separate pan, and temper the mustard seeds
* Add the onions, ginger-garlic paste, and saute until the onions turn light brown
* Mix the tomatoes, and keep covered on low flame until tomatoes are cooked
* Add the cooked gourd vegetable, stir well, add pepper and leave for 5 minutes
* If adding coconut, grind it into a paste with jeera powder and add at this stage

Serve hot with rice/ roti

SPICY MANGO PICKLE

Here's the recipe:
Cut mango - 5 cups
Red chilli powder - 1 cup
Turmeric powder - a few heaped teaspoonfuls
Salt - 1 cup
Gingely oil - 1 cup
Mustard powder - 1/4 cup (powder mustard in the small jar of your mixie and use it)
PROCEDURE: What to do:
Spread the cut mango on a clean white towel. Wash the mangoes before you get them cut, not after. Wipe dry. Rub the part around the shell well and remove the thin layer resembling plastic that you'll be able to see. Not all mango pieces will have this, but most of them do, and it is important to remove this.
Mix all the ingredients together. Stir well. Cover properly and set aside. Stir once a day for the next few days until the oil rises to the top. This usually takes about three to four days. Store in a glass container or a bharani (see first pic). If you are using a bharani, set aside a small quantity of the pickle in a bottle for daily use and then tie the mouth of the bharani with a clean white muslin cloth and close it.
Following this recipe exactly will give you a super hot and spicy pickle which is best enjoyed with curd rice. If you cannot tolerate high spice levels, modify the amount of red chilli powder used