Panneer Bhurji / Scrambled Panneer

Ingredients:

Panneer - 1 cup (crumbled )

Coloured Capsicum/Bell Pepper - 1 cup (chopped)

Onion - 1(chopped)

Green chilli - 1( finely chopped)

Ginger and garlic paste - 1 tsp

Tomato - 1( finely chopped )

Turmeric powder - a pinch

Chilli powder -2 tsp

Corriander powder - 1 tbsp

Oil - 2 tbsp

Cumin seeds - 1 tsp

Lemon juice - 2 tsp.

Corriander leaves

Salt to taste.

Method:

• Heat the oil in a pan on a medium flame. Add the cumin seeds.Wait till they puff up.
• Add the onions & chillies and fry till soft. Add G&G paste.fry for a minute.
• Add tomatoes and fry till the tomatoes are pulpy.Add all the powdered spices and salt. mix well.
• Add the chopped capsicum ( red, green and yellow). Mix well. Let the mixture cook for 5 mins.
• Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry.
• Now add the lemon juice and mix well.Garnish with corriander leaves.

Serve hot with Chapathi.

Potato Poriyal / Easy Potato Curry

Ingredients:

Potato - 4 nos

Onion - 1/2 ( chopped )

Red chilli - 2

Curry leaves - few

Channa dhal - 1 tsp

Urad dhal - 2 tsp

Mustard seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Sambar powder - 2 tsp

Pepper powder - 1 tsp

Oil - 1 tbsp

Salt to taste.

Method:

• Wash and cut the potato into small cubes.When chopping potatoes, keep them in a bowl of water to prevent them from discoloring.
• Heat oil in a non stick pan. add mustard seeds. When they pop, add urad dhal,channa dhal.
• Then add onion,red chili and curry leaves.once the onion becomes golden brown ,add the potatoes, turmeric powder,sambar powder, pepper powder,salt and 1 spoon of water.
• Mix well and close the lid.
• Keep the flame in low.Cook for few minutes.
• Remove from heat and garnish with corriander leaves.
• 

Vendakkai / Okra Poriyal

Ingredients:
Vendakkai / okra - 1 lb ( cut into small round pieces )
Onion - 1 ( chopped )
Green chillies - 3 ( split )
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp

Salt to taste.
Method:

• Wash and wipe the vendaikai with a kitchen towel.
• Cut it into small rounds.
• In a kadai put the oil and when it is hot add mustard.
• When the spluttering stops add urad dhal and fry till it turns light brown.
• Add chopped onion,Green chillies and curry leaves. Fry till the onion turns brown.
• Add vendaikai pieces and stir fry on low flame till its stickiness disappears.
• Add sambar powder, turmeric and salt and stir well.
• Keep it on low flame for 5 minutes.
• Remove once well done and serve it with steamed rice.

Pacha Payaru kulambu / Whole Moong Dhal Curry

Ingredients:
whole moong dhal /Pacha payaru - 1 cup
Tomato - 1
Turmeric powder - 1 tsp
Onion - 1/2 ( chopped )
Green chillies - 4 nos
Curry leaves - few
Cumin seeds - 1 tsp
Corriander seeds - 1/2 tsp
Garlic - 2 nos
Oil - 2 tsp
Salt to taste.

Method:

• First fry the whole moong dhal in pan 5 minutes.
• Cook the dhal by adding required water in the vessel.
• Once its half cooked, add tomato,turmeric powder and salt.
• Cook until dhal becomes soft.
• In a pan, add 2 tsp of oil, onion,green chillies,curry leaves, cumin,( crushed) and corriander seeds ( crushed) sauté them until onion turns brown.
• Now transfer it to the cooked moong dal.
• Cook them covered for about 5 mins.
• Finally add crushed garlic and mash it( with wooden matthu ) smoothly.Serve with Rice with ghee.

Mushroom Biryani

Ingredients:

2 cups - Basmati rice

1 lb - mushrom ( cut into medium size )

3 tbsp - ground ginger garlic paste

1 tbsp - yogurt

1 - big onion ( sliced thin )

5 - green chillies

1 - tomato ( chopped )

1 - star anise

1 - clove

1 - cardamoms

2 - bay leafs

1″ - piece of cinnammon

1 - tbsp chilli powder

1/2 cup - chopped mint leaves

1/2 cup - chopped coriander leaves

1/2 cups - water

Salt to taste

3 tbsp - oil

1 tbsp - ghee

Method:

• Wash and soak the rice in water 15 minutes.
• Wash and cut the mushroom into medium sized pieces.
• Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes.
• Now add mushrom pieces along with the chopped tomatos and saute till the juice dries up.
• Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 5 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 3&1/2 cups of water, mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle.
• Switch off gas flame. Allow the cooker to cool naturally.

Serve mushroom biryani with onion raita.

Kollu Paruppu / Horse Gram Chutney

Ingredients:
Kollu paruppu ( horese gram ) - 1 cup
Tomato - 1/2
Small and young brinjal - 1
Onion - 1 ( chopped )
Greenchillies - 3 ( chopped )
Curry leaves - few
Corriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic -1 piece ( potional )
Oil - 1 tbsp
Tamarind - 1/4" piece

Salt to taste.
Method:

• Pressure cook the horse gram ( kollu ) with 1/2 tomato,brinjal,turmeric powder,salt and 2 cups of water.
• Allow upto 4 0r 5 whisles.
• Heat oil in a pan, add onion,green chillies,curry leaves,crushed corriander and cumin seeds and saute them until it is light brown in color.
• Then add cooked horse gram and tamarind and allow to boil for 5 minutes.
• Transfer the dhal with garlic to a blender and allow to run 1 or 2 rounds.( don't grind too much ) Serve with hot rice and ghee.

Idly

Ingredients:

Idli rice or Ponni boiled rice - 4 cups
Urad dhal -1 cup
Methi seeds ( fenugreek ) - 1 tsp
Salt as per taste.

Method:

• Wash the rice and methi seeds. Soak it together in water for about 5 to 6 hours.
• Wash the urad dhal and soak in water for 3 to 5 hours.
• Drain the water from urad dhal and grind it in grinder with water.Grind the daal into a smooth and forthy paste. keep aside.
• Now drain the water from soaked rice and methi.Grind it coarsely.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• The next day, mix the batter well and pour well in greased idli plates and steam for 10 minutes or until done.
• Use a knife or spoon to remove the idlis.
• Now idly Ready.

serve idli with sambar or chutney.

Mushroom kuzhambu

Ingredients:
Mushroom - 1/4 kg
Onion -1 ( chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Green chillies - 2 nos
Curry leaves - few
Oil - 2 tbsp
Salt to taste.

For the paste:

Small onion 15 nos or large onions - 1 ( cut into medium size )
Red chillies - 3 nos
Fennel seeds (sombu ) - 1 tbsp
Cumin seeds ( seerakam ) - 1/2 tsp
Pepper corns (milaku ) -1/2 tsp
Curry leaves - few
Cinnamon - 1 no
Split roasted gram ( pottu kadalai ) - 1 tbsp.
Coconut - 2 tbsp ( grated )
Corriander powder -3 tbsp.

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:

• Wash the mushroom and cut it small pieces.
• In a pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute..Add tomato and fry 1 minute.
• Then add mushroom pieces along with turmeric powder and salt.and saute till they start to leave water.
• Now add ground paste and mix well. add required water.
• Stir well. cook till the mushroom is cooked through and desired consistency is reached.
• Garnish with corriander leaves.

t goes well with Rice and Idly.