Murungakkai Masala / Drumstick Masala

Ingredients:

Drum stick -5 ( cut into pieces )
Onion - 1 ( chopped )
Tomato-1 (chopped ) ,Green chilli - 1
Corriander powder - 2 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Curry leaves few
Oil - 2 tbsp
Salt to taste.

Method:

• Heat oil in a pan and add the mustard seeds. When they pop, add Fennel seeds wait for few seconds.
• Then add the onions and fry until golden brown. Add the chopped tomatoes and sauté till the tomato pieces get cooked.
• Now put the drumstick pieces along with red chili powder, corriander powder , turmeric & salt.
• Mix until the drum stick is well coated with the mixture.
• Add 2 cups of water and allow to boil.
• Then lower the heat for 10-12 minutes or until the drumstick pieces are cooked soft.
• Garnish with corriander leaves and curry leaves.

Carrot Poriyal

Ingredients:

Carrot - 3 nos

Onion - 1 ( chopped )

Green Chillies - 4 nos ( cut into lengthwise )

Coconut gratings - 2 tbsp

Curry leaves - few

Oil - 2 teaspoon

Mustard - 1/2 tsp

Urad dhal - 2 tsp

Channa dhal - 1/2 tsp
Turmeric powder - 1/2 tsp

Salt as per taste.

Method:

• Peel the skin from the carrot and cut it into small pieces.
• In a kadai heat the oil. When it is hot add the mustard and when it pops up add the urad dhal and channa dhal and fry till urad dhal turns light brown.
• Add chopped onion, green chillies and curry leaves.
• Fry till the onion turns transparant.
• Add carrot pieces and mix well. Add salt,turmeric powder and sprinkle little water and close with lid.
• Cook in low flame till the carrot is soft.
• Finally add grated coconut and mix again and remove from stove.

Avaraikkai / Broad Beans Poriyal

Ingredients:
Avarikkai ( broad beans ) - 1 lb ( cut into small pieces )
Onion - 1 ( chopped )
Red chillies - 3 nos
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Channa dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1/2 tsp
Coconut ( grated ) - 2 tbsp
Oil - 1 tbsp
Salt to taste.

Method:

• Heat oil in a kadai, put mustard seeds, urad dhal and channa dhal.
• Then add chopped onion, red chillies and curry leaves.
• Saute them for a few minutes. Now add chopped avaraikkai ( broad beans ) along with turmeric powder, sambar powder and salt.
• Drizzle the water. Mix well and close the lid.
• Cook until the vegetable becomes soft. Finally add coconut and mix well.

Serve with rice,rasam,sambar

Peerkangai Kootu / Ridge Gourd Kootu

Ingredients:
Ridgegourd ( peerkangai ) - 1
Tomato - 1
Onion - 1 small size ( chopped )
Green chillies - 3 nos ( chopped )
Moong dhal - 1 cup
Curry leaves - few
Sambar powder - 1 tbsp
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Oil - 2 tsp
Salt to taste.

Method:

• Remove the outer skin of Peerkangai(Ridge guard) and cut into small pieces.
• First fry the moong dhal in pan 5 minutes. cook the dhal by adding required water in the pan.
• Once its half cooked, add ridgegourd,tomato,turmeric powder,sambar powder and salt.cook until dhal and ridgegourd becomes soft.
• Then heat oil in a kadai put the cumin seeds let them splutter.
• Add chopped onion,green chillies and curry leaves fry them until golden brown.
• Now add the dhal mixture into the kadai.cook 5 minutes on a low heat.
• Kootu is ready.
  Serve the kootu with steamed rice. The dhal should not be overcooked.

Potato Podimas

Ingredients:
Potato - 4
Onion - 1 ( chopped )
Green chillies - 4 ( chopped )
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp
Curry leaves - few
Salt to taste.
Method:

• Boil the potatoes and smash it roughly.
• Heat oil in a kadai,splutter the mustard seed.add the urad dhal and channa dhal fry til golden brown.
• Now add chopped green chillies,curry leaves and onion fry till transparent.
• Add turmeric and salt.
• Now add mashed potatoes and fry well 2 minutes or till the masala smell goes.
• Remove from flame. Serve hot.

Vendakkai Puzhi Kulambu / Okra Tamarind Gravy

Ingredients:

Okra ( vendakkai ) - 1 lb
Small onion - 10 nos or large onion - 1 ( chopped ) Tomato - 1
Red chilli -2
Garlic - 3 pieces
Mustard seeds - 1/ 2 tsp
Fenugreek seed ( methi ) - 1/2 tsp
Corriander powder - 2 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Seasame oil - 2 tbsp
Curry leaves - few
Tamarind - 1/2 lemon size
Salt to taste.
Method :

• Wash and thoroughly dry the okra with a kitchen towel. Cut the tops and the ends of the okra, and chop into 1 " pieces.
• Soak tamarind in warm water & rest it for 15 min & squeeze tamarind extract.
• Heat oil in a kadai, add mustard and when it pops,add methi seeds,curry leaves . put onion, red chillies and garlic and saute them 5 minutes.
• Now add tomato and cook it 3 minutes.
• Then add corriander powder,chilli powder,turmeric powder, salt and okra pieces.mix well and cook them 5 minutes.
• Now add tamarind water and bring to boil,reduce the flame and simmer covered for about 10 minutes till the raw smell of tamarind goes away.
• The okra tamarind gravy is ready.

Serve the okra tamarind gravy with rice.

Cabbage Poriyal

Ingredients:
Cabbage medium size or small size - 1 ( chopped )
Onion - 1/2 ( chopped )
Green chillies - 4 nos
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1/2 tsp
Grated coconut - 1 tbsp
Oil 1 tbsp
Salt to taste.

Meth0d:

• Heat the oil in a kadai add mustard seeds. when its pops up add urad dhal then channa dhal fry til it turns light brown.
• Then add chopped onion,green chillies and curry leaves and fry them two minutes.
• Now add chopped cabbage and mix well.
• Close the lid and cook on a low flame.
• Don't add water.After 3 minutes open the lid and stir well.
• Again close the lid and allow to cook.
• Now add grated coconut and salt. Mix well. Garnish with corriander leaves.

Beans Poriyal

Ingredients:

Beans - 1 lb ( cut into lengthwise or small pieces )
Onion - 1/2 ( chopped )
Red chillies - 4 nos
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1/2 tsp
Curry leaves - few
Grated coconut - 2 tbsp
Oil -1 tbsp
Salt to taste.

Method:

• Heat the oil in a kadai add mustard seed ,when it pops up add urad dhal,red chillies, onion and curry leaves.
• Fry them until onion turns into light brown.
• Add cut beans, salt and sprinkle little water. mix well. close the lid on low flame until the beans are soft.
• Add grated coconut. mix well . remove from flame.
• It goes well with sambar,rasam and curd rice.

Vaazhakkai Poriyal ( Plantain Poriyal )

Ingredients:
Valaikai (plantain ) - 4
Onion - 1 ( chopped )
Red chilli - 3
Green chilli - 2
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Grated coconut - 2 tbsp
Turmeric powder - 1 tsp
Oil 1 tbsp
Salt to taste.


Method:

• Remove the skin from plantain ( valakai ) and cut into small sizes.
• Cook the valakai( plantain ) in water separately with turmeric powder and salt.
• Heat the oil add mustard seed,urad dhal,channa dhal after few seconds,add onion ,chillies and curry leaves.
• Fry until golden brown.Now add cooked valakai ( plantain ) then stir for few minutes in low heat.
• Now add grated coconut and remove from flame.
• Garnish with corriander leaves.
• It goes well with sambar,rasam and curd rice.
  

Peerkkangai Poriyal ( Ridge Gourd )

Ingredients:

Ridgegourd (peerkkangai) - 1

Onion small size - 1

Green chillies -4 nos

Curryleaves - few

Mustard seeds - 1 tsp

Turmeric powder - 1 tsp

Oil - 1 tbsp

Salt to taste.

Method:

• Remove Ridge gourd skin.
• Cut Ridge gourd and Onion into small pieces.
• Heat Oil in a pan. Add Mustard seeds once it splutters add Onion,green chillies and Curry leaves, fry till Onion becomes light brown in color.
• Then add Ridge gourd, Turmeric powder and Salt. mix well.
• Cover with a lid. dont add water.
• Cook on a low flame and cook till Ridge gourd turns into soft .

Goes well with Rice.

Stir- Fry Chicken & Broccolli

Ingredients:

Chicken -1 lb
Brocolli - 1 lb
Onion - 1 ( chopped )
Soy sauce -1 tbsp
Cornstarch - 1 tsp
Ginger powder -1 tsp
Garlic powder - 1 tsp
Oil - 2 tbsp
Salt to taste.

Method:

• Cut boned and skinned chicken breasts into bite-sized pieces.
• Mix soy sauce, ginger, garlic powder, salt and cornstarch; add chicken and set aside.
• Heat 1 tablespoons oil in hot skillet or wok.
• Add Brocolli and onion. Stir-fry 2 to 4 minutes.
  Remove from pan.
• And add another 1 tablespoon of oil. Pour chicken and sauce into skillet and stir-fry 5 to 7 minutes or until chicken is done.
• Return brocolli to pan and heat.
• Serve over rice.

If desired, all fresh vegetables can be used.