Mushroom masala/Gravy

Ingredients
Mushroom-250 gms,chopped
Onion-1, medium size
Cumin seeds-1/2 tsp
Green chilli-5
Turmeric powder-a pinch
Salt-as required
Oil-2 tbsp+1 tsp

To saute and grind
Onion-1,small size
Tomato-2,roughly chopped
Poppy seeds-1/2 tsp
Cloves-4
Cardamom-2
Cinnamon-1"piece
Fennel seeds-1/4 tsp
Coriander powder-1 tsp
Coconut-3 tbsp

Method
In a pan,heat a tbsp of oil.Add the items,given under the table'to saute and grind'.saute it for few minutes and grind with coriander powder and coconut to a fine paste.
In a pressure cooker,heat the remaining oil.add cumin seeds,when splutter,add onion,green chillies,turmeric powder and saute till it turns translucent.Now add mushroom and saute till water oozes out.Then add the grinded paste with required salt and water.cook it for 5-6 whistles.
Finally garnish with coriander leaves.

Serve it with chapati,dosa.

Notes
Adjust spiciness to your taste.
Adjust the consistency to your preference.
You can follow the same procedure for cauliflower,potato masala.

Mushroom briyani

Ingredients
Rice-1 cup
Mushroom-400gms,chopped
Onion-1,sliced
Tomato-1 big size,chopped
Turmeric powder-1/4 tsp
Cumin-1/2 tsp
Green chilli-4
Coconut milk-1 cup
Salt-as required
Ghee-3 tbsp

To grind
Mint-handful
Coriander-handful
Garlic-5
Ginger-2"piece
Cloves-5
Cinnamon-1"piece
Bay leaf-1
Green cardamom-2
Fennel-1/2 tsp

Method
Wash and soak the rice in water for 45 mins.drain the water.
Grind the items to a fine paste given under the table'to grind'.

In a pressure cooker,heat the ghee.add cumin,when splutter,add the grinded paste and saute till raw smell leaves.

Add onion,turmeric,green chilli and saute it for a minute.

Add tomato and saute till it is mushy.then add mushroom and saute it for 3-4 mins.

Now add the rice,coconut milk,salt and blend well with the masala. pressure cook it for 2 whistles and keep it in low flame for 3 mins.

Once the pressure subsides,open the lid and fluff it with fork.

Serve with raita.

Notes
You can also add tomato puree,instead of chopped tomato.
Replace coconut milk with water.
If you prefer,add 4-5 small onions to the grinding.

Tomato rice

Ingredients
Basmati rice-1 1/4 cup
Onion-1 medium size,chopped
Tomato-2 big size/3 small size,chopped
Mustard-1/4 tsp
Cumin-1/2 tsp
Curry leaves-few
Turmeric powder-1/4 tsp
Green chilli-4
Water-1 1/2 cup
Salt-as required
Oil-3 tbsp

To grind
Ginger-2"piece
Garlic-4
Cloves-6
Cinnamon-1"piece
Bayleaf-1
fennel-1/2 tsp
Cardamom-2
Mint,coriander leaves- handful

Method
Wash and soak the rice in water for 45 mins.
Grind the items to a coarse,given under the table 'to grind'.
In a pressure cooker,heat the oil. add mustard,cumin seeds.when splutter,add the grinded paste and saute for a minute.
Add onion,green chilli,turmeric,curry leaves and saute till raw smell leaves.
Add tomato and saute till it is mushy.Then add rice with water and salt.give a stir and cook it for 3 whistles.
Once the pressure subsides,fluff the rice with fork.

Serve it with carrot raita,vada or papad.

Notes
Replace green chilli with red chilli.
If you want rice to be mushy,add one extra tomato.

Curry leaf rice

Ingredients
Rice-1 cup
Curry leaves-3 cups
Channa dal-1 tbsp
Urad dal-1 tsp
Cumin-1 tsp
Ginger-1"piece
Tamarind-1 tsp
Green chilli-4
Asafoetida-1/4 tsp
Salt-as required
Sesame oil-1 tbsp+1 tsp
Coconut-3 tbsp

To temper
Mustard seeds-1/4 tsp
Urad dal-1 tsp
Roasted peanuts-1 tbsp

Method
Pressure cook the rice with enough water and salt.cool it down completely.
In a pan,add a tbsp of oil.throw in channa dal,cumin,urad dal and let it turn brown.
Add ginger,green chilli,asafoetida,tamarind and saute for few seconds.
Add curry leaves and saute till it shrinks or for 2 minutes.cool down the ingredients and grind with coconut to a fine paste or little coarse. sprinkle little water in between to grinding.
In same pan,add tsp of oil and temper the items listed under 'to temper'.Add the grinded paste and saute for few seconds /20-25 seconds.
Finally mix it with rice and adjust the salt.
Serve with papad,plain yogurt,chicken fry.

Notes
You can also add small onions while sauteing.
Replace green chilli with red chilli.

Mint rice

Ingredients
For rice
Rice-1 1/4 cup
Ghee-2 tbsp
Onion-1 small size,sliced
Cashews-5,broken
Bay leaf-2
Javitri-1
Black cardamom-1
Cloves-5
Cinnamon-1"piece
Water-1 1/2 cup
Salt-as required

To saute and grind
Mint-1 bunch
Coriander leaves-1/4 chopped
Small onion-3
Ginger-1"piece
Ghee-1 1/2 tsp
Green chilli-3
Cashews-3

Method
Wash and soak the rice in water for 1 hr.drain the water.
In a pressure cooker,heat the ghee.add bay leaf,javitri,cinnamon,cloves,cardamom.when splutter add cashews and saute till it turns brown.add onion and saute till it is translucent.Then add rice,water and required salt.cook it for 2 whistles and switch off the flame.

In a pan,add ghee and saute onion,green chilli,ginger till raw smell leaves.add mint,coriander leaves and saute till it shrinks.grind it to a fine paste with cashews.

Mix the rice and mint paste.check the salt.

Serve with carrot raita/papad.

Notes
You can separately fry cashews and add to the rice.

Mutton chukka

Ingredients
Mutton-300gms
Onion-1,finely chopped
Tomato-1,roughly chopped
Coriander powder-1 1/2 tsp
Red chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Ginger-1"piece,minced
Garlic-4,minced
Green chilli-2
Curry leaves-few
Salt-as required
Sesame oil-1 tbsp+1 tsp

To temper
Bay leaves-1
Fennel-1/4 tsp
Cloves-5
Cinnamon-1"piece
Mustard-1/4 tsp
Cumin-1 tsp

Method
Wash and cut the mutton into small pieces.In a pressure cooker,add mutton,tomato,red chilli powder,turmeric powder,salt and water(1/4 cup-2 tbsp).cook it for 5 whistles and switch off the flame.

In a pan/kadai,heat the oil and throw in the items given under the table'to temper'.When seeds splutter add ginger,garlic,green chilli,curry leaves and saute it for few seconds.

Add onion and saute till it turns light brown.Now add coriander powder and saute till raw smell leaves.

Then add the cooked mutton pieces along with tomato and left over water.mix well and check the seasoning.

Cook it in a medium to low flame,till all the water evaporates and become dry.stir in between.

Garnish with coriander leaves.

Notes
Stir often to avoid the masala get burnt.
You can add 2 tbsp of grated coconut after the water evaporates and give a quick stir.
Adjust the spiciness to your taste.
Replace onion with pearl onion for better taste.
You can saute tomato with onions instead of pressure cooking it.

Arisi paruppu sadam

Ingredients
Boiled rice-1 cup
Toor dal-1/4 cup
Onion-1 small size,chopped
Tomato-1,chopped
Turmeric powder-1/4 tsp
Curry leaves-few
Red chilli-3
Garlic-4
Water-1 3/4 cup
Salt-to taste

To temper
Mustard seeds-1/4 tsp
Channa dal-1 tsp
Urad dal-1/2 tsp
Cloves-5
Cinnamon-1"piece
Fennel-1/2 tsp
Oil-2 tbsp

Method
Wash and soak the rice in water for 45 mins.
In a pressure cooker,heat the oil.Thrown in the items given under the table'to temper'.
Add onion,garlic,red chilli,curry leaves and saute till it turn translucent.

Add turmeric,tomato and saute till it is soft.
Now add the rice-dal with salt and give a stir.pressure cook it for 3 whistles and keep it in simmer for 5 mins.switch off the flame.

Once the pressure subsides, open it and mix the contents.

Add ghee to the rice.

Serve with papad, potato fry or plain yogurt.

Notes
You can add a tsp of sambar powder,small coconut pieces while sauteing onion.
Adding coriander leaves is optional.
You can also pulse garlic, other garam masala with poppy seeds,pepper and add to the tempering.
If you want rice to be mushy increase the amount of water.
Vegetables like beans,carrot can also be added.

Thakkali kuzhambu

Ingredients
Tomato-5,roughly chopped
Mustard seeds-1/4 tsp
Curry leaves-few
Coriander powder-1 1/4 tsp
Coconut-2 tbsp
Salt-as required
Sesame oil-1 tsp

To saute and grind
Small onion-10
Garlic-4
Channa dal-1 tbsp
Urad dal-1 tsp
Cumin seeds-1 tsp
Green chilli-3
Red chilli-3
Cloves-4
Poppy seeds-1/2 tsp
Cinnamon-1"piece
Fennel-1/4 tsp
Sesame oil-1 tbsp

Method
Heat the oil in a kadai. Saute the items given under the table 'to roast and grind'.Add coconut ,coriander powder and saute it for few seconds.Let it cool down and grind to a fine paste.keep aside.
In same kadai, saute the tomato until it turn soft.allow it to cool and grind to a paste.
In a pan,heat a tsp of oil.add mustard seeds,when splutter add curry leaves.Now add both the grinded paste,salt with required water and boil it for 10 minutes in medium flame.check the consistency.
Garnish with coriander leaves.

Serve with dosa,idli or rice.

Notes
You can skip coconut and increase the amount of channa dal.
Adjust spiciness to your taste.

Surakkai kootu/Bottle gourd kootu

Ingredients
Yellow moong dal/pasi paruppu-1/3 cup
Surakkai-1 medium size,chopped
Turmeric-1/4 tsp
Salt-to taste

To temper
Sesame oil-1 tbsp
Onion-1,chopped
Tomato-1,chopped
Mustard seeds-1/4 tsp
Cumin-1/2 tsp
Curry leaves-few

To grind
Coconut-3 tbsp
Fennel-1/4 tsp
Green chilli-4
Cloves-3
Cinnamon-1" piece
Garlic-3
Ginger-1/2"piece

Method
Grind the ingredients to a fine paste given under the table'to grind'.

Dry roast the moong dal till nice aroma comes out.keep aside.
Peel the skin of surakkai and chop them into small pieces.
In a pressure cooker add moong dal, surakkai and turmeric with enough water.pressure cook it for 3 whistles.

Open the lid,smash the dal-vegetable mixture lightly.
Now add the grinded paste,salt and boil it till raw smell leaves.check the consistency.add water if required.

In a pan,heat the oil and temper with the items given under the table'to temper'.

Add this tempering to the mixture and cook it in medium flame for 7-8 minutes.stir in between.
Garnish with coriander leaves.

Serve it with rice,chapathi.

Notes
Adjust spiciness to your taste.
Replace green chilli with red chilli.
You can use channa dal instead of moong dal.

Kollu chutney/Horsegram chutney

Ingredients
Horsegram-1/4 cup
Small onion-6
Garlic-4
Green chilli-3
Hing-a pinch
Tamarind-a small piece
Curry leaves-5
Cumin/jeera-1 tsp
Coconut-3 tbsp
Salt-to taste
Oil-1 tbsp

Method
In a kadai,dry roast the horsegram till nice aroma arise.sometimes it start to splutter,switch off at that time.keep aside.
Heat the oil,add cumin,hing,curry leaves,green chilli.when it start to splutter add onion,garlic,tamarind and saute till raw smell leaves.
Now add the horsegram and saute it for a minute.
Let it cool down and grind with coconut to a fine paste or lightly coarse.
Temper with mustard,urad dal,channal dal and curry leaves.

Serve with idli,dosa.

Notes
Replace green chilli with red chilli.
While grinding add extra water,because horsegram gets thick when make it into paste.so make sure about the consistency.

Keerai masiyal

Ingredients
Spinach/palak-250 gms
Small onion-7
Garlic-4
Green chilli-2
Black pepper-1/2 tsp
Salt-to taste
Milk(optional)-3 tbsp
Coconut oil/sesame oil-1 tbsp

Method
Wash the spinach leaves and keep aside.no need to chop.
In a wide pan heat the oil.add cumin seeds,when splutter add onion,garlic,green chilli,cumin and saute till raw smell leaves.
Then add spinach leaves and saute till it shrinks or for 4-5 mins.If its too dry, sprinkle little water.too much water will spoil the consistency.
Let it cool down completely.add salt and blend it in mixie or using maththu make it to a coarse paste.
Finally add milk and mix it well.

Serve hot with rice and ghee.

Notes
Add sugar to retain its color
Adding milk is purely optional,but it gives better taste.
Do not cover with lid and cook.
If prefer,temper with urad dal,mustard seeds and onion.
Replace green chilli with red chilli.

Beetroot chutney

Ingredients
Beetroot-1,grated
Onion-1,small size,chopped
Garlic-4
Ginger-1/2"piece
Red chilli-2
Tamarind-1 tsp
Curry leaves-6
Channa dal-1 tsp
Urad dal-1 tsp
Cumin-1/2 tsp
Coconut-2 tbsp
Oil-1 tbsp
Salt-to taste

Method
In a pan/kadai,heat the oil,add channa,urad and cumin seeds.let it turn brown.
Add onion,garlic,ginger,red chilli,curry leaves,tamarind and saute till it turns translucent.
Then add grated beetroot and saute for 4 mins in medium to low flame or till it gets cooked.switch off the flame.Allow it to cool.
Finally add coconut , salt and grind into a fine paste.
Temper with mustard seeds,urad dal and curry leaves.

Serve it with dosa,idli,rice.

Notes
Since beetroot are grated,it gets cooked soon.water is not required to cook.
Adjust spiciness to your taste.
Adding coconut is purely optional.

Mor/Buttermilk kuzhambu

Ingredients

Buttermilk-2 1/2 cup

Onion-1, chopped

Chayote(chow chow)-1 cup,chopped

Mustard seeds-1/4 tsp

Hing-a pinch

Turmeric-1/4 tsp

Curry leaves-little

Salt-to taste

To grind

Toor dal-2 tsp

Coriander seeds-1 tsp

Cumin seeds-1 tsp

Fenugreek-a pinch

Red  chilli-2

Green chilli-3

Onion-6

Garlic-5

Ginger-2"piece

Coconut-2 tbsp

Method

Soak Toor dal in water for 1 hr.

Dry roast coriander seeds,cumin seeds,fenugreek, red chilli and grind it to a coarse paste with other items given under the table'to grind'. mix this paste with buttermilk,hing,turmeric and salt.

In a kadai/pan,heat the oil.Add mustard seeds and allow to splutter.then add onion,curry leaves and saute till translucent.add chopped chow chow and cook until it is done.

Then add buttermilk mixture and bring it to boil.
Finally add coriander leaves.

Notes
Replace chow chow with medu vada,okra,pumpkin,bottle gourd.
You can also dry roast channa dal with other roasted items.
Do not boil buttermilk too much,it will curdle.
You can separately saute/cook the vegetables and add to the buttermilk.

Egg kothu parotta

Ingredients
Parotta-3,shredded into pieces
Onion-1,chopped
Tomato-, finely chopped
Egg-2
Green chilli-4
Curry leaves-5
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
pepper powder-1/4 tsp
Red chilli powder(optional)-1/4 tsp
Cumin powder-1/2 tsp
Ginger garlic paste-1 tsp
Coconut milk-1 cup
Salt- to taste
Oil- 2 tbsp

To temper
Cloves-4
Cinnamon-1
Fennel seeds-1/4 tsp
Bay leaves-1
Green cardamom-1
Cumin-1 tsp

Method
In a pan heat the oil, add the items given under the table 'to temper'.
Add ginger garlic paste,onion,green chillies,curry leaves and saute till raw smell leaves.

Add egg , pepper powder and make a scramble of it.

Add tomato,when it turn mushy,add turmeric,cumin,red chilli , coriander powder and salt.saute it for a minute.

Then add parotta and coconut milk. blend well with the masala. cook it in low to medium flame until it gets dry.stir in between.

Finally add coriander leaves.

Notes
Replace egg with cooked meat or any vegetables.
Coconut milk gives soft texture.You can also use chalna instead of coconut milk

Nuts and Dates milkshake

Ingredients
Apple-1
Honey(optional)-1/2 tsp

To soak
Warm milk-1 1/2 cup
Dates-3
Almonds-5
cashew nut-3
Walnut-2
Pistachio-4
Raisins-8

Method
Soak the nuts and dates in warm milk for an hour.(if prefer,soak it for more than an hour)
Blend it with apple and add honey.

Serve it immediately or refrigerate and serve it later.

Notes
For better taste soak the nuts and dates overnight and blend it in the morning.
Replace apple with any variety of fruits.

Cauliflower rice

Ingredients
Onion-1,sliced
Tomato-1,chopped
Yogurt-3 tbsp
Cumin-1 tbsp
Oil-4 tbsp

For rice
Basmati rice-1 cup
Water-1 1/2 cup
Onion-1,sliced
Cloves-4
Cardamom-2
Cinnamon-1
Bay leaves-1
Ghee-1 tbsp
Salt-as required

For marination
Cauliflower-1,medium size
Rice flour-1 tbsp
Chilli powder-1 1/2 tsp
Salt-as required

To grind
Garlic-4
Ginger-2" piece
Coconut-2 tbsp
cashew nut-2
Green chilli-3
Coriander leaves-1/3 cup,chopped
Mint leaves(optional)-5

Method
Wash and soak the basmati rice in water for 40 min.cook the rice with garam masala listed in the table'for rice'.
Grind the items to a fine paste given under the table'to grind'with little water.

Cut the cauliflower into small florets.put them in boiling water with a pinch of turmeric and salt for 2 mins.Dry it in paper towel and marinate for 20 min with the items given in the table 'for marinate'.
In a pan heat the oil and  fry the cauliflower,till  it turn crispy.remove excess oil using tissue.set aside.

In the same pan,with left over oil add cumin seeds, onion and saute till turn translucent.add the grinded paste and saute till raw smell leaves.

Add tomato and cook till it is soft.

Now add yogurt, cauliflower and saute till it blend well with masala and oil separates.

Finally, add rice and mix with the masala.

Serve with  raita or papad.

Notes
Adding ginger garlic paste for marination is optional.
Give some standing time,so that the flavour incorporates well with the rice.