Pepper Kuzhambu

Pepper Kuzhambu is called as Mirayalu Pulusu in telugu .We make this kuzhambu whenever somebody is suffering from severe cold.If u eat this curry with hot steamed rice for couple of days the cold will be gone.So try this and see whether it works for u...

INGREDIENTS U NEED:

1.Pepper-3tbs(Make as powder)
2.Onion-1(Chopped )
3.Tamarind Pulp-lemon size
4.Garlic-1cup
5.Turmeric powder-1/4tbs
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• Soak tamarind in 1 cup water for 15-20mins, extract the tamarind water/juice and keep aside.
• In a pan heat oil add mustard seeds and allow it to crack, curry leaves and garlic and onion saute for few mins
• Then add pepper powder,crushed ginger let it fry untill smell comes
• Then add tamarind pulp,salt and turmeric powder and let it cook for 5mins and switch of the gas

GOES WELL WITH:

    Hot Steamed rice

Tandoori Chicken with Garlic bread

Tandoori chicken with garlic bread is good combination which i make it so often especially in summer i grill it during winter i bake it and this a baking method. This chicken with garlic bread is mine and my daughters favorite food.Here i am with the recipe...

INGREDIENTS U NEED:

1.Chicken-2lbs
2.Curd(yogurt)-1/2cup
3.Ginger garlic paste-3tbs
4.Lemon juice-3tbs
5.Red chilly powder-2tbs
6.Garam masala powder-2tbs
7.Butter-5tbs
8.Oil-as needed
9.Salt to taste
10.Red food color 

METHOD OF PREPARATION:

• Cut the chicken into small pieces and make slits in them.
• Take a big bowl and put the chicken in it. Now add the red chilly powder, lemon juice and salt. Mix it all up and let the chicken marinate for at least an hour. 
• Now in another bowl pour the curd , add the ginger garlic paste, lemon juice, garam masala and food color. Beat it nicely so that all the ingredients blend well and there should be no lumps. 
• Now add this to the chicken and mix it well. Now with the help of a fork make as many tiny holes as you can in the chicken. This will help the masala to keep into the chicken.
• Marinate it for another hour and then refrigerate it over night.
• Preheat your oven to 350F. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.
• Bake for approximately 15-20minutes, then turn pieces and bake for another 20 minutes. Test chicken to see if cooked.
• Garnish with onion roundels and lemon juice and serve hot

GOES WELL WITH:

    Garlic bread

RATING:
****

My version of Mutton Biryani

Mutton biryani is one of my favorite dish.I make this biryani atleast one every month which tastes very well with raita and chicken fry.Here is the receipe  

INGREDIENTS U NEED:
1.Goat or lamb meat cut into medium sized pieces - 2lbs
2.Gingergarlic paste -3tbs
3.Onion thinly sliced -3cups
4.Tomato - 2
5.Mint leaves -1bunch
6.Corriander leaves-1/2bunch
7.Basmati Rice-4cups
8.Chilli powder-2tbs
9.Corrinader powder-1tbs
10.Cumin powder-1/4tbs
11.Garam masla powder-1tbs
12.Salt to taste
13.Curd-2tbs
14.Lemon juice-2tbs
15.Seasoning-Cinnamon,fennel seeds,cardamom,cloves,star anise,bay leaves
16.Oil

METHOD OF PREPARATION:

• Wash and soak the rice in cold water for at least 30 minutes.
• In a pan, heat some oil , add all the seasoning and onion and saute it for few mins,then add gingergarlic paste,mint leaves and corriander leaves fry it for few mins
• Then add tomatoes,mutton pieces,chilli powder,corriander powder,cumin powder,garam masala powder and salt  let it cook untill the pieces are half cooked
• Then add water(1cup rice:11/2water),lemon juice and curd let it boil for 5mins
• Then add rice and slow down the stove and cook it for 30-45mins
•  Switch off the stove and let stand till it cools down.
• Delicious mutton biryani is ready. Garnish with coriander leaves, squeeze a fresh lime over the biryani and serve it

 GOES WELL WITH:
       Mint chutney and Raita

Batura(Kavyasnaimish)

This is my favorite dish which i tried it from kavyasnaimish it came out perfectly good.

INGREDIENTS U NEED:

1Maida(All Purpose Flour):2 cups

2.Sooji:1/2 tbspn

3.Sour Curd:1 cup

4.Salt:acc to ur taste

5.Water:Only if needed

6.Oil:for frying Bathuras

METHOD OF PREPARATION:

• Take Maida, sooji, salt in a bowl and mix it well with sour curd.Knead it well n smooth.
• If u need add little water and make it into a soft dough and cover it wid a lid and set it aside for 15 mins and knead it well.
• Divide the dough into equal portions and make them into round pooris.
• Dont make the Bathura very thin,this make make your bathura's turn crisp.
• Pour oil in a skillet and let it heat(check whether the oil is ready for frying or not)
• Now fry the bathuras and put them on a paper towel so that it will absorb the excess oil.

GOES WELL WITH:

    Channa masala

RATING:
*****

Channa Masala (Kavyanaimish)

I tried this channa masala with batura it tatses so so good.
 
INGREDIENTS U NEED:
1.Chick Peas: 1.5 cup(I used canned Chick Peas)
2.Onion:2 medium(finely chopped)
3.Ginger Garlic Paste:1 spn
4.Coriander Powder:1 spn
5.Cumin Seeds:1 spn
6.Cloves:3-4
7.Cinnamon Stick:1/4 inch
8.Elachi:1
9.Oil:3 spns
10.Green Chillies:2
11.Red Chilli Pwder:1 spn(adjust to taste)
12.Salt:To taste

METHOD OF PREPARATION:

• Heat a pan,add oil,when hot add cumin seeds and let them splatter,now add in the cinnamon,cloves,elachi and fry till done.
• Now add the finely chopped onions,fry till transculate,add salt,green chilli and now fry till onions turn light brown color,at this time add the ginger garlic paste and till it leaves it raw smell.
• Add the coriander powder,chilli powder and mix well,add half cup of water and cook on medium flame for 5 mins.
• Check for the seasonings and add the chick peas(rinse and wash them in cold water and just microwave for 3 mins),mix well and let them cook along with the spices for 5-8 mins.
• Finally add chopped coriander leaves and serve it hot with Pulka/Chapathi or any rice.

GOES WELL WITH:
     Batura

RATING:
*****

Chettinadu Muttai Kuzhambu(Solaiachikitchen)

I tried this chettinadu muttai kuzhambu it tastes very good with white rice.Definetely try it out..... 

INGREDIENTS U NEED:
1.Boiled egg-4
2.Small onion-20 or big onion chopped-1
3.Tomato-1
4.Chopped ginger-1 teaspoon
5.10 pods Chopped garlic
6.Chili powder or sambar powder-1 teaspoon
7.Corriander powder-1 table spoon
8.Garam masala powder-1 teaspoon

For grinding:
Cocunut-2 to 3 table spoon
Fennel seeds-1 teaspoon
Cumin seed-1 teaspoon
Cashewnut-8 or Kas Kas-1 teaspoon

METHOD OF PREPARATION:

• Boil the eggs. Make a small split in the middle. Grind the coconut paste. Keep the kadai in the stove. In a teaspoon of oil season the curry with a teaspoon of fennel seed, a green chili and curry leaf.
• Add the onion and garlic pieces and sauté well. Now add the chopped ginger and garlic pieces and sauté that too for few minutes.
• Finally add the chopped tomatoes and sauté till the tomato pieces get cooked. Now add the chili powder, garam masala and coriander powder. Mix well. Be careful that the powder doesn’t get burned. Now add 2 cups of water and the salt needed. Keep the stove in medium flame and allow the curry to get cooked and reduce to ½ the quantity.
• Now mix the grounded coconut in a cup of water and add to the curry. Cook for 5 minutes. You will find the gravy thickening due to the cashews in the masala.
• Now add the boiled egg into the curry and cook for 5 more minutes in medium fire.  

GOES WELL WITH:

      Hot rice

RATING:
****

White Pumpkin/Kumadakai Halwa

Halwa made with this white pumpkin is very good for health.In back home my MIL used to make it all the time. Here I come with this lovely Pumpkin recipe/Halwa recipe to make your tongue want more!

INGREDIENTS U NEED:
1.Grated Pumpkin-1 cup
2.Ghee/clarified butter-1cup
3.Sugar-1cup
4.Few fried cashews and raisins -1/2cup

METHOD OF PREPARATION:

• Remove the skin of the pumpkin and grate it and squeeze all the water .
• In a pan,add ghee and grated pumpkin fry untill the moisture content in the pumpkin becomes dry which will take upto 10 min.
• Add the sugar, mix well and cook.
• Now add the ghee and mix well until the ghee oozes out and floats on top. This will take another 5 min.
• Now add the fried cashews and raisins. Mix well and switch of the stove.
• This Halwa can be served hot or cold. Either way, it tastes divine.

 GOES WELL WITH:
      Vada 

BlackeyedPeas/Karamani and Potato Kara Kuzhambu

Karamani  is also called as Black Eyed Beans. Karamani is also used to prepare Sundal. As it is cooked as whole and dry dal, it is very rich in fibre.It is our familys favorite dish goes very well with rice and appalam.Definetely try it out....

INGREDIENTS U NEED:

1.Blackeyedpeas/Karamani-2cups
2.Potato-2
3.Onion-1(Chopped)
4.Tomato-1(Chopped)
5.Tamarind pulp-1cup
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Turmeric powder-1/4tbs
9.Salt as needed
10.Oil

METHOD OF PREPARATION:  

• Soak Karamani for 4 hours and pressure cook it till soft.
• Heat oil in a pan. Add mustards seeds, cumin,add onions and fry well. Add tomatoes,salt,chilli powder,turmeric powder and  corriander powder cook till it gets mashed.  
• At this stage add potato ,add little water let it cook for few more mins 
• Now add cooked karamani and tamarind pulp let it cook and simmer untill oil comes up  
• Finally garnish with corriander leaves.

GOES WELL WITH:

     Hot Rice

MTR Rava idly

I made this idly with MTR - Rava Idly,Ready made MIX MTR rawa idly packets. Bangalore is famous for this rava idly.It is very quick fix during dinner or breakfast doesn't take long time.Try it and enjoy it...

INGREDIENTS U NEED:

1.MTR Rava idly packet-1  packet
2.Butter milk or Curd-3cup
3.Green chilies 3 finely chopped
4.Cilantro leaves finely chopped.
5.Oil few spoon.

METHOD OF PREPARATION:

• Mix MTR rawa mix with buttermilk or curd , chilies and chopped cilantro leaves to it and mix it together without any lumps .
• Let this stand for a about 15-30mins. When rava mix sucks in all the moisture and comes to heavy batter like consisteny its ready.
• Add a cup of water to your steamer/idly cooker. Greese the idly mold and fill the laddles with the batter. Never overflowing...
• Steam cook for about 20 minutes. Perfect, nice aromatic idlies are ready.

GOES WELL WITH:

   Coconut chutney

Veg Hakka Noodles(Homecookreceipes)

I tried this receipes it can out fine.Give it a try.....

INGREDIENTS U NEED:
1.Veg. Hakka Noodles - 1/2 Packet
2.Vegetables - [1 cup] of finely sliced Carrot, Beans, Cabbage, Capsicum(in different colours).
3.Chilli Sauce - 1/4 ts p
4.Soy Sauce - 1/4 tsp
5.Vinegar - 1/4 tsp
6.Tomato Sauce - 1 tsp
7.Aji-no-moto - a small pinch
8.Spring Onions - 3 (finely cutted with scissors)
9.Oil - 2 tbsp
10.Tomato Thokku / Tomato Pickle - 1 tbsp (this is the surprise ingredient)

METHOD OF PREPARATION:

• Boil the Half pack of Hakka Noodles in 2 cups of water for about 3-4 mins. Drain the noodles and pour some water over the noodles and drain again.
• Heat 1/2 tbsp oil in a Pan and fry the finely sliced vegetables for just 1- 2 mins. add a slight pinch of aji-no-moto and mix. set this aside.
• Heat Oil in a Iron Skillet. Add Tomato Pickle / Thokku to the oil and Stir well.
• Add all the Sauces to the Skillet and give a Stir.
• Add the Fried Vegetables to the Skillet and give a Stir.
• Now add boiled and drained Noodles to the skillet and mix well with sauces - pickle and vegetable mix with Chopsticks or just Toss the Noodles.
• Switch off the flame and add chopped Spring Onions to the Noodles.

GOES WELL WITH:

       Gobi manchurian

RATING:
***

Mixed Vegetable Kurma(Cookingforallseasons)

I tried this kurma with chapathi it tastes fine.

INGREDIENTS U NEED:
1.Mixed Vegetables (peas, cauliflower, Double beans, carrot, beans, potato) - 1 & 1/2 cup
2.Onions - 2 medium
3.Tomatoes - 2 medium
4.Ginger Garlic paste - 3/4 tsp
5.Dry methi leaves - 3/4 tsp
6.Cloves, Cinnamon & Cardamon powder - 1 tsp
7.Chili powder - 1 tsp
8.Coriander powder - 1 tsp
9.Salt to taste
10.Oil - 2 tsp
11.Coconut milk - 3/4 cup
12.Water as required

METHOD OF PREPARATION:

• Chop all vegetables to medium size peices. Heat a pressure cooker with oil. Saute chopped onions, when they start turning brown, add the ginger garlic paste. Fry well.
• Then add the tomatoes and cook in sim till they get soft, then add all the vegetables and beans. Cover with lid and cook in sim for 10 mins for the vegetables to get evenly cooked.
• Add all the spices along with the dry methi leaves. Once they are done, add the coconut milk and water. Cover with lid and pressure cook till they are done.

Note: You can make home made dry methi leaves by simply shade drying the fresh methi and storing it in an air tight container. The taste it leaves in a dish is simply awesome!

And vegetables are versatile, you can add or omit as you wish!

GOES WELL WITH:
    Dosa and Rice
 
RATING:
***

Chicken Salna(Veetusamyal)

I tried this chicken salna with parotta it turned out fine.

INGREDIENTS U NEED:

Marinade:

chicken-1lb

salt-required

chilli powder- 3/4 tsp

turmeric powder

lemon juice
 

DryRoast & Grind:

sombu- 1tsp

jeera- 1 tsp

peppercorns- 3/4 tsp

red chillies- 4

pattai- 1/2"

Masala:

roughly chop everything and roast in 2 tsp oil.

Onion- 1

garlic- 5 pods

ginger- 1/2"

tomato- 1

coconut- 1/4 to 1/2 cup

METHOD OF PREPARATION:

• Heat oil in a kadai and fry coconut until color changes. set aside. 
• Roast the rest of the ingredients under masala until soft. grind this along with the coconut until smooth.
• Heat oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas. Add required salt. 
• Mix well and pressure cook for 2 whistles. 
• Finally add corriander leaves.
• Chicken chalna is ready.

GOES WELL WITH:

      Parotta

RATING:
***

Mint Chutney(Solaiachi kitchen)

Mint chutney will taste excellent with dosa and idly too. The procedure for mint, coriander and curry leaf chutney is almost the same.I tried it which came fantastic...

INGREDIENTS U NEED:

1.Coriander or mint or curry leaves-1 cup ( 1 kattu)
2.Raw chillies-6 (if big use less)
3.Small onion -20(if not available big onion-1 or 2)
4.Grated coconut 4 table spoons
5.Tamarind-a very small piece
6.Salt to taste

METHOD OF PREPARATION:

• Keep the kadai in the stove. Pour 1 spoon oil. When the oil gets heated first add the onions and chilies .Let it cook for a minute. 
• Then add the grated coconut allow this also to cook for a minute. Finally add the coriander. Mix everything well twice or thrice with the spatula. Switch off the stove.
• Coriander need not get cooked much. If you are using mint or curry leaf instead of coriander allow those also to cook for 2 minutes. Coriander tastes good without much cooking. After the mixture gets cooled add the salt and tamarind and grind it in the mixie. It is not a must that you should season it after grinding, as everything is put in the stove before grinding. But if you are having guests then seasoning will make it more attractive and tasty. 
• Season it with ½ spoon mustard and urud dhal.

GOES WELL WITH:

   Biryani

RATING:
*****

Peanut Chutney with Roasted Onion and Tomato(Cooking for all seasons)

I tried this chutney with dosa it tastes so so yummy.

INGREDIENTS U NEED:
1.Roasted Groundnut - 1 cup (100 gms)
2.Green chillies - 3-4
3.Onion, medium - 1/2
4.Tamarind - marble size
5.Tomatoes - 1 medium
6.Salt to taste
7.Garlic pods - 5-6
8. Seasoning (optional)
9.Mustard seeds + Urud dal - 1/4 tsp
10.Curry leaves few
11.Oil - 1/2 tsp

METHOD OF PREPARATION:

• Chop the green chillies to small bits, peel the onions, soak the tamarind to make it soft.
• Heat a pan, add 1 tsp of oil, saute green chilies, onions, tomatoes until they become light brown. Allow it to cool.
• Then take all the roasted ingredients along with peanuts in a mixer and grind to coarse consistency but not to coarse. This should not be a smooth paste and do the seasoning and pour into the chutney.

GOES WELL WITH:
    Dosas and Idlis.

RATING:
*****

Tomato Biryani(Vikis Kitchen)

Thakkali briyani served with onion raitha and potato fry tastes really good.Definetely give it a try...

INGREDIENTS U NEED:
1.Basmathi rice / Jeeraga samba raw rice - 2 cups
2.Tomato - 4 (200 gm)
3.Ginger garlic paste - 1 tsp
4.Turmeric powder - 1/8 tsp
5.Red onion - 1 (medium size)
6.Green chillis - 3 (slit).
7.Red chilly powder - 1 tsp
8.Garam masal powder / biryani masal powder - 1 tsp
(I used Shakthi biryani masala powder)
9.Cilantro- 10 stems
10.Mint leaf -1 handful.
11.Ghee - 2 tbsp (to add at the end)

To temper:
Fennel - 1 tsp
bay leaves - 2
star aniseed - 1,
cinnamom stick - 2 inch
cardamom - 2
cloves - 4
Any cooking oil - 3 tbsp
cashew nuts -10
salt - to taste

METHOD OF PREPARATION:

• First Wash the rice and soak it for 1/2 an hour. Add 1/2 tsp salt. Add excess water and cook the rice to firm stage (100% cooked , but not mushy). Strain and remove the excess water using a colander. Keep open and let it cool.
• Secondly Wash and clean the tomatoes. Puree them. Keep aside.
• Now Heat 2 tbsp oil in a thick flat bottom vessel.
• Add fennel ,star aniseed , cinnamon stick,cardamom ,cloves, bay leaf , cashew and saute for a few seconds.
• Put the chopped onion . Fry it till golden brown and add the ginger garlic paste and stir well till the raw smell goes. Then add the chopped chillies, chopped cilantro + mint and stir well.
• Now add the tomato paste along with red chilly powder and biryani masala powders.
• Add salt to taste. Cook till oil oozes out.
• Mix with the cooked rice without breaking the grains.
• Tomato biryani is ready!

GOES WELL WITH:

     Fish fry and Raita

RATING:
****

Ribbon Pakoda

Ribbon pakoda is my MIL special snack which she makes during diwali time which is crunchy,thick and crispy to eat.Sometimes she used to make it even on other days just because we like it.Anyways this is healthy snack because  it doesn't consume too much oil so try it out...

INGREDIENTS U NEED:

1.Parboiled rice-3cup
2.Pottukadalai /Chutney kalai-2cup
3.Red chillis-5
4.Cumin-2tbs
5.Salt-as needed
6.Oil for deep fry

METHOD OF PREPARATION:

• First soak the parboiled rice for 2-3hrs and  strain the water and grind with red chillis and enough salt with little water until thick
• Second grind the pottukadalai untill as a smooth powder and sift the flour and crush the cumin mix it together
• Now mix this powder with the grinded rice untill its not stick anymore and it is well mixed with the flour,add some water and mix it till it  becomes a thick dough,the lesser the water the better the result.
• Use the ribbon pakoda disc in the murukku maker and make flat ribbon like designs in the hot oil. Drain on paper towels. Leave it out for 20 mins let it cool down and store in airtight container.

GOES WELL WITH:

   Sambar and rasam rice

NOTE:
Keeps well for almost a month container.

Moongdhal with Lemon Sambar(Andhraspicy)

One more tried recipe......  

INGREDIENTS U NEED:
1.Split Moongdal-1cup (Roast for 5 minutes on low flame)
2.Turmeric powder-Pinch
3.Lemon juice-1tbs
4.Tomato-1(Chopped)
5.Garlic-2Cloves(Finely Chopped)
6.Corriander leaves to garnish
7.Seasoning-Mustard,Cumin,Red chilli,Green chilli,Curry leaves
8.Salt as needed
9.Oil

METHOD OF PREPARATION:

• Take the roasted moongdal in cooker, add water and turmeric powder, pressure cook the dal for 1 whistle and let it cool completely.
• When it cool completely then add lemon juice, mix it properly.
• For tempering, heat oil, add jeera and mustards, let them pop, add garlic, dry red chillies and green chillies, saute for few seconds, add chopped tomato and curry leaves, mix, covered, cook for 5 minutes on low heat.
• Then add above lemon mixed moongdal to above tempering, add salt, mix well (If necessary add 1/2 cup water), bring to a boil, turn off the heat and garnish with chopped coriander leaves.

GOES WELL WITH:
     Hot rice.

RATING:
***

Yennai Kathrikai Kuzhambu (TastySouthIndianDishes)

This is my favorite receipe which i tried from this blog it came out good.

INGREDIENTS U NEED:
1.Tamarind paste -- 1/2 cup
2.Sambhar onions - 1 cup (finely chopped)
3.Garlic -- 1 cup
4.Tomatoes -- 2 (finely chopped)
5.Kathirikai - 5 or 6 ( cut only in the centre)
6.Grated coconut -- 1/4 cup
7.Chilly powder -- 4 tsp
8.Coriander powder -- 4 tsp
9.Turmeric powder -- 1 tsp
10.Curry leaves -- a few
11.Salt -- to taste
12.Oil -- 1 cup
13.Water -- 2 cups
14.Vadagam -- 1 tsp or mustard seeds,cumin seeds,asafoetida,fenugreek seeds 

METHOD OF PREPARATION:

• Heat oil in a thick-bottomed vessel,add kurry vadagam .
• Instead of that use mustard seeds,cumin seeds,fenugreek seeds,asafoetida.
• When the seeds splutter,reduce the heat and add onions,garlics,tomatoes and kathirikai one by one and stir-fry for 5 minutes .
• Add water,tamarind paste,chilly powder,coriander powder,turmeric powder and salt and cover and simmer for 10 minutes.
• In the mean time grind the coconut into a fine paste.
• After 10 minutes add the coconut paste and curry leaves and simmer for another 10 minutes. The excess oil released from the kuzhambhu,stop the flame and transfer the kuzhambhu into a bowl.

GOES WELL WITH:
      Hot with rice

RATING:
***

Aloo Parotha(Spicyturnovers)

This aloo paratha which i tried is very easy and quick receipe to make and it turns out good.

INGREDIENTS:

For the dough :
1.Whole wheat flour : 2 cups
2.Salt : as needed
3.Water : to knead the dough
4.Oil : 2 tsp

Mix together the flour and salt. Add water little by little and knead it into a soft pliable dough. In the end, add the oil and knead for 2 to 3 min. Keep it covered for 30 min.

For the filling :
1.Potato : 1 cooked and mashed
2.Green chillies : 1
3.Red chilli powder : 1 tsp
4.Corriander powder : 1 tsp
5.Garam masala powder : 1/2 tsp
6.Turmeric : a pinch
7.Grated ginger : 2 tsp
8.Salt : as needed
9.Corriander leaves : 2 tsp chopped

Cook and mash the potato nicely. Then add all the remaining ingredients and mix everything together.

METHOD OF PREPARATION:

• Divide the dough into 6 equal balls. Take one ball and dust it in flout. Roll it into a small disc. Take 1 tblsp of the filling and place it in the center of the disc. Bring all the sides of the disc together, so that it completely closes the filling. Place the closed side facing down in a lightly dusted rolling surface. Roll it gently to make a chapathi while dusting as needed. Now transfer it to a hot tawa and cook both sides till it turns brown. Add oil on the sides as needed. Repeat the above process for the remaining dough

GOES WELL WITH:
   Pickle,onion raita and curd.

RATING:
***

Garlic Pepper Curry(Homecookreceipes)

I tried this curry last night with white rice it came out really good and tastes so so awesome.Definetely try this receipe out....

INGREDIENTS U NEED:
1. Garlic-1 cup
2.Shallots/Small onions-1 cup
3.Curry leaves
4.Salt
5.Sesame oil-1/2 cup
6.Fenugreek seeds/vendhayam-1/4 spoon
7.Tomatoes-2
8.Turmeric powder- 1/4 spoon
9.Urad dal-1 spoon

For Grinding:
1.Red chilli-2
2.Pepper-2 spoons
3.Corriander seeds/dhania-1 spoon
4.Cumin/jeera-1 spoon
5.Cashews-8

METHOD OF PREPARATION:

• Have a spoon of oil in a skillet and fry all the items except cashew-nut mentioned for grinding. make a paste by adding cashews and little water. keep aside. also prepare tamarind water. 
• Now in a kadai..have 1/2 cup of oil,add mustard,when it crackles,add fenugreek seeds, urad dal(1 spoon) and curry leaves. when they turn brown, add the garlic and small onion. fry them..till they are well cooked. 
• Now add the grinded paste. now add sliced tomatoes and turmeric powder. fry them till tomatoes are cooked and add the grinded paste. mix well,add salt and tamaraind water. now allow it to boil..till the oil seperates and comes above.

GOES WELL WITH:
     Hot rice,idli and dosa.
 
RATING:
*****