BITTER GOURD PULI INJI:

When I submitted this link to a friend’s request in another website, this recipe tempted me
very much to try it immediately. The procedure is also simple but the taste is divine. Every one praised me in the home and finished the whole in to a few minutes. I am thinking to prepare it again. Long bitter gourd is suitable for this dish. Before cutting in to pieces, slit it first and remove all the seeds. This way, it tastes better always. I have changed a little bit in the ingredients as well as the procedure.

My heartiest thanks to the website which is in the following link:

http://www.ifood.tv/recipe/pavakka_puli_inji_bittergourd_tamrind_and_ginger_pickle

பாகற்காய் புளி இஞ்சி

Ingredients:

Large bitter gourd-1
Small slit green chillies-5
Finely chopped ginger - 1 tsp
Lemon sized ball of Tamarind
Jaggery- 4 tbsp
Pinch of Turmeric powder
Salt – As per taste

For tempering :

Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Dry red chillies 2 – 3 broken
A few Curry leaves

Procedure:Cut the bitter gourd into thin slices of around 1 cm length.
soak the tamarind in warm water and extract its thick juice.
Heat a spoon of oil in a pan.
Add the mustard seeds and when they splutter, sauté the dry red chillies and curry leaves.
Add the bitter gourd pieces with the ginger and the green chillies and fry until they are soft and half-cooked.
Add the tamarind extract, salt and the turmeric powder and cook for a few minutes
Add the jaggery and cook until the curry is thickened.
The delicious bitter gourd puli inji is ready now!

PUMPKIN FRY

With yellow pumpkin, we can prepare sambar, poriyal, sweet etc. But making fry with it is a different one.
This is a very simple fry but one can see it is delicious in taste. This is my daughter in law's favourite dish and she herself prepared for this photograph.

பரங்கிக்காய் வறுவல்

Ingredients:

Yellow pumpkin cut into small slices- 2 cups
Onion [thinly sliced] - 1
Finely chopped tomato- 1
Finely chopped coriander- 2 tbsp
Chilli powder- 1 tsp
Coriander powder- half sp
Turmeric powder- half sp
Salt to taste
Oil-3 tbsp

Procedure;

Heat a pan and pour the oil.
Add the onion and fry it to golden brown.
Then add the tomato and fry it until they are mashed to a paste and the oil floats on top.
Add all the powders, pumpkin pieces, salt and little water to cook.
When all the water is evaporated and the pumpkin is roasted, sprinkle the coriander leaves and mix well.
The delicious pumpkin fry is ready now!!

CURRY LEAVES KUZHAMBU

This is a very tasty kuzhambu. Also this can be prepared within a few minutes. Potato fry or any spicy chicken dish is very suitable for this preparation.

கறிவேப்பிலைக் குழம்பு

Ingredients:

Cumin seeds-1/2 sp
Fennel seeds- 1/2 tsp
Peppercorns- half sp
Shredded ginger- 1 tsp
Garlic flakes [small]-5
Sambar onions-8
Ripe tomato-2
Curry leaves- a handful
Oil-4 tbsp
Shredded coconut- 1 tsp
Poppy seeds- 1 tsp
Karuvadakam- 1 tsp
Crushed tomato- half cup
Coriander powder- 1 tsp
Chilli powder- 1 tsp
Turmeric powder- half sp
Salt to taste

Procedure:

Heat a pan and pour 2 tbsp of oil.
Add the fennel and cumin seeds, peppercorns and fry for a second.
Then add the ginger, garlic, curry leaves, sambar onions and the tomato pieces and fry them on slow fire until the tomatoes are mashed well.
When cooled, grind these ingredients with the poppy seeds and the coconut to a fine paste.
Heat the pan again and pour the remaining oil.
Add the karuvadakam and when they start to splutter, add the crushed tomato with the turmeric powder and fry them well to a paste.
Add the ground paste with little water, the powders and salt.
Let the kuzhambu boil for 5 minutes.
The delicious curry leaves kuzhambu is ready now to serve!!

CHILLI PAROTTA:

6 years back, I had this chilli parotta in an Indian restaurant. After returning back to home, I tried this with my ingredients as well as a little bit of imagination and to my delight, it turned out even better than the one I have tasted. In restaurants, they use stiff parottas without beating them to a fluffy texture. Soft parottas with nice layers yield a better dish.

சில்லி பரோட்டா

Ingredients:

Soft parottas-4
Thinly sliced Onions- 2
Finely chopped spring onions- 1 cup
Slit green chillies-6
Capsicum juliennes- 1 cup
Chilli sauce- 2 tbsp
Soya sauce- 1 tbsp
Ajinomoto- a pinch
Crushed tomato- 2 cups
Ginger-garlic paste- 1 tsp
Salt to taste
Turmeric powder- half sp
Oil- 3 tbsp
Butter- 1 tbsp
Finely chopped coriander- 2 tbsp

Procedure:

Cut the parottas in to small pieces.
Heat a pan and pour the oil.
Add the onions with the green chillies and fry them to golden brown.
Add the tomatoes then with the ginger garlic paste and the turmeric powder.
Cook them on medium fire until the tomatoes are mashed to a paste and the oil floats on the surface.
Lastly add the spring onions and the capsicum with the corianders and fry for a few seconds.
Add enough salt with the sauces and the Ajinomoto and fry for a minute.
Now add the pieces of parottas with the butter, and cook for a few minutes mixing continuously.

The delicious chilli parotta is ready now!

TOMATO KURMA

This is a different kurma with less spices. It will be delicious as an accompaniment for aappam and idiyappam varieties.

தக்காளி குருமா


Ingredients:

Tomatoes [medium size]-4[chopped]
Onion-1[sliced]
Finely chopped coriander-2 tbsp
Mint- 10 leaves
Split green chillies-4
Bay leaves-2
Cardamom-2
Cinnamon-1 piece
Fennel seeds- half sp
Oil- 3 tbsp
Shredded coconut- a handful
Cashew nuts-10
Salt to taste

Procedure:

Pour the oil in a pan and heat it.
Add the cardamoms, cinnamon, bay leaves and the fennel seeds.
When they start to splutter add the onion with the green chilies and fry them for a few minutes.
Add the tomatoes with the greens and cook them until they are mashed to a paste well and the oil floats on the surface.
Grind the coconut with the cashew nuts to a fine paste and add this to the tomato mixture.
Add enough salt and water and boil them for a few minutes up to desired consistency.
The delicious tomato kuruma is ready now!

CABBAGE PORIYAL

This is a simple poriyal. Adding capsicum juliennes will enhance the taste very much. This is a suitable side dish for Puli kuzhambu, vatral kuzhambu etc.

முட்டைக்கோஸ் பொரியல்

Ingredients;

Finely shredded cabbage-6 cups
Finely sliced onion-1
Finely copped green chillies-1 tbsp
Capsicum juliennes-half cup
Frozen green peas-half cup
Chopped coriander- 2 tbsp
Mustard seeds- 1 tsp
Split black gram-2 tsp
Green gram- 2 tbsp
Asafetida- half sp
Shredded coconut- half cup
Salt to taste
Oil- 2 tbsp

Procedure:

Pour the oil in a sauce pan and heat it.
Add the mustard seeds and when they splutter add the black gram, green gram and the asafetida.
Fry for a few seconds without browning them.
Add the onion with the green chillies and the coriander.
Fry them for a few seconds.
Add the cabbage with the capsicum and salt.
Fry them on slow fire until they are cooked.
Lastly add the coconut and put off the fire.
Mix well.
Cabbage poriyal is ready now to serve!

APPLE BASANTHI

This is a very delicious dessert. It is very simple to prepare! Apple makes all the difference. If the apple happens to be very sweet, then the dessert will be very tasty! Instead of thick milk, milk powder can also be mixed with water.

ஆப்பிள் பாசந்தி

Ingredients:

Big apples-2
Thick milk- 8 cups
Cardamom powder- 1 tsp
Almonds-8
Cashew nuts-10
Raisins-1 tbsp
Ghee- 2 tbsp
Sugar- ½ cup
Saffron- a pinch

Procedure:

Shred the apples finely.
Soak the almonds in hot water for 30 minutes, then peel off the skins and then cut them into thin pieces.
Fry them along with the raisins and cashew nuts in the ghee to golden brown.
Boil the milk on medium fire until it becomes half in quantity.
Then add the apple and cook for some minutes.
Now add the sugar with the saffron and cardamom and boil for some minutes.
Lastly add the fried ingredients and boil for a few seconds.
The delicious apple basanthi is ready now!!