Beetroot Poriyal - பீட்ரூட் பொரியல்

Ingredients:

• Beetroot 2
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Whole red chilli 3
• Mustard seeds 1/2tsp
• Jeera 1/2 tsp
• Salt
• Chilli powder 1tsp
• Coconut shredded 1/4 cup

Method:

• Dice the beetroot.
• Heat the kadai with 2tsp of oil, add the mustard seeds ,jeera,whole red chilli, broken gram and broken black gram.
• Fry till golden brown and add the diced beetroot,chilli powder & salt.Stir-fry till the beetroot is cooked.
• Garnish with shredded coconut,Fried curry leaves.

Egg Noodles - முட்டை நூடுல்ஸ்

Ingredients:

• Noodles 1 pack
• Carrot 2 - Diced
• Beans 10 - Chopped
• Cabbage 1cup - Shredded
• Capsicum 1 - Sliced
• Spring Onions 2 - Chopped
• Egg 2
• Salt
• Pepper powder 1tbl
• Ajinomotto (or) Chineese salt 1/2 tsp
• Ginger Garlic Paste 1tsp.

Optional Ingredient:

• Chilli Paste or sauce 1tsp
• Soy Sauce 1tsp

Method:

• Boil the noodles, drain the water and spread the noodles on a flat surface and toss 1tsp of oil.
• Heat the pan with 1tbl of oil and add the cabbage,beans fry for few mins and then add Ajinomoto, carrot,capsicum.
• Add the ginger garlic paste and stir them for a while & then the scrambled eggs,salt,optional ingredients,Pepper,spring onions and stir-fry.
• Add the noodles and stir-fry on high flame for few mins.

Note:

• Chings Hakka Noodles can be used for better and great taste.
• After boiling the noodles drain the hot water and run some cold water on it, to prevent sticking.
• Noodles should not be over cooked.It should be partially cooked to taste good.
• Egg can be replaced with other vegetables for Veg Noodles.
  

Chicken 65 - சிக்கன் 65

Ingredients:

• Chicken 1kg
• Ginger Garlic paste 2 tsp
• Salt
• Chilli Powder 2 1/2 tsp
• Dhania Powder 1tsp
• Garam Masla 1/2 tsp
• Curd 2 tsp
• Lime Juice 1tbl
• Red color powder 1/2 tsp

Garnish:

• Fried Cashews
• Sliced onion
• Lemon
• Fried Curry leaves

Method:

• Cut the chicken into medium pieces and clean.
• Drain the water and add all the ingredients to the chicken.
• Marinate for atleast 3 hrs.
• Heat the shallow fry pan with 1 tbl of oil and add the marinated chicken.
• If there is any masala pour it on top,cover and keep it on a low flame.
• Fry the chicken in reduced flame till the chicken gets cooked completly.
• Gradually increase the flame and stir in between so the masala & chicken does not stick to the pan.
• Remove from the flame and garnish with any of the garnishing ingredients

Note:If the pan is non-stick then 1tbl of oil will do.Else it may need some more oil.
No need to deep fry in oil,this method consumes less amount of oil and taste great.

Egg Gravy - முட்டை மசால்

Ingredients:

• Egg 4
• Onion 2 big
• Tomato 2
• Ginger, Garlic paste 1tbs
• Turmeric 1tsp
• Chilli Powder 1 1/2 tsp
• Coriander powder 2 tsp

Grind Together:

• Cashews 6
• Poppy Seeds 2 tbl

Seasoning:

• Mustard
• Jeera

Method:

• Boil the eggs and remove the shell and cut it into 2 half.
• Finely chop the onions.
• Blanch the tomato in hot water ,remove the skin and make a paste
• Heat the pan with 2 tbl of oil, add seasonings and then finely chopped onion.
• Fry onions till it turns golden brown and then add the ginger garlic paste.
• Add tomato paste and all the masala powder& salt.
• Fry then for few mins and then add the ground mixture.
• Pour some water to the gravy and let it boil in high for 6 mins and then add the boiled egg
• Cook till gravy thickens.
• Garnish with coriander leaves.

This gravy can be served with chapati , poori and rice.

Variation:

1. Little grated coconut can also be added along with poppy seeds and cashews.
2. Potatoe,Cauliflower or Chicken can also be used instead of Egg

Note: To grind the Poppy seeds in a blender soak it in hot water for 15 mins.Drain the water and then grind it with other ingredients.

Palak(Spinach) Masiyal- பசலக்கீரை மசியல்

Ingredients:

• Spinach 1bunch
  
• Green chilly 6
  
• Garlic 5 cloves
  
• Onion 1
  
• Cooked Red gram (Thoor dhal) 1 cup
  
• Coconut 1/2 cup
  
• Mustard 1tbs
  
• Jeera 2 tbs
  
• Salt
  
• Oil
  
• Curyy Leaves

Method:

• Cut and clean the spinach.
  
• Grind the coconut with 1tbs of jeera
  
• Heat the pan with 1 tbs of oil and add Garlic,green chillies & onion and fry till the raw smell goes.
  
• Then add the half cup of cooked red gram and spinach.
  
• Let it boil for 7 mins or until the spinach is cooked.
  
• Remove the mixture and let it cool and mince it in blender.
  
• Heat the pan with 1tbs of oil and add mustard,jeera and curry leaves.
  
• To this seasoning add the another half cup of red gram,salt and coconut paste.
  
• Let it boil for 5 mins and then add the minced palak .
  
• Bring them to boil together for another 3mins.

Note: For seasoning Ghee can be used instead of oil. Or 1tbs of ghee can be added at last before removing from flame.

Delicous Palak masiyal is ready.Easy to prepare and good for health.