Vegetable Fried Rice - வெஜிடபிள் பிரைட் சாதம்

Ingredients:

• Cabbage 200gms
• Beans 10
• Carrot 2
• Sprouted Green Gram 1/2 cup
• Green chillies 4
• Peas cooked 1/2 cup
• Spring onion chopped 1/4 cup
• Salt
• Aji-no-moto 1/4 tsp
• Soya Sauce 1/2 tsp
• Green chili sauce 1/2 tsp
• Basmathi Rice cooked 2 cup

Method:

• Boil the Rice and keep aside.
• Cut the cabbage into thin long pieces and finely chop the beans.
• Peels the skin of the carrot and cut it into thin long pieces and slit the green chilli into two pieces.
• Finely chop the spring onions.
• Heat the pan with 1 tbl of oil and add the cabbage,beans and carrot.
• Fry the vegetables till soft and add the peas.
• Add the aji-no-moto, soya sauce,green chilli sauce and fry for a while.
• Add the sprouted green gram and salt.
• Stir - fry the vegetables and add the spring onions and mix well.
• Add the boiled rice and mix them well together.
• Instead of basmathi rice any rice can be used.

Sproted Beans:

Soak the green gram for one full day and tie it in wet cloth.Then and then keep spraying some water.Within two days you can see gram sprouting.Wash them before you cook.

Black Chick Peas Gravy - கருப்பு கொண்டக்கடலை க்ரேவி

Ingredients:

• Black Chick peas 1cup
• Onion 2
• Tomato 1
• Coconut shreded 1/2 cup
• Corriander seeds 1tbl
• Whole red chillies 6
• Ginger Garlic Paste 1tsp
• Turmeric 1/2 tsp
• Salt
• Red chilli powder 1 tsp
• Oil

Seasoning:

• Cumin 1/2 tsp
• Aniseed 1/4 tsp

Method:

• Soak the peas overnight and pressure cook.
• Retain the water of the cooked peas.
• Finely chop the onion and tomato.
• Fry the corriander seeds,whole red chillies and coconut with 1/2 tsp of oil.
• Make a fine thick paste of the fried mixture.
• Heat the kadai with 1tbl of oil and add the seasonings.
• Add the finely chopped onion and fry till golden brown.
• Add the ginger garlic paste and fry till the raw smell leaves and then add the tomato.
• Add the salt,turmeric and red chilli powder and fry till the tomato becomes soft.
• Add the ground mixture and stir for a while or till the raw smell leaves.
• Add the boiled peas with one cup of peas water.
• Let the Gravy to boil.
• Boil till the gravy is thick enough to serve or untill the oil collects on top.
• Garnish with finely cut onion and lemon pieces.

Serve hot for Puttu or Bhatura's or Poori or Chapathi.

Kootu - கூட்டு

Ingredients:

• Bengal Gram 1 cup
• Onion 2
• Chow Chow 1
• Green Chilli 3
• Turmeric 1/2 tsp
• Salt
• Red chilli powder 1tsp
• Coconut shreded 1/2 cup

Seasoning

• Mustard 1 tsp
• Cumin 1tsp
• Curry Leaves 4

Method:

• Pressure cook bengal bram and keep aside.
• Dice the chow chow and slit the green chilles into two.
• Grind coconut with 1/2 tsp jeera.Make a thick fine paste.
• Heat the kadai with 1tbl of oil and add the seasoning.
• Add the chopped onion and fry till brown.
• Add the green chillies and fry till raw smell goes.
• Add the diced chow chow and add salt, turmeric and red chillies powder.
• Add the pressure cooked gram with one cup of water.
• Boil till the vegetable soften and add the ground paste.
• Boil till good smell comes.
• Garnish with fried red chillies.

Variation: Vegetables like Ridge gourd (Peerkangai), Snake gourd(Podalangai) can also be used.

Gram Ball (Parupurundai) Kuzhambu - பருப்பு உருண்டை குழம்பு

Ingredients:

• Bengal Gram (Chenna dhal) 1/2 cup


• Red Gram (Tuar dhal) 1/2


• Aniseed 1 tsp


• Cloves 3


• Cinnamon 1 inch piece


• Red chillies 5


• Garlic 8


• Ginger 1 1/2 inch piece


• Onion 2


• Tomato 1


• Tamarind Extract 1/2 cup [optional]


• Asafoetida 1/2 tsp


• Turmeric 1/2 tsp


• Red chilli Powder 2 tsp


• Coconut shreded 1/2 cup


• Cumin seeds 1tsp


• Mustard 1/2 tsp


• Curry Leaves 5


• Salt


• Oil
  

Method:

• Soak the bengal gram and red gram together for 3 hrs and drain water.


• Grind the bengal gram with aniseeds,cloves,cinnamon,red chillies,ginger 1 inch piece and garlic 4.


• Grind it coarsely without water and mix well with salt and asafoetida 1/4 tsp.


• Make this mixture into small balls and steam cook.


• Heat the kadai with 2 tsp of oil and add mustard and cumin seeds and wait till it splutters.


• Add chopped oinion, ginger 1/2 inch and garlic 4 and fry till golden brown.


• Add tomato,salt and turmeric and fry till tomato becomes soft.


• Add the tamarind extract and red chilli powder and let it to boil.


• Boil till the oil collects on top and add the ground coconut paste.


• Boil till good smell comes and then add asafoetida 1/4 tsp and steam cooked gram ball.


• Bring it to boil for another 5 mins.


• Garnish with fried curry leaves.

Variation: Gram balls can be fried in oil.

Note:Before adding the gram balls the curry should boil well,else the ball will absorb all the water.

Chole - வெள்ளை கொண்டை கடலை கிரேவி

Ingerients:

• Chick Peas (Whole Bengal Gram) 1 cup


• Onion 2


• Tomato 2


• Ginger Garlic paste 1 tsp


• Tamarind Extract 1/2 cup


• Jaggery 1tbs


• Green chillies 2


• Chilli powder 2 tsp


• Cardamom 3


• Cinnamom 1 inch piece


• Cumin Seeds 1/2 tsp


• Salt


• Oil

Method:

• Soak chenna overnight and pressure cook with salt.


• Grind onion,cardamom,cloves,cinnamon.


• Blanch tomato in hot water,remove skin and grind.


• Heat the kadai with 1 1/2 tbl oil and add cumin seeds and wait till it splutters.


• Add the Ginger garlic paste and fry till the raw smell goes.


• Add the onion paste and fry till the raw smell goes or till the oil seperates.


• Add the tomato paste and fry for few mins and add salt,chilli powder.


• Add the tamarind extract and jaggery and stir well.


• Add the chenna with the boiled water and bring the gravy to boil.


• Boil till the oil is collected on top of the gravy.


• Garnish with corriander leaves.