Keerai Kootu

Matter:-

keerai two cups
moong dal 100 gms
coconut half cup
green chilly one
salt

seasonings

oil
mustard
urad dal

Method:-

boil the keerai separately

cook the dal separately

grind the coconut, green chilly to a nice paste by adding
little water.

Now mix the boiled leaves, cooked moong dal and grounded paste
and add required salt and cook for five minutes

when everything is mixed add the seasoning.

Ragi buttermilk.

Ingredients:-

Ragi flour one table spoon
butter milk half cup
water one cup
salt a pinch.

Method:-

Bring the water to boil.

add the water to the ragi flour and mix it well without lumps. Now allow it to cool. then add salt and buttermilk. It tastes good and very good for health.

(with courtesy to The Hindu Metroplus)

Aval pongal

Thick aval: 1 cup
Coconut: quarter cup
cashews: 4
green gram
dhall: one cup
green chilly: 2

ginger: one inch piece
curry leaf
ghee one spoon
turmeric
salt
cumin seeds
pepper as per taste

Method:

cook green gram dhall along with turmeric and salt.

fry cashew, pepper, cumin seeds, green chilly, ginger curry leaf in a spoon of ghee

Soak the aval in water for ten minutes.

In the cooked green gram dhall, add the soaked aval(without water) and the fried items. add salt and coconut and cook for few seconds, till the water evaporates.

Onion pickle.

This one is very easy and tasty. This was presented by Mrs.Revathy Shanmugam in a t.v. show.

Ingredients:-

Onion one
Green chilly One
Lemon pickle One spoon.

Method:-

Slice the onion thinly and deseed the green chilly and cut into small pieces. In a bowl put the cut onion and chilly and lemon pickle and mix it thoroughly till the pickle is absorbed all over the onion. Now onion pickle is ready.

Gobi - 25

Ingredients:-

Gobi 250 gms
Green chilly 1
Pepper powder 2 tsp
salt
onion 1
oil 1 spoon

Method:-
cut gobi to small pieces.
cook Gobi in steam till it is tender. You may add little salt and turmeric powder along with gobi

Add little oil in a kadai and saute the onion, green chilly and now add the cooked gobi and pepper powder and salt and fry for a few seconds till everything is mixed well.

Karuveppilai Podi

Ingredients:-

Curry leaves: 50 gms
asafoetida: a pinch
Bengal gram: 2 tsp
Raw rice: 2 tsp
toor dal: 1 tsp
Red chillies: 4
Fried dal: 3 tsp
(pottu kadalai)
salt: as per taste

Method:

dry roast all the ingredients and grind it to a fine powder.

Tomato onion Chutney.

This one is served in Many popular restaurants as a side dish. It is a good side dish for rotis, dosa, and all other tiffin varieties.

Ingredients:-

Tomato: four (cut into smaller pieces)
Onion: one (diced)
chilly powder: one spoon
dhania powder: two spoons
cumin powder: two spoons
ginger: one spoon
salt
oil: two spoons
cloves: two numbers
cardamom: two numbers

Method:-

In a kadai drop two spoons of oil and saute onion till it turns soft and translucent add tomato and saute it till it becomes cooked, add dhania powder, followed by cumin powder and ginger. Now add salt. Also add red chilly powder and saute for a minute or two. Now add cloves and cardamom. Remove from the fire and allow it to cool.

After it is cooled, grind it to a smooth paste and boil it for a few seconds.

Chutney is ready.