Ingredients

Cabbage – 1/2 medium chopped

Channa dal – 1/4 cup

Water – 1 cup

Onion – 1 medium sliced

Green chillies – 4 slit

Curry leaves – 1 sprig

Turmeric powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Salt – to taste

Oil – 1 tbsp

Method

Wash and soak the dal in water for 30 minutes.  Drain and put it into a pressure cooker.  Pour 1 cup of water into it and pressure cook for 8 minutes on low flame after the first whistle.  Heat oil in a non-stick pan and splutter mustard seeds and cumin seeds.  Add onions, green chillies and curry leaves.  Fry till the onions turn pink.  Add turmeric powder and stir.  Add the cooked dal and allow the excess water to evaporate.  When it is almost dry, add the cabbage and salt.  Mix well and cook covered on a low flame till done.  Stir occasionally.  ‘Cabbage Channa Dal Stir-Fry’ is a very good side dish for rice and chappathi.

I am sending ‘Cabbage Channa Dal Stir-Fry’ to dear Siri for the event “MMLA – #25″ which was started by Susan.

Ingredients

Palak keerai/ Spinach – 2 bunches

Toor dal – 3/4 cup

Onion – 1 +1 sliced

Garlic – 1 tbsp chopped

Green chillies – 4 slit

Turmeric powder – 1 tsp

Water – 2 cups

Salt  – to taste

Curry leaves – 1 sprig

Tomatoes – 2 medium chopped

Mustard seeds – 1/2 tsp

Oil – 1 tbsp

Method

Wash and soak the dal in water for 15 minutes.  Clean, wash and chop the palak.  Drain and put the dal into a pressure cooker.  Add onions, garlic, green chillies and turmeric powder.  Pour 2 cups of water over it.  Also add the chopped palak.  Close the lid and cook for 10 minutes on a low flame after the first whistle.  Let it cool.  Heat oil in a non-stick pan and splutter mustard seeds.  Add onions and curry leaves.  Saute till the onions turn light brown.  Add tomatoes and saute till the oil separates.  Slightly mash the cooked palak-dal mixture and pour it into the pan.  Add salt and mix well.  Allow the dal to simmer for about 5 minutes.  Serve yummy ‘Keerai Parippu Koottu/ Palak Dal’ with rice, chapathis or wheat dosas.  Cheers!

Ingredients

Frozen Corn – 3/4 cup

Methi leaves / Menthi keerai – a bunch (take only the leaves)

Basmati Rice – 2 cups

Water – 4 cups

Cardamom – 4

Cinnamon – 2″ piece

Cloves – 4

Bay leaf -1

Onion – 1 sliced

Green chillies – 2 slit

Ginger Garlic paste – 1 tsp

Tomato paste – 4 tsp

Pepper powder – 1/4 tsp

Maggi chicken/veg stock cube – 1 crushed

Salt – to taste

Ghee – 1 tsp

Oil – 1 tbsp

Method

Clean, wash and drain the methi leaves.  Wash and soak the rice in 4 cups of water for 20 minutes.  Heat oil and ghee in a non-stick pan and add the whole spices.  Then add the onions and green chillies. Fry till the onions turn light brown.  Add the ginger-garlic paste and fry on low heat for 2 minutes.  Now add the tomato paste and fry for one more minute.  Add the methi leaves and fry for 5 minutes.  Switch off the flame.  Transfer the rice to a rice cooker along with the water.  Add the methi mixture, corn, crushed stock cube, salt and pepper powder.  Mix well and cook till done.  Yummy ‘Corn and Methi Pulao’ is ready to be served!  Serve it with any side dish of your choice or with curd, pickle and paddads.  Enjoy with your loved ones!!!

If you are using a pressure cooker, use a 5 litre cooker and cook for 5 minutes on low flame after the first whistle.

You can use two chopped tomatoes instead of tomato paste.

‘Corn and Methi Pulao’ is going to participate in Priya’s event “CWS – Cardamom Seeds”

Ingredients

Toor dal – 1/2 cup

Mixed Vegetables – 2 cups

Tomatoes – 2 diced

Onion – 1 medium sliced

Green chillies – slit

Curry leaves – 2 sprigs

Dry red chillies – 4 broken

Turmeric powder – 1/2 tsp

Sambar powder – 3 1/2 tsp

Coriander powder – 1 tsp

Chilly powder – 1 tsp

Methi/Fenugreek powder – 1/8 tsp

Perumkayam/Asafoetida powder – a small pinch

Tamarind – a lime size

Water – 2 + 1 cup

Salt – to taste

Mustard seeds – 1 tsp

Oil – 1 1/2 tbsp

Coriander leaves – 1 tbsp chopped

Method

Soak the tamarind in 1 cup of water and keep aside.  Wash the toor dal and put it into a pressure cooker.  Add onions, green chillies and turmeric powder.  Pour 2 cups of water and cook for 10 minutes.  Let it cool.  Meanwhile, heat oil in a non-stick pan and splutter mustard seeds.  Add curry leaves and dry red chillies.  Then add the diced vegetables and tomatoes.  Stir-fry for about 5 minutes.  Then add sambar powder, coriander powder, chilly powder, fenugreek and asafoetida powders.  Fry till the aroma comes out.  Switch off the flame and add the vegetables to the cooked dal in the pressure cooker.  Pour the tamarind water and add salt.  Mix well and close the lid and pressure cook for 5 minutes.  Once cooled, add the chopped coriander leaves and stir.  Serve lip-smacking ‘Sambar’ with hot rice, idli or dosa.  Cheers!!!

I used radish, carrot, pumpkin, broad beans and brinjal for making this ‘Sambar’.  You can also use vegetables like drumsticks, lady’s finger, beans and potatoes.

Yummy ‘Sambar’ is off to Ruchika for the event “My Legume Love Affair #22″ which is the brainchild of Susan.

Award

My friend Food Lovers has passed on this Sunshine Award.  Thank you so much, dear!

Ingredients

Avarakkai – 250 gm thinly sliced

Onion – 1 medium sliced

Curry leaves – 1 sprig

Green chilly – 1 slit

Chilly powder – 1 tsp

Turmeric powder – 1/2 tsp

Tomato – 1 chopped

Salt – to taste

Oil – 1 1/2 tbsp

Method

Heat oil in a non-stick pan and add onions, green chilly and curry leaves.  Fry till the onions turn light brown.  Add chilly powder and turmeric powder and stir for a second.  Add tomatoes and salt to taste.  Cook till the tomatoes are soft.  Now add the avarakkai and mix well.  Cook covered on a low flame till done.  Stir in between and do not add any water while cooking.  Serve tasty ‘Avarakkai Poriyal with rice or chapathis.  Cheers!

Ingredients

Tomatoes – 5 chopped

Onion – 1 chopped

Green chillies – 2 chopped

Curry leaves – 2 sprigs

Chilly powder – 1 tsp

Turmeric powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Salt – to taste

Oil – 1 1/2 tbsp

Method

Heat oil in a non-stick pan and splutter mustard seeds.  Add onions, green chillies and curry leaves.  Fry till the onions turn light brown.  Add chilly and turmeric powders.  Fry for a second and add the tomatoes and salt.  Mix well and cook covered for 10 minutes on a medium flame.  Mash the tomatoes occasionally.  Open the lid and simmer till the gravy is thick.  Delicious ‘Tomato Chutney’ can be served with idli, dosa, rice or chapathi.  Enjoy!

I am sending ‘Tomato Chutney’ to Mahimaa for the “Cooking Basics Event”

Ingredients

Toor Dal – 1/2 cup

Potatoes – 1 cup diced

Carrot – 1/2 cup diced

Cabbage – 1/2 cup shredded

Cauliflower florets- 1 cup

Turmeric powder – 1/2 tsp

Green chillies – 7 slit

Water -  2 cups

Salt – to taste

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 4 seeds removed

Curry leaves – 1 sprig

Onion – 1 sliced

Ginger – 1/2″ piece chopped

Garlic – 3 chopped

Tomatoes – 2 chopped

Garam masala – 1/2 tsp

Coriander leaves – 1 tbsp chopped

Oil – 1 tbsp

Method

Wash and soak the dal in water for half an hour.  Put it into a pressure cooker along with water and add potatoes, carrot, cabbage, cauliflower, green chillies, turmeric powder and salt.  Cook for 5 minutes.  Allow it to cool.  Heat oil in a pan and splutter mustard seeds and cumin seeds.  Add dry red chillies and curry leaves.  Then add onions, ginger and garlic.  Fry till the onions turn light brown in color.  Add the tomatoes and fry well.  Add the garam masala and fry for a few seconds.  Now add the cooked vegetables and dal and mix well.  Let it simmer for about 10 minutes.  Garnish with chopped coriander leaves.  Serve yummy ‘Mixed Vegetables with Dal’ with chapathi or rice.  Cheers!

‘Mixed Vegetables with Dal’ is off to Rachel’s event “MLLA # 20″ which is the brainchild of Susan, The Well Seasoned Cook.

I saw ‘Bitter Gourd with Yogurt’ curry in Mallugirl’s blog and wanted to try it out.  I made a few changes to my liking and made this delectable ‘Bitter Gourd Curry with Coconut Milk’.  It was so tasty and quite easy to prepare.  Moreover, there was absolutely no bitterness at all!  So this curry is for all those who hate Bitter Gourd!

Ingredients

Bitter gourd – 1

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 2

Curry leaves -1 sprig

Onion – 1 medium sliced

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Chilly powder – 3/4 tsp

Green chillies – 2 slit

Tomato – 1 chopped

Coconut milk – 1 cup

Yogurt – 1 tbsp

Salt – to taste

Oil – 2 tbsp

Method

Cut the bitter gourd lengthwise, remove the seeds, wash and slice them.  Apply salt and yogurt and keep aside for 15 minutes.  Heat oil in a pan and fry the bitter gourd pieces till golden brown.  In the same oil, splutter mustard seeds and cumin seeds.  Add dry red chillies and curry leaves.  Then add onions and saute till they turn pink.  Now add the spice powders and saute for a minute.  Add tomatoes and green chillies.  Saute till oil separates.  Now add coconut milk and fried bitter gourd pieces.   Mix well and heat through.  Add more salt if needed.  Switch off the flame before it boils.  Serve yummy ‘Bitter Gourd Curry’ with rice.  Cheers!

Ingredients

Small Brinjals – 7  sliced

Onions – 2 medium sliced

Garlic – 2 big chopped

Curry leaves – 2 sprigs

Tomatoes – 2 chopped

Green chillies – 2 chopped

Turmeric powder – 1 tsp

Chilly powder – 1 1/2 tsp

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a non-stick pan and add onions, garlic, green chillies and curry leaves.  Saute till the onions turn pink in color.  Add chilly powder and turmeric powder and saute for a few seconds.  Add the tomatoes and salt and saute for a minute.  Now add the brinjal, mix well and cook covered on a low flame till done.  Stir occasionally.  Do not add any water while cooking.  Once done, open the lid and fry for a few seconds.  Serve yummy ‘Brinjal Tomato Stir-fry’ as a side dish for rice or rotis.  Cheers!

I am sending ‘Brinjal Tomato Stir-fry to Anitha for the event “Vegetable Marathon Eggplant”

‘Curd Rice is a comfort food for sure!  It is a quick fix dish which can be made using left over cooked rice.  And also a light meal, especially good for the sick.  ‘Curd Rice’ is best served chilled, garnished with grated carrots, seedless green grapes or pomegranate arils.

Yummy ‘Curd Rice’ is off to SriLekha for the event “EFM -  Rice Series”

Ingredients

Well Cooked Raw Rice – 3 cups

Curd – 2 cups

Milk – 1/2 cup

Butter – 1 tsp

Green chilly – 1 chopped

Ginger – 1 tsp finely chopped

Mustard seeds – 1 tsp

Dry red chillies – 3 broken

Curry leaves – 2 sprigs

Asafoetida powder/ Perumkayam/ Hing – a pinch

Salt – to taste

Oil – 1 tbsp

Method

Cook the rice well and add butter and milk.  Mix well and allow it to cool.  Add curd, green chilly (I used Bird’s eye chilly), ginger and salt.  Mix well.  Heat oil in a pan and splutter mustard seeds.  Lower the heat and add curry leaves and red chillies.  Stir and switch off the flame and add asafoetida.  Pour it over the curd rice.  Mix well and serve with mango pickle or fried curd chillies (milagu kondattam).  Cheers!!!