Source: http://www.monsoonspice.com/2007/09/jolada-rotti-oota.html

Ingredients:

• 7-8 small Eggplants
• 1 tsp Jeera/Cumin Seeds
• Few strings of Curry Leaves
• 2-3 tbsp Oil
• 1/4 tsp Hing/Asafoetida
• Masala for Stuffing:
• 1 large Onion, chopped very finely
• 1-2 tbsp Coriander Leaves, chopped finely
• Grind to Paste:
• 1/2 cup Desiccated Coconut
• 2-3 tbsp Roasted Peanuts
• 1 tsp Coriander Seeds
• 1/2 tsp Cumin/Jeera Seeds
• 1 large marble sized Tamarind, soaked in warm water and juice extracted
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tbsp Sambar Powder
• 1 tsp Kitchen King Masala (optional)
• Salt to taste
• Read more: http://www.monsoonspice.com/2007/09/jolada-rotti-oota.html#ixzz2IuG3pfut

Directions:

1. Grind coconut, coriander seeds, jeera, tamarind juice, peanuts, turmeric powder, red chilli powder, sambar powder, kitchen king masala and salt to taste to smooth thick paste (chutney consistency) by adding little water at time.

2. Mix this ground paste with finely chopped onion and coriander leaves and keep aside.

3. Make plus marked slits on baby eggplants keeping their stems.

4. Take about 1-1½ tbsp of masala and stuff it in slit baby eggplants.

5. Heat oil in heavy bottomed pan and add jeera, curry leaves and hing.

6. When jeera starts to pop and sputter place stuffed eggplants and arrange them in a pan.

7. Add remaining masala to the pan and reduce the heat to low. Add about 2-3 tbsp of water if needed.

8. Cover and cook the eggplants on low flame stirring in between so that masala don’t stick to the pan. Cook it for 15-20 minutes till eggplants are evenly cooked.

9. Serve hot with Jolada Rotti or Akki Rotti garnished with chopped coriander leaves and enjoy.

Source: http://mysoorean.blogspot.in/2006/11/palyada-pudi-palya-powder.html

Ingredients:

• 1/2 cup Chana Dal
• 1/2 cup Urad Dal
• 3/4 cup Coriander Seeds
• 3/4 cup Dry red chillies
• 3/4 tsp Hing
• 3" Cinnamon sticks(dalchini)
• 2 Cloves
• 1 sprig Curry Leaves
• 1 tsp oi

Directions:

Heat 1/2 tsp oil in a kadai and fry dalchini & cloves until brown. Add coriander seeds and curry leaves and fry until the leaves are crisp. Add hing and fry a few more seconds. Keep aside. Add another 1/2 tsp to the kadai and fry the broken dry red chillies until the seeds are slightly browned. Keep aside. Fry the urad and chana dals separately, without adding oil. Mix all the ingredients and allow to cool. Dry grind in a mixer until smooth and store in a moisture-free, airtight jar.

Source: http://mysoorean.blogspot.in/2007/08/spinach-bhath.html

Ingredients:

• 3 cups cooked rice
• 1 bunch of spinach, chopped
• 1 medium onion chopped
• 1 Tbsp Palya/Vangi Bhath Pudi
• 2-3 cloves of garlic chopped
• Salt and Lime juice to taste
• Tadka:
• 2 Tbsp oil
• Mustard seeds
• Hing
• Haldi

Directions:

Heat oil and do the tadka. Add garlic and onion and fry until onions are translucent. Add spinach and saute until cooked down. Add rice, salt, lime juice and vangi bhath powder and mix well.

Source: http://priyaskitchen.wordpress.com/2007/09/07/sasve-kai-chitranna-mustard-coconut-mixed-rice/

Ingredients:

• Rice: Cooked rice: upto 2-3 cups.
• Grated coconut: 1.5 cups
• Kadugu/Mustard seeds: 2 tsp
• Red chilli: 3-4 (according to taste)
• peanuts: 15-20 numbers
• hing/ asafoetida: 4-5 pinches
• Salt: according to taste
• Refined oil for frying: 3-4 tsp

Directions:

1. Cook rice in such a way that the grains are seperats and keep aside.

2. In a food processor mix coconut, hing, mustard and red chillies and grind till a paste is formed. (If required, add a little water while grinding)

3. Take a kadai, heat oil and add peanuts and fry them till they are light brown in colour or till they loose their raw taste.

4. Add the coconut paste mixture and fry thim till the paste is cooked and becomes light brown in colour.

5. Add the rice, salt and mix well and serve hot…

6. The coconut paste mixture can be also served with dosai or idli. The mustard in the mixture gives it a really good flavour…

Source: http://andhraspicy.blogspot.in/2007/09/vaangi-bhaat-for-rci.html

Ingredients:

• 1 cup basmati rice
• 6 small brinjals
• 2 tbsp ghee or oil
• 3 bay leaves
• 1 big onion chopped finely
• 5 tbsp of green leaves (mixed of coriander and mint)
• salt to taste
• 4 green chillies (slit them length wise)
• few curry leaves
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds powder
• 1/2 tsp coriander powder
• For masala paste:
• 1/2 cup onion (chopped big slices)
• 1/2 cup fresh coconut
• 1/2 tsp peppercorns
• 1 tsp ginger garlic paste
• 3 cloves
• 3 cardamom pods
• 1 small piece of cinnamon stick
• salt to taste
• 3 dried red chillies
• 1 tsp oil

Directions:

1. Wash the brinjals, remove the stems, slit part way into quarters and keep in salt water.

2. Wash and soak the basmati rice for 30 minutes.

3. Heat 1 tsp oil in a kadai, add all above masala paste ingredients, roast lightly, turn off the heat. Let them cool completely and then make paste with little water.

4. Stuff above masala paste into brinjals and keep aside.

5. Heat oil, add bay leaves, onions, curry leaves and green chillies, saute till transparent. Add turmeric powder, cumin powder, coriander powder and green leaves, fry for few more seconds on low heat.

6. Add remaining masala paste and stuffed brinjals, fry for 5 minutes, add soaked rice, fry for more few seconds, then add water and salt, mix, covered, cook till done.

7. Garnish with any vegetable gravy dish. I prepared aloo gravy as combo for this vaangi bhaat. Really enjoyed lot.

8. Notes:

9. It has been brought to my attention that sometimes, the eggplants do not cook by the time the rice is tender. I usually make this rice in the pressure cooker and have no problem with the eggplants getting cooked. If you are making it on the stove-top, you might want to partially cook the stuffed eggplants either in a pan or in the microwave before proceeding to cook them with the rice.

10. To make this dish with eggplant cubes, simply saute the masala paste and the cubes with the rice and proceed.

11. To make “masale bhaat”, substitute mixed veggies (cauliflower, green pepper, green peas, carrot, potato, eggplant) for the eggplants.

12. Make sure the heat is low and that you watch it often so as not to overcook the eggplants (they fall apart).

13. Serve with a generous dollop of ghee, some papads and yogurt for a complete meal.

Source: http://simplyspicy.blogspot.in/2010/04/soya-chunks-curry.html

Ingredients:

• 1.5 cups - Nutrela Soya Chunks
• 1 big - Potato, quatered
• 4 big - Onion, chopped
• 1'' piece - Ginger, pound well
• 6 big flakes - Garlic, pound well
• 2 big - Tomato, grated or pureed
• 1/4 tsp - Jeera
• 2 tsp - Coriander powder
• 1 tsp - Red chili powder
• 1 tsp - Turmeric powder
• 1 tsp - Chicken masala powder
• Garnish
• Coriander leaves

Directions:

1. 1 ) Wash soya chunks then soak in enough hot water for 1/2 an hour. Squeeze out all the water well. Again wash in fresh water and squeeze out the water. Do one more time, squeeze all the water out very well and set aside.

2. 2 ) Heat 1/4 cup oil in a pressure cooker, add jeera, then add onion, little salt and fry on low heat till onion turns light brown in color. Now add ginger garlic paste and fry for a second. Then add the powders – coriander, red chili and turmeric powder and fry till the raw smell goes.

3. 3 ) Now add tomato and fry till tomato is cooked and oil separates on low heat.Then add potato quarters and fry well till potato is fried a bit. Then add soya chunks and fry well for 5 minutes on low heat. Add more oil if necessary.

4. 4 ) In another utensil bring 3 cups water to a boil. Pour this water to the cooker, stir, add salt to taste. Close the cooker and pressure cook for 2 to 3 whistles. Once the cooker is cool, open the lid, place the cooker back on heat and then add chicken masala powder, simmer and cook for 5 minutes. Then finally garnish with coriander leaves and serve.

Source: http://www.kothiyavunu.com/2011/03/soya-chunk-meal-maker-masala.html

Ingredients:

• Soya Chunks (Nutrella or any other brand) : 1 packet
• Onion : 1 big, (finely sliced)
• Tomatoes : 2 medium (finely chopped)
• Ginger-Garlic Paste : 1 tbsp
• Turmeric Powder : 1/2 tsp
• Red Chilli Powder : 1 tsp
• Meat Masala : 3 tbsp
• Curry leaves : 1 sprig
• Coriander leaves for garnishing
• Oil : 2 tbsp
• Salt to taste
• For Grinding Masala Powder :
• Cinnamon : 1 inch piece
• Cloves : 4
• Green Cardamom: 2
• Cumin Seeds : 1/2 tsp
• Fennel Seeds : 1/2 tsp
• Whole Black Pepper : 5-7 (increase or decrease according to your tolerance)

Directions:

1. Place the soya chunks in a bowl and fill it up with enough hot water so that the soya chunks are completely immersed. Leave it aside for 20-25 minutes. After soaking in water, the soya chunks would appear double in volume. Squeeze all the water from the soya chunks.

2. Dry roast the meat masala, red chilli powder for couple of minutes and remove from the fire.

3. Marinate the soy chunk with roasted meat masala and red chilli powder, salt to taste for 10-20 minutes.

4. Meanwhile dry roast the spices listed above “For Grinding Masala” and ground to fine powder and set it aside.

5. Heat 1tbsp oil in pan/kadai and saute onions till translucent.

6. Add ginger garlic paste, turmeric powder and saute for couple of minutes.

7. Add tomatoes, adjust the salt and cook till they turn soft and mushy.

8. Add the marinated soya chunks, mix well and 1/2 cup of water, cover and cook over low medium heat until it start to ooze out water.

9. Now remove the lid, combine well and cook until all the water evaporates.

10. . Add the grounded spice powder, remaining 1 tbsp oil, fresh curry leaves, combine well and dry roast it in medium heat till browned up (Note : Stir in between to avoid burning and it takes 30-45 minutes approximately).

11. . Once soya chunk masala have attained the dark brown color then remove from the fire.

12. . Garnish with coriander leaves.

13. . Tasty Soya chunk /Meal maker Masala is ready to serve. Serve as a side dish for rice or with Indian breads

Source: http://addflavour.blogspot.in/2007/09/rci-karnataka-cuisine.html

Ingredients:

• Variation:You can use tamarind instead of tomato and add coconut too in the gravy
• 200-350 gm green brinjal or normal one(cut into 3-4 inches of pieces, if brinjal are small in size then cut to half)
• 3-4 tbsp Oil
• 1 tsp of mustard
• 1 tbsp Jeera
• 1/2 tsp25 pieces Peanuts
• 1/2 tsp Garam Masala
• 1 tbsp Curry masala
• 1 1/2 tbsp Dhania powder
• 1/2 tsp Turmeric powder
• 2 inches of Ginger chopped
• 3-4 chopped onions
• 3 Tomatoes chopped
• 10-12 drops of lemon juice
• 3-4 cloves of Garlic chopped(optional)

Directions:

1. Heat oil in a pan, add Rai when it starts to pop add Jeera chana dal, peanut .Stir fry for a minute.

2. Add Ginger, garlic(optional) onions and stir fry till the onions are light brown in colour.

3. Add tomatoes and green chillies, stir fry further till the tomatoes are soft and tender.

4. Let it cool down.

5. Crush the above tempering mixture to a thick paste.

6. Put on the low heat again and add garam masala, Dhania powder, turmeric and subzi masala.

7. Stir fry for a minute or 2 and add brinjal.

8. Cover Cook for 15-20 minutes, stirring it at regular intervals, till the baingan is tender.

9. Sprinkle water in between if needed.

10. When curry isready, switch of the heat and add 10-12 drops of lemon juice and mix.

Source: http://www.sashirecipes.com/green-peas-sabzi-pachaipattani-masala-dhaba-style.html

Ingredients:

• Fresh or Frozen Soft Green Peas 1 cup
• Oil 3 tsp
• Cinnamon 1 inch
• Cloves 2 no
• Black stone flower 2 tsp
• Big Onion 1 ( Medium )
• Ginger 1 inch
• Garlic 6 nos
• Green Chili 2 nos
• Tomato Puree 5 tbsp
• Channa Masala 1 tbsp
• Red Chili Powder 1 tsp
• Sugar 1/2 tsp
• Salt 1/4 tsp
• Water 1/2 cup
• Coriander Leaves 2 tbsp
• Ghee 1 tbsp
• Curry Leaves 2 strands ( Must )
• To Fry :
• Oil 1/2 tsp
• Onion 1/4 ( Medium )
• Cashew nut 5 nos
• Directions:

Directions:

1. Step 1

2. Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews to a very fine paste. Chop the Onion finely. Grind Ginger, Garlic and green chili to a fine paste. Chop the coriander leaves.

3. Step 2

4. In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to avoid burning the bottom.

5. Step 3

6. Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and fresh curry leaves at the end Take out from the Stove.

7. Tips :

8. Fresh tomatoes can also be used. Substitute with 4 tomatoes. Place tomatoes in the hot water for 3 min, peel it’s skin and grind it in to a fine paste and add them.

9. Hard green peas also can be used, Cook them before adding it to the gravy.

10. Adding fresh curry leaves at the end is must to get the nice aroma like in dhaba.

11. If you want it little more watery add water 1/4 cup.

12. • When you finish cooking, gravy smell fills ur house. Good combo with Roti, Chapathi, Naan and any variety rice for parties.

Source: http://iyengarskitchen.blogspot.in/2008/05/beet-root-paratha.html

Ingredients:

• Ingredients:
• Wheat flour - 2 cups
• Beetroot - 2-3 (grated)
• Fresh ginger - garlic paste - 1 tspn of each
• Green chillies - 3-4 (finely chopped)
• Red chilli powder - 1 tspn
• Dhania powder- 1 tspn
• Jeera powder - 1 tspn
• Jeera- 1 tspn
• Turmeric powder- 1 tspn
• Garam masala powder- 1 tspn
• Salt to taste
• Coriander leaves - 1 tbl spn (finely chopped)
• Oil - 2 tspns

Directions:

1. Take Oil in a non – stick pan, add jeera , allow it to splutter.

2. Add ginger – garlic paste, green chillies, turmeric powder, fry well.

3. Now add the grates beet roots and fry well. Add jeera powder, dhania and red chilli powders. fry well.

4. Add just about ½ cup of water, add salt and cook well by covering with a lid for 8-10 mins.

5. When all the water is absorbed, add garam masala powder, coriander leaves and mix well.

6. Turn off the stove and allow it cool down.

7. Prepare the dough by mixing wheat flour, Oil (1 tbl spn)with the cooled beet root mixture, add little more salt because when you mix flour to the beet root mixture, it might just not be enough.

8. Roll the dough using a rolling pin (method: refer pudina paratha). Heat a flat non – stick pan on medium flame, fry the paratha on one side first.

9. Flip to the other side after 2 mins. Flip one or two times more on either sides. Serve hot by spreading ghee (clarified butter) on both the sides.

Source: http://www.sailusfood.com/2010/11/23/vegetable-kati-roll/

Ingredients:

• Ingredients:
• For rotis:
• 1 1/4 cups whole wheat flour/atta
• 1/2 cup maida/all purpose flour
• 1/2 tsp salt
• water to knead the dough
• For filling:
• 2 cups julienne mixed vegetables, beans, carrot, capsicum, beans and cabbage
• 1 tsp ginger-green chili paste
• pinch of turmeric pwd
• 1/2 tsp chaat masala pwd
• 1 tsp Kitchen King Masala (optional)
• 2 eggs, beaten (optional)
• 1 tbsp lemon juice
• 2 onions, finely sliced
• few tbsps of green chutney
• few tbsps of guacamole
• 2-3 tbsps olive oil
• salt to taste

Directions:

1. 1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.

2. 2 Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off heat.

3. 3 Add the lemon juice and salt to taste and mix. Keep aside.

4. 4 In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.

5. 5 Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step)

6. 6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.

7. 7 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.

8. 8 At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.

9. 9 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Spread some guacamole or you can skip this part if you do not have guacamole. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!

10. You can find Chicken Kathi Roll recipe at my other blog, Kids Zone.

Source: http://ticklingpalates.blogspot.in/2012/05/kadappa-recipe-kumbakonam-kadappa.html

Ingredients:

• Yellow Moong Dal / Paasi Paruppu – 1/2 cup
• Potatoes – 2
• Cinnamon – 1 inch stick
• Cloves – 2
• Onion – 2
• Garlic – 4 pods
• Turmeric Powder – 1/2 tsp
• Lemon – 1
• Curry leaf – 1 sprig
• Coriander leaves – to garnish
• salt – to taste
• Oil – 2 tbsp
• To be ground to a paste:
• Roasted Gram Dal / Pottu Kadalai – 1 handful
• Poppy seeds – 2 tsp
• Green Chillies – 12 to 15
• Fresh grated coconut – 1/4 cup
• Garlic – 4 pods

Directions:

1. Pressure cook washed yellow moong dal in required amount of water with 1/4 tsp of turmeric powder till soft and keep aside. Boil the potatoes. Cool and peel off the skin. Lightly crumble with your fingers and keep aside.

2. Grind the ingredients mentioned under the category to a fine paste using little water and keep aside.

3. Heat a pan with oil. Add cinnamon, cloves, finely chopped onion, 4 pods crushed garlic, curry leaves and sauté till the onions turn translucent.

4. Now add the cooked moong dal, 1 to 1-1/2 cups of water, salt and the remaining turmeric powder and bring it to a boil. Add crumpled potatoes, ground paste and once again bring it to a boil. once the raw smell of the paste goes off switch off and take off the stove.

5. Remove from stove and add juice of 1 lemon and mix well. Garnish with coriander leaves and serve hot with idlis, dosas or puris.

6. Notes:

7. Do not add the lemon juice at one go. Add little by little adjusting to your taste.
8. Adjust the quantity of water also depending upon the thickness you want.
9. Adjust the amount of chillies according to your spice level.
10. Do not add lemon juice while the gravy is still boiling. If you do the whole thing will curdle.

Source: http://ticklingpalates.blogspot.in/2011/11/i-have-ardent-fan-of-idlis-at-home.html

Ingredients:

• Tomato – 2
• Ginger – 3 inch piece
• Dry Whole red chillies – 6
• Urad dal – 1 tbsp
• Mustard seeds – 1 tsp
• Salt – to taste
• Oil – 1 tbsp

Directions:

1. Heat 1/2 tbsp of oil in a kadai. Add urad dal and when it gets roasted add the dry red chillies and roast for a minute. Keep aside.

2. Add peeled ginger pieces and sauté till the ginger shrinks a bit and becomes soft. Keep aside.

3. Add the chopped tomatoes and sauté with a pinch of salt till it shrinks and becomes soft too. Let it cool. Grind everything together with salt using little water to a fine paste.

4. Heat the remaining oil in the same kadai. Add mustard seeds. When it splutters add the ground chutney to the tempering and cook for a minute and transfer to the serving bowl.

5. Serve with steaming soft idlis, crispy dosas or flaky rotis.

6. Notes:

7. You can opt out ginger and instead use garlic or use both.
8. You can also add little coconut if you want the chutney to be more thick.

Source: http://ticklingpalates.blogspot.in/2011/10/bread-rolls-for-blog-hop-wednesdays.html

Ingredients:

• Potatoes - 4
• Peas - 1/2 cup
• Paneer - 1/4 cup
• Onion - 1
• Green Chillies - 2
• Red Chilli Powder - 2 tsp
• Garam Masala powder - 1/2 tsp
• Coriander Leaves - 3 tbsp
• Lemon Juice - 1 tsp
• Bread Slices - 8
• Salt - to taste
• Oil - for frying

Directions:

1. Pressure cook potatoes and peas. Peel the skin and mash both together when they are still hot to make the job easier.

2. Heat a skillet with 2 tsp oil. Add finely chopped onion, green chillies and sauté till the onions are soft. Add red chilli powder, garam masala powder and cook for a minute.

3. Add the mashed potatoes, peas, crumpled paneer, chopped coriander leaves and salt and mix together. Let it cool. Now add the lemon juice and mix well again and make small balls and keep aside.

4. Remove the crust of the bread slices from the sides. Dip them in water and squeeze well off water between your palms. Place a stuffing ball in the middle and close it. Shape into a croquette, a cylindrical shape or any desired shape of your choice and keep it aside. (I prepared this in the morning itself and stored in the fridge to be deep fried in the evening after I returned from work).

5. Heat oil in a kadai. Slip them one or two at a time and deep fry them till golden in color and remove on a kitchen paper. Serve piping hot with Tomato Sauce.

6. Notes:

7. You can use Amchur powder in the place of lemon juice if you don’t have any.
8. Never add lemon juice when the stuffing is hot else it might give a bitter taste.
9. Adding paneer is optional.
10. You can also add ginger garlic paste while sautéing the onions for more flavor.
11. Choose salt bread instead of sweet / milk bread to avoid a contradicting taste.

Source: http://faseelanoushad.blogspot.in/2011/11/egg-curry.html

Ingredients:

• Eggs: 4
• Onion: 2 medium
• Tomato: 1 big
• Garlic: 4 cloves
• Ginger: 1 small piece
• Curry leaves: few
• Green Chilli: 2
• Turmeric powder: 1 tsp
• Chilli Powder: 1 tbsp (as per taste)
• Coriander powder: 1 tbsp
• Garam Masala Powder: 1/2 tsp
• Fennel seed powder: 1/2 tsp
• Salt: needed
• Oil: 5tbsp
• Shallots: 5

Directions:

1. Hard boil eggs and make slits on it and keep aside

2. Heat 2 tbsp oil in a pan; add chopped onion, sauté till it becomes transparent.

3. Then add crushed ginger and garlic, sauté for a while and add tomato and green chilli

4. When tomato is almost done add few curry leaves to it.

5. Switch off the flame. When it slightly cools grind to a smooth paste.

6. Heat a pan add 1 tbsp oil; add the grinded paste to it, sauté for 3-5 minutes.

7. Add coriander powder, turmeric powder, chilli powder and garam masala.

8. Sauté for 2 minutes and add salt and I ½ cups water.

9. When it boils, low the flame, close with a lid and add the boiled eggs.

10. When the gravy reduces 1 cup and becomes thick switch off the flame.

11. Sprinkle fennel seeds powder and curry leaves as soon as the flame is switched off.

12. And close with a lid for 3 minutes.

13. Heat 2 tbsp oil and add chopped shallots, when it turns brown add curry leaves and transfer this to prepared egg curry.

14. Goes well with chappati, roti……etc

Source: http://faseelanoushad.blogspot.in/2012/05/egg-omelette-curry.html

Ingredients:

• Egg: 2
• Shallots: 20
• Garlic cloves: 5
• Ginger: 1” piece
• Tomato: 1 small
• Coriander powder: 1 1/2 tbsp
• Chilli powder: 1tbsp
• Turmeric Powder: 1tsp
• Garam Masala: 1tsp
• Coconut Oil: 3tbsp
• Salt: needed
• Coconut Milk Powder: 4tbsp
• Curry leaves: few
• Coriander leaves: 1 string

Directions:

1. Grind coarsely or crush shallots, garlic and ginger.

2. Heat oil in a pan; add in the above crushed shallots, garlic cloves and ginger.

3. Sauté to about 4-5 minutes in low flame.

4. Then add in the coriander powder, chilli powder, turmeric powder and garam masala.

5. Sauté for a while and add chopped tomato and salt.

6. When tomato gets cooked add 2 ½ cups water and coconut milk powder.

7. When it boils lower the flame.

8. Mean while beat the egg and add a bit salt to it and beat again

9. Heat a greased non stick pan and add the beaten egg and rotate the pan.

10. Flip it and take out when the egg is done. Cut the omelette into pieces.

11. When the curry/gravy becomes slightly thick add the omelet pieces to it.

12. Let it boil and lower the flame and let it be there for 5 more minutes.

13. Add in curry leaves and coriander leaves and switch off the flame.

Source: http://ticklingpalates.blogspot.in/2011/08/puliodharai-pulikachal.html

Ingredients:

• Cooked Rice 2 cups
• Tamarind 100 gms
• Mustard Seeds 1 tsp
• Asafetida 1/4 tsp
• Sesame Seeds 1 tsp
• Turmeric Powder 1/2 tsp
• Whole red chillies 5
• Channa dal 2 tsp
• Peanuts 1 handful
• Curry Leaves 2 sprigs
• Gingelly oil 100 ml
• Salt To taste
• For Powder – 1
• Channa Dal 2 tbsp
• Coriander seeds 2 tbsp
• Black pepper corn 1/2 tsp
• For Powder – 2
• Fenugreek Seeds 1/2 tsp
• Whole red chillies 8 - 10
• Black Sesame Seeds 2 tsp

Directions:

1. For Powder – 1: Dry Roast the ingredients separately one after the other and powder finely. Reserve 2 tsp of this powder separately.

2. For Powder – 2: Heat a pan with a tsp of gingelly oil and roast one after the other and powder it finely and keep it aside.

3. Bring some water to boiling hot and soak the tamarind in the water and close with a lid. Let it be for 1/2 hour. Now mash the pulp well by hand and it will be very easy to extract the pulp or you can also blend it in a blender and pass it through a sieve. The extract has to be thick.

4. Heat the gingelly oil in a pan. Add mustard seeds. once they splutter add asafetida, sesame seeds, whole red chillies, channa dal, peanuts, curry leaves and roast well.

5. Add the tamarind extract from the sides of the pan, turmeric powder and salt and let it come to a boil. Add both the powders to the tamarind extract and cook over medium flame till it thickens a bit or till the oil starts to separate. This is the time to take it off the stove.

6. Pulikachal is ready to be served. You can store this in an airtight container and it stays good for a fortnight. Remember to use a clean spoon always.To make Puliodharai: Spread the cooked rice on a plate. Drizzle gingelly oil all over the rice. Add required amount of pulikachal and the reserved Powder-1 and mix well taking care not to break the rice. Serve with vadams.

7. Notes:

8. Do not add pulikachal to hot rice. Cool the rice first to room temperature.

9. Cooking the pulikachal for a long time to make it thick will render it bitter.

10. For enhanced taste use both old or aged and new tamarind equally. While the aged tamarind gives nice taste, the new one will give nice color.

11. Using rock salt will make pulikachal to last long.

12. Use Gingelly oil for authentic taste. You can use other oils too.

Source: http://ticklingpalates.blogspot.in/2012/03/karuveppilai-sadam-spicy-curry-leaf.html

Ingredients:

• Cooked Rice – 2 cups
• Turmeric powder – 1/2 tsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Cumin seeds – 1/2 tsp
• Whole dry red chillies – 2
• Cashew nuts – 2 to 3 tbsp
• Oil / Ghee – 3 tbsp
• Salt – to taste
• For the Spice Paste:
• Curry leaf / Karuveppilai – 1 cup (tightly packed)
• Urad Dal – 2 tbsp
• Coriander seeds – 2 tsp
• Fenugreek seeds – 1/4 tsp
• Black whole pepper – 1 tsp
• Whole dry red chillies – 4 – 5
• Tamarind – small ball
• Oil – 1 tbsp

Directions:

1. Heat a pan. When hot add the curry leaves and roast for 2-3 mins tossing frequently over medium heat till the aromas arises. Keep aside.

2. In the same pan heat oil. Add urad dal, coriander seeds, whole dry red chillies, pepper corn, fenugreek and roast till they all become golden in color taking care not to burn them. Drain and keep aside. In the same pan add the tamarind and roast for about 2 mins. Combine the tamarind, roasted spices, curry leaves in a mixie jar and grind to a fine paste using little water.

3. Heat 3 tbsp of ghee or oil in a pan and roast the halved cashew nuts. Drain and set aside. Now add mustard seeds, when they splutter add cumin seeds, urad dal, whole red chillies and sauté for a minute. Now add the ground spice paste and sauté for a minute or two.

4. Add the cooked rice, turmeric powder, salt and mix gently. Garnish with roasted cashew nuts and serve hot.

5. Notes:
6. Clean, wash and dry the curry leaves before using.
7. Make sure that the tamarind does not have seeds or strings as it may damage the mixie jar blade.
8. Adjust the quantity of chillies according to your taste.

Source: http://www.spiceindiaonline.com/brinjal_chops_bhais_style_2/

Ingredients:

• 3 tsp Black sesame seeds
• 10 nos Roasted peanuts
• 1 tsp Black peppercorns
• 1 tsp Cumin seeds
• 10 nos Fresh curry leaves
• 1/2 tsp Mustard seeds
• 3 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Asafoetida powder
• 2 MarbleSz Tamarind
• 6 nos Brinjal (purple indian variety)
• 11/2 tsp Salt(or to taste)
• 1/4 cup Sesame oil (nalennai)

Directions:

1. Must have: Gingelly oil / Nalennai / Sesame oil, Indian variety purple brinjal, Black sesame seeds and lots of fresh curry leaves.

2. Wash the brinjals and keep it ready, do not chop until its ready to be dropped in the pan. Patially crush the black peppercorns. oak the tamarind in 1/2 cup water and squeeze the juice. In a frying pan, first toast the black sesame seeds over low medium flame. You may never know… whether is toasted or not by looking at it. So fry for about 3 to 4 minutes or until you can smell the toasty aroma of the seeds. Remove and keep aside. If using raw peanuts… either microwave for 1 minute to toast or put in the frying pan and fry until the colour changes to light brown. Both toasted item should cool completely. Now grind both of them to make a fine powder.

3. In a frying pan, heat about 4 tbsp of sesame oil, splutter mustard seeds first, followed by cumin seeds and black peppercorns. The add about 5 fresh curry leaves followed by asafoetida powder. Now bring the flame to sim, chop the brinjals lengthwise and add to the spices. Fry to coat oil on all sides. Cover with a lid and cook for 5 minutes. The brinjals should be soft enough at this stage, add the ground spice powder along with turmeric powder, red chili powder and salt. Add remaining oil, tamarind pulp with water and set the flame to medium. Keep sauteing till the oil separates and gravy thicken. It should look dark brown, brinjals should be perfectly mushy.. oozing out oil. Now garnish with remaining fresh curry leaves and serve hot with biryani, boiled egg and onion raita. Feast on!!

Source: http://www.kitchentantra.com/2011/02/stuffed-ridge-gourd-gutti-beerakaye.html

Ingredients:

• Ingredients:
• Ridge gourd - tender 2-3
• Ginger-garlic paste
• Onion paste
• Salt
• Turmeric
• Chili powder
• Sesame oil few spoons.
• To be Toasted and Powdered:
• Coriander seeds 2 spoons
• Cumin seeds 1 spoon
• Pepper 1/2 spoon
• Cloves 2
• Cinnamon 1 stick
• Poppy seeds 1/2 spoon
• Sesame seeds 2 spoons
• Dry red chilies 5
• Dry coconut 2 spoons.

Directions:

1. Peel the ridges and cut the veggie into big chunks. Slit them twice and stuff them with powdered spices.

2. In a wide wok, heat oil and fry ginger-garlic and onion…add the remaining spice powder. Now add the veggies, cover and cook, till tender.

3. Serve to go with your rotis or plain steamed rice.