Lemon rice

LEMON RICE
INGREDIENTS
Boiled rice                    - 1 cup
Lemon                           - 1 medium
Garlic                             - 3 cloves
Urad dal                        - 1 tsp
Mustard seed               - few
Onion                             - 1/2
Curry leaves                 - few
Turmeric powder        - 1/4 tsp
Cumin powder             - 1/4 tsp
G.chilly                           - 1
Oil                                   - 2 tsps
Salt                                 - as required

METHODS
1. Heat a kada with oil.
2. Temper the following items one by one.. add mustard seeds, urad dal, curry leaves, chilly, garlic..
3. Add onions and saute till it becomes transparent.. then add cumin powder, turmeric powder, salt and saute for 30 secs..
4. Now add the rice and mix well.. finely extract lemon juice and add it to the rice and stir it.. give a complete mix.. check for salt.. lemon rice is ready.. happy eating :)

Note: I have used boiled channas while adding boiled rice.. the taste never changes.. while preparing for kids you can add channas, fried ground nuts, cashews etc.. so that we can show difference in varieties.. and in looks.. the appearance and the presentation attracts them to eat more.. since these items are healthy and good.. give a try.. have a healthy and happy eating :)

Tomato chutney (kanagu chutney)

TOMATO CHUTNEY (KANAGU CHUTNEY)

INGREDIENTS
Tomato               - 5
Garlic                  - 3 cloves
Urad dal             - 3 tsps
Moong dal          - 1 tsp
Salt                      - as required
Oil                        - 1 tbsp
Chilly powder    - 1.5 tsp

METHODS
1. Clean and cut the tomatoes and garlic.
2. Heat the kada with oil. Add garlic, urad dal and moong dal and saute till it become golden brown.
3. Add tomatoes and saute for minutes.. saute till the tomatoes become watery.. add few salt so that the process will be somewhat faster..
4. Add the chilly powder and keep stirring without burning. Check for salt, when the raw smell of chilly powder vanishes switch of the flames.
5. Leave the mixture to cool.. now grid it to a fine paste.. chutney is ready.. happy eating.


Most of you think that this is just a tomato chutney.. then why were you named it as kanagu chutney??.. yes, i too have a story here for you.. one day i was preparing a chutney.. while preparing i was thinking is there any formula to prepare any chutneys or gravies.. then why we are preparing the items in the same way, same tastes, why don't we give a different try?? Usually i won't prepare tomato chutney in this taste.. would add some spices, flavours, certain quantity and certain formula.. but here i have given a different try.. while i was cooking my kiddo entered the kitchen and he asked mamma what are you doing.. i replied him chutney.. he asked chutney a?? Innaikuma?? His face looks dull.. 'coz for every mamma making chutney is the very easy thing.. i said i have tried a new thing babe.. taste and tell me.. he said chutney la enna different? And oruvaliya tried and said mamma it's awesome.. kaaramalaam illa.. namma ithukku kanagu chutney nu name vaikalaam..  i asked him y pa?? It's just a tomato chutney la.. he said amma.. ellaa chutney kum orae name na how you will differentiate?? See the colour of the chutney looks like a kanakambaram flower so we can name this as kanagu chutney.. yes, this chutney was named by my champ.. give a try.. feedbacks welcomed.. :) keep supporting Ferdin's kitchen :)

Pachamilaga thogaiyal/green chilly chutney

PACHAMILAGA THOGAIYAL
INGREDIENTS
Green chilly - 10
Garlic            - 4 cloves big
Salt                - as required
METHODS
1. Wash the green chillies and put it in the mixer. Add garlic and salt along with it.
2. Grind coursely. Pachamilaga thogayal is ready. A simple recipe which is the best combination with boiled tapioca/maravalli kizhangu.

Note: instead of grinding in a mixer mash the ingredients using mortar pestle (idikallu) the thogayal will be more tastier.

Egg curry

EGG CURRY
INGREDIENTS
Egg                              - 8
Onion                         - 4
Tomato                       - 4
Chilli                           - 1
Curry leaves.             - few
Cloves                         - 8 nos.
Cardamom                 - 6 nos.
Star anise                   - 1
Ginger                         - 1.5 inch
Garlic                          - 15 cloves(1 full)
Turmeric powder     - 2 tsps
Chilly powder            - 2.5 tsps
Cumin powder           - 1.5 tsp
Garam masala            - 1 tsp
Pepper                         - 1/4 tsp
Coconut oil                 - required
Salt                               - as required
Mustard(optional)    - for tempering

METHODS
1. Boil the eggs and remove the shells.
Then cut the eggs four sides slightly without breaking..
2. Now heat the kada with oil. Add 3 cardamom, star anise, and 5 cloves and saute it.
3. Then add 1tsp turmeric powder, 1tsp chilly powder, 1/2 tsp cumin powder, salt and eggs.. saute them for few minutes so that the eggs observe masala.
4. Now take the eggs seperately in a bowl. Now in the same kada add oil.
5. Temper mustard seeds.. then add the remaining cloves and cardamom.
Then add minced ginger garlic and saute well till the raw smell dispers.
6. Now add onions, chilly, curry leaves and saute till the onions becomes transparent.. then add tomatoes and cook till it gets watery look..
7. Now add the remaining turmeric powder, chilly powder and cumin powder, garam masala and saute for two minutes.
8. Add 1/4 cup of water and leave it to boil. Then add the masala toasted eggs in the curry check for salt.
9. Cook for 3 mins in medium flame.. give a complete mix.. so that the gravy will enhance the egg flavour.
10. Add pepper powder and stir it. Garnish with corriander leaves and ready serve with aapam, chapathi.
Happy eating :)

Keera kootu

KEERA KOOTU
INGREDIENTS
Keera(spinach)      - 1 bunch
Garlic                       - 3 cloves
Tomato                    - 1
Onion                       - 1
Hing                         - 1 pinch
Turmeric powder  - 1/4 tsp
Cumin powder       - 1/4 tsp
Chilly powder        - 1/2 tsp
Salt                           - as required
Oil                             -  3 tsps
Curry leaves           - 5 to 6. (Optional)

METHODS
1. Clean the spinach and keep aside,
Chop the onion and tomato and put it in a bowl, and shred the garlic.
2. Now heat the kada with oil, add garlic, curry leaves, onion and tomato and saute well.
3. When the onion and tomato gets loosen add spinach and saute for minutes.. the bulk of spinach will be reduced while sauting..
4. Now add salt, turmeric powder, cumin powder, chilly powder, hing one by one and mix it..
5. Keep the stove in low flame and cook for 7 minutes with out burning.
6. Stir it and switch off flames.. happy serving..