Cabbage Poriyal

Cabbage Poriyal
INGREDIENTS :
Cabbage                 : 1/4
Onion                     : 1(medium sized)
Coconut                 : 1/4 cup
Curry leaves.        : few
Mustard seeds      : few
G. Chilly.                : 1
Turmeric powder:1/4 tsp
Cumin powder     : 1 tsp
Oil                           : 4 tsp
Salt                         : as required

METHODS :
1. Wash and chop the cabbage into fine pieces.
2. Finely chop the onion and chilly.
3. Heat the kadai with oil, once the oil gets heated add Mustard seeds, onion, green chilly,curry leaves one by one and add cabbage.
4. Add salt and saute it for few mins. And then cover the kadai with lid and cook for 10mins in a low flame.
5. Add cumin powder and turmeric powder and saute well.
6. Finally add grated coconut and saute for few seconds.. Check it for salt.. If required add as per your needs.
7. Switch off the stove.. Your dish is ready to serve..

NOTES :
No need to add water while cooking...

Ladle omelette

INGREDIENTS:
Egg                  - 3
Onion             - 1
Chilly              - 1
Curry leaves - few
Salt                 - 3 pinch
Coconut oil   -  as required

METHODS:
1. Remove the egg shells and pour it in a bowl..
2. Finely chop the onion, chilly, and curry leaves and add along with the egg.
3. Add salt and whisk the egg mixture. Keep ready to pour.
4. Heat the kuzhi paniyaram kada.. And add oil.. Using the ladle pour the egg in the kada.
5. Cover the kada with lid.. Cook in low flame.. Let it cook for 2 or 3 mins and turn to other side.. Leave for 1minute and take away the omelette..
6. Ready to serve.
     
          You can cook this in ladle with more oil.. This dish will be more delicious.. Actually this dish is famous in southern sides.. To reduce oil and make a small omelette I used kuzhi paniyaram kada.. Making a mini foods is one interesting thing means to make it more impressive and innovative and makes kids to eat is a bit more challenge.. Hope you peoples like my recipe.. Try my recipes and Keep supporting.. Send your cooking ideas too..

Aloo Brinj Poriyal

ALOO BRINJ PORIYAL
INGREDIENTS
Potato                 : 1
Green eggplant : 1 medium sized
Dried chilly       : 1
Mustard seeds  : few
Curry leaves     : few
Oil                       : required amount
Salt                     : as required
Turmeric powder: a pinch
Chilly powder  : 1tsp

METHODS
1. Wash and chop the potato and eggplant into small pieces.
2. Heat the pan and add oil.
3. When the oil gets heated add Mustard seeds.. When once it gets sputtered add dried chilly and curry leaves.
4. Then add potato ,salt and saute for 5mins and add eggplant and saute well till the eggplant changes colour.
5. Then add turmeric powder and chilly powder. Check for salt and add if required.
6. Saute till the raw masala smell vanish.
7. Transfer the poriyal for serving.

Paruppu Pudalangai

Paruppu Pudalangai:
INGREDIENTS :
Toor dal             - 1/4 cup
Snake gourd     - 1 small size
Mustard             - few
Curry leaves     - 2 bunches
Onion                 - 1 small sized
Dried Chillies    - 3 nos.
Oil                        - as required
Salt                      - as required
Turmeric powder- 1/4 tsps
Cumin powder - 1/2 tsps


METHODS:
1. Soak and rinse the Toor dal and pressure cook for two whistles.
2. Clean and remove the seed and sponges from the Snake gourd.
3. Chop the snake gourd into small pieces. And finely chop the onion too..
4. Take a pan and add oil. Add the Mustard and wait till it splutters.
5. Then add dried Chillies, onion, curry leaves and saute well..
6. When onion turns color add snake gourd  salt, turmeric powder and cumin powder and saute for two mins and cover with lid and leave in medium flame for five minutes.. Springle water by side.
7. Finally add the boiled Toor dal along with the snake gourd and cook untill the mixture gets ready.. When once the mixture gets ready you can notice the snakegourd changing colour..
8. Paruppu Pudalangai ready to serve.
PARUPPU PUDALANGAI

Coconut Chutney

Coconut Chutney

INGREDIENTS :
1. Coconut              - 1 cup
2. Garlic                  - 2 cloves
3. Green Chillies   - 4 to 5 nos.
4. Roasted gram    - 2tsps
5. Ginger                - 1/2 inch(optional)
6. Salt                      - as required

TEMPERING:
1. Mustard seeds  - few
2. Curry leaves     - few
3. Shallots              - 3 nos.
4. Dried Chillies    - 2 nos. (optional)

METHODS :

1. Grate all the ingredients listed in the ingredients table and take it in a bowl and keep aside. 

2. Temper all the items listed in the tempering list and mix along with the grated mixture. 

3. Mix water if required.. Coconut Chutney ready to serve.