Dal

 DAL

INGREDIENTS:

Moongdal             : 2 hand full

Onion                    : 1 

Tomato                 : 1

G.chilly                 : 2

Curry leaves        : few

Garlic                    : 10 cloves

Cumin powder    : 3/4 tsp

Hing                      : 3/4 tsp

Turmeric powder: 1/2 tsp

Salt                        : as required 

Mustard seeds    : few

Dried chilly         : 2

Grated coconut   : 1/4 cup

Ghee                     : as required 

METHODS 

1. Wash the moong dal and put it inside the pressure cooker. 

2. Clean and chop the tomato, onion, green chilly and add along with the dal.. Add water.

3. Then add garlic, cumin powder,  turmeric powder,  hing and salt to the cooker and pressure cook for 3 whistles..

4. Now temper mustered seeds, dried chilly, curry leaves, few hing, cumin seeds and add to the pressure cooked dal.. stir it..

5. Add the grated coconut(optional) with the dal and cook for 2 min.. check for salt and serve with ghee garnished..

This dal curry is first served in the marriage houses. Good, healthy and tasty one.. This can be served with all rice and rice flour foods.. best combo for chapati and idyappam.. This was one of the easy recipe can be cooked in  short period of time.. Can be given to toddler with ghee to gain weight.. Happy appetite.. keep supporting *Ferdin's kitchen*

Rasam

 

*TOMATO RASAM*

INGREDIENTS

Pepper corns  : 1.5 tbsp

Cumin seeds  :1tbsp

Fennel seeds : 0.5 tbsp

Garlic  :1 hand full

Ginger : .5 inch

Green chilli  : 2

Hing : 1/2 tsp

Turmeric powder : 1/2 tsp

Tomato : 3(optional)

Mustard seeds  : few

Curry leaves  : few

Dried red chilly : 2

Salt  : as required 

Corriander leaves : few

Tamarind extract : 1/4 cup (extract the juice as per your taste and convenience)

 *METHOD* 

1. Grind all the spices, ginger garlic, hing, turmeric powder, green chilly into a coarse..

2. Heat the kada with oil. Temper the mustard, dried red chilly and curry leaves.(Fenugreek 0.25tsp optional  for flavour)

3. Add the coarsely grinded ingredients and saute without burning.

4. Then add the tomatoes and saute till it becomes tendery.. then add the tamarind extract.. finally add water and salt. Allow it to boil.. Before the bubbles appear switch off the flames. 

5. Tomato rasam ready to serve.. garnish with corriander leaves..

This Rasam can be served as soup also.. It is a perfect south indian must added recipe.. The food will be complete only after tasting this rasam rice.. happy appetite.. keep supporting *Ferdin's kitchen*

Lemon tea

LEMON TEA

INGREDIENTS 
Water              - 3 cups
Tea powder    - 1 tsp

Sugar               - 3 tsp

Lemon             - 1.5

Mint                 - 9 to 10 leaves

METHODS 

1.Take the pan and add water and tea powder. Allow it to boil. Then add sugar and mix it.

2. Drain the tea in a cup. And squeeze 1/2 the lemon in each cup and add 2 to 3 mint leaves.

3. Let it rest for 2 minutes to observe the lemon and mint flavour. Now have it.. Hot lemon tea is ready to drink.

 

Bhaji (pavbhajimasala)|Ferdin's kitchen

BHAJI
INGREDIENTS
Green gram              : 1 cup
Onion                         : 3
Tomato                       : 4
Potato                         : 2
Chilly                          : 1
Fennel seeds             : 1 tsp
Corriander powder : 2 tsp
Turmeric powder    : 1 tsp
Chilly powder           :2 tsp
Garam masala          : 1 tsp
Ginger garlic             : 1 tsp
Curry leaves              : 10 to 12
Corriander leaves    : few
Salt                              : as required
Oil                                : 2 tbsp

METHODS
1. Pressure cook the green grams for 3 whistles and keep a side.
2. Finely chop the onion, potato and tomato and keep it seperately..
3. Now heat the kada with oil. Add fennel seeds for tempering. Then add ginger garlic paste and saute till the raw smell dispers.
4. Now add onion and saute till golden brown. Then add curry leaves, chilly, tomato and saute till the tomato gets watery.
5. Add potato, salt and few water, cover and cook in medium flame for 7 mins.
6. Now add turmeric powder, chilly powder, corriander powder, garam masala and give a complete mix.. allow it to cook for few minutes..
7. When the potato begins to mash add the boiled green grams and mix well.. mash every thing coarsely..
8. Check for salt and add few drops of coconut oil(optional) .. finally Garnish with corriander leaves..
9. Pav bhaji masala is ready to serve.. happy eating.. support ferdin's kitchen 🙂

Ivy-gourd|kovakkai|coccinia|tindora semigravy

Ivy-gourd/kovakkai/tindora/coccinia semigravy
INGREDIENTS
Ivy-gourd                - 1/2 kg
Onion                       - 1 big
Tomato                    - 2 big ( for sour)
Curry leaves           - few
Urad dal                  - 3 tsps
Oil                            - as required
Turmeric powder - 1/2 tsp
Chilly powder        - 3.5 tsp
Cumin powder       - 1/2 tsp
Rice flour                - 1.5 tsp
Salt                           - as required

METHODS
1. Clean and cut the ivy-gourd into straight long slices. At the same time chop the onion and tomatos and keep a side.
2. Now heat the kada with oil. Add the sliced ivy-gourd and onion with few salt along and saute it for 2 minutes.
3. Add few water to the veggies.. cover and cook in medium flame for few minutes. ( Till it cooked well)
4. Now take another kada and heat with oil.. temper with urad dal and curry leaves. Then add tomatoes and saute till it gets watery.
5. Add turmeric powder, chilly powder, cumin powder, rice flour, few salt and stir it.
6. When the raw smell vanishes, the flavour of urad dal appears as a perfect essence for that mixture..
7. Add 1/4 cup of water, and the cooked veggies with the mixture and give a complete mix..
8. Stir it gently and cook for few minutes so that the ivy-gourd absorb the urad dal and tomato flavours..
9. Stir it side by side so that it cooks faster.. when the semi gravy consistency reaches switch of the flame..
10. Ivy-gourd semi gravy ready to serve along with chapattis, rice, nans etc..

(Note: since we are adding rice flour for maintaining consistency don't add the flour too much.. Cook carefully to avoid lumps and burnings..)

Happy and healthy eating 😊 keep supporting Ferdin's kitchen 🙂