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. 

GHEE DOSA

GHEE DOSA

INGREDIENTS(Batter preparation)

Idly rice       : 4 cups

Urad dal      : 1.25 cup

METHODS 

1. Wash and soak the idly rice and ural dal for about 3 hrs..

2. Grind the urad dal finely and then grind the idly rice.. it should be little sand like texture 

3. Once the batter is ready add salt and mix well and ferment it overnight..

 

INGREDIENTS (Dosa preparation)

Dosa batter : 2 laddle

Ghee             : 2 tsps

METHODS 

1. Take the dosa batter. (Check for consistency.. Add water and salt if required..)

2. Heat the dosa pan pour the dosa batter. Spread evenly and wait for brown shades.. garnish with required ghee and roll it without turning to the other side.

3. Crispy tasty Ghee dosa is ready to serve along with sambar and chutneys.. Happy appetite.. Keep supporting *Ferdin'skitchen*

Bottle Gourd Halwa

Bottle Gourd Halwa 
INGREDIENTS
Bottlegourd (shredded) - 1 1/2 cup
Milk                                   - 1 cup
sugar                                 - 1/2 cup
Cashews                           - 10 to 12 nos
elachi powder                 - a pinch
food color                         - a pinch (green)
Ghee                                  - 4 tsp
Koya                                  - 2 tsp
METHODS

• Heat ghee in a vessel and add Cashews.. fry till the cashews become golden brown in color. once the color changed, take out the cashews from the ghee
• In the same ghee, add the shredded bottlegourd

• Saute till the bottlegourd becomes transparent and then add Milk.

• Cook till the milk thickens and add sugar and mix well.

• Add food color to enrich color and then add elachi powder to flavor.

• Then add koya and stir well.

• Cook till ghee oozes out and switch off the flame.

• Garnish it with fried Cashews and serve as a dessert.







BOTTLE GOURD HAL