Homemade Ginger Garlic paste

Ingredients:

Ginger -200gms
Garlic -200gms
Salt to apporx

Method:

Wash and peel the skin of Ginger and Garlic wipe it with a cloth and cut the ginger into small pisces.

In a mixer grind ginger garlic with salt into a coarse paste.

 

No need to add water if u want grind it to a smooth paste and store it in air tight container and keep it in a refrigerator.

 

 

 

 

 

 

 

 

 

 

Uluntha vadai

Ingredients:

Urud dhal -1cup
Chopped onions -1/2cup
Chopped green chilli -2
Curry leaves -1spring
Pepper corns -1/2tsp
Salt - as needed
Oil 

Procedure:

Soak Urud dhal for atleast 2 hours and drain water completely.Now grind it to a fine paste with sprinkle some water no need to add more water .Then it bcome watery consistency.

For perfect vada the batter should be in correct consistency.

Once the batter is ready add chopped onions,green chillis,curry lvs,pepper corns and salt
mix well.

Heat oil in a kadai .wet your hand and take a small ball size batter and make hole in the middle using ur thumb finger.. and drop carefully into the kadai.

Fry the vadais in medium flame till crispy golden brown.

Serve with coconut chutney

 

karunaikizhangu karakulambu/yam in spicy curry

Ingredients:

Karunaikizhangu -5 to 6 pisces
Small onions -1cup(chopped)
Tomato -1 (chopped)
Garlic pods -1/4cup
Chilli pwd -1tsp
Turmeric pwd -1/4tsb
Coriander pwd -1tsp
Curry lvs -1spring
Tamarind -2tbsp
Coconut -1/2cup(paste)
Sesame oil
Musturad seeds -1tsp
urud dal -1/2tsp
fenugreek seeds -1/4tsp


Procedure:

Chop kizhangu into 5 to 6 thick slices and pressure cook them for 3min no need to overcook.

Take a kadai pour some sesame oil(nalla yennai) and add mustuard,u.dal,fenugreek and curry lvs.

Now add chopped onions,garlic and tomato sotey till it become translucent.

Now add all the spice powders and pour tamarind extract and salt.

If u need add some water and cook in high flame for 5 min till oil separates.

Add kizhangu and coconut paste now and reduce the flame and cook for another 2mins.

Now its ready to serve

Onion Tomato chutney

Ingredients:

Onions -1
Tomato -1
Red chilli -2no
Garlic -2 to 3 pods
Tamarind -a small piece
Salt

To temper:

Mustard seeds -1/2tsp
U.dal -1/4tsp
Oil

Method:

Grind all the ingredients with little water.
Take a kadai and pour the grind mix and make it to boil till the raw smell goes off.
Finally temper with mustard and U.dal.

simple chutney is ready and it goes well with bhajjis,bonda.

Keerai poriyal(ponnakanni keerai)

Ingredients:

• Ponnakanni keerai -1 bunch
• Gram dhall -2tbsp
• Mustard seeds -1/2tsp
• Chopped onions -1small
• Red chilli -1
• Gratted coconut -1tbsp
• Cumin powder -1/2tsp
• Oil -1tsp
• Salt -To taste

Method:

1.        Pluck the leaves from the stem wash it and chopped finely keep aside.
2.        Cook green gram dhall till it soft.
3.        In a kadai pour 1tsp of oil when it is hot add mustard seeds when it pops up add red chilli  and add chopped onions.
4.        Now add chopped greens and stir well close with a lid and cook on low flame for few secs.(no need to add water).
5.        When it is cooked add cumin powder,salt,cooked gram dhall and grated coconut.
6.       Mix well and keep it on low flame for few sec and serve.