PEPPER AND CORIANDER EGG MASALA

INGREDIENTS

3-4 boiled  eggs

 1 sprig of curry leaves.

2 table spoon oil

Salt to taste

MASALA TO GRIND

½ cup fresh coriander leaves

2 medium sized onion

1” ginger

2 garlic pods

1 medium size tomato

½ tea spoon turmeric powder

5-6 green chillies

1/2 table spoon coriander powder

½ table spoon pepper

4 cloves

½” cinnamon

METHOD

1.       Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2.       Remove the shell of boiled eggs and keep aside.

3.      Heat oil in a pan, add mustard seeds when they started to splutter, add  curry leaves and sliced onions, fry the onions until they become transparent. Now add the ground masala, fry the masala for few minutes.

4.      Add salt and water, cook the gravy until the gravy reaches desired consistency. Lower the flame to medium, add the boiled eggs . Cook the eggs  with a closed lid in a medium flame for five minutes.

4.      Serve hot with rice or chapathi.

BRINJAL AND DRUMSTIC MASALA / KATHIRIKAI MURUNGAKKAI MASALA / BADANEKAI NUGGEKAI PALYA

INGREDIENTS

2-3 brinjal cut into length wise

3 drumsticks cut into 2-3” size

2 medium sized onion chopped

1 table spoon red chilli powder

 8-10 garlic pods

2 sprig curry leaves

 1 tea spoon mustard seeds

1 table spoon split Bengal gram

 A pinch asafoetida

 2 table spoon oil

Salt to taste

METHOD

1. Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add asafoetida, curry leaves and split Bengal gram. Sauté till the split Bengal and black gram turn lightly browned.

1    2      Add gatrlic paste , fry for few seconds. Now add  onion and tomato fry for few  more minutes until onion becomes translucent.

2    3     Now add brinjal and drumstic  and fry for few minutes. Add salt and sambar powder and pour 1 cup water. Cook covered in a medium flame until it reach s desired consistency.

3         Serve hot with rice.

BLACK CHANNA CURRY [ KADALE KAALU SAARU]

INGREDIENTS

1 Cup black channa

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

1 potato cut into chunks

1 egg plant cut into 1’ size pieces

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

4 cloves

1” cinnamon

METHOD

1. Soak black channa over night, and drain the channa and keep aside.

2. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

3. Heat oil in a pressure cooker, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add black channa, potato and egg plant, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

4. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water.cover the cooker with a lid and cook it for 3-4 whistles.

5. Serve it with steamed rice or chapathi

MUSHROOM CURRY

INGREDIENTS

200 grams mushroom cut into pieces

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

 4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now addmusroom, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook covered in a medium flame until the mushroom turns to soft.

4. serve it with a chapathi or dosa or idli steamed rice.

DRUMSTICK SAMBAR WITH COCONUT / NUGGEKAYI SAMBAR

INGREDIENTS

1 cup toovar dal

3-4  drum sticks cut into 2”-3” length

1 onion cut into slice

2-3 table spoon sambar powder

1 table spoon chopped fresh coriander leaves

¼ tea spoon turmeric powder

Salt to taste

FOR GRINDING

½ cup grated coconut

A small lemon size tamarind

1-2  tomato

 FOR TEMPERING

1 sprig of curry leaves

¼ tea spoon asafoetida

2 table spoon cooking oil

½ tea spoon mustard seeds

1/2 tea spoon jeera

METHOD

1. Cook the dal with  onion, turmeric and 2-3 drops of oil  with 3 cups of water for 2-3 whistles and keep aside.

2. Grind grated coconut, tomato and tamarind into a smooth paste.

3. Boil cooked dal and drumstick in a heavy bottomed pan. Add salt and sambar powder and cook for 6-8 minutes. Now add ground paste and 2 cups water and cook for few minutes until the drum stick cooked and  sambar reaches the desired consistency. Add chopped coriander leaves. Switch off the stove.

4. Heat a table spoon of oil in a small kadai, add mustard seeds, when it starts to splutter, add jeera, curry leaves and asatoefida, fry for few seconds and pour over the sambar.

5. Serve hot with steamed rice or idlies