Mullangi (Raddish) Sambar

INGREDIENTS

1.raddish 5nos
2.tur dal 1/4th cup.
3.tamarind small lemon size

4.sambar powder 3 heaped spoon.
5.salt to taste.
6.a pinch of asafoetida

TO TEMPER

1.Sesame oil 2tsp
2.mustard seeds half a spoon
3.methi seeds half  a spoon
4.hing powder
5.curry leaves.

PROCEDURE

• pressure cook turdal with a pinch of turmeric with water, mash it and keep it aside.
• soak tamarind in 1/2 cup of hot water, after some time add a cup of water and take juice of it.discard the waste part of tamarind,
• cut the radish into roundels,keep a kadai on stove,switch it on,
• now pour 2tsp sesame oil when it is hot put mustard seeds, methiseeds, and curry leaves.
• after the mustard seeds spluter and methiseeds change its colour slightly, put raddish or mullangi pieces..add the required salt .

• saute well for 5 minutes.then add 1/2 cup of water,let the raddish pieces cook well.
• now add tamarind juice and a pinch of solid (katti perungayam)asafoetida if you have otherwise add the asafoetida powder in the end,

• add 3 heaped tsp of sambar powder,mix it well,let it boil well till the raw smell of tamarind and sambarpowder goes..

• now add the boiled mashed tur dal 

• simmer the stove,let it boil for 5 to 7 min.

• now add the 1/2 tsp of hing powder,close with a lid and switch off the stove.
• tasty sambar is ready,serve it with rice with sesame oil.

Cauliflower pakoda

INGREDIENTS

1. cauliflower medium size 1
2. chilli powder -2tsp
3. gram flour/kadalai maavu - two fist full
4. rice flour - 1 fist full
5. salt to taste.
6. oil to deep fry.

METHOD

• Clean the cauliflower. Separate it into medium sized flourets.
• Blanch the flourets in hot boiling water containing turmeric powder and a pinch of salt for 2 mins.
• Then drain the water.take a wide mouthed bowl and add gram flour, rice flour, salt and chilli powder. Mix it.
• Then add the cauliflower flourets to the above mixture and mix it thoroughly. Keep it aside for 10mins.

• Now take a kadai and heat oil in it. When it is hot enough fry the flourets in batches.

• After frying, take it out and place them on a tissue paper to remove excess oil.

• Crispy pakoda is now ready!

Vazhakkai chips

INGREDIENTS

1.Raw Banana -2

2.Salt to taste.

3.Chilli powder -1tsp

4.Oil to deep fry.

METHOD

• Take a Raw Banana. Cut both the edges. Slit the skin with a knife.

• Now take the inner part out. (you can also peel it with a peeler)

• Take required amount of salt and dissolve it in water to get a salt solution.
• Pour oil in a kadai for deep frying. Let it get hot enough.
• Sim the flame of the gas stove. Hold the slicer above the oil and start slicing the banana. 
• Just slice enough. Do not over crowd the bananas.

• After few seconds, flip it. Fry it till the ishhhh.. sound stops.
• Sprinkle salt water over the chips.
• Now take the chips out.

potato kurma

Potato kurma
potato (alu) kurma is a side dish for
chapati.

Ingredients:
1.Potato 250gms
2.Onions 3 nos.
3.Tomato 1
4.Ginger garlic
5.Paste 1 tablespoon
6.Cumin
7.seeds 1spoon
8.cloves 2 nos
9.bayleaves 2 nos.
10.cinnamon 2 nos.
11.cashew nuts 6 nos.
12.coconut 1cup( grated)
13.green chillies 2 nos.
14.garam masala ½ spoon

method:
1. Peel the potato and cut into cubes.
2. In a cooker pan add little ghee and oil.
3. Put cumin seeds,then cloves bayleaves,cinnamon sticks and fry them.
4. Now add onions an fry, then add ginger garlic paste fry till the raw smell goes.
5. Add tomatoes and fry them.Now add the potatoes and slightly fry them and add little later.
6. Put salt to taste.
7. Close the cooker lid.keep it till 3 whistles.
8. Grind coconut,cashew into smooth paste.(soak the cashewnuts in warm water to get a smooth paste)
9. After 10 minutes open the cooker lid and add the paste.
10. Let the kurma boil for 3 minutes. Garnish it with coriander leaves.
11. Serve hot with chapattis.

miria patchadi

Miria Patchadi is a traditional side dish made for Idlies during festive occations like vinayagar
Chaturthi in our family.

What you need
* Brinjal 250gm
* Ladies finger 6or 7 no.
* Green chillies 3
* (finely chopped)

 *Tomato
* Tamarind (lemon size)
* Toor Dal 100gm
* Curry leaves
* Coriander leaves
* Mustard seeds
* Gingelly oil 3tbs
* Turmeric powder 2tsp
* Asafoetita or hing powder 2 pinches.
* Salt required

Cooking instructions:
· Pressure cook the toor dal with turmeric powder.
· Heat oil in the kadai add the mustard seeds when it splutters add the curry leaves.
· Cut the ladies finger into very thin slices add to kadai along with the green chillies Which are finely chopped
· Fry them for 5 minutes
· Then add the chopped tomato fry them.smash it with the ladle.
· Now add the brinjals cut into small cubes.fry them for 5 minutes.
· Now add the tamarind juice.(make it to 1. 1\2 cups by adding water)
· Add 1tsp of turmeric powder, hing powder and required salt.let this boil for 10 minutes.
· w hen the vegetables are cooked well add the cooked toor dal
· Mix well let it comes to boil for 2 min
· Garnish with coriander leaves and serve it with steaming idlies