PALAK thokku...(spinach curry)

Palak is kind of spinach...rich in nutrients like vit C, iron & helps to LOSE WEIGHT... It is an excellent option for diabetic patients since it helps to stabilize blood glucose levels..... In tamil, it is known as "PASALAI KEERAI"

Palak thokku is unusual recipe... It goes well with hot rice, curd rice.. It can be served with idli/ dosa/ chapathi... Very easy & delicious recipe.... lets check out the recipe..

Preparation time- 10mins    Cooking time- 15mins

INGREDIENTS:

Palak spinach- 1 bunch
Onion- 1
Tomato- 1
Red chilli powder- 1tsp
Coriander powder- 1tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/2tsp
Salt- to taste..

METHOD:

• First pluck the leaves of palak from its stem & wash it thoroughly... Then place it on a cooker & add 1/4 cup or less than of water & allowed to boil for 1 WHISTLE(not more than that).. once it is boiled well, allowed to cool down...
  
• Heat a pan, add olive oil or any kind of cooking oil, add finely chopped onion..saute for 2-3mins... then add finely chopped tomatoes..mix well....with that add the masala powders like chilli, coriander, turmeric powders & garam masala....then sprinkle some salt & mix well....
  
• Meanwhile take the palak in a blender & grind into fine paste...
  
• Now add the ground paste of palak into the above mixture & mix well... slowly it reduces the water & become thick consistency...switch off the flame...
  
• Delicious PALAK THOKKU is ready, can be served with hot rice/ idli/ chapathi....

NOTE- If you want boil 2 eggs & cut at the center of egg & mix with the thokku... It is purely OPTIONAL(but it tastes good either with or without egg)

Pulicha keerai Masiyal/ Gongura chutney

Pulicha keerai is named because of its sour taste... In Andhra pradesh, it is called as GONGURA... This masiyal is stored in refrigerator for a week... It goes well with curd rice..Perfect combination...!!!! It is very delicious & flavourful recipe.... You can do this recipe without boiling also..... But boiling of gongura(pulicha keerai) reduce the sour taste by 25%... No need to add tamarind for this recipe... 

Actually i got this recipe from my friend DEEPANYA... first time i tasted at her home... awesome flavor.....!!!! Then i asked her about the recipe....later i tried at home...came out well... My hubby just loved it.... You too try this....

INGREDIENTS:

Pulicha keerai- 2bunches

Mustard seeds- 1tsp

Cumin seeds- 1tsp

Small onions- 10

Green chilli- 2

Red chilli- 1
Hing - pinch

Vadagam(dried) - 2tsp

Salt- to taste 

METHOD:

• First remove the Gongura leaves from the stem, wash & drain the water.... Place it on a cooker, add little amount of water, salt & red chilli..... Cook for 2 whistles...
  
  
  
  
  
  
  
• Heat 2tsp of oil, add mustard seeds, cumin seeds.....
  
• Add the chopped onions & saute till golden brown color...
  
• Add hing, green chilli & vadagam into it..... sprinkle some salt into it.....Mix well....
  
  
  
  
• Now add the boiled gongura leaves with water....cook for 5mins.....
  
• Allowed to cool, transfer into blender & grind into fine paste.....
  
  
  
  
• Pulicha keerai is ready to eat with curd rice......  
  

 

Tomato-Garlic Chutney...

Really it is spicy & tasty chutney... Actually i was wondered when i came to know about this recipe...because it can be prepared with only 5 INGREDIENTS... I got this recipe from my sister.. credit goes to my sister MALA.... It goes well with idli..dosa...especially with chapathi.. try this instead of making kurmas... Try & post ur comments too...

INGREDIENTS:

Tomatoes- 3

Garlic-6 cloves

Fennel seeds(sombu)- 1tsp

Red chili-2

Salt- to taste

METHOD:

• Take the 5 ingredients in a mixer/blender & add little amount of water & grind into fine paste..
  
  
  
  
• Heat 3tsp of oil in a pan & add mustard seeds & curry laves...
  
• Now add the ground paste & stir well...cook for 5-8mins..
  
• Cook on a low flame, until it start to thicken....
  
• Turn off flame....serve the chutney with hot idlies/dosa/ chapathi....    (add some gingely oil)

Mint Tangy Onion chutney

This is entirely different from mint chuney... it gives tangy taste.... It goes well with idly/ Dosa... Try dis recipe & give your feedback..

INGREDIENTS:

Mint leaves- 2handfull

Onion- 1

Tomato- 1

Red chili- 1/ 2(adjust to taste)

Tamarind- small piece

Channa dal- 1tsp

Urad Dal- 1tsp

Oil- 3tsp

Salt- to taste....

Method:

• Heat oil in a pan & add urad dal & channa dal...saute for 2mins..
  
• Next fry the mint leaves into dark brown color...
  
• Next add onion...saute till golden brown....later add the chopped tomato..saute well... 
  
  
  
  
• Roast the red chilly & tamarind piece....
  
• Allow it to cool down & add some salt & reduired amount of water....Grind into fine paste...
  
  
  
  
• Yummmmy chutney ready to serve with idly / dosa..... 
  

• Note - Roast the ingredients separately..

 

   

Brinjal Bajii/ Chutney / Kathirikai Baji

Kathirikai baji/ chutney is one of our favorite & delicious recipe... This is most common in kongunadu( Coimbatore Region)... Its our traditional dish for festivals... this is most similar to Chettinad KOSAMALLI  recipe.... It is easy to prepare within 15mins.... My hubby eats more than 8 idlies when served with this chutney...😁 I bet this is more delicious dish forever....😚

INGREDIENTS:

Brinjal- 4 -5

Potato- 2

Onion- 1

Tomato- 3

Green chilly-4-5

Garlic- 2 cloves

Curry leaves- 1spring

Turmeric powder- 1/4tsp

Oil- 3tsp

Coconut oil- 2tsp

Mustard seeds- 1tsp

Salt - to taste....

METHOD:

• Heat oil in a pressure cooker....add some mustard seeds...then add chopped onions, curry leaves, green chilies & garlic...saute for 3mins....
  
• Add tomatoes & 1/4tsp of turmeric powder....saute well..
• Sprinkle some salt & mix well...
  
• Now add the chopped brinjals & potatoes.... add some 2to 3 cups of water...  pressure cook it for 3 whistles...
  
• When it is cooked well, drain the excess water & keep it aside...
  
• Smash the veggies thoroughly & add the drained water into it.... Finally add 2tsp of coconut oil & mix well....
  
• Tasty kathirikai baji is ready to serve with Idly / Dosa...
  

Green chutney..

It is quick & can be refrigerated for 1week.... it can also be served as a dip, spread for frankie rolls, wraps...

Ingredients:

Mint leaves- 1handfull

Coriander leaves- 1 handfull

Green chili- 3

Curry leaves- 1 spring

Garlic- 3cloves

Lemon juice- 1tsp

Salt- to taste

Method:

• Wash pudina & coriander leaves thoroughly & drain water...
• Grind mint leaves, coriander, green chilies, salt, garlic, salt to a fine paste by adding few amount of water....
• Refrigerate until use.....    

Karuppu chutney/ kara chutney..

It is one of my GRAND MA's recipe..very simple & easy too.....Its our family's favourite chutney...it goes well with hot spongy idly..

Ingredients:

Curry leaves- 2 handfull

Red chilly- 5

Garlic-3 cloves

Sal- to taste

Method:

• Heat 1tsp of oil in a pan & fry the curry leaves till black color appears..
  
  
  
  
• Then fry red chilies until it turns dark black color..
  
• Fry them separately...
• Place it in a blender & add garlic, salt & little amount of water & grind into fine paste..
  
• Serve it with 2tsp of SESAME OIL.....