Green Chili Sambar

The name is chili sambar but it has no sambar powder. The original recipe has tamarind water but I didn’t add it. It looks like dal but it’s a good side dish for hot steaming idlis and rice. So call it for neutrality; it’s neither dal nor sambar. When green chilies were added to this sambar, they didn’t give much hotness. May be my tongue was already hot and I didn’t feel it…

Ingredients:
Toor dal - ½ cup
Onion - 2 (medium-chopped)
Green chilis - 8 (cut into half)
Tomatoes (ripe) - 2
Turmeric powder - ¾ tsp.
Curry leaves - 5
Coriander leaves few (chopped)
Salt

Tempering:
Mustard seeds - ½ tsp.
Urad dal - ½ tsp.
Fennel seeds - ½ tsp.
Oil - 1 ½ tsp.

Method:
Boil the dal with turmeric powder.
Heat oil. Add all the tempering ingredients.
Now add the onion, green chilies and fry.
Add the tomatoes and sauté.
Add the boiled dal and salt.
Bring it to a boil. Now add the curry leaves and coriander leaves.
Serve hot with idlis.
R.S: R.B

Sent off to 'Think Spice: Think Turmeric' hosted by Sudeshna Banerjee. Think Spice series originally started by Sunita Bhuyan.

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Dry Chickpeas with Potatoes-(T&T)

Here comes another dish. Here is the original recipe.

Ingredients:
Black chickpeas - 1 cup (soaked overnight and cooked in fresh water)
Potato - 1 cup (chopped)
Cumin seeds - ½ tsp.
Ajwain - ½ tsp.
Chilli powder - ½ tsp.
Cumin powder - ¼ tsp.
Amchoor powder - 1 pinch
Coriander powder - 1 tsp.
Salt (to taste)
Oil
Turmeric powder - ¼ tsp.

Method:
Heat oil and add the cumin seeds.
When seeds splutter, add the ajwain.
Add chopped potatoes and fry till they are cooked.
Now add red chili, turmeric, amchoor and cumin powders.
Mix well.
Add the chickpeas, salt and cook till they are dry.
Remove from heat.
Add the coriander powder and mix well.
Serve hot.

Sent off to "Tried & Tasted November 2009" hosted by The Singing Chef. Tried & Tasted is originally started by Zlamushka.

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Chickpeas Pasta Soup-Tried & Tasted from Tongue Ticklers

Original recipe found here.
Ingredients:
Chickpeas - 1 cup (cooked)
Macaroni (elbow) - a fistful (cooked)
Onion - 1 (thinly sliced)
Carrot -1 (thinly sliced)
Green peas - a fistful
Sweet corn -2 tbsp (instead of baby corn)
Mushroom - 5 (thinly sliced)
Garlic - 3 cloves (small & crushed)
Basil leaves - 5 (torn)
Dried rosemary - ½ tsp. (didn’t add)
Spaghetti - 5 (halved) (didn’t add)
Black ground pepper - as required
Salt (to taste)
Water - 5 cups
Oil

Method:
Heat oil and add the onion & fry.
Add the garlic and fry.
Add the carrot, peas, corn, basil and mushroom and fry till they are cooked (if required, add a little water).
Add chickpeas and 5 cups of water.
Cover and cook for 2 minutes.
Now add the macaroni, salt and pepper.
Bring it to a boil.
Serve hot.

Sent off to "Tried & Tasted November 2009" hosted by The Singing Chef. Tried & Tasted is originally started by Zlamushka.

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Pomegranate Rice

Ingredients:
Boiled Rice - 3 cups
Pomegranate seeds (fresh) - 1 cup
Bread slices - 2
Onion - 1 (chopped)
Ginger - 1 tsp. (chopped)
Oil - 2 tbsp.
Salt (to taste)
Garam masala - ¼ tsp.
Red chili powder - ½ tsp.
Oil (for deep frying bread)

Method:
Heat the oil for deep frying. Cut the bread into tiny squares.
Deep fry them into a golden color and place it on an absorbent paper.
Heat the oil in a kadai .
Add the onions and fry till they turn golden brown.
Add chopped ginger and stir-fry for a minute.
Add salt, red chili powder and garam masala.
Add the boiled rice and mix well.
If you are going to serve immediately, add the pomegranate seeds and fried bread pieces. Mix well.
Serve garnished with left over pomegranate seeds.
Note: It’s always good to add the bread during serving time to avoid their sogginess.
R.S: N.M

Sent off to Sanghi's "FIL-Fruits" event and Srilekha's "EFM-Variety Rice Series" event.

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Corn Pav Bhaji

Ingredients:
Potatoes - 1 ½ cup (peeled and cut into cubes)
American sweet corn - 1 ½ cup (steamed)
Green beans - 6 (cut into pieces)
Green peas - 1/4 cup (didn’t add)
Cauliflower florets - 1 cup
Carrot - 2 (chopped)
Green capsicum (small) - chopped
Onions - 2 (medium-finely chopped)
Tomatoes - 3 (medium-chopped)
Ginger- garlic- green chili paste - 2 tsp.
Butter - 2 tbsp.
Salt (to taste)
Coriander leaves
Red chili powder - ½ tsp.
Pav Bhaji masala - 2 to 3 tsp.

For serving:
Toasted pav in butter
Coriander leaves - finely chopped
Onions - finely chopped
Slice of butter
Lemon slices

Method:Boil potatoes, carrot, beans, green peas and cauliflower. Mash them (not too pasty).
Melt the butter in a kadai. Add the onion and fry till they turn light golden color.
Add ginger-garlic chili paste and fry.
Add the tomato pieces, salt and sauté well.
Add the red chili powder and pav bhaji masala and mix well.
Add the mashed veggies and mix well.
Now add the steamed corn and capsicum pieces.
Let it cook for 2 minutes. (if required add little water and mix)
Add the chopped coriander leaves and remove from heat.

How to serve:
In a plate, place 2 small laddles of bhaji. Top it with a slice of butter.
Near the bhaji add the required pav, a few onion pieces, coriander leaves and one lemon slice.
Enjoy the ONE MEAL DISH!

Sent off to "RCI-Mumbai" hosted by Kitchen Chronicles. RCI series is originally started by Veggie Cuisine.

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Kadala Curry

I love chick peas. When I saw Sarah Naveen’s kadala curry, I was tempted to try it and my family finished it up for dinner yesterday. I made a few changes according to my family’s taste buds.

Ingredients:
Black channa - ¾ cup
Onion - 2 (medium-chopped)
Garlic - 1 ½ tsp. (minced)
Ginger - 1 tsp (grated)
Tomato - 2 (chopped)
Green chilies - 3 (half slit)
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 2 pinches
Coconut milk (thick)- ½ cup
Curry leaves - 5
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Garam masala - ¼ tsp.
Salt (to taste)
Oil

Method:
Soak the black chana for 8 hrs and boil them by adding little salt.
Heat oil in a pan and add the mustard and cumin seeds.
When the mustard seeds crackle, add the onion ,curry leaves and fry till they turn golden color.
Add the ginger, garlic and green chilies and fry.
Add the tomato pieces ,salt and sauté.
Now add the red chili powder, coriander powder and turmeric powder. Mix well.
Add the black chana with the water, and let it boil for 5 minutes.
Now add the garam masala and mix.
Add the coconut milk and immediately remove from heat.
Serve with puttu, chapathi, dosai and idli.

Sent off to Sra's "My Legume Love Affair" event. It's originally started by Susan.

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Corn & Peas Rice

Ingredients:
Corn kernels (fresh) -½ cup
Green peas (fresh) - ½ cup
Basmati rice - 1 cup
Chilli powder - ¾ tsp.
Sambar powder - 3/4 tsp.
Garam masala - 2 pinches
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
Salt
Oil
Coriander leaves - few (forgot to add)

Method:
Cook the rice. Steam corn and peas for 5 minutes.
Heat oil in a kadai and add the mustard and cumin seeds.
When mustard crackles, add the corn and peas.
Now add the sambar and chili powder and mix well.
Add the cooked rice and mix.
Add salt, garam masala and coriander leaves.
Mix and serve hot with yogurt.

Note:
Adjust the sambar and chili powder according to your taste.
Recipe source: Recipe book.

Sent off to Srilekha's "EFM-Variety Rice Series". Click on the picture for details.

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Oats Wheat Rava Laddu

Ingredients:
Oats (Quick cooking) - 1 cup
Wheat rava - 1 cup
Condensed milk - ½ cup
Ghee - 1 tbsp. + ½ tsp.
Grated coconut (optional)

Method:
Fry the wheat rava in ½ tsp. of ghee till they turn light red color without burning. Cool. Coarsely powder them.
Dry roast the oats. Cool. Powder them.
Now mix the wheat rava and oats flour.
Add the condensed milk. Mix well.
Add 1 tbsp. of ghee and mix well.
Make them into balls.
Then roll it on the grated coconut (optional).
Enjoy the low-fat sweet.

Sent off to Saraswathi Iyer's "Oats Feast Event".

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Masala Dosai/Masal Dosa

The Masala Dosa has become one of my favorites ever since when I was a little kid. Especially in restaurants, the first we would order is masala dosa which would occupy ¾th of the table’s total space. And I would finish the quarter dosa and lap up the sambar. Of course, I would mess up my shirt doing that. This recipe is from my hubby’s recipe collection in 1999.

Ingredients:
For Dosa:
Rice flour - 1 cup
Maida - 1 cup
Urad dal - ¾ cup
Chana dal - ¼ cup
Sugar - 1 tsp.
Salt

For Masala:
Potatoes - 4 (medium)
Onion - 2 (medium-sliced)
Green chillies - 4 (slit lengthily)
Ginger - 1 tsp. (chopped)
Turmeric powder - 1 tsp.
Water - ½ cup
Asafetida - 2 pinches
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
Chana dal - ½ tsp.
Urad dal - ½ tsp.
Coriander leaves
Salt
Oil


Method for masala:
Boil the potatoes (cut into half) with little salt and ¼ tsp. turmeric powder.
After boiling, peel the skin and chop them into small pieces.
Heat the oil in a pan and add the mustard seeds, urad dal, cumin seeds, chana dal, asafetida.
When the mustard seeds start to crackle, add the onion and fry till they turn golden color.
Add the green chilies and ginger. Fry.
Add ½ cup of water.
To the water, add salt (remember, I have added a little salt earlier) and ¾ tsp. turmeric powder. Let it boil.
Now add the boiled potatoes and mix well.
While mixing, mash it in between.
Finally add the coriander leaves and remove from heat.

Method for dosa:
Soak dals for 4 hrs. Grind them.
Add rice flour and maida at the final stage by adding required water. Grind.
Add salt and sugar. Mix well. Let the batter ferment overnight.
Heat a non-stick dosa pan.
Take a ladle full of batter and spread it thin in a circle or oval shape.
Actually for masala dosa, they never flip the dosa in restaurants. But I flipped and cooked on the other side.
Fill the required masala (as per your taste) in the centre of the dosa and roll carefully.
Serve with your favorite chutneys and sambars.
Note:
The dosa in the first picture was cooked on medium heat.
The dosa in the second picture was cooked when the pan was 'stremely hot.
Sprinkle little water on the griddle and continue with the remaining batter.

Sent off to "Think Spice: Think Turmeric" event hosted by Sudeshna Banerjee. Think Spice series originally started by Sunita Bhuyan.

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Mini Idli Pepper Fry

Ingredients:
Mini idlis - 30
Onion - 2 (medium - chopped)
Ginger (grated) - 1 tsp.
Garlic (grated) - 1 tsp.
Green chilli - 2 (chopped)
Pepper powder - 1 tsp.
Turmeric powder - ¾ tsp.
Curry leaves - 4
Salt
Oil


Method:
Heat oil in kadai. Add onion, green chilies, garlic & ginger paste one by one and fry.
Add turmeric powder and salt. Mix well.
Add the mini idlis and toss well.
Add pepper powder and curry leaves. Toss again.
Serve hot.
Recipe Source: R.S.R.C.

Sent off to 'Think Spice: Think Turmeric' hosted by Sudeshna Banerjee. Think Spice series originally started by Sunita Bhuyan.

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Gulab Jamuns-ICC

This is the first time I’ve taken part in the “Indian Cooking Challenge” (ICC). I used 2 liters of full cream milk. I got 1 ¼ cup of khoya in 3 ½ hrs. For sugar, I used 3 cups and water 3 cups. And guess what, I made this on Aishwarya Rai Bachan’s birthday.

Ingredients:
Jamun:
Khoya/khova/mawa - 1 ¼ cup
Maida - ¾ cup
Cooking soda - 1 pinch
Ghee (for deep frying)

Sugar syrup:
Sugar - 3 cups
Water - 3 cups
Rose essence - few drops
Saffron strands - 1 pinch (didn't add)
Cardamom powder - 2 pinches

Sugar syrup method:
Melt the sugar in water and let it boil till the syrup is sticky.
Remove from heat.
Add the cardamom powder and saffron strands.
When the sugar syrup is warm, add the rose essence.

Jamun method:
Sift maida with cooking soda for 2 times.
Mix this with khova and knead it into a dough.
Divide them into small balls without any cracks.
Cover the balls with moist cloth without touching the balls.
To avoid the cracks, wet your hands with ghee and roll the ball with the hands.
Heat the ghee in a wide sauce pan (or oil).
Now add the balls and fry them in the low-flame level (5 balls in each batch).
Stir the ghee or oil with a slotted spoon without touching the jamuns which means swirling the ghee or oil without tossing or turning the jamuns.
Fry till it turns light brown color and keep it on a kitchen towel paper.
Continue the same with other balls.
Now add these jamuns in the syrup and let them soak for a few hours.
Enjoy.


The Khova:

I stopped at this stage (khova/khoya). My shoulders were paining and my poor @$$ got numb sitting on the kitchen-counter top while stirring this from 8:45 am to 12:15 pm! AAH! I didn't move out of the place even a millimeter to avoid the milk burning! But it was worth it as the jamuns got over in 2 days. They melted in our mouths when popped in...

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Chinese Scallion Pancakes

This is a very simple snack. I got the recipe from here. I made a few changes as yeast water was enough for me to knead the dough.

Ingredients:
Maida - 1 ½ cup
Yeast - 1 tsp.
Sugar - 1 tsp.
Scallions/spring onions - 2 (chopped)
Salt (to sprinkle)
Oil - 1 tbsp. + to fry the pancakes

Method:
Dissolve the yeast in warm water with sugar.
Add this water to the sifted flour and knead it into a dough.
Add 1 tbsp. of oil and knead again.
Cover and keep it aside for 2 hrs.
Knead and divide them into equal sized balls.
Flatten the ball into a circle.
Brush with oil on the circle, then sprinkle little salt and scallion pieces.
Roll up the circle.
Roll into lengthwise like a spiral.
Flatten them again.
Pan fry on both sides with a little cooking oil till it becomes golden color.
Proceed the same with the remaining balls.
Enjoy with or without any side-dish.

Sent off to "It's A Vegan World: Chinese" hosted by Vaishali.

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Fish/Meen Puttu & a Thali

Whenever I prepare this dish, I‘m too lazy to peel off the skin and bones of the fish. Puttu is usually made with sura (shark). Being a selective eater (before), I didn’t use shark, so I replaced it with pomfret (sometimes I prepare it with big red snappers). You can also add coconut, pepper powder or red chili powder. Instead of adding pepper powder, I added red chili powder to ensure that my family would eat it .Nowadays, I’m a vegetarian and I don’t eat chicken or fish. Not even eggs. I prepared this dish for my family, they enjoyed it very much and as for me, I had to eat curd rice & pickle. :(

Ingredients:
Pomfret - 3 big (cut into medium-size)
Onion - 2 Medium (chopped)
Ginger (grated) - 1 tsp.
Garlic (grated) - 1 ½ tsp.
Green chilies - 3 (deseeded and slit lengthily)
Red chili powder - ¼ tsp.
Turmeric powder - ¼ tsp.
Fennel seeds - 1 ½ tsp.
Salt
Curry leaves - 6
Coriander leaves - few
Oil

Method:
Steam the fish. Remove the skin and bones.
Flake it with the help of a fork.
Heat the oil and add the fennel seeds.
When the seeds start to twist the body, add the onion and fry.
Add the ginger, garlic and green chili. Fry.
Add the shredded fish and mix.
Add the turmeric powder, red chili powder, salt and mix.
Fry for few minutes till dry (I like to fry till it becomes crispy).
Finally add the curry leaves and coriander leaves and mix.
Enjoy with meen kozhumbu.

Thali

Chicken Jalfrezi
Chicken Kurma/Korma
Meen Puttu
Rice
Pulka roti

This thali goes to 'Monthly Mingle: Brunch' event hosted by Meeta K.

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Chicken Kurma/Korma

I made some slight variations by adding a few drops of lemon juice instead of those fat, juicy tomatoes.

Ingredients:
Chicken pieces - 750 gm.
Onion - 1 cup (finely chopped)
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Green chilies - 5 (slit lengthily)
Chili powder - 1 ½ tsp.
Coriander powder - 3 tsp.
Turmeric powder - ½ tsp.
Salt
Oil
Lemon juice - a few drops
Fresh coriander and mint leaves to garnish

Whole Spices:
Cinnamon - 1 stick
Cloves - 2
Cardamom - 2 (crushed)
Bay leaves - 2

To grind:
Grated Coconut - from ½ a coconut.
Cashew nuts - 10 (Soak in hot water for 20 minutes)
Poppy seeds - 1 tsp. (soak in hot water for 10 minutes)

Method:
Heat oil in pan. Add all the whole spices and let it jump.
Add onions and fry till golden color.
Add ginger and garlic paste and fry.
Add green chilies and sauté for a minute.
Add red chili powder, coriander powder and turmeric powder. Mix well.
Add chicken and sauté.
Now add 2 cups of water and salt. Let it cook by covering it with a lid.
Meanwhile grind coconut, poppy seeds and cashew nuts into a paste.
Once the chicken is fully cooked, add the ground paste and mix well.
Let it cook in low flame for 2 minutes. Remove from heat.
Garnish with coriander and mint leaves (which I didn’t add).
When you serve, add the lemon juice and mix well and serve.
Serves as a good side dish for rotis and chapthis.
Recipe source: Replacement with lemon juice from my husband's own recipe collection.
Note: Instead of lemon juice you can also add tomatoes.After frying onions add tomatoes and continue the method.

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Chicken Jalfrezi

This is my version of chicken jalfrezi.

Ingredients:
Boneless chicken - 500 gm
Onion - 1 cup (finely chopped)
Ginger paste - 1 tsp.
Garlic paste- 1 tsp.
Green chili - 4 (cut lengthily)
Tomato puree -1/3 cup
Tomato ketchup - 1 tsp
Capsicum - 1 (chopped)
Curry powder - 1 ¼ tsp.
Chili powder - 1 tsp.
Turmeric powder - ¼ tsp.
Coriander leaves and ginger juliennes to garnish.
Oil
Salt

Method:
1. Heat oil in a non-stick kadai and add onions. Fry till they turn to a golden color.
2. Add ginger and garlic paste one by one and fry for a minute.
3. Add green chilies and fry till they turn soft.
4. Add tomato puree and sauté till they become dry.
5. Add chili powder, turmeric powder and mix.
6. Add chicken and fry for 2 to 4 minutes.
7. Add curry powder, tomato ketchup and mix well.
8. Add ½ cup of water, salt. Cover and cook.
9. After few minutes remove the lid , add capsicum pieces and sauté till dry.
10. Garnish with coriander leaves and ginger juliennes.
11. Enjoy with rice or naan or roti.

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Godhuma Rava Veg. Upma

Ingredients:
Cracked wheat - ½ kg.
Onion - 2 (chopped)
Ginger - 2 inches (chopped)
Dry red chilies - 4
Chana dal - 1 tsp.
Mustard seeds - ½ tsp.
Cumin seeds - ½ tsp.
Urad dal - ½ tsp.
Green beans - 1/3 cup (cut into pieces)
Carrot - 1/3 cup (cut into pieces)
Green peas - 1/3 cup
Salt
Oil
Turmeric powder - 2 pinches
Curry leaves - 19
Coriander leaves - 2 tbsp.
Water - 5 cups

Method:
1. Dry roast the broken wheat till they turn into a light red color without burning.
2. Heat the oil in a pan and add mustard seeds, cumin seeds, urad dal & chana dal.
3. Add onions, curry leaves and fry till they become light golden color.
4. Add ginger and dry chilies.
5. Add carrot, green beans & peas and mix well.
6. After 2 minutes add water.
7. When the water starts to boil, add turmeric powder and salt.
8. Add the roasted rava and mix well.
9. Cover and cook. Finally add the coriander leaves.
10. Enjoy with sambar.

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Vatha(l) Kuzhambu

Ingredients:
Tamarind water - 1 ½ cups
Manathakkali vatral/solanum nigrum/black nightshade - 2 tbsp.
Red chili powder - 1 tsp.
Coriander powder - 2 tsp.
Salt
Sesame oil
Mustard seeds - ¼ tsp.
Toor dal - ½ tsp.
Turmeric powder - 2 pinches

For powder:
Urad dal - 1 tsp.
Cumin seeds - ½ tsp.
Peppercorn - ¼ tsp.
Fenugreek seeds - ¼ tsp.
Rice - 1 tsp.

Method:
1. Dry roast all the ingredients in “for powder”. Powder them and keep aside.
2. Heat oil and add mustard seeds and toor dal.
3. When the mustard crackles, add the tamarind water & turmeric powder and let it boil.
4. Meanwhile in a small pan, add oil and shallow fry the vathal.
5. When 1½ tamarind water reduces to 1 cup, add the fried vathal.
6. Then add salt, chili powder & coriander powder and mix well.
7. After 2 minutes, add the powder.
8. Mix continuously and remove from heat.
9. Enjoy with hot rice and appalam.

Note:
You can also use sundakkai vatral, cut fresh brinjals.
For variation add garlic and shallots.
Sambar powder can also be added instead of spice powder.

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Hot & Sour Chutney

Ingredients:
Green chilies - 10
Onion - 2 (small)
Tomato - 2 (medium)
Tamarind - gooseberry size
Jaggery - 1 tbsp.
Salt
Oil

Tempering:
Mustard seeds - 2 pinches
Cumin seeds - 2 pinches
Urad dal - 2 pinches
Curry leaves - 6

Method:
1. Heat the oil in pan and add the onions. Fry till they become soft.
2. Add the green chilies (slit length-wise) and fry.
3. Add the tomatoes & salt and fry till they turn soft.
4. Grind the green chilies, onions, tomatoes, tamarind & jaggery in a blender.
5. Temper the chutney.

Sent off to "Spicy Fiery Chutneys" event hosted by Sreevalli.

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Vendhaya Keerai (Fenugreek Leaves) Masiyal

I’m writing this post for my own food collection. This dish is not a ‘special wannabe’ or something except the fact that it has a lot of nutrients. Usually this dish is prepared with amaranth leaves, I just replaced it with fenugreek ones. My mom taught this recipe before my marriage.
Ingredients:
Fenugreek leaves - 1 bunch (medium)
Moong dal - ¼ cup
Onion - 1 (small)
Garlic - 2 cloves
Tomato -1
Salt

Tempering:
Mustard seeds - ¼ tsp.
Dry red chili - 2
Cumin seeds - ¼ tsp.
Asafetida - 1 pinch

Method:
1. Boil the moong dal in a pan.
2. When the dal is half done, add the fenugreek leaves, onion, garlic and tomato.
3. When the leaves and dal are fully cooked, remove from heat.
4. When it is slightly warm, grind them coarsely with salt in a blender.
5. Temper the greens.

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Oats Methi Chapathi

Ingredients:
Wheat flour - 1 cup
Oats flour - ½ cup
Fenugreek leaves (methi) - ½ cup
Red chili powder - ¼ tsp.
Amchur powder - 1 pinch
Cumin powder - 1 pinch
Salt - ¼ tsp.
Oil

Method:
1. Mix wheat flour & oats flour in a bowl.
2. Add red chili powder, amchur powder, cumin powder & salt and mix.
3. Add fenugreek leaves and mix.
4. Now add water little by little and knead it into a soft dough.
5. Divide the dough into equal-sized balls.
6. Roll the balls into circles with a rolling pin.
7. In a tawa, cook the chapathi on both sides by adding a very few drops of oil.
8. Enjoy with your favorite side dish!

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Tomato Rice and Cabbage Poriyal

There are way too many different versions of this tangy tomato rice. This version is a very simple one and is easy to make.

Ingredients:
Rice - 3 cups (cooked)
Tomatoes - 4 (small & ripe)
Onion -1 (chopped)
Ginger - 1 tsp. (chopped)
Garlic - 1 tsp. (chopped)
Red chili powder - ½ tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1 pinch
Cloves - 2
Cinnamon stick - 1 inch
Salt
Oil
Curry leaves - 5
Coriander leaves - 2 tsp. (chopped)

Method:
1. Grind the tomatoes in a blender and keep it aside.
2. Heat the oil and add the cloves and cinnamon.
3. Add the onions, curry leaves and fry till they change to a golden color.
4. Add the ginger and garlic and fry.
5. Add the ground tomatoes and sauté till the raw smell fades away and oil oozes out.
6. Add the red chilies, coriander and turmeric powders & salt and mix well.
7. Finally add the coriander leaves and remove the mixture from heat.
8. Add the rice and mix well.

Cabbage Poriyal

Ingredients:
Cabbage - ½ (shredded)
Green chilies - 3 (slit lengthwise)
Chana dal - 1 tsp.
Mustard seeds - ¼ tsp.
Urad dal - ¼ tsp.
Cumin seeds - ¼ tsp.
Curry leaves - 5
Coriander leaves - 2 tsp. (chopped)
Coconut - 1 tbsp. (grated)
Salt (to taste)
Oil

Method:
1. Heat the oil and add the mustard seeds, cumin seeds, urad dal and chana dal.
2. When the mustard seeds crackle, add the green chilies and sauté well.
3. Add the cabbage.
4. Cover and cook it for 7 minutes.
5. In between, sauté the cabbage.
6. Add salt & curry leaves.
7. When the cabbage is cooked, add the coconut & coriander leaves and mix well.

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