SNAKE GOURD PORIYAL

புடலங்காய் பொரியல்

Ingredients:
Finely sliced snake gourd- 3 cups
Turmeric powder- half sp
Salt to taste
Finely chopped onion- half cup
Finely chopped green chlli-1
Oil-2 tbsps
Mustard seeds- 1 tsp
Black gram- 1 tsp
Green gram- 2 tbsp
Curry leaves- 1 arc
Chopped coriander- half cup
Shredded coconut- 3 tbsps
Asafotida- half sp
Procedure:
Heat a pan and pour the oil.
When the oil becomes hot add the mustard seeds.
When they splutter, add the black grams and the green grams with the asafetida powder and fry them to slightly brown.
Add the onion with the green chillies, curry leaves and the coriander leaves and fry them slightly with a pinch of salt.
Add the snake gourd pieces with salt.
Cook the vegetable sprinkling water in intervals.
When the vegetable is done and all the water is evaporated, sprinkle the coconut and mix well.

MUTTON KUZHAMBU:

கறிக்குழம்பு

This is one of my mother in law's recipes. In this dish, the fried powder gives a delicious taste.
Ingredients:
Finely sliced onion-2
Finely chopped tomato-3
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Chilli powder- 1 ½ tbsp
Coriander powder- 1 ½ tbsp
Turmeric powder- half sp
Mutton pieces- 1 kilo
Cinnamon-2 pieces
Cloves-2
Finely chopped sambar onions-1 cup
Curry leaves- a handful
Chopped coriander leaves-half cup
Salt to taste
Oil- 4 tbsps
Grind the following ingredients in to a paste:
Shredded coconut-2 cups
Peppercorn- 1 tsp
Cumin seeds- 1 tsp
Fennel seeds- 1tsp
Roast the following ingredients in a dry pan to slightly brown and powder them finely.
Raw rice- quarter cup
Fennel seeds- 1 tsp
Procedure:
Heat a pan and pour the oil.
Add the cleaned and washed mutton pieces with the turmeric powder, salt, the ginger garlic paste and 3 cups of water.
When the mutton is almost cooked, add the ground paste with the powders and let it cook for some minutes.
Heat a small pan and add the oil.
Add the cinnamon and the cloves.
When they splutter, add the sambar onions along with the greens and tomato pieces.
Fry them finely until the tomatoes are amshed and the oil floats on top.
Add them to the boiling kuzhambu.
Let the kuzhambu boil for a few minutes.
Lastly sprinkle the powder and mix well.
Cook the kuzhambu on slow fire for 5 minutes.

Pineapple Rasam

 Hello friends,  I am back with my kitchen recipes.Last month we shifted to our New house.Some what settled here.10 days before only i got net Connection.Last two months i missed ur yummy recipes.I started cooking in my kitchen. Here my All time favorite rasam
      Rasam is a spicy soup made out of Tamarind water with spices like pepper & Jeera.Rasam is popular & must  in south Indian meals.Without rasam our meal cannot complete. Tomato rasam is one of my favorite rasam. My mom will prepare many varieties like Lemon rasam,Garlic rasam,Kollu rasam,Paruppu rasam(Dal rasam),Milagu rasam & Mysore rasam.I will post these rasam varieties Later. I learnt this rasam from Cook Book written by Malliga Badrinath.I did few changes from her recipe according to my taste.Try this once,I am sure u loves it.


  
Ingredients:
Tamarind - 1/2 cup
Chopped pineapple- 1/2 cup
Pineapple juice - 1/2 cup
Rasam powder- 2 tsp
Tomato - 1
Turmeric Powder- 1/4 tsp
Garlic - 2 flakes
Salt - To taste

For seasoning:
Red chilli -3
Jeera - 1/2 tsp
Mustard - 1/2 tsp
Hing -1/4 tsp
Curry leaves
Coriander leaves
Ghee or oil - 2tsp

Preparation method :
 1. Add 1/2 cup of water along with chopped pineapple,boil until it will become soft.
2. Mix tamarind water,pine apple juice along with Salt & turmeric powder.
3. Add chopped tomato,Rasam powder,garlic, Coriander leaves & Required water.
4. Heat the ghee,add seasoning ingredients,fry it & add along with rasam.
5. Finally add 1/2 tsp sugar.Allow it to boil &  serve with white rice.