side dish | Dash of Salt & A Pinch of Love

Mutton Chops

Monday, September 19th, 2016 | Author: sethu

Incredients:

Method:

Grind dry items -pepper, jeera, sombu, cinnamon, into powder. Add onion, tomato, ginger and garlic to the powder and grind into a paste with a little water. Put the paste into a pressure cooker.
Add mutton pieces, turmeric, coriander and chilli powder, salt and 100 ml water and mix well.
Pressure cook for 3 whistles and simmer for 5 min
Release the pressure, trasfer the contents into a kadai.
Add 8 tsp oil and thicken the sauce in slow fire to desired consistency.
Add cut coriander leaves and serve as a side.

Thursday, May 30th, 2013 | Author: sethu

Ingredients:

Pasiparuppu (Moong Dhal/broken green-gram dhal)-1 cup-wash in water and drain
Cabbage/Chowchow/Snake-gourd – 250g-finely chopped
Green chilli 5 no/ more or less according to taste -1″ long & longitudinally split
Big Onion 1 no – cut into small pieces
Tomato – 1 no – cut into small pieces
Cumin (Jeera) seeds – 1 tsp
mustard seeds 1 tsp
oil – 3 tsp
curry leaves 10
turmeric powder half tsp
salt to taste
Coconut – grated 1 cup

Method:

Heat 5 cups of water in a pan till it starts boiling
Add the moong dhal and cook in open pan for 5 min
Add onion, tomato, green chilli and cook for 10 min
Add cabbage, turmeric powder, salt and cook for 5 min with the pan covered with a lid
Heat oil in a small kadai add mustard seeds, while it splutters add cumin seeds and as it splutters add curry leaves
Add the above to the Cabbage gravy and cook till done
Remove from heat, add chopped coriander leaves and grated coconut. Goes well with rice, chappathi, or dosa

Tips: While cooking the gravy add boiling water at any stage for desired consistency

Thursday, January 14th, 2010 | Author: sethu

Ingredients:

Pumpkin (Parangi), Ash gourd (Poosani), Sweet Potato (sarkarai vallikkilangu), Potato, Beans, Brinjal, Raw banana (valaikkai), Broad/Fresh beans (avaraikkai/mochaikkai), Carrot, Colocasia (Seppankilangu), Green peas (pattani) – each 50 g for four servimgs
Small onions – 100 g
Tomato 50 g
Green chillies – 4 no
Coriander leaves -finely chopped – half cup
Curry leaves – half cup
Toor gram dhal (Tuar dhal-thuvaram paruppu) – 100 g
Asafoedita Powder (Hing – Perungayam) – half tsp
Red chillies powder – 1 tsp
Coriander powder one & half tsp
Turmeric powder – half tsp
Salt – to taste
Broken black gram (Urad dhal) – 1 tsp
Oil & ghee – each 2 tsp

Clean and cut all vegetables (1″ square wherever possible)
Wash and slit green chillies
Wash and drain toor gram dhal and soak in water for 10m
Pour 6 cups of water in a pressure cooker and bring to boil
Add toor dhal and turmeric powder and boil for 10 m in the open
Add red chillies powder, coriander powder, , half tsp asafoedita, salt, close the lid
Cover the cooker and pressure cook for 3 whistles and reduce heat to sim mode for 3 m
Remove from heat, release the pressure and open the cooker
Heat 3 tsp oil in a kadai, add urad dhal, mustard seeds, curry leaves and half tsp asafoedita. When mustard seeds splutter, add the sambar and continue to boil for 3 m. If needed add water for required consistency
Add 2 tsp ghee and chopped coriander leaves

Wednesday, July 08th, 2009 | Author: sethu

Ingredients:

Method:

Heat 150 ml water in a kadai. Wash pasiparuppu and add to boiling water and cook for 3 minutes. Add beans/cabbage, turmeric powder and salt to taste. Allow the water to boil off and remove from heat.
Heat 2 tsp oil and roast mustard and urdu dhall till they splutter. Add green chilli and curry leaves. Add cooked vegetables and mix coconut powder. Througly mix and cook for a minute and remove from fire.