Ash Gourd / Vellai poosanikai Sambar

Sambar can be made with any type of  vegetable.Now  you are going to see sambar with Ash Gourd/vellai poosanikai. Sambar is a easy recipe to prepare ,if some guest come home suddenly. Sambar is one goes well with rice,tiffin varieties and also with starter recipes.This Ash Gourd is called by different names like winter squash. Ash Gourd is rich in moisture and contains small amounts of fat, protein, carbohydrates, and fiber, besides calcium, phosphorous, iron, riboflavin, thiamine, niacin, and vitamin C.

Ingredients:

• Ash Gourd /Vellai poosanikai -1 medium size
• Toor dal - 1 cup
• Tamarind - half lemon size
• Onion (small Pearl onion or regular) - less than 1/4 cup (Cut lengthwise)
• Tomato -medium sized  
• Green chillies -2 medium        
• Sesame oil -2 tbsp
• Mustard -1/4 tbsp
• Garlic -3 pods
• Curry leaves -1 spring                                
• Turmeric pwd-1/4 tbsp
• Sambar powder (home made or store bought) - 1 tbsp (based on spicy level)
• Salt to taste
• Castor oil-2 drops
• Fresh coriander leaves 

Method:

1. Take a pressure cooker; add washed toor dal,garlic tomato and 2 drops of castor oil.
2. Pressure cooks it for 1 or 2 whistles and keeps it aside.
3. Soak the tamarind in water for 30 minutes and extract the juice.
4. Cut ash gourd into cubes and keep it aside.
5. Take a pan, heat sesame oil and add mustard, wait to crackel.
6. Add onion, curry leaves, ash gourd and green chili, sauté nicely to light brown.
7. Add sambar powder and fry for a minute without burning it.
8. Add 2 cup of water and allow it to boil in medium flame, till the raw powder smell goes.
9. Then pour the tamarind sauce, turmeric powder and boil till its raw smell goes
10. Add the cooked toor dal and needed water and salt .Bring to boil and see the ash gourd is cooked. Finally check for salt.
11. Let it boil for 3 min, check for consistency. (sambar shouldn’t be too thick or watery).
12. Remove from flame and keep aside.
13. Garnish with above fried mixture and freshly chopped coriander leaves.
14. Goes well with rice , idly,dosa etc.. 

                             

Fish Curry

This Fish curry is prepared with tamarind pulp, so it is called as Puli kozhambu. The tamarind pulp with all spices added to the curry gives a spicy and tangy taste. Fish curry can be prepared with all types of fishes like Tilapia, Cat fish etc. One secret of fish curry is, it taste really very good, when you eat this curry for next day. Fish is good source of omega-3 and vitamin A. So eating food is a healthy diet.

Ingredients:

• Fish Tilapia – 1pound
• Fenugreek Seeds: 1/4 tsp
• Green Chillies-2
• Onion (pearl)-10 or regular onion -1medium
• Tomatoes: 1 medium
• Garlic- 5
• Curry Leaves- 1spring
• Chili powder- 1/2 tsp (depending on spice level)
• Coriander Powder- 1/2 tsp
• Cumin Powder-1/4tsp
• Turmeric Powder-1/4 tsp
• Tamarind –medium lemon size
• Sesame oil- 3 tbsp
• Cilantro -garnishing

Method:

1. Wash and clean the fish. Cut them into pieces and keep it aside.
2. Take tamarind and soak it in a bowl of water for about ½ hour and extract juice from it.
3. Now cut the onion, tomato, green chillies, and garlic and keep it ready.
4. Now take a pan add 3 tbsp of sesame oil and add mustard to spultter.
5. Then add fenugreek seeds, garlic pods, curry leaves fry them for a minute.
6. Then add onion and green chillies sautee it very well.
7. Once the onion becomes translucent add the chopped tomatoes and cook it well.
8. Now add all the spices mentioned above and at last add the tamarind juice extract and bring it to boil, cook till the raw smell goes off.
9. Taste the salt and adjust according to it.
10. Finally add the fish and just lower the heat for 10 to 15 min maximum.
11. Garnish with cilantro.
12. Goes well with rice, dosa and idly etc..,

Notes:

Don’t try to mix the gravy after adding the fish, because after fish is cooked it becomes tenderer and will break.

Fish kozhambhu is one will become more taster when you eat on the next day.

Egg Gravy

Ingredients:

• Cloves-3
• Garlic- 2
• Pepper corns -10
• Cinnamon-3 pieces
• Red chilly -6
• Onion-1 medium size
• Tomato- 1 medium size
• Coriander Powder- 3tsp
• Coconut ½ a cup
• Egg-4
• Oil frying -2tsp
• Salt to taste

Method:

Masala Preparation:

1. Take kadai pour oil, when oil is heat add cloves, Cinnamon, Red Chili’s.
2. Add Chopped Onion and toss it well
3. Add chopped Tomato to the mixture and toss.
4. To this mixture add coriander powder .The above added all ingredients should fry well and should be light brown. To this mixture add coriander powder .Then at last add grated coconut and toss in medium flame, without burning it. The let it cools before grinding.

Note: Grind the mixture and keep it aside (the paste should be fine not coarse).

Gravy preparation:

1. Take a pan, heat oil and add mustard, wait to crackel.            
2. Then add the paste and add required water .Let it boils till raw masala smell goes off.
3. Add two egg and mix well often till egg is cooked.
4. Then take the boiled egg and cut slightly on it surface of it and put into the gravy.
5. Simmer it for 5 mins.
6. Then add the garnishing and switch off the stove.

Preparing Garnish for the gravy:

Keep a kadai and pour oil. When the oil is hot add mustard, let it splatter .Add onion, curry leaves, cilantro fry them well to crispy.

Note: instead of boiled egg, pour the egg at last and don’t disrube for 5 to 10 mins and switch off stove.then u will get round ball shaped eggs.

Green gram Dal / Moong Dal

Ingredients:

• Green gram or Moong dal - 1 cup
• Water - 2 cups
• Onions – ½ medium
• Green chillies – 2 to 3 (as spicy you need)
• Cumin -1/2 tbsp
• Garlic-2 pods
• Oil -2 tbsp
• Curry leaves -1string
• Cilantro to garnish
• Salt for taste

Method:

1.     Take a kadai add moong dal and fry dry for few mins till it becomes slight brown.

2.      Pressures cook the moong dal along with water for 2 to 3 whistles and keep it aside.

3.      In a pan, heat oil and add mustard and wait till it crackles. 

4.      Add chopped onions, green chilies, curry leaves, cumin, Garlic, turmeric powder and fry till becomes translucent.

5.      Add the cooked moong dal along with the water in which the dal was pressure cooked and salt for taste. Cook for 10 min or till its done.

6.      Garnish with cilantro. Serve hot with rice or chappathi.

Potato Masala

Ingredients:

• Potato –4 (medium size)
• Tomato-1 medium
• Ginger-1 inch
• Garlic- 2
• Onion – 1 medium
• Green chiles – 3 to 4(depends on how spicy u like)
• Turmeric powder – 1/2 tbsp
• Mustards seeds
• Roasted channa dal and Urad dal – 1 tbsp (both)
• Curry leaves – 1string
• Coriander leaves chopped for garnish
• Oil -2 tbsp
•  Salt – As required

Method:

1. Wash the potatoes to remove any dirt on its surface. Cut each potato in equal half.
2. Take a pressure cooker; put the cut potatoes and 2 cups of water and ¼ tbsp salt into it.
3.  Cook for 1 or 2 whistle and drain the water. Peel the potatoes skin and mashy it nicely and keep it aside. Chop onion, tomato, green chili, garlic and Ginger
4. In a pan add Oil. When the oil is hot, add Mustard,roasted channa dal and Urad dal. When mustard crackles add Green Chili, Curry Leaves. Add the chopped Ginger, Onion, turmeric and fry till becomes translucent. Add tomatoes and cook till it mashy.
5. Add the mashed potato, salt and mix well and Toss for 5min.
6. Now add required water and stir continuously. Simmer it for 5 to10 mins. This depending on the consistency of the curry you required .Switch off the flame.
7. Finally Garnish with Coriander leaves.Serve Hot.

Goes well with: Poori, Chapathi, dosa etc...

Notes:

Add required water don’t make it watery or too thick.

Drumstick Sambar

Ingredients:

• Toor dal - 1 cup
• Tamarind- half lemon size
• Tomato -1 medium
• Drumstick-1
• Egg plant- 2medium
• Onion (small Pearl onion or regular) - less than 1/4cup (Cut lengthwise)          
• Oil -2tbsp
• Mustard -1/4 tbsp
• Curry leaves -1spring                                
• Red chilly -1
• Turmeric pwd-1/4 tbsp
• Sambar powder (home made or store bought) - 2 tbsp( based on spicy level)
• Salt to taste
• Ghee- 1tsp (optional)
• Castor oil-2drops
• Fresh coriander leaves

Method:

1. Take a pressure cooker; add washed toor dal ,tomato and 2 drops of castor oil.
2. Pressure cook it for 1  and keep it aside.
3. Soak the tamarind in water for 30 minutes and extract the juice.
4. Cut drumstick and egg plant in lengthwise and keep it aside.
5. Heat oil in vessel .when oil or ghee is hot, add vegtables and fry for a minute.
6. Add sambar powder and fry for a minute without burning it.
7. Add 2 cup of water and allow it to boil in medium flame, till the raw powder smell goes.
8. Add the cooked toor dal, salt and turmeric powder.
9. Bring to boil and check whether vegtables is cooked
10. Add tamarind juice and check for salt.
11. Let it boil for 5 min, check for consistency. (sambar shouldn’t be too thick or watery).
12. Remove from flame and keep aside.
13. Take a pan, heat oil and add mustard, wait to crackel.
14. Add onion, curry leaves and red chili, sauté nicely to light brown.
15. Garnish with above fried mixture and freshly chopped coriander leaves.

Vegetable Kuruma

Ingredients:

• Carrot, beans, potato, cauliflower florets & peas - 2 cups
• Curry Leaves – 1 spring                     
• Cloves - 2
• Cinnamon- 1
• Onion - 1medium
• Ginger garlic paste - 1 tbsp
• Green chilly - 3 or 4
• Grated coconut - 1/2cup
• Cashew - 5 Optional
• Roasted channa dal–less than ¼ cup
• Bay leaves-2
• Oil - 2 tbsp
• Freshly chopped coriander leaves
• Salt to taste

Method:

Step1: Grinding masala

1. Add coconut, cloves, cinnamon, green chillies, ginger, garlic, roasted channan dal to a mixer jar.
2. Make it into fine paste with adding little water and keep aside.

Step2: Preparing Kurma

1. Chop all the vegetables in Medium size and keep aside.
2. Chop the onion and green chili in length wise.
3. Heat oil in a pressure cooker, add cloves, bay leaves, cinnamon and green chilies, wait to crackle.
4. Fry onions till it loses moisture and add ginger garlic paste.
5. Now add all cut vegetables and sauté for 2 to 3 mins.
6. Add coconut masala paste and mix well.
7. Taste and adjust salt and seasonings.
8. Add water and allow to pressure cook for 1whistel.
9. Garnish with freshly chopped coriander leaves.
10. Serve it with chapatti, naan, dosa, rice…

Notes: Add little water, because we are pressure cooking. Otherwise kurma becomes watery.

Radish Sambar

Ingredients:

• Toor dal - 1 cup
• Tamarind- half lemon size
• Radish-1medium size
• Onion (small Pearl onion or regular) - less than 1/4cup(Cut lengthwise)
• Tomato medium sized           
• Oil -2tbsp
• Mustard -1/4 tbsp
• Curry leaves -1spring                               
• Red chilly -1
• Turmeric pwd-1/4 tbsp
• Sambar powder (home made or store bought) - 2 tbsp( based on spicy level)
• Salt to taste
• Ghee- 1tsp (optional)
• Castor oil-2drops
• Fresh coriander leaves

Method:

1.     Take a pressure cooker; add washed toor dal, tomato and 2 drops of castor oil.

2.     Pressure cook it for 1 or 2whistles and keep it aside.

3.     Soak the tamarind in water for 30 minutes and extract the juice.

4.     Cut radish in round pieces and keep it aside.

5.     Heat oil in vessel .when oil or ghee is hot, add radish and fry for a minute.

6.     Add sambar powder and fry for a minute without burning it.

7.     Add 2 cup of water and allow it to boil in medium flame, till the raw powder smell goes.

8.     Add the cooked toor dal, salt and turmeric powder.

9.     Bring to boil and see the radish is cooked

10. Add tamarind juice and check for salt.

11. Let it boil for 3 min, check for consistency. (sambar shouldn’t be too thick or watery).

12. Remove from flame and keep aside.

13. Take a pan, heat oil and add mustard, wait to crackel.

14. Add onion, curry leaves and red chili, saute nicely to light brown.

15. Garnish with above fried mixture and freshly chopped coriander leaves.

16. Serve with rice, dosa, idly, medu vada.                

Mutter Paneer

Ingredients

• Paneer – 1cup
• Peas-1/2 cup
• Onion-1medium
• Tomato-2medium
• Green chilli-3 medium
• Chasew-7
• Cinimon-3
• Cloves-2
• Bay leaves-3
• Cardamom-2
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Chili powder-1/2 tsp
• Garam masala-1/4 tsp
• Ginger garlic paste-1/2 tsp455g
• Oil-2 tsp
• Butter-2 tsp or dried fenugreek leaves

Notes: Dried fenugreek leaves give buttery taste.

Method:

Step1: masala for grinding

1.     Take a pan pour oil, when is hot add cashew and saulte to light brown

2.     Add onion fry till it losses moisture.

3.     Finally add tomato and toss all to mix well.

4.     Cool the mixture and grind to find paste.

Step2: Paneer Preparation

1.     Cut the paneer in medium sized cube

2.     Fry paneer cubes to light golden brown

3.     Put the fried paneer in the lukewarm water and squeeze the water. By doing this paneer remains soft.

Step3: preparing gravy

1.     Heat oil in a pan, when oil is hot adds whole gram masala and green chili.

2.     Add the ground paste, chili, coriander, and cumin and turmeric powder.

3.     Add some water if the gravy is very thick and add salt.

4.     Fry till the raw smell goes away and oil starts to separate from the sides of the pan.

5.     Add the peas to the gravy and simmer for 10 minutes.

6.     Add the fried paneer cubes to the gravy.

7.     Simmer for 5 minutes.

8.     Now add butter and switch off the stove.

9.     Garnish with coriander leaves.

10. Serve with chapattis, Dosa, naan

Pepper Liver Fry

Ingredients:

• Liver – 500 gm(cut into small pieces)-mutton or chicken
• Turmeric powder – 1  tsp
• Red chili powder -1/4 tbsp
• Pepper chilli chicken masala(store bought)-2tsp(optional)
• Black Pepper – 1 tsp
• Green chilli -3
• Curry leaves-lo
• Onions – 1 cup(sliced)
• Tomato - 1
• Ginger&Garlic paste – 1 tbsp
• Curry leaf – 1o
• Salt – As reqd
• Oil – 3 tbsp 

Method:

1. Take a pan and pour oil in it.
2. Add mustard and let is splatter.
3. Add cinnamon, cloves, green chili,curry leaves  and  finely chopped onion fry them till it becomes soft and translucent.
4. Now add ginger& garlic paste sautes it till the raw smell goes off.
5. Add finally the cut tomato and little salt mix it all together till  it becomes mashy.
6. Now add curry leaves, turmeric, pepper masala, pepper and chili powder.
7. Finally add the liver pieces and mix well with masala.
8. Now add enough water to cover the mixture. Occasionally stir-fry.
9. Finally add some pepper when you want it little spicy.
10. Just let it sit in the flame for 15 minutes, till the water is absorbed. 
11. Finally garnish with cilantro.
12. Serve them with rotis, rice.

Notes: Don’t cover the lid and cook. The liver becomes harder.

Puli kozhambu / Termarid Curry

Ingredients

• Bitter gourd-2 medium
• Onion -1 medium
• Tomato-1medium
• Chili powder -1tsp
• Coriander powder-1tsp
• Cumin powder-1tsp
• Sesame oil-3tsp
• Salt-as needed
• Turmeric-1/2tsp
• Termarid-1/2 lemon

Method: 

• Soak the termarid in water for an hour.
• Take pan pour sesame oil, when oil is hot, add mustard.
• Cut the bitter gourd in small sided cubes and add into the oil.
• Fry till the bitter guard the green color changes to pale.
• Then add sliced onion and fry till it looses moisture.
• Then add tomato and fry it becomes mashy.
• Now add chili, coriander, cumin powder and mix it well.
• Add termarid juice and let it boil.
• When it becomes thick paste, switch off the stove and garnish with cilantro. 

Eggplant Masala Gravy

Ingredients:

• Cloves-3
• Cinnamon-3 pieces
• Red chilly -6
• Onion-1 medium size
• Tomato- 1 medium size
• Coriander Powder- 3tsp
• Coconut ½ a cup
• Brinjal(Eggplant)-1cup
• Canon oil for masala frying -2tsp
• Sesame Oil -needed.
• Salt to taste

Method:

Step1:masala preparing

1.     Take a kadai pour oil, when oil is heat add cloves, Cinnamon, Red Chili’s.

2.     Add Chopped Onion and toss it till well for 5 min.

3.     Add chopped Tomato to the mixture and toss.

4.     To this mixture add coriander powder .The above added all ingredients should fry well and should be light brown.

5.     Then at last add grated coconut and toss in medium flame, without burning it. The let it cools before grinding.

Note: Grind the mixture and keep it aside (the paste should be fine not coarse) 

Step2:Gravy preparing

1.     Take a pan; pour oil (Sesame Oil). When oil is hot add Eggplants and fry well till the eggplant oozes out oil.

2.     Then add the paste and add required water .Let it boils till raw masala smell goes off.

3.     When oil from the eggplant oozes out and floats as a layer.

4.     Then add the garnishing and switch off the stove.

Step3:Garnishing  the gravy

      Keep a kadai and pour oil. When the oil is hot add mustard, let it splatter. Add onion, curry leaves, cilantro fry them well to crispy.

Note: I used green eggplant, can also use purple eggplant.

Sprouts Gravy

Ingredients:

• Cloves-3
• Cinnamon-3 pieces
• Red chilly -6
• Onion-1 medium size
• Tomato- 1 medium size
• Coriander Powder- 3tsp
• Coconut ½ a cup
• Sprouts-1cup
• Oil -needed.
• Salt to taste

Preparation for Masala:

1.     Take kadai put oil, when oil is heat add cloves, Cinnamon, Red Chili’s.

2.     Add Chopped Onion and toss it till well for 5 min.

3.     Add chopped Tomato to the mixture and toss.

4.     To this mixture add coriander powder .The above added all ingredients should fry well and should be golden brown.

5.     Then at last add grated coconut and toss in medium flame, without burning it. The let it cools before grinding.

Note: Grind the mixture and keep it aside(the paste should be fine not coarse)

Method:

       Take a vessel, pour the paste and add required water .When the mixture boils add the sprouts, let it boil till raw masala smell goes off. Then add the garnishing and serve it hot.

Garnishing:

1.     Take a kadai and pour oil. 

2.     When the oil is hot add mustard, let it splutter.

3.     Add onion, curry leaves, cilantro fry them well to crispy.

Goes well with rice, chapatti,poori and etc…..