Cabbage Thovaran

Ingredients

• Cabbage ........................1
• Peas................................1/4 cup
• Mustard Seeds............ ...1tsp
• Urad Dhal...................... 2tsp
• Red Chili........................1
• Turmeric Powder...........1/4 tsp
• Salt to Taste

Cabbage Curry

Method

• Wash and chop the cabbage into small pieces. 
• Heat pan with 1tsp oil, add mustard seeds, chili , urad dhal. 
• When the mustard splutters ,add the cabbage, peas, turmeric and salt. 
• Mix it well. No adding water.When the cabbage is cooked remove to a bowl.
• Serve with chapati or sambar/rasam rice

Cauliflower Bhaji(Gobi Bhaji)

Prepare Time...................10 min
Cook Time.........................15 min
Serve...................................4

Ingredients

• Cauliflower........................ 1 cup ( separate small florets)
• Mustard, Seeds ................1 tsp
• Urad Dhal...........................2 tsp......
  
• Green Chili........................ 1 
• Grated Coconut.................3 tbsp
• Peas...................................3 tbsp
• Turmeric .Powder.............1/4 tsp,
• Salt to Taste
• 
  

Method

• Boil water add turmeric and salt. 
• When it boils add the cauliflower florets and cover it. Put off the fire.
• Heat a pan with 3 spoons of oil add mustard and urad dhal.
• When it splutters, add cauliflower florets,  salt, chilli and coconut .
• Mix it well.  remove from the fire.
• It is a simple and tasty recipe.

Dal Makhani

Dal Makhani

This is a Punjabi dish served with naan or chapathi

Ingredients

• Whole black urad dhal........................1cup
• Tomato...............................................1/2 cup
• Onion.................................................1/2 cup
• Turmeric powder................................1/2 tsp
• Chilli powder......................................1/2 tsp....
• Garam masala....................................1/2 tsp
• Ginger................................................1 small piece
• Dhania powder...................................1tsp
• Amchor powder.................................1/2tsp
• Hing...................................................1/2tsp
• Ghee..................................................1tbsp
• Green chilli.......................slitted..........2
• Fresh cream........................................2tbsp
• Coriander leaves.................................few
• Salt To Taste

Method

• Wash and soak the dhal about 6 hours and cook it in a pressure cooker adding turmeric, chopped tomato and salt. Dhal should be soft.
• Heat a pan with ghee add cut onions, green chili, ginger, garam masala, amchor ,chili powder, dhania powder and little salt. 
• Fry nicely till the raw smells goes.Add cooked dhal and mash well.
• Add fresh cream and sprinkle coriander leaves. 
• Serve with naan, thandoori roti or chapathi

Kathrikai Pitlai (Eggplant/Baigan curry)

Kathrikai Pitlai (Eggplant curry)This is a recipe mostly Tamil Brahmins prepare in their house. Make this curry with eggplant or pavakai/karela

Ingredients

• Kathrikai( Eggplant) Big..................1 
• Grated Coconut........................... .1/2 cup
• Tur Dhal........................................1cup
• Red Chilli......................................7
• Urad Dhal.....................................2tbsp 
• Asoefoetida..................................1 small piece
• Mustard Seeds.............................1tsp 
• Tamarind Paste............................1tsp 
• Turmeric powder..........................1/4 tsp
• Curry Leaves.................................few
• Salt to taste 

Method

• Cook the dhal in a pressure cooker. Cut the eggplant into small pieces.
• Boil this with water and turmeric powder.When it is cooked add tamarind and salt.
• Fry the chilli, dhal and asofoetida. Grind with coconut into a paste. 
• Add this paste and the dhal to the cooked kathrikai.
• Heat a tawa with oil add mustard seeds, dhal and 2tsp coconut and when coconut becomes red add to the curry.
• Let it boil , add curry leaves and change into the serving bowl. 
• Eat with rice, chapathi or puri.

Artichoke Bhaji

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Artichoke Bhaji

Artichoke Bhaji

Our friend Manohar recommended this recipe to me. I prepared this dish and it is very tasty.

Ingredients

• Frozen artichoke,pieces........ 1packet
• Soya bean............................ 1packet
• Onion seeds (Kalonji)............2tsp
• Chilli powder.........................1/2 tsp
• Turmeric powder....................a pinch
• Salt to taste

Method

• Heat a pan with 2tsp oil add onion seeds and when it fried add beans and artichoke.
  Add turmeric powder and chilli powder. Stir in between. 
• When the artichoke is cooked, remove to serving bowl.

Edichakka Thovaran ( Tender Raw Jack Fruit Curry)

 













This recipe is famous in Kerala. Chakka means jack fruit and we use tender raw jack fruit for this recipe. I love this curry very much.During the  jack fruit season, I prepare this dish. In March we went to Kerala and our cousin prepared this edichakka thovaran especially for me. In Mumbai you can get cleaned and cut edichakka to make it easy for us to prepare.In USA you can get cut frozen edichakka pieces (daily delight)and I tried with that it came out pretty good.

• Prepare Time........5 min
• Cook Time............10min
• Serve....................10

Ingredients

• RawTender Chakka............ 2 kgs
• Grated Coconut...................1cup
• Green Chilies.......................3
• Curry Leaves.......................few
• Mustard Seeds.....................1tsp
• Urad Dhal............................1tsp
• Chili.....................................1 
• Salt to Taste

Edichakka Thovaran

• Boil the edichakka pieces with water
• Add half tsp turmeric powder.
• When it is cooked (press with the finger and see. 
• Remove all the water and grind only one round to make it coarse.
• Heat a tawa add mustard seeds, urad dhal , broken chili and curry leaves. 
• When mustard seeds splutter add the mashed chakka, coconut. ( Grind coconut and green chilli into coarsely) .
• Mix well. Serve this thovaran with sambar rice/ rasam rice.

Kaduku Manga

Kaduku Manga

Kadukumanga

• Small Mangoes..............2kgs
• Chilli powder................1cup
• Salt..............................1cup
• Mustard seeds ............1/2 cup

Method

• Clean the mangoes , wash and spread in a paper.
• When they dries measure it with cup 
• If it is 8 cups, 1 cup salt.1cup chilli powder and half cup mustard seeds
• First add salt with the mangoes and keep for a day. 
• After two days mangoes shrink with lots of water.
• Fry the mustard seeds into powder and grind with little salt water from the mangoes into fine paste. 
• Mix chilli powder and mustard paste and stir nicely
• .Keep in airtight bharani or jar .
• You can keep this pickle for minimum a year. 
• This can be eaten with curd rice.

Healthy Vathal kuzhambu

Ingredients

• Manathakali Vathal..................2tbsp
• Tamarind Paste.......................1tsp
• Hing.......................................1 pinch
• Turmeric Powder....................1 pinch
• Curry Leaves...........................few
• Mustard Seeds........................1 tsp
• Salt to Taste

To make powder/paste

• Tur Dhal....................................2tsp
• Urad Dhal..................................2tsp
• Chana Dhal................................2tsp
• Jeera.......................................1/4 tsp
• Pepper Corns...........................2tsp
• Methi Seeds............................1/2 tsp

Fry these ingredients without oil and powder them coarsely.
or grind them in a blender

Method

• Heat a pan with oil add mustard seeds,manathakali vathal, methi seeds, jeera,,curry leaves and hing.
• Take tamarind extract add the paste, turmeric powder and salt, and boil it .
• When it becomes thick remove and serve with rice and parippu thogayal.
• This kozhambu can be kept for many days..

Onion Paratha

Onion Paratha

Ingredients

• Onion .........................1
• Green Chilli ...............2
• Chilli Powder.............1/2 tsp
• Pepper Powder.........1/4 tsp
• Coriander Seeds.......1tsp
• Kasturi Methi .............2 tsp
• Wheat Flour ............. 2 cups
• Salt to taste

Method

• Make a dough adding water to the flour. 
• Apply little olive oil and keep. chop the onion, chilli
• Mix all the spices except salt in very finely chopped onion. 
• Salt added at this stage will make the mixture wet. 
• Roll one ball of dough into a small round. 
• Put 1 tbsp of mixture in its center and sprinkle a pinch of salt over it.. 
• Add little oil and wrap that like stuffing and roll into a chapathi with the help of flour.
• Heat a griddle place this paratha and cook on both sides with oil or ghee. 
• Serve this with bhaji or curd.

HAPPY DIWALI TO ALL

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