ChickPeas Sundal/Kondakadalai Sundal

Sundals are festive recipe and very common in south indian cooking..esp during Navrathiri..Sundals are  a very nutritious recipe and really very good if taken daily for breakfast..Instead of seasoning with all the ingredients..Just sprout the chick peas and wash it well and drain the water..Add pepper and salt if desired..take 1 bowl full of sprouted chickpeas..once done take 1 cup of buttermilk(Thats a secret recipe for good glowing skin..)

Ingredients:
Chick Peas - 1 1/2 cups
Mustard Seeds - 1/4 tsp
Grated Coconut - 3 tbsp
Urad Dhal - 1/2 tsp
Dry Red Chillies - 2
Curry Leaves - some
Asafetida - a pinch
Oil - 2 tsp
Salt

How to Cook :
--Soak the chick peas for 3 to 4 hrs in warm water(War water - if u want to cook the same day)
--Wash the soaked chick peas and drain the water and pressure cook it for 3whistles..
--Heat up the oil..fry the mustard seeds, urad dhal,Dry red chillies, asafetida,curry leaves. Add the cooked chickpeas,add the grated coconut,salt.Mix it well for 3mins and turn off the flame..

Tips:
U can also use the canned chick peas..ur job will be done instantly for an instant guest..

Potato Curry

Everyone loves potatoes..Even kids who refuses to take veggies also love potatoes..Its really good as it has good amt of carbohydrates..But unfortunately Diabetes should stay away from it..

Ingredients:
Potato - 2large
Onion - 1 large
Mustard Seeds - 1/4 tsp
Oil - 3tsp
Asafoetida - a pinch
Urad Dal - 1/2 tsp
Red Chilli Powder - 1tsp
Salt
Turmeric Powder - Just a pinch

How to Cook:
--Cut the potatoes into cubes
--Chop the onion
--Heat 2 tsp of oil in a pan,add mustard seeds,urad dal,saute them well
--Add the chopped onion and fry it till it turns golden brown
--Add the potato cubes,add red chilli powder,green chillies,salt,asafoetida,a pinch of turmeric powder and cover the lid for 3mins
--Open the lid and keep stirring it continously and add 1tsp of oil...roast it well in a medium flame
--Ready to serve with rice,chapathi,puri

Tips:
--Most of us will have gastric trouble after eating potatoes..Eating a small piece of ginger will really help to get rid of the gastric trouble..
--Those who dont like to eat ginger directly..Just make a ginger and take a quick gulp..

Punjabi Chole/Channa Masala

Ingredients:
ChickPeas/Garbanzo Beans/KabuliChanna - 11/2 cups
Turmeric Powder - 1/4 tsp(Add it to the chickpeas before u pressure cook)
Channa Masala Powder - 1tsp
Onion -1 large
Tomato - 2large
ginger garlic paste - 1tsp
Green chillies-2
Oil - 3tsp
Salt

How to Cook:
--Soak channa for 4 hrs..After 4 hrs pressure cook it by adding a pinch of turmeric powder,salt..
Incase if u forget to soak the channa overnight..thats fine..anyway u can pressure cook it for 3whistles..Keep it ready before u start..

--Heat 2 tsp oil in the pan..Add ginger garlic paste,onion and saute them well till it turns golden brown
-- Add tomato then fry it well for 2mins..let it cool down

--Transfer the onion,tomamto into the blender and grind it just for 2pulse..

--Then transfer the grinded mixture again to the pan and add salt,channa masala powder

-- Now add the cooked garbanzo beans(chick peas)

-- Bring it to boil

-- Granish it with coriander leaves..
--Serve it hot with Puri,Chappathi,Naan,or even bread

Tips:
--If u dont have the chickpeas in stock..just get a garbanzo beans - Canned from a near by store..just 2 cans should be enough to serve 4
--It will be already cooked..so ur job will be much easier..
--But soaking the fresh chickpeas is always hygenic and the best..

Brinjal Curry

Ingredients :

Brinjal - 1lb
Urad Dal -1/2 tsp
Channa Dal - 1tsp
Mustard Seeds - 1/2 tsp
Red Chillies - 1
Turmeric Powder - a pinch
Red Chilli Powder - 1/2 tsp
Coconut
Salt
Gingely Oil(Prefered)-3tsp
Curry leaves
         
How to Cook:

--Chop the brinjal and Keep it ready

--Heat oil in a pan and add the mustard ,urad dal ,channa dal. Once they start spluttering add red chillies.Then add the chopped brinjal

--Add turmeric powder ,salt,add red chilli powder,asafoetida..Cover it with a lid and let it cook well for few mins.If its well cooked u can see the vegetables turn light brown.

--Stir well.Now dont cover the pan..Add some 1/2 tsp oil ,Add coconut and mix well.

--Serve hot with rice and Sambar or rasam
 
Tips:
 
--After chopping the brinjal,put it in water until u start cooking(This is to avoid brinjal turning black color-Which is nothing but oxidation)

Beans Curry

Ingredients :
Beans - 1lb
Urad Dal -1/2 tsp
Mustard Seeds - 1/2 tsp
Red Chillies - 1
Turmeric Powder - a pinch
Coconut
Salt
2 -3 tsp Oil
Curry leaves

How to Cook:
--Chop the beans and Keep it ready

--Heat oil in a pan and add the mustard ,urad dal seeds. Once they start spluttering add red chillies.Then add the chopped beans

--Add turmeric powder ,salt. add red chilli powder.Cover it with a lid and let it cook well for few mins.If its well cooked u can see the vegetables turn light green.

--Stir well.Now dont cover the pan..Add some 1/2 tsp oil ,Add coconut and mix well.

Serve hot with rice and Sambar or rasam

Keerai Masiyal/Spinach Curry

Ingredients :

Baby Spinach- 3cups, Bought in Sams club..so its precleaned

Dry red chillies - 2(one for seasoning and another for grinding)

Moong Dal - 1/2 cup

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Shredded Coconut

Oil - 2 tsp

Salt - to taste

Pepper powder - 1/4 tsp

Things to Keep Ready:

--Chop the baby spinach in a food processor..just run it 2 times..the leaves will be chopped well..

How to Cook:

--Add 1/2 cup of water to the moong dal- cook well for 8 mins..Dont cover it..as the froth will come up..Then..

--Now add the Spinach leaves to the moong daal and now cover the lid and cook well for 8 mins..after few mins add salt to it.Keep stirring in between.

-- Now the leaves will be well cooked and will be blended well with the moong daal..

-- Now take a blender add cumin seeds,dry red chilli-1,Thoor dal,coconut..grind it well and now add it to the cooked spinach.

--Add pepper powder a pinch

--Bring it to boil for 3mins and turn off the flame

--Season it with urad dal,1/2 tsp cumin seeds and add it to the cooked spinach mixture..

Tips:

--Always cook this dish in the morning and finish it off..Dont use this dish in the evening for dinner.It will not be good.Donot refrigrate any food.Its not good for health.Fresh food is always good.

--Donot reheat as this will alter the properties of the leaves which will be very harmful.

Pagarkai Curry or Bittergourd Curry

Ingredients:
Bittergourd - 3 large

Urad Dal Seeds -1/2 tsp

Mustard Seeds - 1/2 tsp

Red Chillies - 1

Red chilly powder

Turmeric Powder - a pinch
Salt
2 -3 tsp Oil
Curry leaves
How to Cook:
Chop the bittergourd into round shape slices..remove the seeds..Keep it ready..
Heat oil in a pan and add the mustard ,urad dal seeds. Once they start spluttering add red chillies.Then add the chopped broad beans
Add turmeric powder ,salt. add red chilli powder.Cover it with a lid and let it cook well for 3 to 5 mins.If its well cooked u can see the vegetables turn light green.
Stir well.Now dont cover the pan..Add some 1/2 tsp oil and mix well.the beans should not stick to the pan.

Thats it..ready to serve..

Serve hot with rice and Sambar or rasam .
Glossary :
English: Bitter Gourd
Tamil: Pavakkai or pagarkai

Telugu: Kakarakaya

Hindi: Karela

Kannada: Hagalkai
Malayalam: Kaipakka

Avaraikkai curry or Broad beans curry

A traditional south indian recipe..

Ingredients:
Broad Beans - 1lb
Urad Dal Seeds -1/2 tsp
Mustard Seeds - 1/2 tsp
Red Chillies - 1
Turmeric Powder - a pinch
Salt
2 -3 tsp Oil
Curry leaves
How to Cook:
Chop the braod beans,remove the fibre from both sides...Keep it ready
Heat oil in a pan and add the mustard ,urad dal seeds. Once they start spluttering add red chillies.Then add the chopped broad beans
Add turmeric powder ,salt. add red chilli powder.Cover it with a lid and let it cook well for 3 to 5 mins.If its well cooked u can see the vegetables turn light green.
Stir well.Now dont cover the pan..Add some 1/2 tsp oil and mix well.the beans should not stick to the pan.
Thats it..ready to serve..
Serve hot with rice and Sambar or rasam
Glossary:
English: Broad Beans

Tamil: Avarakai
Telugu: Chikkudu Kaya
Hindi: Sem
Kannada: Avarekayi
Hindi: Sem

Potato in Tomato Gravy or Aloo in tomato gravy

Ingredients :
Potatoes - 3large - cut into cubes
Tomatoes - 3
Ginger - 1/2 tsp - U can use fresh ginger and grate it..
Red chilli powder - 1tsp
Salt - 1tsp
Dhania powder - 1/2 tsp
turmeric powder - 1/4 tsp
Asafoetida - a pinch
Corainder Leaves - few leaves
Green chillies - 2
Cumin seeds - 1/4 tsp

How to cook:

--Cut potatoes into big cubes add salt and pressure cook potatoes - 2 whistle should be enough..
Take a pan,
--Add oil,
--fry cumin seeds when they splutter,add green chilli,Onion fry till it turns golden brown,add grated ginger or ginger powder,then add tomatoes,fry till the oil separates from it..
-- Add 1/2 cup of water and mix it well till the gravy thickens
-- Finally add potatoes and boil it in a medium flame..
--garnish with coriander which gives good aroma..
Serve hot with rice,chappathi..
Tips :
U can also add peas..Frozen or fresh peas..
U can also add some ginger-garlic paste..But I have added only ginger..