SOYA TOMATO FRY

Ingredients:

Soya balls- 2 cup
Finely chopped tomato- 2 cup
Ginger paste- 1 sp
Garlic paste- 1 tsp
Turmeric popwder- half sp
Finely chopped coriander leaves- half cup
Oil- 4 tbsp
Enough salt

Grind the following ingredients to a fine paste:

Cashewnuts-8, cinnamon- 1 piece, fennel seeds- 2 tsp, Kashmir chilli powder- 1 tbsp

Procedure:

Soak the soya balls in hot water for 10 minutes. Then drain the hot water and again soak the soya balls in chilled water for 10 minutes. Then drain the water. Squeeze the water well from the soya balls using the fingers.
Heat a pan and add the oil. Add the tomato with the turmeric powder and fry them until they are mashed and the oil floats on the surface. Add the ginger and the garlic pastes and again fry it for a few minutes. Add the soya balls and cook them for some minutes until they are well blended with the tomato masala. Add the ground paste and coriander leaves. Cook for some more minutes.

CAPSICUM POTATO CURRY

Ingredients:

Capsicum cut in to small cubes- 1 cup
Potato cooked and cut in to required size- 3 cups
Finely chopped onion- 1
Salt to taste
Cumin seeds- half sp
Turmeric powder- half sp
Chilli powder- 1 tsp
Oil- 4 tbsp
Curry leaves- 1 arc

Grind these ingredients to a slightly coarse paste:

Tomato [big]-3
Peppercorn-quarter sp
Small garlic flakes-6
Shredded ginger- half sp
Shredded coconut- 2 tbsp
Cinnamon- a small piece
Fennel seeds- half sp
Chopped coriander- 3 tbsp

Procedure:

Heat a pan and pour the oil.
Add the Cummins and the curry leaves.
When they start to splutter, add the onion and fry them to golden brown.
Add the paste with the turmeric powder and the capsicum and fry them until the oil floats on the surface.
Pour 3 cups of water and add the cooked potato with the chilli powder and enough salt.
Cook the gravy until it is thickened to the required consistency.

KEERAI KOOTU

KEERAI KOOTTU:

Ingredients:

Lentils- 3 handfuls

Oil-3 tbsp

Cumin seeds-1sp

Chopped onions- 1 cup

Slit green chillies-4

Chopped garlic-2 tbsp

Crushed tomatoes-2 cups

Salt to taste

Method:

Cook 3 handfuls of dhal in cooker.

Heat a kadai and pour 3tbsp oil. Add 1sp cumin seeds.

When they splutter, add 1 cup chopped onion, 4 slit green chillies, 1tbsp chopped garlic and 2 cups of chopped tomatoes.

Cook until all of them are well cooked and the tomatoes are well mashed.

When the oil comes on the surface, add the dhal and 3 cups of chopped keerai with enough salt.

Cook for some minutes.

KEERAI PARUPPU KOOTTU

KEERAI PARUPPU KOOTTU

Here I am going to post the traditional keerai koottu recipe which my mother, mother in law and grand mother prepared and fond of. For this, mulai keerai, arai keerai and ponnangkanni keerai are suitable.

Ingredients;

Keerai- 1 bunch
Chopped Small onions- half cup
Ripe tomato [chopped] – half cup
Cumin seeds- 1 sp
Peppercorns- half sp
Shredded coconut- half cup
Small garlic flakes-5
Salt to taste
Turmeric powder-half sp
Asafetida- half sp
Green gram or tuar dal- half cup
Chopped coriander- 2 tbsp
Gingelly oil- 3 tbsp
Chilli powder- ¼ sp
Coriander powder- ¼ tsp

Procedure:

Wash and chopp the keerai .
Pressure cook the dal.
Grind the coconut with the half of the cumin and the pepper corns to a fine paste.
Heat a pan and pour the oil.
Add the remaining cumin seeds.
When they splutter add the onions with the turmeric powder, asafetida, garlic flakes and the tomato.
Cook them until the tomato is mashed well and the oil floats on top.
Add the chopped keerai with quarter cup of water and the powders.
When the keerai is half done, add the ground paste and the cooked dal.
Cook for a few minutes.
The keerai should not loose its green colour.
Add the chopped coriander and mix well.
The hot keerai koottu is ready now for serving.
This is most suitable as a side dish for puli kuzhambu, vatral kuzhambu varieties.
This can be also had with ghee, hot steamed rice and potato fry!