Bombay chutney

When my husband  visited  my daughter's house ,she   dont want to use potato for her dad.Then  she  skipped  potato in  masal (which we prepare for Poori - masal) and prepared  this dish , this  is very similar   with Bombay chutney only.I added  grated ginger, garlic too  with this ,  very very tasty side dish
Ingredients:
 Tomatoes - 3 ( grated )
Onion  - 3  (thin sliced, cut  )
green chillies  - 3 (slit)
Ginger  - 1/2  inches ( grated )
Besan ( kadalai maavu ) -  5  tsp
Salt  - to taste
Turmeric powder - 1 pinch
 Fresh  coriander leaves, curry leaves   -   some  for garnishing
 Oil - 3 tsp
 Tadka - kadugu - 1/2 tsp
 Urad dal  - 1/2 tsp 

 Method : In a  pressure cooker add oil ,  kadugu, Urad dal , green chillies ,  ginger , curry leaves ,  then layer the onion , then grated  tomato pieces   and add salt, turmeric powder , then above all   sprinkle  besan  ,add  1/2 cup water   side ways without  disturbing the layers , close the lid  and cook for 2 whistles , open the lid after the steam settle down then mix  thoroughly ,  adding  boiled water and adjust for the required consistancy , garnish with coriander, curry leaves , Aroma filled  Bombay chutney ready .
 In the open kadai method,
Take kadai add  oil , do tadka kadugu, urad dal , green chillies , ginger , curry leaves , then add onion ,  roast till transulent , then add  grated tomatoes , roast for   2 to 3  mins , add salt  to taste  then add the besan mixture ( add besan with   11/2 cup of water without lumps ) and  turn without brake, other wise  it will settle at the bottom  and lumps also will form , In  2 to 3 mins  will get a required consistancy .Garnish with coriander , curry leaves , Enjoy with dosa/idly/chappathi/ poori.

Maa Laadoo #OPOS

Maa Laadoo  is  a delicious recipe  prepared in Thrunelveli  side. This  important during Kalyana seer varisai too .They will prepare  a big size   urundai for seer varisai . The   actual  sweet is prepared using Sugar , but  I used Jaggery for healthy version using# OPOS method

Ingredients:
 Roasted gram ( pottukadalai / pori kadalai) - 1 cup
 Vellam / jaggery                - 2/3  cup
 Cardamom / elakkai    - 2 pods
 Ghee  -   8 tsps

Method : Now    just all the ingredients  in a mixie   and  grind  till a nice powder. Here  we have added  ghee too along with the remaining ingredients , now   you take  it  out  and urundais. Actually  i was craving for sweet  today  in the  night   after  my dinner , I got this recipe from my friend , tried and  it was excellent to prepare it  easily and tasty too .We  need  not  heat the  ghee , just add it  and make  urundais .Wow!!  we all enjoyed  within 5 mins time a sweet !!!

Greengram subji for phulka

Karjigai ,, not sweet somas

 MIL   asked  to prepare  Karjigai    but when I told her the method,she told  a different method that she prepared for grand father(my husband's grand father) , but after my marriage she didnt prepare this at all, so this is very new to me, I browsed and searched, I couldnt find this recipe .And  this is  the karjigai preparation method and the recipe available in websites  are sweet somas , she told.
Ingredients:
 Raw rice flour - 2 cups
 dry roasted urad dal  powder -1/4 cup
 Butter  --  4 to 5 tsp (for crispness of outer  we can use generous amount of butter)
 salt - 1 pinch
 Thil, (ellu)  -  1 laddle (dry roast and powder it)
 Grated coconut -  3 cups,
 Jaggery powder -  to taste (2cups nearly)
Elaichi powder - 1 pinch 
 Boiled water -  to knead the dough.

 For outer covering :
Rice flour , dry roasted urad dal powder measurement ( 8:1), pinch of salt , generous amount of butter, mix together and add boiled water little by little and make a soft dough .
For stuffing : dry roast black thil ( black ellu --- 1 laddle ) well and powder it.
 In a kadai add grated coconut , jaggery , elaichi powder and make poornam , lastly add the ellu powder mix thoroughly remove from fire and cool it. Now make soppu and fill the poornam ,stuff it make like a karjigai shape and deep fry in oil . Now karjigai ready .Kara kara  karjigai ready .

Ennai Kathrikai kuzhambu

What a tasty kuzhambu   -- really I wonder how  our moms, granny, created  these  wonderful recipies  , what  a tasty items, one more  dish from Brinjal again !!!
I dont like to stand  much time in kitchen , but want  to prepare  a tasty dish !!   MIL  wants   this dish today , comes #OPOS  method to do easily , tasty and fast  what is OPOS ? one pot , one shot  we do  many dishes in this healthier , hygienic , faster method .
 Ingredients :
 Medium sized Brinjals --  8 to 10
Tamarind  - 1 gooseberry  size ( soak in hot water and   extract the juice for 3 cups) 
Sambar powder - 2 tsp
Turmeric powder - 1/2 tsp
 Salt  -- to  taste
 Dania  - 3 tsp
 Chana dal - 2 tsp
 Thur dal -2 tsp
 Urad dal - 1 tsp
 red chillies  -  4 to 5
  Hing  -  little
 Grated  Coconut -   3 tsp
Oil - 4 to 5 tsp( 1 tsp for  roasting the ingredients , remaning for   roasting and cooking
Kadugu - 1 tsp fro tempering
 Curry leaves, coriander leaves  for garnishing

  Method:
               First In a kadai  in a tsp of oil  roast chana  dal , thur dal, dhania , urad dal, red chilly, hing till the dals become  golden colour.  Allow  to cool and  grind  to powder  and   add required  salt. Wash the brinjal slit  from the bottom  and stuff  the  powder  and keep it aside without removing the stalk,  .. grind the grated coconut  and keep it aside.
 In a flat bottomed  cooker( preferably pressure pan)  pour the remaining  oil  temper the kadugu and arrange the stuffed brinjals in a layer . Then add the tamarind juice in the sides without disturbing the layer, add sambar powder , salt to require ( already we have added in the stuff , carefully add the salt) ,remaining  masala powder after stuffing, coconut paste  , turmeric powder  and close the lid , allow to cook for   7 mins/ 2 whistles , Then after settling the heat open the pan , mix slightly without  breaking the brinjals. Now  garnish with curry leaf, coriander leaves , beautiful, tasty ennai kathrikai kuzhambu is ready to eat .

Sutta kathrikai thogayal

We  prepare  so many thogayals  as side dish or  we mix thogayals with hot rice   and eat, sometimes   dilute the thogayals and use as side dish for idly , dosai, upmas too. Especially   with sutta kathrikai (roasting in direct flame ) we prepare  so  many dishes , all have good aroma and taste
 Ingredients:
 Big size brinjals  - 2 / 3
 Tamarind  -  1 gooseberry size
 Redchilly  - 3/4
 Hing  -  small katti
 Urad dal  - 2 tsp
 Salt  - to taste

Method:
     First   roast the brinjals directly over  the  Gas flame , we can use  the gauge too (which we use   fpr phulkas)  till the skin became  black (so that  the inner part  cooks well). After cool peel the skin of the brinjals , mash it with hands well ( dont use mixie , it becomes very mashy )
 Then in  a kadai, take 2 tsp of oil  add urad dal , red chillies, hing  and  roast till dal becomes golden colour . Remove from  stove   allow to get cooled. In a mixie  add the roasted items  with tamarind , salt   grind  coarsely. Add the mashed brinjal with the ground  items  and mix well .Tasty    sutta brinjal thogayal .