Aloo, mulaikeerai subji #OPOS

Usually we use aloo , palak keerai subji for Chappathi, I bought fresh mulaikeerai inthe vegetable market  , planned to prepare keerai masiyal. It was  a big bunch , so some left after cut for masiya, , then want to try Aloo, mulaikeerai subji.To my surprise it was  excellent  ,  So   it is a  keep  dish in our   house now!!Aroma filled Aloo, mulaikeerai subji  is prepared in 2 whistles in cooker !!
Ingredients:
Mulaikeerai  - wash thoroughly and cut into small pieces( 3 to 4 cups)
Onion - 2 cups (finely chopped )
Tomato - 2 (finely chopped)
Salt - to taste
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp 
Potato - 3 ( wash, peeled and cut medium cubes)
Jeera  powder- 1/2 tsp

Method:
       Wash   the greens thoroughly  without  sand ,mud and chop finely . In a cooked  add 2 tsp of oil, then  in layers  add the finely chopped onion, above that add finely chopped tomatoes, above that spread chopped potatoes  greens , then  spread the greens,then add the spices ,add 1/2 cup of water by side ways , close the lid and cook for 2 whistles . Allow the steam to settle, open the lid and  remove the potato junks slowly without mashing them ,mash the cooked  greens with spices , then add the potatoes .Now the Aloo, mulaikeerai subji is ready ,The whole house will fill with good keerai aroma!!!!

Avial by #OPOS

Avial is  an excellent side dish prepared in our house. This is a tasty healthy side dish ,Whenever I prepare Adai, milagu kuzhambu or Vathakuzhambu , I prepare avial also along with that , I use  vazhaikai, murungaikai, potato, peas, carrot, poosani, parangi, beans, avaraikai,etc to get the excellent taste of vegetables.
 Ingredients:
 Vegetables : 3 cups ( cut in lengthwise - i use brinjal, carrot, potatoes, peas, poosanikai, parangikai, murungaikai, avaraikai, beans, raw banana etc)
Cococnut  - grated - 1 cup
Green chillies  - 4 /5 ( according to taste-spiciness require)
Salt - to taste
Fried grams-- 1/2 cup( pottukadalai)
Jeera  - 1 tsp
 coconut oil - 2 tsp
 Fresh curry leaves , coriander leaves- garnishing

Method:
             Wash and cut the vegetables lengthwise - 3 to 4 cups. Grind grated coconut , green chillies, jeera , fried grams(pottukadalai) in mixei adding some water and 1 tsp of coconut oil ( to get rich creamy texture)
Now take a  cooker  put all the vegetables  spread them , then add the  ground masala , salt  and add 1 cup water sideways with disturbing the layers , cook for  3  whistles , allow the steam to settle  , open the cooker and mix gently adding remaining coconut oil  , garnish with curry leaves, coriander leaves .Now rich creamy avial ready, no need  to turning when you cook the vegetables, no tension of charring , tasty healthy, colorful  avial ready.You can add the  thick curd and adjust to your  consistancy.

Raw tomato pickles

Another  dish from Raw tomato , tasty tasty pickle. Our   meals will complete  when we have   pickles along with our food  from the very beginning , we can prepare  this yummy pickle  easily.
Ingredients :
Raw tomato - 1/2 ( say 5  / 6)


Gingely oil - 4 tbsp
Red chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
mustard seeds - 1 tsp
hing (asafoetida) - 1/2 tsp
salt - to taste
To powder and grind:
fenugreek (methi / venthayam) - 1 tsp

Method:
Wash and clean the tomatoes. Wipe with a clean cloth and dry it in open air to remove any moisture for an hour or more.
Chop the tomatoes to small pieces.
In a kadai  dry roast the methi seeds. Grind to a fine powder.
Heat the gingely oil in a kadai .Add the mustard seeds and let them start to crackle. At the same time add hing, chopped tomato, turmeric powder and saute till it gets thick.
When the oil starts showing off the edges, add the red chilly powder and salt. Stir well till the raw smell of red chilly powder goes.,
Add the dry roast methi powder, mix well and switch off.
Green tomato pickle is ready

Raw thakkali rasavangi

We  love this dish when my mom  prepares, we  had  a very big  garden  in our house , Dad  used to plant brinjals, tomatoes, ladies finger, pudalangai, avaraikai .coconut, lemon, mango ....Flower plants. So we got plenty of fresh fresh vegetables, Now  we miss all those days. My mom  prepares   many dishes  using these  very fresh veggies.
Raw tomato rasanvangi :
Ingredients:
Raw tomatoes- thakkali kai -  1/2 kg( 6 / 7)
Tamarind paste - 1/2 tsp ( tamarind juice - 1/4 cup)
Salt - to taste
Hing -  1 pinch
Spices- dry roast{( kadalai paruppu ( bengalgram - 1/2 tsp) Dania(coriander seeds- 1 tsp) red chillies - 3 }
             and powder them
Bengal gram - 1/2 tsp  ( while  cooking  to add raw)
Turmeric powder - 1/2 tsp
Tadka:  in 1 tsp of oil add kadugu,  urad dal , curry leaves
Coriander leaves  - for garnishing

Method:
   In  a  cooker  add   oil  then  spread the raw tomatoes, bengal gram   above that add the  spices ( dry roasted powder ), salt , turmeric powder , hing,  add the tamarind water  side ways  and close the  lid and cook for 2  whistles ,  after the steam settled  open the lid and mix gently , add the tadka and garinsh with fresh coriander leaves ,Yummt tangy raw tomato rasavangi is  ready , This  accompanies with hot paruppu sadham,/ sambar rice/ rasam rice ...

Raw tomato tamarind pachadi #OPOS.

We prepare many dishes with red  ripe tomatoes,  Without rasam will not  be there , for kurmas we use  tomatoes , My mom used to prepare raw tomato which we get from our kitchen garden  super dishes.
I love those  recipies and dishes ,Today I prepared raw tomato puli pachchadi in # OPOS  method  which is easy , tasty  fast to prepare too
Ingredients:
Raw tomatoes -  6/7
 green chillies - 3 /4 to taste
Salt - to taste
Turmeric powder - 1/2 tsp
Tamarind paste - 1/2 tsp
dry roasted  fenugreek powder - 1/2 tsp
 hing -1/2 tsp

Method
In a cooker  add  oil  2 tsp, add kadugu , then add the chopped raw tomato pieces , green chillies  at the top of tomatoes,salt, fenugreek powder, turmeric powder, tamarind  juice for  1/4  cup , hing powder  close with lid and cook for 2 whistles , Allow the steam to settle , open the  lid and   mix well , A  tasty   raw tomato puli pachadi ready . You can garnish with coriander leaves ( no stock , didnt added)

Kadugu podi sadham

This  is a paththiyam recipe.My  grandma gave  me  during the postnatal period , this keeps us  warm .But  we use one / two morsel of   food , then other dishes  we take.. This is easy to prepare . Mustard  has good  health benefit also.
Method: Dry roast Kadugu - 5 tsp , urad dal - 3 tsp , Pepper - 1 tsp , hing - 1 tsp ( i reduced pepper to 3/4 tsp and added 2 red chillies , but for paththiyam we dont add red chilly we add only pepper )
After cooled, powder it in mixie with salt coarsely .
Cook rice ( udir udir ) , do tadka in gingely oil - 1/2 tsp kadugu, urad dal, curry leaves and add in cooked rice , kadugu podi add gingely oil and ghee . Yummy paththiyam is ready { This we use one or 2 morsel sadham and then we eat the remaining dishes during the postnatal period }
Mustard benefits in boosting the metabolism and stimulating blood circulation. Moreover, it is considered good for heart and decongestion of blocked sinuses. Mustard oil has excellent warming properties and is hence, used in massages to comfort stiff muscles.So we use this in postnatal period ( but this gives warm -- use little amount)

Baingan ka bartha #OPOS method

 With Baingan  or brinjal , we  prepare many dishes , this is one of them , We can use this as side dish for dosai,idly, roti , upmas , a delicious  one .
Ingredients :
Big size brinjals - 4 / 5
 Oil- 2 tsp
 Sambar powder- 2 tsp
Tomato - 2 -finely chopped
 Onion - 2 -finely chopped
 Salt - to taste
Coriander leaves - garnishing
Kadugu - 1tsp -tadka

In direct flame ,heated/roasted the brinjals to black,as we do for thogayal,then deskinned,mashed by hand
.In pc, layered oil,2 tsp of water,kadugu,chopped onion in outer ring, chopped tomatoes in the centre, in the above layer added mashed cooked brinjals,above,added sambar powder, salt ,cooked for 2 whistles , after cooled opened , mixed well ,garnished with fresh coriander leaves