Mixed Vegetable Clear Soup

Mixed Vegetable Clear Soup

Ingredients
1 Carrot chopped
1/2 Cup Beans chopped
1/2 Cup Peas
1/2 Cup Cauliflower
1 teaspoon Corn flour
Salt to taste

Preparation 
1. In a pressure pan, add all the vegetables.
2. Add little water and pressure cook the vegetable. When the pressure subsides, open
        the pan, add enough water and allow the soup to boil.
3. Meanwhile, take small quantity of the cooked vegetables in a blender.
4. Grind them to a paste.
5. Add this paste to the boiling soup.
6. Now in a bowl, mix the corn flour with little water to make a paste
7. Add the corn flour mix and cook for a minute or two.
8. Transfer to a serving bowl and serve this tasty Mixed Vegetable clear Soup hot.

VenPongal

Ingredients:

Raw Rice -250gms
Green Grams - 40gms
Curry leaves-few
Pepper - 15gms
Zeera - 15gms
Cashew nuts- 10 pcs
Ginger - 25gms
Salt to taste

Dalda / Ghee - 2 tbsp
Oil- required quantity

Method of cooking:-
1. Mix the Raw Rice and Green Grams and cook in pressure cooker ( or you can cook in the pot.)with required salt.  Use 1.5 times water to cook.
2. Fry the Cashew nuts, Pepper, zeera and Ginger pieces using Dalda/Ghee and Oil.
3. Add the cooked rice in that pan and mix with the fried contents of Cashew nut and pepper. Add few curry leaves.

Serve Venpongal with Coconut chutney and Sambar.

Vendaikkai (Ladyfinger) MorKuzhambu

Vendaikkai (Ladyfinger) MorKuzhambu

Ingredients:

(serves 5 -6 person)

Ladyfinger – 10 Nos

Tomato -1

Onion -1/2

Turmeric powder-1/2 tsp

Red Chilly powder-1/2  tbsp

Curry leaves-few

Coriander leaves-few

Green Chillies -2

Salt to taste

Cumin Seeds-1 tsp

Oil-2 tbsp

Curd – 100 Gms.

Rice -25 gms

Toor daal – 25 gms – (Rice and daal for thickness)

Method of cooking:-

1.       Chop the vendaikkai, Tomato and Onion into small pieces.

2.       Soak the Rice and daal for few min and Grind the Rice and daal into paste.

3.       Heat a small pan with oil and add the cumin seeds, chopped Onion and Tomato fry for 2-3 minutes. Add curry leaves, coriander leaves and green chillies.

4.       Add the chopped vegetables in that pan and add Turmeric powder, Chilly powder and salt for taste. Pour little water and allow the vegetables cooked for few mins.

5.       Add the Blended curd, Rice paste and cook few minutes.

Now the tasty Vendaikkai MorKuzambhu is ready. Serve Vendaikkai MorKuzambhu with Rice items…

Vendaikkai (Ladyfinger) Kaara Kuzhambu

Vendaikkai (Ladyfinger) Kaara Kuzhambu

Ingredients:
(serves 5 -6 person)

Ladyfinger – 12 Nos
Tomato -2
Onion -1
Turmeric powder-1/2 tsp
Red Chilly powder-2  tbsp
Curry leaves-few
Coriander leaves-few
Salt to taste

Cumin Seeds-1 tsp
Oil-2 tbsp

Tamarind (imli)– 30 gms
Coconut – 1/4 portion.

Method of cooking:-

1. Chop the vendaikkai into small pieces.
2. Soak the Tamarind in water and keep aside. Grind the Coconut in to a smooth paste.
3. Heat a small pan with oil and add the cumin seeds, chopped Onion and Tomato fry for 2-3 minutes. Add curry leaves and coriander leaves.
4. Add the chopped vegetables in that pan and add Turmeric powder, Chilly powder and salt for taste. Pour little water and allow the vegetables cooked for few mins.
5. Add the tamarind water and cook few minutes. Add the Coconut paste into that and cook few more minutes.

Now the tasty Vendaikkai Kaara Kuzambhu is ready. Serve Vendaikkai Kaara Kuzambhu with Rice items…

Brinjal & Drumstick Sambar

Brinjal & Drumstick Sambar

Ingredients: 
(serves 6 -8 person)

Brinjal – 6 Nos
Drumstick -1
Mango – if you wish
Tomato -2
Onion -1
Turmeric powder-1/2 tsp
Red Chilly powder-1.5 tsp   - if you want add sambar powder instead of turmeric and chilly powder.
Curry leaves-few
Coriander leaves-few
Salt to taste
Asafetida – 2 pinches

Cumin Seeds-1 tsp
Oil-2 tbsp

Toor Daal – 200gms
Tamarind (imli)– 30 gms

Method of cooking:-

1. Chop the vegetables into pieces.
2. Cook the Daal in Cooker and keep separately. Soak the Tamarind in water and keep aside.
3. Heat a small pan with oil and add the cumin seeds, chopped Onion and Tomato fry for few minutes. Add curry leaves and coriander leaves.
4. Add the chopped vegetables in that pan and add Turmeric powder, Chilly powder and salt for taste. Pour little water and allow the vegetables cooked for few mins.
5. Add the tamarind water and cook few more minutes. After few minutes add blended Daal and asafetida and cook for few minutes. Now the tasty Brinjal sambar is ready.

Serve Brinjal Sambar with Rice items…

Vegetable Kurma without Onion and Garlic

Vegetable Kurma without Onion and Garlic

This Recipe was learnt from my mother.

Ingredients:

Carrot -2 Nos
Potato -1 No
Beans – few
Peas – hand full
Turnip - 1 or Cauliflower – small portion
Turmeric powder-1/2 tsp
Red Chilly powder-1 tsp
Curry leaves-few
Coriander leaves-few
Salt to taste

Clove-2 Nos
Cinnamon-1 piece
Saunf / fennel seeds - 1 tbsp
Cumin Seeds-1 tsp
Oil- required quantity

Coconut- Small portion
Cashew nuts-6 Nos
Tomato-2 Nos
Ginger –small size
Green Chillies – 2 Nos

Method of cooking:-

1. Chop the vegetables finely.
2. Fry the Cashew nuts, Chopped tomatoes, Green chilies and Ginger and Grind the ingredients to a thick paste. Grind the Coconut separately.
3. Heat a small pan with oil and add the cumin seeds, cloves, fennel seeds & cinnamon fry for few minutes.
4. Add the chopped vegetables in that pan and add Turmeric powder, Chilly powder and salt for taste and now add the tomato paste with a cup of water and allow the vegetables cooked for few mins.
5. Add the coconut paste and cook few more minutes. Add the curry leaves and coriander leaves.
Serve Veg Kurma with Parotta, Roti or with Rice items…

If you like Onions, add 1 chopped onion when you are frying cloves & cinnamon.