Veggies!...

Vazhaithandu Poriyal(Plantain stem curry)

This a healthy and tasty recipe,first step of cooking is there will be a outer shield to vazhaithandu remove this outer layer so that there are no more layers seen.As shown below

Now slice the remaining part of vazhaithandu thinly into disk shape,while slicing we get a fiber out of it,remove this fiber with help of one of your finger while slicing them, I am sure you would get frustrated by doing this whole procedure but be patience at the end you will have a yummy poriyal.

Keep these cut slices immersed in water mixed with lime or butter milk to prevent change of color.

Ingredients

vazhaithandu - 2

Turmeric - 1/2 tbps

Moongdal - 3 tbps

Salt

Curry leaves

For Tempering:

Mustard - 1 tbps

Urad dal - 1 tbps

Jeera - 1/2 tbps

Red chilli - 3

Preparation:

• Chop the slices finely add moong dal,salt,turmeric and mix well and keep aside for 15 min as this mixture will release water from it, its better place it on a strainer plate.
• Heat the kadai add the tempering ingredients,followed by curry leaves,now add the chopped vazhaithandu mixture by squeezing out excess water.
• Frey for 2 mins and cover cook till soft.You can notice it becomes transparent after cooked
• Serve hot with rice or pulka goes well with both.

Corainder Brinjal Curry (kathirikay kothamalli curry)

Here is a very special and simple mouthwatering dish for corainder and brinjal lovers,this makes a great side for pulka and rotis.

Ingredient:

Brinjal - 10 Nos

Corainder leaf - 2 big bunches

green chilli - 6

jeera - 1 tbps

Ginger garlic paste - 2 tbps

Salt - to taste

oil

Preparation:

• Wash the brinjals remove the crown part and cut them from base end,make a slit towards stem but not all the way through i.e., slit into 4 sections lengthwise.
• Now grind the rest over ingrdients i.e., corainder leaf,greenchilli,ginger garlic paste,jeera and salt.
• Fill this paste inside the brinjal carefully without breaking them,stuff all the brinjals in this manner and keep aside the left over paste.
• Now take a kadia add some oil approxmately 5 tbps now place the brinjals gently, add even the left over paste into it,let this cook for 20min on low flame,do check them in between.
• Cover and cook for another 10min or till the brinjals are well cooked.
• Now its ready to serve with roti as well as rice.

Daddojanam/Thayir sadam(Curd rice)

Thayir sadam is commonly made prasadam at temples and during festivals.In summer this dish tastes great,it goes well with pickle.

Ingredients:

• Cooked Rice - 1 cup
• Curd - 1/4 cup
• Milk- 1 1/2 cup
• Salt

For Seasoning:

• Cumins Seeds -  1/4 tbps 
• Mustard Seeds -  1/4 tbps
• Jeera - 1/4 tbsp
• Asofoetida - pinch
• Green chilli - 2
• Red chilli- 1
• Ginger (finely chopped) - 1/4 tbps
• oil - 3 tbsp
• curry leaves
• Fried cashew,grapes,grated carrot,kismis,mango... to enhance flavor

Preparation:

• Mash the cooked rice well ,once it is done add curd,milk,salt and keep it aside.
• Heat oil in a kadai add cumin seeds,urad dal,chana dal,red chilli,green chilli,ginger,asafoetida and curry leaves.
• When it turns golden brown add this mixture to curd rice
• Serve with pickel.