Aaloo or (Potato) or (Urulai Kilangu) Masala

Ingredients:

Aaloo (Urulai Kilangu) :  250 gms
Garlic                          :  5 to 6 pods
Mustard Seeds            :  1 teaspoon
Salt                             :  Required amount.
Curry Leaves              :  2 or 3 sticks (10 to 15 leaves)
Coriander Leaves        :  Little
Chilli Powder              :  2 teaspoon (you can add or less according to your requirement)
Cooking Oil                :  4 to 5 teaspoon
Pepper con                  : 1/4 teaspoon (optional)

Cooking Method:

Cut the aaloo and garlic into small pieces as shown in the above picture. You can soak the potato in water to avoid turning brownish. Once you are one with cutting now heat a pan with cooking oil. Once the oil is heated add mustard seeds and curry leaves and fry. Now add the garlic and then add potato to the pan. Don't forget to drain the water if not it will scatter everywhere as we put the potato in the oil. Mix the potato well with the oil. Now add Chilli powder and salt and mix it well. Cook in medium fire. Mostly close the pan and allow the water droplets on the lid get into the potato. This makes the potato more soft. Don't leave it closed for long as it might get stick at the bottom. You can mix the potato for few times. Now once your potato is cooked turn off the stove and ad coriander leaves to decorate on the top. Potato Masala is ready for serving.

Goes well with Rasam and Curd Rice. Few use it even for chappathi and few stuff with dosa as masala dosa.

Adding garlic will reduce the gastric problem because of potato. If you want you can add more garlic.

Vara Milagai Thuvayal (Spicy Red Chuttney)

Ingredients: (For Grinding)

Small Onion : 15nos
Red Chilli     : 3 or 4 piece (depend on the spice required)
Tomato        : 1 or 2 (more tomato lesser the spice)
Garlic           : 3 or 4 pieces
Tamarind      : Little amount

Ingredient for seasoning

Cooking Oil         : 3 or 4 teaspoon (more oil less spice and good for stomach).
Mustard Seed:     : 1 teaspoon
Urud Dhall           : 1 teaspoon
Coriander Leaves : Little

Method:

Transfer all the ingredients mentioned for grinding and grind to a semi- thick paste. Make sure you don't grind it too smooth. Transfer the content to small serving bowl from the mixie jar. Use a small and add all the ingredients (except coriander leaves) for seasoning. Once it is done pour over the paste in the bowl and mix it well. Now add coriander leaves on the top and red chutney is ready to serve.

Note:

After grinding if you feel onion smell is high add to the seasoning and boil it for few minutes. This takes the onion smell. 

Excess oil will help your stomach from the spice and also preserves the chutney for more number of days. 

Beetroot Halwa

Ingredients:

Grated Beetroot        - 4 cups
Sugar                        - 8 Table spoons (you can add more if you want more sweet)
Milk                          - 1/4 Cup (or little more)
Cardamom Powder   - 1/2 teaspoon
Cashew nuts              - 6 to 8 whole pieces (cut into small pieces)
Raisins                       - 6-8 pieces (you can add more)
Ghee                         - 3 to 4 teaspoon


Cooking Method:

I'ld recommend a non-stick pan as the halwa don't stick to it as it gets thickens. Add the grated beetroot and milk to the pan and boil it in the medium fire. Thoroughly still the mixture until it get thickens. Once the milk is absorbed by the beetroot add sugar to it and continue stirring until it thickens. Once it is thick now turn off the fire and add cardamom power and mix it well.

Take another small pan and add ghee to it. Once the ghee is heated add cashew an raisins to it (medium fire). Cook until the cashew nut turns slight brownish (golden brown). Now turn off the pan and pour this onto the halwa and mix well. Your beetroot halwa is ready to serve.

Cooking Time : 60- 75 minutes (normally 60 minutes).
Serving           : 2 - 3 persons.

Vendakkai Pachadi (Lady's Finger or Okra Gravy)

One among my favourite dish since my childhood. Vendakkai Sambar (spice), Fry are the most commonly known dish. In our chettinad we also make another mouth watering dish called Vendakkai Pachadi. The speciality of this Pachadi is it can be had along with rice and even with Dosa as well.It can also be taken as a side dish for curd rice.

Ingredients:

Lady's Finger      - 250 gms
Small Onion        - 5 Nos
Tomato               - 2 Medium size
Thoor Dhall         - 4 or 5 teaspoons (One hand full)
Green Chilli          - 4 (you can reduce or increase according to your required spice).
Turmeric Powder - 1/2 teaspoon
Sambar Powder   - 1 teaspoon
Cooking Oil          - 3 teaspoons
Urud dhall, Mustard seeds, curry leaves a little quantity for frying.

Cooking Method:

Wash the thoor dhall once and cook in cooker with a glass of water. Cook the dhall for one whistle. Then keep it aside.
Peel the skin of Onion and chop into small pieces.
Chop Tomato into small pieces.
Cut the green chilli in the centre vertically into two half (As shown in the picture).
Now cut the lady's finger into small pieces (As shown in the picture). (Method of cutting: Cut the lady's finger into four vertically and then start cutting it as usual. You'll get the lady's finger as shown in picture).

Keep the pan on the stove. Non-stick pan is preferred as the oil don't stick with the vessel helps in cooking lady's finger easily.
Add 3 teaspoon of oil to the pan. Once the oil is heated add the mustard seeds, urud dhall seeds and curry leaves. Fry this mixture for about 30 to 45 seconds. Make sure its not over cooked.
Now add the chopped onion and fry until the colour of the onion turns little brown (commonly called as golden brown).
Now add the chopped tomatoes and fry until the water in the tomatoes get dry.
Now add the chopped lady's finger and fry the mixture for about 5 to 10 minutes. Until the sticky nature of lady's finger is gone. If not the gravy will look like cream. If you feel its getting over cooked add little more oil to it. If you want to avoid oil you can try 1/2 or 1 teaspoon of curd to get rid of the lady's finger stickiness.
Now add the toor dhall, turmeric powder, sambar powder and cook for about 10 to 15 minutes. If you feel the water is less you can add little more.
Cook well until the gravy looks like cream ( semi solid).
Turn off the stove and add corriander leaves for flavour.

Yes now vendakkai pachadi is ready for serving.

Note: All cooking need to be carried in medium flame.