Ingredients

Cauliflower - 1 medium
Corn flour - 2 tbsp
Thick curd - 1/2 cup
Turmeric powder - a pinch
Salt - As per taste
Red chilli powder - 2 tsp
Ginger garlic paste - 1/2 tsp

Method

1. Boil water with salt and turmeric. Once water boils, switch off the stove and keep the florets inside this water covered. After 10 mins, drain water completely.
2. Mix curd, corn flour, salt, red chilli powder and ginger garlic paste.
3. Heat kadai with oil enough to deep fry.
4. Dip and deep fry the florets untill golden brown and crisp in hot oil in medium flame.

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Semiya Upma is very easy and quick recipe. I have used vegetables to make this upma but you can even make plain Upma without vegetables. Today we will learn how to make Semiya Upma with mixed vegetables following this easy recipe.

Ingredients

Vermicelli - 250 grams (Anil fine Semiya)   

Onion -1 big    

Ginger - 1 inch piece finely chopped   

Green chilli -2   

Carrot -2   

Fresh or frozen Peas - handful   

Oil -3-4 tsp   

Mustard -1 tsp   

Urad dal - 1 tsp   

Asafoetida - a pinch   

Red Chilli - 2

Salt as per taste

Method

1.Heat oil, add mustard seeds, when mustard splutters, add Asafoetida, urad dal.

2.When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent.

3.Add finely chopped vegetables and sauted until half cooked.

4.Add water (for 1 cup semiya use 1.5 to 2 cups water) and salt needed.

5.When water starts boiling, add the roasted vermicelli.

6.Cover and cook on low flames, stir occasionally until it is done.

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Ennai kathirikkai Kulambu is all time favourite for my family. If anyone has not tried it before, then do give it a try as I am sure you will love this Ennai kathirikkai Kulambu very much.

Ingredients

Small Brinjals - 10-12
Tamarind - Lemon sized ball

Tomato Puree – 1 big Tomato

Pepper Powder – ½ tsp

Turmeric – ¼ tsp

Cumin seeds Powder – ½ tsp

Fennel seeds Powder – ¼ tsp

Red Chilli Powder – 11/2 tsp

Coriander Powder – 1 tsp

Curd – 4 tsp

Jaggery – Little (as per individual taste)

Pepper corns - 4 count

Salt to taste

To Grind

Garlic – 6 pods

Onion – 1

Cashew nuts - 8

Ginger - Little (as per individual taste)

Method

1. Silt the brinjal at top as shown in picture and similarly slit the opposite direction at bottom. Cut opposite sides of brinjal so that masala get inside fully.

2. Heat the pan. Fry cashewnuts, Onion, Garlic and Ginger without oil. Now grind into smooth paste.

3. Heat the pan, add oil. Once oil is heated, season with pepper corns. Add the grinded paste and stir it.

4. Add Red chilli powder, Cumin powder, Fennel powder, Coriander powder, turmeric and Pepper powder. Saute it well till the raw smell goes away. Close with lid and cook so that without adding more water we can cook it.

5. Add Salt to taste.

6. Leave this gravy mixture at low flame. On the other side, we start to saute the brinjals well in another pan.

7. Add oil in another pan (i used 2 tsps), Once the oil is heated add brinjal, curry leaves and saute it. Add pinch of turmeric and salt (For gravy we added salt already, just for vegetable add here). 
8. Mix it well and reduce to low flame. Close with lid for 5 mins. Wait until the color of brinjal changed.
9. Check the gravy now. Gravy has been cooked well and oil seperated at sides.
10. Add tomato puree and allow it to cook for 5 mins. After add this tomato puree, the gravy looks good texture.
11. Once the gravy cooked, add it to the brinjal and gently stir it. 
12. Add little water that is required for the brinjal to be cooked. Add curd to it.
13. Close the pan with lid for another 10 mins. 
14. Once cooked, add small quantity of jaggery which gives great taste. Finally check the brinjal cooked well. 

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Bitter melon is very low in calories, carrying just 17 calories per 100 g. Nevertheless, its pods are rich sources of phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants. Fresh bitter melon is an excellent source of vitamin-C. Its very health dish. Good for diabetics, it reduced the blood sugar level.

Ingredients

Bitter gourd – 500 gms

Red chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Ginger garlic paste – 1 teaspoon

Turmeric powder – ½ teaspoon

Ural dal – 1 teaspoon

Curry leaves – 1 string

Salt as taste

Oil

Sugar / jaggery

 Method 

1. Cut bitter guord cut into thin slices transfer into a bowl add salt and turmeric into it and keep it a side. 
2. Mix bitter guard as if you are squeezing them, in this u will able to see excess water squeeze them and transfer into another bowl.
3. Heat pan, add oil, ural dal, curry leaves, ginger garlic paste saute them for a min. 
4. Add the sliced bitter melon into it and saute them in low flame then add coriander powder, red chili powder saute them again and close it with a lid for 5-10 min. 
5. Garnish with coriander leaves and switch off the flame.
6. After 10 mins, remove the lid and saute them and add sugar (here i add jaggery) into it and mix let it fry till the bittermelon changes its colour into golden brown and crispy. 

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Ingredients

• Bengal gram/ kadalai paruppu/channa dal - 3/4 cup 
• Toor dal - 1/4 cup 
• Green chillies - 2 
• Red chillies - 3
• Onions - 2 (cut in small)
•  Hing - a pinch
•  Curry leaves - few tender ones (optional)
•  Salt to taste
  

Method

1. Soak both channa dal and toor dal for 3 hours. After 3 hrs, drain the water completely.
2. Take 1/4 cup of the soaked dal and keep it aside.
3. Now add the 1/4 cup of dal, onions and ½ cup of Green leaves. Mix everything well.
4. Green leaves (any keerai) – ½ cup
5. Grind the rest of the dal together with red chillies, green chillies, hing and salt coarsely.
6. Make equal sized balls out of the mix and flatten it.
7. Heat oil in a pan. To check if the oil is hot enough, drop a little batter into the oil, if it raises to the surface immediately, the oil is hot enough to fry the vadas.
8. Reduce the flame to medium and deep fry all the balls. Once deep fried place it in a kitchen towel to drain off the excess oil.

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