Ginger pachadi / Raitha

Ingredients:

Ginger - 1 inch piece

Fresh grated coconut - 2 tblsps

2-3 green chillies

Yoghurt - 1 cup

Salt as required

Seasoning:

1 tsp oil

1/2 tsp mustard seeds

Curry leaves - few

Method:

Wash, scrape and grind the ginger with the chillies, coconut and salt.

Beat the curds and add the ginger paste.

This mixture is the pachadi.

Heat the oil and season with mustard seeds and curry leaves.

Add this to the pachadi and mix well.

Serve chilled with sambar rice,vatral kuzhambu rice, pulav or any mixed rice.

An Award and Tomato and Capsicum raita

I have just got an award from Ganga http://ganga-sreekanth.blogspot.com/ and Priya Vaasu of Enveetu Kitchen.
Thank you so much for showering this award on me.I am honoured to receive it.It means a lot to me. Ganga and Priya also have a collection of wonderful recipes.
I would love to share this award with all my lovely blogger buddies.Please feel free to accept it.
A ver Happy blogging to all of you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!




Tomato and Capsicum Raita
Ingredients:
Tomatoes - 2 small
Capsicums - 2 small
Curd (yogurt) - 1 cup
Salt as required

Seasoning:
Oil
Mustard seeds - 1/2 tsp
Dry red chilly - 2
Curry leaves - few

Method:
Chop the capsicum and tomatoes into small pieces.
Heat oil in a kadai and add mustard.
Add the red chilly, curry leaves and chopped vegetables.
Fry until soft.
Beat the Curds well with salt.
Add to the vegetables and mix well.
Now pour the raita into a bowl and serve chilled.
You can have this raita with any pulao or mixed rice of your choice.

Aviyal

Ingredients:

Beans -10 nos

Long beans (chawli) -6-7 nos

Snake gourd - half of one long one

Raw plaintain - 1

Yam (suran) -1 big piece

white pumpkin (safed bhopla) - 1 big piece

cluster beans (guar) -10 nos

Green peas (muttar) -100 gms

Drumstick - 1 long one

Potato - 1 medium size

Carrot - 1

Broad beans (papdi) -10nos

Yogurt (sour) -1 big glass

Coconut - 1 cup

Green chillies - 7-8

Jeera (cumin seeds) -2 tsps

Mustard seeds for seasoning -2 tsps.

Curry leaves - few

For grinding:

Yoghurt, Jeera, green chillies, coconut.

Method:

Cut all the vegetables length wise into pieces and wash them nicely.

Pressure cook them for about 45 minutes.

After the vegetables are cooked well, remove from the cooker.

Now take a wet grinder and add yoghurt,green chillies,jeera and coconut in it and grind into a smooth paste.

Now add the paste to the vegetables and add salt and sufficient yoghurt to cover all the vegetables and mix nicely.

Add curry leaves and if u want haldi powder 1 tsp (optional) or if you don't want haldi don't add

Now keep the mixed vegetable with curd mixture on the fire and boil till the froth comes up.

Do not keep on the fire for long or else the mixture will curdle.

After the froth has come up and the vegetables come together put off the fire.

Now the Avial is ready to be served.

You can have these with rice, chapathi, or paratha.

Vegetable Masala Rice

Ingredients:

1 1/2 cups rice

3 tblsps oil

1 small lump of tamarind

1 brinjal (egg plant)

1 potato

1 capsicum (green pepper)

1 carrot

a few beans

1/2 cup shelled peas

salt to taste

few curry leaves

1/2 tsp turmeric (haldi) powder

Fry in 2 tsps of oil and powder:

1 Tblsp Bengal gram (chana dhal)

1/2 Tblsp Black gram (Urad dhal)

1 1/2 Tblsps coriander seeds

3 dried whole red chillies

1/4 tsp asafoetida (hing)

1 small cinnamon stick

3 cloves

For Seasoning:

1 tsp mustard seeds

2 tsps chana dhal

2 tsps urad dhal

Method:

1.Cook the rice, and cool on a plate.

2.Cut the vegetables into 1 1/2 inch pieces.

3.Prepare the masala as indicated above powdering it.

4.Heat the oil,add the mustard seeds, dhals and curry leaves.

5.When the seeds have popped add the potato, carrot , beans. Fry for a minute or two,and then add the capsicum and brinjals and fry for a few minutes.Cook until the vegetables turn soft.

6.Add the turmeric (haldi)and half a cup of water cover and cook.

7.In the meantime cook the rice separately.

8.Now remove the lid from the vegetables,add the peas and cook.

9.Now add the masala powder mix well and remove from fire.

10.Pour this cooked mixture on to the rice and mix well.

Add chopped coriander leaves for garnishing and also fried cashewnuts.

Now the masala rice is ready to be served with the raita of your choice.

I have chosen the cucumber raitha.

Cucumber pachadi(raita)

Cucumbers -2 nos

Green chillies -2 small ones

Curd - 1 whole cup

coriander leaves for garnishing

mustard seeds -for seaoning

Salt -as required

Method:

Peel the cucumber skin and cut into small pieces

put it in a vessel,put salt and add curd and mix well

now season mustard seeds and put in the raita

Now garnish it with coriandr leaves.

the cucumber raita is simple and ready to be eaten with the rice.