Jackfruit kozhakattai in turmeric leaves

Poorana kozhakattai and jackfruit kozhakattai in turmeric leaves.

Jackfruit kozhakattai

I took two lemon sized rice dough and one tsp coconut pooranam. Smash and mix them together. Make small even sized balls it of it. Fill it in  jack fruit petals. Steam by placing it in turmeric leaves for 10 minutes. The delicious aroma of turmeric leaves and jackfruit gives a special flavor to the dish.

Sweet kozhakattai recipe please refer.

 http://jayanthisindianrecipes.blogspot.in/2014/09/sweet-kozhakattaiurad-kozhakattai.html?m=1

Lauki,cluster beans and green moong dhal gravy

Lauki, cluster beans green mong dhal gravy.

Ingredients

Broken green moong dhal 1 cup
Lauki(bottle gourd) 2 cups
Cluster beans a handful (home grown from my terrace garden)
Onion 1
Tomato 1
Green chili 2
Ginger 1 piece
Jeera 1 tsp
Ghee 1 tbsp
Jeera 1/2 tsp
Red chilli dry 2 broken
Garam masala 1/2 tsp
Coriander leaves a few
Salt as required

Method of preparation

Wash and cook green moong dhal in a pan by adding turmeric and salt.

Grind onion,tomato,green chilli,ginger into a fine paste.

Chop lauki into cubes and cluster beans into small pieces.

Pour oil in another heated pan. Add onion tomato paste. Cook it till oil separate from it. Add lauki and cluster beans. Mix well. Coat the vegetables with the reduced gravy. Add a little turmeric and little salt. Allow it to cook in high flame for about 5 minutes. Add the vegetables into cooking green moong dhal. Mix well. Add a tsp of jeera powder. Adjust salt. Add one more cup of water and pressure cook for 1 whistle.

In a small pan add ghee, jeera and red chilli. Let it splutter. Add a little garam masala and red chilli powder. Pour on top of the prepared lauki gravy.  Enjoy this healthy delicious gravy with rice or roti.

Tomato rice and curd rice

Tomato spicy peanut rice and cucumber curd rice. Today I made two delicious rice preparation with easily available spices vegetables at home.

Tomato rice

Ingredients

Tomato 4 ripe
Onion 1
Ginger a large piece
Garlic a few
Pudina and curry leaves a little
Green chili 2
Red chilli 2 (Kashmiri for bright color)
Peanut a handful
Black sesame a tsp
Clove 2
Cinnamon stick a small piece
Cardamom 4 (crushed and peel removed)
Salt as required

Method of preparation

1. Grind tomato,garlic,onion,green chilli and ginger into coarse paste. In a heated kadai pour gingly oil or ghee add the tomato paste and allow it to cook in high flame for 3 minutes and reduce flame for further time till the paste release oil.

2. Dry roast peanut,sesame, cardamom and powder.

3. Cook basmathi rice by adding bay leaves. Drain off excess water and spread cooked rice in a tray. Let it cool down.

In a large bowl spread 1/4 rice, add dry roast powder and add a little from tomato paste. Mix gently. Keep repeating the process till you finish all rice. Finally adjust salt and garnish with pudina leaves. Serve with raitha and papad or fried vadam.

Curd rice

Ingredients

Cooked rice 2 cups
Curd 2 cups
Green chili 2
Roasted curd chilli a few
Curry leaves a few
Grated cucumber 1
Oil a tsp
Mustard seeds 1/4 tsp
Urad dhal 1/2 tsp

Method of preparation

Cool down rice, add curd mix gently with hands or with a spatula. Add grated cucumber. Mix well.Pour oil add mustard and urad dhal. Allow it to splutter. Add roasted curd chilli. Mix well. Serve with pickle of your choice.