Ingredients:

100 g – Kara Boondhi
2 cups – Curd
1/4 tsp – Mustard Seeds
Salt to Taste
Oil

Method:

Heat oil and pop the mustard. Add the mustard and salt to the curd. Garnish boondhi generously on the curd just before serving.

Boondhi Curd Pachadi is ready.

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Ingredients:

250 gms – Bitter gourd
1/4 tsp – Mustard Seeds
1/2 tsp – Urad Dhal
1/2 cup – Dhal
2 tsp – Thick Tamarind Pulp
1/4 tsp – Turmeric Powder
2 tsp – Chilly Powder
1/2 tsp – Vellam
Curry Leaves
Salt to Taste
Oil

Method:

Cook the dhal of water to a very soft consistency. Slice the bitter gourd into thin circular pieces. Heat the oil and pop the mustard. Add half the curry leaves and chopped vegetable and stir for few minutes. Add chilly powder, turmeric powder and salt and water. Simmer over a medium flame for until the vegetable is soft. Stir in the tamarind pulp and simmer over a medium flame for a few minutes. Add the remaining curry leaves and cooked dhal. Stir for a two minutes. If the gravy is too thick hot serve.

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Ingredients:

250 gms – Bitter Gourds
1/4 tsp – Pepper or Chilly Powder
2 cups – Curd
1/4 tsp – Mustard Seeds
Oil
Salt To Taste

Method:

Chop the bitter gourd into small circular pieces. Heat the pan add some oil add mustard seeds and heat the vegetable and Pepper or Chilly Powder over a medium heat for few minutes until it turns brown and crispy. Heat the pan add some oil pop the mustard. Add the stirred vegetable, salt, popped mustard to the curd and mix well.

Tasty Bitter Gourd Curd Pachadi is ready.

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Ingredients:

200 gms – Pooshinikkai
1 1/2 cups – curd
1/4 tsp – Mustard seeds
1/4 teaspoon – Asafoetida
Curry leaves
Salt to taste
Oil

Paste:

1 1/2 tsp – Rice powder
1/2 cup – Coconut
2 medium – Green chillies

Method:

Vegetable skin and cut into medium cubes. Blend rice powder with coconut and green chillies into a fine paste. Heat of water with salt and cook the vegetable for until soft and done. Heat oil in a pan and mustard seeds. Remove from flame and stir in the curry leaves. Add mustard, cooked vegetable and the paste to the curd and cook over a low flame for few minutes until it comes to boil.

Serve hot along with plain rice.

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Ingredients:

Beetroot – 1/4 kg
Prawns – 1/2 kgs
Onions – 2
Coconut – 1/4 Cup
4 – Green Chillies
Mustard Seeds – 1 tsp
Turmeric Powder – 1/2 tsp
Curry Leaves
Salt to taste
1/2 – Lime
Oil

Method:

Beetroot skin has to be removed and proceed, clean, wash, cut and keep aside. Use small Prawns, clean, devein, wash well and keep aside. chopped Onions, green chillies and fry till onions are brown add mustard seeds, curry Leaves and fry and add the prawns, salt a pinch of turmeric powder and mix well, let it cook some time a little water if necessary. When dry scraped coconut mix well and serve.

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Ingredients:

Egg – 4 no
Chilli Powder – 1 tsp
Onion – 2
Salt To Taste
Oil

Method:

Add the oil in a pan and heat add the chopped onion and fry it till it is golden brown add the chilli powder and fry for few minutes. Now add the egg and salt and mince it. Mince the egg till it is finely chopped and cooked.

Serve hot along with rasam rice, curd rice, sambar rice

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Ingredients:

Raw Mango – 1 cut into small pieces
Jaggery – 100 gms
Mustard Seeds – 1 tsp
Chopped Onions – 1/2 cup
Red Chilli powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt To taste
Curry Leaves
Oil

Method:

Heat a pan and add some oil mustard seeds and curry leaves. Then fry the chopped onions and mango pieces. Add Turmeric powder, red chilli powder and salt. Add some water and boil till mango is cooked. Finally add jaggery, mix well and reduce of the heat.

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Ingredients:

Mushroom – 200 gram
Mustard seeds – 1 tsp
Cumin powder – 1 tsp
Onion – 2
Tomato – 2
Garlic – 4
Green chili – 1
Chili powder – 1/2 tsp
Coriander powder – 1 tsp
Pepper powder – 1/4 tsp
Garam masala powder – 1 tsp
Turmeric powder – 1/4 tsp
Chicken powder – 1/2 tsp
Butter
Salt

Method:

Clean and cut the Mushroom, Onion and Green chilies. Heat Butter in a pan. Add Mustard seeds, Cumin powder and Garlic. Fry for few seconds. Add Onion, Green chili and fry till it turns in to brown in color, add Tomato and fry till it becomes soft. After that add Chili powder, Pepper powder, Coriander powder, Turmeric powder, Garam masala powder, Chicken powder, Salt and fry till the raw smell of masala goes off. Then add Mushroom, heat it for few minutes and then cover the pan with a lid. Keep the stove in low flame and cook until the mushrooms are cooked.

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Ingredients:

Mushroom – 3
Garlic – 3
Corn flour – 4 tsp
Pepper – 1/2 tsp
Cornflakes to taste
Salt To Taste
Coriander leaves

Method:

Mix Cornflour in little amount of Water without any lumps. Finely chop Mushroom and Coriander leaves. Grind Garlic and keep aside. Cook Mushroom, Coriander leaves, ground Garlic by adding two cup of Water in a pan for ten minutes in medium flame. Once it is cooked, keep the stove in low flame and add Cornflour mix, Pepper powder, Salt. Cook till it become slightly thick or the desired consistency. Serve hot with fried Cornflakes.

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Ingredients :

Mushroom – 200 Gms
1 tsp – Tamarind Paste
Salt to taste
Coriander

For tempering:

1 tsp – Mustard Seeds
1 tsp – Chana dal
5-6 – Black Pepper
2- Red Chillies
Curry leaves
Oil

Method :

Roast all the ingredients for the spice mixture. Cool and grind in a grinder to a fine powder. Set aside. Take a pan add some oil put mushroom fry for few minutes and add little water cook well, then add tamarind paste and salt. Finally put the grinded powder. Chettinadu mushroom is ready.

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