ALOO & CAULIFLOWER DRY TANGY SABJI (Basic Sabji)

Ingredients:
Aloo/Uralakanzangu/Potato - 3
Cauliflower/Phool Gobi - 1 medium
Tamatar/Thakalli/Tomato -2
Onions - 2
Green chilly -1
Capsicum - 1
Turmeric powder - 1tbs
Kashmiri chilly powder - 1 tbs
Jeera powder - 1/2tbs
Amchoor/Dry mango powder - 1/2tbs
Garam Masala - 1tbs
Coriander leaves - to garnish
Oil - 2tbs
Salt
Water - 6 cups

Method/Vidhiee:
1.  Peel the skin of the poatoes and cut them into 6 big chunks and boil them seperately in water.
2. Cut the florets of cauliflower and boil them till they are half cooked.
3. Finely dice the onions, green chillies, capsicum, toamtoes.
4. In a pan add oil splutter jeera and add onions and green chillies.
5. Saute them till they turn transparent and add capsicum,tomatoes.
6. Saute them again add the dry masalas and mix well.
7. Add salt and mix well. Sprinkle water and add the potatoes.
8. Make sure that the gravy wraps around the potatoes and then add the cauliflower.
9. Do not stir often as cauliflower tends to get mashed.
10. Keep dry frying till they are down.
11. Add green coriander and serve with chapattis, rasam rice or white rice.

NELLIKAI URGAI / AMLA KA AACHAR

Nellikai or Amla are a good source of vitamin c in them. Its said that have a amla everyday buids your immunity. Its a great nourishment to your hair, skin , health.

Ingredients:
Nellikai/Amla - 20 Big ones
Til oil - 20ml
Kadugu/ Sarso - 1tbs
Methi/Vendhayam - 1/2tsp
Methi dry powder - 1/4tsp
Vellam/Jaggery - 1 small pc
Red Chilli Powder - 2tbs
Turmeric powder - 1tbs
Asafatida - 1/2 tsp
Red Chilly - 2-3
Salt - 1 1/2tbs

Method/Vidhiee:
1. Wash the nellikai or amla cut them length wise along the lines and de-seed them.
2. In a pan add the til oil and heat well. Add the mustard seeds curry leaves and dry red chillies.
3. Once they splutter add the asafatida.
4. Now add the amla on to them and saute well.
5. Add turmeric and chilly powder on to them.
6. Saute and add salt to them.
7. Saute them and allow them to cook a bit in the oil.
8. Add the jaggery to it and keep stirring so that it doesn't catch down on to the pan.
9. Saute well add the methi powder and mix well for a minute.
Off the flame and cool it and store it in a glass bottle and keep it in a cool dry place.

NOTE:
Do not have this pickle at night as it might cause cold.
Use only big amla's and not the small ones.

LOW CAL CORN & CAULIFLOWER SABJI

Ingredients:
American sweet corn - 3
Cauliflower - 50gms
Green Capsicum - 1
Green chilly -1
Red onions - 3
Toamtoes - 2
Lemon -1
Turmeric powder - 1tsp
Kashmiri chilly powder - 1tbs
Jeera powder - 1/2 tbs
Garam Masala - 2tps
Jeera seeds - 1/2 tps
Toamto sauce - 2tbs
Salt to taste
Oilve oil  - 2tbs
Water - 250ml

Method/Vidhiee:
1. Chop up the onions, tomatoes, capsicum finely.
2. Cut the green chillies in slanting state.
3. Cut the cauliflower into florets
4. Scrap the corn and take out the seeds of them seperately.
5. In a pan add olive oil. Once it gets heated up add jeera seeds to it.
6. Once they splutter add onions and saute till they get transparent.
7. Once they get transparent add the capsicum and tomatoes and saute them till they turn soft.
8. Add the green chillies to it.
9. After the mixture gets sauted and semi fried up add the dry masalas and salt to it.
10. Add cauliflower and corn seeds on to them and mix well.
11. Pour water to it and leave it to boil.
12. Once the water evaporates completely add the tomato sauce saute again.
11. Switch off the fire and squeeze lemon on top of it.

Serve hot with Chapattis, breads, nan, rice.. It can be taken as a whole meal by it self.

Spicy Idlli fry

Ingredients: (For 4 people)
Idllis - 8-10 (Medium sized)
Onions/Pyaz/Vengayam - 2
Tomato/Tamator/Thakalli - 4 (Prefered red)
Green chillies/Hari mirchi/Pachchai Melagai- 3
Curry Leaves - 3 strangs
Green Coriander/Dhaniya paththa/Kothamalli
Jeera - 1tps
Turmeric/Haldi/Manjal powder - 1tbs
Kashmiri Chilli powder - 2tbs
Dry Dhaniya powder - 1tbs
Dry jeera powder - 1tbs
Amchoor/Mango/Mangai powder - 1tps
Garam Masala -1tbs
Tomato Sauce - 3tbs
Ginger Garlic paste - 1/2tbs
Refined oil - 2cups
Salt
Water

Method/Vidhiee:
1. After the Idllis are done cool them down and cut them in to square shaped chunks.
2. Sprinkle Kashmiri chilli powder and keep aside.
3. In a heavy bottom pan add oil to fry the idlis.
4. When the oil is hot put the idlis.
5. Do not immediately stir them when u put inside oil or else the idlis qould stick to spoon.
6. After 2 min turn them around and fry till they turn crisp golden brown.
7. Drain them and keep aside.
8. In the same pan take out excess oil and have 2tbs of oil.
9. Add jeera splutter them.
10. Add onions, green chillies saute them.
11. Once they turn trasparent add the toamtoes stir well tillt hey soften.
12. Add ginger garlic paste and stir well.
13. Once they are done add turmeric,jeera powder,dhania powder,kashmiri chilli powder, Amchoor powder.
14. Stir well add tomato sauce, garam masala and salt. Remember the idllis already have salt.
15. Add the fry idllis on top toss the masala and coat the idllis well.
Garnish with coriander and serve hot with tooth pick :)
A good evening snack....