Kathrikai Podi Potta Karamedhu/Brinjal Fry south Indian Method

This is one of the typical south Indian Brahmin side dishes which is being carried on for generations.
It's easy, simple and tasty too.. Caution: Those who are allergic to Brinjal kindly avoid.

Ingredients:
1/2 Kg - Brinjal / Kathrikai / Beigan
1 tbs    -  Broken urad dal / Odacha ullatham paruppu
1 tbs    - Mustard
2 arc    - Curry leaves
2 tbs    - Oil
1 tbs    - Turmeric powder
1 tbs    - Kashmiri chilly powder
1/4 tbs - Asafatida
1         - Dry red chilly
 Salt to taste

To make curry powder/podi
4tbs        - Kadala parupu/Channa dal
2 tbs       - Dry coriander seeds
1/2 tbs    - Dry pepper cons
2             - Dry red chilly
1/4 tbs    - Asafatida/Perungayam/Hing

Method/Vidhiee:
TO MAKE PODI / SOUTH INDIAN CURRY POWDER

1. Dry roast the ingredients mentioned for making powder for the curry.
2. Cool them and grind them into dry powder. Can be used for all the vegetable curries.
3. Can be stored for minimum 6-8 weeks in an air tight container. 
4. It can also be roasted in oil to add a zing. You can also add curry leaves for aroma.

TO MAKE CURRY / KARAMEDHU

1. Clean the brinjal and cut them into small square pieces.
2. Here, i have used green brinjal. You can use any variety which you find in the market.
3. Add oil heat it. Add urad dal,mustard seeds. Once it splutters add in asafatida, curry leaves and dry red chilly.
4. Now, add in the brinjal. To it add the turmeric powder,kashmiri red chilly powder,salt.
5. Saute them until the brinjals turn soft and the oil leaves edges.
6. Add in 2 tbs of the powder made on the top of the brinjal.
7. Mix them well and saute for 3 mins.

Serve hot with rasam rice/sambhar rice or even with chappathi.

Manathakali Kerrai Perattal

Manathakali or Black Nightshade Spinach. It is one of the ancient medicinal spinach. They are more prevalent down south of India. Especially in Tamilnadu. Simple dish with no extra effort but to pluck the leaves wash them and chop. First few recipes which i learnt from my mom. She still insists in having this spinach when we have mouth ulcers.

Ingredients:
2 Bunches - Manathakali Keerai
100 gm     - Grated fresh coconut
1 to 2       - Dry red chilly
1 tbs        - Mustard seeds
1/4 tbs     - Asafatida
1/2 tbs     - Turmeric powder
50 gm     - Toor dal
500 ml    - Water
2 tbs       - Oil
Salt to taste
secret ingredient jaggery or sugar

Method/Vidhiee:
1. Always wash the spinach before chopping them.
2. Wash well and pluck the leaves and keep aside.
3. Chop them finely.
4. Meanwhile, boil the toor dal. Try keeping them whole instead of getting mashed.
5. In a pan add in oil. Once oil gets heated up add in the asafatida,mustard,dry red chilly and temper them.
6. Now add in the spinach and slowly mix them along with mustard.
7. Add in 200 ml of water and allow it to boil by adding salt.
8. Allow it to dry. Stir occasionally.
9. Now add in the jaggery and boiled dal.
10. Saute them well until the moist fades down.
11. At the end add in the grated coconut and mix well.
Serve hot with rice, chappati.
It is a bitter spinach that is the reason we are adding jagger or sugar.

Broccoli Fusion Stir Fry

Broccoli one of the enriched term used by present foodie world. The stir fry recipe also is one of the famous among all. I thought of why not a fusion in it.

Serves - 4
Ingredients:

• 1/2 Kg - Broccoli
• 1          - Large Onion
• 1          - Medium Tomato
• 2 pods - Garlic
• 2 tbs    - Soy Sauce
• 1/2 tbs - Red chilly powder
• 1/4 tbs - Garam masala powder
• 1/2 tbs - Kasoori Methi/Dried fenugreek leaves
• 1/4 tbs - Sugar
• Salt to taste
• 2 Tbs - Olive oil

Method/Vidhiee:

1. Finely chop onion,tomato,garlic.

2. Cut the broccoli into medium florets.

3. In a pan add in the olive oil. Once it heats up add in the onions,garlic.

4. Saute them for 30 secs and add in tomato. Saute for 2 mins.

5. Add in the soy sauce,red chilly powder and brocolli.

6. Saute for 3 mins. Add in salt,garam masala and kasoori methi.

7. Add in sugar and saute again for 7 mins.

8. Let the liquid get reduced.

9. Toss well and serve while the broccoli's are crunchy.

Serve hot!!!!!

Leak Potato Carrot Soup

Leaks are a  part of onion and garlic family. They can be used as mild onion substitutes in various gravies,soups,salads. The most edible part is the down white bulb part leading to light green part at the top. The dark portion of the leaf is mostly not used as it has a pungent flavour.

Ingredients:

• 2 - Medium sized Leaks
• 1 - Medium Potato
• 1 - Big Carrot
• 1 - Medium sized Onion
• 3-4 pods - Garlic
• 1 inch - Ginger
• 50 gms - Green peas
• 1 - Green Chilly
• 1 tbs - Olive oil
• 1 tbs - Unsalted butter
• 1 liter - Water
• Salt to taste
• Mixed Herbs for flavor
• Pepper powder
• Optional fresh cream to add on

Method/Vidhiee:

1. Cut in circles the leaks from the bottom till the light green part. Throw away the darker portion.

2. Peal the skin of potato and cut them into small pieces. 

3. Also cut the carrot,ginger,garlic and green chilly into pieces.

4. In a pan add in olive oil and butter. Add in the leaks and saute for 1 minute.

5. Add in the potato,carrots, garlic,ginger and green chilly.

6. You can avoid ginger and green chilly.

7. Pour in 500 ml of water into it.

8. Boil them until vegetables soft.

9. Once they are done strain the water into a bowl.

10. In a blender add in 3/4th of the vegetables and blend them into a puree. 

11. Remember to cool them and grind.

12. Now boil the strained water and the puree along with the vegetables which are left over.

13. Add in green peas,salt,pepper if preferred,mixed herbs.

14. Pour in the remaining water as per your need.

15. Boil it for another 10 mins.

Serve hot with cream and coriander on top.

It's a complete course meal.