Peas, Chow Chow Fry

This dish is prepared with peas , chow chow and grounded masala. An excellent side dish for roti, chapathi. Have a look at it's prep.....! here
Ingredients
serve 2 person

3/4 cup peas, Soak overnight
1/2 chow chow , cut into 1/2 inch cubes
1/2 Onion, finely chopped

Masala
4 , 1 inch coconut
2 garlic cloves
4 green chillies
2 Spoon olive oil

Seasoning
1/8 spn jeera/cumin seeds
4 curry leaves

Preparation
Boil peas and chow chow together in a pressure cooker for 2 whistle. Set aside. Grind the masala ingredients into fine paste adding little water to it. Set aside. Now heat 2 spoon oil in a pan. Add the seasoning ingredients to it, when it splutters add onions. Fry till they turn translucent then add the grounded masala to it. When oil separates add the boiled vegetables to it. Leave it to blend well with the grounded masala, fry till water is absorbed fully. Garnish with coriander and serve hot.

Murungai keerai Poriyal/Green Leaf Side Dish

This side dish is made using Murungai Keerai/Green Leaves from Drumstick tree. It's a very healthy dish rich in iron. It should be avoided eating at night. Now have a look at this tasty, healthy poriyal/side dish...!

Ingredients

Serves 3

3 cups Murungai Keerai/Green Leaf from Drumstick tree, cleaned, washed

6 Small Onions, finely chopped

2 garlic cloves, smashed with skin

3 red chillies

curry leaves

Seasoning

1/8 tbs mustard

1/8 urad dal

1/8 jeera/cumin seeds

3 tbs olive oil

Garnish

1/2 or little less ground nuts, dry roast, Grind very " coarsely "

Preparation

Heat oil in a pan. Then add seasoning ingredients to it. When it splutters add onion, garlic, red chillies, curry leaves to it. Fry till raw smell goes out next add keerai/green leaf ,salt and 1/4 cup water , now do not stir the greens ,cover and cook for 3 mints. Now open and stir. Cook for few more mints later add the course grounded ground nuts to it. Serve hot with any curry and rice.

Cauliflower Channa Korma

Ingredients

Serve 3 to 4

1 and a half cup Channa Dal, Soak overnight and cook for 2 whistle

2 cups Cauliflower, Add cauliflower to boiled water for 5 mint, set aside.

1/2 onion, finely chopped

1/2 tomatoes, finely chopped

1/2 tbs ginger garlic paste

curry leaves

4 tbs Olive oil

Masala

cinnamon, cloves, cardamom

Powder Masala

3/4 tbs red chilly powder

1/2 tbs coriander powder

1/8 turmeric powder

Masala to Grind

4 cashew nuts

1/4 tbs flannel/sombu

4 1-inch coconut

1/4 Poppy seed

Grind to a fine paste adding 1/4 cup water to it.

Method

Heat oil in a cooker/pan. Add masala's to it. Next add onion, tomatoes, curry leaves, ginger garlic paste to it. Fry till oil separates from it. Then add boiled Channa, cauliflower , powder masala, salt to it.

Fry till masala and veggies well incorporated. Then add 1 cup water to it. Leave it to boil for sometime then check for salt & spicy , cover and cook for 1 whistle.

Now transfer grounded masala to the pan. Leave it to boil for 2 mints. Garnish with coriander and serve with rice/roti/chapathi/puri/idli/dosa.