Beetroot Thuvaran

Aloo Capsicum Masala

Aloo Capsicum Masala

Methi Tepla

Methi Tepla

Semiya Halwa

Semiya (Vermicelli) Halwa

Ingredients:
Semiya - 2 cups

Sugar - 2 cups
Water - 4 cups
Elaichi - 5 nos
Ghee - 4 tsp
Fried Cashews and Kismis
Food colour a pinch (red or orange)

Semiya (Vermicelli) Halwa

Method:
Take a pan and put 2 tsp of ghee and fry semiya until it becomes brown.  Keep it aside. Pour water, sugar and elaichi in a pan and allow it to boil. Add a pinch of food colour. Once water starts to boil add the fried semiya into that. Along with the semiya add those fried cashews and kismis. (Keep some cashews and kismis separately for decorating later). Close the pan and allow it cook.  Once the water evaporates, take out the semiya halwa out from the gas and spread it on a ghee spreaded plate. Cut into desired shape after it cools.

Cow Peas Thuvaran

Perumpayar (Cow Peas) Thuvaran

Ingredients:

Cow Peas (Perumpayar) - 1/2 cup

Onion - 1 No

Grated coconut- 7 tbsp

Turmeric-1/4 tsp

Chilly powder- 1/2 tsp

Jeera powder- 1/4 tsp

Urad dhal, Mustard and Curry leaves for seasoning

Oil for seasoning

Method:

Soak the Peas for 30 minutes and cook in pressure cooker for 2-3 whistles with required salt. In the mean time grind coconut, chilly powder turmeric powder and jeera. Take a pan and pour oil and season it with mustard, urad dhal and curry leaves. Then add chopped onion and fry for a while. Once the onion become light brown, add the grinded mixture and again fry.  After some time add the cooked peas and fry it.

Spicy Onion Chutney

Ingredients:

Onion - 2 nos finely chopped
Coconut - 2tsp grated
Chilly powder - 3tsp
Garlic - 1tsp chopped
Tamarind - as per taste
Salt - as per taste
Oil, Mustard seeds, Urad dhal, Curry leaves for seasoning

Method:

Keep a pan on the gas and pour oil, put mustard seeds, urad dhal and curry leaves for seasoning. Put chopped onion and fry for some time until it turns to browninsh. In the meantime grind coconut, chilly powder, garlic, tamarind by adding water. Make this paste little watery. Add the ginded paste to onion once it turns to brownish. Allow it to boil. Switch off the gas once the Chutney becomes thick.

This spicy onion chutney goes really good with Idlis.

Mutton Curry

Ingredients:
Mutton - 1/2kg
Onion big - 2nos
Ginger, garlic paste - 2tsp
Chilly powder - 3tbsp
Coriander powder - 4tbsp
Turmeric powder - 1tsp
Green chilly - 4nos
Salt as needed
Coconut milk - 2cup
Curry leaves as needed

Method:

Wash the mutton. Marinate the mutton with ginger garlic paste and turmeric powder for ½-1 hour. Pressure Cook the marinated mutton for 4 whistles by adding only little water. Take another pan, pour oil, put mustard seeds, sliced onion and shallow fry until light brown. Then add all the masalas and again shallow fry until the masala’s raw smell goes. Then put the cooked mutton, salt and curry leaves. Allow it to boil and add the coconut milk. At last garnish the dish with coriander leaves.