Ridge Gourd Chutney/Thuvayal/Pachadi

Ingredients:

Peerkangai(Beerakai)  1/2 Kg (Ridge gourd)
Green Chilli  3 or 4
Mustard  1/2 tsp
Oil  1 Tablespoon
Curry leaves  Few
Jeera  1 tsp


Method:

Remove the skin of Ridge Gourd and cut it into pieces.  Keep a pan in stove and put oil.  Fry green chillies and jeera for a minute then add the pieces of Ridge Gourd.  Fry till it become soft.  Close the pan with a lid and keep the stove in slim.  Allow it to become cool.  Then grind it with salt in mixie.  Make it into paste.  Dont add water while frying or grinding.  Season it with mustard and curry leaves.  Eat with hot rice and ghee.

For variation you can use red chillies instead of green.  Also you can add little tamarind also once in a while.

Drumstick Masala Curry

Ingredients:

Drumstick 8 to 10
Onions  2  Medium Size
Tamarind Juice 1 1/2 Tablespoon
Til Seeds 2 Tablespoon
Salt  As Required
Chilli Powder 1 1/2 tsp
 Mustard  1/2 tsp
Curry Leaves  Few
Oil  2 Tablespoon


Method:

Cut drumsticks into 2 1/2 inch size pieces and wash it.  Cook the pieces and keep aside. Fry till seeds and make it into powder.  Cut onions into small pieces.  Keep pan in stove.  Heat the oil.  Put mustard and curry leave.  Then add onion pieces and fry till it becomes brown in colour.  Take half of cooked drumstick pieces and remove the skin.  Keep the remaining cooked drumstick pieces aside.  Once the onion becomes brown add drumstick pieces and peeled drumstick.  Fry for sometime.  Then add tamarind   juice.  Then add  salt chilli powder, turmeric powder and tilseed powder.  Fry for a while and remove it from fire. This goes well with rice.

 

Corriander Paneer

Ingredients:

Paneer  200 gms
Onions  3 Big size
Tomato  3
Corriander  2 Bunches
Ginger Garlic Poaste 2 tsp
Garam Masala Powder 1 tsp
Dhanial Powder 1 1/2 tsp
Turmeric Powder 1/2 tsp
Salt   As required
Oil 
Chilli Powder  1 1/2 tsp
Cashew 2 Tablespoon
Coconut 1 1/2 Tablespoon

Method:

Cut Paneer into medium size pieces. Healt oil in a pan.  Deep fry paneer pieces. Put the fried pieces in warm water for 5 minutes and remove it from water. Keep it aside. Cut onions into long thin pieces and tomato into small pieces. Keep pan in stove add two Table sppon oil.  Fry garlic ginger paste for a minute then add finely cut onions and fry it till it becomes golden in colour in medium flame.  Then add tomato pieces and fry it till it becomes soft.  Meanwhile, wash corriander leaves.  In a mixie put the cashew pieces and make it into powder.  Then add coconut and corriander.  Grind all three with water and make it into fine paste. Keep it separately.

Once tomato becomes soft you can add dhania powder, salt, turmeric powder, chilli powder, garam masala powder.  Fry it for a minute.  Then add enough water and grinded paste.  Allow it to boil.  You have to add enough water so that when you put panner pieces it will absorb.  After it boils add paneer pieces and remove it from fire.  This is suitable for fried rices and rotis.