Sweet Potato Poriyal

     Most of the time i have taste only Sweet dishes using "Sweet Potato" but its my long time plan to prepare some Hot recipe and there comes this recipe. But still i couldn't reach the perfect Hot feel. Anyways i just want to showcase my newly excavated and innovated dish for your views and comments !

ALL YOU NEED:

Sweet Potato	3 Nos.
Chopped Onion	2 Nos.
Urad Dhall	1 spoon
Coriander Leaf	2 twigs
Curry Leaf	1 Twig
Red Chilly	2 Nos.
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

            

METHOD:
     Boiled potato and peel the skin and dice it. Let it sit for a while. Heat a spoon of oil in a pan, add mustard, once splutters, add urad dhall, when it turns brown, add red chilly and then add chopped onion, chopped curry leaf, coriander leaf, saute for a while by adding some salt. Now add the diced sweet potato and do fine sauting. Once done add the grated coconut and adjust the salt. Let it be in flame for 2 mins. Put off the flame and serve hot.

♬ Sangeetha♡Nambi ♬

Lady's Finger Poriyal with a sweet news !

     Helllooooooo All, Hope you all doing great!!! First i would like to tell my most awaited day has come. Yes, "Even am an H O U S E W I F E".. Yes, i have resigned my job finally and shifted my place to a very new location, which took me some time to get settled down. This is the major reason behind the gap which i had in this blogging world. Now i have become full time blogger, hopefully my kid should co-operate with me. This is the sweet news i want to share it to you all. Now lets move on to the recipe part...

    I am not a lover of this veggie because of its stickyness. But still, i have started preparing this just to feed my lil one. Actually this is my mom's recipe, to be frank, in this 4 yrs of marriage life this is the first time i tried this. Thanks god, it came out very well more than what i expected. Here is my try for your review.......

ALL YOU NEED:

Lady's Finger	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Green chilly	3 Nos.
Coriander Leaf	2 Twigs
Curry Leaf	1 Twigs
Grated Coconut	1/4 cup
Urad Dhall	1 spoon
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Dice the lady's finger and allow it to sit for sometime. Heat a pan with spoon of oil. Add mustard to splutters. Once done, add Urad dhall until it turns brown. Now add chopped onion and slited green chillies , do fine sauting with a pinch of salt. Now add on chopped tomato, do until oil oozes out. Now add the diced lady's finger. Do sauting until the veggie gets cooked well. Adjust with the salt. Once it gets cooked, add grated coconut. Saute it and let it sit in flame for a while and put off. Now, its time to serve/taste..........

♬ Sangeetha♡Nambi ♬

Simple Potato Fry

     Who say NO to potato ??!!! Surely am NOT. Whenever am running out of veggie for my lunch, i'll blindly choose this to prepare some sidedish for my Sambar or Keerai rice. This is the most easy breezy veggie which can be mould/prepared in any form. If you want to taste it as spicy roast or in simple potato fry which suits puli kuzhambu, it will give heavenly taste in any form. You wont believe me, i like to eat simple pressure cooked potato too :P From this you can understand my craze towards potato. Now coming to this version, in short, this is a spicy version which i preapred using store-bought sambar powder without adding any masala items. Here comes the simple spicy version which suits evern roti too.........

ALL YOU NEED:

Potato	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Sambar Powder	1 spoon
Turmeric Powder	Pinch
Mustard	1 spoon
Salt	Pinch
Oil	1 spoon

METHOD:
     3/4'ly pressure cook potato and peel the skin and dice it. Now heat a spoon oil in a pan. Add mustard, once it splutters, add chopped onion with a pinch of salt. Do sauting for 5 minutes. Now add on tomato, turmeric powder, sambar powder (I used Sakthi Masala Sambar Powder), do fine sauting until oil oozes out. Now pour a glass of water and bring it boil, now add diced potato, adjust with salt and do fine sauting until the masala coats the potato. Put off the flame, now serve with sambar rice or keerai rice.

♬ Sangeetha♡Nambi ♬

Carrot-Groundnut Kootu

     Generally i like to have raw carrots rather than having boiled/cooked ones. But still, as i need to feed my lil one, will add/prepare this veggie in my dish whether with/as rice or salad or poriyal etc.etc. So, that was a hurry-burry weekday, thought of preparing some healthy stir fry for my lunch but when i searched my fridge, i can find hardly 3 carrots which wont be sufficient for 4 ppl (including MIL). So, was totally blank and now suddenly an idea got flashed, i got some fresh raw groundnuts which was untouched for a week's time, just to compensate the quantity, thought why not to add the Groundnut to the Carrots. Yes, even i did it, OMG ! what a taste and really loved the boiled groundnut taste while munching it :) Its for ur views now !!!

ALL YOU NEED:

Carrot	3 Nos.
Groundnut	1/2 cup
Moong Dhall	4 spoons
Chopped Onion	1 No.
Grated Coconut	Handful
Corainder Leaf	2 Twigs
Dry Chilly	3 Nos.
Curry Leaf	1 Twig
Mustard	1 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Pressure cook plain groundnut for 3 whistles. Do another pressure cooking moongdhall and Carrots for 4 whistles. Leave it aside. Now take a pan, heat a spoon of oil, allow mustard to splutters. Add in dry chillies, Chopped onion, curry leaf, coriander leaf, do a sauting for by adding pinch of salt. Once done, add the pressure cooked items, groundnut, carrot+moong dhall, do fine sauting until the excess water gets dried. Now add on the grated coconut, do a sauting for 5 mins. Now transfer to serving bowl and serve hot !

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

Beans Carrot Poriyal v2.0

     I am not a big fan of such combo poriyals Beans+Carrot, Potato+Peas etc. etc. That too if it comes to Beans and Carrot, OMG ! NO WAY ! Always i'll be sceptical to prepare this only for my lil one. Since am not a big lover even my mom will not prepare this often before my marriage. One day, after long gap, i visitied my mom's place for our lunch, she had a very big list for the lunch menu even she was done with the list too.

    I was so happy to taste all mom's signature dish and was waiting for lunch time to come :P She started serving food too, literally was behaving like a gobbler :P when she served this Beans Carrot Poriyal, you missed that beautiful reaction of mine! i was like :-O (Shock) At the same time, i dont want to show that to my mom as she serves with lot loads of love. Again was sceptically tasted it, there comes another shock, How come i have missed this wonderful poriyal so far !!?? Cha........... It had real fabulous and flavored taste. I am happily sharing my "Hatred turned favorite" recipe for your views :)

    Hey ! have u noted, i have mentioned this is as Version 2.0, Check Version 1.0 here.....

To Pressure Cook:

Moong Dhall	1/2 cup
Turmeric Powder	Pinch
Water	1/4 glass
Salt	Pinch

To Saute

Chopped Onion	1 Nos.
Chopped Beans	1/4 kg
Chopped Carrot	1/4 kg
Grated Coconut	1/4 cup
Coriander Leaf	2 Twigs
Urad Dhall	1 spoon
Curry Leaf	1 Twig
Ginger	1/2 inch
Mustard	1/2 spoon
Oil	1 spoon

METHOD:
     Pressure cook the ingredients mentioned under "To Pressure Cook" for 5 whistles. Once done, drain the excess water. Now heat a spoon of oil in a pan, add mustard, once it splutters, add Urad Dhall, once it turns golden brown, add chopped onion, curry leaf, coriander leaf, smashed ginger and pinch of salt. Saute it for a while. Now add chopped Beans and chopped carrot. Cover with lid until raw smell goes off. Now add on the pressure cooked moong dhall. Do a saute, until it mix-up with sauted mixture. Now add the grated coconut and mix well. Keep it in simmer for a while. Now put off the flame and serve hot with Sambar rice or Puli Kuzhambu

♬ Sangeetha♡Nambi ♬

Kaaramani-Carrot Poriyal

     Whenever i go to market, i use to see people selling bunches of Kaaramani, as its a new veggie to me thought of giving a try one day. At the same time, i dont want to take risk much so planned to prepare this in the form of Beans-Carrot Poriyal by replacing Beans with this veggie, Kaaramani. Wow ! its a big surprise, everyone in my family thoroughly enjoyed also i had with bread by having it as a filler.

ALL YOU NEED:

Chopped Kaaramani	2 cups
Chopped Carrot	2 Nos.
Chopped Onion	2 Nos.
Moong Dhall	1/2 cup
Urad Dhall	1 spoon
Grated Coconut	1/2 cup
Coriander Leaf	2 Twigs
Curry Leaf	1 Twig
Mustard	1 spoon
Oil	2 spoons

To Boil:

Turmeric Powder	Pinch
Chilly Powder	1 spoon
Salt	To Taste
Water	Required

METHOD:

     Take a pan, add chopped kaaramani and all the ingredients under "To Boil" section. Let it cook well. Now, drain the excess water. Now heat a spoon of oil in a pan, add mustard, once it splutters, add urad dhall, wait until it turns golden brown. Now add chopped onion, curry leaf, coriander leaf and pinch of salt. Saute it for a while. Now add boiled kaaramani and chopped carrot. Saute well until it mix with sauted onion. Close the pan lid, allow the carrot to get cooked. Meantime, semi-pressure cook moong dhall. Make sure, moong dhall should not overcooked. Now open the lid, add moong dhall, grated coconut and adjust with salt. Let it be in simmer for a while. Now put off the flame and serve hot.

♬ Sangeetha♡Nambi ♬

Vaazhapoo/Plantain Flower Poriyal

     I'll madly die for this poriyal. Yes, if it is hot from the flame. OMG ! i can't express my love towards it. All these "Hot from Flame" tasting was before marriage but now... Hope everyone knows that. :( Fine, this is the first time i prepared this poriyal after my marriage. Reason behind this late try was due to the cumbersome cleaning process. One day, when am returning back to home from office, i saw a very fresh Plantain flower, it tempted me much much to taste it right away so bought it blindly. Thank God, luckily, MIL - my savior was there at my home so asked here to clean it and chop it. Without any further delay, i prepared it. OMG ! what a heavenly taste it has !!! Everyone should try this for sure.. Here comes my moooooooosssssstttttttttt favyyyyyyyy poriyal.... :)

ALL YOU NEED:

Chopped Onion	2 Nos.
Toor Dhall	1/2 cup
Grated coconut	1/2 cup
Urad Dhall	2 spoons
Green chilly	3 Nos.
Curry Leaf	1 Twig
Mustard	1 spoon
Oil	2 spoons

To Pressure Cook

Cleaned Vaazhapoo	1 No
Turmeric Powder	Pinch
Chilly Powder	4 Nos.
Salt	To Taste

METHOD:

     Take a cooker, add all ingredients under "To Pressure Cook" and pressure it for 3 whistles. Leave it until it release the pressure. Keep a pan, heat 2 spoons of oil, add mustard, once it get splutters, add Urad dhall, once it turns golden brown, add chopped onion, silted green chilly, curry leaf and coriander leaf, saute it for a while. Mean time, do partial pressure cook of Toor dhall by adding a pinch of salt to it. Now its time to add cooked plantain flower, drain the excess water and add to the pan. Do a sauting. Drain the excess water in Too dhall and add it to the pan. Now add the grated coconut and adjust with salt. Saute it for 5 to 7 mins until coconut and toor dhall gets coated with the plantain flower. Put off the flame. Transfer it to serving bowl. Enjoy the heavenly taste. :)

♬ Sangeetha♡Nambi ♬