Carrot poriyal

Carrot poriyal (Carrot dry curry) - Preparation time 15mins
Usually mom used to boil chopped carrot and then make the poriyal. This we tried differently it came out well. Try it out. Making is very easy and quick.

Ingredients:-
Carrot - 2 (finely grated)
Mustard seed - ¼ tsp
Sesame oil - 1 tsp
Urad dhal - 1 tbsp
Grated coconut - 2 tbsp
Green chili - 1 or 2 (according to your spice level)
Salt to taste
Water - 1 tbsp
Curry leaves - 10 (finely chopped)
Small onion - 6 (chopped finely)

Preparation method:-
In a tawa/kadai add oil and mustard. Once mustard splutters, add the urad dhal, green chili and roast it.
Add the onion and fry to slight brown.
Add grated carrot and sortae till the raw smell of carrot goes off. Sprinkle the water so that the carrot will be cooked softly. If you want you can close the kadai and cook.
When carrot is cooked switch of the flame.
Add chopped curry leaves, grated coconut. Mix them well and transfer to serving bowl.
This goes well with sambhar rice.

Pudalangai varuval (Snake gourd fry)

Pudalangai varuval (Snake gourd fry) - Preparation time 10 to 15 mins
I like pudalangai fry very much when compared to pudalangai poriyal or kootu. You might also like this dish. Serve this dish hot because if kept and served it might become soft as pudalangai (snake gourd) is watery vegetable.

Ingredients:-
Snake gourd (pudalangai) - chopped to small cylindrical pieces of 1/2 inch thickness 1 cup
Salt - to taste
Chili - 1/2 tsp
Bengal gram flour (Kadalai mavu) - 2 tbsp
Rice flour (Arisi mavu) - 1 and half tbsp
Water - If required
Asafoetida (Perungayam) - a pinch
Oil - to deep fry

Preparation method:-
First in a bowl mix bengal gram flour, rice flour, chili powder, salt, asfoetida and check the spice and salt level.
You can keep this mixture permanently in an airtight box so that you can use it for fries and for making baji when you have a surprise visitors.
In a deep fry tawa heat required amount of oil to fry lady's finger.
Take a bowl add little chopped pudalangai and add the flour mixture as required using a spoon (don't hurry while cooking in kitchen. If you want the menu to be tasty you have to spend time). Let the flour mixture coat the vegetable.
When the oil is hot bring down the flame and add the flour coated snake gourd and fry slowly till it becomes slightly brown in color. If you cook in high flame the vegetable will become brown quickly but it wont be cooked well inside.
Transfer this to a plate with tissue paper to remove excess oil.
Repeat the pudalangai and flour mixing process and fry it.
When it is cool it wont be crispy try to serve immediately. Actually even before transferring to plate all will start eating and complete before you finish frying :-)

Masala & Vegetable rava upma

Masala & vegetable rava upma - preparation time 15 to 20 mins
My aunt & cousin told this recipe. It came out well. Tasted different and good. We should take this hot then only it will be very tasty.

Ingredients:-
Rava - 1 cup (or 100 gms)
Onion - 1 (chopped into thin long strips)
Green chili - 1 or 2 (finely chopped)
Tomato - 1 or 1/2 (chopped into medium pieces)
Carrot chopped - 1.5 tbsp
Beans chopped - 1 tbsp
Cinnamon stick - 1 inch
Cloves - 2
Bay leaf - 1
Cardamon - 1
Sesame oil - 4 tbsp
Salt - to taste
Mustard seed - 1 tsp
Turmeric - 1/4 tsp
Urad split dhal - 1 tbsp
Water - 3 cup (same measuring cup you used for rava)

Preparation method:-
Roast rava with 2 tbsp of oil till it is light brown in colour. Transfer to a plate and keep.
In a kadai heat oil and add mustard to splutter. When done add urad dhal and leave to brown.
Add the spices - cinnamon, clove, bay leaf and cardamon. Fry for few mins i.e. till nice aroma comes
Add chopped onion, chili, carrot, beans and turmeric. Vegetables should cook in oil. Add tomato, water, salt and boil. Mix the roasted rava and cook in slow flame. Close the kadai when the mixture is thick and cook till the rava is transparent (there won’t be and white spots when the rava is fully cooked).

Another option:- When the mixture boils you can transfer to thick vessel and pressure cook for 1 or 2 whistle.
Add one tbsp of ghee (optional) and mix well.
This will be tasty when taken hot along with coconut chutney. You might enjoy it.