Paneer subji

Paneer subji
#Pot in pot 
2.5ltr pressure pan
Layer 1: 100gms butter
Layer2: chopped onions 2
Layer 3: chopped tomatoes 2
Layer 4: 1 tsp of ginger garlic and green chilli paste
Layer 5: 1 tsp dhania jeera powder, chilli powder and salt
Mix paneer cubes with 1/4 cup curd, ggc paste,salt and chilli powder
In a vessel and place it in the cooker over the layers.
Close and cook on high flame for 3 whistles. Release pressure 
Take out the vessel, blend the cooked onion and tomato masala 
Now add the paneer to this. I added 3/4 cup hot water to the base to get desired consistency. 

Kathirikkai kalyana gothsu

kathirikkai kalyana gothsu and green grapes pickle
Gothsu - pot in pot

1)Green grapes pickle - Wash grapes, add salt,chilly powder,hing mix well. Do tadka with mustard!
In a 2.5 ltr pressure pan
2) Kalyana gothsu
Layer 1: 1/4 cup water, 2 tsp oil
Layer 2: cubed brinjal 1 1/2 cup
Layer 3: chopped tomato 1
Layer 4: sambar podi 3 tsp, salt 1 1/2 tsp, a small piece hing.
Take smaller vessel, add the soaked 1/4 cup mung dhal and 1 tbsp Channa dhal with enough water to cover the dhal.
Place this over the layered vegetables, close and cook on high for 3 whistles.
Allow the pressure to settle, open, mash the dhal and mix with vegetables.
Add enough water to get desired consistency.

Thiruvadhirai kali and Ezhuthaan kuzhambu

OPOS Thiruvadhirai Kali recipe :
Mix 1.5C jaggery with 3C water & filter. Add 1/4C (grated coconut, ghee, ch cashew), 1/2tsp cardamom powder & 1/4tsp salt. Cook for 1 whistle on high heat. Release pressure. Mix in 1C well roasted rice grits. Close and serve after 20 mins.

Ezhuthaan kuzhambu
Fry in a tsp of oil and grind it to a paste
Channa dhal 1 tbsp
Dhania 2 tbsp
Red chillies 12
Grated coconut 1 cup
4 ltr PC
Layer 1: 4 tsp oil, 1 cup water
Layer 2: 5 cups of vegetables cut into big chunks ( raw banana,brinjal, sweet potato,carrot, avarakkai, beans,mochai, both poosanikkai )
Layer3: ground paste,salt, a big piece of hing
Layer 4: cooked dhal 1 cup, curry leaves, 3 slit green chillies
Closed the PC and cooked for 4 whistles. Allowed the pressure to settle.
Opened and mixed, added little more hot water for the desired consistency.

Watermelon rasam

2 ltr pc 
layer 1: cut fruits 2 cups
layer 2: tam paste 2 tbsp
layer 3: rasam powder 1 1/2 tsp, salt 1 1/2 tsp,hing a small piece,and 1/4 tsp turmeric powder
closed and cooked in high for 3 whistles. Released pressure,blended and strained the rasam
added the my special rasam powder, gave tadka in ghee with mustard and jeera. Garnished with coriander leaves
My special rasam powder
This my amma makes, she taught me. She used it in pineapple rasam and lemon rasam. I grind this and store.
dhania 2 tbsp
jeera 2 tsp
red chillies 6
no need to roast, just grind it into a coarse powder.