Easy karunaikizhangu masiyal

# OPOS Karunaikizhangu masiyal
Karunaikizhangu ( washed peeled & cut) - 6
Peeled & cut small onions - 10
Tamarind paste - 1 1/2 tbsp
Chilli powder - 2 tsp
Hing - 1/4 tsp
Salt - 1 tsp
Curry leaves - 2 sprigs
Turmeric powder - 1/4 tsp
Oil - 2 tbsp
Water - 1/2 cup
In a PC, add oil, onion, then all the ingredients.
Close & cook for 3 whistles in medium flame.
After it cools, open & mash. Masiyal is ready!

Roasted lentil powder

Roasted lentil powder :
 It's a multipurpose powder.
I have used 1/3 cup pottu kadalai ( fried gram),
 4 red chillies,
 2 pearls garlic, 
1/4 tsp hing,
 2 tbsp dhania,
 1 tsp jeera and a little salt and powdered it. 

Can be used when you do potato, arbi fry etc. to get a crispy texture. you can add it to kuzhambu as a thickener.

Thanks to Rama Krishnan for introducing the OPOS ( one pot one shot) method.

Paneer Burji Stuffed Buns

Stuffed buns 

For the buns
Maida/All purpose flour    2 cups
Milk    1/4 cup
water    1/4 cup(add if more needed)
Active dry yeast    3/4 tblsp
sugar    1 tblsp
Salt    3/4 tsp
Flavor less oil     3 tblsp ( I used sunflower oil) 

Stuffing
Paneer    1 packet
Tomato (diced)    2
Onion ( cut finely)    1
Jeera     1 tsp
Garam masala powder
1/4 tsp
Red chilli powder    1/4 tsp
Turmeric powder    1/8 tsp
Coriander leaves     As needed
Oil    1 tsp
Salt    As needed   
Ginger garlic paste     1 tsp
   
   

Procedure
Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 10 minutes to froth.
Take flour and make a dent,add water,oil,salt in it and the yeast completely dissolved in the milk.
Mix and make a smooth dough,keep in a warm place covered with wet  tea towel  for an hour.
Meanwhile take a kadai,add oil,then jeera, & onion,fry till turns golden.
Add gg paste fry till good aroma comes.
Add diced tomatoes,garam masala,turmeric & salt.
Fry till the tomatoes are mushy.
Now add the grated paneer & fry for few mins. Finally add coriander leaves & mix well.
By now, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make 8 equal sized balls.
Grease a  baking tray with oil and arrange the rolled balls with enough spacing between them.keep them covered.

Meanwhile roll the stuffing after cooling down completely.The stuffing should be around half the size.

Take each bun and make a dent in the middle.

Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing.

Roll in to smooth bun. Repeat for every bun. Arrange them in the greased baking tray. Keep the pinched joined side down.Brush them well with milk.

Preheat the oven for 220°C. When the preheat is finished,by the time the buns would have raised.
Place the tray in the oven & bake for 20 mins. The whole house will be filled with nice aroma.
When it is ready take the tray out & brush the buns with butter or ghee.
The stuffing can be different.you can use any dry subjis.

Bajra + Almond cake

Bajra + almond cake

Bajra flour - 1 cup
Almond - 1 cup
Milk - 1 cup
Sugar - 4 cups
Saffron,cardamom for flavoring
Ghee as needed
Soak almonds & remove skin. Grind to a paste
Mix Bajra flour, milk to it & make it like a batter.
Take a Kadai. Put the batter into it and add sugar.
Mix thoroughly. Switch on the stove. Keep mixing
& add ghee till the mixture starts leaving the sides.
Pour it in a greased plate & cut it into square pieces.

   

Avial without curd

Avial without curd! 
Grind 2 green chillies,3 red chillies, 7 or 8 chinna vengayam, a handful cashew, 1 tsp jeera & hand full of shredded coconut.

Add to the boiled vegetables. Add curry leaves & 2 tbsp of coconut oil. Rich creamy Avial!! Recipe by Revathy Shanmugam

Thinai Pongal and Brinjal Gothsu

Thinai Pongal

INGREDIENTS
Thinai/Fox tail millet                     1 & 1/2 cup
Green gram dhal                           1/2 cup
Ghee                                            4tbsp
Pepper jeera powder                   2tsp(Coarsely powdered)
Water                                           6 cups

Curry leaves                                 few
Ginger                                         a small piece ( grated)
PREPARATION
Roast the dhal for a few minutes
Wash and soak thinai and the roasted dhal for 20 minutes
Heat ghee in a pressure cookerwhen it is hot add the ground pepper jeera powder. Saute for a minute.
Next add the washed dhal and thinai mixture. Mix well. Now add the required quantity of wate.Put the grated ginger, salt, curry leaves and  mix  well
Close the pressure cooker & put the weight on and cook till 3 whistles.
When it cools down garnish with cashew nuts fried in ghee. If you want you can add a little more ghee to the pongal.

Brinjal Bengal gram Gothsu

·         Tomato – 2 diced

·         Onion – 1 diced

·         Brinjal - 3 diced

·         Bengalgram dhal  – 1/4 cup

·         Green chilli – 3

·         Sambar powder – 2 tsp

·         Turmeric powder – 1/2 tsp

·         Curry leaves – 1 sprig

·         Coriander leaves – 2 tbsp

·         Salt – to taste

·         Oil – 2 tsp

·         Soak the dhal in hot water for 15 minutes. Take a pressure cooker, add the dhal, diced tomatoes, onion, & brinjal. Add enough water to cover them. Cook for 3 whistles. Once it cools down, open the cooker & mash lightly. Add the sambar powder, turmeric powder & salt. Mix it. In a kadai add the oil, then mustard, urad dhal & curry leaves  for tempering. Add this to the gothsu. Boil for few minutes & switch off. garnish with coriander leaves.

Pineapple rasam

Pineapple rasam - This is one of my favorite rasam.
Pineapple - 1
Tamarind - small lemon size
( adjusted according to sourness of pineapple)
Salt
Turmeric powder,hing

For Rasam powder
Dhania 2 tsp
Jeera 1 tsp
Red chillies 7
Grind these to a powder no need to fry

Seasoning
Ghee 1 tsp
Mustard, jeera 1/2 tsp each
Curry leaves
Coriander for garnishing
Make juice with pineapple & tamarind. Save a few pieces of pineapple for garnishing.
Add the rasam powder and proceed as the usual rasam.

If you cut out rasam powder and use garam masala, this becomes pineapple shorba