Konda kadalai Sundal

Konda kadalai Sundal

Ingredients :

White Channa dhal	2 cups – Soaked for 5 hrs
Mustard	1 tsp
Raw Mango	2 medium slices
Coconut grating	3 tsp
Asafoetida	To taste
Coriander seeds	1 tsp
Red Chilies	2 or 3
Urad dhal	1 tsp
Salt	To taste
Curry leaves	As per wish

Method:

1.       Pressure Cook the White channa dhal to 2 whistles. If you feel the whistles were too quick or if the dhal seems to be hard and not soaked properly, then cook for 3 whistles.

2.       It tastes great when cooked soft. But should not be in a mashed state.

3.       Now remove the channa separately from the cooked water and keep aside. This water can be used for while sambar or cook any vegetable the same day.

4.       Now in a kadai, roast the coriander seeds for 2 minutes till the raw smell goes. Keep the flame low.

5.       Now pierce the red chilies through a knife and directly roast it on the flame with the help of the knife. Roast jus for about 5 seconds. This will give a very nice aroma.

6.       Now put the coriander seeds, coconut grating, the roasted chilies and few curry leaves and grind to a coarse powder.

7.       In the same kadai. Add 3 tsps of oil. Splutter mustard seeds and the urad dhal , then the asafoetida.

8.       Then add the cooked channa dhal and mix well.

9.       Add salt to taste.

10.   Then add the powdered masala.  And mix well.

11.   At the end add Raw mango pieces  and little curry leaves and garnish.

12.   Eveing snack ready! J

Soya Sauce Noodles

Soya Sauce Noodles

Ingredients :

Plain Chinese noodles	2 packets
Soya sauce	4 tsp
Spring onions	Slieced into medium pieces along with the green leaves
Oil	10 tsp
Garlic	2 tsp Finely chopped.
Pepper powder	2 tsp
Salt	To taste
Water	15 cups

Method to Cook Noodles:

1.        In a wide and big vessel which can hold up to 20 cups of water add 15 cups of water and bring to boil.

2.       Once the water is boiling add the noodles.

3.       Add a tsp of salt and 2 spoons of oil.

4.       Cook for about 7 minutes.

5.       Cook till the noodles is cooked 3/4^th.

6.       Now close it with a lid and Drain off the excess water.

7.       Take a Wide place and transfer the noodles on to the plate and spread it and add another 2 spoons of oil and spread it.

8.       Leave this aside to cook. This will allow the noodles to stay without sticking to each other.

Frying Method:

1.        In a Wide kadai. Heat the remaining oil .

2.       Then add the Chopped Garlic and fry for 2 mins.

3.       Then add the Chopped onions and a little of the leaves too. Keep aside the remaining greens.

4.       Once the onion is fried till transparent add the soya sauce. And reduce the flame.

5.       Immediately add the noodles and mix well.

6.       Mix well for about 2 mins. Then add the pepper powder and Mix. Also taste and check for salt.

7.       If necessary add the salt in this stage. Mix thoroughly. If necessary take the vessel off the flame and mix well.Use two forks to mix the noodles which will avoid breaking. In a rotational motion from bottom to top of the vessel.

8.       After mixing keep on the flame and stir for 2 minutes. 

9.       Sprinkle the remaining Green stalks and serve.

Note:  U can also add Capsicum to this. And adding normal onions cut into medium size cubes along with the spring onions will add taste.  But it should be cooked well till it becomes transparent. 

Pepper Mutton

Pepper Mutton 

Ingredients :

Mutton	¼ kg
Onion	1 no
Tomatoes	1 no
Ginger Garlic Paste	2 spoons
Mustard	1 spoon
Curry leaves	As needed
Chili powder - Optional	1 spoon
Oil	3 to 4 spoons
Tamarind water	¼ cup.
Salt	To taste

For Dry masala Grinding :

Coconut Grating	1 spoon
Cumin seeds/ jeeragam	1 spoon
Pepper pods	1 spoon
Coriander seeds	2 spoon
Red chilies	3
Curry leaves	As needed

In a frying pan, Roast the ingredients for the dry masala “separately” . Each of them can be roasted for say about 2 mins ( in low flame )and keep aside for to cool. Curry leaves can be added with the coconut grating and roasted. After this is cool Grind it to a coarse powder.

Preparation Method :

1.     1.     Pressure cooks Mutton for 2 whistles.

2.     In a Pan heat the oil . Add mustard seed and wait till it pops.

3.        Add Onions cut into medium size cubes and fry till slight brown. I normally add curry leave after adding the onion for it to stay green.

4.        Add ginger garlic paste and cook till the smell goes. Say 2 mins.

5.     Add cut tomatoes. Finely chopped  or medium sized. Cook till its raw smell is gone.

6.     Add the spoon of Chili powder and cook. Add about half a cup of water and cook till oil separates from the gravy.

7.     Now add the Mutton pieces without any excess water. And fry for few minutes.

8.     Once it fries for about 3 to 4 minutes add the Dry masala and roast again.

9.     Add remaining water of the cooked mutton and fry till the gravy sets and the mutton .

10.  After that add about ¼ cup of tamanind water. And salt. Allow the mutton to cook and the gravy should condense to half the quantity.

11.  Now pepper mutton is ready to serve. J