Murungaikai Thokku/ Drumstick Thokku

Murungaikai Thokku/ Drumstick Thokku

Ingredients
2 drumsticks / murungaikai chopped into 2 inch length
1 onion chopped
1 tomatoe chopped
Garlic - 5 pods crushed
Chilly powder 2 tbsp
turmeric powder 1/4 tsp
Tamarind - lemon sized - pulped

For seasoning
Mustard 1 tsp
Fennel seeds 1 tsp
Asafoetida 1/4 tsp
Oil 2-3 tbsp
Salt to taste

Preparation


Heat oil in a pan and season with mustard, asafoetida and fennel seeds

Add crushed garlic

Then Curry leaves

Also add onions,tomatoes,salt(just add salt for onion and tomato alone) and turmeric powder and saute till onion turns transparent and tomatoe turns mushy

Add chilly powder and saute till raw smell goes off

Now add tamarind pulp and allow it to boil for 2 minutes.

Add drumstick, salt(for vegetable alone) to the gravy and cook with a lid on.

When the vegetable color changes and is cooked, remove the lid and allow the gravy to thicken on open pan.

Serve with plain rice

Thakali Thokku / Tomato Thokku

Thakali thokku / Tomato thokku

Ingredients

Onions - 1 chopped

Tomato - 2 chopped

Garlic pods - 5 nos

Green chillies slit - 3 nos

Curry leaves - 1 strand

Chilly powder - 2 tsp

cumin powder- 1 tsp

For Seasoning

Oil 2 tbsp

Asafoetida - 1tsp

Fennel seeds - 1tsp

Mustard - 1tsp

Salt to taste

Preparation

Heat oil in a pan and season with mustard, asafoetida, fennel seeds.

Add green chillies and saute.

Saute till the skin of the green chillies should change in whitish spots.

Add garlic and saute

Add curry leaves

Then onions. Saute till onion turns pinkish.

Add turmeric powder

Now add tomatoes

Followed by chilly powder, cumin powder and salt

Mix well and saute till tomaotes turn mushy

When onion and tomatoe's moisture is reduced and oil oozes at sides of the pan, switch off the stove.

You can garnish with corriander leaves.

Can be served with rotis/dosa/idli or even with rice.

Tindora Fry / Kovaikai Fry

Tindora Fry / Kovaikai Fry

Ingredients
Kovaikai/tindora 100 gms
onion - 1 chopped
garlic 3 cloves - minced
chilli powder - 1 tbsp
cumin powder - 1 tsp
salt to taste

For seasoning
oil 2 tbsp
cumin - 1 tsp

Preparation


Wash and cut the edges of the tindora and slit into four halves.Heat oil in a pan, add cumin, onions and garlic. Saute till the  onions turn golden brown in sim flame.

Then add tindora/kovai kai, to this add cumin powder, chilly powder and salt and saute in sim flame.

When the tindora is cooked and turns brownish, switch off the stove. Serve as side dish with rice.

Indo-Chinese Style Pasta

Indo-Chinese Style Pasta

Ingredients
2 cups of pasta
2 tbsp of olive oil
2 tbsp of butter/shredded cheese
3 chillies sliced
2 tbsp ginger garlic minced
1 tbsp chilly powder
1 onion chopped
1 tomato chopped
1 tbsp light soy sauce
2 tbsp tomato sauce

Preparation

Boil 4 cups of water.

When water reaches boiling point add salt and pasta cook on open till the pasta is cooked. Ocassionaly stir the pasta.

Take a pasta and press it to see whether it is cooked.

ONce pasta is done, strain it and wash it under tap water.

Heat pan and add olive oil

Add chillies and saute

Now add ginger and garlic

Add onion

Add tomatoes

Add little salt

Saute it for few seconds. Add chilly powder.

Also add soy sauce

And tomatoe sauce and mix it well

Now add the cooked pasta and mix it well.

Check for salt and add if needed.Atlast add cheese or butter and put off the fire.

Garnish with corriander and serve hot.