Yel(sesame seeds) thovaiyal

Thovaiyals are easy to make and tasty to eat. I remember the way my grandma used to make this for us every year we used to go to our native during vacation. She never even bothered to use the mixie to grind it. At that age too she used to sit and do it on the ammikal (a kind of mortar and pestle)  especially for us. She used to love us a lot. Miss her so much. This recipe is the one i heard from my mom.

This is what u'll need....

Tuvar dal 1 tbspn
Sesame seeds 5 tbspn (preferred black but i have used white)

Tamarind paste 1/2 tspn or less

Red chillies 4

Coconut pieces 1 cup

Garlic

Salt to taste

Oil 1 tbspn

Here is the stir....

• Heat oil in a pan and add sesame seeds, tuvar dal, red chillies and garlic. Fry this till you can smell the aroma of dal and sesame. Remove from heat and let them cool
• Grind the above to a fine paste along with coconut, tamarind and salt. Adjust tamarind and chillies to suit your taste
  

Shrimp curry

This Shrimp curry is spicy and yummy. I learnt this recipe from my mil and it turned out delicious on my very first try. Its an easy procedure and so can never end up wrong. Now.. this is the kind of recipes I like ;)

Serves... 2 ppl
Serve option... Hot rice

This is what u'll need....

Shrimp/Prawns 1 lb

Garlic cloves 6 big

Green chillies 2

Ginger small piece

Coriander leaves 2 cups

Onion 1 big

Tomato 2 small

Oil 4-5 tbspn

Mustard 1 tspn

Urad dal 1 tspn

Salt to taste

Sambar powder 1 tbspn

Here is the stir....

• Heat oil in a pan and add mustard, urad dal
• Grind ginger, garlic, green chillies, coriander leaves
• Pour this masala into the pan. Immediately toss in the chopped onions and fry till everything turns slightly dark brown
• Toss in the shrimp and fry till the prawns curl
• Chop tomatoes and stir it with the gravy. Add sambar powder and salt
• Cover the pan and cook for another 15-20 mins on medium high
• Garnish with coriander leaves

Somasi

Somasis are my favorite. I dont even remember how many can I eat at a time. My hubbys side relative sent me a big bunch of them when I was expecting my little one. She sent a really big bag. But believe me they were all gone in a weeks time. My mil kept on telling me to eat less but it was just too yummy to resist. I dont make them often tho thinking of the number I might eat ;)

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Serves... makes 10 pieces
Serve option... Can be stored for more than a week

This is what u'll need....

Maida - 1 cup
Sooji - 1 tbspn
Sugar - 2 tbspn
Cashews - 5-7 nos
Pottukadali / Chutney dal - 1 tbspn
Poppy seeds - 1 tbspn
Grated coconut - 2 tbspn
Cardamom powder - a pinch
Oil - 2 tbspn + for frying
Salt to taste

Here is the stir....

• Mix maida, salt, one tbspn sooji, oil and water to form a stiff yet pliable dough. Keep it aside and let it rest for 15-20 mins

• In a pan dry roast cashews, potu kadalai and poppy seeds. Roast it on low flame and keep it side to cool

• Transfer the roasted ingredients into a blender jar 

• Once cooled grind into a coarse powder

• Grind coconut into fine powder 

• Roast it till it becomes dry 

• Mix the nuts powder, coconut, cardamom and sugar and keep it ready

• Make small and very thin pooris out of the dough

• Put a little filling in the center and fold the poori into half. Use a fork to seal the borders. Can use a little water in corners to help seal tight

• Heat oil in a pan and deep fry the dumplings

• Fry till golden brown and drain on a paper towel before storing them
  

Bhindi fry

Okra is good for the eyes and brain. Thats what I have always heard my mom say. In childhood days when I used t hesitate eating sabjis, my mom used to convince me by making funny stories. And for kra she used to say this - 'eat this if you want to score more marks in maths in the coming unit test' Hearing that I used to gobble up my whole share. It was funny but I guess a fun way for my mom to make me eat.
Here is the simplest recipe that is often seen on my kitchen counter.

Serves... 2 ppl 
Serve option... Hot rice and dal

This is what u'll need....

Okra 1/2 lb
Salt to taste
Chilli powder 1/2 tspn
Sambar powder 1/2 tspn 
Oil

Here is the stir....

• Cut okra into thin rounds and keep the them aside
• Heat oil in a pan
• Toss in the okra and fry till the stickiness is gone
• Add salt, chilli powder and sambar powder to okra
• Cook on medium till done