Mixed yogurt salad

Ingredients:

• Onion - 1/2
• Tomato - 1 small
• Carrot - 1 peeled and shredded
• Yogurt - 1/2 cup
• Salt - as required
• Mustard seeds - 1/4 tsp
• Hing - 1/4 tsp
• Urud Dhal - 1/2 tsp
• Oil - 1 tsp
• Cumin Seeds - 1/2 tsp
• Cilantro - to garnish

Method:

1. Wash the onion, tomato and carrot and finely chop them.
2. Then take the cup, add the yogurt, then add the chopped onions, tomatoes and carrots. 
3. Add the salt as required and then season it with mustard seeds, hing, urud dhal and cumin seeds.
4. Then garnish it with cilantro.
5. Perfect salad, ( Raitha ) is ready to serve.

Kathrikkai Varuval / Brinjal Fry

Ingredients:

• Brinjal - 3 to 4 
• Chilli Powder - 1 1/2 tsp
• Hing - 1/2 tsp
• Salt - as required
• Cumin powder - 1/2 tsp
• Oil - 3 tbsp

Method:

1. Wash the brinjals well and slice them into round pieces.
2. Then take a pan, add oil and heat it.
3. Once the oil is ready, add the sliced brinjals into that.
4. Then saute them well. Then add the cumin powder, chilli powder, hing, salt and saute them well.
5. Then fry them well till the brinjals are well blended and getting fried.
6. Once the brinjals are fried, then remove it from the pan and keep it aside.
7. Yummy tasty brinjal fry is ready.

Mullangi Sambar ( arachuvitta sambar )

Ingredients:

• Radish - 10 nos
• Onion - 2 small / 1 big chopped length wise
• Toor Dhal - 1/2 cup
• Turmeric Powder - 1/4 tsp
• Hing - 1/2 tsp
• Curry Leaves
• Cilantro / Coriander Leaves - To garnish
• Mustard Seeds - 1/2 tsp
• Urud dhal - 1 tsp
• Cumin Seeds - 1/2 tsp
• Salt - as required
• Tamarind pulp - 1 cup
• Sambar Podi - 2 tsp
• Broken Cashews - 2 tbsp
• Ghee - 2 tbsp

To grind:

• Channa Dhal - 2 tsp
• Coriander Seeds - 1 1/2 tsp
• Milaga / Red Chilli - 4 nos
• Shredded Coconut - 1/4 cup

To Season:

• Cashewnuts - broken cashews ( 2 tbsp )
• Onion - Sliced lengthwise

Method:

1. Wash the toor dhal and pressure cook it well and keep it aside.

2. Grind the ingredients ( channa dhal, coriander seeds, red chillies and coconut ) and make it into a fine paste.

3. Take the radish, wash, peel the skin off and then slice it into circular disc shape.

4. Take a pan, add oil and heat it.

5. Once done add the mustard seeds, cumin seeds and urud dhal and allow the mustards to splutter.

6. Then add the chopped onions and add little salt and saute well till they become transparent and cooked.

7. Then once the onion is ready, add the sliced radish into the pan and saute them for 2 minutes.

8. Then add the salt, water and tamarind water and boil it till the radish are cooked well.

9. Boil it for few minutes and then add the sambar podi, then bring them to boil again for 4 to 5 minutes.

10. Add the ground paste and the cooked dhal and again boil it for few more minutes.

11. Once they come to boil, then keep at medium heat and wait till the sambar is done.

12. Then saute the onion and cashewnuts in ghee and then season the sambar with them and cilantro.

13. Tasty, great, yummy mullangi sambar (arachuvitta sambar) is ready.

Beetroot Poriyal

Ingredients:

• Beetroot - 3 medium finely chopped
• Coconut - 1/3 Cup
• Onion - 1/2 Chopped
• Salt - as required

To Season:

• Oil - 1 tbsp
• Mustard Seeds - 1/4 tsp
• Urud Dhal - 1/4 tsp
• Red Chilli - 2 Nos

Method:

1. Take a pan, put oil and heat it.
2. Then once oil is ready, add mustard seeds, splutter it and then add urud dhal, Red Chilli and saute them well till the dhal color turns golden brown.
3. Then add the onions, and saute them well. Add salt which will help the onion to cook well and soon.
4. Then once the onion is ready, add the beetroot and cook till the beetroot becomes tender. 
5. Once done, then add the shredded coconut and mix well. That's it beetroot poriyal is ready.

Dish Name Starts with: B posted by Akila .

Food palette red event hosted by torviewtoronto

Diwali Wishes to you all

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Happy Diwali Wishes to you all ...