Kathirikkai Kara Kuzhambu (Brinjal Spicy Curry)

Category: Kuzhambu Varieties / Lunch
Preparation Time: 10 mins
Cooking Time: 30 mins
Servings: 4-5 servings

Brinjal Kara Kuzhambu

Ingredients: 

• Brinjal - 3-5 nos (I used 5 small sized)
• Small Onion - 8-10 nos, halved
• Garlic - 4-5 pods, halved
• Tamarind – small lemon size
• Turmeric Powder 1 1/2 tsp
• Sesame Oil - 1 1/2 tbsp
• Mustard seeds -1/2 tsp
• Fenugreek seeds -1/2 tsp
• Red Chilly-1
• Channa Dhal - 2 tsp
• Curry leaves - few
• Salt -to taste

To Saute and Grind:

• Oil- 1 tsp
• Onion - 1 small sized / 1/2 no, roughly chopped
• Tomato - 1, roughly chopped
• Coconut, grated - 1 1/2 Tbsp
• Sambar Powder - 2-3 tsp (adjust as per spiciness)

Method:

• Soak Tamarind in 2 1/2- 3 cups of hot water and extract juice
• In a kadai, add 1 tsp of oil; once it becomes hot, add the onion and fry for few mins then add chopped tomato and saute till it becomes mushy. Then add the grated coconut and sambar powder, fry for 1-2 mins in low flame. Allow to cool and grind to a fine paste with 1/2 cup of water
  
  
  
  
• Heat Kadai, add sesame oil and once its hot add mustard seeds, followed by channa dhal, curry leaves and red chilly. Once the dhal turn golden brown, add the fenugreek seeds saute for few secs and add the small onion and garlic, fry well for 3-4 mins
  
• Add the chopped brinjal pieces and saute for few mins
  
• Add the tamarind water along with turmeric powder, bring to boil and cook covered in medium flame until the brinjal becomes soft
  
• Add the ground paste, adjust water quantity, check for salt and allow to cook in low flame for another 8-10 mins
  
• Switch off and serve with hot rice:
  

Home made Potato Chips / Wafers

Category: Snacks
Preparation Time: 10 mins + 30 mins - 1 hr soaking time
Cooking Time: 4-5 mins per batch
Servings: Around 5 cups

Home made potato chips / wafers is a healthy alternative for the store bought wafers which are loaded with artificial chemicals and flavouring agents. Although its deep fried, once in a while it's fine and kids will enjoy these:) Here I had not added any spices but we can add as per our taste. Also since I soaked in salt water, I didnt add salt later, but if we need, we can add to our taste. This can be had for snacks or with sambar sadham:)

Home made Potato Chips - Crispy!!!

Ingredients: 

• Russet potatoes- 3 nos
• Salt - to taste
• Oil - for deep fry
• Ice cold water - for soaking
• Spices for flavouring (Optional) - Pepper / Chilli powder / Mint/Chat Masala , etc

Method:

1. Wash and peel the skin off (Optional) from the potatoes
   
2. In a wide bowl take ice cold water with 1 tsp of salt
3. Using slicer, make thin slices of the potatoes and soak them in the cold water for minimum 30 mins. We could also keep the bowl inside the refrigerator. This step would help to remove little starch from the slices and make it crispy
   
4. After 30 mins, drain the water and wipe the potato slices well with paper towel / cloth to remove moisture; spread it over paper towel on a plate
   
5. Heat oil in a kadai for frying
6. Once the oil is hot, add few slices one by one into the hot oil (add depend on the size of the pan and amount of oil) and allow to cook
   
7. Stir it in between for uniform frying
   
8. Once it started to turn golden brown, remove it and drain the excess oil
   
9. Place it over a paper towel 
   
10. If using spices, sprinkle spice over the chips while its hot, we can also add salt if needed
11. Store it in an air tight container
    

Spinach Poori

Category: Poori  
Preparation Time: 10 mins   
Cooking Time: 20 mins      
Servings: For 3-4 persons

Spinach Poori with Potato Masala

Ingredients:

• Wheat flour / Atta - 3 cups
• Spinach leaves - 2 cups, tightly packed
• Rava, fine variety - 3 tsp (Optional)
• Ajwain / Omam - 1/2 tsp
• Sugar - a pinch
• Salt - as required
• Oil - for deep fry

Method:

1. Wash and clean the spinach leaves, then grind to a smooth paste with a pinch of sugar. Sprinkle water only if needed for grinding
   
   
   
   
2. In a bowl, add wheat flour, salt, rava and omam; mix well
   
3. Add the spinach puree into the flour, knead well to form a stiff dough. The moisture in the puree would be enough for kneading and if its dry, sprinkle water. Dough should be stiffer than the chapathi dough
   
   
   
   
4. Heat oil in a kadai for frying
5. Divide the dough into equal lemon sized balls, dust them with little flour, flatten them to a small thick circle (Remove the excess dry flour if any)
   
   
   
   
6. Once the oil becomes hot, add the poori, gently press with the laddle so it will get puffed nicely
   
7. Then turn it up so it would get cooked the other side
   
8. Once its done, remove it, drain excess oil
   
   
   
   
9. Repeat the same for the rest of the dough
10. Serve hot with Potato Masala / Channa Masala