Avarakkai Pirattal

AVARAKKAI PIRATTAL

Ingredients:
avarakkai (broad beans) - 1/4 kg
onions - 2
tomatoes - 2
curry leaves - 10
corriander leaves - 1 tsp
mustard seeds - 1tsp
urad dal - 1 tsp
hing - 2 pinches
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander powder - 1 tsp
salt to taste
oil to fry

Method:
- cut broad beans finely
- cut onions and tomatoes finley
- add oil in a pan
- add mustard seeds and urad dal and fry until they turn golden brown
- add curry leaves and then add the onions and fry till golden brown
- now add the tomatoes and fry until they are fully smashed
- add salt, turmeric, corriander powder, chilli powder, hing and fry well
- now add the avarakkai and fry well
- add little water and allow it to cook
- leave it to cook and wait until all the water has dried up
- add the corriander leaves and serve

Paneer Butter Masala

PANEER BUTTER MASALA

Ingredients:
paneer - 200 gms
onions - 2
tomatoes - 2
butter - 2 tbsp
salt to taste
orange colour - 2 pinches
red chilli powder - 1 tsp
corriander powder - 1 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1 tsp
cumin powder - 1/2 tsp
corriander leaves to garnish
water - 2 cups
oil to fry

Method:
- cut paneer into cubes
- add oil to a pan and fry the paneer till they turn golden brown
- add fried paneer to water and then leave them to rest in water for 5 minutes
- squeeze the water and keep them aside
- make a thick paste using onions
- make a thick paste with tomatoes
- in a pan, add butter and add the onion paste and fry
- fry them ubtil its leaves its raw smell and til the oil starts seperating
- to it add the ginger garlic paste, salt and tomato paste
- fry
- now to this add the colour, red chilli powder and corriander powder.
- add garam masala and fry well
- if necessary add a little water to this
- close the pan with a lid and leave it to simmer for 10 minutes
- to this add the paneer and the corriander leaves and leave it in low flame for another 3 - 4 minutes
- add the cumin powder to this now and mix well
- the masala and the colour will get coated to the paneer and then it will taste too great

Note:
- tastes good with chappathi and fried rice

Arai Keerai Kulambu

ARAI KEERAI KULAMBU
Ingredients:
arai keerai - 1 bundle
pasi parupu - 1/2 cup
onion - 2
tomatoes - 2
garlic - peeled - 1 hand ful
mustard seeds - 1tsp
urad dal - 1 tsp
oil - 2 tbsp
curry leaves - 10
turmeric - 1/4 tsp
green chillies - 4
hing - 2 pinch

Method:
- clean and wash the keerai
- cut them finely
- cut onions finely
- cut tomatoes and green chillie finely
- in a pressure pan add pasi parrupu, chopped green chillies, tomatoes, garlic, turmeric, hing and add water
- add sufficient water and cook for 3 whistles
- smash them well until they form a paste
- add oil in a pan
- add mustard seeds and urad dal and fry till golden brown
- then curry leaves and add the onions
- fry till they turn golden brown
- add the dal mixture and add some water if necessary
- close the pan with a lid and leave it to simmer for 5 - 7 minutes and depending upon the thickness you can remove from fire.
- goes well with rice and chappathi's

This is for the EVENT: CREATIVE SAGA