http://nithyascorner.com

For those who wonder what happened to nithyascorner at blogspot....no updates...no posts...no photos...? Here is a good news for you...

I have moved to my own domain http://nithyascorner.com

You can see all my recipes,photos, and posts etc. there. I am happy that within three months of starting this blog, I have had good response. Thank you all for your support and encouragement.

I would be more than happy if you could continue supporting and encouraging me in my new site also.

Welcome to Nithyas Corner!
http://nithyascorner.com

Thanks,

Nithya Govind

Rajma Dal

Ingredients


Boiled Rajma - 1 Cup
Chopped Tomato - 1 Cup
Chopped Onion - 1 Cup
Fennel Seeds(Sombu) - 1 Teaspoon
Ginger Garlic Paste - 1 Tablespoon
Slit Green Chllies - 2
Garlic - 4 Cloves
Garam Masala Powder - 2 Teaspoons
Turmeric Powder - 1/2 Teaspoon
Cashew Nuts - 12
Curry Leaves - 6 To 8
Salt
Oil

Rajma Dal

Preparation


1. Soak the rajma dal overnight. Cook it in pressure cooker for 3 whistles. Retain the water.
2. Grind the cashew nuts, ginger garlic paste, and onions.
3. In a pan, heat oil. Add garlic along with its skin, fennel seeds, curry leaves, and onion in an order. Fry until onion becomes golden brown. Now, add tomato, turmeric powder, and green chillies and fry well until tomatoes become mushy and dal becomes thick in consistency.
4. Then, add the ground paste and little water. Boil until the oil seperates well. Add garam masala powder and salt. 
5. Finally, add the boiled rajma along with the retained water.


Now, the Rajma Dal is ready!


Serve: Chappathi, Rotis, Dosa, Idly, and Hot Rice.

Capsicum Sambar

Ingredients


Capsicum - 1
Boiled Toor Dal - 1/2 Cup
Tamarind Paste - A Lemon Size
Chopped Tomato - 1 
Sambar Powder - 11/2 Tablespoons
Asafoetida - A Pinch
Mustard Seeds - 1 Teaspoon
Fenugreek Seeds - 1 Teaspoon
Curry Leaves - 5 To 6
Oil 
Salt

Capsicum Sambar
Learned From Mom's Corner

Preparation


1. In a pan, heat oil. Add mustard seeds and let it pop out. Now, add fenugreek seeds and once it splutters, add capsicum pieces.
2. Fry until capsicum is half cooked. Then, add tamarind paste, sambar powder, and salt.
3. Add toor dal and boil for 5 minutes. Finally, add curry leaves and boil for 2 more minutes.


Now, the Capsicum Sambar is ready!!!


Serve: Hot Rice, Dosa, and Idly.

Jackfruit Seeds Subzi(Palaa Kottai)

Ingredients


Boiled Jackfruit Seeds - 1 Cup (Remove the hard white skin and cut each seed into 2 or 3 pieces)
Chopped Onion - 1
Chopped Tomato - 1
Sambar Powder - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Asafoetida - A Pinch
Curry Leaves - 5 To 6
Oil - 1 Tablespoon
Salt

Jackfruit Seeds Subzi

Preparation


1. In a pan, heat oil. Add mustard seeds and when it splutters, add urad dal. Wait until urad dal turns golden brown then add asafoetida, and cumin seeds. Fry for a minute.
2. Add onions and curry leaves. Once the onions turn golden brown, add tomatoes. Fry well until tomatoes turn mushy. 
3. Add jackfruit seeds, sambar powder, turmeric powder, and salt. Mix well. Fry for three minutes and then sim the fire. Finally, fry for two more minutes.


Now, the Jackfruit Seeds Subzi is ready!!!


Serve: Sambar, Rasam, and Kootu etc.

Palak Masala Pongal

Ingredients


Rice - 1 Cup
Chopped Yellow Moong Dal - 1/4 Cup
Spinach - 2 Bunches
Slitted Green Chillies - 4 To 7
Chopped Onion - 2
Chopped Tomato - 2
Chopped Brinjal - 2 Or 3
Grated Ginger - 1/2 Inch Pieces
Garam Masala Powder - 1/2 Teaspoon
Ghee - 3 Tablespoons
Cumin Seeds - 1 Teaspoon
Cashew Nuts - 2 Tablespoons
Curry Leaves - 10 To 12

Palak Masala Pongal
Learned From Chef Mallika Badrinath

Preparation


1. In a pan, dry fry rice and yellow moong dal until it becomes slightly brown.
2. In a cooker, heat oil. Add green chillies, onion and fry until they become translucent. Add brinjal and tomato. Fry well and then add spinach.
3. When spinach has boiled well, add grated ginger, garam masala powder, and salt. Add 4 to 5 cups of water.
4. When water boils well, add rice and moong dal. Boil for 10 minutes. 
5. Meanwhile, fry cumin seeds, cashew nuts, and curry leaves in ghee. Add the fried cumin seeds, cashew nuts and curry leaves to the pongal. Garnish the pongal with the remaining ghee.


Now, Palak Masala Pongal is ready!!!


Serve: Chutney and Sambar

Egg Masala

Ingredients


Boiled Eggs (Cut Into Half) - 4
Cinnamon - 2
Cloves - 2
Tomato Puree - 1/4 Cup
Ginger - A Small Piece
Garlic Cloves - 6
Small Onions - 1 Handful
Chilli Powder - 1 Teaspoon
Pepper Powder - 2 Teaspoons
Coriander Powder - 1/2 Teaspoon
Oil - 4 Teaspoons
Salt

Egg Masala

Egg Masala Served With Paratha
Learned From Chef Jacob

Preparation


1. Grind cinnamon, cloves, ginger, garlic, pepper powder, and onions to a fine paste. Mix the masala in 1 cup of water.
2. Now, add chilli powder, coriander powder, salt, and tomato puree to the masala. Mix well.
3. Now, transfer the masala to a pan, sim the fire, and boil well. The masala will become thick in consistency. Add oil and stir once. 
4. Add eggs and boil well till the oil seperates.


Now, Egg Masala is ready!!!


Serve: Biriyani, Hot Rice, Curd rice, Rotis, Chappathi, and Parathas.

Til Chutney (Ellu)

Ingredients


Til Seeds - 2 Tablespoons
Grated Coconut - 1/2 Cup
Red Chillies - 2 To 3
Tamarind Paste - Gooseberry Size
Curry Leaves - 3 To 4
Mustard Seeds - 1/4 Teaspoon
Oil - 1 Teaspoon
Salt

Fry til seeds until golden brown

Til Chutney (Ellu)

Til Chutney Served With Dosa

Preparation


1. Fry til seeds in a dry pan until it turn light golden color and cool it.
2. In the same pan, heat 1 teasoon oil, add mustard seeds and curry leaves. Let it sizzle. Switch off the stove.
2. Grind til seeds, tamarind paste, coconut, red chillies, and salt to a fine paste.
3. Garnish the chutney using the mustard seeds and curry leaves.


Now, Til Chutney is ready!!!


Serve: Dosa and Idly.