Urulakizhangu (Potato)Thoran/Poriyal

                                                                 
Ingredients:
Urulakizhangu (Potato)Thoran/Poriyal - 3 cups
Onion - 1 big
Green Chili - 3
Coconut - 1 cup scrapped
Cooking oil - 2 spoons
Mustard seeds - 1/4 spoon
Salt - As required
Curry leaves - 10 to 12
Turmeric powder :A little

Preparation:
Cut urulakizhangu into small slices as shown in the picture and keep it aside.
Chop one big onion into small pieces and set aside.

Directions:
Heat oil in a pan. Add mustard seeds and allow to splutter. Add curry leaves, green chillies and onion in order. Stir well until onion turns pale brown.add a little turmeric powder and enough salt. Put the cut urulakizhangu(potato) into it and mix well until the ingredients mix uniformly. Sprinkle some water so that it does not get dried. Reduce the flame and cover the pan. Wait for sometime until it cooks. Once in a while stir to avoid it from sticking to the pan. When the urulakizhangu gets cooked well, add scraped coconut and stir well to spread it. Put off the flame and keep pan covered for 5 minutes. Then it can be readily served as a side dish for hot rice.

This poriyal / thoran / upperi goes well with rice.

Vazhuthananga (Green Brinjal) Thoran/ Poriyal

                                                                 
Ingredients:
Vazhuthananga (Green Brinjal) - 3 cups
Onion - 1 big
Green Chili - 3
Coconut - 1 cup scrapped
Cooking oil - 2 spoons
Mustard seeds - 1/4 spoon
Salt - As required
Curry leaves - 10 to 12
Turmeric powder -a little

Preparation:
Cut vazhuthananga (green brinjal) into small slices as shown in the picture 

and put it in to water.

squeeze the water apart and and keep it aside. Chop one big onion into small pieces and set aside.

Directions:
Heat oil in a pan. Add mustard seeds and allow to splutter. Add curry leaves, green chillies and onion in order.

add a pinch of turmeric powder and stir well until onion turns pale brown. Add enough salt. Put the cut vazhuthananga into it and mix well until the ingredients mix uniformly.

Sprinkle some water so that it does not get dried. Reduce the flame and cover the pan. Wait for sometime until it cooks. Once in a while stir to avoid it from sticking to the pan. When the vazhuthananga gets cooked well, add scraped coconut and stir well to spread it. Put off the flame and keep pan covered for 5 minutes. Then it can be readily served as a side dish for hot rice.

This poriyal / thoran / upperi goes well with rice.

Pavakka (Bitter guard)Thoran/Poriyal

                                                                   

Ingredients:

Pavakkai (Bitter uard)g - 3 cups

Onion - 1 big

Green Chili - 3

Coconut - 1 cup scrapped

Cooking oil - 2 spoons

Mustard seeds - 1/4 spoon

Salt - As required

Curry leaves - 10 to 12

Preparation:

Cut pavakkai into small slices as shown in the picture and keep it aside.

Chop one big onion into small pieces and set aside.

Directions:

Heat oil in a pan. Add mustard seeds and allow to splutter. Add curry leaves, green chillies and onion in order. Stir well until onion turns pale brown. Add enough salt. Put the cut pavakkai into it and mix well until the ingredients mix uniformly. Sprinkle some water so that it does not get dried. Reduce the flame and cover the pan. Wait for sometime until it cooks. Once in a while stir to avoid it from sticking to the pan. When the pavakkai gets cooked well, add scraped coconut and stir well to spread it. Put off the flame and keep pan covered for 5 minutes. Then it can be readily served as a side dish for hot rice.

This poriyal / thoran / upperi goes well with rice.

Kovakka (Ivy Gourd-Kowai)Thoran\Poriyal

                                                                   

Ingredients:

Kovakkai( Ivy Gourd-Kowai)- 3 cups

Onion - 1 big

Green Chili - 3

Coconut - 1 cup scrapped

Cooking oil - 2 spoons

Mustard seeds - 1/4 spoon

Salt - As required

Curry leaves - 10 to 12

Preparation:

Cut kovakkai into small slices as shown in the picture and keep it aside.

Chop one big onion into small pieces and set aside.

Directions:

Heat oil in a pan. Add mustard seeds and allow to splutter. Add curry leaves, green chillies and onion in order.Stir well until onion turns pale brown. Add enough salt. Put the cut kovakkai into it and mix well until the ingredients mix uniformly. Sprinkle some water so that it does not get dried.

Reduce the flame and cover the pan. Wait for sometime until it cooks. Once in a while stir to avoid it from sticking to the pan. When the kovakkai gets cooked well, add scraped coconut and stir well to spread it.

Put off the flame and keep pan covered for 5 minutes. Then it can be readily served as a side dish for hot rice.

This poriyal / thoran / upperi goes well with rice. This can also be used as a stuffing for making bread sandwich.

Crispy Omlette

                                                                         Have you ever thought how it would be if Omlette becomes crispy?..Here are the steps to try for yourself.

Ingredients

Cooking oil -2 spoons
Egg -2
Salt -1 pinch
Mixture -1 small packet ( spicy ).

Directions

Heat oil in a pan.Crack open the eggs and pour in to a pan. Add enough salt. Now take the mixture
and sprinkle above the half boiled omlet , just wait for another one minute.the crispy omlette is ready.

NB: Can also be prepared by adding onion and chillies too