Gongura or red sorrel leaves or pulicha keerai rice

Ingredients:

Gongra leaves -- one bunch

Green chillies -- 5

Red chillies -- 3

Onion -- 1

Vegetable Oil -- 1 tablespoon

Gingellly oil -- 2 tablespoons

Mustard seeds -- 1 teaspoon 

Red chillies to spullter-- 5 

Garlic -- 5 pods

Peanuts -- 2 tablespoons

Note:  gongura leaves are sour in nature.  To avoid too much of sourness we should add chillies generously.  This will taste delicious.

Procedure

Separate the healthy gongura leaves from the stem and wash it and keep aside.

In a workpan add some oil.  Once the oil turns hot add onions, green chillies, red chillies and garlic pods.  Once the onion cooked add the leaves and sauté it till the leaves cooked.  Once the leaves mashed while sauting,  it is the sign of cooked gongura leaves.  At this stage remove the mixture from the flame and blend it to a smooth paste.

Now add gingelly oil to the same pan.  Once the oil turns hot splutter the mustard seeds,broken redchillies and peanuts. Now add the blended mixture with some salt.  Once the mixture mixed with the oil then turn off the flame.

Now mix this mixture to the cooked rice.  Adjust the mixture to the rice with gingelly oil and salt.  Now the spicy tangy gongura rice is ready.  This rice will go nice with potato fry or fried pappads.

Rava khichadi or semolina khichadi

Ingredients :

Ràva or semolina -- 1 1/2 cups

Green chillies -- 2 partially slits 

Onion -- medium size 3

Tomato -- medium size 2

Pudhina -- 2 tablespoons 

Oil -- 4 tablespoons ( for rava khichadi oil should be generous)

Garlic -- crushed 3 teaspoons 

Ginger -- crushed 2 teaspoons 

Cinnamon stick -- 1 inch

Cloves -- 2

Maze -- small piece

Turmeric powder -- 1/2 teaspoon 

Crushed fennel seeds -- 1/2 teaspoon 

Procedure:

Drop 2 tablespoons of oil in a pan and fry rava.  Fry it until you get nice aroma.  Now keep the rava by side.  In the same pan add remaining oil and fry the spices along with crushed fennel seeds.  Now add onions, ginger and garlic and fry till the onions turned transulent .  Now add the tomatoes, green chillies and pudhina leaves and fry it till tomatoes mashes.

Add the turmeric powder and add 41/2 cups of water with salt.  Now allow the water to boil with all the ingredients.  At this stage add rava slowly to the water and make sure the lumps not formed.  Make the flame simmer and close the lid and allow the rava to cook.  After 10 min you can see nice aromatic rava khichadi.  This khichadi can be done with vegetables too.  If you go for vegetables(carrot, beans and peas) then the veges should be added along with tomatoes.  

You can add a tablespoon of Ghee or coconut oil before turn off the flame.  This is completely optional.

Now transfer your khichadi in plate and serve with curd.  

Groundnut chutney

Ingredients:

To Ground:

Fresh ground nut (not fried) -- 1 cup

Coconut  -- 2 to 3 tablespoons 

Green chillies or red chillies-- 5 ( Depends on the required spice and colour)

Kodam puli (Kerala puli) or tamarind -- grape size

Kodam puli is good for health.  It has lot of natural nutrients.

Salt -- As per the taste 

Garlic -- 3 pods

Onion medium size 1 or small onions -- 5

To splutter 

Mustard seeds -- 1 teaspoon 

Oil -  2 teaspoons

Curry leaves -- 2 tablespoons 

Asfodita -- 1/2 teaspoon 

Procedure:

Dry fry the ground nut in a pan  or Microwave the raw peanut in the oven for 2 min and keep it aside.  In a mixie jar drop all the remaining ingredients to ground along with fried groundnuts.  Blend the mixture to a smooth paste.  

Now place the pan in the flame and drop some oil to it.  After the oil got heated splultter some mustard seeds, curry leaves and asfodita and mix it with the chutney.

Now your spicy tangy groundnut chutney is ready.   This chutney will be nice with hot idllies, dosas, Pongal and khichadi.