Mushroom has become a mandatory item for lunch on every weekend. Rarely we prepare non veg and rest all times its mushroom curry, with rasam/sambar. We will late lunch by around 3-4 pm on weekends. Nowadays my kid is insisting on eating with his dad alone. My hubby dear finds it difficult to have his food properly. but its truly a great enjoyment. I will be busy cooking in the kitchen and my kid will come & take a plate for my husband (whenever my kid feels hungry). He will show that plate to me and ask "Tha" (which means give). I will put something in that plate, he will go running with that to his dad and have the food with him. He come back for the second serving. So cute of him.

Coming to the recipe

Ingredients

Mushroom - 200 gms

Potato - 1 or 2

Onion - 1 big

Tomato - 2

Ginger Garlic Paste - 1 tbsp

Chilly Powder - 1 tsp

Coriander Powder - 3 tsp

Coriander Leaves - few

Method

Clean and cut the mushroom and all other veggies.

In a kadai, add 1 tsp of oil and add the onions.

Saute till it becomes translucent. Then add the ginger garlic paste and saute till the raw smell goes.

Add the tomatoes and all the powders and salt.

Now add the potatoes and mushroom. Mix well.

Sprinkle some water and close the kadai.

Stir in between till the veggies are done.

Garnish with coriander leaves. Serve hot with rasam or sambar rice.

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This is one more excellent side dish for any sambar. But I like it to have as a gravy with rice. Usually on a rainy day, my mom will surely prepare this porial, rasam and hot rice. She mix the hot rice with this porial and feed us even when i was doing my college. I love my mom's mixing as she will add a little more salt and it would be nice to have from mom's hand always.

Lets get into the recipe.

Ingredients

Broad Beans (Avarakkai) - 500 gms

Pearl Onion - 10

Tomato - 1 small

Sambar Powder - 2-4 tsp

Salt - as Required

Mustrad and urad dhal for seasoning.

To Grind:

Coconut - 3 tbsp

Cumin Seeds - 1/2 tsp

Method

Grind the items to grind to a smooth paste.

Heat a kadai and add 1 tsp of oil.

Add the seasoning items and then the onion. Once the onion is soft, add the tomatoes and then the minced avarakkai.

Saute for a awhile and then add the sambar powder, turmeric powder and salt.

Sprinkle some water and close with a lid. Saute in between til the veg is done.

Once the veg is cooked well, add the ground paste. Mix well and switch off the stove.

you can have it as a side dish with sambar or else directly with white rice.

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This is my all time comfort food. We went on a unplanned temple visit and we all were so tired after coming back home. Every one was hungry but no one had energy to prepare anything. So I ended up preparing a simple comfort meal containing Rasam, Ennai Kathirikkai Porial and few pappads. Everyone enjoyed this meal and finished off everything.

Ingredients

Brinjal - 1/2 kg

Garlic - 20-30 pods

Sambar powder - 2-3 tsp

Salt - as required

Mustard - 1 tsp

Urad dhal split - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves and Coriander Leaves - Few

Method

Cut the brinjal Lengthwise and put it in water.

In a kadai, add 1 tbsp of oil and add the seasoning items.

Then add the garlic and saute for few seconds. Then add the brinjal, sambar powder and salt.

Sprinkle some water over it and close with a lid. Saute well in between, so that it doesn't get burnt. Adjust the water until the brinjal is done.

Finally add the leaves. I used more coriander leaves, this will add up the aroma.

So simple yet delicious dish.

I am sending this to FIL-Brinjal conducted by Sanghi.

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