Noodles 1

Noodles - 1 pkt

Boil the noodles in ample water. Drain and grease well with oil, so that they don't stick together. Keep aside.

Carrot - 1 medium

Onion - 1 medium

Using a peeler cut the carrot into thin ribbons. Cut the onions into thin slices. Add 1 tsp salt and 1 tsp sugar to this. Mix well and keep aside.

Ginger - 1 inch

Garlic - 2 pods

Grind into a paste with a little salt.

Capsicum - 1 medium

Cucumber - 1/2 medium

Shallots - 4

Cut into juliennes.

salt

pepper

sugar - 1 tsp

soya sauce- 2 tbsp

oil - 2 tbsp

Heat oil in a heavy wok.

When the oil starts to shimmer, add the ginger garlic paste. Heat for half a minute.

Add the raw vegetables. Heat for 1 minute.

Next add the carrot - onion pickle. Heat for 1 minute.

Now add the salt, pepper, sugar and soya sauce. Mix well and add the noodles.

Garnish with toasted til seeds and finely chopped spring onions.

Serve hot.

Broccoli and Cauliflower in Schezuan sauce

Broccoli - 1 medium segmented

Cauliflower - 1/2 medium segmented

Carrot - 1 big cut into thin rounds

Cornflour - 2 tbsp

Schezuan sauce - 1 recipe

Dry red chillies - 2

Oil - 1 tbsp

Parboil the cauliflower and broccoli. Keep aside.

Heat the oil in a wok and add the broken red chillies.

Add the carrot to this and add a cup of water. Boil on high flame till all the water gets evaporated.

Add the vegetables and sauce. Mix well.

Mix the cornflour with 1 cup of water and add to the dish. Boil till gravy thickens.

Check for salt and serve hot garnished with toasted til seeds and spring onions.

For the Schezuan sauce:

Dry red chillies - 10 to 15 soaked in water for 1/2 hour

Garlic - 5 pods

Salt - 1 tsp

Sugar - 2 tsp

Vinegar - 6 tbsp

Til oil - 2 tbsp.

Grind all the above (except oil) to a fine paste. Heat the oil till smoking point and add on top of the paste. Mix well and use.

Teeyal

Onam sadya is never complete without teeyal. The best part is this curry can be made in advance and tastes best a day after it has been made.

Teeyal can be made either with bitter gourd or shallots / small onion.I have made mine bitter gourd.

Ingredients:

Bitter gourd - 1 big (or) Shallots - 1/4 kg

Tamarind juice - a lime sized ball soaked in warm water and 1 1/2 cups of pulp removed

Coconut grated - 1 large cup

Coriander powder - 1 tbsp

Chilli powder - 1 tbsp

Turmeric powder - 1/4 tsp

Asafoetida - 1 tsp

Pepper - 1 tsp 

Fenugreek - 1 tsp

Coconut oil - 2 tbsp

Mustard - 1 tsp
Red chilli - 2, broken
Curry leaf - 1 sprig

Green chilies - 2 slit lenghtwise

salt to taste

Jaggery - 1 tbsp

Method:

Fry the grated coconut with all the masala powders without any oil in a heavy bottomed vessel on a very low flame till the coconut starts to brown.

 Cool and powder without adding any water.

Heat the coconut oil and splutter the mustard, red chilli and curry leaf in it. Fry the thinly sliced bitter gourd or the halved shallots until golden brown.

Add the tamarind pulp, green chillies and salt. Boil for 5 minutes.

Add the ground paste and the jaggery powder. Simmer for 10 minutes till oil starts floating on top.

Keep refridgerated for upto a week.

Bitter gourd Teeyal

Bitter gourd Teeyal

Small onion / shallots Teeyal