Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

March 31, 2010

Chettinad Mutton Soup

Chettinad is a region in the Southern Tamilnadu, India.It is known for its culinary delicacies. Most of the chettinad dishes are spicy and all the spices are freshly ground.This is one thing which attracts me to this cuisine.When you add fresh masala you can be 80% sure the dish would turn out well.


This one is a spicy soup from the chettinad kitchen.Whenever I make mutton chukka this one comes free as i cook the mutton with the spices, tomatoes and onion.But this time I made it separately.With all the climate change,kids easily catch cold and this soup comes in handy for it.We have get together till 2 in the night and we are super tired the whole Sunday.Just to give pep to the Sunday I prepared this for lunch.Shweets liked it so my part is done.

Ingredients

Mutton - 8 -10 pieces with bones
Onion - 1 no or Pearl Onions - 10 no
Tomato - 1
Garlic Pods - 5 no
Ginger - 1 inch
Turmeric Powder - 1/4 tsp
Pepper corns - 2 tsp
Cumin Seeds - 1 tsp
Curry Leaves
Coriander leaves
Salt for taste

Method
  • Wash and add the mutton pieces to a pressure cooker.
  • Chop onion, tomato, garlic, ginger and add it to the mutton.
  • Add turmeric powder, salt, 1 tsp pepper corns, cumin seeds.
  • Add 1 1/2 cup water and pressure cook for 2 whistles.
  • Grind the remaining pepper corns to a coarse mixture.
  • Once the whistle is released, add the ground pepper corns and boil for 5 minutes.
  • Garnish with chopped coriander leaves and serve hot before food.

March 29, 2010

Onion Raitha

Onion Raitha is the most simplest recipe anyone can imagine.I thought of posting this recipe because it is one most suited side dish for "Non Vegetarian Biryani". We are biryani lovers and do not prefer adding carrots, cucumber etc when it has to stand next to Non vegetarian rice items. When we are having a spicy main dish suddenly you get the sweet taste of carrots.I don't prefer it that way.


Ingredients

White Onion - 1 no
Curd - 2 cup
Green Chilly - 2 no
Coriander Leaves
Salt

Method

  • Chop the onion lengthwise.
  • Finely chop the green chillies, coriander leaves.
  • Mix the curd, onion, green chillies, coriander leaves.
  • Add little salt and water and mix well.
  • Serve with Mutton Biryani or Chicken Biryani.

March 23, 2010

Kozhi Mizhagu Pirattal | Chicken Pepper Roast

Kozhi Mizhagu Pirattal is a spicy dish made with King of Spices - Pepper. This side dish goes well with Rasam, Sambar etc., and has its own unique taste. When we need to avoid dishes with Chillies or Chilly Powder  my Mom would prepare this dish. Everyone used to loved it.It is so peppery and has a unique taste which cannot be missed.I had served with rasam and it was really good..In this dish pepper is the only stuff added for spiciness so add more pepper corns if you want it more spicy. Normally once the chicken is cooked I take out little for shweets and then add more crushed pepper...Try out !!!

 Chicken Pepper Roast


Kozhi Mizhagu Pirattal or Chicken Pepper Roast is a peppery chicken side dish made with Chicken,Pepper,Onions, Garlic as their main ingredients.

Ingredients

Chicken - 1 lb
Pearl Onion - 20 - 25 no
Tomato - 2 no
Garlic Pods - 10 no
Ginger - 1 big piece
Pepper Corns - 20 no
Cumin Seeds - 1 tsp
Curry Leaves - about 20 leaflets
Turmeric Powder - 1/4 tsp
Fennel Seeds - 1/2 tsp
Cinnamon - 1 no
Salt for Taste
Oil - 3 tsp

Method
  • Wash and cut the chicken into small pieces.
  • Cut the pearl onions, garlic pods into thin pieces.Crush the ginger.
  • Dry roast pepper corns, cumin seeds in medium flame. Allow it to cool and grind it to a coarse powder.
  • Heat oil, add cinnamon, fennel seeds in medium flame.
  • Add chopped garlic, ginger, onions, curry leaves one after other and saute well.
  • Add finely chopped tomatoes, turmeric powder, salt and smash well.
  • Cook until oil separates. Add the ground powder and mix well.
  • Add the cut chicken and mix thoroughly. Add 1/2 cup and allow the chicken to cook.
  • Once the chicken is well cooked and oil separates add fresh curry leaves and Serve Hot.

March 22, 2010

Blackeye Peas Gravy | Karamani Kara Kuzhambu

During Navratri time my mom used to have a very tough time hunting for recipes for prasadam (offerings). Sundal would be the most common one and she would use all sorts of grains..peas,white channa, black channa,black eyed peas etc.,She used to make this gravy often..may be she would have cooked a lot of it.It used be a lot of fun those days..helping her to decorate.She used to take so much pains and took care of every small detail.Hats of Amma !!This was our 2006 Gollu.


Ok coming to our hero of this dish..Black-eyed peas are low in fat, contains no cholesterol, and are low in sodium. They are high in potassium, iron, and fiber.Eating black-eyed peas on New Year's Day is thought to bring prosperity...this was new to me got this on the net when I was searching for nutritional facts. hmmmm..need to try it next year....

This recipe is sent to the event Cooking With Seeds - Fenugreek by Denufood  which was started by Priya Also enters the My Legume Love Affair  hosted at Mirch Masala started by Susan 

 
Blackeyes


Ingredients

Blackeye peas - 2 cups
Onion - 1 no
Tomato - 1 no
Garlic Cloves - 5 no
Crushed Ginger - 1 tsp
Ginger Garlic Paste - 1 tsp
Tamarind Paste - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Mustard - 1/2 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 1/2 tsp
Coconut paste - 4 tsp
Curry Leaves
Coriander Leaves
Salt for taste
Sesame Oil - 4 tsp

Method
  • Soak the Blackeye peas for 6 hours and pressure cook for 2 whistles.
  • Finely chop the garlic, onion, tomato.
  • Take  1/2 cup of the cooked blackeye peas and grind it to a paste.
  • Heat oil add mustard, fenugreek seeds in medium flame.
  • Add garlic, curry leaves, onions and saute well.
  • When onion is translucent, add ginger garlic paste followed by the tomatoes.
  • Add chilly powder, coriander powder, turmeric powder, tamarind paste and saute well.
  • Sprinkle water and allow the mixture to cook.
  • When raw smell is gone add the peas paste and saute well.
  • Add remaining peas, add water until desired consistency and cook in a closed state for 7 minutes.
  • Add the coconut paste and boil for another 5 minutes.
  • Garnish with coriander and curry leaves and Serve hot with Rice, Idly, Dosai.,

My Notes

You can add chopped Brinjal (Eggplant) to this gravy before adding the peas. Can use cooked frozen blackeye peas available in stores.

Bisebelabath

I'm a big fan of this dish..did not try many items at home,but never missed to have it when I was in a South Indian Veg restaurant.Wanted to try it badly but never got fresh drumsticks which adds real good taste to the dish..This week in Indian stores when I found fresh drumsticks.."I knew what we are going to do today".This phrase is from the popular cartoon on disney, Phineas and Ferb.

Bisebelabath


But the tragedy was we had a non veg potluck that night and could eat much..we were saving the appetite for the night..But I took it to the potluck for the veggie friends and all of them loved it. Atlast was worth the effort.This is yummy dish made out of rice, lentils and veggies.There is no need for any special side dish for this.Simple pappad would do.

Bisebelabath is sent to the Think Spice event at Kharas Mithaas started by Sunitha

Ingredients

Rice - 1 1/2 cup
Toor Dal - 1/2 cup
Drumstick - 1
Carrot, Beans, Peas, Potatoes - 1 cup
Onion - 1 no
Tomato - 1 no
Garlic - 5 cloves
Turmeric Powder - 1/4 tsp
Curry Leaves
Cashew - 7 no
Mustard - 1/2 tsp
Asafoetida - 1 pinch
Salt - for taste
Oil - 2 tsps
Ghee - 1 tsp

To Grind

Urid Dal - 1 tsp
Channa Dal - 1 tsp
Red Chilly - 6-7 nos
Coconut flakes - 2 tsp
Cumin seeds - 1/2 tsp
Coriander Seeds - 1 1/2 tsp

Method
  • Cook the rice and toor dal separately. Add little excess water so that it will be easy to smash.
  • Add 1 tsp oil and roast urid dal, channa dal, red chilly, coconut flakes, cumin seeds and coriander seed and allow it to cool. Grind it to a coarse powder.
  • In heavy bottomed vessel or cooker, heat oil add mustard and asafoetida in low flame.
  • Add finely chopped garlic, onion, curry leaves and saute well.
  • Add tomato, turmeric powder and salt,saute well until oil separates.
  • Add the vegetables and mix well in medium flame.
  • Add the ground mixture and add water for the vegetables to cook in a closed state.
  • Once the vegetables are 3/4 cooked add rice and toor dal and mix well.Make sure you have low flame.
  • Contents should not become solid. Add little water if required and mix well.
  • Heat the ghee and roast the cashews to golden brown color.
  • Once the vegetables are well cooked add the roasted cashews along with the ghee.Serve Hot.

Channa Masala

This is an Authentic North Indian dish. Chickpeas are good source of zinc, folate and protein. They are very high in dietary fiber and hence make it a must for kids once a week.Shweets loves this a lot and I'll be out of the world when she says "It's Delicious Mommy".

Channa Masala

Channa Masala made from the most popular legume "THE CHICK PEAS"  happily enters
My Legume Love Affair hosted at Mirch Masala started by Susan.

Ingredients

Chick peas - 3 cups
Onion - 2 no
Tomato - 2 no
Ginger Garlic paste - 2 tsp
Cinnamon - 2 sticks
Cardamom - 3 no
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander leaves
Salt - for taste
Oil - 3 tsp
Ghee - 2 tsp

Method
  • Wash the soak the chick peas for about 6-8 hours.Pressure cook for 2 whistles.
  • Place a kadai and pour the ghee, add cumin seeds, fennel seeds and allow to splutter.
  • Add onion, ginger garlic paste, tomato and saute until oil separates.
  • Add chilly powder, turmeric powder, salt and saute in medium flame until raw smell is gone.
  • Take this mixture and grind it into a coarse paste.
  • Take little amount of cooked chick peas and grind it to coarse paste.
  • Place a kadai, pour oil, add cinnamon, cardamom and then add the ground mixtures and the remaining chickpeas.
  • Add water until desired consistency (the gravy needs to be thick) and cook until oil separates.
  • Garnish with finely chopped onion and coriander leaves.
  • Serve hot with Chapati, Puri, Naan.

My Notes

Soaking the chickpeas overnight reduces the cooking time.

March 21, 2010

Aromatic Rava Kichadi

Aromatic Rava Kichadi..this is the name I gave as it is different from the normal one we make. It holds good for both breakfast or dinner. I had served with Coconut Chutney. We easily get bored with the dishes and always want a change in the menu. So I always hunt for new recipes..try out some additions, deletions to the original recipe and make my own version.Thank god everything turned out well till now !!!!

Rava Kichadi

This vegetarian breakfast is made out of Rava, Green Chillies etc., It is sent to the Jihva - Breakfast hosted at Veggie Platter started by Indira.

Ingredients

Rava - 2 cups
Onion - 1 no
Tomato - 1 no
Green Chilly - 2 no
Grated Coconut - 3 tsp
Fennel Seeds - 1 tsp
Curry Leaves
Urid Dal - 1 tsp
Channa Dal - 1 tsp
Mustard - 1/2 tsp
Ghee - 1/2 tsp
Cashew - 6 no
Salt for taste
Oil - 2 tsp

Method
  • Roast the rava in medium flame for about 5 min.
  • Grind green chillies, grated coconut, fennel seeds into a coarse paste.
  • Heat oil, splutter mustard, add urid dal, channa dal, curry leaves one after the other in medium flame.
  • Once they turn golden brown add the chopped onion and saute until it turns translucent.
  • Add tomatoes and smash well, add the ground mixture, salt and saute well.
  • Add 3 cups of water and allow it to boil.
  • Add the rava and stir continuously so that there are no lumps.
  • Cook until rava is cooked. Add little water if required.
  • Roast the cashews in ghee and add it to the kichadi. Serve Hot.

Tomato Rasam | Thakkali Rasam

Tomato Rasam or Thakkali Rasam is an easy recipe and can be prepared in no time.In South India it is served at the end of every feast. It is a must in our house.Typical South Indian lunch would start with the main dish like Sambar or Karakuzhambu and the next will be rasam for sure. This can be had with all vegetarian and non vegetarian side dishes and we love it with fish fry..

Tomato Rasam

Ingredients

Tomato - 2 no
Garlic Cloves - 6 no
Pearl Onion - 4 no
Rasam Powder - 1 1/2 tsp
Tamarind juice - 2 tbsp
Turmeric Powder - 1/4 tsp
Curry leaves
Coriander Leaves
Salt for taste
Oil - 1 tsp

Method
  • Cut and place the tomatoes in a microwavable container, add chopped coriander leaves, curry leaves, turmeric powder, salt, tamarind juice and smash with hands.
  • Sprinkle water and microwave for 4 min.
  • Peel garlic and onion, cut into pieces and crush them.
  • Heat oil,splutter mustard, add crushed garlic and pearl onion and saute well.
  • Add the rasam powder and saute in low flame for about a minute
  • Add the tomato mixture, add water and allow it to boil in medium flame for about 5 min.
  • Do not allow it to boil, the rasam would lose its flavor if done so.

March 19, 2010

Aloo Poha | Aval upma

This dish was a new dish I had tried in Gujarat. I had gone for one month vacation to Gujarat, where my parents lived.I was relaxed to the core..totally no responsibilities. Eating, sleeping, watching movies were the only activities I did.Golden days !!!

My Mom and Dad had stayed in a guest house when they reached there and they used to serve Aloo Poha for breakfast. She mentioned about it to me, as we have never added potato to this dish. We tried it at home and liked it. Normally when you have poha you will feel hungry very soon..But when you eat this you will real full !!! We had a good neighbor who promised to teach me a lot of Gujarati Diwali recipes but unfortunately I had to leave earlier due to an urgent call from work . :-(

 Aloo Poha


When I had seen the event announcement in Joy of Cooking about recipes you enjoyed while travelling this was the first dish that came to my mind. According to the rules for the event I had to post a photo of the place..I was there in Gujarat during Navratri and was amused by the celebrations they had on all the 9 days. We had Garba and Dandiya at 9 till midnight.The dress code was one color for one day..and it was so good and never missed a day..It was a totally different experience and will relish it every now an then..I had shared one of the picture taken on the Dandiya night..



Aloo Poha is an easy to prepare breakfast dish made out of Flattened Rice Flakes and Potatoes. It takes hardly takes 10 min..

Sent this recipe to Jagruti's Joyful Eating Whilst Travelling and JIHVA - Breakfast at Veggie Platter started by Indira

Ingredients

Poha (Flattened Rice ) - 2 Cups
Potato - 1 big one
White Onion - 1 no
Urid Dal - 1 tsp
Mustard - 1/2 tsp
Red Chilly - 4 no
Curry Leaves
Sugar - 1/2 tsp (optional)
Salt for Taste
Oil - 2 tsp


Method

  • Chop the potatoes into small pieces and the onions into lengthwise pieces.
  • Heat oil, add mustard, urid dal in medium flame.
  • Add red chillies, onions, curry leaves and salt and saute well.
  • Once the onions turns translucent add the potatoes and fry well.
  • Wash and soak the poha for 5 min and drain the water and add the poha to the pan.
  • Saute well in medium flame until the poha is cooked. Add the sugar and mix well.
  • Serve Hot.

March 17, 2010

Mushroom Peas Gravy

This green gravy is St Patrick's Day special.We were requested to bring a green dessert to work for today's lunch..I had thought of lot of ideas and finally could not make any..hmmm I was really busy the previous night.When I came back from work decided to make something in green for dinner....

Mushroom Peas Gravy


                                        H A P P Y S T P A T R I C K' S D A Y ! ! !


Mushroom Peas Gravy is a vegetarian side dish and can be had with Dosa, Chapati , Puri etc.,It is not very spicy and worked out be a good dish for celebration..Try out and enjoy...



Ingredients

Mushroom - 1/2 lb
Peas - 1 cup
Onion - 2 no
Tomato - 2 no
Green Chilly - 2 no
Ginger Garlic paste - 2 tsp
Cumin seeds - 1/2 tsp
Pepper corns - 1 tsp
Coriander leaves - 1 cup
Cinnamon - 2 pieces
Cardamom - 2 no
Coconut milk - 5 tsp
Salt for taste
Oil - 3 tsps

Method

  • Wash and cut mushroom into medium size pieces. Cook the mushrooms and peas in microwave for 4 min with a little salt.
  • Grind coriander leaves, green chillies, cumin seeds, pepper corns and little amount peas into a coarse paste.
  • Heat oil, add cinnamon, cardamom in medium flame.
  • Add onion and saute well until it turns translucent.
  • Add ginger garlic paste, chopped tomatoes, salt and saute well.
  • Add the ground mixture and saute until oil separates.
  • Add mushrooms and peas and mix well.
  • Add water to desired consistency and allow it to cook in closed state.
  • Once the mushrooms are cooked add coconut milk and boil for 5 min.
  • Garnish with chopped curry leaves. Serve Hot.

Cabbage Moong Dal Curry | Cabbage Poriyal

Cabbage and Moong Dal are an excellent combination for a vegetarian side dish. I had tasted this recipe in one of my Mom's friends place long time back....We went for a sleepover to their house and she prepared this dish yummm I loved it.I started to insist my mom to cook the same way.It has a subtle taste and goes well with all rice items.

Cabbage Moong Dal Curry

This Vegetarian side dish is cooked with Cabbage and Yellow Moong Dal.


Ingredients

Cabbage - medium size 1 no
Moong Dal - 1 cup
Grated Coconut - 5 tsp
Green Chilly - 2 no
Curry Leaves
Mustard - 1/2 tsp
Urid dal - 1/s tsp
Salt for taste
Oil - 2 tsp


Method
  • Cook the moong dal in a vessel in medium flame until it is half cooked.
  • Cut the cabbage into thin slices.
  • Heat oil, splutter mustard and urid dal in low flame.
  • Add chopped onion, curry leaves, green chillies and saute well.
  • Add the sliced cabbage, salt and sprinkle little water for the vegetable to cook.
  • Once the vegetable is 3/4 cooked, add the moong dal and mix well and cook for 5 min.
  • Add the grated coconut and saute for additional 2 min. Serve Hot.

March 16, 2010

Vegetable Uttapam | Indian Breakfast Recipe

 Vegetable Uttapam

Vegetable Uttapam it is a very healthy dish as a lot of vegetables are added to it. It can be had with sambar or chutney. It is a ideal breakfast or dinner recipe. After having oats, cereals and toasts during weekdays we really crave for some sumptuous breakfasts on weekends. Moreover we need use all of the vegetables bought in for that week before stocking up again:-)This vegetarian breakfast is similar to the pancakes with lot of vegetables, onions, tomatoes.

Ingredients for batter
Raw rice - 2 cups
Urid Dal - 3/4 cup
Fenugreek seeds - 1/4 tsp
Salt for taste

Ingredients for Uttapam

Carrot - 2 no
Cabbage - 1 cup
Beans - 10 no
Peas - 1/4 cup
Onion - 2 no
Tomato - 1 no
Ginger - 1 piece
Coriander Leaves
Green Chilly - 2 no
Chilly powder - 1/2 tsp

Preparation
  • Soak the rice for 5 hours and urid dal and fenugreek for about 1 1/2 hours.
  • Grind the soaked urid dal in a mixer grinder until it is smooth. Pour the batter into a large vessel. Then grind the rice, make sure it is slightly coarse. Pour the ground rice batter into the same vessel.
  • Add required amount of salt and mix both rice and urid dal batter together, and allow the batter for overnight fermentation.
  • Finely chop the beans, onions tomatoes, green chilly, ginger, coriander leaves and grate carrot and cabbage.
  • Cook the beans and peas for about 4 minutes in microwave.
Method
  • Take required amount of the fermented batter and add all chopped vegetables into the batter leaving little of carrot, cabbage, beans for sprinkling on top of the uttapam.
  • Add chilly powder to the batter and mix well.
  • On a dosa kallu or non stick flat pan, pour the batter and spread it into a thick circle. Pour little oil in the sides, sprinkle the remaining carrot,beans, cabbage mix on the uttapam and cook in medium flame.
  • Once one side of the uttapam in cooked, flip it to the other side and cook for 1 min.
  • Serve Hot with Chutney/Sambar.
Notes
  • The batter needs to be prepared the day before and be fermented.
  • You can store the remaining batter in refrigerator and use up to 3 - 4 days and mix vegetables when needed.
  • All kinds of Chutney and Sambar goes well with the Uttapam.

March 15, 2010

Sambar | South Indian Lentil Gravy

This will be the most hit recipe in any South Indian home..first thing my mom normally does on a weekday would be to keep dal in the pressure cooker for the Sambar.It has become a daily visitor in our home.My blog would be incomplete without this recipe. :-)

Sambar is a typical South Indian Veg Gravy cooked with lentils, vegetables, onions , tomatoes,tamarind sauce. It can be served with rice , Idly/Dosa etc.,

 Indian Sambar

Ingredients

Toor Dal - 2 cups
Vegetable - 1 cup
Onion - 2 no
Tomato - 2 no
Garlic pods - 4 no
Tamarind paste - 1/4 tsp
Sambar Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric powder - 1/4 tsp
Curry Leaves
Coriander Leaves
Mustard
Asafoetida
Salt for taste
Oil- 2 tsp

Method

  • Wash and add the toor dal to a pressure cooker.
  • Add 1/2 measure of the chopped onion, tomato to the dal.
  • Add garlic and turmeric powder to the dal and pressure cook for 2 whistles.
  • Heat oil, splutter mustard, add asafoetida in medium flame.
  • Add remaining onion, curry leaves and saute until onion is translucent.
  • Add remaining tomatoes and smash well.
  • Add salt, sambar powder, coriander powder and sprinkle little water and cook for 2 minutes.
  • Add the vegetable, tamarind paste add 1/2 cup water and allow to cook in closed state.
  • Once the vegetable is cooked, add the dal and mix well. Let it to boil for 5 minutes.
  • Garnish with fresh coriander leaves.

March 9, 2010

Mutton Chukka | Mutton Dry | Indian Mutton Sidedish

Mutton
This recipe is special as it turns out be my 50th post.Wanted to post something interesting and when I prepared this thought it would be the apt one. Its flavor is unique and will attract all non veg lovers. All my friends who came for his birthday party liked this one a lot. It is a must try dish !!!. I just added potatoes to increase the quantity. You can try with or without it.Both ways it is great.

Mutton chukka is one of our favorite dish. It is a peppery side dish that can be had with rice.

Ingredients

Mutton (small pieces) - 1 lb or 1/2 kg
Potatoes - 1 no (Optional)
Onion (medium size) - 2 no
Tomato(medium size) - 2 no
Ginger Garlic paste 1 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - for taste
Curry Leaves - 3 sprigs
Oil - 3 tsp

For Spice Powders

Pepper Corns - 10 no
Cardamom - 5 no
Cinnamon - 2 no
Fennel seeds - 1 tsp
Cumin seeds - 1/2 tsp
Clove - 2 no

Preparation
  • Wash and cut the mutton and potatoes into small pieces.
  • Finely chop onion and tomatoes.
  • Dry Roast pepper corns,cardamom,cinnamon,fennel seeds,cumin seeds and clove in medium flame and allow it to cool.
  • Grind the above mixture to a coarse powder.
Method
  • Place cooker and add the mutton, onion, tomato, ginger garlic paste, turmeric powder, salt, 1 tsp oil and 1 cup water and pressure cook for 3 whistles.
  • Drain water from the pressure cooked mixture and keep aside.
  • Heat the remaining oil in pan, add curry leaves, pressure cooked and drained mutton mixture, potatoes, ground powder and saute well in medium flame.
  • Need to cook until the mutton mixture turns dry say 15 - 20 minutes.
  • Serve Hot as a side dish with rice/rotis.
Notes
  • Do not allow the spice powder ingredients to be burnt it will spoil the taste of the dish.
  • Adjust the spice level according to your desired level.
  • The curry leaves enhance the flavor so use lot of them.
  • The addition of potatoes is just to increase the quantity of the dish you can skip that.

Chicken Red Curry

Chicken Red Curry is my own invention and it is not Thai style.This was one of the dish made for his birthday dinner party.I made all the non veg dishes with pepper and wanted to make something different. I did not have much time. Left from work at 5 and party was at 7.So came up with this dish and it turned out well.Try this one and lemme know. This dish is a Chicken semi gravy and tastes great with naan, paratha.

Chicken Curry


 
Ingredients

Chicken - 1 lb
Onion - 2 no
Tomato - 2 no
Ginger Garlic paste - 2 tsp
Chilly Powder - 1 1/2 tsp
Garam Masala - 1/2 tsp
Butter - 1/2 tsp
Fennel seeds - 1/2 tsp
Red food color - pinch
Cinnamon - 2 no
Coriander leaves
Curry leaves
Cardamon - 3 no
Salt for taste
Oil - 3 tsp

Method


  • Wash and cut chicken into small pieces.
  • Heat 2 tsp oil add chopped onion and saute well until it turns translucent.
  • Add ginger garlic paste and cook until raw smell is gone.
  • Add chopped tomatoes and smash well.
  • Add chilly powder, garam masala, salt and saute until oil separates.
  • Allow the mixture to cool. Grind the contents in a blender into a coarse paste.
  • Heat 1 tsp oil, add cinnamon, fennel seeds, cardamom in low flame.
  • Add the ground mixture, chicken and mix well.
  • Mix food color in drops of water and add it to the gravy.
  • Add butter and saute well in medium flame.
  • Once the chicken is cooked Garnish with coriander and curry leaves and Serve hot.

Chettinad Chicken Kuzhambu | South Indian Chicken Gravy

Chettinad Chicken Kuzhambu

This Chettinad style chicken gravy is a real spicy one.I'm not sure on the authenticity of this recipe as I prepare fresh masala for this gravy I call it Chettinad Chicken Gravy. It was one of his birthday party dish and was served with rice and paratha. I love this dish a lot and prefer it for Sunday afternoon.Good spicy lunch, while watching a movie, sleeping for a while.WOW ! Sundays are real special except the fact it is followed by Monday.

Chettinad Chicken Gravy is a great side dish for rice and tiffin items. It is cooked with wonderful spices, onion and tomatoes.

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves - 4

Ingredients

Chicken - 1.5 lb or 3/4 kg
Onions - 2 no
Tomato - 2 no
Ginger Garlic paste - 3 tsp
Green Chilly - 2 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander and Curry Leaves
Grated Coconut - 2 tsp
Cashew - 4 no
Cinnamon - 2 pieces
Fennel - 1 tsp
Salt - for taste
Oil - 3 tsp

For Spice Powder

Cinnamon - 1 piece
Cardamom - 2 no
Cloves - 3 no
Poppy Seeds - 1 tsp
Coriander seeds - 1 tsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Pepper Corns - 1 tsp
Grated Coconut - 2 tsp
Red Chilly - 6 no

Preparation
  • Wash and cut chicken to medium size pieces.
  • Heat pan and dry roast the ingredients mentioned for powder in a medium flame and allow it to cool.
  • Grind roasted ingredients into a coarse powder.
  • Grind coconut and cashew to a smooth paste.
Method
  • Heat a pan add oil and add the cinnamon and fennel seeds.
  • Next add the onions and saute until it turns translucent, then add the curry leaves.
  • Add ginger garlic paste and split green chillies and saute in low flame.
  • Add tomatoes and required salt and cook until the tomato turns mushy.
  • When the tomato is cooked reduce the flame and add the chilly powder, turmeric powder, ground powder. Saute well until oil separates.
  • Sprinkle little water to the masala so that it is cooked well.
  • Add chicken and mix well until the masala is well coated onto the chicken.
  • Roast the chicken in the masala for few minutes in medium flame.
  • Add water slightly less than desired consistency and allow it to cook in a closed state until the chicken is cooked say 10 - 12 minutes.
  • Remove lid and add the coconut, cashew paste and cook for additional 5 minutes.
  • Garnish with chopped coriander leaves and serve with hot rice/rotis.
Notes
  • Do not allow the ingredients for the spice powders to be burnt. It will spoil the taste of the gravy.
  • Adjust spice level according to your taste.
  • The chicken will release water so make sure you add water less than the required quantity.

Dal Curry | Simple Dal Tadka

Dal curry is one of the simplest side dish I make often.It takes hardly 10 minutes and it suits almost all tiffin items. Again a party recipe and I had to make simple stuff for the veggies due to time crunch.It has a subtle taste and goes well with rice too.I prepare this once a week and serve it for dinner with Idly/dosa and pack it for lunch with rice and makes my job easy.

Dal Curry


Ingredients

Toor Dal - 2 cups
Onion - 1 no
Tomato - 1 no
Green Chilly - 2 no
Garlic pods - 4 no
Turmeric Powder - 1/4 tsp
Curry Leaves
Coriander Leaves
Salt for taste
Oil - 1 tsp
Mustard - 1 tsp

Method
  • Wash toor dal and add it to a pressure cooker.
  • Add chopped onions, tomatoes, green chillies. garlic pods, curry leaves, turmeric powder, salt to the dal.
  • Add enough water and pressure cook for 2 whistles.
  • Once it is cooked smash the dal.
  • Heat oil, add mustard and little onion and the seasoning to dal.
  • Garnish with coriander leaves. Serve warm.

March 8, 2010

Methi Moong Dal Curry | Vendhaya Keerai Kootu


Methi Moong Dal Curry

Methi is a wonderful herb with lot of medicinal values.It has a slightly bitter taste which makes it stand apart from the rest.When added in dishes it gives a super fresh taste.My Mom used to make this dish and I love it a lot. Moong dal the other ingredient in this curry is high in protein and has its own subtle taste.

Fresh Methi leaves and Yellow Moong dal is used to make this Methi Moong Dal Curry which is wonderful side dish for rice and roti. Try out this simple and yummy recipe.


Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4

Ingredients

Methi leaves - 2 cups lightly packed
Yellow Moong Dal - 3/4 cup
Onion - 1 no
Green Chilly - 2 no
Turmeric Powder - 1/4 tsp
Curry Leaves
Garlic Cloves - 4 - 5 no
Grated Coconut - 2 tbsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt for taste
Oil - 2 tsp

Preparation
  • Wash and remove the methi leaves from the stem.
  • Cook yellow moong dal in a vessel until it is 3/4 cooked. Do not cook the Moong dal in cooker and take care while you cook the moong dal, water will spill out.
  • Crush the garlic. Chop the onions into small pieces.
Method

  • Heat oil, add mustard, cumin seeds in medium flame.
  • Add garlic, follwed by the onion, curry to the seasoning and saute well.
  • Add green chillies, salt, turmeric powder in low flame.
  • Next add the methi leaves and saute well.
  • Add 1/2 cup of the water that was used to cook the moong dal to cook the methi leaves.
  • Once the herb is cooked add the moong dal and mix well and cook 5 min.
  • Add the grated coconut and cook for additional 2 minutes. Serve Hot.
Notes
  • Do not add the stem of the methi leaves it will give a bitter taste.
  • Adjust the green chilly according to your desired spice level.
  • Do not cook the moong dal in pressure cooker. It will be overly smashed and yo will not get the kootu consistency

Arachuvita Sambar | Indian Lentil Gravy with Roasted Spices

Arachuvita Sambar is different from the normal Sambar we make.the sambar powder is freshly ground for this and it enhances the taste.

When I made this for the first time in my in laws place on a Saturday..Everyone commented that I should have prepared Urundai Kuzhambu or something spicy like that.They are great spice lovers and thought this dish would be bland..But when they tasted this dish, it was a big hit.It comes handy for veggie potlucks.Add little ghee and serve it hot with rice and Spicy Potato Fry it will be a great combo.

This Vegetarian Gravy is made out of Lentils and Vegetables cooked in tamarind sauce. It can be taken with rice and tiffin items.

 Arachuvita Sambar


Sending this to Cooking with Seeds - Coriander Seeds event hosted at Food for seven stages of life and started by Priya



Ingredients

Toor Dal (yellow split pigeon peas) - 2 cups
Vegetable - White Radish ( or any other desired vegetable)
Onion - 2 no
Tomato - 2 no
Garlic Cloves - 5 no
Channa Dal - 1 tsp
Urid Dal - 1 tsp
Coriander seeds - 1 1/2 tsp
Grated Coconut - 3 tsp
Cumin seeds - 1 tsp
Red chilly - 5-7 no
Tamarind paste
Turmeric powder - 1/4 tsp
Mustard
Coriander leaves
Curry leaves
Salt - for taste
Oil - 3 tsp

Method

  • Pressure cook, toor dal, garlic, turmeric powder for 2 whistles.
  • In a kadai, add tamarind paste, vegetable, onion, tomato, salt, curry leaves and water.Allow it to cook with a lid.
  • Heat 1 tsp oil and fry cumin seeds, channa dal, urid dal, coriander seeds, grated coconut, red chilly one after other in a low flame. Make sure the seeds are just golden color.
  • Allow the contents to cool and grind it into a coarse mixture.
  • Once the raw smell is gone in the tamarind mixture and vegetable is cooked add the cooked yellow dal and the ground powder.
  • Add water if required and allow it boil.
  • Heat remaining oil and splutter mustard and a handful of finely chopped onion and saute until onion turns transparent.
  • Add it to the sambar and boil in medium flame for 2 minutes.
  • Garnish with coriander leaves and serve hot with rice.

March 3, 2010

Garlic Gravy | Poondu Kuzhambu

I had bought a lot of garlic to prepare fresh ginger garlic paste and ended up using only 1/4th.Wanted to make use them fast as one or two started to sprout..and thought of this dish.

My dad never showed interest in these kind of dishes. He had a aversion towards dishes with tamarind.So my Mom will go for it only when he is out of town.We will have a totally different menu.One day we will have this and the next day shift to "Kanji and Paruppu Thogaiyal".Good old days.hmm I'm relieved that atleast Shweets likes it because I'm a big fan of this dish.

Garlic is said to help to manage your cholesterol levels.Also it heals common cold. Talking about its medicinal values I get reminded of the comedy in the tamil movie "Mozhi".One of my favorites.Hero would say his grandfather took one raw garlic everyday and lived a healthy life.But died when he was 65.When the other questions why.He would say "Certain things even garlic cannot help".So Garlic makes a wonderful health supplement but the garlic cure is no substitute for following good health basics. :-)

Garlic Gravy (Poondu Kuzhambu) is a typical South Indian gravy made out of garlic,onion and tamarind as its main ingredients.

Poondu Kuzhambu


Ingredients

Garlic Cloves - 25 no
Pearl Onion - 15 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 1/2 tsp
Tamarind Paste - 1/2 tsp
Cumin seeds - 1/2 tsp
Pepper Corns - 6 - 8 no
Curry Leaves
Asafoetida - 1 pinch
Mustard - 1/2 tsp
Salt - for taste
Gingely Oil - 3 tsp


Method

  • In a vessel, add the tamarind paste, chilly powder, coriander powder, turmeric powder, salt, curry leaves and keep aside.
  • Heat 1/2 tsp oil and add cumin seeds and pepper corns.
  • Add 3/4 of the garlic,onion and saute well.
  • Once the contents are cooled grind it to a coarse paste.
  • Heat remaining oil, add mustard and asafoetida in low flame
  • Crush the remaining onions and garlic and add it to the seasoning and saute well.
  • Add the ground paste and saute well.
  • Once the raw smell is gone add the tamarind mixture and allow it to boil in closed state.
  • Once oil separates add fresh curry leaves and Serve Hot.

March 2, 2010

Spinach Mushroom Dry Curry

There is a big story behind the invention of this dish. We were extremely bored and wanted to do something to while away time..I'm a fan of the food network's show "CHOPPED". In the show the chef's would be given a basket full of secret ingredients and will need to prepare a appetizer, entree and dessert.The ingredients would have no connection but it needs to be blended together to give a good taste.So we thought we will do something like that..We wanted to use the mushrooms and greens before the DOE and kept them as the secret ingredients. Final outcome was yummy and tasted great with rasam rice.Ofcourse we did not get chopped...

Think of SPINACH there comes POPEYE to my mind.loved the cartoon.


 Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.  It is a rich source of vitamin A, C, E, K, magnesium manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty   acids. No wonder Popeye got so much energy after eating SPINACH !!!!!!!!!



Spinach Mushroom Dry


Ingredients

Mushrooms - 10 no
Potato - 1
Spinach - 1 cup
Onion - 1
Tomato - 1
Ginger Garlic Paste - 1 tsp
Chilly powder - 1/2 tsp
Green Chilly - 1 no
Pepper Corns - 10 no
Cumin Seeds - 1/2 tsp
Mustard - 1/2 tsp
Curry Leaves
Salt for taste
Oil - 4 tsp

Method

  • Cut Mushrooms and Potato into small pieces.
  • Finely chop the greens, onion, tomato, curry leaves.
  • Heat oil add the mustard and cumin seeds and allow it to splutter in medium flame.
  • Add onions and saute until it turns translucent.
  • Add curry leaves,ginger garlic paste, green chilly, tomatoes one after other. Saute well.
  • Add the mushrooms, potato and saute well.
  • Add chilly powder, salt and sprinkle water for the mixture to cook.
  • When the vegetable is half cooked, add the chopped greens and saute well in medium flame.
  • Once the vegetables are well cooked add crushed pepper corns.
  • Allow the mixture to get dried in low flame. Serve Hot.

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