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 !!

April 30, 2010

Spicy Potato Fry

After a slightly manageable three months..in which I completed most of the things in my to do list which includes creation of this blog, I'm back to square one with long work hours. I wanted to post something today and went through my draft items and found this Spicy Potato Fry. It is a super easy recipe and great side dish for any sort of rice item. Love this one with curd rice yumm...


Of course this recipe is for newbie's and not for the expert cooks out there :-)


Ingredients

Potato - 3 no
Onion - 1 no
Curry Leaves
Chilly Powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin Powder - 1/4 tsp
Mustard - 1/2 tsp
Salt for taste
Oil - 3 tsp

Method
  • Wash , peel and then cut the potatoes into medium size pieces.
  • Cut the onions lengthwise.
  • Add the chilly powder, turmeric powder, coriander powder, cumin powder, salt to the potatoes and mix well and keep aside for 15 min.
  • Heat oil, Add the mustard seeds in medium flame.
  • Add the curry leaves followed by the onions and saute until golden brown.
  • Add the potatoes and mix well. Allow the vegetable to cook in medium flame.
  • Scrape the bottom of the kadai once in a while so that it does not get burnt.
  • Once the potatoes are cooked slightly increase the flame and allow it get dried.
  • Serve Hot with rice.

April 28, 2010

Fish Gravy - Mom's Style | Meen Kuzhambu

This is my MOM's style of making Fish Gravy or Meen Kuzhambu.Love this a lot and never got a chance to prepare it in recent times.MK always wanted it to be prepared in his Mom's style and will opt for rasam if I say I would prepare this. So days went by without me tasting this wonderful dish. But last week I told him that I wanted to blog about this and he finally agreed. The ultimate result was,he liked it so much and had it the next day too, with dosas. He asked me to prepare it again this week. So I was extremely happy and showing off about my Mom's recipe.


Also this was the first time I tried Salmon and it tasted real good better than the Tilapia I was eating all these years. It has a totally different taste than the other Fish Gravy I had already posted here.but both tastes equally good.

This dish makes its way to my own event Celebrating Mom.


This Fish Gravy is being featured in the Indian Cuisine Feature post at Lisa's blog Korean American Mommy

Ingredients

Fish (suitable for gravy) - 1lb
Pearl Onion - 20 no
Tomato - 2 no
Ginger - 2 pieces
Garlic cloves - 10 no
Chilly Powder - 1 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Tamarind - Lemon size
Coconut milk - 1/2 cup
Coriander leaves
Curry leaves
Salt - for taste
Gingely Oil - 4 tsp

For seasoning

Mustard - 1/2 tsp
Fenugreek - 1/2 tsp
Asafoetida - a pinch

Preparation
  • Clean and cut the fish into medium size pieces.
  • Finely chop pearl onions and tomato.
  • Chop and crush garlic and ginger.
  • Soak the tamarind in water for about and extract juice and keep aside
Method
  • Place kadai, pour oil, add mustard, fenugreek, asafoetida in medium flame.
  • Next add ginger, garlic and saute in low flame until the mix turns golden brown.
  • Add onion and curry leaves and saute until onion turns translucent.
  • Now add the chopped tomato and saute well until comes oil separates.
  • Add chilly powder,turmeric powder,coriander powder,salt and saute well.
  • Next add tamarind extract, required water and allow the gravy to boil until raw smell goes away.
  • Now add the fish pieces and allow the gravy to boil for around 15 min until oil comes out in closed state.
  • Add coconut milk, allow it to boil for additional 5 minutes.
  • Garnish with finely chopped coriander leaves and serve hot with rice.
My Notes
  • One more tip is it would be great to have the gravy after 2 or 3 hrs after preparing it. The fish would have soaked well in the gravy and will taste great
  • Normally fish gravy has to be spicy and tangy so add spices according to your taste.

April 27, 2010

Beans Curry with Roasted Gram | Beans Poriyal



I had read this recipe from a tamil magazine long time ago. When I get good quality green beans I stock it and will make this recipe for sure as Shweets loves it a lot. MK advises me not to use grated coconut in vegetable curries hmmm health conscious..but will always request Mutton Biriyani  for Sunday lunch. I really donno the logic behind that. Anyways this curry is very tasty and goes along well with Sambar and Rasam rice.

Beans Curry is a easy to make vegetarian side dish for rice items. Chopped beans is mildly seasoned and tossed with roasted gram powder.

Ingredients

Beans - 1/2 lb
Onion - 1 no
Roasted gram 1/2 cup
Chilly Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Mustard - 1/2 tsp
Urid Dal - 1/2 tsp
Curry leaves
Salt for taste
Oil -2 tsp

Method
  • Wash and cut the beans into small pieces.
  • Heat oil, add the mustard followed by the urid dal in medium flame.
  • Add chopped onion , curry leaves and saute until onion turns translucent.
  • Add the beans ,salt, turmeric powder, chilly powder and mix well.
  • Add little water and allow the vegetable to cook.
  • Grind the roasted gram (pottu kadalai) into a coarse powder.
  • Once it is cooked (do not over cook) add the roasted gram powder and mix well.
  • Cook for additional 3 min. Serve warm.

April 26, 2010

Thai Red Curried Chicken Noodles



We are great fans of the Spicy Thai Noodles wanted to try that at home. It is our own version.We cooked it completely on the electric griddle and the dish had a real restaurant taste. It was super spicy and I almost finished a bottle water before I could finish my bowl. Adjust the spice level according to your taste. This dish is at its best when it is sauce-y.

Also the most awaited gift basket from Foddie Blogroll arrived this weekend and had a real chocolate treat !!!!



Ingredients

Thai Noodles or Ramen Noodles - 2 packs
Chicken Strips - 1 cup
Onion - 1 no
Green Bell pepper - 1 no
Red Bell pepper - 1 no
Carrot - 2 nos
Mushroom - 1 cup
Thai Red Curry Paste - 1 tsp
Pepper Powder - 1/2 tsp
Nut meg powder - 1/2 tsp
Soy sauce - 1 tsp
Salt for taste
Oil - 3 tsp

Method
  • Cut the onions, bell peppers, carrots lengthwise.
  • Remove the stems of the mushrooms and cut them into halves.
  • Cook the vegetables by sprinkling little salt and water in microwave for 4 min.
  • Similarly cook the chicken for about 5 - 6 min.
  • Cook the noodles as per instructions in the pack and keep it aside.
  • Heat oil, saute the onions until they turn brown.
  • Add the chicken and vegetables. Add little salt if required.
  • Mix the Thai red curry paste in few drops of water and add it to the pan.
  • Add the nutmeg and pepper powder toss the ingredients well.
  • Add the cooked noodles and mix well.
  • Reduce the flame and add the soy sauce and mix well.
  • Serve Hot.

April 23, 2010

Carrot Rice | Lunch box recipe | Kids Favorite Rice



Carrot Rice is one my childhood favorites When my Mom packs this for lunch then we used eagerly wait for the lunch break more than me..my friends would. I get reminded of my Mom whenever I cook this dish. It has a subtle taste and great kid friendly dish. I served this for lunch and Shweets asked mommy where is the chicken thinking it to be Briyani :-). It can be prepared very quick and is good with or without side dish.

One happy news I wanted to share is My Blog has been featured in the Finest Foodie Friday !!!! at Foodie Blogroll...Check out here.. Thank you Leftover Queen and Foodie Blogroll..I'm really flattered !!!!!
This Vegetarian Rice dish is a combination of rice and grated carrots with mild seasoning and it enters my First Event Celebrating MOM.


Ingredients


Basmati Rice - 1 cup
Grated Carrot - 2 cup
Onion - 1 nos
Green Chilly - 1 no
Mint Leaves
Ginger Garlic Paste - 1 tsp
Cashew - 5 nos
Chilly Powder - 1/2 tsp
Lemon juice - 1/4 tsp
Cinnamon - 1 no
Cardamom - 2 nos
Bay leaf - 1 no
Salt - for taste
Ghee - 2 tsps

Method
  • Wash and soak rice for 10 min.
  • Heat ghee in a pressure cooker, add cinnamon, cardamom,bay leaf,cashews.
  • Add onions cut lengthwise,mint leaves and saute well.
  • Add ginger garlic paste,green chilly, salt and saute well.
  • Once raw smell is gone. Add the chilly powder and mix well.
  • Add the grated carrot and sprinkle little water and allow it to cook.
  • Once the carrot is half cooked, Add required water (for 1 cup rice add 1.5 cup of water) and allow it to boil.
  • Add rice,sprinkle lemon juice and pressure cook for 2 whistles.
  • Serve Hot.

April 22, 2010

My First Event - CELEBRATING MOM !!!

With Mother's Day around thought of hosting a event dedicated to MOM's. Almost all of us would have learnt cooking from our Mom's...Ultimately she proudly stands behind each one of the recipe we prepare.So LET'S COOK ESPECIALLY FOR HER !!!!

Theme for the event

When we cook some recipes we get reminded of our Mom...Our close ones say this dish tastes exactly like your Mom's preparation.Some of your Mom's recipes would have won the heart of your friends or relatives.Some recipes never tastes great like your Mom's preparation when prepared by others, may be a psychological feeling and the list goes on.This event would be dedicated for recipes that fall under these categories...


Few lines About My Mom...

My Mom enjoys all of my recipes and she gets all new recipes for me !!!. Nowadays we have a 30 min slot for writing down recipes during our calls :-). My Dad says.. she watches all the cookery shows to get recipes for you...Thank u so much MOM...She has been a great inspiration for me in all ways..Let it be cooking, home making, managing the family etc., One thing I did not learn from her is saving money.. I'm a spendthrift  and hoping to change soon :-) ...

With tons of love for my MOM.. I proudly announce the CELEBRATING MOM event..and hope all you friends will send in all your Mom's special recipes and make this a super special event !!!

Event Details:

1)Cook any dish that falls into the above categories, both vegetarian and non vegetarian dishes are accepted from today until 31st May 2010.

2)It will be great if you give a small write up about your Mom's influence on the dish.

2)Multiple entries are allowed.

3)Please make sure you link back to this announcement page.

4)Of course old entries are accepted if they are re-posted with the link to the event.

5)Please email the details of the post shabithasblog@gmail.com with subject as CELEBRATING MOM with following details:

Your Name:
Blog's Name:
Recipe Name:
Recipe Url/Link:
Picture of the dish: 300pixels wide

6) I would be glad to receive entries from Non Blogger's.Please send out the entries to the above mail id.

April 20, 2010

Alleppey Chicken Gravy


< br/> This is one gravy I tasted during a trip to Alleppey. We stayed in a house boat and it was an awesome and unforgettable experience.I was really doubtful on what they would cook on a boat..When I saw their kitchen I was shocked..It was similar to a star hotel kitchen with all gadgets and they were cooking with mineral water..So we were eagerly waiting to taste their food. They served our morning tea and we were busy taking pics. They surprised us with a great lunch...I had not eaten the red rice in my life and was little hesitant. But when I tried it with this gravy it was so good..They prepared so many varieties to the extent till today I feel that was the BEST FOOD I EVER ATE.

After a long day on the back waters they gave a finishing touch with a candle light dinner with lobster fry !!!! It was great experience and people do not miss the fun !!!!

This was the house boat we stayed and the pic was taken from a country boat we rented



Ingredients

Chicken - 1 lb
Onion - 2 nos
Tomato - 3 nos
Red Chillies - 8 - 10 no
Garlic pods - 6 no
Ginger - 2 pieces
Mustard - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Pepper Powder - 1/2 tsp
Curry Leaves
Coriander leaves
Coconut Milk - 1/2 cup
Salt for taste
Oil - 4 tsp

Preparation
  • Wash and cut the chicken into medium size pieces.
  • Finely chop onions and tomatoes.
  • Crush the ginger and garlic into a coarse mixture.
Method
  • Heat oil, add mustard followed by the crushed ginger and garlic in medium flame.
  • Once the ginger and garlic turns golden brown add the onion and saute until it turns translucent.
  • Add curry leaves, followed by the chopped tomatoes and saute well.
  • Add the red chillies, coriander powder, garam masala, salt and mix well.
  • Add the chicken and mix well so that the masala is well coated on the chicken.
  • Add pepper powder and allow the chicken to cook.
  • Add water until desired consistency and cook the chicken in closed state.
  • Once the oil separates from the gravy add the coconut milk and boil for additional 5 min.
  • Garnish with fresh coriander leaves and Serve Hot.

April 19, 2010

Panneer Butter Masala


Paneer Butter Masala is one recipe everyone loves to try when they are in a North Indian Restaurant.It is great with rotis and naan. One of our favorites and most suitable for parties.Paneer can be replaced with the healthier version TOFU.But no doubt paneer is more tastier.I prepared this for dinner and was not able to take a good pic because of time crunch.Already we had crossed our dinner time and did not want to delay any further.The recipe will sound slightly tedious but worth the effort.Try out and Enjoy !!!!

This one is a tasty North Indian Vegetarian Gravy.Its main ingredient Paneer is a fresh cheese common in South Asian cuisine. It is an unaged, acid-set,non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid (source :wiki).

Ingredients

Paneer Cubes - 2 cups
Onion - 2 nos
Tomato - 2 nos
Ginger Garlic Paste - 1 tsp
Chilly Powder -1 tsp
Coriander Powder -1 tsp
Garam Masala - 1/2 tsp
Kasoori Methi Leaves - 1/2 tsp
Cinnamon - 1 no
Cardamom - 2 no
Turmeric Powder - 1 pinch
Clove - 1 no
Bay leaves - 2 no
Red food Color - 1 pinch (optional)
Cashew paste - 2 tsp
Milk - 1/2 cup
Ghee - 1 1/2 tsp
Butter - 3 tsp
Salt for taste

Preparation
  • Finely chop the onions. Heat 1/2 ghee saute them for 2 minutes and grind it to paste.
  • Puree the tomatoes to a paste.
  • Heat 1 tsp ghee and saute the paneer cubes until they golden brown in medium flame.
  • Soak the sauteed panner in 1 cup hot water with little salt and turmeric powder for about 10 minutes.
Method
  • Heat 2 tsp butter, add the cinnamon, clove and cardamom and bay leaves in medium flame.
  • Add the pureed onions and saute until it turns golden brown.
  • Add the ginger garlic paste and cook until raw smell is gone.
  • Add the pureed tomatoes and saute well.
  • Add the chilly powder, coriander powder, garam masala, kasoori methi leaves, salt and mix well.
  • Mix the food color in drops of water and add it to the gravy and allow it to cook until oil separates.
  • Add the paneer cubes, cashew paste, 1/2 cup water (gravy needs to be thick) and cook for 5 min.
  • Add the milk and cook in low flame for 2 minutes. Turn off the stove add the remaining butter, If you want you can add fresh cream at this stage.
  • Garnish with fresh coriander leaves and Serve Hot.

April 18, 2010

Won Foodie Blogroll Contest !!!!!

Great way to start a New Year....YES I won a Mother's Day Gift Basket from Gourmet Gift Basket, with an assortment of delicious chocolates and snacks, including a mint chocolate bar from Ghirardelli, chocolate orange raspberry-filled cookies, mint chip malt balls, gourmet milk chocolate dipped cookies, gourmet English toffee singles, chocolate covered cherries, almond pecan-dy crunch, and a peanut butter lust bar and lot more ....

The Foodie Blog Roll Contests: Winner!

After long day at work when I was checking my mail in the car I saw the mail from Foodie blogroll and was really thrilled. I had been lucky few times earlier in regard to contests but that was a way long back.After a long time I thought I will give it try and to my surprise it clicked the first time !!!! Thanks Foodie Blogroll and Gourmet Gifts ..

April 16, 2010

Chicken 65 | Chicken Dry



Chicken 65 is a dry chicken dish which is a great starter. There is a big confusion why the dish is called so and what is relevance of the 65. The one we commonly hear is the starter is made out of chicken that is 65 days old roughly 2 months and hence it would be soft and one another is this dish was introduced in 1965 at Buhari's a popular restaurant in Chennai. Not sure on what is true and who cares it is a great recipe so why bother about the name. :-)

It is a great party recipe as the boneless chicken requires very less cleaning time and one other special mention is. Try out your dishes with halal chicken instead of the frozen there is a great difference in the taste mostly the gravies. This is a easy and spicy chicken dish which requires no expert.Mix all spices,leave it alone for a hour or two and then deep fry !!!

Ingredients

Boneless Chicken - 1 lb
Chilly Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 1/2 tsp
Cumin Powder - 1/4 tsp
Red color - a pinch
Ginger Garlic Paste - 1 tsp
Cinnamon - 2 pieces
Cardamom - 3 no
Clove - 2 no
Curd - 2 tsp
Lemon juice - 2 tsp
Cornflour - 2 tsps
Egg - 1 no (optional)
Salt - for taste
Oil - for deep fry

Method
  • Wash and cut the chicken into medium size pieces.
  • Dry roast cinnamon, clove and seeds from the cardamom in medium flame.
  • Allow the above contents to cool and grind it into a coarse powder.
  • To the chicken add the chilly powder, turmeric powder, pepper powder,cumin powder, ground powder, ginger garlic paste,salt and mix well.
  • Mix the red food color in drops of water and add it to the chicken.
  • Add the curd, lemon juice and corn flour to the chicken mixture and mix well.
  • Add the egg if interested (I did not add it).
  • Marinate the chicken for 2-4 hours.
  • Heat oil and carefully cook the chicken.
  • Place the chicken pieces on a tissue to remove excess oil.
  • Garnish with fresh coriander leaves, lemon wedges and Serve Hot.

April 14, 2010

Pal Kozhukattai


I just wanted to start this post with Puthandu Vazhthukkal to all of you !!! Varusha Pirappu is celebrated on the first day of the Tamil month Chitirai.We start the day very early and will be taken into a room with our eyes closed to look into a mirror decorated with jewels, pots filled with rice, sugar, turmeric powder,money etc., This is a ritual done at my place. The belief is when we see this on the first day of the year then we get all this throughout the year.Then we start to draw kolam (rangoli) in the entrance of our home and hangout out mango leaves in the doorway. We make prasadhams for offering to god..a special one for varsha pirappu would be the pachadi. It has all kinds of taste in it to emphasize that life will have all sort of happenings.

Once the morning prayers are done we have wonderful breakfast Pongal, vadai etc., For lunch we cook only Indian vegetables (???) no carrot, beans, cabbage etc., My Mom would make Drumstick Sambar,Snake gourd Kootu, Vazhakkai Fry, Pappad, Payasam, etc., Here we do not do most of it just celebrate it with a sweet.

Pal Kozhukattai is a sweet from the Chettinad Cuisine. It is made out of rice flour, milk etc., It is wonderful and different from the normal sweets we make. I had tasted this sweet in a restaurant in Chennai. They would serve this sweet only on Tuesday's. Always we would plan for a outside dinner once a week and I would insist it to be on a Tuesday :-). Loved this sweet so much and wanted to share it on a auspicious day !!!




Ingredients

Rice Flour - 2 measures
Milk - 2 measures
Grated Jaggery - 1 1/2 measures
Cashews - 10 no
Cardamom - 4 no
Sugar - Optional
Grated Coconut - 1/4 measure
Ghee - 1 tsp
Salt for taste

Method
  • Roast the rice flour in medium flame for about 5 min.
  • Add 2 measures of water to vessel, little salt and allow it to boil.
  • Add the roasted flour slowly, stirring continuously until all of the flour is moistened.
  • Remove from stove and allow it to cool. When warm knead it to a smooth dough by applying little water to your hands.
  • Make small balls out of the dough. Retain a big lemon size dough.
  • Add grated jaggery to 1 measure of water and allow it to boil. Filter the juice into another vessel.This is done to remove the impurities.
  • To the filtered jaggery, add milk, remaining dough and mix well.
  • Steam cook the rice dough balls for about 5 min in Idly cooker.
  • Place the liquid mixture in medium flame. Add the cooked balls.
  • Grind the cardamom into powder and add it to the mixture.
  • Roast the cashews in ghee until golden brown and transfer it into the mixture.
  • Cook for 5 min. Serve Warm.
My Notes
  • If you are serving a little later after preparing, the sweet might get solidified. Warm 1/2 cup milk and 1 tsp sugar and add it to the sweet.

April 13, 2010

Snakegourd Kootu | Pudalangai Kootu


This is one recipe which stayed in my draft for a long time. Every time I go the Indian Stores I will get reminded that I need to cook this recipe and will get the vegetable. But somehow will not get to it and would end up trashing it :-(. This time decided to cook it the day I got it. It is one of our favorite recipe and it is great with just the white rice.

Podalangai or Snake gourd kootu or Pudalangai Kootu is a vegetarian side dish from the Southern part of India. Vegetable is cooked with the split moong dal and seasoned with Indian Spices.This side dish is a must in vegetarian feasts. Good choice for our Tamil New Year Lunch !!! Try and Enjoy..

Ingredients

Snake guard - 1/2 lb
Yellow moong dal - 1/2 cup
Onion - 1 no
Tomato - 1 no
Garlic - 5 no
Cumin seeds - 1 tsp
Green Chilly - 2 no
Grated coconut - 1/2 cup
Turmeric powder - 1/4 tsp
Mustard
Coriander leaves
Curry leaves
Salt - for taste
Oil - 2 tsp

Preparation
  • Wash and peel the outer thin layer of the snake gourd.
  • Cut it into small pieces after removing the seeds in the center.
  • Add snake guard,yellow moong dal,onion,tomato,garlic,turmeric powder,salt and pressure cook for 2 whistles.
  • Grind green chilly,grated coconut,cumin seeds into a coarse paste.
Method
  • Heat oil splutter mustard, add finely chopped onions, curry leaves. Saute until onion turns translucent
  • Add contents from cooker and allow it to cook for 5 minutes.
  • Now add the ground mixture and mix well and cook for additional 5 mins in medium low heat. Make sure the mixture is semi-liquidish.
  • Garnish with coriander leaves and serve hot with rice.

April 11, 2010

Potato Cashew Croquettes


Croquette is a small fried food roll containing usually mashed potatoes , and/or minced meat or vegetables as main ingredients. It is cylindrical in shape and deep fried.Potato Cashew Croquettes is a vegetarian appetizer made of mashed potatoes, onion etc., It can either be deep fried or cooked on a griddle. I prefer the healthier version and sprayed little oil and cooked it in a griddle though the original recipe instructed to deep fry the croquettes. Try whichever version suits you the most.

Got this recipe from my Mom.When I had called her this weekend.She had read this is in a magazine.I liked this one a lot and wanted to try it.We hunt for different veggie recipes for potlucks.Normally in our potlucks Non vegetarians get a good feast..as the number of vegetarians in our gang in below five we just cook something simple for them. Sorry people !!When I tried this recipe felt like it will be good starter for them.Need to make it for the next event.


Ingredients

Potato - 4 no
Pearl Onion - 10 no
Green Chilly - 2 no
Curry Leaves
Red Chilly - 7 no
Corn Flour - 4 tsp
Cashew - 10 no
Salt - for taste
Ghee - 1/2 tsp
Oil

Method
  • Boil the potatoes ans smash them well.
  • Finely chop the pearl onions, green chillies, curry leaves.
  • Grind the red chillies into a paste by sprinkling a little water.
  • Mix the onions, green chillies, curry leaves, red chilly paste, salt,corn flour to the mashed potatoes and mix well.
  • Heat 1/2 tsp ghee and roast the cashews until golden brown and add it to the potato mixture.
  • For Deep Fry - Make small croquettes out of the mixture and drop it in the oil.
  • fry until it is golden brown.
  • For Griddle - Heat 1 tsp oil in kadai transfer the mixture and cook it for about 5 min.
  • I did this to reduce cooking time on the griddle.When mixture is warm make small croquettes out of the mixture and place it on the griddle. Spray little oil on them and cook carefully.
  • Place the cooked croquettes on a tissue to remove excess oil.
  • Serve Hot with tomato sauce.

April 10, 2010

Sepankizhangu Fry | Colocasia Fry


Sepankizhangu Fry is a spicy side dish and this one cannot be missed.I would have had it only very few times before marriage.In my inlaws place it was a must.At least once in a week.Slowly I started to become a fan of this dish.We never deep fry it.just add little oil and cook it in medium flame. Hence we are good on health benefits too.When you select this vegetable look for the ones in brown color with hairy roots and firm. The ones that are too big are not tasty.One other point is do not cook the roots in pressure cooker.It will get mashed when you fry it.

This is a vegetarian side dish made out of Colocasia fried with onions. It goes on well with Sambar, Rasam, Keerai Kuzhambu etc.,

Ingredients

Sepankizhangu - 1/2 lb
Onion - 1 no
Chilly Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Cumin powder - 1/4 tsp
Rice flour - 2 tsp
Salt for taste
Oil - 4 tsp

For Seasoning

Mustard - 1/2 tsp
Urid Dhal - 1 tsp
Curry Leaves

Preparation
  • Wash and boil the roots for about 10 minutes.
  • Chop onions lengthwise.
  • When it is warm peel the outer layer and cut the roots into slightly thin discs.
  • Add chilly powder, turmeric powder,rice flour, salt and marinate for 15 minutes.
Method
  • Heat oil, splutter mustard, add urid dal, curry leaves in medium flame.
  • Add the onion and saute until it turns translucent.
  • Add the root mixture and saute well.
  • Sprinkle little water and allow the vegetable cook in medium flame.
  • Once the vegetable is 3/4 cooked dry the vegetable.
  • It should turn slightly blackish and slightly crispy.
  • Serve Hot with rice items.

April 8, 2010

Ennai Katharikkai Kuzhambu | Eggplant Tamarind Gravy

Ennai Kathirikkai Kuzhambu


Ennai Katharikkai Kuzhambu is an authentic South Indian gravy which should never be missed.Katharikkai needs to be small for this dish so that it will not easily break and those small ones have great taste too.We love this dish a lot and was a great lunch recipe.It can be served with rice and some veggie side dish.I had served it with Sepankizhangu Fry.This dish can also be made as a dry just follow the same recipe add less water and allow it to dry in medium flame.

This vegetarian side dish is made out of Egg Plant stuffed with the Indian Spices, roasted and soaked in a sauce made out of onions, tomatoes, tamarind as its main ingredients.

Ingredients

Katharikkai Small (Egg Plant) - 10 no
Onion - 2 no
Tomato - 2 no
Garlic Cloves - 6 no
Tamarind - lemon size
Ginger Garlic paste - 1 /2 tsp
Chilly powder - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coconut paste - 3 tsp
Salt - for taste
Gingely oil - 4 tsp

For stuffing

Channa Dal - 2 tsp
Urid Dal - 2 tsp
Red Chilly - 6 no
Cumin Seeds - 1/2 tsp
Coconut flakes - 3 tsp
Curry Leaves

For Seasoning

Mustard - 1 tsp
Broken Urid dal - 1/2 tsp
Asafoetida - a pinch
Curry leaves

Preparation
  • Dry roast the channa dal, urid dal, red chillies, cumin seeds, coconut flakes, curry leaves in medium flame and allow it to cool.
  • Grind the roasted mixture into a coarse powder.
  • Finely chop the onions and tomatoes. Cut the garlic length wise.
  • Soak the tamarind in 2 cups water for 10 min.
  • Wash the egg plants and make lengthwise slits by holding the stem. Make sure the stem is intact.
  • Stuff the egg plants with the ground powder. Retain the excess powder for thickening the gravy.
Method
  • Heat 1 tsp oil in a pan and roast the egg plants carefully in medium flame. Make sure it does not break.
  • Once the color changes, turn off stove and allow it to cool.
  • In a kadai, heat remaining oil, splutter mustard, add broken urid dal, asafoetida, curry leaves in medium flame.
  • Add the chopped onions, garlic cloves and saute well.
  • Once onion turns translucent, add ginger garlic paste in medium flame.
  • Once raw smell is gone, Add the tomatoes and cook until oil separates.
  • Add chilly powder, coriander powder, turmeric powder, remaining ground mixture, salt and saute well.
  • Sprinkle little water if the mixture is dry.
  • When oil separates from the mixture, add the tamarind water and allow it to boil for 5 min.
  • Add the roasted egg plants and allow it boil in closed state until oil separates.
  • Add the coconut paste and boil for 5 min.
  • Garnish with fresh coriander and curry leaves.

April 5, 2010

Peas Pulao | Vegetariran Rice recipe



Peas Pulao is a wonderful and comforting rice dish.It is not very spicy and hence it turns out to be kids favorite. It is a great party recipe it takes hardly 10 minutes to make it and comes handy when you have big menu to prepare.It is at its best with spicy vegetarian gravies.

Green Peas the important ingredient in this dish has a vibrant color and flavor. It is filled with nutrients like Vitamins, Minerals, Dietary fiber ,Folic acid etc., This dish will surely supercharge you !!!!

Ingredients

Basmati Rice - 1 cup
Green Peas - 1 cup
Onion - 1 no
Green Chilly - 2 no
Mint Leaves
Ginger Garlic Paste - 1 tsp
Cashew - 5 no
Coconut Milk - 1/2 cup
Lemon juice - 1/2 tsp
Cinnamon - 2 no
Cardamom - 2 no
Bay leaf - 2 no
Salt - for taste
Ghee - 3 tsp

Preparation
  • Wash and soak rice for 10 minutes.
  • Grind green chillies and mint leaves into a smooth paste.
Method
  • Heat ghee and add cinnamon,cardamom, bayleaf, cashews.
  • Add finely chopped onions,little mint leaves and saute well.
  • Add ginger garlic paste,green chilly paste, salt and saute well.
  • Once raw smell is gone. Add the peas and mix well.
  • Add required water (for 1 cup rice add 1.5 cup of water) include coconut milk in water count and allow it to boil.
  • Add rice,sprinkle lemon juice and pressure cook for 2 whistles.
  • Serve Hot with spicy gravy.

Mutton Chops | Spicy Mutton Sidedish


Mutton Chops is a authentic South Indian side dish. It is a spicy and tasty side dish which can never be missed. Sundays are dedicated for Non Veg specialties.When I saw this fresh mutton in the halal store, I made up my mind to make the chops this week. Everyone back at home loves this dish and I get reminded of our expert cooks from our home kitchen. This is a must try recipe.You will love it !!!!!

This is a spicy non vegetarian side dish cooked with mutton sauteed with onions, tomatoes and other Indian spices. It goes well with rice and Indian bread items.

Note: I have updated the Ingredients List to make the recipe with 1 lb or 1/2 kg of Mutton due to lots of reader requests.

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves - 4

Ingredients

Mutton - 1 lb or 1/2 kg
Onion(medium size) - 2 no or Pearl Onion - 15 - 20 no
Tomato(medium size) - 2 no
Ginger Garlic Paste - 2 tsp
Garlic Flakes - 8 - 12 no
Chilly Powder - 1 1/2 tsp
Coriander Powder - 2 tsp
Turmeric powder - 1/4 tsp
Coconut flakes - 2 tbsp
Poppy seeds - 1 tsp
Curry Leaves
Coriander Leaves
Salt for Taste
Oil - 3 - 4 tsp

For Seasoning

Cinnamon - 3 no
Cardamom - 3 no
Fennel Seeds - 1 tsp

Preparation
  • Wash and cut mutton into medium size pieces.
  • Finely chop the onions, tomatoes.
  • Soak the poppy seeds for about 15 minutes. Grind coconut flakes, poppy seeds to a smooth paste.
  • Add mutton, half of the onion and tomatoes, curry leaves, crushed garlic flakes, chilly powder, coriander powder, turmeric powder and little salt to a pressure cooker.
  • Add 1 cup water and pressure cook for 2 whistles in high.
Method
  • Heat oil, add cinnamon, cardamom, fennel seeds in medium flame.
  • Add remaining onion and saute until it turns translucent.
  • Add ginger garlic paste in low flame,once raw smell is gone add the remaining tomatoes, little salt (remember salt added while cooking mutton) and smash well.
  • Once oil separates, add the cooked mutton with the stock and mix well.
  • Add the ground coconut , poppy seeds paste and mix well.
  • Allow it to cook in medium flame until it becomes thick. Make sure it is not liquid-ish like gravy.
  • When the oil separates and mutton mixture has reached to a thick side dish consistency switch off flame.
  • Garnish with freshly chopped coriander.
Notes
  • The onions and garlic brings in the flavor to the dish so use accordingly.
  • Adjust the spice level according to your taste.
  • This dish has to be in masala consistency, as you are adding the mutton with the mutton stock it will take time for the water to evaporate and to reach that consistency. Cooking in the stock increases the flavor.

April 3, 2010

Kadalai Curry | Black Channa Gravy | Sidedish for Appam, Iddiyapam



Kadalai Curry is a wonderful side dish for Appam, Pathiri , Dosa etc., One of my favorite childhood dish.. My Sister used to cook this so well and always get reminded of her when I make this. We always liked to cook and came forward to help our Mom during school days.Once into college the whole thing changed.We were so busy (????) and she used to first request, then scold and what not. Finally would enter the kitchen murmuring.All those cooking routine is helping us a lot,easy to manage here and giving cooking tips to others..hehehehehehe..Thanks Mom for taking all those effort to make us learn to cook !!!

Black Channa is one of the highly nutritious legume. It is a good source of protein and dietary fiber. It is good to soak these overnight and have them along with breakfast..This was passed onto to me by my Mom. Black Channa Gravy is a vegetarian side dish made out of chick peas , onion , tomato etc.,

Ingredients

Black Channa - 2 cups
Onion - 1 no
Tomato - 1 no
Ginger Garlic Paste - 1 tsp
Mustard - 1/2 tsp
Fennel Seeds - 1/2 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1/4 tsp
Coconut paste - 4 tsps
Curry Leaves
Coriander Leaves
Salt for taste
Oil - 4 tsp

Preparation
  • Soak the black channa for 6 hours and pressure cook for 2 whistles.
  • Finely chop the onion, tomato.
  • Take a 1/2 cup of the cooked black channa and grind it to a paste.
Method
  • Heat oil add mustard, fennel seeds in medium flame.
  • Add onions and curry leaves saute well.
  • When onion is translucent, add the ginger garlic paste followed by the tomato.
  • Once the raw smell is gone and oil separates add chilly powder, coriander powder, turmeric powder, garam masala and saute well.
  • Sprinkle water and allow the mixture to cook.
  • When raw smell is gone add the black channa paste paste and saute well.
  • Add remaining channa, add water until desired consistency(gravy needs to be slightly thick)and cook in a closed state until oil separates.
  • Add the coconut paste and boil for another 5 minutes.
  • Garnish with coriander and curry leaves and Serve hot.

April 2, 2010

Bitter Gourd Fry | Pavakkai Varuval

If you are a person who likes bitter taste then you should surely try this one.Earlier we used to have this veggie only when it was deep fried. But as years have passed we love it when it is done this way.May be we have grown old enough to avoid deep fried foods not very old though !!! Need to mention this line else it will be a contrary when I post recipes those are deep fried hehehe. As my next post is Potato Cashew Croquettes...



Bitter Gourd fry is a spicy, bitterly and tasty side dish for rice items.Bitter gourd is a vegetable with medicinal values it helps to stimulate digestion and it is also used to treat diabetes.

Ingredients

Bitter Gourd - 3 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Pepper powder - 1 tsp
Rice flour - 2 tsp
Garam Masala - 1/4 tsp
Salt for taste
Oil - 4 tsp

Method
  • Remove the seeds and cut the bitter gourd into desired shape.
  • Add chilly powder, turmeric powder, pepper powder, garam masala, rice flour salt and marinate for 15 min.
  • Heat oil add add the vegetable mixture and saute well.
  • Sprinkle water and allow the vegetable cook in medium flame.
  • Once the vegetable is 3/4 cooked dry the vegetable.
  • It should turn slightly blackish and slightly crispy..
  • Serve Hot with rice items.

April 1, 2010

Pathiri | Kerela Breakfast/Dinner recipe

This was a new dish introduced to me by a close friend from Kerela..She had prepared this for a potluck.Normally we used to feed the kids before we start to eat and allow the men to eat first. When we came back to have food.. the pathiri plate was empty with no sign of what was placed in it.They all liked it so much and I wanted to try it.It was easy to make and turned out to be a great dinner.

Shweets was pestering me for cornflakes that day and when she saw this she was overjoyed and had them instantly without making any fuss.This one will be really helpful when you run out of options for dinner/breakfast. You can serve it with Kadalai Curry, Chicken Gravy , Mutton Gravy.


Ingredients

Rice Flour - 2 cup
Water - 2 cup
Salt

Method
  • In a pan, roast the rice flour in medium flame for about 5 min. Make sure the color of the flour does not change
  • Add salt and boil the water in a big mouthed vessel.
  • Add the roasted flour slowly into the boiling water by continuously stirring it in medium flame,In about 2 minutes all of the rice flour will be moistened.
  • Turn of the stove and transfer contents in a bigger vessel which will be easier for kneading.
  • Wet your hands and knead the dough well.
  • Make small balls out of the rice dough and sprinkle little flour and roll them similar to rolling chappati.
  • The shape will not be perfect so use a sharp edged lid and press on the pathiri to get correct shape.
  • Heat tava, and cook the pathiri, when one side is done flip it to the other side. No need to add oil.
  • Adjust the flame and make sure pathiri stays white.
  • Serve hot with spicy gravy of your choice.

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