Brinjal Thoku

 This is a tasty dish. I love this dish very much.Very easy and quick to do. It can be kept outside and used for 2 days.Excellent side dish for rotis, dosa and curd rice.Very yummy yummy.

Ingredients(serves for 2)
small brinjals-3 nos / big eggplant - 1
onion - 1
tomato - 1
garlic - 4 pods
chilly powder - 2tsp
tamarind - marble sized
fennel seeds - 1 tsp
oil- 2 tbsp
salt to taste

Preparation
cut vegetables into pieces

Heat oil in a pan and fry brinjal by adding 1 tsp of  chilly powder and little salt till golden brown and keep it
aside.

In the same oil season fennel seeds and saute onions, garlic.

 Then add tomatoes,remaining  chilly powder,fennel seeds powder(if not seasoned at the beginning) little salt  and tamarind to it.Grind the sauted masala.

Heat oil in another pan and saute the ground masala by adding little water.

When the gravy thickens, add the fried brinjal and saute till the oil oozes out.

Beetroot Karakuzhambu

Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health. It is good to include it in our diet once in a week. It is a very simple stir fry which goes well with rice.

 Ingredients:

• Beetroot (chopped)
• 7 nos – Sambar onion (chopped finely)
• 1 no – Tomato (chopped finely)
• 2 clove – Garlic (chopped)
• 1 no – Green chilly (slit open)
• 1/4 tsp – Turmeric powder
• 1 1/2 tsp -  Red chilli powder
• 2 tsp – Coriander powder
• 1 no – Tamarind (blueberry size)
• Salt as needed
• Water as needed

For grinding:

• 2 tbsp – Coconut grated
• 1 tsp – Fennel seeds (sombu)

Seasonings:

• 1 1/2 tbsp – Oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram
• 4 or 5 nos – Curry leaves

Preparation method:

1. Heat a tsp oil in a pan, add chopped beetroot and fry for few minutes, set aside.
2. Grind items given for grinding to a smooth paste. Set aside. Soak tamarind in warm water for few mins and set aside.
3. Heat oil in a pan, season with items given for seasoning. Add onion, garlic and green chilly along with required salt and saute until golden brown.
4. Add tomatoes saute till it is massy. Then add all powder masala and saute until raw smell goes. Now add sauteed beetroot and mix well.
5. Add tamarind juice and water (desired consistency) allow them to cook for 5 to 7 mins. Finally add ground paste and mix everything well. Allow the gravy to cook for another 5 minutes. Serve hot with white rice and appalam/papad.

Mamidikaya Pappu/ Mango Dal

 

Mamidikaya Pappu/ Mango Dal

Am a great fan of this mavidikaya pappu. .I remember ma childhood days, where amma used to do it on fridays and to offer god with padaiyal and she will do pooja. . She will have a big book of slogas and will start reading. It lasts atleast for 40minutes. . Ma stomach will make crumbling sounds to taste the items in Padyal. .Once amma finishes, its was me to grab a vada n eat it with pappu. .ma god!!!! that will be awesome :)

Ingredients:

1. Toor dal or kandipappu-1 1/2cup
2. Onion-2
3. Greenchillies-3 or 4 (slit into 2 halves)
4. Mango-1 (peeled and sliced into big peices)
5. Tamrind-1/4 lemon sliced

For popu or tadka:

1. Avalu or rai-1tspn
2. Curry leaves-1tspn
3. Garlic-3 or 4  slices diced
4. Tumeric powder-1pinch
5. Chana dal-1/2 tspn
6. Red chilli-1 or 2 (Adjust accordingly)
7. Salt-2tspn(adjust accordingly)
8. Red chilli powder-1 tspn

Mamidikaya Pappu/ Mango Dal

For garnishing:

1. corainder leaves(washed and sliced)

Preparation:

1. Wash the dal and add the dal to a container.
2. Add the sliced onions,green chillies,mango,tamrind.
3. Pressure cook it till 4 or 5 vissils.
4. Remove from cooker.keep aside all the sliced peices(like onion,mango).
5. Now mash the dal add salt,tumeric and red chilli powder.
6. Then add the sliced peices in the dal.
7. Add oil in kadai,first add red chillies,garlic,then add rai and cumin seeds and let them splutter.
8. Now add chana dal and the add curry leaves.
9. Now add the dal into the kadai let it cook for another 5 mins and switch off the stove.
10. Now add coriander leaves for garnishing.

Mutton Gohst/ Kadai Gohst

This is one of most popular Indian non-vegetarian curry that you will come across almost every Indian restaurant menu anywhere in the world. Much before I started blogging, I was always tempted to try these popular dishes at home, and perfecting it as possible as I could. One among them was this Mutton gosht. When I started preparing this curry dish at home, the recipe was quite different, and I was not 100 percent satisfied with the outcome. Either it was a bit to tang from the tomatoes and the curd and sometimes the lemon juice that was added in the recipe. Made it several times making few tweaks here and there and this is so far the final version that I make these days and the best that I could make. Kadai gosht also known as Karahi gosht is prepared in large woks called ‘Kadhai’ or ‘kadai’ or ‘karahi’ and hence it gets its name. The curry is normally red in colour, quite a delicious one and it’s one of the best combinations of naan bread. Whenever we get it ordered from restaurants, many a times I have also found capsicum added to it. Capsicum would’nt be fully cooked, but crunchy. And I guess that is added at the final stage of cooking to bring that flavour and hold its shape without overcooking it. I have never tried with capsicum though since the capsicum taste will overpower the taste in the dish. You may try it at home, if you love the taste of capsicum in your dish.

Here, my meat got slightly overcooked because I forgot to take into account the time that I simmered the mutton before pressure cooking it and cooked it as it should be done without sautéing. You can see that in the outcome. My meat has started breaking down from overcooking. But apart from that the curry was really good and my hubby even asked me if it was Mutton Kadai even before I told him that it was. It pairs the best with butter naan, or simply plain naan and may be served along with rice, tandoor roti and even chappathis along with plain curd, raita and pickle.

Mutton Gohst/Kadai Gohst

Ingredients:

½ kilo lamb meat cut into 2 inch chunks

Marinade:

2 medium onion grated (scant 1 cup, 220g)

1 Tbsp dry fenugreek leaves (Kasury Methy) crushed using fingers

3 Tbsp creamy yogurt

1 tsp garam masala

½ Tbsp minced ginger

½ Tbsp minced garlic

Salt

Others:

Mutton Gohst/Kadai Gohst

3 Tbsp vegetable oil

2 cardamoms

3 cloves

2 small pieces cinnamon stick

2 tsp Kashmiri Chilli powder

1 tsp roasted coriander powder

¼ tsp fennel seeds/aniseed

¼ tsp cumin seeds

¼ tsp turmeric powder

2 large tomatoes chopped (1 cup, 200g)

2-3 green chillies (Optional, add only if you need to give some heat to the curry)

Preparation:

1. Wash mutton pieces and drain well. Marinate lamb with the ingredients under marinade and refrigerate in a container with lid for a minimum of 4 hours or over night. (I always marinate it for one day.)

2. Bring the marinated meat to room temperature before cooking.

3. In a pressure cooker, heat oil. Add cardamom, cinnamon and cloves and sauté for few seconds till it leaves aroma. Add in the marinated meat and sauté for 10 minutes on medium heat, stirring occasionally.

4. Add chilli powder, coriander powder, turmeric powder, fennel seeds, cumin seeds, green chillies if adding and tomatoes and stir fry for 8-10 minutes until the tomatoes are cooked and the meat is smothered in thick spiced gravy.

5. Add ¾ cup water, stir well and cook till done. Adjust the salt if need be. Normally the gravy is very thick and is delicious that way. But if you want little more gravy, add few tablespoons of water. Since we already sautéed meat for sometime, it would take less pressure cooking time. So don’t forget to check in between for doneness. 

One Pot Chef's Chicken Biryani with Simple Chicken kurma by Huby

One Pot Chicken Biryani with Simple Chicken kurma

My husband is a great cook. . He spends very little time to cook and they taste really awesome. . But he leaves behind a  big mess to clean up ;) so I only make it once a month for him on a day both of us have off :) . But he loves and so ma kiddo. .

He makes all kinds of awesome food. He likes to cook healthy things from scratch. I can't even tell you what a favorite is because there are just too many!

So,finally he made this last weekend. .I have given you the ingredients and way to prepare just below. 

One Pot Chicken Biryani

Ingredients

1. Basmati Rice / Jeeraga samba    2 cups( I used Jeeraga Samba)
2. Onion   2 medium sized (thinly sliced)
3. Tomato   1 no. (chopped)
4. Green chili   3 or 4 (slit open)
5. Ginger Garlic Paste    1 tbsp
6. Mint leaves     1/4 cup (chopped)
7. Corianderleaves/Cilantro    1/4 cup (chopped)
8. Fresh Yogurt/Curd     1/2 cup (diluted to 1 cup -use the same cup which u measure rice)
9. Turmeric Powder    a generous pinch
10. Chilli Powder      1/2 tsp
11. Salt     to taste

To Marinate( if Possible ;) he did it just before he was about to start, hardly 15 minutes before cooking :) )

1. Chicken    1 lb(cut into pieces)
2. Ginger Garlic Paste    1/4 tsp
3. Yogurt/Curd      1 tbsp
4. Chilli powder    1 tsp
5. Coriander powder    1 tsp
6. Garam Masala Powder   1/4 tsp
7. Salt    1/2 tsp

To Temper

1. Oil      3 tbsp
2. Clove    4 no.s
3. Cinnamon    2" stick
4. Bay leaf    1 small
5. Cardamom    3 no.s

Method

• First wash chicken drain excess water then marinate with the ingredients given under the heading "To marinate"  and cover it and keep aside for at least 15 minutes.
• Wash and soak rice in water for atleast 10 minutes.

• Heat oil in a skillet/pressure cooker, add the tempering ingredients one by one then add onion, green chilli, mint leaves, cilantro sprinkle little salt and saute for 1-2 minutes.
• Then add ginger garlic paste and saute till the raw smell leaves.
• After that add tomato and saute till it turns soft n mushy.
• Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes.

• Then cook covered for 6-7 minutes or till the chicken gets 3/4th cooked.
• And then add enough 1 cup yogurt and 2 or 3 cups of water, enough salt and allow to boil.
• Once it starts boiling, reduce the flame and cook for 3 minutes.
• And now add soaked and drained rice and pressure cook for 1 -2 whistles.
• But if u are cooking in skillet/stove top, cook rice with lid closed in medium heat till 80% water absorbed

• At this stage using a clean kitchen towel close the skillet and then close the cloth with lid and turn the heat to low and cook in DUM for 6-7 minutes.
• That's it..Yummy & Aromatic Chicken Biryani ready. Serve hot with raita/curry/boiled eggs.

Simple Chicken Kurma

• 2cm-piece fresh ginger, peeled, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 teaspoons garam masala
• 1.2kg chicken thigh fillets, cut into 3cm pieces
• 200g (3/4 cup) yoghurt
• 2 tablespoons tomato paste
• 1 cup paste of Coconut and Poppy seeds
• 60ml (1/4 cup) vegetable oil
• 2 brown onions, halved, thinly sliced

• Method

1. Step 1
   Process the ginger, garlic, garam masala in a food processor until combined. Transfer to a large bowl.
2. Step 2
   Add chicken, yoghurt, tomato paste. Stir until combined. Cover and place in the fridge for 15 minutes to marinate.
3. Step 3
   Heat oil in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Add coconut and poppy seeds paste. Simmer, stirring often, for 5 minutes or until warm.

Hurrraaaahhhhh!!!!!!!! u r done. .Sunday Special just in 2 hours :)

Drumstick thoku/ Murungakai thoku

Many years ago I remember having tasted drumstick thoku and quite enjoying the taste. Moreover the fact that a vegetable like drumstick could also be pickle never ceased to amaze me. Well, what got me enthused this time was a packet of lovely long drumsticks all the way from Kerala. And believe me. I am not exaggerating … each of them was close to a meter in length.An overdose of sāmbhar was surely not my idea of using those lovely succulent drumsticks so I decided to try a thoku. Reminiscing about that thoku  I had  almost a decade ago I realized that  it was from the kitchens  of Andhra. 

Drumstick thoku/ Murungakai thoku

Ingredients 
Drumsticks: about 4 cups (cut into 2 inch long pieces)
Chilli Powder: ½ cup
Gingerly /Sesame seed Oil: 1 cup
Salt: to taste
Turmeric Powder: 1 teaspoon
Tamarind Pulp:  a large lemon sized ball
Onion: Finely Chopped 1 cup
Tomato: finely chopped 2 cups   

Seasoning 
Mustard Seeds: 2 teaspoons
Fenugreek seeds: 1 teaspoon (dry roasted and coarsely ground)
Asafoetida: ½ teaspoon
Whole Dried chilies: broken 10 nos
Garlic: 8 flakes

Procedure:

Drumstick thoku/ Murungakai thoku

Wash the drumsticks, wipe them dry and cut them into 2 inch long pieces. Spread them out on the kitchen towel and leave it under the fan to dry for an hour or so.

Heat about 4 tablespoons of oil and fry the drumsticks pieces for about 5minutes. Stir them gently once in a way. Keep the lid covered initially, towards the end, take off the lid and allow the moisture to evaporate.

Once the pieces appear fried, take it out of the oil and keep it aside.

To the remaining oil, add the rest of the oil kept aside. Once the oil is hot, season it with chopped onions, chopped tomatoes,broken dry chilies, mustard seeds, asfoetida powder and garlic. Allow the garlic flakes to fry well.

Add the coarsely ground fenugreek seeds.

Turn off the fire,allow it to cool a little and then add the chilly and turmeric powder and salt.

Mix all these ingredients well and now add the tamarind pulp and place it on the stove again.

Allow it to cook till all the water evaporates and the oil starts to float on the surface.

Turn off the fire and add the fried drumstick pieces into the fried paste.

Allow it to cool thoroughly and then bottle it.

This pickle keeps for about 6 days. You could alternately tuck it away in the refrigerator if need be.

Murungakai Pitlai ( Drumstick Brown chickpeas Curry)

Murungakai Pitlai ( Drumstick Brown chickpeas Curry)

Ingredients

                                                                         Serves 2 - 3

1.       Drumstick – 3 big

2.       Tamarind – Lemon sized ball

3.       Brown Chickpeas – 1 cup(cooked)

4.       Jaggery – 1 tblsp

 .      Turmeric  Powder – ½ tsp

To be roasted and ground

1.       Asfoetida – small piece

2.       Channa Dal – 1 tsp

3.       Black pepper – ¼ tsp

4.       Dried Red Chillies – 3- 4

5.       Grated Coconut – ½ cup

For Seasoning

1.       Coconut Oil – 1 tsp

2.       Mustard Seeds – 1 tsp

3.       Curry leaves – a few

Method

Soak tamarind in hot water for about 10 mins. Squeeze and extract tamarind juice. Keep aside.  Pressure cook chickpeas . Once well cooked and keep aside. Cut drumstick into small pieces. In a pan, add a tsp of oil and fry the drumstick pieces with a little salt for about 5 – 7 mins. .  In a vessel pour the tamarind extract; add the fried drumstick pieces, turmeric powder, salt and jaggery. Allow this to boil till the raw smell of tamarind goes and the vegetable is cooked.

For the spice paste:

Murungakai Pitlai ( Drumstick Brown chickpeas Curry)

Heat a tsp of oil, add asfoetida, allow it to fry, then add channa dal fry for a minute then add the pepper and finally add the chillies. Fry this till the Channa dal turns a nice golden color. Take this out in a plate. Fry the grated coconut for a few mins. Grind the spices with coconut to a smooth paste by adding little water.

Once the vegetable is cooked add the cooked brown chickpeas and stir well. Bring to boil. Then add the spice paste and allow to boil for about 2 mins. Add water by checking for consistency. Remove from heat.

Heat a tsp of coconut oil. Add mustard seeds. Once the seed start spluttering pour it on top of the Pitlai and garnish with curry leaves.

Nutritious drumstick Pitalai is ready. Goes well with steaming hot rice and some vegetable curry. Also try it as an accompaniment with Idly, Dosa or even Adai.

Vendakai Poricha kuzhambu/ Ladies Finger(Bhindi/Okra) curry in tamarind sauce

Poricha Kuzhambu better known as Porichozhambu in the Palakkad circles is a tangy tamarind and vegetables based dish served with steamed white rice. It is another variation of the Pitlai. Naadan vegetables like brinjals, raw bananas, yam, ash gourd broad beans (Avarakkai) are generally used. You can also used carrots, potatoes and peas in addition to the above mentioned vegetables. So if you are bored of having Sambar every other day for lunch, try is variation. I used here Ladies finger. 

Vendakai Poricha kuzhambu/ Ladies Finger(Bhindi/Okra) curry in tamarind sauce

Ingredients

1. Vendakai - 1 cup
2. Tamarind – gooseberry sized ball
3.  Karamani(Rajma) – a fistful
4. Turmeric Powder – 1 pinch
5. Salt – to taste

For the spice paste

Vendakai Poricha kuzhambu/ Ladies Finger(Bhindi/Okra) curry in tamarind sauce

1. Urad Dal – 1/2 tsp
2. Channa dal – 1 tsp
3. Black Pepper – a few
4.  Dried Red Chillies – 4
5.  Asfoetida – a small piece
6. Fresh Grated Coconut – 1/4 to 1/2 cup
7. Coconut oil – 1 tsp

For the seasoning

1. Coconut oil – 1 tsp
2. Mustard Seeds – ½ tsp
3. Curry leaves a few

Method

1. Cut the veggie. Soak tamarind in hot water for 10 mins. Squeeze and extract tamarind juice in a vessel. 
2. Pressure cook the vegetables with turmeric and salt and 1 cup of water. 
3. Also pressure cook the Karamani.
4. Heat a tsp of oil in a Kadai, add a piece of asafoetida, after its bloats, add the dals and fry finally add the peppercorns and red chillies. Once all these are fried, grind them with the coconut into a smooth paste adding a little water.
5. Take the tamarind extract in a vessel, add turmeric powder and salt and boil it for 5 to 8 minutes.
6. Add the cooked vegetables, and karamani(Rajma) to the tamarind water.
7. Bring to boil and simmer for about 2 -3 mins. Finally add the ground paste. Check for salt and consistency. If the curry is too thick add a little water and adjust the consistency. Simmer for a 3 – 4 mins.
8. Heat a tsp of oil in a pan; add mustard seeds, once they crackle pour over the kuzhambu. Garnish with curry leaves.

Tasty Porichozhambu is ready to serve.

A good accompaniment for this would be the not so spicy Paruppu Thogayal.

Lamb Keema Balls Curry/Kaima Urundai Kuzhambu

Lamb Keema Balls Curry/Kaima Urundai Kuzhambu

Ingredients :
Onion -- 1/2 no. , Julienned
Tomato -- 1 no. , Chopped
Drumstick -- 1/2 cup , Chopped
Brinjals -- 1/2 cup , Chopped
Tamarind Pulp --  2 tsp
Red chilli powder -- 3/4 tsp
Coriander powder -- 2 1/2 tsp
Turmeric powder -- 1/4 tsp
         or
Curry Powder --  1 1/2 tbsp
Salt -- to taste
Kola urundai  --- 10 balls(I posted how to make them,just below)   

To grind :
Shredded Coconut -- 1/2 cup
Cinnamon -- 1/2 in piece 

For Seasoning :
Oil -- 2 tbsp
Cinnamon -- 1 in piece
Cloves -- 2 nos.
Cardamom -- 1 no.
Curry leaves -- a sprig
Fennel seeds -- 1/4 tsp
Sesame oil -- 1 tsp

Method :

For Kola urundai :

Follow the recipe and grind it finely without adding much water .. Form a small lemon sized balls and arrange on the plate ..

U may also fry the meat balls and add in the kulambu.. But , I prefer, adding the meat balls , RAW in the kulambu..

For kulambu :

Grind the items given in the table to a fine paste . Take a wide pot and add the oil. Add in the fennel seeds, cinnamon, cloves and cardamom once the oil is hot and fry for 30 secs and until it's fried and u smell the aroma. Next add in the onions and scald well for a minute. Throw in the curry leaves and fry . Dump in the chopped tomato ,Brinjals and drumstick. Sacld well the veggies in the oil mixture for a minute or so. Then add the Tamarind pulp diluted with water ( add  the red chilli powder , coriander powder , turmeric powder or simply Kulambu thool and salt  in the tamarind water and mix well before adding into the kulambu ) Cover the lid and let the kulambu boil for 5 minutes. By the time, veggies will get cooked. Add the ground coconut paste and again give it a boil.  This is the final stage , And drop in the meat balls ( kola urundai ) one by one into the gravy ( do not crowd them .. Add few at a time ) and do not touch / stir  the gravy for another one  minute else the meat balls would be broken. Repeat the final step until u finish off with ur keema balls. Switch off ..
Finally add the sesame oil on top and let the gravy be in the stove heat until u ready to serve..

Lamb Keema Balls Curry/Kaima Urundai Kuzhambu

KEEMA BALLS

Ingredients :

Mutton -- minced --  200 gms
Onion -- medium sized -- 1 no. (chopped)
Shredded coconut -- 1/2 cup
Fennel seeds -- 1 tsp
Cinnamon -- 1/2 in piece
Cloves -- 1 or 2 nos.
Cardamom -- 1 no.
Dahlia / pottukadalai -- 5 tbsp
Dry red chillies -- 5 to 6 nos.
Turmeric powder -- 1/4 tsp
Kasa kasa -- 1 tsp (optional)
Ginger -- 1 in piece
Garlic -- 4 to 5 pods

To mix :

Curry leaves -- 1 sprig
Salt -- to taste

To fry :

Oil -- as needed

Method :

Mince the mutton very finely, u may ask the butcher to make it fine. Else, grind it in the mixie for few minutes without adding water. keep aside. Add all the ingredients to the minced mutton and combine well. Grind this mixture in batches to a very fine paste adding very little water. This might be a tough task grinding mutton and getting a homogeneous paste. But still, do ur best.  ( I couldn't do without adding water since I've a blender ,but somehow managed to get the shape. Will update better pics later...)  Finally add the salt and tear the curry leaves and add to the paste. Mix everything together . Make small lemon sized balls and fry it in the medium hot oil  until they turn golden brown . U may serve as an appetizer ...

Beans Kootu

 This Beans kootu is simple but delicious which tends to have a combination of fresh and dried ingredients: to make use of the abundant sauce , serve with hot  rice. If you are spice lover include chillies more. The vegetarian recipes you find in many Indian cuisines are some of the most delicious in the world as they embrace the flavors letting speak themselves.

This is one such kootu  that is a perfect treat for spicy taste-buds. Usually my mom use to prepare this recipe with cauliflower, for a change I tried with beans and even I recommend with cabbage. This comforting side dish goes well with roti / paratha. Sometimes with Indian breakfast like Idli, dosa and even with  Kerela style Appam too.

Prepartion & Cooking Time: 35 Minutes

YIELD : 2-3 Serving

Beans Kootu

Ingredients:

French Beans / Green Beans-250 grams
Bengal Gram /Chenna Dhal/ Kadhalai Paruppu-1/4 cup(soak it in warm water for 15 mts)
Tomato -1 Chopped
Turmeric Powder a Pinch
Jaggery a Pinch
Curry Leaves
Salt To Taste

For Spice Paste:
Thoor Dhal/Split Red lentil-1 tsp
Bengal Gram/ Chenna Dhal-1tsp
Peppercorns-1/2 tsp
Coriander Seeds-2 tsp
Dried Red Chilli-4no.
Grated Coconut- 2-3 tbsp

For Seasoning:
Mustard Seeds-1tsp
Cumin Seeds-1tsp
Asafoetida -1/2tsp

*Substitute chenna dhal with moong dhal for a change.

Beans Kootu

Method:

1. Wash and cut beans into 1"inch pieces. Pressure cook both beans and lentil in a seperate vessel till  firm soft .
2. Heat a teaspoon of oil in fry pan add spice paste ingredients one by one. Gently roast till aromatic. Cool and grind to smooth paste with water added.
3. Heat  a tbsp of oil deep vessel.  Add mustard and wait it splutter, now add cumin seeds, curry leaves and asefoetida. Add the cooked bean and lentil with finely chopped tomato. Stir ones and let it cook till tomatoes are soft.
4. Now add turmeric powder and required salt. At this point add  ground paste, jaggery and needed water for the gravy.
5. Simmer and cook for another 5-8 minutes. Dish out.
6. Serve hot with rice or Chappati/Roti. This even goes well with Idli and Dosa.

Note:

• Don't over cook beans and lentil. It should be firm to hold.
• If you like the taste of tamarind, substitute in place of tomato.

Palak Kadhi

Palak Kadhi

Palak Kadhi or Spinach Kadhi is basically curd, besan and spinach preparation which goes very well with rice or roti. Everyone make simple kadhi in their home but how about adding spinach in you kadhi give nice twist and flavor to everyday kadhi!! It is packed with lots of iron and vitamins because of spinach. Those kids or adults, who don’t like spinach, give them this palak kadhi and rice. I am sure they will lie this and they will get enough nutrition. So let’s see how to make it.

Enjoy, everyone!

Prep time

15 mins

Cook time

20 mins

• Spinach – about 40 large leaves
• Green chilies – 4-5, chopped roughly
• Sour yogurt – 1 cup
• Besan (Bengal gram flour) – 2 tablespoons
• Turmeric powder – ⅛ teaspoon
• Salt – to taste
• Water – 2 cups
• Oil – 1 ½ tablespoon
• Mustard seeds – 1 teaspoon
• Cumin seeds - 1 teaspoon
• Dried red chilies – 3-4, broken
• Onion – 1 small, chopped finely
• Ginger paste – 1 teaspoon



Palak Kadhi

• Spinach leaves – 2, chopped in strips for garnishing

Instructions

1. Take half of spinach leaves and green chilies in blender with little water and grind it into smooth paste.
2. Take yogurt, besan, turmeric powder, salt, water and pureed spinach in a bowl. Whisk well and make lump free batter.
3. Heat the oil in a pan on medium heat. Once hot add mustard seeds, cumin seeds and dried red chilies. Let them sizzle. Then add chopped onions and ginger paste. Mix well.
4. Cook them till onions get soft and cooked. We don’t want to brown them. Then add yogurt mixture and stir continuously. Let it come to a boil then cook for 4-5 minutes or till kadhi gets thicken.
5. Meanwhile chop remaining spinach leaves and add them to kadhi. Mix well and cook for another two minutes.
6. Turn off the stove. And serve hot.

Additional Info

- Make sure your yogurt is sour. - You have to stir continuously otherwise yogurt will get separated.

Vegan Chilli Con Carne

 Enjoy this family favourite but with fewer calories and less saturated fat. Our Quorn Chilli non carne recipe is perfect for those looking for a meat free dish packed with flavour.

Ingredients

• oil to fry
• 1 large onion, chopped
• 1 pepper, chopped
• 1 x 400g tin of chopped tomatoes
• 1 x 400g tin of baked beans or kidney beans/mixed beans
• 1 tsp garlic powder
• 2 tsp chilli powder, more if you like it hot
• 1/2 tsp cumin powder (optional)
• 1 vegetable stock cube
• 1 tbsp tomato puree
• Pinch of salt
• Rice
• Tortilla chips

Method

1. Heat the oil in a frying pan and add chopped onions and peppers, fry until soft.
2. Add mince, continue cooking until brown, 2 - 3 minutes.
3. Add tomatoes, baked beans, tomato puree, stock cube, garlic, chilli, cumin powder and salt, cook on a low heat for 20 minutes, stir occasionally.
4. While chilli is cooking begin to cook rice.
5. Taste to see if more chilli is needed, if so cook for a further 2 minutes.
6. Serve hot with rice and tortilla chips.

Vegan Chilli Con Carne

Asparagus Moongdal kootu

Asparagus Moongdal kootu

Asparagus....I am sure lot of us do not like this veggie. I have been using this in our cooking for the past few years. I generally make dry veggie with this...a lot while making pasta too. My mom has nick named it as keerai thandu! One of my friend recently passed a tip about the goodness of asparagus for nursing moms.
I have tried making stir fry and it comes out good. Since the day my mom mentioned it as keerai thandu (stem of green leaf mainly we make it with amaranth leaves) I have been thinking of making moongdal kootu with it. It came out really well. I like asparagus when made as kootu since the crunchiness is gone while steaming it tastes more like beans.

The recipe for making keerai thandu..oops....asparagus  kootu.

Ingredients:

asparagus                       - 1 bunch
 Moong dhal /green gram-1/4 cup heaped
onion                              -1/4 cup finely chopped
whole red chilies            -6
sambar powder               -1/4 tsp
salt                                  -to taste

for tempering:

mustard seeds                   -1/4 sp
urad dhal/split black gram-1/4 tsp
cumin seeds                      -1/4 tsp
curry leaves                      -few
hing                                   -pinch
turmeric                            -pinch

Method:

• 

  Asparagus Moongdal kootu

  In pressure cooker  cook  moong dhal for 1 whistle adding 3/4 cup water

• Cut the hard edge of the asparagus.then chop it into roundels
• After the pressure goes off open the cooker and add the chopped asparagus and pressure cook again for a whistle.

• Now heat oil in a pan and allow mustard seeds to splutter.Add urad dhal, cumin seeds,hing,red chillies,curry leaves .

• Add onion ,salt,sambar powder and fry until transparent.

• Add the pressure cooked asparagus & dhal to it and cook for another  minutes.

• Serve as side dish for  Rice or chapathi

Beans Karakulambu - Mommy's Special- 200th Post

 Beans Curry - Mommy's Special

 Beans Karakulambu - Mommy's Special

Yet, another recipe from my family to be my 200th Post. My mother always hesitates to prepare this dish, saying...this  beans may give heart burns and increase one's bile secretion...I dunno how far this is true! Food allergies and taboos come from individual dislikes and phobia. Anyhow, I like this cluster beans a lot. So, it became mandatory to include this once in a while in cooking, back home. My Mom goes to different lengths to minimise the effect, by boiling the beans and duly throwing away the water (which is vitamin rich in my opinion) and she compulsively adds more cumin powder to reduce the intensity. Oh, my...now as a grown up, I feel awful for being so adamant(demanding). Coming to the recipe, its very simple...follow the instructions below.:)

Ingredients:
 Beans 1/4 kilo
Tamarind paste 1/2 spoon
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Ginger 1" grated
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Cumin seeds 2 spoons - toasted and powdered
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

Wash and clean the beans, remove the strings and cut into tiny pieces.

Boil 2 cups of water, with enough salt and pinch of turmeric. Now add the vegetable to this. Allow this beans to get half the way cooked. Remove from heat and discard the water.

In a deep pan, heat few spoons of oil. Add garlic, ginger fry till its raw smell leaves the pan. Further add onions, fry till golden brown. Now add tomatoes and continue frying.

Add salt, turmeric, chili powder, sugar and rice powder.

Add the cooked beans to it, now. Fry them for a while. Then add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once the curry thickens, add the cumin seeds powder to it, bring this to a boil...its done.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the curry made.

Serve to go with plain steamed rice. Run a spoon of ghee over it, just before serving. Thats it, dig in:)

Baby Aloo in Tamarind-Chilli Sauce (Potato Pulusu)

We lose by generalizing everything. Unity and showing strong front is important but preserving the diversity and maintaining our own uniqueness is also equally important, I think. Indian cuisine is such a broad term. Can anyone say they know all the regional food varieties of India? I guess not. If we don’t talk about our regional cuisine, who will and how would anyone know about the difference in our cooking. I see lot of new Indian food blogs coming up everyday. Generalize to your heart’s content, but don’t be shy to highlight your regional specialties. That would make the recipe more attractive to the readers and give them the feeling they are trying out something unique, in my view.
See, for example, from India - we go to Andhra Pradesh, my home state in India. Though the general term is Andhra cuisine, there are 3 regions (Rayalaseema, Kosta and Telengana) and each region has its own specialties. Lot of diversity out there, even in one state. Example is this recipe. Cooking vegetables like potatoes etc., in tamarind-chilli sauce is the specialty of Kosta (Coastal region) of Andhra. They call this Tamarind-chilli sauce “Pulusu“. It is the base sauce for all kinds of vegetables, in that region. The saying is, “give something to kosta people, particularly the Nellore district, they would find a way to add tamarind to it”.

Baby Aloo in Tamarind-Chilli Sauce (Aloo Pulusu)

The ‘pulusu‘ tastes like as if ‘old western’ kind of faction war happened between tamarind and dried red chillies. To compensate the sourness of tamarind, more hot chillies are added. Unbridled war wages on between these two strong tastes and there is no mediator to calm it down. Thickening agents like coconut or peanut paste are big no or rarely used. The pacifier of course is the poor vegetable that is added. How high this war can go on, which one dominates the taste of ‘pulusu‘ - it all depends on housewife’s mood that day. Imagine sucking on a lime wedge and simultaneously eating a dried red chillie - that’s how this pulusu tastes. You are alerted so prepare it at your own risk.

Recipe:

Baby Aloo in Tamarind-Chilli Sauce (Aloo Pulusu)

8 to 10 baby potatoes
1 medium sized onion and 10 to 12 cherry tomatoes - finely chopped
For sauce:
1 cup of tamarind juice - (medium thick - home made version)
6 dried red chillies+3 garlic cloves+1 teaspoon of cumin - Make a smooth paste of them.
1/4 teaspoon of turmeric and salt to taste
Popu or tadka ingredients:(1tsp of each, cumin, mustard seeds and few curry leaves)

Boil potatoes in water, just until tender. Remove them and strip the outer skin. Prick the potatoes in multiple sites with a fork so that they can absorb the sauce.
In a big pan or kadai - heat one teaspoon of peanut oil. Do the popu or tadka (toast mustard seeds, cumin, curry leaves). Saute onions and tomatoes for few minutes until they soften. Stir in red chilli paste; saute it for few minutes until it leaves the raw smell. Add the tamarind juice and another cup of water. Stir in salt and turmeric and also the pricked potatoes. Cover and simmer them for about 15 to 20 minutes on medium heat, stirring in between. Wait until the sauce reaches the consistency of thick lava. Turn off the heat, and serve the pulusu with chapatis or with rice and ghee.