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.

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

White Rajma Masala

White Rajma Masala

 Rajma masala or curry we can have it with rice, paratha, roti anything of our choice though rajma and rice is the popular combo,  a simple salad of onion, tomato on side and it's becomes comfort food.

Ingredients:

• 1 1/2 cups white kidney beans  soaked overnight
• 1 tablespoon split gram (channa dal) soaked overnight
• salt to taste
• 2 onions
• 6  to 8 garlic flakes
• 1″piece ginger
• 6 tablespoons oil
• 1 bay leaf
• 2 cloves
• 1 black cardamom
• 3 tomatoes-pureed in a blender
• 1/2 cup yogurt- beaten well
• 1/4 teaspoon turmeric
• 3 teaspoon coriander powder
• 1/4 teaspoon dry mando powder “Aamchur”
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chilly powder
• 2 to 3 tablespoons fresh chopped cilantro

White Rajma Masala

Pressure cook kidney beans, split gram and add salt with 6 cups of water. Let it cook till it gives one whistle. Keep on low flame for 20 minutes and then remove from fire and keep aside. If you do not have a pressure cooker, add 7 to 8 cups of water and let it cook on medium heat for 25 to 30 minutes.

Grind the onion, ginger and garlic to a fine paste.

Heat oil in a heavy bottomed vessel. Add bay leaf, black cardamom and cloves. Wait for a minute.

Add onion paste and stir fry till golden brown.

Reduce heat. Add turmeric, coriander powder, dry mango powder, garam masala and red chilly powder. Stir for a few seconds.

Add pureed tomatoes. Cook till tomatoes turn dry and oil separates.

Add beaten curd and stir continuously on low flame till the masala turns red again and the oil separates.
Strain and add the pressure cooked rajmah, by keeping the liquid aside. Stir fry on low flame for 2 to 3 minutes, mashing occasionally.

Add the water of the rajmahs and pressure cook again for 8 to 10 minutes on low flame after the first whistle.

Remove from fire. Add freshly chopped cilantro. Serve hot with white rice or Indian bread.

Note: If you find the gravy too thick , add 1/2 to 3/4 cup boiling water to it and simmer for 5 minutes.

Dal Makhni

Dal Makhni

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best?
dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings

Ingredients

3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup fresh cream
2 tbsp chopped coriander (dhania)
1 tbsp fresh cream for the garnish

Method

1. Clean, wash and soak the whole urad and rajma overnight.
2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
10. Serve hot garnished with coriander and fresh cream.

Dal Makhni

Rajma Rasam(Thatampairu rasam)

Rajma Rasam(Thatampairu rasam)

Rajma Rasam(Thatampairu rasam)

Rajma with rasam is really amazing combination, I love to explore different kinds of flavors and taste in different cuisines. I have available rajma at home in big amount, so this time I tried or use strained water from boiled rajma in rasam as sprouted flavour. It gives a tangy punch to regular rasam and makes healthier. It’s a perfect dish for winter or monsoon season. For this recipe, you have to cook tomatoes along with rajma and homemade rasam powder.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Serving Suggestion : You can serve rasam with individual meal or with rice and papad as side dish.

Rajma Gujillu/Rakma Sundal

If u boil Rajma,u can make 3 dishes. . Rajma Sundal,Rajma aloo curry and Rajma Rasam

Rajma Gujillu/Rakma Sundal

I tried rajma sundal for the first time. I have tried rajma masala for roti and rice. As rajma tastes little bland without any smell, usually i add more spices to add flavor to the dish ..So i tried this sundal adding freshly ground masala..Last time, i posted many varieties of sundal I tried this sundal almost in the same way with slight variations. It smelt and tasted yum..We enjoyed a lot..Try this healthy sundal for this navratri and mail me ur feedback..