Wednesday, October 23, 2013

Brussel Sprouts Poriyal

Source: Google Images

What you need

Brussel sprouts - 2 cups (chopped)
Oil - 2 tbsp
Mustard Seeds - 1/4 tsp
Urad dal - 1/4tsp
Curry leaves - a few
Green chillies - 2 (chopped)
Coconut - 3 tbsp (shredded)
Turmeric powder - 1/4tsp
Salt - as needed
Water - just for springling

How you make it

Heat oil in the pan and splutter mustard seeds.Fry urad dal and once its golden , add curry leaves, green chillies.Now add the shredded coconut and saute on low flame.Make sure you don't let the color of the coconut change.After a minute or two now add the chopped brussel sprouts.Add turmeric powder and salt.Springle few drops of water if necessary and saute until the veggie is cooked but still maintains lilttle cruchyness.Serve with dal and rice.

Wednesday, October 16, 2013

Aviccha Muttai Puzhi Kuzhambu ( Boiled eggs in Tamarind based gravy)

This is yet another staple curry we have at home way too often.For a lazy day, this one is way to go and will satisfy all @ home.Nothing fancy , a simple puzhi kulambu using Sambhar powder or Kulambu podi.

In this recipe below, I used Sambhar powder , but Acchi Masala's Kulambu podi will also do justice to the same curry.

What you need

Boiled eggs - 6 ( make small slits across the eggs )
Sambhar Powder - 2 tbsp
Shallots : 4 ( sliced thin)
Red chillies - 3
Curry leaves - a few
Tamarind  - a lemon sized ball ( soak it in a cup of water and extract juice)
Rice flour - 1 tbsp ( make adilute paste using 3 tbsp water)
Oil - 2 tbsp
Mustard seeds - 1tsp
Fenugreek seeds - 1/4 tsp
Channa dal - 1/4 tsp
Salt - as needed
Water - 1 cup

How you will make it

In a  pan heat oil on medium flame , splutter mustard seeds.Now add Fenugreek seeds,curry leaves,red chillies and  saute for 1 minute or so.Now reduce the heat to low and add sambhar powder .Saute this for 2-3 minutes on low flame until nice aroma comes out.Add tamarind extract and salt. Add little extra water if needed and let this gravy boil on medium high.Now to make this gravy into thick curry consistency, we need to add the rice flour + water mix(Make sure there is no lumps).Let the gravy boil till it gets the correct consistency.Now reduce the flame to medium low and add in the boiled eggs .Let it sit in the gravy for the next 5 minutes and switch off the heat.Serve hot with rice.

Mother in Law's King Fish Fry

Super simple fish fry , marinated  ( w/ turmeric , red chilli powder & salt) and deep fried.

Tuesday, October 08, 2013

Mutton Soup

Most preferred soup at home on a gloomy day especially in october :)

What you need

Mutton - 1/2 lbs ( with bones)
Onion - 1 small ( sliced thin)
Green chillies - 2-3 ( slit)
Ginger-garlic - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilli powder - 2 tsp
Pepper powder - 1/4 tsp
Fennel powder - 1/4 tsp
Curry leaves - a few
Oil - 2 tbsp
Salt - as needed

Water - 3 cups

How you will make it

Clean mutton pieces and marinate it with ginger-garlic paste ,salt, turmeric,coriander and red chilli powder.After 20 minutes or so, pressure cook the marinated meat with 3 cups water.Let it go 3-4 whistle under medium low flame.Switch off the heat and  let it slightly cool down.

In another pan, heat oil and saute sliced onions and once they are slighly golden brown , add the meat with its water.Add in the fennel powder and pepper powder.Adjust the salt again if needed at this point.
Let it boil for about 5 minutes on medium high flame.Serve it hot .

I personally don't like extra garnishing on the soup other than the curry leaves.But you can add chopped coriander leaves or mint leaves if you prefer.

Note : 
>> Try dry roasting fennel seeds and peppercorns before grinding to a powder for that special nutty flavour.
>>I prefer small onions instead of big onion.But I was out of it this time around.

>>You can add in chopped in tomato if you are in for that slighly tangy flavour.

Monday, May 06, 2013

Sothi - a side kick for Idiyyappam

Sothi - a side kick for Idiyyappam, my mom makes it usually when we have Idiyappams at home.Super easy to make and delicious when you soak Idiyappams on this mild liquid-y sauce.This time it was made by my mother in law in ma kitchen.She claimed to have made this only very few times so far, but she nailed it.

What you need

Moong dal/Pasi paruppu  - 1/2 cup
Onion  - 1 big ( Sliced lengthwise)
Green Chillies - 4-5
Salt - To taste
Turmeric Powder - 1/4 tsp
Drumsticks - 6 (1 inch pieces) (OPTIONAL)
Potato - 1 cup ( cubed)
Lime juice -  few drops
Coconut milk - 8 oz can

For tempering

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - a few

How you will make it

Pressure cook  moong dal, cubed potatoes,onion, green chillies with just enough salt, turmeric and water.After pressure cooking moong dal should be completely mashable but potato pieces should be intact.About 3 whistles on medium heat.

Note : If you are little unsure about cooking all together in the pressure cooker, then cook moong dal separately with little turmeric, salt.Then add in the rest of the ingredients and pressure cook for 1 whistle.

Open the lid and Keep the cooker in medium low flame.Now add in the diluted 8 oz can of coconut milk.You cannot heat too much after adding the coconut milk.Keep an eye on it.The consistency of this dish is more liquid-y than usual curry.Once you get the desired consistency, switch off the heat.Add few drops of lemon juice at this point. Add in the tempered ingredients and serve. 

The dish is ready to be served with steamed Idiyappams.

We tried with rice as well and it was a good combo.

Tuesday, April 02, 2013

Omelette Kara Kuzhambu

Just had this for lunch today (of course left over!) .The longer this Kara Kuzhambu sits , the better the taste!

What you need

Eggs - 3
Onion - 1 small chopped( for omelette)
Tamarind - 1 small lemon sized (soak and extract)
Coconut - 1/4 cup ( grind-ed smoothly)
Garlic - 3-4 pods [Optional]
Sambar Powder - 2 tbsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Whole red chillies - 4
Curry leaves - a few
Salt - as needed
Water - as needed

How you will make it

In a pan, heat oil and splutter mustard seeds and slowly add curry leaves, red chillies and finally garlic pods.When these are slightly roasted, lower the flame a little and add Sambar powder.Saute for just a minute or so and add in the tamarind extract with just enough water.Add in salt and let this boil on medium high flame.After 5-6 minutes of boiling lower the flame to medium low and add in coconut paste. Let this again boil on medium low flame until you get the 'kuzhambu/curry' consistency.In the mean time while curry is boiling, beat eggs with little salt and add chopped onion.Make small small cute little omelettes which are going  for a skinny dip in the curry :D

Once you have the Kuzhambu/Curry in correct consistency, lower the heat to low and add in the little omelettes to it. Once all the omelettes are added , switch off the heat.Let this kuzhambu sit at least for 20 minutes, to let omelette swoop in all that juicy flavors from the kuzhambu.

Serve hot with Rice.

Note : Garlic can be optional. I adore garlic pieces in kara kuzhambu, so I add them in even if it is not necessary :D


Monday, April 01, 2013

Vendaikka/Okra Thayir Pacchadi

Vendaikka thayir pacchadi or make it fancy by calling Fried okra in yogurt sauce :)

What you need

Vendaikka/okra - 2 cups ( cut )
Green chillies - 3-4 ( chopped fine)
Curry leaves - a few
Yogurt - 3 tbsp ( beaten well with just enough water)
Oil - 2 tbsp
Mustard seeds - 1/tsp
Salt - as needed

How you will make it

In a heavy bottomed pan heat oil and splutter mustard seeds, curry leaves.Now add cut okra pieces ,salt, green chillies and saute on medium high flame until they are cooked (and all that sticky-ness is gone).This pacchadi tastes little better when okra is little crunchy not completely fried(Saute until the green color is retained).Switch off the heat and let the mixture cool. In a bowl beat yogurt with just enough water /salt and pour this into the okra mixture.Mix slightly and serve it.We enjoyed this with hot/spicy Sambar and Rice.


Friday, March 29, 2013

Inukku Podi

Inukku Podi, an instant podi made for Dosa/Idly.I am so fond  of this podi that I frequently make it even though I have other sides for Dosa/Idly. 

What you need
Coconut - 1 cup (Shredded)Garlic - 1 podWhole Red Chillies - 6-8Curry leaves - a fewSalt - as neededGingelly oil  - For serving

How you will make it

In a mixie jar , put coconut, red chillies , garlic, curry leaves and salt and pulse it a few times.Viola , that's it , It's ready! The aroma itself will lure you to it.Serve it with few drops gingelly  oil for Dosa/Idly.

Note : Please adjust the amount of red chillies as per your taste.

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes |