Thursday, December 21, 2006

Aappam with Mutton Kuruma and Thengai pal

It's that time of the year, where the year comes to end with a glory.When you hit the road, you could see the decorative lights on the houses each competing with other.It's festive mood everywhere, the malls, the neighbours.So why not carry that into your own kitchen ..right?.so when Nandita from saffron trail announced theme for WBB#8 as Christmas Special and when Ashwini from Food for Thought announced theme for JIHVA as Coconut, what else do you want to put yourself in the festive mood.Coconut plays an important role in all our festive cooking, like in sweets, payasams, biryani, non- veg recipes could go on like that.Though we don't celebrate Christmas traditional way, we used to cook special items on just to get in the festive mood.Came to know through friends that Appam and mutton stew is the special Christmas breakfast in kerala.Well, Aappam happens to be our fav. breakfast item in the house.The only difference is that we don't make mutton stew, we make mutton kuruma and thengai pal to go with aappam.

Since we will be out of town for this christmas weekend, i made this dishes last sunday.This is my entry for JIHVA,WBB#8 and for VCC Q4 0 FAHC

For Aappam recipe check here

Mutton Kuruma


Mutton - 1 1/2lbs
Onion - 2 (chopped fine)
Ginger garlic paste - 1tbsp
Red chilli powder - 3tsp
Dania powder - 1 1/2tsp
Tumeric powder - 1/2tsp
Garam masala - 1tsp
Green chillies - 2 (slit)
Coconut - 3tbsp
Curry leaves - as needed
Oil -as needed


Clean mutton three times well in the water and use little bit of turmeric powder while cleaning the third time.In a pressure cooker heat oil.Fry chopped onion, green chillies and curry leaves.Fry till onions are almost brown.Now add gg paste and fry till the raw smell goes.Now add chilli,dania,turmeric and garam masala powders.Fry and then add mutton pieces and salt to it.Fry for abt 2-3 min.s and add enough water just to cover the mutton pieces.Pressure cook these for 3 whistles.After that switch off the heat and let the pressure go away.In the mean time, grind coconut into a smooth paste.Switch on the heat to medium level and add the grounded coconut paste to mutton.Let boil nicely and switch it off.Serve hot with rice/roti/idly/aappam etc.

Thengai pal


Coconut milk - 1/4 can
Sugar - as needed
Cardamom - 2
Water - as needed


Mix coconut milk,water,sugar and cardamoms well.(Add just enough water).Slightly warm it in low flame.Careful not to boil it, just warm it.serve it with Aappam.I used canned coconut milk.You can also extract coconut milk freshly.

Wednesday, December 20, 2006

Vellarikka Paruppu kootu with Beet+Carrot poriyal's been almost a week, myself and lil' one are down with worst viral fever second time in 3 weeks.Didn't have the least energy to get up and cook something.This is first time i had been down with something this bad and missed mom alot and her cooking.A hot glass of her pepper rasam will just cheer me up right out of the bed.This is the time i hate H's cooking the most..:).As being the only healthy person in the home now, he is the real VICTIM to our annoying tantrums..:))
This is my feel better food that i cooked right before getting sick..:))May be i knew i am gonna get sick and this will come in handy...well it did...Hope to get better soon and post my Christmas Special WBB entry soon...

Rice with rasam, Vellarikka Paruppu kootu and Beet+carrot poriyal.

Vellarikka Paruppu kootu is similar to this recipe , just i replaced beans with vellarikka/Cucumber.

Beet root and carrot poriyal


Beet root - 1/2 of a medium sized one (grated)
Carrot - 1 large (grated)
Curry leaves - as needed
Red chillies - 5
Oil - as needed
Mustard seeds- 1tsp
urad dal - 1/2tsp


In a pan , heat oil and fry mustard,urad dal,red chillies,curryleaves.Finally add beet and carrot with salt.Saute till they are well cooked and raw smell is gone.Serve hot with rice.

Sunday, December 17, 2006

Green chilli - Mutton fry

Simple but Delicious mutton recipe...


Mutton - 1/2 lbs ( boneless and cut into small bite size pieces)
Onion - 1/2 of big sized one (chopped fine)
Green chillies - 5 (chopped fine)
Jeera - 1/2tsp
Turmeric powder - 1/2tsp
Oil - as needed
coriander leaves - for garnishing


Clean mutton three times well in the water and use little bit of turmeric powder while cleaning the third time.In a pressure cooker, heat oil and fry jeera, onion and green chillies.Now add mutton pieces, salt and turmeric powder.Mix well and add just enough water.Pressure cook this for 2 whistles.After the pressure goes down, open the cooker and cook till almost all the gravy is evaporated and mutton is almost dry.Garnish with chopped coriander leaves.Serve hot with rice/roti.Believe me, with this much less ingredients, this dish tastes superb...

Friday, December 15, 2006


I didn't post some of the dishes i made last week as was lilttle busy.This Pongal is one of them.This one of the special breakfast item of tamilnadu.


Moong dal -1/3 cup
Rice - 1 cup
Jeera - 2tsp
Green chillies - 3(slit)
Whole pepper - 2tsp
Ginger - 1/2tsp (grated or finely chopped)
Ghee - 2tsp
Cashews - 10
Curry leaves - as needed
Asafoetida - a pinch


In a pressure cooker, dry roast rice and moong dal separately and then wash them using water.In the Pressure cooker now heat ghee and fry jeera,pepper,green chillies,ginger,curry leaves and finally cashews.Finally add rice and moong dal.Add salt and 5 cups of water and mix well.(Adding water depends upon your cooker also.Generaly for pongal, more water is addded.).Pressure cook for abt 4-5 whistle.
Serve hot with Chutney and sambhar.

P.S: In pongal sambhar, i usually don't add any veggies.Just onion and tomamtoes.

For sambhar recipe, check out here

For Chutney recipe , check out here

Instant Ras malai

Last time when i made Ras malai, Mandira from Ahaar had mentioned about using canned Rasgullas to make Rasmalai.So when i had friends over last weekend, i decided to go this easy way...came out reallly here goes the recipe...


Rasagullas - 1 can
Sweetened condensed milk - 1/2 can
Whole milk - 1 1/2 cup
Pista - 10
Saffron - 6 strings


Mix condensed milk and whole milk well and slightly heat it in microwave for abt 3-4 min.s.DO not let it boil.Now open the rasagulla can, and start squeezing out maximum sugar syrup from each rasgulla (careful not to break it).Place all the rasagullas into the milk mixture.Add Pista and Saffron into it and again slightly heat it for 2 min.s in microwave.Let it cool down a bit and keep it in the refrigerator until served.

Thursday, December 14, 2006

Masala dosai

Masala dosai , yet another delicious dosai type filled with potato masala and coconut chutney.

Coconut chutney

Coconut - 1/2 cup (shredded)
Pottu kadalai/Dalia - 2tbsp
Garlic - 1 clove
Green chillies - 4
Tamarind - a small amla size
Curry leaves-as needed
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Shallots - 2 *chopped)
Oil-as needed
Salt-as needed


Grind coconut,pottu kadalai,garlic,tamarind,curry leaves,green chillies and salt together with little water into a smooth paste.Heat oil in a pan, add mustard seeds,urad dal,curry leaves and chopped shallots.Pour this tadka into the grounded coconut chutney.

Potato Masala


Potato - 3
Onion - 2 (small sized, sliced)
Green chillies - 3
Turmeric powder - 1/2tsp
Ginger - 1/2tsp (grated)
Fennel/Perunjeragam - 1tsp
Curry leaves - as needed
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Oil - as needed
Salt - as needed


Boil potatoes and peel and smash them with a fork.In a pan, heat oil and fry mustard seeds, urad dal,fennel seeds,curry leaves, green chillies,ginger and sliced onions.Fry well till the onions are golden brown.Now add the boiled potatoes and add turmeric powder and salt.Add water and mix well.Adding water is to make little gravy,so add only required amount.Let it boil for abt 2-3 min.s and switch off the heat.

Masala Dosai


Dosa batter - as needed
Coconut chutney - as needed
Potato masala - as needed
Oil - as needed


In a hot tawa, make a thin dosa.Place dosai in a serving plate.Spread one half of the dosai with coconut chutney and the other half with potato masala.Fold the dosai in half and serve it hot with Coconut chutney and Sambhar.

Tuesday, December 12, 2006

Kozhi varuval / chicken fry

We had this chicken fry for the first time at our friend venky's place.From that time onwards i made it sure to cook this quite often.


Chicken - 1 lb
Red chillies - 10 (seeds removed)
Small onion - 150 gms
Tomato - 1 (chopped)
Perunjeeragam/Fennel -1/2tsp
Patta/Cinnamon - 2 pieces
Lavang/cloves - 2
Whole Peppercorns - 1/2tsp
Curry leaves -as needed
Ginger-garlic paste - 2tsp
Coriander powder - 3tsp
Turmeric powder - 1/2tsp
Green chilli -1 (split)


In oil fry saunf,patta,lavang,curry leaves and pepper.Add onion and fry well.Now add gg paste,tomatoes,greenchilli,red chillies.Fry well till the raw smell goes.Add turmeric and coriander powders now and fry well.finally add chicken pieces and salt and make sure the chicken pieces are well coated with the masala.Only add little water if neccessary.Fry till all the gravy is evaporated and the dish is almost dry.
Serve it hot with rice/roti.

Thursday, December 07, 2006

Beans Kootu and Black eyed beans poriyal

Beans Kootu


Toor dal - 1 cup (cooked)
Beans - 1cup(chopped)
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Perungayam - a pinch
Turmeric powder -1/2tsp
Curry leaves - as needed

For grinding

Coconut- 1/4cup
Jeera - 1/4tsp
Garlic - 1 pod
Shallot - 1
Red chillies - 5-6


Grind the coconut with other ingredients listed under "For grinding" into a fine paste.In a pan heat oil and fry mustard seeds,urad dal and curry leaves.Add beans and fry well.After the beans are well cooked add the grinded coconut paste and fry till the raw smell goes.Now add toor dal.Add turmeric powder and perungayam and boil for abt 5-6 mintues.Serve hot with rice.

Black eyed beans poriyal


Black eyed beans - 1/2 cup (cooked)
Coconut - 2tbsp
Jeera - 1/2 tsp
Garlic - 1 clove
Curry leaves - as needed
Turmeric powder - 1/4 tsp
Chilli powder - 1tsp
Mustard seeds - 1/2tsp
Urad dal -1/2tsp
Oil - as needed


Soak and cook black eyed beans.Grind coconut,garlic,jeera,curryleaves,chilli powder,turmeric powder into a coarse paste.In a pan heat oil and fry mustard seeds,urad dal, curryleaves and then add the coconut paste and fry very well.After the raw smell goes, add the beans and salt.Fry for some more time.Serve hot with rice or roti.

Lesson learned

Yesterday evening my H called and told he is gonna be late from office and i needed to come and pick him up at the station.So by 7.30 pm , in that cold weather got my lil all bundled up and left for the station.On the way i was thinking only about the news i have been following from morning.The news about James kim and his family.They got lost in the wilderness of oregon with their two kids.After 9 days of hell, only mother and daughters were saved.Hats off to that "superhuman" who lost his life trying to save his family.Now back to my story,i was thinking how i will be handling a situation like this and was wondering would i be able to survive.The main problem with me is that i won't charge my cell phone frequently and have very lil knowledge abt the car(i have been driving only for a year now).So i reached the station, as H got into the car, i tried starting the won't start..tried again n' just won't start...battery died .By this time the station was empty and again it was bitter cold outside.My lil' started to get irritated 'coz of the cold and H tried to start the car again.No luck, so he started calling up the insurance company and thank god for them, they said help will be there in 30 mts.We spotted a cab nearby(he was waiting to pick up someone i guess) and myself and lil ' one got a ride back home while my H was there waiting for the help.Though this not even close to what the Kims went thru, but it could happen easily to anyone anytime.I learned my lesson to have my cell phone fully charged at all time and be prepared at anytime...

Tuesday, December 05, 2006

My kinda comfort food

This was our sunday's lunch, rice with rasam, nool khol kootu and thayir sadam(curd rice).

Nool khol kootu

This is the first time i am cooking this veggie and impressed.Got the recipe from a magazine and just skipped coconut.


Nool Khol (Kohlrabi) - 1 cup (chopped)
Moong dal - 1/4 cup
Turmeric powder - 1/4 tsp
Oil - 1tsp
Mustard seeds - 1/4tsp
Perungayam/asafoedita - 1/4tsp
Curry leaves - as needed

for powdering -- Kootu podi
Dania - 2tsp
Channa dal -1tsp
Ural dal - 1tsp
Red chilli - 3


Dry fry and powder the spices listed under "For powdering - Kootu podi",
Half cook moongdal in a pressure cooker for 1 whistle.Then add nool khol and turmeric powder,salt and cook for another 1 whistle.Now add the powdered spices into this.Let it boil well.In a pan heat oil, fry mustard seeds,perungayam,curry leaves and pour this into the kootu.Serve hot with rice.

Note : I powder Kootu podi in bulk and store it.I add this podi to all kind of kootu.

Kootu Podi


Urad dal - 1/4cup
Channa dal - 1/4cup
Dania - 1/4cup
Red chillies - 1/4cup
Perungayam/asafoedita - 1tsp


Dry fry all the ingredients and powder them.You can add this kootu podi to all kind of kootu.

Thayir Sadam/Curd rice


Rice - 1 cup (boiled)
Curd/yogurt - 1/2 cup
Milk - as needed
Green chillies - 4
Ginger - 1tsp (grated or finely chopped)
Mustard seeds -1tsp
Urad dal - 1/2tsp
Channa dal - 2tsp
Curry leaves - as needed
Oil -1tsp


Cook rice well and mash it slightly.Add curd,milk and salt to it and mix well.Now in a pan heat oil and fry mustard,channa dal,urad dal,green chillies,ginger,curry leaves.Pour this into the rice and mix well.One of my friend adds grapes to this and is also tasty.

We had this Stuffed chicken by Malabar spices Shaheen on Saturday.Delicious...

Monday, December 04, 2006

Cabbage chutney

This chutney is a bit differentt from the usual coconut, onion chutney..
I adapted the recipe from a tamil magazine.The original recipe calls for coconut, i skipped coconut altogether.Very easy to make and goes well not only with idly,dosas but with any variety rice, i tried with some curd rice.


Cabbage - 1 1/2 cup (chopped)
Urad dal - 1tsp
Turmeric powder -1/4tsp
Red chillies - 4
Perungayam/Asafoetida - a pinch
Curry leaves - as needed
Oil - 2tsp
Salt - as needed
Tamarind paste - 1/2tsp


Heat oil in a pan, fry urad dal till golden brown, now add red chillies, curry leaves and cabbage one by one.Then add, turmeric powder,salt and asfoedita.Fry well.Switch off the heat and let it cool down.After cooling down, grind it into fine paste.Garnish with chopped coriander/curry leaves.

Friday, December 01, 2006

Pudalangai(snake gourd) sambhar and Keerai pacchadi

Pudalanagai Sambhar


Pudalangai - 1/2 cup ( chopped) (i used frozen)
Onion - 1 (sliced)
Tomato - 1 (chopped)
Toor dal - 1/2 cup
Turmeric powder - 1/2tsp
Sambhar powder - 1tbsp
Tamarind - amla size
Red chillies - 3
Curry leaves - a few
Mustard seeds - 1tsp
Vendhayam /fenugreek - 1/4tsp
Urad dal - 1/2tsp
Perungayam/Asafoedita - a pinch
Oil -2tsp


Pressure cook Toor dal with little bit of salt and turmeric powder and keep it aside.In a pressure cooker, put 3/4 of the sliced onion,tomatoes,pudalanagi and salt.Presuure cook these for 1 whistle and switch off the heat.After the pressure is gone, open the cooker and turn on the heat on medium .Now add tamarind water and sambhar powder one at a time.Let it boil till the raw smell goes.In another pan, heat 2 tsp of oil and fry mustard,urad dal,vendhayam,red chillies, curry leaves and rest of the onion.Pour these into the sambhar.Serve hot with rice.

Keerai Pacchadi

Any type of pacchadi will be a side dish with sambhar in my MIL's cooking as H loves pacchadi.I usually make cucumber pacchadi, this time i tried this chard pacchadi and cameout really well.Very simple with min. igredients and tasted good.


Red Swiss chard - 1 cup (chopped)
Green chillies - 2 (chopped)
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves - as needed
Yougurt - abt 3tbsp ( Slightly beaten with fork)
Salt - as needed
Oil -1tsp


Clean and chop swiss chard . In a pan heat oil and fry mustard seeds and urad dal.Add curry leaves and green chillies to it.Now add chopped chard and fry for 1-2 minutes.No need to add water.Then cover and cook for few more mintues.Switch off the heat when chard is cooked well.After coolong down, mix the cooked chard with salt and slightly beaten yogurt.Serve it with rice/roti.