Showing newest 43 of 88 posts from October 2006. Show older posts
Showing newest 43 of 88 posts from October 2006. Show older posts

31.10.06

Masala Paal Poori:(Marwadi Style)

Milk Poori. Paal Poori. Badam Poori.

Ingredients:

For Masala paal:

Almonds 1/4 cup
Pista 1/4 cup
Cashewnuts 1/4 cup
Walnuts 1/4 cup
Farm fresh Milk 1 cup
Cardamon seeds powder 1/2 spoon
Saffron few strands
Sugar 1/2 cup

For Poori:

Wheat flour 1 cup
Salt less than 1/4 spoon
Baking soda less than 1/4 spoon
Warm milk 1/2 cup
Ghee few spoons
Working flour - few spoons
Oil for frying.

Method:

Dough Preparation:

In a large bowl....sift flour, salt, baking powder.

Add warm milk and ghee to this. Prepare a fine textured dough. Maybe give lots of pressure while preparing dough. Add ghee, once again as finishing touch.

Leave the dough in the bowl. Cover the bowl with wet cloth. Let it stand for whole 2 hours.

Masala Milk Preparation:

Now soak almonds in warm water for 20 minutes. Then peel its skin off.

In a separate bowl soak cashew, pista and walnuts in warm water.

In a belnder, add all the above said nuts. Wet grind them into thin paste. Strain them using a stainer/muslin cloth.....to extract thick nut's milk. (or one can use as such too.

In a vessel heat sugar, add cardamon seeds, saffron and farm fresh milk to this. Let it boil well.

To this milk add above said nut's milk or nut's puree. Allow it to boil. Then leave this milk mixture in fridge for 4-6 hours.

Making Masala Poori:

Heat oil in shallow wok.

Make equal parts out of dough. Knead them into small 'pooris'. Maybe 3" diameter.

Fry these pooris till golden color. Let it cool down for a while.

Then soak them in masal milk prepared above. Serve chilled.
Nartham Pazham Saadham:

Narthangai Saadham. Kichili kai Saadham. Bitter-Orange Rice. Citron Rice.

I am not sure, what they call 'Narthangai' in any other language. Its citrus fruit. Tastes just like lime.(raw lemon). The skin is leathery than lemon. They use this fruit widely for pickling in Tamil Nadu.

Ingredients:

Raw rice 1 cup
Salt
Turmeric powder 2 pinch
Bitter-Orange juice 1/2 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Green chilies 6-8 slitted or chopped
Ginger skinned and chopped from 4-5 inch size
Curry leaves 1 cup
Cashew nuts 1 cup
Sesame oil 1 cup

Garnishing:

Crisply fried curry leaves few.

Method:

1. In a pressure cooker, boil 2 cups of water. Add salt, few spoons of oil and rice. Pressure cook till 2-3 whistles.

2. Spread the cooked rice in a wide tray. Allow them to cool. Let the rice be stiff and well separated.

3. In a pan heat oil. Add mustard, cumin, asafoetida, cashew nuts, chana and urad dal. Let them pop and splutter well. Add further ginger, chilies and curry leaves. Let them come to 'crisp' condition with good flavor.

4. Now add little salt, turmeric and bitter-orange juice. Let it boil. Remove from stove.

5. Mix this above syrup to rice. Using hands or blunt spatula....mix them thoroughly. If needed add few spoons of warm sesame oil. Set them aside for at least 1-2 hours.

Garnish with fried curry leaves.....just before serving. If served with some spicy fried vegetables.....it would be heavenly!

Kashmir Biriyani



Kashmir Mutton Biriyani:(Kashmir Style)

Yakhni Biriyani. Yakhni Pilaf. Lamb Pilaf or Yakhni Pilaf. Kashmiri Rice, Kashmiri Goat Biriyani. Kashmir Gosht Biriyani. Kashmir Style Biriyani. Fruits-Nuts Biriyani.

Ingredients:

Marinate Meat with this:

Mutton/ Goat's meat 1/2 kilo
Milk 1/2 cup
Ghee 1/4 cup
Saffron
Papaaya fruit diced 1/2 cup

To Garnish:

Almonds 1/4 cup (whole)
Cashewnuts 1/4 cup (whole)
Walnuts 1/4 cup
Dry green grapes 1/4 cup
Salt
Cracked black pepper 1/2 spoon
Nutmeg powder 1/4 spoon.


For Biriyani:

Long grain rice 1 cup
Black cardamon 3 pods
Green cardamon 3 pods
Cloves 3
Cinnamon 3 sticks
Bay leaves 3
Onion 5 thinly sliced
Green chilies 6 slitted
Ginger-garlic paste 1 spoon
Mint leaves 1 cup
Lemon juice from 2 fruit
Salt
Ghee 1 cup.

Method:

Cook meat in a pressure cooker. Retain the broth to cook the rice.

In a large wok, heat ghee.

Fry thinly sliced onions till golden-reddish brown. Transfer them into seperate bowl.

In the same wok, splatter your spices one by one. Cloves, cinnamon, semi-crushed green and black cardamon, bay leaves.

When they are fragrant, add chilies. Let them turn color too.

Followed by mint and ginger-garlic paste. Fry them real good over medium heat.

Now turn in your cooked meat with broth.

In a large wok, heat ghee. Fry washed rice till it coats well with ghee and turns into golden color.

Then add enough salt and lemon juice. Add to the above meat liquid. Cover and cook over medium heat.

Lemon juce and ghee will keep the rice well seperated and shiny in texture.

When the rice is done...mix them without breaking the rice. The rice will be 3/4 done with this water actually. Just dont worry.

Now...heat the wok, spread first layer with fried onion, followed by rice and then by nuts. Repeat the same order...until you have your reserve.

Cover and cook over simmer heat for atleast half an hour to one hour.

Mix them just before serving. Serve hot as main dish. Fruits and Veggie raitha will be best combination for this.

30.10.06



Mushroom Pulav:

Its quite simple and at the same time tasty food. Try this 'mild pulav with any hot and spicy gravy'.

Ingredients:

Mushroom(button mushrooms) 2 cups
Basmathi Rice/Any Long Grain Rice - 1 cup
Fresh Thick Coconut milk 2 cups
Cinnamon sticks 2
Bay leaves 2
White Onion 1 large thinly sliced
Salt
Ghee 2 spoons.

Method:

In a pressure cooker, heat ghee. Add cinnamon and bay leaves.

Followed by onions, salt and mushroom. Fry them till musrooms wilt and onions turn golden color.

Now add rice. Let the rice get well coated with oil(ghee)

Then add coconut milk. Maintain the stove over medium heat.

Pressure cook the rice for 1-2 whistle sounds.

Serve warm with any spicy gravy.

29.10.06

Hibiscus Flower Juice



Chembaruthi Juice:

Hibiscus Rosa-sinensis is the boanial name of this flower. Its called 'chemaruthi' in Tamil. I am not sure, what they call in any other Indian Language.

Ingredients:

Regular deep red colored Hibuscus flower - 5 (that has 5 petals each)
Crystal Clear Cold Water - 2 cups
Sugar - 2 spoons
Ice Cubes - as per wish
Hibuscus petals 3 (for decoration).

Method:

Wash and clean hibiscus flower. Remove its petals and set aside.

In a vessel, heat sugar along with 1/2 cup of water. To this add the petal. Let it boil well. Maybe until the petals wilt. Then set them aside for 1/2 an hour.

Then filter it. Make up this with cold water. Add ice cubes too.

Serve chilled in tall tumblers. Maybe decorate the tmbler with 2-3 Hibuscus petals.
Puzhungal Arisi - Omam Kanji:(Tamizhar Style)

Par-Boiled Rice with Tymol Seeds Soup. Annam - Vamu Kanji. Chaawal Aur Ajwain Ka Soup.

Ingredients:

Cracked Par-boiled Rice - 1/2 cup
Ajwain/Oma seeds - 1 spoon
Salt as per taste
Buttermilk 2 cups.

Method:

Boil Ajwain seeds with 1/2 cup of water. Filter and retain the supernanant water.

Cook cracked-par-boiled rice. Once it is done.

Mix this ajwain water to cooked rice. Make up with buttermilk. Add salt to taste.

Serve luke-warm in a soup bowl. Its a est choicet hose who dont have normal appetite.
Tender Coconut Sorbet:

Illaneer Sarbeth. Elaneer Sarbath. Daab Sorbeth.

When ever you want to buy 'tender coconut'. Get the one, which has slightest pulp in it. Only these picks...will have sweet water(the endosperm). Or if we just pick the one, plenty in water. The water would be bit salty.

Ingedients:

Tender Coconut - 1 (With slightest pulp in it)
Nannari Sorbet - 2 spoons
Honey/sugar - 2 spoons.

Method:

Now, blend everything togather well. (the tender coconut pulp + tender coconut water + honey + nannari sorbet)

Serve chilled. Maybe garnish with mint leaves.
Pazhampori:(Kerela Special)

Nenthiram Pazham Porichadhu. Nenthiram pazham Bajji. Banana Bajji. Banana Fritters.

Ingredients:

Nendhiram Pazham/ Large Firm Bananas - 2
All purpose flour - 1 cup
Fresh thick coconut milk - 1/2 cup
Sugar - 1/2 cup
Yellow food color - 1 pinch (optional)
Salt - 1 pinch
Coconut oil for frying.

Method:

Peel the bananas. Split the bananas in lengthwise.

Mix salt, sugar, food color, flour and coconut milk. Make them into thick batter.

Heat oil.

Dip each piece of banana in the batter. Let the batter coat it well in all sides.

Now fry them till golden color.

Serve warm as a tea time snack.



Chikoo Milk Shake:

Sappota Milk Shake. Chiku Milk Shake. Sapotta Shake. Sapota Glucose Shake.

Ingredients:

Fresh Sappato/Chikoo fruit - 3 (deseed, peeled-made into chunks)
Well boiled and cold milk - 2 cups
Glucose - 2-4 spoons
Almonds - 8
Sugar/Honey - as per taste.

Method:

Soak almonds in warm water for 20 minutes. Then peel its skin off.

Now wet grind almonds using cold milk. And add chikoo fruit chunks, sugar and glucose too. Blend them well untill foamy.

Serve chilled in tall tumblers.
Ripe Mango Mousse:

Ingredients:

Ripe large mango - 1 (peeled and made into chunks)
Ripe large mango - 1 (peeled and made into puree)
Condensed Milk - 1 small tin
Milk - 1 cup
Gelatin/Gel - 1 spoon
Corn Flour - 1 spoon
Sugar 4 spoons(remember condensed milk has sugar)
Fresh Cream 1/2 cup.

Method:

In a quarter cup of water, add gelatin and low heat it. Set aside

Boil 1 cup of milk along with corn flour. Set aside to cool down.

Now mix gel boiled water with milk. Let them cool down to room temperature.

Once it is done. Mix condensed milk with this. Now leave it in the fridge for 2 hours.

Then add mango puree, mango chunks and well beaten fresh cream tot his. Mix thoroughly.

Serve chilled as a dessert.

28.10.06

Fruits and Veggies Raitha:

Mixed fruits + vegetable Raitha. This can be served along with Kashmiri Biriyanis ad Mild pulavs.

Ingredients:

Cucumber 1 small-peeled, cored and finely chopped
Large purple onion-peeled and finely chopped
Seedless Green grapes 15
Pineapple 1/4 of a fruit - finely chopped
Carrot 1 - finely chopped/grated
Red Apple 1 - peeled and finely chopped
Tomato 1 large chopped
Pomogranate seeds 1 cup
Green chilies 2-4 finely chopped
Coriander leaves 1 cup finely chopped
Groundnuts/Peanuts 2 spoons- toasted and coarsely powdered
Salt
Yogurd/Curd 1 jar full.

Method:

Mix all the above ingredients except last three items.

Then add salt and yogurd to this and mix well. Then garnish with toasted and powdered peanut.

Serve chilled along with Biriyanis and Pulavs.

Mint Nannari Sorbeth:

Mint Nannari Sarbath. Pudhina Nannari.

Ingedients:

Nannari Sorbeth 1/4 cup
Sugar 2 spoons(optional....as the above sorbeth itself has enough sugar)
Lemon jice 1/2 spoon
Mint leaves 10(optional to garnish)
Crystal Clear Water 2-4 cups

Method:

Mix sugar, sorbeth, lemon juice and water. Set aside.

Wash and clean mint leaves and finely chop them. Now mix this mint to the above set-up. Let it stand in the refridgerator for 2 hours.

Serve chilled.




Karivepilai Saadham:(Tamizhar Style)


Curry Leaves Rice. Karuvepagu Annam.

Ingredients:

For Rice:

Rice 1 cup
Salt
Ghee/Sesame oil few spoons.

Toast And Powder These:

Curry leaves 1 large bowl full
Urad dal 2 spoons
Chana dal 2 spoons
Salt
Dry red chilies 6-8
Black/White Pepper 1 spoon
Cumin seeds 1 spoon

For Sesonning:

Ghee/Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 1-2 spoons
Urad dal 1-2 spoons
Cashew nuts 10-15(whole/splitted)
Asafoetida 1/2 spoon
Dry red chilies 6
Curry Leaves 1 cup.

Method:

Pressure cook rice with salt and water. Once it is done. Spread the cooked rice in a clean wide plate. Place the rice under fan for few minutes. The rice should be stiff and separated.

Dry toast the items mentioned....each separtely and dry-grind them into coarse powder. Mix this powder to the above separted rice.

In a pan heat ghee/oil. Add mustard, cumin and asafoetida. Let it pop and splutter well.

Then followed by chana, urad and cashew.....fry them till they turn to reddish color.

Now add dry red chilies and curry leaves....fry till curry leaves are crispy.

Run this sesonning over the above mixed rice. Mix them thoroughly. Maybe add little more ghee at this point.

Now fold this rice in a small container....well packed for complete 2 hours.

Then serve this rice warm. One can mirowave it, just before serving.
Murunghai Podi Saadham:(Tamizhar Style)

Drumstick Leaves Powder with Rice.

Ingredients:

For Rice:

Rice 1 cup
Salt
Ghee/Sesame oil few spoons.

Toast And Powder These:

Drumstick leaves 1 large bowl full
Grated dry coconut/koparai
Urad dal 2 spoons
Chana dal 2 spoons
Salt
Dry red chilies 6-8
Black/White Pepper 1 spoon
Cumin seeds 1 spoon

For Sesonning:

Ghee/Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 1-2 spoons
Urad dal 1-2 spoons
Cashew nuts 10-15(whole/splitted)
Asafoetida 1/2 spoon
Dry red chilies 6
Curry Leaves few.

Method:

Pressure cook rice with salt and water. Once it is done. Spread the cooked rice in a clean wide plate. Place the rice under fan for few minutes. The rice should be stiff and separated.

Dry toast the items mentioned....each separtely and dry-grind them into coarse powder. Mix this powder to the above separted rice.

In a pan heat ghee/oil. Add mustard, cumin and asafoetida. Let it pop and splutter well.

Then followed by chana, urad and cashew.....fry them till they turn to reddish color.

Now add dry red chilies and curry leaves....fry till curry leaves are crispy.

Run this sesonning over the above mixed rice. Mix them thoroughly. Maybe add little more ghee at this point.

Now fold this rice in a small container....well packed for complete 2 hours.

Then serve this rice warm. One can mirowave it, just before serving.
Masaala Paal:

Spiced Milk. Hot-Spiced Milk. Kalkandu Paal.

Ingredients:

Ground Cinnamon powder 1/4 spoon
Ground Nutmeg powder 1/4 spoon
Ground Cardamon seeds powder 1/4 spoon
Saffron strands few
Kalkandu/Lump sugar - 6 spoons
Farm Fresh Milk - 6 cups.

Method:

Let milk boil over medium heat for long time. Reduce the milk into half.

Now to this 3 cups of reduced milk, add lump sugar. Dissolve it well.

Pour them in tall tumblers.

Drizzle ground, nutmeg, cinnamon, cardamon and saffron strands to this.

Serve hot during bed time.

27.10.06

Fish Tandoori



Tandoor Fish:(North-Indian Style)

Fish Tandoori. Tandoored Fish. Charcoal grilled Fish. Sutta Meen. Grilled Fish. Spicy Grilled Fish. Meen Vaatiyadhu. BBQ Fish.

If we have pomfret fish, this recipe is going to rock, I bet. Since its so hard for me to find any fish here...its a distant dream to make a nice 'Tandoored Fish'. Anyway...I happened to spot these thick cuts of Mackerel (King Fish/ Vanjiram) in the market (when I went to Atlanta). Hmmm grabbed them, spiced it up and tandoored. Yeah...I didnt charcoal grill tho'(baked it)...so please follow the instructions below and forget about my picture, okay. One could bake and broil to achieve charcoal grilled perfection.

Ingredients:

Healthy Fish - whole fish (6 numbers)
Fenugreek seeds powder 1/4 spoon
Asafoetida 1/4 spoon
Ghee 1 cup.

Wet Grind These To Thick Paste:

Small onion 1/2
Garlic 4-6 cloves
Ginger 3" peeled and chopped
Green chilies 2 chopped
Dry red chilies 3
Omam 1/2 spoon
Red food color(optional)
Mango powder/Aamchoor powder 1/2 spoon
Whole black pepper 1/2 spoon
Curd/yogurd 1 cup
Lemon juice from 2 fruit
Salt
Ghee/oil 1/2 cup.

For Garnishing:

Large onion 1 - sliced into rounds
Large tomato 1 - sliced into rounds
Cucumber 1/2 - sliced into rounds
Lemon 1 - sliced into rounds.

Method:

Wash and clean fish. Remove its scales carefully. Discard its head and tail. Remove its gut/digestive system and eggs too. Now make 2-4 cuts over each fish.

Run the wet-ground paste on this fish. Cover and refridgerate it for 2-4 hours.

Now turn your griller on.....Grill these fish both the sides, till fragrant and in deep-red color.

If the fish is too dry, spray little more oil/ghee over it. Once the fish is allmost done. Sprinkle asafoetida and fenugreek powder on it.

Serve hot with mint chutney. Garnish with Onion, Tomatoes, Cucumber and lemon wedges.


Amla In Honey:(Kaasi Special)

Thean Nellikkai. Goose berries in Honey.

Ingredients:

Large goose berries 5
Padigaram 1/2 spoon(I am not sure what they call this in any other language)
Sugar 1 cup
Crytal clear water 1 cup
Citric acid 1 pinch
Honey 2 spoons.

Method:

Wash and clean goose berries. Pat dry them.

Using a strong needle, make 6-8 holes in berries.

Soak this in water for 3 days.(Each day...change the water)

Now in a bowl, add padigaram and 1/2 cup of water. Add berries too. Boil this for 5 whole minutes.

Then transfer this berries to clean bowl. Wash this berries with clean running water. Pat dry the berries and set aside.

In a vessel, heat sugar + citric acid + 1 cup of water. Let it boil until it comes to syrup-like consistency.

Remove this syrup from stove. Add cooked berries to this sugar-syrup.

Once the syrup cools down....add honey and mix well.

Store this in ceramic or Glass jar. The shelf life could be 6 months.

Chicken Cutlet



Chicken Cutlet:

Ingredients:

Chicken breast 1/4 kilo(bone-less, skin-less & cubed)
Potato 1 small - boiled, peeled and mashed
Green chilies 3-5 finely chopped(deseed, if you hate hot food)
Onion 1-2 large finely chopped
Coriander leaves 1 fistful - finely chopped
Salt
Cumin seeds powder 1-2 spoons
Garam masala powder 1/2 spoon
Corn flour 2 spoons
Egg whites from 2 eggs
Bread crumbs 1 cup
Oil for pan frying.

Method:

Boil cubed chicken with little water for 10 minutes. Once chicken is done....throw away the water. Squeeze the excess water from chicken....by pressing it. Set aside.

In a bowl, add salt, green chili, onion, mashed potato, coriander leaves, Cumin seeds powder, Garam masala powder and cooked chicken. Mix them thoroughly. Bring it to dough like consistency. Make equal parts out of it. Pat them into cutlet shape.

Now dip this cutlet in egg whites.(Egg whites should be well spread in a tray)

After dipping in egg white. Roll the cutlets over bread crumbs. (Bread crumbs must be well spread in a tray)

In a pan spray oil. Fry 2-3 cutlets each time. Till they are golden to reddish brown color. Fry both the sides.

Serve hot with tomato sauce and chili sauce.



Fish Cutlet:

Ingredients:

Fish 1/4 kilo(skin and bones removed- healthy and thick)
Potato 1 small - boiled, peeled and mashed
Green chilies 3-5 finely chopped(deseed, if you hate hot food)
Onion 1-2 large finely chopped
Coriander leaves 1 fistful - finely chopped
Salt
Cumin seeds powder 1-2 spoons
Garam masala powder 1/2 spoon
Corn flour 2 spoons
Egg whites from 2 eggs
Bread crumbs 1 cup
Oil for pan frying.

Method:

Boil fish with little water for 2-4 minutes. Once it is done....throw away the water. Squeeze the excess water from it....by pressing it. Set aside.

In a bowl, add salt, green chili, onion, mashed potato, coriander leaves, Cumin seeds powder, Garam masala powder and cooked fish.

Mix them thoroughly. Bring it to dough like consistency. Make equal parts out of it. Pat them into cutlet shape.

Now dip this cutlet in egg whites.(Egg whites should be well spread in a tray)

After dipping in egg white. Roll the cutlets over bread crumbs. (Bread crumbs must be well spread in a tray)

In a pan spray oil. Fry 2-3 cutlets each time. Till they are golden to reddish brown color. Fry both the sides.

Serve hot with tomato sauce and chili sauce.
Fried Fish Eggs:(Country Style)

Meen Muttai Varuval. Meen Sinai Porichadhu.

Ingredients:

Rohu fish eggs 1/4 kilo(the eggs should be intact and fine quality)
Bengal gram flour 2 spoons
Rice flour 1 spoon
Salt
Chili powder 1-2 spoons
Turmeric powder 1/2 + 1 spoon
Tamarind paste 1/4 spoon
Oil for frying.

Method:

In a bowl add 1 spoon of turmeric powder. To this add fish eggs. Mix them gently without breaking the eggs.

Then wash them with water without breaking the eggs.

Now in a bowl. Add salt, turmeric, chili power and tamarind paste. Mix them into thin paste.

To this add fish eggs and marinade them for 20 minutes.

Heat oil. Fry them till crisp and reddish brown color.

Serve hot as a snack or side dish.

Dry Fish Curry:(Country Style)


Karuvaadu Thokku.

Ingredients:

Dry fish 1 bowl full(I used Anchovies today)
Large red onion 2-4 finely chopped
Large country tomatoes 2-4 finely chopped
Garlic 2 whole - peeled and semi-chushed
Turmeric powder 1 + 1 spoon
Chili powder 2 spoons
Green chilies 5 slitted
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 fistful
Urad dal 1 fistful
Curry leaves 1 cup
Sesame oil 1 cup.

Method:

In a running water wash the dry fish several times. Maybe until water runs clear. Now sprinkle 1 spoon of turmeric powder to this and mix them thoroughly. Set aside for 14-20 minutes.

In a large wok/kadai, heat oil. Add mustard and cumin seeds. Let them pop and splutter well.

Now add green chilies and curry leaves....let them fry well.

Further add chana and urad dal...fry them till it turns to reddish color.

Now add garlic and fry them till fragrant and followed by onions. Fry onions till it turns to golden color. Again followed by tomatoes....fry them till it looses its water content.

To this add turmeric and chili powder. Let them blend well.

Now again wash the dry fish...until the water runs clear.(as we marinated it with turmeric powder)

Add this fish to the above set-up. Cover and cook for 15-20 minutes over low - medium heat. Once the dry-fish is done. Remove from stove.

Serve hot along with steam cooked rice.
Potato Halwa:

Aloo Halwa. Urulaikizhangu Halwa.

Ingredients:

Potatoes 2 large.
Sugar 1/2 cup
Ghee/clarified butter 1 cup
Saffron strands few
Almond essence/Badam essence 1 spoon
Silved/sliced Almonds for decoration.

Method:

Boil potatoes till tender. Peel off their skin. Mash the potatoes and set aside.

In a heavy bottomed vessel. Heat sugar along with 1/4 cup of water. Boil them till it comes to syrup consistency. Do not heat beyond this point.

Now add mashed potaoes to it. Further add saffron and almond essence too. Mix them thoroughly. Let it blend well and reduce in moisture content. Stir in ghee.

Once it throws up from vessel. That is.....it wont be sticky and comes to 'Halwa Consistency'. Remove from stove. And keep it refridgerated for a while.

Serve them chilled. Maybe garnish with silvered almonds.


Onion-Tomato Thokku:

Vengayam Thakkali Thokku.

If I am really tired and want to fix my dinner, I just toss some onions and tomatoes together! Serve to go with my chappathis! Simple and comforting dinner gets ready in minutes!

Ingredients:

Green chilie s3 finely chopped
Purple Onion 1 large finely chopped
Garlic 1 whole head peeled & chopped
Tomatoes 4 chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Heat oil in a wok. Add mustard, cumin, asafoetida,chana - urad dal and curry leaves. Wait till it pops.

Add chilies and garlic. Let chilies crackle and garlic turn aromatic.

Add onions and salt. Fry till golden color.

Now add toamtoes, turmeric and chili powder. Cover and cook till it thickens.

Serve to go with your chappathis.

23.10.06




Vazhai Thandu Thayir Pachadi:(Tamizhar Style)

Plantain Stem with Yogurd.

Ingredients:

Tender plantain stem 2 feet
Yogurd 5-7 cups
Salt as per taste
Green chilies 8 finely chopped
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Asafoetida 1/2 spoon
Sesame oil fews spoons.

Method:

Clean and wash the plantain stem. Remove its outer bark.

Finely chop them without any lengthy fibres. Salt them....as they may chage color soon.

In a pan, heat oil. Add all the remaining items, except yogurd. Let them pop and splutter well.

Run this sesonning over yogurd. And mix this yogurd to finely chopped stem.

A healthy salad is ready.

Vazhai Thandu Sambar:

Plantain Stem/ Banana Stem/ Thandu in Tamil.

Ingredients:

Plantain Stem - fresh 2 feet long, young and tender.
Thoor dal/Thuvar dal 1-2 cups
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3
Onion 1 large chopped
Tomato 1 large chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Coriander seeds powder 1 spoon
Sambar powder 1-2 spoons
Oil 1 cup.

For Garnishing:

Crisply fried curry leaves 1/2 cup
Coriander leaves finely chopped 1/2 cup

Method:

Wash and clean the stem. Remove the hard barks out of it...retain only the inner fine stem. It should be tender and soft. Now chop them into rings...maybe removing each time the fine fibres arising while chopping. Set them aside in water filled vessel. As they turn color on exprosure to air. Its better to ass salt, lemon juice and turemric to this water.

Pressure cook dal. Add 4 cups of water, salt and few spoons of oil to it. The thin film of oil on top of the water....will allow the dal to get cooked properly, without allowing all water to get evaporated. (My Dad told me this method) Okay.....once the dal is done, set aside in a bowl.

In a wide non-stick deep pan, heat oil. Add mustard, cumin, asafoetida and dry chilies to it. Let them pop and splutter well.

Then add onions and tomatoes to it. Followed by salt, turmeric, chili, coriander and sambar powder.

Fry them real good for a while and add ringed stem now. Throw the stored water.

Further add cooked thuvar dal/thoor dal too now. Allow them to boil well and come to 'sambar consistency'. Cook over medium heat for long time.

Garnish with fried curry leaves on the top. Enjoy with nice steam cooked rice.


Ginger:

Inji Kara Kuzhambu: (Tamizhar Style)

Ginger in Tamarind Gravy. Adhrak Gravy.

This fresh ginger has a healing properties: its a powerful anti-inflamatory, anti-bacterial and anti-biotic! It helps to combat naseua, fatique and used in the treatments of constipation(its loaded with fibre)! It also works for acidity...its more how you take it! Constipation, fatique, naseua.....fix this curry. Acidity, Weakness, drink them as concoctions!

I will have to say something about ginger here....its not a root! Its actually a modified shoot!!! So never mention it as ginger-root! Say it Ginger!!!

Its one of the healthy and aromatic dish. Give a try.

Ingredients:

Ginger 1/4 kilo - peeled
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Black pepper 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:

Peel and wash ginger. Chop them. Fry them in few spoons of oil for 2-5 minutes.

In a blender....using limited water, wet grind this fried ginger. Set this puree aside.

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric and chili powder.

Then add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once it comes to gravy-like consistency. Stir in the ginger puree. Cover and cook over medium heat. Maybe until ginger blends well, oil shows up on top. It will be very fragrant.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies, pepper and curry leaves. Let them pop and splutter well.

Run this sesonning over the gravy made.

Serve hot with plain steamed rice. Run a spoon full of ghee over it.....just before serving.



Yennai Kathirikai Kuzhambu


Ennai Kathirikkai Kara Kuzhambu: (Tamizhar Style)

Mullu Kathirikai Kuzhambu. Eggplant or Brinjal In Tamarind Gravy. Vengaya Pulsu in Telugu. Engayi in Kanada. Baigan Masala in Hindi. Eventually 'Ennai Kathirikai Kara Kuzhambu' in Tamil.

I prefer cooking this recipe with 'Vellore Mullu Kathirikkai' or 'Deep Violet Colored ones!

When I was a kid, my next door neighbors used to make this curry quite often! They called it 'Ennai Kathirikkai'!(Literally means Oily Eggplants). It was so strange in the bedinning. When I asked mommy about it, she said its nothing but our 'Brinjal Kara-Kuzhambu' and they prefer calling it as 'Ennai Kathirikkai'!! I never understood the point of calling it 'Yennai Kathirikai' though. All until I started cooking! As we use oil in almost any curry that we prepare. Well, when I started cooking, observed that the brinjals sucks the oil while cooking and later oil shows up on top, after cooking! Interesting! So the curried vegetable' gets a nice oily coat and shiny appearance! Hmmmm...now the name of this curry makes some sense to me!:)

Ingredients:

Eggplant medium size 6-8(Vellore Mullu Kathirikkai/Deep Violet variety)
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
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:

Trim the extrame peduncle of the eggplant.....while retaining a little. Then slitt twice the eggplant, maybe the vegetable should be still intact. Now wash and clean them thoroughly.

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

Add the eggplant now. Fry them for a while. Maybe till they are kind of decolored/roasted a little.

Then add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once the vegetable is done. Run the sesonning on the top. (In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well.) Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.



Vendaikkai Puli- Kuzhambu: (Tamizhar Style)

Okra/Lady's Finger In Tamarind Gravy/ Bendaikkai Pulsu in Telugu or Bindi Masala in Hindi.......eventually 'Vendaikkai Kara Kuzhambu/Puli Kuzhambu' in Tamil.

Ingredients:

Okra 1/2 kilo(Trim their ends, chop into 1-2 " size bits)
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
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:

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

Add the okra now. Fry them for a while. Maybe till they are kind of fried in oil, little.

Then add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once the vegetable is done. Run the sesonning on the top. (In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well.) Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.



Urulai-Kizhangu Kara Kuzhambu: (Tamizhar Style)

Potatoes In Tamarind Gravy. Aloo Pulusu. Potato in Tamarind Sauce.

Ingredients:

Potaoes medium size 6-8(One can use baby potaoes/ large one cubed) Cricket ball size Tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
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 baby potatoes.Retain its skin or If you prefer....scrape the skin-off.

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

Add the potaoes now. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once the vegetable is done. Run the sesonning on the top. (In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well.) Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.

Meen Muttai Kuzhambu: (Country Style)

Fish Eggs Curry/Gravy. Meen Sinai Kuzhambu.

Ingredients:

Rohu Fish Eggs - 1/4 kilo
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Black pepper 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 fish eggs carefully without breaking it. Set them aside.

In a deep pan heat few spoons of oil. Add mustard, cumin, asafoetida, dry red chilies and curry leaves. Let them pop and splutter well.

Then add chana and urad dal + fenugreek and black pepper. Let them get fried well.

Now add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Followed by tomatoes, fry them till they loose their water content.

Now add salt, turmeric and chili powder.

Then add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once it comes to gravy like consistency...Add fish eggs and cook over medium heat for 2-4 minutes. Never cover with lid, once after adding fish eggs.

Let this gravy sit for 2-4 hours....in that way the eggs taste better.

Serve warm with steam cooked rice.



Okra Pakodi:(Andhra Style)

Okra Chips. Crisply Fried Okra Rings. Vendaikkai Varuval. Fried Bindi. Bendakkai Pakodi.

Ingredients:

Okra/Lady's Finger 1/2 kilo- finely chooped into rings.
Salt
Turmeric powder 1/2 spoon
Chili Powder 1 spoon
Oil for frying.
Crisply fried curry leaves for garnishing.

Method:


Wash and clean okra. Pat dry them. Trim their ends off. Then slice them into fine rings. Set aside.

Heat oil in a deep frying pan. When it is smoky hot. Fry little by little till crispy and greenish-brown color. Fry few in each batch.

Store them over kitchen tissues.

Once done with everything...toss salt, turmeic and chili powder to this, while they are still warm.

Serve warm as evenning snack. Can be served as side dish to curd rice.
Rice Puttu:

Raw Rice Flour. Arisi Maavu Puttu in Tamil.

Ingredients:

Rice Flour 1 cup
Jaggery/sugar 1 fistful grated
Coconut 1 fistful - grated
Cardamon pods 3-6 crushed
Ghee few spoons
Peeled bananas -2 as side dish.

Method:

In a dry bowl add...sifted flour and steam cook it. That is place this flour-filled bowl in a boiling water pot, which is tightly covered. Steam cook this flour for 5-10 minutes.

Now to this warm flour add, grated jaggery, cardamon pods, grated coconut and ghee. Mix them thoroughly with dry hands. Make sure that you are not attempting to make dough here. Even after adding these ingredients...the flour should be still dry.

Now again spread them in a idly cooker and steam coo them for 10 whole minutes.

Maybe one should use a cloth while steam cooking for spreading the flour rather to directly in the vessel/idly tray.

Serve this warm with peeled Bananas.
Raagi Puttu:

Finger-Millet Flour. Raagi/ragi in Hindi. Kezhvaragu in Tamil.

Its one of the healthiest recipe. The finger-millet is rich in vitamins. Moreover this recipe is steamcooked than fried or cooked to death ones.Better try this sometime.

Ingredients:

Raagi Flour 1 cup
Jaggery 1 fistful grated
Coconut 1 fistful grated
Cardamon pods 3-6 crushed
Ghee few spoons
Peeled bananas -2 as side dish.

Method:

In a dry bowl add...sifted flour and steam cook it. That is place this flour-filled bowl in a boiling water pot, which is tightly covered. Steam cook this flour for 5-10 minutes.

Now to this warm flour add, grated jaggery, cardamon pods, grated coconut and ghee. Mix them thoroughly with dry hands. Make sure that you are not attempting to make dough here. Even after adding these ingredients...the flour should be still dry.

Now again spread them in a idly cooker and steam coo them for 10 whole minutes.

Maybe one should use a cloth while steam cooking for spreading the flour rather to directly in the vessel/idly tray.

Serve this warm with peeled Bananas.


Mutton Chettinad:(Chettinad Style)


Goat's Meat in Chettinad Gravy. Hot and Spicy Goat Meat Curry. Madras Varutha Kari Kuzhambu. Aatu Kari Kuzhambu.

Goat's Meat in Spicy Rich Gravy. Or One can try this recipe for Lamb too. It is called 'Varutha Kari-Kozhambu' in Chennai. Its a perfect choice for Dosa, Idly, Iddiyappam and Appam. Ofcourse it does tastes good with Plain Rice too.

Ingredients:

Goat's Meat/Lamb's Meat 1 kilo(boneless or bone-in, cubed)
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon

To be fried in little oil and wet ground into thick paste:

Red Onion 1 large - chopped
Garlic 6-8 cloves chopped
Ginger 3" size peeled and chopped
Country tomatoes 2-3 chopped
Sesame oil few spoons.

To be Dry Toasted and Powdered:

Black pepper 1-2 spoon
Dry red chilies 6-8
Cumin seeds 1-2 spoons
Fennel seeds 1-2 spoons
Coriander seeds 1 fistfull
Poppy seeds 1-2 spoons
Cloves 5
Cinnamon 3-5 sticks
Nutmeg 1
Coconut grated 1 fistful.

For Garnishing:

Crisply fried curry leaves 1 bowl full.

Other sesonning Spices:

Marati mokku 2-3
Bay leaves 2-3
Sesame oil 1 cup.

Method:

In a large wok, heat oil. Add maratti mokku and bay leaves to it. Fry for a while.

Then add wet-ground paste to this. Fry them for a while.....maybe till its raw smell leaves.

Now add mutton pieces to it. Fry them till it turns opaque. Then add salt, turmeric and chili powder to it. Turn them to all sides......so that the spices will be evenly coated. Pressure cook them for 6-8 whistle sounds.

Once mutton is 3/4th done....remove from pressure cooking. Let it boil well, that is it should not have more water now. Now add the powdered spices to it. Allow it to cook without lid, maybe till the raw smell leaves and oil shows up on sides. And the gravy should be now in thick Gravy consistency.

Garnish them with fried curry leaves. Maybe decorate with slitted green chilies too.

Its one of the hot and spicy dish. Serve them hot with plain steam cooked rice or idly, dosa, iddiyappam or aappam.


Kovaikkai Paruppu Usili:

Gherkins Usili. Dondakkai Usili. Tindora Usili. Short Cucumber/ Baby Cucumber Fried Curry.

Ingredients:

Kovaikkai 1/2 kilo(lengthwise chopped-1 into 4)
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Green chilies 3 finely chopped
Dry red chilies 6
Chana dal 1 cup(soaked in water for 20 minutes)
Ginger-garlic paste 1 spoon
Fennel seeds 3 spoons
Salt(to grind with dal)
Salt for beans
Turmeric 1 pinch
Curry leaves few(to grind)
Oil 2 cups

Method:

In a blender dry grind fennel seeds, salt, dry chilies and curry leaves. Set them aside.

Wet grind chana dal bit coarsely and set aside.

In a pan, heat oil. Add mustard, cumin, curry leaves, chana and urad dal. Let them pop and splutter well.

To this add green chilies and chopped kovaikkai. Fry well. Add salt and 1 pinch of turmeric powder. Sprinkle little water over this. Cover and cook.

When it is 3/4th cooked add chana-wet ground paste and cook without lid. Let the dal paste get well coated with the vegetable.Toss to all the sides..until dal gets fried and cooked.

Run few spoons of oil now, if needed. The dal should not be wet or undercooked anymore. It should be sort of crispy and fragrant now.

Serve this hot as a side dish to rice or chappathi/roti.


Kothavarankkai Paruppu Usili:

Cluster beans Fried Curry. Goruchikkudu Usili. Goruchikudikayalu Usili. Gogarkkai Usili. Gawar Ki Phalli Sabzi. Gwaar Ki Phalli Sabzi.

Ingredients:

Cluster beans 1/2 kilo(Tender ones- veins removed, edges trimmed, chopped into 1-2 " size bits)

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Green chilies 3 finely chopped
Dry red chilies 6
Chana dal 1 cup(soaked in water for 20 minutes)
Ginger-garlic paste 1 spoon
Fennel seeds 3 spoons
Salt(to grind with dal)
Salt for beans
Turmeric 1 pinch
Curry leaves few(to grind)
Oil 2 cups

Method:

In a blender dry grind fennel seeds, salt, dry chilies and curry leaves. Set them aside.

Wet grind chana dal bit coarsely and set aside.

In a pan, heat oil. Add mustard, cumin, curry leaves, chana and urad dal. Let them pop and splutter well.

To this add green chilies and chopped cluster-beans. Fry well. Add salt and 1 pinch of turmeric powder. Sprinkle little water over this. Cover and cook.

When it is 3/4th cooked add chana-wet ground paste and cook without lid. Let the dal-paste get well coated with the vegetable.Toss to all the sides..until dal gets fried and cooked.

Run few spoons of oil now, if needed. The dal should not be wet or undercooked anymore. It should be sort of crispy and fragrant now.

Serve this hot as a side dish to rice or chappathi/roti.

Palace Cafe Poori Masala - Restaurant Style



Poori Masala:Ingredients:

Potatoes - 3 (boiled, peeled and mashed)
Onion 1-2 finely chopped
Tomato 1
Green chilies 2-3 finely chopped
Ginger 2" size - peeled and wet-ground
Garlic 5-6 cloves - wet grind
Cinnamon - 3 sticks
Whole black pepper - 2 spoons
Salt
Turmeric powder 1/4 spoon
Oil few spoons.

Method:

In a heated skillet, dry toast cinnamon and pepper each seperately. Then dry grind it to fine powder.

In a heavy bottomed wide pan....heat oil. Add powdered spice and fry for 2 minutes.

Thena dd finely chopped chilies. Allow it to crack.

Followed by onion and ginger-garlic paste. Fryt hem real good....until its raw odour leaves.

Further add toamtoes and fry till oil shows up on sides.

Now add salt, turmeric powder and mashed potatoes too. Cook until they blend well.

Serve warm as a side dish for poori.


Kothavarankkai Masala:

Kothavarankkai Poriyal. Cluster Beans Curry.Gwaar Ki Phalli/ Gawar Ki Phalli Curry. Gokarkkai Masala. Kothavaranga Masal/ Kathavarankkai Masala.

Cluster beans is known as Kothavarnga in Tamil. Gokarkkai in Hyderabad/ Goruchikkudu/ Goruchikudikayalu.

This is my Mom's recipe. She cooks this curry with lot of Cumin/Jeera powder/ Seeraga Podi. It actually has to do with some medicinal value...I guess! As this vegetable has the tendency to produce more bile secretion. So it is good to discard the water...in which we cooked this vegetable. So, just the fibre we are going to have...

Ingredients:

Young cluster beans - 1/2 kilo
Onion 1 small - finely chopped
Ginger paste 1/2 spoon
Garlic paste 1/2 spoon
Small tomatoes 2 finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Cumin 1/2 cup- dry roasted and powdered freshly
Cumin seeds 1 spoon
Oil 1 cup
Curry leaves crisply fried for garnishing-1 cup.

Method:

Remove the ribs/vein at the sides of the vegetable. Trim their ends too. Now chop them evenly to 1" size tiny bits.

Boil this chooped vegetable with 2 cups of water. Once it is done. That is the vegetable bites should be still intact but cooked. They should not be soft rather. Okay.....now throw the water away. Drain and strain the vegetable in a colander.

In a large wok. Heat oil. Add cumin seeds to it. Let it fry well. Now add finely chopped onion and fry them til golden brown.

Followed by ginger + garlic paste. Let it fry till it looses its raw smell. Now add tomatoes to it.

Then add cooked vegetable. Further add salt, turmeric, chili and coriander seeds powder. Toss them realy well. Let all the powders get well mixed with it. Sprinkle little water if needed.

Once it blends well and it comes to curry like consistency, that is .....vegetable will be too soft now. Add your freshly powdered cumin powder now. Mix them well over low-medium heat. Let the cumin aroma beat the other flavours.

Garnish with crisply fried curry leaves.

Serve this hot with chappathis, rotis or as side dish for rice.
Tinda Masala Curry:

Indian baby pumpkin dish, Mini-pumpkin Curry/Gravy.

I happen to taste this curry when I was studing in Delhi. Before that...I never heard or smelt this vegetable. I had stigma in trying this vegetable at that time. Later it became my favourite curry dish.

Ingredients:

Tinda 6 numbers-all of equal size
Onion 1 small finely chopped
Ginger paste 1/2 spoon
Garlic paste 1/2 spoon
Tomatoes 2 large finely chopped
Garam masala powder 1/2 spoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coriander seeds powder 1 spoon
Cumin seeds powder 1 spoon
Bay leaves 2
Oil 1 cup.

Method:

Scrape out the outer hard skin of tinda. Make 2 slits in the vegetable....still holding it in shape.

In a wok, heat oil. Add bay leaves and followed by onions.

When onion comes to golden-brown stage add ginger + garlic paste. Fry them till it looses its raw smell.

Now add tomatoes and fry for a while. To this set up add tinda. Salt them.Cover and cook over medium heat.

When the vegetable is 3/4 done.....add all the remaining powders to it. Add 1 or 2 cups of water and bring it to thick 'curry consistency'.

Serve hot with chappathis, rotis or even plain steam cooked rice.
Brussel SproutsFry:

Brussels sprouts is just like mini-cabbage....it has the cabbage flavour. I am still not sure what they call in any of the Indian Languages.

Ingredients:

Brussel Sprouts 1 large bowl full.(Each cut into 2-lengthwise)
Garlic 6 finely chopped
Salt
Turmeric powder 1/4 spoon
Pepper powder 1/4 spoon
Coriander seeds powder 1/4 spoon
Cumin seeds powder 1/4 spoon
Chili powder 1/4 spoon
Lemon juice few spoons
Oil few spoons.

Method:

In a large non-stick wok, heat oil. Add garlic and fry till fragrant.

Now add halved brussel sprouts to it. Stir fry them over medium heat.

Then add salt to it. Cover and cook over medium heat till they are 3/4 done.

Now add all the remaining powders and lemon juice to it. Make sure that the ground powders coat well at all the sides of the vegetables.

Stir fry them over medium to high heat. Till edges are kind of roasted.

Serve hot as a side dish for rice or chappathis.
Spicy Cocoa Drink/ Masala Cocoa Drink:

Ingredients:

Cocoa powder 1 spoon
Sugar 1-2 spoons
Cardamon seeds powder 1/4 spoon
Ground cinnamon powder 1/4 spoon
Ground nutmeg powder 1/4 spoon
Whole milk / half and half/ tetra milk - 1 cup
Condensed milk 1 spoon(optional)

Method:

In a milk kettle add cocoa powder, sugar and few spoons of cold water. Mix them thoroughly.

Heat this mixture for few seconds. It thins out on heating.

Now to this add milk, condensed milk, ground cardamon, cinnamon and nutmeg powders. Heat this.....until milk boils once.

Remove from stove and filter it if wanted. Serve warm in a tea cup.
Hot Cocoa Drink:

Cocoa is rich in antioxidant. Its better to have cocoa drink than regular coffee and tea.

Cocoa beats depression mood. It helps in fighting cancer. Its the perfect drink for smokers.

Ingredients:

Cocoa powder 1 spoon(unsweetened)
Sugar 1-2 spoons
Whole Milk/Half and Half/Tetra pack Milk - 1 cup

Method:

In a milk kettle, add cocoa powder, sugar and few spoons of cold water to it. Mix it thoroughly.

Heat this mixture for few seconds. It thins out a little while heating.

Then add milk to it. Now heat them....till milk boils for once. Remove from heat.

Filter it to serving cup. Use a foam beater to bring it to foamy state. Serve warm.

21.10.06





Kalkandu Vadai:(Chettinad Style)

Ingredients:

Urad dal 1 cup
Raw Rice 1 fistful
Kalkandu/Lump sugar-1 cup
Ghee for frying.

Method:

Soak urad dal and rice togather for about 20 minutes. Drain and strain the dal and rice.

Grind it along with lump sugar into thick paste. Maybe without adding any water. The lump sugar will give excess moisture for wet-grinding.

Well....if the batter comes out really thin or not so thick. Better add 1 fistfull of rice flour to it.

Now make equal parts out of them. Using wet pam.....make them like small nuggets/fritters or vadais.

Fry them in hot ghee....till golden to reddish color.

Serve hot as evening dish.