Showing newest posts with label Veg Kuzhambu. Show older posts
Showing newest posts with label Veg Kuzhambu. Show older posts

23.3.11

Palak Kadhi / Pasalai Keerai Mor Kuzhambu - As Healthy As It Looks!





Spinach in Yogurts Based Curry:

Other Names:Palak Mor Curry. Pasalai Keerai Mor Kuzhambu. Palak Kadhi. Spinach Mor Kuzhambu.

Ingredients:

Baby Spinach 1 large bowl full
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup - soaked
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Heat oil, in a wok, add wet ground paste to it. Fry them till the raw odor is gone.

Further add asafoetida, salt, turmeric and greens. Mix them well. Then add yogurts and bring it to boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Run this seasoning over the gravy made above.

Serve warm along with plain steamed rice.

9.3.11

Colocasia Pulusu / Sepankizhangu Kara Kuzhambu




Colocasia Puli Kuzhambu:

Ingredients:

Taro roots/colocasia/ Sembu
Pearl Onions 1 cup
Garlic 5-7 cloves - crushed
Tomato 1 small - chopped
Tamarind paste 1/2 spoon
Salt
Turmeric
Chili powder
Jaggery 1 spoon
Sesame oil 1 table spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Asafoetida 1 pinch
Dry chili 1 minced
Curry leaves few.

Method:

Cook the roots in boiling water and peel the skin off, chop them and set aside.

In a wide iron wok, heat about 1/2 table spoon of oil.

Add the garlic, onions and keep frying. Now add tomatoes, cover and cook briefly.

Now add salt, turmeric, chili, jaggery and tamarind paste. Add cooked roots and a cup of water. Continue cooking over low heat without lid. Once the curry thickens, its done.

In a separate pan, heat oil and add all the tempering spices, wait till they pop and splutter...now run the same over the curry prepared. Yum, right.

Serve warm to go with plain steamed rice, yep...enjoy:)

9.2.11

Eggplants in Cashew Nuts Based Sauce / Baingan Kaju Ka Sheruva





Kathirikai Munthiri Paruppu Kuzhambu:

Brinjal Cashew Nuts Seruva. Eggplants in Cashew Nuts based Sauce.

Ingredients:

Eggplants 5
Onion 1 large grated
Ginger-garlic paste 1 spoon
Tomatoes 1 cup - puree
Tamarind paste - less than 1/4 spoon
Cashew Nuts 1 fistful - paste
Salt, Turmeric and Chili powder
Sesame oil and tempering spices.


Method:

Heat oil in a wok. Add the tempering spices.

Now add, onion and ginger-garlic...fry real good till the raw odor is gone.

Add the eggplants and salt, turmeric and chili powders. Cover and cook briefly.

Further add tomato puree and tamarind paste. Cover and cook till the eggplants are tender.

Finally add cashew nuts paste. Cook over high heat for about 2-4 minutes, once the oil shows up on the top, remove from heat.

Serve to go with your Biriyani, Pulav, Plain steamed rice or with Rotis.

6.2.11

Bitter Melon in Tomato Based Curry/ Pavakkai Thakkali Curry / Karela-Tamatar Salan






Pavakka Thakkali Kuzhambu:

Bitter Gourd - Tomato Curry. Kaakarkai Tomato Pulusu.

Ingredients:

Bitter Gourd 1/2 kilo
Tomato 1/2 kilo
Onion 1 small bulb- grated
Garlic 7-8 pods crushed- puree
Coconut - grated 1/2 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Asafoetida 1/4 spoon
Cumin seeds 1/4 spoon
Peppercorns 2
Fenugreek seeds 4
Curry leaves few
Sesame oil 1/4 cup.

Method:

Dry toast the coconut and set aside.

Heat oil in a wok, add the sliced bitter gourd and fry till crisp. Set aside.

In a wide vessel, heat remaining oil. Add the tempering spices(last 7 ingredients) and wait till they sizzle a little.

Now followed by garlic, onions and tomatoes...wait till the raw odor is gone. Add salt, turmeric and chili powders. Bring this to curry like consistency.

Now add the toasted coconut and fried veggies. Continue cooking briefly, maybe till the veggies are soaked in the curry. That's it, its done.

Serve warm to go with your steamed rice or flat breads. Enjoy.

5.1.11

Vendhaya Kuzhambu / Fenugreek Seeds Curry / Menthilu Pulusu / Methi ki Salan




Vendhiya Kuzhambu:(Country Style)

Vendhaya Kara Kuzhambu. Vendhaya Puli Kuzhambu. Menthilu Pulusu. Methi ki Salan. Fenugreek Seeds Gravy.

Ingredients:

Pearl Onions 1 cup
Garlic 5-7 cloves - crushed
Tomato 1 small - chopped
Tamarind milk 1 cup
Salt
Turmeric
Chili powder
Jaggery 1 spoon
Fenugreek seeds 2 spoons - toasted and powdered
Sesame oil 1 table spoon
Thallippu vadagam
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Asafoetida 1 pinch
Dry chili 1 minced
Curry leaves few.

Method:

In a wide iron wok, heat about 1/2 table spoon of oil.

Add the garlic, onions and keep frying. Now add tomatoes, cover and cook briefly.

Now add salt, turmeric, chili and jaggery. Add tamarind puree plus a cup of water. Continue boiling over low heat without lid. Once the curry thickens, its done.

Now add the powdered fenugreek....bring this to boil, just once. As prolonged heat will make the dish taste bitter.

In a separate pan, heat oil and add all the tempering spices, wait till they pop and splutter...now run the same over the curry prepared. Yum, right.

Now serve this to go with plain steamed rice, yep...enjoy:)

28.7.10

Methi Kofta Kadhi/ Vendhaya Keerai Kola-Urundai Mor Kuzhambu






Methi Kofta Kadhi:

Vendhya Keerai Kola Urundai Mor-Kuzhambu.

...so nothing much to rant today, please...don't ask me, how did I arrive at this dish! Kind of hectic week, with million commitments(that need to be attended in split second), lots of chores at home and above all' topped with severe yard work! This summer is pretty rough here, imagine...poor me toiling around:( Hmmm, in one way its good to have a nice physical work, where the energy is converted into something productive(better than treadmill and dumbbells, I mean). Anyhow, I came home (after weeding for hours) with that old fashioned word 'hungry'...and was reluctant to cook anything. So, fixed this recipe instantly, with some leftovers from the fridge! Just, tossed them together and called it a day:)

I used left over Methi Kebabs, but one can make Methi Koftas for better results:) Just prepare a kadhi/mor kuzhambu in a usual way...and top them with Koftas/kebabs/kola urundai, you know:)

7.6.10

Mixed Vegetables Paaya



I am trying my hardest to not complain, and to pretend its too comforting to eat vegetables:( But, in my mind there is no better food than animal protein:)It looks like an order to follow the meat and veg diet plan, like a rhythm in my cooking. The moment I decide, I want to cut down my animal instinct(of being so meat-a-holic), I don't do my home work properly...yeah, something or rather comes up, and I am forced to travel!!! And you all know...how hard it is to pick lettuce and citrus in the restaurants, here...Oh my, don't even think:(

This recipe was created on, one hell of a evening' to calm down my senses for that ultimate cravings for Goat's Meat Paaya!!! Well, I went kidding myself with another servings of mixed vegetables, from this disguise Veg Paaya...not to mention that, it was devastatingly late dinner! Verdict??? Please don't ask a mad carnivore' how the grass taste like?

Ingredients:

Mixed Vegetables of your choice
Green chilies 3 slitted
Green chili 3 grated
Onion 1 grated
onion 1 finely chopped
Ginger-garlic paste few spoons
Salt
Turmeric powder 1 spoon
Coriander seeds powder 1 spoon
Mint leaves few chopped
Lemon juice few spoons(optional)
Coconut milk thick extract 1 cup
Bay leaves
Black cardamom 2
Cloves 3
Green cardamom 2
Cinnamon sticks 2-3
Oil few spoons.

Method:

Heat oil in a wide pan over medium-high heat, add whole spices...bay leaves, cloves, cinnamon & cardamom pods) saute for few minutes.

Followed by slitted chilies. Wait up to crackle. Then add chili and onion paste....fry until golden color.

Add ginger garlic paste and fry till raw odor leaves the pan.

Stir-in turmeric and coriander powder.

Add vegetables, bring this to boil and stew like consistency.

Add a cup of coconut milk. Allow this boil.

Garnish with mint and cilantro leaves.

Serve warm to go with Aappams and Iddiappams.

7.5.10

Cluster Beans Curry - Mommy's Special



Kothavarankai Kara Kuzhambu:

Kothu + Avarakkai = Kothavarangai. Kothavarangai Puli Kuzhambu. Gorichikudukaya Pulusu. Gorichikudu Pulusu. Gowar Phalli Ka Salan. Gowarphalli Masala Curry.

Yet, another recipe from my family. My mother always hesitates to prepare this dish, saying...this cluster 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:

Cluster 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:)

5.5.10

Paneer Makhaani - Finger Licking Good:)





Paneer Makhani:

Ingredients:

Paneer/cottage cheese
Onion 1 large grated
Ginger-garlic paste 1/2 spoon
Tomato 2 pureed
Salt
Turmeric powder
Chili powder 1 spoon
Paprika powder 1 spoon
Garam masala powder 1/4 spoon
Almonds 15 - paste
Ghee for frying.

Method:

In a shallow pan, heat ghee and fry the paneer. Set aside.

In a wide wok, heat oil and add ginger-garlic paste and onion. Fry real good and then followed by tomato puree.

Further add powdered spices plus almond paste, cover and cook. Once oil shows up on the top, add the fried paneer to it. Cook briefly.

Serve warm to go with your chappathis or rotis.

25.4.10

Layered Vada Korma - Kovai Special












Stuffed Vada Curry:(Coimbatore Special)

Layered Vadai Kuzhambu. Stuffed Vada Kurma.

Ingredients:

For Vadai:

Thoor dal 1/2 cup
Chana dal 1/2 cup
Salt
Fennel seeds 1 spoon
Ginger 1"
Garlic 1 clove
Dry red chilies 5
No Oil - I steamed them, if you prefer frying...I have no objection:)

For Stuffing:

Finely chopped onions
Cilantro leaves chopped
Grated fresh coconut

For Curry:

Cloves 3
Cinnamon 1 stick
Bay leaves 2
Onion 2 grated
Tomatoes 3 crushed
Ginger=garlic paste 1/2 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Coconut paste 1/2 cup
Cilantro leaves to garnish
Oil few spoons.

Method:

Wet-grind vada ingredients altogether and prepare vadas, stuff them with the ingredients mentioned above. Steam cook for roughly 10-15 minutes or deep fry them, set aside.

In a wide wok, heat oil. Throw in the spices followed by onion, ginger and garlic paste...fry real good till the raw odour leaves the pan.

Add salt, turmeric, chili powder and tomatoes. Cover and cook for few minutes...until the gravy thinckens. Add stuffed vadas and cook briefly. Garnish with cilantro leaves and remvoe from heat.

Serve to go with your rotis or rice.

19.4.10

Kadappa/ Urulaikizhangu Kurma Kuzhambu - A Lost Family Recipe






Korma + Dhall = Kadappa:(Tamil Nadu Style)

Moong Dal Korma. Mung Dal Kurma. Kadappa Chutney Kadapa/Cadappa Kuruma Kuzhambu. Kadappa Kuzhambu. Kadappa Curry. Tanjore Kadappa. Mayavaram Kadappa.

Dedicating this recipe to my Late. AuntieThis is one of the long lost recipe in my family. My Dad used to rave about his childhood food 'Urulai Kizhangu Kuruma Kuzhambu' which was prepared by his late.Sister. Dad said, unlike regular korma...his Sister made a different one, which had an unique taste, distinct aroma and nothing matched her preparations. I asked everyone in the family, whoever had the privilege of meeting, interacting and knowing her better. But none were familiar with her culinary styles. All they said is, she is an amazing person and a gifted cook in the family.

All these years, I kept trying the same old potato korma, in different methods to get an approval from my Dad, but in vain! When I randomly googled for something, I bumped into this site, saying the exact term 'Urulai Kizhangu Kuruma Kuzhumbu' in native tongue. I was so excited...this is like million dollar thing to me and am proud to discover the family recipe.:) I immediately tried it right away and perfected it before my Dad's arrival. So finally, prepared this authentic dish to my Dad and won his big bear hug:)

Short Cut Method:
Ingredients:

Potatoes 2-4 - boiled, peeled, sliced
Green chili 3 slitted
Onion 1 small - grated
Ginger-garlic paste 1/2 spoon
Cooked Moong dal 2-3 cups
Grated coconut 1/2 shell - paste
Bay leaves 2 crumbled
Cardamom 3 crushed
Cloves, cinnamon few
Fennel seeds 1/2 spoon
Oil few spoons.

Method:

In a wide wok, heat oil. Throw in all the spices, followed by chilies, grated onion and ginger-garlic paste. Fry real good, maybe until its raw odour is gone.

Now stir-in pototoes plus mung dhall. Cover and cook for a while. Add enough salt and coconut paste. Cook without lid of few minutes...maybe till oil shows up on the top.

Remove from heat and serve as an accompaniment for idlies, dosas etc.

My Signature Method:

I used ghee for tempering the spices. I cooked the potatoes in the gravy directly, like our dhum aloo.:)

24.3.10

Sarson ki Saag Kadhi - Mustards Greens in Buttermilk Gravy







Kadugu Keerai Mor Kuzhambu:

Ingredients:

Mustard greens 1 bunch
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Heat oil, in a wok. Saute greens for a while...until oil coats to all sides.

Now add wet ground paste to it. Fry them till they loose their raw smell.

Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Now run this seasoning over the gravy made above.

Serve warm along with plain steam cooked rice.