Quick Brinjal Curry

There are days when the last thing I feel like doing is cooking.Guess this isn't how you are supposed to feel when you are a food blogger. But cooking everyday can be a real challenge and at times boring.I guess deciding on what to cook is tougher than the cooking itself.There are days when I postpone cooking till the last  minute,everything else seems interesting, meaningless browsing on the internet, checking Facebook for the umpteenth time,searching for the next book to read (this is something I simply love) - though it's a miracle if I get to read a few pages of the one that  I am currently reading :) and the funniest thing is that I need to get all this and the cooking done within the 45 minutes that my little one naps .This recipe comes in handy on days like these.It's quick and yummy. Talking about boring things,I believe that if there's a competition for the most boring task,folding clothes would beat everything else.That is one task I'll gladly postpone everyday.I wonder why these people who invented "life saving" machines like washing machine and Dish washer, haven't yet discovered a machine that folds clothes :) ,to save lazy people like me :p

You'll Need:

Brinjals - 6 - 7 medium(cleaned and cut lengthwise)

oil - 2 tsp

Coriander and Mint leaves - from 1 sprig each( finely chopped)

salt as needed

To Roast and Grind in 2 tsp of oil:

Onion - 1 large (finely chopped)

Tomato - 1 large (Finely chopped)

Whole Red Chillies -  2 - 3

Coriander Seeds - 1 Tb

Channa Dal - 1 Tb

Peanuts(skinless) - 1/2 Tb

Hing - a pinch

Turmeric powder - 1/4 tsp

Coconut (Grated or chopped) - 1 - 2 Tb

Method:

-In a pan heat the 2 tsp of oil and when it heats add the Hing and Turmeric Powder and stir for a few seconds.Then add the Channa Dal,Whole Red Chilli,Peanuts and Coriander seeds .

-When they are slightly browned add the onions and coconut and saute until the onions turn translucent.Then add the tomato and saute until it turns soft.Remove from the stove,cool the contents and grind to a fine paste.

-In a pressure cooker heat 2 tsp of oil and saute the Brinjal with a little salt until they are slightly browned.Now add the ground paste and 1 - 1.5 cups of water and mix well.Check for salt and add the mint and coriander leaves.You can add more water if you prefer a thinner gravy.

-Cook for 1 whistle and simmer for a few minutes.Done !

Thanks for stopping by ! Have a nice day !

Vendakka Masala - Okra Masala

  Okra or Ladies Finger is one vegetable that we cook very often at home.This is one recipe that I prepare when we feel like having okra with Chapati.Okra has loads of health benefits.I still remember being told as a kid that Ladies finger is good for your brain and it helps you to be good at mathematics.I still don't understand logic behind Okra helping you with maths though :) But I really would be happy if it could help my brain with learning German.I've been here in Germany for more than 5 years now and I really wish to master the language,but I'm a real lousy student.I still manage to day dream during my German classes,something that I've been consistently doing from my school days :) The best part is my brain now sometimes get stuck with English words and comes up with an equivalent German word.I keep telling myself that It's because I'm getting older :) But then yesterday I happened to step into a Spanish language class by mistake and I noticed that almost half the students were people of the age group from 50 - 70.I was surprised as to how attentive and enthusiastic they appeared.I remember another memorable incident,before a month I happened to meet another old German lady at my language school.When I told her that I was from the southern part of India,she asked me if I was from Madras.When I said yes she asked me 'Vanakkam,eppadi irrukeenge ?'.I was really taken aback when she told me that she was doing a Tamil language course and she finds the script very interesting.Germany has a lot of immigrants from Sri Lanka and I guess that could explain the interest in Tamil.When I asked her what drives her to learn at this age,she smiled and simply answered that it makes her happy and keeps her gray cells alive :)Her attitude really touched me!
  Back to the recipe it's very simple and yumm ! This has been lying in my drafts from Christmas (as you can see from the pic:))..I hope I get to post more regularly and and clear my drafts soon :)

You'll Need:
Okra - 200 g
Onion - 1 big(chopped)
Tomato - 1 -2 big(pureed)
Ginger Garlic Paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin Powder - 3/4 tsp
Coriander Powder - 1 tsp
Curd -3 - 4 tbsp
Kasoori Methi - 1 tsp
Garam Masala Powder - 1/2 tsp
oil -1 tbsp & 2 tsp
Coriander leaves - 1 tbsp(finely chopped)
salt as needed

Get,set,go:
-Clean the okras and pat them dry.Chop the crown and the rim.Cut them into 1" pieces.To a pan add one tbsp of oil and when it heats up add the chopped okra and salt as needed and saute on a low flame for 5 - 6 minutes until they are slightly crisp.Transfer the fried okra to another vessel.You can also deep fry the okra,it definitely enhances the taste.
-Add 2 tsp of oil to a pan and when it heats up add the onions and saute until they turn translucent.Then add the ginger garlic paste and saute until the mixture is well browned.
-Add the tomato puree and mix well.Add the turmeric powder,cumin powder,chopped coriander leaves,curd,coriander powder and chilli powder,salt and mix well.Cover and cook on a low flame for 5 -7 minutes.
-After 5 minutes when the mixture starts oozing oil,add about 1/2 a cup of water and mix well.
-Add the fried okra,Garam Masala Powder and Kasoori Methi powder and mix well.
-Let the mixture cook on a slow flame for another 5 - 7 minutes. Done !

Thanks for stopping by ! Have a nice day !

Vazhakkai Kuzhambu - Raw Banana Curry

Guess this time I've been away for real long ! Repair work at home and each of us falling sick one after the other ,so couldn't sit at my comp.I went without using the internet for a couple of days only to realize how addicted I've been :) I have a lot of catching up to do I guess.Coming to the recipe is a very simple curry.I sometimes  feel that planning for food for a party is easier that deciding on what to cook everyday.I always break my head on what to cook.It's hard to find something that isn't boring to cook,healthy,yummy and most important of all, not time consuming :) I try to find something that at least satisfies two of the above criteria.I had a few raw bananas and wanted to make a curry that would go well with chapati ,so decided to make this curry as its relatively easy to prepare and goes well with rice & chapati..

You'll Need:
Raw Banana/Vazhakkai - 2
Garlic - 3 -4 cloves
Onion - 1 small - medium (chopped)
Tomato - 1 small - medium(chopped)
Coriander leaves - 2 -3 sprigs (chopped)
oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing - a pinch
Turmeric Powder - 1/4 tsp
salt as needed
Tamarind juice from a small marble of Tamarind.
Coconut Milk - 1/4 - 1/2 cup.
For the Powder:
Toor dal - 1 tbsp
Whole Red Chilli - 2 -3
Coriander seeds - 2 tsp

Method:
-For the powder : Dry roast all the ingredients one after the other and grind together to a slightly coarse powder.
-For the curry - Clean the banana and scrap the skin .Chop it into pieces.
-Soak the tamarind in 1 cup of water for 30 minutes.Squeeze and strain to extract the juice.
-In a vessel add the chopped banana,tamarind juice,salt and turmeric powder and mix well.Let the mixture boil until the raw banana is  almost cooked.
-To a pan add oil,when it heats up splutter Curry leaves,mustard and cumin seeds.Add the garlic and saute for a minute or two.
-Add the onion,tomato and Coriander leaves and saute until the tomatoes turn soft.Add the ground powder and mix well.
-Add the cooked banana along with the water and mix well.Check for salt.Add water if needed.Cover with a lid and let the curry simmer for 5 - 10 minutes.
-Remove the lid and add the coconut milk and mix well.Let the curry cook for a further 2 -3 minutes. Done !

Thanks for stopping by ! Happy Cooking !

Mushroom Masala

I love Mushrooms,they are healthy and delicious.I find that they taste better when they are cooked with little spices in a very mild way.This is one of my all time favorites.It calls for a very few ingredients and tastes very rich and delicious.When I prepare this for guests I've always had people telling me that it tastes amazing like a restaurant style gravy.I used to be reluctant to prepare mushroom for guests as many people are either allergic or complain from heart burn.But removing the stem and using only the crown has proved to be very effective.I'm reading yet another book and my brain has again shut down :) So off to the recipe......



You'll Need:
Serves 2 -3

Mushroom - 200 g

Onion -  1 big (finely chopped)

Tomato -  1 big ( finely chopped)
Cumin - 1 tsp
Fennel  - 1/2 tsp

Red Chilli Powder - 1 tsp

Cinnamon - 1 " stick

Cloves - 1
Cardamom - 1
Turmeric Powder - 1/4 tsp
Coriander leaves - 7 -8 sprigs
Boiled Milk - 1/2 cup
oil - 3 tsp
Butter - 2 tsp
Salt as needed

 Method:
-To a pan add oil and when it heats up splutter the cumin,fennel seeds,cardamom,cinnamon and cloves.Add the onions with a little salt and saute until they turn soft.
-Add the tomatoes and saute until they turn soft.Then remove from the stove,cool and grind the mixture to a fine paste.
-Add some butter or oil to the pan and add the onion tomato paste.Saute for 2  -3 minutes.Add the chilli powder and turmeric powder and mix well.
-Add the chopped mushroom and saute well for 5 -10 minutes until it looks half cooked.
-Grind the coriander leaves into a paste.
-Add some water and the coriander leaves paste and let it to cook in a medium heat for 5 minutes.Add the boiled milk and further simmer for another 5 -8 minutes.
-Done !

Thanks for stopping by ! Happy Cooking !

Sending this to Gujaratizaika’s winner’s choice giveaway  ,100th Post GiveAway at Cutchi Kitchen

  

Zucchini Dal Tadka - Peerkangai Paruppu

Serves 3
I was brought up in a family where eating at a restaurant was something that happened very rarely. Both mom & dad were very particular about having home cooked meals.But when I moved to a different city to work,eating out was something that happened quite often.Whenever I found myself in a restaurant,initially I would always let me friends order as I never knew most of the dishes on the menu card.I only knew that anything that starts with Mughlai or Butter would be rich,creamy and yummy .Not knowing how a dish tastes can be real risky :)In Germany many times I've ordered stuff because the name looked fancy and ended up with things that I could hardly eat :) The first time my friends ordered Dal Tadka,I was really surprised.I wondered why people would come to a restaurant to just order Dal. But I fell in love with it when I tasted it.As hubby is a big fan of Dal ,I prepare this pretty often.This tastes very close to the restaurant style Dal Tadka. I've added Zucchini to make it more healthy.You could also replace the zucchini with Ridge Gourd /Peerkangai. Give it a shot ,you'll love it:)

You'll need:

To Pressure Cook:

Zucchini - 1 big

Channa dal - 2 tbsp

Moong Dal - 2 tbsp

Turmeric Powder - 1/4 tsp

For Tempering:

Onion - 1 medium(finely chopped)

Tomato - 1 medium( finely chopped)

Red chilli powder - 3/4 tsp

coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1/4 tsp

Green chilli - 1 (finely chopped)

Ginger - 1 tsp(finely grated)

Garlic - 1 tsp(finely grated)

Kasoori Methi - 1/2 tsp

Boiled Milk or cream - 1/2 cup

Coriander leaves - 1 -2 tbsp(chopped)

oil - 2 tsp

salt - as needed

Method:

-Clean the zucchini and chop into pieces.Clean the Moong Dal.

-Add the zucchini,moong dal,2 cups of water,salt and turmeric powder to a pressure cooker.Let it pressure cook of one whistle on high and 4 -5 minutes on low heat.

-To a pan add the oil and when it heats up,add the ginger,garlic and green chilli.Saute for a minute and add the onion and a  little salt.When it's translucent add the tomatoes and stir for a minute.

-Add the Red chilli powder,Coriander powder,Cumin powder and Garam masala powder.Saute until the tomatoes turn soft.

-Add boiled dal and zucchini mixture and mix well.Add the milk,kasoori methi and coriander leaves and mix well.Check for salt,adding some if needed.

-Let the mixture simmer for 7 - 10 minutes.Done !

Thanks for stopping by ! Happy Cooking !
Sending this to Walk through Memory Lane happening at Priyas's Virundhu and Gayathri's space. and Dish name starts with Z happening at Akila's space

Drumstick Kurma - Murungakkai Kurma

Serves 3
I sat blankly in front of the screen for 5 minutes trying to type something and I really couldn't get myself to type anything .I'm a very talkative person and this is one of those rare occasions :) I've been reading a book on and off for the past two days and that could be the reason.Sometimes I feel that a good book teleports you to a totally different place and it takes some time to get back .Guess you people are lucky,no rambling today:) .So off to the recipe...This is a very delicious recipe,you will be surprised how flavorful drumstick can be.Makes a great side dish for idli and dosa and goes along well with plain rice too.

You'll Need:
Drumsticks - 1
Channa Dal - 4 tbsp
Onion - 1 big(finely chopped)
Tomato - 1 big(finely chopped)
Green Chilli - 1(chopped)
Red Chilli powder - 1 tsp
Coriander powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Tamarind Juice - from a small marble of tamarind
Cloves,Cardamom - 1 each
Cinnamon - 1" stick
Fennel -1/2 tsp
Curry leaves - a sprig
Coconut milk - 1/2 - 1 cup
Coriander leaves - 1 tbsp(chopped finely)
Ginger Garlic paste - 1 tsp
oil - 2 - 3 tsp
salt as needed

Method:
-Clean and scrape the drumstick slightly,Chop it into 2" pieces.
-Soak the channa dal in 1/2 cup of water for 30 minutes.
-Soak the tamarind in little water for 30 minutes and squeeze and strain to extract the juice.
-Heat oil in a pan and when it heats up splutter the cardamom,cloves,fennel seed,cinnamon and curry leaves.
-Add the onion with little salt and saute until they turn translucent.Add the ginger garlic paste and saute until they are well browned.
-Add the tomato and the chopped green chilli and saute until the tomatoes turn soft.
-Add the red chilli powder,coriander powder and turmeric powder and mix well.
-Add the soaked channa dal and drumstick and mix well.
-Add 1 - 2 cups of water and let it cook until the drumstick and channa dal are cooked.Alternatively you can pressure cook the mixture for 1 whistle.
-Add the tamarind juice ,coconut milk and coriander leaves and mix well.Check for salt,adding more as needed.Let the mixture simmer for 3-5 minutes. Done !

Thanks for stopping by ! Happy Cooking !
Sending this to Foodabulous fest organized by Simply Tadka and hosted by Sajna Bishar of Saju's Tastes

Kathirikkai Rasavangi - Brinjal Curry

Serves 3
This one's a traditional south indian dish . It's a cross between sambar and 'puzhikulambu'(a tangy tamarind based gravy),it has both the flavours of dal and tamarind but no onions or tomatoes.I really don't know the origin of the word rasavangi or what it means,so I was actually thinking if I should christen this dish as 'Sampuzhi' :),just kidding ! What I mainly love about this dish is that it doesn't need any sauteing or standing near the stove all the time.A very simple & easy recipe which tastes yum.

You'll need:
Brinjals  - 3 - 4 big ones(chopped)
Sesame oil -  1 tbsp
Mustard seeds - 1 tsp
Tamarind - About the size of a big gooseberry
Hing - 1 pinch
Green chilli - 1 (chopped)
Ginger - a small piece (chopped)
Channa dal - 1 tsp
Whole Red Chilli - 2
Toor Dhal -  5 tbsp
Coconut milk - 1 cup
Coriander leaves - 1 tbsp(chopped)
salt as needed

Method:
-Soak the tamarind in 1 - 1.5 cups of water for 30 minutes.Squeeze and strain to extract the juice.
-Pressure cook the toor dal with 1 cup of water and a pinch of turmeric powder( on high for 1 whistle and simmer for 5 minutes).Mash it well.
-In a pan ,heat the oil and when it heats splutter the mustard ,hing,Whole red chilli and channa dal. Add the Ginger and saute for a minute.
-Add the tamarind juice and mix well.Add hing and green chilli and cook for a minute.
-Add the chopped Brinjal  and salt and let it cook on medium heat until the brinjal is cooked.Takes about 5 -7 minutes,add water if needed.
-Add half of the coconut milk and let it boil for 2- 3 minutes.
-Add the cooked toor dal and mix well.Add the remaining coconut milk and the coriander leaves.Add salt and water if needed.Let it simmer for 7 -10 minutes.Done !

Thanks for stopping by ! Happy Cooking !

Snake Gourd & Milk Curry - Pudalangai Paal Curry

Serves 4
I found this fresh snake gourd at the Asian store and couldn't resist buying it. But once I got home,I had a tough time settling on what dish to prepare with it. Found this recipe in a magazine and it was surprisingly tasty when prepared.Though the recipes calls for Dhal ,it only makes it creamier and doesn't taste like a regular Dhal dish.Makes a great side for rice and rotis. I'm still trying to figure out why,but when I cooked this the smell strongly reminded me of 'saravan bhavan' :)

You'll Need:
Snake Gourd - 250 g ( 1/2 a long one)
Moong Dal - 1/2 cup
Boiled Milk - 1 cup
Onion - 1 big (finely chopped)
Mustard seeds - 1/2 tsp
Ural dal - 1 tsp
Ghee - 3 tsp
Curry leaves - 1 sprig
salt as needed
To Roast and Grind in 1 tsp of oil :
Urad dal - 1 tbsp
Cumin seeds - 1 tsp
Green Chilli - 2 -3
Grated coconut - 3 tbsp

Method:
-Clean the Snake Gourd and scrape the skin slightly. Cut into half lengthwise and remove the seeds.Chop into medium size pieces.
-Soak the moong dal for 30 minutes in water.
-To a pressure cooker, add the moong dal, snake gourd,3/4 cup water,little salt and cook for 1 whistle on high and simmer for 5 minutes.
-To a pan add one tsp of oil,when it heats up add the urad dal and cumin and saute until the urad dal slightly browns.Then add the green chiili and coconut and saute for 3-4 minutes on a low flame,until the coconut is slightly browned.Let it cool .Grind to a fine paste ,adding little water.
-To a pan add the ghee and when it heats up splutter the curry leaves,cumin and mustard seeds.Add the chopped onion and saute until they turn slightly brown.
-Add the cooked Dhal and Snake gourd mixture and mix well.Next add the ground paste and mix well.
-Add the boiled milk,mix well and check for salt.Add salt if needed.Check for the consistency, if you want it to be more thin add some water.
-Let the mixture simmer for 4 -5 minutes . Done !

Thanks for stopping by ! Happy Cooking !

Sending this to 'Only Traditional Recipes' Guest hosted at 'Jiya's Delicacies' and  Pari's space...

Channa Masala & A short blog break

Serves 3
I guess this is one dish that you can find in every Indian cuisine.The flavors might change a little but they all taste great.It'a very nutritious dish with chickpeas being the main ingredient. My mom makes the South Indian version of this where she adds coconut milk, which gives it a slightly sweet and mellow flavor. I've tried different versions of it and this is one that I like a lot. I will be posting other versions too:) We are all  set for a 10 day trip, I'm the kind of disorganized person who packs till the last minute :) I won't be active for a very short time, will catch up after 10 days,so until then Happy Cooking and Happy Blogging !

Ingredients:
Chickpeas - 1 cup
Onions - 1 big (chopped finely)
Tomato - 1 big (chopped finely)
Ginger Garlic paste from - 3 big cloves garlic,ginger 1" piece
Red Chilli powder - 3/4th tsp
Coriander powder - 1 tsp
Kasoori methi  - 1 tsp
Channa masala powder - 1 tsp
Armchoor powder/ dried mango powder - 1 tsp
Garam masala powder - 1/2 tsp
salt -as needed
oil - 3 tsp
coriander leaves - 1 tbsp (finely chopped)

Method:
-Soak the chickpeas overnight or for 6 -8 hours in sufficient water. Rinse it well and pressure cook it with salt and 2 cups of water for 1 whistle on high and simmer for 10 minutes.
-Heat the oil in a pan and when it splutters add the onion with a little salt and saute until the onions turn translucent.
-Add the ginger garlic paste and saute until the mixture turns a nice dark brown.Add the tomatoes and the coriander powder,chilli powder,channa masala powder and armchoor powder and mix well.
-Cover and simmer for 5 -7 minutes until the mixture starts oozing out oil.
-Now open the lid and add the pressure cookers contents and mix well.Check for salt.
-Add the chopped coriander leaves,kasoori methi and  garam masala powder and mix well.Add water if needed.
-Let the mixture cook on a low flame for 8 - 10 minutes. Done !
-Serve with hot dosas or rotis !

Thanks for Stopping by ! Happy cooking !

Ridge gourd Gravy - Peerkangai Gravy

Serves 3
If like me, you are also bored of pairing up ridge gourd with dhal you would love this:-) My mom adds ridge gourd to a prawn gravy and it tastes absolutely yum.I had a few ridge gourds lying around and din't feel like making another dhal preparation with it ,so made this easy dish instead.This is a very mild and flavorful dish.Tastes great as a side dish with dosas or rotis. But tastes best when you have it with plain cooked rice and a dollop of Ghee :-)

You'll need:
Ridge gourd - 2 big ones
Onion - 1/2 a medium one
Tomato - 1/2 a medium one(chopped)
Mustard seeds - 1/2 tsp
Oil - 2 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 - 3/4 tsp
Fennel powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Thick coconut milk - 2 tbsp
Salt as needed
Curry leaves - 1 sprig
Coriander leaves - 2 - 3 sprigs(chopped finely)




Method:
-Clean the ridge gourd and peel the skin.You can preserve the skin to make a chutney.Chop it into medium sized pieces.Chop the onions lengthwise into thin slices.
-To a pressure cooker add the chopped Ridge gourd,little salt and 1/2 a cup of water.Pressure cook for 1 whistle and simmer for 2-3 minutes.
-Add oil in a pan,when it heats up splutter the mustard seeds and curry leaves. Add the onions and some salt.Saute until the onions are slightly browned.
-Add the Tomatoes and mix well,add the cumin powder,chilli powder,turmeric powder,coriander powder and fennel powder.Mix well.Cover and cook on a low flame for 4 - 5 minutes or until the tomatoes are well cooked and the mixture oozes out oil.
-Add the cooked ridge gourd along with the water and the coriander leaves.Mix well,check for salt.Let it boil until all the water evaporates and the mixture becomes dry.
-Add the coconut milk and mix well.Let it boil for 3-4 minutes.Done !

                                              Thanks for stopping by.Happy Cooking !

Capsicum Masala - Bell Pepper Masala

Serves 3
You would notice that many of my recipes use Bell Peppers/Capsicum. I simply love the vegetable for its flavour,health benefits and appearance.My daughter loves eating it raw.I consider it as one of nature's beautiful creations,so perfect and colourful,with each colour having its own unique health benefits.Here in the markets its usually sold in packets of 3 or 4,with one of each colour. I just can't resist buying them :) This dish is easy to make but extremely flavorful.Makes a great side dish for idlis,dosas or rotis. Looks very attractive when you use different colors of capsicum :)



Ingredients:

Capsicum - 2 ( chopped into cubes)
oil - 2 tsp  + 2 tsp
Cardamom - 2
Cloves - 2
Cinnamon - 1 small stick
Cumin seeds - 1 tsp
Whole Red Chilli - 2 -3
Coriander seeds - 1/2 tbsp
Green chilli - 1 (optional)
Ginger - small piece
Onion -1 big ( finely chopped)
Tomato -1 big ( finely chopped)
Roasted Peanuts(skinless) - 2-3 tbsp
Grated coconut - 1 tbsp
Curd - 2-3 tbsp
Coriander leaves - 2 tbsp(chopped)
salt - as needed

  Method:
-In a pan add 2 tsp oil and when it heats up splutter the Cumin seeds , Cloves,Cinnamon and  Cardamom.When they are slightly browned add the ginger,whole red chilli and coriander seeds. Saute until the whole red chilli is browned and the coriander seeds are browned.
-Now add the onion,salt and green chilli and saute until the onions turn translucent.Add the tomatoes and saute until the tomatoes are soft and well cooked.
-Add the coriander leaves and the grated coconut and saute until the coconut is slightly browned.
-Remove from the stove.Let the mixture cool .Grind it to a fine paste along with the roasted peanuts and  curd adding some water and salt as needed.
-Add 2 tsp of oil to a pan, when it heats up add the capsicum and 1 tsp of salt.Fry on a medium flame until the capsicum is slightly cooked and turns glossy.
-Now add the ground masala and mix well.Add water if needed to get the consistency that you desire.
-Cover with a lid and cook on a low flame for 10 - 15 minutes. Done !

This lovely yellow Capsicum goes to Colour me Yellow of Colour Me Photography Challenge Series ,hosted by Priya of  The Humpty Dumpty Kitchen 

Thanks for stopping by :) Have a lovely day !

Fusion Rasam and Homemade Rasam Powder

        Rasam is considered as one of the most comforting South Indian dish.There are many south Indians who feel that a meal is never complete without a bowl of plain rice and rasam. Whenever we have a get together at home and even when the menu has rich and delicious stuff like Biryanis and Kormas,many times at the end of the meal people ask me if they could get some rasam. This one's from my mom's kitchen. Rasams are usually made in different flavours,like garlic,pepper etc.My mom's version is a fusion of different flavours.
      My mom would make this almost everyday or every other day. Despite being a working woman my mom was very adept at juggling both work and home.It amazes me when I think that she never even had a maid to help her.The memory I have of her is of a lady who worked from morning to night with no respite but still always found time to help her children with their homework and made sure that they were pretty well fed.Being a stay at home mom, I feel that I have a very relaxed lifestyle,but I'm not sure if I really like it at times.Many of us are professionals who after being in the work force for sometime are SAHMs by either choice or due to circumstances.I would really like to hear your take on it ' to work or not to work ',that's a big topic by itself . OK,I get it :)I know that this is a food blog and here I am rambling :) But then I've decided to ramble a bit too on my blog,pity you people :)Off we go to the recipe.....

For the Rasam:
Serves 3
Ingredients:
Tomato - 1 medium
Tamarind - a small marble ( size of a small gooseberry)
oil - 2 tsp
Hing - 1/4 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic - 4 cloves(chopped finely)
Curry leaves - 1 sprig
Mint leaves - leaves from 3 sprigs(chopped finely)
Coriander leaves - 3 sprigs(chopped finely)
Rasam Powder - 2 tsp
Turmeric powder - 1/4 tsp
Lemon Juice - juice from 1/2 a lemon
salt as needed


Method:
-Soak Tamarind in 2 cups of water for 30 minutes.Squeeze the juice out of the tamarind.Chop the tomatoes.
-Add oil to a pan, when it heats up splutter hing,cumin seeds,mustard and curry leaves.Add chopped garlic and mint and saute until the garlic browns slightly.
-Add the chopped tomatoes & the rasam powder and saute until the tomatoes are soft and the mixture starts oozing out oil.
-Add the tamarind juice,the turmeric powder,coriander leaves and salt.Check for salt and add some more water if needed.
-Let it boil until it starts foaming and small bubbles cover the whole surface of the rasam.
-Remove it from the stove and add the lemon juice.

Rasam Powder:

Coriander seeds - 1 cup

Whole Red Chillies - 1 cup

Toor Dal - 1/2 cup

Cumin seeds - 3 tbsp

Whole Pepper Corns  - 3 tbsp

Urad Dhal  - 1.5 tbsp

Fennel seeds - 3 tsp

Fenugreek seeds - 1 tsp

Curry leaves - 4 -5 sprigs(optional)

Method:

-Dry roast all the ingredients one by one separately in a pan on low heat.

-Grind them together to a nice coarse powder.

Note:

-You can change the amount of chillies according to your spice level.I usually use only half the amount of chillies.

                                         Thanks for stopping by.Happy cooking !

Sending this to Celebrate love for mum & Jagruthi's celebrate love for mum and Cook like mom - Foodelicious and Walk through Memory lane and Gayathri's page

       

Stuffed Snake Gourd Curry - Pudalangai Curry

Serves 3
Snake Gourd is a very nutritious vegetable.I usually use it to make Sambar or Dhal .Weekends are when I usually try out new dishes,cause that's when I get at least an hour of undisturbed cooking time with Hubby taking care of little girl. So this weekend i was left with a snake gourd and decided to try out one of Tarla Dalal's recipes.It turned out tastier than we expected. I've stuffed the snake gourd with Corn & Mint,you can replace the corn with mashed potatoes or paneer. Similarly the Mint leaves can be replaced with Fenugreek leaves or Palak. Fresh and tender snake gourds work best for this recipe.The gravy is extremely creamy and delicious and you could also use it for preparing other Kofta curries.



Ingredients:
Snake gourd - one  medium one
For the Stuffing :
Boiled Corn - 4 tbsp
Grated coconut - 4 tsp
Mint leaves - leaves from 8 big sprigs.(chopped finely)
Coriander leaves - 3 sprigs(chopped finely)
Sambar powder - 1/2 tsp
Fennel Powder - 1/2 tsp
Salt  as needed
oil -  for shallow frying.
For the Gravy:
Tomatoes - 2 big
Besan/Chickpea flour - 1 heaped tbsp
Cloves - 1
Bay leaf - 1 small one
Whole black pepper corns  - 5 - 6
Cumin seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp( you can add more)
Cashew nuts - 5 -6
Kasoori methi - 1 tsp
Garam Masala powder - 1/2 tsp
Coriander leaves - 4-5 sprigs(chopped finely)
Boiled Milk - 1/2 cup
oil - 1 tbsp
salt as needed

Method:
For the Snake Gourd:
-Clean the snake gourd,scrape the skin slightly with a knife.Cut the snake gourd into 2 - 3 inch pieces and slit them on one side.Scoop out the pulp& the seeds from inside the snake gourd.Boil the snake gourd in a pot of hot water with salt,till they are cooked.Drain the water and remove the snake gourd.
-Pulse the corn along with the coconut,sambar powder and fennel powder in a blender for just 2-3 sec,until it's just crushed and everything is combined.Transfer the contents of the blender to a bowl.
-Add the mint leaves,coriander leaves and salt to the mixture and mix well.Stuff the mixture inside the slit snake gourd.Secure them with toothpicks to hold the mixture in place.
-To a broad pan add oil around 3 -4 tbsp and when it heats up add the stuffed snake gourds.Let them cook on medium flame on one side until they are golden brown.Remove the toothpicks and gently turn them to cook on the other side too,around 8 minutes on each side.

For the Gravy:

-Grind the tomatoes to a fine paste.

-Boil the cashew nuts in 1/4 cup of water until it becomes soft.Cool and grind to a fine paste.

-Heat oil in a pan,when it heats up splutter the cloves, bay leaf,cumin seeds and whole pepper corns.

-Now add the besan and saute on a low flame until it slightly changes color and releases a nice aroma,around 4-5 minutes.

-Add the tomato paste,red chilli powder,turmeric powder and mix well.Let it cook for another 5 minutes or until it starts oozing out oil.Add 3/4 cup of water,cashew nut paste and salt.Mix well and let it boil for another 4-5 minutes on a low to medium flame.Check for salt.Add more water if you feel that the gravy is very thick.

-Add any left over stuffing and the snake gourd and let it simmer for 4-5 minutes.

-Add the milk,coriander leaves and kasoori methi and mix well.Let if cook for another 3 -4 minutes.Done !

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Egg Aviyal

Serves 3
My mom hails from a town on the border of Kerala & Tamil Nadu ,hence Kerala cuisine has a strong influence on both my granny & mom's cooking.Whenever I visited my Granny for holidays as a kid ,Aviyal was almost  like served every day or every other day .I used to be astonished with the amount of coconut used in everything, even dosas were served with coconut scrapings generously sprinkled on them.In Chennai coconuts are treated like a luxury :)they either are made into chutneys or only go into special preparations.I watched this recipe on a cooking show before a few years and has slowly become a favorite  It tastes a little different form the authentic Aviyal recipe and can be prepared very easily !



Ingredients :
Eggs - 2 (hardboiled)
Drumstick - 1 big
Carrot - 1 big
Potatoes - 2 medium
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Green Chilli - 2 slit
Coconut milk - 1/4 cup or coconut milk powder - 3 tbsp
Thick curd - 2 tbsp
Coconut oil - 1-2 tsp
Curry leaves - 1 sprig
Mustard - 1/2 tsp

Method:
-Hard boil the eggs, remove the shell and cut each one lengthwise into 4 pieces.Clean the potatoes and cut them lengthwise.Clean and cut the drumstick into 2" pieces.Clean the carrot and chop it lengthwise into 1" pieces.Beat the 2 tbsp of curd with a fork for a minute.
-In  a pressure cooker, add the potatoes,drumstick,carrot,turmeric powder,green chillies,cumin seeds ,little salt and 1/4 to 1/2 cup water.Pressure cook for 1 whistle on medium flame .Alternatively you can also boil the veggies in a covered vessel adding little water,until everything is just cooked and not mushy.
-I used coconut milk powder,if using it ,mix 3 tablespoons of coconut milk powder with 1/4 cup of hot water.
-Add the coconut milk to the pressure cooked veggies along with its water.Add the cut egg pieces and mix well.Let it cook for  3-4 minutes .Add the curd and mix well.Let if cook for just 2 -3 minutes.Remove from the stove and check for salt.
-Heat the coconut oil in a pan and splutter the curry leaves & mustard seeds.Add the tempering to the mixture and mix once more.Done !

Ridge gourd Dal Curry - Peerkangai Rasavangi

Serves 3
Ridge gourd is one vegetable that tastes great in desserts and spicy gravies. I've only made desserts with it and sometimes I'll just drop it along with Drumstick in a sambar or make a nice chutney with the skin. Never knew that it could be prepared in such a delicious way.Well i guess the disadvantage of not being in a joint family is that you never get to learn traditional and authentic recipes .I've never ventured into our Kitchen to learn cooking from mom as long as I was at home,guess this would be the case with most girls.Just like every other Indian mom,my mom was the martyr in our home,doing all the work and never expecting any help from us.I never got a chance to stay with my mil too ,so didn't get to learn cooking from her too.So here I am with not much of idea about traditional Tamil recipes,guess most of which are getting extinct too.Have started hunting for authentic Tamil recipes and would sure cook and post them here :) Well the truth be told, the main reason I tried this recipe was that I forgot to shop for Onions and was looking for onion-less recipes when i came across this one :) So anytime you run out of onions & tomatoes this easy recipe would come in handy !

Ingredients :
To Pressure cook:
Ridge Gourd - 1.5 big
Moong dal - 1/2 cup
Channa Dal - 1/4 cup
Turmeric Powder - 1/4 tsp
salt as needed
To Dry Roast & Powder:
Whole Red Chillies - 6
Coriander seeds - 1 tbsp
Channa Dal - 1 tbsp
Urad dal - 1 tbsp
Desiccated coconut or grated fresh coconut - 2 tbsp
To Temper:
oil & ghee - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig

Method:

-Clean and Peel the ridge gourd.Preserve the skins if you wish to make a chutney from it.Chop into small pieces.
-Add all the things to pressure cook in a pressure cooker and pressure cook with 1 cup water on  high heat for 1 whistle and simmer for 7 minutes.
-Dry Roast all the Ingredients except for coconut until they are slightly brown.Then add the coconut and remove as soon as it turns slightly brown.Cool and grind to a fine powder.Add a little water and pulse just once to make a fine paste.If you are cooking for small kids like in my case,you can skip the Red chillies and double the amount of coriander seeds.
-Heat the oil & Ghee in a pan add the curry leaves,mustard seeds and urad dal. When they splutter add the pressure cookers contents .Mix good.Add the ground paste and mix well..Check for salt and add water to get the desired consistency.Let it simmer for 7 - 10 minutes.

Sending this to  South Indian Cooking Event hosted by Simply Tadka and Announced by Anu's Healthy Kitchen &  Learning to Cook - Dish name starts with R

Bagara Baingan - Brinjal Masala

Serves 3
This is a very delicious Hyderabadi dish,one of the very first dishes that I learned to prepare.It needs a little extra effort with all the grinding and frying involved,but the taste is worth it.Tastes great when prepared with small round brinjals.I couldn't find the small brinjals so used long ones instead.This goes real well with pulaos.

Ingredients:

Onion - 1 big(finely chopped)
oil - 1 - 2 tbsp
Cloves - 2
Cardamom - 1
Cinammon - a small stick
Mustard seeds  - 1/2 tsp
Cumin seeds - 1 tsp
Fenugreek - 1/2 tsp
Ginger Garlic paste - 1 tbsp
Whole Red chilli - 1
Hing - 1/2 tsp
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Cumin Powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp( can add more,depending on how you like it)
Green Chilli - 1
Tamarind - small marble sized
Jaggery - 1 tsp
Brinjal - 6-7 small ones or 4 long ones
oil - for deep frying
Roast and grind in a tsp of oil :
Peanuts(without skin)- 2 tbsp
Sesame seeds(white) - 2 tbsp
Desiccated coconut or grated coconut - 2 tbsp

Method:
-In a pan add a tsp of oil and roast the peanuts,sesame seeds and coconut one after the other separately.
Cool and grind together with 1/4 cup water to a slightly coarse paste
-Soak the Tamarind in 1/2 a cup of water and extract the juice
-To a pan add 1 tbsp of oil and splutter the cumin ,fenugreek and mustard seeds.Add the cloves,cinnamon and cardamom.After a minute add the whole red chilli. Once the spices are slightly browned add the onions and 1 tsp of salt.Saute for 2 minutes.Then add the turmeric powder and curry leaves and saute until the onions are slightly browned, around 4-5 minutes in medium heat.
-Add the Green Chilli(slit) and Ginger Garlic paste ( 4-5 cloves of garlic & ginger - 1/2 " piece) and saute until well browned. Now reduce the heat and add the cumin ,coriander and chilli powder and saute for 3-4 minutes.
-Add the ground peanut paste and saute on low heat until the oil separates from the mixture.
-Add the tamrind juice,one cup of water(can add more or less,depending upon the consistency that you desire) and the jaggery and let it simmer for 10 - 12 minutes.
-If using round brinjals,slit them(but not fully such that you can still lift it by the stem ) and deep fry them in oil along with the stem.For long ones chop them into long pieces and deep fry them in oil.Alternatively you can also shallow fry them.
-Add the fried brinjal to the the gravy and simmer for a further 5 minutes.

Sending this to Foodabulous Fest Event organised by Simply TADKA

Vegetable Kurma - Easy version

Serves 4
A simple version of vegetable kurma. Goes well with chapathi or any mildly flavored rice.This is one of Revathy Shanmugam's delicious recipes.Her recipes are usually foolproof and have never disappointed me.We had them with idlis and the combo was real good.

Ingredients:
Onion - 1 big(chopped)
Mixed Vegetables - 2 cups(carrot,beans,cauliflower,potato,peas)chopped
oil - 2 tsp
salt - as needed
To roast in oil:
Coconut grated - 1 cup
Ginger - 1/2 " piece
Garlic - 2 cloves
Green Chilli - 4
Fennel - 1/4 tsp
Dhalia -Fried gram -Pottu kadalai - 2 tsp
Cashew nuts - 5
Poppy seeds - 1 tsp
Cinnamon - 1" stick
Cardamom,Cloves - 1 each
oil - 1 tbsp

Method:
-Pressure cook the vegetables with 1 cup of water and salt
-To a pan add 1 tbsp of oil and Roast all the items to be roasted in oil together except coconut and fry for 4-5 minutes.Then add the coconut and remove from the heat as soon as the coconut gets slightly browned.Cool and grind to a fine paste.
-To a vessel add oil,add the onions and a little salt and saute until slightly browned.Then add the boiled vegetables along with the water and the ground paste.Mix well.
-Check for salt and add water if needed.Cook on medium heat for 5 -7 minutes.

Sending this to Cook like a celebrity chef and Taste of Tropics - Ginger & Women's Day Special,Cuponation

& Dish name starts with V at Akila's Space