kovakkai Masala/ Tindora Masala

This recipe is very simple . kovakkai masala is great with just plain rice or with any other bland curry.This is also great with chapati.
Ingredients:
1/2 Lbs Tindora
1 No Tomato (chopped)
1 No Onion (chopped)
1/2 Tsp Garam masala
1 Tbsp Red chilly powder
1/2 Tsp Ginger/Garlic paste
2 Tbsp Oil
1 Tsp mustard seeds
1 Tsp Urad dal
1 sprig curry leaves
Salt to taste.
Method:
Wash the Tindora.
Remove the ends, cut it lengthwise into four pieces.
Heat oil in a kadai and add mustard seeds, urad dal and curry leaves.
When the mustard seeds pop add the onion, tomato and saute well.
When the onion is tender add the tindora and the rest of the ingredients and saute.
Set the kadai to a medium flame, cover and cook till the tindora is tender.
Sprinkle water in between as required.
Serve hot.

Ennai kathrikai sambar

Ennai kathrikai sambar is my DH's All time favourite sambar.When ever we make this sambar at home he insists that we make it in exess, so that he can have it with rice the next day morning.
Ingredients:
1 No Onion (chopped)
1 Cup Thoor Dal
1 pinch Turmeric powder
5 Nos baby brinjals
5 Tbsp Oil
1 Sprig Curry leaves
1 Tsp mustard seeds
1 Tsp urad dal
11/2 tsp Tamarind paste
Asafoetida
Salt to taste.
For Grinding:
1 No Tomato (chopped)
1/2 Cup Coconut (grated)
2 Tbsp Corriander seeds
11/2 Tbsp Thoor dal
5 Nos dry red chilly.
Method:
Pressure cook the thoor dal with turmeric powder and set aside.
Wash the brinjals, remove the heads.
Make slits at the bottom of the brinjal and drop it in the water.
Roast all red chilly, thoor dal, and corriander seeds in 1/2 a tsp of oil.
When the thoor dal is golden brown, grind it along with coconut and tomato into a fine paste.
Heat oil in a kadai and add mustard seeds, urad dal ,and curry leaves.
When the mustard seeds pop, add the brinjal and saute nicely.
Add onion and saute for a minute.Now add the tamarind paste , ground paste , water salt and let it simmer for a minute.
Now add the cooked thoor dal and lot it boil till the brinjal is thoroughly cooked.
Add more water if necessary.
Add asafoetida before turning of the range.
Serve with white rice.
It is also great with dosa and old rice, soaked in water overnight.

Bottle gourd Subzi

This subzi is very simple and takes little time to make.It tastes great with chapatti.
Ingredients:
1 No Bottle gourd (Cubed)
1 No Large Onion (Chopped)
1 No Tomato
1 Tbsp Cumin seeds
1/2 Tsp G/G paste
1 Tsp Red chilly powder
1 Pinch Turmeric
1 Tbsp oil
Salt to taste.
Method:
Grind the tomato and set aside.
Peel and cube the bottle gourd.
Heat oil in a pressure cooker and add the cumin seeds.
When the cumin seeds pop , add the chopped onion and sautee.
When the onion is tender add the rest of the ingredients along with the tomato puree and add required amount of water and let it cook for about two whistles.
Serve hot.

Beetroot Leaves Poriyal

When I bought this week's vegetables, the beetroot was very fresh.The leaves were so tender, that I had to do some thing with it. So I made this beetroot leaves poriyal .
Ingredients:
1 Bunch of Beetroot Greens
2 Tbsp Coconut (grated)
5 Nos Green chilly (sliced)
1 No Large Onion (chopped)
1 Tbsp Oil
1 sprig Curry leaves
1 Tsp Mustard seeds
1 Tsp Urad dal
Salt to taste.
Method:
Wash the beetroot leaves, Roll it in a bundle and julienne it along with the stem.
Heat oil in a kadai , add mustard seeds and urad dal.
When the mustard seeds pop, add the curry leaves, chopped onion and the green chilly.
Sautee till the onin is tender and add the leaves, salt and saute.
Cover and cook for 3-4 minutes or until the leaves are almost done.
Now add the grated coconut and saute it for another minute or two.
Serve hot with rice.

Chocolate mousse

Ingredients:

2 -ounce semisweet baking chocolate, coarsely chopped

1/2 cup water, divided use

2 tablespoons butter

2 large egg yolks

6 tablespoons granulated sugar

1 1/4 cups heavy cream, whipped

1 Tsp Vanilla extract

1 Tbsp Instant coffee

For Garnishing:

Redi whipp whipping cream

Chocolate fudge sauce

Chocolate hazelnut Piourette

Method:

Whipp the cream as follows:

Begin with thoroughly chilled cream. Chill mixing bowl and beaters. Add 2 tablespoons of sugar and Vanilla extract while whipping cream. Cream is whipped when soft peaks form.
Mousse:
In a double boiler, heat chocolate, 1/4 cup water,Granulated coffee and butter until the chocolate and butter are melted. Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar and remaining water.
Cook and stir over low heat until mixture reaches 160*F (70*C), about 1 to 2 minutes.
Remove from the heat; whisk in chocolate mixture. Set saucepan on ice and stir until cooled, about 5 to 10 minutes.Fold in whipped cream. Spoon into dessert dishes.
Refrigerate for 4 hours or overnight.
Befor serving Top the mousse with whipped cream, fudge sauce and a broke pioutette cookie.

Pulihora Paste

I had a lot of Tamarind at home .I feel more comfortable using the tamarind paste, So a friend showed me how to make this paste.This can be used for making pulihora and also in any recipe that calls for tamarind.Thanks S for patiently telling me how to make it.
Ingredients:
1 Pound Tamarind
1 Tbsp Turmeric
1 Tbsp Salt
Method:
Soak the Tamarind in very little water for 1 -2 hrs.
Take a colander and squeeze the Tamarind and extract the thick juice.
Repeat the processes again with a little fresh water.
Heat the tamarind extract along with salt and turmeric.
Let the mixture boil until all the water has evaporated and the tamarind extract has become a thick paste.
Let the paste cool down and then store in an air tight container.

Pulihora

Puliodharai is an all time favorite in my home.When ever we came to visit our parents , we would ask my mom to prepare Puliodharai she would just smile and ask us if didn't want any thing special.
Last month One of our friends invited us to home for Sathyanarayana puja. After the puja they served this Pulihora. It was less spicy & different from the one I have always had.By the end of the meall the serving dish was compleately clean, so do i need to add that it was yummy?
I got the recipe from her and made it at home.
Ingredients:
2 Cups Cooked White Rice
2 Tbsp Pulihora Paste
3 Tbsp Gingily oil
4 Nos Dry red chilly
1 Sprig Curry leaves
1 Tbsp Channa dal
2 Tbsp Ground Nuts
1 Tsp Mustard seeds and urad dal
Salt to taste.
Method:
Heat 1 Tbsp oil in a kadai and add groundnuts , channa dal, broken Red chilly, urad dal , mustard seeds and curry leaves.
When the mustard seeds pop and the ground nuts are brown pour the oil in the rice.
Add salt and the pulihora paste to rice and mix throughly adding the remainder of the oil.

Muttai Masal (Egg Masala)

My Dh loves food that is simple. Whenever I make some thing elaborate he just says that the food is good, But if i just leave it with just plain rice, rasam and a simple side dish he is in heaven.This muttai masala is one of his simple favourites...
This dish is great with just plain white rice too.It is very easy and dose not take a lot of time to make.
Ingredients:
2 No Eggs
1 Tsp Ginger/Garlic paste
1 tsp Turmeric powder
1 Tsp Red chilly Powder
1 Tsp Black pepper powder
1/2 tsp Garam masala
2 Nos large Onion (chopped)
1 Sprig Curry leaves
1 Tbsp oil
1 Tsp mustard seeds
1 Tsp Urad dal
Salt to taste.
Method:
Hard boil the eggs, remove the shell and set aside.
Heat oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds pop add curry leaves , onion and saute.
Add the ginger/garlic paste and all the other ingredients and saute.
Cover and cook for three to four minutes.
Make small slits on either side of the egg and add to the masala.
Saute till the onion is tender.
Serve Hot.

Pancake

Last night I made pancakes for dinner and they came out very nice and fluffy.
Ingredients:
11/2 cup All purpose flour
2 Tsp Baking powder
1 tsp salt
11/2 Tbsp sugar
11/4 cup milk
1 egg
3 Tbsp butter (melted)
1 Tsp vanilla extract.
Method:
Mix the milk,sugar, salt,melted butter, egg and set aside.
Sift the baking powder and the all purpose flour in a large bowl.
Make a well in the center of the flour and pour vanilla extract and the milk mixture.
Mix the ingredients until it is smooth and has no lumps.
In a heated griddle pour quarter cup of the mixture, and Let the pancakes brown on both sides.
Note:Mix the flour so that it does not have any lumps. If the batter is lumpy the pancakes will not be soft.

Keerai kadaisal (Spinach)

Whenever I have Keerai kadaisal, it transports me right back to my childhood.My mom used to mix the keerai with rice , ghee and make it into small balls and give me and my brother.
Keerai kadaisal can also be had with idly's.
Ingredients:
1 Bunch spinach
4 Nos red chillis
1 no meduim sized Tomato (chopped)
1 Cloves of garlic
1 meduim sized ball Karivadakam
1 Tsp Mustard seeds
1 Tsp urad dal
2 Tbsp oil
1 sprig curry leaves
salt to taste.
Method:
Wash the spinach toroughly , rough chop it and set aside.
heat 1 tbsp oil in a kadai. When the oil is hot, keep the heat setting to low and add red chilly and karivadakam.(squish the karivadakam before adding it)
Fry the karivadakam for a minute or untill you get the aromatic smell for the vadakam and pour in the mixie.
Be care full when frying the vadakam as it can get burnt quickly.
Add tomato,garlic,and spinach and sautee.
When the spinach and tomato are whilted put them in the mixee along with salt and pulse three to four times.
Add little water if required.
Heat the remaining oil and add mustard seeds, urad dal, curry leaves and one red chilly.
When the mustard seeds pop pour the oil over the ground spinach.
Serve this keerai Kadaisal with white rice and ghee.

Vazhakai Thogayal ( Raw Banana Thogayal)

Last week when I went to one of our friends home, she made this thugayal for lunch. That was the first time I ever heard of a thugayal using raw banana, It was so yummy and I had to get the recipe from her and made it at home .
Ingredients:
1 Small Raw Banana
1 Clove Garlic
1 Tsp Cumin seeds
1 Tsp Tamarind paste
5 Nos Green chillies
1 Tsp Channa dal
2 Tsp Urad dal
2 Tbsp Curd
1 tsp mustard seeds
1 No dry red chilly
1 sprig curry leaves
2 Tbsp oil
salt to taste.
Method:
Cut the banana into half, boil in a pressure cooker for 2 whistles and let it cool.
Heat 1 tbsp oil and roast green chillies,cumin seeds,channa dal and 1 tsp urad dal.
Chop the cooled banana.
Grind the roasted ingredients along with garlic, salt, tamarind, curd and chopped banana.
Add water if necessary.
Heat oil in a kadai and add the red chilly, curry leaves, remaining urad dal and mustard seeds.
When the mustard seeds pop, pour the oil over the ground raw banana thugayal.
Serve the thugayal with rice.

Carrot kara poriyal

My Dh kept asking me to make this carrot kara poriyal that my MIL makes,So when I saw the JFI for this month I thought i'll post this recipe.
Ingredients:
4 Nos Carrot
2 Tbsp Coconut
1/2 Tsp Fennel seeds
2 Cloves Garlic
4 Nos Dry Red Chilly
1/2 Tsp Turmeric powder
1 Sprig Curry Leaves
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
Salt to taste.
Method:
Peel the carrot and cut it into thin rounds and set aside.
Grind, turmeric, garlic, coconut,fennel seeds, and red chillies to a smooth paste and set aside.
Heat oil in a kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add the curry leaf, cut carrots and sautee for a minute.
Add salt and the ground paste.
Cover and cook the carrots , till the masala smell leaves and the carrots are tender.
Add water little by little as required.
Serve hot. This Poriyal is a great side dish with any rice dish.

Vegetable Puff Cups

Last week we had a get together at our house.I wanted to make an appetizer that is quick and a crowd-pleaser, so I decided on these puff cups .These cups are very elegant to serve for single portions. Instead of the ever present potato filling I made a vegetable filling. It was a huge hit with our friends.
Ingredients:
1 Small pack of mixed frozen vegetables (peas,corn,beans, carrot)
1 Pack Puff pastry shells
1 large Onion (chopped)
2 Nos Ripe Tomatoes (chopped)
1 Tbsp Cumin seeds
1/4 Tbsp Ginger /Garlic paste
2 Tbsp oil
1 Tbsp Red chilly powder
Salt to taste.
Method:
Remove the pastry shells from the freezer and set aside.
Preheat the oven to 400ºF.Place the shells with the lids facing upwards.
Set the timer for 20-25 minutes or until crisp.
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds pop add the chopped onion and ginger/garlic paste and saute.
When the onion is tender add tomato , red chily powder, salt a little water and cook covered for a minute.
Now add the frozen vegetable mixture and continue cooking covered, till the vegetables are tender. (Keep stirring in between and add water if necessary.)
When the Pastry shells are done remove the lids using a fork.
Fill the shells with the prepared vegetable mixture and cover with the removed lids.
Serve immediately. The shells can be re heated by placing in the oven for 2 - 3 minutes at 350ºF.

Thakkali Sadam ( Simple Tomato Rice)

For the whole of last week we had restaurant food, so we were craving for homemade food, what is more comforting in a lunch box than tomato rice?
There are numerous ways of preparing tomato rice, this recipe is pretty much very simple to make. I was never a huge fan of tomato rice, until I tasted this. This is a recipe I learnt from one of my SIL's. This is also my DH's favorite way of preparing thakkali sadam.
Ingredients:
1 No Ripe tomato
1 No cardamom
1/2 inch pice Cinamon
1 Tsp Fennel seeds
1 Tsp Ginger/Garlic paste
1 medium sized Onion(chopped)
1 1/2 Tsp Red Chilly powder
1 sprig Curry leaves
1 Tbsp Ghee
1 Pinch Turmeric powder
11/2 Cup Basmathi rice
Salt to Taste.
Method:
Wash the rice in 2-3 changes of water and set aside.
Grind cinamon,tomato, ginger/garlic paste together and set aside.
Heat the ghee in the pressure cooker, add the cardamom, fennel, curry leaves ,onions and saute.
When the onions are browned add the washed rice,red chilly powder,turmeric powder,salt,and the ground tomato paste.(The paste should be roughly about 1 cup. )
Add water to the rice in a 1:2 ratio. (Consider the tomato puree as one cup of water. so for 11/2 cups of rice 1 cup of puree + 2 cups of plain water should be enough to cook the rice to a correct consistency.)
Close the lid of the cooker and keep in high for two whistles and turn to low for one more whisltle.and turn off.
When the pessure is released remove the lid and mix the rice and serve hot.
It is great with onion raitha and potato chips.

Black Bean Soup

Of late we have been having more soup than usual.My Dh was trying out all the canned soups,one spoon full was all I could take of it, soI decided to make an Indianised version of the black bean soup.Needless to say that the soup was awesome and a huge hit with my hubby.
Ingredients:
1 No Onion ( chopped)
5 Cloves garlic (chopped)
2 Nos Green chillies (slit and cut into half)
1 Medium sized Carrot (cubed)
2 Tsp Cumin powder
1 Tbsp Red chilly Powder
1 Can Black beans(drained & washed)
2 Nos Ripe Tomato
2 Tbsp olive oil
Salt to taste.
Coriander leaves for garnishing.
Method:
Heat oil in a pan, and add the onion and saute.
Chopp the tomato and grind it to a puree and set aside.
When the onion browns add the carrot,green chilly,garlic and saute for a minute.
Add the tomato puree, black beans,red chilly powder and cumin powder.
Add water as required.
Cover and cook for 5-7 minute or till the carrot and beans are tender.
When the bean is tender mash it a little with the back of a spoon.
serve hot.
Garnish with coriander leaves.

Sauteed Vegetables

There are some days when you do not want some thing heavy, but would like some thing familiar,
During such a days I make this dish. It is very quick to make too.(thanks to food processors)
Ingredients:
1 Cup -Cabbage ( sliced thin)
1 Medium - Carrot ( grated)
1/4 Cup - Peas
1/4 Cup - Corn
1 No - Onion (sliced)
1 Tsp - Oil
4 nos - Green chilly (sliced)
salt to taste.
Method:
Heat oil in a kadai,add all the ingredients and saute.
Cover and cook for a minute or two.
Serve hot.

Methi Malai Matar

Ingredients:
1/2 Cup - Peas
1 Cup - Fresh methi leaves
1/2 Cup -Heavy cream
1 Tsp - Ginger/Garlic Paste
1 Pinch - Turmeric powder
1/2 Tsp - Garam masala
1/2 Tsp - Cumin seeds
3 Nos - Green chillies
4-5 Nos - Peppercorns
7-10 Nos - Cashew nuts
1 No - Cloves
1 Tbsp - Oil
Salt to taste.
Method:
Grind Cashews,green chilly,peppercorn,cloves and ginger garlic paste together and set aside.
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds pop add peas and methi leaves and saute.(wash the methi leaves thoroughly)
Now add the ground paste, turmeric powder, garam masala and salt.
Let it cook for five minutes and add the cream.
Cook for another 2-3 minutes.
Serve hot with Roti or any flat breads.

Spicy Vegetable Fried Rice

Fried rice is one of my favorite dishes.Any time I have a bunch of vegetables, I just have to make it.
Fried rice is also very versatile as it can be made with many combination of vegetables.It is just lovely to taste the texture variation in thin strips of vegetables along with rice.
Ingredients:
2 Cups - Rice -cooked (I usually go with the long grain rice)
1 Large - Carrot (julienne or grated)
1/4 Cup - Cabbage (sliced thin)
1/2 No - Capsicum (sliced thin)
1/4 Cup - Green beans (julienne)
1/4 Cup - Peas
1/4 Cup - Corn
1 Medium - Onion (sliced thin)
1 Tsp - Ginger & garlic (chopped fine)
1 Tbsp - Chili Oil
2 Tbsp - Soy sauce
21/2 Tbsp - Tomato sauce
4 Tbsp - Red chilly sauce
3 Tbsp - Oil
Salt to taste.
Method:
Cook the rice and spread it on a greased plate in a thin layer and let it cool.
Heat the oil in a kadai and add onion, ginger, garlic and saute.
When the onion turns brown add all the vegetables and continue sauteing.
Now add the chili oil, tomato sauce,soy sauce,red chilly sauce, salt and stir.
Add the cooled rice and mix thoroughly at low heat.
Serve immediately.

Venthaya keerai kootu (Methi leaves kootu)

I just love any kind of greens, though it was not the same always. When I was growing up my grandpa insisted on cooking greens every day, so naturally when ever there was no greens I was just so happy.But after I left home for hostels I really started to miss the greens.Now when ever I visit the grocery shop I do not leave without greens.
I like preparing kootu with Venthaya keerai because the light bitterness of this greens gives flavor to the bland mung dal.


Ingredients:
1 Bunch - Methi leaves
1/2 cup - Split mung dal
5 Pods - Garlic
2 Nos - Red chilly (broken into half)
1 Tsp - Cumin Seeds
1 Tsp - Cumin powder
1 Sprig - Curry leaves
1 Tbsp - Oil
1 Pinch - Turmeric powder
5 Nos - Shallots(Peeled & sliced)
Salt to taste.
Method:
Soak the mung dal in water for half an hour.
Remove the methi leaves from the stem and wash thoroughly.
Heat oil in a kadai and add cumin seeds.
When the cumin seeds pop, add red chilly, curry leaves,shallots and saute.
Now add the garlic, drained mung dal, methi leaves,turmeric powder,cumin powder,and salt.
add water as required.
Cover and cook till the dal is well done.
Serve as an accompaniment to any curry or just enjoy with plain white rice.

Mangai Thogayal (Green Mango Thogayal)

Ingredients:
1 No - Medium seized raw green mango (grated)
1/4 cup - Coconut (grated)
6 Nos - Green chilly
11/2 inch - piece of ginger
5 no - shallots (peeled and halved)
1 Tbsp - Oil
1Tsp - Mustard seeds
1 Tsp - Urad dal
1 sprig - Curry leaves
Salt to taste.
Method:
grind mango, coconut, green chilly,salt,and ginger to a paste.
Pulse the shallots for a minute.
Make a thadka by heating the oil and adding mustard seeds, urad dal and curry leaves.
When the mustard seeds pop, pour it over the ground paste.
Enjoy with white rice and ghee.

Chili Oil

Chili oil is used as a dipping sauce for Chinese finger foods like wantons, spring rolls... it is also used as a seasoning for fried rice and noodles.
My Dh is crazy about chili oil. when ever we go to any Chinese restaurant he asks for the chili oil even before the menu! So i decided to make it at home.
Ingredients:
20 nos - Dry red chilly
1 cup - Peanut oil.
Method:
Break the red chilly into half and remove all the seeds from them.
Pulse the chilly in a blender to make flakes(about 10-20 seconds)
be careful not to make it a powder.(I did not use store bought chili flakes because it has seeds in it. )
Heat the oil till it starts to smoke and let it cool for five minutes.
Add the oil to the chilly flakes.
Let it set for some time and enjoy as u like.
Store the oil in an air tight container.

Baked Penne with oven roasted vegetables

The First time I made this dish my family fell in love with it. I made this dish using whole wheat penne(just an effort to making a healthy meal) instead of the regular penne pasta. I also used a very limited amount of cheese.(you can always add more cheese if you like.)This dish is basically light! As for the vegetables you can use almost any vegetable of your choice.(zucchini,mushrooms, carrots,peas,beans,corn,peppers.)
Ingredients:
1 No - Green pepper (cored and cut into 1-inch wide strips)
1 large - Onion (peeled and sliced into 1-inch strips)
1 Large - Carrot (cut into 1- inch wide strips)
1/4 pound - Beans(ends trimmed and cut into half)
1/4 cup - Peas
1/4 cup - Corn
3 Tbsp - Olive oil
2 cups - penne pasta
11/2 cup - Marinara sauce(add more if you like)
2 Tbsp - Crushed black pepper
2 Tbsp - Red chilly flakes
1/4 cup - grated Parmesan
1/4 cup - grated mozzarella
3 tbsp - sliced olives
Salt to taste.
Method:
Heat the oven to 450 degrees Fahrenheit.
In a baking tray lined with parchment paper toss peppers,carrots ,beans and onions.
Coat the vegetables with salt, pepper and olive oil.
Set it in the oven for 15 minutes or until tender.
Heat a large pot of water and add salt and pasta.
When the pasta is done drain ad set aside.
Take a baking pan and grease it.
Put the roasted vegetables,Parmesan cheese, peas, corn,pasta, red chilly flakes,marinara sauce (salt & pepper if needed) and mix well so that the pasta and the vegetables are coated with the sauce.
Top with mozzarella cheese and garnish with olives.
Bake until top is golden and cheese melts, about 25 minutes.
Serve hot.

Paneer Butter Masala

My DH is a huge Paneer fan.He just loves paneer in any form.
I was making Multigrain roti, so what better way to soften up the roti than Paneer butter masala.
Ingredients:
1 Cup - Paneer (cut into cubes)
1 No - Onion (chopped)
1 No - Large Tomato
10 No - Cashews
4 Tbsp - Cream
1 Tsp - Cumin seeds
1 Tsp - G/G Paste
1 Tbsp - Red chilly powder
1 /2 Tsp - Turmeric powder
1 Tsp - Garam masala
1 Tsp - Coriander powder
1 Tbsp - Kasturi Methi
2 Tbsp - Butter
Salt - to taste.
Method:
Grind tomato and cashew nuts together and set aside.
Heat butter in a kadai and fry the cubed paneer.
When the paneer is golden brown remove it from the kadai and set aside.
(Frying the paneer makes it crisp and enhances the flavor, you can avoid frying if you like the paneer to be soft)
Add Cumin seeds to the heated butter.
When the cumin seeds pop add the chopped onion and saute.
When the onion browns add the G/G paste,tomato-cashew paste, salt,garam masala, chilly powder,coriander powder,turmeric powder and stir well adding water as necessary.
cover and cook for 5 minutes and add cream, paneer and kasturi methi.
Cook for another minute and serve.

Mulagai Gojju ( Green chillies Gojju)

Gojju's are usually served as an accompaniment to breakfast dishes like idly, dosa, pongal etc..
There are a lot of gojju varieties,I learnt this from my MIL.Mulagai gojju (though made from chillies) is not actually hot, but is tangy.This recipe is also very easy to prepare.
Ingredients:
10-15 Nos - Green chillies
1 No - Large onion (chopped)
11/2 Cup - Tamarind extract
1 Sprig - Curry leaves
1 Tsp - Mustard seeds
1 Tsp - Urad dal
1 Tbsp - Oil
1 Tsp - Turmeric powder
2 Pinches - Asafoetida
Salt to taste.
Method:
Slice the green chillies into medium sized pieces and set aside.
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds splutter add the chopped onion, green chillies,turmeric powder and saute.
When the onions are tender add salt and the tamarind extract.
When the mixture comes to a boil, add asafoetida.
Serve hot with Idly/Dosa.

Groundnut chutney (Peanut chutney)

I make Groundnut chutney as an alternative to the ever present coconut chutney.My DH is also very fond of ground nut chutney.There are many different ways of preparing this chutney, i make it with coconut.This chutney is a great accompaniment to Dosa and Idly.
Ingredients:
1 Cup - Groundnuts
1 Tsp - Tamarind paste
3/4 Cup - Coconut (shredded)
5 Nos - Dry red chilly
2 Pinch - Asafoetida
1 Tbsp - oil
1 Tsp - Mustard seeds & urad dal
1 Sprig - Curry leaves
Salt to taste.
Method:
Dry roast the peanuts and remove the skin.
Grind the roasted peanuts, coconut,tamarind,asafoetida,red chilly and salt to a smooth paste .(add water as required)
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds splutter , pour it over the chutney.

Brown rice with Pinto Beans

This is my entry for "Whole grains JFI" hosted by Tastypalettes.
Of late i have been cutting back on white rice and adding more of brown rice into my diet. Since my household is filled with picky eaters i have to look for more ways to make brown rice fun and tasty to eat. This recipe is also very easy to prepare.
Ingredients:
1 cup Pinto beans
11/2 Cup Brown rice
1 Tbsp cumin
6 nos green chillies(chopped)
1 large onion (chopped)
1 Tsp Pepper powder
1/2 tsp garam masala
1 Tbsp red chilly powder
1 Tomato (chopped)
1 sprig curry leaves
2 Tbsp oil
Salt to taste .
Method:
Pressure cook 11/2 cups of brown rice with 2 cups of water and set aside.
Heat oil in a kadai and add cumin, when it splutters add curry leaves onion and green chilly.
When the onion becomes golden brown add the pinto beans(strain and wash the pinto beans before adding).
Add salt , cover the kadai and let it cook till the beans are tender(should be about 3-5 minutes)
Add very little water if necessary.
Now add the tomato and rest of the masala.
Add the cooked rice and saute well, keep covered in low heat for another minute or two and serve hot.

Palak Paneer

I am fond of spinach, and my Dh is fond of paneer so it only seemed fitting that the two should be combined into tonight's dinner.
Ingredients:
1 Bunch spinach
1 cup Paneer (cubed)
2 Nos Green chilly
1/2 Tsp Fenugreek seeds
1 Tsp cumin seeds
1 Onion (sliced)
1 Tomato
1 Tsp ginger garlic paste
1 Tbsp Coriander powder
1 Tbsp Cumin powder
1 Tsp Garam masala
1 Tsp Red chilly powder
3 Tbsp oil
Salt to taste.
Method:
Clean the spinach and remove the stalks.
Cut the tomato into quarters.
Heat the kadai and put methi seeds and cumin seeds.
When the cumin pops add the green chilly, spinach, tomato and saute.
Cool the spinach-tomato mixture and grind along with the ginger garlic paste to a coarse consistency.
Heat oil in a kadai and saute the paneer cubes.When the paneer turns reddish brown, remove from kadai and set aside.
In the Kadai now add the onions and sauteWhen the onion is tender add the ground spinach paste, red chilly powder,garam masala,coriander powder,cumin powder and salt.
Add water as necesary.
When the raw smell of the masala leaves add the sauteed paneer, and let cook for a minute or two.
Serve hot with roti.

Chocolate Almond Cake

We often visit Ikea if not for the furniture .... at least for the food.
The Chocolate almond cake is my Dh's favorite.It is flour less, has almonds & chocolate what more Can I ask for? .. The cake has the right amount of sweetness for having with coffee.

Zucchini Dosa

Last night I wanted to try something new and easy to make, so I tried Zucchini dosa.
This dosa can be served with curd,podi or any pickle will be fine too.
Ingredients:
1 Cup Zucchini (shredded)
11/2 Cup Gram flour (besan)
1/4 Cup Dry Coconut
5 Nos Green chillies (chopped)
1 Tbsp Cumin powder
1 Tbsp Red chilly Powder (add to taste)
salt to taste
Method:
Shred the zucchini and squeeze the water from it.
Mix the squeezed zucchini, besan,coconut,green chillies,red chilly powder,cumin powder, salt and mix with water.
The batter should be of a pouring consistency.
Heat the dosa tawa and pour in a spoon full and spread it around.
After a minute turn the dosa to the other side.
Serve hot.

Note: You can add rice flour to the batter , this will give crispness to the dosa.

Barley Dosa

In an effort to make health food more tasty and enjoyable i wanted to incorporate whole grains in my regular menu, so i tried making Barley dosa from dailytoy.
This is my version.
Ingredients:
1 Cup Brown rice
1 Cup Barley
3/4 Cup Urad dal
1 Tbsp Fenugrek seeds
salt.
Method:
Soak the rice and barley for 6-8 hrs.
Soak the urad dal and fenugrek seeds for 3-5 hrs.
Grind all the ingredients together .
The batter will be a little coarse.
Ferment the batter overnight.
The dosa is great with most chutneys .

Health Benefits of Barley

Of late I have been trying to approach a healthy diet : The kind of diet which does not involve starving or eating food that does not satisfy your pallet.
My solution came in the form of whole grains:
Substituting Brown rice for white rice,Buying multi-grain or whole wheat pasta, roti etc...
When I read the list of whole grains and benefits, I was amazed.

Health Benefits of Barley:
Barley is a good source of vitamins, minerals and fiber and selenium, and a good source of phosphorus, copper and manganese.

Intake of barley can be beneficial for our overall health. In particular it is known to help alleviate diabetes, high cholesterol, and obesity. Some evidence suggests that barley seed products in the diet may improve blood sugar levels in individuals with diabetes, possibly because the fiber in barley seeds delays stomach emptying and slows down the absorption of carbohydrates from foods.
Additionally, barley may assist in weight loss because it acts as an appetite suppressant making people feel like they have eaten more than they really have. Barley seeds may also protect against colon cancer.

To increase intake of barley, try the following:

• Mix with rice to make dosa batter
• Mix barley flour with wheat flour to make breads and roti
• Add barley to stews and soups or other dishes such as risotto to enhance texture
• Use cracked barley or barley flakes to make hot cereal
• Toss chilled cooked hulled barley into salads.

Buying Barley:
When I looked for barley in the supermarket I found hulled barley and pearled barley.

In hulled barley the kernels are minimally processed to remove only the tough inedible outer hull. Most of the bran and endosperm is left intact and the germ is present, making it a whole grain.
pearled barley undergoes more processing, some insoluble fiber, trace minerals and micro nutrients may be lost. Hence it is not considered as a wholegrain.


Source:www.whfoods.com,www.nutrasanus.com/barley.html,www.healthcastle.com.

Milagai Kulambu

I am posting this curry for the Curry Mela hosted by cooking 4 all seasons.
Milagai kulambu is one of my favorite curry.This is a very tangy curry, despite it having a lot of chillies it is not hot. Whenever we went home, me and my brother bugged my mom to make it for us.This curry is very simple to make and is great with rice and also goes great with dosa.
Ingredients:
6 Nos Green chillies(slit)
15 Nos Small onions
3 Tbsp Coconut (grated)
1 Tbsp tamarind paste
2 Tbsp Urad dal
1 sprig curry leaves
1 Tsp mustard seeds
2 Tbsp oil
Asafoetida
Salt to taste.
Method:
Heat 1/2 table spoon of oil in a kadai and roast the urad dal till it becomes a deep golden brown.
Now grid the coconut, urad dal and 2 green chillies.
Heat the remaining oil and add mustard seeds and curry leaves.
When the mustard seeds pop add the onions , green chillies and saute.
Add the ground paste , tamarind , salt ,water and let it simmer till the raw floavor leaves.
Add asafoetida at the last stage and let it simmer for a minute or two.
Serve hot with white rice.

Pudalankaai Poriyal (Snake Gourd Poriyal)

Snake gourd is one of the vegetables i associate with my childhood.My Grandpa used to plant snake gourds (along with other greens & stuff) in our back yard.He used to tie small stones to the ends of the snake gourd to make it grow longer.Back then i used to hate its smell when it was on the vine, but when cooked it attains a wonder full aroma!!
Ingredients:
1 Snake gourd
4 Dry red chillies
1 Large Onion (chopped)
2 Tbsp Coconut (grated)
2 Tbsp oil
1 Sprig Curry leaves
1 Tsp Mustard seeds & urad dal
Salt to taste.
Method:
Slit the snake gourd vertically and remove the seeds .
Slice the gourds into thin slices(semi circles)
Heat oil in a kadai, add mustard seeds and urad dal and let it splutter.
Add curry leaves,red chillies and onion and saute.
Now add the snake gourd and saute.
Add salt, cover and cook till tender.(add water as required)
When the snake gourd is almost done add the grated coconut.
Serve with rice.

Mirchi ka Salan

I like to use different kind of peppers in my cooking, The variation of colors, textures, and flavors add depth to the dish.For this curry i used Hungarian wax peppers.These peppers are just moderately hot so you can bite into it while you enjoy the curry.
Ingredients:
2 Nos Hungarian was peppers
1/4 Tsp Turmeric Powder
1 Large onion (chopped fine)
2 Tbsp Coconut (grated)
2 Tbsp Peanut
2 Tbsp Sesame seeds
1 No Clove
4 Nos Dry Red chillies
2 Tbsp Coriander seeds
2 Tbsp Cumin seeds
1 Tbsp G/G Paste
1 Tsp Tamarind paste
Asafoetida
2 Tbsp oil
Salt to taste
Method:
Dry roast the sesame seeds, coriander seeds, cumin seeds,red chillies, cloves and set aside.
Dry roast the peanuts separately.
Grind the coconut and all the dry roasted ingredient into a fine paste.
Heat Oil in a kadai and add the peppers and saute till it is nicely done.
Now add the chopped onion and saute.
Add tamarind paste, turmeric powder and G/G paste.(add water)
Add the Ground paste, salt and let it simmer.
When the curry is cooked add asafoetida before removing from heat.
Serve hot with rice or roti.

Pavakkai Fry (Bitter Gourd Fry)

My DH is very fond of Deep fried food, At least Pavakkai fry is a bit healthy!
The slight bitter taste along with the crispness makes it yum!

Ingredients:
2 Nos Bitter gourd (slices - thin rounds)
1 Tbsp Red chilly powder
1/4 Tsp Turmeric powder
1 Tbsp corn flour
1 Tbsp rice flour
salt to taste
oil for frying.
Method:
Wash the bitter gourd and cut into thin rounds.
Remove the seeds.
Marinate with salt and let it stand for ten minutes.
Now squeeze the bitter gourd and drain the water.
Add red chilly powder, turmeric powder,corn flour and rice flour to the bitter gourd and mix , till it is nicely coated.(do not add salt)
Heat oil in a kadai and fry the bitter gourd.
Serve immediately.
Note:
You can also avoid using corn flour .

Onion chutney with Curryleaves

Ingredients:
2 Large onion (sliced)
1 Tomato (sliced)
1/2 cup curry leaves
5 Red chillies
1 Tbsp Fennel seeds
1 pinch Asafoetida
1" piece Tamarind
2 Tbsp oil
1 Tbsp mustard seeds & urad dal
Salt to taste.
Method:
Heat one Tbsp oil in a kadi, add Fennel seeds,onions,curry leaves and saute.
Now add the red chillies, tomato and saute.
When the tomatoes are done let the mixture cool.
Grind the red chillies,onion,tomato,tamarind,asafoetida,fennel seeds and salt together.adding water as necessary.
Heat oil and add urad dal and mustard seeds.
When the mustard seeds pop, pour it over the ground chutney.
This chutney is great with Idly and dosa.

Araichuvitta Sambar

This is a different kind of sambar made without using cooked dal.. Insted the dal is ground and hence the name araichuvitta sambar.(araichu in Tamil is to grind) This sambar is great with idly, dosa, and ven pongal.(it is not as great with plain rice.)
Ingredients:
1 Cup Small onion (sliced thick)
21/2 Tbsp Channa dal
2 Tbsp corriander seeds
4 Dry Red chillies
1/2 cup coconut (shredded)
1 tomato (chopped)
1 sprig curry leaves
2 tbsp oil
1 Tbsp urad dal & mustard seeds
Asafoetida
Salt to taste.
Method:
Heat 1 tbsp oil in a kadai and roast channa dal, red chilly, and corriander seeds.
Grind the rosted spices along with coconut and tomato to a smooth paste.
Heat the remaining oil and add urad dal and mustard seeds.
When the mustard pops add curry leaves and onion.
Sautee the onion till turns a nice golden brown color.
Now add the ground masala and add water and salt.
Let it come to a boil and add asafoetida.
serve hot.
Note: You can add a little bit of gingily oil when having with idly..it gives a nive flavor.

Beans Poriyal

Beans poriyal is a very common dish, and is simple, healthy, and easy to make.What more,Green beans is a good source of vitamins and low in calories!
Ingredients:
1/2 Lbs Green beans( Sliced thin)
5 Nos Green chillies (slit vertically)
1 Large onion (chopped fine)
1 Sprig curry leaves
1 Tbsp mustard seeds & urad dal
1 Tbsp oil
Salt to taste.
Method:
Heat oil in a kadai, add mustard seeds , urad dal and let it splutter.
Add Curry leaves, onion,green chillies and saute.
Add the green beans saute for a minute and add salt.
Cover and cook. sprinkle water if necessary.
(do not add too much of water.)
Green beans poriyal is great with rice and any curry.

Paneer Kati Rolls

Today i had some atta dough left.My Dh is a huge fan of kati rolls, so i decided to make kati rolls.
Kati roll is a roti filled with a stuffing.The stuffing can be veg or non-veg.
Ingredients:
1/2 Cup Paneer (cut into small cubes)
1 Cup vegetables (peas,beans, )
2 Nos Green chillies (sliced)
1 Large onion (sliced thin)
1 Tsp cumin seeds
1 Tsp Chat masala
1/2 Tsp garam masala
1/2 tsp turmetic powder
1 Tbsp Red chilly powder
1 Tomato (chopped)
1 Tbsp G/G paste
1 Tbsp oil
Salt to taste
1 Tbsp lime juice
Atta Dough.
Method:
Make rotis from the dough and set aside.
Heat oil in a kadai and add cumin seeds.
When the cumin seeds splutter add onion, gren chillies and saute.
Now add G/G paste, tomato and continue sauteing.
Add the vegetables and saute.(you can add capsicum, potato, carrot according to your preference.)
When the vegetables are tender add paneer, garam masala,red chilly powder turmeric powder and salt.
When the Paneer is almost cooked add the chat masala.
Add the lime juice after turning off the heat.
Take the roti and place the stuffing in the center , roll and enjoy.
These rolls are also a great evening snack.

Carrot Rice

Carrot is one of my favorite vegetables but my Dh is not a great fan, so i have to find out ways of making him eat carrot.When he found out that he had to have carrot rice he was very skeptical,but when he tasted it he actually liked it.Method:
2 Cups basmathi rice (cooked)
4 Nos Carrots (Shredded)
1 No Clove
1 No Cardamom
1'' Piece Cinnamon
1 Tbsp red chilly powder
1/2 Tsp Turmeric powder
1 Tbsp Coriander powder
2 nos green chillies(slit)
1 Tbsp G/G paste
1 Large onion (chopped)
2 Tbsp ghee (or oil )
Salt to taste.
Method:
Cook the rice and set aside.
Heat the ghee in a kadai and add, cinnamon, cardamom, cloves and saute for a minute.
Now add the onion and the green chillies and saute till the onion is tender and add the G/G paste.
Now add the carrot and other spices and saute, adding water when necessary.
When the Carrot is cooked add the rice and mix well.
Keep covered in low heat for a minute or two.
Serve hot.

Kalan Melagu (Mushroom Poriyal)

Ingredients:
2 Cups mushrooms (sliced)
1 large onion (chopped)
1 Tbsp G/G Paste(Ginger/Garlic)
1/4 Tsp Turmeric powder
1 Tbsp chilly powder
1/2 Tbsp crushed Pepper
1 sprig curry leaves
1 Tbsp oil.
Salt to taste.
Method:
Heat oil in a kadai, add the onions and saute till tender.
Add G/G paste and the mushrooms.
Now add the remaining spices, curry leaves and saute till the mushroom is almost done.
Add salt and cook the mushrooms completely.
This dish goes well with rice and any bland curry.
It is also great with chapati or roti.

Beetroot Poriyal

There is something to be said of the crimson color.Just placing plain white rice next to beetroot poriyal looks so vibrant that Keeps me staring at it.It also tastes as good as it looks.
Ingredients:

• 2 Nos Beetroot (chopped - 1/2" cubes)
• 1/2 large onion (chopped)
• 5 Nos Green chillies (slit vertically)
• 1 Tsp oil
• 1 Tsp Mustard seeds
• 1 Tsp urad dal
• 1 Sprig curry leaves
• Salt to taste.

Method:
Peel the beetroot and cut into cubes.
Heat oil in a kadai, add oil, mustard seeds, and urad dal.
When the mustard seeds pop add curry leaves,onion,green chillies and saute.
(Add chillies as per your taste, for me adding more chillies evens out the natural sweetness of the beetroot)
Now add the beetroot and salt and cook till the beetroot is tender.
Serve with rice.

Brinjal Rice (Katrikai Sadham)

My Dh Prefers to take dry rice varieties when packed in a box.Today instead of making the usual varieties I made Brinjal Rice.(do i have to add that brinjal is my favorite vegetable!)
Ingredients:

• 2 cups Cooked Rice (Basmathi)
• 2 eggplant(medium size - chopped)
• 1Tomato (chopped)
• 1 Large onion(chopped)
• 4 cloves Garlic (cut into half)
• 4 nos Green chillies (cut into half)
• 1 Sprig Curry leaves
• 2 Tbsp oil
• 1 Tsp mustatd seeds
• 1 tsp urad dal
• 1 Cinnamon stick (1/2")
• 2 nos Cloves
• 1 tsp Red chilly powder
• 1/4 tsp turmeric powder
• 1/2 tsp Garam masala
• 1 tsp black pepper powder
• 1 tsp G/G Paste (Ginger/Garlic)
• 1/2 cup Tamarind water
• Salt to taste.

Method:
Cook the rice and set aside.
Heat oil in a kadai, add mustard seeds and urad dal.
When the mustard seeds pop, add curry leaves,cinnamon,cloves, onion, green chillies and saute.
Add chopped eggplant, garlic.When the eggplant is coated in oil, add tomato, G/G paste,red chilly powder,pepper powder, turmeric powder and garam masala.
When the spices are nicely coated add salt and tamarind water.
Cover and cook thill the egg plant is cooked weel.(add water as required.)
When the eggplant mixture is cooked , add it to the rice.
Serve with pickle or curd.