Poondu Kuzhambu/ Garlic curry

This is one of my favorite curry.I could have this 365 days without any complaints..
When ever I go home my mom always makes this for me.
Ingredients:
1 no whole Garlic
10 no Shallots/Small onion
1 tsp Tamarind paste
1 sprig Curry leaves
1 tsp Methi seeds
1 tbsp Puli kuzhambu powder
3 tbsp Gingely oil
1 tsp Mustard seeds
1 tsp Urad dal
1 pinch Asafoetida
Salt to taste.
Method:
Peel the small onion, garlic remove the top and tail and set aside.
Heat oil in a kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add methi seeds and curry leaves.
Add the onions and garlic and saute till the onion is golden brown. Take care not to burn the garlic.
Now add the tamarind paste, little bit of water, puli kuzhambu powder,salt and let it simmer on low heat till the oil starts to float on top of the curry.
Serve with steamed rice and Papad.
Now add the asafoetida and stir well and turn off the heat.

Corn Fritters

The first time I made this snack my Dh fell in love with it.Now he keeps pestering me to make it over and over .I found this recipe from the book 200 veggie feasts by Louise Pickford.
Ingredients:
11/2 cup Corn Kernels
1/2 cup All- purpose flour
1 tsp Baking powder
1 no Egg (lightly beaten)
1 tbsp Soy sauce
11/2 tbsp Lime juice
4 nos Kaffir lime leaves - finely shredded ( Optional)
1 tbsp Cilantro (chopped)
2 tbsp Red chilly flakes
Salt to taste
Oil for Frying.
Method:
Place 1 cup of corn in a food processor and processes until fairly smooth.
Heat the oil in a skillet.
Mix the remaining corn and all the remaining ingredients with the processed corn and make a thick batter.
When the oil is hot place spoon sized mounds of the batter in the skillet and fry on both sides until crispy.
Serve with chilly jam.

Chilly Jam

Ingredients:
2 nos ripe vine Tomatoes
4 nos Red hot Fresno Chilies or any hot chillies
2 cloves Garlic
1/2 cup brown Sugar
2 tbsp Soy sauce
3 tbsp Rice wine vinegar
1/2 tsp salt
Method:
Place Tomatoes, garlic, chilies in a food processor and processes until fairly smooth.
transfer the mixture to a saucepan and add soy sauce, vinegar, sugar and salt.
Bring it to a boil and then reduce the heat to medium and let it simmer till the consistency is jam like.
Let it cool completely before storing.

Green Pablano Rice

Some time back I bought this Pillsbury- Mexican meals book from the grocery shop.
I found the recipe for this rice from the book and made it - Needless to say it was wonderful.
Ingredients:
2 nos Pablano chilies
1/3 cup Cilantro & Parsley (chopped)
2 tbsp Olive oil
1 large Onion (chopped)
2 cloves garlic (minced)
2 cups Rice
1 tbsp Cumin seeds
Salt to taste.
Method:
wash and dry the chilies, brush the surface with oil and place it under a broiler till the skin is charred evenly on all sides.
Place the chillies in a zip lock bag and let it rest for 10 minutes to loosen the skin.
peel the skin from the chilies.
Cut the stem from the chilly and place it in a food processor along with cilantro and blend with 1 cup of water.
Strain the liquid and discard all the solid particles and set aside.
Heat oil in a pot and add the cumin seeds and let it splutter.
When the cumin seeds splutter, add the onion, garlic and saute.
When the onion is golden brown,add the rice and saute it for a minute.
Now add the salt,3 cups of water,half the parsley,chili - cilantro liquid and reduce heat to low.
Cover and cook 20-25 minutes or until rice is almost done.
Stir in the remaining parsley.
Increase the heat to medium and let it cook till all the liquid is absorbed.
Serve hot.

Kollu Poriyal / Horsegram Poriyal

Horse gram is a legume of immense nutritional value and medicinal properties. It is considered to help with maintaining the body temperature and iron deficiency.Usually kollu rasam is made by soaking the horse gram overnight, cooking the horse gram and removing the resulting water. The remaining horse gram and make it in to chutney, poriyal masiyal etc..,


Ingredients:
1 Cup Horse gram (cooked)
1 No Onion
4 Nos Green chilly(slit)
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Sprig Curry Leaves
1 Tsp Oil
1/2" Ginger (grated)
Salt to taste.
Method:
Heat oil in a kadai.
Add mustard seeds and urad dal.
When the mustard seeds pop add the curry leaves, green chilly, onion and saute.
When the onion turns golden brown add the grated ginger ,salt, horse gram and saute for a minute.
Cover and cook at low for a minute and remove.
Serve with rice.

Cucumber Yogurt Dip with Pita

This is a nice refreshing dip and tastes great with warm baked pita crisps.


Ingredients:
1 Cup thick Yogurt
1 No Cucumber
5-6 Nos Mint leaves
1 Clove Garlic
1 Tbsp Olive Oil
1 Tsp Coriander seeds
1 Tsp Cumin seeds
Salt & Pepper to taste.
Method:
Place the yogurt in a muslin cloth on a sieve and place it in the refrigerator overnight.(this allows the water to drain from the yogurt)
Discard the excess water.
Toast coriander seeds and cumin and powder.
Wash the mint and place it in the food processor along with garlic, cucumber and pulse for a minute and add the salt, pepper,olive oil,yogurt and pulse again.
Remove the mixture and add the cucumber to it.
Place it in the fridge till you are ready to serve.
when ready to serve sprinkle the coriander and cumin powder.
Pitta:
I used store-bought pitta bread and cut them into wedges.
To bake:
Preheat the oven to 400 degrees.
Brush the pitta bread with olive oil and sprinkle some salt.
Place the wedges on a cookie sheet in a single layer.
Bake for 9-12 minutes depending on the crispness you want.
Serve immediately.

Vazhakai kara Poriyal (Plantain Kara Poriyal)

Vazhakai kara Poriyal is a very simple and easy dish to prepare.
It pairs great with steamed rice and any kind of sambar.
Ingredients:
2 Nos plantain (cubed)
1 no medium sized Onion (chopped)
2 Tbsp Coconut
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:
Wash the plantain, peel the skin with a knife and cut it into small cubes.
Grind the coconut, garlic, red chilly into a a smooth paste and set aside.
Heat oil in a kadai and pour the oil.
When the oil is hot add the curry leaves, mustard seeds and the urad dal.
When the mustard seeds splutter add the onion and saute.
Now add the plantain and saute for a few seconds and add turmeric powder, salt and the ground paste along with little water.
Cover and cook the plantain, till it is tender.
Take care to keep sprinkling water to avoid burning.
When the plantain is cooked through remove from heat and serve.