Easy Poondu kuzhambu/ Simple Garlic Gravy

Back home, mom makes poondu kuzhambu in a different way.She used to make fresh masala, and no tomatoes. Am so lazy to do all those things..hence, I feel this version is easy and comfortable.There is no compromise in the taste,this kuzhambu is a perfect match for idli and dosa too!

Ingredients
Garlic -25 cloves
Small Onion/shallots-12
Tomato(big)-1
Green chilli-1
Chilli powder-1teaspoon
MTR Madras Sambar powder-1 teaspoon
Turmeric powder-1/4teaspoon
Tamarind juice-1/4cup
Coconut paste-3tablespoons
Mustard seeds-1/2teaspoon
Few curry leaves
Sugar-1/2teaspoon
Salt-to taste
Oil

Method
Peel the onions and garlic, chop them into thin slices. Chop the green chillies and tomato.
Heat oil in a pan, make the tempering with mustard seeds. Then add the chopped garlic,onion,green chilli and sauté them for 2-3 minutes, add the tomatoes and cook them for a while.
Add the tamarind juice,chilli powder,turmeric powder and salt.

Once the raw smell of the tamarind has gone, and the gravy started boiling, add the coconut paste and enough water.
Add the sambar powder after 5 minutes.
After adding the sambar powder, cook the gravy on low flame till the oil oozes out.
Poondu kuzhambu is ready to serve. This goes well with rice-idli-dosa.

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Green Beans Casserole

Ingredients
Cooked Cut Green Beans-4cups
Campbell's condensed cream of mushroom soup-1 can
French fried onions-1 cup
Milk-11/2cups
Pepper-1teaspoon
Salt-to taste
Capsicum-1(preferably yellow/red/(or) orange)
Chopped Walnuts -11/2 tablespoon

Method
Chop the capsicum into small pieces.
Mix the soup and milk in a wide bowl.
Add cooked beans,pepper,salt,3/4 cup of fried onions,3/4th of the capsicum pieces and mix everything together.
Preheat the oven to 350F.
Pour the mixture in a baking dish/casserole and bake for 35minutes.
Take the casserole from the oven,give it a nice stir,top it with remaining fried onions-capsicum pieces and walnut.
Bake again for 10 more minutes.
Green beans casserole is ready to serve.
For Step-by-step photos click Here.

Note
You can use canned beans,which makes the work more simpler. Since it is already cooked,strain the beans,rinse it and mix with the soup+milk.
If using frozen/fresh beans, cook the beans with enough salt & water in a microwave or stove top,strain the excess water and proceed.

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Malai Kofta

Ingredients
For Kofta
Paneer-100grams
Boiled Potatoes(medium size)-2
Carrot-2
Frozen Peas-1/4cup
Green Chilli-2
Chopped Cilantro-1tablespoon
Chilli Powder-1/2teaspoon
Coriander Powder-1teaspoon
Cumin Powder-1teaspoon
Broken Cashews-1tablespoon
Salt
Corn Flour-1/4cup
Oil to Deep fry.

For Gravy
Onion(big)-1
Green chilly-1
Tomatoes -2
Cashew-5
Ginger-garlic paste-1tablespoon
Chilli Powder-11/2teaspoon
Coriander Powder-11/2teaspoon
Cumin Powder-1teaspoon
Turmeric Powder-1/4teaspoon
Salt
Half &Half Milk -1/2cup
Cumin Seeds-1teaspoon
Oil

Method
Kofta
Grate the carrots. Cook them with little water. Drain the excess water,pat dry the veggies.
In a bowl, combine the Mashed potatoes,add the veggies,paneer,cashews,g.chilli,cilantro,all masala powders and salt.

In a bowl, combine the Mashed potatoes,add the veggies,paneer,cashews,g.chilli,cilantro,all masala powders and salt.

Mix everything well and make lemon size balls. Roll the balls in corn flour..

Heat oil in medium heat..deep fry the kofta's.

Repeat the process,fry all the kofta's and keep it aside.

Gravy
Chop the onions -chilli-tomatoes. Heat oil, fry the onions,cashews.Add ginger garlic paste and sauté for a minute or two. Then add tomatoes,green chillies,masala powders and turmeric powder.

Add a cup of water and cook for 5 minutes.

Add the cilantro and let the mixture cool completely. Transfer it into a mixie jar and grind it to a fine paste.

Heat oil in a kadai,make the tempering with cumin seeds. Add the ground gravy mixture and bring it to boil. Cook for few minutes and reduce the flame to low,add the half &half milk.

Cook on low heat for 3-4 minutes and switch off the stove. Add the kofta's to the gravy just before serving,garnish with Cilantro and garam masala.

Rich and creamy Malai Kofta is ready to serve. Its a party friendly dish, Goes well with Roti/Naan/Pulao/Jeera-rice.

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Onion Pakoda

If you don't concerned about your diet, then this deep fried pakoda's are perfect for a quick evening snack. :) It takes very little time to prepare and tastes heavenly.

Ingredients
Onion-1
Green chilli-1 (or)2
Cashew -5 (broken into small pieces)
Besan/kadalai mavu-little less than 3/4cup
Riceflour- little more than 1/4cup
Salt
Oil-to deep fry

Method
Slice the onions -green chillies into thin lengthy pieces.
Mix the flours and salt. Combine all the other ingredients,mix everything together.
Meanwhile heat oil to deep fry. Add couple of spoons of hot oil with the pakoda mixture,mix well. Then sprinkle very little water to make it into a pliable dough.
Take small quantity of the pakoda mixture and deep fry till golden brown.
Serve hot with a cup of tea.

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Gopi Paratha

Ingredients
For roti
Aata-2 cups
Salt
Water - 1 cup

Stuffing
Grated Gopi-1cup
Cumin Seeds-1/2teaspoon
Ginger-garlic paste-1spoon
Chopped Curry leaves -1string
Chilli Powder-1/2teaspoon
Turmeric Powder-1/4teaspoon
Garam Masala Powder-1/2teaspoon
Chopped Cilantro-1tablespoon
Salt
Oil

Method
Make the dough for roti and keep it covered for at-least 30minutes.

Heat oil in a kadai,splutter the cumin seeds,add ginger-garlic paste and curry leaves. Sauté for a few minutes.
Once the raw smell has gone,add the grated cauliflower-chilli powder-turmeric powder and salt. Cover the pan and cook for 3-4 minutes.Finally add the garam masala powder,cilantro and switch off the flame.

Make lemon size balls after the gopi mixture has cooled down. Make the same size balls with the aata.
Flatten the roti's little and stuff them with the gopi.
Dust the flour and roll it as round discs.
Cook the parathas on hot griddle. Sprinkle some oil and cook on both sides.
Gopi paratha is ready. Enjoy it with curd or pickle.

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Radish Poriyal/Mullangi Poriyal

Here I get small bunches of radishes which are really cute.The white radishes are gigantic in size, I am little scary to buy those! :) Sometimes the radish greens will be so fresh and I will cook them with dhal..this time the greens were not so good,hence I made the poriyal only with the veggie. My hubby instantly fell in love with this beautiful pink colour dish! ;)

Ingredients
Radish Bunch-1
Onion(small)-1
Green chilly-1
Red chilly-1
Coconut powder-3/4tablespoon
Mustard seeds-1/2teaspoon
Channa dhal-1teaspoon
Urad dhal-1teaspoon\
Few curry leaves
Salt,Oil
Wash and trim the edges of Radishes,and chop them finely.Chop the onion,g.chilly.
Heat oil in a kadai,make the tempering with mustard seeds,urad dhal,channa dhal and curry leaves. Then add the onion,g.chilly,red chilly and fry till the onions become transparent.
Add in the chopped veggie,sprinkle little water,enough salt,cover the pan and cook on medium heat for 5 minutes.
Add coconut powder, give it a quick mix,cook the poriyal on low heat till it becomes dry.
Radish poriyal is ready! Its a perfect accomplishment for plain rice with any kuzhambu/dhal/rasam.

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Paruppu urundai kuzhambu

Back home, my mom always used to steam cook the lentil balls and then only we add it in the gravy for this kuzhambu. For me that seemed to be lot of work! Soak the dhal,grind it,make the balls,steam cook,prepare the kuzhambu,then add the balls..ufffffffff!! :-|
I never tried this kuzhambu for a real long time because of this reason. ;)At last, this time I tried adding the lentil balls directly in the gravy.It was yummy and I am very happy that part of the (steam cooking) work has been eliminated. :)

Ingredients :For the lentil balls
Channa dhal -1/2cup
Half of a big Onion
Green Chilli-1
Few curry leaves and Cilantro
Salt
Rice Flour-2tablespoon

To Grind
1/4th of the onion
Toamto-1
Coriander seeds-1teaspoon
Cumin seeds-1teaspoon
Red chilli-5
Coconut powder-11/2tablespoon
Oil

For kuzhambu
Remaining Onion
Green chilli-1
Tamarind juice-1/4cup
Few curry leaves
Mustard seeds-1teaspoon
Oil

Method
Wash and soak the dhal for 1 hour..grind it to a coarse paste, add chopped onion,curry leaves,cilantro and g.chilly. Make lemon size balls and keep aside.

Heat oil in a kadai, fry the items under "to girnd". Once the masala has cooled down grind it with little water to a fine paste.

In a separate pan,heat oil and make the tempering with mustard seeds,curry leaves,onion-g.chilly. Then add the masala paste,tamarind juice,enough salt and water. Bring it to boil.

Roll the lentil balls in the rice flour and add them carefully in the gravy. Don't disturb the lentil balls and cook for a few minutes. The balls will float once they are cooked.

urundai kuzhambu is ready to serve! enjoy it with hot rice.

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Methi Roti

Ingredients
Aata-11/2cups
Garam masala-1teaspoon
One small bunch of Fresh Methi
Salt-to taste
Hot water-3/4cup


Method
Wash the methi,separate the leaves and chop them finely.
Combine aata,methi leaves,garam masala and salt.

Add water little by little and make a soft dough.

Keep it covered for (at least) 30 minutes,then make lemon size balls.

Roll them as round discs..

cook the roti's on the hot skillet.

Methi roti's are ready to eat..enjoy them with your choice of kurma/dhal

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I am sending Egg curry & Easy ladoo recipes to Akila's "DNSW-E" event.

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Healthy Pongal

Barley Sweet Pongal -Ingredients
Pearl Barley-1/2cup
Split Moong Dhal-1/4cup
Jaggaery-1/2cup
Cardamom Powder-1/2spoon
Few Cashew Nuts & Raisins
Ghee-1spoon

Method
Pressure cook barley and moong dhal with 21/4cup of water for 5 whistles.
Open the cooker once the pressure has gone and add powdered jaggery and cook on low heat till the jaggery melts and mixes well with the pongal.
Heat Ghee in a seperate pan,fry the raisins and cashews, add them with cardamom powder to the pongal.

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Oats Pongal-Ingredients
Rolled Oats-1cup
Pressure cooked Split Moong dhal-little less than 1/4cup
Green chilly-2
Pepper Corns-1 teaspoon
Cumin Seeds-1 teaspoon
Hing powder-1/4teaspoon
Few Curry leaves and Cashew nuts
Ghee-2 teaspoon

Method
Fry the oats in a teaspoon of ghee on low heat for a few minutes.
Add 11/2 cup of boiled water to the oats and cook for 2 minutes,then add the mashed split moong dhal,salt and mix everything well.
Heat ghee in a small pan,make the tempering with hing-cumin seeds-pepper corns-chopped curry leaves and g.chilly-cashew. Add it to the pongal and put off the flame.

Oats pongal is ready to serve with Sambar.

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Savoury Cookies

I saw the "Masala cookies" recipe in Suhaina's blog and tried them with little changes,according to our taste.Cookies turned out to be awesome.Thanks Suhaina for this wonderful recipe!

The taste was somewhat nearer to Bhakarwadi,which is my hubby's favourite snack. :)

Ingredients
All Purpose Flour- 1 ½ cup
Egg(in room temperature)- 1
Green Chilly-2
Curry Leaves- 1 spring
Chilly powder- 3/4tea spoon
Garam Masala- ¾ teaspoon
Ginger- ½ teaspoons
Sugar- 11/2 tablespoons
Butter-2 tablespoons
Sunflower oil-2tablespoons
Salt- ½ teaspoon
Sesame seeds- 11/2 table spoons
Cashew nuts- 2tablespoons


Method
Chop the Green chillies and curry leaves finely. Grate the ginger,brake the cashews into small pieces. Combine all the dry ingredients in a bowl and mix them well.

Make a well in the centre and add the egg, mix it well with the flour.
Melt the butter in the microwave and add it with the cookie mix. stir it well and make it into crumbles.
Add the oil little by little until you can make a soft dough.(since we have added butter, you can get the texture with 2tbs of oil itself)

Make small balls and arrange them on a cookie sheet.

Preheat the oven to 355 degree F and bake the cookies for 20-25minutes.

Spicy savoury cookies are ready! Store them in an airtight container and enjoy!

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Stuffed Brinjal Gravy

Ingredients
Small Brinjals-6
Onion-1
Tomatoes-2
Green Chilly-1
Cumin Seeds-1/2spoon
Mustard Seeds-1/2spoon
Few curry leaves and cilantro
Turmeric powder-1/4spoon
Chilli powder-1spoon
Coriander powder-1/2spoon
Tamarind Juice-1/4cup
Sugar-1/2spoon
Salt,Oil.

For the Stuffing
Roasted peanut-1tbs
Roasted sesame seeds-1ts
Roasted dry coconut powder-1tbs
Chilli powder-1spoon

Method
Grind the ingredients under "stuffing" to coarse powder..add little water and make a thick paste.Cut the stem of the Brinjals, slit them and stuff them with the paste.

Chop the onions,g,chilly,tomatoes finely. Heat oil,make the tempering with Mustard seeds,cumin seeds,curry leaves. Add the onion-g.chilly and fry for few minutes. Then add the tomatoes,chilli powder,turmeric powder,coriander powder,sugar and salt. Cook till the tomatoes become mushy.
Add the tamarind juice and let it boil.
Add the stuffed brinjals with the gravy.Close the kadai with a lid and let it cook on low flame for 5 minutes.
Gently turn the brinjals to the other side and cook for few more minutes. Take out the lid and let the gravy in simmer till the oil oozes out. Put off the flame and garnish with cilantro.
Tasty brinjal gravy is ready to serve.It goes well with Biriyani,pulav,jeera rice,white rice as well as roti's and dosa.

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