Brinjal-Drumstick-Potato kuzhambu

Ingredients
Five pieces of Drumstick,cut into 2" pieces.
One Brinjal
One small Potato
Onion-1
(Cut brinjal-potao-onion in same size chunks)
Green chilly-1
Few curry leaves and cilantro
Garlic-2 cloves
Tamarind juice-1/4cup
Chilli Powder-11/2teaspoons
Coriander Powder-1teaspoon
Mustard seeds-1/2teaspoon
Cumin seeds-1/2teaspoon
Sugar-1/2teaspoon
Salt
Oil

To Grind
Tomato-2
Grated Coconut -3tablespoons

Method
Heat oil in a kadai,make the tempering with mustard and cumin seeds.Let them crackle.
Add onion-g.chilli-garlic cloves-curry leaves and sauté them for 2 minutes.
Add in the veggies-tamarind juice-chilli powder-coriander powder and salt. Cook till the veggies are soft but firm.
Grind the tomatoes and coconut to a fine paste.
Add the coconut-tomato paste to the veggies.
Let it boil on medium heat till the kuzhambu thickens and oil oozes out.
Brinjal-Drumstick-Potato kuzhambu is ready to serve. Goes well with Rice and Dosai.

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Methi-Mattar Malai

Few days back, I saw this recipe in Lavanya's Cookery Corner . Had a bunch of fresh Methi leaves by then, and prepared it. Rich and creamy side dish for roti's and pulao. Interesting variation to the regular methi dhal & methi roti. :)

Ingredients
Fresh Methi leaves from a small bunch.
Frozen green peas-1/4cup
Onion-1
Cloves-2
Green chillies-2
Coriander powder-1 teaspoon
Almond-5
Milk -11/4cup
Elaichi-1
Oil
Salt

Method
Soak the almonds in hot water for 30 minutes,peel the skin and keep it aside.

Peel the onion,cut into half, pierce the cloves,cook for 7 minutes in boiling water. Take it out and let it cool.
Once the onions are cooled, take out the cloves, grind it along with almonds and green chillies to a fine paste.
Heat oil in a kadai, add the elaichi and the paste. Fry for 6-7 minutes on medium heat.

Now add the cleaned,washed methi leaves, cook for a minute.

Add the peas and coriander power and salt. Cook for 3-4 minutes.

Add the milk, reduce the flame to low.

Switch off the stove when the methi mattar malai boils nicely. (It will take 3-4 minutes)

Serve hot with roti's or pulao's.

Actually I added 10 almonds and the gravy was little thick. Next time I have to reduce the number of almonds to 5! ;)

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Aval Upma /Poha Upma

I wrote a big story with this post and published it yesterday. That post is no longer available because of blogger maintenance issues(i guess!!). Got it back after some days,Just copy pasting it:

****My DH is a big fan of aval(poha),but not me!!;) He just love this easy breakfast,while I feel its kind of dry. Obviously its been a real real real long time we had this. Last week end somehow (actually there was a lunch party in the same day! ;)) I made up my mind for this breakfast.

Even though I make this once in a blue moon,every time I make some taste adjustments like adding veggies or soaking the aval(poha) in tamarind water, adding peanuts. This time,added lemon juice.****

Ingredients
Aval(Poha)-11/2cup
Onion -1
Green chilly-2
Few curry leaves
Mustard seeds-1teaspoon
Channa dhal-1teaspoon
Urad dhal-1teaspoon
Turmeric powder-1/4teaspoon
Lemon Juice from half of a large lemon
Sugar-1/2teaspoon
Salt
Oil

Method
Wash the aval(poha) 2-3 times and strain 90% of the water and keep it aside for 5 minutes.
Cut the onion-g.chilli into thin slices.
Heat oil in a kadai, make the tempering with mustard seeds,channa dhal and urad dhal.
Add onion-g.chilly and curry leaves with turmeric powder.
Saute them till the onion bcecomes transparent. Now add the sugar and salt. Mix it well.
Add the aval(poha) and reduce the heat to low. Fry for 2-3 minutes, then add in the lemon juice and switch off the stove.
Aval upma is ready to serve.

Suddenly one of our friend showed up for breakfast, so I prepared a quick n yummy pea-nut chutney, as a side dish for this upma & prepared some dosai as well. You would think what a weird combination is this??! But,trust me when you are not in a mood to cook elaborate meal, aval upma - peanut chutney comes handy! :)

Sending this recipe to Bachelor's Feast event happening at Jaleelaa akkaa's Samaiyal attakaasam

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Brinjal bajji/Katharikkai bajji

You can make bajji with kaththarikkai(Brinjal) peerkkangai(ridged gourd), onion, vazhakkai(Raw plantain). Of all these veggies I would say Brinjal bajji is the easiest one. The pain of peeling the skin of peerkangai or shedding tears with onion, having black spots in the hand with plantain are not there with Brinjal. Just Wash it,chop it,dip in the batter,fry it! That's it!;) ;)

Ingredients
Half of a big Egg plant/ Brinjal
Besan/kadalai mavu-1/2cup
Rice Flour-1tablespoon
Baking soda- a pinch
Chilli powder-1 teaspoon
Cumin powder-1/2teaspoon
Hing/asafoetida - 2 pinches
Salt,Water and Oil to deep fry

Method
Combine besan,rice flour,salt,baking soda,chilli powder,cumin powder,hing in a bowl and mix well.
Add water little by little to make the bajji batter.
Wash, and cut the egg plant into big chunks.

Heat oil over medium heat. Dip the veggie in the batter and drop it in the hot oil carefully. Deep fry till it turns out golden in colour. Take it out, drain the excess oil in a paper towel.

Quick snack for a cold n rainy evening! Enjoy with your tea or coffee. :)

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Mushroom Roast

Ingredients
For the stuffing
Button Mushrooms-100g
Onion-1
Cumin seeds-1/2teaspoon
Ginger-garlic paste-1/2teaspoon
Chilli Powder-1teaspoon
Coconut milk powder-1
Garam Masala powder-1/4teaspoon
Cilantro for garnishing
Salt
Oil
Dosa Batter

Method
Wash and chop the mushrooms.
Chop the onion and tomato.
Heat oil in a pan,add cumin seeds followed by g-g paste, onion and tomatoes. Sauté them till the onions become transparent. Add the mushrooms,cover the pan and cook for 2 minutes.
Add the chilli powder-salt, cook for couple more minutes.
Add the coconut milk powder,mix well and switch off the stove, add in the Cilantro leaves,garam masala powder and let it cool completely.

Make thin dosa, spread the stuffing evenly,drizzle the oil...

Fold the dosa into a triangle, flip it over..

Mushroom Roast is ready to serve. Serve hot with your choice of chutney/sambar.

We had it with Coriander chutney. If you can make coconut chutney too, the 2 chutney combo will be super perfect. You can bring in a (South Indian)Restaurant effect at home with Mushroom roast,2 chutneys and sambar!;)

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White Kurma

I got this recipe from a friend. We happened to spend one Sunday evening together and the chit-chat was continuing till dinner time. She made this kurma and one more kurma and roti's. While the original recipe called for coconut milk,She substituted fat-free milk..so this is a diet version of white kurma! :)

Ingredients
Mixed Veggies (chopped into small pieces)-1cup
Onion(medium size)-1
Green chilli-2(adjust to your taste)
Cumin Seeds-1teaspoon
Crushed ginger&garlic-1teaspoon
Few curry leaves and Cilantro
Red chilli-1(optional)
Pepper powder-1/2teaspoon
Fennel powder-1/2teaspoon
Corn flour-1tablespoon
Milk-1/2 to 3/4 cup
Oil
Salt


Method
Heat oil in a pan,add cumin seeds. Let them splutter. Then add chopped onion-g.chillies-red chilly-curry leaves. Add the crushed ginger-garlic and fry for a while.
Add the chopped veggies,salt, cook for 2- 3 minutes.
Mix the corn flour with little water, add it with the veggies, add pepper and fennel powder too.
Cover the pan,cook the veggies till tender. Reduce the heat to low and add the milk.
Let it boil for a few minutes, then switch off the stove, garnish with Cilantro.

White kurma is ready!

Enjoy with hot roti's.

Note
I have added Potato,green beans and peas. You can add carrots-cauliflower-broccoli too.
Adjust the number green chillies and red chillies as we are using pepper powder.
You can very well use coconut milk instead of cow's milk. :)

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Banana-Walnut Cake

My Hubby never eats cake,that's the reason I stopped baking cakes at home. To my surprise one day he said he used to go to Starbucks near his office and became a great fan of Chai-latte & Banana-Walnut cake. grrrrrrrrrrr! The very next day I baked this cake and thereafter it became our favourite evening snack. :)

Ingredients
Bananas-2
Walnut(broken into small pieces)-1/2cup
All purpose flour-11/4cups
Sugar-1/2cup
Baking Powder-1/2teaspoon
Baking Soda-1/2teaspoon
Cinnamon powder-1/4teaspoon
Pure Vanilla extract-1/4teaspoon

In Room Temperature
Butter-1/4cup
Milk-1/4cup
Eggs-2

Method
Sieve the flour with Baking powder-baking soda-cinnamon powder twice and keep aside.
Separate the egg whites and yolks.
Cream the butter and sugar. Add egg yolks-vanilla and beat well.
Then add the flour and milk alternatively, mix well.
Mash the bananas, fold it with the flour mixture.
Beat the egg whites and fold it with the cake mixture.
Finally add in the walnut pieces,mix well.
Pour it in a buttered baking dish and bake it for 45 to 50 minutes in a 350F preheated oven.

Cool the cake for 2 hours..slice it and enjoy with tea!

Amazingly soft cake with nice crust.Be ware,won't be able to stop eating! :P



Sending this recipe to "Healing foods -Banana" event event started by Siri & hosted in Krithi's Kitchen.

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Baked Potatoes -Indian Style

Ingredients
Small Red Potatoes -10
Chilli powder-1teaspoon
Cumin powder-1/2teaspoon
Olive Oil-1tablespoon
Garlic-3 cloves
Salt
To Garnish
Chopped onions-1tablespoon
Chopped cilantro-1tablespoon


Method
Wash and chop the potatoes into big chunks.
Boil 2 cups of water..add the potatoes with little salt and cook for 3 minutes and drain them.

Add chilli powder,cumin powder,grated garlic,salt,oil with the potatoes..

Toss it well and keep aside for 30 minutes. Then transfer the potatoes to a baking dish.

Preheat the oven to 350F, bake the potatoes for 30 minutes(stirring once in between). Garnish with chopped cilantro and onion..

and bake again for 5 minutes.Serve hot n enjoy!

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Minced Chapathi with egg

This is a simple and tasty recipe to finish off the left-over roti's! ;)

Ingredients
Chapathi/Roti -5
Egg-2
Onion(medium size)-1
Chopped Capsicum -2tablespoons
Green chilli-1
Chilli powder-1/2teaspoon
Sakthi Curry Masala powder-11/2teaspoon
Oil
Salt

Method
Cut the chapathi(roti's)s into small pieces.
Chop the onion-green chilli.
Heat oil in a heavy bottomed kadai and fry the onion-green chilli-half of the capsicum pieces with little salt, till the onions become soft.
Add chilli powder and one egg, mix everything well.
Now add the roti pieces,give a quick stir, then add the other egg.
Cook till the egg is done and add the curry masala powder-mix well and switch off the stove after a minute or two.
Garnish with the remaining capsicum pieces and chopped onion.
Enjoy it with Onion-raitha or plain curd.

Note
Be careful while adding salt,as roti has salt too!

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Thattai

Ingredients
Boiled Rice-11/2cups
Dhaliya(Pottu kadalai)-3/4cup
Red Chilli-10 (adjust to your taste)
Cumin Seeds-2 teaspoons
Channa Dhal-2tablespoons
Salt
Oil

Method
Wash and soak the channa dhal for 2 hours.
Wash and soak the rice with red chillies for 4 hours.
Powder the dhaliya in a grinder and keep it aside.
Grind the soaked rice and chillies with little water to a fine paste.
Combine the dhaliya powder-cumin seeds-salt with the rice-chilli batter.
Drain the excess water from channa dhal,add it with the rice-chilli batter.
Mix everything together to form a stiff dough.
Meanwhile heat the oil in medium heat.
Once the oil is hot add 2 tablespoons of hot oil with Murukku mixture and knead well.
Make small balls out of the dough,flatten it with your fingers on a greased plastic sheet.
Carefully take them off from the sheet and deep fry them in the oil.

Crispy thattai is ready. Store it in air tight container and enjoy! :)

Note

• Adding hot oil will give the nice crispness to the Thattai for sure,but still you can add a tablespoon of butter (in room temperature) to dough while kneading. [I was running out of butter,so didn't add it,but no difference in the taste. ;)]
• Heat the oil in medium heat,once its hot,reduce the flame to uniform low medium heat. Don't adjust the flame every now and then, as it will spoil the colour and texture of the thattai.

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Am sending Thattai recipe & some more recipes to Gayathri's "Walk through the memory lane" Event.

Murukku

Opputtu/Coconut Poli

Uppu Paruppu
Spinach Masiyal

Back home, Murukku and thattai are the snacks usually done for every Pongal. To read the stories( in Tamil) behind these snacks, click here.
Other recipes are our regional specials, of course, I learnt from my mom. :)

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Oats Rava Dosai

Ingredients
Oats-1cup
Aata-1/4cup
Rava-1/4cup
Rice flour-2tablespoons
Green Chilli-1
chopped Cilantro-2tablespoons
Cumin seeds-1teaspoon
Water
Salt
Oil

Method
Powder the oats in a mixer.
Combine oats flour-rava-aata-rice flour-salt...add water little by little and mix it to dosa batter consistency.
Keep it in the fridge overnight.
Add chopped cilantro-green chillies-cumin seeds to the batter and mix well. Add little more water to make the batter thin.

Pour as thin dosa's in hot griddle..drizzle little oil. (Don't panic by the look of the dosa in the photo below..it tastes awesome! :) )

Flip the dosa, cook on the other side..

And enjoy with your choice of chutney/sambar.


Note: I have used both old fashioned oats and instant oats for this dosa,both are giving nice taste.

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