Coriander/Kothamalli Thokku

 We love this Thokku. It is very tangy and spicy one!

Ingredients:

Fresh coriander leaves                      2 bunch

Urad dal                                         - 2 tbsp

Red chilies                                     - 10 no.

Coarsely grind red chillies                  - 4 no

Tamarind                                       small lemon sized

Jaggery (optional)                        1 peanut sized piece

Asafetida powder                          – ½ tsp

Salt                                               as needed

Oil                                                1 tbsp

Method: 

• Remove the root part of the coriander leaves. Wash and keep aside.
• Roast the Urad dal and red chilies till golden brown.
• After cooled down, first grind red chilies, tamarind, salt, Jaggery.
• Then add the coriander leaves, Asafetida powder) and the Urad dal and add two tbsp of water and grind to a coarse paste.
• Now in the Kadai or Thick Bottomed pan heat the remaining oil, add coarse red chillies, when it cracks, add the grounded paste and let it cook for 5 minutes.
•  After that reduce the flame and stir them till they start sticking to pan. it should go light brown in color, that’s the end point. Store it in a glass bottle. Keep in refrigerator
•  Enjoy with rice or idly, dosas!

Venthaya Kuzhambu – (Healthy Methi and spices in tamarind gravy)

Fenugreek (also known as Greek Hay and Fenigreek), is an herb that is commonly found growing in the Mediterranean region of the world. Fenugreek seeds have been found to contain protein, vitamin C, niacin, potassium. 

The Health benefits are:

• Balancing Cholesterol, Lowering Blood Sugar Levels, Natural Cure for Heartburn and Acid Reflux. 

Venthaya Kuzhambu is a healthy quick preparation. Its quick, easy and utterly delicious. 

  

Ingredients:

Tamarind juice (extracted)           2 cups

Turmeric powder                         ½ tsp

Sambhar powder                         2 tsp

Asafetida                                 ½ tsp

Salt                                        to taste

Seasonings:

Giggly oil (NELLA ENNAI)           2 tsp

Red chillies                             6 no

Bengal gram                           2 tsp

Toovar Dhal                           1 tsp
Peanuts                                 1 tbsp

Urdh dhal                              ½ tsp

Fenugreek seeds                    1 tsp

Curry Leaves                          few

Method

• In a kadai, add oil and when it’s hot, add all seasoning items and fry till slight brown color.
• Now add Sambhar powder, Asafetida, turmeric powder in it and fry for few seconds.
• Now add the tamarind juice an d salt  and allow to slowly boil on a medium low flame.
• After about 15 minutes or so, when the gravy has been reduced, and becomes a little thick, switch off  the flame.
• Delicious Venthaya Kuzhambu is ready to be served with steaming hot rice and adding 1 tsp of gingili oil to enhance the flavors of the gravy. 

Tip

• If the gravy is too watery add 1 tsp of rice flour mixed in 2 tsp of water and add to the kuzhambu and boil it.
• I always feel it tastes best the next day as the spices have soaked in the tamarind gravy all day long!!!

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Vegetable Kurma

Mixed-Vegetable Kurma is a healthy recipe for a vegetable curry that goes well with rice,  Chapatti and Parathas.

Ingredients: 

Carrot, Green peas, cauliflower, potato, Corns, Beans - 3 cups ( cubed)

Ripe tomatoes – 3 (chopped)

Masalas:

Chili powder – 1/2 tsp

Dhania Powder – 1/2 tsp

Cardamom – 2 no

Cloves – 2

Cinnamon - a small piece

Bay leaves – 2 no

Turmeric powder – ½ tsp

Salt – to taste

Oil – 2tbsp

 Make a paste of :

Green chillies – 4 no

Ginger paste – ½ tsp

Coconut – ½ cup

Khus Khus – 1 tsp (poppy seeds)

Cashew nuts – 10 no

Method:

•  Soak the poppy seeds and cashews for 30 minutes.
• Cook the vegetables with just enough water and some salt in the microwave or pressure cooker. Do not overcook the vegetables.
• Grind the poppy seeds, cashews, chillies, chili powder, Dania powder,ginger paste and coconut with 1/4 cup water to a smooth, liquid paste, and set aside.
•  Heat oil in a pan add cardamoms, cinnamon, cloves, bay leaves and fry for few seconds.
• Add the ground masala, chopped tomatoes and fry till the oil oozes out.
•  Now add cooked vegetables and salt.
• Cover and cook the curry on low heat for about 8 minutes, stirring occasionally.
• Garnish with chopped cilantro.
• Serve the mixed-vegetable Kurma hot with rice, roti.

Brussels Poricha Kootu

Ingredients

Brussels

Brussels – 9 no

Carrot (cut) – ¼ cup

Green Peas – ¼ cup

 Cooked Moong dhal – ¼  cup

Turmeric powder – ¼ tsp

GRIND ROUGHLY

Coconut – 3 tbsp

Jeera - 1/4 tsp

Green chillies – 3 no

 SEASONING:

Red chillies – 2 no

 Black Mustard seeds – 1 tsp

Urdh dhal - 1 tsp

Hing – ¼ tsp

Curry leaves – 1 stem

Chopped Coriander – 1 tbsp

Oil – 1 tsp

Salt to taste

Method:

• Cook the moong dhal in pressure cooker.  Keep aside.
• Wash and. cut the Brussels into small pieces. Precook the carrots and green peas in microwave for 3 minutes.
• Take a kadai add Brussels and precooked vegetables.  Add a little water and boil it. When vegetables are half cooked add the cooked moong dhal on it.
• Add turmeric and salt and cook for few more minutes.
• Grind coconut, Jeera, curry leaves together roughly. Add to the vegetables and cook for 3 minutes.
• Heat the kadai add oil and fry mustard seeds, red chillies, curry leaves, Urdh dhal and Hing. Add to the vegetables.
• Garnish the coriander leaves In it and serve hot.

Green Apple Pickle

This is very easy to make. It’s so yummy.

Ingredients:

Green Apple                    - 1 (Sour type)

Oil -                                     1 tbsp

Red chili powder                 - 1 tsp

Asafetida                            - 1/2 teaspoon

Salt -                                       1 teaspoon

Mustard seeds -                     1/2 teaspoon

Method:

•  Cut the apple with skin into Julienne. Add red chili powder and salt mix well. Leave it aside.
• In a kadai put the oil and when it is hot add mustard. When it pops up add Asafetida powder and immediately remove from stove and pour over the green apples. Mix well.
•  It can be stored for a couple of days only.

Rice Uppuma

The rice Uppuma does look like a delicious and quick meal. .... Simple and Elegant. I love to have this hot with Tomato chutney and Green chili pickle.
Ingredients
Long grain rice - 2 cups
Toovar dhal - 1 tsp
Black pepper - 1 tsp
Cumin seeds - 1 tsp
Grated Coconut – 2 tbsp
Salt to taste
Seasoniings:
Oil/Ghee - 3 tbsp
Mustard seeds - 1 tsp
Urdh dhal - 2 tsp
Peanuts - 1 tsp
Chenna dhal - 2 tsp
Whole Red Chilies - 4nos
Curry leaves - 4 - 5 nos
Asafetida – 1/8 tsp
Method:

• Wash Rice & pat dry with a clean cloth or paper towel. Let it dry for 5 minutes.
• Grind the rice, Toovar dhal, and black pepper and cumin seeds into a course mixture.
• Heat oil in a pan. Add all seasonings and fry, when they turn golden brown add 3 cups of water.
• When it boils, add the salt, Asafetida and curry leaves.
• Now add the ground mixture of rice, cumin seeds and black pepper. Stir well.
• Now put it in a electric rice cooker and cook. (If  you  are using a pressure cooker, allow the mixture to cook until the first whistle. )
• If you need  more water ,you can add more water to the rice mixture. Stir it continuously until the mixture thickens and the rice is cooked.
• Mix well again & serve with tomato& ginger gravy & sambhar.

Note: This rice Uppuma will take more time to cook than ordinary rava Uppuma.

Rice Uppuma