Arachuvitta Kathirikkai Kuzhambhu/ Spicy Tangy Brinjal Gravy

My family love this Kuzhambhu. Whenever I make this Kuzhambhu, I can feel the aroma in the whole house. Especially if you have access to pinju kathirikkai/tender eggplant it is gonna be even tastier. This Kuzhambhu is a spicy and tangy gravy goes well with both white rice and brown rice. I also love it with idli and Dosa.

Preparation Time  :  10 Minutes

Cooking Time      :  10-15 Minutes

Cuisine             :  South Indian

Category          :  Kuzhambhu

Serves             :  4- 6 Peoples.

Ingredients:

Tender Small/ Kathirikkai      -     6 nos.

Tamarind                                      Gooseberry Size

Tomatoes                                      2 nos.

Turmeric Powder                           ½ Teaspoon

Salt                                               To Taste

For Grinding

Grated Ginger                                1 Tablespoon

Grated Coconut                               ½ Cup

Masalas

Sambhar Powder                              1 Tablespoon

Red Chili Powder                               1 Teaspoon

Dhania Powder                                   1 Teaspoon

Asafetida powder                               ½ Teaspoon

 For Tempering:

   Sesame Oil                         1 Table spoon

  Mustard Seeds                 1 Teaspoon

  Curry Leaves                    Few    

How to make Brinjal Kuzhambhu          

        

• Wash the brinjals and Tomatoes. Cut the eggplants into length size pieces and keep it in a bowl of water till you cook to prevent turning brown/bitter. Chop the Tomatoes and keep aside.
• Soak tamarind in hot water for 10 minutes and squeeze out to make tamarind juice. Keep aside.
• Heat a pan, add 1 teaspoon of oil add grated coconut, sauté for a minute. Grind with 1/4 cup of water to a smooth paste. Keep aside.

• Heat oil in a kadai, add mustard seeds, after it splutters add, curry leaves. Sauté well and add green brinjal, Tomatoes. Sauté well for a minute so that the brinjal gets roasted a little. Add red chili powder, sambar powder, Hing Powder and coriander powder.  Saute for a minute.

• Now add tamarind extract and salt. Mix well and allow the it to boil.
• Add the coconut paste in it. Cover with a lid and simmer for 10 minutes more.

• When everything looks combined garnish it with chopped cilantro and serve it hot with rice!

Tomato Thokku

Tomato Thokku can be called by various names like Thakkali Thokku, tomato pickle or Thakkali Oorugai.There are so many types of Thokku one can make. Among the long list of different Thokku today i have for you one easy and simple Thokku made from tomato. This spicy, tangy tomato-based thokku which can be used as side dish for steamed rice, idli or dosa and chapatti. It is typically prepared with ripped and juicy tomatoes, very similar to mango Thokku recipe.

Prep time:           5 minutes

Cook time:           25 minutes

Cuisine               South Indian

Course               Pickle

Serve                1 Bottle

Ingredients:

Ripe Tomatoes                     500 gms

Fresh Red Chilies                 2 Tablespoon (Finely Chopped)

Sesame Oil                          ¼ Cup

Turmeric Powder                 1 Teaspoon

Kashmiri Red Chili Powder   1 Tablespoon

Red Chili Powder                 1 Tablespoon

Tamarind                            Small Size          

Roasted Fenugreek             1 Tablespoon

Hing Powder                        1 Teaspoon

Salt                                     3 Teaspoon

For Tempering

Mustard seeds                  1/2 Teaspoon

Cumin seeds                      1/2 Teaspoon

Chana dal                          1 Teaspoon

Urdh dal                           1 Teaspoon

Dried red chilies              3 no.

Curry leaves                    1 sprig

Sesame Oil                      1 tablespoon   

 Instructions            

• Wash fresh red chillies thoroughly and pat them dry. Keep them under sunlight for 15 minutes for drying. Take them out and remove all the stalks from the red chillies.
•  Cut the ripe red chilies into small pieces and make them into a coarse paste with 1 teaspoon cumin seeds. Keep aside.
• Wash the tomatoes and chop the tomatoes.  Keep aside.
• Take the tamarind into a grinder jar, grind into a fine paste. Keep aside.
• Heat oil in a pan, add crushed fresh red chillies, tomatoes and salt, and sauté it, cover and cook it in low flame.
• Now add the tamarind paste in it and sauté it for 5 minutes.
• Let it cool down completely without lid.
• Now add the coarsely ground red chilly paste in it. Mix it well.
• Transfer into mixie jar and allow it to cool. Later blend it coarsely.
• Heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds, curry leaves and sauté it.
• Add coarse paste and mix nicely.
• Now Tomato Thokku is ready to serve.
• Keep the Thokku in an air-tight container and store in the refrigerator.
• Thokku can be stored for months.
• Please try at your home and share your experience with me.

  

Masala Kala Chenna Chaat / Black Chickpea Chaat

A Low-calorie evening snack

Chenna Chaat is very popular street food in India. Black Chana Chaat is one such delicacy that is famous across India. There was a vendor outside my school, who would make and sell this Chaat in his cart which we would gorge upon nearly every other day. His Chaat was tangy and lip smacking. He prepared it with great speed and precision.

This high protein snack is one of the tastiest snacks that can be made in a jiffy.  Trust me, a bowl of freshly made Chana Chaat in the evening is one of the best habits you will inculcate. This  is a diabetic friendly recipe.

Soaking Time :       Overnight

Preparation Time     10 Minutes

Course               Snacks

Serve                4

Ingredients:

Kala Chenna                         1 ½ cups

Green Chillies                     4to 5 (Finely Chopped)

Fresh Ginger                       1 Tablespoon (Finely Chopped)

Green Mango                       ½ cup  (Finely Chopped)

Tomatoes                             1 Cup  ( Chopped)

Cucumber                             2 Tablespoon (Finely Chopped)

Lemon Juice                         2 Tablespoon

Salt                                      To Taste

Coriander Leaves                  1 Tablespoon (Chopped)

The Spices:

Black Salt                             ½ Teaspoon

Amchur Powder                     ¼ Teaspoon

Chaat Masala                         ½ Teaspoon

Roasted Cumin Seed Powder   1 Teaspoon

Pepper Powder                         ¼ Teaspoon

Method:

• Wash and soak the black chickpea in the water and ½ tsp baking soda overnight.
• Next day cook it with salt. Once boiled, drain the chickpeas.
• In a large Mixing Bowl, add boiled and drained Chenna and all ingredients and mix well until combined.
• Garnish with chopped fresh coriander leaves.
• Serve immediately.
• Serve this Chenna Chaat hot along with masala chai as a healthy evening snack.

Note:

• Add roasted peanuts for extra crunch if you want.

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Kadambam Chutney

Kadambam in Tamil means mixture of things.   This Kadamba Chutney Recipe is a unique mouthwatering recipe that is made from fresh coriander leaves, Mint Leaves, , Raw Mango, Lemon, Ginger , Coconut and dals. This kadambam chutney is highly nutritious, easy to make and tastes superb. This simple and easy chutney variety that goes well with Rice, idli , dosa,  and upma.

Preparation Time: 10 mints | Cooking time: 5 mints | Serves: 4nos.

Ingredients:

Chopped Coriander Leaves     2 Tablespoon

Curry Leaves                         Few

Chopped Mint Leaves             2 Tablespoon

Fresh Coconut                       ½ cup

Grated Fresh Raw Mango        2 Tablespoon

Grated Ginger                        2 Tablespoon

Grated Amala /Gooseberry     1 nos.

Chopped Green Chillies          2-3 nos.

Urdh dal                               2 Tablespoon

Tamarind                              ½ inch piece

Lemon Juice                          1 Teaspoon

Oil                                        2 Tablespoons.

Salt                                      To Taste

To Temper :

 Coconut Oil                         1 tablespoons

Mustard –                            1 Teaspoon

Urad dal                              1 Tablespoon

Red Chili                              1 n0.

 Curry Leaves                       few

Hing powder                        ½ Teaspoon.

Method:

• Heat the kadai with 2 tablespoon of oil. Add the urad dal, sauate for a minute.
• Now add curry leaves, grated ginger, Amala, Grated mango,Green chillies and mint leaves. Sauté till the dal turns golden.
• Now add a coriander leaves, fresh Coconut,  and Tamarind, fry for a minute.
• Allow it to cool down. Then add it to the blender along with salt.
• Grind it to a smooth paste by adding required water. Add Lemon juice and mix it well. Now Chutney is ready.
• Actually I forgot to add tempering to the Chutney.
• Heat Coconut oil in kadai and add the mustard seeds. When they pop, add the red chili, curry leaves, urad dal, and Hing.
• When the dal turns a golden brown, switch off the stove.
• Add it to the Chutney.
• Serve with Rice, Dosa, and Idlis.

Notes:

• Adjust the spice according to your taste.
• You can skip coconut .

Vazhakkai Thoran/ Mezhukkupuratti /Sautéed Banana

Vazhakkai/ Green Banana/ Kaya is rich in Potassium, vitamins and dietary fibers which are great for diabetic patients.

Kaya Mezhukkupuratti is one of menu items in Sadya. Mezhukkupuratti is yet another wonderful Kerala dish.

Hope you will enjoy this tasty and nutritious Vazhakkai Thoran, a variety side dish to serve with rice.

Preparation Time:    10 Minutes

Cooking Time    :     15 Minutes

Recipe Category:      Kerala

Serves              :     4

Ingredients for Vazhakkai Thoran:

Vazhakkai/ Kaya/ Raw Banana      4 nos.

Coconut Oil                                 2 Tablespoon

Salt                                            To Taste

Grated Ginger                             1 Tablespoon

Black Pepper Powder                   ¼ Teaspoon

To Be Grind

Grated Coconut                           ¾ Cup

Green Chillies                             2 Nos

Cumin Seeds                              ½ Teaspoon

Red Chili Powder                         ¼ Teaspoon

Turmeric Powder                         ¼ Teaspoon

For Seasoning:

Coconut Oil                                 2 Teaspoon

Mustard Seeds                            ½ Teaspoon

Cumin seeds                               ¼ Teaspoon

Hing                                           ½ Teaspoon.

Broken Red chillies                       2 Nos

Curry Leaves                               Few

Method:

• Wash , Remove the skin and cut the banana into small pieces.
• In a blender  put the all above Grinding ingredients and Grind Coarsely. Keep aside.
• Heat oil in a pan add mustard seeds, Jeera, curry leaves, Ginger and Hing and fry it for few seconds.
• Now add the ground Coconut Paste and add a pinch of salt. Reduce the stove heat to simmer.   Fry the paste till raw smells goes away.
• Now Add the chopped banana , Black pepper powder , 2 Tablespoon of Coconut oil and Salt  into the pan. Stir well.  Cover the pan and cook it.
• Cover the Pan and cook it for 3 to 4 minutes ,stir occasionally. Then open and stir well. When all of the water is absorbed, lower the flame and add curry leaves.
• Dry out any moisture left and the Mezhukkupuratti is ready to be served with
• Hot Rice.

Enjoy!!.

Varagarisi Pongal-Kodo Millet Ven Pongal

Kodo millet was domesticated in India almost 3000 years ago. It is found across the old world in humid habitats of tropics and subtropics. It is a minor grain crop in India, and an important crop in the Deccan plateau. It is cultivated mainly in Gujarat, Karnataka and parts of Tamil Nadu.

This month is Margazhi Festival Month. So, I wanted to post healthy (millet) Pongal recipes. Today I used Kodo Millet/ Varagarisi in my recipe. There is not much difference between rice Pongal and this Pongal.

Here is how to make Millet Pongal Recipe.

 Preparation Time       5 Minutes

Soak Time                  1 Hour

Course                        Breakfast

 Cuisine                      South Indian

Cook Time                  20 minutes

 Servings                    4 people

Ingredients:

Varagarisi / Kudo Millet          1 cup

Moong Dal                            ½ cup

Water                                     2 ½ cup

Milk                                      ½ cup

Finely chopped Green chillies     1 Teaspoon

Salt                                        To Taste

For the seasoning

   Ghee –                               2 Tablespoon

  Cumin seeds/jeera –            1 Teaspoon

  Whole black pepper–            1 Teaspoon

   Grated Ginger                     1 Tablespoon

   Cashew nuts                       1 Tablespoon

  Curry leaves –                      a sprig

Method

• Wash Millet and Moong Dal well. Soak for 1 hour.
• Add water, milk , and salt in the pressure cooker and pressure cook till done.
• Remove the pressure cooker from heat and let the pressure release.
• Slightly mash the Pongal with the back of a ladle until it is slightly mushy and creamy.
• Heat Ghee in a hot pan, Once the ghee is hot, add cumin seeds, curry leaves, green chili and peppercorns and let them crackle for a few seconds.
• Add cashew nuts and fry until they are slightly browned.
• Pour the tempering over the Pongal.
• Mix and simmer for a minute.
• Serve hot with ghee topped if desired.
• Serve hot with Gosthu, coconut chutney and Sambhar

My Other Pongal Recipes(Cick the Link)

• Bombay Rava Pongal
• Venn Pongal
• Brinjal Gosthu

Karachi Halwa/ Corn flour Halwa/Corn four Pudding

HAPPY NEW YEAR 2020

This post is very special and I am really happy to write my  Madappalli’s 9^th Anniversary . Thanks  for the support , comments and  appreciations. That helps me to  continue travelling in my culinary Journey. I want to share this recipe to celebrate with you.  Bombay Karachi Halwa , also popularly known as Corn flour Halwa. These small square shape Halwa made  in different colors.  You can make pretty much any flavour or colour you like. Next time I am going to do it pink with some rose petals and rose essence, maybe you could try it instead of the Yellow color.

Preparation Time : 2 mins

Cooking Time : 15 to 20 mins

Makes : 20 to 30 pieces

Ingredients:

Corn flour/ Cornstarch    1 cup

Sugar                               2 1/2 cup

Water                              2 ½ -3 Cups

Ghee                                1/4 Cup

Chopped Cashew nuts       ½ cup

Green Cardamom Powder  1 Teaspoon

Yellow Food Color             1/8 Teaspoon

Cream Tartar Powder       a pinch (Optional)

  

Method:

• Grease the glassware / tin with the ghee. Keep aside.
• Heat 2 tbsp ghee in a small pan. Add in the cashew nuts and roast until it turns golden brown. Keep aside.
• Mix the corn flour& cream Tartar (optional) with 1 ½ cup of water and whisk them until there are no lumps. Add the food color and mix it well. Keep aside.

• Take a heavy bottom pan, Add the 1 1/2 cups of sugar, add the remaining 1 cup of water to it. Mix them, turn the heat in to medium flame. rapid boil for say 3 to 4 minutes till slightly thick.
• Slowly mix the sugar solution until the sugar crystals get dissolved completely.
• Now reduce the heat, slowly pour in the corn flour mixture to the boiling sugar. syrup and whisk the mixture continuously so that there are no lumps formed.
• Next, start adding the ghee – slowly at first. Keep stirring to ensure there are no lumps. Then add the rest of the ghee and incorporate. Cook again, mixing all the time until thick.

• Add in the chopped cashew nuts and cardamom powder. Stir till the mixer leaves the side of the pan. Now the texture would be like semi thick glassy form.

• Pour the mixture into the greased pan, tap the ends to make it even. Rest the halwa for the least 1 to 1 1/2 hours and cut into slices and store in the refrigerator for a longer shelf life.

• Enjoy!

 Note:

• You can use any nuts for the Halwa
• You can use Custard powder instead of Corn flour.
• If you want to serve hot halwa, scoop it in a bowl, you can eat immediately.