Appalam Kuzhambhu/ Pappad Gravy

A simple and easy Tamil Brahmin Kuzhambu prepared with fried papad or Appalam in tamarind gravy. Generally, Vathal Kuzhambu is made with vegetables. But this recipe uses Appalam instead. Whenever I run out of vegetables, feel like having Kuzhambu – Appalam Kuzhambu comes to my mind. This tangy Kuzhambu tastes yummy,  when mixed with rice and some sesame oil.

Preparation Time:  10 Minutes

Cooking Time:        20 Minutes

Recipe Category:    Kuzhambhu

Cuisine:                   South Indian

Serves:                    4 Nos.

Ingredients:

Tamarind Extract             3 Cups (  I used lemon size tamarind and extracted)

Appalam/Pappad             2 Nos.(  Break into Pieces)

Turmeric powder             ¼ Teaspoon

Sambhar Powder            1 ½ Tablespoon

Red Chili Powder             1/8 Teaspoon

Grated Coconut              1 Tablespoon (optional)

Jaggery Powder              1 Tablespoon

Salt                               To Taste

To Temper:

Gingerly Oil/Sesame Oil      3 Tablespoon

Mustard Seeds                   1 Teaspoon

 Fenugreek seed                1/4 Teaspoon 

Asafetida Powder               ½ Teaspoon

Curry Leaves                      few

Method:

• Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp.
• Deep fry the papad pieces into hot oil. Keep aside.
• Heat the Kadai and add Oil, Mustard seeds. After it splutters, add the Fenugreek seed .
• Once it become golden brown, add the Hing and Curry leaves. Then  add the grated Coconut, Turmeric , Red Chili Powder and Sambar powder. Sauté it for few seconds.
• Add the Tamarind extract and Salt. Allow it to boil for 15 min, until the oil separates. Cook it in the medium flame.
• Finally add the Jaggery and mix it well. Switch off the flame/heat.
• Add the Appalam just few minutes before serving the Kuzhambu.
• Serve it hot with Rice and Potato Fry and Dangar Pachadi.

Note:

• You can also break the Appalam ( instead of deep frying ) and add it to the tempering .
• Appalam Kuzhambu thicken over the time because of Urdh in Appalam. So add water according to the consistency you desire.
• To add thickness to the gravy add 1 tsp of rice flour in 50 ml of water and add to the Kuzhambu.

Gooseberry Rice/ Nellikai Rice/ Amla Rice

Amlas are a classic Indian wonderberry, and  It is exceptionally tart, astringent, and refreshing.

Amla is a great source of Vitamin C as well as antioxidants known as polyphenols that are believed to combat and protect against cancer causing free radicals. It also aids in strengthening immunity, detoxing liver, keeping cholesterol in check and treating diabetes.

Nellikkai Rice is a very simple vegan rice preparation, made in the same lines of lemon rice. Try this very simple, tangy and spicy rice I am sure you will love it.

Preparation Time     :    10 Minutes                   

Cooking Time                 25 Minutes

Recipe Category        :    Rice varieties - Main Course

Serves                       :     3 No.

Ingredients

Cooked Basmati/ Sona Masoori Rice           2 Cups (Grainy in Texture)

Grated Frozen Nellikkai / Fresh Amla          2No

Turmeric Powder                                      ½ Teaspoon

Salt                                                        To Taste

Ingredients to grind Coarsely

Grated Coconut                         ½ Cup

 Green Chillies                            3 to 4 nos.                 

Grated Ginger                             1 Teaspoon

 Chopped Frozen Amla                 5 No.

Salt                                            a Pinch

Chopped Coriander leaves            1 Tablespoon

Seasoning / Tadka

Coconut Oil                                1 Tablespoon

Mustard Seeds                            1  Teaspoon

Urad dal                                     1/2 Tablespoon

Chenna dal                                 1 Tablespoon

Asafetida Powder                        ¼ Teaspoon

Curry Leaves                               5 nos.

Method:

• Spread the cooked rice in a plate a and keep it aside.

• Grind Coarsely with chopped gooseberry and fresh coconut, with all other grind ingredients .

•  Heat oil in a pan and add mustard seeds asafetida. When they crackle, add all other seasoning ingredients roast till it becomes slightly brown. Add shredded gooseberry , coarsely ground gooseberry coconut mixture.

• Add salt and turmeric powder. Cook this in a low flame till it turns nice color and until the water content is gone. 
• Add the cooked and cooled rice to the prepared mix add and combine well.
• Serve with Pappad, Pachadi, Raitha.

Notes:

• In USA , fresh Gooseberries is not available. So I used frozen Amlas. You can use Fresh Amlas.
• Leftover rice can also be used for this recipe. Here I used Basmati rice if you want you can use normal rice.
• Amla cooks easily so don’t sauté for more time.

Tit bits

Gooseberry oil helps to stop hair fall.

Besan Bread Toast/ Indian Style French Toast

 

Besan Toast

Besan toast is a very popular snack. Bread Besan Toast  is a nice alternative to French toast for those who do not eat egg. Perfect for busy mornings or for a lazy Sunday breakfast.

Preparation Time:     5 Minutes 

Cooking Time      :    15 Minutes

Recipe Category:       Snacks, Breakfast

Serves                      2 Nos.

Ingredients:

Besan/ Chickpea Flour                ½ Cup

Bread Slices                                4 Nos.

Finely Chopped Capsicums           2 Tablespoon

Finely Chopped Tomatoes             2 Tablespoon

Finely Chopped Green Chillies       1/2 Teaspoon

Red Chili Powder                          ¼ Teaspoon

Carom seeds (Ajwain/Omam)        ½ Teaspoon

Asafetida powder                          a Pinch

Salt                                             To Taste

Oil/ Butter                                    As required

Water                                          As Required

Method:

• Sift a cup of Besan (chickpea flour) to remove lumps.
• In a bowl add Besan and Ajwain, red pepper powder, cumin powder, asafetida and salt and mix well.
• Pour water little at a time and with a spoon or a whisk mix the Besan and make a smooth batter.
• In this batter add chopped capsicums, Tomatoes and Green chilies and Mix well.

• Heat a griddle until hot. Dip the bread in the batter and use your hands to spread the batter evenly on the bread
• Let the bread cook for 4 to 5 minutes, drizzle little oil around the bread pieces.
• With the spatula turn the bread pieces around and cook for 2 to 3 minutes then turn them around and cook for another 2 to 3 minutes.
• Toast the bread both sides, on a low flame until brown and crisp and toasted.
• Take  them off from the pan and place them on a plate over paper towel, so that extra oil  absorbed.
• Serve Besan Toast hot with coriander chutney, ketchup or the pickle of  your choice. 
•  

Notes:

• The choice of bread to be used depends upon you. You could choose whole wheat bread , flax seed bread, Multigrain bread etc.
• You can add finely chopped coriander leaves, grated carrots on it.

Besan Toast