ENNAI KATHIRIKAI KULAMBHU RECIPE

Stuffed Brinjals in tamarind gravy

     I have been waiting to make this ennai kathirikkai kulambhu for a long time, and finally I made this today for lunch. Try out his simple and easy one for your lunch.

INGREDIENTS:

SPICE POWDER FOR STUFFING:

CORINDER SEEDS	1/2 TBLSP
CHANNA DAL	1/2 TBLSP
RED CHILLI	2 NO
TOOR DAL	1/2 TBLSP
URAD DAL	1/2 TBLSP
COCONUT GRATED	1/2 TBLSP(OPTIONAL)
GARLIC	1 POD (OPTIONAL)

• Dry roast all the items except coconut till golden brown.

• If using coconut, dry roast them separately.

• Allow it to cool and make it into a fine powder.

OTHER INGREDIENTS:

SMALL BRINJALS	10-12 NO
SMALL ONIONS(SHALLOTS)	6-7 NO
TAMARIND EXTRACT	1 AND 1/2 CUP
SAMBAR POWDER	3  TSP
SALT	AS NEEDED
ASAFOETIDA	A PINCH
TURMERIC POWDER	1/4 TSP
SESAME OIL	3-4 TBLSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW

METHOD:

• Slit the brinjals into 4 parts. Do not cut this fully.

• Stuff the spice powder into this and keep it aside. Repeat this for rest of the brinjals.

• In a pan add oil and sesame oil. Throw in the mustard seeds and curry leaves.
• Peel the skin of small onion and add this and fry till it turns golden brown color.

• Add the stuffed brinjals and fry for sometime.

.

• Now add the tamarind extract.
• Add in the sambar powder, turmeric powder, salt and boil for 10 mins till you reach the right consistency.

• When it is done, transfer to a serving bowl and add a tsp of sesame oil on the top.
• Enjoy with any kootu of your choice.

LAUKI MUTHIA RECIPE| BOTTLE GOURD MUTHIA

GUJARATHI SNACK RECIPE

Muthia is a gujarati snack which was introduced to me by my friend and i got addicted to this healthy and delicious steamed dumplings. Few days back when I had a sudden craving for this muthias i told this to  my friend and the next day she sent a box full of yummy muthias to my place. Then next day, i asked her the recipe and tried on my own and this came out very awesome.

This can be made with many veggies, but i have tasted the bottlegourd muthias and the palak, methi muthias. Sharing the recipe of bottle gourd  | lauki muthia now.

INGREDIENTS

BOTTLE GOURD(GRATED)	1 AND 1/2 CUP
WHOLE WHEAT FLOUR	8 TBLSP
OATS	2-3 TBLSP
YOGURT	1 TBLSP
CUMIN SEEDS	1/2 TSP
SUGAR	1/4 TSP
SALT	AS NEEDED
OIL	1 TSP
MUSTARD SEEDS	1/2 TSP
SESAME SEEDS	1/4 TSP(OPTIONAL)
CURRY LEAVES	FEW
RED CHILLI	2 NO
GRATED COCONUT	1 TBLSP(OPTIONAL)

METHOD:

• Peel the skin of the bottle gourd and grate this in a fine grater.

• Squeeze the excess water from the grated bottle gourd( Use your maximum strength while squeezing).

• Add wheat flour, oats, cumin seeds, salt, sugar , yogurt to this and make a sticky dough.

• Make this into small cylindrical shapes.

• Steam this for 20 mins(check by inserting a tooth pick.) It should come out clean.

• When it is cool, cut this into small roundels.

• In a pan add oil and temper with mustard seeds ,broken redchilli and curry leaves.
• Add the cut muthias to this.

• Saute for a minute.
• Add the sesame seeds and switch off the flame.
• Add the grated coconut(if using) and transfer it to a serving plate.

• Enjoy hot with tea.

 

NOTES:

• As bottle gourd leaves excess water do not add much yogurt to make the dough.
• While making with palak or methi leaves more yogurt can be used.No need to use water to make a dough.
• Garam masala , redchilli powder ginger garlic paste can be added while making the dough.
• The cylindrical dumplings can be microwaved also instead of steaming and i strongly recommend this too.

DRY COCONUT POWDER RECIPE

    This is a  very simple recipe i learnt from my friend after tasting this in her place one day when we are having lunch together after a tiring day of shopping groceries. She always keeps a lots of podis that can be mixed with rice and one among them is this Dry coconut powder also known as Kobbari Podi. Will soon share recipes of other varieties of podis also.

INGREDIENTS:

KOPRA|KOPPARAI|DRY COCONUT	2 CUPS( GRATED)
RED CHILLI	8-9  NO
GARLIC PODS	3 PODS
OIL	1 TSP
CURRY LEAVES	FEW
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
SALT	TO TASTE

METHOD:

• Dry roast the redchilli in a pan.

• When this becomes cool, grind with grated kopparai  and garlic.
• Add salt while grinding.

• In a kadai add oil and throw in the mustard seeds, curry leaves and asafoetida. When it crackles add the ground dry coconut mix.
• Saute for a minute and switch off the flame.

• When it is cool, store this is a air tight box.
• No need to refrigerate this podi.
• Enjoy with hot rice smeared with oil | ghee and papads.
• 

EGGLESS FRENCH TOAST RECIPE

Savoury Version

    This is the first time I am trying this recipe after I herd about this from my friend. I can say French toast is a perfect breakfast recipe with any Fresh juice | Smoothie.

INGREDIENTS:

BREAD SLICES	3 NO
BESAN | GRAM FLOUR	3 TBLSP
RICE FLOUR	1 TBLSP
RAVA | SEMOLINA	1 TBLSP
YOGURT	2 TBLSP
GREEN CHILLI	1 NO
ONION	1NO
GARAM MASALA	A PINCH
SALT	TO TASTE
CORIANDER LEAVES	FEW
OIL| BUTTER	1-2 TSP
WATER	1/4 CUP

METHOD:

• Mix the besan, rice flour, semolina, finely chopped chili, chopped coriander leaves , garam masala, yogurt and salt and add 1/4 cup of water to this to make a thick batter. Add finely chopped onions to this.

• Spread this batter into  a slice of bread with the help of a spoon or a butter knife.
• Heat a tawa and place the bread on it and spread the batter on the other side of the bread.

• Toast them nicely in a medium flame till they gets cooked.
• Add a few drops of oil | butter while cooking.

 

• Serve hot with tomato ketchup or Green chutney

Note:

1. Redchilli powder can be added instead of green chilli
2. Pav bhaji masala | chat masala can be added instead of garam masala.
3. While adding water to the flour mix, adjust water accordingly till you get an idli batter consistency.

PANEER PULAO RECIPE

   Paneer Pulao was in our menu for today’s lunch along with dal tadka (Simple yellow dal) and i clicked the pictures in a jiffy and sharing the recipe of paneer pulao today. Go ahead to try this easy one pot meal.

INGREDIENTS:

PANEER CUBES	15 PIECES
BASMATI RICE	1 AND 1/2 CUPS
GINGER	A SMALL PIECE
GARLIC	4-5 PODS
CLOVES	2-3
GARAM MASALA	1/4 TSP
REDCHILLI POWDER	3/4 TSP
MINT LEAVES	FEW
CORIANDER LEAVES	FEW
TOMATO	1 NO
ONION	1 NO.
OIL	3 TBLSP

• Grind the mint leaves, coriander leaves,cloves, tomato( I used 3 tblsp of tomato puree) ginger and garlic into a smooth paste.
• Wash and soak the basmati rice in 3 cups of water for 20 minutes.
• Shallow fry the paneer cubes in oil and immerse them in hot water for few minutes. Drain the water and keep aside.
• Chop the onions into thin slices.

• In a pressure cooker, add oil and throw in the sliced onions.
• Saute till it becomes translucent.
• Add salt and the ground masala to this.
• Saute in a medium flame till the raw smell goes off.
• Add redchilli powder and garam masala.
• throw in the fried paneer cubes and mix well.

• Add the rice and  water to this and cover the cooker with lid and pressure cook till 2 whistles.

• Serve with raitha and we had with dal tadka and plain yogurt.

Note:

1. If not frying the paneer just dip them in hot water for 5-10 minutes and drain the water before cooking. This makes the paneer soft.
2. Adding whole spices can be adjusted according to your own taste. Fennel seeds can be added while grinding the masala.
3. Even cinnamon,star anise and cardamom can be added in the oil before adding onions.

JAVARISI PAYASAM | SABUDANA KHEER

(WITH EVAPORATED MILK)

       When it comes to kheer i always love the vermicelli kheer and the one with sago i never had before marriage as i always consider sago with milk combo will be like a porridge. As my hubby is a big fan of sago i make this more frequently and i started loving the kheer now a days.

I thank all my friends who wished my son for his birthday in my Previous post.

SAGO|JAVARISI	1/4 CUP
MILK	2 CUPS
EVAPORATED MILK	1/2 TIN
GHEE	1 TSP
CASHEW NUTS	6-7 NO
CARDAMOM POWDER	A PINCH
SUGAR	4 -5TBLSP

• Wash and soak the sago in water for 2-3 hours.
• In a pan, add the ghee and fry the cashew nuts till golden brown.
• Keep it aside.
• Drain the water from the soaked javarisi and saute it in the remaining ghee for 2 mins.

• Add milk to this and boil it in a medium flame sauting in between.
• When it comes to a boil add the evaporated milk and boil this for 10 minutes till you get a nice texture and the milk reduces to 3/4 level.

• Add sugar and mix well. Switch off the flame and garnish with cashew nuts.
• Add cardamom powder and mix well.
• Serve hot or you can serve chilled too.
• The kheer tasted so yum and the flavor of the evaporated milk was fantastic and we enjoyed it a lot.

Note:

• Condensed milk also can be added and in that case do not add sugar.
• Do not reduce the boil the milk for a long time. The sago will absorb the milk and when the kheer becomes cool. So it will be thickened.
• The same kheer can be made with vermicelli also.