Wednesday, June 26, 2013

VENGAYA VATHAKUZHAMBHU RECIPE | ONION VATHAKUZHAMBHU RECIPE

We are just back from a week trip to Vietnam. We had a good break but i badly missed cooking and our South Indian food too. Eating a week in restaurants will make me and my family too crave for home made vathakuzahmbhu. Though my friends cooked for me when we were back home i made this Vengaya vathakuzhambhu long back and clicked the picture too. My mom makes the best vengaya vathakuzhambhu and we all are a big fan of that. Though during the initial days of my cooking i didn’t get the exact taste, but now a days i make the same of my mom’s vengaya vathakuzhambhu. So here comes the simple and tasty recipe of vengaya vathakuzhambhu.

I missed many posts of my fellow bloggers and will catch up soon as I am currently hooked up with helping kids to finish their holiday projects.

vengaya vathakuzhambhu 3

INGREDEINTS: SERVES 5-6

CHINNA VENGAYAM | SHALLOTS 15
SAMBAR POWDER 3 TBLSP
TAMARIND WATER 4 CUPS
SALT AS NEEDED
JAGGERY 1 TSP
MUSTARD SEEDS 1/2 TSP
CURRY LEAVES FEW
VENDAYAM| METHI SEEDS 1/4 TSP
TOOR DAL 1/4TSP
SESAME OIL 2 TBLSP
RED CHILLI 1 (OPTIONAL)

vengaya vatha kuzhambhu 2

METHOD:

  • Soak a  big lemon sized tamarind in hot water for 5minutes. Take extract out of this for cups.  I used 2 tblsp of tamarind paste.
  • Peel the skin of the shallots and wash it and keep it aside. Do not peel the skin in advance. Just do it before making the vatha kuzhambhu.

Onion vathakuzhambhu

  • In a pan add the sesame oil and throw in the mustard seeds , vendayam , toor dal , curry leaves and red chilli(if using) .
  • when the dal turns golden brown add the shallots and fry them on a low flame till it turns brown. Do not burn it.
onion vathakuzhambhu onion vathakuzhambhu
  • Now add the sambar powder to the oil and saute for few seconds and add the tamarind water.
vathakuzhambhu vathakuzhambhu
  • Add salt, turmeric powder and jaggery.
  • let this boil in a medium low flame for 15 minutes or till it reaches the kuzhambhu consistency.
  • Switch off the flame and add few curry leaves. Add  a tsp of sesame oil if you want.
  • Serve with any curry or kootu. My family loves this vathakuzhambhu with Kootu.

 vengaya vathakuzhambhu 1     Notes:

  1. Frying sambar powder in oil for few seconds will give a nice aroma. If you do not want you can skip it too.
  2. You can replace shallots with sliced big onions. But taste will differ for sure.
  3. This kuzhambhu willtaste awesome the next day. a simple roasted papad with vathakuzhambhu and rice is heaven.
  4. Drumsticks can also be added instead of shallots.

Monday, June 24, 2013

MAALADOO | POTTUKADALAI URUNDAI |MALADOO RECIPE

Maladoo | Maaladoo is a sweet dish made for diwali or janmashtami . It is made with pottukadalai |roasted gram and my grandma always tells it is very healthy for kids. I have few extra packets of pottukadalai left as my friend passed it on to me as she shifted from here. So i wanted to try the Maladoo which is made with roasted gram. It turned out very well and it got over on the same day it is made. Try out this easy Maladoo recipe .
Malaadu 1
INGREDIENTS : MAKES- 11 BALLS
POTTUKADALAI | CHUTNEY DAL 3/4 CUP
SUGAR 3/4 CUP
GHEE 1/2 CUP MINUS 1 TBLSP
CARDAMOM POWDER A PNCH
CASHEW NUTS 8-10
Maaladu
  • Grind the pottukdalai | chutney dal into a fine powder in a mixer.
maaladu Maaladu
  • Powder the sugar too finely.
maaladu maaladu
  • Sieve this powdered dal and sugar to ensure even mixing.
maaladu maaladu
  • Add the cardamom powder to this.( I didn’t add)
  • Break the cashew nuts into tiny bits. Fry them in little ghee and add it to the sugar pottukadalai powder mixture.
  • Melt the ghee and add it .
  • Mix gently with a spoon.
maaladu Maaladu
  • When it is warm , make it into round balls.
Maaladu
  • You keep in the refrigerator or can be stored in an airtight container too  at room temperature.
            Pootukadalai urundai
Note:
  • Sugar can be reduced 2-3 tblsp less if you want it little less sweet.
  • In that case reduce 1 tblsp of ghee
  • If you feel the mixture is not binding after adding ghee, sprinkle 1 tsp of milk and bind.
  • But adding milk will reduce the shelf life of the maaladoo.

Friday, June 21, 2013

VEPPALAIKATTI | VEPPALAI KATTI RECIPE

Veppalakatti is a very traditional tamil brahmin recipe which i have always seen in a store in my home town, where they sell Applams, vadams and vathals.  My amma always buys from there and if you are wondering from the name what it is, it is a dish made with Lime leaves and used as a pickle kind of side dish for Curd rice. A friend of mine shared this recipe with me recently, when i was telling her that i was left with few lime leaves after trying the Thai green curry.

Veppalai katti 1     
INGREDIENTS:
LIME LEAVES 12-14
RED CHILLI 7-8
OMAM | AJWAIN 1/2 TSP
SALT TO TASTE
ASAFOETIDA 1/4 TSP
LIME JUICE FEW DROPS (OPTIONAL)
veppalaikatti 2
METHOD:
  • Wash and pat dry the lime leaves. Tear the leaf and take out the middle stem.
  • Take it out for all the leaves.
lime leaves Kafir lime leaves
  • Grind this in a mixer along with red chilli, omam, asafoetida and salt.(no need to roast any ingredient)
lime leaves veppalai katti
  • after a day or 2 the color will change to brown. So no need to worry about that.
  • If adding lemon juice add it while grinding. I didn’t add. Store it in the refrigerator and handle with a clean dry spoon always.
veppalai katti 3

Wednesday, June 19, 2013

PULI KUZHAMBHU | BRINJAL AND DRUMSTICK PULI KUZHAMBHU RECIPE


  Puli kuzhambhu is a rare item which i make in my kitchen as except me rest all in my family will not prefer this pulikuzhambhu much. Whenever we order Lunch thali meal in Saravana Bhavan this pulikuzhambhu will be in their menu and i like to eat this curd rice or have with plain rice and papad. I wanted to try this out at home for a long time. One of my friend makes this pulikuzhambhu very nicely and i called her up and asked for the recipe. she elaborated the recipe and the puli kuzhambhu turned out super yummy. Traditionally Kathrikkai and murungakkai are added to this kuzhambhu. You can make with ladies finger and even bitter gourd too.
Kathrikkai puli kuzhambhu
INGREDIENTS:
BRINJAL (SMALL) 3-4
DRUMSTICK | MURUNGAKKAI 1
SHALLOTS(SMALL ONION) 5 + 3
TAMARIND WATER 2 CUPS
COCONUT SCRAPPED 2 TBLSP
JEERA|CUMIN SEED 1 TSP
RED CHILLI POWDER 2 TSP
TOMATO 1
SESAME OIL 1 TBLSP
MUSTARD SEEDS 1/4 TSP
CURRY LEAVES FEW
VENDAYAM | FENUGREEK SEEDS 1/4 TSP
SALT TO TASTE
TURMERIC POWDER 1/4 TSP
Brinja + drumstick in tamarind gravy
METHOD:
  • Chop the drumsticks into medium size pieces. Cut the brinjals into four.
  • Peel the shallots and finely chop the  tomato.
Brinjal drumstick
  • In a wide vessel, take the tamarind extract(taken from 1 medium gooseberry sized tamarind).
  • Grind the 3 shallots, coconut, jeera, red chilli powder, turmeric powder into a fine paste by adding little water to this.
puli kuzhambhu masala
  • Add this to the tamarind extract and add the drumstick and brinjals.
  • Add salt and mix it nicely using clean hands.
tamarind gravy
  • In a pan add sesame oil and add mustard seeds, curry leaves and vendayam.
  • When the mustard splutters add the peeled shallots and chopped tomatoes.
  • Add the veggie, masala ,tamarind water mix to this.
puli kuzhambhu puli kuzhambhu
  • Keep this covered till it comes to a boil.
  • When it starts boiling, take out the lid and let it boil nicely in a medium low flame, till the gravy reaches the kuzhambhu consistency.
puli kuzhambhu final stage
  • Switch off the flame and garnish with curry leaves.
  • Make this in the morning and have it for lunch as it will be more flavourful.
Pulikuzhambhu
Note:
  1. You can add sambar powder instead of red chilli powder if you want.
  2. Originally fennel seeds (sombu)is used instead of cumin seeds. Since i don’t like the flavour much i added jeera.
           

                                                                                                                                                                                                                                                                                                      • In a pan add oil and

Monday, June 17, 2013

OATS TIKKI RECIPE | OATS RECIPES | OATS TIKKI WITH MOONG DAL


I have a pack of Oats and i wanted to try out something new recipe with Oats, other than the Oats Upma and Oats Idli . I came across this recipe of Oats recipe , a healthy and diabetic friendly recipe snacks with oats. Try out this easy and tasty oats tikki which i adapted from Tarla Dalal’s cookbook.
Oats tikki
INGREDIENTS: YIELDS 11 TIKKIS
QUICK COOKING OATS 1/2 CUP + 1/4 CUP
YELLOW MOONG DAL 1/3 CUP
ONION 1
CARROT 1
GARAM MASALA 1/4 TSP
RED CHILLI POWDER 1/4 TSP
CORIANDER LEAVES FEW
OIL 3-4 TBLSP
MILK 2-3 TBLSP
SALT TO TASTE
Oats tikki
METHOD:
  • Dry roast the  1/2 cup of Oats  in a pan for 5 minutes, without getting it burnt.
  • When it is cool make into a fine powder.
Oats tikki step Oats tikki step
  • Cook the yellow moong dal till it becomes soft. No need to pressure cook it. If you soak it for 10 minutes in water and cook in open flame it will be done in 10 minutes.
Oats tikki steps Oats tikki steps
  • Drain the excess water and allow this to cool.
  • Grind the moong dal coarsely without adding any water.
  • Put this to a wide bowl and add the oats powder, finely chopped onion, grated carrot,coriander leaves, red chilli powder,garam masala and salt.
oats tikki step oats tikki step
  • Combine this nicely and make it into small tikkis.
oats tikki step oats tikki step
  • Dip this in milk and roll in the dry oats (1/4 cup which is mentioned in the ingredient list).Coarsely grind this before using.
oats tikki Oats tikki
  • Place this on a tawa and cook it by adding little oil on both sides till it becomes golden brown.
Oats tikki Oats tikki
  • If you wish to deep fry also can do it.
  • Serve it hot with  green chutney.
 Oats moong dal tikki            
Note:
  • While grinding the moong dal ensure that it doesn’t have water in it.
  • Instead of moong dal you can add boiled potato too.
  • Finely chopped capsicum, cabbage , corn kernels can be added to the tikkis.
  • I used the rolled oats, you can use the quick cooking oats too.