More Kulambu (Butter Milk Kulambu)

More kulambu (Butter Milk Kulambu)

Its a mildly spices, yoghurt based gravy.. I used to prepare this kulambu at-least once in a month.. Have it hot with steaming rice...This is a  simple kulambu but its very much different from that of usual  other kulambu varieties.. 

i have added pakoda which were at home.. You can add other vegetables too.. Have also mentioned, how to add vegetables to more kulambu..

This is the original , true and authentic recipe.. Here you go!!

Ingredients:

For Pakoda:

Channa Dal             - 1 cup

Salt                          - As required

Red Chilli                - 2 

Green Chilli             - 1

Coriander Leaves    - few

Mint Leaves            - few

Curry Leaves          - few

Oil                           - for frying

For Kulambu:

Curd                      - 1 cup

Toor Dal               - 2 tbsp   (Thuvaram Parupu)

Rice                      - 1 tbsp  

Coriander Seeds   - 2 tbsp   (Malli)

Fenugreek Seeds  - 1 tsp   (Vendhayam)

Cumin Seeds        - 1 tsp  (Seeragam)

Green Chilli         - 1

Red Chilli            - 2      

Grated Coconut   - 4 tbsp 

Salt                      - As required

Turmeric powder - 1 tsp

Asafoetida            - a pinch (Perungayam)

Mustard Seeds      - 1 tsp

Curry Leaves        - few

Gingely Oil          - As required              

Procedure:

For Pakoda:

• Soak Channa Dal for 2-3 hrs.. Drain excess water and grind it with fennel seeds and red chilli.Grind it coarsely. Add salt,coriander leaves, mint leaves, curry leaves and chopped green chillies. Mix it well and deep fry in oil.

For Kulambu:

• Take 1 cup of curd.Whisk it without adding water.. You can blend for a while using blender. Add salt, turmeric powder and Asafoetida. Keep it aside.
• Set A: Soak Toor Dal, Coriander Seeds and rice for 30 minutes.
• Set B: Add oil in a pan. Saute fenugreek seeds, green chilli and red chillies. Take it out.
• Set C: Coconut and cumin seeds, Turmeric Powder.
• Grind Set A. Set B and Set C together. Use whisked curd itself for grinding. Don't add water, since the kulambu will become too watery.
• Add the coconut-masala paste to the curd and mix it well.
• Take a heavy bottomed pan.. Add Gingely Oil.. When the oil is hot add mustard seeds and curry leaves.
• When they splutter, add in the curd mix. Add enough salt and water.. Make sure that kulambu is thick.
• When the kulambu is about to boil switch it off.. I have made this as pakoda more kulambu, so added pakoda, just before serving the kulambu. you can add also vegetables to it.

If you wish to add 'Ladies Finger':

Saute it in oil for some time. Take it out and add it to the kulambu in last step.

If you wish to add ' Sundakkai':

Saute it for some time in oil and then add to kulambu in last step

If you wish to add ' Pumpkin':

Boil it for some time and then add to the gravy...

Tofu Mee Goreng (Tofu Fried Noodles)

Tofu Mee Goreng (Tofu Fried Noodles)

           Any Entrepreneurs out there?? Thinking of starting a restaurant??  If you start serving  Mee Goreng   in India, it will be a Super-Duper  hit.. Those who love Briyani will love this mee for sure,

            Mee Goreng literally means 'Fried Noodles'.. Its a famous food among South-East Asian countries.. Its a spicy , aromatic and taste-buds tingling noodles, cooked well in soya sauce,red chilli paste and spinach.. , 

            Special noodles  are available at stores here  for preparing this mee.. If you are trying in India, Get plain Egg noodles from stores.. Noodles should be round and big.I tried this once with Hakka Noodles, and it was a utter flop.. so using appropriate noodles is essential.. 

I added tofu which is nothing but Soya Paneer to it.. Here is the recipe..

Ingredients: (Recipe For 2)

Noodles                      - 250gm

Fried Tofu                  - 100 gm

Big Onion                   - 1

Tomato                       - 1

Garlic Pods                 - 6-7

Spinach                       - a handful   (Pasalai Keerai)

Tomato Ketchup         - 1 tbsp

Soya Sauce                  - 3 tbsp

Red Chilli Paste           - 2 tbsp

Salt                               - As required

Oil                                - As required

Procedure:

• As i mentioned earlier, using appropriate noodles is very essential.. This is the noodles, which we have to use for mee.

• This is a Pre- Cooked noodles. So i started preparing mee goreng instantly. If you are at India, buy Egg Noodles. See to that its big and round..Cook the noodles before start preparing the mee 
• This is the step for cooking dry noodles: Add some water to a pan. When it starts boiling, add noodles to it.. Add some salt and oil.. Let it boil for another 10 minutes. When you take out the noodles, you should be able to mash up with fingers.. Yes!! now your noodles is ready..
• Chop onions, garlic and tomato very fine. Pick leaves from spinach and wash it. . Keep all the sauces ready..
• Heat oil in a pan. Add chopped onions and garlic.. Saute till onions are translucent. And then add chopped tomato.
• When both are cooked, add spinach.. Wait till the spinach cooks well..
• Then add salt, tomato ketchup, soya sauce and Red Chilli Paste.. Mix everything well.
• Add cooked noodles to it.. Saute it well so that sauce gets stick to the noodles.. Saute it in high flame, until the noodles is dry..
• Add Fried Tofu to it.. You can also use paneer instead.
• If you want Egg mee goreng, add egg after onions itself.. Add Fried Chicken instead of tofu, you will get chicken mee goreng..Here you go!!! Serve it hot..
• Traditionally its served with cucumber, tomato and lime.. Enjoy your Mee Goreng!!!

Mushroom Vindaloo (Goa Style Mushroom Curry)

Mushroom Vindaloo (Goa Style Mushroom Curry)

Its a Goan Cuisine.. Widely in Goan recipes, Spice and flavors are intense.. Its actually a little time consuming cooking..  But I have simplified the procedure.. This recipe tastes good with Button Mushrooms.. You can have it along with Chapathi , Roti or Naan.. 

Try this Goa style Mushroom for a change!!

Ingredients:

Button Mushrooms            - 200 gm

Whole Garam Masala        - each 2

Big Onion                          - 1

Salt                                     -  As required

Turmeric Powder                - 1/4 tsp

Garam Masala Powder       - 1 tsp

Lemon Juice                       - 1 tbsp

Coriander Leaves               - few

Oil                                       - As required

To Grind:

Big Onion                   - 1

Chopped Ginger         - 1 tsp

Chopped Garlic          - 1 tsp

Red Chilli                   - 2

Coriander Seeds         - 1 tsp

Black Pepper              - 1 tsp

Cumin Seeds              - 1 tsp

Poppy Seeds               - 1/2 tsp  

Procedure:

• Dry roast Red chilli, Coriander seeds, Black pepper, cumin seeds and poppy seeds. Grind them along with Big onion, Ginger and Garlic.
• Add oil to the pan.Add chopped mushrooms, Saute it till it gets cooked and take it out.
• To the same pan, add ground paste and very little water.. allow it to boil.. After it starts boiling reduce the flame and add salt and turmeric powder..
• After two minutes add cooked mushrooms and mix well, so that gravy coats on to mushrooms.
• Switch off the gravy in another 10 minutes.  Add Garam Masala Powder and Lemon juice.
• Mix them well and garnish with corinader leaves..
• Serve it hot!!!

Chicken Kazza

Chicken Kazza

Chicken Kazza is a rich & spicy gravy... You can have this gravy with almost everything..Rice, Chapathi , Dosai, Idli or even with Roti.. Its a very aromatic gravy.. If you are a chicken lover, you will surely love this gravy. 

And one more thing.. This recipe is our blog's 100th post.. Here goes the recipe!!

Ingredients:

To Marinate:

Chicken (With Bones)    - 1/2 kg

Ginger-Garlic Paste        - 2 tbsp

Red Chilli Paste              - 1 tbsp

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Others:

Big onions                      - 4 or 5

Tomato                           - 1

Ginger-Garlic Paste       - 1 tbsp

Garlic Pods                    - 3

Oil                                   - As required

Coriander Leaves            - few

Powders:

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Coriander Powder           - 1 tbsp

Chilli Powder                  - 1 tsp

Red Chilli Paste              - 1 tbsp

Garam Masala Powder   - 1 tbsp

Whole Garam Masala     - Everything 2

Sugar                               - a pinch

Procedure:

• Marinate everything under 'To Marinate' for at-least 2 hours. Chop finely onions and garlic. Grind tomato.
• Heat oil in a cooker.. Add whole garam masala.. After a second add onions and garlic.. When the onions become translucent add tomato paste.
• Add in everything under 'powders' .. saute it till the raw smell goes off..
• Add the marinated chicken and enough water..Mix the gravy well.. Close the lid and keep the cooker for 1 whistle. Reduce the flame and switch it off in another 10 minutes.
• Garnish with coriander leaves and serve!!!

Karuveppilai kulambu (Curry Leaves Gravy)

Karuveppilai Kulambu (Curry Leaves Gravy)

Normally we use curry leaves for seasoning..  it gives unique flavor and aroma, to the dish to which it is added to,, But there is more to humble curry leaves than seasoning alone,. It helps for proper functioning of heart, reduces anemia,  helps to maintain blood sugar level, relieves from diarrhea,  helps in hair growth and also helps to reduce congestion due to cold..

when i was a kid ,my mom used to insist me that if I eat curry leaves I will have long hair like princess ,. So I had the habit of eating curry leaves along. . How many of you are taking out curry leaves from food and wasting it?? I can see a big number. 

 My husband is one among them.. he will search for curry leaves, will pick it out and place it in my plate .and after that he will continue eating,, So to make him and my kid eat curry leaves found this recipe useful.. here goes the recipe,..

Ingredients:

Small Onions           -  7 -8

Tamarind                  - lemon size ball

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Coriander Powder    - 1 tsp

Jaggery                     - 1 tsp (vellam)

To Roast and Grind:

Red Chilly                - 1

Garlic Pods               - 3

Green Chilli              - 1

Ginger                       - a small piece

Shredded Coconut    - 1/4 cup

Tamarind                   - 1 tsp

Curry Leaves             - a handful

For Seasoning:

Gingely Oil               - As required

Mustard Seeds          - 1 tsp

Urad Dal                   - 1 tsp

Procdure:

• Wash curry leaves and drain water completely. 
• Heat oil in a pan. Add red chilly, garlic, green chilly and ginger.
• After a minute, add shredded coconut and tamarind.
• When coconut leaves a nice aroma, add washed curry leaves. Saute it till the curry leaves get roasted completely. Grind it to a paste, after the mixture cools down.
• To the same pan, add gingely oil.. When the oil is hot add mustard seeds and urad dal. Once urad dal gets browned add small onions..
• Once onions become translucent add curry leaves paste. once raw smell goes off, add salt, turmeric powder and corinader powder.
• Add enough water and let the kulambu boil.  After the kulambu starts boiling reduce the flame. cook the kulambu untill it gets thicken.. Add jaggery in the last step..
• The kulambu should be thick only.. Adjust the spice according to your taste.
• Serve it with hot rice and curry of your choice.. 

So when next time you get cold, try this recipe to de-congest your cold.. Worth the recipe!!!

Village Egg Fried Rice ( With Step-Wise Pictures)

Village Egg Fried Rice ( With Step-Wise Pictures)

This is the special fried rice prepared in South-East Asian villages.. I tasted this fried rice once.. From then i became the greatest fan of this..The taste is with Red Chilli Paste and Soya Sauce which we are using.. here is the recipe!!!

Ingredients:

Basmathi Rice               - 2 cups

Egg                                - 2

Onion                             - 2

Garlic pods                     - 5

Carrot                             - 2

Cabbage                         - 1 cup

Capsicum                       - 1

Salt                                 - As required

Red Chilli Paste              - 2 tbsp

Soya Sauce                    - 2 tbsp

Pepper                            - 1/2 tsp

Spring Onions                - Few

Oil                                   - As required

Procedure

• Wash the rice , empty all water and keep it aside
• Heat oil  in a cooker
• Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
• Add 2 cups of water and some salt. Keep the cooker for one whistle.
• Finely chop onions, garlic, carrot, cabbage, spring onions and capsicum.
• Add oil to a pan.. Add onions and garlic to it.. 

• Beat an egg and add to it.. After egg gets cooked add all the vegetables.

• Add red chilli paste and soya sauce.. then salt and pepper powder.. Add cooked rice in small instances,,

• Add Spring Onions and mix well.

• Garnish with spring onions.. Am serving this with Chilli Chicken..

Quick Tips:

1. Note, i have not soaked  rice before. so adding 2 cups of water for 1 cup of rice. If you are soaking the rice 1.5 cups of water for every 1 cup would fine.
2. Increase the red chilli paste according to your taste..
3. Traditionally its served with fried anchovies ( dry fish).. You can fry it and add to the rice..
4. Can add fried chicken or Grilled Chicken for village chicken fried rice..

How to prepare Red Chilli Paste at home?

How to prepare Red Chilli Paste at home?

It will be very much useful for us, when we prepare red chilli paste ahead of time. Can use it for Fried rice, Noodles and other gravies which need nice red color..Pick up some nice colored shiny red chillies..just you need the following..

Red chillies              - 10

Vinegar                    - 1 tbsp

Water                       - As needed

Take red chillies in a sauce pan.. Add enough water to soak red chillies.. Add vinegar to it.. Vinegar is added to retain the color.

 

Let it boil for 15 minutes.. Once its done switch off the flame.. let it cool for some time and blend it..