Thursday, December 24, 2009
SNAKE GOURD KOOTU
PUDALANGAI KOOTU RECIPE
I had this kootu in my friend ‘B’ s place,she made this with her yummy tangy,spicy kaara kuzhambu so this one made an awesome combo with its mild and flavorful taste!
INGREDIENTS:
| Snake gourd/pudalangaai | 2 nos. |
| Split chick peas/Kadalai paruppu/channa dal | 1/4 cup |
| Split green gram/paasi paruppu/mung dal | 2 tblsp |
| Turmeric | 2 pinches |
| Salt | As needed |
To grind:
| Coconut | 1/4 cup |
| Rice flour | 1/4 tsp |
| Green chilli | 2-3 nos |
| Cumin seeds | 3/4 tsp |
| Small onion/shallots | 2 nos. |
To temper:
| Oil(I used coconut oil) | 1 tsp |
| Mustard | 3/4 tsp |
| Black gram/Ulutham paruppu | 1 tsp |
| Curry leaves | A sprig |
Method:
- Clean and cut the snake gourd to ur desired size cubes.I chopped little fine.
- Take both the dhals in a small pressure cooker and just add enough water to immerse the dal.Add turmeric and stir well. Add the chopped veggie over it (don’t stir)
- Pressure cook till 2-3 whistles in medium flame.(I kept in one of my pressure cooker container,along with rice..not directly.You can follow stove top method as well!)
- Grind the coconut,rice flour and green chillies first ,with little water and then add the cumin seeds and shallot lastly and grind coarsely.
- Open the pressure cooker after the pressure gets released by itself.Add the ground paste and salt and mix in well and bring to boil.
- After it boils,switch off the heat and temper it with the items given under the To temper table.
Serve as accompaniment with vatral kuzhambu or kaara kuzhambu… I tasted with roti,tasted good too :)
One sad news 
I dropped my camera down and my lens which I use for taking step wise picture is stuck…I have to take it to Nikon service centre and get it done,which will not happen in recent days. May take more than 2 weeks. Still I have another lens,so hope fully I will post some recipes but not sure about stepwise pictures! Even this was lying in my drafts as this is a simple and boooooring recipe
And since most of you all are going on break and holidays,I am wishing you all bloggers and my readers A HAPPY NEW YEAR! Wishing each and every one a Prosperous New year!!
Catch you all after New year!
Friday, December 18, 2009
KALKANDU PONGAL
One of my hubby’s favorite sweet,I make this now and then,so thought of posting here !
Ingredients:
| Raw rice | 1/2 cup |
| Paasi paruppu/payatham paruppu/Moong dal | 1 tblsp |
| Sugar and rock sugar/sugar candy(kalkandu) | 3/4 cup(together in equal ratio) |
| Ghee | 5-6 tblsp or as per ur wish |
| Milk | 1/4 cup |
| Elachi | 1,powdered |
| Dried raisins ( I dint add) | 1 tblsp |
| Cashew nut | 5-8 nos. |
| salt | A generous pinch |
Method:
- Powder the kalkandu and sugar and keep aside.
- Fry paasi paruppu with a drizzle of ghee till nice aroma comes,in a pressure cooker directly.(You can skip this step as well)
- Wash rice and add it along with water,use 1:4 ratio(so I added 2 cups here).
- Pressure cook for 4 whistles and after done,mash it by adding milk.
- Keep again the cooker, over heat and add the powdered kalkandu&sugar.
- Keep stirring adding ghee in between,for 5-8 minutes in medium low heat.
- Add elachi lastly and fry the cashews and raisins in ghee and mix in to the pongal and serve hot!
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Thursday, December 10, 2009
PULI SAARU
This is a type of rasam,we make when we get bored of sambar and kuzhmbu and or some times we feel to have rice for dinner,yet we need it to be light meal and also easy to make. Puli saaru helps in these situations,I make this and just make a simple poriyal or just fry vadavams as side. Some call this Vendhaya Vengaya Rasam too… So here’s a comfort dish,yet a flavorful,spicy one. I never make this if I don’t have shallots.
Ingredients:
| Tamarind | Small gooseberry sized |
| Shallots/small onions | 10 nos. |
| Tomato | 1 medium sized |
| Green chillies | 4-5 nos. |
| Coriander leaves | chopped,1 tblsp(optional) |
| Sugar | 1/4 tsp |
| Salt | As needed |
To Temper:(Don’t miss Anything)
| Oil | 3 tsp |
| fenugreek seeds | 3/4 tsp |
| Mustard | 3/4 tsp |
| Toor dal | 1 tsp |
| Curry leaves | 1 sprig |
| Asafetida powder | 1/4 tsp |
Method:
- Extract tamarind juice and mix 2 – 2& 1/ 2 cups of water and keep aside.
- Chop onions and cut tomatoes into cubes,slit the green chillies.
- Heat a pan with oil and temper with the tempering items,given in the table in the same order.
- Add onion and green chillies and fry till onions turn transparent.Add the tomatoes and fry for 2 mins in medium flame to make it soft.
- Add the tamarind extract and salt,sugar and bring it to boil and let it boil for just 2 mins.
- Transfer to the serving bowl and garnish with coriander leaves if desired.
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Sunday, December 6, 2009
MIXED VEGETABLE KURMA
This is a wonderful kurma I found in Prema’s Cook book blog! I have made this so many time and now ended up in a modified recipe,which suits my family’s taste.. I usually make this kurma with chapathi but as Prema have mentioned this goes well with poori…Also tastes the best with Parotta..
Ingredients:
| Potato | 1 no. |
| carrot ,small | 1 no. |
| beans | 10 nos. |
| cauliflower | small portion |
| peas | 1 fist full |
| onion | 2 nos. |
| tomato | 2 small sized |
| ginger garlic paste | 2 tsp |
| turmeric | 1/8 tsp |
| redchilli powder | 1 tsp |
| garam masala | 1/2 tsp |
| curry leaves | 1 sprig |
| coriander leaves,chopped | 2 tblsp |
| salt | as needed |
| Elachi | 1 no. |
| Clove | 1 no. |
| Cinnamon | 1 inch piece |
| Bay leaf | 1 no. |
| Jeera | 1 tsp |
| Oil | 2 tblsp |
| Coconut | 2 tblsp |
| Fennel | 3/4 tsp |
| Khus khus | 3/4 tsp |
| cashew nuts | 5-8 nos. |
| Fried gram dal(pottu kadalai) | 1 tsp |
Method:
- Chop the veggies to fine cubes,also chop the onions and tomatoes finely.
- Grind the ingredients under the table “To grind” to a smooth paste.
- Heat a small pressure cooker/pan with oil and add the tempering items in the table “to temper”.
- After the cumin splutters,add curry leaves .Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.
- Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.
- Add the ground paste,followed by the red chilli powder,garam masala powder and turmeric powder.
- Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and a cup of water and mix well.Check the salt.
- Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.
- Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and mix well. Serve with poori/parotta or chapathi!
I have made in larger quantities two three times for get together,never failed,hope this helps budding cooks….Tastes very similar to hotel kurma!!
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