Ganesh chaturthi 2017, 25th Aug

For full collection of Ganesh chaturthi recipes click here | Aug 25th 2017

Ulundu-kozhukattai-recipe  Mothagam recipe (vella kozhukattai)  coconut poorana kozhukattai  ellu-kozhukattai  Sweet pidi kozhukattai    Besan ladoo  Sweet somas  Payasam recipes  சக்கரைப்  பொங்கல் recipe  wheat-flour-appam  channa-dal-pooranam  medhu vadai recipeblack channa sundal  channa-sundal-recipe  easy ulundu pidi kozhukattai  aval kozhukattai           How to celebrate  Youtube full video recipes

Wednesday, June 29, 2016

Kondakadalai kurma recipe | For chapathi

Kondakadalai-kurma
Kondakadalai kurma is made with chana, coconut and other masalas as main ingredients. I wanted to try something with black chana for long time, thought will try kurma with it, as I have not tried kondaadalai kurma for chapati. Always love the cute tiny kala chana over the white chickpeas. I love it’s texture too better. Very simple and straight forward recipe that you can include in your routine menu. I wanted to post this last week itself, but could not spare time sitting and posting Raised Eyebrow. Man, what a hectic trip it was. Too much of travel and time flew just like that! It was an expected one, so it was my mistake on not to scheduling last two week’s post. I thought later part of the trip could be relaxing, but I had no heart to spend time on blogging than spending time over blogging. As always had many plans, some got executed some not, but I have no repents. It was an awesome trip and had a great time Blushing. Did a lot of shopping, got puttu maker and cast iron kadai which I wanted to buy mainly. Can’t wait to use both soon. Especially the puttu maker Tongue.
kondakadalai-kurma-for-chapathi

Kondakadalai kurma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 Hrs soaking time  |  Cook time: 25 mins   Serves: 4

Click here for cup measurements

Ingredients

Black chana – 3/4 cup

Onion – 2

Tomato – 3

Garlic, finely chopped – 1 tbsp

Red chilli powder – 1 tsp

Coriander seeds powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Lemon – 1/2

Coriander leaves, finely chopped – 1 tbsp

Salt – as needed


To grind to a paste

Coconut, grated – 1/2 cup

Cashew nuts - 8

Fennel seeds / Soambu – 3/4 tsp

Ginger - 1/2 inch piece

Green chilli – 3


To temper

Oil – 1 tbsp

Bay leaf – 1

Clove – 1

Cardamom - 1

Cumin seeds – 1 tsp

Curry leaves – 1 sprig


Method

  1. Soak chana overnight with enough water. Wash and change the water morning, enough to immerse the chana and pressure cook for 4-5 whistles with little salt.
  2. Kondakadalai kurma recipe step 1
  3. Grind the ingredients under ‘To grind’ table to a smooth paste with little water.
  4. Kondakadalai kurma recipe step 2
  5. Heat a pan and temper with the items under ‘To temper’ table in order.
  6. Kondakadalai kurma recipe step 3
  7. Add very finely chopped garlic and mix well until fragrant.
  8. Kondakadalai kurma recipe step 4
  9. Add finely chopped onion, fry for a minute, followed by finely chopped tomato. Add little salt, red chilli powder, coriander seeds powder and turmeric. Fry in medium flame until tomatoes are mushy.
  10. Kondakadalai kurma recipe step 5
  11. Add cooked chana with the water and let it boil for 2 mins. Add ground paste and mix well. Adjust water consistency.
  12. Kondakadalai kurma recipe step 6
  13. Boil for 5-6 mins in medium flame and once thick, switch off  the flame, add lemon juice, coriander leaves and mix well.
  14. Kondakadalai kurma recipe step 7

Notes

    • Fennel and coriander leaves should not be added more as it will over power the smell.
    • Adjust water consistency as needed. For reference, I used medium sized onion, tomato.
Goes well with chapathi, phulka etc. I had with chapathi.
kondakadalai-kurma-recipe
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Thursday, June 9, 2016

Mor kuzhambu with onion | South Indian kuzhambu recipes

more-kuzhambu-with-onion
I love mor kuzhambu, though already I have two versions, again I am posting this one is coz, this is my most favorite, the way my mom and MIL does. The only difference between the morkuzhambu made by them is, my mom grinds the paste coarsely, while MIL grinds smoothly. Believe me, though both are similar recipes, it’s flavour and texture is so different. I was not a big fan of mor kuzhambu until I got married. Once MIL made this and I told her I don’t like mor kuzhambu, but when I had it, I loved it. Then realised that only the coarse ground items were bothering me. These days I love to make mor kuzhambu with onion only and loving it a lot. So here’s my one more version of mor kuzhambu.
mor-kuzhambu-with-onion-recipe

Mor kuzhambu with onion recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 1 Hr soaking time  |  Cook time: 15 mins   Serves: 2

Click here for cup measurements

Ingredients

Curd – 1 & 1/2 cup

Vegetable (I used banana stem) – 1/2 cup

Turmeric – 1/4 tsp

Salt – As needed


To grind

Coconut – 1/4 cup

Toor dal – 1 tbsp

Coriander seeds – 1 tsp

Cumin seeds – 1 tsp

Small onion – 1

Ginger – 1/2 inch piece

Green chillies - 4

To temper

Oil – 1 tsp

Mustard – 1/2 tsp

Red chilli – 1

Curry leaves – 1 sprig


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Tuesday, June 7, 2016

Corn tortilla chips recipe | From scratch

Corn-tortilla-recipe
Easy corn flour tortilla chips that is gluten free and great snack. I had a recipe long time to try that I saved from a public forum. But it was not a gluten free. Then found this simple recipe. Just yellow corn flour/ makki ki atta (masa harina) and water, salt. Simple and flavorful result. I sent this recipe for my step by step series in Kungumam thozhi magazine. Thought I could use this recipe to schedule when I am in vacation. If you are a fan of tortilla chips, do try this for snack. I tried a cheese dip too, but have only step by step pictures for it. So will share later.
Corn-tortilla-chips-1

Corn tortilla recipe

Recipe Cuisine: Mexican  |  Recipe Category: Snack
Prep Time: 1 Hr  |  Cook time: 12 mins   Serves: 3

Click here for cup measurements


Ingredients

Masa harina/ yellow corn flour/ Makki ki atta - 1 cup

Salt - 1/4 tsp

Hot water - as needed


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Thursday, June 2, 2016

Thengai sevai recipe | Coconut sevai

thengai-sevai
Coconut sevai is a simple and delicious south Indian rice noodles, packed with flavor. Though the ingredients are simple, this combination is amazing. Just like coconut rice, this is just different textured as we are using sevai in place of rice. I have used instant sevai that is available in stores, but you can make it as per your convenience and preferece, with fresh sevai or even you can make it with idiyappam. But I should say, this is perfect recipe for the instant sevai. Though the pack (concord sevai) says to soak in hot water, I follow an extra step of steaming it for more softer result. Do try it out.
thenga-sevai

Thengai sevai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 minutes  |  Cook time: 10 mins   Serves: 2

Click here for cup measurements
Click here to see how to prepare idiyappam

Ingredients

Cooked sevai – 2 cups

Coconut – 3/4 cup

Salt – As needed


To temper

Ghee – 1 tbsp

Mustard – 3/4 tsp

Urad dal – 1 tbsp

Cashew nuts – 6

Asafoetida – A generous pinch

Green chilli – 5

Curry leaves – 1 sprig

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