Chinna Ulli Vatha Kuzhambu

Vatha Kuzhambu is a Tangy koottan, that can be served with plain Rice. Various vadams,Chundakka and Marathankali can be added to it. Another option to add is Chinna Ulli/Shallots/Pearl Onions. 

Chinna Ulli Vatha Kuzhambu is our Family Favorite!! Off to the recepie now..

Ingredients:-

• Pearl Onions/Shallots – about 20
• Tamarind – a gooseberry sized ball
• Sambar Powder – 1.5 - 2 tbsp (adjust according to your spice level)
• Jaggery – ½ tsp (optional)
• Salt to taste
• Turmeric Powder – ¼ tsp

For tempering

• Sesame Oil – 2 tbsp
• Mustard Seeds – 1 tsp
• Bengal Gram Dal/Channa Dal/Kadala Paruppu – 1 tsp
• Curry Leaves – few

To Grind

• Red Chillies - 5/6
• Dhaniya Powder - 1 Tsp
• Black Pepper- 5/6
• Jeera - 1 Tsp
• Fenugreek Seeds - 1 Tsp
• Coconut - 2 Tbsp

Method

• Heat a Kadai and dry roast the Items under ' To Grind'. 
• Allow it too Cool and Grind the Items to a Paste
• Peel and wash the shallots.
• Soak the tamarind in hot water for 10 minutes and extract the pulp by adding 2.5 to 3 cups of water.
• Heat a kadai with oil, splutter mustard seeds.
• Throw in the Channa dal and fenugreek seeds and fry till the dal turn golden.
• Add the curry leaves and the shallots and sauté till the shallots turn light brown.
• Next add the Sambar Powder and sauté for few seconds.
• Now add the tamarind extract, turmeric powder and salt to taste and jaggery.
• Allow this to come to a boil, lower heat to medium 
• Add the grinded Paste to the Kuzhambu and boil for 15 to 20 minutes or till the oil floats up and the kuzhambu becomes slightly thick.

Chenai Mizhakkuparatti

Adapted from palakkadchamayal

Ingredients:-

• Chena/Elephant Yam – 500gm
• Onion - 1 Nicely chopped
• Salt to taste
• Chilly Powder – ½ tsp
• Curry Leaves – few
• Mustard Seeds – ½ tsp
• Oil – 2 tbps

Method:-

Remove the skin of the yam and cut into small or medium sized cubes. 

Wash well.

Transfer the pieces into a vessel, toss with salt.

Pressure cook the pieces for one whistle.

This will ensure that pieces are cooked yet not mushy.

Once cooked, remove from cooker, and transfer to a wide plate, let it cool for a while.

Now heat a non stick kadai with oil, temper with mustard seeds. Then add asafoetida and curry leaves.

Now add the sliced onon and Fry till golden Brown

Now add the cooled yam pieces and mix gently. Add chilly powder at this stage and mix. Check for salt and add if required.

Let it get roasted well in the open kadai on a medium to low flame. Keep stirring once in a while without breaking the pieces. This may take anywhere between 8 to 10 minutes.

Remove from heat.

Notes:-

You can also parboil the yam pieces in a vessel with water. Take care that the pieces don’t turn too soft.

Creamy Garlic TriColor Pasta

Ingredients:-

• Pasta - 1 Cup (I used Tricolor Pasta) cooked as directed, drained and kept hot
• 2 tablespoons butter
• 5/6 garlic cloves, minced
• 2 tablespoons flour
• 3/4 cup milk
• 2 teaspoons parsley flakes
• salt and pepper, to taste
• 1/3 cup grated parmesan cheese (Optional)

Method:-

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Add milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.

Cheese Pasta

• 2 cups cooked pasta (I used penne)
• 1 onion, sliced
• 1 tbsp chopped Corriander
• 1/2 cup capsicum, sliced
• 3/4 cup milk
• 3 cheese slices ( or 1/2 cup grated processed cheese)
• 1/2 tsp dried mixed herbs
• 1 tsp butter
• salt and black pepper powder to taste

Method

1. Heat the butter in a pan and sauté the onion, celery and capsicum for 2 minutes.
2. Add the milk and cheese slices and bring to a boil.
3. Add the vegetables, mixed herbs, salt and pepper and mix well.
4. Toss the cooked pasta in the sauce and bring to a boil.
5. Garnish with corriander leaves.

Aloo Pepper Fry

A quick and a simple Side Dish.. Perfect for Lunch Boxes!!!

Ingredients:-

1. Aloo/Potatoes - 5-6(Medium)/ 3 (Large)
2. Salt -  As needed
3. Turmeric Powder - A pinch (Optional)
4. Pepper Powder - 1 Tbsp (Can be changed according to your needs)

To Temper:-

1. Oil- 2 Tsp
2. Mustard - 1 Tbsp
3. Curry Leaves - A few

Method:-

1. Cook the Potatoes and peel off the skin, Smash and keep it aside.
2. Heat a Wok, and add the Oil.
3. After the oil is heated, add the "To temper" items.
4. After the Sizzling sound subsides, add the Smashed Potatoes.
5. Allow it to Fry for low flaome for 2-3 Minutes,
6. Add the Turmeric Powder, Pepper Powder and Salt.
7. Keep it in Low flame and Fry for 12-15 Minutes till the whole gets fried.
8. Super deliciopus Pepper Aloo Stir Fry is Ready!!!

Bhagela Bath

Tamilian’s meal is not complete with out curd rice. Curd rice is not just mixing rice and curd. Read on to know how Iyengars make it an absolute delight.

Ingredients

• Rice – 1 cup
• Milk – 2 cups (boiled and cooled)
• Fresh curds – 2 tablespoons
• Salt – 1/2 teaspoon

To Temper:-

• Hing – a pinch
• Oil – 1 teaspoon
• Mustard – 1/2 teaspoon
• Curry leaves – 1 twig finely chopped
• Green chillies – 2 nos (cut into small pieces)

Method

1. Wash the rice and cook in a pressure cooker with 2 and1/2 cup water.
2. Transfer the rice to a deep container and mash when still hot, adding a little milk as you mash.
3. Slowly add the remaining milk as you keep mixing. Allow to cool for 5 minutes.
4. Add curds, salt and cream and mix well.
5. Heat oil in a small kadai, add the "To temper" items.
6. Add the seasoning,hing, mix well.
7. Serve with a pickleor thayir Mulakai or Vadam of your choice.

Tips

The rice should be over cooked so that it can be mashed well.
If the rice soaks up all the milk, more milk can be added.

4 Grams Dosa

I always experiment with different types of dosas, idlis..Since it is a staple food for us (south Indian)

Ingredients:-

• Oats - 1 cup powdered
• Wheat Flour / Atta - 2 cups
• Rice Flour - 1 cup
• Sooji / Semolina / Rawa - 1/3 cup
• Onion - 1 chopped finely
• Green Chilli - 2 chopped finely
• Curry leaves - 10 chopped finely
• Coriander leaves / Cilantro - 3 tblspn chopped finely
• Yogurt / Curd - 1/2 cup
• Cumin Seeds / Jeerakam - 1 tsp
• Turmeric powder / Manjal podi - 1 tsp
• Salt to taste
• Oil for Pan frying
• Water as needed

Method:-

• Take a mixing bowl add all the ingredients except oil and mix well.
• Add enough water to make it into a thin batter. Don't make it too thin..

• Let the batter sit for 15 mins..
• Heat a nonstick tawa on medium high heat.
• Pour a ladleful of batter on the hot tawa and drizzle with oil all around the sides.

• When it starts to brown in the bottom, Flip them over and cook on other side too.
• When it is cooked. Remove them from the tawa and serve with chutney or sambar

Anoher look

Ladies Finger/Okra/Vendakka Fry

This happens to be my Baby's all time favourite!!

Ingredients:-

• Ladies Finger - 1/2 Kg
• Salt - As Needed
• Oil - 3-4 Tbsp

To Temper:-

• Mustard - 1 Tsp
• Oil - 1 Tbsp

Method:-

• In a Kadai, add the " To Temper" Items.
• Throw in the cut Okra to it.
• Add the remaining Oil into it as and when needed
• Cover it and fry it for 10 Mts along with Salt added.
• Uncover the Lid, fry the whole untill it turns crispy
• Simple but Yummy Vendakka Fry Ready!!

Spicy Pasta Noodles

Ingredients:-

• Penne Pasta – 1 Pkt
• Noodles – 1
• Cooked Mixed Veggies – 1 Cup (I used carrot,Peas,Potato,Beans)
• Soya Sauce – 1 Tbsp.
• Chilly Sauce – 1 Tbsp.
• Tomato Sauce – 1 Tbsp.
• Onion – 1
• Tomato – 1
• Salt – As needed
• Oil – 2 Tbsp.

Masala Items:-

• Turmeric Powder/Manjal Podi – ¼ Tsp.
• Dhaniya powder/Malli Podi – ¼ Tsp.
• Chilly powder/Mulak Podi – ¼ Tsp.
• Garam Masala – ¼ Tsp.

To Temper:-

• Mustard – 1 Tsp
• Curry Leaves – As needed

Method:-

• Throw in the pasta and Noodles into a Container filled with water.
• Add salt and Oil to it.
• Allow it to boil vigorously till pasta and Noodles becomes Soft
• Transfer the same into a colander and show it under cold tap water
• Heat a kadai and add 1 Tbsp. of Oil.
• Throw in the mustard seeds and allow it to burst.
• Add in the curry leaves along with mixed veggies.
• Throw in the Masala Items along with 2 Tbsp. of water.
• Allow it to boil so that Masala gets coated well to the veggies.
• Add the cooked Noodles Pasta and give it a nice stir.
• Add the Sauce items and Leave it to cool for 5 Mts.
• Delicious Noodles Pasta is ready!!! 

Creamy Tomato Macoroni

This happens to be my Baby's all time favourite.

Ingredients:-

• Macorani - 1/2 Cup
• Tomato - 2, medium Sized
• Pepper - As Needed
• Cream - 1 Tbsp

Method:-

• Boil Macorani as per packet instructions (with salt).
• Immerse tomatoes in hot water for a minute and peel off the skin.
• Puree the tomato. Heat a pan and add both the tomato puree.Cook until the raw smell goes off
• Add pepper, fry for a minute until you get nice aroma and then add the cooked pasta
• Mix well and Add parmesan cheese.
• Mix well and add water to loosen the pasta.
• Lastly add sour cream and switch off the stove.
• Mix well to get a creamy texture and sprinkle the pepper.

Pepper Noodles

Ingredients:-

• Noodles - 1 Pkt ( I used Hakka Noodles)
• Salt - As needed
• Oil - 2 Tbsp
• Pepper - As needed

Method:-

• Take a Bowl with 3/4th of water.
• Throw in the noodles to it and allow it to boil
• Add 2 Tbsp of Oil preferring Gingely Oil.

                 

• When the noodles start boiling and its 3/4th cooked, switch off the stove
• Transfer the same to a siever and show it in Cold Water.
• Take a kadai and pour some Oil.
• Transfer the noodles to it.
• Add salt, and pepper to the same.
• Delicious Pepper Noodles is ready!!!

                  

Notes:-

1. Gingely Oil is added to prevent the noodles from Sticking
2. You can add Tomato sauce and Soya sauce to the same. I din because my Baby doesn't like the taste, as this noodles happens to be her all time favorite.

Potato Podimaas

Potato is a very versatile vegetable, with lovers world wide. It is one vegetable that is loved by kids and adults alike. My family for one loves potatoes in any form, be it a spicy curry, gravy or some crispy fritters. My younger daughter, just can't wait till the curry gets ready. As soon the potatoes are cooked and out of the cooker, she will be ready for her share. She loves eating plain boiled potatoes. 

Potato podimas or mashed potatoes - Indian style, is a very simple dish, that can be prepared in a jiffy if you have boiled potatoes ready in hand. A very flavorful and delicious curry, that pairs beautifully with plain rice and rasam. The Combo of Curd Rice+Potato podimaas+Mavudoo is a heavenly combination...

This is my Hubby's and Appa's favourite.. So obviously dedicating this to them!!!!!

Ingredients:-

1. Potato – 4 to 5 Medium sized
2. Onion - 2-3
3. Oil – 3 tsp
4. Mustard Seeds – ½ tsp
5. Spilt Urad Dal – ½ tsp
6. Channa dal – 1 tsp
7. Turmeric Powder – ¼ tsp
8. Red Chilly Powder - 1/2 Tbsp
9. Salt to taste

Method

1. Pressure cook the potatoes. Cool, remove skin and mash them coarsely.
2. Heat a Kadai with oil, splutter mustard seeds, channa dal and urad dal. Once the dals turn golden add, chopped onion and curry leaves. Fry for a minute.
3. Add turmeric powder,chi;l;y powder and then add the mashed potatoes and salt.
4. Mix well and cook uncoverd for 5 to 6 minutes.
5. Mix and serve hot with rice and rasam.

Masala French Fry Sandwich

I purchased a toaster from homeshopclues.com last week and it got delivered day before yesterday. So was too eager to make sandwich with the toaster. I had got time yesterday and it tasted awesome. All in my family liked it a lot!!!

My Toaster

Now off to the recepie....

Ingredients:

• 8 Whole wheat Bread slices or regular sandwich bread
• 1 Capsicum,de seeded and thinly sliced rounds
• 1 Onion,thinly sliced rounds
• 1 Tomato,thinly sliced rounds
• 1 tsp Chaat masala / Garam masala/Sandwich masala
• Salt to taste
• Schezwan Sauce
• French Fries
• Amul Butter

Method:-

To prepare the Masala:-

Heat oil in a pan,crackle mustard seeds and cumin seed.

Add chopped green chillies,curry leaves and onions and fry until they turn pinkish in color.

Add green chilli-ginger paste,boiled fresh/frozen peas and fry well.

Add turmeric,salt t it and give a nice stir and cook it for a couple of minutes.Add a couple of tbsp of water to it and cook to get semi soft consistency curry.

Add Garam masala and coriander to it and mix properly and keep it aside to cool down.

To Make Sandwich:-

• Apply butter on one side of bread slices.
• Apply Schezwan Sause on the same side of all the bread slices to which we applied butter.
• Apply a thick layer of Masala stuffing uniformly using a butter knife,level the stuffing over the bread.
• Arrange the thinly sliced finger chips on the stuffing and sprinkle salt and chaat masala (or sandwich masala) over it.
• Apply butter on the outer slice facing upwards and place it on the hot grill(upside down so that the buttered bread slice would be towards the grill).Now apply butter on the top slice and close the grill and let it grill until the bread becomes crisp and golden brown in color.

THENGAI SADAM(COCONUT RICE)

Coconut Rice | Thengai Sadam  is a very simple dish ,can be done quickly. An ideal dish for lunch box,which i normally prepare once a week.

Ingredients:-

• Coconut grated - 1/2 a Cup
• Basmathi Rice/Raw Rice - 1/2 Cup
• Coconut Oil - 2 TSP
• Cooking Oil - 2 TSP
• Mustard - 1 TSP
• Chana Dal - 1 TSP
• Urad Dal - 1 TSP
• Green Chilly - As needed
• Salt - As Needed

Method:-

• Cook rice and allow it to cool. The grains should not be sticky
• In a kadai,add the cooking oil and temper the mustard seeds,channa dal, freid gram,urad dhal and green chilli. When it is done add it on the top of the rice.
• Add the ghee in the same kadai and fry the scrapped coconut till golden brown. Keep a close watch it shouldnt get burnt.
• Add salt to it. Mix it along with the rice and smear the coconut oil and mix gently. 
• Add a few curry leaves.Serve with pappad/vadagam.

                                         

Dry Potato Fry

Ingredients:

Potatoes – 5 medium size peeled and cut into wedges

Onion – 1 sliced

Green Chilli – 1

Cumin Seeds / Jeerakam – 1 tsp

Chilli Powder – 1 tsp

Coriander Powder / Malli Podi – 1 tblspn

Turmeric Powder / Manjal Podi – 1 tsp

Amchoor Powder / Dry Mango Powder – 1 tsp

Black Pepper Powder – 1 tsp

Salt to taste

Oil- 2 tblspn

Coriander Leaves / Cialntro for garnishing

Method:

Add cut up potatoes into salted water and cook for 10 mins. Drain them and set aside.

Heat oil in a kadai. Add in cumin seeds, Turmeric powder and mix well.

Add onions and green chillies and mix well.Add salt, chilli powder, coriander powder, pepper powder and dry mango powder. Mix well.

Add in boiled potatoes and toss well.

Simmer the flame and cook for 20-25 mins tossing often untill the potatoes turn crispy around the sides.

Garnish with cilantro and serve with rice.

Vegetable Noodles

Ingrediants:

• Instant Noodles of your Choice
• Vegetables of your choice – 2 cups (I used carrot,capsicum,peas,tomato and potato)
• Spices of your choice – 1 tsp each ( I used turmeric,garam masala,coriander,cumin,salt)
• Soya Sauce – to taste
• Spice Packet included in the noodles
• Water to cook noodles and to cook veggies
• Oil – 2 tblspn

Method:

• Boil lots of water in a sauce pan. Add noodles packet in that water and cook exactly till the time given in the packet.
• Drain it in a colander and rinse well with lots of water, This removes the excess starch from the noodles.
• Now drizzle a tblspn of oil and toss well so that the noodles don’t stick with each other.
• Heat 1 tblspn of oil in a kadai and add fennel seeds in this. Now add all vegetables in this and sauté for 5 mins.
• Add a splash of water and cover the kadai and simmer for 10-15 mins untill the veggies are cooked.
• Now add all the spice powder and the masala packet which is inside the noodles and mix well.
• This mixture should have a little water in this so that it coats all noodles strands.
• Add some soy sauce in this and mix well.Immediately add the noodles in this and toss well.
• Cook for 2 mins and serve hot in a bowl with a fork.

Capsicum Fried Rice

Adapted from yummytummyaarthi.com

Fried Rice is my absolute favorite one..I make it often in my house, but use a whole lot of different vegetables in it..

Ingredients:

• Basmati Rice – 1 cup cooked 
• Capsicum- 1 large sliced
• Peas – 1 cup ( I used frozen)
• Onion- 1 large sliced
• Oil- 1 Tblsp
• Chilli Flakes - 1 Tbsp
• Salt to taste

Method:

• Heat oil in a Kadai. 
• Add onions. Sauté on high heat for a  min.
• Add in capsicum and peas and mix well. Saute on high heat for 3 mins.
• Add in salt and Chilli Flakes and mix well.
• Add in rice and toss well. 
• Garnish with Coriander Leaves and Serve

Cauliflower Pepper Fry

Cauliflower is one among my favorite veggies and i love to have this with simple rasam and rice and even as a side dish for chapathis too. Being bored with the usual Cauliflower Curry i was thinking to make some different with cauliflower and tried out cauliflower curry using freshly ground pepper. It turned amazing well

Ingredients:-

1. Cauliflower - 1 Medium Size
2. Onion - 1
3. Ginger Garlic Paste - 1/2 Tsp (Optional)
4. Black Pepper - 3/4 Tsp
5. Cumin Seeds - 1/2 Tsp
6. Salt - To Taste
7. Turmeric powder - a pinch
8. Oil - 1 Tbsp

Method:-

• Wash the cauliflower and cut them into small florets.
• Chop the onions into thin slices. In a pan add oil and add ginger garlic paste.
• Sauté for a while and add the onions and sauté till they become translucent.
• Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
•   Add this to the cauliflower and add salt and turmeric powder.
• Sprinkle little water and cook the florets become soft.
• Switch off the flame once it is done.
• Serve hot with rasam rice or sambar rice. Even this will taste yum with roti also

Note:-

• As my parents are not so comfortable with garlic smell, i usually omit the ginger garlic paste. 

• I added 3/4 spoon of pepper powder, as my hubby is not comfortable with pepper taste. you can increase/decrease the pepper powder according to your taste