Ridge Gourd Thogayal (Perrkangai Thogayal)

 I have already posted the recipe to make Thogayal using Ridge Gourd Peel. In this recipe we use the Ridge Gourd. For the recipe usng the Peel Click Here. You can eat this Thogayal with Idly or Dosa or mix it with Rice and Ghee. 

Ingredients

Ridge Gourd - 1 Cup (I used 1 ridge Gourd)
Gram Dal  - 2 Tablespoon
Black Pepper - 1 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilly - 8 (Whole)
Tamarind - To Taste 
Oil - 1 Teaspoon
Salt - To Taste

Method

• In a Pan, warm the oil and add the Pepper, Cumin Seeds and Saute them for couple of seconds and then add Gram Dal and Red Chilly and saute.
• Saute them till the Gram Dal is done, be careful not to burn any ingredients. So saute them on Low flame.
• Once the gram dal is done, remove it in a Mixer and allow it to Cool Down.
• Once it has cooled down, add the tamarind and grind it into a Smooth paste.
• Meanwhile, in the same pan add the Ridge Gourd and cook it.
• Cook it till the Ridge Gourd is completely done. 
• Now add the Cooked Ridge Gourd to the Dal Paste and Grind well.

Green Chutney - With Spinach/Palak

I already have the recipe for Mint Chutney on my blog, however when I came across this recipe, I had to try. It was a lovely chutney and tasted Yum.



Ingredients
Coriander Leaves - 1 Cup
Spinach or Palak - 1/2 Cup
Mint leaves - 1/2 Cup
Green Chillies - 5 to 6
Lemon Juice - 2 Tablespoon
Bread Slices - 2 ( I did not add this, as I did not have them)
Salt - To taste

Method

• Place all the ingredients in a blender and grind into a smooth paste.
• If rquired add little water for grinding.
• Store it in a air tight container and store in refrigerator.

Garlic Chillies Chutney

This chutney is a spicy chutney, which will be a awesome accompaniment to Dosa, Idly or Kozhukattais. If you love Garlic, you will love this chutney.

 

Ingredients

Garlic - 4 Small pods

Dry Red Chillies - 3

Groundnut - 1 Tablespoon

Salt - As per taste

Oil - 1 teaspoon (Preferably Gingelly Oil)

Mustard Seeds - 1/4 Teaspoon

Method

• In a dry pan toss garlic, Red chillies and groundnut for few minutes.
• Allow them to cool
• Grind them in a mixer using enough water and add Salt to taste.
• In a pan, warm Oil and add the mustard seeds and allow them to splutter.
• Add the Chutney to this and saute for couple of minutes.

Homemade Schezwan Sauce/Schezuan Sauce

I had already posted a recipe for the Homemade Schezuan Sauce, this is a much tastier version of my earlier recipe. Got this recipe from here.

I made Paneer Schezwan and Schezwan Fried Rice and they tasted Yum. I will post those recipes too quite soon.

Ingredients

Tomato Ketchup - 3 tablespoon
Dry Red Chillies - 30 (Remove the top portion and empty the seeds)
Garlic - 20 Cloves (peeled and crushed)
Ginger - 4 tablespoon (grated)
Soya Sauce - 1 tablespoon
Vinegar - 1/2 teaspoon
Water - 1 Cup
Black pepper Powder - 1 teaspoon
Sugar - 1 teaspoon
Salt - As per your Taste
Oil - 1/4 - 1/2 Cup (The original recipe suggests 1/2 cup but I used 1/4 Cup and it tasted good)

Method

• Place the De-seeded Dry Red Chillies in a pan and pour 1 cup of water into it.
• Allow it to boil and then simmer for 5 minutes.
• After 5 minutes, switch off the flame and drain the water.
• Keep the water aside and do not throw it away.
• Now take the Red Chillies in a blender and grind it into a smooth paste.
• Use the reserved water to grind this.
• Now place a kadai on the stove and add the Oil.
• Once the Oil is warm, add the Garlic and Ginger and saute for couple of minutes.
• Now add the Red Chilly paste and stir well.
• To this add Tomato ketchup,Soya Sauce, Pepper Powder, Sugar,vinegar and Salt and mix well.
• Simmer this sauce for 8-10 minutes or till you get a nice thick consistency and the raw smell is completely gone.
• Store this in a Sterilised Bottle for a week.

Tamarind Rice/Puliyogare/Puli Sadam

Yum, Yum and Yum. I am generally a great fan of Mixed rice then standard Rice and Sambar. However everyone in my house likes Rice, Dal or Sambar.

In terms of Mixed rice, I make Lemon Rice and Fried Rice quite often. When it comes to tamarind Rice, I just cant eat it made with Store bought powder or paste as according to me they taste nothing close to home prepared Tamarind Paste.

You can make and store them for about a month  however I am a firm believer of making it fresh and consuming. I usually make the paste in evening and allow it to sit overnight and mix it with rice in the morning and have the rice in afternoon. Keeping the paste overnight ensures that the Dal and peanuts gets the tangy flavour. Mixing the rice and keeping it till afternoon ensures that the flavour is enhanced in rice too.

Ingredients

Cooked Rice - 4 Cups
Channadal/Gram Dal - 1 Tablespoon
Chilly powder - 1/4 Teaspoon
Green Chilly - 2 Nos (Chopped)
Coriander Powder - 1 Teaspoon
Cumin powder - 1 Teaspoon
Curry leaves - few
Fenugreek Seeds - a Pinch
Hing or Asafoetida - a Generous pinch
Mustard seeds- 1/2 teaspoon
Red Chilly - 3 Nos
Tamarind juice - 1 Cup
Turmeric Powder - 1/4 Teaspoon
Roasted Groundnuts - 4 Tablespoon (As per taste, I have added more so you can something between 1 Tablespoon to 4 Tablespoon )
Oil - 3 Tablespoon (Gingelly Oil Preferably)
Salt - To taste

Method

• Heat Oil in a pan and add the Mustard seeds and once they splutter add the Red Chilly and saute for a minute.
• Then add Fenugreek seeds, channa dal, peanuts and cook them.
• Then add curry leaves, Asafoetida,green chilly,turmeric powder and add the Tamarind Juice.
• Then add Chilly powder, Coriander powder and Cumin Powder and mix them.
• Cook the gravy till the Oil oozes out which may take about 10-15 minutes.
• Once the Oil oozes out, stir it again and cook it for again 10-15 minutes and add salt.
• Cool the mixture and mix with Rice and serve with potato Fry.

Notes:

• The important component of the Tamarind rice is cooking of Rice. So I am sharing how I make Rice for Tamarind Rice.
• I usually use Boiled Rice to make Tamarind Rice as it has a better flavour and gives a good texture.
• For regular use I use 1:2.5 Ratio of Rice:water and soak them for 15 minutes before cooking them.
• While making Tamarind I use 1:2, Rice and water and soak my Rice for 30 minutes.
• Once the Rice is cooked, I take a Broad plate and add the Cooked Rice in it and allow it to cool down completely.
• The Broader the plate the better the texture of rice.
• To spread the rice you can use a fork if you are a beginner so you wont make the Rice all mushy.
• Once the Rice is completely cooled down, add the cooled Down Tamarind paste and mix carefully not to break the Rice.
• It is also important that you taste the rice and acordigly add Tamarind paste and salt if required. 

Mint Chutney

This is one chutney that's so refreshing. It can be used as a spread on Bread or had with Dhokla or Upma.

It just tastes great with all cuisines.

Ingredients

Mint Leaves - 1 Cup (Washed)
Coriander Leaves - 1/2 Cup (Washed)
Ginger - 1/2 Inch (Skin peeled and chopped)
Green Chillies - 3
Tamarind - 1/2 inch Piece
Salt

Method

• Place all the ingredients in a blender and Blend it into a smooth Paste.
• If required add a tablespoon or so of water.

Onion Raita - with a Tip 

I am sure all of us know how to Make Raita. It is not a big deal. However, in this post I will share a tip to make thick and tastier Raita which will not become watery after some time.

I make Raita in different ways, I will share them  one by one.

In this Raita recipe I have used Spring Onions, both the Leaves and Onions. If you want to learn How to make Thick Curd , click here.

Ingredients
Onion - 1 (Big, Finely Chopped)
Thick Curd - 1/2 Cup (For recipe click here)
Green Chilly - 1 (Finely Chopped)
Roasted Gram Dal powder  - 3 Tablespoon  (Run the Roasted Gram dal in Mixer)
Spring Onion Leaves - 2 Tablespoon (Optional)
Cumin Powder - 1/2 Teaspoon (Optional)
Pepper Powder - 1/4 (Optional)
Salt - to taste

Method

• In a bowl, cream curd well and to this add salt,pepper,cumin powder and mix well.
• To this add the roasted gram dal powder and mix well
• Then add Onion, green chillies, spring onion leave and mix and serve. 

Aval Kozhukattai 

What to make for Breakfast is a question that hangs before me like every day. So I am on hunt for breakfast recipes.

My mom makes this often and I also found it here. It is pretty filling and simple to make. If you want you can have it as Upma too and it tastes great.

I have also given the recipe for the Garlic-Chilly Chutney which tastes great with this Kozhukattai.

Ingredients:

Flat Rice/Aval/Poha - 1 Big Cup
Onion - 1 (Finely Chopped)
Green Chillies - 2 (Finely Chopped)
Mustard Seeds - 1/4 Teaspoon
Curry leaves - 2
Asafoetida/Hing - A pinch
Water - 1.5 Cups
Gram Dal/Urad Dal/Groundnut - 1 Tablespoon
Coconut - 3 Tablespoon (Grated, Optional)
Salt and Oil.

Method

• Heat a pan and place the Flat Rice/Poha in the pan.
• Toss it around for few minutes and keep it aside till it cools down.
• Once it is cooled, Run it in the blender and make it into  powder and keep it aside.
• Place a pan and warm a teaspoon of Oil and add Mustard seeds and allow them to splutter.
• Then add grundnuts,Gram Dal ,curry leaves,Asafoetida and Urad Dal and cook for 30 seconds or till it is done.
• Then add onions and green chillies and cook ill the onions are doe.
• To this add 1.5 cups of water and allow it to boil.
• Add Salt and the grounded Poha Powder and stir.
• Cook it till it leaves the sides of the Pan. This should take about 3-4 minutes.
• Just before switching off the stove add the grated coconut and stir. 
•  If you want you can have it as a Upma now.Then allow it to cool.
• Once the Upma is cooled, make ball shaped Kozhukattais.
• Steam them in Idly steamer for 5-7 minutes.

 

Lunch menu - Litti and Mixed Chokha

If you are a North Indian you would surely know of this dish. However, I learnt about this dish only after I got married. So when Alok told be about Sattu, I was not sure of what that was.

Then I found that it is basically Powdered roasted Gram dal. (Oddachakadalai mavu). When I wanted to buy it ready made I was not sure whether I ill find out. However, I found in all stores (Spencers,Nilgiris,Nuts N Spices)

It may look quite laborious process, however the only time consuming process is making the stuffing.

So I think this is more like a UP twist to Rajasthani Dal Bati. To me the highlight of this dish is the Chokha or Bartha. I am not a great fan of Bartha but loved the Baingan and Alo Chokha.

Now lets look at how to make this delicious North Indian Dish.

For Litti Outer Layer


Whole Wheat Flour - 2 Cups
Ghee - 1 Tablespoon
Nigella Seeds/Kalonji - 1/2 Teaspoon
Carom Seeds/Ajwain - 1/2 Teaspoon
Salt

For Litti Stuffing

Sattu - 1 Cup
Ghee - 1 Tablespoon
Nigella Seeds/Kalonji - 1/2 Teaspoon

Carom Seeds/Ajwain - 1/2 Teaspoon
Salt
Green Chillies - 3 (Finely Chopped)
Garlic - 4 Pods (Finely Chopped)
Green Coriander Leaves - 1 Tablespoon
Ginger - 1/2 Inch (Finely Chopped)
Lemon Juice - 1 Tablespoon
Mustard Oil - 2 Tablespoon

For Mixed Chokha

Big Eggplant - 1 (Medium)
Onion - 2 (Medium, finely Chopped)
Garlic - 6 Pods (Finely Chopped)
Green Chillies - 5 (Finely Chopped)
Green Coriander leaves - 2 Tablespoon
Potatoes - 2 or 3 (Medium)
Tomato - 1 (Large)

Method

For the Outer Layer
Mix all ingredients under For Litti Outer Layer in a large mixing bowl and knead into smooth dough like chapati dough by adding enough water. Cover it and keep it aside for 20 minutes.

For the stuffing

Mix all the ingredients under For Litti Stuffing in another bowl using hands. Keep It aside.

For Mixed Chokha

Roast the Eggplant,Potato and Tomato over the stove top on a low flame. If you have a Oven you can roast it in the oven.

Peel the skin of Eggplant,Potato and Tomato.

Meanwhile, In a pan, heat Mustard Oil and once it is warm add onion, Green Chillies and Garlic and saute for couple of minutes.

In a mixing Bowl, mash the potatoes, Tomato and Eggplant.To this add the sauted onion,garlic and green chillies. Add Coriander leaves and mash well using hands.

Making Litti

Pre heat the oven at 180C for 10 minutes. Divide the Litti outer layer into Lemon Sized balls. Make an Indention in each ball.

Place 1 Tablespoon of Sattu filling in the indention of each ball and close it firmly.

Place these stuffed balls in a aluminium foil layered Baking Tray. Bake it at 180 C for 15 minutes on each side.

Serving the Litti

Break the Litti and pour some ghee on it and place the mixed Chokha and enjoy.

Pepper Curry - Instant Relief from Cold

It is time for Vegan Thursday, an event initiated by Priya. So got this recipe from my Mom's cookbook. Whenever anyone has Cold or fever mom will prepare this dish. Dont think that it will taste like medicine, it tastes FAB and it is pretty easy to make.

Take this Curry with hot rice and you will feel instant relief from headache,Cold and Sinus.

Ingredients
Gram Dal  - 1 Tablespoon
Thoor Dal - 1 Tablespoon
Fenugreek - 1/2 Teaspoon
Pepper - 2 Tablespoon
Coriander Seeds - 2 Tablespoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilles - 10 Nos
Urad Dal - 1/2 teaspoon
Mustard Seeds - 1/2 Teaspoon
Tamarind - Gooseberry size soaked in 1 cup of warm water
Asafoetida - a Generous Pinch
Curry Leaves
Oil - 2 Tablespoon (Preferably Gingelly Oil)

Method

In a pan, add a teaspoon of oil and roast the ingredients in the given order: Corinader seeds,Dry Red Chillies,Thoor dal,Gram Dal,Urad Dal,pepper,fenugreek,cumin seed and Asafoetida. Give a gap of 30-45 seconds before adding each ingredient.Allow it to cool.

Meanwhile, prepare Tamarind juice with the Tamarind soaked in water.

Take the roasted ingredients in a blender and grind them. While grinding, instead of water use the tamarind water and grind it into a paste. Add turmeric powder to the paste.

The paste should not be too coarse or not too smooth. It needs to be little grainy and not a fine paste.

Now take a pan, heat 2 tablespoon of oil season with Mustard seeds, curry leaves and asafoetida and add the paste and cook it for some time till the raw flavour is gone. It may take around 5- 8 minutes.

You can store it in refrigerator for 2-3 Days. In case you plan to store it do not use curry leaves.

Rajma Sundal

In my post on Rajma Masala I had already mentioned that my MIL brings loads of them whenever she visits us.

So Rajma sneaks into my kitchen atleast once in a week. One another form of Rajma I make is Rajma Sundal.

This easy recipe just needs a little bit of planning as you need to soak the Rajma for at least 12 Hours.

Ingredients
Rajma - 1 Cup (Soaked overnight or 12 Hours)
Mustard Seeds - 1/2 Teaspoon
Dry Red Chilly  - 2
Asafoetida - a pinch
Coconut -1 tablespoon (shredded optional, I did not use it)
Oil -1/4 Teaspoon
Salt - as per taste

Method

Cook Rajma in a pressure cooker for 8 whistles. Allow the cooker to come to room temperature on it own.

In a pan, add little oil, once the oil is warm add the Mustard seeds and allow them to splutter.

Add red chilly and asafoetida and add the cooked Rajma.

Add salt and saute for few minutes. If you want , you can add the coconut at this point.

Munch on this healthy snack.

Curry Leaves Powder/Karruveppillai Podi

Saturday is when Alok (My hubby) does the vegetable shopping from PazhaMudhir Nilayam .In my house, we make our own Chilly powder to which we add some curry leaves. So I told him to get some curry leaves.

When we came back from shopping, we had got a huge Branch of curry leaves. They were fresh and I did not feel like wasting them so I made this powder with them.

You can add this Powder to any Sambhar,Rasam or Sabzi or simply add this to hot rice with a spoon of ghee and appalam  and it will taste amazing.

One of the great use of this powder is also it will reduce Hair fall (Much needed for me)

Ingredients

Curry Leaves - 1 Cup

Gram Dhall/Urad Dhall/Thoor Dhall - 2 Tablespoon (Each)

Pepper - 1 Tablespoon

Dry Red Chillies - 5

Salt - As per taste

Method

Wash the curry leaves and dry it in shade overnight so no moisture is left. 

In a pan, dry roast all ingredients except salt. Dry roast them individually.

Roast the Dhall till it changes color slightly. Dry roast the pepper till the nice aroma comes. Dry Roast Curry Leaves and Dry red chilly for couple of seconds.

Let all ingredients to cool to room temperature. In a Mixer, first grind all the dhall,pepper and Chillies. Then add curry leaves and grind. Mix Salt and grind.

I have made it Coarse as I plan to use to have it with Rice. If you want you can also make it a fine powder.

Katthirikkai Gotsu/Eggplant Gotsu (Sidedish for Pongal)

Pongal is never complete Gotsu. It tastes heavenly and nothing can beat Gotsu as an accompaniment for Pongal. The Moongdhall used in this dish takes this dish to another level.

I have tried it Rice too and it tastes amazing.

Ingredients

Moong Dhall (Split Yellow Dhall) - 1/2 Cup
Onion - 1 (Medium,finely chopped)
Tomato - 1 (Medium ,finely chopped)
Eggplant/Brinjal - 4 (Medium,cut into 1/2 inches)
Tamarind - gooseberry Size
Mustard/Fenugreek/Cumin- 1/4 Teaspoon each.
Asafoetida - 1/8 th Teaspoon
Oil - 2 Tablespoon
Salt - to taste

To Grind 

Chana dal - 3 Tablespoon
split urad dal  - 1 Tablespoon
coriander seeds- 3 Tablespoon
dry red chillies - 4-6
whole black peppercorn  - 10 Corns
Cumin - 1/2 Teaspoon

Method

In a  pan, add a tablespoon of oil and sauté all the ingredients given in "To Grind". Please be careful not to burn. Cool them and powder them in a Mixer. Keep it aside.

In a pressure cooker, add the washed Moongdhall and add enough water (Say 2 cups) and cook for 2 whistles. Keep this aside.

In a pan, add a tablespoon of oil and add the mustard seeds,after it splutters add the Cumin seeds and then Fenugreek seeds. 

Then add onion and cook for 3-4 minutes. 

Then add the tomatoes and Brinjal and sauté for couple of minutes. Then add a cup of water and cook till the Tomato and Brinjal is cooked.

 Now add the Grinded masala powder and sauté and add the Tamarind Juice and cook till the Raw smell is gone.

Then add the cooked Moongdhall and switch off after the gravy boils.

The Gravy needs to be thin so we can pour it on our Pongal.

Add chopped Coriander leaves.

Baingan Bartha

I have posted how the Big Eggplant is made by my Mom - Sutta Kathirikai Thuvayal.

In this recipe we will learn how to Make it the North indian way - Baingan Bartha

Ingredients

Big Eggplant - 1
Green Peas - As per your taste
Onion - 2 (Medium,very finely chopped)
Tomato - 1 (medium, finely chopped)
Green Chillies - 2 (Finely Chopped)
Dry Red Chillies - 2
Garlic Cloves - 20 (Finely Chopped)
Ginger - i inch (finely chopped)
Bay leaf - 1
Cumin powder - 1 teaspoon
Chilly powder - 1 Teaspoon
Coriander Powder - 2 teaspoon
Turmeric - 1/2 Teaspoon
Kitchen King - 1 Teaspoon
Garam Masala - 1 Teaspoon
Amchur Powder (Dry Mango Powder) - 1/2 teaspoon
Cumin Seeds - 1/2 Teaspoon
Clove - 2
Cardamom - 2
Salt and Oil.

Method

Apply oil on the eggplant. Put on direct flame (Slow Flame) until the skin gets burnt and the brinjal is cooked 90%. Use Tongs to rotate it in between so it is cooked evenly.Allow it to cool Then remove teh skin and mash the Brinjal with hand/masher/Food processor. It should be coarse and don't make it into a paste.

In a Kadai, heat some oil and add the bay leaf,cumin seeds and allow it to splutter.

Then add chopped ginger and chopped garlic. Saute them for 1 minute. Then add cloves,cardamom ans saute.

Then add onions, a pinch of salt and saute till onions are light brown,

Then add tomato and cook well. Now add Peas, cook it covered for 2 minutes.

Now add all Dry masala,salt and saute it raw smell is gone . This should take 5 minutes.  Sprinkle very little water to avoid the masala from burning.

After 5 minutes add the Mashed Brinjal and cook it covered for 5-8 minutes, stirring it in between.

Garnish with Coriander leaves and serve it along with Phulkas.

Sutta Katthirikkai Thuvayal/Smoked Eggplant Thuvayal 

This is a south Indian way of cooking the Big Brinjal. I will very soon post the North Indian version of this called as Baingan Bartha.

When I was a kid, I never liked eggplant/brinjal. But I love thuvayal in any form. So to make me eat brinjal, my mom used to make me this dish. This is the second time I tried out this dish, and it came off very well. In fact it tasted better than the first time.  The recipe was given to me by my mom, and I managed to execute it to near perfection!

Ingredients:

----------------

1 big eggplant

2 cloves of finely chopped garlic

1 onion – finely chopped

1 tomato – finely chopped

Little of mustard seeds and cumin seeds

2 dry red chillies.

Little tamarind water.

Little oil and salt to taste.

Insert a knife or any other sharp object with a handle, in the eggplant. Apply a little oil on the skin of the eggplant.

Place the eggplant on fire, and rotate it slowly. This process will burn out the skin, and will cook the eggplant as well. This needs to be done for about 10 minutes, until the skin becomes black, and the eggplant gets cooked and soft. 

After it cools down, remove the skin, and cut the eggplant into small pieces. Keep this aside. This will be used later.

Add little oil to a heated pan, and then add mustard seeds, cumin seeds and dry chillies. After this, add the finely chopped garlic, and then onions. Saute this until it becomes golden brown. 

After this, add the finely chopped tomatoes. Saute until the tomato is also cooked.  Now, depending on the preference, we can add a little chilli powder, or a masala powder of your choice, to spice it up a bit. 

However, make sure that you don’t add too much of masala powder. We don't want the flavour of the masala to dominate the taste of the smoked eggplant. 

Now, add tamarind water. The quantity of the tamarind water should be lesser than what we add for sambhar. It also depends on the number of tomatoes that we have added. The more the tomatoes, the lesser the tamarind water has to be. Also, the tamarind water should not make the dish like a gravy. It may be actually a better idea to just add a spoon of tamarind paste. 

Now, allow this to be cooked for 2 minutes. Now add the smoked and cut eggplant. Saute well for minutes. Add salt to taste.

Now you have a lovely side dish ready!! This goes well with Chapathi or with rice as well. In fact, this will be a good side for curd rice as well. Try it out, enjoy the dish, and post your comments. 

Sending this recipe for Vegan Thursday.