Kollu Rasam

 My Mom makes this Rasam during winters as she says that Kollu is heat, however is very good for Diabetes and Weight Loss. This recipe is made with the water that is preserved after cooking the Horse Gram. The Horse Gram is used to make Sundal. I did not click a picture of it this time, I will try to make it again some time and post it.This is done like making Usual rasam, however, using the Kollu Water.

Ingredients
Kollu/Horse gram - 1 Cup (Washed and Soaked in water overnight)
Mustard Seeds - 1/2 Teaspoon
Curry leaves - 2 (Torn into pieces)
Hing/Asafoetida - A generous Pinch
Tamarind Extract- Marble size soaked in1/4 cup of Water and Pulp extracted
Tomato - 1 (Large Chopped)
Jaggery - 1"
Corinader Leaves - To garnish
Cooking Oil - 1 teaspoon
Garlic Pods - 2 ( Peeled and Roughly Crushed)
Cumin Seeds - 1/2 Teaspoon

Method

•  Pressure cook the soaked Horsegram in 3-4 Cups of water for 4 whistles.
• Allow it to come to the room temperature on its own.
• Drain the Horsegram and keep it aside.
• For this recipe, we will only need the water.
• With the left over cooked Horsegram youc an make sundal.
• Place a vessel with a tablespoon of oil and once the Oil is hot add the Mustard Seeds and allow it to splutter.
• Then add the Cumin seeds, crushed garlic, Curry elaves, Hing and Tomato.
• Cook till the Tomato is done and then add the  Tamarind Pulp and allow it to boil till the Raw flavour of Tamarind is gone.
• Then add the Kollu Water , salt and Jaggery and check for taste and add seasoning accordingly.
• Switch off the flame after one Boil, add freshly chopped Coriander Leaves.
• Serve with Rice.

Rice Flour Kozhukattai/ Arisi Maavu Kozhukattai 

I love Kozhukattai and I have a variety of Kozhukattai Recipes in my Blog. This one is a easy to make Kozhukattai , if you have ready made Processed Rice Flour.

Do check other Kozhukattai recipes Here.

Ingredients

Processed Rice Flour - 1 Cup
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 4 or 5.
Broken Gram Dal - 1/2 teaspoon
Broken Urad Dal - 1/2 teaspoon
Hing or Asafoetida - A generous Pinch
Water - 2.5 Cups
Coconut - 1/4 Cup (Grated, Optional)
Oil - 1 teaspoon (Preferably Coconut Oil)

Method

• Take a Kadhai/Large Vessel and heat a teaspoon of oil and once the Oil is hot add the Mustard seeds and allow them to splutter.
• Then add the gram Dal, Urad Dal and Dry Red Chillies and saute. 
• Add Hing/asafoetida, to this and add the water and Salt to taste. 
• Allow the water to boil and then add the Processed Rice Flour while stirring it.
• Also add the grated Coconut to this. 
• Cover and cook for 5 minutes or till all the water is absorbed.
• Now switch off the flame and keep the prepared dish aside.
• Now take a Steamer or Idly pot and add water to the steamer and allow it to Boil.
• Meanwhile, Grease the Idly plates/plates in which you are planning to steam the Kozhukattais.
• By now, the prepared mixture would have come to bearable heat.
• Now wet your hands and take a good amount of the prepared mixture and shape into a ball or any desired shape.
• Arrange the prepared balls in the greased plates.
• Now place this in the steamer and steam for 10 -12 minutes.
• Allow it to cool for 5 minutes and serve.

Notes

• Start making them into balls only when it the prepared mixture is of bearable heat to your hands or else allow it to cool for some more time.
• Adding Coconut is optional, however it takes this recipe up by few notches.
• While adding the Mustard seeds, Dal and Hing keep the stove on low flame.
• Using coconut Oil brings a nice flavour to this recipe.
• You can grease your hand with coconut Oil while shaping these Kozhukattais. 

Yam - Cow Peas (Black Eyed Beans) Curry AKA Senai Karamani Kuzhambhu(Kulambhu)

I have already written enough about my love for South Indian Gravy. Look at a variety of SI curry recipes here. This gravy is a lovely combo of Yam and Cow peas and they just taste amazing. Nevertheless to say, it goes well with Rice , but I love it with Dosa. Make slightly thicker, soft Dosa and have it with this gravy, then you will know what I am talking about.

Ingredients

Yam - 250 Grams (Peeled and chopped into 2" Pieces)
Cow Peas - 1 Handful (Washed and Soaked for at least 6 Hours)
Onion - 1 (Large, finely Chopped)
Tomato - 1 (Medium, Finely Chopped, preferably Country Tomato)
Garlic - 4 Pods (Peeled and roughly Crushed)
Ginger - 1/2" Piece (Peeled and Crushed)
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/8 Teaspoon
Yam - Lemon Size (Soaked in a glass of warm water)
Oil - 2 Tablespoon (Preferably Gingelly Oil)
Salt - To taste
Jaggery  -  1/2' Piece
Curry Leaves - 2 (Torn into pieces)
Mustard Seeds - 1/2 teaspoon
Fenugreek Seeds - 1/4 Teaspoon

Method

• Pressure cook the Karamani or Cow peas till done. It took me 6 whistles.
• Meanwhile, Boil some water, add turmeric and cook the Yam till it is almost done.
• Strain the Yam and roughly Mash it. Don't mash it too much.
• Place a kadhai on the stove and Add the Oil.
• Once the oil is hot add the Mustard Seeds and allow it to splutter and then add the fenugreek seeds and Curry leaves.
• Immediately add the Onions and cook till the onions are done. 
• Add the Garlic and Ginger and Saute.
• Add the tomatoes and add the salt.
• Cook till the tomato becomes mushy and almost dissolves.
• Now to this add the Recd Chilly powder, Coriander Powder, turmeric powder, Cooked Cow Peas and Mashed Yam.
• Cook it for a minute or 2.
• Extract the Tamarind Juice from the soaked Tamarind and add it to the coking mixture.
• Approximately add 1 Cup of tamarind pulp, however this depends on your quality of tamarind, your soaking time, your taste preference etc.
• Allow the Mixture to boil and add a piece of Jaggery and mix well.
• Cook till the raw flavour of everything is gone.

Notes

• Cooking the Yam in tamarind Pulp will ensure that the Itchiness of the Yam is gone, however if you are worried then after cutting the Yam soak it in the water which you get while washing the Rice. 
• Soaking it in that water for 15 minutes will remove the Itchiness.
• Another technique that I also follow is to add a small piece of Tamarind in the water while cooking the Tamarind. 
• It should be a every tiny piece or else the Tamarind will not get cooked. 
• In my opinion this gravy tastes nice if it is thick and not so watery and also I prefer not to add too much of Tamarind Pulp as it will mask the other flavors.

Sakkara Pongal - Sweet Pongal

Sakkarai Pongal or sweet pongal is an important dish made and consumed on Pongal. There are so many ways Sweet Pongal is made. This is one of the recipes that has worked very well for me.

I made this using electric Rice cooker as I find using Pressure Cooker messy. Please do read the Notes before you try this recipe.

Ingredients
Raw Rice - 1 Cup
Yellow Moong Dal - 1/2 Cup
Jaggery - 1.5 Cups (Powdered)
Ghee - 4-6 Tablespoon
Cashew nuts, Raisins - As Required.
Water - 4 Cups (See Notes)
Cardamom - 2 Pods (Crushed)

Method

• Wash and soak the rice in 4 Cups of water in the Electric Rice Cooker for 15-20 minutes.
• In a pan, add tablespoon of Ghee and add the cashews and roast it till golden, then add the Raisins and remove it once it fluffs up.
• In the same pan, then add the Moong Dal and roast till on low flame till the raw smell goes.Ensure  that the colour of the Moong Dal does not change.
• Add the Roasted Moong Dal to the soaked Rice and switch on the Rice Cooker.
• Cook till the Rice and Dal is cooked and all mushy.
• In another vessel, add the Jaggery and pour water till it is immersed and boil it.
• Boil till the Jaggery is dissolved in the water. Add the crushed Cardamom pods to this. 
• Using a filter, filter the Jaggery Syrup.
• Add this Jaggery Syrup to the Cooked Rice - Dal Mixture and cook till they all come together.
• This may take about 5-7 Minutes.
• During this time, add Ghee little by Little and cook. 
• Add the Sauteed Cashews and Raisins and serve. 

Notes:

• The amount of water to be added depends on your quality of Rice. Depending on my Rice quality, I needed 4 cups of water.
• I regularly add 2.5 cups of water to cook rice for daily consumption so I added extra 1.5 cups so it gets cooked well. 
• I prefer the Rice cooker method, as I can check on the rice and decide if it needs more water.
• During the cooking process, if you think the Sweet Pongal is getting Tight/Thick add some warm water or Milk.
• Sweet Pongal tends to become tight after sometime , so switch off accordingly.
• You can make it in Pressure cooker too using the same process.
• Pressure cook the Rice - Dal for 4-5 whistles with enough water and fllow the same steps as above. 

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. 

Ganesh Chathurthi/Vinayagar Chathurthi Recipes 

In my earlier posts, I had already written about Ganesh Chathurthi is a important festival at our house and how elaborately we celebrate.This year Ganesh CHathurthi is celebrated on 29th August .

 Happy Ganesh Chathurthi to all!!!

Click on the below links for the recipes

• Ammini Kozhukattai
• Aval kozhukattai
• Sweet Kozhukattai/Mothagam
• Paal Kozhukattai
• Kara Kozhukattai/Ulundu Kozhukattai
• Pidi Kozhukattai
• Channa Sundal/Kondakadalai Sundal 

Krishna Jayanthi Recipes - Janmashtami Recipe Collection 

Krishna Jayanthi/Janmashtami is celebrated this year on 17th or 18th August 2014 depending on you are a saivaiite or vaishnavite.

Immaterial of when you celebrate it, Krishna Jayanthi is so much fun. Drawing of those small Krishna feet, Bhajans, loads and loads of sweets and savory to eat, I just love it

I have given a collection of Krishna Jayatnhi Recipes. Happy Krishna Jayanthi.

Click on the Below links for the recipes:

• Thattai
• Seedai
• Boli/Poli
• Pal Kozhukattai/Paal Kozhukattai with Jaggery
• Kesari
• Pull Halwa
• Gulab Jamun
• Kaju Katli
• Semiya Payasam

Curry Leaves Gravy - Karruvepillai Kuzhambhu

I love curry Leaves, their wonderful aroma is something I love. I already have the recipe for Curry Leaves Powder/Karruveppillai Podi on my blog. I was craving for the Karruveppillai Kuzhambhu one day, so I made this and had with some Rice and Appalam. They tasted out of the world.

Ingredients

To Grind into a paste:
Gram Dal  - 1 Tablespoon
Urad Dal - 1/2 Tablespoon
Pepper - 2 Tablespoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilles - 2 Nos
Asafoetida - a Generous Pinch
Curry Leaves - 1 Cup

For the Gravy:
Tamarind Extract - Gooseberry size soaked in 1 cup of warm water 
Onion Shallots - 15 - 20 shallots
Mustard Seeds - 1/2 Teaspoon
Garlic - 15-20 Pods
Oil - 2 Tablespoon (Preferably Gingelly Oil)

Method

• In a pan, add one teaspoon of oil and dry roast the ingredients in the following order, Gram dal, urad dal, pepper,red chillies and cumin.
• Roast them till you get a nice aroma. 
• Just a second before switching off the flame add the curry leaves and asafoetida and immediately switch off the flame.
• Cool it and grind into a smooth paste and add water if required.
• Now warm 1 tablespoon of Oil in a pan and add mustard seeds and allow it to splutter.
• Then add the Onion shallots and Garlic saute them.
• To this add the Tamarind extract, The paste that we prepared, salt and cook them.
• Based on the water you have added to make the paste, you may add some water. 
• Cook till the oil oozes out from the gravy.

Vellai Poosani Mor Kootu - White Pumpkin in Buttermilk Gravy 

I don't know why, but we don't buy so much of White Pumpkin as the Yellow Pumpkin? So I decided to buy it and make this Yummy dish. The recipe is from my mom. It was such a easy dish to prepare.

 Ingredients
White Pumpkin - 250 Grams (Peeled, diced into 1 inch square)
Curd - 1 Cup
Turmeric - A pinch
Salt to Taste
Mustard Seeds - 1/2 Teaspoon
Oil - 1/2 Teasoon (I used Coconut Oil)

To make a Paste:
Cumin Seeds - 1/2 Teaspoon
Green Chillies - 3-4
Coconut - 1/4-1/2 Cup (Depending on your taste, I added 1/2 Cup)
Rice - 1 Teaspoon (Soak it in water for 10-15 minutes prior to grinding)

Method:

• Grind the soaked rice and then add other ingredients given under 'To make a paste' and grind into a smooth paste.
• Mix this paste with the Curd and keep it. 
• Add very little water and cook the ash gourd. Add turmeric also.
• Cook till the Ash gourd is done.
• Once it is done, reduce the flame to low and add the Yoghurt- paste mixture and cook till the raw flavour of the paste is gone.
• It may take 5-8 minutes.
• In a tadka pan, add little oil, splutter the Mustard seeds and add it to the prepared curry. 

Sooji Halwa aka Pull Halwa - Not It is not Kesari 

One day when I went to Mom's house, she had made this. I thought it will taste just like Kesari, one mouth and I was surprised. It was extremely, extremely tasty and had layers of flavours.

Believe you, you will  go for 2nd,3rd,4th,5th servings for sure.

Ingredients
Sooji/Rava - 1 Cup
Ghee - 1+1/2 Cup
Milk - 3 Cups (Boiled and at Room Temperature- Dont add Raw Milk, it will split)
Sugar - 2 Cups
Cashewnuts - 1/4 Cup

Method:

• Take a Kadai and add one cup of ghee and when it is slightly warm add the Sooji and saute it.
• Saute it for 3-5 minutes. Then reduce the flame to the minimum and add the Milk and stir.
• Cook till the Sooji is done. This may take about 5-8 minutes.
• Then add the sugar and stir it.
• Now cook this halwa on low flame till the ghee oozes out from the halwa.
• You can cover the Halwa and stir it every 2-3 minutes to avoid burning.
• Meanwhile, take the rest 1/2 Cup of Ghee in a another kadai and warm it and add the cashewnuts.
• Saute the Cashewnuts till they are crispy and done. Ensure it does not change colour.
• Now add the cashewnuts along with the ghee to the prepared Halwa and stir.
• Now your Fabulous tasting Halwa is ready. 

Kalan - A Kerala Delicacy 

Another curd based dish from God's own country. This is my favorite curry. I make it little spicy as it like it that way. You can add any vegetable of your choice or have it without vegetable and either way it tastes good.

Ingredients
Raw Banana - 1 (Deskinned,cut into cubes and put it water to avoid discoloration)
Curd - 1 Cup (Beaten)
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - 1/2 Teaspoon

For Tempering:
Coconut Oil - 1/2 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - Few

To Grind:
Coconut -1/2 Cup
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon

Method

• Grind all the ingredients given under "To Grind" into a smooth Paste.
• In a pan, place the Curd, turmeric powder and black pepper powder and cook it on a low flame till comes into a chutney consistency.
• In another pan, add little water (Say a cup) and cook the raw banana in it.
• Once the Raw Banana is 3/4th cooked add the salt, prepared yoghurt and coconut paste and cook on a low flame till the raw flavour of the coconut is gone which should be 2-3 minutes.
• In a tadka pan, warm some coconut oil and splutter some mustard seeds and curry leaves and add it to the prepared Kalan.
• Have it with Rice and Papadam. 

Notes:

• Always cook the curd on low flame or it will curdle.
• Adjust the green chillies to your taste.
• You can use Yam, ash gourd also. 

Creamy Yummy Punjabi Dal Makhani 

Yum is the word for this Dal. I have always tried it at restaurants and never at home. I learnt this recipe from my hubby. It is a really rich Dal and takes time to cook but the end result is Yum.

Even Though this Dal goes well with Roti or Rice, my personal Choice is Jeera Pulav.

Ingredients

Whole Black Gram - 1 Cup (Washed and Soaked Overnight, if you want add Rajma too)
Tomato Puree - From 5 Tomatoes
Garam masala Powder - 1/2 Teaspoon
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - A generous Pinch
Butter - 50 Grams
Cream - 100 Ml (I used Amul Fresh Cream)
Ginger Garlic Paste - 2 Teaspoon

Method

• Wash and drain the Soaked Lentils. Add enough water and pressure cook it for 15- 18 whistles.
• The Dal should be cooked soft. Allow the pressure cooker to come to room temperature on its own.
• Meanwhile, place a non stick pan on the stove and add some butter.
• Add Cumin seeds and allow them to splutter, then add the Tomato Puree and Ginger Garlic paste and saute.
• Cook for 5 minutes and then add the Turmeric, Red chilly powder and Coriander powder and cook for 5-8  minutes.
• To this add the cooked Dal and stir it well.
• Cook it for about 10 - 15 minutes.
• Now add the remaining Dal and Cream and cook on simmer as long as you want or can.
• I cooked for 1 hour, usually it is cooked overnight.
• The more time you cook the more tasty the Dal will be.
• Stir it occasionally to avoid the Dal sticking to the bottom. 
• If you have time constraint, cook it atleast for 20 minutes.
• Towards the end, add The Garam Masala and stir it and switch it off. 

Lunch Menu 14 - Paruupu Urundai Kuzhambhu, Keerai Poriyal, Mango Pacchadi,Kuzhipaniyaam,Rasam,Vellam Pal Kozhukattai 

Click on the Links below for the Recipe:

• Paruppu Urundai Kuzhambhu (Recipe coming soon)
  
• Rasam
• Mango Pacchadi
• Keerai Poriyal (Recipe coming soon)
• Kuzhipaniyaram
• Paal Kozhukattai (With Jaggery) 

Kaju Katli

I had bought lots of dry fruits and nuts for making cakes and sweets. So I had stock of some cashew nuts so decided to make Katli. I have usually made only Cashew Badam Halwa using Microwave. However, my microwave is not working anymore so I had to use the stove top to make it. I browsed the internet and found the recipe here. 

Ingredients

Cashew nuts - 1 Cup (Levelled at Room Temperature)
Sugar - 1/2 Cup (Heaped)
Water- 1/4 Cup
Milk - 1 Tablespoon
Ghee - For Greasing
Silver Leaf- 1 (Optional)

Method

• Grind the Cashew nuts in a mixer. Ensure that you grind it in one go or else the Oil from the cashew may ooze out and the Cashew  nut powder will be sticky.
• Post grinding measure 1 cup of cashew nut powder.
• Now place the sugar and water in a pan and cook till it reaches the right consistency. 
• I would recommend that you do this simmer as we need to add the cashew nut powder as soon as the sugar syrup reached the right consistency. 
• The right consistency of sugar syrup is when you drop the sugar syrup in a bowl of water it forms a fine thread and when you touch the Thread it does not dissolve.
• When the sugar syrup reaches the right consistency add the cashew powder and stir it well and cook.
• Cook it for a 3-4 minutes till the mixture starts to boil and become thick. The right consistency for this mixture is that the dough should be non sticky.
• Switch off the flame and keep it stirring in the pan till it comes to a dough consistency.
• While the Dough is slightly warm, place it on a counter top and start to Knead.
• Grease your hand to help you with kneading.
• Knead till it comes as a smooth soft dough.
• Now roll the dough and cut into desired shapes.
• Place the silver leaf of the Katli if you want. This was quite a task for me as it is my first time. 

Tips:

• If your dough is too dry quite kneading you can use some Milk.
• As we knead the mixture while it is warm, be careful , I was dabbing my hands with water to help me knead. 

Pavakkai Pitlai - Bitter Melon Sambhar

I am not a great fan of Pavakkai, however Pavakai Pitlai is an exception. It tastes great with rice and appalam. The taste of bitterness of the Pavakkai in this curry takes the curry to another level.

The freshly prepared Sambhar powder adds depths of flavour to this dish.

Ingredients

Bitter Gourd - 2-3 Big Gourds or 150 Grams of small gourds (Finely Chopped)
Tamarind - Gooseberry Size
Kabuli Channa / garbanzo - 1/2 Cup (Soaked overnight and cooked - Optional)
Thoor Dal - 1/2 Cup
Asafoetida/Hing - A generous Pinch
Turmeric Powder - A pinch
Jaggery - 1 Teaspoon
Salt and Oil (Preferably Coconut Oil)
Curry Leaves - Few
Mustard Seeds - 1/4 Teaspoon

For the Sambhar Powder:

Channa Dal - 2 Tablespoon
Urad Dal - 1 Teaspoon
Red Dry Chillies - 8
Black Pepper - 1/2 Teaspoon
Coriander Seeds - 2 Teaspoon
Grated Coconut - 1/2 Cup

Method

• Pressure cook the Thoor dal with Turmeric powder and asafoetida with enough water for 2 whistles or till done.
• Soak Tamarind in enough water and extract the Tamarind Juice and keep it aside.
• In a pan, add a teaspoon of Oil and add all the Ingredients given under the " for the powder" and saute till it leaves a nice aroma.
• If you are a beginner or not sure of how much time each ingredient will take, then saute them individually so that you don't burn any ingredient. 
• Grind the sauteed ingredients and keep it aside. 
• In a pan, add a teaspoon of oil, and once the oil is warm add the mustard seeds and allow them to splutter
• Then add the curry leaves and chopped bitter gourd. cook till the gourd is cooked.
• Once the gourd is cooked add the Tamarind juice and boil it till the raw flavor is gone. 
• Then add the prepared powder and cook till the flavor of the masala is gone.
• Then add the cooked Thoor Dal, Jaggery and Garbanzo and cook till it boils.
• After the first boil switch off the stove and serve with Rice and Appalam. 

Gulab Jamun with Milk Powder 

Gulab Jamun.....Hmmmm.... Who does not like this sweet and that too with vanilla ice Cream it tastes heavenly... Usually we make Gulab Jamun with Khoya which is not available so readily, so I make Gulab Jamun using Milk powder.

Ingredients
For The Jamun:

Dry Milk Powder - 1/2 Cup
Maida/APF - 2 Tablespoon
Ghee - 1 Tablespoon
Cooking Soda - a pinch
Milk - As much as required to make a dough
Oil - For deep frying

For the Sugar Syrup:

Sugar - 2 Cups
Water - 2 Cups
Green Cardamom- 2
Rose Essence - Few Drops

Method

• Place the sugar,water and cardamom in a bowl and stir it.
• Now place it on the stove and let it boil till the sugar is dissolved. Stir it intermittently.
• Once it boils, simmer the stove.
• Meanwhile in a mixing bowl all the ingredients and add milk little by little and knead well to a dough consistency.
• Make it into balls or any shape you want.
• Meanwhile, heat Oil for frying the Jamuns.
• The temperature of the Oil is very important so take a small pinch of dough and check.
• The temperature is when the dough sits in the bottom of the Pan and slowly comes to the top. 
• Once the Oil temperature is ready, drop the prepared balls into it and fry them till they are brown in colour.
• Remove the Jamuns and drop them on the simmering Syrup and switch off the stove.
• Soak for 1-2 Hours and serve.

Tips

• Usually the sugar we use is clean, however after mixing the sugar with water if you feel it is not clean as you want, then use this tip. When the sugar syrup is simmering add a tablespoon of milk and leave it for a minute. If the syrup is dirty then it will come to the surface which you can remove using a spoon or strain it.
• If you are making them in large quantities cover the prepared Jamun Balls with a wet cloth so that they do not crack.
• For even browning of the Jamun while frying them rotate the oil.
• Ensure that the syrup is warm when you drop the Jamuns in them. This will ensure that the Jamun absorbs the sugar syrup.

Aviyal - A Kerala Delight

Alok (My Hubby)  is not a great fan of coconut based dishes with few exceptions and one of them being Aviyal. He loves it a lot. It is also my parents favorite.

It is quite easy to make and has loads of vegetables in them.

Ingredients

Mixed Vegetables - 3 Cups (I used Drumstick,french Beans,Broad Beans,carrot,Yam,Raw Banana)
Coconut - 1/2 Cup
Green Chillies - 6 (Suit to your taste)
Cumin Seeds - 1/2 teaspoon
Curd - 1/2 Cup (Beat it well with a fork or spoon)
Salt - To taste
Coconut Oil - 1 teaspoon
Curry leaves - Few
Mustard Seeds - 1/ Teaspoon

Ingredients

• Grind coconut,green chillies and cumin seeds into a smooth paste. 
• Boil the vegetables in water until they are cooked. Depending on the choice of your vegetables cook them accordingly. For example I started with Yam and once it is half done added Banana and then rest of the vegetables and added Drumstick at last.
• Don't over cook any vegetable.
• Once the Vegetable is 3/4 th done , add the coconut paste,salt and cook till the raw flavour is gone.
• Then switch off the flame and add the beaten curd stir and cover and rest it for 3-5 minutes.
• Meanwhile, in a tadka pan, warm the coconut Oil, add the Mustard seeds and once they splutter add the curry leaves and pour this over the prepared Aviyal. 
• Your Aviyal is ready to be served. 

Lunch Menu 12 - Rice, Arachuvitta Kadamba Sambhar, Kalan,Rasam,Aviyal,Mango Pachadi,Vazhapoo Vada, Sakkarrai Pongal, Adapradhaman, Yam Fry, Raw Banana Fry,Mint Thogayal with Appalam 

This lunch is something I made for Tamil New Year. I have given a combination of Tamilian and Kerala Cuisine.

Click on the Below Links for the recipe:

• Mango Pachadi
• Arachuvitta Kadamba Sambhar (Recipe Coming Soon)
• Kalan  (Recipe Coming Soon)
• Rasam
• Aviyal  
• Vazhapoo Vada
• Sakkarai Pongal   (Recipe Coming Soon)
• Adapradhaman  (Recipe Coming Soon)
• Raw banana Fry   (Recipe Coming Soon)
• Yam Fry  (Recipe Coming Soon)
• Mint Thogayal  

Vendakkai Morekuzhambhu - Ladies Finger in Curd curry

I really love Morekuzhambu, it is tangy and refreshing. I believe this is basically a Kerala Dish. This gravy can be made with Capsicum, Ladies finger, White Pumpkin etc.

It tastes great with Rice and Arbi Fry.

Ingredients
Ladies Finger - 15 (Cleaned and cut into 2 inches )
Whipped Curd - 1 Cup
Turmeric Powder - a pinch
Coconut - 1/4 Cup (Read notes)
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon
Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/4 Teaspoons
Curry Leaves - Few
Salt - To Taste


Method

• Clean the ladies finger and roast it in a kadai with little oil.
• Roast it well and add a pinch of turmeric powder in the end and keep it aside.
• The Ladies Finger should be cooked during this roasting.
• If the Ladies finger does not cook while roasting then sprinkle some water , close it with a lid and cook it.
• Make a paste of Coconut, green chilly,salt and Cumin seeds.
• This paste has to be smooth.
• Place the roasted Ladies finger and the prepared paste in a kadhai and cook till the raw flavor is gone.Do this on low flame.
• To this add the whipped curd (keep the stove on low flame) and switch off the stove when the gravy starts bubbling.
• Now place a tadka pan on stove and add coconut oil and once the oil is warm add Mustard seeds and once they splutter add curry leaves.
• Pour this over the prepared Gravy.

Tips:

• The curd should be little sour for this Gravy or Kuzhambhu.
• Whip the Curd well using a hand whisk or pulse it in a mixer.
• The quantity of coconut is directly proportional to the sourness of the curd (More sour, more coconut)
• The consistency of the gravy should be Thick.

Katthirikkai Kondakaldai (White Channa - Brinjal)

This combo is famous in down south. This is my mom's favorite dish too. Today, I have made it with Left over Sundal from Breakfast. You can just use soaked and Boiled Channa.

This tastes good with Rice and also Dosa.

Ingredients
Brinjal - 500 Grams (Chopped and soaked in water to avoid discoloration)
Kabuli Channa Sundal or Kabuli Channa - 1/2 Cup (Soaked and boiled)
Onion - 1 (Finely Chopped)
Tomatoes - 1 (Finely Chopped)
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Salt and Oil
Curry Leaves - 4 (Optional)

Method

• Heat a pan with 1 Tablesponn of oil
• Add Mustard seeds and curry leaves and allow them to splutter
• Then add finely chopped onions ans saute them
• once the onions are cooked add tomatoes and add salt
• Cook till the tomatoes are mushy. 
• Then add the Brinjal and saute till it is half cooked.
• Then add chilly powder and turmeric powder and saute.
• Cover with a lid and cook till the brinjal is 3/4th Done.
• Now add the Cooked Channa and saute.
• Cook till the channa and Brinjal come together and Brinjal is cooked completely.