Lunch Menu 24 - Rice with Chana Dal (Lentil) Fry, Beans Peanut Salad, Avarakkai Poriyal and Kollu Rasam

One more South Indian style Lunch Menu, I did not make Sambhar but made Dal Tadka to satisfy my North Indian Hubby :-).

Click on the below links for the Recipes:

• Dal Tadka
• Kollu Rasam
• Avarakkai Poriyal (Broad Beans) (Will Update soon)
• French beans Poriyal (Will Update soon)

Kala Channa Pulav with Coconut Milk (Black ChickPeas - Coconut Milk Rice)

I had soaked some Black Chickpeas and made second 2nd Milk, so I decided to use them together. Believe you in me the End result was Yummy. Its So easy and is a One Pot Dish. 

Ingredients

Onion - 1 (Medium, Chopped)

Tomato Puree - Made from 1 Tomato (You can chop and add it too or skip this completely)

Red Chilly powder - 1 Teaspoon

Ginger Garlic Paste - 1/2 teaspoon

Garam Masala - 1/4 Teaspoon

Soaked Black Chickpeas - 1/4=1/2 Cup (Depending on your reference, I used 1/2 Cup)

Green Chilly - 1 Slit

Rice - 1 Cup (Washed and Soaked in 1/2 cup of water for 30 minutes)

Think Coconut Milk - 2 Cups 

Oil - 1 Tablespoon

Salt - To taste 

Ingredients

• Heat some oil in a Pressure cooker, once the OIl is hot add some onions and fry them till they are translucent.
• Then add the Tomato Puree and saute, add the Ginger Garlic paste. 
• Cook till the Tomato is done and then add the Chilly Powder and Garam masala and saute.
• Add the Black chickpeas to this and saute well.
• Allow it to cook for 5 minutes till the masala is cooked well.
• To this add the coconut milk, required Salt and soaked rice and cover it with a lid.
• Cook it for 4 whistles and then switch off the flame and allow it to cool of its won.

Notes:

• If you are using store bought Coconut Milk, add water and make it really thin.
• I made coconut milk at home. Grate the coconut and add it to boiling water and set aside for 10 minutes. Then pass it through a muslin cloth and squeeze the milk and use. I used 1/2 medium coconut and 3 cups of water. I used 2 cups of coconut milk for this rice.
• Take a tall vessel as the milk may spill.
• It is easier to make in a electric rice cooker. Add the rice and coconut milk in the electric cooker. In a kadai,do the sauté of masala and onion and add it to the Rice coconut mixture in the cooker and cook. 
• My rice usually takes 2.3 cups of water to get cooked so I have used 2 cups of coconut milk and 1/2 cup of water.
• Depending on your ice, adjust the amount of liquid. 
• You can add Mint leaves if your want.

Poondu Gravy (Garlic Gravy)    

Of late, I  have started a liking towards other gravies beyond Dal. I already have a recipe of Poondu Kulambhu in my blog, however, in this recipe you can incorporate lots of Garlic . I also find it visually appealing as the Garlic is Grinded and does not float which is something I am not too comfortable with.

                                                                                                            
                                   
Ingredients
Onion - 1 (Large, Peeled)
Tomato - 1 (Medium, Blanched)
Garlic - 20 -25 Pods (Peeled)
Oil - 2 Tablespoons (I used Gingelly Oil)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - A generous Pinch
Fenugreek Seeds - a Pinch
Tamarind Juice - 1/2 Cup (Made from soaking a gooseberry sized Tamrind in 1/2 cup of Water)
Currly leaves - Few Leaves
Salt - To taste

Method

• I have used a food processor for all the chopping work as I wanted them to be finely chopped. If you dont have a food processor you can Pulse them in mixer for a second and ensure that they are not completely pureed but it is chunky.
• Place the Onion and Garlic and pulse them in Food processor or Mixie so they are chunky.
• Puree the Tomato after removing the skin and I also added curry leaves to it and pureed.
• Now place a kadhai on stive and add the onion.
• Once the Oil is warm, add the fenugreek and immediately add the Onion - Garlic Mix and saute till they are cooked.
• This may take sometime between 5-8 minutes.
• Then add the Tomato puree and add the salt and cook for 2-3 minutes.
• Once you add the Tomato the mixture will begin to boil so be careful.
• Once the Tomato is done, add the Dry masala Powders (Turmeric, Coriander nad red chilly powder) and saute.
• Saute till the raw flavour of the masala is gone or till the oil oozes out.
• Now add the Tamarind pulp and mix it well.
• Check for salt and cover it with a Lid.
• Cook till the Tamarind Juice is cooked and the Oil separates from the gravy.
• Add the Black pepper powder and serve with Rice and Appalam.
• It also goes well with Appam, Dosa, idli etc.

Lunch Menu 22- Rice with Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry ), Keerai Masiyal ( Greens) and Vazhapoo Poriyal  (BananaFlower Dry)

This Lunch menu is very healthy with Greens, Yam and Banaflower.

Click on the links below for the recipe

• Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry )
• Vazhapoo Poriyal  (BananaFlower Dry) - Coming Soon 
• Keerai Masiyal ( Greens) (I have replaced Palak with Amaranth Leaves, You can use any Country Greens) 

Ginger Rasam 

I use lots of Ginger and Asafoetida in my daily cooking as it aids in easy digestion. This Rasam recipe is something that I learnt from my mom. I love rasam , so she will make different varieties of Rasam. My Favorite is Paruppu Rasam, i will post the recipe for that soon. Now about this recipe, It has Ginger, Garlic etc that aids digestion.

 However, my mom always used to say, Ginger should be used in Moderation or else it could do harm to your health.

So I googled and found that we can consume 4 grams of Ginger /per day and it will work in favor, anything way beyond 4 Grams will cause harm to us. So I am sharing the recipe that I learnt from my mom to aid digestion.

I have also explained the method when to add Tamarind Pulp and water while Making Rasam. Try that Method and it will definitely enhance the Taste and Flavour.

Ingredients

Ginger - 2-3 Inch Piece (Peeled)
Garlic - 6 Pods (Peeled)
Red Dry Chillies - 2
Black pepper Corns - 1 Tablespoon (Adjust to Taste, I have made it spicy)
Cumin Seeds - 1 Teaspoon
Tamarind - Gooseberry Sized Soaked in a cup of Water.
Curry leaves - Few Leaves
Coriander Leaves - Few Sprigs
Tomato - 2 (Medium, Chopped)
Asafoetida and Turmeric Powder  - A generous Pinch
Salt - To Taste
Oil - To taste
Jaggery or Sugar  - a small piece (Very little, may be little less than 1/4 inch or else Rasam will be sweet)/ If adding Sugar add 1/4 teaspoon

Method

• Using a motor and Pestle, crush the following ingredients, Pepper Corns, Cumin Seeds, Ginger, Garlic, Red Chillies, alternatively you can grind it in a mixie. 
• I use motor and pestle as it gives a earthy Flavor.
• Keep a pot on stove and add a teaspoon of oil, once the oil is heated add the Mustard seeds and allow it to splutter.
• Then add the curry leaves and the grounded masala and saute for a minute and then add the Tomatoes.
• Then add the salt and cook till the Tomatoes is all mushy. 
• Meanwhile, extract tamarind Pulp from the Soaked tamarind.
• Once the Tomato is all cooked, add the Tamarind Pulp and add little less than required amount of water
• May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
• Retain 1/2 cup of Water from the required amount of water. 
• To this add Sugar/Jaggery, Asafoetida and Turmeric Powder and allow it to Boil.
• Let it boil till the raw Flavor is gone.
• Once the raw flavour is gone, add the 1/2 Cup of water and mix well.
• Switch off as soon as you see the water bubbling (Don't Over Boil it)
• Add lots of chopped Coriander Leaves and immediately cover with a lid
• Enjoy with Rice. 

Note

• Adding Jaggery/Sugar add depth of Flavor to the rasam.
• Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
• Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
• This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 

Tomato Rasam 

Tomato rasam does not need any introduction at all. It tastes Yum and I feels so satisfied when I drink some Rasam. I have posted other varities of Rasam in my blog. 

Ingredients

• Tomato – 2 (Large, Finely Chopped, Keep 1 Tablespoon of Chopped Tomatoes aside)
• Oil – 1 Teaspoon
• Garlic – 2+2 Pods (Peeled and Crushed)
• Mustard Seeds – ½ teaspoon
• Dry Red Chilly – 1
• Curry leaves – 4 (Finely Chopped)
• Cumin Seeds – ½ Teaspoon
• Pepper Corns – ½ Teaspoon
• Coriander Leaves – Few Sprigs (Finely Chopped)
• Tamarind Pulp – Extracted from Gooseberry Sized tamarind soaked in 1/2 Cups of Water for 15 minutes and extracted.
• Tuermeric Powder – A generous pinch.
• Salt – To taste
• Sugar – ¼ Teaspoon
• Asafoetida or Hing – A generous Pinch

 Method

• In a mixer, add red chilly, Cumin Seeds, pepper corns, Garlic and grind it.
• Heat some oil in a vessel and add the Grinded Masala and Sauté and then add Tomato and sauté.
• Add salt and cook till the Tomatoes are completely done and become mushy.
• If you want to save some cooking time, you can also grind Tomato and Add and cook it.
• Once the Tomato is all cooked, add the 1 Tablespoon of Tomatoes that we had set aside, Tamarind Pulp and add little less than required amount of water

• May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
• Retain 1/2 cup of Water from the required amount of water. 
• To this add Sugar/Jaggery, and Turmeric Powder and allow it to Boil.
• Let it boil till the raw Flavor is gone.
• Meanwhile lets prepare the tadka/Seasoning, Heat a Tadka Pan/Pan with a teaspoon of Oil/ghee.
• Once the oil is heated, add the Mustard seeds and allow them to splutter.
• Then add 2 pods of Crushed Garlic, Curry Leaves, Asafoetida and switch off the flame and keep this aside.
• Once the raw flavor is gone, add the 1/2 Cup of water and the 1 and mix well.
• Switch off as soon as you see the water bubbling (Don't Over Boil it)
• Add lots of chopped Coriander Leaves and the prepared Seasoning,  and immediately cover with a lid
• Enjoy with Rice. 

Note

• Adding Jaggery/Sugar add depth of Flavor to the rasam.
• Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
• Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
• This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 

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.

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.

Barnyard Millet Upma (with Tamarind)/ Kuthiraivali Puli Upma

Millets is the New rage. I dont know for whatsoever reason I was not confiedent of cooking with them. My mom makes it a lot and love the taste if them. So this time I asked my hubby to buy a pack of Millets so I could try. It was so easy , I couldn't make out why I was so skeptical about cooking with them. I will post more Millet recipes soon. You can also make this Upma using Vegetables and without Tamarind also.

Ingredients

Barnyard Millet - 1 Cup (Washed and kept aside)
Water - 3 Cups
Oil - 2 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Groundnuts/Peanuts - 2 Tablespoon
Gram Dal - 1 Tablespoon
Salt - To taste
Hing or Asafoetida - A generous Pinch
Tamarind extract  - Goose Berry Sized (Soaked using 1 cup of water from the 3 cups of water given above )
Dry Red Chillies - 5 (Broken)

Method

• Place the pressure cooker on stove with 2 tablespoons of Oil.
• Once the Oil is hot, add the mustard seeds and allow them to splutter and immediatley add the Gram dal, Peanuts and saute them.
• Now add the Red Dry chillies and Asafoetida and saute
• To this add the Tamrind extarct and the 2 cups of water and allow them to boil.
• To this add the washed Barnyard Millet and stir and add salt.
• Cover the Pressure cooker lid with the whistke and cook for 1 whiste on low flame.

Note:

• I made the whole recipe of Low flame. If you plan to cook on high flame, keep a close eyes or else the Dal, groundut may get burnt.

Lunch Menu 20 - Brunch Ideas - Rava Idly, Masala Dosa, Coconut Chutney, Onion Chutney, Aval Kesari and Sweet Pongal 

On a Lazy Sunday, we usually tend to get up late. So it is late for Breakfast and early for Lunch, so I prefer heavy brunch on weekends.

Click on the below links for the recipe:

• Rava Idly
• Masala Dosa
• Coconut Chutney (Recipe coming soon)
• Aval Kesari
• Onion Chutney (Recipe coming soon)
• Sweet Pongal (Recipe Coming soon)

Lunch Menu 19: Baati with Panchmela Dal,Rice,Sambhar,Ginger Rasam,Cabbage Poriyal,Arbi Roast,Curd Rice, Poondu Kuzhambhu,Eggless Chocolate Mousse, Whole Wheat Orange Cake, Paneer Tikka, Alo Tikki,Gulab Jamun and Masala Vada

Happy New Year to all of you. Lets start this Year with a Wonderful Lunch Menu. I prepared this on New year.

Click Here for the Recipes

• Gulab Jamun
• Eggless Chocolate Mousse (Coming Soon)
• Masala Vadai (Coming Soon)
• Ladies Finger Sambhar
• Ginger Rasam 
• Paneer Tikka
• Potato Tikki
• Poondu Kuzhambhu
• Cabbage Poriyal
• Arbi Roast
• Baati 
• Panchmela Dal
• Whole Wheat Orange Cake 
• Curd Rice

Lunch Menu 18: Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy), Beans Paruppu Usli and Rice 

It is been quite long time that I posted a Lunch Menu, This is a simple Lunch Menu.

Click on the links for the recipe:

• Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy)
• Beans Paruppu Usli (Recipe Coming Soon)

Curd Rice 

You may think what is the need for recipe to make  a curd Rice. But believe me Making Curd and Curd Rice has some tips and tricks.

The recipe I have given will work if you plan to pack Curd rice for lunch or you plan to make it ahead and keep, If it is for immediate consumption you can use as much as curd as required curd and 2-3 Tablespoon of Milk.

Ingredients

Cooked Rice - 1/2 Cup
Curd - 4 Tablespoon
Milk -  1/4 Cup
Oil - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Cashew-nuts - 6 (Optional)
Pomegranate - 3 Tablespoon
Ginger - 1 Inch (Finely Chopped)
Green Chillies - 1 (Finely Chopped)
Green Coriander - Few Sprigs ( Finely Chopped)
Salt - To taste

Method 

• Add required salt to the Rice and using a ladle mash it well.
• Then add the milk and mix well.  Adjust Milk according to the consistency. 
• To this add the curd and mix well.
• meanwhile heat a tadka pan and heat oil.
• Once the oil is hot add mustard seeds and allow it to splutter and then add cashew nuts and switch off the flame.
• After switching off the flame add Green Chillies and Ginger and give it a stir.
• Add this to the prepared Rice and then add Chopped coriander Leaves, Pomegranate seeds. 

Notes:

• Wash and soak rice for 30 minutes in 1.5 cups of water and cook for 6 whistles . I usually use 2.5 cups of water to cook rice regularly and I cook for 5 whistles. 
• So take extra water and cook as we want the rice to be cooked well. 
• Adding Milk and curd will ensure that the curd rice is not sour when you serve it. 

Lunch Menu 16 - Lemon Rice, Tamarind Rice, Curd Rice and Potato Fry 

I have already spoken so much about how much I like Mixed Rice, so Today's Lunch Menu is combo of Mixed Rice. Usually we make this for Aadi festival.

Click on the below link for the recipes

• Lemon Rice
• Tamarind Rice
• Curd Rice
• Potato Fry 

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. 

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.

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) 

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  

Oats Uttappam / Uthappam 

Oats, Oats and Oats. Everyone is looking at adding Oats into their diet in one way or another and I am no exception.

This is a quick, easy and filling Breakfast which needs very few ingredients.

Ingredients

Oats - 1 Cup (I have used Quakers Oats)
Semoline/Rava - 1 Cup
Salt and Oil
Onion - 1 (Finely Chopped)
Green Chillies - 2 (Finely Chopped)
Water - As required

Method

• Heat a pan and place the Oats and toss for few minutes till it is slightly warm.  (If your Oats is fresh and New you can skip this step)
• Then run it in the mixer or food processor and make it into powder.
• In a bowl, add the powdered Oats and Sooji (Rava), add salt and mix.
• Use enough water to make it into a Dosa Batter consistency.
• Leave it aside for 10 minutes. (If possible or else skip this step)
• Warm the Dosa griddle, once it is warm add a ladle of the Batter and spread it like a Dosa.
• Smear some oil on the sides and sprinkle onion and gren chillies as mush as you wish.
• Cover the Uttappam with a lid for 1-2 minutes and serve hot.

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.