Monday, July 28, 2014

Stuffed Eggplant Curry

It is my first try in stuffed vegetable. Recently I had stuffed eggplants at my friend's home. I liked the stuff and noted the ingredients from her and modified the preparation a little.  There are many variations in the stuffing. This is made with Peanuts, sesame, coconut stuffing. Please check the recipe for more details :)
It is long time awaiting recipe for me. Whenever I visit shop here, i don't get fresh eggplants. This time luckily i got fresh baby eggplants. So tried this delicious curry this weekend.

Ingredients:

Eggplants - 10-12 (try to use the similar sized eggplants)
tamarind water - 2 cups (dilute 1 tsp of concentrate in 2 cups of water)

to saute and grind:
Oil - 1 tsp
Onion - 1 small
tomato - 1 small
ginger - a small piece
garlic - 1-2 cloves

To roast and grind:
Oil - 1tsp
mustard seeds - 1/2 tsp
fenugreek  - 5-6 seeds
peanuts - 1/4 cup
sesame - 1/4 cup
red chilies- 3-4
coconut (grated / powder) - 1/4 cup
tamarind concentrate - 1 tsp
salt - a pinch

To temper:
Oil - 1 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
cumin - 1 tsp
green chilies - 2-3 (slit it lengthwise)
hing - a pinch
curry leaves - a sprig


Preparation:

1. In a pan heat 1 tsp of oil and add mustard seeds, fenu greek, then add and roast peanuts until they turn slight brown.
2. Then add sesame and red chilies, when the sesames start popping, add coconut and fry for few seconds.
3. Then add tamarind concentrate, salt (do not stir) and switch off the flame. Let it cool down.
4. In the mean time, heat another tea spoon of oil and saute, ginger, garlic, onion, tomato one by one and saute. Let it cool down.
5. Now, grind the peanut, sesame mix with a tbsp of water.



Stuffing the eggplant:
6. Cut all the eggplants from bottom, leaving the stem on top. (do not cut till the stem, stop a cm before the stem)
7. open the cut eggplants like a flower and stuff the masala in it and press tight. Repeat this for all the egg plants. (preserve the remaining stuff masala to use while preparing gravy)
8. In a wide pan, heat a tsp of oil and arrange the egg plants in it.
9. Keep the flame in simmer and close the pan with a lid.
10. Make sure to turn the eggplants every one minute to have even cooking.(Cook each side for a minute)


Preparing gravy:
11. Grind the onion tomato, ginger garlic into a smooth paste
12. Heat a table spoon of oil in a pan, add, mustard seeds, urad dal, green chilies, curry leaves, hing one by one. Saute them for a minute.
13. Then add the ground paste and saute until the raw smell leaves.
14. Once the raw smell goes, add the tamarind water, along with the remaining stuff masala (if any). check for salt.
15. Let this mix boil well for another 5 minutes.
16. Now add the stuffed eggplants, without breaking it, to the gravy.
17. Let it cook for another 3-5 minutes. (do not over cook, otherwise the eggplants will become mash)
18. Add cut coriander leaves and switch off the flame.


Note:
1. If the stuff masala remains, it can be added with the gravy. if not no problem, the onion tomato paste is sufficient to give the gravy consistency.
2. If the curry is not spicy for your taste, add a tsp of sambar powder instead of adding more chili powder.
3. Let it stand for atleast 20-30 mins before serving.


Thursday, July 24, 2014

Egg Drop Curry / உடைத்த முட்டைக் குழம்பு

This is one of my childhood favorite dish. Sometimes when mom prepares rice for dinner, this is one of the kuzhambu that we demand for. It goes well just with the appalam or even as it is. It makes the cooking simpler but definitely treats your taste buds. I prepared this for dinner couple of days back, so thought of sharing it in my blog too. Lets see the recipe now.



Ingredients:

Eggs - 3-4
Onion- 1 small (1/2 roughly chopped + 1/2 finely chopped)
Tomato - 2 small(1and 1/2 roughly chopped + 1/2 finely chopped)
ginger - a small piece
garlic - 4-5 cloves
Tamarind- a small gooseberry size (soak in 1/2 cup of water)
oil - 2 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
cumin seeds - 1 tsp
curry leaves - few
coriander leaves - few
Water - 1.5 - 2 cups
salt - as per taste



Preparation:

1. In a pan heat a tsp of oil and saute ginger, garlic cloves, roughly chopped onions and tomatoes one by one.
2. Let them cool and grind it and keep aside.
3. In the mean time heat a tbsp of oil and mustard seeds, urad dal, curry leaves,cumin seeds one by one.
4. Then add the finely chopped onions and saute well.
5.When they turn transparent, add finely chopped tomato, and saute until they turn soft.
6. Then add the ground paste, saute until the raw smell leaves. Add the remaining oil if required.
7. Once the raw smell leaves and onion tomato and onion tomato paste is merged well, add the 1/2 cup of tamarind water.
7. Add salt and 1.5 cup of water (if the consistency is too thick add another 1/2 cup of water).
8. Let the gravy boil well for 3-5 mins with closed lid.
9. When it is boiling well, break the eggs and add it one by one.
10. Do not disturb the gravy, close the pan with a lid, turn the flame to simmer and let it cook for another 3-5 mins or until the eggs are cooked.
10. Make sure the curry is not burned in bottom so stir gently and check whether the eggs are cooked.
11. Add chopped coriander leaves and switch off the flame.

Notes:

1.  Tastes best with rice, chapati, dosai etc.
2. Adjust the tamarind quantity according to tomatoes taste.

Don't miss to check my another version of egg curry using boiled eggs here

Tuesday, July 22, 2014

Mor Kuzhambu / மோர் குழம்பு

Mor Kuzhambu are normally prepared using okra, ash gourd, vadai etc. Few weeks back I was having none of these, But my husband asked for mor kuzhambu as he is a fan of this dish. I was having only few of eggplants in fridge, so just wanted to give a try with this veggie. We loved its results. So thought of sharing it in my blog too... So far i have prepared mor kuzhambu with egg plant for four times and it never failed.



I do the this way of preparation for mor kuzhambu with okra, so followed the same way for eggplants too. For ash gourd the preparation differs a little, I will share that also soon.

My mom always make mor kuzhambu masala using rice and channa dal. But i am comfortable with the way i make and I am stick to it.

Ingredients:

Eggplants - about 150 grams. (cut them in round shape)
Thick Curd - 1.5 cups
salt- to taste
Turmeric powder - 1/2 tsp
Oil -5-6 tbsp (to deep fry the veg as well as for tadka)
Coriander leaves - few (finely chopped)

To temper:
mustard seeds - 1 tsp
urad dal - 1 tsp
Curry leaves - 1 sprig
green chili - 1 slited

To grind:

Coconut - 1/4 cup (grated / thin slices)
coriander seeds - 1 tbsp
cumin seeds - 1 tsp
ginger - 1 inch piece
green chili - 3-4 medium size



Preparation:

1. In a pan or kadai heat oil and deep fry the veggie and keep aside.
2. In the mean time, grind the items listed under "To grind", and mix with beaten curd along with the required amount of salt .
3. Add a little water to the curd & masala mix to get the required kuzhambu consistency.
4. In a pan, heat one tbsp of oil (can use the oil, which we used to fry the veggies)
5. Once the oil is heated, add mustard seeds, urad dal, curry leaves one by one. while adding curry leaves, add turmeric powder also.

6. Do not let the turmeric powder burn in the pan, once the raw smell of turmeric goes add the curd mix to the pan and mix well.
7. Add the fried veggies to the curd mix.
8. Switch off the flame before it starts boiling ( like rasam boiling state is enough).
9. Add chopped coriander leaves and serve hot with steamed rice.


Notes:
Adjust the green chilies according to your taste. If it is not sufficient in the ground paste, you can add cut chilies while tempering.

Monday, July 21, 2014

Fish Curry / மீன் குழம்பு

Fishes are rich in omega3 which is an essential nutrient for Children's brain development. Apart from the health constraint, Its taste is irresistible. It is one of the non-veg variety which makes us mouth watering while thinking about it itself. Fish curry tastes best in the next days. Always serve fish curry at least after 2 hours of preparation, it gives the better taste than serving it immediately. I really cannot wait after its preparation, So always I make this curry first, then prepare the steamed rice and fish fry or any other dish i prepare, so it gets its own resting time.


The best ever fish curry I have tasted is at my senior's home. When we visited her during our college days, her mom prepared such a wonderful meen kuzhambu. We tasted the fish in "Muthal Mariyathai" movie style at her house only for the first time.
In restaurant, I always like, (in chennai) Hotel Samco's fish curry with steamed rice. I have tasted it around five, six years back. Hope still they have the same quality and taste.


Ok, Lets see my version of fish curry now.

Ingredients:

Fish - 5-6 pieces (I used king fish)
Onion - 1/2 a medium sized
garlic 2-3 cloves
Tamarind - big gooseberry sized
salt- as per taste
Oil - as needed to saute onions

To marinate:
Chili powder - 1 tsp
turmeric - 1 tsp
salt - a pinch
lemon juice - 1 tsp (optional)

To Grind:
Small onions - 5-6
Big onion - 1/2 a medium sized
tomato - 1 big (cut it to cubes)
coconut - about 1/4 cup
chili powder - 1 tbsp
coriander powder - 1 tbsp
fennel seeds - 1/2 tsp
turmeric powder - 1 tsp


Preparation:

1.First Wash and marinate the fish pieces with turmeric , chili powder , salt and lemon juice for 1-2 hrs.
2.In a kadai, heat a tbsp of oil and saute  onions (small, big) and tomato.
3. In a blender/mixi, grind sauted  onions, tomato, and the items listed in "to grind".
4. In the same kadai, heat another tbsp of oil, and saute garlic, and finely chopped half an onion.
5. When the onions turn transparent, add the ground paste and saute until the raw smell leaves.
6. Then Add the extracted Tamarind water, if required add a cup of water
7. Let the mix boil well for 5-10 mins.
8. Once the raw smell leaves and the gravy is cooked add the fish pieces to the gravy and let it cook for another 6-8 mins.
9. Once the fish is cooked, add the chopped coriander leaves and switch off the flame.














Notes:
1. Depends on the fish steak size the cooking time differes.
2. I added  about 2 tbsp of "Fish fried oil" at the end, which gives extra flavor for the kuzhambu.