Aloo Channa Kuruma

Aloo Channa kurma is suitable for Chapathi or roti varieties. I like to add channa in my family's diet now and then. It is rich in protein and kids love it for sure. It just needs a little planning to prepare. Lets see how to prepare this Kurma / Kuruma.

Ingredients:

White channa - 1 cup (wash and soak in previous night or at least 8 hrs before cooking)
Potato - 2 medium
Onion - 1 big (finely chopped)
Tomato - 1 big(finely chopped)
Ginger garlic paste - 2 tsp
green chilies -2
Turmeric powder - 1 tsp
chili powder - 1/2 tsp
Garam masala - 1 tsp
coriander powder - 1/2 tsp (optional)
Curry leaves 1 sprig
Cashews - 10 nos
Coriander leaves - a few
oil -1 tbsp
salt -as per taste

Dry garam masala;
fennel seeds - 1 tsp
ani star - 1 flower
cinnamon stick -1 inch
bay leaves - 1
elachi -1
cloves -2

Preparation;
1. Wash and soak white channa for over night.
2. Soak cashews in water for 1 hour.
3. Pressure cook channa and potato separately for 3-4 whistles.
4.In a kadai, heat 1 tbsp of oil and add the dry garam masala items listed
5. Now add curry leaves, green chili, onions and saute until it turns transparent.
6. Add ginger garlic paste and saute until the raw smell leaves.
7. then add tomatoes and saute until they turn soft.
8.Mix turmeric, chili, coriander, garam masala to this mix and saute for a min.
9. Add 3-4 cups of water, salt and let it boil well.
10. In the mean time, drain water from cooked channa, Peel and Cut the potato as cubes and keep ready.
11. When it starts rolling and boiling add cooked channa and cubed potatoes and let it cook for 5-8 mins in simmer flame.
12. Grind soaked cashews into a fine paste and add it to the curry, and let it boil for few mins.
13. Once the kurma reaches the required consistency Switch off the flame and add chopped coriander

Serve hot with Chapathi or roti.

Notes:
1. Instead of adding water, you can use the drained water from cooked channa
2. Adding cashew nuts is my own preference. I prefer cashews than adding coconut.
3. If you need it more spicy, increase the green chili instead of chili powder.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Cheeni Avaraikai Kara Curry (சீனிஅவரைக்காய் காரக்கறி )

Commonly known as kothavarankai and in south tamil nadu it is called as ch(s)eeni avaraikai Mostly people make cheeni avaraikai poriyal, paruppu usili, kootu, vathal etc. This curry is little different in taste as well as easy to prepare. We used to have cluster bean plant at home and we are much used to this veg. Mom prepares vathal and preserve almost every year. Even in villages, this kara curry is prepared to accompany their lunch when they work in the fields. My grandma used to prepare this Kara curry just by adding the ingredients like chili powder and the home made masala which she uses for sambar.  If you have sambar powder you can use it, so no need to add chili powder as chilies are already added in it.

 This Curry suits well with Dal, curd rice, or just to mix with rice and eat. We love this curry with Chapati also.

Ingredients:

Cheeni avaraikai / clustered bean - 1 lb
Sambar powder(prefer home made) - 1 (or) 2 tbsp (adjust according to your spice level)
Oil - 2-3 tbsp
salt - as per taste

To temper:
Oil - 2 tsp
mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
cumin seeds - a generous pinch
Curry leaves -1 sprig

Preparation:

1.Wash and remove the strings of the Cluster bean.
2. Cut them into an inch length pieces.
3. In a heavy bottom kadai / pan, heat one tbsp of oil and saute the veg until its raw smell leaves and slightly the color changes (5-8 mins). Don't worry, if the veg turns black here and there.
4. Once the raw smell leaves, add the sambar powder and another tbsp of oil and saute for a minute.
5. Add salt and water (veg need to immerse 1/2 inch below the water level approximately).
6. Cover the vessel with lid and let it boil well in simmer flame. Stir occasionaly.
7. Once the veggie is cooked and all the water is absorbed, switch off the flame and temper with the ingredients listed.
Serve with Rice or Chapati :)

Notes:
1. While sauteing the veg initially, make sure to saute well so it will take less time in cooking.
2. If the veg is cooked and still water is remaining, open the lid and cook for few mins (stir gently).
3. If the water is absorbed, but the veg is not cooked well, add some hot boiling water, do not add cold or normal water.
4. While tempering you can add chopped onions for extra flavor.
5. I prefer home made sambar powder bcoz, it will have channa dal in it and gives a semi gravy texture for the curry. even if you dont have home made masala, no worries, store bought masala also works good.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Bitter Gourd Tamarind Curry (பாகற்காய் புளிக்குழம்பு )

Bitter gourd, might not be a favorite vegetable for many at the same time it is the most favorite for some people like me :). In my native used to get the small bitter gourds, that used to taste awesome. Still remember the fry and kulambu which amma makes when I visit home during holidays.

Here i dont get the small ones, so tried kulambu with the regular long bitter gourds. One small tip before moving to the recipe. Before cooking, soak the cut bitter gourd in salt water, and while cooking, saute well until the veggie turns soft, then add tamarind water. If water is added before sauteing the veg well, it will become more bitter and kids wont eat then. Another important thing to be noticed while choosing this veggie is, "the veg should be pale green, not dark green". Dark green ones will be much bitter in taste.

For this Puli kuzhambu, either you can use coconut milk or ground fresh coconut of your choice. I have used coconut gratings this time.

Ingredients

1. Bitter gourd - 2 medium sized
2. Onion - 1 medium
3. Tomato - 1 big
4. Sambar powder / Vathakuzhambu powder - 1 or 2 tbsp
5 Tamarind - 1 goose berry sized (soak in 3/4 cup of warm water)
6. Salt - as per taste
7. grated coconut / coconut milk - 1/4 cup
8. chopped coriander - a few

To temper:
oil - 1 tbsp
mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
cumin seeds - 1/4 tsp
hing - a pinch
curry leaves - a sprig

Preparation:

1. Cut bitter gourds into small rounds (remove hard seeds) and soak in salt water.
2. In a kadai / pan, heat 2 tbsp of oil and add finely chopped  onions, and saute until they turn transparent.

4. Then add finely chopped tomato and saute well.
5. Now Drain water completely from the soaked veg and add it n pan and saute well.
6. Saute until the green veg turns into soft and cooked.

7. Add the sambar / vathakulambu masala powder to it and mix well
8. Now add the tamarind extract, salt and let it cook well
9. at last add the smooth paste of ground coconut and give a quick boil and switch off the flame
10. Temper using the mentioned ingredients and add to the curry.

Garnish with chopped coriander leaves and Serve with hot steamed rice.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

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.

Sending this Recipe to In My veg box event hosted by beulah's full scoops and initiated by Nayna of  citrusspiceuk blog

Linking this recipe to Lets cook with yogurt event by simply food 

Gobi Salan

I love to make gobi / cauliflower dishes, as they make the meal rich.
And I love this Veg because it is easy to cut and clean for me than other veg. and cooking time also very much less, so I dont need to stand at kitchen for a long time. :)

This recipe is admired from Vah Chef. All of us would have visited  his recipes at least once in our life time. I love his way of explaining the recipe and at last he used to taste it and definitely it will make us mouthwatering :)

Couple of months ago i was checking for a simple side dish for chapathi. And this gobi salan attracted me much and tried immediately... it was a great side for flat breads. i have not tried with rice so no comments on it. I have made slight modifications for my convenience.

Ingredients

Cauliflower - 1/2 a big flower or 7-8 big  florets.
Onion - 1 medium
green chili - 1
ginger garlic paste - 1 tea spoon
Turmeric powder - 1/4 tea spoon
chili powder - 1/4 tea spoon
Coriander powder - 1/4 tea spoon
mustard seeds - 1/2 tea spoon
jeera - 1/2 tea spoon
venthayam - 1/8 tea spoon
salt - to taste
Oil -  4-6 tea spoon
red chili- 2
Mint leaves - 1 handful (finely chopped)
coriander leaves - 1 handful (finely chopped)
Beated curd -2 table spoon


to roast and grind
Peanuts- 1 table spoon
sesame - 1 table spoon
grated coconut/ coconut powder - 1/4 cup
or
cashews - 7-10 nos (i used cashews for this curry)

Preparation:
1. In a pan, dry roast, peanuts,sesame and coconut/ cashews by adding one by one and let it cool.

2. In a vessel, boil water and add the cut and cleaned gobi, and a pinch of turmeric and salt. Let it cook for 5 minutes and switch off the flame.
3. In a pan or Kadai, heat 2 tea spoons of oil, Once oil is heated, add the mustard seeds, venthayam, jeera, red chilies and saute well for a min.
4. Add the  chopped onions and green chili then saute until the onions turn transparent.
5. Then add the ginger garlic paste and saute until the raw smell leaves.
6. Grind the peanut, sesame and coconut / cashew into a fine paste and add to the pan.
7. Add a pinch of turmeric powder, salt, and chili power, coriander powder.
8. Add half a cup to one cup of water and Let the mix boil for 20 to 30 minutes
9. Add the beaten curd and mix well

10. Add boiled cauliflower florets, mint and coriander leaves to the mix.

11. Cook for another 5 to 10 minutes with low flame, then switch off the flame.

Notes:

1. Coconut can be replaced with 7-10 numbers of cashews. I did so.
2. Jeera powder was included in the original recipe, I dint add powder, instead I added whole jeera only. If you like to add jeera powder and dont have it handy, would suggest you to add a tea spoon of jeera while roasting peanut and sesame and grind it along with that.

Thatta Payir Puli Kuzhambu

Thatta payir / cow-pea is one of the tastiest and healthiest Bean.This bean suits for sundal as well as gravy. Though it can be done with any type of cow-pea, I always prefer Brown or Red Payir for this gravy. Soaking the bean is not required . Even if you are not pre-planned to prepare this curry, you can make it instantly. This lentil is also called as red chori or brown beans too.

Ready to taste this healthy and tangy recipe? lets see how to make this...

Ingredients:

Thatta Payir / Cowpea - 1 cup
Egg plant - 2 medium
Drumstick - 1 (cut it into 4 or 5 pieces)
tamarind - a big amla size (make the extract with 1 cup water)
onion - 1/2 a small onion (optional)
Greenchili - 2
sambar powder -1 or 2 tea spoon (as per your spice level, I added 1 tea spoon only)
coconut - 1/4 cup of ground coconut
oil- 3 to 4 tea spoon
coriander leaves - a few
salt- as per taste

To temper:
mustard seeds - 1/2 a tea spoon
urad dal - 1 tea spoon
hing/perungayam - 2-3 pinches
curry leaves - a few


Procedure:

1. Pressure cook the lentil with sufficient water for 3 to 4 whistles.

2. In a pan heat 2 tea spoons of oil, when heated add the sliced onions, and green chilies, saute well
3. Cut eggplants to lengthwise pieces, and drumstick into four to five pieces, add them to pan and saute for two to three minutes.
4.  When the raw smell of vegetables leave, add the prepared tamarind extract along with a tea spoon of sambar powder
5.close pan with lid and reduce the flame to simmer and cook until the veggies are tender / cooked. (do not over cook, for me it took about 15 minutes)
6. Now add the pressure cooked lentils to the pan. mix well and let it cook with the tamarind gravy for 5 to 10 mins.

7. grind the coconut pieces to a fine paste and add to the gravy and let it boil once.
8.Temper with the items listed and switch off the flame.

Best to serve with steamed rice with your choice of kootu or poriyal.

Sending this recipe to
South Indian cooking hosted by Nandoos Kitchen and organized by Anu

cook and share what you like event

WTML hosted by Motions and emotions event organised by Gayathri's Cooks Spot

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy  

Egg curry

This Egg Curry is our weekend special today. Though eggs are mandatory in our Sunday lunch, Its been a long time since I had egg curry. My husband likes egg but not the egg gravy or curry / kurma.

I remember the initial days once,  when I prepared aloo egg kurma and kept it in fridge for three days and i had to finish all... he dint give a try also.
Today when I entered kitchen to make lunch, i was thinking instead of making egg fried rice, why  dont I give a try of this egg gravy which my mother makes when I go home for holidays... Still I just asked my husband, can I make egg curry...? his reaction was "noooooooooo....".

"Just try the one which I make today,  you may like it.. it is different.. ", its me.

After few compromise talks (!) at last he agreed to try this egg curry as he had the back up of curd and pickle.. :)

It really came out well and to my total satisfaction. He just loved it and had rice twice with this curry before curd.. :) Even my daughter didn't complain about spicy or hot, Just finished her plate as a good girl. Anything else can make me feel good?

Here is the recipe:

Ingredients:

boiled eggs - 4
onion - 1 large
coconut - 1/4 cup ground paste
mustard seeds - 1/4 tea spoon
ural dal -1/4 tea spoon
Fennel seeds - 1/4 tea spoon
bay leaf -1
anistar - 1
Oil -4 tea spoons

To grind:

ginger - 1 inch piece
garlic - 3-4 gloves (The one I used are little big in size)
Tomato -2 medium

To roast and grind:

channa dal - 1 table spoon
coriander seeds - 1 table spoon
Red Chilies - 3 (It was medium spicy, you can increase the numbers to your personal taste)
Pepper - 4-5
cumin seeds - 1 tea spoon
Fennel seeds - 1/2 tea spoon
cinnamon - 1 small piece
clove- 3-4

Preparation:

1. Boil the eggs, remove the shell and make slight cuts to the eggs and keep away.
2. In a kadai or sauce pan, heat 3 tea spoons of oil and add mustard seeds, urad dal, fennel seeds, anistar and bay leaves and let them fry for a minute.
3. then add the chopped onions and saute it until they become golden brown. (Took almost 5-6 mins for me)

4. Add the ground paste of tomato, ginger and garlic.
5. mix them well and saute untill the raw smell of ginger, garlic and tomato leaves.(too about 8 mins in medium flame)
6. Then add the powdered mix of roasted ingredients and mix them well...

7.  Now it will get thickened, then add 1.5 to 2 cups of water.
8. Let it boil well and cook the onions and tomato gravy...

9. When you get the required consistency add the ground coconut paste to it. Mix well
10. Add the Eggs and simmer the flame for 5 minutes then switch off.

Garnish with coriander leaves and serve with steamed rice.

Linking this Recipe to

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

cook and share what you like event

Valentine's Treat event by Indrani

Flavor up with spices event by Srivalli

Black and White Wednesday # 115 hosted by Siri  of cooking with Siri and conceptualized by Susan of The Well-Seasoned Cook and currently being organized by Cinzia of Cindystar. 

Sharing the pics of this recipe to Happy click event by Pankti