Tomato Curry/Takkali curry

A simpe tomato curry with coconut perfect to go with flat breads and rice.

Tomato-2 nos(sliced long)
Onion-1 medium(sliced long and thin)
Green chilli-1 no(sliced to round)
Turmeric-1/4 tsp
Red chili powder-1/2 tsp
Coriander powder-1/2 tsp
Grated coconut-1/8 cup+ 1 tbsp
Salt to taste
Coconut Oil-2 tsp
Mustard-1 tsp
Curry leaves
Coriander leaves-1 tsp(chopped)

Method of preparation:
1. Heat oil in a pan. Sputter mustards and then add curry leaves.
2. Then add the chopped onion along with green chilies and fry them till it is golden brown and transparent.
3. Add tomatoes and mix well. cook for 2 minutes and then add the powders along with salt.
4. Mix well and cook it till tomatoes are soft.
5. Grind the coconut along with little water to a smooth paste.
6. Mix the coconut paste to the tomato mixture along with water to make a curry.
7. Heat the curry till the coconut mixture boils. Check for salt and add accordingly. Turn off the heat and then add the coriander leaves and mix well.
8. Serve with rice or with flat breads.

Baby Corn Manchurian

Baby corn cooked with a variety of spices to make an Indo-Chinese Manchurian which is perfect with variety rices. These are easy to prepare though you will need lots of baby corn to feed many people. I used about 28 baby corns and got very little(enough for 2). Here I have cut to very small pieces as my kid loves to put the whole stuff into mouth, you can cut each corn to half or as you wish it to be.

To mix:
Baby Corn-24 to 25 nos
Corn flour-1 tbsp
All purpose flour/Maida-1 tbsp
salt to taste
Red chili powder-1/2 tsp
Soya Sauce-1/2 tsp
Ginger-garlic paste-1/2 tsp
Oil- for frying

For gravy:
Onion-3/4 of  small one.
Capsicum-1/2 of medium one.
Garlic-1 clove(minced)
Soya sauce-1 tsp
Salt to taste
Corn flour-2 tsp
oil-2 tsp

For Garnish:
Green chili-1 no(chopped fine)
Onion-1/4 of small one(finely chopped)
Coriander leaves/cilantro for garnish

Method of preparation:
1. Pressure  cook the baby corns for two whistles which makes them tender. Drain the water and set aside. chop them to small pieces and mix with all ingredients under to mix except oil.
2. Keep aside for 20 mins.
3. Heat oil in a wok and deep fry the baby corn till crispy and golden colored.Drain and keep aside.
4. Heat little oil in pan. Fry the garlic and onion till the raw smell of garlic goes. Let the onions cook till it is translucent but crisp.
5. Add capsicum to this and cook till it is soft and has a crunch.
6. Then turn the heat to high and add soya sauce to it along with little salt.Mix and heat it for a minute.
7. Mix the corn flour with 1/2 cup water and pour this to the mixture. Cook it for 2 mins till it starts to thicken. Add the fried corn and give it good mix.
8. Turn off the heat when desired thickness is achieved. Garnish with some chopped green chilies, onions and cilantro. Serve warm.

Notes:
1. Cooking the baby corn makes it tender. Not mushy.
2. You can use any method to cook it. Here I used pressure cooker.
3. Add chili powder to add heat to the recipe. Heat is very less with above quantity.
4. While mixing the corn flour you need not add water as corn will be still  wet after cooking and draining. Just mix everything and after mixing if you feel that the ingredients are still dry, add few drops of water.
5. The above mix amount wont make thick coating over the corn. It will just help to add crunch and spices to corn.
6. Adding raw onion and green chili in the garnish is not compulsory. You can add green chili while cooking too.

Tofu Pepper Manchurian

Last time when we had dinner at Thai restaurant I had the idea of making a tofu  dish with a Chinese twist to it. Here tofu is cooked with pepper and sauces to give a hot and delicious recipe.

Firm tofu-25 1 inch cubes
Pepper powder-1 tbsp
Lemon grass powder-1/4 tsp
olive oil-1 tbsp
Salt a small pinch
Capsicum-1/4 cup(Chopped to small cubes)
Soya sauce-1 nd 1/2tbsp
Tomato sauce-1 tsp
Pepper powder-2 tsp
Salt to taste
Garlic-1 clove(cut to thin slice)
Ginger-1 inch pice(minced)
Shallots-5 nos(sliced thin lengthwise)
Olive oil-1 tbsp
Corn flour-2 tsp
Green onion-1 tbsp(chopped)

Method of Preparation:
1.Dry the tofu using kitchen tissue to absorb max water from it. Slice it and mix tofu,pepper,lemon grass powder,salt, olive oil and set aside for 30 mins.
2. Heat little oil in  a pan and shallow fry turning them till it turns golden brown on all sides.Drain and set aside on kitchen paper.
3. Heat 1 tbsp oil in pan and fry the minced ginger, garlic in it for a second. Add the sliced shallots and fry till it turns translucent.
4. Add capsicum and cook till it gets soft but still crisp for few minutes.
5. Then add pepper powder, soy sauce, salt and tomato sauce,  mix and cook on medium high heat for a minute.
6. Mix the corn flour in little water and add to the mix. Cook it for a minute and then add the tofu into it and continue cooking till the cornflour thicken a bit and tofu is completely coated with masala.
7. Garnish with green onions and serve with rice.

 Notes:
1. Pat tofu before use to reduce its tofu smell.
2. Frying tofu helps to reduce the tofu smell again.
3. Instead of lemon grass powder you can use a small piece of fresh lemon grass.
4. Be careful while adding salt...sauces,fried tofu everything has pinch of salt in it. so add only a small pinch.

Chickpea Masala

Laziness crepes into me as the winds starts to blow hard and the temperature forcefully drops low..Now I wud just love to crawl into the blanket and spend the whole winter there...but alas..with a bubbling son around is just difficult impossible...hmmm when there was enough of time for me to sleep during earlier days I sat and wasted it and now when I just want to sleep there is no time...Pathetic right? Anybody out there like me..
Hey ya I made a recipe index for my space..do check it out if interested and I am also having a facebook page..If interested join me there..:)
Anyways todays recipe is a flavor packed spicy gravy made of chickpeas..It goes perfectly with dosas, chapathis,roti,appam,puttu etc..

Chickpea- 1 ½ cups
Ginger Garlic paste- 1 tbsp
onion- 1 medium(Chop in small pieces)
Tomato- 1 nd 1/2(Chop in small pieces)
Green Chili-1
Turmeric powder- 1/2 tsp
Chili powder- ½ tsp
Meat Masala-1 nd 1/2 tbsp
Coriander powder- 1 tbsp
Salt, to taste
Oil-1 tbsp
Cilantro-2 tbsp(Chopped)

Method of Preparation:
1. Soak chickpea in water overnight or for min 4 to 5 hours.
2. Wash and cook the chickpea with required water in a pressure cooker for two whistle  on medium(in case of overnight soaking) or for about 3 to 4 whistles(4 hr soaking).
3. In a pan, heat oil,add sliced onion, green chilli ,ginger-garlic paste  and saute till onion becomes translucent.
4. Add all the spice powders and stir till the raw taste goes.
5. To this add tomatoes and mix well. Cook till tomatoes are soft.
6. Add cooked chickpea with about 1 nd 1/2 cup water from the pressure cooker to make medium thick gravy.
7. Close and cook for 10 to 15 minutes for flavors to be  absorbed by chickpea.Turn off heat.
8. Garnish with cilantro and serve hot with roti,chapathi,appam,puttu,idiyappam,parotta.

Vendakkya Pulincurry/ Okra in Tamarind Sauce

During my childhood mom used to serve me three dish with rice, a gravy,curd/yogurt and a stir fry.Now pickle is never counted here as it was a regular stuff on our dinning table and papadams used to be there atleast twice a week...and ya there was no cooking and reheating process at home...Everything was cooked and served warm...Until my marriage I never had to cook a full meal alone...My hus also had a similar life...So cooking atleast 3 times a day was unavoidable...and that too hus has the habit of eating anything other than rice for dinner...Everyday cooking sambar or recipes with ground coconut was too hectic especially when my little one wants me to read a book for him...or build a tower for him...So slowly I started to find recipes with not much work related with it and this is one such preparation...This is also apt for the dull and rainy days when the beam of sunlight is fighting with clouds to just have a peep outside and when you don't want to toil in the kitchen...

Vendakkya/okra/ladys finger- 6 to 8 no(Cut head and tail and then chop to half)

Tomato-1 no(Chopped)
Turmeric powder-1/4 tsp
Red Chili powder- 1 tsp
Salt to taste
Tamarind pulp- 1/4 tsp
Curry leaves- 1 sprig
Dry Red chili-1 no
Pearl onions-3 nos(chopped to small bits)
Mustard-1 tsp
Coconut oil-1 tsp

Method of preparation:
1. Heat a wok and add okra and tomato to it along with water,turmeric and chili powder.Cook till okra is tender.
2. Then add the salt, tamarind pulp,and cook it on medium flame for 5 minutes.Check for salt, add as needed. Turn off the heat.
3. Heat oil in a pan and splutter the mustard and chili. Add the onion along with curry leaves. Fry till the onion turns golden brown.
4.  Pour this seasoning over the gravy.Give a good stir and serve with steamed rice.

Notes:
1. This curry is more to watery side, so use water as much as u need.Addition of too much water and then the cooking to reduce it will result in mushy okra.

Aloo Methi

Potatoes - 2 medium(boiled and cubed)
Fenugreek leaves / methi – 1/2 bunch(washed and roughly choped)
Onion - 1( finely chopped )
Ginger-1 tsp(finely chopped)
Garlic-1 clove(finely chopped)
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Method of Preparation:
1. Heat oil in a pan. Splutter cumin seeds.Add ginger, garlic and fry for few seconds.
2. Add onion and fry till it turns golden brown.To this add methi leaves, red chilli powder, turmeric powder, garam masala and salt.
3. Mix well, cook covered for some time( 4 to 5) minutes.
4. Add boiled potato cubes. Mix gently. Cook covered for another few minutes(3 to 4) minutes.Serve hot with roti/rice.

Fiery Shallot curry/Mullagitta ulli curry

Shallots-1/4 cup(cleaned and cut to 1/2)
Red chilli powder-1tsp
Turmeric-1/4 tsp
Salt to taste
Tamarind pulp-1/4 tsp
Tomato-1 big(cut lengthwise)
Curry leaves-2 sprig
Coconut oil-1 tsp

Method Of Preparation:
1. Heat a wok on low and add the chilli and turmeric powder, mix for few seconds and then add the tomato slice with salt. Mix well and cook it till tomato turns mushy.
2. Then add the tamarind pulp along with 1/2 cup water and boil it for few mins (appro. 5 mins)till raw smell and taste of tamarind goes.
3. Then add the cut shallots and cook it for 2 mins.Add the curry leaves and cook for 2 more mins.Turn off the heat and drizzle the coconut oil.
4. Serve the spicy delicious curry with rice.

Notes:
1.Shallots should not be overcooked.
2. Tamarind pulp can be replaced with one more tomato, but see that the tomato is sour.
3. Add chili powder according to spice tolerance level.
4. Coconut oil should never be avoided and same applies to cooking curry leaves for a minute or two, as these add lot of flavor.

Mutter Paneer

Hi...
Happy Christmas everybody...:)
I can see everyone preparing delicious recipes, packing lovely gifts and ya waiting for the santa's visit with a 1..2...3........pages wishlist....
My kitchen too had prepared some stuffs specially for X'mas....but as always it will be here after X'mas...:(
Y so?
Hmmm...ok in short we are shifting to our new apt on 24...and guys b'coz of that we had an inspection for the current apt...so we thought lets pack and the first stuffs packed where baking dishes and the books from which I had prepared the recipe...I dint realize then as I was too busy cleaning...but after that immediately it stuck me....My hus told that he can unpack the stuffs...but thinking about the work done to pack it made me say No!!!...So with these things going at my end..I think I will be away from blog for some more time...

Anyways...I did prepare yummy mutter paneer and we loved it...This recipe is from Rak's Kitchen. Here is the recipe..

Paneer-1 cup(cubed)
Peas-3/4 cup(I used frozen)
Tomatoes-2 nos.(Chopped to small pieces)
Curd -1/4 cup(well beaten )
Green chillies-3 nos.(Cut lengthwise)
Ginger garlic paste-1 tsp
Red chilli powder-1/2 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Garam masala powder-1/2 tsp
Coriander leaves for garnishing
Lemon juice-1 tsp
Oil -2 tbsp
Salt to taste

To fry and grind to paste:
Onion-2 nos(sliced)
Cinnamon-1 inch
Cardamom-1 no.
Cloves-1 no.
Cumin seeds-1 tsp
Pepper-10 nos
Oil-1 tsp

Method of Preparation:
1. Heat oil in a wok and add cinnamon,cardamom,cloves,pepper and cumin.After cumin splutters,add onion and fry till golden brown.Then add chili,coriander and turmeric powder .
2. Fry it for a minute and take from heat.Let it cool and grind it with little water to a smooth paste.
3. Heat a pan. Drizzle oil on it and keep the paneer cubes on it and shallow fry them.Keep aside.
4. Again heat oil in a pan and add the green chillies and the ginger garlic paste,fry for a minute,then add the ground paste. Fry for a minute or two.
5. Then add the chopped tomatoes and required salt. Fry till oil oozes out about 4 to 5 mins  in medium flame.Then  add the peas, and curd and mix well and cook for 4 mins approx on medium.
6. Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.
7. Garnish with the coriander leaves and add the lemon juice after you take from heat. Mix well. Serve with Indian flat bread.

             We enjoyed them with these......

This is how it happened.....

Yummy....

Sending this to CWS-Peas at Priyas Easy N Tasty Recipes.

Palak Dal/Spinach wt Lentils...

A simple and quick recipe that shows its face once in a week at my house...A perfect curry for lazy days....with min ingredients....

Toor dal-3/4 cup
Spinach/Palak-1 small bunch(cleaned and roughly cut,about 2 cups)
Turmeric-1/2 tsp
Green chilli-2 no(slit in the center)
Salt to taste
Shallots-3 to 4 nos(cleaned and cut to small pieces)
Garlic-2 cloves(cut to small pieces)
Mustard-1 tsp
Coconut/veg oil-2 tsp

Method Of Preparation:
1. Cook the dal in  pressure cooker with required amount of water.Once done add turmeric, spinach.green chilli and salt.
2. Cook it till spinach wilts and gets cooked.Then remove from heat.
3. In a wok heat oil and add mustard, when it cracks add shallots and garlic and cook it till it turns brown. Add this to the curry and serve with rice.

Notes:
1. Cumin can also be used for tempering.I don't use as my hubby doesn't like the taste of it..
2. Do not over cook greens..
3. Dont add too much of water while cooking dal, recipe tastes good when it is slightly thick.

Cherupayar ulli curry/ Green gram & Shallot curry

Hi all....
The climate over here is changing rapidly...The trees that where having atleast few leaves have become bare with just 2 to 3 leaves clinging to it...The wind which was so smooth that used to embrace face with it sweetness has become  wild with anger....that its carrying everthing with it... The sun who used to be awake before anyone on earth is so lazy that it wakes up after hours of its committed time.... so late...But that doesnt mean that it goes late....Its very early to bed too...By around 4.30pm its under the blanket with just a bit showing of...and by 5 its almost asleep...And seeing all these the sensitive clouds who cant bear it starts to cry....Seeing them crying others join and cries become louder and stronger...:)
That is what was happening usually....but something went wrong yesterday with the clouds....instead of crying they became happy and covered the mother nature with a white blanket...Everywhere it was white beauty...But soon it was taken back...and everything is now as usual...

Now with all these things happening around...I just feel to hug my teddy(read as son) and sit without doing anything.....But my teddy, who has just recovered from fever, on the other hand wants to go out and play in the snow....walk around...Now he is not as lazy as Mummy..:)

Got some time today as kiddo slept for few minutes in the morning...Clicked a few pics...

Coming to the recipe...A simple curry...Nothing more..

Cherupayar/green gram-1 cup
Shallots/cheriya ulli-1 cup(Cleaned, You can use pearl onions too)
Turmeric-1/4 tsp
Red chilli powder-1 tsp
Coconut-1/2 cup(grated)
Salt to taste
Curry leaves
Mustard-1 tsp
Coconut oil-1 tsp
Dry red chilli-2 no

Method Of preparation:
1. Grind the coconut to smooth paste and keep aside.
2. Cook the green gram till it is 3/4 done. I cook it in pressure cooker with required water for 4 to 5 whistles on low.
3. Now add the cleaned  shallots along with turmeric, salt and chilli powder. Continue cooking till shallots are done.
4. Now add the grinded coconut to this and boil it for 4 to 5 min on medium.Once boiled add the curry leaves and take from gas top.
5. In a wok heat the coconut oil and sputter the mustard and red chilli. Add this to the curry. Serve with rice.

Notes:
1. You can soak the green gram previous night and cook next day.Then you need not cook so long.
2. Coconut milk can be used instead of  grated coconut.
3. Add water according to requirement. We enjoyed it a bit thick.