Vellai Poosanikai Kootu (White Pumpkun Gravy)

During our childhood days, both myself and sis were not big fans of kootu (for no reasons:-)) so Amma won’t prepare kootu frequently. On the contradictory hubby loves kootu, and even if I repeat kootu twice a week he will happily eat. Now a days I have one more kootu lover in home – my Little hero.

There are lot of variations for kootu with many lentils, different grinding methods etc. This is one way of preapring it with channa dal.

Checkout my other recipes with White Pumpkin,

Kasi Halwa

Udipi Sambar

Ingredients

White Pumpkin/ Ash guard – 1 medium size, peeled and cubed

Channa dal/ Kadalai Paruppu –  1/3 cup

Turmeric Powder – a pinch

Salt – as needed

To grind:

Grated Coconut (Fresh/Frozen) – 3 tbsp

Green chillies – 1

Cumin Seed – 1/2 tsp

To Temper:

Coconut Oil – 1 tsp

Mustard – 1/4 tsp

Asofetida – generous pinch

Curry leaves – few

Method:

• Pressure cook dal and white pumpkin for 1 whistle.

• Grind coconut, green chilli and cumin seeds into a fine paste with little water
• Add oil to the pan, when the oil is hot add the ingredients under “To temper” and let it splutter
• Add cooked dal and pumpkin to the same pan. Add the ground coconut paste, salt and turmeric powder; mix well

• Cook for 3 -5 minutes and switch off. Serve it with rice

My Notes:

• Toor dal can be used instead of Channa dal or combination of both dals can also be used
• Coconut oil gives nice flavour to the kootu. You can use any oil instead

Aviyal

 

I love coconut based dishes, and of all the coconut based dishes I do, Aviyal is my favorite. I still remember those childhood days when I question my Amma what is Aviyal. I knew koottu, sambar, curry (dry side dish), kuzhambu etc., as these are the basic ones we frequently eat at home. My Amma somehow convinces me telling its koottu. I now disagree, as I have noticed three factors in most of the koottu – turmeric powder, cumin seeds and dal). Aviyal cooked at home doesn’t have that and so is the argument 🙂 My son is yet to start arguing with me as he is just 16 months, but knowing my history I know I have a challenge 🙂 Coming back to Aviyal, I cooked Aviyal on kaanum pongal with puliyodarai, Sakkarai pongal, coconut rice and semiya bagala bath and was it my draft for almost 2 months. Saturday is nombu for us, and I was thinking what was the recent festival. Remembered pongal and also remembered about the Aviyal in draft. Here it is 🙂

Ingredients:

Mixed Vegetables –  3 cups, peeled and chooped into bite size pieces (I used potato, white pumpkin, carrot, beans, ashgourd, drumstick, raw banana)

Thick Curd – 1/3cup

Salt – to taste

To grind

Coconut – 1/2 cup

Green Chilli – 1 (Adjust according your taste)

To Temper:

Coconut Oil – 2 tsp

Curry leaves – few

Method:

• Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork tender. In a colander drain the veggies and keep the water

• Blend the coconut and green chilli into coarse paste with little water
• In the same pan add the cooked vegetables along with the coconut paste. Sprinkle the veggie cooked water according the consistency you desire (generally Aviyal is thick so I add very little water) and cook for 3 – 5 min
• Add salt and curd to the aviyal cook for a minute and switch off

• In a separate pan add oil, once the oil becomes hot, add add curry leaves allow it splutter. Add to the aviyal.  Serve it as a side dish for variety rice or with plain steamed rice

Checkout other coconut based recipes,

Thengai Sadam (Coconut Rice) with coconut milk

Patishapta from Aruna Panangipally – Aharam

Udipi Sambar

Kadala Curry

Sweet Kozhukattai

Paal Kozhukattai

Ammani Kozhukattai

Thengai Podi

Thengai Aracha Kuzhambu

Pavakkai Pitalai

Thiruvathrai kalI

Vengaya Thogayal

Thaala kuzhambu

Aval pidi Kozhukattai

Arisi Thengai payasam

Frozen pattani Sundal

Vegetable Stew

My Notes:

• I sprinkle water and prepare aviyal in the thick consistency as I got use to that texture, adjust water according to the consistency you desire
• Adding coconut oil enhances the flavor. If you use any other oil and cook curry leaves, finally add a drop of coconut oil for taste

Aloo Palak

I love green gravies because of the vibrant color. Usually I prefer either finely chopped onions/ ground onion in my gravies, but for a change this time I thinely sliced onion and added little chat masala to the Aloo palak (Am I crazy????) But believe me the gravy was super duper hit in home. Jagadish  kept asking me what did I add extra this time.  When a little change can make hubby think its a happy smiley 🙂

Checkout my other recipes with Spinach and potato

Spinach Corn gravy

Keerai pappu

Oats Cracked Wheat Dhokla

Pesto

Potato Curry

Potato Tikka

Potato Fry

Potato Wedges

Microwave Potato Chips

Spinach Potato Gravy

Preparation Time : 5 min | Cooking Time : 25 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Spinach –  2 cups

Potato –  2, big

Onion – 1, thinely sliced

Green Chilli – 1 ( Adjust according to your spice level)

Ginger garlic paste – 1/2 tsp

Garam Masala powder – 1 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Chat masala – 1/4 tsp

Sugar –  generous pinch

Turmeric powder – a pinch

Salt -as needed

Method:

• Pressure cook potatoes until tender (for about 2 whistles or microwave the potatoes for 10 minutes). Peel off the skin and cut into bite-sized pieces and keep aside
• Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli

• Add oil to the pan, when oil becomes hot add cumin seeds and it splutters. Add onion and ginger garlic paste and saute till the onions are translucent

• Add the cooked  potatoes and saute for a minute. Add turmeric powder, garam masala,  chat masala, coriander powder, cumin powder and salt; gently mix everything cook till the potatoes are well coated with masala

•  Add spinach puree and cook for 3 – 4 minutes

• Serve hot with Naan/paratha/Vegetable rice

My Notes:

• Add water if you think the gravy is too thick
• Sugar helps to retain the green color in spinach
• To make rich Can add milk/fresh cream/coconut milk to the gravy
• Whole spices (bay leaf, cinnamon, cardamom etc) can be added
• Butter can be added for flavour
• Tomatoes can be added while cooking onion
• As chat masala already contains salt adjust the salt accordingly

Poondu Kuzhambu

Garlic is very good for health and I love any food prepared with garlic  This tangy Kuzhambu is  perfect for rice / idlies or even dosa. Like Milagu Kuzhambu this Kuzhambu  can be kept for 3-4 days

Poondu Kuzhambu

Preparation Time : 10 mins | Cooking Time : 25 mins

Ingredients:

Garlic –  1/3 cup

Shallots – 1/3 cup

Tamarind – lemon sized ball

Sambar powder – 1 tsp (Adjust according to your taste)

Pepper powder – 1/8 tsp

Turmeric powder – a pinch

Coriander Powder – 1/2 tsp

Sesame oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/8 tsp

Channa Dal – 1/2 tsp

Curry leaves – few

Asofetida – a pinch

Jaggery powder – 1/2 heaped tbsp

Salt – as needed

Method:

• Soak tamarind in Luke warm water for 15 minutes and extract the juice with around 3 cups of water
• Add oil to the pan. When oil is hot add mustard seeds,channa dal, curry leaves and fenugreek and let them splutter. Add garlic and onion and sauté till the onion raw smell goes off they are cooked. Add sambhar powder and sauté for 30 secs
• Add tamarind extract, turmeric powder, pepper powder, coriander powder and salt; allow it to boil for 10 minutes to get rid off raw smell of tamarind juice

•  Add  jaggery and cook for another 5 – 10 minutes or till the Kuzhambu becomes thick

My Notes:

• If you think kuzhambu is watery take a ladle of Kuzhambu in a small bowl add 1/4 tsp of rice flour and mix well without lumps add it to the Kuzhambu
• Tomatoes  can be used for more tangy flavour
• Instead of using coriander powder and sambar powder, Coriander seeds along with 2 shallots and red chilli can be dry roasted and added to boiling Kuzhambu
• Red chilli can be used instead of sambar powder
• Large onion can be used instead of small onion
• Veggies like brinjal and ladies finger can be added after onions and garlic are cooked

kadala Curry

Recently my Amma told she prepared Appam and coconut milk for breakfast, after hearing that I was so tempted to eat Appam. I soaked rice for the batter and for side dish I prepared kadala curry. Coconut creates magic in food and I love coconut flavor. I have posted few coconut based recipes like Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai,  Vegetable Stew  etc.

Kadala Curry Recipe

Preparation Time : 15 mins | Cooking Time : 30 Mins |   Serves : 4

Ingredients:

Brown Kondaikadalai/Kala channa – 1 cup

Onion – 1, big finely choped

Tomato – 1, finely chopped

Ginger garlic paste – 1 tsp

Turmeric powder – 1/8 tsp

Garam Masala – 1 tsp

Salt – as neededneeded

For Masala

Grated coconut – 1/3 cup

Chopped onion – 1 tbsp

Coriander Seeds- 1 tbsp

Red chilli – 4 – 5 (Adjust according to your spice level)

To temper:

Coconut   Oil – 2 tsp

Cumin seeds – 1/4 tsp

Asofetida/ Hing – a pinch

Curry leaves- few

Method:

• Soak channa overnight or atleast for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy

• Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tbsp of water

• Add oil in a pan, when the oil is hot add cumin seeds, curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smells goes off. Add tomatoes and cook until tomatoes become mushy

• Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cup of channa cooked water and continue cooking. Cook for 10 minutes  and switch off

My Notes:

• Instead of grinding red chilli and coraimder seeds in masala for the kadala curry, chilli powder and coriander powder can be used
• Adjust water according to the consistency you want the gravy. If gravy becomes watery,mash some channa add them and boil for 2-3 minutes
• Coconut oil gives nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off

Paneer Tikka Masala

Recently when I had buffet in Indian restaurant I tasted Paneer Tikka Masala. It was delicious, I could taste paneer butter masala flavor along with paneer tikka taste. I tried to combine my tofu butter masala and tofu tikka recipe; prepared this Paneer tikka Masala and happy with the results:-)

Preparation Time : 15 mins | Marination time : 2 hours | Cooking Time : 45 mins

Recipe Category: Side dish

Ingredients:

For Tikka:

Paneer – 1 packet (225 gram)

For marination:

Hung Curd/Sour Cream – 3 tbsp +1 tsp (I used Sour Cream)

Pepper Powder – 1/4 tsp

Turmeric powder – a pinch

Garam Masala powder – 1/4 tsp

Tandoori Masala  – 1 tsp

Chat Masala – 1/4 tsp (optional)

Lemon juice – 1 tsp

Ginger garlic paste – 1/2 tsp

Oil – 1 tbsp

How to make hung curd:

Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

For Gravy:

Onion – 2

Tomato – 3

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Heavy Cream – 3 tbsp

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

Butter – 1 tbsp

Method:

• Preheat the oven at 400 deg F
• Cube the Paneer and keep it aside. In a separate bowl Mix the ingredients listed under ‘for marination’ and keep aside. Mix paneer with the marinated ingredients and keep refrigerated for 2 hours (minimum an hour). Take it out and arrange the Paneer in the baking tray

• Bake them for 15-18 mins, turning over in between for even cooking. Paneer tikka is ready

• Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste

• Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes

• Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

• Add heavy cream and cook till it starts boiling. Add paneer tikka and cook for 2 minutes and switch off

My Notes:

• Instead of fresh cream you can add 1/3 cup of milk and cook for 5-8 minutes till the gravy become thick
• If you are using a cinnamon stick, add it while tempering
• Can marinate capsicum and onion along with paneer while preparing tikka and use it
• This gravy goes well with any variety rice like fried rice as well as with naan/rotis
• I boiled the onions and tomatoes, blended them, instead can sauté them in oil and grind them

Thaala Kuzhambu

During my college days, when went for a family picnic, my Aunt’s Amma brought this Kuzhambu as a Rice Accompaniment for lunch. I loved it and I asked my Amma to cook that for me. She got her recipe and wrote in my book for my reference.

Checkout my other recipes with mixed vegetables

Bisi bele bath

Vegetable biryani

Thengai Aracha Kuzhambu

Ingredients:

Potato –  1, big peeled and diced

Brinjal – 2, diced

Drumstick – 1

Carrot – 1

Beans – 6

White pumpkin  – 1 cup after dicing

Turmeric powder – 1/4 tso

Tamarind – small lemon size

Coriander leaves – few

Asafoetida – generous pinch

Salt – as needed

To temper:

Coconut oil – 1 tsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1 sprig

For paste:

Toor Dal – 1 tbsp

Channa Dal –  1 tbsp

Coriander seeds – 1 tbsp

Fenugreek – 1/4 tsp

Pepper – 1/2 tsp

Black Sesame  seed – 1 tsp

Rice – 1 tsp

Grated cocunut – 1/2 cup

Method:

• Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp
• Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves.  After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables

• In a spearate pan add 1/4 tsp of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and  rice until they turn golden brown. Transfer them into a plate

• In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste

• Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked

• Add the ground paste and cook for 5  minutes

• Garnish with coriander leaves and serve hot with rice

My Notes:

• Any vegetables of your choice can be added