Vendakkai Thengai Puli Kuzhambu

When I was in college my Amma was out of station and my neighbour aunt offered to give lunch for me. First I told her I will cook, but Aunty convinced me and gave this kuzhambu and potato fry for lunch. While eating I realized its different from Amma’s kuzhambu. Amma doesn’t add onions in vendakkai kuzhambu, also there is no grinding step. I got so addicted to Aunty’s preparation, till my marriage whenever she prepares this kuzhambu in home, she sends me some. My Amma learnt this recipe and started cooking at home for me, also she wrote this recipe in a notebook for my reference.

Ingredients:

Ladies Finger – 10 – 12 (depending on the size of ladies finger)

Onion – 1, chopped

Tomato – 1, chopped

Tamarind – 1 lemon sized ball

Sambar powder/ chilli powder – 1 tsp + 1/2 tsp ( I used Sambar powder)

Jaggery – 1/4 tsp (optional)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1sprigg

To grind:

Coconut grated –  1/4 cup

Cumin seeds – 1/2 tsp

Onion – 2 tbsp, chopped

Tomato – 2 tbsp, chopped

Method:

• Soak tamarind in 1 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
• Add oil to the pan. When oil is hot add ‘to temper’ ingredients and let them splutter. Add onion and sauté till the onion is translucent. Add tomato and cook till they become mushy
• Add ladies finger and sauté till they are cooked
• Add sambar powder and cook for a minute
• Add the tamrind juice, 1 cup  + 1/2 cup of water, salt  and cook till the raw smell goes off

• Grind the items listed under “to grind” with little water. Add the grind paste and jaggery; cook for 4 – 6 minutes and switch off

• Serve with rice and poriyal / chips

Checkout my other rice Accompaniments,

• Thaala Kuzhambu
• Paruppu Urundai Kuzhambu
• Milagu Kuzhambu
• Ennai Kathirikai Kuzhambu
• Pakarkaai Pitalai
• Thenga Aracha Kuzhambu
• Dal Tadka
• Keerai Pappu
• Vengaya Thogayal
• Sutta Kathirikai Chutney
• Poondu Kuzhambu

My Notes:

• Brinjal can be used instead of ladies finger
• Adjust the Kuzhambu consistency according to your desire
• Jaggery was not in the original recipe, but I added as I got use to the jaggery flavor in puli kuzhambu
• Though onions and tomatoes are added raw, they won’t have raw taste in Kuzhambu as they are boiled

Pudina (Mint) Rice

For a lazy cook like me variety rice items are favorites, as I need not spend much time in kitchen, and it tastes delicious with a gravy/ raita. When we get a take out order in Indian restaurant, if we order gravy, they give a box of complimentary rice. Caramelized onion in that rice gives mild sweetness to the dish and should I say that is the reason I liked it:-) I tried a mint and ghee rice inspired by that rice. Should I call this rice as “Ghee Rice” or “MintMint Rice”, I am confused. Let me call it Ghee/Pudina Rice:-)

Check out my other Variety Rice,

• Vegetable Rice
• Puliyodharai
• Mango Rice
• Kashmiri Pulao
• Brinjal Rice
• Semiya Bagala Bath
• Vegetable Biryani
• Bisi Bele Bath
• Coconut Rice with coconut milk
• Tomato Biryani

Mint Rice

Preparation time : 10 minutes | Soaking time : 30 minutes to 1 hour | Cooking time : 30 minutes

Ingredients:

Basmati Rice – 1 cup, soaked and drained

Mint – 1 bunch

Onion – 1

Ginger Garlic paste – 1 tsp

Water – 2 cups

Cardamom Pods – 2

Cinnamon Stick -1/8 tsp

Star Ansie – 1

Bay leaf – 1

Sugar – 1/8 tsp (optional)

Salt – as needed

Fennel Seed  powder – 1/8 tsp

Ghee – 1 tbsp

Oil – 1/2 tsp

Method:

• Soak rice in warm water for 30 minutes and strain the water
• Add oil to the pan. When the oil is hot, add onions and saute till the onions turn translucent.  Add a pinch of salt and sugar; cook till the onions are caramelized (Sugar is optional, with little more oil this can still be achieved, but I like little sugar in all dish to neutralize flavour and yes I can hear your question, its not sweet). Keep aside

• Add ghee to the same pan. When the ghee is hot, add whole spices and cook for 30 seconds. Add cashew, and when they turn golden brown, add ginger garlic paste and green chilli. Cook till the raw smell goes
• Add mint and cook for 2-3 minutes. Add the rice and cook for a minute

• Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Add the caramelized onions and mix well. Serve Mint Rice with gravy/raita

My Notes:

• Instead of using caramelized onion can sauté onions and use them or use fried onion
• Instead of whole spices garam masala can also used
• Mint can be pulsed and added

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

Tomato Biryani

Variety rice are easy to make  and a perfect lunch box food. Usually I prepare tomato rice with just tomato and onion. After cooking coconut rice with coconut milk, I want to try coconut milk with tomato rice and prepared tomato biryani.

Tomato Biryani

Basmati Rice – 1 cup

Tomatoes – 3, finely chopped

Onion – 1 large sliced thinly

Spring onion – 3

Peas – 1/4 cup

Coconut Milk – 1/2 cup

Water – 1 cup + 1/2 cup

Red Chilli powder – 3/4  tsp (Adjust according to your taste)

Turmeric Powder – 1/8 tsp

Ginger Garlic Paste – 1 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Garam Masala – 1/2 tsp

Green Chilli – 1, slitted

Salt – as needed

Sugar – 1/8 tsp (optional)

Oil – 1/2 tbsp

Cinnamon – 2 inch stick

Cardamom – 2

Fennel Seed powder – 1/4 tsp

Bay leaves – 1

Star Ansie – 1

Method:

• Soak rice in warm water for 30 minutes, drain the water and keep it aside
• Add oil to the  pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion and ginger garlic paste and sauté till the raw smell goes off

• Add the chopped tomatoes and cook till the tomatoes get mushy. Add all the spice powders, salt and sugar; saute for 2 minutes

• Add peas and rice and saute for a minute. In a rice cooker add the rice – tomato mixture, coconut milk and water. After the rice is cooked sprinkle chopped spring onions  on top and Serve it with raita/gravy

checkout my other variety rice,

• Vegetable Rice
• Puliyodharai
• Mango Rice
• Kashmiri Pulao
• Brinjal Rice
• Semiya Bagala Bath
• Vegetable Biryani
• Bisi Bele Bath
• Coconut Rice with coconut milk

Notes:

• Instead of basmati rice samba rice can also be used
• Fried onions can be added to garnish
• Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles

Avocado Paratha

Avocado is one of my favorite fruit and after hearing its healthy benefits, I started buying them regurlaly. My frequent take with Avocado is Guacamole in Indian style. In our home we love this as side dish for chappati, put it in bread and do Guacamole Sandwich, few Mexican style dishes like Burrito and Quesadilla. Every since I saw Avocada Paratha in my friend Malar’s space, I wanted to try but somehow I kept postponing Finally I did it, and I regretted for delaying it, softest paratha I ever tasted. Now a days once a week I am doing this

Avocado Paratha

Preparation time : 10 mins | Standing time : 30 mins – 1 hour | Serves : 2

Ingredients:

Whole wheat Flour – 1 cup

Avocado – 2, small; ripe avocado pitted and mashed

Pepper powder – 1/8 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Lemon juice – 1/2 tsp

Oil – 1 tsp

Salt – as needed

Method:

• In a  bowl mash avocado and add lime juice; mix well. Add wheat, oil, salt, pepper powder, coriander powder and cumin powder to the mashed avocado pulp; combine well and make a pliable dough. Moisture in avocado should be enough to make dough but if the required add 1-2 tsp of water. Cover it with damp cloth and leave it for 30 mins – 1 hour

• Take small portions of dough and make small balls; roll it with rolling pin, dusting wheat flour. Heat a griddle and when it is hot, place the rolled paratha. and cook for a minute or so till the chappati starts puffing , flip it over to the other side. Cook till the other side cooks

My Notes:

• Can add onion, garlic or any other Masala like garam masala, pav bhaji masala etc. for flavors
• I didn’t use oil while cooking the paratha but you can drizzle some oil/ghee/butter
• Instead of lemon juice Apple Cider Vinegar can be used to prevent Avocado from changing color
• Can add 1 tbsp of yogurt instead of oil while making dough

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

Paruppu Urundai Kuzhambu

Post after a longtime! Felt good while drafting this:-) Thank you all for stopping by, and noticing my absence and asking me. I feel blessed to have such sweet people around me:-)

Paruppu Urundai Kuzhambu is a traditional dish prepared with lentils.  Whenever we get bored of sambar, vatha kuzhambu, moor kuzhambu, milagu kuzhambu etc., my mom prepares this. Takes little extra time when compared to other Kuzhambu, but after tasting the dish we won’t mind spending the extra time. Yet another recipe from my Amma’s cookbook.

Paruppu Urundai Kuzhambu

Preparation Time : 10 minutes | Soaking time – 2 hours | Cooking Time : 30 mins | Serves : 4

Ingredients:

For lentil Balls:

Toor dal – 1/2 cup

Channa dal  – 1/4 cup

Fennel Seeds – 1/4 tsp

Red Chilli – 2 (Adjust according to your taste)

Ginger – 1/4 tsp

Kuzhambu (Gravy):

Onion – 1

Garlic – 3 pods, finely chopped

Tomato – 1

Tamarind – 1 lemon sized ball

Coconut grated (optional) – 3 tbsp

Sambar powder/ chilli powder – 1 tsp ( I used Sambar powder)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Method:

• Soak the dal and red chilli for 2 hours and strain the water. Add ginger and fennel seeds to the dal, and grind them into coarse mixture without adding water. Add onion and required salt to the mixture and combine well. Make marble sized balls out of it and keep aside.

• Soak tamarind in 1 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
• Add oil to the pan. When oil is hot add ‘to temper’ ingredients and let them splutter. Add garlic and onion and sauté till the onion is translucent. Add tomato and cook till becomes mushy

• Add sambar powder and give a quick stir. Add the tamrind juice, 2 cup of water, salt  and cook till the raw smell goes off

• From the side, gently add the lentil balls one by one and cover with lid. Lentil balls initially sink, and float after cooking

• Avoid sauting till the lentil balls are cooked, to prevent them from breaking. Add grated coconut and mix well. Cook for 3-4 minutes and switch off

My Notes:

• While lentil balls are cooking avoid sauting, as the  balls may get mushy
• Can grind and add coconut
• Instead of cooking lentil balls directly in gravy, can also steam them and add it to the gravy
• Gravy thickens overtime, so switch off before it comes to gravy consistency
• Can also saute and grind (onion and tomatoes) instead of adding directly
• Can also grind lentil into fine paste

Gobi 65 – Baked

Ever since I had this dish for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants.  First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and  thought of baking this. That day I added yellow corn meal. I marinated cauliflower for 2 hours, it was soggy and I didn’t get proper fries, then I did some gimmick and managed. Again I wanted to try this with white corn flour, and reduce my marination time, and finally succeeded!

Gobi 65 – Baked

Preparation Time : 10 mins | Standing time – 15 minutes | Cooking Time : 20 – 25 mins

Recipe Category: Snack

Ingredients:

Cauliflower -1 medium sized flower

Cornflour – 1/4 cup

Rice flour/ All purpose flour – 2 tbsp (I used rice flour)

Ginger Garlic paste – 1/4 tsp

Red chilli powder – 1/2 tsp (Adjust according to your taste)

Garam Masala – 1/8 tsp

Oil – 1 tbsp + 1 tsp

Turmeric powder – a pinch

Salt – to taste

Oil/Cooking spray – to grease (I used Pam olive oil spray)

Method:

• Parboil cauliflower and strain them

• Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease

• Combine all spice powder and mix well. Add cornflour and rice flour and mix well, and if required sprinkle some water (I used around 1 tsp) and let it marinate for 15 minutes

•  Place the marinated cauliflower and bake them for 10 – 15 minutes and broil for 13 -18 minutes, turning in between

My Notes :

• Broil helps to get the fry texture so don’t skip it. Can broil for some more minutes if you need it crispier
• After turning the oven to broil, keep monitoring frequently to avoid burnt texture
• Avoid overlapping for even cooking
• If there is excess moisture, they turn out to be sticky. So avoid adding much water, also grease the foil throughout to avoid sticking
• Alternatively, you can also deep fry them in oil
• Ajwain can be added while marinating cauliflower
• Chat Masala or any spice powder can be added for taste

Baked Healthy Mixture

Mixture is my sister’s favorite snack. My sis had a peculiar habit of eating mixture when she was young, She would soak the mixture in water and eat it. Till today I couldn’t figure out the reason;-) As a teatime snack or a side for rice, Mixture is a winner. I couldn’t get the Indian Mixture here, so I started to eat Hunter mix and loved it. I tell myself its kettle roasted, so guilt free snack;-) wanted to avoid eating that and make a healthy homemade alternative. Traditional mixture recipe is bit lengthy, though it tastes yummy. A lazy cook like me wanted to make it quick and simple. I frequently do Puffed Rice Mixtute for teatime snack. Baking fever (that’s how hubby calls my addiction to baking) told me to try mixture with puffed and flattened rice, and with nuts. I have baked Honey Glazed Almonds, but had second thoughts to bake flattened rice. I saw my friend Chitra’s oats poha granola post and confidently tried mixture, and it was a big hit at home. This is a simple and easy mixture. Need to try my luck with some more ingredients next time.

Baked Healthy Mixture:

Preparation Time : 5 mins | Cooking Time : 15 – 20 mins

Recipe Category: Snack

Ingredients:

Puffed Rice / Pori – 1 cup

Thin Flattened Rice/  Poha (White/ Red) – 1 cup (I used white)

Walnuts – 3 tbsp ( cut into big pieces)

Peanuts – 4 tbsp

Almonds – 3 tbsp

Sunflower seeds – 4 tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 1/4 tsp

Chilli Powder – 1/4 tsp (Adjust according to your spice level)

Asafoetida/Hing – a generous pinch

Oil – 1/2 tsp

Salt – as needed

Cooking Spray/ Oil – to grease (I used cooking spray)

Method

• Pre-heat the oven to 150 degree Fahrenhait. Line the baking tray with aliminium foil (or any Baking paper) and grease with cooking spray
• Combine puffed and flattened rice along with nuts and mix well

• Add the spice powder (Turmeric, Chilli etc.) and oil to the mixture. Combine everything well

• Spread the mixture on a foil and bake in the preheated oven for 15 – 20 mins

• Check for the seasoning and add if required. Store in a Airtight container to maintain the freshness

My Notes:

• Can add Fried gram, cashew nut, curry leaves, raisin or any other Nuts of your choice
• Instead of baking, you can also deep fry flattened rice, and shallow fry puffed rice and nuts. Combine everything together
• My oven took around 17 minutes but watch out after 15 minutes
• Can also use thick poha but it takes extra cooking time
• Can also microwave poha for 2 minutes instead deep frying