April 27, 2017

Jowar Buttermilk Porridge / Chola Ambuli / Sorughum Buttermilk Poridge


In Villages, People soak Jowar, grind, ferment and add buttermilk to it. This recipe is called "Ambuli" and is very famous in my region. In today's busy world, we cannot prepare such a elaborate recipe. Jowar Porridge is a good alternative because it is quick and easy to make with Jowar Flour.

Recipe Cuisine : South Indian | Recipe Category: Beverages
Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 2 cups



Ingredients:
Jowar Flour / White cholam Powder
3 tbsp
Buttermilk
1 cup
Salt
As required
Water
2 cups

Procedure:
1. In a bowl, add jowar flour and 1 cup of water. Leave it for 3 mins.
2. Then mix them well without lumps.
3. Add 1 cup of water in a thick bottom vessel. Bring it into boil. Keep the flame at simmer.
4. When it starts boiling, add jowar mixture (from 2) slowly.
5. Stir continuously with ladle because avoid to stick at the bottom of the vessel.
6. Cook them till they become thick. Switch off the flame and allow it to cool down completely.
7. Now add buttermilk and salt. Mix them well. Serve it at room temperature or refrigerate and serve.

        Healthy healthy and cool cool jowar porridge is ready!

April 26, 2017

Karuveppilai Kuzhambu / Curry Leaves Kuzhambu


There are a few recipes using Curry Leaves posted by me earlier. In that Series, Curry Leaves Kuzhambu is a very tasty and also unique recipe. It can be used for two-three days especially as a sidedish for curd rice.

Related Links:
Curry Leaves Chutney
Curry Leaves Idli Podi
Curry Leaves Rice


Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 1 cup

Ingredients:
Curry Leaves
1 cup (tightly packed)
Tamarind
Gooseberry size
Sambar Powder
1 tbsp
Turmeric Powder
½ tsp
Salt
As required
To Temper:

Sesame Oil
1 tbsp
Mustard Seeds
¼ tsp
Cumin Seeds
1 tsp
Fenugreek Seeds
½ tsp
Roughly Chopped Onion
¼ cup
Roughly Chopped Garlic
2 tbsp
Finely Chopped Tomato
1
To Fry the Curry Leaves:

Sesame Oil
1 tsp

 Procedure:
1. Heat 1 tsp of oil in a pan, add curry leaves and fry till the color of the curry leaves become changed. Allow it to cool down completely.
2. Then grind them into a fine paste with little water using the mixie jar.
3. Heat 2 tbsp of oil in the same pan, add mustard seeds and wait for popping.
4. Add cumin seeds and fenugreek seeds, wait for splutter.
5. Then add onion and garlic pods. Fry them till they become translucent.
6. Add chopped tomato and fry till they become mushy.
7. Now add sambar powder, turmeric powder and salt. Fry for few seconds.
8. Extract the juice from the tamarind using ½ cup of water.
9. Now pour this tamarind juice with above mixture ( from 7) and mix them well. Close the lid of the pan.
10. Allow it to cook till the raw smell of the tamarind goes off.
11. Now add the ground curry leaves paste (from 2) and mix them well. Cook till the kuzhambu becomes thick.
          Healthy and tasty curry leaves / karuveppilai kuzhambu is ready.

Note:
1. Increase or decrease the curry leaves quantity according to your taste.
2. Adjust the sambar powder level according to your spice level.


Drumstick Stir Fry / Murungaikkai Poriyal


Drumstick Sambar has become so stereotype that it has become the only way to have Drumstick. A good alternative recipe for Drumstick is Spicy Drumstick Fry. It will be a good sidedish for Sambar Rice recipes and also Curd Rice.

Click here to view more stir fry recipes.


Recipe Cuisine : South Indian | Recipe Category: Stir Fry
Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:
Drumsticks (1 inch pieces)
2 cups
Salt
As required
To Temper:

Oil
2 tsp
Mustard Seeds
¼ tsp
Curry Leaves
1 spring
Finely Chopped Onion
½ cup
Finely Chopped Tomato
1 cup
1 tbsp
Turmeric Powder
¼ tsp
To Garnish:

Finely Chopped Coriander Leaves
1 tbsp

Click here for homemade sambar powder recipe.

Procedure:
1. Wash and cut the head and tail of the drumstick. Then chop them into 1 inch pieces. Keep it aside.
2. Heat the oil in a pan, add mustard seeds and wait for popping.
3. Add curry leaves and fry for few seconds.
4. Add finely chopped onion. Sauté till they become translucent.
5. Add finely chopped tomatoes and fry till they become mushy.
6. Now add the sambar powder, turmeric powder and salt. Mix them well.
7. Then add chopped drumstick pieces (from 1) and ½ cup of water. Mix them well.
8. Close the lid of the pan and cook it in a medium flame. Stir them occasionally.
9. Cook till the drumstick pieces become tender and the mixture becomes thick.
10. Finally add chopped coriander leaves and mix them well.


     Yummy and delicious drumstick stir fry is ready to serve.

April 20, 2017

Homemade Sambar Powder | Sambar Powder Recipe


Homemade Sambar Power Recipe varies from region to region. This is a variant from my Kongu region. The good thing about this recipe is that it can be used for multiple recipes such as sambar and vathakozhambu. There is another very important differentiator about this Homemade Sambar Power. As It uses Gingely oil, it will last long for more than a year also.

Click here to view Homemade Powders and Basics Recipe.



Recipe Cuisine : South Indian | Recipe Category: Homemade
Preparation Time: 1 hr |  Yields: 2 kg

Ingredients:
Red Chilli / Vara Milagai
1 kg
Coriander Seeds / Malli
½ kg
Cumin Seeds / Seeragam
¼ kg
Chana Dal / Kadalai Paruppu
200 gm
Toor Dal / Thuvaram Paruppu
200 gm
Urad Dal / Uluntham Paruppu
200 gm
Fenugreek Seeds / Venthayam
100 gm
Pepper / Milagu
1oo gm
Rice / Arisi
150 gm
Mustard Seeds / Kadugu
50 gm
Curry Leaves
As required
Gingelly Oil
200 – 300 ml

Procedure:
1. Dry roast all the ingredients except gingelly oil separately till the nice aroma comes out from the ingredients.
2. Immediately allow them to cool down completely.
3. Then grind them into a fine powder using the flour mill.
4. Immediately spread the power over the news paper and allow it to cool down completely.
5. Then pour gingelly oil little by little and mix them well with ladle.
6. You can able to make balls from the powder and also break it into powder is the right consistency. At this stage you can stop add oil to the powder.
       Multi Purpose home made sambar powder is ready to use.

Note:
1. You can store little amount in a small jar for daily use.
2. Keep the remaining powder in a air tight and clean jar for later use.

April 19, 2017

Homemade Powders and Pickles




April 18, 2017

Spicy Aloo Paratha | Easy Paratha Recipes


There was some leftover Aloo masala one day when I had prepared vada-pav. I tried that as the ingredient for a Paratha. This came out very well and everyone relished it. Try this also next time when you are preparing Vada Pav.

Click here to view more paratha recipes.

Recipe Cuisine : Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 10 parathas



Ingredients:
For Dough:

Wheat Flour
2 cups
Water
As required
Oil
1 tbsp
Salt
As required
For Stuffing

Medium Size Potato
4
Green Chillies
2
Ginger
1 inch
Oil
2 tsp
Cumin Seeds
¼ tsp
Curry Leaves
1 spring
Asafoedita
¼ tsp
Turmeric Powder
½ tsp
Salt
As required
Finely Chopped Coriander Leaves
1 tbsp (optional)
For Making Parathas:

Oil / Butter / Ghee
As required

Procedure:
Making dough:
1. In a bowl, add wheat flour, salt and oil. Mix them well.
2. Then add water little by little and knead it into a soft dough. Keep it aside for 10 mins.
Making Stuffing:
3. Wash and cut the potatoes into 3-4 pieces. Pressure cook the potatoes with ½ cup of water for 4-5 whistles in a medium flame.
4. After pressure has gone, take the potatoes from the cooker. Allow them to cool down completely.
5. Then remove the skin of the potatoes and mash them into a paste using the potato masher or with your hands.
6. Grind the green chillies and ginger together into a coarse paste using the dry mixie jar.
7. Heat the oil in a pan, add cumin seeds and wait for splutter.
8. Then add the curry leaves and sauté till they become crispy.
9. Add asafoedita and ground green chilli paste (from 3). Fry them well till the raw smell goes off.
10. Now add the mashed potatoes (from 5), turmeric powder and salt.
11. Mix them well and cook till the water content from the potatoes evaporate completely.
12.  Finally add the chopped coriander leaves (if used) and mix them well. Then switch off the flame.
13. Allow it to cool down completely and make lemon size balls. Keep it aside.

14aking Parathas:
14. Now divide the dough (from 2) into a lemon size balls.
15. Now dust the dough ball and roll it into a small circle. Keep one potato ball (from 13) in its center. Then bring the edges to the center.
16. Again dust the stuffed balls and roll it carefully.
 17. Heat the tawa and transfer the aloo paratha, sprinkle the oil and cook both sides till the black spots starts.
       Really healthy and tasty spicy aloo paratha ready to serve. Serve it with pickle or raitha.

Note:
1.  Adjust the green chilly according to your taste.
2. Adding of the coriander is your choice.

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