Wednesday, May 22, 2019

Kothu Kari | Mutton Kheema Curry | Non Veg Recipes

Kothu Kari, a delicious and easy to make side dish with minced mutton. We have been making this for decades in our home and it's another one of the signature dish of my grandma. In this recipe, the flavors and spices are subtle and it's looks more like egg podimas, so we usually serve this with kara kulambu or sambar, those combinations are amazingly well. If you're wondering how the mutton would taste with sambar or with veg curry, you can have it with rasam, thats also a another great choice, but trust me, with sambar or kara kulambu it tastes so good. 
Coming to the recipe, i have the pictures of this recipe in my draft for a while. Last month when amma had prepared this kothu kari, i clicked pictures to post here. But after with all the packing and making travel plans, i couldn't find time (read as not interested :-)) to sit and write the recipe. As i mentioned in my previous post about our moving plan to new place, after 5+ months of pampering at India, now we're moved to Canada. Things are getting slowly settled and it may take another couple of weeks to post here regularly. Mean time, give it a try on this simple and delicious kothu kari recipe. 

Kothu Kari | Mutton Kheema Curry

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Mutton Kheema - 100 gms
Shallots - 20 to 25
Green chili - 2 
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 2 tsp
Sesame oil - 1 tbsp
Cinnamon - 1/4 inch piece
Cloves - 2 
Cardamom - 1
Salt - to taste
Grated coconut - 1/4 cup
Curry leaves - 1 spring
Coriander leaves - few

Procedure
First clean the mutton kheema in the running water for 3 times, drain the water and keep it aside. Peel the shallots.Chop the shallots and green chilies into small pieces. Heat a kadai with oil, add cinnamon,cloves & cardamom into it, let it saute for 30 secs.Then add the shallots,green chili, saute till the shallots became translucent then add the mutton, ginger garlic paste and turmeric powder. Saute it in the oil for 2 mins, then add 1/2 cup of water and cover cook the mutton.Once the mutton is almost done, add the salt and garam masala and let it cook until all the moisture evaporates. Next add the grated coconut, curry and coriander leaves. Give a good mix, let it be in flame for 2 more mins and then switch off the flame.Tasty Mutton Kheema Curry/Kothu Kari is ready to serve. We had it with kara kulambu and kootu.
Notes:
  • Unlike other non veg dishes, it has very mild spices only. 
  • Sesame oil gives great flavor to this curry.
  • You can serve this as side dish along with sambar, rasam & kara kulambu too.
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Wednesday, April 24, 2019

Karuvadu Kuzhambu | Thedu Karuvadu Kulambu | Dry Fish Curry

Thedu Karuvadu kuzhambu, a delicious, tangy and spicy curry made from the dry fish,brinjal and drumstick. It's been a long time since i had this curry.Since i'm no expert in buying dry fish, i always avoid buying and making them on my own other than nethili karuvadu which i can easily identity.So whenever i'm at my mom's place, i ask her to make this atleast once during my stay. Yep, today she made it, all i did was took the snap and enjoy the meal hearty.
I have heard from many people that they don't like the dry fish even the die hard non vegetarians too. Though i don't claim me as big non vegetarian fan, but still i like certain variety of dry fish very much like the nethili karuvadu and this thedu karuvadu or as thundam we call it locally. And the recipe that i'm sharing today is my grandma's(paternal), from her, my mom learnt it and it's been made in the same way for decades without any change in the recipe. My grandma was a big karuvadu/dry fish lover and i guess that i inherit her taste for dry fish. She used to make atleast twice in a week, in those days, other family members got bored of her karuvadu curry and sarcastically pass joke about her love for karuvadu. But today when mom makes this curry, atleast for a hour we talked about grandma and in that conversation she says something like "ippo yaravathu appadi seithu kudupagalanu iruku" . 
Really miss her physically more today, but in our memories, thoughts and in the cooking she taught us, she will be always there.  Ok, now coming to this recipe, this karvadu curry is one of my grandma's signature dish, so if you like dry fish, give it a try once and i'm sure that you will keep this recipe as keeper for future.
   

Thedu Karuvadu Kulambu | Dry Fish Curry

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Thundu Karuvadu/Dry Fish - 50 gms
Brinjal - 2
Drumstick - 1
Shallots - 5
Garlic - 8
Tomato - 1 
Tamarind - a small lemon size
Sesame Oil - 2 tsp
Mustard - 1/4 tsp
Curry leaves - 1 spring
To dry roast and grind
Red Chili - 6
Coriander seed - 2 tbsp
Cumin seed - 1/2 tsp
Black peppercorns - 1 tsp
Curry leaves - 1 spring
Grated Coconut - 1/2 cup
Shallot - 10
Garlic - 5 
Sesame Oil - 1 tsp

Procedure
First cut the drumstick into 1.5 inch pieces, brinjal into thin circles,tomato into cubes. Peel the onions and garlic. Keep it ready. Take the dry fish, wash it in water thrice and keep aside.For dry roasting, heat the kadai with oil, add cumin ,let it splutter, then add the black peppercorns roast it for few secs. Next add the curry leaves. Let it splutter, then add the red chili and coriander seeds, roast them all until it becomes aromatic and slightly changes its color. Switch off the flame and let it cool. Soak the tamarind in water for 15 mins. And also keep the coconut and shallot & garlic for grinding as ready.First put the roasted ingredients into the mixie jar and grind into coarse mixture, then add the coconut, shallot & garlic along with required water and grind them into fine paste.Extract the tamarind juice from the soaked tamarind, add the grounded paste into it and make a thick gravy.Now for the curry, heat the kadai with oil, add the mustard, let it splutter, then add curry leaves.Next add the roughly chopped shallots and garlic, let it saute in the oil for few secs.Then add the dry fish, saute it for 2 mins and add tomatoes.Saute it for 2 mins.Next add that tamarind & the masala mixture into the kadai followed by the binjal and drumstick.Bring into boil and let it cook till the veggies are tender and the oil separates on the top. Switch off the flame. If you like boiled egg with your curry, boil them and add it in the curry.Tada, Finger licking delicious Karuvadu Kuzhambu is ready to serve.
Notes:
  • Here in this recipe, i have used thedu/thundu karuvadu.
  • You may noticed in the recipe, that i haven't used the salt in the curry, because for us, the salt in the dry fish is enough. so i haven't add any extra salt in the curry
  • While making dry fish curry, always give a taste test in the end and if needed only add salt.
  • Adding sesame oil gives great flavor to the curry.
  • Brinjal and drumsticks are the most opt veggies for dry fish curry and it enhances the taste too.
  • The given quantity of spices make the curry as little more than mild spice level. So adjust the quantity as per your liking.
  • We like to have boiled egg with all types of karuvadu curry.


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Saturday, March 30, 2019

Moongil Arisi Dosai | Bamboo Rice Dosa | Dosai Recipe

Moongil Dosa, a very flavorful and tasty dosa made from the Bamboo rice. Few months back, when my parents and my brother's family went to kodaikanal, Amma bought this moongil rice from there after heard all the benefits from the locals. Later she asked me(i feel really very proud whenever amma ask me for the recipe :-)) for the recipe using moongil rice, honestly that was the first time i heard about that rice, so quickly did search on google and told her that kanchi(porridge), payasam(kheer) and dosai can be made from moongil rice. 
As a starter, she had tried kanchi and it didn't turned out as expected. She said it was really chewy and took forever to cook. So she kept that aside for a while without touching. Now when i'm here, she tried this dosa with equal proportion of idli rice and this moongil with very less expectations, but to our surprise it turned out super delicious, everyone in our family liked it so much.    
P.S: Will update the step by step pics soon

Moongil Arisi Dosai | Bamboo Rice Dosa

Preparation Time : 6 hrs | Cooking Time : 15 minsServes : 3 or 4  
Recipe Category: Breakfast/Diner | Recipe Cuisine: Indian
Ingredients
Bamboo/Moongil Rice - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek seed - 1 tsp
Salt - as needed
Water - for soaking and grinding
Oil - for making dosa

Procedure
Wash and soak the moongil rice for 4-6 hrs. Wash and soak the idli rice,urad dal and fenugreek seed for 2 hrs.
In a wet grinder, first put the moongil rice and grind it for 10 mins, then add the soaked idli rice, urad dal and fenugreek seed, grind it till smooth.
Transfer the batter from wet grinder into vessel and then add the required salt and let if ferment for 4-6 hrs.
After fermentation, take the needed amount of batter, if needed add water and making it as pourable consistency. 
Heat the dosa pan, pour the batter and make the dosa,drizzle the oil on the sides. 
After around 2 mins, flip the dosas and cook it on other sides also.
Tasty Moongil dosa is ready to serve. Serve it with chutney or/and sambar.
Notes:
  • Bamboo rice takes longer time to soak.
  • Bamboo rice has given wonderful flavor to the dosa.
  • Instead of flavorless oil, use sesame oil for making this dosa to enhance the flavor more.
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Thursday, February 28, 2019

Maravalli Kizhangu | Kuchi Kizhangu | Kappa Kizhangu

Maravalli Kizhagu, a delicious and healthy snack prepared from tapioca root. In tamilnadu, it's known by various name like kuchi kizhangu & mara seeni kizhangu. In our area, we used to call them as "Elurai kizhangu" in local slang and i was sure  that it wasn't the correct name, so today morning, i had searched the other names of tapioca stems in tamil, then only i got to known that one of the name of tapioca root is  "Ezhilai Kizhangu (எழிலைக் கிழங்கு)". Guess that slowly transformed into Elurai Kizhangu in local slang. Interesting,Right?? Ok, now coming to the recipe, amma used to make this as evening snack or as sides for morning breakfast when tapioca stem is in season. It's such a simple, tasty and healthy dish to make in no time. Now let's check out the recipe.

Maravalli Kizhangu

Preparation Time : 5 mins | Cooking Time : 20 minsServes : 2 to 3 
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Maravalli/Ezhilai/Kuchi Kizhangu - 2(small)
Coconut oil - 2 tsp
Mustard and urad dal - 1/2 tsp
Curry leaves - 1 spring
Turmeric powder - a big pinch
Red chili powder - 1/4 tsp
Salt - to taste
Grated Coconut - 2 to 3 tbsp

Procedure
First peel the skin of maravalli kizhangu and then chop them into small chunks.Put them into water and wash it twice or thrice until the water becomes clear without any starch. Next keep the pan of water on the stove to boil.Once it comes to boil, add the kizhangu ,spices(turmeric & red chili powder) & salt.Cook them until it becomes soft & fork tender.Drain the water and keep it aside . Heat the kadai with coconut oil, add mustard and urad dal, let them splutter and then add curry leaves.

Next add the cooked kizhangu and grated coconut, mix it well and let them in flame for 2 more minutes and switch off the stove.Delicious and healthy Maravalli Kizhangu is ready to serve.

Notes:

  • In this recipe, i have cooked them in open pot still i want them soft yet retain its shape. But you can cook them in pressure cooker also, may be just one whistle is enough. If i cook them in pressure cooker, will update here.
  • Depends on the quality of the kizhangu, it takes more or less time of cooking.
  • Coconut oil gives such a wonderful aroma to this.


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Monday, February 25, 2019

Samba Rice Puttu | Samba Arisi Puttu | Puttu recipe

Samba Arisi Puttu is a delicious steamed cake from the samba rice flour and coconut. Samba rice is a variety of rice grown mainly in south India, it has reddish color and distinct taste & aroma compared to regular white rice and also it's believed to be more healthier than the normal rice.This samba rice puttu is my personal favorite puttu among all the puttu(rice puttu, rava puttu, ragi puttu) we make at home. Samba rice has that unique color and flavor, that makes the puttu more delicious and flavorful.So if you haven't tried this puttu before, do give it a try, i'm sure that you would love this unique taste and aroma.

Still we're in the process of transition into new place, so for the past few months, we have been traveling continuously and i hardly find time to cook anything. Mostly we're having the food prepared by family members and i'm quite enjoying this no cooking & cleaning time. Even if i cook at my mil's or mom's place, it's difficult to shoot food photos since usually i take lot of time to shoot the final phots and that's not possible when every one waits for me to have food. But today morning, somehow i had prepared everything earlier for this puttu and took the photos as quick as possible since it's been really long time since i have posted a recipe here and now tada, here i'm with the post.


Samba Rice Puttu

Preparation Time : 10 mins | Cooking Time : 7 minsServes :
Recipe Category: Breakfast/Snacks | Recipe Cuisine: Indian
Ingredients
Samba Rice flour - 1/2 cup
Grated Coconut - 1/4 to 1/3 cup
Coconut Water/Water - as needed
Salt - 1/4 tsp
Sugar,ghee & banana - as needed for serving.

Procedure
Take the samba rice flour, measure and put it in a bowl, add the salt.Mix it all well together, then add coconut water little by little and mix it well with the flour.The flour should be hold the shape when you press it with your fist  and again it should be crumble when you crumble it with your fingers . That's the right way to check the consistency of the flour. And also make sure that there is no lump in the flour.Now take the Puttu Kuzhal(Puttu maker). Add the small plate with hole(it comes with puttu maker itself) in to it. First start off with the 1 or 2 tbsp of grated coconut.Next add the flour for about 1&1/2 inch thickness.Repeat the process and finish off with grated coconut on the top. Cover the puttu maker with the lid.Place the puttu maker in the cooker instead of weight and steam it for 5- 7 mins. Tasty Samba Rice Puttu is ready.Drizzle some ghee on top and serve it with sugar and banana.
Notes:
  • I have used coconut water from one coconut and for the remaining i have used regular water.
  • Depends on your preference, you can more or less of grated coconut.
  • To get the perfectly shaped puttu, the amount of water used is very important. For me it takes around 1/4 cup of 1/2 cup of flour.
  • If the amount of water is less, then the puttu will not hold the shape and also it's very dry.
  • Remove the lumps , while mixing the flour.
  • Once you washed the puttu maker, wipe the inside of the puttu maker with tissue paper/kitchen towel, before adding flour. It helps to avoid the flour sticks to the maker, so that you will get perfectly shaped puttu.
  • Once you mix the flour with water, immediately steam it, if you make large quantity, do it in batch. It will avoid the flour to become dry.
  • If you dont have puttu maker, steam it in idly pot.
  • I used store bought flour, if you are using fresh home made flour,it doesn't require this much water.

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Tuesday, January 22, 2019

Home made Sugarcane Juice | Karumbu Saru | Karumbu Juice

Sugarcane Juice/Karumbu Saru , a freshly squeezed juice from the sugarcane. Sugarcane is one of the must ingredient we used to offer on Pongal festival. During pongal, the fresh sugarcane is available throughout Tamilnadu, India and i love to have them as it is and also throughout the year, the sugarcane juice is easily available from road side vendors in Tamilnadu.  Also seen elder people(who can't bite the sugarcane) at my home town bring the sugar cane to the near by sugar cane juice vendor to squeeze the juice at nominal rate. So never thought of making juice from it at home.
Now coming to making juice at home, last year, i had seen recipes from fellow bloggers making sugar cane juice at their home using mixie, since then i wanna give this method a  try and for this pongal luckily we're in India, so just for the sake of making juice, i reserved few sugarcanes otherwise i would have finished them earlier. Making juice at home was way easier than i had expected, if you have good heavy duty indian mixie, then you can make them in secs. Now let's check how i squeezed the juice from sugarcane.

Home made Sugarcane Juice | Karumbu Saru | Karumbu Juice

Preparation Time : 20 mins | Cooking Time : 0 minsServes :
Recipe Category: Juice | Recipe Cuisine: Indian
Ingredients
Sugarcane - 1/2 
Ginger - a small piece
Lemon juice - 1 tsp

Procedure
First cut the sugarcane into slits using aruval or sharp butcher knife. Then it will be easy to break into pieces. While breaking them into pieces, the dark skin will be peeled off, discard them and use only the sugarcane flesh.Do the same for the whole sugarcane. Peel the skin of ginger and add it into the mixie jar, then add the sugarcane.Grind them into paste and then strain the juice using the strainer, discard the residue. Then squeeze the lemon into it and mix well.Pour into the serving glass. Homemade Sugarcane Juice is ready to serve.
Notes:
  • If you want them to serve chill, refrigerate few hours before serving, don't add ice cubes, it will dilute the juice.
  •  Heavy duty Indian mixie required for making this juice.
  • Ginger and lemon juice is purely optional, but adding them enhancing the taste, so highly recommend it.
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