Wednesday, June 26, 2019

Home made Croutons from Baguette | How to make Croutons

Croutons, a small pieces of crunchy baked bread served along with soups.Whenever i had plan for making soup at home, i just grab a bag of croutons from the grocery shop, it adds nice texture to the soup. But the recently bought ones are not so good and found it super salty which i don't like it at all and haven't had a single piece of croutons. That's when i started searching for the recipe online and amazed how easily it can be made and customized at home. In today's recipe, i haven't used much spices or herbs in the croutons,just gone with simple garlic flavor. But you can add any dried herbs as per your liking.Now let's check out the recipe.

Home made Croutons from Baguette

Preparation Time : 5 mins | Cooking Time : 10 minsMakes : 2 Cups 
Recipe Category: Sides | Recipe Cuisine: General
Ingredients
Baguette bread - 1/2 loaf
Olive oil - 1 tbsp
Butter - 1 tbsp
Garlic - 1 pod
Salt & pepper - needed

Procedure
Preheat the oven at 350F.
In a bowl, add the oil and butter mix it well, then add the finely minced garlic, salt and pepper.Mix it all well together and keep it aside until use. Take 1/2 loaf of baguette bread , cut into thin slices first.Then cut them into bit size pieces, put them in the baking tray and pour the butter & oil mixture on top of it.Toss them well until all the pieces coated well with oil and butter mixture. Place it in the oven and bake it for 10 mins, in between take the tray out once and flip all the bread pieces and put it back in the oven. Tada, Home made Croutons are ready.
Notes:

  • If you like little more brown on top of the croutons, keep it in the oven for few more mins.
  • Make sure to flip the bread pieces once in between while baking.
  • Here i have used a pinch of salt only, since i found that the salt in the bread is enough, but feel free to add more as per your liking.
  • Stale bread works better for making croutons.
  • Instead of whole garlic, garlic powder can also be used.
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Thursday, June 20, 2019

Urad Dal Laddo with Jaggery | Sunnundalu | Ulunthu Ladoo Recipe

Urad dal ladoo, a delicious and healthy ladoo made from the unskinned urad dal and jaggery. Ever since i knew about this ladoo through social media, i wanna try this at home because basically i love urad dal and its flavor, so i knew that this was my kind of ladoo. Finally today i give it a try and as expected it's so good with wonderful flavor and texture. Definitely it's gonna be a keeper recipe. 
After six months of moving here and there, finally we moved into a apartment last week here at Canada. Things are getting settled slowly and i will post regularly hereafter. And this is the first recipe that i have tried here for blog sake and want to make something sweet, that's the main reason for making this ladoo today. Glad that i tried, really it's awesome on every bite. So if you're looking for healthy ladoos, definitely this urad dal ladoo is one among them and it's ideal for growing kids too. 

Urad Dal Laddo with Jaggery

Preparation Time : 10 mins | Cooking Time : 10 minsServes : 15 
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Urad dal - 1 cup
Jaggery - 1/2 cup(heaped)
Rice - 1 tbsp
Ghee - 1/4 cup
Cardamom - 2

Procedure
Heat a pan and add the urad dal. Start roasting when it slightly changes its color, add the rice.
Roast till nice aroma comes from it and also it becomes golden brown. It may take 8-10 mins on medium flame.Remove from the flame and transfer to the bowl to avoid further browning.Let it cool down completely and then add the dal into the mixie jar. Next add the cardamom, grind into coarse powder and then add the jaggery.Grind into fine powder and transfer into a vessel . Heat the ghee and add into the dal mixture.Mix it well with your hands and make ladoos out of it.That's it, Tasty & healthy Urad dal ladoos are ready.
Notes:
  • Make sure to use the good quality jaggery, if the jaggery has any impurities then make a syrup with little amount of water, strain and use it. In that case, you may not need the mentioned amount of ghee or no ghee at all. That too tastes good.
  • Dont grind the dal mixture into too fine,it makes the ladoo sticky while eating.
  • Adding rice helps to avoid the sticky texture of the ladoo.


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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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