We had a good number of friends in our community, and it was great fun getting together most of the evening for about 6 long years. Most of the families came in as newly wedded couples and then having kids and then moving out when it was time for the kids to attend a proper school. We had the best times then, a tea party on most of the evening with proper snacks, or a play - date  for the kids. We all stayed pretty close too, so most of the days we share what we cook , so much from idli batter to dinner even!!
So , i was pretty lucky to have friends near my home who were great cooks , and more lucky to relish their food wonders.

My friend ''U' influenced me a lot in my cooking ; she herself a wonderful cook shared so much of her recipes to me, this Parippu Urundai Kuzhambu being one of them. She recently shifted to another place and with no other go, i need to make this if i need to have it !!

 A Masala flavoured lentil dough balls cooked in a spice gravy. I have made Vadu Curry before , but this is totally different. While making this one or two lentil balls may get dissolved or even broken , but it helps in adding thickness and extra flavour to the gravy. Its goes well with rice, idly and dosa.

Parippu Urundai Kuzhambu / Masala Lentil balls in a spicy gravy

Ingredients:

For the lentil balls -
1 cup Channa dal / Kadala parippu
5 -6 Shallots sliced
2 Green Chilies chopped
1 1/2 tsp Ginger chopped
1 Garlic pod crushed
1/2 tsp Red chili powder
1/4 tsp Asafoetida
Salt

For the gravy -
1 Onion medium ( chopped )
1 Tomato ( chopped)
2 Green Chili ( slit )
8 - 9 Garlic ( sliced )
Coriander leaves
Salt
Oil

1/2 tsp Red Chili powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Fenugreek powder
a pinch Asafoetida

1 small lemon size Tamarind ( soaked in water )
1/4 cup Grated Coconut ( grind to a very fine paste)

1/2 tsp Mustard seeds
1/2 tsp Fennel seeds / Perumjeerakam
Curry leaves

Method:

Soak the lentils in water for atleast 3 hours, drain water and grind it to a coarse paste.
Mix it with the other ingredients and  make small balls and set it aside.

Heat oil in a big Kadai and pop mustard seeds, fennel seeds and curry leaves.
Add in garlic + green chilies and onion saute till translucent.
Add in the tomatoes, and saute until soft, add in the masalas and saute it again for 2 mins.
Extract pulp from the tamarind and add to the curry, pour in extra 2 cups of water and enough salt and let it boil.
Once the gravy starts boiling for 5 - mins , lower the heat and let the gravy simmer.
Slowly add in the lentil balls to the simmering gravy one by one.
Be very careful not to mix the curry with a spoon at this time.
Once the lentil balls get cooked , add in the coconut paste, and mix slowly without breaking the lentil balls, let it simmer again for 2 mins.
Add in coriander leaves and serve hot with idli , rice or dosa.

Recipe Courtesy : My friend U

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     Our little Cuppy Cake is all busy imitating mommy and papa. She is kind of reminding us to be careful with our deeds, because she is keeping all eyes open to the smallest of things that we do.I have a habit of jotting down my grocery purchase list, and now this is what my little girl is excited to do. Every now and then you can see her roaming around with a pen and a paper scribbling and asking us " What you want ? " , and we are supposed to tell her proper lists !!! Even if i don't tell her anything she'll be behind me asking "You want Chicken ? ", so most of the time, its Chicken first on her list.

She loves Chicken , and it is recently that i got to know that she loves BBQ Chicken, and talking about that its been a while we did a BBQ.  Most of the times, its a Chicken fry or a Simple Chicken Curry or may be Varutharacha Chicken Curry at home. But this time, i was damn sure to make Butter Chicken even before i thought of buying chicken. A few days ago, my girl helped me change my decision, i suddenly got to know that she is in love with Parotta now, not any kind, the Special Kerala Parotta / Barotta.
So, i wanted a real spicy Chicken Gravy to accompany it , and found the perfect recipe at  My Kitchen Experiments. Just don't be alarmed by the lengthy procedure , preparing this curry was just a breeze, and im sure to make this one again and again. We loved the Kerala Barotta and Chettinad Chicken Curry Combo and just loved it, will share the Barotta recipe soon .The gravy was so good and as i used the pressure cooker the Chicken came out super soft.

Chettinad Chicken Curry

Ingredients:
1 Whole Chicken ( cut in medium pieces )
1 Red Onion ( sliced ) OR 1 cup Shallots ( sliced )
1 Tomato sliced
1/2 tsp Turmeric Powder
1 cup Thick Coconut Milk
Curry leaves
Salt
Oil

Bowl 1 - Roast and Grind
6 Dry Red Chillies
1/2 tsp Black Pepper Corns
1/2 tsp Cumin seeds
3/4 tsp Fennel seeds
1 1/2 tbsp Coriander seeds
2 Cardamom
1 inch Cinnamon stick
1 string Curry leaves

Bowl 2 - Grind
3 Green Chilies
1 inch Ginger
2 -3 Garlic cloves
1 tsp Poppy seeds ( soaked in water for 10 mins )

Method:

Dry roast everything in Bowl 1 and powder it fine and set aside for later use.
Heat oil in a Pressure cooker and saute onion , and a few curry leaves until it turns translucent.
Grind all the ingredients in Bowl 2 and add with the onions , saute for few mins.
( i added an extra tsp of  Ginger Ginger - Garlic paste at this point, its optional )
Now add in the Chicken pieces , turmeric, tomato and salt- mix well, pour in a cup of water.
Close the pressure cooker lid and cook for 2 whistles on medium to high heat.
Release the pressure and open the lid ; add the ground masala + coconut milk and let it simmer for a while.
Check for salt, add in lots of curry leaves.
Serve hot with Rice or Chapathy.

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    Getting nostalgic is something that happens to me at times, may be the smallest of things really make me travel all the way back home to the good old childhood days. As kids my brother and myself were pampered a lot by our maternal grand parents. All our smallest of the wishes were even granted, but as kids we were more into playing with cousins than spending time with our grand parents and i really do regret doing so. But still, we loved them a lot, i never missed a chance to sleep with my ammama ( grand mother ), she used to tell me stories every single day and i would lay by her side hugging her tight, how i loved being a girl !!!

Well, this is a long lost recipe that is not pretty much used nowadays. I had a chance to taste this dosa from my in- laws place, and i guess the best kind of i have had. My grandmother used to make Puttu ( Steamed Rice Cake ) from Dried ground tapioca powder, never thought even dosa is made out of these.

Tapioca Adai Dosa / Spiced Tapioca Crepes

Ingredients:
2 cups Idly Rice / Raw Rice
2 cups sliced Tapioca
1/4 tsp Asafoetida
1/4 tsp Turmeric powder

8 - 9 Shallots ( thinly sliced )
4 - 5 Green Chilies
1" inch Ginger ( chopped )
few curry leaves
Oil
Salt

Method:
Soak rice for for about 3 - 4 hrs.
Clean cut the tapioca into pieces and grind it in a mixer until smooth.
Add in the rice and grind it into a smooth water adding enough water as needed.
In a pan heat oil and saute Shallots + Green Chilies + Ginger + Curry leaves until soft .
Once cooled add the sauteed spice into the batter adding turmeric, asafoetida , salt and water as needed.
The batter should be of a pouring consistency.
Heat a tawa or pan and pour in a ladle of batter, spread the batter and drizzle gineglly oil around it and make crepes or dosas , as needed.
Serve hot with Coconut Chutney.

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I was too stubborn and fussy when it came to food, and as a newly married girl i had my own trial and error happening in my home , but having friends who are very good at cooking some yummy food i survived quite long. I have friends from different states of India, mostly being from Tamilnadu made the most delicious food, but i wasn't much into trying it on my own, or other wise taking it to the next level of including it into our usual lunch menu. Until i made myself understand different dishes would give us a change from the usual routine.
 I have a very dear friend, she is kind of lazy towards every day cooking, but if she is in a mood to cook a meal then its like a full fledged one, from appetizer to dessert you'll have everything. So, once during my usual visit, i got to taste try her newly found Karakuzhambu, and it so so so tasty that i couldn't resist myself having some rice with it.

I have made this like a million times now , and we just love it with anything, i thank my dear friend Vasu for this great recipe. Gooseberry & Drumsticks in a Spicy- tangy gravy; The sourness from the gooseberry in a spicy tangy sauce, it just stands out. Its best when served with some steaming rice, you will devour it for sure.


Gooseberry- Drumsticks Karakuzhambu

Ingredients:
5-6 Gooseberries / Nellika ( i used frozen )
1 Drumstick cut in 5 ( finger size, i used frozen ones )
10 Shallots ( cut in half )
1 Tomato ( cubed )
2 Green Chilies ( slit )
4-5 Garlic
1 lemon size tamarind ( extract the juice )
1 tsp Gingely Oil

1 1/2 tsp Red Chili Powder
2 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Jeera Powder
1/2 tsp Fenugreek Powder

1/2 tsp Mustard seeds
1/2 tsp Urad Dal
1/2 tsp Fenugreek Seeds
Asafoetida a pinch
Curry leaves
Oil

Method:

Boil gooseberries and drumsticks separately and set aside until needed.
Heat oil in a Kadai and pop mustard seeds following urad dal , fenugreek seeds, asafoetida & curry leaves.
Add in shallots, garlic & green chilies until it turns soft and translucent, add in tomatoes and saute until it turns mushy.
Add in the masala powders and saute for 2 -3 mins, add in the tamarind juice & water as needed.
Add in the cooked gooseberries , drumsticks and salt ,  pour in the gingely oil over the curry and let it boil and  the oil gets separated from the sides and the gravy get thickened.
Serve hot with rice or would be great with idli or dosa too.

Notes: All the Masalas used here can be substituted with Sambar powder, i usually do not use any sambar powder and this is my usual way of adding masalas.

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Blogging isnt just a space for me to share recipes it also helps me in remembering recipes my relatives & friends share with me, i do own a couple of books where i jot down all recipes which i love or want to make again and again, but at times i just forget about a particular recipe or never even remember of having such with me, those recipes just gets silent between the pages. I need to work more on getting all my recipe file posted in here.

Well, by now atleast some of you might have come to know that i have pretty good circle of friends who i just adore a lot, they make some of the best yummy dishes, and Abhi i should say is an expert in cooking, i have made this curry over and over again and we just love it.

Spiced Coconut Vegetable Gravy / Kara Kuzhambu
Ingredients:
2-3 Potatoes ( medium sized, cut in cubes) ( can use Brinjal )
6-7 Drumsticks ( index finger sized) ( i used frozen ones)
1 Onion ( chopped)
2 Tomatoes ( chopped)
2-3 Green chillies ( cut in 1/2)
1 lemon sized Tamarind ( extract the juice)
1 tbsp Coriander Powder
2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
Water as needed
Salt

For grinding:
1/2 cup Grated Coconut
1/4 tsp Jeera
1/4 tsp Pepper

For tempering:
1/2 tsp Mustard
1/4 tsp Jeera
few Curry leaves

Method:

Heat oil in a vessel and splutter mustard, jeera and curry leaves.
Add in Onion , Green chilli and saute until translucent, add in tomatoes and saute.
Now add in the Vegetables and saute for another few mins.
Add in Chili Pwdr, Coriander pwdr, Turmeric, Salt,  Tamarind juice and enough water to cook the veggies.
Grind Coconut, jeera and pepper adding enough water to a very smooth paste.
Once the veggies are cooked add in the ground paste and let it simmer again.
Serve hot with rice , pappadam and a side dish.

Serving Ideas : I served Rice and  Karakuzhambu along with Okra/ Ladies finger fry, Fryums/ Pappadam & Pickle.

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    How i realise, that having a mixed cultures in our little home is truely a blessing ( yea; myself from Kerala and hubby dear from Tamilnadu ), sometimes a little bit of everything makes things turn just  Perfect , well most of the times.  I guess that is the same way that happens in cooking also, sometimes trial just works fabulous and the same turns disasters too. My friend U was very sweet to give me a bottle of  her ' All Purpose Masala' powder ; when she knew about how much i loved her Tomato Kurma, but  Masala's don't last for ever.  I was forced to use my regular masalas to create this , tasting it for the first time itself made me fall for this. A recipe again from my friend U,  she usually makes it with normal Tomatoes, but i just re-did it by making some major changes in the recipe ingredients.
     

Tomato Kurma with Cherry Tomatoes

Ingredients:
3 cups Cherry Tomatoes ( cut in half ) ( can use usual Tomatoes )
1 big Onion ( sliced )
3 Garlic pods ( chopped )
2 Green Chilies ( Slit )
1 tsp Red Chili powder
1 1/2 tsp Coriander powder
1/2 tsp Turmeric Powder
1/2 tsp Aachi Chicken Masala
1/4 tsp Garam Masala ( refer Notes ; i didn't use this )
few Sprigs of Coriander Leaves
Salt to taste
Oil

For grinding:
3/4 cup Grated Coconut
1 tsp Fennel Seeds
1 tsp Poppy seeds
1 inch Cinnamon stick
2 Cloves
1 small petal of Star Anise

Tempering:
1 tsp Fennel Seeds
1 Cinnamon Stick
2 Cloves
1 Star Anise

Method:
 Heat oil in a Kadai and pop fennel, cinnamon stick, cloves and star anise.
Add in Green chili, Garlic , Onion and saute until translucent.
Add in the Cherry Tomatoes , and saute until soft and mushy, add in the powders and saute for 2 mins.
Pour in the grinded coconut and spices paste,check for salt, let it simmer. ( add water if needed )
Add in corriander leaves and serve.

Serving Ideas With : Idly, Idiyappam , Dosa ,Palada , Appam.

Notes:  I have mentioned Aachi Chicken Masala in the Recipe, you can add any masala brand of your choice.
If adding a Chicken masala avoid Garam Masala or the either way, totally depends upon your taste.

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    A very simple dish, but yet very flavourful. This is my friend U 's recipe, she herself being a very good cook have shared lot of her yummy food . In this particular dish she usually doesn't use coconut , i have tasted this curry both the ways with & without coconut, being a "Coconut Lover" ; i  prefer this curry adding coconut, and that is the only minor change i made to this recipe, but it gave a major change to the dish.

Palak Coconut Gravy / Palak Kadangathu
Recipe Source :' U '

Ingredients:
1 bunch Palak ( washed & chopped )
1/2 cup Grated Coconut (grinded to a fine paste )
1/4 tsp Turmeric powder
1/2 tsp Jeera
2-3 Dry Red Chilies
Salt to taste
Oil

Method:

• Boil and smash Palak with the back of a spoon.
• Heat oil in a pan, pop Jeera & Red Chilies.
• Add in Palak,  Turmeric and Grated Coconut, let it simmer for a few mins.
• Turn of heat , and serve with rice.

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         Its like the most favourite thing for me now, i just love to try out every new recipes i get hold of, may be from a friend or from a news paper it doesn't matter.Now i can't say how much we love this curry, after my amma's special  Mutton Curry i would opt this on for sure. This Mutton Kurma was served specially for us by our friend "Kalyani" when we visited her home last year. It was soo good, i really don't remember the menu other than this Mutton Kurma. The next best thing for me is that my little sweetheart loves this :)

MUTTON KURMA

Recipe Source: Kalyani

Ingredients:

2 lb Mutton
2 medium size Onion  ( sliced )
1 Tomato ( chopped )
4-5 Green Chilies ( cut in half )
2 tbsp Ginger- Garlic paste
2 tbsp Red Chili powder
1 1/2 tbsp Coriander Powder
1/2 tsp Turmeric Powder
2" Cinnamon Stick
3 Cloves
1 Bay leaf ( big )
Coriander leaves
Salt to taste
Oil

Grind:
1/2 cup Grated Coconut
1 tbsp Poppy seeds
1/2 tbsp Fennel seeds

Method:

• Pressure cook Mutton with 1/2 tsp Turmeric powder and salt. ( i usually use my Prestige cooker, 3- 4 whistles on a medium to high heat )
• Heat oil in a Kadai and splutter Cinnamon, Clove & Bay leaf.
• Add onion, ginger- garlic paste , and saute till translucent.
• Put tomatoes and green chili.
• Add Chili powder, Coriander powder, Turmeric and saute, add in meat and mix well.
• Grind coconut, poppy seeds & fennel into a smooth paste and add to the meat.
• Let it cook for a few mins, add in coriander leaves and remove from heat.
• Serve hot with Chapathy , Appam or rice

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