I mostly try to stick on the same recipe procedure but makes changes with the veggies i am using. I recently was left with nothing but some potatoes , mushrooms and lady fingers. For the usual cook in me i would have made some Moru Curry / Buttermilk Curry + a Potato Fry or a Mushroom Fry to go with Rice for our lunch menu. But the unusual cook in me woke up  to try out the Kerala Potato Masala Curry adding in some Mushrooms. And i must say , i was happy with the result and was pretty glad that i tried it out.

We are huge Mushroom lovers, most of the times we have a big pack of White or Cremini Mushrooms stocked in my refrigerator. Its kind of easy to make something with mushrooms , for evening dinners , right ??
So , how did all of your weekend go ?? We had an absolute blast with our friends , and little girl was so excited to play with her friends.


Mushroom - Potato Coconut milk Curry

Ingredients:
8 - 9 Mushrooms ( cubed )
1 medium Potato ( cubed )
1 small Onion ( cubed )
1 inch piece Ginger ( chopped )
1  Coconut milk ( thick , i used canned milk + 1 cup water )
Curry Leaves
Salt to Taste
Oil

Masalas :
1 tsp Red Chili powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder

For Tempering:
1/2 tsp Mustard seeds
2 Dry Red Chili ( broken into pieces )
few Curry Leaves

Method:
Heat oil in a Kadai and add in chopped ginger + onions and saute until just translucent.
Add in Chili powder + Coriander powder + Turmeric powder and saute for a few mins.
Add in the Potatoes and saute again, add salt + pour in a cup of water and let it cook.
Once cooked and without any water left , add in the mushrooms and saute until done.
Pour in Coconut milk,do not let it boil , just simmer it for a few mins on low heat, and take it off.
Heat oil in a small Kadai , pop mustard seeds + red chili + curry leaves , and pour it over the prepared gravy..
Serve hot with Rice / Roti

read more

        Every single dish i make has a story line behind it. During my childhood days every saturday morning the whole family used to go to any of the temple near our place to offer prayers. After the temple visit we go have breakfast at dad's favourite vegetarian restaurant ' Ariya Bhavan '. We kids were non-veg lovers and were never a fan of the vegeterian restaurants. Any how we had to have breakfast , so it was always Puri - Masala for dad, mom and brother , but i never ordered puri and just hated it , so it was Masala Dosa every single time , and yeah saying about their food, we used to order their Dahi- Vada / Thayir - Vada , and it was just amazing. So years passed by, but my hatred for puri never changed.

Now, its a different story , i like Puri , don't ask me how, but i love it :) !!! Even though i like puri - masala, i don't make it so often, just being on the healthy side.  Recently we had invited our friend over for dinner , and as it been months i made Puri , and more over our friend also being a Puri lover , the menu was decided. I made the simple Puri - Potato Masala Curry, and we enjoyed our dinner watching a film.
And recently did i find out that my little lady is lately being a ' Puri ' lover. Yes, my darling just gobbled a few without any complaint :) .

Puri Masala Curry / Potato Masala Curry

Ingredients:
4 Potatoes (boiled )
1 Onion ( sliced )
2 -3 Green chili ( slit )
2 " inch Ginger piece ( chopped )

1 tsp Mustard seeds
1 -2 tsp Channa dal
Curry leaves

1/2 tsp Turmeric powder
1 - 2 pinches Asafoetida
a pinch of Yellow / Orange colour ( opt )

Method:

Boil potatoes and just break it into pieces with your hand, do not smash it all.

Heat oil in a Kadai and pop mustard seeds + channa dal + curry leaves.
Add in ginger + green chili + onion and saute until onion turns soft and translucent.
Add in turmeric and asafoetida, and mix well.
Put in the potato pieces and about 2  - 3 cups of water and let it boil.
Once it starts boiling reduce the heat and let it simmer and get thickened.
Serve hot with Puri / Chapathy.

read more

     Nowadays i find myself stirring up recipes which are made quite often at home by mom. I think i am sinking into a home sickness mode now, that i make so much of amma's recipes other than trying out something new or the staple curries that i usually make. Yeah , i know , its just been a year that I've been to India , but i guess i have reached a saturation point earlier this time :) !!! Hopefully we might plan something soon, i wish it to happen pretty soon itself.

So, i wanted to share this very recipe which is very common at our house, mom usually makes this at least once in a week , with different veggies. Pulin Curry  literally translates to Tamarind Curry , but the use of tamarind is limited to a small quantity and coconut is very well used in this curry. I am not sure , but guess this is something that i have seen only in Trivandrum side households, i would say a Kerala Style Puli Curry.

This curry can be made with Cucumber - Brinjal Combo or Lady finger - Brinjal. This curry truly has a distinct flavour , and this is best combo with a Fish Fry and a Veggie stir fry. I still remember days having this gravy with hot hot fish fry right out from the pan and i should say, that was the perfect meal of all.

Puli Curry /  Tamarind -Coconut Curry

Ingredients:
5 -6 Drumsticks ( finger length, i used the frozen ones )
5 -6 Lady fingers ( cut in 2 or 3 )
1 Brinjal ( cubed )
Tamarind ( a small lemon sized soaked in water and extract juice )
Salt
Oil

For Grinding :
1 1/2 cups  Grated Coconut
1 Shallot
1/2 tsp Cumin
1 tsp Red Chili powder
1/2 tsp Turmeric powder

For Tempering :
1/2 tsp Mustard seeds
2 -3 Dry Red Chilies
1 Shallot ( sliced )
Curry leaves

Method:

Saute lady fingers without adding oil on medium heat , for about 2 mins, and set aside.
In a vessel boil drumsticks adding about 1 cup water , until done.
Add in the brinjals and the tamarind extract and, let it cook until half done.
Now add in the lady fingers, and let it simmer for a minute or two.
Pour in the ground mixture ,water as needed and just heat the curry  , do not let it boil, it may curdle.

Heat oil in a small kadai and pop mustard seeds, chili , shallots and curry leaves, and pour the tempering on the curry and serve.

read more

        There are so few numbers of people who truly believe in being simple rather than showing off themselves. Well, simplicity falls in so many ways - some dress up so much but simple and down to earth in their character , but some totally be simple in their outward looks , and follow just the same in their lives too. There are foods that mean the same too, just so simple in looks, but it would turn out to be the best comfort food.

Everyone has their own comfort food, it may be a  rice - curd, rice - dal , roti - dal , rice - rasam , it just differs from person to person. Well today's post is so very simple , and i know, i have been using the word ' SIMPLE ' from the very beginning onwards. So today its about a super simple Tomato Rasam. Its rare that i make rasam at home, but this is something i wish to make on a lazy day. It so simple to make and a tasting one too.

Instant Tomato Rasam 

Ingredients:
2 Tomatoes ( diced)
4 Shallots / Pearl Onion ( sliced )
6 Garlic cloves ( sliced )
1 -2 Green chili ( slit )
1/2 tsp Mustard seeds
Oil
Salt to taste

Tamarind a small gooseberry sized ( soaked in warm water , and juice extracted )
1/2 tsp Red chili powder
1/4 tsp Turmeric pwder
1/4 tsp Fenu greek powder
2 pinches Asafoetida

Coriander leaves

Method:

Heat oil in a Kadai and pop Mustard seeds , add in shallots , garlic , green chili and saute until the shallots turn soft.
Now add in the tomatoes and saute until soft and mushy.
Mean while , pour in 3  to 3 1/2  cups of water to the  tamarind extract and add in the masala powders , and enough salt to taste and mix well.
Once the tomatoes turn soft and mushy pour in the masala + tamarind water and bring it to a boil.
Once it starts to boil, lower the heat and let it simmer for a few mins.
Take off from heat , add in the chopped coriander leaves and serve hot with rice.

read more

        The name Paneer Tikka Masala always fascinated me, and im sure its the same for most of you too , i feel the name to be magical, something very royal. I have tried making it at home a few times , but i felt i never reached the mark, it had to be just perfect. We have a North Indian restaurant here in the bay area which serves authentic home - made kind of roti and sabzi / vegetable curries. Every time i'm asked where to dine, this is the first place that comes to my mind. They serve the best Paneer Tikka Masala , i've had and always tried re- creating it.
,

Few years ago one of our friend's parents fromdelhi invited us for dinner. Her mom made some awesome tasting food, that we enjoyed the food at their place and got extra lucky to get some togo of our favorite curries too. She told some secret pinch of spices that made her dishes tasting so good. So while making this curry i wanted it to come out great ,  i also used the Authentic Punjabi Garam Masala  which i used to make Kadhi a few weeks ago, and would recommend you to do the same, it does work wonders.

I served this curry with rotis, and the little cuppy cake who never eats paneer was asking me for more , and she had her plate all clean , now that's is totally magical !!

Paneer Tikka Masala - Restaurant Style

Ingredients:

To Marinate - For the Paneer Tikkas
2 cups Paneer Cubes
2 tsp Corriander Powder
1 tsp Red chili powder
1 tsp Punjabi Garam Masala powder ( the usual ones should be fine too )
1/2 tsp Turmeric powder
1/2 tsp Curd ( opt , i didn't use it  , refer Notes * below)
Salt

For the Gravy :
1 medium Onion ( chopped )
3 Tomatoes ( blanched and pureed ; refer Notes* below )
3 Garlic cloves ( chopped )
1 tsp Ginger Garlic paste
1 tsp Kasuri methi
1/2 tsp Cumin seeds / Jeera seeds

1 tsp Red chili powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Cumin powder / Jeera powder
1/2 tsp Garam Masala
1/4 tsp Pepper powder
a pinch of Asofoetida
Salt to taste
Oil

Method:

Mix everything for the marinade and coat the paneer cubes , and set it aside for at least one hour in the refrigerator.
Heat oil in a Kadai and pop cumin seeds, add in the chopped garlic saute and add in the onions, saute until well translucent, add in the ginger garlic paste, and all masalas one by one, and saute until a smoky aroma comes.
Pour in the tomato puree, add salt to taste and let it simmer and reduce on low heat.
Once reduced , add kasuri methi leaves and saute for a min.
Pour in 1/2 cup of water and let it boil, lower the heat.
Pour in the heavy cream and mix well, and let it simmer for 2-3mins on low heat.
Add in the paneer and capsicum pieces and serve.

For the - Paneer Tikka
Just oil your tawa a bit and grill the paneer pieces in batches making sure it gets browned on all side, giving it a tandoori effect.
In the same tawa, just dry roast the capsicum pieces for 2  - 3mins.
Once done add to the prepared gravy.

Notes : 

How to Blanch Tomatoes - Heat water in a pan to a rolling boil, add in the tomatoes for about 1 -2 mins and the skins tends to peel, take out from the water and drop it in a bowl filled with water + ice , now slowly peel of the skin and puree it in a blender.

Using Curd to marinate Tikka pieces are usual , and most of the recipes do call for a tbsp of curd or so, but i totally omitted using curd and mine worked just fine.
If using curd , grill your paneer pieces in the oven rather than tawa grilling it.

read more

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

read more

     For the past few weeks weekends were busy with back to back parties for us ; little girl was much happy wearing her favorite dresses and showing off herself at every party. But now , summer started so did the viral flu, poor thing she is not doing well for the last 2 days. Friends, do take care of your little ones, we cant stop anything but surely can take some precautionary steps.

Most of the time i have a hard time deciding on my dear hubby's lunch box. He prefers Rotis most of the days, and very very rarely take rice . So its like i need to make curries or gravies that goes
good with both roti as well as rice. We have our family favorite Indian Restaurant which has a North Indian Thali on their menu, and its the only thing that we order.

The Kadhi that they serve with the thali is just awesome, and we got so hooked that i tried it once at home, but not much to the mark. I kept on searching for a prefect recipe and landed on the blog   Veg recipes of India , but the original recipe called for the Aunthentic Punjabi Garam Masala, as i wanted the authentic taste, i made the Garam Masala as well from the blog and truly , it was just amazing. I have shared the recipe for the Garam Masala along with the Kadhi recipe below, am sure to make some more next time and have a post just for this awesome smelling Masala.
I didnt make much changes from the original recipe just made few changes with the measurements thats it.
We loved the Kadhi, i made roti for hubby dear and rice for the little one and myself, it was like a comfort food.

Punjabi Kadhi Pakora with Home-made Punjabi Garam
Masala

Ingredients:

For the Pakoras :

1 small Onion ( sliced )
3/4 cup Besan / Chickpea flour / Kadala Mavu
1/4 tsp Asafoetida
1/2 tsp Turmeric powder
few Curry leaves
salt to taste
water

For the Kadhi

1 1/2 cup sour Yogurt / Curd  ( it should be sour )
1/2 cup  Besan / Chickpea flour
1/2 tsp Turmeric powder
1 tsp Red chili powder
1tsp Garam masala ( recipe below )


For tempering :
Oil
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
1 tsp Coriander seeds ( crushed )
a pinch Asafoetida
1/2 tsp Ginger ( minced )
2 Green chilies / dry red chilies ( slit )
Curry leaves

Method:

Make the Pakoras:
In a bowl mix Besan + Asafoetida + Turmeric , slowly add in water and mix it to a thick batter, add in onions+ torn curry leaves and check for salt.
Heat oil in a Kadai , and deep fry small batches of pakoras until done or it turn golden colour  and drain it well on a paper towel, and set it aside.

Making the Kadhi -
In a bowl mix together curd + turmeric + chili powder + garam masala and whip well.
Now add in the besan and mix well, also pour in 2 - 2 1/2 cups of water and mix until no lumps and smooth.
Heat oil in a deep Kadai and pop cumin seeds followed by fenu greek seeds + coriander seeds and let it sizzle.
Add in the ginger + green chili and curry leaves , and red chilies, fry for a few mins.
Pour in the curd mixture, bring the kadhi to a simmer on low heat for 8 - 10 mins.
Now add in the Pakoras and let it get soaked for a few mins.
Heat oil in a pan and splutter jeera + coriander seeds, fenugreek seeds , ginger , green chilies, asafoetida and curry leaves, and pour it on the curry and serve hot with Rice or Roti.


Home-made Punjabi Garam Masala

Ingredients :
4 tbsp Coriander seeds
1 1/2 tbsp Cumin seeds
1 whole Cinnamon stick
1 1/2 tsp Cloves
2 Indian Bay Leaves / Tejpatta
2 -3 Big Cardamom / Black Cardamom / Badi Elaichi
6  Green Cardamom
1 tsp Pepper corns
1/2 inch Whole dry Ginger
1/2 tsp Nutmeg powder ( i grated it )

Method:
Set aside - Dry Ginger and Black Cardamom ( do not dry roast these ) .
Dry roast the rest of the ingredients on low heat until a good aroma comes.
Grind everything to a fine powder and store it in a air tight container.

read more

     Week day mornings are really becoming hectic for me now ; i need to be well prepared for the breakfast , lunch and a brunch for the little one. Yes , i need to pack lunch for my husband so, its a busy morning everyday, i have be to well prepared ahead of time , or else i'll surely have fumes from my head. In our household ; Cornflakes or be it any of its kind of breakfast ...which we need to pour in milk and have, is a big NO. Yes we did have it for most of our breakfast before that we have reached to a saturation point now that we cant take it any more.  So, i need to make a proper breakfast anyway. It just depends on my daily thinking , may be Dosa , Idli , Pancakes , Sandwiches ....But a hectic morning doesn't mean that i manage every day breakfast ;) , well sometimes a simple curry make the busy breakfast hours turn really special.  A simple , comfort breakfast curry can just be the perfect Combo to fill our tummy, just as this one.

Thattukada or Roadside shops are a common sight back in our home town. These roadside shops mainly focuses on Breakfast / Dinner dishes like Thattu Dosa , Idlis and so on. Well these Pancake shaped dosa's are mostly sided with Coconut Chutney, Ulli Curry , Egg Omelet , Parippu Vada, Pappadum ( fries ) and a Cup of Tea well that surely makes a Complete Thattukada Style Food. I am surely drooling over when i'm typing these down, surely misses home now !!!
So this is just the way my mom makes it with Shallots , usually the shallots used in this curry is crushed and then added into the gravy , and then cooked. I sauteed it as for my taste buds. I hope atleast some of you there who are by now drooling over the Thattukada Food would surely try this out.

Shallots Curry / Ulli Curry THATTUKADA STYLE

Ingredients:
15 -20 nos Shallots / Kunjulli
1 1/4 tsp Red Chili Powder ( i used Kashmiri Chili Powder )
1/2 tsp Tamarind Extract
a pinch of Asafoetida
1/2 tsp Mustard seeds
1 -2 Dry Red Chili
Salt to taste
Curry leaves
Oil

Method:
Slice the Shallots into medium size.
Heat oil in a Kadai and pop mustard seeds , red chili and curry leaves.
Add in the Shallots ( do not let it turn mushy ) saute for a minute; add in chili powder and asafoetida.
Pour in 1 - 1 1/2 cups of water ,  add in the tamarind extract and salt to taste.
Let it simmer for a few mins and Serve hot with Dosa or Idli.

read more

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.

read more

Blogging really helps me a lot in different ways, introducing me to new food, new veggies, new methods and above all;many  friends like you. I may not have talked with much people , but i feel a special bonding with certain people and i really look forward  to their blog for a new post and if they get delayed i really do think, why are they not posting anything new. I started blogging just after a year of my marriage , and i was still new to cooking and blogs helped me a lot during those days.

After coming here i always wanted to have the same food i had once at Mangalore, and searching for those kind of recipes ended at a very wonderful blog Monsoon Spice by Sia, i have tried out so many of her traditional dishes and i am such a huge fan. This is a yummy dish from her recipe which i tried and was sooo good , that i have already made it 2 -3 times. Thanks a ton dear for this wonderful recipe.

Hyderabadi Dahi Bhindi Masala
Recipe Source : Monsoon Spice
Original Recipe :Chatkhor

Ingredients:

10 - 15 Ladies finger / Okra ( cut in 1cm  length )
1 Onion ( finely chopped )
2 Tomatoes ( chopped )
1 tsp Ginger - Garlic Paste
1 cup Yogurt / Curd ( well beaten )
5 Cashew ( soaked in water )
1 tbsp Grated Coconut

1 tbsp Kasuri Methi / Fenugreek leaves
1 tsp Kitchen King Masala
1/2 - 1 tsp Red Chili Powder
1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Amchur / Mango Powder

For tempering:

1 tsp Mustard
1/2 tsp Jeera
1 tsp Urad Dal ( i didnt use this )
2 - 3 Dry Red Chilies
A pinch of Hing / Asafoetida
few curry leaves
Oil

Method:

Sprinkle little salt to okra pieces and mix well, keep it aside for half an hour.(This helps in reducing the sliminess while frying the okra. This step is optional , but it really works )
Heat oil in a pan and add fry okra pieces on high flame till they turn brown retaining their crispiness, and set aside.
Grind soaked cashews and coconut until smooth and set aside.
Heat oil in a pan and add mustard seeds following by cumin , urad dal, dry red chillies, hing and curry leaves and sauté.
Add finely chopped onions and fry till translucent. Add ginger-garlic paste and fry for another minute till their raw smell disappears and onion turns golden brown. Now add all the dry masalas (garam/kitchen king masala, red chilli powder, amchur, turmeric and coriander powder) along with Kasuri Methi and fry for a minute in low heat.
Mix in finely chopped tomatoes and sauté till they turn pulpy and release their juice, about 2 minutes. Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.
Add yogurt  and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.
Mix in fried okra and adjust the seasonings. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes. 

read more

Being a person from Trivandrum, i should be knowing about the specialties of my home town, and as far as this curry is concerned im happy that i know a lot about this. Sadhya is a traditional vegetarian meal served on Plantain leaf on special occasions , festivals , and on marriages too, there can be more than 20- 24 different dishes served on the plaintain leaf, and this is one of them , the only kind and a special dish only seen in our place. Fried Lentil Dumplings soaked in spicy coconut milk based gravy.

There are many varieties of Vada curry, this is one such curry which surely would accompany rice,idli or dosa. Back at home Amma usually makes this curry for breakfast which would be one without the Vadas / Lentil Dumplings and we call it Potato Masala Curry, which is well accompanied by Appam.

Vada Curry / Lentil Balls Gravy - Trivandrum Style

Ingredients:

For the Urad Balls / Uzhunnu Vadas
1/2 Cup Urad Dal / Uzhunnu ( soaked for atleast   3-4 hrs )
2 -3 Pepper Corns ( crushed - using a mortar & pestle )
Curry Leaves chopped ( opt, i added it )
Salt to taste
Oil

For the Curry
 1 Onion Big ( cut in Cubes )
2 -3 Potatoes ( cut in Cubes )
2 Green Chilies ( slit in half )
1 inch Ginger ( chopped small )
1 cup Thick Coconut Milk ( refer notes )

1 1/2 tsp Red Chili Powder ( adjust accordingly )
1 1/2 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Garam Masala

For tempering:
1 tsp Mustard seeds
2 Dried Red chilies
Curry leaves
Oil

Method :

Grind Urad Dal to a smooth batter adding very little water, if you need to add water just sprinkle water.
Mix it with crushed pepper and salt, deep fry in oil until cooked and drain into a paper towel.

Heat oil in a pan adding Onions, ginger & green chilies, curry leaves until onions turn half translucent.
Add in the powders and saute, for a few mins until the raw smell goes and it starts to change colour.
Add in the potatoes and enough salt , mix well, add little water and cook until the potatoes are done.
Add in the garam masala, Coconut milk + 1/2 cup water and mix well, check for salt, add in curry leaves, simmer it for few mins ; add in the Lentil balls and take off from heat. ( The Lentil balls would get soaked after couple of mins, and you might notice no gravy left, so might need to add more water / coconut milk as per your wish )
Heat oil in another pan and pop mustard seeds, red chilies & curry leaves, pour over the gravy.
Serve hot with Rice, Idli or Dosa.

Notes : If using Canned Coconut milk, you'll need to add water as required to dilute the gravy, i used the Maggi Coconut milk powder, added 5-6 tbsp of Coconut milk powder to 1 cup Warm water.

read more

I always gets excited when i feel like i'm going to come up with a recipe of my own, well, i may have gone to the kitchen to make " something "and may have come out with" something else"...this happens most of the time.This time I really ran out of Veggies and had to make something with what i was left with in my refrigerator. I was sure  that i had to make something with Paneer & Mutter and for sure it would be named " Mutter Paneer ", but i wanted to add something more than the usual , and there i had my Kasuri Methi Packet right in front of me..... & ... Bingo!!!  Now that demands to be named Methi Mutter Paneer.

I am sure to make this curry again and again in near future. This is a  Fat- Free version, it was very thick & creamy , and was great with rotis. My family just loved it, and i was so much satisfied when my little princess had a good portion, and that was really great for me as a mom!!!

Methi Mutter Paneer

Ingredients:
1 cup Paneer ( cubed )
1/2 cup Green Peas ( i used Frozen )
2 Tbsp Kasuri Methi ( adjust,we like the bitter taste so used 3 tbsp )
1/2 cup Thick Yogurt / Curd
Salt to taste
Oil
Water as needed

For Grinding to a Paste:
2 Onions Medium ( chopped )
1 1/2 Tomato ( chopped )
1 tsp Ginger - Garlic Paste
1 tsp Red Chili Powder ( adjust )
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Kichen King Masala

Method:

Heat 1 tsp oil in a pan and shallow fry Paneer and drain in a kitchen towel and set aside. ( DO NOT over fry them, or else they'll turn rubbey ).
Heat oil in a Kadai adding Onions, and saute until translucent add in ginger- garlic paste until raw smell goes.
Add in the powders and saute for a min, add in tomatoes  until soft and mushy.
Once cooled grind it to a smooth paste. ( If you are really in a hurry and want the hot mixture to be ground at once, wait for like 5 - 10 mins , and add in 2 -3 ice cubes to your mixer along with the mixture while grinding, and your work is all done.)
Heat the same Kadai and add in the ground mixture add in Kasuri Methi and Green Peas saute for few min , until the green peas is cooked, add in salt. ( add 1/2 cup water if needed )
Add in  Paneer and let it simmer again.
Take of from heat and add in well beaten curd, mix the curd fast to the gravy. Serve hot with rotis.

read more

Happy Onam everyone!! Just wanted to give you all a virtual treat for this Onam and make wish you a very happy and special day. I have few other Kerala Sadhya treats in here:

1. Manga Achar / Mango Pickle
2.Inji Pachidi / Ginger Pickle
3.Parippu Curry / Moong Dal Curry
4.Pumkin & Red gram Curry / Mathan Payar Erissery
5.Pineapple Pulissery / Pineapple Yogurt Gravy
6. Spiced ButterMilk / Morum Vellam / Sambharam


Kerala Olan  -  Onam Sadhya Special

Ingredients:
 2 cups Ashgourd  cubed ( Kumbalanga)
1/2 cups Red Gram Beans  ( cooked )
2 Green Chilies ( slit )
1 cup Coconut milk ( thick )
Salt to taste
Curry leaves

Method:
Soak Red gram beans for 4 - 5 hrs and cook, strain water and set aside.
Boil Ashgourd and green chili adding salt until tender and cooked.
Add in the red gram and mix well, pour in coconut milk and add curry leaves.
Check for salt and let it cook on low heat for about 5mins.
Add water if needed and check on salt.

read more

Summer is so so amazing back in Kerala. I guess its just the same everywhere , people have great times in parks, doing different activities which they enjoy. The most amazing part is that you get to have so much varieties of fruits. Back at home we just enjoy summer with lots and lots of raw as well as fruit mangoes. When mangoes get filled in our kitchen we used to have a special treat with a bowl of spiced green mangoes. This is not much recipe oriented post, but im much sure that anyone who tastes is going to go crazy over this.

Summer also indicates that we need to take in lots of liquid be that in any form. Spiced butter milk is one  drink that is made most of the times during summer season, to fight with the hot weather a glass of buttermilk would be just perfect. A bowl full of Spiced Mango is well accompanied with a glass full of Spiced Buttermilk. Im sure you will try this out and surely would fall in love with this combo.

Spiced Green Mango & Spiced Buttermilk

Ingredients:

1 Unripe Mango ( chopped into small small pieces)

2 - 3  Dried Red Chili broken ( adjust accordingly )

4 tbsp Coconut Oil ( do not substitute with any other oil )

salt 

For the Buttermilk:

1 cup Yogurt ( beaten well )

1/2 cup Water

1 inch Ginger

1 Green Chili

Few Curry leaves

Salt

Method:

Clean and cut mango into small small pieces.

Put all the ingredients in a bowl and mix well.

Serve with a glass of Spiced Buttermilk.

Crush together ginger , green chilli and Curry leaves with a motar and pestle.

Mix it well with the beaten curd & water adding salt as needed.

Pour it out into a glass and serve.

read more

September is almost there and guess everyone must be thinking on how to make this years Onam much more memorable right?  Yea, Onam is  the very own beautiful celebration of our much lovely native place Kerala ( a Southern State of India). As most of you , we too had our most memorable Onam back in our home town , but after coming here we tried to make our Onam special in every way , but now its celebrating with much more fun  from just the two of us into the 3 of us which we are now. My little Adya loves to get all dressed up and i am all prepared for a new set of ethnic wears  specially on the day of Thiruvonam,   designed for her all the way from Kerala, i just cant wait to see the excitement in her eyes when she sees those :)

As much as new fine dress is important on Onam,  so is Food important ; there are so much on a Plaintain leaf served before you, you will have different flavours in every curry you taste. Now this Pineapple pulissery is my little Adya much fav food, she loves it a lot, and its such a simple dish and its all yum, its not just special for Onam but on a normal day too it makes your lunch perfect.

Pineapple in a yougurt gravy / Pineapple Pulissery
Recipe Source : Amma
Ingredients:
1  1/2 cups Pineapple ( cubed)
1/4 tsp Red Chili powder
1/4 tsp Turmeric powder
Salt
2 cups Curd ( well beaten )

For grinding:
1 Cup Grated Coconut
2 Green Chili
1/2 tsp Cumin seeds / Jeera
1/4 tsp Turmeric Powder
1 Garlic pod (opt ; refer notes)

For tempering :
1 tsp Mustard seeds
1/4 tsp Fenugreek Seeds / Uluva
2 -3 Dry Red Chillies
1 Shallot ( sliced)
Curry leaves

Method:
Cook Pineapple adding 1 cup water along with chili powder, turmeric & salt, until soft, and the water reduced.
Grind coconut and masalas to a very smooth paste.
Add the ground masalas to the cooked pineapple and  let it simmer for 2 -3 mins on low heat.
Pour in the whisked Yogurt stirring continuously and cook for a min or so still on low heat, ( check for the water content and add little by little if needed ).
DO NOT let the curd get curdled up, remove from heat and set aside.
In a tempering pan heat some oil adding mustard let it splutter ,then add in  fenugreek seeds,shallots, red chilli and curry leaves. Pour in on to the pulissery and serve.

Notes: Using Garlic while grinding the masala is totally optional, i don't see much difference either way , i do both the ways, here the Puliserry in the picture is one without Garlic. So, feel free to use it , or NOT to use it.

read more

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.

read more

    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.

read more

This is a very rich thick creamy curry, with paneer, mushroom and green peas. It went perfect along Chapathi, we all loved it, yum yum yum .

PANEER MUSHROOM MALAI

Ingredients:
1 cup Paneer ( cubed )
1/2 cup Green Peas ( i used frozen )
5-6 Mushrooms ( cut in half )
1/4 tsp Jeera

Saute & Grind:
1 Onion ( big )
1 Tomato
1 tsp Ginger - Garlic paste
1 1/2 tsp Red Chili Powder
2 tsp Coriander Powder
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala
2 tbsp Cashewnut ( soaked for 10 min )

2 tsp Cream
few Coriander Sprigs
Salt to taste
Oil

Method:

• Heat oil and fry paneer until golden colour on all sides, andset aside
• Heat oil in a Kadai and saute Onion, ginger- garlic paste  followed by adding all the masalas  and tomato, cool and grind with cashewnuts to a fine paste.
• In the same pan add in 1 tbsp of oil and pop jeera and add in the green peas, mushrooms and the grind paste, add in water as required, and let it cook until done.
• Add in paneer and let it simmer again.
• Garnish with coriander leaves and cream.
• Serve with Roti or Naan.

Notes: I used Frozen Green Peas in here, if using dried ones, soak it overnight , pressure cook and then use.

read more