Thakkali/Tomato Kuzhambu

Thakkali kuzhambu is spicy,tangy gravy which can be mixed with rice or eaten along with idly and dosa and stays fresh for a week in the refrigerator.I had this kuzhambu in one of my close friend's house when I was in College and liked it very much.Since then my mom makes this kuzhambu at least weekly once,after marriage my hubby dear also started liking this one.Here is the recipe................................

Ingredients

Ingredient	Quantity
Onion	1no.( medium size)
Tomato	4 nos.(medium size)
Garlic	5-6cloves
Coconut(grated)	4 tbs
Red chilly powder	11/2tsp
Coriander powder	2tsp
Turmeric powder	1/2tsp
Fennel seeds(sombhu)	1tsp
Cumin seeds(jeeragam)	1tsp
Tamarind paste	1tbs
Mustard seeds	1tsp
Methi seeds(vendhayam)	1/4tsp
Curry leaves	2 sprigs
Oil	4tbs
Salt	to taste

Method

                     Cut the onion and tomatoes into a big chunks. Heat a tbs of oil,splutter the fennel and cumin seeds,saute the onion and garlic.Add the tomatoes and salt,cook it covered in a medium flame until mushy.

Now add in all the powders and mix it well.Add the grated coconut and saute it for a while and turn off the stove,allow the mixture to cool down.Once it becomes cold blend it in a mixie to a fine paste and set aside.

Heat a pan with the remaining oil and crackle the mustard,urad dhal and methi seeds,curry leaves.Add the ground paste, tamarind paste and rinse the mixie jar with a cup of water and add to it.Let it boil till the oil gets separated.Switch off the stove and transfer it to a serving bowl.

Thakkali Kuzhambu is ready.

• Adding tamarind paste is purely optional,if the tomatoes are sour enough no need to add.
• Using sesame oil gives nice flavor to the kuzhambu.
• Vegetables such as drumstick, eggplant or shallots can be sauted in the oil before adding the ground paste,which gives an extra taste and flavor.

Sumber http://www.naliniscooking.com

Stuffed Eggplant Curry/Stuffed Brinjal Curry

This is a flavourful curry in which the eggplant is stuffed with spice powder and cooked in a tangy gravy can be eaten with rice,biriyani and rotis.This is one my favourite and made this one for yesterday lunch.Here is the recipe for the yummy and tangy curry..........................

                                                         Photo updated on 5/22/15

Basic Information

Preparation time 15 minutes
Cooking time 25 minutes
Serves 3 -4


Ingredients

Ingredient	Quantity
Eggplant(small,round)	7-8
Onion	2 (medium size)
Tomato	3 (medium size)
Fennel seeds(sombhu)	1/2 tsp
Cumin Seeds	1/2 tsp
Curry leaves	1 sprig
Coriander leaves	to garnish
Oil	4 tbs
Salt	to taste

To Roast and Grind

Ingredient	Quantity
Red chilly	5-6
Coriander seeds	1.5 tbs
Channa dhal	2 tsp
Peanut	3 tbs
Coconut(grated)	2 tbs
Sesame seeds	1 tsp
Salt	to taste

Method

                      Dry roast the red chilies,coriander seeds,channa dhal,peanuts in a medium flame then add the coconut and fry it till the color changes.Finally add in the sesame seeds and turn off the stove.

Grind the roasted ingredients,salt to coarse paste with water and set aside.Take the eggplant,trim the stalk and cut it as shown in the picture.Stuff the eggplants with the ground paste and arrange it on a plate.

Heat a pressure pan with oil and crackle the cumin, fennel seeds.Saute the onion and curry leaves till it becomes soft,add the tomatoes,a pinch of salt and cook it mushy.

Now add the stuffed eggplant and saute till the color changes,then add a cup of water and the remaining masala paste,turmeric powder.Close the pan with the lid and cook it for one whistle in a medium flame.Once the pressure subsides open the pan,cook it for a minute and garnish it with coriander leaves.

Eggplant curry is ready to serve with rice or rotis.

• This curry can be made in pan which takes long time to cook and needs more oil.
• A tsp of tamarind paste can be added for extra tangy taste.
• After adding the sesame seeds immediately turn off the stove otherwise it may pop up.
• Curry leaves can be added while roasting the ingredients for the stuffing which gives a nice aroma.
• Water can be adjusted according to the desired consistency.

Sending this one Only-Curries event started by Pari of Foodelicious and hosted by Kamalika of Janaki's Kitchen.

Sumber http://www.naliniscooking.com

Paasiparuppu(Moong Dhal) Murukku

Paasiparuppu murukku is a crunchy snack which is so flavorful and has a distinct taste, also called as Maghizhampoo Murukku since the star shape blade is used.We make it for Diwali and originally it is deep fried in coconut oil which gives a nice aroma to this murukku.Here follows the recipe for tasty and crunchy murukku...

Ingredients

Ingredient	Quantity
Rice flour	4cups
Moong dhal	1cup
Butter	3tbs
Sesame seeds	2tsp
Asafoetida	1/4tsp
Salt	to taste
Oil	for frying

Method

                    Pressure cook the  moong dhal with enough water till it becomes soft.Once it becomes cold mash it well.In a large mixing bowl take the rice flour,moong dhal,butter,sesame seeds,asafoetida and salt.

Mix it well,sprinkle water as needed and make a smooth and soft dough.

Heat the oil in the pan and meanwhile fill the murukku press with star shape disc and squeeze it on a flat ladle or small plates and drop it in the oil.

Fry it till both the sides get cooked and drain it in  paper towel.

Store it in an air tight container.

• Sesame seeds can be replaced by cumin seeds(jeera).
• Originally it is fried in coconut oil but here I mixed 2tbs of coconut oil in the regular oil to get the flavor.
• Chilly powder can be added to get a spicy murukku.
• Squeezing the murukku on a flat ladle is easy to drop in the oil. 
• Butter can be replaced with hot oil or ghee

Sending this one to Cooking with Seeds - Mung Beans
Sumber http://www.naliniscooking.com

Mutter paneer

This is one of a delicious recipe which does not need introduction.I have adapted this recipe from a cook book and did some alterations according to my family taste.Today I  made it with dried peas,but prefer to make it with fresh green peas.

Ingredients

Ingredient	Quantity
Paneer(cubed)	200gms
Green peas	1/2cup
Onion	1 no.(medium size)
Tomato	3 nos.(medium size)
Ginger&garlic paste	2tsp
Red chilly powder	1/2tsp
Coriander powder	11/2tsp
Garam masala powder	1/4tsp
Cashews(optional)	1tbs
Kasoori methi	1tsp
Tomato ketchup	1tsp
Milk	1cup
Coriander leaves	to garnish
Oil	4tbs
Butter	2tbs
Salt	to taste

Method

                Cut the onion and boil it in the water and grind it to paste,saute the tomatoes in a tsp of oil till it becomes mushy and grind it to a paste and cook the green peas,set aside.

Add a tbs oil in a wok and shallow fry the cubed paneer till it gets golden color.Soak the fried paneer in warm water.Heat the butter, remaining oil in a pan and saute the ginger and garlic paste for a minute.Then add the onion paste and fry it till the raw smell goes away.

Now add the tomato paste and saute it till the oil separates.Now add in all the dry powder and salt and stir it.Add 1 cup of milk and allow it to boil and tomato ketctup(didn't add).

Add the cooked peas and paneer,boil it for couple of minutes. Finally add the kasoori methi and let it boil for a minute. Garnish it with coriander leaves.

Transfer it to a serving bowl and serve it with naan,roti or jeera rice.

• Canned tomato puree can be used which gives a very nice color to this recipe.
• Using tomato ketchup is optional, it gives a sweet and sourness to the recipe.
  
• Bay leaf  and cumin seeds can be used for seasoning.
• Fresh cream can be added for extra rich taste.

Sumber http://www.naliniscooking.com

Chicken Fry

Chicken fry is a simple and easy to make,dry spicy preparation which goes very well with rice and rotis.Here comes the recipe....

Ingredients

Ingredient	Quantity
Chicken(boneless)	1lb
Onion	2no.(medium size)
Green chilly	4-5nos.
Ginger&garlic paste	2tsp
Chilly powder	1tsp
Coriander powder	11/2tsp
Garam masala powder	1/4tsp
Turmeric powder	1/2tsp
Fennel seeds(sombhu)	1/2tsp
Curry leaves	1sprig
Coriander leaves(chopped)	to garnish
Oil	2tbs
Salt	to taste

Method

                Cut the chicken into bite size pieces and marinate with ginger and garlic paste and all the powders,salt.Keep it in the refrigerator for atleast 30 minutes.Heat a pan with oil and crackle the fennel seeds and add the green chillies and curry leaves.

Saute the onion to transparent and add the ginger and garlic paste,fry it for a minute.

Now add in the marinated chicken pieces and saute it till the color changes.Sprinkle water and cook it covered in a medium flame till the chicken gets cooked.

Now take out the lid and cook it uncovered till it becomes dry.Garnish it with coriander leaves.

Chicken fry is ready.

Enjoy.......

• A tbs of coconut paste can be added for a nice flavor.
• Cashews can be added in the seasoning for extra rich taste.

Sumber http://www.naliniscooking.com