Kulambhu Milagai Podi/Kulambhu Spice Powder

Like sambar powder,kulambhu milgai podi/thool is made in bulk and store it in our households.
Kulambhu milagai thool is a blend of aromatic spices along with whole red chilly and coriander seeds.
This powder can be used to make chicken and mutton curry even in masala kulambhu with veggies or legumes.
The curry doesn't need any extra chilly powder,coriander powder even garam masala powder for extra taste and flavor.At the same time the curry tastes divine with this one simple powder and the curry or kulambhu can be made in a jiffy.
Today I sharing you the recipe to make bulk as I got this powder from India,if you want to make it in small quantity scaled down the measurement and grind it in the blender or mixie.Off to the recipe...............................

Ingredients

Ingredient	Quantity
Red chilly/varamilagai	1/2kg
Coriander seeds/dhaniya	1kg
Fennel seeds/sombhu	100gms
Clove/lavangam	25gms
Cinnamon/pattai	25gms
Bay leaves	10gms
Star anise	25gms
Black stone flower/kal paasi	25gms
Cardamom/ellakai	5no.
Turmeric/verali manjal(optional)	25gms

Method

• Sun dry all the ingredients separately for a day or two.
• Grind it to a fine powder in blender or mill.
• Store in an air tight container after cooling.

• Addition of turmeric is purely optional,here I didn't add it.
• If you are grinding it in large quantity store it in the freezer to keep it fresh and flavorful.
• After grinding it in the mill in large quantityspread it on a plastic sheet or news paper and allow it to cool.
• Store it after it comes to the room temperature.

Sumber http://www.naliniscooking.com

Tomato Rice (from Leftover Rice) for Vegan Thursday

Today I am sharing you a simple rice made from the left over white rice,my mom makes this rice whenever we have lots of leftover rice.
This rice is slightly tangy and bit spicy at the same time very delicious and filling,tastes great with simple fry and chips.
Here I used the leftover rice which I made for lunch,if you want you can use the cooked basmathi rice to make it more flavorful.Lets get into the recipe ................

Ingredients

Ingredient	Quantity
Cooked rice(left over rice)	11/2cups
Shallots/chinna vengayam(chopped)	15
Garlic/poondu(finely chopped)	3 cloves
Tomato(finely chopped)	2
Green chilly(finely chopped)	2
Red chilly powder/milagai podi	1/2tsp
Turmeric powder/manjal podi	1/4tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	as needed
Salt	3/4tsp
Oil	1tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadgu	1/2tsp
Urad dhal/ulutham paruppu	1tsp
Channa dhal/kadala paruppu	2tsp
Cashews(optional)	2tsp(broken)
Asafoetida/perungayam	a pinch

Method

• Heat the pan with oil and crackle the mustard seeds,then add the urad dhal and channa dhal.


• Now add the cashews and asafoetida,fry it till golden.


• Add the chopped onion,curry leaves and green chilly,saute it with a pinch of salt until translucent.


• Then add the chopped tomatoes,cook it till mushy.


• Once the tomatoes cooked well add the spice powders one by one,stir it well.


• Add 1/4 cup of water and cook it in a medium flame till it becomes dry.


• Finally add the chopped coriander leaves and put off the fire.


• To this add the rice and mix it well till everything gets blend well.


• Simple and delicious rice is ready.


• Serve it with chips,pappad or some fry.

Enjoy....................................................................................

• Using shallots give a very nice flavor to the rice but if you want to use onion use one large onion for this measurement.
• Use well ripe tomatoes to get a nice tangy taste and chop the tomatoes finely to get cooked easily.

Sumber http://www.naliniscooking.com

Chettinadu Pepper Chicken Kulambhu

I have already posted the pepper chicken fry which is a dried version but today's recipe is a gravy version goes very well with rice.
The recipe I have given is slightly a spicier version as we prefer to eat this one bit spicy and made it with the chicken drumsticks.The spice level can be altered for the milder version,now on to the recipe.........

 Ingredients

Ingredient	Quantity
Chicken drumsticks	6nos.
Onion	2 (medium size)
Tomato	2(medium size)
Ginger&garlic paste	1tbs
Chilly powder/milagai podi	11/2tsp
Coriander powder/kothamalli podi	2tsp
Turmeric powder	1/2tsp
Garam masala powder	1/4tsp
Salt	to taste
Coriander leaves(chopped)	2tbs
Curry leaves	2 sprigs
Fennel seeds/sombhu	2tsp
Black pepper corns/milagu	1tbs
Salt	to taste
Oil	4tbs

For the tempering

Ingredient	Quantity
Cloves/lavangam	4nos.
Cinnamom.pattai	1 inch piece
Star anise	2nos.
Fennel seeds/sombhu	1/4tsp

To grind

Ingredient	Quantity
Coconut (grated)	4tbs
Fennel seeds/sombhu	1/4tsp
Poppy seeds/kasakasa	1/2tsp

Method

• Wash and clean the chicken and marinate with a tsp of ginger& garlic paste,salt,red chilly powder and turmeric powder.Marinate for at least 30 minutes.
• Dry roast the fennel seeds and black pepper corns in a medium flame till the aroma comes,powder it coarsely.Grind the given ingredients to a fine paste and set it aside.
• Heat a pan with oil and crackle the fennel seeds follows the cinnamon,cloves and star anise.
• Saute the onion and curry leaves till transparent and add the ginger&garlic paste,fry it till the raw smell disappears.
• Then add the tomatoes and cook it till mushy,now add the marinated chicken  and mix it well.
• Add the coarsely ground powder and coriander powder and mix it well.
• Add a cup of water and cook it covered in a medium flame for 10 minutes or till the chicken is cooked completely.
• Now add the coconut paste and cook it till the raw smell goes off. 
• Garnish with coriander leaves. 
• Serve it with rice or roti.

Enjoy.....................................................

• Here I used the chicken drumsticks,it can be made with whole chicken.
• The spice level can be adjusted according to personal preference.
• Instead of coconut paste,thick coconut milk can be used.
• Roast the black pepper and fennel in a low to medium flame to get roasted evenly.

Sumber http://www.naliniscooking.com

Spicy Eggplant/Brinjal Fry

Today I am sharing you a spicy eggplant recipe which can be made in a jiffy,perfect with simple rasam and curd rice.
When I was casually talking to my sister over the phone,she was sharing a recipe that she watched on that day in a cookery show in T.V.This fry doesn't need any fancy ingredients and no chopping needed except the eggplants.So next day without any second thought I made this recipe,it came out very tasty and spicy.My husband who doesn't like eggplant also had this spicy fry with no complaints.Use the small tender eggplants to get cooked evenly,lets move on to the recipe..........

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai	8
Red chilly/varamilagai	5-7 nos.
Garlic/poondu	5 cloves(big)
Fennel seeds/sombhu	2tsp
Turmeric powder	1/2tsp
Salt	11/4tsp
Oil	2tbs
Curry leaves/karivepillai	1sprig
Coriander leaves/kothamalli	for garnishing
Cumin seeds/jeeragam	1/4tsp

Method

• Grind the red chilly,garlic,fennel seeds,turmeric powder,salt to a thick fine paste with  water.Keep it aside.
• Clean and remove the stalk of the eggplant and cut into half lengthwise.Then keep one side intact make four slits.Put the cut eggplants in water to prevent browning.
• Heat a wide pan with oil and crackle the cumin seeds and toast the curry leaves.Now add the egg plants to it and saute with a pinch of salt.
• Once the eggplants change the color and half done add the ground paste and fry it till the raw smell goes off.

• Add a tbs of water and cook it covered in a medium flame till the eggplants get cooked.
• Now remove the lid and cook it for couple of minutes,turn the eggplants carefully in between couple of times to get evenly roasted.Finally add the coriander leaves and mix it carefully.

Spicy,garlicky eggplant fry is ready.

Serve it with rasam or curd rice.

Serve it with rasam or curd rice.

Enjoy...............................................................

• The amount of red chillies given is for slightly spicier side,if you want you can reduce.
• The garlic cloves,here I used is in bigger size so adjust according to the size.
• Using a wide pan is easy to turn the eggplants and gets evenly roasted.
• Care should taken after adding the eggplants,the oil splutter as the eggplants were in water.

Sumber http://www.naliniscooking.com

Vatha Kulambhu/Vatral Kulambhu

This post has been lying in my draft since 7 months,finally I posted it today.Usually this kulambhu is made with sun dried berries such as black night shade and turkey berry or veggies which is called as vatral.This kulambhu is a one such authentic recipe tastes very well with piping hot rice along with some kootu and pappads.

This is my mom's recipe and she always adds little coconut along with the spices while grinding for the kulambhu to get an extra taste and it can be made with out coconut also.

Today's recipe is with the black night shade(manathathakkali vatral) and doesn't need onion and garlic also,here goes the recipe..............

 

Ingredients

Ingredient	Quantity
Tamarind/puli	small lemon size
Vatral/manathathakkali vathal	11/2tbs
Red chilly/varamilagai	2
Turmeric powder	1/2tsp
Salt	11/2tsp
Oil	1tbs
Curry leaves/karivepillai	1sprig
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp

To roast and grind

Ingredient	Quantity
Toor dhal/thuvaram paruppu	2tsp
Black pepper/milagu	11/2tsp
Red chilly/varamilagai	3
Cumin seeds/jeeragam	1/2tsp
Coconut(grated)	1tbs

Method 

• Soak the tamarind in a cup of water and take the extract the juice.


• Heat 1/2 tsp of oil and roast the given ingredients to a golden color,finally add the coconut and grind it to fine paste along with water after cooling.


• To the tamarind extract add the ground paste,turmeric powder and salt,mix it well.


• Heat the oil and splutter the mustard seeds,then add the fenugreek seeds and channa dhal,curry leaves.


• Fry the vatral,red chillies and add the tamarind mixture,bring it to a boil.


• Then simmer it for 10 -12 minutes or till it reaches a thick consistency.


• Serve it with rice,kootu and pappad.

 Enjoy................................................................

• Instead of manathathakkali vatral,sunda vathal(turkey berry) can be used.
• The addition of coconut is purely optional.
• For instant version,sambhar powder can be used instead of the ground masala.

Sumber http://www.naliniscooking.com

Tomato Masala Kulambhu - Vegan Thursday

Today I am sharing you all my mom's recipe with the tomatoes which is a tangy and flavorful kulambhu for Vegan Thursday.This kulambhu tastes good with steaming rice and it is slightly thicker one,little different from kurma.I personally prefer this one with the plain basmathi rice,now on to the recipe....................

Ingredients

Onion(finely sliced )	2(medium size)
Tomato(chopped)	3(large size)
Garlic/poondu(thinly sliced	5 cloves
Green chilly	5
Chilly powder/milagai podi	1tsp
Coriander powder/dhania podi	2 tsp
Sambar powder	1tsp
Turmeric powder/manjal podi	1/8tsp
Coriander leaves(chopped)	as needed
Salt	11/2tsp
Oil	1tbs

Grind to a fine paste

Coconut(grated)	3tbs
Fennel seeds/sombu	1/2tsp

For the seasoning

Cloves/lavangam	5
Cinnamon/pattai	1inch piece
Star anise	2 petals
Bay leaves	1
Fennel seeds/sombu	1/4tsp

Method 
Grind the given ingredients to grind to a fine paste with water and keep it aside.
Heat the pan with the oil,crackle the fennel seeds,then add the wholegaram masala.Add the curry leaves then saute the sliced onion,garlic and green chilly till transparent.

Once the onion becomes transparent add the chopped tomatoes with a pinch of salt,cook it till mushy.

Now add all the spice powder and fry it for a minute,add 1/2 cup of water.Let it boil till the raw smell disappears.

Add the ground paste to it and add 1/2 cup of water,cook it till it becomes thick.Finally add the chopped coriander leaves and mix it well.

Tomato Masala Kulambhu is ready.

Serve it with white rice.

Enjoy......................................................

• The kulambhu should be slightly in the thicker side not to be watery or thin.
• Use well ripe tomatoes to get a nice color and taste.

Anyone interested in joining us, please leave your email id in the comment section and we will contact you.

Do Check my friends recipes who participating in  Vegan Thursday.

1) Sangee
2) Manjula
3) Vardhini 
4) Viji
5) Divya
6) Priya
Sumber http://www.naliniscooking.com

Chicken Curry - No Coconut Version

Today's recipe is a simple chicken preparation which doesn't need marination and its a no coconut version.This curry tastes best with rice and paratha,roti.here I used the chicken thighs for this preparation ,can be made with whole chicken too.Lets get into the recipe...................

Ingredients

Ingredient	Quantity
Chicken(thighs cut into bite size)	1lb(450 gms)
Onion	2(medium size)
Green chilly	3 nos.
Red chilly powder	11/4tsp
Coriander powder	2tsp
Garam masala powder	1/2tsp
Turmeric powder	1/2tsp
Salt	11/2tsp
Oil	2tbs
Curry leaves/karivepillai	1sprig
Coriander leaves/kothamalli	for garnishing
Lemon juice	2tsp

To grind

Ingredient	Quantity
Shallots/chinna vengayam	7nos.
Garlic/poondu	5 cloves(big)
Ginger/inji	1inch piece

For the tempering

Ingredient	Quantity
Cloves/lavangam	4
Cinnamon/pattai	1inch piece
Fennel seeds/sombu	1/4tsp
Star anise	1petal

Method

• Grind the given ingredients to a smooth paste and keep it aside.Heat a pan with oil and crackle the fennel seeds,add the clove,cinnamon,star anise. 
• Add the chopped onion,green chilly and curry leaves,saute till transparent.
• Once the onion becomes transparent add the ground paste and saute till the raw smell goes away.
• Now add the chicken pieces and saute till the chicken change its  color.
• Add the chilly powder,coriander powder,turmeric powder and salt,mix it well.
• Then add a cup of water and cook the chicken becomes soft and tender.
• At this point add the garam masala powder,chopped coriander powder and cook it for a minute.
• Finally add the lemon juice and put off the fire.
• Serve it after two hours to get the flavors incorporate well.

Enjoy..................................... 

• Here I used chicken thighs,it can be made with boneless chicken also.
• Instead of shallots,one small regular onion can be used.

Sumber http://www.naliniscooking.com