Mixed Vegetable and Soya Chunks Curry

Whenever small amount of leftover veggies in fridge i make this curry along with some soya chunks or dried beans variety.Its a healthy blend of veggies with loads of flavor and taste.This curry can be made with or without coconut paste,but today's version is a coconut free.This curry tastes great with pulkhas,roti and rice too,here goes the recipe...................

Ingredients

Ingredient	Quantity
Soya Chunks	1/2cup
Chick peas/kondakadalai beans(cooked)	3/4cup
Cauliflower florets	1cup
Green beans	10
Potato	2nos.(medium size)
Onion	2(small size)
Tomato(chopped)	1(medium size)
Ginger&garlic paste	11/2tsp
Chilly powder	11/4tsp
Coriander powder	11/2tsp
Turmeric powder	1/4tsp
Garam masala powder	1/4tsp
Curry leaves(chopped)	2 sprigs
Coriander leaves(chopped)	1tbs
Fennel seeds/sombhu	1/4tsp
Salt	to taste
Oil	2tbs

Method

• Cook the chickpeas in the pressure cooker for a whistle or two with a pinch of salt.Put the cauliflower florets in the hot water with salt and turmeric powder and cut the french beans into one inch pieces.Boil or bake the potatoes and cut it into cubes.


• Put the soya chunks in hot water with a pinch of salt,cook it till it becomes double in size.Rinse it in cold water for couple of times to get rid of the odour and squeeze the excess water.Set it aside.


• Heat oil in a pan,saute the onion till transparent with a pinch of salt and add the ginger and garlic paste then follows the tomato,cook it until mushy.


• Add the chopped green beans and saute it for a minute.Now add the chilly powder,coriander powder,turmeric powder and salt to it.Add the  cooked soya chunks,sprinkle some water and cook it covered till the beans is tender.


• Now add the cauliflower florets,cooked chickpeas and potatoes to it and mix it well.


• Keep it in the medium flame for 4- 5 minutes or till the masala gets blended well.Finally add the garam masala powder and garnish it with coriander leaves.




Serve it with roti or rice.



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

• If you want to make it with coconut paste,add 2tbs of finely ground paste along with the spice powders.

Sumber http://www.naliniscooking.com

Red Bell Pepper /Red Capsicum Chutney Vegan Thursday

 
Today's recipe is a colorful chutney which I make it often  to accompany idly,dosa and paniyaram.The flavor  and color of red capsicum and onion along with red chillies,tomato makes this chutney delicious and finger licking.Lets move on to the recipe..........................

Ingredients

Ingredient	Quantity
Red Capsicum/kudamilagai	1(chopped 11/2cups)
Shallots/Chinna vengayam(peeled)	10
Garlic/poondu	2-3 cloves
Tomato(chopped)	1 (medium size)
Red chilly/Varamilagai	5
Tamarind	small gooseberry size
Oil	2tbs
Curry leaves	1 sprig
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	2tsp
Salt	to taste

Method

Heat a pan with a tsp of oil and fry the urad dhal and red chillies to a golden color,remove it.Heat a tbs of oil and saute the onion and garlic then follows the chopped capsicum.Saute it till the capsicum becomes tender.At this stage add the chopped tomatoes,salt and tamarind,cook it till the tomato turns mushy.

Let it cool down.Now in a blender jar add the red chilly and urad dhal,grind it to a powder.Then add the cool down down mixture and grind it to a fine paste.Do the tempering with mustard seeds with the remaining oil and add it to the chutney,mix it well.

Red capsicum/bell pepper chutney is ready.

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

• Don't use more urad dhal as mentioned and the amount of red chilly given is for bit spicier side.

Sumber http://www.naliniscooking.com

Vazhakkai Podi Curry/Raw banana Curry /Vazhakkai Podi Thooval

We group of friends started a event named Tamizhar Samayal Tuesday in which showcasing the recipes popular all over Tamilnadu.This event happens in the 2nd and 4th Tuesday of each month.
Vazhakkai podi curry is simple and easy to make accompaniment which popular in Southern parts of Tamilnadu especially in Brahmin Cuisines.
This curry goes very well with black pepper rasam or with variety rice.The highlight of this recipe is the freshly ground powder used in the curry.The powder can be made in bulk and store it for 2-3 months also.Lets get into the recipe..................................

Basic Information

Ingredients

Ingredient	Quantity
Raw banana/Vazhakkai	2(medium size)
Grated coconut	11/2tbs
Curry leaves	5-6 leaves
Oil	2tsp
Turmeric powder/manjal podi	1/2tsp
Salt	as needed

To roast and grind 

Ingredient	Quantity
Red Chilly/varamilagai	4-5nos.
Coriander seeds/varakothamalli	2tsp
Channa dhal/kadala paruppu	1tsp

For the tempering 

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal	1/2tsp
Channa dhal	1/2tsp
Asafoetida/perungayam	a pinch
Red chilly	1(optional)

Method

Dry roast the given ingredients in a medium flame till the aroma comes out.Grind it to a fine powder.Set it aside.Chop the raw banana into cubes and cook it in boiling water with a pinch of turmeric,salt to soft but not mushy.Drain the excess water and keep it.

Heat pan with and do the tempering with the given ingredients,add in the curry leaves.Now add in the cooked raw banana and give it a mix.At this stage add the ground powder,salt and toss it well till everything gets blend well.Finally add the grated coconut and mix it well.

Vazhakkai Podi  Curry is ready.

Serve it rice and Rasam.

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

• The grated coconut can be roasted along with the spices and ground.
• Do not over cook the raw banana otherwise it turns mushy.

Sumber http://www.naliniscooking.com

Onion Mint Sandwich

Sandwiches are my favorite and love to have it for a light meal.Today's recipe is one such a simple and easy to make one and I adapted the recipe from Priya's Versatile Recipes in which she tried from Sharmis Passion.I slightly tweaked the recipe according my taste buds.
This sandwich doesn't need any fancy ingredients and it can be made in a jiffy and tastes awesome.I grilled the sandwich but if you want you can toast it directly in a pan or in a sandwich maker.Here goes the recipe.....................

Ingredients

Ingredient	Quantity
Bread slices	6
Onion(thinly sliced)	2
Red chilly powder/milgai podi	1tsp
Coriander powder/dhaniya podi	a pinch
Turmeric powder/manjal podi	a pinch
Garam masala powder (optional)	a pinch
Cumin seeds/jeeragam	1/4tsp
Mint leaves/pudina	1/4cup
Green chilly	2
Salt	to taste
Lemon juice	1/2tsp
Butter/vennai or ghee	1-2tbs
Oil	2tsp

Method

• First heat a pan with tsp of oil and saute the mint leaves,green chilly for couple of minutes and transfer to a blender jar.To this add the grated coconut,salt and lemon juice.Grind it to a smooth paste and keep it aside.


• Now to the same pan heat the oil and throw in the cumin seeds,saute the onions with a pinch of salt till transparent.


• Add the spice powders and salt,mix it well.Cook it for a minute.


• Now apply the mint chutney on one side of the bread slice and keep the onion filling.


• Press it gently and toast it with butter in a pan/sandwich maker or grill it .


• Simple yet delicious and filling Sandwich is ready.

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

• The addition of garam masala powder is purely optional,instead of red chilly powder,sambar powder can be used.
• You can use both white or wheat bread to make this sandwich.
• Along with mint,fresh coriander leaves also can be used to make the chutney.

Sumber http://www.naliniscooking.com

Kathirikai Thengai paal Masala/Eggplant curry with Coconut milk

Being an eggplant lover like to try different eggplant/brijnal recipes.Last week when I was watching this recipe in the regional channel I was so tempted.So without any second thought I tried,it came out so delicious and flavorful.
This curry goes very well with rasam and rice or it can be mixed with steamed rice,now on to the recipe........

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai	8-10(cut lengthwise)
Onion(finely chopped)	2(medium s1ze)
Tomato(finely chopped)	2(medium size)
Ginger&garlic paste	2tsp
Turmeric powder/manjal podi	1/4tsp
Red chillypowder/milagai podi	2tsp
Coconut milk	3/4cup
Salt	11/4tsp
Oil	2tbs
Curry leaves/karivepillai	1sprig
Coriander leaves/kothamalli	for garnishing
Mustard seeds/kadugu	3/2tsp
Cumin seeds/jeeragam	1/2tsp

Method

Heat a pan with oil and splutter the mustard seeds and cumin seeds,trown in the onion and curry leaves,saute the it till translucent.Add in ginger&garlic paste,saute it for couple of minutes.Then goes in the chopped tomatoes and cook it until mushy.

Add the spice powders and give it a mix then add the sliced egg plants and stir it well,now add the salt and sprinkle little water and cook it in a medium flame till the eggplants become tender.

At this stage add in the coconut milk and cook in a high flame for one or two minutes.Add the chopped coriander leaves and mix it well.

Serve it with rice.

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

• Instead of coconut milk,regular milk can be used but the flavor will be more if coconut milk is used.
• The amount of chilly powder given is for slightly spicier version,it can be reduced according to personal preference.

Sumber http://www.naliniscooking.com

Almond Chutney Side Dish for Idly

My family likes to have hot idlys along with two chutneys for dinner.Most of the times I make either make coconut chutney or peanut chutney and tomato chutney,garlic chutney.
This chutney I had it in one of my friend's place,we all liked it very much.These days I make this chutney very often instead of coconut chutney to accompany with hot idlys.
It can be made in no time if you are using silvered almonds,as the whole almonds needs to be soaked and peeled.
The richness of the almonds and the flavor of ginger,garlic makes this chutney delicious and tempting.Lets get into the recipe.....................................

 Ingredients

Almonds/badam	1/2cup(silvered)
Garlic/poondu	1 clove
Ginger/inji	1/4 inch piece
Green chilly	2-3
Curry leaves/karivepillai	3-4 leaves
.Mustard seeds/kadugu	1/8tsp
Urad dhal/ulutham paruppu	1/8tsp
Salt	11/2tsp
Oil	1tsp

Method 

• Soak the silvered almonds in warm water for 10-15 minutes and drain the water.(if you using whole almonds soak it for 30 mins and peel the skin)


• Put the almonds,green chillies,ginger,garlic and salt in a blender jar.Grind it to a smooth paste.


• Heat the oil in a pan and do the tempering with mustard,urad and curry leaves.


• Add it to the chutney and mix it well.


• Delicious and simple almond chutney is ready.


• Serve it with hot idlys

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

• Here I used a a small clove of garlic,if you are using a fat clove,use half of it for the given quantity.
• The green chillies can be sauteed in the oil and used ,its purely optional.
• I didn't grind it to a very fine paste,bit coarse.
• If you want you can add 1 tbs od fresh grated coconut also,but we like this way.

Sumber http://www.naliniscooking.com

Thakkali(tomato) Soup/Masala Rasam - Tanjore Style

Thakkali soup aka masala rasam is a flavorful,slightly tangy soup infused with the coconut milk.This soup goes very well with the steaming rice accompanied with some spicy vegetable fry.
I have no idea why it is called as soup and its a thinner version of kurma.But this soup no way resembles the tomato soup which is served as an appetizer.
This soup can be made with or without dhal stock like rasam as we prefer later,made it without that one.Lets get into the recipe..................

 Ingredients

Shallots(finely sliced )	8-10
Tomato	2(large size)
Garlic/poondu	3 cloves
Green chilly	4
Coconut(grated)	1/4cup
Turmeric powder/manjal podi	1/8tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves(chopped)	as needed
Salt	11/2tsp
Oil	1tbs

For the seasoning

Cloves/lavangam	5
Cinnamon/pattai	1inch piece
Star anise	2 petals
Fennel seeds/sombu	1/8tsp

Method

Cook the tomatoes with enough water till it becomes soft.Once it becomes cool down peel the skin on the tomato and blend it well in a blender to fine paste.If there is any water left keep it.
Then grind the coconut to fine paste and extract the milk.Pound the garlic and green chillies together to a coarse paste,set it aside.

• Heat a pan with oil and crackle the fennel seeds,then  add the other spices.Add the curry leaves then saute the sliced shallots for a minute.Now add in the crushed garlic and green chilly,saute it.
• Add in the ground tomato paste and the water left after boiling the tomatoes or regular water

• Now add the salt and turmeric powder,let it boil for5-6 minutes.Add in the chopped coriander leaves and coconut milk at this point.Cook it for one boil and put off the fire.

• Serve it with steaming hot rice along with some spicy vegetable fry.

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

• If the sourness is not enough after put off the fire add a tsp of lemon juice.
• Instead of coconut milk,finely ground coconut paste can be used.
• The dhal stock needs to be added before put off the fire and it doesn't need to boil.
• Use well ripe tomatoes to get a nice color and sour taste.

Sumber http://www.naliniscooking.com