Thakkali Vengaya Thokku/Onion Tomato Dip

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe.
Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also.

This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe...................................

Basic Information

Preparation time 10 minutes

Cooking time 25 minutes

Makes Around 11/2 cups

Ingredients

Ingredient	Quantity
Tomato(finely chopped)	7-8(medium size)
Onion(finely chopped)	1(medium size)
Garlic/poondu(chopped)	10-12 cloves
Red chilly powder/milagai podi	11/2-2tsp
Curry leaves	1 sprig
Mustard seeds/kadugu	1tsp
Fenugreek seeds/vendhayam	1/8tsp
Asafoetida/perungayam	2 pinches
Salt	11/2tsp
Oil	3-4 tbs

Method

Heat a pan with oil and crackle the mustard and fenugreek seeds,add in asafoetida powder.Now goes in the curry leaves,chopped onion,garlic,saute it till it gets a golden color with a pinch of salt.Mix in the chopped tomatoes at this stage and cook it till it becomes mushy with occasional stirring.

Add the red chilly powder and salt,cook it covered for 2-3 minutes.At this stage the thokku will be slightly watery.Reduce the flame and let it cook for another couple of minutes or till the oil separates.Put off the fire.

Store it in a glass container once thokku is completely cooled down.

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

• The amount of chilly powder given is for milder spicy,if you want alter it according to your preference.
• The garlic here I used is fat clove,if its small clove use 15-20 cloves.
• The amount of oil is very important to maintain the shelf life of the thokku,so be generous in the amount of oil.

This recipe is off to Vegan Thursday event started by Priya of Dish it out-Tomato and Garlic event happenings at my space started by Vardhini.

Sumber http://www.naliniscooking.com

Potato and Capsicum Curry (Dry Version)

Today's recipe is a flavorful dry saute with capsicum and potato,an accompaniment for roti or rice.This curry is not only an accompaniment can be used as a stuffing for toast or a roll,for kids lunch box.Try this simple curry and use it how ever you want,now to the recipe......................

Basic Information

Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Potato/urulaikilangu(boiled,cubed)	2(medium size)
Capsicum/kudamilagai(cubed)	1(medium size)
Onion(finely chopped)	1(large size)
Tomato	1(medium size)
Garlic/poondu(grated)	1tsp
Ginger/inji(grated)	1tsp
Turmeric powder	1/4tsp
Red chilly powder/milgai podi	3/4tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/2tsp
Kasoori methi	1/2tsp
Corinader leaves/kothamalli(chopped)	as needed
Cumin seeds/jeeragam	1/2tsp
Salt	1tsp
Oil	1tbs

Method

Heat the oil and crackle the cumin seeds,saute the onion till transparent,add the grated ginger and garlic.Cook it for a minute,then goes in the chopped tomato,cook it till mushy.

Now add in the chilly powder,coriander powder and salt,mix it well,now add the capsicum cubes and cook it covered for a minute.(I added 1 tbs of water and cooked as my kiddo prefers that way not the crunchy)

At this stage add the boiled and cubed potatoes to it and toss it well till everything gets blends well.Keep it in a flame for 3-4 minutes.Sprinkle the garam masala powder and kasoori methi,then chopped coriander leaves and mix it well.Put off the fire.

Flavorful potato capsicum curry is ready.

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

• Instead of green capsicum,red and yellow can be used and it would be more colorful.
• If you want a crunchy capsicum ,just saute it for couple of minutes and add the potatoes.
• The medium size of capsicum after cubed was almost 11/4 cups approximately.

This recipe is off to This recipe is off to SYS.W October 2013 event started by Viji of Virunthunna Vaanga.For more details about the event please check in FB Page.

Sumber http://www.naliniscooking.com

Murungaikkai Thakkali Kulambhu/Drumstick in Tomato Gravy

I have already posted a version of Thakkali/Tomato Kulambhu,but today's version is slightly different with drumstick and the freshly ground masala.
I often make the same type of kulambhu for week end lunch,so I thought of making a variation,when I looked my recipe collections,this one attracted me.
I tried it for first time and everybody liked it,but hubby dear wanted to be a bit spicier version.So increase or decrease the spice according to your family preference.We had it along with beans poriyal,rice and pappad for a comforting weekend lunch.Off to the recipe....................

Basic Information

Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Drumstick/muringaikkai(2 inch pcs)	10-12
Onion(finely chopped)	1(medium size)
Tomato	3(medium size)
Garlic/poondu(chopped)	7-8cloves
Turmeric powder	1/4tsp
Tamarind paste/puli	2tsp
Curry leaves/karivepillai	1 sprig
Salt	1tsp
Oil	3tbs

To roast and Grind

Ingredient	Quantity
Dried red chilly/varamilagai	5-6
Coriander seeds/dhaniya	1 tbs
Fennel seeds/sombu	1tsp
Cumin seeds/jeeragam	1/4tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp
Asafoetida/perungayam	a pinch

Method

Fry the given ingredients with a tsp of oil till it becomes golden,finally add the coconut and put off the fire.Grind it to a fine paste,puree the tomatoes and dilute the tamarind paste in 1/4 cup of water keep it aside.
Cook the drumstick pieces in microwave for 5-6 minutes or till it becomes soft.
Heat up the oil in a pan and crackle the mustard and fenugreek seeds,add in the chopped onion and curry leaves.Saute it till it pinkish.Now add in the chopped garlic,cook it for couple of minutes with a pinch of salt.Add in the tomato puree and cook till the raw smell goes off.

Now add in the ground paste fry it till the oil separates,now add in the tamarind water and add around 11/2 cups of water.Add the cooked drumstick and let it boil till the kulambhu becomes thicken.

Serve it with rice.

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

• Here I used the frozen drumstick so I cooked in microwave,if you are using fresh one just saute it along with onion.
• I used the tamarind paste can be replaced with fresh tamarind,for this quantity a big gooseberry size is enough.
• Here I used the fat clove of garlic,if it is a smaller one 10-12 cloves can be used.

Sending this recipe to Dish it out-Tomato and Garlic event happenings at my space started by Vardhini.

Sumber http://www.naliniscooking.com

Ridge gourd Chutney/Peerkangai Thogayal

We make chutney/thogayal with the peel of the ridgegourd,but this chutney is with the the ridge gourd aka Chinese okra.This chutney I noted down long time back telecasted in a T.V show.When I tried the chutney for first time it was  slightly bitter so I stopped making it.When I checked with my mom  she said it may due to the vegetable,sometimes this veggie may be bitter if it is not tender.But when I made yesterday with a tender ridge gourd it came out very perfect.We mixed it with white rice along with a dash of ghee,now off to the recipe........

Basic Information

Preparation time 10 minutes
Cooking Time 10 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Ridge gourd/peerkangai	2 cups(chopped)
Coconut(grated)	2tbs
Green chilly/Pachamilagai	5-6
Urad dhal/ulutham paruppu	2tsp
Tamarind/puli	small gooseberry size
Shallots/chinna vengayam	2-3
Garlic/poondu	1 fat clove
Coriander leaves/kothamalli	2-3 sprigs
Salt	1/2tsp+a pinch
Oil	2 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/4tsp
Urad dhal/ulutham paruppu	1/2tsp
Asafoetida/perungayam	a pinch
Curry leaves	4-5 leaves

Method

Wash the ridge gourd and peel the thick portion in the skin and leave the remaining skin,chop it finely and set it aside.
Heat  a pan with 1/2tsp of oil and fry the green chilly and yrad dhal in a medium flame till the urad dhal becomes golden.Add the coconut and mix it.Remove it.In the same pan heat a tsp of oil and saute the shallots for a minute.

Then goes in the chopped ridge gourd.Saute it till it becomes tender with a pinch of salt in a medium flame.Put off the fire.Now in a blender first add the coconut,green chilly ,urad dhla,garlic and salt and blend it well.

Then add the ridge gourd and grind it to bit coarse paste.Do the tempering with the given ingredients and mix it to the chutney.

Ridge gourd/Peerkangai chutney is ready.

Serve it with rice.

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

• Add the salt while grinding only,as the ridge gourd tends to shrink it may become more if you add it while sauteing.
• Instead of green chilly,dried red chilly can be used.
• Addition of garlic is purely optional.

This is off to Cooking from Cook Book Challenge November week 5.

Sumber http://www.naliniscooking.com

Dish it out Event Announcement Tomato and Garlic

Dish it out is the monthly event started by Vardhini and this month I am hosting the event.For this month event I chose Tomato and Garlic as the key ingredients.As these two ingredients are vastly used in our day to day cooking.So make recipes with these two ingredients and link your recipes before Dec.31 2013.

Here are the rules to participate in the event.

1. Make a dish using "Tomato and Garlic". Other ingredients can also be used but we should be able to taste the ingredients in the final dish.

2. Only vegetarian entries. Eggs are allowed in baking.

3. Use of logo is appreciated as it helps spread the word.

4. Link to  Dish it Out announcement page and my page is mandatory.

5. Archived entries are accepted as long as they are linked with both announcements.
6.The event runs from Dec 1st - Dec 31st.

Please link your entries in the Linky tool provided.

Thank you so much Vardhini for this opportunity to host this wonderful event.

Sumber http://www.naliniscooking.com

Keerai Kootu - Version 2

 

I have already posted spinach kootu recipe with masoor dhal,we make spinach kootu with split mung beans(moon dhal).Last week when I chopped the spinach and other preparations to make kootu,then only realized that I ran out of  moong dhal.So without any second thought used whole mung beans and for my surprise the kootu turned out really very tasty.Here goes the recipe........................

Basic Information

Preparation Time 10 minutes
Cooking time   25 minutes
Serves 3


Ingredients

Ingredient	Quantity
Whole mung beans/paasipayaru	1/2cup
Spinach/keerai(finely chopped)	21/2cups(tightly packed
Tomato(medium size)	1
Turmeric powder/manjal podi	1/8tsp
Salt	to taste
Oil	11/2tsp

Grind to fine paste

Ingredient	Quantity
Coconut(grated)	3tbs
Cumin seeds/jeeragam	1/2tsp
Red chilly/varamilgai	2
Shallots/chinna vengayam	3

For tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/uluthamparuppu	1tsp
Cumin seeds/jeeragam	1/4tsp
Asafoetida/perungayam	a pinch
Red chilly(broken)	1

Method

Wash the mung beans couple of times in water and cook it in a pressure cooker for 5-6 whistles with enough water.After the pressure subsides mash it and to this add the chopped spinach,turmeric powder and tomato,cook it for a whistle.

Meanwhile grind the given ingredients to a fine paste with water as needed.

After the pressure settles open the lid,add the ground paste and salt to it.Let it boil for 3-4 minutes.

Now in a separate pan heat a oil and do the tempering and add it to the kootu,mix it well and put off the fire.

Spinach Kootu is ready.Serve it with rice or roti.

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

• The addition of shallots is purely optional,any variety of spinach can be used.
• The red chillies can be increased or decreased to personal preference.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Moong Dhal and Spinach Paratha

For the third day of mess free lunch box in Blogging Marathon #35 I am sharing a paratha with moong dhal and spinach.This doesn't need any side accompaniment,with simple pickle,curd and ketchup taste good with this one.I make the paratha slightly smaller in size as it fits to my kiddo's lunch box.Off to the recipe...........

Basic Information

Soaking time 30 minutes
Preparation Time 15 minutes
Cooking time 15 minutes
Makes 6-7


Ingredients

Ingredient	Quantity
Wheat Flour/gothumai maavu	11/2cups
Moong dhal/paasiparuppu	2 tbs
Spinach/palak(finely chopped)	1/2cup
Aamchur powder	1/2tsp
Garam masala powder	1/2tsp
Oil	2tbs
Red chilly powder/milagai podi	1/4tsp
Turmeric powder/manjal podi	1/8tsp
Salt	to taste
Oil(for frying the paratha)	11/2tbs

Method 

Soak the moong dhal in water for 30 minutes and drain the excess water.
Mix everything together and add 2 tbs of oil,mix it well.Make a dough by adding little by little of water and the dough should be stiff,keep it aside for 10 minutes.

Divide the dough into equal balls and roll it gently to a paratha by dusting the flour.Cook it in a griddle both sides by adding few drops of oil till golden.

Paratha is ready

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

• Instead of spinach,methi leaves or coriander leaves can be used.
• Here I used the chilly powder,it can be substituted with finely chopped green chilly.
• When ever I make for my kiddos's lunch box in the morning I soak the moong dhal previous night and keep it in refrigerator.

Check out my fellow bloggers participate in Blogging Marathon#34.

Sumber http://www.naliniscooking.com