Paavakkai Pitlai/Paagarkkai Pitlai - No Onion and Garlic Version

Today is the 2nd Tuesday and some of you know that we group of friends share Tamilnadu recipes for the event Tamizhar Samayal Tuesday.
Paavakai Pitlai is a Typical South Indian curry especially made in Tamil Cusine which is served along with rice.
This pitlai can be mixed along with white rice or an accompaniment and its slightly thicker than sambar made with freshly ground spices.Off to the recipe...........................................

Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 2

Ingredients

Ingredient	Quantity
Bitter gourd/Paavakkai(sliced)	2(medium size)
Tomato(finely chopped)	1(medium size)
Tamarind/puli	big gooseberry size
Toor Dhal/thuvaram paruppu	1/4 cup
Turmeric powder/manjal podi	1/4 tsp
Oil	1 tbs
Curry leaves/karuvepillai	few leaves

To roast and Grind

Ingredient	Quantity
Coriander seeds/dhaniya	1 tbs
Channa dhal	1tbs
Red cilly/varamilagai	3-4
Coconut(grated)	2 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp
Urad dhal/uluthamparuppu	1/2tsp

Method

Pressure cook the toor dhal with enough water for 3-4 whistles.Meanwhile dry roast the coriander seeds,channal dhal and red chilly to a golden color.Finally add the coconut and fry it for a minute,put off the flame.After cooling grind it to a coarse powder and extract the tamarind set it aside.

Heat a pan with oil and do the tempering,add the sliced bitter gourd and curry leaves, fry it in a medium flame till it becomes tender.Add the chopped tomato and cook it.Now add the tamarind extract along with 1/2 cup of water and cook it covered in a medium flame.

Add in the cooked toor dhal and mix it well.Add in the salt and turmeric powder,cook it for couple of minutes.Finally add the freshly ground spice powder and cook it for one boil.Put off the flame.

Serve it with rice.

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

• If you want to add onion,add around 3-4 tbs of finely chopped onion after the tempering.
• A small piece of jaggery or a tsp of brown sugar can be added after adding the spice powder but I didn't.

This recipe is off to Tamizhar Samayal Tuesday event.

Sumber http://www.naliniscooking.com

Thengai Podi/Coconut Podi

Today's recipe for cooking from cook book challenge is simple thengai/coconut podi which I noted down from my friend.

Thengai podi is flavorful and easy to make,can be mixed with rice along a dash of ghee or an accompaniment for idly.

This podi is often sprinkled in dry vegetable curries and kootu for extra taste and fresh and flavor.This podi stays fresh for a week to 10 days if its stored in an air tight container in room temperature.

Here I used the desiccated coconut  but it can be replaced with fresh grated coconut also,with no further delay lets move on to the recipe...............................

Basic Information

Preparation Time 5 minutes

Cooking Time 10 minutes

Makes 1 cup(approximately)

Ingredients

Ingredient	Quantity
Urad dhal/ulutham paruppu	1/4 cup
Desiccated coconut	1/2 cup
Tamarind/puli(optional)	1 inch
Red chilly/varamilagai	4 -5
Asafoetida/perungayam	a pinch
Salt	11/2tsp

Method

• Dry roast the urad dhal,tamarind(if you are using) and red chillies in a medium flame till the urad dhal becomes nice and golden.Transfer it to a plate.
• Now add the dried coconut to the pan and roast it till it becomes crisp and golden.Finally add the asafoetida and put off the flame.Let it cool down completely.
• Put the fried urad dhal and rechillies,salt in a blender jar and grind to bit coarse powder.Then add the roasted coconut and pulse it.Do not run the blender continuously.

Thengai Podi is ready.Store it in an air tight container.

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

• After adding the coconut do not run the blender/mixie continuously,pulse it with intervals,otherwise it will look like chutney.
• If you using fresh coconut,fry it in a low flame tll it gets crisp and golden.

This recipe is off to  Cook Book Challenge #6 March week 2 and  Let's Brunch on Sundays event.

Sumber http://www.naliniscooking.com

Potato Masala Sandwich/Aloo Sandwich/Aloo Toast

My kiddo loves sandwiches a lot especially the potato stuffed one his all time favorite.This way I sneak some veggies and feed him,today's recipe is with the mashed potato and some veggies.
Depending on the availability of the ingredient I make it for his evening snack or breakfast.On a lazy weekend this sandwich is for our brunch along with some cardamom tea or juice.
You can make n number of variations in the stuffing and make sandwich.Lets move on to the recipe.............................

Basic Information

Preparation Time 5 minutes
Cooking Time 15 minutes
Serves 4

Ingredients

To make the Stuffing

Ingredient	Quantity
Potato/Urulai kilangu	2-3(medium size)
Onion(finely chopped)	1(medium size)
Green chilly/pachamilgai	2(finely chopped)
Redchilly powder/milagai podi	1/2 tsp
Garam masala powder	1/4 tsp
Aaamchur powder	1/2 tsp
Oil	1 tbs
Coriander leaves/kothamalli	for garnishing
Cumin seeds/jeeragam	1/2 tsp

For the Sandwich

Ingredient	Quantity
Bread Slice	8
Mint Chutney	as needed
Onion(finely chopped)	2-3 tbs
Carrot(grated)	2-3 tbs
Butter/vennai	2-3 tbs

Method

Cook the potato in a pressure cooker for 2 whistles,peel the skin and mash it.Keep it aside.
Heat a pan wit oil and crackle the cumin seeds,add the chopped onion and saute it till transparent.Now add the mashed potatoes,spice powders,salt and chopped coriander.Mix it well and cook it for a minute.Put off the flame.

Take a bread slice and apply the mint chutney evenly and keep a generous amount of stuffing.Sprinkle the chopped onion and grated carrot and keep it aside.Take another slice of bread and apply butter as needed.Close it with the bread slice which has stuffing.

Apply some butter on the sandwich maker and top of the bread slice,toast it or toast it in a griddle.Cut it into two triangles.

Aloo/Potato Sandwich is ready.Serve it with ketchup.

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

• Grated paneer/cottage cheese or a cheese slice can be topped on the stuffing for extra rich taste.
• Mixed veggies can also be added along with mashed potato.
• For the mint chutney I used 2 tbs of grated coconut along with the mint to make it slightly thick and easy for spreading.

Sumber http://www.naliniscooking.com

Puli Dosai/Tamarind Dosa

For this week Cookbook Challenge Cooking I chose a simple and instant dosa from Mrs.Mallika Badrinath's cook book.The ingredients are quiet similar to the toor dhal dosa  but it tastes slightly tangy with the flavor of coconut and black pepper.As it doesn't need fermentation this can be made in no time.I paired up the dosa with coconut chutney,but goes very well with idly podi and pickle also. Off to the recipe......................................

Basic Information

Soaking Time 2 hours
Preparation Time 15 minutes
Cooking Time 20 minutes
Makes 8-10 dosas

Ingredients

Ingredient	Quantity
Toor dhal/thuvaram paruppu	1/2 cup
Boiled rice/idly rice/pulungal arisi	1 cup
Tamarind/puli	big gooseberry size
Red chilly/varamilagai	5-6
Coconut (grated)	4 -5tbs
Black pepper/milagu	1 tsp
Cumin seeds/jeeragam	1 tsp
Curry leaves/karivepillai(chopped)	2 sprig
Salt	11/2tsp
Oil	2-3tbs

Method

• Soak the rice and dhal together for 2 hours and drain the excess water 
• Grind it along with red chilly,tamarind,curry leaves and coconut to a coarse batter.Now add the cumin seeds,black pepper and salt,grind it for 30 seconds.
• Transfer it to a bowl,adjust the consistency of the batter with water.It should slightly watery than regular dosa batter.
• Heat the dosa griddle,once it is ready pour a ladle full of batter and spread it. Drizzle a tsp of oil.Flip it to other side and let it cook for a minute.
• Serve it immediately with your choice of chutney.

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

• This dosa won't become as crispy as regular dosa,tastes best when its served hot.
• The original recipe doesn't have any onions but if you want some chopped onions can be added.

This recipe is off to  Cook Book Challenge #6 March week 1.

Sumber http://www.naliniscooking.com

Rose Flavored Sago Payasam - Virtual Birthday Treat for Priya Ranjit

Today is a special,birthday for one of my friend and a well know blogger in blogosphere,Yes its Priya Ranjit of Cook Like Priya.
To celebrate her birthday we group of bloggers decided to treat her with pink colored dishes as she loves pink a lot.So I decided to make a simple sago aka javvarissi payasam flavored with the Rooh Afza (rose flavored syrup).The end result was an awesome and flavorful payasam.More than me,my lil one who is 17 months enjoyed this payasam a lot.Lets move on to the recipe.......................

Basic Information

Preparation Time 5 minutes
Soaking Time 15-20 minutes
Cooking Time 25 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Sago/javvarisi/sabudana	1/2 cup
Sweetned condensed milk	1/2 cup
2% milk	2 -21/2 cups
Rooh Afza rose syrup	2 tbs
Cashews/mundiri(broken)	2 tbs
Pistachios/almonds(finely chopped)	for garnishing(optional)
Ghee/nei	1 tsp

Method

Rinse the sago in water for couple of times ad soak it in the water for 15-20 minutes.Fry the cashews in ghee and keep it aside.
Boil the milk in a heavy bottom pan and let it simmer for 5 minutes.Now add the soaked sago and cook it till the sago cooked completely.Stir it in between.

Now add the condensed milk and mix it completely till it blends well,cook it for one boil.

Add the fried cashews and rose syrup,mix it well.Put off the flame.

Serve it warm or chilled.

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

• Here I used the sweetened condensed milk,so I didn't add sugar and it was just perfect.If needed it can be increased.
• I didn't add cardamom powder as the rose flavor is enough and makes the payasam so perfect and flavorful.
• If you are not adding condensed milk then add around 1/2 -3/4 cups of sugar according to taste.

Sumber http://www.naliniscooking.com

Stuffed Eggplant Fry/Kathirikkai Varuval/Stuffed Brinjal Fry

Today I am sharing you delicious stuffed brinjal/eggplant fry with simple and readily available ingredients in no time.As I like brinjal a lot,weekly once brinjal aka eggplant appears in my kitchen.Last week I got a few tender small eggplants from Indian store and wanted to make something for the blog.I have already shared some brinjal recipes and one of my simple brinjal fry is popular in my blog.
When I thinking something to make with whole eggplants suddenly I remembered the recipe which I noted down couple of months back.This recipe is a dry version and it doesn't need tomato also but if you want with gravy then go head and add one chopped tomato.It tastes great with rasam and curd rice,now lets move on to the recipe........................................

Basic Information

Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai	7-8
Onion(finely chopped)	1(medium size)
Green chilly/pachamilgai	2(finely chopped)
Tamarind/puli	small gooseberry size
Salt	11/2 tsp
Oil	2 tbs
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	for garnishing
Cumin seeds/jeeragam	1/2 tsp

Roast and Grind

Ingredient	Quantity
Channa Dhal/kadalaparuppu	1 tbs
Coriander seeds/dhaniya	1 tbs
Poppy seeds/kasa kasaa	1 tsp
Coconut(grated)	2 tbs
Red chilly powder/milagai podi	11/4tsp

Method

Dry roast the coriander seeds,channa dhal and poppy seeds in a low flame till nice aroma comes out,then add the grated coconut and fry it till it changes the color.Put off the flame and finally add the red chilly powder and mix it cool.Let cool down completely,add around 1/2 tsp of salt and grind it to a fine powder.Add around 1/4 cup of water to the tamarind and take the extract,keep it aside.

Now take the egg plant trim the stalk little and make slits as shown ,stuff the spice powder and keep it on a microwave safe plate.Continue it for rest of the eggplants.Microwave the stuffed eggplants for 3-4 minutes in a microwave high and keep it aside.
Heat a pan crackle the cumin seeds,add the chopped onion,green chilly and curry leaves.Saute it until transparent,add in the stuffed eggplants and saute it for a minute.

Now add the tamarind extract,remaining spice powder,salt and cook it covered in a medium flame.Remove the lid and gently turn and cook it for couple of minutes,finally sprinkle the coriander leaves and put off the flame.

Stuffed brinjal fry is ready.

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

• If slight gravy is needed add 1 medium size chopped tomato.
• Use same sized eggplants/brinjals to get cooked evenly.
• Instead of microwave,steam it  for 5 minutes in a idly steamer.

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

Sumber http://www.naliniscooking.com

Mutton Kulambhu Using Kulambhu Milagai Thool

I have already shared a version of mutton kulambhu with freshly ground spices but today's version is different one using the kulambhu milagai thool.
As this kulambhu milagai thool has all the garam masala spices which normally used for the tempering so w don't use any extra spices for tempering
If you don't have kulambhu milagai thool,use the redchilly powder and coriander powder,do the tempering with whole spices.This type of kulambhu is made especially in village sides to pair up with either rice or idly and dosa.
Usually this kulambhu is made slightly watery to accompany with idly and very little coconut paste is added to give thickness to the gravy.

Basic Information
Preparation time 20 minutes
Cooking time 40 minutes
Serves 3-4


Ingredients

Ingredient	Quantity
Mutton(with bones)	1 lb
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	2 (medium size)
Ginger&garlic paste	2 tsp
Kulambhu Milagai thool	1 tbs
Turmeric powder/manjal podi	1/2tsp
Garlic/poondu(finely chopped)	2-3 cloves
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	13/4 tsp
Oil	3 tbs

Pound to a coarse paste

Ingredient	Quantity
Shallots/chinna vengayam	4-5
Garlic/poondu	2 cloves
Ginger/inji	1/2' piece
Red chilly powder	1/2tsp
Pepper/milagu	1/2tsp
Cumin seeds/jeeragam	1/2tsp

Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	3 tbs
Fennel seeds/sombu	1/2tsp
Cashews/mundiri	2 (optional)

Method

• Clean and wash the mutton pieces,pound the given ingredients in a stone mortar and keep it aside.
• Put the mutton pieces and the pound paste,turmeric powder and 1/ tsp of salt in a pressure cooker along with 2 cups of water.Cook it in a medium flame for 4-5 whistles or till the mutton becomes tender.
• Meanwhile grind the given ingredients to a fine paste and set it aside.
• Heat a pan with oil and crackle the fennel seeds,add the chopped onion,garlic and curry leaves.
• Saute it till transparent and goes in the ginger &garlic paste fry it for a minute.Now add in the chopped tomatoes,cook it until mushy.
• Add the kulambhu milagai thool and give it a mix,add the mutton stock and let it boil for 5 minutes.
• Add the ground coconut paste and let it cook for a boil.At this stage add the mutton pieces and water as per the consistency needed,simmer it for 12- 15 minutes.
• Finally sprinkle the chopped coriander and put off the flame.
• Serve it with white rice or idly,dosa.

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

• Instead of kulambhu milagai thool,2 tsp of red chilly powder and 2 tsp of coriander powder can be used.Needed 1/4 tsp of garam masala powder can be added.
• If you are not using kulambhu milagai thool,do the tempering with whole garam masala such as cloves and cinnamon.
• If there is little mutton stock left then add some water along with that to get the consistency.

This recipe is off to Tamizhar Samayal Tuesday event.

Sumber http://www.naliniscooking.com