Egg Pepper Fry/Muttai Milagu Varuval

I wanted to share my mom's signature surul appam recipe for day 3.But the coconut what I got was not good as surul appam needs fresh grated coconut.So decided to share the egg pepper fry. This recipe we makeoften to accompany with comfort rasam or dal rice.Mom used to make when she ran out of veggies.Here I halved the eggs and apply the masala and cook it both sides.It can be add to the masala and cook it.Off to the recipe..........

                                                                      

                                                              Egg Pepper Fry/Muttai MIlagu Varuval

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   Basic Information

   Preparation time 10-15 minutes

   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
Egg/muttai (boiled)	4
Onion (finely chopped)	1 (medium size)
Tomato (finely chopped)	1 (medium size)
Ginger&garlic paste	11/2 tsp
Red chilly powder/milagi podi	1/4 tsp
Coriander powder/dhaniya podi	1/2  tsp
Turmeric powder/manjal podi	1/4 tsp
Garam Masala Powder	1/4 tsp
Fennel seeds/sombu	1 tsp
Black pepper/milagu	1 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves (chopped)	1 tbs
Salt	1-1.25 tsp
Oil	1 tbs +2 tsp

  

   

    Method 

• Boil the eggs in water and remove the shell and keep it aside.Dry roast the fennel and black pepper for couple of minutes and powder it in a mortar,set it aside.
• Heat a pan with oil,toast the curry leaves and add in the chopped onion.Saute it till it becomes transparent.Now add the ginger&garlic paste and fry it for a minute.Then goes in the chopped tomatoes.Cook it until mushy.

•  Now add in the spice powders such as red chilly powder,coriander powder,turmeric powder and garam masala powder along with salt.Mix it well and add around 1/4 cup of water and cook it covered in a medium flame.Now once the mixture becomes thick,add in the ground pepper and fennel.

• Mix it well and finally add the chopped coriander leaves,put off the flame.Now apply the prepared masala on the eggs.

• Heat a dosa griddle or any flat griddle,add the 2 tsp of oil and fry it both sides.Remove it once both the sides get cooked.

• Serve it with rice  and rasam or dhal.

• Lemon juice can be squeezed after frying to get an extra tangy taste.
• Do not over cook the eggs,otherwise it turned out rubbery.
• After adding all the spice powder mix it well and keep the flame low to avoid burning.

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Vatha Kulambhu/Sunda Vathal Kulmabhu/Sun Dried Turkey Berry in Tamarind Sauce

For the day 2 of Blogging Marathon #60,themed under family recipes is Vatha Kulambhu.Vatha kulambhu can be made in many ways with or with no onion and garlic,freshly ground spice powder or sambar powder.
Already I have shared my mom's version of no onion garlic vatha kulambhu with manathathakkali vathal.
Coming to today's version its made with sun dried turkey berry(sunda vathal) and mango(maa vathal).Also it is made with sambar powder.As we prefer our vatha kulambhu to be on the thicker side I made it slightly thicker.Consistency is personal preference and also the addition of maa vathal is optional.
My mom used a little bit of red chilly powder along with sambar powder to get a nice color.I got my last batch of mom's homemade vathal during my India trip.While making this kulambhu I was so emotional and going to miss her home made goodies.Lets move on to the recipe...

                                                                      

                                                           Vatha Kulambhu/Sunda Vatha Kulambhu

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   Basic Information

    Preparation time 10-15 minutes

   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
Shallots/chinna vengayam	10-12
Garlic/poondu	7-8 fat cloves
Dried turkey berry/sunda vathal	2 tbs
Dried Mango/maa vathal	7-8 pieces
Red chilly powder/milagi podi	1/2 tsp
Coriander powder/dhaniya podi	1/2  tsp
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	1 tbs
Tamarind/puli	small lemon size
Salt	1-1.25 tsp
Oil	2-2.5 tbs

   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Toor dhal/thuvaram paruppu	1 tbs
Fenugreek seeds/vendhayam	1/8 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Dried red chilly/varamilagai	1(broken)

   

    Method 

• Soak the tamarind and maa vathal in hot water and separately for few minutes.Squeeze the tamarind and extract keep it aside.In a tsp of oil fry the sunda vathal till it becomes crispy and golden.Set it aside.

•  Heat a pan with oil and do the tempering with the given ingredients,add in the curry leaves and broken red chilly.Saute the shallots for couple of minutes and goes in the garlic.Cook it till the onion becomes transparent.Now add in the spice powder and give it a mix.

• Add in the tamarind water and let it boil for a minute.Add in the salt and let it simmer for 10-12 minutes.Add in the soaked maa vathal and cook it for a minute.

• At this stage add in the fried sunda vathal and let it simmer for another couple of minutes.Put off the flame.

• Serve it with rice  and kottu.

• As the dried vathal also has salt,so keep an eye on while adding the salt.
• The consistency is personal choice.
• After adding all the spice powder mix it well and keep the flame low to avoid burning of powders.
• Here I cut the onion and garlic into 2 as the size was slightly bigger.If the size is small you can add it as such.

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

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

Sumber http://www.naliniscooking.com

Kathirikkai Kondakadalai Kottu Curry/Eggplant and Chickpeas Curry

We are entering the 3rd week of Blogging marathon#60 and for this week I chose Family recipes.Today I sharing you a kottu curry made with baby eggplant and chickpeas.This is one of my mom's signature recipe and she calls this one as kottu curry.Usually kottu is made with lentil and veggies but here no lentil is used and she made this way.Whenever I make this kootu never able to get the exact taste of her.

While drafting the post I was emotional and tears were rolling down.I lost my mother couple of months back and its hard to cope up with her loss.She was my friend,philosopher,guide,mentor,still couldn't believe she is no more.The cooking knowledge what I have is inherited from her. She was an amazing cook and tried to do lot of experiments in food.

She worked as Tamil Teacher for 33 years.Though she was working never compromised on food and cooked an elaborate meal for us everyday.She made varieties when it comes to food.She loved painting,drawing rangoli and got a very nice and beautiful voice so liked to sing.

Coming to the recipe,its a simple curry made in few minutes,whenever we wanted to have some comfortable lunch she made along with rasam and some fry and pappad.This kottu curry can be served as an accompaniment or can be mixed along with rice.But we prefer to mix it along with rice and made it for last weekend lunch and served it potato fry and pappad.Off to the recipe.............

                                                                      

                                                         Kathirikkai Kondakadalai Kottu Curry

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   Basic Information

   Soaking time 8 hours

   Preparation time 10-15 minutes
   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
Black chickpeas/kondakadalai	1/2 cup
Small round eggplant/kathirikkai	5-6 (chopped)
Onion(roughly chopped)	1 (medium size)
Tomato(finely chopped)	1 (medium size)
Red chilly powder/milagi podi	1 tsp
Coriander powder/dhaniya podi	1  tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coconut /thengai	3-4 tbs (grated)
Cumin seeds/jeeragam	1 tbs

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/ulutham paruppu	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Oil	2 tsp
Shallots/chinna vengayam	2(finely chopped)
Dried red chilly/varamilagai	1 (broken)

   

    Method 

• Cook the soaked chickpeas in a pressure cooker with enough water with a pich of salt for 2-3 whistles and keep it aside. 
• Now in a pan take a cup of water and to this add the chopped onion,tomato and eggplants.Let it cook for one boil.At this stage add in the spice powders and salt.

•  Cook it covered for few minutes or till the veggies become tender.Add in the cooked chickpeas and let it boil.

• Meanwhile grind the coconut and cumin seeds to a fine paste.Add the fine paste and let it cook till the raw smell goes off.

• Do the tempering with the given ingredients and add it to the kottu curry and mix it well.Put off the flame.

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• Serve it with rice .

• White chickpeas can also used instead of black one.
• The consistency can be personal choice,if you want it to be in thicker side add little more coconut for the paste.

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

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

Sumber http://www.naliniscooking.com

Chegodilu / Chekodi / Ring Murukku /Crispy Rice Flour Ring

For the final day of regional recipes from Andhra cuisine for Blogging Marathon is chegolidu aka chekodi.
I enjoy these crispy rings whenever my friend and her mom makes.I never made it myself and tried it for the first time with my friend's instruction.
Its a perfect munching snack along with a cup of tea.As we heve the habit of  accompaning some murukku or mixture with our sambar rice,we had it with our meal.

                                                                      

                                                                                              Chegodilu/Chekodi

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   Basic Information

   Preparation time 35 minutes

   Soaking time 30 minutes
   Cooking time 20 minutes

   Makes 45-50 (medium size)

    

   Ingredients

  

Ingredient	Quantity
Rice flour/arisi maavu	1 cup
Yellow moong Dhal/paasiparuppu	1 tbs
Red chilly powder	1 tsp
Butter/vennai	2 tsp
Cumin seeds/jeeragam	1 tsp
Salt	1 tsp
Oil	for frying

 

   

    Method 

• Soak the dhal in water for 30 minutes.Heat a pan with a cup of water and to this add cumin seeds,soaked moong dhal,salt,red chilly powder and butter.Let it come to a boil.When the water is boiling add the rice flour and mix it well with a ladle or spatula.Once the water is absorbed,put off the flame and cover it.Let it come to a luke warm.

• Now take the dough on a plate and  gently knead the dough to make it smoother.Keep it covered.Grease the palms with oil if needed and take a pinch of small gooseberry size of dough.Roll it on a rolling board with the palms to make a rope and join the ends to make a ring.

• Make it similar way for one batch and arrange the rings on a plate.Heat the oil in a pan and once it becomes hot drop in the rings.Fry it in a medium flame till it becomes golden and crispy.Drain it on a paper towel and let it cool down completely.

• Store it in an air tight container.

• Cook it in a medium flame to cook it evenly and crispy.
• Make the rope not too thick or thin.
• Join the ends and press it gently so that the joined ends won't separate while frying.
• Make the rings for each batch and fry it,if its dried it may get cracked.
• If you feel the dough is too thick and crumbly,sprinkle some hot water and knead the dough.

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Dibba Roti /Minnapa Roti

Coming to the second day of Blogging Marathon #60,I am sharing an authentic recipe,Dibba Roti.
Dibba Roti is a thick pancake made with ground rice and urad dha,resembles idly in texture but looks like uthappam.
Traditionally dibba roti is made in a deep bottomed heavy pan.The batter is covered and slow cooked then flip to the other side to cook.
As I don't have any heavy deep pan,used my appam pan.It came out with a crispy outer and the inside was soft like idly.
Originally the recipe is made with idly rava(broken rice) but here I used the regular raw rice.So it needs to be ground to a bit coarse paste.
Dibba roti tastes awesome with any kind of chutney and we had it with nalla karam podi.

                                                                      

                                                                                                   Dibba Roti

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   Basic Information

   Recipe Source  Spicing your life

   Preparation time 35-40 minutes

   Fermentation time 2-3 hours
   Cooking time 15-18 minutes

   Makes 2 

    

   Ingredients

  

Ingredient	Quantity
Raw Rice/pacharaisi	1 cup
Urad Dhal/uluthamparuppu	1 cup
Green Chilly/pachamilagai	2(finely chopped)
Curry leaves/karivepillai	1 sprig(roughly chopped)
Cumin seeds/jeeragam	11/2 tsp
Salt	1 tsp
Oil	4 tbs

 

   

    Method 

• Soak the rice and dhal separately for 3-4 hours.Grind the urad dhal to a fine paste and remove it.Now grind the rice to a bit coarse paste.Mix the rice and dhal,add the salt and mix it thoroughly.Keep it on the counter for 2-3 hours.

• Now to the batter add in chopped green chilly,cumin seeds and curry leaves.Mix it well and the batter should be thick not runny.

• Heat a pan with 2 tbs of oil and pour around 3-4 ladle full of batter.The thickness should be around 1 inch,no need to spread the batter.

• Cook it covered in a medium flame for 4-5 minutes.Then gently flip it to the other side and cook it for another 3-4 minutes in a medium flame.

• Once the flipped side turns golden then remove it from the pan.

• Serve it with chutney and spice powder.

• Cook it in a medium flame.
• The amount of curry leaves and green chilly can be increased according to personal preference. 
• Grind the rice to a bit grainy to get a nice texture..

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

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

Sumber http://www.naliniscooking.com