Milagu Kulambhu - Version 2

I have already posted a version of milagu kulambhu with no onion and garlic but today's version is slightly different.This recipe I noted down couple of weeks back in a T.V cooking show by Mrs.Revathy Shanmugam.This recipe used poppy seeds,fennel seeds and cashews to make the spice paste which was quiet new for me.
As her recipe is always a hit and not complicated,so without any second thought I tried this for our weekend lunch.The original recipe calls for a tbs of  poppy seeds,as I ran out it used only half of it.The kulambhu came out so delicious and creamy,I paired up with beans poriyal and pappads.Lts move on to the recipe.................................................

Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Shallots (chopped)	10-12
Tomato	1(medium size)
Garlic/poondu	10-12cloves
Red chilly powder/milagai podi	1tsp
Tamarind /puli	small lemon size
Curry leaves/karivepillai	1 sprig
Salt	1tsp
Oil	4tbs

To roast and Grind

Ingredient	Quantity
Black pepper/milagu	2 tbs
Cumin seeds/jeeragam	1 tbs
Poppy seeds/kasa kasaa	11/2tsp
Coriander seeds/dhaniya	1 tbs
Fennel seeds/sombu	1tsp
Cashews/mundidri	2
Coconut(grated)	2 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp
Cumin seeds/jeeragam	1/2tsp

Method

In a pan add a tsp of oil and add the given ingredients to roast except coconut,fry it till a nice aroma comes out and becomes golden.Finally add the grated coconut and fry it for a minute,put off the flame.After cooling grind it to a fine paste.

Meanwhile soak the tamarind in a cup of water and extract the juice and set it aside.
Start by heating the pan with remaining oil,splutter the mustard seeds,cumin seeds and fenugreek seeds.Add in the shallots and curry leaves,saute it until pink.Then add the garlic and fry it for a minute,then goes in the chopped tomato.Cook it until mushy with a pinch of salt.

Now add in the chilly powder and tamarind water,ground paste.Add around a cup of water and salt,let it boil for 10-12 minutes or till the raw smell goes off in a medium flame.

Milagu kulambhu is ready.

Serve it with rice.

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

• The garlic cloves I used is slightly fat cloves,if it it a smaller variety use around 15-17 cloves.
• There may be a chance of getting a slight bitter taste while boiling but after the flavors gets incorporated the bitter taste will go off.

This recipe is off to  Cook Book Challenge # 5 Febuary week 2 and Let's Brunch on Sundays event.

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

Milagu/Black Pepper Kulambhu-No Onion and Garlic Recipe

As the weather here is so cold,making me lazy and not in a mood of cooking anything.Unfortunately no quality Indian restaurants around so I have to cook something simple and light.Finally decided to make milagu kulambhu as it doesn't need onion and garlic so no chopping can be finished in less than 30 minutes.My mom makes this kulambhu slightly in a different way which I share it later but this recipe is from my mom's collegue who doesn't eat onion and garlic.I paired up this kulambhu with carrot poriyal(stirfry) using the chopped frozen carrot and home made arisi vathal(fryum),had a healthy meal.Here goes the recipe................................

Ingredients

Ingredient	Quantity
Tamarind/puli	small lemon size
Turmeric powder/manjal podi	1/4tsp
Channa dhal/kadala paruppu	11/2tbs
Red chilly/varamilagai	3-4nos.
Black pepper corns/milagu	1tbs
Cumin seeds/jeeragam	11/2tsp
Curry leaves/karivepillai	1 sprig
Salt	to taste
Oil	2tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	6-7 seeds
Asafoetida	a pinch

Method

Soak the tamarind in a cup of water,meanwhile dry roast the red chilly,channa dhal,cumin seeds and black pepper to a golden color or till a nice aroma comes out.Let it cool and grind it to a powder.

Now squeeze the tamarind and take the extract and keep it in a bowl.To this tamarind extract add the ground powder,salt and turmeric powder.Heat a pan with the oil and splutter the mustard seeds then goes in fenugreek seeds and asafoetida.Add the tamarind water to it.Add little more water(1/2 cup),allow it to boil till the raw smell goes off.

Serve it with rice and papad.

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

• I personally prefer slightly thicker version of kulambhu,so adjust the consistency according to your preference.
• The kulambhu may be slightly bitter initially after some all the flavors get incorporated the bitterness won't be there.
• The kulamhu will be even more tasty on the next day.
• I used the fresh tamarind if you are using the tamarind paste 2tbs can be used for this given amount.

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

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

Chicken Pulao

Friends hope you all had a good week end,September is my first blog anniversary and like to thank you all for your support and valuable comments.So today I am sharing a special recipe to celebrate the occasion.
As my kiddo and hubby dear both likes non-veg most of our Sunday lunch would be either chicken or egg.My son prefers chicken 65 and some mild pulaos rather than biriyani and curry so I make either chicken pulao or veggie pulao.
This chicken pulao is a milder version and the spice level can be adjusted according to the preference.Last Sunday I made this pulao and paired up with chicken 65,chicken kulambhu.
As I was in a hurry on that day I couldn't take nice pictures,will update the picture soon.Now off  to the recipe ........................

Ingredients

Ingredient	Quantity
Chicken(with bones)	1lb
Basmathi rice	11/2cup
Onion(thinly sliced)	3nos.(medium size)
Green chilly	5nos.
Ginger&garlic paste	2tsp
Mint leaves	15-20nos.
Coriander leaves	as needed
Salt	as needed
Oil	3tbs
Ghee	1tbs
Lemon juice	2tsp

For the Seasoning 

Ingredient	Quantity
Cloves/lavangam	4nos.
Cinnamon	2inch piece
Anise star	1no.
Cumin seeds/jeeragam	1/2tsp
Black pepper/milagu	1/4tsp
Bay leaf	1no.
Cardamom/ellakai	2nos.
Cashews/mundidri paruppu	1tbs

For the chicken marination 

Ingredient	Quantity
Yogurt/thayir	5tbs
Ginger&garlic paste	2tsp
Chilly powder/milagai podi	1tsp
Coriander powder/dhania podi	1/2tsp
Garam masala powder	1/2tsp
Turmeric powder/manjal podi	1/4tsp
Salt	1/2tsp

Method 

• Clean and cut the chicken,marinate the chicken with the given ingredients for atleast 30-45 minutes and soak the rice in water and keep aside.
• Heat a pressure pan or cooker with oil+ghee and add the ingredients given for seasoning,saute the onion and green chillies till transparent.
• Now add the mint,coriander leaves followed by ginger &garlic paste and fry it till the raw smell goes off.
• Once the ginger&garlic paste is cooked add the marinated chicken and saute it,add 1/2cup of water and salt,cook the chicken gets half cooked.
• Add the rice and mix it in the chicken mixture for a while or till everything gets blend well.Now add 21/2 cups of hot water and let it boil.
• Close the lid and pressure cook it for one whistle in a medium flame and keep it in a low flame for 5 minutes.
• Open the lid once the pressure subsides and finally add the lemon juice,fluff it with a fork gently without breaking the rice grains.
• Serve it with raitha  or chicken curry.

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

• For extra flavor 1/4 cup of thick coconut milk and the chicken need s to be marinated for atleast 30 minutes to get a juicy chicken.
• Soaking the rice in water is also very important to get a perfectly cooked rice grain.

Sumber http://www.naliniscooking.com