Thursday, February 28, 2013

Curry Leaves Chutney - Karuveppilai Chutney | Easy Chutney Recipes


Curry Leaves Chutney Recipe
Curry Leaves is used for most tempering in south indian cooking, but its always cornered while eating.I make curry leaves podi often and stock it up. But I wanted to try karuveppilai chutney for a change and it turned out so good that  I am planning to make it more often. Last week when I saw fresh curry leaves I made this chutney and podi on the same day and clicked it :) I served it with mini oothapams but goes well even with idlis.
Curry Leaves Chutney

Curry Leaves Chutney Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Curry leaves - 1/2 cup tightly packed
Coconut - 1/4 cup
Tamarind - 1 tsp
Urad Dal - 1/2 tbsp
Gram Dal - 2 tsp
Green Chillies - 1 small
Salt - to taste

To roast and grind:

Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Hing - a small pinch

Method:

  1. Dry roast urad dal till golden brown, finally add the tamarind mix and switch it off, set aside, Then roast curry leaves till it shrinks and is slightly crisp.
    How to make curry leaves chutney - Step1
  2. Grind coconut, tamarind,roasted urad dal, curry leaves along with gram dal,green chillies and required salt to a fine paste adding very little water.
    How to make curry leaves chutney - Step2
  3. Heat oil and add mustard seeds and hing - allow it to splutter and transfer the tempering to the chutney and mix well.
    How to make curry leaves chutney - Step3
Serve with hot idlis or mini oothapams like as I did.
Curry Leaves Chutney

My Notes:

  • You can even add a tsp of channa dal while roasting urad dal.
  • Adding gram dal gives a creamy texture to the chutney.
  • Amma says adding milk is optional, but sure gives a richness and creaminess to the pongal.
Curry Leaves Chutney Recipe
Written by: SHARMILEE J
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Wednesday, February 27, 2013

Garlic Rice Recipe - Poondu Sadam | Lunchbox Recipes

Garlic Rice Recipe
Few weeks back, I was badly craving for some spicy variety rice  and this garlic rice was apt for my craving. It is super spicy with the flavour of chilli and garlic, along with the crunch in the fried garlic pieces is the highlight of this recipe. I had few readers asking for leftover rice recipes and here I start with this one....more coming up soon :)
Garlic Rice Recipe
This is quick and easy to make for lunch or even for packing lunchboxes, this is a must try for all garlic lovers :) I had another recipe of garlic rice with mor milagai , but when I saw this I was way too tempted to make it so here goes recipe without any further delays.So sure to post that one in future.
Poondu Sadam

Garlic Rice Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian| Recipe Reference: Kamalas Corner

Cooked Rice - 3/4 cup
Salt - to taste

To temper:

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Garlic - 5 small finely chopped

To roast and grind to a paste:

Garlic - 7 small
Red Chillies - 3 to 4
Coriander seeds - 1/2 tsp
Channa Dal - 2 tsp
Urad dhal - 1 tsp

Method:

  1. Dry roast (or with a tsp of oil) the ingredients listed under 'to roast and grind' till golden brown. Cool down and grind it to a coarse mixture.Set aside.Add required salt with cooked rice and spread it to make it fluffy and separate.
    How to make garlic rice - Step1
  2. Heat oil and add the ingredients listed under 'to temper' and fry till garlic turns golden brown. Add the garlic mixture and the tempered items to the rice and mix well until it is coated evenly.
    How to make garlic rice - Step2
Serve hot / warm with vadam or any curry of your choice.
Garlic Rice Recipe

My Notes:

  • This rice is little on the spicy side so if you wish you can reduce chillies to 3. You can adjust salt so that the spice level is adjusted.
  • Even though garlic is roasted you will feel the raw garlic flavour after eating for sure so get ready with your mouth freshner :)
  • As there is no coconut, you can make this powder in prior and store it for 2-3 days and use it whenever you want to make this rice.
  • You can make this with leftover rice which will be perfect.
Garlic Rice Recipe
Written by: SHARMILEE J
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Monday, February 25, 2013

Kasi Halwa - Poosanikai Halwa Recipe

Kasi Halwa Recipe
Kasi(Kashi) Halwa / Pumpkin Halwa - I made this halwa during last diwali but somehow other sweets took priorities so thought to post it before this diwali atleast :) You can make this halwa in both ways with or without milk but I personally prefer the no milk version.Does anyone know why it is called kasi halwa?
Kasi Halwa Recipe
The first time when I made I was in a hurry to pack it to my friend place so the clicks didnt come to my expectation so made it again the next week to post it here.This halwa is delicious and melt in the mouth texture, I added only little ghee so can make this guiltfree halwa anytime.

Kasi Halwa Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: South Indian

White Pumpkin - 1 cup(grated)
Sugar - 1/2 cup
Cashews - 5 broken
Food color - a pinch
Cardamom powder - 1/8 tsp
Edible Camphor - a tiny pinch(optional)
Ghee - 1.5 tbsp
Water - 1/4 cup

Method:

  1. Peel off the outer skin of pumpkin and grate the inner fleshy part.Measure it and keep aside. In a pan add a tsp of ghee and roast the cashews till golden brown,set aside.Dont disacrd the juice measure, add it along with the veggie.
    How to make kasi halwa - Step1
  2. Add 1/2 tbsp of ghee along with grated pumpkin and saute till raw smell leaves. It will leave out water by itself so keep sauting, cook covered till it turns soft. Then add sugar,food color mix well.If the water isnt sufficient for the veggie to get cooked then add 1/4 cup water.
    How to kasi halwa - Step2
  3. Once pumpkin turns mushy and gets cooked well(it will be glossy and transparent), the next stage it will form together as a mass and leave the sides of the pan. At this stage, add remaining ghee,roasted cashews, cardamom powder,edible camphor and give a quick stir.Switch off and serve hot/warm.
    How to make kasi halwa - Step3
I love it both hot and even cold! :)
Poosanikai Halwa Recipe

My Notes:

  • Dont add more edible camphor than mentioned quantity as it will overpower the halwa.
  • Make sure raw smell is completely nil and the veggie is half cooked atleast only then add sugar.As after sugar is added the veggie will not get cooked well.
  • If you prefer a more greasy/richer version for 1 cup you can add 5 tbsp of ghee.
  • Also if you want to add milk add 1/2 - 3/4 cup milk after the veggie is partially cooked.If you are adding milk then adding 2-3 strands of saffron is a match made in heaven :)
Kasi Halwa
Written by: SHARMILEE J
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Friday, February 22, 2013

Paneer Recipes - Easy Indian Paneer Recipes

Paneer Recipes - Indian Paneer Recipes - Easy Paneer Recipes
Paneer has become a very popular especially among kids...It is a very versatile ingredient that you can cook up  a lot of doshes with....Here you can find a collection of paneer recipes here such as : homemade paneer,paneer butter masala,mutter paneer,chilli paneer,paneer korma,kadai paneer,paneer tikka,paneer tikka masala,paneer pulao,paneer kofta etc.

Preparation Time : 2 + hours | Cooking Time : 1 hour
[NOTE : timing varies for each recipe]
Recipe Category:  Sidedish & Savory Snacks | Recipe Cuisine: Indian
Click on the pic to view the recipe with stepwise pictures.

Paneer Butter MasalaPaneer Butter MasalaChilli PaneerChilli PaneerPaneer TikkaPaneer TikkaPaneer Tikka MasalaPaneer Tikka Masala
Mutter Paneer MasalaMutter Paneer MasalaKadai PaneerKadai PaneerHomemade PaneerHomemade PaneerPaneer PulaoPaneer Pulao
Achari Paneer TikkaAchari Paneer TikkaPaneer JalfreziPaneer Jalfrezi MalaiKoftaGravy4Malai Kofta Gravy
Paneer Bhurji
Paneer Bhurji
Paneer KormaPaneer Korma Paneer Tikka PizzaPaneer Tikka Pizza Paneer KheerPaneer KheerPaneer Veg KormaPaneer Veg Korma
Paneer Bread BallsPaneer Bread Balls
Paneer Gobi Kofta
Paneer Gobi Kofta
Paneer Gobi KoftaPaneer Fried Rice
Written by: SHARMILEE J
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Thursday, February 21, 2013

Sukku Coffee Recipe (Sukku Malli Kaapi)

Sukku Coffee Recipe
Sukku / Chukku Malli Coffee was first introduced to me only few months back in my first yoga class. Yes it is served in the yoga class almost daily....The first time I had it was so hot and now am used to it...It helps during sore throat and great remedy for cold. Sukku(Dry ginger) coffee is usually made with water but it you wish if you prefer you can add little milk. Now that I've my homemade sukku coffee powder I can have it anytime of the day :)

Sukku Coffee Recipe
As the climate is changing often and it rains unexpectedly...feel like having something hot to give a good relief to cough and cold.It is not only a medicine for cold, it helps for digestion too.Now you get to know the benefits of sukku coffee...what are you waiting for? Go make your batch right away :)
Sukku Malli Kaapi

Sukku Coffee Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Beverage | Recipe Cuisine: South Indian

For making sukku coffee powder:

Dried Ginger powder - 1/2 cup
Coriander Seeds - 1/4 cup
Pepper corns - 1/2 tsp
Jeera - 1/2 tsp

For making sukku coffee:

Water - 2 cups
Sukku coffee powder - 2 tsp
Crystallised palm sugar(Panankalkandu) - 1 tsp
Jaggery - 1 tsp(optional)

Method:

  1. Dry roast coriander seeds till golden brown.Then dry roast jeera and pepper till nice aroma rises,set aside.Cool down completely.
    How to make sukku coffee - Step1
  2. Grind it to a fine powder(as fine as possible).Mix this with the mentioned amount of dried ginger powder.
    How to make sukku coffee - Step2
  3. Mix well then sieve it (for even mixing).Eliminate the dusty part.Now your homemade sukku coffee powder is ready to use.Store in airtight container.Boil water, add homemade sukku coffee powder, give a quick stir.
    How to make sukku coffee - Step3
  4. Add jaggery,crystallised palm sugar and mix well.Allow it to boil for 3-5 mins. Then strain through metal strainer and serve hot.
    How to make sukku coffee - Step4
Serve hot with a generous serving of ghee, heaven I say :)
Sukku Coffee Recipe

My Notes:

  • If you feel its is little spicy, then add 3/4 tsp for each cup.
  • Usually sukku coffee is made only with water, but if you prefer you can have it with half and half milk, water.
  • You can store the homemade sukku coffee powder upto 2-3 months.
  • Actually they use palm sugar(karupatti) for sukku coffee. I dont have it so have used the substitute for it as it works well.
Sukku Malli Kaapi
Written by: SHARMILEE J
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Wednesday, February 20, 2013

Egg Masala (Egg Thokku) | South Indian Egg Recipes

Egg Masala
I've been making this egg masala(muttai masala) since the day I got hold of this recipe. We loved it for the burst of masala flavours with a thick and hot gravy perfect to pair it with rice or even any mild pulaos like jeera pulao / peas pulao. Through the days, I've adjusted the recipe according to our taste buds and last time I made it specifically to click and post it here. For a chettinad based egg gravy check here .

Egg Masala Recipe

Egg Masala Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian | Recipe Reference: Ramya Cooks

Eggs - 3
Onion - 1 medium sized
Ginger garlic paste - 1 tsp
Red Chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - a pinchl
Salt - to taste

To temper:

Oil - 3 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

To roast and grind:

Oil - 1 tsp
Tomato - 1 big
Dry Red Chillies - 2 to 3
Small Onion - 10
Coriander seeds - 1 tsp
Cinammon - 1/4 inch piece
Green cardamom - 1/2
Fennel seeds - 1/2 tspp
Poppy seeds - 1/2 tsp
Black Pepper - 1/2 tsp

Method:

  1. Boil eggs for few mins. Break open and remove the shell carefully. Slit the eggs with a knife on all sides, dont slit it deep inside.Set aside.
    How to make egg masala - Step1
  2. Heat oil in a pan - add the ingredients under 'to roast & grind' saute till onions turn golden brown and tomatoes turn mushy and raw smell leaves.
    How to make egg masala - Step2
  3. Cool down and grind to a semi fine paste.set aside. Heat oil in pan - add mustard seeds and curry leaves let the mustard seeds crackle.Add ginger garlic paste , onion fry till golden brown.
    How to make egg masala - Step3
  4. Then add the masala paste and fry for 2 mins.Then sprinkle little water, add required salt and allow it to boil until it forms a gravy. Meanwhile take the eggs add it to a seperate pan along with red chilli, garam masala and turmeric powder.
    How to make rajma masala - Step3
  5. Fry the eggs till the masala is coated well on all sides, dont fry for long.Add the fried egg to the masala and simmer to for 2mins for the masala to blend well. Then add coriander leaves and switch off.
    How to make egg masala - Step3
Serve it with hot steamed rice and sambar.
Egg Thokku

My Notes:

  • I wanted more gravy so added tomatoes while grinding.
  • It serves as a best accompaniment for rasam / sambar too. Or you can have the gravy with rice too.
  • This is little on the spicy side so adjust red chillies according to your spice level.
  • Dont fry the eggs for long else it will turn rubbery and thats y I roasted it during the last stage.
Egg Thokku Recipe
Written by: SHARMILEE J
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