Curry Leaves Chutney / Karuveppilai Chutney | Side dish for Idli Dosa

Tweet

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 Recipe - Ingredients

Serves: 2

Cooking & Preparation Time: 20 mins

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 temper:

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.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.

3.Heat oil and add mustard seeds and hing - allow it to splutter and transfer the tempering to the chutney and mix well.

Serve with hot idlis or mini oothapams like as I did.

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.

Tags: curry leaves chutney, curry leaves chutney recipe, karuveppilai chutney, karuveppilai chutney recipe, how to make curry leaves chutney, how to make karuveppilai chutney, curry leaves recipes, side dish fir idli dosa, chutney recipes, side dish for idli recipe, easy chutney recipes

Read more ...

Garlic Rice Recipe (Poondu Sadam)

Tweet

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 :)

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.

Garlic Rice Recipe - Ingredients

Recipe Reference : Kamalas Corner Serves: 2

Cooking Time: 30 mins

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 (Dhaniya) - 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.

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.

Serve hot / warm with vadam or any curry of your choice.

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.

Tags: garlic rice, garlic rice recipe, chilli garlic rice, poondu sadam, poondu sadam recipe, how to use leftover rice, what to do with leftover rice, leftover rice recipes, easy lunchbox idea, quick rice, spicy garlic rice

Read more ...

Kasi Halwa / Poosanikai Halwa Recipe

Tweet

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?

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

Serves : 2 as a dessert Cooking & Prep Time: 40 mins

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.
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.

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.

I love it both hot and even cold! :)

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 :)

Tags: kasi halwa, kasi halwa recipe, poosanikai halwa, poosanikai halwa recipe, how to make kasi halwa, how to make poosanikai halwa, pumpkin halwa, pumpkin halwa recipes, pumpkin halwa without milk, pumpkin recipes, diwali recipes, diwali sweets, diwali sweet recipes, easy halwa recipes

Read more ...

18 Easy Paneer Recipes | Indian Paneer Recipes

Tweet

Homemade Paneer	Chilli Paneer	Paneer Tikka
Paneer Tikka Masala	Mutter Paneer Masala	Kadai Paneer
Paneer Butter Masala	Paneer Pulao	Achari Paneer Tikka
Paneer Jalfrezi	Malai Kofta Gravy	Paneer Bhurji
Paneer Korma	Paneer Tikka Pizza	Paneer Kheer
Paneer Veg Korma	Paneer Bread Balls	Paneer Gobi Kofta

Tags:paneer recipes, easy paneer recipes, paneer recipes for children, indian paneer recipes, indian recipes with paneer, cooking with paneer, how to make paneer recipes, how to make paneer recipes at home, how to make paneer recipe, how to make paneer recipes at home

Read more ...

Sukku Coffee Recipe (Sukku Malli Kaapi)

Tweet

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 :)

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 Coffee Recipe - Ingredients

Cooking & Prep Time: 30 mins

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.

2.Grind it to a fine powder(as fine as possible).Mix this with the mentioned amount of dried ginger powder.

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.

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.

My Notes:

• It 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.

Tags: sukku coffee, sukku coffee recipe, homemade sukku coffee powder recipe, sukku coffee benefits, sukku malli kaapi, sukku malli kaapi recipe, chukku malli coffee, sukku malli coffee ingredients, how to make chuku malli coffee, homemade sukku malli powder

Read more ...

Egg Masala (Egg Thokku) | South Indian Egg Recipes

Tweet

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 - Ingredients

Recipe Reference : Ramya Cooks Serves: 3

Cooking Time: 30 mins

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

To temper:

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

To roast and grind to a paste:

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

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.

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.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.

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.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.Serve it with hot steamed rice and sambar.

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.

Tags: egg masala, egg masala recipe, egg curry, egg curry recipe, egg masala curry, egg masala dry, egg recipes, egg thokku, egg thokku south indian style, egg masala for rice, egg masala for ghee rice, egg recipes south indian, egg curry recipe for rice, egg curry chettinad, how to make simple egg recipes

Read more ...