Erissery - Pumpkin With Green Gram Dal curry

I am fulfilling the sadya recipes in my blog. Yes, Erissery is one among them. Its a very healthy vegetarian recipe with the ingredients as pumpkin and green dal. It makes a much taste difference,as it has a mild sweet and a little spicy. When i say it has a different taste it applies for its texture as well. Usually this recipe is little more liquid kind, however the one i made is thick. I like this one as better,but its your choice,it all depends how much water you use. Erissery is the most popular recipe in Trivandrum,mostly served in Sadyas for Vishu or Onam.

Traditionally, its made with with yam, unripe plantains and pigeon peas apart from using pumpkins. The one i made is authentically made in cities like Trivandrum and my amma just uses the raw plantain,pumpkin and the green gram. If you have not tasted this recipe you will definitely love making it again as it has a rich taste and coconut aroma. Its a ultimate treat for vegetarians :) If you are confused in making something different to your family,just go for this.
 

Ingredients:

• Raw Plantain- 1 Sliced as cubes.
• Pumpkin- 1 1/2 Cup Sliced as big cubes.
• Green Gram Dal- 1/2 Cup
• Turmeric Powder- 1/4 Tspn
• Coriander Powder- 1/4 Tspn
• Green chilies- 3 Sliced

To Grind as Paste:

• Coconut shredded- 1/4 Cup
• Garlic pieces- 2
• Cumin Seeds- 1 Tspn

To Temper:

• Coconut Shredded- 1/4 Cup
• Mustard Seeds- 1 Tspn
• Urud Dal- 1 Tspn
• Curry Leaves- Few
• Coconut oil- 1 Tspn

Method:

• Pressure cook the green gram dal for 3 whistles with water and keep aside.
• Grind all the ingredients under “To grind as paste” and keep aside.
• Add the green chilies and cubed pumpkins to the cooked green gram dal and pressure cook again for 1 whistle.
• After its all cooked, keep the flame low and add the grounded paste and turmeric,coriander powder and cook until the masala smell goes from it.
• In a separate pan, add all the ingredients except coconut and sauté well for a minute, switch off the flame and in the same heat add the shredded coconut and saute until it turns little brown.
• Add this to the cooked curry and give a stir.Serve hot with rice.

Tips:

"When adding pumpkin add water to the pressure cooker if needed.

As I mentioned I made it dry, however if you want to make it watery add water while at any point of cooking."

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Chicken Ghee Roast

Its been a little while that I posted a chicken recipe, as I wanted to post more vegetarian recipes for a break. Chicken ghee roast is a perfect combo for the Neer Dosa.The name says it all, its fully made with roasting all the masalas in the ghee, now you can imagine what taste it could be. Its a a flavorful chicken recipe made with good amount of ghee and spices. Another important factor is,this is one among the tasty mangalore recipes. Most of the mangalore recipes are common in kerala too.

Its always very difficult to find chicken variety dishes especially when you are in a hurry to prepare something to surprise your guests. If you are too much cautious about the calories you could substitute ghee with the normal oil however, the taste makes a huge difference. I bet you gonna fall addict with these ghee toasted chicken as this has unique cooking method and tamarind in it. Yes, even i wasn’t sure on the taste before making it,as it had tamarind as one of a ingredient lol,but it was incredible. Here comes the making :)

Ingredients:

• Chicken- 1 Lb
• Ghee- 1/2 Cup
• Tomato-1 Sliced
• Curry Leaves- few
• Curd- 2 Tspn
• Turmeric Powder- 1/4 Tspn
• Ginger garlic paste- 1 Tspn
• Salt- To Taste.

To Roast and Grind as Paste:

• Dry Red Chilies- 7 Nos
• Pepper Seeds- 1 1/2 Tspn
• Star Anise-1
• Cloves-2
• Fenugreek seeds- 1/4 Tspn
• Cumin Seeds- 1/2 Tspn
• Coriander Seeds- 1 1/2 Tspn
• Dry Coconut flakes- 1/2 Tspn
• Tamarind Paste- 1 Tspn

Method:

• Marinate the chicken pieces with turmeric powder,curd and ginger garlic paste and keep in refrigerator for at least 2 hours.
• In a pan, add the marinated chicken and cook it covered until the chicken is cooked completely. After its cooked keep it separate and do not throw the stock(the water released by chicken while cooking) as well.
• In a pan,pour 2 Tspn of ghee and roast all the ingredients under to roast and grind except coconut and tamarind paste.
• In a blender,add all the roasted spices and add the coconut and tamarind paste with 1 tspn water and grind as a fine paste.
• In a pan,pour remaining ghee and add the curry leaves and add the tomatoes and sauté well.
• Now add the grounded paste and salt and saute well until the masala smell goes from it. Add little by little the chicken stocks at regular intervals( total of 1/4 cup of stock).
• After all the masala smell goes from it, add the cooked chicken pieces to it and give a sitr.
• Garnish with more fresh curry leaves and serve hot.

Tips:

"While cooking the chicken separately there is no need to add water,as the chicken releases lot of water from it.

Save only 1/4 cup of stock to use while cooking the masala.

Adjust the red chilies as per your spice level."

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Vada Kootu Curry : Trivandrum Special

Kottu curry is a vegetarian signature dish from Kerala. Its one of the most popular dish served in Sadyas. This is a very unique and tasty recipe because of the ingredients used. Kootu curries are made in different ways in different cities in Kerala. The one i presented here is made in southern part of Kerala especially in Trivandrum. Usually many of them uses the black pea and the potatoes in it, where in this is a unique recipe which has the ulunnu vada(urud dal vada) in it.

Kootu curry is the spiciest dish served in the sadya.Before you start making, grab some thick and thin coconut milk(1st and 2nd milk). So,if you have left over vadas you could use it or here you go how to make the urud dal vadas.The size may be little smaller than the normal urud dal vada.Here you go with how you make the urud dal vada for the kootu curry.

Soak the urad dal for 4 – 5 hrs and drain the water completely. Grind it to a fine paste adding little water, if required. Heat oil in a deep pan. Add 1/2 tsp crushed pepper corns and enough salt to the batter. Drop small portions of the vada mixture into hot oil. Fry them until golden and drain on to a paper towel. This yields about 15 small vadas.
 

Ingredients:

• Urud dal vadas (See above for the notes)- 10 nos
• Potatoes- 2 Sliced as medium size pieces
• Green Chilies- 3 Nos
• Small Onions- 4-5 nos
• Thick coconut milk- 1 Cup
• Thin Coconut Milk- 1 Cup
• Chili Powder- 1 Tspn
• Coriander Powder- 1 Tspn
• Turmeric Powder- 1/2 Tspn
• Salt- To Taste
• Coconut Oil- 3 Tspn
• Curry Leaves- Few
• Mustard Seeds- 1 Tspn

Method:

• In a pan,without adding oil add the chili,coriander and turmeric powder and roast for a while and keep aside.
• In a separate pan, add the thin coconut milk small onions,green chilies and potatoes and cook covered until its cooked completely.
• When it starts drying add the salt and the roasted powders and sauté again.
• Add the urud dal vadas and pour the thick coconut milk and cook again until it gets thick.
• In a separate pan, add oil when it heats up add the mustard seeds and curry leaves, add this to the curry and serve hot.

Tips:

"Adjust the chili powder as per your spice level.

If you are using the left over vadas, make it into smaller pieces and add that to the gravy.

Always use the fresh coconut for the milk than the frozen which gives a better taste.

You can use the ordinary oil as well if you dont want to use the coconut oil."

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Elumbu Kulambu

Elumbu kulambu - The name may sense wired but the taste is awesome if you are from the family who makes the elumbu kulambu you could know better about the taste and the nutritious benefit of it. This curry is best for lactating mothers and is often made for them to make them healthy. I make this curry at home when i get some mutton, so that i could use the bones for this and the flesh for the mutton cur-ry, but its always if you make it with the rib bones of the mutton for the better taste. Since it has just the bones, it takes a little more time to cook than the normal mut-ton cuisines, but its obsoletely healthy.

I agree,mutton is high fat content, but if you consume once in a while its good for health as it is rich in protein iron and other nutritious facts as well. Some make it with the bone marrow(Nalli elumbu) as well.Hence its all your choice to make it with.Before you go with the making, wash the bones thoroughly with turmeric powder. Here is the making :)
 

Ingredients:

• Mutton Nenju elumbu(Rib bones)-1/2 Lb
• Shallots-10
• Onion(large)- 1 Small size.
• Garlic-5 pods
• Tomato-2
• Ginger garlic paste-1 spoon
• Green chilies- 3 Nos
• Turmeric powder-1/2 tspn
• Salt- To Taste
• Chili powder (kuzhambu milagai thool)-1 tspn
• Coriander powder-2 tspn
• Cinnamon-1 small piece
• Clove-3
• Bay Leaves- 1
• Cardamom- 2
• Fennel seeds-1/2 Tspn
• Pepper corns-1/2 Tspn
• Small jeera-1/2 Tspn
• Coriander Leaves- few
• Curry leaves- few
• Gingely Oil- 1 Tspn

Method:

• In a pan, pour oil and add the onion and saute well, once it becomes translucent add the curry leaves,tomatoes and saute again. Once it becomes cool, add this to the blender and ground as a fine paste.
• In a pressure cooker add oil, when it heats up, add all the spices in the ingredients and saute well.
• Add the green chilies and ginger garlic paste and saute until the masala smell goes from it.
• Add the sliced large onion and saute again, now add the bones and the grounded paste and pressure cook for 5 whistles or until the bones cooked well.
• After the whistle sets off, open it and add the coriander leaves and serve hot with rice,idli or idiyappam.

Tips:

"Adjust the spice powders as per your spicy level.

Since we added all the spices, i didn't use the garam masala, but if you add it, it doesn't harm the curry.

Gingely oil is best for this curry, however you can add the ordinary oil as well."

 

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Varutharacha Vaala Meen Curry - Kerala Special Spicy Belt Fish Curry

Fish curries are very common recipe; however this is from my Amma’s cookbook. Vaala meen name it’s because that it looks like a “vaal” I,e sword. In English, it is belt fish’. The taste is absolutely awesome that anyone will love to have it. Belt fishes are not commonly available in markets in Kerala; it’s seasonable and available only in a specific time that too it’s costly when it’s sold. The taste of belt fish is very much unique and not like other fishes. It’s very spongy and melts in mouth. You can make it like the normal fish curry as well, but it doesn’t suits much to this fish.

When you make it like a varutharacha curry its perfect. Only certain fishes will be made like this roasted method as it doesn’t suits for all the fish varieties, The word “varutharachadu” is nothing but “roasted and grinded”, so the masalas are roasted and ground as a paste in this recipe and that’s how it took the name. There is not a huge difference in making this than the normal Kerala fish curry but there is a difference in taste. If you are a fish lover, I would suggest you to taste the belt fish curry at least ones and you will love the taste of it. Even if you make a fry out of it, it tastes great. So, here comes the authentic belt fish curry.

Ingredients:

To Roast (without oil):

• Chili Powder- 1 Tspn
• Coriander Powder- 1 Tspn
• Turmeric Powder- ¼ Tspn

To Grind:

• Coconut Shredded- half cup
• Small onions- 3 Nos
• Tamarind- half lemon size.
• Cumin Seeds- ¼ Tspn

For the Curry:

• Belt Fish- 1 Lb/ ½ Kg
• Tomato-Sliced as large pieces- 1
• Green Chilies- 3 Nos(Sliced lengthy)
• Uluva podi(fenugreek powder)- ¼ Tspn
• Drumstick(optional)- 1 sliced
• Salt- As needed

To Temper:

• Coconut Oil- 1 Tspn
• Mustard Seeds- 1 Tspn
• Curry Leaves- Few

Method:

• Roast all the ingredients in low flame in a pan, until the color of the masala powders turns thick and switch off the flame and let it cool.
• Grind all the ingredients under to ground along with the roasted powder adding little water and make a fine paste.
• In a pan without keeping it in the flame, add all the ingredients under for the curry (except fenugreek powder) and the grounded paste along with the required water you needed for the curry and mix well with hand.
• Keep this pan into the stove now and cook it covered for 5 minutes and then cook it uncovered, when it starts boiling add the fenugreek powder and stir well (do not over stir).
• In a separate small pan, add all the ingredients under to temper and when it’s done, add this to the boiling curry and switch off the flame.

 
Tips:

"Do not add more water as the curry will not taste good; add only required water say 1 cup, so that when its starts thickening, you may not lose the taste.

Adding kudampuli is a good choice for any Kerala fish curry, if you are adding kudampuli, do not add the tamarind while grinding, as you can add only the kudambuli directly to the curry when it’s boiling.

Roast the powders well until the color turns thick, only then the curry will turn good."

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Kaalan - Onam Sadya Recipe

I am in the collection of Onam Sadya recipes, I have posted few already in the vegetarian menu, still more I am posting to make it complete, one among them is Kaalan. It’s a very famous vegetarian Onam recipe served in the occasion, next after the pulisherry is served or sometimes as first. The recipe is very simple and its made out of just the raw plantain. Whenever you are hurry to make something, this will be the best choice, all you need as the key ingredient as curd.

You can also add some yam/chenna which gives you the extra taste, however if you don’t get it in your place, you can ignore it. Kaalan is most famous in Thrissur and many people may not be very sure about this, so if you have never tasted go far it and I am sure you will add this to your cooking menu once in a while :)
 

Ingredients:

• Raw Plantain-1 Nos (Cut as small cubes)
• Yam/Chenna- ¼ Cup(Optional)
• Curd (Beaten)- 1 Cup
• Chili Powder- 1 Tspn
• Coriander Powder-1 Tspn
• Turmeric Powder- ¼ Tspn
• Pepper Powder- ½ Tspn
• Green chilies- 2 Nos
• Fenugreek Seeds- 1 Tspn
• Mustard Seeds- 1 Tspn
• Dry Red Chilies- 4 Nos
• Coconut Oil- 2 Tspn
• Curry Leaves- few
• Water- 1 Cup

To Grind:

• Coconut Shredded- ½ Cup
• Cumin Seeds- 1 Tspn
• Garlic pods- 2 Nos

 

Method:

• In a pan, pour water,add the yam,plantain,chili,coriander,pepper and turmeric powder and heat in the medium flame until the vegetables cooked well.
• Ground all the ingredients to fine paste under “to grind” and keep aside.
• After the veggies are cooked (do not let all the water to dry up), add the grounded paste to it and mix well.
• Bring down to low flame, add the beaten curd and mix well again, add salt.
• In a separate pan, add the oil when it heats up add the mustard,curry leaves and dry red chilies and fenugreek seeds and give a stir.
• Add this to the curry and stir well and serve hot.

 
Tips:

"While cooking the vegetables make sure the water is not fully dried up.

After adding the curd, don't keep it in the flame as the curd may get separated and doesn’t give a proper taste.

Adding coconut oil is optional,you can add your own choice of oil, however coconut oil gives you the better taste."

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Poondu Pulikuzhambu / Spicy Garlic Curry

I am obsoletely sure that every vegetarian has a passion towards this recipe. It’s a great recipe spiced with masala powders and garlic flavor gives you a treat for your taste buds. Most of them prepares it by just adding the powders as it is, however when you prepare by the way how I made by roasting and grinding to powder it gives you the extra taste. I know its not a big deal to prepare this kuzhambu, but its difficult to get the right taste,infact I tried with different versions and ended up with the tastiest one.

The making is very simple and its best when served with hot rice and pappad.The powder I used here is made out of grinding the ingredients under to roast and grind, you can store this powder for further preparation of vatha kuzhambu or pulikuzhambu. If you want to store the powder just increase the amount of ingredients used, with the same ratio.
 

Ingredients:

• Garlic- 10 pods
• Tamarind –Lemon size(make as a paste)
• Fenugreek seeds- ½ Tspn
• Gingely Oil- 3 Tspn
• Curry Leaves- Few
• Mustard Seeds- 1 Tspn
• Small Onions-Few
• Tomato- 1

To Roast and grind:

• Dry red chillies – 5 Nos
• Coriander Seeds/- 3 Tspn
• Rice – 1 Tspn
• Urad Dal – 2 Tspn
• Mustard Seeds – 1 Tspn
• Pepper – 3 Tspn
• Cumin seeds – 2 Tspn
• Toor Dhal – 1 Tspn
• Channa Dhal- 2 Tspn
• Fenugreek seeds – 1 Tspn

Method:

• Dry roast the ingredients under to roast and grind and keep aside.
• In a pan, pour oil, add curry leaves, mustard and fenugreek seeds, when its splits add the small onion and fry until it becomes translucent.
• Add the chopped tomato, garlic and sauté well until it becomes soft.
• Add the ground masala powder and stir until the masala smell goes from it.
• Add the tamarind juice and keep the flame in medium. Let it boil and stands in the stove until the gravy gets thickened well.
• Serve after it becomes warm with hot rice.

Tips:

"Always serve the curry when it becomes warm, so that the curry will be thick.

Cook the curry until it becomes thick; else it may not look thick and doesn’t taste so great.

You can use coconut paste also, but its optional."

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Nadan Kanava / (Squid-Calamari) Fish Curry

Squid are very famous in kerala, the look of the fish may little strange, but if you have it cooked you will really love it. It’s a pride dish of a non-vegeterian Malayali :) Kanava is made as curry, thoran and also as fried. Cleaning is the big time work, but most of the keralites, handles it well. My Amma and Ammuma use to clean it so fast and especially when I say kanava, I just remember the way how my Ammuma use to make with her magic hands with mud pots in viragu addupu(chulha) and even my Amma never could get the taste of hers. Here is my Ammuma’s recipe for you all..

If you are a first time to prepare this, please refer to cleaning kanava videos in youtube, so that you can do it properly, and its very important too. After cleaning, cut the pieces as little cubes like how I did and then start your making. There is a very simple making as well, as my Amma use to pressure cooker it for 3 whistles and then she makes it as shredded and mixes with coconut, salt and pepper that’s also again it’s a great dish to have..you can have this curry served with hot rice or with chappathi too..Its more like how you prepare a kerala fish curry, but you are adding ginger in it, , kanava can create gastric problem and so adding ginger will help in digestion

Ingredients:

• Kanava cubed pieces- 1 Cup
• Tomato- 1 Sliced as big pieces
• Drumstick- 1 (optional)
• Coconut-1/2 Cup
• Ginger- half inch
• Tamarind – lemon size
• Turmeric powder- ¼ Tspn
• Chili Powder- 1 Tspn
• Green chilies- 4-5 nos
• Coriander Powder-1 Tspn
• Salt-To Taste

For Seasoning:

• Coconut oil- 2 Tspn
• Mustard – 1 Tspn
• Curry leaves-few

Method:

• Make a fine paste of coconut, turmeric powder, ginger, tamarind and keep aside.
• Pressure cooker the kanava pieces for 3 whistles and keep aside.
• In a pan (without keeping in flame) mix all the ingredients along with the kanava pieces and the grounded coconut paste adding water.
• Keep the pan now at flame, and cook it covered for about 5 minutes.
• Remove the lid and cook it uncovered until the gravy dries up.
• In a separate pan(in flame) add all the ingredients under “For seasoning” and transfer it to the boiling kanava curry.
• Turn off the heat and serve hot.

 

 Tips:

"Adjust the chili powder as per your spice level.

Adding drumstick is optional but it gives a good taste."

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Chemma Chakka Thoran/Breadfruit Poriyal

I was thinking a lot to present an authentic kerala recipe as we all are in Onam Maasam. Lot of different varieties of vegetable recipes forms “Onam Sadya”, as it has aviyal, kichadi, here comes the yet another recipe in Onam Sadya. Cheema chakka(breadfruit) is very famous in Kerala where it is widely grown and cooked, it is known as Ceema chakka. Lot of curries is prepared using this fruit. This is same as of jackfruit but you can find the difference, as the outer skin is not sharp as like the normal jackfruit and even it is smaller than the normal jackfruit. This recipe is again exclusive from my Amma’s cookbook, as she prepares both as dry and the curry with it.

 

As you can see in the pic, the inner part of it is very soft and doesn’t have seeds in it. You just need to peel the skin and slice it into small pieces.The most important factor before making this recipe is that you have to put this in water after you cut them into pieces else it may get darken. It’s easy to cook and may not take much time to bake as well.
 

Ingredients:

• Cheema Chakka (Breadfruit)-sliced half cup
• Small Onion(Sliced)- half cup
• Turmeric Powder- ¼ Tspn
• Salt- To Taste

To Grind (Coarsely):

• Coconut- half Cup
• Garam Masala- 1 Tspn
• Chili Powder-1 Tspn
• Coriander Powder- 1 Tspn

To Temper:

• Coconut oil- 1 Tspn
• Mustard – 1 Tspn
• Dry Red Chilies- 2
• Curry Leaves- Few

 

Method:

• In a pan, add the cheema chakka pieces along with the small onion and pour little water, add turmeric powder and cook it covered until the pieces are baked well.
• After the chakka is baked well and the water is evaporated, add the grounded coconut, salt to it and sauté until the masala smell goes out from it and it slowly starts thickening.
• Now, in a separate pan, add all the items under to temper. Add this to the cooked chakka and serve hot.

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Vada Curry

Vada Curry, I always use to wonder how they make this whenever I taste in Tamil Nadu hotels. If you are confused about the left over vadas which you make at home, here comes the vada Curry recipe, you can use all those vadas to this. And especially when you are bored of making the regular sambar and the chutney to your breakfast like idly,dosa. This recipe is awesome when served hot with idly especially.

It may look tedious to make, however your work is easy if you have vadas already.It is mainly famous in Chennai. You can find this in most restaurants served with pongal too. Here you go with the making.
 

To Make Vada:

• Channa dal -1/2 Tspn
• Chilli powder -1/2 Tspn
• Turmeric powder - a pinch
• Green chilies- few
• Onion sliced- few
• Salt
• Onion finely chopped – ¼ Tspn
• Oil for frying

For the Curry:

• Oil- 1 Tspn
• Mustard- 1 Tspn
• Curry Leaves-Few
• Small onion sliced- ½ Cup
• Tomato- 1 Sliced
• Sambar Powder- 2 Tspn
• Coconut Milk- 1/4 Cup

For the Curry:

• Ginger-garlic paste - 1 Tspn
• Green chili -few
• Fennel seeds -1/2 Tspn
• Cloves -2
• Cardamom -1
• Cinnamon - 1 inch piece

 

Method:

• Soak channa dal for 2 hours. Drain the water, add salt, chilli, green chilies,turmeric powder and grind coarsely with little water. Then mix finely chopped onions with it.
• Fry the vadas in the oil until it becomes golden brown,transfer it to the paper towel.
• Grind all the items under “To grind” to fine paste and keep aside.
• In a separate pan, add oil,mustard and the curry leaves, add the sliced small onions,sauté until the onion becomes translucent.
• Add the tomatoes, and the sambar powder, grounded paste and sauté until the masala smell goes off from it.
• Add the coconut milk to it, and let the curry boils for some time.
• Add the fried vada to the curry and smash the vadas with a ladle and sauté until it gets well into the curry.
• Add the coriander leaves,serve hot to idly,dosa.

Tips:

"Adding coconut milk is optional; however it gives a good taste to the curry.

While adding the vada to the gravy, the vadas should be soaked well in the gravy and it should not be hard."

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Mullangi Paruppu Kulambu / Radish in daal curry

Glad to present you all my 100th Post from Minu's Kitchen

I know how you may feel after reading the title, because even I was confused when I heard the recipe from my MIL. But when I tried it, really it came out well than I expected. It’s very easy to cook and here is a new recipe for you when you want to try something different with little time and effort. This is one of my BF’s favourite recipe and often he just want it cooked whenever he feels having something in a vegetarian food.
 

The main key ingredient for making this curry would be just the daal and the radish and you are all set. So, try for it!

Ingredients:

• Moong Dal- ½ Cup
• Radish sliced- 1 Cup
• Turmeric Powder- ¼ Tspn
• Green Chilies- 5 Nos (sliced vertically)
• Small onion- few (as whole)
• Salt- To Taste.

To Temper:

• Asafetida – ¼ Tspn
• Oil- 2 Tspn
• Mustard – 1Tspn
• Curry Leaves- few
• Red Dry Chilies- few
• Cumin Seeds- ½ Tspn

Method:

• Pressure cookers the dal for 3 whistles and set aside.
• In a separate pan, add all the items under “To temper” and when it splits up, add the onion and green chilies and sauté until it becomes soft.
• Now add the turmeric powder and salt and sauté again for a minute.
• Add the radish to it and sauté again for a minute and add a little water to it and cook covering it until the radish is baked well.
• Add the cooked dal to this and mix well.
• Let it boil for a minute and serve hot.

Tips:

"You can add a tspn of chili powder if you want the curry little spicier."

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Keerai Sambar / Spinach Sambar

At times, we all are in some difficulty in cooking a healthy recipe with good taste. One among them is the” spinach”. I believe there is no necessity to brief the nutritious facts in Spinach. There are lot of spinach variety exist. Whenever the spell the word the word spinach I remember the cartoon character Popeye the Sailor Man is portrayed as having a strong affinity for spinach, becoming physically stronger after consuming it. It may look funny however there is a hidden truth in it. Yes, not just for the Popeye in cartoon, but it have wide nutritious facts to make anyone physically strong.
 

Cooking the spinach as a normal poriyal(Tamil) or Thoran(Malayalam) is always boring, and so this is my new adventure “Keerai Sambar/Spinach Sambar”. This recipe really tastes good as it has a combination of daal and spinach in it with all masala powders.I used the Malabar spinach for this recipe, you could replace it with any spinach of your choice. Before getting into the recipe here comes few nutritious facts as you are in the Healthy Menu.

Few Nutritious Facts:

• Rich in vitamins such as vitamin A, C, E, K
• Highly contains the source of calcium and potassium.
• Good source of Folic acid and protein.
• Excellent source of Iron

Ingredients:

• Spinach- a Bunch.
• Green chilies- 3 sliced vertically.
• Small onion- few sliced
• Tomato- 1 Sliced
• Turmeric powder- ¼ Tspn
• Sambar Powder- 2 Tspn
• Tamarind Extract- ¼ Cup
• Toor Dal- ½ Cup.
• Ghee- ¼ Tspn
• Salt- To Taste

To Temper:

• Oil- 1 Tspn
• Mustard- ½ Tspn
• Curry Leaves- Few
• Fenugreek seeds- ¼ Tspn
• Asafetida- ½ Tspn

Method:

• In a pressure cooker, cook the toor dal for 3 whistles and set aside.
• In a pan, add all the items under “To Temper” and add the small onions, green chilies and sauté until the onions turns soft.
• Add the tomatoes to it and sauté again until it becomes soft.
• Add the turmeric and sambar powder and sauté well until the masala smell goes off from it.
• Add the spinach to it and sauté for a minute just to mix up with the masala.
• Now, transfer the content to the cooker which has the cooked toor dal and close the lid and pressure cook again for 1 whistle.
• After the whistle goes off, open it and add the tamarind extract and salt and boil for a minute.
• Mix the ghee to it and serve hot with white rice or chappathi.

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Chicken Urundai Kuzhambu / Chicken Balls with Curry

I really love the Urundai Kulambu the ultimate curry for vegetarians, but often I use to wonder why not a non vegetarian recipe doesn’t have such kind of variety, and I was surprised when my MIL gave this recipe, Yes here comes the chicken urundai kulambu for non vegetarians. Hope you all would have enjoyed the Chicken Urundai Recipe.
 

So, here comes yet another gravy to make with those cute little balls. Its rich and spicy and best when served with hot white rice or even with biriyani. But be sure on one thing, after you drop the balls in the curry, let it stay in it for some time before you serve, so that it tastes great as the balls will observe the gravy completely inside it as well.

To Grind:

• Small onion - chopped
• Coconut – ¼ Cup
• Fennel seeds- 1 Tspn
• Kasa Kasa- ½ Tspn
• Cloves- 2

For Curry:

• Chicken balls- few( See Chicken balls/vada recipe)
• Onion - 1 finely chopped
• Turmeric powder – ¼ Tspn
• Green Chilies- 2 Chopped
• Garlic- Few Sliced
• Red chili powder- 1 Tspn
• Coriander powder- ½ Tspn
• Garam Masala- ½ Tspn
• Salt- to taste
• Mustard seeds- 1 Tspn
• Curry leaves- 10

Method:

• In a pan add oil, add mustard and curry leaves, green chilies and garlic and sauté well.
• Add all the items under “To Grind” and grind to a fine paste and keep aside.
• Add the sliced onions, tomatoes and sauté well until it becomes mushy.
• Add the red chili, coriander, garam masala powder and sauté well.
• Now add the ground coconut paste to it and cook well until the masala smell goes off from it.
• When the curry starts thickening, the oil will floats on the top, add the cooked chicken balls

Tips:

"Do not stir after you add the balls to the curry.

For best taste you could use, sesame oil for the curry."

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Butter Chicken

It’s been long time that I didn’t post chicken recipes. Here comes the butter chicken, most served and loved by non vegetarians especially with Rotti or Chappathi.The recipe is most delicious and creamy chicken rich in butter and not a spicy dish, favorite for most kids.

It’s similar to the Paneer Butter Masala, only difference is using the chicken instead of Paneer. I really love the look of the recipe and obviously the taste when it’s cooked in Minu’s Kitchen.Here you go with the making :)
 

Ingredients:

• Boneless chicken Pieces- 250 Grams
• Onion- 1 Chopped
• Tomato-1 pureed
• Butter – 1 Tspn
• Curd- 1 Tspn
• Ginger garlic paste – 2 Tspn
• Coriander powder- 1 Tspn
• Chilli powder – 1 Tspn
• Turmeric Powder- ¼ Tspn
• Garam masala – 1 Tspn
• Kasuri methi- 1 Tspn
• Milk – ¼ Cup
• Fresh Cream- 3 Tspn
• Salt- To Taste
• Cumin Seeds- 1 Tspn

Method:

• Marinate the chicken pieces with turmeric powder,curd and chilli powder and keep aside.
• Heat butter in a pan, and add cumin seeds,when it spilts up add kasuri methi, ginger garlic paste and sauté for about a minute
• Add chopped onion and sauté again until it becomes translucent.
• Add tomato puree to it and sauté continuously.
• Add the chili, coriander powder and sauté again until the masala smell goes from it.
• Add the marinated chicken pieces to it and stir all together and cook it covered until the chicken is cooked well.
• Add the garam masala,milk and salt to it and stir again.
• After the gravy starts thickening, add the fresh cream and a tspn of butter again to it and stir well.

Tips:

"You can add cashew paste to replace the fresh cream

After adding tomato puree you can add little water to it to cook the chicken."

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Ennai Kathirikai Kulambu

I know the pictures look tempting and it doesn’t compromises on the taste part too. Yes, Ennai kathirikai kulambu is such a spicy and tasty curry served with hot white rice, pappad with the kulambu and rice will give you the perfect meal for the day. This curry is loved by most vegetarians and one of the often cooked recipe in most of the Tamil people kitchen.It may look little complex, but actually its very simple to make. I tasted this curry in my MIL’s house and that’s how I know how great the recipe is.
 

It’s same as the puli kulambu recipe,but the difference is here, you may need to add some stuffing work with the brinjal and add to the curry.If you use the baby eggplant it will be perfect. One more interesting fact is that, this curry is served along with biriyani in some of the parties. So, if you wanna surprise any vegetarian with a treat this recipe will be the best idea for it. Here you go with my treat for my vegetarian readers :)

Ingredients:

• Brinjal- 4 Nos (Wash the egg plants and make lengthwise slits by holding the stem)
• Small Onion- 4-5 Nos
• Tomato- 1 Large
• Garlic- 5 Pods
• Turmeric Powder-1/4 Tspn
• Tamarind Paste- ½ Cup
• Salt- To Taste

To Grind:

• Coconut Flakes- 3 Tspn
• Channa Dal-1 Tspn
• Urud Dal- 1 Tspn
• Red Chilies- 6- 7 Nos
• Coriander Seeds- 1 Tspn
• Cumin Seeds-1/2 Tspn

To Temper:

• Curry Leaves- Few
• Sesame Oil- 3 Tspn
• Mustard- 1 Tspn

 

Method:

• Dry roast all the ingredients under “To grind” list and ground to fine powder.
• Stuff the brinjal with the ground powder and keep aside for about 10 minutes.
• In a pan,pour little oil and fry all the stuffed brinjal until the masala smell goes from it and gets into the brinjal and keep aside.
• In a separate pan, add all the ingredients under “To temper” list.
• Throw the onions into it and sauté until it becomes translucent.
• Add the sliced tomatoes and sauté well again.
• Add the remaining ground powder along with turmeric powder and sauté well.
• Add the tamarind paste and mix well again along with salt.
• Add the fried brinjal to the gravy and let the curry boil uncovered for about 10 minutes to thicken it.

Tips:

"After adding the fried brinjal to the curry,do not stir as it may broke the brinjal.

Add adequate oil to get the complete taste in it.

You can add little chilly powder if you want the curry more spicy while adding the tamarind paste."

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Konda Kadalai Pulikuzhambu

Here comes the authentic Tamil Nadu favourite cuisine. All time favourite pulikuzhambu. Though you can make lot of different varieties in pulikuzhambu, konda kadalai will be the best among all, as it has both the combination of tamarind and the black chickpea taste in it.If you add roasted brinjal to it,this will enhance the taste and makes the kuzhambu more tasty.This recipe is absolutely spicy goes perfect when served with hot white rice. At most of the Tamil families this kuzhambu often been cooked as its very simple and easy to make as well.

Initially, when I was new to make all these kuzhambu I was not as satisfied as it was not thick, and then got to know the way about it and now kuzhambu becomes famous in my Kitchen nowadays. The most happiest part in cooking this is, when you are making this curry, there is no side dish is required and just the pappad will be the best to serve with lol :P
 

Ingredients:

• Tamarind Extract (thick)- 1 Cup
• Black Chickpeas- half cup
• Chili Powder- 1 Tspn
• Turmeric Powder- ¼ Tspn
• Coriander Powder- 1 Tspn
• Garlic- 4-5 Pods
• Small Onions- 5 Nos
• Tomato- 1 Large
• Green Chilies- 2 Nos
• Brinjal- 3 Small (Cut into lengthy wise)
• Fenugreek Seeds-1/2 Tspn
• Mustard Seeds-1 Tspn
• Sesame Oil- 3 Tspn
• Curry Leaves-Few
• Salt- To Taste.
• Coriander Leaves-Few

To Grind:

• Coconut Shredded- 3 Tspn
• Small Onion- 2 Nos
• Cumin Seeds-1/4 Tspn

Method:

• Keep the tamarind extract aside.
• Grind all the items under To Grind and keep aside.
• Pressure cook the soaked chickpeas overnight for 3 whistle and keep aside.
• In a pan, pour oil,when it heats up,add the fenugreek,mustard seeds and curry leaves.
• When it splits up, add the onion, garlic and saute well until the onion becomes soft.
• Add the tomatoes, brinjal and the chickpea to it and saute again.
• Add the turmeric,chilli,coriander powder and saute again until the masala mix up well with this.
• Add the ground paste and cook covered for about 2 minutes
• After the masala smell goes off from it, add the tamarind extract and heat up uncovered until the curry gets thicken.
• Garnish with coriander leaves and serve hot.

 

Tips:

"The curry will come out good only if you saute it appropriately after each addition

You could also add some brinjal or potatoes to the curry.

Skipping coconut ground paste if you don’t want the coconut taste in it will still give you good taste."

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Paneer Butter Masala

I would definitely agree that this recipe should not be either in tamil or kerala recipe, however this post is exclusively for Rukmani & Prasanna and Rosy too(My best pals). I am happy to dedicate this post to them. Paneer Butter masala is a rich non spicy authentic north Indian recipe served most often with chappathi or pulka. The beauty of the recipe is it doesn’t need any onion to cook and also its very easy dish to make whenever you feel like treating your vegetarian guests.
 

All you need is to make a tomato puree and your all done with the process.Home made paneer is best to make as it adds a perfect taste to it.The cream used can be a half and half milk or the whipping cream, If you are cautious about the fat part then you can go ahead and use the half and half as its 12% fat and the whipping cream is 35% fat. So, here you go with the method.

Ingredients:

• Paneer- 1 Cup(Cubed)
• Kasoori Methi- ¼ Cup
• Fresh Cream- ½ Cup
• Cumin Seeds-1 Tspn
• Tomato Puree- 2 Cups
• Chilli Powder- 1 Tspn
• Coriander Powder- 1 Tspn
• Ginger garlic paste-1 Tspn
• Garam Masala- 1 Tspn
• Salt-To Taste
• Butter- 2 Tspn

Method:

• In a hot pan,pout the butter and add the cumin seeds,when it splits up add the ginger garlic paste and saute for 2 minutes.
• Add the tomato puree to it and add the salt,chili,coriander and garam masala powder and heat up for 2 minutes.
• When its starts boiling add the fresh paneer and cook covered for about 5 minutes.
• Cook uncovered for 5 minutes, and when the gravy starts thickening add the kasoori methi leaves and stir again.
• Just before you switch off the stove add the fresh cream and stir well to combine with the gravy and stop boiling it.

Tips:

"If you don’t want to add butter you can skip it and use any oil.

You can skip using ginger garlic paste if you don’t like to add garlic as well however the taste will not be same as it served in restaurants. "

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