Vegetable Kurma

Ingredients:
Vegetables - 1 cup (carrot, beans, green peas, potato)
Onion -1 (thinly sliced)
Garlic -1 tsp (grated)
Ginger - 1 tsp (grated)
Tomato -1 (chopped)
Green chillies - 2 (sliced)
Grated coconut - 1/4 cup
Red chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Cumin seeds - 1/4 tsp
Cinnamon - 1
Cloves - 2
Salt
Oil
Coriander leaves - 2 tsp

Method:
Cut the vegetables in desired shape except green peas.
Heat the oil and add the cumin seeds, cloves and cinnamon.
When the cloves start to dance add the onion and fry .
Add the garlic and ginger and fry.
Add the green chillies and tomato pieces and fry.
Add salt.
Add the vegetables and saute.
Now add the red chilli powder and coriander powder. Fry for 1 minute.
Add 1 cup of water to boil the vegetables.
Meanwhile grind the grated coconut with required water in blender.
When the vegetables are boiled add the ground coconut.
Let it boil for 2 to 3 minutes.
Add coriander leaves and remove from fire.
Serve with chapathi.

Variation:
1.Soak 2 tablespoons of cashewnuts in hot water for 20 minutes. Grind them with coconut and add to boiled vegetables.
2. Powder 1 to 1.5 table spoon of chutney dal (fried channa dal or pottukadalai) and add it with the coconut in kurma. Stir for about every 3 minutes to avoid the lumps and sticking to the bottom
This recipe is sent off to Viki's "Side-dish for chapathi" event.

These are the awards given by Priyameena, Shubha, Saraswathi Iyer and Parita. Thanks so much Friends!







Blogger friends who tagged me- Priyameena, Parita and Saraswathi Iyer.

1.What is your current obsession?
Shopping.
2.What are you wearing today?
Salwar Kameez.
3.What is for dinner?
Chapathi and kadhai chicken.
4.What's the last thing you bought?
Vegetables.
5.What are you listening right now?
Vehicles' noise.
6.What do you think about the persons who tagged you?
Sweet persons and wonderful cooks.
7.List 5 places you wanted to visit in your lifetime?
Mauritius, Germany, Switzerland, Dubai and Russia.
8.What are your must-haves pieces in summer?
Drinking water, cotton wear, a/c,.......
9.Which language do you want to learn?
Spanish and Mandarin.
10.What is your favorite colour?
Red (before marriage), blue and pink (Now).
11.What is your favorite piece of clothing in your closet?
Pink churidar.
12. What is your dream job?
Entrepreneur.
13.What is your favorite magazine?
Vikatan.
14.If you had $100, what would you spend it on?
Kitchen gadgets.
15.what do you consider a fashion faux pas?
Inappropriate clothes.
16.Who are your style icons?
None.
17.Describe your personal style?
Simple.
18.What are your favorite movies ?
Long list...I will write 2 films -Santosh Subramaniam, Athadu.
19.Coffee or Tea?
COFFEE.
20.What do you do when you are feeling low or terribly depressed?
Burst into tears and start to whine to my husband and mom, pray to god and hear music. :D
21.Which other blogs you love visiting?
All blogs whenever time allows.
22.Favorite dessert /sweet?
Soan papdi, Badhusha and swiss roll.
23.Your favourite kitchen tool?
Good quality knife, my different sizes of grater and Philips Mixer.
24.What is your signature dish?
Mysore pak.
25.Who inspired you to start blog?
My Husband.
26.Reason for you to blog?
Want to share my recipes with others.
27.One vegetable you have not tasted yet?
Bread fruit (?).
28.What do you think is the 'big plus' which keeps you unique from others?
Driving car in India & USA (in our family).

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Seedai

HAPPY KRISHNA JANMASHTAMI!
15/08/09
HAPPY INDEPENDENCE DAY!

Uppu seedai
Ingredients:
Rice flour - 1 cup
Urad dal flour - 1 tbsp
Sesame seed (white) - 1/2 tsp
Cumin seeds - 1/2 tsp
Butter - 1 tbsp
Coconut gratings - 2 tsp
Salt as required
Asafoetida -1 pinch
Oil for deep frying


Method:
Dry roast the rice flour in medium-low flame for 3 to 5 minutes. Let it cool.
Sift the flour.
Add the urad dal powder, cumin seeds, sesame seeds, asafoetida powder, salt, grated coconut and mix well.
Now add the butter and mix well again.
Then sprinkle water little by little till you get a pliable dough.
Make small balls and keep it in a white cloth.
Let the balls dry for 20 to 30 minutes.
Heat the oil in a wide pan.
Deep fry the balls in medium-low flame.

Note:
1. Make sure there are no rocks or dust in any ingredient except oil.
2. Dry roast the urad dal till the colour turns slightly red. Cool and powder them.
3. Rice Flour - home made.
4. Those who try this recipe must be careful while preparing (specially if there is dust in ANY ingredient) or else they will cause havoc in the kitchen like mini crackers.



This is sent off to Purva's Festive Food event (click on the picture for details) and Divya's CFK-evening snack event.

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My Own Thali

A customary lunch at parent's.

The menu:
கீரை துவட்டல்
வாழை தண்டு பொறியல்
வெண்டக்காய் வதக்கல்
(Parboiled )Boiled rice - centre
தயிர்
பூண்டு ரசம்
முருங்கைக்காய் சாம்பார்
வடு மாங்கா ஊறுகாய் - Right side in the little plastic cup

How to make வாழை தண்டு பொறியல் (plantain stem saute'd):
Vazhaithandu (cut into pieces) - 250 gms
Moong dal - 1/4 cup
Red chilli powder - 1/4 teaspoon
Grated coconut - 2 teaspoon
Turmeric powder - 2 pinch
Mustard seeds - 1/4 teaspoon
Channa dal - 1/2 teaspoon
Cumin seeds - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Curry leaves - 6 leaves
salt to taste
Oil
Method:
Drop the vazhaithandu pieces in buttermilk.
Boil the moong dal and let it stay crisp.
Heat the oil in a pan.
To the oil add mustard seeds, urad dal, cumin seeds, channa dal .
When the mustard seeds crackle, add the plantain stem pieces (by filtering from buttermilk) in the pan and saute for 2 to 4 minutes.
Add the chilli powder, turmeric powder, salt and stir.
Add little water and cook.
At the final stage add the curry leaves, grated coconut and boiled moong dal. Mix well.
Remove from fire.



How to make கீரை துவட்டல் (Amaranth leaves) :
Cut the washed Amaranth leaves into pieces.
Heat the oil in pan.
Add 1/4 teaspoon of mustard seeds, Jeera, channa dal and urad dal.
When the mustard seeds crackle add pieces of 1 onion and fry.
Add crushed 4 garlic cloves and fry.
Add 2 to 3 dry red chillies and saute.
Now add the amaranth leaves and saute till it is cooked.
Finally add the salt and again saute for 2 minutes.
Remove from fire.

How to make வெண்டக்காய் வதக்கல் (Stir fried okra):
You need about 400 gms Okra. Cut them into 1 inch to 1.5 inch pieces .
Heat the oil and add the mustard seeds.
Add the thinly sliced 2 onions and fry.
Add the crushed 4 garlic cloves and fry.
Add the Okra pieces and fry.
Cover with a lid and saute every 2 minutes.
When the okra is half cooked add the 1/2 chilli powder, 1/4 coriander powder and 2 pinch turmeric powder.
Saute.
Add required salt.
Again cover and cook.
Finally add the cut pieces of 1 tomato and fry for 2 minutes.
Remove from fire.
Note:
After washing okra in water, wipe it with paper towel before cutting.
I will write sambar and rasam recipe later.

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Mango Thuvaiyal

Ingredients:

Raw Mango - 1 (BIG)

Urad dal - 1/2 cup

Fenugreek seeds - 1/2 teaspoon
Whole Dry Red chilies - 8

Ginger - 2 inches
Asafetida- 1/4 teaspoon

Salt to taste

Sesame oil

Seasoning:

Oil

Mustard seeds - 1/4 tsp

Curry leaves - 4

Method:

Cut the mango into pieces without the seed.

Cut the ginger into pieces.

Heat oil in a pan.

To the oil, add urad dal and fry till golden brown color. Remove the urad dal and keep it in a separate bowl and let it cool.
In the same pan, add the mango pieces and saute for 2 to 3 minutes. Remove.

Again add the ginger, whole red chili, asafetida and fry separately.

I grinded the urad dal, red chilli and asafetida in a spicegrinder.

Then I added mango pieces, ginger, salt and grinded by adding sesame oil (in a blender). Don't add water.

Finally mix all or add the ground urad dal mix in the blender with mango mix and run for few minutes.

Finally, season the thuvaiyal.

It's a good side dish for curd rice or whatever you like!

And I thank Madhumati, Parita, Padma for this nice award! I love your blogs too!

Plus, this recipe is sent to the mango mela event.

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Coconut Rice

Ingredients:

Basmati Rice - 1 1/2 cup

Coconut (grated) - 1 cup

Peanut-1/4 cup

Cashewnut (broken)-1 tbsp

Chana dal - 1 teaspoon

Fenugreek seeds - 10 seeds

Whole Red chili - 4

Cumin seeds- 1/2 teaspoon

Mustard seeds- 1/2 teaspoon

Urad dal - 1/2 teaspoon

Asafoetida- 2 pinches

Curry leaves - 1 sprig

Oil

Ghee for roasting cashews

Salt to taste

Method:

Boil the rice in your preferred way.

Spread the rice in a big bowl or plate and let it cool.

Roast the cashews in ghee.

Dry roast the peanuts and remove the skin (you can also skip this part).

In a small pan, heat the oil.

To the oil, add the chana dal and urad dal and fry till golden brown.

Then add the cumin seeds, fenugreek seeds, asafetida and mustard seeds.

When the mustard seeds crackle, add the peanuts and fry.

Add the cashews and whole red chili and fry.

Add the grated coconut and saute till coconut becomes dry.

Add the curry leaves and required salt.

Add this mixture to the rice and mix well.

Eat with appalam or papad or any roasted veggies.

I'm sending this to Nags's ravishing rice event.

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Capsicum Chutney

Ingredients:

Red capsicum - 1 (diced)

Onion - 1/2 (diced)

Garlic - 5 cloves

Peanuts - 1/2 cup

Whole dry red chili - 5

Coconut (grated) - 1/3 cup

Salt to taste

Tamarind - 1 teaspoon

Jaggery little (optional)

Oil for frying

Seasoning:

Mustard seeds - 2 pinch

Cumin seeds - 2 pinch

Urad dal - 1/4 teaspoon

Curry leaves - 1 sprig

Oil for seasoning

Method:

Dry roast the peanuts and remove the skin.

Soak the tamarind with little water (this softens the tamarind).

Fry the red chilli individually.

Fry the onion, garlic and red capsicum.

In a blender, add the peanuts, coconut, onion, red chili, tamarind with water, capsicum, garlic and salt.

Grind them.

If required, add jaggery and grind (optional).

Finally, season the chutney.

Serve with whatever you desire.

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