Mutton Kuzhambu

Mutton is nothing but a goat meat and this curry is very aromatic and spicy dish. Here i like to share the recipe for mutton curry......  

INGREDIENTS U NEED:

1.Mutton-1lb
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Gingergarlic paste-3tbs
5.Chilli powder-2tbs
6.Corriander powder-1tbs
7.Turmeric powder-1/4tbs
8.Garam masala powder-1/4tbs
9.Corriander leaves-To garnish
10.Seasoning-Cinnamon 1,Cloves 4
11.Salt as needed
12.Oil

METHOD OF PREPARATION:

• First Wash and cut the meat into medium size pieces.
• Heat oil in a pan,add seasoning,now add the onions ,when they to turn light brown ,add ginger garlic paste and stir well.
• Now add the meat pieces along with turmeric powder and salt and saute it for 5-10mins,then add  tomato and mix well .
• At this stage add chilli and corriander powder with little water ,let it cook for about 30mins or untill the meat is cooked well . 
• Finally add the garam masala powder and corriander leaves and switch off the flame.

GOES WELL WITH:
     White rice

Thotakura Pappu(Sailus food)

Tried recipe from sailus food...........

INGREDIENTS U NEED:
3/4 cup tur dal (kandi pappu) pressure cook until soft and mash (shouldn’t be watery)
2 cups tightly packed thotakura leaves (not the stalks)
1 big onion finely chopped
4-5 green chillis slit length wise
1/4 tsp turmeric pwd
lemon sized tamarind (soak in a cup of warm water and extract)
For tempering/poppu/tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp split black gram dal
1/2 tsp channa dal
4-5 dried red chillis (tear into pieces)
5-6 garlic flakes crushed
10-12 curry leaves

 

METHOD OF PREPARATION:

• Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and channa dal and let them brown. Next add the garlic, red chillis, curry leaves, chopped onions and green chillis and sauté till onions turn slightly pink.
• Add the thotakura and stir fry for 3-4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 7-8 mts). Using the back of the ladle, mash the contents slightly.
• Add the cooked and mashed dal to the onion-thotakura mixture. Cook for another 4-5 mts on medium heat.
• Add the tamarind extract and combine well. Cook for another 9-10 mts or till the rawness of tamarind disappears. It should not be a watery dal but have more of a thick consistency dal.
• Serve with white rice or hot rotis. 

 

GOES WELL WITH:
      Cooked White rice and Vathal

RATING:
****

Veg Kurma ~ MIL Version

Vegetable kurma is a very popular and yummy dish served with idly ,dosa and rice.Here is how my MIL makes this kurma yummy......

INGREDIENTS:
1.I used cauliflower and potato-2cups(Cut into medium pieces)
U can use vegetables like beans,carrot,vazhakai,fresh peas etc
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Seasoning-Mustard,Cumin
5.Pepper powder-1tbs
6.Salt as needed
7.Corriander leaves to garnish
8.Oil

GRIND 1:
Onion-1
Green chilli-2
Sombu-1/4tbs
Garlic-4cloves
Ginger-1inch
Grind with little water

GRIND 2:
Coconut-1/2cup
Poppy seeds/Kaskasa-1/2tbs
Grind with little water

METHOD OF PREPARATION:

• Heat oil in a pan, add mustard,cumin and cut onions saute it for few mins.
• Then add tomato,chopped vegetables like potato and cauliflower with enough salt and close the lid ,let it cook until the vegetables are well done.
• Now add grinded paste no.1 and turmeric powder fry it for few mins and bring the paste to boil . 
• At this stage add coconut paste and cook it untill oil seperates on top .
• Then add grinded coconut let it cook,add pepper powder and corriander leaves and switch off the flame. 

GOES WELL WITH:

     Dosa and Idly

Vetha Kuzhambu ~ Ramya

Vetha kuzhambu is a spicy gravy made with either fresh vegetable or dried vathal or sundakai.The main  flavors of this recipe really shine with small onions.This south indian dish is mainly served with rice and papad.Here is one of my friends recipe with little change......   

INGREDIENTS U NEED:
1.Small onion-6-8(Remove the skin)
2.I used Raw plantai and drumstick-2cup(Cut into medium pieces)
Preferably Vegetables like Raw plantain,drumstick,Brinjal,Milagai vathal,Dried sundakai etc
3.Tamarind pulp-2cups
4.Sambar powder-2tbs
5.Seasoning-Mustard,Fenugreek seeds,Chana dhal,Red chilli
6.Asafoetida/Hing-Pinch
7.Turmeric powder
8.Salt as needed
9.Oil preferably gingelly oil

METHOD OF PREPARATION:

• Heat oil in a deep pan,once the oil is hot ,add seasoning one by one ,then add onion saute it untill they turn into golden brown color.
• Then add vegetables and hing fry it for 5-10mins .
• Now add thick tamarind extract,turmeric powder,salt,sambar powder and enough water and let it cook untill it becomes little thick and oil starts to seperate on top.
• Finally garnish with curry leaves and corriander leaves.   

GOES WELL WITH:
    Hot steamed rice

How to make Grilled chicken?

Grilled chicken are flavorful, fairly simple to make, and quite delicious. A variety of recipes for chicken and other poultry on the grill, including rosemary chicken, sweet and sour grilled chicken, spicy grilled chicken ,barbeque chicken etc.Teriyaki chicken is one of the most popular foods to hit the grill This is my own version of  teriyaki chicken.Here is how i cook it.....

INGREDIENTS U NEED:
1.Chicken breast-4slices
2.Mccormick italian seasoning classi herbs powder-1tbs
3.Lemon and pepper seasoning powder-1tbs
4.Mccormick GrillMates Montreal chicken seasoning powder-1tbs
5.Kens steak house marinade and sauce teriyaki-2tbs
6.WishBone italian dressing -4tbs
7.Kenssteak house marinade and sauce herb and garlic-3tbs
8.Pam oil spray

METHOD OF PREPARATION:

• In a flat bowl add washed chicken breast with all the marinades and seasoning powder and let it marinate in the fridge for overnight .
• Heat a stove top grilling pan or electric grill ,spray some oil on top of the grill to avoid sticking into the pan.
• Now add the chicken and cook it 5-8min in the medium flame both sides and keep it aside for 10mins let it cool down .
• Once its cool down cut into medium pieces or serve it as big piece.  

GOES WELL WITH:
      Salad

Grilled Chicken Salad

Grilled chicken salad is a very healthy dish which is my everyday lunch diet.I also posted how to make grilled chicken on my other recipe which i am using here .This is how i make it....

INGREDIENTS U NEED:
1.Romaine Lettuce-1bunchGreen pepper-1(Sliced thinly)l
2.Red onion-1(Sliced thinly)
3.Grilled chicken breast -2slice(Cut into medium pieces)
4.Olives-1/4cup(Sliced)
5.Croutons-2cup
6.Pickled Jalapeno-1/4cup
7.Lite Italian dressing or any dressing as needed

METHOD OF PREPARATION:

• First wash the romaine lettuce and dry it using paper towel and Tear them into 1-2 inch pieces and add them to a large bowl .
• Now Add red onion,olives,green pepper,jalapenos,grilled chicken  and croutons into it and toss it altogether well .
• Add the dressing and  toss again. Serve on plates and enjoy. 

 

GOES WELL WITH:
      Onion Rings

Tomato Onion Bhurji

Tomato onion bhurji is a quick,easy and delicious side dish for chapathi.Lets go to the recipe....

INGREDIENTS U NEED:

1.Tomato -3(Chopped )
2.Onion -2(Chopped lengthwise)
3.Green chilli-3(Slit)
4.Turmeric powder-1/4tbs
5.Seasoning-Mustard,Cumin,Curry leaves,Urad dhal
6.Corriander leaves for garnish
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• Heat oil in a pan,once the oil is hot ,add seasoning one by one let it splutter ,then add onion and geen chilli and saute it untill the onion becomes tanslucent.
• Then add chopped tomatoes, turmeric powder and salt and let it cook untill the tomatoes becomes soft.
• Finally  add chopped corriander leaves and mix well and switch off the flame.

GOES WELL WITH:

     Chapathi

Onion with Pepper Fry for Chapathi

Onion with pepper powder fry is a very good combination for chapathi .It is very easy to make and very tasty to eat . Try it and see......

INGREDIENTS U NEED:

1.Onion-3(Finely chopped)
2.Pepper powder-2tbs
3.Salt as needed
4.Oil

METHOD OF PREPARATION:

• In a deep pan add 5tbs of oil,add chopped onion fry it untill the onion turns translucent.
• Then add salt fry it untill the onion turns light brown in color and dry. 
• Finally add pepper powder and fry it for few mins and switch off the flame.

GOES WELL WITH:

     Chapathi

Beans with Carrot Poriyal

Beans with carrot poriyal is a very  good side dish for any sambar or rasam rice.Try it out.....

INGEDIENTS U NEED:

1.Beans-2cup(Cut into small pieces)
2.Carrots-1cupICut into medium pieces)
3.Onion(Chopped)
4.Green chilli-2(Chopped)
5.Coconut-1/2cup
6.Seasoning-Mustard,Cumin,Curry leaves
7.Salt as needed
8.Oil

METHOD OF PEPARATION:

• Heat oil in a pan,add mustard,cumin and curry leaves once it start to splutter add chopped onion and green chilli and saute it for few mins.
• Then add cut beans and carrot fry it by adding salt untill it is well cooked.without adding water.
• Finally add gated coconut and stir it well for few mins and switch off the flame and serve.

GOES WELL WITH:

      Sambar rice

Spicy Peanuts

Spicy peanuts are very good munchy tea time snack with cup of coffee, when its spiced up with chilli powder and garlic its so yummy.Here is how i make it.....

INGREDIENTS U NEED:

1.Peanuts-3cup
2.Cashewnuts-1cup
3.Curryleaves-2strings
4.Garlic-8cloves with skin on(Crushed)
5.Chilli powder-2tbs
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• Heat 5tbs of oil in a kadai,add peanuts and fry on the low flame so that it gets cooked well and keep aside.
• In the same pan add little oil,add cashews and fry in the  low flame untill it turns brown and set aside.
• Now In the same pan add 2tbs,add curry leaves,crushed garlic for few mins,add fried cashews and peanuts saute it for few mins.
• Finally add chilli powder and salt and toss everything together and switch off the flame.
• Let it cool down and now enjoy!!!!!

Methi Paratha

Methi paratha is a very good breakfast or dinner which i make it so often because it is very healthy dish.It tastes so good with raita and pickle.Alright lets go to the recipe...

INGREDIENTS U NEED:
1.Whole what flour-2cups
2.Methi leaves/Fenugreek leaves-1small bunch(Finely Chopped)
3.Cumin seeds-2tbs
4.Chilli powder-2tbs
5.Garam masala powder-1/4Tbs(Optional)
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• In a big bowl,mix wheat flour,salt,chilli powder,chopped methi leaves,cumin seeds,salt and 2tbs of oil and mix untill everything combined well.
• Then add small amount of water and knead it to form a soft dough,add 1tbs of oil and top of the dough and keep it aside for atleast an hour.
• Now take out lemon size ball and roll it into thin circle, keep doing the same with remaining dough and set it aside.  
• Meanwhile heat the flat pan,add oil place the paratha cook for 1min and flip it into other side, drizzle some oil on top ,cook untill the brown spots appear and take it out and enjoy.  

 

GOES WELL WITH:
     Onion raita

How to make Mixture - DIWALI Special

Mixture is a very popular ,crunchy ,savory snack in India.It is nothing but a mix of karabhoondhi,sev,Fried peanuts,Fried aval,Fried javarisi, with all spices.Here is how i make it.......

INGREDIENTS U NEED:
1.Gram flour/Besan-5-6 cups
2.Rice flour-11/2cup
3.Omam-1/4tbs
4.Javarisi-1/2cup
5.Chilli powder- as needed
6.Crushed Garlic-10cloves with skin on
7.Curry leaves- 6strings
8.Cashewnuts-1cup
9.Raw peanuts-2cups
10.Rice flakes/Aval- 1/2 cup
11.Asafoetida-Pinch
12.Salt as needed
13.Oil- to deep fry
 
METHOD OF PREPARATION:

1.How to make Boondi batter:
     In a bowl Mix Gram flour-2cup, Rice flour-1tbs,Salt and water and mix well without any lumps. The batter should be little watery and not too thick.

Boondi Preparation:
      Heat Oil in pan on medium flame. Pour the batter over the perforated ladle(ladle with small round holes) and rub it with another ladle which makes the batter to fall through the ladle holes evenly. Cook till it turns into crispy. Drain this from oil and repeat the same for the whole batter. Now boondi is ready and set it aside.

2.How to make Omapodi dough :
      Mix Gram flour-2cup, Rice flour-2tbs,Omam-1/4tbs mixed with little water and Salt, gradually add water and knead to make a soft dough (like murukku dough).

Omapodi Preparation:
      Fill the dough into omapodi press (with very small holes). Once the oil is hot enough, squeeze the omapodi over the hot oil. Do not over crowd the pan. You can see the bubbles of oil immediately. Once these bubbles are almost stopped, remove them from oil and drain them on paper towels and set aside.

3.How to make Ribbon Pakoda dough:
    Rice flour-1cup,Besan-1/4cup,Chilli powder-1tbs,Asafoetida and salt as needed.Mix all the flours and the powders with water to make a soft dough.

Ribbon Pakoda Preparartion:
       Fill the dough into a murukku press(Flat holes) and squeeze into hot oil into a big lazy circle - as big as the pan can hold.Deep fry till golden brown and keep aside.

4.How to Fry Rice Flakes:
    In the same hot oil on low flame. Place some rice flakes over the ladle and fry it in oil. While frying rice flakes, make sure rice flakes stays on top of the ladle itself.Keep aside.

5.How to Fry Javarisi:
     In the  same hot oil on the medium flame,add javarisi and fry it untill it pops and take it out and set aside.

6.How to fry Peanuts:
    In the same hot oil in the medium flame, add peanuts and fry till peanuts turn into dark in color and take it out and set it aside

7.How to Fry Garlic and Curry leaves:
    In the same hot oil on low flame,Place some crushed garlic with the skin on over the laddle and fry it in oil,While frying make sure it stays on top of the laddle itself.Do the same with curry leaves .Keep aside.

Finally in a large deep bowl  mix Boondi, Omapodi, crushed ribbon pakoda, fried aval, peanuts,Javarisi,cashew nuts,curry leaves and fried garlic with little Salt,chilli powder and mix it well till all the spice blended well and store it in the airtight container.

GOES WELL WITH:
      Fried rice

VenPongal

Ven pongal is a common and popular breakfast in Tamilnadu.This ven pongal is savored with Small onion sambar or eggplant sambar.Here is how my MIL makes it.....

INGREDIENTS U NEED:
1.Raw rice-1cup
2.Split Moong dhal-1cup
3.Seasoning-Cumin,Curry leaves,Crushed Whole Pepper,Cashewnuts
4.Salt as needed
5.Ghee little more

METHOD OF PREPARATION:

• First cook the rice with 3cups of water with enough salt untill mushy and set it aside.
• Secondly cook the moong dhal with 2-3cups of water and set it aside.
• Then mix both the cooked rice and moong dhal  in a bowl and keep it aside.
• Meanwhile heat ghee in a pan, once its hot add cumin,curry leaves,cashew nut and crushed pepper and saute it for few mins and turn off the heat. 
• Now add the mixed rice in the sauted  pan and mix well till the spices have blended well into the rice and serve hot.  

GOES WELL WITH:

     Coconut chutney,Onion Sambar

Plain Lime Pickle

Plain lime pickle is so simple to make and it is very healthy.My MIL says this pickle is very good for people who has pitham.This kind of pickle can be eaten just like that or as a side dish for any rice.Here is my MIL recipe......

INGREDIENTSU NEED:
1.Lime-10
2.Cumin-4tbs
3.Turmeric powder-1tbs
4.Salt as needed

METHOD OF PREPARATION:

• Wash and dry the lime first,cut into medium pieces and put it in the container.
•  Now add salt,turmeric powder,cumin and let it marinate for 2-3weeks and store it in the airtight container. 

NOTE:
This pickle can be stored in the refrigerator or room temperature for about 6 months to 1 year.

 GOES WELL WITH:

        Any kind of rice

Murukku Vathal/Fryums ~ MIL Version

Vathal can be made with so many methods with so many varieties of vegetables ,rice etc.This vathal is made with main ingredients rice and javarisi.My MIL at home during summer season prepares vadagams, vathals and  pickles and she sends it to me.Here is her recipe.....

INGEDIENTS:
1.Raw rice-4cup
2.Javarisi-2cup
3.Cumin-2tbs

GRIND:
Green chilli-4-6
Asafoetida-Pinch
Grind with little water

METHOD OF PREPARATION:

• Wash the rice and drain the water completely and put it under  the sunlight let it dry.
• Now Grind the rice with javarisi like rava and mix it in the water for about thick consistency.
• Boil 8-10cups of water  with cumin and salt and add the mixed rice with javarisi slowly and grinded chilli paste, and stir continuously to form a dough without lumps in the low flame,once it done switch off the flame ,cover and cool.
• Now knead it to a soft dough so that u can press in the murruku mould very easily.
• Put it in the murrukku kuzhai and press it in the cotton cloth whatever size u want and dry it under the sunlight for 2-3days and remove it and store it in the airtight container . 

NOTE:
Can be stored in the room temperature for 1-2years

Spinach Dosa(Cooking4allseason)

One more tried recipe.......

INGREDIENTS U NEED:
1.Raw Rice - 11/2 cup
2.Jaggary - Marble size
3.Tamarind - Marble size
4.Salt to taste
5.Oil 

To be added to the batter as raw
Spinach - 2cups (Finely chopped)
Onion -1 medium(Finely chopped)
Green Chillies - 2 (Finely chopped)

ROASTED:
Coconut - 3/4 cup
Urud Dal - 2 tsp
Coriander seeds - 2 tsp
Fenugreek seeds - abt 5-7
Cumin Seeds - 1/2 tsp
Red Chillies - 7 long
Oil - 1 tsp
Curry leaves few

METHOD OF PREPARATION:

• Soak the Raw Rice for 2 hrs. Then roast all the ingredients listed under To be roasted, one by one. Let it cool.
• Drain the rice and add all the roasted ingredients along with tamarind and jaggary. Grind to a smooth batter using water. The consistency should be of the regular one, like dropping state. Then add the raw ingredients and mix well.
• Heat a tawa and once its hot, smear oil on top. Since the batter has spinach and onions, you will not be able to spread it easily like a regular dosa. So take a ladleful of batter, and drop the batter in a circle and try to make an even spread. Sprinkle oil around the sides. Cover it with a lid and sim for 2 mins.
• Once the bottom side is well cooked, gently turn to the other side. You will know its cooked on the bottom, when it turns to wheatish colour on the sides. Once you flip to the uncooked one down, press it well so that the place between the chunks gets cooked. Cover and sim for another 2 mins. When you are able to lift the dosa freely with the spatula, its ready.
• As we use raw ingredients, it takes a while to get cooked well. Each dosa took about app 3 to 4 mins.  

GOES WELL WITH:
      Tomato Chutney

Homemade Lime Pickle with Seasoning

Lime pickle can be made with both lime and lemon ,here i am making with lime.This is how my MIL makes with all spicy seasoning.....

INGREDIENTS U NEED:
1.Green Lime-10
2.Seasoning-Mustard
3.Turmeric powder-1/2tbs
4.Asafoetida-1/4tbs
5.Chilli powder-4tbs
6.Fenugreek and mustard powder-1tbs(Fried seperately and make powder)
7.Sea salt as needed
8.Oil

METHOD OF PREPARATION:

• First of all wash the Limes and wipe them clean and chop them into medium pieces.
• Now spread the limes in the wide glass or ceramic container and on top of that spread 2 to 3 tbsp of salt on it like this keep on building layer by layer.Close the container air tight and leave it to marinate.
• Mix this Lime once in two days with a clean ladle for about 1-2weeks or  until you notice that the skin is becoming soft and looks juicy.
• Heat oil in a pan once its hot,add mustard,asafoetida,chilli powder,turmeric powder,fenugreek with mustard powder and switch off the flame .
• Once its cool down add the mainated lemon and mix well and store it in the airtight container.

NOTE:
   U can store and use this pickle for atleast 6month to 1 year.

GOES WELL WITH:
       Fried rice or any rice

Chettinadu Mutton Kuzhambu(Divyazeasyreceipes)

One more tried recipe....

INGREDIENTS-1
½ kg Mutton
3 nos Onion
3 nos Tomato (big) chopped
4 nos Green chilli
4 tsp Ginger & garlic paste

INGREDIENTS-2
2 nos Cinnamon 1 inch (minced)
2 nos Cloves
1 no Cardomen
1 tsp Khus khus

INGREDIENTS-3
¼ cup Shallots(chopped)
2 tsp Red chilli powder (heaped)
2½ tsp Pepper,jeera and sombu powder
3 T Corriander powder ( according to taste )
Salt to taste
¼ cup Gingerlly oil
1 cup Vegetable (brinjal,drum stick and potato)
¼ cup Ground coconut paste

INGREDIENTS-4
¼ cup Chopped corriander leaves
2 strands Curry leaves
½ no Lemon

METHOD OF PREPARATION:

• Grind onion , khus khus, clove,cinnamon cardomen together.
• Take mutton in a hard bottem pressure cooker add the ground paste, tomato, green chilli and ginger garlic paste. Mix well. Add corriander powder, pepper jeera and sombu powder, curry leaves , corriander leaves and salt and add little water. boil well. Add 1 tsp red chilli powder. close the cooker and keep for 1 whistle. At the same time boil the vegetables in a seperate vessals with ample amount of water and required amount of salt.
• Heat oil in a pan. Add shallots and fry till golden brown and add 1 tsp heaped red chilli powder and add the pressure cooked mutton gravy and cooked vegetables.. boil for 2 min. keep in sim and add ground coconut. and keep in sim. Add the lemon juice .when oil leaves the gravy switch off the flame and serve hot with rice.

  GOES WELL WITH:

      Idly and Dosa