Thursday, September 18, 2014

Kara Kozhambu ( Spicy Southindian Gravy)


A slight drizzle is all that requires to make this recipe.It  has been raining since yesterday and I that set my dinner menu.Thie Kara Kozhambu  was accompanied with Udal dal Kootu , Omellette and Applam.I plan to post on the Kootu preparartion soon.

Lets look at what takes it to make a Kara Kozhambu !

Ingredients :
Tamarind - 1 lemon sized ,soaked in 1 cup water
Onion - 1 (fine chopped)
Tomato - 2 (fine chopped)
Curry Leaves - for sauting
Garlic- 100 gm ( peeled)
Small Brinjal - 250 gms
Kara Kozhambu masala - 3 tsp ( for moderate spice)
Oil - Til oil (I prefer sesame oil)

Method:
1.Heat Oil in a pan ( oil should be a little more than what we generally use for gravies)

2.Add mustard and methi seeds. Allow to splutter.

3. Add peeled garlic pods to it and fry well.

4.Add onion to this and cook for sometime, add tomato, curry leaves. Allow to cook. Add Brinjal and cook till the brinjal is almost done.

5.Add the tamarind water to this gravy with turmeric powder and Karai Kozhambu Masala.

6. Cover and allow to cook till brinjal is all done.

7. Remove from fire and add 2 tsp of gingelly oil to the gravy.

8. Serve hot with steam rice and Applam(Pappad).

Related Links : KaraiKozhambu Masala

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Monday, September 15, 2014

Corn and Palak (Spinach) Fritters


Weekends is time for celebrations. Like, most of Indian households, I firmly believe that the sole of all happiness is rested in the stomach. When the vegetable vendor delivered the fresh sweet corns, I could not wait for the snacks time in the evening. This Sunday I decided to make a combo of my favorite Palak(Spinach) and what kids love - the "Sweet corns" . It's an instant snack, so I could get it serving before the Ad's made way for the evening movie.

Almond Cake

ALMOND CAKE

Serves : 10
Preparation time : 25 min plus 1 hr cooling


Almond Cake

225gm Butter softened(plus extra for greasing)
55gms semi sweet chocolate, broken into pieces
1tbsp Strong Coffee
1 ½ cup Maida (Self raising flour / refined flour)
1tsp Baking powder
1 cup golden superfine sugar
4 eggs, beaten
½ cup ground almonds
2 tbsp milk
1 tsp vanilla essence


Method :

1.Preheat the oven to 350 degree Fah/180 Deg Fah. Grease a 1.7 lit ring mould. Place the chocolate and coffee in a heat proof bowl and set over a pan of gently simmering water until the chocolate has melted. Stir until smooth & let cool. Sift the flour and baking powder into separate bowl.

2.Add the butter , sugar, eggs, ground almonds and milk. Beat together thoroughly until smooth.

3.Transfer one half of the cake batter to another bowl and stir in the vanilla extract. Stir the melted chocolate into the other half of the cake batter. Place spoonfuls of the 2 cake batters alternately into the prepared mould, then drag a toothpick through to create a marbled effect. Level the top. Bake in the oven for 50-60 min or until well risen and tip of a knife inserted into the center comes out clean. Let stand in the pan for 5 min, then turn out into a wire rack to cool completely.

4.To make the frosting, place the chocolate, butter and water in a heatproof bowl and set over a pan of simmering water until melted. Stir until smooth, then pour over the cake, working quickly to coat the top and sides. Let set before serving .

5.Serving with chocolate toping is optional. Since I find them very filling, I prefer without them.

6.Another variation is if you don’t have ring mould, 9 inch deep round cake pan.

Sunday, September 14, 2014

Simple Curd Rice


When I am Alone with kids on weekends, I keep myself away from any laborious cooking procedures as I get to do the pending miscellaneous works at home.The most realistic and simple food suitable for the tropical climate is Curd Rice.

A hectic week, busy schedule yet a hearty feeling to eat food, nothing comes easier than this.Usually my cooking spirit at the moment decides the sauting for curd rice.

Sunday was hectic as usual with preparation for the next week,uniforms, dresses, vegetables, washables, homeworks for kids.. getting things in place was priority.
Rahul(My Elder Son, 12 yrs) was in to give me a break and decided for this simple and docile lunch our own humble " Curd Rice". 
However my conscience did not allow me to rest at that. So I clubbed it with a Crispy potato fry and pickles.

Ingredients for Curd Rice :

Rice - 1 Cup 
Salt - As per taste

Seasoning  for Curd Rice:

Asafoetida - pinch
Curry leaves - 5-6
Carrot - 2 Tbsp(Grated)
Cucumber - 2 Tbsp(finely chopped)
Grapes - 8-10(Optional)
Channa dal - 1 tbsp
Udal dal - 2 tsp(Broken)
Mustard Seeds - 1 tsp
Green Chilli - 1(chopped)
Oil - for saute

Procedure :

1. Soak 1 cup of rice. I generally use 1:4 ratio of rice: water when I plan for curd rice.This makes it easier to mash the rice.
2. Allow it to cool.
3. Slowly add water and keep stirring to avoid rice lumps.Since I use the thicker version of curd, I mix water to give it the desired consistency.
4. Refrigerate the rice for 1 hr. 
5. Heat oil . Add Mustard Seeds, allow it to splutter. Follow with Channa dal, Udal Dal, Asafoetida.
6. Finally add chopped Green chillies and curry leaves. Add this to rice and mix well.
7. Garnish with grated carrot and chopped cucumber. You can also add green grapes for variation.

Serve chilled with any vegetable fry and pickle.

Wednesday, September 3, 2014

Tomato Rasam

This is a recipe I make every other day. The reason is the simplicity of the mere creation , the benefits and the different usages. Well, things are getting a little too technical now

. The bottom line, my family loves it !!


Preparation time : 15 Min

Cooking time : 15 Min

Friday, August 29, 2014

Menu Planner

Cooking is exciting as much .If things are in place and more than anything you are planned for the week, then we have are in line and balanced. I will share with you what I generally run at my home for the most difficult sessions of cooking at home (Mon - Fri). Weekends are generally vary depending on  the planets /kids climatic conditions.

 I make  one for my school everymonth and here is a shot of that for you. I buy vegetables and pack them day wise in fridge and also plan the type of the cooking so that the cooking of the same vegetables over  months does not fringe on the taste buds.

Guys, this has been long due..ensoy !