Sunday, 31 May 2015

Vankaya Pulusu / Eggplant Tamarind Stew !



Vankaya Pulusu aka Eggplant in Tamarind stew is one of the popular dishes of Andhra. It is also called as Puli Kuzhambu in Tamil. It is very easy  and delicious, the tanginess from tamarind and the mild sweetness from jaggery is a perfect blend and makes it an excellent accompaniment for rice.




INGREDIENTS
English
English
Tamil
Telugu
Hindi
Quantity
Eggplant / Brinjal
Kathirikai
Vankaya
Baingan
250 gms
Oil
Ennai
Nune
Thel
2 to 3 tbsp
Mustard Seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Fenugreek Seeds
Vandhayam
Menthalu
Methi Dana
1/4 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
2 to 3 Nos
Curry Leaves
Karuvepilai
Karivepaku
Kadi Patha
1 sprig
Onion
Vengayam
Ullipaya
Pyaaz
1 medium
Garlic
Poondu
Vellulli
Lehsun
3 cloves
Tomatoes
Thakkali
Tamata
Tamatar
2 Nos
Turmeric Powder
Manjal Thool
Pasupu
Haldi
a pinch
Salt
Uppu
Uppu
Namak
As Needed
Homemade Chilli Powder (If not use raw chilli powder + coriander pwder)
1 1/2 tbsp
Tamarind
Puli
Chinthapandu
Imli
lemon size
Jaggery
Vellam
Bellam
Gur
1 tsp
Coriander Leaves
Kothamalli
Kothimeera
Dhaniya Patha
To garnish




STEPS

  • Heat oil in a kadai / pan and add mustard seeds followed by fenugreek seeds. 
  • Once the mustard splutters, add hing and cumin seeds. 
  • Then add garlic and chopped onion and begin sauting.

  •  When the onions sauted well and turns slightly brown add the green chillis followed by the eggplant pieces


  • Saute the eggplant well that it should get half cooked in sauting only. So roughly around  5 to 7 minutes just keep sauting them and then add finely chopped tomatoes. 
  • Some people dont add tomatoes, but they do give a nice taste. It is purely optional.



  • Saute the eggplant along with tomatoes for another 2 minutes or so and then add the spice powders, salt  and a cup of water.


  • Close the pan and let the eggplant cook for 5 to 6 minutes. When they are almost cooked add the tamarind extract and mix well.
  • Add some more water (as the tamarind extract tends to get thicker ) and close the pan and let it come to a boil and cook for another 5 to 7 minutes.


  •  By now the eggplant would be very soft and melt in the mouth kind of texture.
  • Add jaggery and coriander and turn of stove after a minute.



Serve with hot rice. A dollop of ghee and this tangy stew with rice is a lip smacking combo.



With Love,

Friday, 29 May 2015

Spicy Tadka Pasta / Spaghetti in Indian Style !




Normal is definitely boring.. Fusion is fascinating.. and this is one of such fascinating fusion recipe where Italian pasta is married to  South Indian flavors.
Are you bored of the regular pasta dishes with cream and cheese and butter that are mild and subtle for an Indian  tastebud. Then this is perfect Indian pasta especially with a more south Indian touch using red chillis, curry leaves and shredded coconut. 


INGREDIENTS

  • 100 gms Spaghettti (I used whole wheat)
  • 1 tbsp oil
  • 1 medium onion sliced
  • 2 tomatoes chopped finely
  • 1 green chillis chopped
  • 2 cloves garlic chopped
  • 1 tsp red chilli powder
  • 1 tsp sambar powder (optional)
  • salt as needed
  • 1/2 tsp turmeric powder
  • 2 tbsp shredded coconut

To Temper / Tadka

  • 1 tbsp oil
  • 2 tsp urad dal
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • a pinch hing/asafoedita
  • 2 tbsp Peanuts
  • 1 tbsp Pinenuts(optional)
  • a sprig curry leaves
  • some julienned ginger
  • 2 dry red chillis

STEPS


  • Boil pasta in lots of water with salt and little oil. Once its cooked drain the water and keep aside until needed.


  •  Heat oil in a kadai, add ginger garlic, green chillis and sliced onions and saute well.
  • Once onions are sauted add tomatoes and saute it.


  • When the tomatoes turn soft, add the spice powders and little water and let it cook .
  • Wait till the raw smell of spice powders fade and the masala starts leaving oil, and then add the boiled pasta to it and mix well so that it is coated well in the masala.



  • Turn off stove and now its time for the magic tadka..
  • In a small tadka pan heat oil and add urad dal and mustard seeds. When the urad dal turns brown add jeera, hing and the peanuts. 
  • Fry the peanuts well and then add broken red chillis and curry leaves and ginger juliennes.

  • Turn off stove and pour this tadka on the pasta.
  • I also added some pine nuts to this tadka.. it is optional.
  • Finally garnish with some shredded coconut.
  • It is so so flavorful with the crunchy peanuts.. spicy and tangy masala.. do give a try.

Serve it with..hmm .. Nothing.. Just eat it as such :)


With Love,



Vaala Karuvadu Thokku / Ribbon Dry Fish Curry !



Vaala Karuvadu thokku is my favourite since my childhood. When mom makes it I just used to enjoy the fish pieces with hot rasam rice. That's definitely a rocking combo especially for winter nights.
Nowadays I miss those as Vj doesnt eat all these. But 2 months of stay in moms place and I got to cook many of these fish varieties and enjoyed to the core.


INGREDIENTS
English
English
Tamil
Telulgu
Hindi
Quantity
Ribbon Dry Fish
Vaala Karuvadu


6 to 7 pieces
Oil
Ennai
Nune
Thel
2 tsp
Fennel Seeds
Sombu
Sompu
Saunf
1 tsp
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
2 to 3
Garlic
Poondu
Vellulli
Lehsun
3 Big Cloves
Asafoedita
Perungayam
Inguva
Hing
a pinch
Ginger
Inji
Allam
Adrak
1 small piece
Onion
Vengayam
Ullipaya
Pyaaz
1 Big
Tomato
Thakkali
Tamata
Tamatar
2 Medium
Turmeric Powder
Manjal Thool
Pasupu
Haldi
1/2 tsp
Homemade Chilli Powder (if not use raw chilli pwd +coriander powder + cumin powder)
1 1/2 tbsp
Salt
Uppu
Uppu
Namak
As Needed
Cilantro
Kothamali
Kothimeera
Dhaniya Patha
to garnish



STEPS
  • Chop onions, tomatoes, chiili, ginger garlic finely. 
  • Wash the dry fish 3 to 4 times well in water.



  • Heat oil in a kadai, and once hot add the fennel seeds followed by ginger and garlic.
  • Saute them well in oil.


  • Then add curry leaves, onions and chillis and saute them.


  • Saute the onions well till they become soft and slightly brown. 
  • Then add tomatoes to it.


  • Once the tomatoes become soft add salt, turmeric powder and chilli powder and mix well.
  • Add less salt only as the dry fish will have lot of salt already.
  • Without adding water saute it till the masala leaves the oil.


  • Then add a cup of water and drop the dry fish pieces. 
  • Keep the kadai closed and let it cook for 10 - 12 minutes.
  • Stir once in between and check if the bottom is not burned.


  • After 12 minutes the masala would be thickened and the fish should be cooked. Else cook for some more time.
  • Remove from stove when your desired consistency is reached. Garnish with cilantro.


Serve with hot rice or rasam rice. It tastes heavenly with rice. My dad used to tell, one ladle of this aromatic thoku he can eat a plate of rice :)






With Love,

Thursday, 28 May 2015

Aate Ka Halwa / Wheat Halwa !




I am so excited today as I write this.. Guess why.. this is my 100th post. Never thought I would reach this milestone easily. So kuch meetha ho jaye..:) 
I actually wanted to make the Sikh special Karah/Kada Prasad that is served in temple as prashad. It is very simple with just 3 ingredients , aata, ghee and sugar without any nuts. But all these three are in equal measure.. yeah you heard it right. I cant even imagine using ghee equal to flour. Then I have to end up running 2 kms extra that day. So without much risk I ended up making a normal wheat halwa with lesser ghee. But will post the karah prashad also soon.  

INGREDIENTS
  • 1 cup Wheat Flour
  • 1 cup Sugar
  • 1/2 cup Ghee + 1 tbsp
  • 2 cups Water
  • 2 tbsp raisins
  • 2 tbsp sliced almonds
  • a pinch of cardamom powder

STEPS
  • Heat a non stick pan and pour half cup of ghee in it.
  • Once the ghee melts add the wheat flour to it.


  • Mix the flour in ghee keeping the flame in medium. Ensure there are no lumps and keep stirring.


  • Use a non stick pan for this and keep scraping the sides as you stir.
  • The color of the aata slightly changes to brown.
  • Meanwhile boil 2 cups of water and keep ready.

  • When the color changes to golden brown and a wonderful aroma of roasted wheat wafts, add the sugar to it.
  • Mix the flour and sugar well.
  • The sugar starts to melt and now pour boiling water one cup at a time (carefully) and keep stirring continuously. 
  • I couldnt click much pics of it as i had to pour and stir myself and also click. 

  • Initially the halwa may be a little watery after adding two cups of water. But keep stirring till all water is absorbed and becomes a thick consistency.
  • Now add raisins and chopped almonds and a tbsp of ghee, and cardamom powder and mix well.
  • When the halwa leaves the pan and becomes together as a nice mass switch off stove. 



Find more sweet and festival recipes HERE


Do try and enjoy this sweet delicacy. Will see you soon with another simple and ineteresting post.

With Love,


Wednesday, 27 May 2015

Red Bell Pepper Chutney !




Red bell pepper chutney is my new favourite and I make this often these days as its available abundantly here in London. Back in Bangalore only green was available more and i used to search for this red. So i enjoy making this often as a chutney or as a dip and it goes well with everything..  idlis, dosas, rotis. 
It is a blend of all flavours, the sweetish touch from the red bell pepper and the tanginess from tomatoes and tamarind with the spice from chillis combines to an awesome and finger licking chutney. But make sure the chillis and tamarind doesn't overpower the taste of red pepper.



INGREDIENTS
English
English
Tamil
Telulgu
Hindi
Quantity
Oil
Ennai
Nune
Thel
1 tbsp
Urad Dal
Ulutham Paruppu
Mina Pappu
Urad ki Dal
1 tbsp
Dry Red Chillis
Kaindha Milagai
Endu Mirapakaya
Sukhi Lal Mirch
4 Nos
Garlic
Poondu
Vellulli
Lehsun
2 Big Cloves
Onion
Vengayam
Ullipaya
Pyaaz
1 Medium
Tomato
Thakali
Tamata
Tamatar
1 Medium
Salt
Uppu
Uppu
Namak
As needed
Tamarind
Puli
Chinthapandu
Imli
marble size
Red Bell Pepper / Red simla Mirch
1 Big



STEPS
  • Heat oil in a pan and add the urad dal, When it turns slightly golden add garlic and red chillis and fry them.
  • Then add roughly chopped onions and saute it well.
  • Once onions are sauted add the chopped tomato and the red bell pepper.

  • Saute it well and if needed close the pan and let the pepper cook.
  • Turn off stove and let the mixture cool.
  • Grind them in a food processor / mixie with salt and tamarind. 
  • Tadka is not mandatory as already the ingredients are sauted well in oil.
  • If you wish you can do a tadka with oil, mustard, jeera and hing.


Serve with Idlis or dosas. You can find more chutney recipes HERE


With Love,