VENDAKKAI KULAMBU ( Aarthi)

Vendaikka Kulambu by Aarthii

Required Items :

Lady’s Finger (Smaller in size) 5 to 6
Tamarind Juice : small lemon size
Salt
hing

For Grinding:

Coconut Threads: 3 tbsp
Onion: 1/2 (If it is big)
Cumin Seeds: 1/2 tsp
Garlic: 3 pips
Sambar Powder: 1 tbsp
Red chilli: 1

Seasonings:

Urad dal,Mustard seeds,fenugreek seeds : 1/2 tsp

Method:

Cut the edges of LF and divide it into two pieces.
Chop the onion roughly.
Grind the onions, coconut threads, cumin seeds, garlic,red chilly and sambar powder into a fine paste.
Soak the tamarind in water and make the tamarind juice.
In the tamarind juice, mix the grinded paste and stir well and salt, hing.
In a pan, pour oil and add the seasonings.
Now add the chopped lady’s finger and fry it until the raw smell of it goes.
Now add the tamarind juice-grinded mixture and allow it to boil.
After some 5 to 10 mns,open the pan check whether the lady’s finger is boiled.
If the gravy is too thick add some water and let it boil for another 2mns
Garnish it with coriander leaves.


This gravy tatses nicely for the next day.

Though it is a vegetarian curry,it tastes as like a fish curry.It goes well with chappati also.

Old Pot

NOV's Old Iddli Pot

CAULIFLOWER RASAM ( Kugan )

CAULIFLOWER RASAM

Ingredients:

(A)
Seasonings:
2 tsp oil
1 tsp mustard seeds
A pinch of asafoetida powder
2 dried chillies cut into pieces
1 sprig curry leaves
1 stalk coriander leaves chopped

(B)
To Pound Coarsely:
1 tbs cummin seeds
1 tbs black pepper corns
1 tbs urad dal
5 shallots
5 pips garlic
½ tsp tumeric powder

(C)
300 grms cauliflower cut into small florets1
1 red tomato chopped
¼ cup tamarind juice (or to taste)
1 litre water
Salt to taste

Method:
Heat oil in a pot and add in the seasonings.
Let it splutter, add in all the ingredients in (B) and (C)
Simmer until it is heated through.
Remove once it starts to boil.
Serve with rice.

Aarthi's Ridgegourd Curry

Aarthi's Ridgegourd Curry

RidgeGourd Curry

Ingredients

Ridgegourd : 2 nos
Onion : 1 big
Tomato : 1 big
Coriander powder: 1 tsp
chilli powder : 1/2 to 1 tsp
Turmeric powder : 1/4 tsp

Things to Grind :

Coconut 2 to 3 tbs
Garlic pip 1
Coriander powder 1 tsp

Method:

Chop the onion into small pieces(even fine too)
Chop the tomato into small pieces
Peel the skin of ridegourd and chop it into small pieces
Heat the kadai,and pour oil into it,once when the oil is ready,add the mustard and urad dal
once when it is done,add the onions,and fry it nicely,once when the onions got fired,add the tomatoes.
fry the tomatoes nicely,once when the skin of the tomato leaves it,add the ridegourd pieces and fry it nicely.
After few minutes,add corainder powder,chillie powder,turmeric powder.Mix everything nicely.
Add lil water,boil the ridegourd pieces.
Once when it is half done,add the grinded paste and add salt .
Add about 1/2 to 1 cup of water and allow it to boil for 5 to 10minutes.
Once when the veg pieces are done garnish it with coriander leaves.
Goes well with chappatti and even rice too.

PS : Instead of ridgegourd ,zucchini can also be used.

BATATA VADA ( Kugan)

BATATA VADA

Ingredients:

The Filling:

5 potatoes boiled till ¾ cooked
1 onion chopped fine
3 green chillies chopped fine
1 tbs ginger garlic paste
¼ tsp tumeric powder

½ tbs oil
½ tsp mustard seeds
¼ tsp cumin seeds
Little coriander leaves chopped
Little curry leaves chopped
Salt to taste
lime juice to taste

For Batter:
1 cup besan flour
¼ cup rice flour
½ tsp red chillie powder
A pinch of cooking soda
A pinch of asafetida powder
Little salt
Oil for frying.

Method:
Peel and mash the potatoes well.
In a pan add 1 tsp of oil, when hot, add in the mustard seeds,
and cumin seeds. Fry a bit, add in the onions, green chillies
ginger garlic paste , and curry leaves , sauté for a little while.

Add the salt, tumeric powder and combine.
Add the mashed potatoes, and combine and cook for a minute.
Add the coriander leaves, and lime juice, and turn off the heat.
Mix all well, shape the into lime sized balls and keep them aside.

Mix all the ingredients in the batter section, except the oil.
Add enough water to make a thick batter. A bit thicker than dosai consistency.
Heat oil in a wok for deep frying.
Take the ball one at a time and dip in the coating batter.

Slip each one carefully into the hot oil.
Fry them until they turn golden brown.
Serve hot as it is or with any ketchup or chutney.


NOTE:
Aarthii if you want to make vada pav, this is how you do it.

How to assemble Vada Pav:

Cut pav bread horizontally in the center. Spread a tsp of green
chutney and garlic chutney (optional) on one of the halves of the pav,
layer with onion slices, place a batata vada and cover with the other
half of pav. Gently press using your palm and serve along with lemon
wedges.

KUGAN'S SPREAD

SOYA MASALA (Kugan)

SOYA MASALA

Ingredients:

(A)
2 cups soya chunks
2 pips garlic smashed
1 small piece ginger smashed
1 small stick of cinnamon
2 cloves smashed
Little milk
Little salt

(B)
For Marination:
2 tsp chillie powder
½ tsp tumeric powder
½ tsp pepper powder
1 tsp garam masala powder
3 tbs corn flour
Salt to taste

(C)
For Masala:
4 tbs oil
1 tsp aniseeds
1 stick cinnamon stick
2 cardamom pods
1 sprig curry leaves
1 big onion sliced
1 green chillie chopped
1 tsp ginger paste
1 tsp garlic pste
2 tsp chillie powder
½ tsp tumeric powder
½ tsp garam masala powder
½ tsp pepper powder
1 tbs lime juice
Salt to taste

Method:
Add all the ingredients in (A) in a pot with water.
Boil everything for about 10 minutes.
Let it cool, drain and wash in lots of water and squeeze.
Cut into halves and keep aside.

Now add all the ingredients in (B) into the soya chunks.
Let it rest for about 10 minutes.
Now heat about 2 tbs of oil in a non-stick pan.
Shallow fry the soya chunks till golden and crisp. Keep aside.

Heat 2 tbs of oil, add in the aniseeds, let it splutter.
Add in the curry leaves , add in the onions, saute till lightly brown.
Add in the ginger garlic paste, stir fry well.
Add in the chillie powder, tumeric, garam masala, and salt.

Add in about a ¼ cup of water, add in the soya chunks.
Mix well and let it simmer for about 10 minutes.
The masala should coat all the soya chunks well, and gravy dry.
Add in lemon juice and remove. Garnish with coriander leaves