PULI INJI RECIPE

When i posted the recipe of Puli Milagai few weeks back, a few readers sent me the request for puli inji recipe. Though my mom makes puli inji at home being a ardent hater of Ginger, i somehow postponed to make puli inji. But recently when i tasted this in my friend’s place i somehow liked the taste and decided to make puli inji and post the recipe. Normally it is one of the dish made in Onam Sadhya Menu.
Also check out my

• Mambazha puliserry
• Olan recipe

INGREDIENTS:

GRATED GINGER	1 CUP
SESAME OIL	4-5 TBLSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	1/4 TSP
TAMARIND EXTRACT	1 CUP
RED CHILLI POWDER	1 TSP
SALT	AS NEEDED
JAGGERY	1-2 TBLSP
TURMERIC POWDER	2 PINCHES

METHOD:

• In a pan add oil and throw in the mustard seeds and asafoetida.
• When the mustard splutters, add the grated ginger.( grate the ginger finely)

• Saute the ginger for 2 minutes and add the tamarind extract.
• To get the tamarind extract, soak a lemon sized tamarind in hot water and extract the water as we do for making sambar.

• Add the red chilly powder, salt, jaggery,and turmeric powder.
• Keep it in a low flame and let it come to a mass.
• this will take 10 –14 minutes.

• When the ginger gets completely cooked and the oil starts leaving the sides, switch off the flame.
• Allow this to completely cool and store it in a clean dry container.
• Use dry spoon when ever you take it for use.

Note:

• 2-3 green chilli can be added while tempering mustard seeds.
• Coconut oil can be used if you want to get authentic kerala taste.

VEGETABLE RICE RECIPE, NO ONION NO GARLIC RECIPES

This vegetable rice is an easy and ideal one to pack for lunch box . Normally i make this during Monday mornings as it is quite lazy to get back into the normal after a weekend. I think most of us have this Monday blues!!. Vegetable Rice or Vegetable Biryani ( my son calls in this way) how ever you name it, it is one of the simplest one and made in a jiffy too. The best part is no need to grind any ingredients and is a simple one pot meal to have to Sunday Brunch too.

INGREDIENTS

BASMATI RICE	1 CUP
MIXED VEGGIES	1 CUP ( I used carrot,beans and peas)
RED CHILI POWDER	1/2 TSP
GARAM MASALA	1/4 TSP
CORIANDER POWDER	1/4 TSP
CORIANDER LEAVES(CHOPPED)	2 TBLSP
SALT	AS NEEDED
WATER	1 AND 1/2 CUP
OIL | GHEE	1 TBLSP

METHOD:

• Wash the rice and soak it in 1 and 1/2 cup water for 20 minutes.
• Chop the veggies finely.

• In a pressure cooker, add oil | ghee and add the finely chopped coriander leaves.
• Saute for few seconds and add the chopped veggies.

• Now add the red chilly powder, coriander powder, garam masala and salt to it.
• Mix well.

• Now add the soaked rice along with the water and close the lid of the pressure cooker.

• Pressure cook for 2 whistles.
• Once done , fluff the rice with a fork .

• Serve with any raitha .I packed the lunch box with cucumber raitha.

Note:

1. Mint leaves can be added instead of coriander leaves.
2. You can add any veggies such as potato, cauliflower etc.
3. Even sometimes i add paneer too.
4. Frozen veggies can be used if you want to make this more easy.

VEGETABLE STEW RECIPE FOR AAPAM | KERALA STYLE VEG STEW

  Aapam is a South Indian breakfast recipe which I am trying for the first time at home, though my mom makes this at home. Though i am not a big fan of aapam i like the stew which they serve in Restaurants as an accompaniment for Aapam. Recently i came across the recipe of Vegetable stew in one of my  old cook book and i find it similar to one of my bookmarked recipes from here and I slightly altered the recipe to suit my own taste. Check out my Aapam recipe,without yeast, with step by step pictures and video.  I enjoyed the stew with rotis too.
I used potato and carrots. In the original recipe they used green peas also. since i don’t have green peas in hand i didn’t add.
Also check out my

• Vegetable saagu
• Tirunelveli sodhi

INGREDIENTS:

POTATO	2
CARROT	1
ONIONS	2
GREEN CHILLI	3-4
WHOLE BLACK PEPPER	1/2 TSP
THIN COCONUT MILK	1 AND 1/41 CUP
THICK COCONUT MILK	1/2 CUP
CINNAMON	1 SMALL PIECE
GINGER	A SMAL PIECE
GARLIC	2 PODS
CLOVES	3
CURRY LEAVES	FEW
SALT	TO TASTE

METHOD:

• Boil the potatoes , peel the skin and cut them into cubes.
• Chop the onions into thin slices.
• Slit the green chillis into two.
• Peel the skin of the carrots and chop into pieces.

• Crush the ginger and garlic using a mortar and pestle.
• In a pan, add oil and throw in the cloves, cinnamon, crushed ginger and garlic and green chilli.
• Now add the onions and saute for few seconds in medium flame.
• Add the whole pepper too.

• Add the carrots and saute for a minute. Be careful not to burn.

• Now add the thin coconut milk. I used the store bought coconut milk. As it was thick i diluted 1/4 of thick coconut by adding  1 cup of water.

• If adding green peas add at this stage.
• Let this boil in medium flame for about 10 to 12 minutes, till the carrots becomes soft. Add the cubed potatoes and add the thick coconut milk.

• Mix well and bring it to a boil. Switch off the flame and add curry leaves and salt.

• The gravy will be thick and if you want to make it thin add 1/2 cup of plain milk to this or if you want this to be very thick soak 7-8 pieces of cashew nuts in warm water and grind them into a smooth paste and add it in the last. Mix with the  thick coconut milk and add to the gravy.

Note:

1. Boiling potatoes before hand can be skipped and it can be peeled and cubed and added after adding onions along with carrots.
2. Using Coconut oil will enhance the flavor and taste.
3. I felt 4 green chillis was not enough as the coconut milk is slightly sweet.

BADAM HALWA RECIPE | CELEBRATING 3 YEARS OF BLOGGING

  Today my blog turns 3 and i wanted to celebrate the occasion with a sweet. Before going into the recipe, I extend my heartfelt thanks to Raji of Raks Kitchen who motivated me to start my own blog and  cleared even my silly doubts patiently in all times. When i came to Singapore 4  years back the cyber world is totally new to me and I don’t know anything other than checking of emails. Then slowly when I started searching recipes on Google I came across Rak’s Kitchen and started chatting with her. Then we exchanged phone numbers and started sharing even many things apart from food.  Slowly after a year with lot of motivation from her side I  started my own blog and moved into my own domain after 2 years of blogging.
My family is a great support to me and Suresh encourages me a lot in each and every step. During my India Trip few months back , i wanted to design a Visiting card for me and I was very surprised to see the enthusiasm in Suresh and my daughter Varsha in designing the card.  Varsha who loves variety of food and have little interest in cooking and because of her I started trying out more dishes other than Traditional South Indian Dishes. My little one Varun is slowly gaining interest in food but he always say “Baby you are an awesome cook”!!
Most of my cooking are inspired from my Mom who is an awesome cook and cooks for a huge crowd effortlessly. Many times i silently observed her the way she cooks and i have  learnt a lot from her too.
I am happy to have a good circle of friends in the blogging sphere who motivates me a lot in each and every step . I extend my heartfelt thanks to all my readers, friends and followers and all my fellow bloggers who visit my space and  try out my recipes .
So now coming to the recipe, I tried badam halwa from Raks Kitchen and it turned out so well and i loved the texture and the taste very much.
Also check out my

• Easy Godhumai halwa
• Kasi halwa

INGREDIENTS:

BADAM |ALMONDS	1/2 CUP(Heaped)
SUGAR	1/2 CUP(Heaped)
GHEE	1/4 CUP
MILK	1/4 CUP
CONDENSED MILK	3 TBLSP(OPTIONAL)
YELLOW FOOD COLOR or SAFFRON	A PINCH
CARDAMOM POWDER	A PINCH

METHOD:

• Soak the badam in hot water for an hour.
• Take out the skin and grind this into a smooth paste by adding milk to this.

• In a heavy bottomed deep vessel ( i used a non stick one) add the sugar and add 1/2 cup of water. Boil till the sugar dissolves and when it is completely dissolved lower the flame and add the ground almond paste.

• Mix this without any lumps and the condensed milk(if using) , food color and cardamom powder. If using saffron soak it in warm milk for 10 minutes and add. I didn’t use cardamom powder.

• Stir it continuously and slowly start adding ghee to this.
• When you see white colour bubbles on the sides of the pan switch off the flame and transfer it to a greased plate or bowl.
• The entire process will take 3-4  minutes. Keep the flame medium low.

• I added a dash of Everest Milk Masala at the end to enhance the flavor.
• You can store this in the refrigerator for 4 – 5 days. Just warm it up in the Microwave before eating which gives the perfect taste of badam halwa.

Note:

• Adding the right amount of ghee will give a nice texture to the halwa and so add it as per the quantity mentioned.
• Once it cools down it will be thickened, wait for a while to get the perfect texture.

CHICKPEAS SALAD WITH THOUSAND ISLAND DRESSING

RECIPE FOR BOTH- a LOW FAT VERSION OF THOUSAND ISLAND DRESSING WITHOUT EGGS

Salads are always a super hit at my place. When i soaked channa for making Channa pulao i felt it was little extra and kept a  1/2 cup of soaked chickpeas aside for making salad. Suddenly i thought of making the salad with a dressing and i adopted this Thousand island dressing from Tarla dalal’s cook book. Though we get ready made Thousand island dressing in super markets, most of them contains eggs. So i wanted to try it out at home and it is a low fat version of Salad and diet watchers go ahead to try out the recipe of chickpeas salad with Thousand island dressing.
Also check out my

• Thai cucumber and pineapple salad
• Beetroot salad

INGREDIENTS ( FOR THOUSAND ISLAND DRESSING)

YOGURT	1/2 CUP
MUSTARD POWDER	1/2 TSP
SUGAR	1/2 TSP
TOMATO KETCHUP	1 TBLSP
CHOPPED ONION	1 TBLSP
GREEN CHILLI	1/2 NO
CHOPPED CAPSICUM	2 TBLSP
SALT	AS NEEDED

FOR SALAD:

CHICKPEAS|CHANNA(BOILED)	1/2 CUP
POTATO(BOILED)	1/2 NO.
CARROT	1/2 NO.
CABBAGE(SHREDDED)	1/4 CUP
ONION	1/2
PEPPER POWDER	1/2 TSP

FOR THE DRESSING:

• Combine all the ingredients mentioned in the 1st table .
• I used the mortar and pestle to make mustard powder.

• Chop the carrots, onions and combine the boiled chickpeas, boiled chickpeas, cabbage and pepper in a wide bowl.

• Just before serving combine all the salad and thousand island dressing.
• Mix well. Serve immediately.

Note:

1. Vegetables used in the salad is truly optional. I just added the veggies which i had in my hand.
2. The dressing has to be consumed on the same day. Do not store for more than 5 hours.

BRINJAL GRAVY RECIPE (WITHOUT TAMARIND)

    This brinjal gravy recipe i got from a very good friend of mine which they used to call as “Kathrikkai Puli illa Kuzhambhu”, which means Brinjal gravy without tamarind. For a person like me who hates to extract tamarind juice, this type of gravies are really most welcome. So i asked her the recipe and it sounded very simple and tried the next week and it turned out so well and i enjoyed with hot rice along with Green peas curry.
Also check out my

• Ennai kathrikkai kuzhambu
• Kathrikkai rasavangi

In this recipe the brinjals are cooked in the water which is used to rinse the rice. After a quick wash of uncooked rice take out the second water which is used to wash the rice, which we normally discard.
INGREDIENTS:

BRINJALS(EGGPLANTS)	5-6 NO
WATER FROM WASHED RICE	2 CUPS
OIL	1 TSP
SHALLOTS	4
CORIANDER SEEDS	1 TBLSP
CHANNA DAL	1 TBLSP
RED CHILLY	3-4
COCONUT(GRATED)	4 TBLSP
SALT	TO TASTE
TURMERIC POWDER	A PINCH

METHOD:

• Cut the brinjals into four halves( i used the small one)
• In a pan add oil and roast the coriander seeds, channa dal, red chilly and shallots till the dal turns golden brown.

• Allow this to cool and keep it aside.
• Meanwhile cook the brinjals in the washed rice water, which is otherwise called as arisi mandi.
• Add salt and turmeric powder to this.

• Grind the roasted spices along with coconut into a fine paste, adding little water water to this .

• When the brinjals are half cooked add this ground masala and cook nicely in a medium low flame.
• When the brinjals are completely cooked and the gravy becomes thick switch off the flame.

• Garnish with curry leaves and enjoy with hot rice.

The water which we use gives a nice creamy texture to the gravy and its quite healthy too.

THOOL PAKODA RECIPE | DEEP FRIED ONION FRITTERS

   Thool pakoda recipe| Onion Pakoda,deep fried onion fritters, made using gram flour,rice flour and onions. It is a popular snack in my home town Madurai. My dad used to but this from a shop and we all love this very much. Among all,my grandmother is  a huge fan of these thool pakodas and my athais too.I personally love to have this with curd rice  more than as  a tea time snack.

Check out

• Mixed veg pakoda
• Spring onion pakora