Gobi 65 Restaurant style

Gobi 65 is one of my favorite starter since my school days. When ever I am with my family in Hotel, I order for sure Gobi 65 or Gobi Manchurian as starter. I tried this recipe with lot of ratio in different mix style and finally got the right ratio to get crispy florets. It is so easy to make and can be served as a side dish or starter or even as a evening snack.

Preparation time: 15 mins
Cooking time: 10 mins
Serves: 2 nos

Ingredients:

Cauliflower florets - 150 gm
All purpose flour/ Maida - 3 tablespoon
Corn flour - 4 tablespoon
Food colour - Red (1 pinch, optional)
Dry curry leaf - 1 tablespoon (crushed)
Coriander leaf - 1 tablespoon (finely chopped)
Red chilli powder - 3/4 teaspoon
Garam Masala - 1/4 teaspoon
Pepper powder - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Water - to mix
Salt - to taste
Oil - to deep fry

Preparation Method:

1. Cut cauliflower into small florets, wash and parboil/ blanch them in boiling water for 1 minute with little salt.
2. Strain water and keep florets aside.



3. In a bowl mix salt, chilli powder, garam masala, ginger garlic paste, curry leaf, coriander leaf, food colour, maida, corn flour, pepper powder to make thick flowing consistency paste by adding water.
4. Now add cauliflower florets into the mix, give nice stir such that each cauliflower is coated with masala and rest them for 10 mins.
5. Heat oil in a large pan and add cauliflower florets one by one in batches and deep fry it.
6. Once the florets cool off, deep fry it again in highly hot oil such that florets remain crispy. Donot over cook, once the sizzling sound vanish off remove florets from oil and put it on paper towel.

Yummy, spicy, crispy Gobi 65 is ready to be served.

Tips:

1. Ensure par boiling is done in boiling water and just for one minute, if not cauliflower will be over cooked and turns soggy when it is fried in oil.
2. Sprinkle little chat masala, black salt on gobi 65 while serving. Serve with lime slice and few onion rings.

Instant Tomato Rice - 20 mins

Tomato rice is the most easy variety rice we can make if we have very less time and cooked rice on hand. This method is very easy and much tasty too. No dry garam masala are used to cook tomato rice and it is old traditional method. With less time and home available ingredients one can instantly prepare this rice. People who are allergic to spicy masala can definitely try this recipe and it can be served with any raita, vadam, or simple potato fry.

Preparation time: 10 min
Cooking time: 10 mins
Serves : 2 nos

Ingredients:

Oil - 2 to 3 tablespoon
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Peanut/Groundnut - 1 tablespoon (roasted)
Cashewnut - 6-10 nos
Garlic - 4 pods(finely chopped)
Onion - 1 (large, finely chopped)
Tomato - 2 (finely chopped)
Green chilli - 1 no (slit into half)
Curry leaf - one sprig
Chilli powder - 3/4  teaspoon
Corainder powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaf -1 tablespoon(finely chopped)
Cooked rice - 1 cup
Salt - to taste
Sugar -1/4 teaspoon
Water - 1/4 cup

Preparation Method:

1. Pressure cook raw rice with little salt and few drops of oil for 3 whistles.



2. Heat oil in a large pan and add mustard seeds, once it splutter add urad dal, channa dal, cashewnut, groundnut and saute well.



3. Add garlic,onion, green chilli, curry leaf and saute well until onion turns translucent. Add finely chopped tomatoes , sugar and cook well until tomato turns mushy.



4. Sprinkle all masala powder such as turmeric powder, chilli powder, garam masala, coriander powder with needed salt to  the onion tomato gravy and give a nice stir. Add 1/4 cup of water to it, mix well, cover the pan with lid and allow the gravy to cook well until raw smell of masala vanish off in low flame.



5. Once oil separates the side of gravy, add finely chopped coriander leaf and switch off the flame.
6. Mix needed gravy to cooked rice and sprinkle little salt to it as per taste.

Yummy, instant and easy Tomato rice is ready to be served. Serve with any potato fry, soya chunk fry or yam fry.

Tips:

1. This gravy can be refrigerated for a week and can be served with dosa, idly too.
2. Always use gingelly oil to cook this gravy as it gives good taste.

SoyaChunks Fry/ Meal maker Fry

Soya chunks fry/ Meal maker fry is rich in protein and best alternative for vegetarian as protein substitute. I ate this as a sidedish in my friend Deepa's house,one fine noon along with Sambar rice. She prepared it so yummy and I tried the same at my home. It turns out so good and goes well with Sambar rice and Rasam rice.

Preparation time: 10 mins
Cooking time: 15 mins
Serves: 2 nos

Ingredients:

Onion - 2 finely chopped
Tomato - 2 finely chopped
Ginger - 2 inch piece (finely chopped)
Garlic - 4 pods (finely chopped)
Soya chunks - 1/4 cup
Chilli powder - 3/4 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam Masala - 1/2 teaspoon
Coriander leaf - 2 tablespoon
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Oil - 2 tablespoon
Salt - to taste
Water - to boil soya chunks

Preparation Method:

1. Boil soya chunks in water with little salt for 10-15 mins until it turns soft. Filter and squeeze water form soya chunks. Split each one of it into 2 and keep aside.
2. Heat oil in a kadai and add mustard seeds, once it splutter add urad dal, ginger, garlic, finely chopped onion and saute it medium flame, until onion turns translucent colour.



3. Add chopped tomatoes, salt, turmeric powder and mix well until tomatoes turns mushy.
4. To the onion tomato mixture, add chilli powder, garam masala, coriander powder and saute well by adding 3 tablespoon of water and allow the mixture to boil in low flame, until raw smell of masala vanish off and oil leaves the side of masala .
5. Add boiled and split soya chunks to onion tomato gravy and mix well such that each chunks is coated with masala. In a low flame, allow soya chunks to fry well in masala and turns completely dry.
6. Finally garnish with chopped coriander leaf and switch off the flame.

Yummy, spicy Mealmaker fry is ready to be served. It can be served with sambar rice or rasam rice an alternative for potato fry :) 

Chickpeas sundal/ Kondaikadalai Sundal

Navarathri is one of the important festival celebrated almost all over India. Though people celebrate this festival in different ways, main concept is to worship Goddess Durga, Lakshmi and Saraswathi. My mom used to keep Kolu and invite people everyday. Girl children dress up well and used to celebrate this festival for all 9 days. Everyday different variety of food is prepared and offered to God. All nine days, they make different prasadam such as Sundal, sakarai pongal, pulihora , etc... Today lets see one Sundal "Chickpeas Sundal", more healthy and very easy to make. This sundal got published in Sakthi Vikatan october 2018.

Sundal is enrich of high protein and can be given on daily or alternative basis to children and elderly people.

Ingredients for Sundal:

Chickpeas - 1/2 cup (Soaked for 8 hours)
Sundal powder - 2 tablespoon
Dry red chilli - 1 no
Salt - to taste
Curry leaf - 1 prig
Gingelly oil - 2 teaspoon
Water - to boil chickpeas(~ 2 cups)
Mustard seeds - 1 teaspoon
Urad dal - 1/2 teaspoon (split)
Hing - 1/4 teaspoon
Grated coconut - 2 tablespoon

Ingredients for Sundal powder:

Corriander seeds - 2 tablespoon
Dry red chilli - 5 nos
Channa dal - 2 tablespoon

Preparation Method:
1. Dry roast all the ingredients given for making Sundal powder and grind it to coarse powder.
2. Wash and soak chickpeas/channa over night for 8 hours.
3. Pressure cook soaked channa with water and little salt approximately for 8-10 whistles.
4. Heat oil in a kadai and add mustard seeds, when it splutter add urad dal,red chilli, hing, curry leaves and cooked channa.Now sprinkle sundal powder and needed salt. Mix well on medium-low flame.
5. Finally add grated coconut and just mix twice or thrice and switch off the flame.

VenPongal - 20 mins quick breakfast

One of the most common breakfast in South India is VenPongal. This recipe is made during Navarathri to goddess as prasadam. I used to make this recipe in a little different way, so that  aroma and taste of seasoning is mixed throughout.

Preparation time:  5 mins
Cooking time: 15 mins
Serves: 2 nos

Ingredients:

Rice - 3/4 cup
Moong dal - 1/4 cup
Ghee - 2 tablespoon
Jeera - 3/4 teaspoon
Black pepper - 3/4 teaspoon (semi crushed)
Curry leaf - 1 sprig
Asafoetida - 1/4 tablespoon
Ginger - 1 teaspoon (finely chopped)
Green chilli - 1 (finely chopped)
Oil - 1 teaspoon
Salt - to taste
Water - 4 cups
Cashewnut - 10 nos

Preparation Method:

1. Wash rice and dal together in water for 3 to 4 times and keep aside.
2. Heat ghee in a pressure pan and fry cashewnuts and keep aside.
3. To the same pan add oil and saute jeera, pepper, curry leaf, ginger, green chilli and asafoetida.
4. Add washed rice, dal, water and needed salt to the pressure pan and mix well.
5. Close lid of pressure pan and pressure cook for 4 to 5 whistles.
6. Once pressure vanish off, add fried cashews and mix well.

Yummy, tasty and aromatic Pongal is ready to be served.

Serve VenPongal with coconut chutney and sambar.

Gobi Manchurian Dry - Restaurant style

Most famous and common starters among Indians is Gobi Manchurian. It's been so long I have tasted this recipe. It was so surprise when barer said, we have good all time starter Gobi Manchurian in our restaurant  and our chef prepares well, in no minute we ordered it. Yup in Germany hardly we can taste fancy Indian starters and soup.

I myself have done this many time in India, but never before here. This Newyear (2019) was a good start with home made Gobi manchurian. I remember my college days with my dad. Whenever I ask Fried rice or cashew pulao, he gets me along with Gobi manchurian. How tasty I do cook, still what ever my father got for me is special and tasty :), enriched with all his love.

Preparation time: 20 mins
Cooking time: 20 mins
Serves : 4 nos
Cuisine: Indo- chinese

Ingredients:

For Gobi Manchurian:

Cauliflower florets - 1 cup
Pepper - 2 teaspoon
Salt - to taste
Cornflour - 3 table spoon + 1 teaspoon
Maida - 3 table spoon +1/2 teaspoon
Water - to mix
Oil to Fry

For Gravy:

Oil - 2 tablespoon
Spring onion chopped - 2 tablespoon
Green chilli chopped - 2 teaspoon
Garlic chopped - 4 teaspoon
Ginger chopped - 2 teaspoon
Capsicum chopped - 2 tablespoon
Onion - 1 finely chopped
Soya sauce - 3 teaspoon
Chilli sauce - 2 teaspoon
Tomato sauce - 3 teaspoon
Sugar - 1/2 teaspoon
Pepper - 1 teaspoon
Cornflour - 2 teaspoon
Salt to taste

All ingredients for gravy should be finely chopped.

Preparation Method:

1. Cut cauliflower into small florets. Boil water with little salt in a pan. To the boiled water, add cauliflower florets for one minute, par boil, strain and keep aside.
2. In a mixing bowl, add corn flour and maida 3 tablespoon, salt, pepper and needed water to make thick batter (bajji consistency).
3. Add cauliflower florets to this mix and stir well to ensure the batter is coated well to each florets. Now add 1/2 teaspoon of maida and cornflour to it and mix well.
4. Heat oil in pan and fry cauliflower florets, batch by batch. Allow the florets to cool down and deep fry again in very hot oil and keep aside.It helps florets to be crispy and oil free.
5. In a separate sauce pan, heat 2 tablespoon of oil for preparing gravy.
6. Add finely chopped garlic. Saute it until it turns golden brown.



7. Add green chillies, onion, ginger one by one and saute all until onion turn transparent.
8. Finally add capsicum and saute it. All vegetables will turn crispy once sauted. Now add soya sauce, chilli sauce, tomato sauce, pepper and mix well.
9. Add pinch of salt and sugar to the gravy.
10. In a small bowl prepare cornflour paste by mixing cornflour and water to thin consistency. Add this cornflour mixture to gravy and stir well in low flame.



11. Once the gravy thickens, add the fried florets into gravy and mix it, such that all florets are coated well with gravy.
12. Now Finally add chopped spring onion and mix it.
13. Serve it in a platter as starter.

Tips:

1. Ensure florets are deep fried twice to maintain crispy and oil free.
2. Use only thick soya sauce. Since soya sauce is added, ensure salt is added less in gravy.

Roasted Red Capsicum Chutney

Capsicum chutney is one my most favourite chutney. I love to have it along with soft and hot idli's or dosa. It's been long since I made this chutney, my sister reminded me few days back and then I made this chutney yesterday. Capsicum generally have more nutritious value, contains vitamin c more than orange fruit and vitamin B6. Also it is one of the best anti oxidant. I have already posted how to make green capsicum chutney. This red capsicum chutney slightly varies from previous one and it is so appealing and tempts to eat.

Ingredients:

Red capsicum -1 no (diced into cubes, large)
Onion -1 (sliced, large)
Garlic cloves - 3 nos
Green chilli - 1 nos(slit)
Red chilli - 3 nos
Curry leaves - few
Asafoetida - 1 teaspoon
Oil - 2 tablespoon
Salt - to taste
Tamarind paste - 1 teaspoon

Seasoning:

Oil - 1 teaspoon
Curry leaves- few nos
Red chilli -1 no
Mustard - 1 teaspoon
Urad dal (split)- 1 teaspoon

Preparation Method:

1. Heat 2 tablespoon oil in kadai and add garlic, green chilli, red chilli, onion, curry leaves and capsicum one after other and saute it in medium flame around 5  mins.
2. Finally add tamarind paste, asafoetida and saute it for a minute and then switch off the flame.
3. Allow  the mixture to cool down.
4. Once the above mixture completely cools off, add it to blender and make fine paste with needed salt.
5. In a separate kadai heat 2 teaspoon oil and add red chilli, mustard seeds, once it splutter add urad dal, curry leaf and switch off the flame.
6. Add above seasoning to chutney.

Capsicum chutney is ready to be served. You can serve this with Idli and all types of dosa. Without seasoning you can use this chutney for sandwich.

Tips:

1. Roasted red capsicum always give good taste.

Masala Tea / Masala Chai

Masala chai is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in the Indian subcontinent, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses.

I generally love consuming this tea during winter, the aroma of tea add additional favour to tea. It cures cold as it contain needed spices.

Cooking time: 20 mins
Serves : 2 nos

Ingredients:

Dry ginger - 2 pieces
Green cardamom - 1 teaspoon
Black pepper - 1/2 teaspoon
Gloves - 1 teaspoon
Cinnamon stick - 2 nos
Nutmeg - 1/8 portion
Tea dust - 2 teaspoon
Sugar - to taste
Milk - 1 1/2 cup
Water - 1 cup


Preparation Method:

1. Dry roast green cardamom, black pepper, gloves, cinnamon stick until nice aroma arises.
2. Blend the roasted ingredient along with dry ginger and nutmeg into fine powder.
3. Boil water in a tea pan, add tea dust and one spoon of blended masala and boil well.
4. Separately boil milk and add it to the tea pan. Allow tea to boil well once and filter it.
5. Add needed sugar and serve Masala Tea with evening snack.

Tips:

1. Always prepare tea masala fresh and prepare tea.
2. Always boil milk and add it to tea masala.

Rava Pongal

In SouthIndia, Pongal is one of the common breakfast which rich in protein and good filler too. As a variety I used to make rava pongal, which is different in taste and quite simple to make. I referred chef Damu´s sir procedure and measurements. It came out so perfect. Even person who is not fond of rava upma will surely like this.

Preparation time: 5 mins
Cooking time: 25 mins
Serves : 2 nos

Ingredients:

Sooji / Rava -1/2 cup
Moong dal -1/4 cup
Water - 2 1/4 cup
Hing - 1/2 teaspoon
Salt - to taste
Ghee - 1 tablespoon

To temper :

Ghee -1 tablespoon
Curry leaves - 1 prig
Cumin seeds - 1 teaspoon
Black pepper - 1 teaspoon
Cashewnut - 10 nos
Ginger - 2 teaspoon (chopped)
Green chilli - 2 nos (finely chopped)

Preparation Method:

1. Dry roast moong dal until nice aroma wafts and turns slight golden brown. Wash and pressure cook roasted moongdal for 3 whistles by adding 3/4 cup water. ( Always dal: water is 1:3 ratio)
2. Dry roast rava in a seperate pan and keep aside.
3. Once dal is cooked, mash well and add another 1 1/2 cup of water and allow to boil by adding required salt and hing.
4. In another pan, add ghee and temper black pepper, ginger, cumin seeds, cashew nut, green chilli and curry leaves.
5. Add roasted rava to the liquid dal and gently mix. Ensure no lumps are formed. Maintain flame in medium -low and stir well.
6. Add tempering to the rava dal mixture and finally add lavish amount of ghee to it. Just give a mix and switch off the flame.

Yummy, aromatic, tasty rava pongal is ready to be served. Serve it with sambar or coconut chutney.

Tips:

1. Always dal: water ratio is 1:3. Similarly rava:water ratio is 1:3.
2. Add tempering to dal liquid before adding rava. This even enhances good taste.
3. I generally use semi crushed pepper, this increases taste and aroma of rava pongal. 

Verkadalai Sundal /Nilakadalai Sundal/Peanut sundal

Navarathri is one of the important festival celebrated almost all over India. Though people celebrate this festival in different ways, main concept is to worship Goddess Durga, Lakshmi and Saraswathi. My mom used to keep Kolu and invite people everyday. Girl children dress up well and used to celebrate this festival for all 9 days. Everyday different variety of food is prepared and offered to God. All nine days, they make different prasadam such as Sundal, sakarai pongal, pulihora , etc... Today lets see one Sundal "Verkadali Sundal", more healthy and very easy to make. This sundal got published in Sakthi Vikatan october 2018.

Ingredients:

Raw peanuts - 1/2 cup (Soaked for 8 hours)
Dry red chilli - 3 nos
Salt - to taste
Curry leaf - 1 prig
Gingelly oil - 2 teaspoon
Water - to boil peanuts (~ 2 cups)
Mustard seeds - 1 teaspoon
Hing - 1/4 teaspoon
Chilli powder - 1/4 teaspoon
Grated coconut - 2 tablespoon

Preparation Method:

1. Wash and soak raw peanuts over night for 8 hours.
2. Pressure cook soaked peanuts with water and little salt approximately for 5-6 whistles.
3. Heat oil in a kadai and add mustard seeds, when it splutter add red chilli, hing, curry leaves and chilli powder. Ensure flame is low when chilli powder is added, else it get burnt. Now add cooked peanuts and needed salt. Mix well on medium-low flame.
4. Finally add grated coconut and just mix twice or thrice and switch off the flame.

Yummy tasty and healthy peanut sundal is ready to be served.

Cream of Broccoli Soup

Creamy Broccoli soup is perfect for chilly weather. Broccoli is rich in magnesium, zinc and Iron. The best anti oxidant vegetable, which can be consumed by all who are in paleo, vegan diet. When I tried this soup, it really taste super. It is a filler soup similar to yellow pumpkin soup.

Preparation time: 20 mins
Cooking time: 25 mins
Serves : 4 nos

Ingredients:

Broccoli - 1 whole pack (Chopped)
Onion - 1 (thinly sliced)
Green chilli - 1 no (slit)
Capsicum - 1/4 cup (diced)
Butter - 2 tablespoon
Salt - to taste
Cinnamon powder - 1 teaspoon
Coconut milk - 1 pack (200 ml)
Water - to boil
Garlic cloves - 2 pods
White pepper powder- to taste

Preparation Method:

1. Dice and wash broccoli well with warm water.
2. In a pressure cooker add diced broccoli, onion, chilli, capsicum, butter, salt, garlic and required water and pressure cook for 3 whistles.
3. Once pressure is released, strain vegetables and allow them to cool off.
4. In a mixer blend boiled vegetables to fine paste. Add this fine paste to strained water.
5. Allow the mixture to boil and add required water, salt, pepper, butter and cinnamon powder. Adjust consistency and taste.
6. Finally add coconut milk or fresh cream and allow to boil once.

Most healthy, tasty and creamy soup is ready to serve. Serve with roasted pumpkin seeds and bread.

SambaKodhumai Rava Kesari

Samba rava kesari is so simple to make and it can be offered to god as prasadham during fasting days such as varalakshmi pooja, one day on navarathri. My mom used to make this recipe on festival days and it taste so good.

Preparation time: 5 mins
Cooking time: 25 mins
Serves: 4 nos

Ingredients:

Samba Rava/Broken wheat - 1/2 cup (fine rava)
Water - 2 cup
Sugar - 1 cup
Ghee - 2 tablespoon
Cashewnut - 10 nos
Reisin - 10 nos
Elachi powder - 1/4 teaspoon
Kesari powder - 1 pinch

Preparation Method:

1. Heat 1 tablespoon of ghee in a pan and fry cashewnuts and reisin. Once fried, keep it aside.
2. To the left over ghee, roast samba rava in medium - low flame.



3. Once rava is roasted, add 2 cups of water and allow it to boil by closing a lid in low flame. stir in between to ensure rava is not burnt.



4. Once all water is observed, add sugar, elachi powder and kesari color to it. Keep stirring in medium flame.



5. Once kesari consistency is attained, add roasted cashewnuts and reisin and mix well. Switch off the flame.



Tips:

1. If broken wheat is not tiny, then in a mixer blend it to fine rava by operating the mixer in ripper mode.

Killu Vathal/Vengaya vathal

Killu vathal is one of my favourite vathal as it taste too yummy similar to javarisi vathal. I still remember my grandmother used to make it during my summer holidays in her home cuddalore. I love her passion in making it and her patience. I tried making it in least quantity and in batches. It came out so good and taste really yummy. Small onion is the secret behind this recipe. This vathal goes well with sambar rice and variety rice. It is really very easy to make and you can store for longer days with no added preservative.

Ingredients:

Idly Rice /Boiled Rice - 2 cup
Green Chilli - 3 nos
Shallots /Small onion - 150 gm
Salt - to taste
Cumin seeds - 1 teaspoon
Hing - 1 teaspoon
Water - 12 cups + to grind

Preparation Method:

1. Wash and soak Idly rice for 4 hours to 6 hours.



2. Wash and peel the skin of small onion and chop it finely. Add or reduce small onion according to your taste.



3. In a mixer grinder, add soaked rice, green chilli, cumin seeds, hing, salt and grind it to fine paste.



4. In a thick bottom pan / kadai, add 12 cups of water (for one cup of rice - 6 cup of water) and needed salt. Allow it to boil and reduce it to low flame. Now add the grounded paste  to the boiling water and keep stirring.



5. Stir continuously until the mixture boils and one can observe air bubbles on the top of mixture. At that point, switch off the flame and keep it aside.



6. Once it cools down add chopped onion and mix well.



7. Keep little portion of mixture in a butter paper/plastic sheet and allow it to dry in hot sun.





8. Turn upside down the vathal and allow the other side to dry in hot sun.



9. Ensure to allow the vathal to dry completely. Store it in air tight box.



10. Heat cooking oil in a pan. Deep fry this vathal in medium flame until it turns golden brown colour. Ensure flame is in medium - low. Otherwise fryums get burnt.

Serve this vathal / Fryums with sambar rice, variety rice, vathal kuzhambu. Yummy tasty killu vathal is ready.

Tips:

1. Always try to use small onion to make this vathal as it adds good taste to vathal. If you don´t get shallots, then use normal onion.
2. Once grounded paste is added to boiling water, stir well and ensure to mix continuously else lumps will be formed.
3. Ensure to dry this vathal in hot sun otherwise it get spoiled in first 2 days.
4. I use butter paper as it is easy to remove vathal and turn otherside.  

Tomato Capsicum soup

Healthy and most tasty soup, which is so appetizing by colour and look. Simple vegetables can be used for making this soup. It is so simple to make when we pressure cook it. Soup can be served as pre-dinner for kids and elders. As it contains lot of vegetables, soup is more healthy to consume.

Preparation time: 15 mins
Cooking time: 20 mins
Serves: 4 nos

Ingredients:

Tomato -3 (large, diced into cubes)
Onion -1 (large, diced into cubes)
Green chilli - 1 (medium, slit )
Capsicum - 1/2 (yellow or red)
Salt -to taste
Water - to boil
Butter - 2 tablespoon
Red chilli powder - 1/4 teaspoon (optional)
Garlic clove - 1 no
Curry leaves - 1 sprig
Coriander leaves - 1 tablespoon(chopped)
Nutmeg powder - 1 pinch(optional)
Carrot -1 (diced, optional)

Preparation Method:

1. In a pressure cooker add diced tomato, onion, green chilli, carrot, capsicum, garlic clove, curry leaf, coriander leaf, butter and needed salt, chilli powder and required water and pressure cook it for 2 to 3 whistle in medium flame.
2. Once pressure is released, allow vegetables to cool off.
3. Strain boiled water and keep aside.
4. In a mixer blend boiled vegetables to fine paste. Add this vegetable paste to strained water.
5. Allow the mixture to boil well. Adjust salt and water.
6. Finally add nutmeg powder and switch off the flame.

Serve Tomato capsicum soup with 2 brown bread.

Tips:

1. Try using yellow capsicum or red capsicum, as it doesn´t change colour of soup. Also remove seeds of capsicum , as it will increase the spice of soup.
2. Serve soup with ghee fried bread for children.
3. Rich cream can be added at last while serving.
4. Carrot is optional vegetable. It increase richness and sweetness of soup.

Ennai Kathirikai kuzhambu

Ennai Kathirikai Kuzhambu is the easiest recipe that can be made within 30 minutes. There are so many version of making this kuzhambu, but this method is so simple and gives nice aroma and fantastic taste. Fresh masala is used for this kuzhambu, which is the specialty. I love to consume this with steam rice and sutta applam. I used to make one more version by stuffing brinjal with masala but this one kuzhambu is so simple and not time consuming.

Preparation time: 20 mins
Cooking time: 25 mins 
Serves: 4 nos

Ingredients for Kuzhambu:

Small brinjal - 5-6 nos
Gingelly oil / Sesame oil - 4 tablespoon
Kuzhambu powder - 1/2 teaspoon (optional)
Coconut milk -1/3 cup (first milk)
Onion - 1 (large, finely chopped)
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Curry leaf - 1 sprig
Turmeric powder- 1/4 teaspoon
Hing - 1/4 tespoon
Salt - to taste

Ingredients for grinding:

Coriander seeds - 2 tablespoon
Channa dal - 2 tablespoon
Red chili - 8 nos
Tamarind - 2 tablespoon paste / one medium lemon size

Preparation Method:

1. Wash and cut the stem of brinjal. At the bottom slit brinjal into 4 parts.
2. In a medium flame, heat 2 tablespoon of oil in a kadai and add brinjal and saute well. Ensure brinjal doesn´t cut into pieces. Close the kadai with lid and reduce the flame to low. It helps to cook the brinjal on bottom side. After 5 mins, turn the brinjal to other side and repeat the same process. Once brinjal is cooked, keep it aside.



3. In a small pan add 1 teaspoon of oil and roast coriander seeds, chilli, channa dal to nice brown colour. Allow roasted ingredients to cool off.
4. Add soaked tamarind /tamarind paste, roasted ingredients into mixer and blend well. Add  required water and blend it to fine paste.



5. In a thick bottom vessel, heat 2 tablespoon oil and mustard seeds. Once mustard seeds splutter add fenugreek seeds, curry leaf, onion and saute well.



6. Once onion turns translucent colour, add grounded masala and required water, salt. turmeric powder, kuzhambu powder and hing. Mix well and allow it to boil for 5 mins in medium flame.



7. Add roasted brinjal and left oil in kadai to the kuzhambu and allow it to boil in medium to low flame, until raw smell of masala vanish off. Finally add coconut milk and just boil it for few mins. Oil oozes out from side of kadai and its right time to switch off the flame.



8. Sprinkle coriander leaf and switch off the flame.

Flavourful, tasty Ennai Kathirikai Kuzhambu is ready to be served.

Tips:

1. Small brinjal gives good taste to this kuzhambu. I didn´t get small brinjal here, so I have used medium sized brinjal.
2. Instead of large onion, shallots can be used (10 nos).
3. Ensure seedless tamarind is used or while soaking remove seeds.

Simple, Quick and Aromatic Rasam

From my childhood my favorite dish is rasam. I remember, I have learnt this recipe from my grandma and repeated making this recipe to get perfection continuously for 10 days during my school holidays. I used to grind the rasam powder using hand (in ammi) and still when ever I make this recipe I remember her though she is no more. My father loves my rasam too much and my hubby started eating rasam after our marriage. It is very easy to make and aroma of rasam will sustain throughout the house.

Preparation time: 15 mins
Cooking time: 15 mins
Serves: 4 nos

Ingredients:

Tamarind - Gooseberry size
Tomato - 1
Rasam Powder -fresh coarsely grounded
Sugar - 1/4 teaspoon
Turmeric Powder - 1/2 teaspoon
Asafoetida  Hing - 1/2 teaspoon
Coriander leaves - 2 tablespoon
Salt - to taste

Ingredients for Rasam Powder:

Coriander seeds - 2 tablespoon
Cumin seeds - 1/2 tablespoon
Black pepper - 1/2 tablespoon
Toor dal - 1/2 tablespoon
Red Chilli - 1 no
Curry leaf - 1 tablespoon

For Tempering:

Ghee - 2 teaspoon
Mustard seeds - 1 teaspoon
Curry leaf - 1 tablespoon
Red chilli - 1 no
Jeera - 1/4 teaspoon (semi crushed)
Garlic - 2 nos (Semi crushed)

Preparation Method:

1. Dry roast coriander seeds, Toor dal, pepper cons, cumin seeds, Red chilli and curry leaf in medium flame and keep aside.



2. Coarsely grind the roasted ingredients in mixer.



3. Slit skin of tomato and allow it to boil in a cup of water separately. Once tomato is boiled, remove it from boiling water and remove the skin.



4. Smash tomato using hand and keep it aside.
5. Extract tamarind juice and add smashed tomato, coarsely grounded powder, turmeric powder, hing and needed salt to it. (~ 3-4 cups)



6. In medium flame, allow the mixture to boil.
7. Once rasam is boiled, froath is observed on top. Switch off the flame and add little sugar and coriander leaves.



8. Simultaneously heat ghee in a small kadai and fry mustard, curry leaf, red chilli, jeera and semi crushed garlic. Add this tempering to rasam and close the rasam with lid immediately.



Serve this hot rasam as soup or with steam rice and raw banana fry. Yummy, tasty and aromatic rasam is ready to be served.

Tips:

1. Dont´t over boil rasam, as it will give bitter taste.
2. Always boil rasam in medium flame.
3. Tempering should be done in ghee for rasam. Crushed garlic can be added more according to taste. Ghee fried garlic adds flavor and aroma to rasam.
4. Adding a pinch of sugar will aloow the rasam to settle down faster and adds good taste to rasam.
5. Always try to grind fresh powder for rasam.

Yellow Pumpkin Soup

I am a soup lover and try different varieties of soup. My favorite soup was Hot and sour veg soup which I have shared in my blog earlier. Recently I have tried Yellow pumpkin soup, which my sister used to feed his son when he was young. This soup is rich and creamy. I love this soup as it is so creamy and good filler. In Paleo diet, we can take this soup along with paneer tikka for night dinner. Even sugar patients can drink this soup along with 2 brown bread which can be served as dinner.

Preparation time : 15 mins
Cooking time - 35 mins
Serves - 4 nos

Ingredients:

Yellow pumpkin - 2 cups (diced cubes)
Onion -1 (Medium, diced)
Tomato - 1 (small, diced)
Capsicum - 1/2 (diced)
Green chilli - 1/2
Garlic - 1 pods
Ginger - 1/2 inch
Coriander leaf - 1 tablespoon
Curry leaf - 1 tablespoon
Turmeric powder -1/2 teaspoon
Chilli powder -1/2 teaspoon
Butter - 2 tablespoon
Coconut milk - 1 cup
Water - to boil
Salt - to taste
Pepper - 1/2 teaspoon

Preparation Method:

1. Cut the external layer of yellow pumpkin, remove seeds inside and dice it to cubes. Wash 2 to 3 times and keep aside. Slice onion, tomato, capsicum (red/yelloe/green) and chop green chilli, coriander leaf.



2. In a thick kadai/ sauce pan add pumpkin, onion, tomato, green chilli, capsicum, garlic, ginger, curry leaf, coriander leaf, turmeric powder, chilli powder, butter, salt and finally sufficient water to boil.



3. Allow all the ingredients to boil approximately 20 mins in high flame.  Ensure no raw smell remains. Once all vegetables are cooked, strain the water and keep aside. Allow cooked vegetables to cool off.
4. Blend all the vegetable to fine paste in mixer.



5. Mix vegetable paste, strained water, coconut milk and allow it to boil again. Finally adjust salt and switch off the flame.



While serving srinkle little peeper and add a tablespoon of fresh cream.

Yummy, creamy and rich soup is ready to be served.

Tips:

1. Ensure all vegetables are boiled, if not while drinking soup we can feel the smell of raw vegetables.
2. Don´t add too much garlic or ginger, it will overpower the soup flavor.
3. Soup can be served with thick brown bread. It is best dinner for sugar patients.