Chettinad Onion Kuzhambu/gravy

 This onion kuzhambu is  a tasty dish from chettinad cuisine. Usually, this dish is made with small onions. I used big onions , as I couldn't get small onions. Try this dish with small onions for more enhanced taste.

INGREDIENTS:

Onion - 3/4 cup chopped

Tomato - 1 large sized

Turmeric powder - 1/2 teaspoon

Salt - as required

Tamarind - goose berry sized soaked in hot water

Coriander leaves - for garnishing 

FOR MASALA  PASTE:

Coconut powder or fresh grated coconut - 1 tablespoon

Onion - 2  tablespoon chopped

Cumin seeds - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Coriander seeds -  1 teaspoon 

Fennel seeds - 1 teaspoon

Toor dal - 1 teaspoon

Dry red chilli - 4 no.s

SEASONING:

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Garlic - 3 to 4 pods

Dry red chilli - 3 no.s

Curry leaves - few

METHOD:

1. In a dry pan, add the items mentioned in the "masala paste"  except coconut and onion . Dry roast, until nice flavor comes .

2. Grind the above dry roasted items with 1 tablespoon coconut powder , 2  tablespoon chopped onions and little water, to a smooth paste.

3. In a pan, add 1 tablespoon oil. Also add mustard, garlic, dry red chilli and curry leaves.

4. Now add chopped onions and fry till they turn translucent.

5. Now add chopped tomatoes, turmeric powder and required salt.

6. Now add tamarind water. Cover and cook, until the onions and tomatoes are soft. It may take few minutes. 

7. Now add the masala paste which you prepared in step 2. Also add required water . The gravy should be slightly thick.

8.  Keep the flame in medium to low. Boil the gravy for 4 to 5 minutes and switch off. Garnish with coriander leaves.

9. Serve with rice or millet or rotti !. 

Quinoa with Onion Gravy

Pesto Sauce Pasta

  Easy home made pesto sauce. Pesto sauce is a pasta sauce made with fresh basil leaves, pine nuts, olive oil and cheese. Variations can be made in substituting other nuts for pine nuts, replacing basil with spinach or mint or parsley etc. You can also make this sauce vegan by avoiding cheese or butter. My son's most favorite pasta sauce is pesto sauce. Below is the recipe for how I make pesto sauce for his school lunch box . 

INGREDIENTS:

Fresh Basil leaves -  250 to 300 gms

Pine Nuts - 1/4 cup

Extra virgin olive oil - 1/4 cup

Garlic clove - 1 small

Black pepper powder - 1 teaspoon

Grated parmesan cheese ( optional) - 1/4 cup ( I usually don't add cheese for school lunchbox, as they don't refrigerate the lunch box in school. So chances are there for the food to be spoiled. Don't add cheese, if you are making it for lunch box)

Italian seasoning  - 1/2 teaspoon

Butter - 1 tablespoon

Salt - as required

Lemon juice- few drops 

METHOD:

1.  Wash the basil leaves well in a running cold water. In a mixer, add basil leaves, pine nuts, olive oil, garlic, pepper powder, cheese and grind to a smooth paste. Your pesto sauce is ready.

2. Boil water in a big bowl and add  penne pasta ( See the pasta package for cooking time of penne pasta) . Penne pasta approximately take 10 - 12 minute of cooking in hot water. Filter the water , and also wash the cooked pasta in running cold water . It prevents the pasta from further cooking.

3. In a pan, add 1 tablespoon of butter. Add the cooked pasta and also add required salt and stir fry for a minute. Now add the pesto sauce. Also add 1/2 teaspoon of Italian seasoning powder and mix well. No need to heat the sauce for too long. In just 1 to 2 minutes, switch off the stove. Add some lemon juice and mix well. Pesto sauce pasta is ready !!!

Note:

1.  If you don't have pine nuts, replace it with walnuts or almonds  or pistachios.

2. If you don't have basil leaves, replace it with spinach or mint or cilantro . Or you can also add half basil leaves, and half spinach or avocado or raw zucchini etc. 

Thatta Payir( Cow Pea beans) Kuzhambu/gravy

 Cow pea/Thatta payir/ Chawli has incredible health benefits.

1.  It has low glycemic index and good for diabetic patients to maintain their blood sugar level.

2. Good source of dietary fiber , that helps in digestion. 

3.  Has lot of protein, zinc, vitamin A and vitamin C and helps in skin repair and formation of new cells.

4.  Good amount of antioxidants present in thatta payir, that helps in combating chronic diseases.

I have given a simple recipe using thatta payir , tomato, onion, garlic and some spices. This dish can be taken with rice or rotti.

INGREDIENTS:

Thatta payir (Cow Pea Beans) - 1/3 cup

Tamarind water - 1/4 cup

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Coriander powder - 3/4 teaspoon

Oil - 1 tsp

Small Onion - 4 to 5 no.s

Urad dal - 2 tsp

Mustard - 1/2 teaspoon

Garlic - 3 to 4 pods

Curry leaves - as required

TO GRIND TO A PASTE:

Oil - 1 teaspoon

Coconut -  1 tablespoon

Tomato - 1 medium sized

Big Onion - 1/2 cup chopped

Fennel seeds - 1 teaspoon

Pressure cooked thatta payir - 2 teaspoon

METHOD:

1. Soak the cow pea beans over night. Next day, take the beans in a pressure cooker. Add a cup of water and pressure cook for 1 high whistle and in simmer mode for 15 minutes.

2. Now, in a pan, add a teaspoon of oil. Add fennel seeds. Now add, Onions and sauté for some time . Then add tomatoes and sauté , till they turn mushy. Also add 1 tablespoon of coconut powder.

3.  Allow the contents to cool down. In a mixer, take the above contents.  Also add, 2 teaspoon of pressure cooked thatta payir. Grind them to a smooth paste. 

4. In a pan, add 1 teaspoon of oil. Then add mustard, urad dal, curry leaves, small onions and garlic. Sauté for some time. 

5. Now add the pressure cooked dal. Also add tamarind water, red chilli powder, coriander powder and turmeric powder.  Also add the paste which you prepared in step 3. 

6. Allow the contents to boil. Adjust water according to your consistency. Usually this gravy thickens well when it cools down. Boil for few minutes, till you get the desired consistency. Then switch off the stove and garnish with fresh coriander leaves. Serve the gravy with rice or rotti !

Quinoa, Thatta Payir Kuzhambu,Cabbage curry, carrot capsicum curry, cucumber salad and Tofu

Langar Dal / Gurudwara Dal

 Langar dal is a popular dish served in the state of Punjab, India. This is also called gurudwara dal - which is served in gurudwara, a Sikh worship place, where free vegetarian food is offered to thousands of pilgrims every day. This dish is made of black Urad dal, Chana dal and spices. This is simple protein rich dish served with rotti or rice . 

INGREDIENTS:

Black Urad dal - 1/2 cup

Chana dal - 2 tablespoon

Garlic - 3 cloves

Ginger - 1 inch size

Turmeric - 1/4 teaspoon

Oil - 1 teaspoon

Salt - 1/2 teaspoon

water - 3 cups

Ghee - 2 tablespoon

Cumin seeds -1 teaspoon

Bayleaf - 1

Onion - 1/2 cup finely chopped

Ginger garlic paste - 1 teaspoon

Green chilli - 2 no.s chopped

Tomato - 1 medium sized chopped fine

Salt - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Coriander leaves - for garnishing

METHOD:

1. Wash and soak black urad dal and channa dal overnight. 

2. In a pressure cooker, take the urad dal and chana dal in a pressure cooker. Also add garlic, ginger, turmeric powder, 1 teaspoon oil, salt and three cups of water.

3. Pressure cook in high flame for 1 whistle. Then lower the flame and cook for another 15 minutes. Switch off the stove. Let the pressure settle. You can see the dal is cooked well.

4. In a pan, add some ghee. Add cumin seeds,  bay leaf.

5. Add chopped onions, green chillis  and ginger garlic paste. sauté till the onions change translucent. 

6. Now add chopped tomatoes and sauté , till the tomatoes turn mushy.

7. Now add the cooked dal. Adjust water to your desired consistency. Now comes the slow cook process. Langar dal turns rich and creamy, when they are slow cooked for a longer time. Once they start to boil, reduce the flame to sim, and cover it and let it get cooked for another 15 minutes. Once in a while, stir the contents and mash the dals with the help of a ladle , to avoid any burning . 

8. Now, add 1/2 teaspoon of garam masala and cook for a minute. Switch off the stove. Garnish with coriander leaves. Langar dal is ready!. Serve with rice or rotti .

Zucchini Curry

 Zucchini or summer squash dry curry recipe. Easy to make in minutes. Goes well with rotti or rice !

INGREDIENTS:

Zucchini -  approx 500 gms

Onion - 1/2 cup chopped fine 

Green chilli - 1 chopped

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Lemon juice-  few drops

Salt - as required

SEASONING:

Oil - 2 teaspoon

Mustard - 1 teaspoon

Cumin seeds - 1 teaspoon

Urad dal - 1 teaspoon

INGREDIENTS:

1. Chop zucchini in to thin slices as in picture below . No need to peel the skin off the zucchini

2. In a pan, add oil. Add the items mentioned in the seasoning section. Now add green chilli, onions, and fry till they turn translucent. 

3. Now add the chopped zucchini. Also add salt, turmeric, red chilli and coriander powder. 

4. Mix well. Sprinkle some water and cook for few minutes. Zucchini is a soft vegetable and let out lot of water when cooked. Also it will turn mushy and tastes bland when over cooked. Hence, just sprinkle some water and simmer the stove and cook for few minutes  until they are slightly soft, yet crispy . 

5. Now add garam masala and mix  gently and cook for 1 to 2 minutes. After adding garam masala, do not cook for too long, as the flavors will be lost. Also , squeeze few drops of lemon juice. Zucchini dry curry is ready. Serve with rotti or rice !

Sambar Powder(Udupi Style)

 This is a little spicy , Karnataka based Udupi style sambar powder. This can be used for making sambar for dosa/idly or rice .  This sambar powder has wonderful color and texture and taste great , as the spices are roasted in coconut oil ! 

YIELDS -  Approx. 300 gms of sambar powder

INGREDIENTS:

Dry red chilli  - 90 gms ( if you like more spiciness, you can add another 10 grams of chilli)

Coriander seeds -  75 gms

Cumin seeds - 25 gm

Fenugreek seeds - 20 gms

Urad dal - 30 gms

Channa dal - 15 gms

Curry leaves - a handful

Turmeric powder - 1 teaspoon

Coconut oil - 2 teaspoon

METHOD:

1. In a pan, add 1/2 teaspoon of coconut oil, and roast coriander seeds , till nice aroma comes. Do not burn it. Keep the flame in medium to low and roast it. Transfer the coriander seeds in to a plate and keep aside.

2. In the same pan,  add another 1/2 teaspoon of coconut oil  and add cumin seeds, fenugreek seeds, urad dal and channa dal. Roast on medium to low flame, till nice aroma comes. Transfer the dals to a plate and keep it aside.

3. In the same pan, now dry roast curry leaves, till they turn crisp and keep it aside.

4. In the same pan, add 1 teaspoon of coconut oil, add the dry red chilli, roast on medium to low flame, until the dry red chilli puffs up and turn crisp. It make take 2 to 3 minutes. 

5. Allow all the contents to cool completely. First in the mixer, add the chilli and grind for sometime. Then add coriander seeds and grind again. Finally, add all the dals, cumin seeds, fenugreek seeds, curry leaves and grind them to a smooth powder. Also add 1 teaspoon of turmeric powder to that.

6. Store the sambar powder in an airtight container. This sambar powder can be used for making sambar for idly/dosa/rice . 

Note:

The taste and spice level depends on the quality of dry red chili you use. Always use good quality chili, so that the recipe taste good . 

Beetroot Pachadi

 I happen to visit  my friend Indira's house in Taiwan for lunch. Since we love south Indian food a lot, she made a typical south Indian Tamil brahmin lunch which includes pumpkin puli kuzhambu, keerai kadasal,  potato varuval, pineapple rasam, beetroot pachadi, vadai , curd and pickle. 

        It was one of the best lunch I ever had. I have to mention special about the beetroot pachadi. Beetroot is often the  neglected vegetable in most of the house. It is mainly due to its bland taste and also the raw earthen smell that comes from it. When my friend Indira, offered me to serve beetroot pachadi, I was little reluctant and was expecting the sweet, bland taste with an earthen smell. But to my surprise, it doesn't have such smell at all. It was so tasty and I bet no one would hate it at all. Not only that, she used raw beetroots and still it was very delicious. Immediately, I had the interest to try it at home and see. Below I have shared the recipe of beetroot pachadi. Try it and enjoy and trust me, it will definitely change your perspective about beetroot !!!

Preparation Time - 10 to 15 minutes

Serves - 2 to 3 people

INGREDIENTS:

Beetroot - 1 medium sized

Yogurt - 1 cup or as required

Coconut powder -1 tablespoon

Peanuts -a handful

Roasted gram or pottukadalai - a handful

Corianders leave and its stem -a small bunch

Green chilli - 2 no.s

SEASONING:

oil -2 teaspoon

Mustard -1/2 teaspoon

Cumin seeds -1/2 teaspoon

Urad dal - 1 teaspoon

Asafoetida powder - as required

METHOD:

1. Cut beetroot into very small pieces. It should as small as possible. Because we are not going to cook it and smaller the size, it is more easier to eat .

2.  In a pan, dry roast peanuts, till you get dark spots on it.

3. In a mixer, take the roasted peanuts. Also add, pottukadalai, coconut powder, green chilli, coriander leaves with stem.

4. Now grind them with little water , into a smooth paste. Now add this paste to the chopped beetroot. Mix well. Also add required salt. Now also, add plain yogurt to the mixture. The amount of yogurt depends on which consistency you want the pachadi. If you want it thick, add less yogurt. If you want like gravy, add little more yogurt.

5.  Now , in a small pan , add 2 teaspoon of oil. Add mustard, cumin and urad dal. When it crackles, pour it over the beetroot pachadi. Also add some asafoetida powder. Beetroot pachadi is ready !. Serve with rice and sambar. 

Quinoa, Radish Sambar, Bread capsicum curry, beetroot pachadi and tofu !