Coconut Chutney With Raw Onion Flavor

Ingredients :

Half Coconut, grated or cut into pieces

10 Dry Red chillies
Small piece of Tamarind ( approx 1/2 Tbsp Tamarind pulp )

1 Onion, Chopped

2 Tbsp Roasted Bengal Gram dal ( Potukadalai )

Salt to taste

1 Tbsp Oil

1 Tsp Mustard seeds

1 Tsp Urad dal

Method :

Add coconut pieces, red chillies, tamarind, dal and salt to a mixie and grind coarsely.

Add the chopped onion and grind to fine paste adding water.
For tempering, heat oil in a pan and add mustard seeds, once it starts spluttering, add the urad dal.

Add tempering to the ground chutney.

Serve with Idli or dosa.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by
Poonam @  " Spicy Aroma "

Healthy Dish Award and Keerai Thogayal

Celebration time again with healthy keerai thogayal / chutney for winning the Best Healthy Dish Award.... Everyone must be aware of the famous EP series by Julie hosted by different bloggers each month. Last month EP series was hosted by Kaveri from Palakkad chamayal on the theme of EP series - Fenugreek leaves or green chillies. I had linked my entries and was lucky to have won the award for the Best Healthy Recipe to my recipe - Wheat Rawa Kanji using Fenugreek Leaves.

Thank you so much Kaveri and Julie :)

Love to share my joy with this Keerai Thogayal with you all...
Keerai ( green leafy veggie ) is my favorite, used to prepare kootu, sambhar, poondu masiyal, puli keerai or dal.. For a change, thought of trying thogayal with them and it was really too good. Served with hot rice and ghee.

Ingredients :

2 Cups Amarnath ( Mulla Keerai ), chopped ( or Spinach / Palak )
6 Garlic pods
2 Tbsp Coconut, Grated
2 Green chillies
1/2 Tbsp Oil
Salt to taste

For Tempering :

1/2 Tbsp Oil
1 Tsp Mustard seeds


Method :

Heat oil in a pan and add chopped keerai, saute for 3  - 4 minutes in a medium flame.
Remove and keep aside.
Repeat the same procedure for garlic followed by coconut and green chillies.
Cool everything and grind to fine paste adding very little water. ( Chutney should not be watery )
For tempering, heat oil in a pan and add Mustard seeds, once it starts spluttering, switch off the flame.
Add tempering to the thogayal / chutney.
Serve with rice.

Award!!!!

Friends, I have problem in my system so unable to post comments and link entries in few blogs....

I am very happy to receive another " Liebster Award " from lovely blogger Paricash from
" Indian Vegetarian Recipes ". For yummy n delicious vegetarian recipes, do check her blog. I learned a lovely way of using leftover dals to yummy parathas...Thank you so much pari for remembering and passing this award to me :)

 
As per the Rule :
 
Rule 1 : Post 11 things about yourself.
 
Pls check here... Already posted in my previous award.
 
Rule 2 : Answer the Tagger's Questions :
 
1. Tell one of your Weakness ? - Very emotional
2. One dish you wanted to try most and somehow never tried or failed ? - Cheese cake, my long time dream to try this. 3. The person in your life you admire the most ? - Obviously my husband :)
4. Your recipes are mostly inspired by? - Friends, family and the world of cuisines.
5. What will you make for breakfast if you have only 15 minutes and 5 ingredients ? - Egg Toast using bread, Egg, Salt, pepper, butter  6. What is your secret ingredient ? - Nothing specific
7. Which is your rescue food ? ( means for sudden demand ) - Sandwiches
8. Your favourite Spice ? - pepper 9. What do you like most in my blog? - All your recipes sounds very delicious and to be particular I love the way of using leftover dals. 10. Would you like to follow me and why? - Am already your follower and you have a lovely yummy space.

Rule 3 : Tag and pass this award to 11 other bloggers.

1. Viji from http://vijiparthi.blogspot.in/
2. Sashiga from http://sashiga.blogspot.in/
3. Sebz from http://momandchefshat.blogspot.in/
4. Nayana from http://nayanas-kitchen-kreations.blogspot.in/
5. Roshini from http://arusuvai-kurippu.blogspot.in/
6. Sanika from http://delectable-delicious.blogspot.in/
7. Gauri from http://runnergirlinthekitchen.blogspot.in/
8.  svgpriya from http://www.srikarskitchen.org/
9.  Meghana from http://megdeliciousadventures.blogspot.in/
10. Jillu from http://jiyasdelicacy.blogspot.in/
11. Anshu from http://anshu-mymomsrecipes.blogspot.in/

Rule 4 : Create questions for the bloggers to answer.

- Passing this same set of questions to the above bloggers.

Rule 5 : Go to bloggers page and inform them about the awards.

- Done

Rule 6 : No tagging back.

Friends, pls accept :)

Coconut Rice with Curry leaves and Peanuts

Ingredients :

1 1/2 Cups Curry Leaves
1 Cup Coconut, grated
2 Green chillies, sliced
1/4 Cup Groundnut, Roasted
1 1/2 Cups Rice, cooked
salt to taste
1/2 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Tsp Channa dal

Method :

Heat oil in a pan and add the mustard seeds, once it starts spluttering, add the urad dal followed by channa dal and green chillies.
Meanwhile crush the roasted peanuts coarsely and grind curry leaves seperately to paste without adding water.
Add the curry leaves paste to the pan and saute well by adding grated coconut.
Reduce the flame to medium to avoid the coconut getting roasted.
Now add the crushed peanuts and salt. Mix well and switch off the flame.
Add the cooked rice and mix slowly without breaking the rice.
Serve with gravy.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by
Poonam @  " Spicy Aroma "

Tricolor Coconut Rice and Independence Day Wishes

Happy Independence Day to all my Friends :)

Independence to us these days mean - holiday... flag hoisting... sweets and a day where every other channel wants to keep us busy and stuck to the idiot box... Honestly... I dont mind the day being spent like that ... but we should recollect the bitterly fought freedom that we enjoy today and show our patriotism by not strewing litter, saving electricity, fuel, that little affordable philanthropy and of course doing our very little bit in avoiding corruption in the social system. I definitely am trying this and well sure hope that little drops make na ocean.

With that said... the meal below is to all the patriots of our country...

For the White Band :

Ingredients :

1 1/2 Cup Rice, Cooked
1 Cup Coconut, grated
2 Green chillies, sliced
1/2 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Tsp Channa dal
Few curry leaves
Salt to taste

Method :

Heat oil in a pan and add mustard seeds, once it starts spluttering, add the urad dal followed by channa dal, curry leaves and green chillies.
Fry them and add the grated coconut. Reduce the flame and saute well  by adding salt.
Add the cooked rice and slowly mix them without breaking the rice.
Remove and serve with potato chips and potato gravy.

For the Green Band :

Ingredients :

1 1/2 Cup Curry Leaves
1 Cup Coconut, grated
2 Green chillies, sliced
1/4 Cup Groundnut, Roasted
1 Cup Rice, cooked
1/2 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Tsp Channa dal

Method :

Heat oil in a pan and add the mustard seeds, once it starts spluttering, add the urad dal followed by channa dal and green chillies.
Meanwhile crush the roasted peanuts coarsely and grind curry leaves seperately to paste without adding water.
Add the curry leaves paste to the pan and saute well by adding grated coconut.
Reduce the flame to medium to avoid the coconut getting roasted.
Now add the crushed peanuts and salt. Mix well and switch off the flame.
Add the cooked rice and mix slowly without breaking the rice.
Serve with gravy.

For the Saffron Band :

2 Carrot, chopped
1/2 Cup Coconut, grated
2 Green chillies, sliced
1 Tbsp Groundnut, Roasted
1 Cup Rice, cooked
1/2 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Tsp Channa dal
Salt to taste
Few curry leaves

Method :

Heat oil in a pan and add the mustard seeds, once it starts spluttering, add the urad dal followed by channa dal, curry leaves and green chillies.
Meanwhile grind carrot to paste without adding water ( Alternatively can also be grated ).
Add the carrot and saute well by adding grated coconut.
Now add the crushed peanuts and salt. Mix well and switch off the flame.
Add the cooked rice and slowly mix them without breaking the rice.
Serve with gravy.

Arrange all the bands in a plate according to our national flag and serve with pride of being an Indian!!! " Jai Hind ".

Linking this recipe with sharan's " Celebrating Independence Day " and Preeti's " Jashn - E - Azzadi "

Garlic n Curry Leaves Chutney

Ingredients :

20 Garlic pods
Handful of curry leaves
5 Dry Red chillies
1 Tomato, sliced
Salt to taste
1 Tbsp Gingelly Oil

For Tempering :

1 1/2 Tbsp Gingelly Oil
1 Tsp Mustard seeds

Method :

Heat oil in a pan and add garlic, fry them till the color changes to light brown.
Remove and keep aside.
Repeat the same process for curry leaves followed by red chillies and tomato.
Add everything to a mixie and grind to fine paste adding little water and salt.
Heat 1 1/2 tbsp oil in a pan and add mustard seeds, once it starts spluttering add the ground garlic paste.
Cook for 2 - 3 minutes or until the oil seperates from it.
Remove from flame and serve with Idly or Dosa.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by
Poonam @  " Spicy Aroma "

Celebration Time with Choco - Peanut Butter Cup

Hi Friends,

Divya's most awaited results got announced last week and I am very excited and elated to receive the Second Prize " Best Cook " Title !  And thats not all.... I am really glad to have received three more awards for " Best Healthy Recipe ", " Best Innovative Recipe " and " Top Contributor ".
Thank you so much Divya for this lovely event and had an awesome chance to try lots of recipes using paneer and chicken.... Should make a special Thanks for Divya rationale approach to judging each and every recipe... Puts me in awe to imagine the pain taken for preparing the Final Write-up... Great Job Divya...
I have to thank one more person... none other than My husband, who bought me all ingredients without hesitation, gave lovely tips  and tasted all my recipes... Have to mention that he is my best critic... Everytime I try something out - I used to wait and check his reactions after serving :) Sometimes his criticism will make me angry ;)
I wanted to thank Divya with a special recipe (hence the delay...) and celebrate this shower of Awards....
Enjoi this yummy chocolate sweet, Divya.... and Thanks a lot once again:)

Second Prize and  " Best Cook " Title

Best Innovative Recipe for " Paneer Egg Kulipaniyaram Recipe "

Best Healthy Recipe for " Healthy Roti Recipe "

Top Contributor Award for linking 22 entries.

Here is the Easy choco - Peanut Butter cup...

Ingredients :

100 Gms Choco Paste
1/2 Cup Crunchy peanut butter
1/4 Cup Choco chips
5 Marie Biscuit
6 Paper cups

Method :

Melt choco paste in a microwave for 3 minutes.
Melt peanut butter in a microwave for 2 minutes.
Crush the marie biscuits coarsely.
Line paper cups in a muffin tray and fill the base of papercups with melted choco paste.
Now fill the crushed marie biscuits above choco paste.
Fill the melted peanut butter above the marie biscuit and sprinkle the choco chips.
Freeze for an hour and enjoy this easy yummy chocolate.

Spicy Curry Leaves Flavored Buttermilk

The Best way to beat the summer heat with the handy ingredients at home is buttermilk... I know its really crazy to prepare this in this lovely monsoon here in Kerala but when you have some creamy curd, its really hard to resist... I really want to enjoy the monsoon and at the same time I wanted to use the creamy curd... so thought of preparing this spicy buttermilk... Adding curry leaves and ginger to the buttermilk is a regular flavour for me but I always chop them before adding... Sometimes my mom used to make it more flavorful by tempering them with Mustard seeds and Hing... Am sure most of u would love this.. Today I just made a twist in my regular ones by grinding them... Adding curd to the paste and blending it - gave me a lovely frothy buttermilk... It was awesomely spiced with strong curry leaves flavor.. Was yummy for me and for the first time enjoyed the rain with this rather than the regular chai 'n pakoda.....

Ingredients :

1 1/2 Cup Thick Curd
1/2 inch Ginger
2 Green chillies
Handful of Curry leaves ( approx 1 Cup )
Salt to taste
2 Cups Water
Pinch of Hing ( Perungayam ) Powder

Method :

Add ginger, green chillies, curry leaves, hing and salt to the blender. Grind to fine paste.
Now add curd to the curry leaves paste and blend again for few seconds.
Pour water and blend again.
Serve this creamy spicy buttermilk in tall glass.

Note :

This will be very spicy with strong curryleaf flavor, you can adjust the ingredients according to the taste.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by
Poonam @  " Spicy Aroma "

Curry Leaves Garlic Kozhambu / Karuvepilai Poondu Kozhambu

Three years back had a lovely opportunity to attend 5 days of cookery classes organized by " Times Of India " in some of the 5 star hotels at Chennai. It was an awesome experience for me and my mother in law... Got an enviable exposure on Indian, Italian, Thai and  Japanese cuisine and cooking methods and had interactive sessions with the all the Guest Chefs ... This Curry leaves Garlic Kozhambu is one which I learned from a Chef at Taj ... Very healthy dish and works perfect with Rice and Papad or Stir fry / Poriyal.
Deep fried garlic gives a lovely aroma to the kozhambu and the flavor of curry leaves will make you have an extra cup of rice :)
I am very happy to share this to all my blogger friends.....

Ingredients :

5 Garlic pods, sliced for deep frying
10 Small Onions, Sliced
1 Big Tomato, chopped
Tamarind, Big lemon size
2 Tsp Chilli Powder
4 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
Salt to taste
2 Tbsp Gingelly Oil
1/2 Tsp Mustard seeds
1/2 Tsp Methi / Fenugreek Seeds
1/2 Tsp Jeera / Cumin seeds
Few curry leaves

To Grind :

1 1/2 Cup Curry Leaves
10 Garlic Pods

Method :

Soak Tamarind for 10 - 15 minutes and extract juice from it.
Heat oil in a pan and add sliced garlic, deep fry them. Remove and keep aside.
Now add Mustard seeds to the same pan, once it starts spluttering, add the jeera / cumin seeds followed by fenugreek seeds and curry leaves.
Add the sliced onions and fry them for couple of minutes or till the color changes to brown.
Now add the fried garlic and chopped tomato, fry till the tomato turns soft.
Meanwhile grind the curry leaves and garlic to smooth paste adding water.
Add the tamarind extract, salt and curry leaves paste.
Mix well and boil it for 5 - 7 minutes or till the raw smell of garlic and curry leaves disappears.
Remove from flame and serve with Rice.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by
Poonam @  " Spicy Aroma "

Mushroom Kurma

Ingredients :

200 Gms Mushroom, chopped
2 Onion, Finely chopped
1 Tomato, Finely chopped
1/2 Tbsp Ginger garlic paste
1 Tsp Turmeric powder
2 Tsp Chilli powder
Salt to taste
1/4 Cup Coconut, grated
1 Tsp Poppy seeds
1 Tbsp Oil
1 Bay leaf
1 Star anise
1/2 inch Cinnamon stick
Coriander leaves for Garnishing

Method :

Heat oil in a pan and add bay leaf followed by cinnamon and anise.
Add the chopped onions and fry them for a minute.
Now add the ginger - garlic paste and fry till onion turns light brown color.
Fry them for couple of minutes by adding chopped tomato.
Wait till the tomato turns soft, add turmeric powder, chilli powder and salt.
Mix well and add the chopped Mushrooms.
Pour little water and cook for 2-3 minutes.
Meanwhile grind coconut and poppy seeds to a fine paste using little water.
Add the coconut paste to the mushroom mixture and cook for couple of minutes.
Remove from flame and garnish with coriander leaves.
Serve hot with Chapathi, Poori or Ghee Rice.

Brinjal Kosthu / Kathirikai Kosthu

Ingredients :

1/2 Cup Toor Dal
1/2 Cup Channa Dal
1/2 Cup Moong dal
2 Onions, Finely chopped
250 gms Brinjals ( 3 - 4 Medium sized )
1 Big Tomato, Finely chopped
4 Green chillies, sliced
4-5 Garlic pods
1/2 Tbsp Chilli - Coriander powder ( Optional )
Salt to taste
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Jeera / Cumin seeds
1 Tsp Urad dal
2 Dry red chillies
Few Curry leaves
Pinch of Hing Powder

Method :

Pressure cook all dals together along with garlic, Mash them and keep aside.
Heat oil in a pan and add Mustard seeds, once it starts spluttering, add the cumin seeds followed by urad dal, red chillies, curry leaves and hing.
Add the chopped onions and fry them for a minute.
Now add the green chillies followed by chopped tomato.
Fry them for couple of minutes or till the tomato turns soft / mushy.
Add the chopped brinjal and fry them for another couple of minutes by adding chilli - coriander powder and salt.
Pour little water and cook them.
Now add the cooked n mashed dal to the brinjal. Mix well and adjust salt.
Let it boil  for couple of minutes and turn off the flame.
Serve with Hot idlis or Pongal.

Notes :

• Chilli - coriander powder ( Kuzhambu milagai powder ) is optional, I have added this to increase the spicy level.
• Extra green chillies can also be added to avoid chilli powder.

Cabbage - Carrot - Beans Poriyal / Stir Fry

Ingredients :

1 Cup Cabbage, chopped
1 Big Carrot, Chopped
8 - 10 Beans, chopped
1/2 Tbsp Oil
1 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Tsp Urad dal
1 Tbsp Moong dal
2 Dry red chillies
Salt to taste

Method :

Soak Moong dal for 10 - 15 mins.
Heat oil in a pan and add Mustard seeds, once it starts spluttering, add the cumin seeds followed by urad dal and dry red chillies.
Add the cabbage, carrot and beans. Sprinkle little water and add salt.
Mix well, simmer the flame and cook for 2 -3 mins.
Wash the soaked dal and add it to the poriyal.
Cook for another couple of minutes.
Remove from flame and serve with rice as sidedish.

Notes :

• Do not add more water, just sprinkle. Veggies should be crunchy.
• Grated coconut can also be added.
• Green chillies can also be used instead of dried ones.

My 8th Award

                                   Happy Friendship Day to all my Dear Blogger Friends :)

Very happy to receive " LIEBSTER AWARD " from Very energetic blogger, Preeti from Indian Kitchen :)
Thank You so much preeti for passing this award:) Friends, Do stop at her space and check her recipes, you will love it for sure. I have to mention that she's so energetic to post lots of recipes in a day, it shows her passion in cooking.. Lots of Indian recipes are hidden in her blog.... Check n enjoi :)

As per the Rule,

1.  Each Person Must post 11 things about themselves.

• I love to try lots of new recipes around the world.
• I am a big time risktaker in restuarants... I used to order stuff  which I have never tasted and those which sounds very different.
• Love to shop the whole day and lucky that my husband loves the same.
• Blogging n Internet - became part of my life, can't imagine life without both :)
• I love travelling especially in my car listening to all those nostalgic songs.
• Dance and Music - My next passion than cooking.
• I love watching lots of cookery shows n used to pen down all recipes.
• I love my friends and enjoy being with them.
• I wish to start a restaurant some day... with no regular food on the menu.
• I love Seychelles - my honeymoon destination where my close friend resides.
• I pray I could one day dine at restaurants run my Kylie Kwong, Nigella Lawson & Gordon Ramsay one day.

 2. Answer the Questions the tagger has set for you.

1.  What was the inspiration behind your blog ?  - My Husband and OUR passion for food
2.  Which one would you prefer : A vacation trip to the Mountains or Islands ? - Islands
3.  What is the craziest thing you've ever done ? - Most of whatever we do, ends up being termed as Crazy.
4.  Whos is your favorite Blogger ? - Love experimenting with cuisines and hence love all blogs.
5.  If you were given a chance to undo one thing from your life what would it be and why ? - The job that I quit, One emotional decision that changed my life.
6.  What is your idea of a perfect Breakfast ? Totally depends upon my mood, Hot idlis with spicy chutney or bread, egg n omletes.
7.  What quality do you most like in yourself and why? - Love ; I am an unconditional lover and I love my husband and my kid very much.
8.  Have you accomplished any goals recently..Tell us about it. - Not yet, Have to work a lot to reach it.
9.  What do you prefer : Heels or Flats ? - I love Heels but are most comfortable wearing flats.
10. If given an opportunity to be on the cover of a magazine...Which one would you choose and why? - Good Food, My current fav magazine
11. If you had to describe yourself in 3 words..What would they be? - Emotional, Possessive and Loving.

3. Choose 11 People and Link them in your post.

Suja Manoj From Kitchen corner
Kavitha From Kavi's Kitchen
R. Punitha From South India Food Recipes
Priya From Priya's Versatile Recipes
Poorni From Easy and Homely Cookbook
Divya From Divya's Culinary Journey
Kaveri Venkatesh From Palakkad Chamayal
Akila From Learning to Cook
Sangeetha From Recipe Excavator
Rekha From Indian Tasty Food Recipes
Shabbu From Shabbu's Tasty Kitchen


4. Create 11 questions for the people you've tagged to answer.

Passing the same 11 questions to above Blogger's.

5. Go to their pasge and tell them. - Done.

6. Remember, No tag backs!!!

Friends, Please Accept :)

Green Uthapam

Ingredients :

1 Cup Curry leaves
1 Cup Coriander Leaves
3 Green chillies
1 1/2 Cups Idly Batter
2 Onion, Finely chopped
Idly milagai podi / Gun powder ( I have used Curry leaves Milagai Podi )
Oil
Salt to taste

Method :

Grind Curry leaves, coriander leaves and green chillies to a fine paste.
Add this paste to the Idly batter and add salt.
Heat  tawa, pour batter and spread it like small thick circle.
Cook in a medium flame.
Now sprinkle few onions and gun powder /  Idly milagai podi on top of batter and smear oil.
Wait for a minute, slowly flip the other side and cook for a minute.
Once roasted, remove from tawa and serve with coconut or groundnut chutney.

Variations :

• You can add pudina leaves too.
• Same batter can be used to prepare Kulipaniyaram after tempering with Mustard seeds and channa dal.
• Veggies like grated carrots, potatoes etc can also be added for extra taste and to make more healthy for kids.
• Can be steamed as Idlis.
• Normal dosa can also be made using this batter.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by
Poonam @  " Spicy Aroma "

Vattu Pathiri

Recipe Source : My Friend
Ingredients :

1 Cup Rice flour
1 Cup Water
Salt to taste
6 Small onions
1/2 Tsp Jeera
Oil for frying

Method :

Boil water and reduce the flame. Add salt and rice flour.
Stir well when it is hot and prepare dough ( like chapathi dough ).
Meanwhile grind small onions and jeera in a mixie.
Add ground mixture to the dough, mix well and make small balls like preparing for chapathi.
Keep in poori press, press it  and cut into small thick circles or can be rolled like thick chapathi and cut into small circles.
Deep fry them in a medium flame.
Remove and serve with Chicken curry or Channa Masala.

Linking this recipe with Ramadan Friendly Recipes @ Halal foodie

and

Fasting to Feasting @ Kitchen flavours

Corn and Peas Pulao

Ingredients :

1/2 Cup Peas ( Frozen or fresh)
1/2 Cup Corn ( Frozen or fresh )
1 onion, finely chopped
3 Green chillies, sliced
1 Bay leaf
1/2 inch Cinnamon stick
1/4 Cup Pudina / mint
1 Cup Basmati Rice
2 1/2 Cups Water
Salt to taste
1 Tbsp Oil ( or ghee )

Method :

Soak basmati rice for 15 minutes.
Heat oil in a pan and add bay leaf followed by cinnamon stick.
Fry and add the chopped onion followed by green chillies and pudina / mint leaves. Fry them till the color of onion turns light brown color.
Now add the peas and corn, mix well and add salt.
Wash the soaked rice and add to the peas - corn mixture.
Mix well and add measured water. Simmer and cover the pan with aluminium foil.
Cook for 8 -10 minutes or until the rice gets cooked.
Remove and serve hot with Onion Raita or Spicy curry.

Wheat Bread Jamun - Raksha Bandhan Wishes

                                       " Wish you a happy Raksha Bandhan Brother "

Siblings Fight, argue, complain to mom.... never ending crazy moments in most of our lives ... those funny and memorable childhood days. And we fought too... everytime our fight started like an India n Pakistan war and ended with 'not talking to each other' but it does not get prolonged, and it takes just a few minutes to start some conversation n crack stupid jokes as if nothing actually happened....Well - apparently the both of us starting expressing our love only when we did part and that too after my wedding....sibling bond becomes very close, affectionate n grows mature ..
Prepared this sweet today for my bro... Virtually enjoi this sweet da and " Happy Raksha Bandhan " my dear Bro'...(Where's my gift???? Am waitin....!!!!)

Ingredients :

1 cup Milk
11 Wheat Bread slices
1 Cup Sugar
1 Cup water
2 Elachi, Crushed
Pinch of Saffron
3 Almonds, Grated for Garnishing

Method :

Dip bread slice in a milk, soak for few seconds and squeeze it. Keep seperately.
Repeat the same for remaining slices.
Prepare a soft dough using squeezed bread slices.
Make small balls or flat shape with the dough. ( I have prepared flat shaped jamun's )
Deep fry them in a oil ( medium flame ).
Meanwhile add sugar and water in a bowl and boil it, until it gets one string consistancy.
Remove from flame, add crushed elachi and saffron.
Add all the fried jamuns and let it soak for an hour.
Serve chill with icecream and nuts.

Linking this recipe with Jagruti's " Rakhi The Thread of Love Event "

Urad dal vadai in Buttermilk Kozhambu / curry

My bro's Fav main dish :)

Ingredients :

For Buttermilk Kozhambu :

500 ml Curd
1 Onion, Finely chopped
1/2 inch Ginger piece
5 Green chillies, chopped
1 Tsp Jeera
Small piece of coconut ( Optional )
1 Tbsp Rice
1 Tbsp Toor dal
Salt to taste
1 Tbsp Oil
1 Tsp Mustard seeds
1/4 Tsp Hing
a Pinch of Turmeric powder
Few Curry leaves

For Urad dal Vadai :

1 Cup Urad dal
1 Cup Onion, Finely chopped
1/2 Tbsp Ginger, finely chopped
2 Green chillies, finely chopped
Few Curry leaves and coriander leaves, finely chopped
Salt to taste
Oil for frying

Method :

For Urad dal Vadai :

Soak urad dal for couple of hours and grind to a fine paste without adding water.
Add chopped onion, green chillies, ginger, curry leaves, coriander leaves and salt to the urad dal and mix well.
Prepare like vadai shape and slowly drop them in a hot oil.
Deep fry in a medium flame. Remove once done. Keep aside.

For Buttermilk Kozhambu :

Soak Toor dal and rice for an hour.
Add 1/2 Tbsp oil, add green chillies and ginger piece,saute for a minute, remove and keep aside.
Now grind the green chillies, ginger, coconut, toor dal, rice by adding jeera and little water. Grind to a smooth paste.
Meanwhile beat curd and keep aside.
Heat remaining oil in a pan and add mustard seeds, once they start spluttering add the curry leaves, turmeric powder and hing.
Add the chopped onion and fry till translucent.
Add the grounded paste to the onion and cook for couple of minutes. Add extra water and mix well frequently to avoid lump.
Add 1 cup of water to the beaten curd and mix well. Now pour this to the pan and mix well.
Boil it for a minute in a medium flame. Do not over cook the curd.
Remove from flame and keep aside. 
Now add the fried vadas to the kozhambu and leave it for half an hour.
Vadas will get soaked completely and looks very soft.
Serve with hot rice.

Notes :

The consistancy of the kozhambu should be very thin because after adding vadas, it absorbs water and will become thick.
Instead of vada, you can add veggies too. ( Lady's finger, Pumpkin, Bottle gourd, Brinjal...) while adding veggies, the consistancy of kozhambu should be little thick.

Linking this recipe with Jagruti's " Rakhi The Thread Of Love "

Curry Leaves Chutney

Ingredients :

2 Cup Curry leaves
5 - 6 Dry red chillies
1/2 inch Ginger piece
2 Tbsp Roasted Groundnuts
Small piece of Tamarind
Salt to taste
1/2 Tbsp Oil

Method :

Heat oil in a pan and add the curry leaves, fry them for a minute and remove.
Add dry red chillies to the same pan and fry them. Remove once roasted.
Now add Tamarind and ginger piece, saute for half a minute and remove.
Add everything and grind to a smooth paste adding salt and little water.
Remove and serve with hot rice.

Notes :

• Coconut pieces can also be added before grinding, it gives rich flavor.
• Tempering can also be done using mustard seeds and urad dal. Basically i prepared this for rice, if you want to serve with idli or dosa, serve after tempering and adjust the consistancy of chutney by adding water.
• If this chutney served for rice, consistancy should be thick not watery.
• Urad dal can also be used instead of groundnuts.
• Adjust red chillies according to your spicy level.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by

 Poonam @  " Spicy Aroma "