Tuesday, March 10, 2009

DRUMSTICK(MURUNGAIKAI)VATHAKUZHAMBU


At last justifying the blog title .
here is my recipe for vathakuzhambu..
though vathakuzhambu is done with dried vegetables like brinjal,cluster beans (kothavarangai)etc, the method remains the same when using other vegetables too .The ideal vegetables are fresh brinjal,sundaikai,lady's fingers,sweet potato.Onions and garlic with tomato make a tastier version of this kuzhambu.Drumstick lends a special flavour and makes the dish too inviting.
I today made this in an earthen ware called kalchatty in tamil which really improved the taste.
Here we go..
INGREDIENTS
  • DRUMSTICK CUT INTO SMALL PIECES 1
  • MUSTARD SEEDS 1 TEASPOON
  • FENUGREEK SEEDS 1 TEASPOON
  • URAD DHAL 1 TEASPOON
  • CHICKPEA DHAL(KADALAI PARUPPU) 1 TEASPOON
  • SAMBHAR POWDER (any make) 2 TEASPOON
  • SALT TO TASTE
  • TAMARIND (SOAKED AND EXTRACTED)SIZE OF TWO GRAPES
  • OIL 1 TEASPOON
  • CURRY LEAVES
  • A PINCH OF ASAFOETIDA
METHOD
Heat a pan on the stove and add a teaspoon of oil;to it add mustard seeds;when they splutter add fenugreek,uraddhal,and chickpea dhal and fry till golden brown;add the drumstick pieces,and fry for a minute.now add the tamarind puree diluted to a desired quantity.before this starts boiling ,add two teaspoon of sambhar powder,and salt to taste.a pinch of asafoetida and some curry leaves can be added when it starts boiling.
bring to boil,and let it simmer for 10 minutes.
some coconut milk can be added for extra flavour.
but even without that would be delicious with boiled rice .
there are certain variations to this which i would like to add later ..till then indulge in quest for taste..

Monday, March 2, 2009

brinjal curry


Next to potato the favourite vegetable to many is brinjal.yet some find it revolting..
i have found a way to make it tasty..
the traditional brinjal curry ...with a twist..

INGREDIENTS
  • BRINJAL 1/4 KILO
  • TAMARIND A TEASPOON
  • CURRY LEAVES
  • ASAFOEDITA
  • MUSTARD SEEDS
  • BLACKGRAM (URAD DAL) A TEASPOON
  • SALT TO TASTE..
  • DESSICATED COCONUT
  • OIL TO FRY
GRIND TOGETHER COARSELY
  • CHICKPEA DAL (KADALAI PARUPPU) I SPOON
  • URAD DHAL ONE SPOON
  • CORRIANDER SEEDS 1/2 SPOON
  • RED DRIED CHILLY 6
METHOD
Fry chickpea dhal , urad dhal,corriander seeds and red chillies in a khadai..
remove and grind them to a coarse powder.
In a khadai add oil and splutter muster seeds ,add some urad and chickpea dhal,and add brinjals cut into desired pieces.saute for a while,add asafoetida and curry leaves.add tamarind pulp and let it boil for some time.
when the vegetable is done add the ground powder,salt and a bit of jaggery and garnish with
coconut.
a tasty side dish for your rice is ready..
its a traditional dish and very simple to make.
Happy eating.

Sunday, March 1, 2009

ragi and groundnut sweet balls


We had this women's day competition today..its always a nice affair where we meet our colony wallahs and exchange recipes.
this years topic was nutritious food and no wonder there were lot of entries..
i absolutely had no time for innovation as my daughter's exam is round the corner..and finally ended up with ragi sweet laddus..
needless to say they are highly nutritious..and they tasted good too..
the intersting part is the cost works around 15 paise per piece and it involves very less labour..
now to cater to ur taste buds..try these laddus...
I have this time tried to add the picture...


INGREDIENTS

  • GERMINATED RAGI FLOUR 2 CUPS
  • ROASTED CHICKPEAS FLOUR I CUP(POTTUKADALAI MAAVU)
  • BROKEN PEANUTS 1 CUP
  • JAGGERY 11/2 CUPS
  • CARDAMOM 2
  • DESSICATED COCONUT 1 CUP
METHOD
roast the ragi flour for 5 minutes till u get a good flavour ;add other ingredients to it and make it into laddus...
thats it ur tasty ragi laddu is ready..
try for a change and hope u would let me know..
if making laddu proves to be difficult,u can add some luke warm water and try..