KERALA KADALA CURRY

Kadala Curry with puttu/aapam/idiyappam is one of the most yummy and very common breakfast combos of Kerala. These combos are so filling and very healthy too. I have tried n number of variations of this recipe but this one was loved by my hubby(My MasterChef) ,so posting it here. There is one more reason to post.This is the only time I had captured the entire recipe with a decent final picture.Most of the times ,I miss clicking step by step pictures because of my rapid cooking sessions.Being a mother of a toddler I had always thought of quickly finishing kitchen works and rushing to see what my son was upto.I hear him cry/scream/fall/break/throw only when I am engaged with any work.But actually he would be silently doing his job.This is not imagination but hallucination(Effect of Bigg Boss) associated with MOTHERHOOD(LOL).I am sure every mommy would undergo this daily.  I definitely should agree that I am not a great photographer or an excellent food stylist. I am more of a person who looks for the health quotient of a dish rather than the looks.I am very gradually improving myself and trying to learning to click better. Thanks to each and everybody who is continuously motivating me in this journey of learning. Coming to the recipe,I served this with Bajra/Pearl Millet/Kambu Idiyappam/String Hoppers.It was so tasty and very filling.If you get a chance to visit Kerala don’t miss their delicacies.Oh how I miss Kerala and my dear neighbours!

Continue reading “KERALA KADALA CURRY”

TOMATO/THAKKALI THOKKU & CHAPATHI DOUGH MAKING WITH LESS KNEADING(AUTOLYSIS METHOD)

Onion & tomato Thokku along with roti/chapathi/phulkha is an excellent combination and a no fail recipe in our family.This time I tried making chapathi using Autolysis Method which helps in reducing the kneading effort .I can hear you asking what it is… Here we go with the details of this.Long back, post few days of wedding when we had a family discussion during dinner and my father in law was elaborating a quick way he had learnt during his NSS camps and had asked me to give a try whenever possible as it would reduce my efforts. This is what he said to me,add half the amount of warm water to the flour(wheat) by just making deep hollow space in vessel containing wheat flour and just cover up the water with the flour just as we play with sand. Cover and let it for 30 minutes. Give a quick mix/knead and make rotis. I have always seen my in laws doing this but I have never given a thought of doing it.Recently I learnt from my school friend that this is such an easy way make chapathi/roti/phulkha and it is called “AUTOLYSIS” and I gained more confidence as I referred here.Yes…It took me almost 2.5 years to give a try and now I am always following this recipe to make roti.Believe me !The result was a perfect success. It might take you 2 or 3 trials to fix up on the right ratios as the wheat flour each of us use might differ.A few more insights about autolysis method which I read across before trying. Autolysis on a general term refers to destruction of a cell by its own enzymes or in just a word it is “self splitting”.When it comes to baking or kneading dough it means enzymes in the flour (amylase and protease)start breaking down starch and protein in the flour.Ok OK.. Let me stop here and get into the recipes. Continue reading “TOMATO/THAKKALI THOKKU & CHAPATHI DOUGH MAKING WITH LESS KNEADING(AUTOLYSIS METHOD)”

VADA CURRY

Vada Curry is a very flavorful and yummy combination with Set dosa,idly and dosa. This recipe is so special to me because it is MIL’s recipe and my husband’s preparation.Yeah -You read it right.A guest post from my BELOVED BEST HALF. We just love the combo of “SET DOSA & VADA CURRY”. I planned to post this as a guest recipe when I complete 200 posts.But somehow it got delayed and I am doing it only now and finally it is out as WOMEN’S DAY SPECIAL. Continue reading “VADA CURRY”

Coconut Thuvaiyal/Thengai Thuvaiyal

A five minute recipe.

A different variant of coconut chutney.I always love make variants with side dishes.I just try to add /eliminate any ingredient and give a new taste.This recipe of coconut chutney/thuvaiyal is from my mother-in-law and it is slightly different from our traditional family recipe. This is our side dish for kozhukattai always. This can accompany your idly,dosa,variety rice.

For all side dish recipes please refer here.(Around 25+ chutneys and thuvaiyals)

Ingredients:

Coconut-1 cup (grated)

Half split urad dhal-2 tbsp

Oil-1 tsp

Red chilly-3

Salt-To taste

Tamarind-A small ball size

Thengai thuvaiyal

Procedure:

1.Soak tamarind in luke warm water.

2.Add oil in a pan and roast red chilly and urad dhal.

3.Cool them and add to the mixer jar.

thengai thuvaiyal

4.Add coconut,soaked tamarind,salt along with it and give it a run.

5.If water is required use the tamarind soaked water.

6.Grind it into a smooth paste and serve after tempering.

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Sothi

A very common special dish which would occupy any event/gathering. It is dish from my native.The way it is prepared is so unique in my family. This dish needs utmost care while cooking. A recipe which can be an universal accompaniment and an awesome baby food post 8 months too. It can be a side-dish for idly/dosa/appam/idiyappam/rice.  Do read the entire recipe along with the points in P.S: and getting into real cooking.

Ingredients:Sothi

  • Coconut -3 cups grated
  • Chilly-6
  • Ginger-1 tbsp(grated)
  • Vegetables-1 cup*
  • Turmeric powder-A pinch
  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves-1 tbsp
  • Coriander Leaves-To garnish
  • Salt-To taste
  • Oil-To cook

*(carrot,potato,shallots,green peas,butter beans)

Procedure:

1.Extract coconut milk three times and keep them in separate vessels.

2.Saute green chillies and ginger.Make them into a fine paste and set it aside

sothi

3.Add shallots followed by all veggies and Saute them well.

4.Add the third milk to cook the vegetables.

5.When the vegetables are cooked almost ,add salt,turmeric powder,ginger+green chilly paste and give a quick stir.

6.Reduce the flame at this point.

7.Add the second milk followed by first milk and mix the well.

sothi

8.In no time after mixing,switch off the flame.

sothi

9.Temper mustard seeds,urad dhal and curry leaves.

10. Add tempering elements and garnish with coriander leaves and serve.


P.S:

Reduce the quantity of chilly when you make for babies.

Adjust amount of chilly as per your taste.

The original recipe has a strict rule that only the first milk of coconut should be added. If you would wish to cook so,  cook all vegetables in water in step 4 and add only the first milk and quickly turn off the flame.

If the coconut milk boils ,it will get curdled and the entire would get into trash. Hence be sure to use diluted third milk to could vegetables or use water to cook vegetables.

The milk shouldn’t get boiled after step.7.

Cook the entire dish in medium flame.

Do not over dilute coconut milk. It will turn the dish too bland.

The fresher and richer the coconut is,the tastier the dish is.

You can add any vegetable of your choice.(Carrot,potato,green peas,shallots,brinjal)

It can be used for a day if you store it in refrigerator. To use it for more than one meal in a day separate it in different vessels for each meal and store.

Few add corn flour/bengal gram flour mixture to this dish. It might spoil the original taste and flavour of the dish. I dont prefer such ingredient addition.

Ginger thuvayal+Sothi+Rice/Porikadalai thuvaiyal+Sothi+Rice/Keerai Kadaisal+Sothi+Rice are lovely combos.

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Kathirikkai Kothsu/Gothsu|Brinjal Kothsu/Gothsu

This dish is an ideal combination/accompaniment with pongal/idly/upma. A very quick to do and healthy side dish. A very simple dish which can even be a baby food post 8 months.

Ingredients:

  • Brinjal-1 cup(chopped)kathirikkai kothsu1
  • Onion-1/2 cup(finely chopped)
  • Tomato-1/2 cup(finely chopped)
  • Tamarind extract-1/4 cup
  • Moong dhal-3/4 cup(finely cooked and mashed)
  • Sambar powder-1 tbsp
  • Salt-To taste
  • Oil-To cook
  • Turmeric powder-A pinch
  • Hing-A pinch

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

kathirikkai kothsu2

Procedure:

1.Add oil in a pan and heat it.

2.Add the chopped onion,tomato and brinjal one after the other and saute them.until they turn soft.

kathirikkai gothsu

3.Add hing,turmeric powder and sambar powder and give a quick stir.

4.When they blend well,add water to get the brinjal cook well.

kathirikkai gothsu

5.Close the pan with a lid and let it cook in medium flame.

6.When the brinjal is cooked to 80% add tamarind extact and mix well.

7.Add the mashed dhal and cook it for 5 minutes.

kathirikkai gothsu3

8.Tempering is optional.

9.Serve it hot.

DSC04114


P.S:

you can adjust the level sambar powder as per your taste.

It has to be in a semi gravy state .

Adding chopped shallots instead of onion enhances the taste.

Avoid salt and reduce spicy level for babies less than 1 year.

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Thakkalli Kolakari(Tomato Khicidi)

This kolakari also known as khicidi amidst our family is a perfect combination to idly/dosa.

Ingredients:

  • Tomato-4
  • Onion-1
  • Green Chilly-1
  • Salt-To taste
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry leaves

Procedure:

1.Steam cook/boil the tomatoes and blanch them.

2.Mash the tomatoes well and keep it aside.

3.Heat oil in kadai and temper with mustard seeds,urad dhal and curry leaves.

tomato khicidi1

4.Add hing and turmeric powder.

5.Add chopped onion and chilly and saute well until onion turns translucent.

6.Add around a cup of water and let it boil

Thakkali Khicidi/Tomato Khicidi/kolakari

7.Now add the mashed tomatoes pulp.

8.When the mixture starts boiling,add salt and mix it well.

9.Switch off the gas and serve the curry with idly.

thakkali khicidi_kk


P.S: The consistency should be like idly sambhar.Stop cooking accordingly. You can also use a mixer to make tomato pulp. Choose tangy country side tomato to have the best kolakari.

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Drumstick Sambhar

A very quick and yummy side dish for your idly/dosa would be drumstick sambhar. This can be one of first foods in baby food category as moong dhal is only used.

Ingredients:

  • Moong Dhal-1/2 cup
  • Drumstick-1/2
  • Tomato-1 ,medium sized
  • Onion-1 medium sized
  • Sambhar powder-1/2 tbsp
  • Salt-To taste
  • Oil-To cook
  • Turmeric powder-A pinch
  • Hing-A pinch

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal(split)-1/4 tsp
  • Curry leaves

idly sambhar

Procedure:

1.Wash and pressure cook moong dhal until it mashes.

2.Chop onion and tomato and set it aside.

3.Chop drumstick and place it in water.

4.Heat oil in a kadai and temper with mustard seeds,urad dhal and curry leaves.

5.Add onion,drumstick and tomato and saute until they turn soft.

Drumstick Sambhar-1

5.Add turmeric, sambhar powder,salt and hing . Give a quick stir.

6.Add water and let the drumstick cook.

7.When the drumstick is cooked add the mashed dhal.

Drumstick sambhar-2

8.Let it boil for five minutes.

9.Garnish with coriander leaves and serve it hot.

 

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drumsticksambhar

Chow Chow /Chayote Khicidi

Ingredients:

  • Chow Chow-1 medium sized
  • Onion-1/2 cup finely chopped
  • Green chilly-1 finely chopped
  • Tamarind extract-1/4 cup
  • Hing-A pinch
  • Turmeric Powder-A pinch
  • Salt-To taste
  • Oil-To Cook

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Wash,peel off the chow chow skin and cut them into small pieces.
  2. In a kadai,add oil and temper with mustard seeds,urad dhal and curry leaves.
  3. Add green chilly,onion and chopped chow chow and saute them well.
  4. Add hing and turmeric powder and give quick stir.
  5. Add water and let the ridge gourd cook.
  6. When the vegetable is cooked 90%,add tamarind extract and salt.
  7. Let it boil and stop cooking when it reaches sambar consistency.
  8. Serve it hot with idly.

My Observations:

You can add more chillies to adjust your taste.

To finish the cooking earlier,you can grate them and cook it in idly cooker before sauting.

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Brinjal/egg plant Khicidi(Kathirikkai Kolakari)

The only way in which I wish to take brinjal is this khicidi. It is a perfect combination with steaming hot idly. Brinjal being a rich source of iron would be a perfect side dish for breakfast.

Ingredients:

Brinjal-5 numbers(small and tender)

Onion-1/2 cup chopped

Green chilly-1 chopped

Tamarind extract-1/4 cup

Hing-A pinch

Turmeric Powder-A pinch

Salt-To taste

Oil-To Cook

To temper:

Mustard seeds-1/2 tbsp

Urad Dhal-1/2 tbsp

Curry leaves

Procedure:

  1. Wash and pressure cook brinjal.
  2. Peel off the skin and mash it well.
  3. In a kadai,add oil and temper with mustard seeds,urad dhal and curry leaves.
  4. Add green chilly,onion and mashed brinjal and saute them well.
  5. Add hing and turmeric powder and give quick stir by adding half cup of water.
  6. When this boils,add tamarind extract and salt.
  7. Let it boil for 5 minutes and stop cooking when it reaches sambar consistency.
  8. Serve it hot with idly.

My Observations:

You can add more chillies to adjust your taste.

Prefer white egg plants and not hybrid variety.

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