Senai Karamani Kulambhu/Yam and Black eyed Peas in Tamarind Sauce

For this month cook book challenge,I tried a recipe from a magazine print out.This print out was taken in 2004 and I found out while cleaning the clutters.
Coming to the recipe its a mix of both karakulambhu and masala kulambhu with slight tangy taste.We normally use the yam(senai) for fry but never tried in kulambhu varieties.For the first time I tried and it came out super yummy.Here I used the frozen pieces,if you are using fresh one,chop and cook it separately in tamarind water.Off to the recipe...............................

Senai Karamani Kulambhu

 

   Basic Information

    Preparation time ~10 minutes

    Cooking time ~ 35-40minutes

    Serves ~ 3-4

  

   Ingredients

Ingredient	Quantity
Black eyed peas/karamani	1/2 cup
Elephant yam/senai kilangu	12-14 (1 inch cubes)
Onion(chopped)	1 (medium size)
Tomato(chopped)	2 (medium size)
Ginger&garlic paste	2 tsp
Red chilly powder/milagai podi	11/2 tsp
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	big gooseberry size
Oil	2 tbs
Salt	11/2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Fenugreek seeds	1/8 tsp
Cumin seeds/jeeragam	1/2 tsp
Cinnamon/pattai	1 inch piece

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Fennel seeds/sombu	1/2 tsp

  

   Method 

    

• Soak the tamarind in 1/2 cup of water and extract it,grind the coconut and fennel seeds to a fine paste.Cook the cubed yam in boiling water for 5 minutes or till it becomes half cooked and keep it aside.

• Heat a pan and dry roast the black eye peas till a nice aroma comes out.Pour 2 cups of water and cook it until becomes soft (not mushy).

• Meanwhile heat the oil in a pan and do the tempering with the ingredients.Sauté the onion till it becomes transparent. Now add the ginger&garlic paste,chopped tomato and the yam pieces.Saute it well for 2 minutes,add in the red chily powder,coriander powder,turmeric powder.Give it a mix and fry it for a minute.

• Add the tamarind extract and salt along with a cup of water and let it cook till the oil separates.Now add the ground paste and mix it well,let it boil for 2-3 minutes.Finally add the cooked black eye peas.Allow to cook it for couple of minutes and put off the flame. 

• Serve it with rice and pappad.

Enjoy.....................................

• D not cook the roasted peas in pressure cooker,it may turn out mushy.
• Use an inch piece tamarind to cook the yam in tamarind water.

This recipe is off  to Cook Book Challenge #15 December week 1.

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Pav Bhaji Masala Powder

Homemade spice powders are so fresh and flavorful,so I prefer to make it home.Today I am sharing a nice aromatic spice powder used to make pav bhaji and other North Indian recipes.
Soon I will be sharing the recipes which uses this spice powder and adapted it from Veginspiration.Lets move on to the recipe.........................

Pav Bhaji Masala Powder

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   Basic Information

   Preparation time ~ 5 minutes

   Cooking time ~ 10 minutes

   Makes ~ 3/4 cup(approximately)

    

  Ingredients

Ingredient	Quantity
Coriander seeds/dhaniya	1/4 cup
Red chilly/varamilagai	10-12
Black pepper/milagu	2 tbs
Cumin seeds/jeeragam	2 tbs
Fennel seeds/sombu	11/2 tbs
Cinnamon/pattai	10-12 (1 inch piece)
Black Cardamom	4-5
Dry aamchur powder/mangai podi	2 tbs

  

  Method 

• Dry roast all the ingredients except aamchur powder in a medium flame till a nice aroma comes out and becomes golden.

• Finally add the aamchur powder and put off the flame.Mix it well.Let it cool down to room temperature.

• Dry grind it in a blender to a fine powder.Spread it on a plate for 10-15 minutes to cool down completely

•  Store it in an air tight container.

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Soya Chunks Fry/Varuval - Dry Version

As soya chunks is a great source of protein I try to include in our diet atleast once in a week either in a one pot meal or kurma.
This version of fry is slightly dry version and usually I make it when I ran out of veggies to accompany with the seasoned dhal and rice or variety rice.
Here I used the mini chunks,if you are using the bigger chunks then cut into two and use it to get the flavors incorporate well.Lets move on to the recipe........................................

Soya Chunks Fry/Varuval

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   Basic Information

   Preparation time ~15 minutes

   Cooking time ~ 30 minutes

   Serves ~ 3(generously)

    


 Ingredients

Ingredient	Quantity
Soya chunks/meal maker	1 cup
Onion(finely chopped)	1 (medium size)
Red chilly powder/milagai podi	3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Turmeric powder/majal podi	1/4 tsp
Fennel seeds/sombu	1/4 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	2-3 tbs

   Grind to a fine paste

Ingredient	Quantity
Coconut (grated)	1/4 cup
Ginger/inji	1 inch
Garlic/poondu	2-3 cloves
Cloves/lavangam	2-3
Cinnamon/pattai	1 inch
Fennel/sombu	1/2 tsp
Tomato	1(small size)
Cashews/mundiri	2-3(optional)

  Method 

• Cook the soya chunks in the boiling water and rinse it in cold water couple of times,squeeze the excess water and set it aside.Grind the given ingredients to a fine paste with water needed.

• Heat a pan with  oil,crackle the fennel seeds, then add the chopped onion,saute it till transparent.Now add the ground paste and fry it for a minute.

• Then add the spice powders and salt.Mix it well and cook it for a minute.Add in the soya chunks and mix it well till everything blends well.

•  Rinse the mixie jar around a cup of water and add it.Cook it covered in a medium flame for 4-5 minutes.Remove the lid and cook it for another couple of minutes or till gets dried.

•  Finally add in the chopped coriander leaves and mix it well.Put off the flame.

Enjoy...........................................

• Here I used mini chunks,if you are using bigger one cut it into two after cooking in the water.

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Rava Kichadi and Coconut Chutney

We are entering the final week of Blogging #46 and for this week its going to be combo themes.Today's recipe is a classic South Indian combo made for breakfast or dinner.Vegetable rava kichadi and coconut chutney is one of my favorite along with hot filter coffee or tea.
Today's recipe is a simple one,like upma but it can be made with garam masala also which I share later.Off to the recipe......................................

 

   Basic Information

    Preparation time ~10 minutes

    Cooking time ~ 20 minutes

    Serves ~ 2

  

   Ingredients

Ingredient	Quantity
Semolina/Rava/sooji	1 cup
Onion(finely chopped)	1 (medium size)
Ginger/inji(chopped)	1 inch
Tomato(finely chopped)	1 (medium size)
Green chilly/pachamilagai	2-3(slit lengthy)
Carrot(small size)	1(small size)
Beans(chopped)	5-6
Cashews	1 tbs
Oil	1 2tbs
Ghee/nei	2 tsp
Salt	1 tsp

 

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/ulutham paruppu	1 tsp
Channa dhal/kadlaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

    

Heat a tsp of oil and roast the semolina in a low flame till it turns pink or till a nice aroma comes out.Keep it aside.

Heat a pan with a tsp of ghee and do the tempering with the given ingredients.Add the broken cashews and fry it till it becomes golden.Now add in the chopped onion ginger,green chillies, and curry leaves.Saute it till the onion becomes transparent. Add in chopped tomato, saute it till for a minute.

 

Now add in the chopped veggies,cook it for couple of minutes.Meanwhile heat around 3 cups of water in a separate pan. Add the roasted semolina to the vegetable mixture and give it a mix and keep it in a low flame.Now to this add the boiling water and increase the flame and mix it.

Once the water is absorbed reduce the flame and cook it covered for 2-3 minutes.Finally add the remaining one tsp ghee and mix it well.

 

 

• Serve it warm with coconut chutney.

Coconut Chutney

Ingredients

Ingredient	Quantity
Coconut(grated)	1/4 cup
Green chilly	1
Fried gram dhal/potukadalai	11/2 tbs
Ginger/inji(chopped)	1/2 inch
Cashew	1
Salt	1/3 tsp

For the tempering

Ingredient	Quantity
Mustard seeds	1/4 tsp
Urad dhal	1/4 tsp
Curry leaves	2-3 leaves
Asafoetida	a pinch

Method

Put everything in a blender,pulse it.Then add enough water and grind it to a fine paste.Transfer it to a bowl and do the tempering and add it .

Enjoy.......................................................................

• Semolina/rava needs to fry in a low flame,if the rava doesn't fry properly the kichadi comes out sticky.
• Addition of boiling water cooks the semolina fast.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46.
 

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Aloo Palak-Potato Cooked in a creamy Spinach Sauce

For the third of Blogging Marathon #46 under the theme no onion -garlic recipe,I am sharing a creamy rich gravy.

I had aloo palak in a restaurant buffet sometime back and I liked it a lot.The potatoes were deep fried and added,also lot of fresh cream was added.

But here rather than deep frying I fried it in the pan and added.Since I didn't have cream,made it with no cream.Try this simple yet delicious creamy curry,off to the recipe......................................

Aloo Palak

 

   Basic Information

    Preparation time ~10 minutes

    Cooking time ~ 25 -30minutes

    Serves ~ 2

  

   Ingredients

Ingredient	Quantity
Spinach/palak	11/2 cups(approximately)
Potato	2 (medium size)
Ginger/inji(chopped)	1 inch
Tomato	2 (finely chopped)
Red chilly powder/milagai podi	1/2-34 tsp
Coriander powder/dhaniya podi	11/2 tsp
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/4 tsp
Cumin seeds/jeeragam	1/2 tsp
Cashews/mundiri	1  tbs(finely chopped)
Oil	2 tbs
Sugar/sakkarai	a pinch
Salt	1 tsp

  

   Method 

    

• Boil the potatoes in a pressure cooker for a whistle and cut it into cubes and keep it aside.

• Heat a pan with a tsp of oil and add in the chopped ginger and cashews,fry it for a minute.Add in one chopped tomato, saute it till it mushy.Now add in the chopped spinach,cook it till it wilts.Put off the flame and let it cool,after cooling grind it in the blender to a fine paste.

 

• Meanwhile heat around 2 tsp of oil in a pan and fry the potato cubes till it becomes nice and golden.Set it aside. Now heat the pan and add the remaining oil,crackle the cumin seeds and add in the chopped tomato.After the tomato becomes mushy add in the red chily powder,coriander powder,turmeric powder and salt.Give it a mix and fry it for a minute.

• Add around 1/4 cup of water and let it cook till the oil separates.Now add the ground paste and mix it well,add a cup of water and a pinch of sugar.Cook it for 3-4 minutes and finally add the fried potato and garam masala powder.Allow to cook for couple of minutes and put off the flame. 

• Serve it warm with pulkhas and roti or jeera rice.

 

Enjoy................................................

• The potatoes can be deep fried and added.
• Fresh cream can be added in the end to make it so rich and creamy.
• Addition of sugar retains the color of the spinach.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46.

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Channa Masala -No onion-garlic Version

I love to have warm,subtle channa masala along with hot pulkhas,especially in a cold evening.
Last week the weather was so cold and wanted to make this delicious,comforting channa masala for our dinner.
This is one such curry I make often to accompany for the phulkas.But never tried with no onion and garlic.For the blogging marathon theme I tried without onion.The curry came out so well and tasted yummy.
I have already shared a South Indian version of channa masala here.Lets move on to the recipe..........................................

   Basic Information

   Preparation time ~15 minutes
   Soaking time~6-8 hours

   Cooking time ~ 25 minutes

   Serves ~ 2(generously)

Ingredient	Quantity
Chickpeas/kondakadalai	3/4 cup
Tomato	2 (medium size)
Ginger/inji(grated)	1 tsp
Green chilly/pachamilagai	1 (finely chopped/optional)
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/4 tsp
Aamchur powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves/kothamalli	1 -2 tbs(finely chopped)
Oil	11/2 tbs
Salt	11/4 tsp

  
 Method 

Soak the chickpeas/channa whole night and pressure cook it for 3-4 whistles in a medium flame.Finely chop one tomato and grind one tomato to a fine paste.Also grind 2-3 tbs of cooked channa to a fine paste and keep it aside.

Then goes in the pureed tomato,cook it for 2-3 minutes.Add in the red chilly powder,coriander powder,salt and turmeric powder,mix it well.Add around 1/2 cup of water and cook it for couple of minutes.

 
Now add in the cooked channa and mix it well,then add in the pureed channa.Add around a cup of water and let it simmer it for another 5 minutes.

Now add in the aamchur powder and garam masala powder and let it cook for one boil.Finally add in the chopped coriander leaves and mix it well.Channa masala is ready to serve.

Serve it with phulkas or roti.

Enjoy....................................................................

• For extra flavor,a tsp of dried kasoori methi can be added along with aamchur powder.
• Addition of mashed channa gives a nice consistency to the curry.
• The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46

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