Masala Kuzhambu

Weekend lunches are meant to be special and doze-inducing for us. Either we indulge ourselves in a rich restaurant Biryani or cook a lavish meal at home. As we don't cook meat at home, I compensate the menu with some masala rich, spicy foods. The use of poppy seeds makes this dish a mild sedative. Masaal Kuzhambu easily frequents into our sunday lunches. It tastes much like a hybrid of Kurma and Sambar. 

The key flavor profile of this dish comes from the use of 'Kalpaasi/black stone flower' and 'Fennel seeds/Sombu'.

Kal Paasi

  You will need:
1 Drum Stick
3-4 Brinjals (Small sized)
1 Cup Pearl onions, peeled
5 Garlic pods, peeled
Tamarind, gooseberry sized (soaked and extracted to 3 cups)
1 tbsp Poppy seeds, soaked in 1/4 cup warm water for 15 minutes
2 tbsp coconut, grated
A small piece of jaggery/ 1 tsp sugar
1 tsp Fennel seeds/saunf/sombu
1 tbsp Sambar powder
Salt to taste

To temper
2 tbsp Gingely(Sesame) oil
1 tsp mustard seeds
A pinch of Asafetida /hing
1 inch piece of cassia bark (Pattai in Tamil)
1/4 tsp fenugreek seeds
1 clove
1/2 tsp Kal paasi 
2 sprigs of curry leaves

Procedure:

1. Finely chop the pearl onions. Cut the drumstick and brinjal in equal sizes.

2. Heat oil in a kadai, add mustard seeds, hing, cassia bark, fenugreek and Kal paasi. Let the whole spices crackle. Add the curry leaves, garlic and chopped onions

3. Fry until the onions are cooked. Add the cut vegetables and fry for few minutes.

4. Pour the tamarind extract. Add sambar powder and salt.

5. Grind together, fennel seeds, coconut and poppy seeds into a fine paste

6. Add this paste into the bubbling kuzhambu. Mix well and taste the kuzhambu at this stage. Add  more salt and jaggery/sugar as per taste. Let the gravy simmer for 8-10 minutes or till the drum sticks are tender.

Serve with steaming rice, poriyal and Appalam!

Paneer dumplings in spicy gravy | Rasgulla Korma

Rasgulla Korma can be a deceiving name for this dish. You see, Rasgulla is a famous sweet item and many Rasgulla puritans could be offended by this name. The idea of curry-ing the paneer balls occurred to me while I was making Rasgulla recently. So, I'd like to call this recipe 'Rasgulla Korma'.

This recipe calls for the same paneer balls/dumplings that we need for the rasgullas. Here is the link to make paneer balls. Instead of boiling the paneer in sugar syrup it is going to be cooked in a spicy gravy.

If you are the person like me who is making paneer at home, then I would totally recommend this recipe. Because you don't have to wait for hours together to get the paneer in shape like cubes. Just curdle the milk, strain the cheese, squeeze the water out, knead for 5 mins and you are good to make this curry.

Preparation time: 40 mins

Cooking time: 15 mins

Serves: 3-4 Persons

You will need:

Paneer dough from 1 liter milk (procedure here)

1 large onion

2 tomatoes

1/4 cup of thick curd/yogurt

1/4 cup grated coconut

1 inch piece of ginger 

2 cloves of garlic

1/4 tsp turmeric powder

1/4 tsp garam masala

1 tsp coriander powder

1 tsp red chilly powder

1/2 tsp sugar

1 tbsp oil

2 tsp ghee

Salt to taste

Procedure:

Chop the onions, tomatoes and ginger. 

Shape the paneer dough into a smooth balls without any cracks and keep it covered using a damp cloth.

Blend together tomatoes, coconut, ginger, garlic and curd/yogurt to a smooth mixture.

Heat oil and ghee together in a pressure cooker. Add the onions and fry till translucent. 

Add turmeric, coriander and chilly powder. Pour a dash of water to keep the spices from burning.

Pour the blended mixture with salt and sugar. Saute till you see the oil separating from the curry.

Add approximately 1 cup of water and bring it to a boil. Gently drop the paneer balls into the boiling gravy. 

In the medium-low heat, pressure cook the curry for one whistle.

Release the steam, mix in garam masala and serve.

A sumptuous side dish for any Pulao and Indian flat breads. We tried with Peas Pulao and it was a match made in heaven :)

Vathal kuzhambu

Vidhya Kumar- Chirpy, sweet, tamil Iyer and an amazing cook. That is how I should describe Vidhya for this post. I met Vidhya last year when I was studying in America. One of the finest south Indian vegetarian cuisines is from tamil brahmins kitchen. And my friend Vidhya is a master at it. Everytime I tried making at home, I would not get the same taste as how Vidhya makes. So one day she made it for me and it seemed quite simple. The secret lies in the sambhar powder and the amount of water we add.

Vathal kuzhambu-just the utter mention of it should makes one drool.

A spicy, tangy and hot gravy with some sun dried vegetables in it. Vathal (sun dried vegetables) can be of any sort but the most popular ones are manalthakkali (black nightshade in english!) , sundakai (turkey berry) and dried mango. Thanks to Vidhya for making it for me :)

You will need :

1 golf ball sized tamarind pulp

2 cups of water

3 tbsp of Sambar powder ( recipe below)

2-3 dried red chillies

3 tbsp of manalthakkali vathal

A pinch of asafoetedia

1 tsp mustard seeds

10 curry leaves

1 tbsp oil

Salt to taste

Sambar Powder recipe from Vidhya

Red chilli - 6 cups (can be any cup size..the ratio of other ingredients should be added accordingly)
Dhaniya - 4 cups
Jeera - 1 cup
Black pepper - 1/2 cup
Mustard seeds - 1/4 cup
Methi seeds - 1/4 cup

Dry roast and grind them together. 

Tip: This is ammas 'mysore podi' which is all purpose. Try them on rasam, sambhar and veggies as well.

Begin by soaking the tamarind pulp in the water.

Heat oil in a saucepan. Add the mustard seeds.

Break the dried red chillies into smaller pieces and toss them into the oil.

Once it starts to splutter add a pinch of asafoetedia.

Add the manalthakkali vathal, curry leaves and the sambar podi and let it roast for a minute.

Mash the tamarind pulp and extract the tangy tamarind water from the pulp. Discard the pulp. Pour the tamarind water in the spice mixture.

Add salt and let it boil in low heat for 15- 20 mins until the gravy thickens. It should be ready when it is thick and the oil floating over the gravy.

Smear few tbsps of this gravy on piping hot rice and roasted papad to complete a hearty dinner.

It tastes even better the next day. And stays well in the refrigerator for upto a week!

Veg Kulchara ,Veg Manchurian balls(Gravy) & Sarsaparilla(Nannari) Sherbet!!

Veg Kulchara was introduced to me by my friends during college days.Here, in a restaurant they serve this delicious chinese starter which is irresistable.Most of us love chinese food esp the manchurians.Kulchara is kinda manchurian that has lots of cashews and its drizzled with butter.Can you imagine how tasty it could be?Though I had this dish many times in restaurant,I never thought of recreating it at home.When I saw the theme for Lets go Nuts event for this month-'Cashew Nuts'..I  determined to make this Kulchara..Non-vegeterians can try chicken and fish Kulchara too.

Veg Manchurian Balls in gravy is very popular and it pairs very well with Noodles/Fried rice.We had with plain boiled rice.I have used Caramel for sweetening the gravy instead of sugar.This not only gives a nice color but also enhances the flavor.

Veg Kulchara :

You will need :

For Kulchara

1 cup grated cabbage

1 cup grated carrots

1/4 cup onion chopped 

1/2 tsp Ginger -Garlic paste

2 Tbsp Maida

2 Tbsp Corn flour

1 tsp Salt

1/2 cup Cashew Nuts,chopped

Oil for frying

For the sauce

 

1/2 tsp Ginger -Garlic paste

1 Tbsp Onion,Chopped

1 tbsp caramel(See note below to make caramel)

1 tsp chilli sauce

1 tsp soya sauce

1/2 tsp Vinegar

1 tsp corn flour 

A pinch of Aji-no-moto

Salt

1/2 tsp red chilly flakes

For garnish :

1 tbsp chopped Cashews

1 tbsp butter

chopped spring onions

NOTE :

For making caramel, add 2 tbsp of Sugar and 1/2 Tbsp of lime juice in a skillet.Keep in med heat until the sugar gets melted completely.Leave in low heat without stirring until you get a good amber color.

Remove the skillet from heat and pour 1/4 cup of water immediately (Be careful as it splatters! )

Caramel

Chop cashew nuts finely..

Mix together the ingredients of 'For Kulchara' together except cashew nuts.Do not add water,the water from the grated cabbage/carrot itself is enough to bind the mixture.

Make small  balls from this mixture and place them in a plate.

Heat oil for deep frying..Coat each kulchara balls with the chopped cashews .Make sure that all the cashew bits are adhereing to the kulchara balls.

Gently drop 2 or 3 kulcharas at a time,depending on the size of the skillet.And fry them in med heat until golden brown.

Do not fry them in high heat or else the inside of the kulchara will not get cooked properly.

In a pan,heat 1 tsp oil and fry onion,ginger garlic paste,and red chilly flakes..Add all the sauces,salt,aji-no-moto,vinegar.Let it bubble for 30-40 seconds.Add caramel ,corn flour mixed in 1 tbsp of water.Let it simmer for a min.Check for salt,sweetness or spicyiness.Add whatever sauce you want according to your taste.

The sauce is ready.Coat the fried kulchara balls in this sauce.Pour remaining sauce over the Kulcharas.

Fry 1 tbsp of chopped cashews in  butter. Sprinkle this roasted cashews over the kulchara .Pour the remaining butter  over the kulchara.Garnish with spring onions.

Sending this to Lets go nuts with Cashew nuts event guest hosted by Poornima Nair and intiated by Aquadaze.

Veg Manchurain in gravy :

The recipe is same as the kulchara except the use of cashews.

Only the measurements for preparing the sauce/gravy varies here.

For Manchurian balls :

1 cup grated cabbage

1 cup grated carrots

1/4 cup onion chopped 

1/2 tsp Ginger -Garlic paste

2 Tbsp Maida

2 Tbsp Corn flour

1 tsp Salt

Oil for frying

For the sauce/gravy :

1 tsp Ginger -Garlic paste

1 Onion,Chopped

1/2 cup capsicum,cut into strips

2 tbsp caramel

2 tsp chilli sauce

2 tsp soya sauce

1 tsp Vinegar

1 1/2 tbsp corn flour 

1 cup water

A  pinch of Aji-no-moto

Salt

1 tsp red chilly flakes

Mix all ingredients of manchurian balls and make a dough.Shape into uniformly sized balls and deep fry them in oil.

For gravy,heat a tsp of oil.Fry onion and capsicum for a 1 min or so.Add ginger garlic paste and fry for 30 secs.Add the sauces,vinegar,salt,aji-no-moto,red chilly flakes.Let it bubble in low heat for a 40 secs.Add the caramel and corn flour mixed in water.Let it simmer for 1/2 min or until the gravy appears glossy.Add the manchurian balls to the gravy.Garnish with spirng onions and serve.

Sarasaparilla/Nannari Sherbet :

'Nannari' Sherbet is a refreshing drink sold in carts during summer season in India.Nannari is a root which has the medicinal property of protecting the body from common summer aliments.It is a natural coolant and it  purifies blood,prevents stone formation in kidneys,controls tonsillitis and solve acidity and constipation problems.

Nannari root

Source :itrcenvis.nic

Nannari Syrup

The Nannari Syrup is easily available in India.So if you have the syrup in hand the drink can be easily prepared. 

You will need :

1/4 cup Nannari Syrup

Juice of one small lemon

A pinch of salt

2 glasses of water

Ice cubes

Mix all the above and check for sweetness.Add sugar if its not sweet enough.

Sip and enjoy the summer!

Sending this to Refreshing Drinks event for Summer hosted by Anu of Chandrabaga

I tried out the following recipes this week,

Asha's Bell pepper Korma - Bell peppers are my fav! And a rich korma with it is mind blowing.I wanted to try it immediately after I saw it at her blog.But I can't find the colorful Bell peppers in my town.So finally I made with the regular green ones.It was superb!We had with rotis .I also had this as a sauce for pasta.. The almond gravy with bell pepper flavor goes very well with pasta!Thank you very much!.

Priya of Sourahstrian Kitchen's Peanut Ladoos- This is the easiest ladoo recipe I have ever came across.I love peanut ladoos but making them at home is a real complicated thing.But this peanut ladoo is not only easy to make but also to eat.I would call it 'Melting-in-mouth' Ladoo.Instead of grinding them coarse and I powdered them finely.But there is no compromise in taste.I enjoyed it.Thank you very much!

Food Fanatic's Arbi fry -I love arbi but we always make only one recipe with it.And that is 'Arbi podimass' .Her Arbi fry looks crispy and yum.So I wanna try it.Yesterday ,we made this as a side dish for Rasam Rice.I boiled the arbi to peel the skins and it got mushy.By mistake I added spices and then baked it instead of baking first .But it was nice..The arbi got a nice curst on outside and mushy inside..I can't stop eating them..Finally me and my sis end up fighting for this yummy Arbi fry.Thanks a lot for the recipe,FF! 

Prathiba , Priya, Adlak and Shama shared with me this lovely award..Thank you,buddies :) 

Thats a sweet gesture!

I'm passing it to all my blogging buddies...I love all your blogs.All of you are so sweet and are really talented chefs.Kindly accpet this award,friends..

Now for the rules:

1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog.

Asha,Food Fanatic,Priya of Easy n tasty recipes,Vishali,Mangala bhat,Varsha,Cham,Deesha,Sriharivatsan,Uma,SuperChef,Lavanya,Divya Vikram,Indhu,Priya Sriram,

Srikars,Soma,Sia,Trupti,Sanghi,Suparna,Pooja,Jayasree,Raks Kitchen,Rekha,Akal,Usha Nandhini,Vrinda,Simran,Gayatri,Mahimaa,Ann,Rachel,Lisa,Pavithra,Ramya Vijayakumar,Kitchen flavours,Ranjani,Nithiya Praveen,Notyet01,n33ma,Aparna,Sharmilee,Swapna,Archy,Viki,Aruna,Vibaas,Sathya Sankar,Madhuram,Malar,Poornima Nair,Laavanya,Lavi,Nazarina,Anu Sriram,Aquadaze

Have a nice weekend!