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Friday, March 14, 2014

Mor Kuzhu | Breakfast | Tiffin | Tamil Brahmin Recipes!


Mor Kuzhu is a very delicious tangy breakfast or tiffin.

This is one of the favourite tiffin at Brahmin home. I learnt it from my mother in law, I have not had this in Bangalore, after marriage when looking for tiffin ideas, my Mother in law taught me this. Mor Kuzhu is very delicious rice cake. Iyengar's call it as Mor kizhi. They also add tamarind water.

Now going to the recipe.




Ingredients
Rice flour - 3 cups
Curds/Plain yogurt - 3 cups
Water as reqd.
Salt

Seasoning/Talipu
Nalla Yennai/Gingely oil - 4 tblspn
Mustard - 1/2 tspn
Mor milagai/curd chilli - 4 nos(As per your taste)
Hing/peringayam - 1/2 tspn


Preparation Method
Mix, rice flour, curds, salt, water without forming lumps in whisk or in mixie to form a liquid batter.

Let it rest for 4 hours or more.

Heat a kadai, add oil, mustard, peringayam, mor milagai, saute till the mor milagai are dark brown and not black in low flame.
Then add the batter to it and stir continuously till the rice flour is thick and cooked.
Touch with hand to check the rice flour is cooked properly.
Grease a plate with oil, just put these and spread evenly.
Allow it to cool. Cut in desired shape.



Using Rice - Method 2
Idli rice or Raw rice - 1 cup
Water
Salt

Preparation Method
wash, rinse and soak rice for 4 to 6 hrs and grind to fine paste in grinder or mixie with water and salt. It should be like butter milk consistency.

Ferment it overnite.

Use the same procedure.

Serve with Idli molagai podi.

Packed this for my hubby to office:-)

Notes - 
* Can also use sour curd.
* You can mix morning by 9 and keep. You can prepare tiffin by 3 or 4pm. 
* If you want for morning breakfast, mix the batter at night and morning you can cook this.

Sunday, March 2, 2014

Aloo Paneer Curry | Potato Cheese Curry| North Indian sidedish!

Aloo Paneer curry is a simple and delicious sidedish. This can be had with sambar, rasam or curd rice. I love to eat it with chapathi,



Ingredients
Potato/Aloo - 4 nos(medium size)
Paneer cubes - 1 cup
Garam masala - 1 tspn
Red chilli powder - 1/2 tspn(As per your taste)
Oil - 2 tblspn
Mustard - 1/2 tspn
Hing - 2 pinches
Turmeric - a pinch
Curry leaves few or Kasoori methi/Fresh methi
Salt to taste

Preparation Method
Pressure cook Potatoes for 4 whistles.
Soak paneer in hot water with a pinch of salt.
When steam is up, remove skin and cut potato into medium cubes.
Heat a kadai, add oil, mustard, wait till it pops. Add hing and curry leaves. Add turmeric.
Add paneer and saute till slightly brown.
Then remove on a plate. Add potato in the same oil and fry on medium flame.
Add red chilli powder, salt and garam masala.
Add paneer to it and cook for few minutes.

Off the stove and serve.

Aloo Paneer curry is ready to serve.

Enjoy with Dosa/Chapathi/Rice.

If you are trying out my recipe don't forget to take a picture and send it to on my mail simplysara07@gmail.com

I will share it on my Sara's Corner Facebook page.



Thursday, February 20, 2014

Dahi Bindi | Masala Mor Kolambu | Sidedish for Rotis/Rice!

After posting the pic on the Sara's Corner page I was not able to post the recipe as the little one nowadays is so active, he puts his feet on the keyboard to type. So today I am posting immediately after he slept:-)

Every weekend its really a tough job for women to prepare a special meal for the family. It should be different and tasty. S doesn't like Lady's finger much but sometimes he likes. My son loves #Paneer and #Vendakkai in any form, so I have also add paneer for him in this gravy:) He enjoyed this happily. My Father in law loves north indian dishes. So this time something different for him.


Ingredients
Vendakai/Bindi/Lady's Finger - 10 - 15 nos
Thick curds/Dahi -2 cups (whisked)
Kadalai maav/Besan - 1 tblspn
Oil - 4 tblspn
Salt

To grind
Fresh grated coconut - 1 cup
Onion - 1 no
Cashews - 6 nos
Red chilli powder - 1/2 tspn(As per your taste)
Green chilli - 1 no(As per your taste)
Turmeric - a pinch
Garlic - 1 no
Ginger - 2" piece
Cinamon - 1" piece
Garam Masala - 1/2 tspn




Preparation Method
Wash, wipe and cut Vendakai/Bindi/Lady's Finger into 2 inches pieces.


Heat a kadai, add oil, add lady's finger and fry till crispy. Sprinkle add kadalai maav/besan and a bit of salt. Let it fry nicely. Transfer it to a plate.
Grind to smooth paste the above mentioned ingredients with little water.

In the same kadai/wok add oil, put this paste and cook till raw smell goes.
Then add dahi and mix well.
Add salt.
Finally add Vendakai/Bindi/Lady's Finger. let it boil once or you can serve as it is. Oil will separate.

This gravy can be had with Jeera Rice, Pulao or Chapathi/rotis. My husband renamed it as Masala Mor Kolambu. 

I have served with Peas and Corn Rice recipe here 

Our family really enjoyed, especially my Father in law.

Notes - 
#You can also deep fry Lady's finger.
#Leftover can be stored in fridge.
#If the gravy is too thick just add little hot water.

Thursday, February 6, 2014

Gobi 65 | Snack/Starter recipe!

Here the weather is very cool and chill. Thought of something different to eat a thome.
Sometimes when we go to restaurant we order Gobi 65 as starter, so prepared this for tiffin with coffee last weekend.

Ingredients
Gobi/Cauliflower - 1 big
Besan/Kadalaimav - 1 cup
Maida -1 tblspn
Rice flour or Corn flour - 2tspn
Red chilli powder - 1 tspn(As per your taste)
Red food colour - a pinch( optional)
Omam/Ajwain - a pinch
Salt and water
Ginger garlic paste - optional. I have not used it.









Preparation Method
Make small florets of cauliflower. Put in boiling water with little salt and a pinch of turmeric for 10 minutes. Drain/Strain fully so no water is left.
Take a bowl add all the flours, chilli powder, salt, water to form a semi thick batter. Add the cauliflower and mix
Deep fry in oil until brown and take on tissue paper to absorb oil.




Serve with ketchup.

Wednesday, December 25, 2013

Thaalaga Kozhambu | Thiruvadirai special! Contribution by Latha Ganesh!

This recipe is contributed by my Sister in law Mrs. Latha Ganesh from Bangalore. I will be adding the photo soon.
 
This is a trademark dish of Tirunelveli. it is called THAALAGAM. made on Tiruvadhirai.
.
Ingredients for roast:
Black Thil Seeds: 3 tbsps(Main ingredient)
Raw Rice : about 2tbspns
Toor Dhal: 1tbspn
Red Chillies - 2 nos(As per your taste)
 
Vegetables:
The most important veggie for this is Pumpkin- 1/4kg.
Vaazhakkai/Raw Plantain - 1no
Carrot - 2nos
Beans - 100 gms
Mochai - 100 gms
Peas - 100 gms
Chayote/Chow chow - 2nos
 
Method:
Soak Tamarind in water about lemon size
Dry roast all the ingredients to roast, add one half of a coconut n make a paste or powder.
Cook the veggies with salt n turmeric. Add tamarind pulp, bring to a boil. Then add ground paste or powder
to the veggies. Boil well, for about 6-8mnts.
Grate some jaggery with knife n add to the Thaalaga kozhambu and stir well.
 
Season with mustard  and curry leaves. (no Peringayam)
 
This recipe does not require cooked Toor Dhal separately as there is Rice for the thickness. The Flavor of the Till seeds is the main part of this recipe.  
 
Thanks Latha for your lovely recipe.

Saturday, December 7, 2013

Pumpkin Soup | Winter Recipes!

I am posting a recipe after a long time, my inlaws are here and with the baby I am not able to blog. But still will post when I find time.

This week it was a bad weather in singapore, it was raining daily so all of us fell sick with cold, cough and flu. My father in law got more cold and fever. My son also has school holidays and he loves soup.

So I prepared this simple soup for the weather. They just loved it. 



Ingredients
Sweet Pumpkin - 200 gms or 1 cup chunks
Pepper - 1/2 tspn(adjust as per taste)
Spring onion -2 tblspns
Salt
Water 1 to 2 cups
Cream - 1 tblspn(optional)

Preparation method
Pressure cook or steam the pumpkin.
Allow it to cool a bit.
Transfer it to a mixie, add 1 cup water and blend to smooth paste.(it should not be too thick or too thick just soupy consistency)
Add spring onions, salt, pepper.
Boil it.

Garnish with cream.) I have not used

Serve hot with garlic bread or as it is. I like spicy.

PS - Adjust salt n pepper according to your taste.

Tuesday, October 15, 2013

Gojju Avalakki | Puli Aval Upma | Karnataka style

Gojju Avalakki is one of my favorite tiffin, I just love the flavours. A little tangy and sweet.


Here is the recipe

Ingredients
Avalakki/Aval/Poha/Rice flakes - 250 gms
Tamarind water - 2cups
Groundnuts - handful
Sambar powder - 1 tspn(As per your taste)
Oil -  tblspn
Mustard - 1/2 tspn
Turmeric powder - 1 tspn
Curry leaves - few
Hing - 2 pinches
Jaggery - a small piece
Salt
Coriander for garnish

Preparation Method
Pulse in mixie the avalakki to fine powder.
Take a wide bowl, add tamarind water, turmeric, sambar powder, jaggery and salt. Mix well. Add the powdered avalakki to this mix and leave.
Heat a kadai, add oil, mustard(wait till its pops out, then add hing, curry leaves and groundnuts. Let the raw smell go of the groundnuts.
Now add the avalakki slowly and mix everything.
Cook for 10 mins. Check on salt.

Off the stove and serve.

This can be had as it is or with chutney or curds.

Thursday, September 19, 2013

Easy Olive Dosa | Kids Snack box recipe

From the day we brought Olives from Mustafa my son is back of this bottle. He wants all his food with olives imagine sambar with olives:). This morning I was packing his snack box and created this recipe. yeh he finished and told it was very delicious.

yesterday was Olive rice, could not take photo in the morning. So will be cooking with olives this week.

Serves - 1
Makes - 2 nos


Ingredients
Dosa maav/batter - 2 laddles
Black olives - 2 tablespns
Ghee - 1 tspn

Preparation Method
heat a tawa, pour 1 laddleKarandi maav/batter spread little bit. Immediately arrange olives on it.
Pour 1/2 tspn ghee.
Cook both sides till slight brown.  He did not want too brown.

Serve hot with tomato ketchup.

PS - Batter is not fermented as olives are sour.
If you are serving at home can add cheese too.

Friday, August 30, 2013

Batata Poha | Masala Aval Upma | Gujarathi Special!

I discovered this Batata poha (Potato Aval) recently when one my friends mom prepared this. Batata is also known as potato. Its very different from our usual South Indian Aval Upma.

Just loved it and now often I am preparing this everyone at home likes it.


Ingredients
Aval/Poha/Rice flakes - 250 gms(thick/medium)
Potato - 2 nos
Peas - 1 cup
Tomato - 1 no
Curry leaves - few
Coriander leaves - 2 tblspn
Sugar - 1 tblspn
Oil - 2 tblspns
Salt

Masala powders
Red chilli powder - 1/2 tspn(as per taste)
Dhaniya powder - 1 tblspn
Turmeric - 1/4 tspn


Preparation Method
Wash, rinse the poha/aval twice. Drain the water. Add little of red chilli powder, turmeric and dhaniya powder. leave it as it is.
Chop tomato and potatoes.
Heat a kadai/wok, add oil, add chopped tomato and sauté.
Add potato and sauté. let it cook.
Add peas, and masala powders and sugar.
Let it mix well and cook.
Add poha/aval and salt. Mix well.

Serve for dinner or breakfast/tiffin.

Garnish it with coriander leaves, Fried Groundnuts and Raw onion(optional)

Notes - You can prepare with onions. I have served with raw onions.

Tuesday, July 9, 2013

Kathirikkai Roast | Crispy Eggplant/Aubergine| South Indian Curry Recipe!

Kathirikkai Roast | Crispy Eggplant/Aubergine is very easy and delicious sidedish. This goes well with sambar rice, rasam rice or curd rice.



 
Ingredients
Kathirikkai/Eggplant - 2 nos
Curry powder - as required(For recipe click here)
Turmeric powder - 1/4 tspn
Asafoetida - a pinch
Salt
Olive Oil as required

Preparation method
Wash and cut the  kathirikkai/eggplant to medium size round shape.
In a plate, put rest of the ingredients mentioned above and make a paste.
Heat a tawa/pan/skillet on medium flame.
apply the paste on both sides of the vegetable place on the tawa and cook both sides until done.

Do the same with rest of the vegetable.

Delicious Kathirikkai Roast is ready to enjoy.

Notes - If you don't have curry powder you can also use red chilli powder or garam masala powder as per your choice.

Sunday, July 7, 2013

Poondu Podi | Garlic Powder | Post Natal Recipe!

Poondu Podi | Garlic Powder is a special post for my dear friend Savitha. This is a Post Natal Recipe that is food after delivery for about 2 to 3 months.

You can have this alternate days with rice and ghee.

Ingredients
Garlic - 15 nos
Black pepper - 1/2 tblspn(As per your taste)
Urad dal - 2 tblspn
Ghee - 1 tspn
Salt as required

Preparation Method
Remove skin of garlic and keep aside.
Heat a kadai with ghee, add urad dal saute till brown. Transfer to plate.
Roast the garlic, you can even chop it. Fry till brown.
Roast black pepper in the same kadai till it pops out.
Allow it to cool.
Now grind these with salt to coarse powder.

Enjoy with hot rice and ghee.

This generates heat in the body so it is good for the baby.

# Photo to be updated soon.

Thursday, July 4, 2013

Mathan| Sweet Pumpkin Curry | Type 2 ! Recipe by him

Pumpkin/Mathan curry is delicious and tasty. This recipe was told by my hubby. Since he also loves cooking I am adding one more label His Recipes, so whenever he cooks that will be posted here.

Until my hubby told me, I never used to do pumpkin curry with skin. When the skin is tender you can prepare with it. At home, now this is often in our menu. Here in the market we get such fresh and small pumpkin. Looks so colourful, so just took few photos.

Now lets go to the recipe.



Ingredients
Sweet pumpkin/Mathan - 1/2 no(Med size)
Oil -2 tspns
Mustard - a pinch
Asafoetida/hing - a pinch
Turmeric - a pinch
Red chilli powder - 1/2 tspn(As per your taste)
Curry leaves - few
Salt as required


Perfect chunks by my hubby. Thank you:)
 Preparation method
Wash, remove seeds and cut the vegetable in medium size chunks.
Heat a kadai, add oil, mustard, asafoetida. Let it crackle. Then add curry leaves and sauté.
Put the vegetable and mix.
Sprinkle a little water.
Add salt, turmeric and red chilli powder.
Close a lid and keep the flame on medium.
Stir occasionally.
Once the vegetable is cooked, slightly mash and mix well.

Mathan | Sweet pumpkin Curry is ready.
  You can have as a sidedish with hot rice /Sambar/Rasam/Curd Rice. 


Do participate in my event Cooking with Love - Cousins guest hosted by Amrita.

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