Special Kara Kuzhambu

There are various types of kuzhambu that are eaten with steamed rice. Kara kuzhambu is one such tangy spicy gravy that does not use lentils in its preparation.The name of the kuzhambu also changes with the type of ingredients that is used. If eggplant is used then it is called kathrika kuzhambu. If dried beeries are used then it becomes vathal kuzhambu. Unlike other kuzhambu, kara kuzhambu generally has onion, garlic and tomato in its prepartion.
Here, I am presenting a special kara kuzhambu that has the ingrediets of vathal kuzhambu and kara kuzhambu.

Ingredients:
Drumstick -1
Shallots - 250 gm
Tomato - 2
Grated coconut - 1/2 cup
Tamarind - lemon size
Brown sugar - 1 tsp (optional)
Dried black night shade berries - 2 tsp
Garlic - few pods
Turmeric powder - 1 tsp
Chilli powder - 3 tsp
Sambhar powder -4 tsp
Asofetida powder/hing - 1 tsp
Curry leaves - few sprigs
Mustard seeds -1 tsp
Black gram - 1tsp
Sesame oil - 1/2 cup
Salt to taste

Method:
Soak the tamarind in water. Extract the pulp from it. Add all the powders to the tamarind water. Keep it aside.
Cut the drumstick into 1 inch length. Skin the shallots. Stir fry half the shallots and drumstick. Fry the night shade berries in oil. Add the fried berries and vegetables to the tamarind water. Cook till the vegetables are done.
In the meantime, chop the garlic and balance shallots. Fry them in generous amount of oil. When the onions turn translucent, add the tomatoes. Keep frying till it turns mushy. Then, add the grated coconut. Stir fry for few seconds. Set aside to cool. Then, grind it into a smooth paste.    
Combine the ground paste, brown sugar and curry leaves with the cooked vegetables. Add more water and check the consistency. Bring it to a boil. Temper mustard seeds and black gram in little oil and garnish the kuzhambu. Serve along with steamed rice. 

Note:
Black night shade berry is known as manathakali in Tamil and makoy in Hindi. The leaves of this plant are prepared as vegetable, while its  berries are made into vathal(sun dried preserve). Vathal is prepared by soaking the green berries in salt and buttermilk for few days and drying it in sun till it becomes hard and crispy. It is stored in air tight containers for over a year. The dried berries are fried and added to kuzhambu or eaten along with curd rice. This berry is considered to have a lot of health benefits, besides aiding in digestion and keeping the tummy clean.

Extract the tamarind pulp from tamarind

Add the turmeric powder, chilli powder, sambhar powder and asafoetida powder

The tamarind water will look like this

Add the sauteed shallots and drumstick

   




Add  the fried night shade berries to it and boil till the vegetables are cooked well.     

Chop the balance shallots and garlic                                                               

                                                                             






When it becomes translucent  add the tomatoes   

When it becomes mushy add the grated coconuts

Stir fry for few seconds

Cool it well before grinding

Grind it to a smooth paste

Add the ground paste and curry leaves to the prepared vegetable

Check for consistency and bring to a boil.

Finally, add the mustard seeds and black gram tempered in oil

yummy ! kara kuzhambu is ready to be served

Palak paneer parota

Spinach or palak as it is called in Hindi is rich in fiber besides vitamin A and C. When combined with cottage cheese/paneer its calcium content also increases. Hence, this is ideally suited for women and growing kids and particularly diabetics.

Ingredients:
Chopped spinach leaves -3 cup
Whole wheat flour -5 cup
Green chillies -2 
Coriander leaves -1/2 cup
Cottage cheese/paneer - 100 gm 
Chilly flakes 1 tsp 
Cheddar cheese cube -1 (optional)
Salt and oil - As required

Method:
To prepare filling:
Wash the cottage cheese. Chop the coriander leaves and green chillies finely. Mash the cheese cube and the cottage cheese along with the chopped green chillies and coriander leaves. 
Divide it equally and prepare  round balls with it. This becomes the filling for the flat bread.
To prepare the dough:
Add little salt to the spinach and stir fry till it changes colour. Set it aside to cool. Then, combine it with chilli flakes and wheat flour. Prepare a soft dough by adding spoonfuls of water if required. Rest for few minutes not more. Divide it into equal parts. 
To prepare the parota:
Flatten one part of the dough a little. Place the filling and seal it completely. Shape it form small balls. Roll out each of the ball with the filling into round flat breads.
Heat a griddle and cook each flat breads on both sides using little oil. Serve hot with red chutney, tomato sauce and green chutney.

Broccoli in white sauce

Ingredients
Onion - 2
Blanched broccoli - 2 cups
Onion -2
Garlic -few pods
Skimmed milk -1 cup
Grated cheddar cheese -1 cup
Milk powder -2 tsp
Oil as required
Salt to taste

Seasonings:
Oregano powder/pizza seasoning -1 tsp
White pepper powder -2 tsp
Chilli flakes – 3 tbsp


Method:
Chop the onions finely. Crush the garlic pods coarsely. Combine the seasonings and milk powder with the milk. Keep it aside.
In a non-stick wok or kadai, stir fry the chopped onions with little oil. When it turns translucent add the garlic. Cook till the raw smell of garlic goes away. Then, add the blanched broccoli, milk mixture, grated cheese and salt. Cook stirring continously for seconds till everything is blended well. Serve hot.



  

Bombay sandwich

Breads come handy when we run out of time to prepare breakfast. It need not always be the bread and jam sandwich that can be made in a jiffy. Sandwich needs to be healthy and nutritious, particularly when they are packed in tiffin boxes for school going kids. Its nutritional value increases with fillings like mashed potatoes, chickpeas, crumbled cottage cheese and shredded vegetables. Here is a simple sandwich made of mashed potatoes cottage cheese and green chutney.

Ingredients:
Bread slices -10
Boiled and mashed potatoes -3 cups
Cottage cheese - 1/2 cup
Green chutney - 1 cup
Salt to taste
Butter to toast (optional)

Method:
Blend the cheese and green chutney in a blender. Combine this paste with the mashed potatoes. Adjust the salt. 
Place a spoonful of this potato filling in the middle of a slice of bread. Cover it with another slice of bread. Press it well till the filling spreads and sticks to the bread. Place a round steel lid on the sandwich. Press and cut it to get a round shape. Heat a griddle and toast it on both the sides till crispy. Alternatively, smear some butter on both the sides of the sandwich and toast till it turns crispy and brown. Serve hot with tomato sauce.

Navarathri

Navarathri is celebrated through out India. In the southern states it is celebrated by displaying dolls in various sizes and colours in specific number of steps. In Tamil it is known as bommai (doll) golu or kolu. Colourful rangoli and lights also add up to the decoration. 

In the top step a kalash is placed along with few dolls of god. Kalash is a brass pot that has fresh water which is covered with a bunch of mango leaves and a coconut. 

Wooden dolls known as Marapachi bommai are the dolls that is first placed before the arrangement of other doll commences. Nine days of navarathri is represented by placing nine steps.

However, nowdays people opt for three or five steps for lack of space. Even kalash is placed in the pooja cupboard.

The best part of the celebrations begin in the evening with singing of songs and distribution of sundal. Sundal is protien rich pulses prepared in salt or sweet form. Besides, sundal all guests are also offered betel leaves, betel nuts, flowers, coconuts and some gifts. 

Ninth day of navarathri is celebrated as Saraswathi pooja. On this day, prayer is offered to books, musical instruments and vehicles. 

The tenth and final day of navarathri is considered auspicious for all new beginings and learning new skills. Small kids are also intiated into formal education on this day. It is known as Akshara abhyaasam or Vidyaarambham. Finally, the Marapachi bommai pairs are put to sleep as culmination of navarathri.

Happy navarathri to all the readers.

Savory Kuzhi Paniyaram

In the southern sates of India, breakfast largely comprise of dosa or idli. Hence, households in these regions are saddled with plenty of this batter with which they make Kuzhi Paniyaram. This evening snack which is spiced with green chillies, onion and coriander is a hit with kids.
Traditionally, Kuzhi Paniyaram was made in a special frying pan made of bell metal. It was heavy and had deep cups in it, which helped to cook the Kuzhi Paniyaram evenly. However, nowdays light weight non-stick appe pans are available in the market. These pans use less oil and also hastens the cooking of Kuzhi Paniyaram.

Ingredients:
Leftover idli batter -3 cups
Chopped onion -1/2 cup
chopped green chillies - 1 tsp
chopped coriander leaves - 2 tsp
Grated coconut -1 tsp
Salt and oil - As required

Method:
Combine all the ingredients. Check the consistency. The batter should be thick and not running. Heat an appe pan with few drops of oil in it. Reduce the flame and pour a ladle-full of the batter in each depression or cups. When the edges leaves the pan flip and cook the other side of the paniyaram. Cook evenly till it turns brown in colour. Serve hot with red chutney or any dip of your choice.  

Simple spaghetti pasta

Ingredients:

Delmonte Spaghetti – 250 gm

Onion - 2

Blanched carrots -1/2 cup

Blanched broccoli - 1/2

Blanched green peas - 1/2 cup

Capsicum - 1/2

Garlic -few pods

Skimmed milk -1 cup

Grated cheddar cheese -1 cup

Milk powder -2tsp

Oil as required

Salt to taste

Seasonings:

Oregano powder -1/2 tsp

White pepper powder -2 tsp

Chilli flakes – 3 tbsp

Method:

Add little salt in one litre of water and heat it over a medium flame. When it begins to boil, add the spaghetti. Cook the spaghetti al dente. Drain the water. Stir in some oil and spread it on a plate. Allow it to cool. In the meantime chop the vegetables into strips. Crush the garlic pods coarsely.

Combine the seasonings and milk powder with the milk. Keep it aside.

In a non-stick wok or kadai, stir fry the chopped onions with little oil. When it turns translucent add the garlic. Cook till the raw smell of garlic goes away. Next add the capsicum. Stir cook for few seconds. Next, add the blanched vegetables. Stir for few seconds. Then, add the milk mixture, grated cheese, salt and cooked spaghetti. Cook for few seconds stirring continuously till everything is blended well. Serve hot.

Note:

Pizza seasoning powder can also be added to give that extra flavour.