IRU PULI KUZHAMBU/IRU VELLI KUZHAMBU, how to make a tangy yogurt based kuzhambu

This is a unique Kuzhambu, which is not made in many households. Recently my daughter sent me this recipe, which she learnt from a close family relative, and I too made it, and we liked it so much. This is a nice side dish for Sevai varieties
and also goes well with paruppu usilis
and all kinds of potato roasts , colocasia/seppamkizhangu roast or bhindi roast go well with this kuzhambu. Please check my South Indian curries

Ingredients

Thick and fresh curds - 2 cups, whisked well without lumps

Tamarind paste - 1 tsp

Chow chow - 1, cubed

Salt to taste

To roast in oil and grind

Tur dhal - 2 tbsps

Urad dhal - 1 tbsp

Red chillies - 4=5

Methi - 1 tsp

Grated fresh coconut - 2 tbsps

To season

Coconut oil - 2 tbsps

Hing powder - 1/2 tsp

Turmeric powder - 13/4 tsp

Mustard seeds - 1 tsp

Curry leaves a few

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4

Pan heated with oil, urad, tur dhals, methi seeds and red chillies getting roasted

After they turn golden, switch off, then add coconut

and mix well

After the roasted ingredients cools down a bit, grind to a smooth mixture

Curds whisked and kept, chow chow cubed and pressure cooked

Chow chow taken in a cooking vessel, tamarind paste added, 

2 cups water added, , little bit turneric powder

Salt to taste

After it boils and reduces a bit, the ground mixture added, and let to boil for 5 minutes on slow flames.

Now the whisked curds added, flames on the lowest, after 3-4 minutes you can switch off too. Take care, lest curds might curdle

Perfect!!!

Above mentioned seasonings done in coconut oil

Notes

* Any vegetables like ash gourd, Okra, malabar cucumber , yellow pumpkin etc can be used.

This post first appeared in www.malpatskitchen.com

PIZZA SANDWICH, how to make sandwiches like pizza

These sandwiches making idea was triggered by seeing on Instagram @tarladalal and I slightly modified the recipe. That's all. Tasted very very good, so crunchy and flavorful.
Please check my other Soups-Sandwiches & Salads recipes
This is a very healthy sandwich too, since there is no oil or butter.

Ingredients

Bread slices - 6

Onion, chopped - 1

Corn - 1/2 cup

Red bell pepper, chopped - 1/2 cup

Black olives - 1/2 cup

Spinach leaves - 6

Cheese slices - 3

Pizza sauce - as required

Italian herbs - 2 tsps

Red chilli flakes - as needed

Salt to taste

Recipe cuisine: Fusion cooking; Category: Breakfast/lunch/dinner

Prep time: 10-15 mts; Grilling time: Roughly 3-4 minutes for each toast

Yields 6 triangle sandwiches

Corn put in a bowl

Chopped onions, and bell peppers added

Now olives

Italian seasonings and red chilli flakes

Mixed well. Don' t add salt now. Just before making the sandwich, you need to add salt

Place 2 bread slices

Smear pizza sauce over them

Keep as much filling you can on each slice

Cover with spinach leaves

One cheese slice on top of each slice. You can use grated cheese too.

Cover with another slice

Keep in the heated electric toaster

Grill till done

The yummy and tasty, crunchy sandwiches ready!!!

This post first appeared in www.malpatskitchen.com

DHAL KHICHDI, how to make rice and lentil mashed up rice with spices

In a restaurant in Shirdi, I tasted this khichdi.
I have posted several other khichdi varieties:
Green moong khichdi
Swaminarayan khichdi
Palak Khichdi
Sprouted green gram Khichdi
Vegetable khichdi
Panch prayag khichdi
Please spare some time to check all the above khichdis, they are all really yummy comfort bowls!!

Ingredients

Raw rice - 3/4 cup

Split moong dhal - 3/4 cup

Water - 4 1/2 cups

Turmeric powder - 1/2 tsp

Ghee - 5-6 tsps

Pearl onions - 12, chopped

Tomatoes - 2, chopped

Salt to taste

To season

Jeera - 1 tsp

Coarsely powdered pepper - 1 tsp

Green chillies, slit - 2-3

Broken red chillies - 2-3

Cardamom - 3

Cloves - 3

Tej patta/bay leaves - 2 small pieces

Ground ginger - 1/2 tsp

Curry leaves a few

Recipe cuisine: Maharashtrian; Category: Lunch/dinner

Prep time: 10 mts; Soaking time: 30 mts; Cooking time: 10 mts; 

Serves 3

Rice and dhal washed well, and soak in the measured hot water, along with turmeric powder

Add the chopped pearl onions and tomatoes, and pressure cook for 4-5 whistles. Remember to add 1 tsp ghee also, this helps in preventing the dhal from over flowing

Cooked to perfection!!!

Mash with a ladle and add salt to taste

Keep some hot water handy, add roughly a cup to bring the Khichdi to desired consistency, because as it cools down, it will become thicker.

All the above mentioned seasoning ingredients seasoned in ghee

and added

Mix well

This is the final thadka/seasoning, just before eating. In 1 tsp ghee, add ginger paste and curry leaves, 

and add

Serve this yummy Dhal Khichdi with any raita, or some tangy Yellow  Pumpkin pachadi, or some Aloo methi

This post first appeared in www.malpatskitchen.com

VINAYAKA CHATHURTHI SPECIAL / AMMINI KOZHUKKATTAIS

These are real delicacies. My daughter and grand daughter have the patience to make tiny, bead sized ones, but I am a bit lazy, I should honestly confess.

Ingredients

Kozhukkattai flour - 3/4 cup

Water - 1 cup

a pinch of salt

Gingely oil - 1 tsp

To be ground and added to the dough

Hing powder - 1/4 tsp

Green chillies - 2-3

salt to taste

For seasoning

Gingely oil - 2 tsps

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

Split urad dhal - 1 1/2 tsps

Channa dhal - 1 1/2 tsps

Broken red chillies - 3

Curry leaves - handful

Recipe Cuisine: South Indian; Category: Festival;

Prep time: 20 mts; Cooking time: 10 mts

Serves 3

Water put to boiling

The flour topped with the grinding ingredients mentioned above

Add water little by little, keep stirring

                   When it is touchable, knead to a smooth dough, with palms greased slightly.

Tiny balls made, and ready for steaming, on greased plates

Don't miss the sheen after they are done. They must be cooked for 8-9 minutes only. If they are overcooked, they tend to become hard.

                                                Allow to cool, top up with the grated coconut.

                                     Add all the seasonings mentioned above in gingely oil.

Now, add the chillies and curry leaves too.

Now, switch off, and gently toss the cooked ammini kozhukkattais.