Thatta Payaru Gravy | Karamani |Black eye beans Gravy

Thatta payaru Gravy is a perfect side dish for Roti / Idli/ Dosa / Rice .The same recipe goes well with black channa or lobia (white color bean). Generally I prepare puli kulumbu with karamani,this time I tried it without tamarind to prepare this gravy which came out well.

Prep Time : 15 mins
Soak Time: 2 hrs
Cooking Time : 20 Mins
Serves: 4

Ingredients:

• 1/2 cup Karamani or Thatta payaru
• 1 medium size onion
• 5 - 6 Garlic pods
• 1 small piece Ginger
• 2-Small  Tomatoes
• 1/4 tsp turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 3 tsp Coconut
• 2 cloves
• 1 cinnamon stick
• 1/2 tsp Fennel seeds
• Salt as needed
• Few Curry leaves
• Few coriander leaves chopped

Method:

• Soak karamani for 2 hours and pressure cook this for 1 or 2 whistle.
• In a pan add oil and add fennel seeds,onions,garlic,ginger. Saute this in a medium flame for 2 minutes.
• Add the tomatoes,saute till they becomes mushy.
• Add all the masala powders, coconut,salt and fry for 2 mins in low flame and switch off the stove.Allow it to cool
• In a mixer,grind it to smooth mixture.
• In the Kadai,add 1 tsp oil,add cloves,cinnamon,curry leaves .
• Now add the ground paste and add the cooked thatta payir to this along with the water.
• Let this boil for few minutes in a medium flame, till the gravy comes to right consistency.
• Garnish with coriander leaves
• Thatta payaru Gravy is ready to serve.

Notes:

• If u have no time to soak, dry roast the karamani in a pan for few mins in low flame, without getting it burnt.
• Then add water and pressure cook it for 4 - 5 whistles.
• Adding coconut is optional

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Basic Eggless Chocolate Cake

 

This is a simple chocolate cake recipe without eggs....this recipe can also be used to make cupcakes. I prepared 6 medium sized cupcakes with  this measurement..

Prep Time:10 mins
Cook Time: 30 mins

Ingredients:
All Purpose Flour / Wheat Flour - 1 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Unsweetened Cocoa Powder - 6 tsp
Sugar - 3/4 cup
Vegetable oil or Butter - 1/2 cup
Hot Coffee -1/4 cup
Milk - 1/4 cup, room temp
Yogurt - 1/2 cup, room temp
Vanilla essence - 1 tsp
Salt - a pinch

Measuring cups should be the same.
Lightly grease the cake tin or cupcake moulds.

Method:
Preheat the oven to 180 C, 10 - 20 mins before baking.
Hot Coffee - mix 1 tsp of instant coffee powder in 1/4 cup of hot water and allow it to cool.
Take sugar,oil and yoghurt in a mixer and blend it.
In a large bowl sift together the all purpose flour, baking soda, baking powder,salt, Coco powder.
Make a well in the middle and add the blended mixture and the remaining wet ingredients.
With a hand whisk, mix until the dry and wet ingredients are well combined. Do not over beat it.
Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
Bake for about 25 - 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come out clean when the cake is ready.

Variations: Can mix dry fruits and nuts in the batter

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Dates and Nuts Eggless Cake

This easy Eggless Cake with the flavor of  Dates and Nuts is quick and healthy snack made with wheat flour.The same recipe can be used to prepare either cake or cup cakes....

Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 5 - 6

Ingredients:

• Dates,seedless – 15 - 20
• Water –  1/2 cup, for soaking dates
• Nuts – 1/4 cup, chopped
• Wheat Flour/ Maida- 1 cup
• Baking Powder - 1 tsp
• Baking Soda - 1 tsp
• Vegetable oil or Butter - 1/2 cup
• Milk - 1/4cup, room temp
• Yoghurt - 1/2cup, room temp
• Vanilla essence - 1 tsp
• Salt - a pinch

Method:

• Preheat the oven to 180 C, 10 - 20 mins before baking.
• Soak the Dates in warm water for about 30 minutes just to soften them.
• Chop the nuts and keep it aside.I used walnuts,Almonds and dry raisins.
• Sift the wheat flour along with the Baking Powder and the Baking Soda.
• Make a paste of the Dates using as little water as possible in a blender.
• Then add yoghurt,oil and blend it.
• Pour this mixture to the dry ingredients(Sifted wheat flour,baking powder and baking soda).
• Add in the chopped nuts,nilk and essence and fold them well
• Grease a baking pan and pour the batter into it.
• Bake in the oven for 30-40 minutes.
• Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come out clean when the cake is ready.
• Once done, take the cake out and allow it to stand for 5 minutes before taking it out of the pan.
• Loosen the edges and flip the cake onto a cooling rack.
• Serve hot or cold.

Notes:
If you like you can add 2 to 3 tbsp sugar,I didnt add as the sweetness of dates was enough.
2- 3 dry figs can also be added along with dates while soaking.

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Carrot Rice

Carrot rice,is a quick flavourful rice recipe which can be made for lunch, dinner or for lunch box.
It is mildly spiced and best suited for kids This variety rice can be made using grated carrot or finely chopped carrot.

Ingredients:

• 4 carrots grated
• 1 medium onion,finely chopped
• 1 tsp grated ginger
• 1 pinch turmeric powder
• 2 tbsp of coriander leaves
• 2 green chillies,finely chopped
• 1 tbsp oil
• 1/2 tsp mustard
• 1/2 tsp cumin seeds
• 1/2 tsp urad dal
• Few curry leaves
• salt as needed       

                                                                         

For rice:

• 1 cup rice (uncooked)
• 1 small bay leaf
• 2 green cardamoms
• 2 cloves
• 1 small cinnamon stick
• 1 tbsp ghee
• 2 cups of water

Method:

• Wash and soak rice for about 20 minutes. 
• In a pressure cooker take 2 cups of water add bay leaf,cardamoms,cloves, cinnamon,1 tbsp ghee,1 tsp salt.
• Allow it to boil and add the rice,cook it grainy and set aside.   
• Heat and pan with oil and fry mustard,urad dal,jeera until they crackle.
• Add onions and saute until transparent or golden.
• Saute ginger,green chilli till the raw smell vanishes.
• Add carrots and saute for one to two minutes.
• Sprinkle turmeric powder,salt and mix. Cook till the veggies are cooked.
• Add Cooked rice and  coriander leaves.
• Mix everything well and serve with raita.        

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Vegetable Manchurian Dry

Dry Vegetable manchurian without the sauce is easy and quick to prepare....It can be served as an appetizer / Snacks/ Starter....

Prep Time:10mins
Cook Time:20 mins
Serves : 4 -5
Ingredients:

• All purpose flour/ maida -1/2 cup
• Corn flour -2 tbsp
• Cabbage, grated -1/2 cup
• Carrot, grated -1/4 cup
• Soya chunks - 5 - 6 bigger size,soaked and crushed in mixer jar
• Ginger garlic paste - 1 tsp
• Chilli Powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Black Pepper powder -1/2 tsp
• Soya sauce -1 tsp
• Salt to taste
• Water -As needed
• Coriander leaves - 1 tsp chopped
• Oil to deep fry

Method:

• Soak the soya chunks for 15 mins,squeeze the water and crush it in a mixer jar.
• Grate carrot and cabbage in a vegetable grater.
• Take all the ingredients in a bowl sprinkle water little by little and mix it.
• The consistency should be as shown below. Make even sized balls out of it.        

• Heat enough oil  and deep fry in hot oil. Cook in medium flame to ensure even cooking. Deep fry until dark golden colour.
• Drain in paper towel, keep aside. 
• Now the vegetable manchurian balls are ready.
• Serve hot with your favourite Ketchup....

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Fish Curry with Coconut | மீன் குழம்பு

This curry is quick, simple and tastes great.This tamarind-tangy curry makes for a perfect lunch or dinner.This is a basic fish curry recipe, but the coconut milk flavour takes it to another level.This curry tastes great with Rice,Idli,Dosa. I usually prepare fish curry atleast 3 - 4 hrs before serving,this is because the fish absorbs the spices and tanginess and tastes great.

Prep Time:10 mins
Cook time:20 mins
Serves: 3 -4

Ingredients:

• 1/2 kg fish fillets
• 1 onion, medium size
• 1 tomato,medium size
• Tamarind - 1 big lemon sized tightly packed
• 5 - 6  garlic cloves
• 1/2 tsp turmeric powder
• 2 tsp chilli powder
• 2 tsp coriander powder
• 1 cup coconut milk
• Coriander leaves
• Salt to taste

To temper:

• 1 tsp Mustard
• 1/4 tsp Fenugreek
• 1/4 tsp Fennel seeds
• 2 tbsp Vegetable oil
• Curry leaves few

Method:

• Soak the tamarind in 1 cup of water for 30 mins. mash, strain and extract the tamarind pulp and keep it aside.
• Crush the onion,garlic,tomato in the mixer jar.
• Wash the fish and keep it aside.
• Heat a kadai with oil. When the oil is heated, add the items to temper.
• Add the crushed onion,garlic and tomato paste and saute for 3 minutes, stirring frequently. Add the masalas,salt and stir to cook for 2 minutes.
• Pour in the tamarind pulp and the water and allow it to boil in medium flame, until the raw smell goes off.It takes around 10 mins
• Lower the flame,now add the coconut milk and the fish and cook for 5 minutes or so, until the fish is cooked through.
• Garnish with Coriander leaves and Curry leaves.
• Close the lid and remove from fire.

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Chicken Masala without tomato and coconut

This chicken masala is simple and easy to prepare.No tomatoes no coconut added.... Simple but delicious recipe...

Prep Time : 10 mins   Cook Time : 30 mins   Serves : 3

Ingredients :

• 1/2 kg Chicken
• 1 and 1/2 tsp Chilli powder
• 1 and 1/2 tsp Coriander powder
• 1 green chilli slit
• 1/2 tsp Turmeric powder
• Water - 1 cup
• salt as per taste

For Grinding

• 1 onion
• 2 inch ginger
• 5 -6 pods garlic
• 1 tsp Pepper
• 1 tsp Cumin
• 1 tsp Fennel seeds

To Temper

• Cinnamon Sticks - 2
• Cloves  - 5
• Curry leaves
• Coriander leaves
• Oil - 2tbsp

Method:

• Wash the Chicken thoroughly.Keep aside.
• Grind onion,pepper jeera,ginger garlic,fennel seeds.
• In a pan pour oil and add the items under To Temper.
• Add the ground paste,green chilli and fry until the raw smell goes off,
• Add Chicken and fry till it changes to light color.
• Now add all the masalas and saute it.                  
• Pour water and allow it to boil till chicken is cooked and to the required consistency.
• Garnish it with Coriander leaves.
• Goes well with rice / roti ....

Note:

• Can use pepper powder and jeera powder for the whole ones
• You can skip grinding process by using instant powder and ginger garlic paste.Can add fennel seeds while tempering

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Mutton Kulumbu | Mutton Curry

It is the Mutton kulumbu / South Indian style curry and its my mom's recipe.She does not use pressure cooker.Cooking mutton curry in pressure cooker involves easy steps,I used pressure cooker to reduce the cooking time. It pairs well with Idli/Dosa /Rice/Roti/Appam/Plain rice etc

Prep Time : 20 mins   Cook Time : 30 mins   Serves : 3

Ingredients :

• 1/2 kg Mutton pieces
• 1 onion,chopped
• 2 tomatoes chopped
• 2 green chilli slit
• 1.5 tsp Chilli powder (adjust acc to ur taste)
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 tsp Ginger Garlic paste
• Water - 2 cups

For Grinding

• 1/2 cup grated Coconut
• 1 tsp Pepper 
• 1 tsp Cumin
• 1 tsp Fennel seeds

To Temper

• Cinnamon Sticks - 2
• Cloves  - 5
• Curry leaves 
• Coriander leaves
• Oil - 2tbsp

Method:

• Wash the mutton thoroughly in water.Keep aside.
• Grind coconut ,pepper,jeera and fennel seeds into smooth paste,by adding water.
• In a pressure cooker pour oil and add the items under To Temper.
• Add Ginger Garlic paste,onion,green chilli and fry for 2 mins,add mutton and fry till it changes to light color.
• Now add all the masalas and saute it.                    
• Add in the tomatoes and fry for few mins.
• Pour water and allow it to boil .Close the lid and cook it in medium high flame for 3 to 4 whistles,according to the tenderness.
• Once cooked add the ground paste and boil to the require consistency.
• Garnish it with Coriander leaves.

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Mutton Liver Fry

Mutton liver fry recipe is a mouthwatering non-vegetarian dish makes for a great accompaniment as a side dish or a starter. It is easy and quick to make with simple spices readily available in kitchen. In this recipe  mutton liver is well coated and cooked with onion, ginger and garlic paste and indian spices till tender.
It is good for increasing haemoglobin  levels in blood.

Ingredients:
250 gms mutton liver washed well and cut into pieces
1 tbsp oil
2 - Cloves,cinnamon each
1 medium sized onions finely sliced
1 tbsp Ginger garlic paste
1 Green chilli,slit
1 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tsp black pepper powder
salt to taste
1/2 cup water
Curry leaves
Coriander leaves for garnishing

Method:
In a pan, add oil and heat it.
Add the cloves,cinnamon,curry leaves,coriander leaves.
Add sliced onions and cook till slight brown in color.
Add ginger garlic paste,green chilli and fry for 2 mins..
Add mutton liver into it and saute it well until color is changed.
Add red chilli powder,coriander powder, turmeric powder,salt as per taste and mix well.
Add little water cook for about 10 mins in medium flame.
Reduce the flame, add black pepper powder,coriander leaves and cook for about 2 - 3minutes.
If there is water remaining cook until water is absorbed.
Mutton liver fry is ready....

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Pasi Paruppu Sambar | Moong dal Sambar | Tiffin Sambar

Pasi Paruppu Sambar recipe is made with moong dal or Pasi Paruppu in tamil. Very light recipe which is easy to digest.as its very light and very healthy any age group person can have it.There is no tamarind used in this sambar and its so easy to make this recipe.Pasi Paruppu sambar is specially made for tiffin items like idli, dosa, pongal ,Roti etc

Prep Time: 5 mins
Cook Time:15 mins
Serves: 4

Ingredients:

• Pasi Paruppu / Yellow Moong dal- 1/2 cup
• 2 tbsp grated coconut
• 1 onion, chopped
• 2 small tomatoes, chopped
• 2 green chillies slit
• 2 teaspoon ghee / Oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon Urad dal
• 1/4 tsp Cumin seeds
• 1 pinch of hing/asafoetida
• 1 teaspoon sambar powder
• 1/4 teaspoon turmeric
• Salt to taste
• 2 springs coriander leaves, chopped
• 1 spring curry leaves

Method:

• Take a pressure cooker and add in moong dal,add 2 cups of water and cook in a pressure cooker for 2 whistles. Switch off the flame and set aside.
• Heat ghee in a pan and add in the mustard seeds,cumin seeds , urad dal,hing and curry leaves
• Add in onion,green chillies,tomatoes and fry till the tomatoes get mushy. Add in the sambar powder,turmeric powder and salt.
• Let it cook for 2 minutes in low flame so the raw smell of the masala powders go off.
• Add 1/2 cup of water and allow it to boil.
• Add in the boiled dal and mix well.You can add more water if the sambar is too thick.
• Add the coconut and let it cook on low flame for a couple of minutes.
• Add in the coriander leaves and switch off the flame.
• Pasi Paruppu sambar is ready !!!

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