Paruppu Urundai Kuzhambu / Paruppu Urundai Kulambu Recipe / Lentil Balls in Tamarind Gravy Recipe

Step by step method & picture to make paruppu urundai kuzhambu/kulambu.

Paruppu Urundai Kuzhambu

Ingredients for paruppu urundai

Soaked thur/thor dal-1/2 cup

Red chillies-2

Jeera-1tsp

Fennel seeds-1/2 tsp

Salt to taste

(Grind all above ingredients to a thick coarse paste without adding water.Mix 3tsp of chopped onions & some coriander leaves mix & shape it into small balls, keep it aside).

Ingredients for gravy ground to a smooth paste

Cinnamon -a small bit

Cloves-2
Tomato -1

Onion chopped-1/2

Grated coconut-3tsp

Fennel seeds-1/4tsp

Coriander powder-1tsp

Chilly powder-1 & 1/2tsp

Salt to taste

( Grind above ingredients to a smooth paste,you can add water while grinding)

Other ingredients

Oil-4tsp

Mustard,jeera,methi -little for tempering

Curry & coriander leaves

Tamarind juice-2 cups

Method

Heat oil in a pan temper it.Add the ground paste & in medium low flame fry till the masala leaves the sides of the pan.Pour the tamarind juice & some water,boil the gravy till raw smell disappears.Now add the paruppu urundai & cook it in low flame till all the balls float on top & gravy is thick.Switch off the stove & garnish it with curry & coriander leaves.Serve it hot with hot rice.
Note:
a) If you are not confident in adding the balls directly into the hot gravy,thinking it will break.Then best you steam it for 1 or 2 minutes & then add them to the boiling gravy.
b) You can add a teaspoon of rice flour to the lentil balls if you think it may break.
c) Some people add thur & channa dhal,i have made both ways didn't find any difference.
d) Add the balls only while the gravy has started to boil,once dropped in reduce the flame to avoid the balls breaking
e) The texture of the balls can also be a bit smooth,but i always grind it coarse.

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Italian Bread Soup Recipe / Bread Soup Recipe

Ingredients
Pasta sauce-4tbsp
Salt & pepper to taste
Oregano-1/8tsp
Fresh basil leaf-2 chopped(optional)
Chopped onion-1tbsp
Chopped garlic-3
Olive oil-2tsp
Bread crust(side portion of a bread slice)- 4 slices
Water-2-3 cups
Method
Heat oil in a pan saute garlic & onion till transparent.Add the bread crust & saute for a minute.Now add the pasta saute & saute for 2 minutes.Switch off the stove,cool & blend it to a smooth liquid.Transfer it to a pan,pour water & dilute the blended soup,add salt & pepper.give a boil,switch off the stove & add the fresh basil leaf & serve it hot.

Note:If you want a creamy soup add some table cream after switching off the stove.If serving for kids then sprinkle some Parmesan cheese for extra taste.

Inspired by Jeyasri

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Palak Mutton Curry Recipe / Palak Gosht Recipe / Spinach & Meat Curry Recipe / Mutton Palak Curry Recipe/Mutton Aur Palak

Ingredients for tempering
Oil-2tbsp
Shajeera-1/2tsp
Cinnamon-a piece
Cloves-3
Cardamom-1
Kalpasi-little
Red chillies-6
Green chillies slit-2
Ingredients for marination
Goat meat/Mutton-1 pound
Ginger & garlic paste-2tsp
Salt to taste
Turmeric powder-1/2tsp
Red chilly powder-1/2tsp
Coriander powder-1tsp
Garam masala-1/4tsp(optional)
(mix all above ingredients together,rest it for 30 minutes)
Other ingredients
Chopped onion-1 small
Chopped tomato-1
Chopped palak / spinach-a small bunch
Method
Heat oil in a pressure cooker temper it with above ingredients. Fry onion,tomato till light brown colour,add the marinated mutton.Fry for 2 to 3 minutes,add the palak saute well.Pour some water & pressure cook till mutton is cooked.Best served with plain rice or roti..

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Tofu Butter Masala Recipe /Shahi Tofu Recipe / Tofu Makhani Restaurant Style Recipe / Butter Tofu Recipe / Tofu makhani Recipe

A quick,simple & easy version to make restaurant style butter masala.This is the basic creamy sauce were  you can add paneer,tofu or tandoori chicken.Step by step method/picture for you to understand better.

Ingredients
Tofu or Paneer cubes-1 cup
(pat the tofu with a kitchen cloth to remove excess water & then cut into cubes.You can saute in butter & then add it to the gravy,but i didn't fry)
Yellow food colour little (optional)
Salt to taste
Heavy cream-1/4 cup
Butter-6tsp
Oil-2tsp
Dry ingredients
Red chilly powder-1/8tsp
Coriander powder-1/2tsp
Roasted & powdered jeera/cumin -1tsp
Garam masala-1/2tsp
Slightly roasted & crushed kastoori methi-1tsp
Ingredients boiled till raw smell disappears
Tomato-2
Onion-1/4
Cashew nuts-1tbsp
Red chillies-1
Cloves-3
Cinnamon-a small piece
Cardamom-1
Ginger & garlic paste-1tsp
(boil above ingredients together till raw smell disappears.Cool ,grind it well & strain the extract.Keep it aside)

Method
Heat oil & butter in a pan add the dry ingredients except the kastoori methi.Fry for a minute in low flame,now pour the ground puree,food colour & stir for 2 minutes.Now add the tofu & kastoori methi(dry roasted & crushed),cook for a minute for till the gravy is slightly thick.Switch off the stove & pour the cream,mix well.Garnish with some crushed kastoori methi & cream,serve it with jeera rice,pulao or roti.

Inspired by Vah chef

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How to remove water spots from your bathroom/wash basin chrome fixtures?

To remove water spots from your bathroom/wash basin chrome fixtures.Cut a lemon into half,rub the cut side of the lemon over the faucet until you see the spots disappearing.Rinse it with water & wipe it off with a cloth.You can see your fixtures sparkling !

Toor Dal Idli / Toor Dal Idly / Toor Dhal Idlis Recipe / Pigeon Pea Steamed Rice Cakes Recipe

Ingredients

Idli / Idly rice-2 cups
Toor dal/Thoor/Thur dhal / Pigeon pea-3/4 cup
Urad dhal-1/4 cup
Salt to taste
Method
Soak rice & dhals separately for 2 hours.Grind the dhal till fluffy & keep it aside.Grind the rice to a fine rava consistency.Mix both the batters together,add salt & let it ferment overnight.Next day mix it well, grease your idli plates.Pour a ladle of the batter into the plates,steam it for 7 to 8 minutes or till done.Serve it with any chutney of your choice or idli podi / gun powder.

Courtesy:Mrs.Mallika Badrinath

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Making Perfect Stuffed Parathas

While making stuffed parathas,once stuffing is filled & sealed,slightly flatten & prick it once on top with a fork.Then roll the parathas,this way your stuffing doesn't come out.The air inside is released & all your parathas are rolled out perfect without any mess.I follow this method always,it works out perfect for me.

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Fish Cutlet Recipe / Salmon Fish Cutlets Recipe / Fish Kabab (Kebab) Recipe / Indian Fish Cakes / Fried Fish Patties Recipe

Step by step method & picture for making fish cutlet....

Fish Cutlet

Ingredients
Frozen salmon fish fillet-1
(You can make cutlet with any boneless fish fillet of your choice)
Salt to taste
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Pepper powder-3/4tsp
Boiled & mashed potato-1 medium size
Oil-2tsp
Chopped onion-1/4 cup
Chopped green chillies-2
Chopped coriander & mint leaves together-a handful
Ginger & garlic paste-1tsp
Oil-to deep fry

Ingredients for the coating
All purpose flour-2tsp
Egg beaten with some salt & pepper-1
Plain bread crumbs-1tbsp
Panko(Japanese bread crumbs)-1tbsp
(mix both the bread crumbs together & keep it aside)

Method
Boil fish fillet in water with little salt & turmeric powder for 5 minutes.Strain out all the water & crumble, keep it aside.
Heat oil in a pan fry onion,green chillies,ginger & garlic paste till raw smell disappears & its light brown.Now add the coriander/mint leaves & all dry masala,fry a bit.Add the mashed potato & fish,fry for a minute & switch off the stove.Cool this mixture,take out small balls & shape it to your choice.
Dust this with flour then dip it in beaten egg,then roll this out into the bread crumbs.
Heat oil in a pan & medium flame deep fry or shallow fry these cutlets till light golden brown on all sides.
Remove it on a kitchen paper/towel to remove excess oil & then serve it with any dip you like.

Note:
I usually keep these patties in fridge for sometime before frying.This way it holds the shape of the cutlets.

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Panettone Recipe / Italian Christmas Bread Recipe / Christmas Panettone Bread Recipe

Ingredients for the fruit mixture
Raisins-1 cup
Dry cranberry-1/2 cup
Dry cherry-1/2cup
(As my raisins got over so i used cherry .Originally recipe has 3 different varieties of raisins used)
Fresh orange juice-3/4 cup
(Soak all the above ingredients in orange juice overnight.Before adding to the dough squeeze out the excess juice out.)

Poolish (PRE-FERMENT)

Sour cream -1/2 cup
Yeast -2tsp
Maida/All purpose flour-3/4 cup
(Combine the above ingredients together,mix it well,cover it with a plastic wrap & rest it in a warm place for 1 hour)
Final dough
Butter-11 tbsp
Sugar-1/3 cup
Vanilla essence-2tsp
Eggs-2
Egg yolk-4
Salt -1/2tsp
Maida-3 cups & ( 2tbsp for dusting)
Zest of one arrange
Zest of one lemon

Method
Pre.heat your oven to 400 deg.Beat butter & sugar till smooth.Add the essence,egg,egg yolk & beat it for another 2 minutes.Now add the flour & the poolish knead it well.As i don't have a stand mixer i used my kitchen counter top to knead the dough.After kneading well add the soaked fruit mixture,orange & lemon zest.
Dust your kitchen counter top ,using your hand knead the dough to make sure the fruits are well incorporated.Cover it & rest it for 2 & 1/2 hours in a warm place until it doubles in size.Take the dough & put it into the prepared pans,press it well & leave it to ferment again for 1 hour.
As i don't have a panettone pan,i used my regular round cake pan lined it with a parchment paper both bottom & sides.The parchment paper on the side portion was a bit higher than the Pan's brim because the dough will rise above the pan while fermenting.
Make a X mark on top of the bread & place a very small cube of butter at the middle.Now bake the dough at 400 deg. for 20 minutes,then reduce the temperature to 350 deg bake for 10 minutes.Place a foil loosely on top of the bread & bake it for 20 minutes.
Each oven temperature varies,make sure you don't burn.Bread is done if your tooth pick inserted in the middle & comes out clean.
Remove from oven cool completely & then cut.

Inspired by Babble.com

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Wheat Rava Upma Recipe / Godhumai Rava Upma Recipe / Cracked Wheat Upma Recipe / Broken Wheat Upma Recipe

Wheat Rava Upma

Ingredients
Godhumai rava / Wheat rava-1 and 1/2 cups
Water -3 & 1/2 cups
Salt to taste
Chopped onion-1
Green chillies-3
Curry leaves-little
Ginger chopped -1tsp
Chopped tomato - 1 small
Tempering
Mustard-1tsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Oil-1tbsp

Method
Heat oil in a pan and temper it with above ingredients.
Add onion,salt,green chillies ginger & curry leaves,saute till onions are light brown in colour,add tomato and saute.
Now add the wheat rava & in low flame fry till light brown.
Pour boiling water into the rava,cover it with a lid and in medium low flame cook till done.
Serve hot with curd or pickle.

Note : 
If you like you can add vegetables to make this upma/upuma more colourful & healthy.
A teaspoon of of coconut oil can be added at the end for extra taste.


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