Easy Thakkali Kuzhambu Recipe / Thakkali Kulambu / Tomato Kulambu Recipe / Tomato Gravy / Coimbatore Style Thakkali Kuzhambu - Kulambu for Idly/dosa

Thakkali Kulambu

Ingredients ground to a smooth paste
Grated coconut - 1/4 cup
Pottu kadalai/Roasted gram dal - 1 tbsp
Fennel seeds - 3/4 tsp
Poppy seeds - 3/4 tsp
Byadagi chillie or regular red chillies- 2
Cinnamon - 1/4 " stick
Cloves -2
Garlic cloves -2
Salt to taste
Turmeric powder - 1/4tsp
Small tomatoes - 3
( add water and grind it to a smooth paste)
Other ingredients
Oil - 4 tsp
Mustard seeds - 1/2 tsp
Kalpasi / Black stone flower - a small piece
Curry leaves few
Chopped onion - a handful
Slit green chillies - 1 or 2
Coriander leaves for garnish

Thakkali Kulambu

Method
Heat oil in a pan temper it with mustard and kalpasi add curry leaves,green chillies & onion saute till onions are transparent.Pour the ground paste and fry for a minute.
Pour water as needed for the gravy and boil for 5 to 10 minutes till raw smell has disappeared completely and slightly thick.
Switch off the stove garnish with coriander leaves.
Best served with Dosa or Idli.


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Thinai Upuma / Thinai Vegetable Upuma / Thinai Rava Upma / Foxtail Millet Upma / Thinai Arisi Upma

Thinai Upuma

Ingredients
Thinai / Foxtail Millet - 1 cup
Water - 2 & 1/2 cups
Salt to taste
Mixed Vegetables - 1/2 cup
Sliced onion - a handful
Slit green chillies - 3
Curry leaves few
Grated or chopped ginger - 1/4 tsp
Cherry tomato - 4
(use any tomato i used cheery tomato from my garden)
Coconut oil - 1 tsp
Tempering
Oil - 3 tsp
Mustard,Urad Dal.Channa dal - 1/4 tsp each
Red chillies - 1
Cashew nuts chopped -6
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,green chillies,ginger and curry leaves fry till light brown.
Now add the vegetables,tomato and saute for couple more minutes.
Pour the water and needed salt give a boil reduce the heat add the washed thinai.
Mix well cover and cook till done just before switching off the stove add 1 tsp of coconut oil.
Mix and serve them hot with any chutney you like.

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Andhra Chicken Fry / Kodi Vepudu Recipe / Andhra Style Chicken Fry

Andhra Chicken Fry

Ingredients for marination
Chicken - 1 pound
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Thick curd - 1/4 cup
Ginger & Garlic paste - 2 tsp
( Mix all above ingredients together and rest it for 30 minutes)
Tempering
Oil - 1/4 cup
( Reduce if you don't want too much oil.Usually this chicken is cooked in more oil as we don't add much water)
Cinnamon stick 2
Bay leaf -1
Cloves - 2
Cardamom -1
Other ingredients
Chopped onion - 1 small
Chopped tomato - 1
Curry leaves & coriander leaves few
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,tomato and curry leaves fry till onions are light brown.
Now add the marinated chicken and saute for 2 to 3 minutes.Close it with a lid and cook in medium high flame, fry till chicken is cooked and gravy is dry.Sprinkle very little water while cooking if needed.
Garnish it with curry and coriander leaves mix and best served with plain rice or Roti.

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Easy Milk Cake Recipe / Yummy Milk Cake Recipe / Milk Cake Kalakand Recipe

Milk Cake Kalakand

Ingredients
Whole Fat Milk - 6 cups
Sugar -2 tbsp
Lemon juice - 2 tsp
Ghee - 1 tsp
Cardamom powder - a generous pinch
Saffron strings few for decoration

Milk Cake Kalakand

Method
Pour milk in a heavy bottomed pan,in medium low flame boil the milk stirring in between to avoid burning at the bottom.This will take more than one hour.
When the milk has reduced and thickened  add the lemon juice.
Once the juice is added do not mix leave it to boil for couple minutes.
Now stir for the milk to curdle and has a grainy texture,add the sugar and stir till all the water has evaporated and colour has changed to light brown.
Mix in the cardamom powder and cook it for couple more minutes.
Grease a container or tray with ghee and pour the mixture into it.Spread the mixture evenly.
After 24 hours cut and serve.

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Vepampoo Podi / Dried Neem Flowers Powder Recipe

Vepampoo Podi

Ingredients
Vepampoo / Dried Neem flowers - 1/2 cup
Urad dal - 1 tbsp
Channa dal - 1 tsp
Sesame seeds - 1/2 tbsp
Pepper - 8
Red chillies - 6
Hing - 1/4 tsp
Salt to taste
Jeera/Cumin seeds - 1/2 tsp
Oil - 1 drop
Method
Dry roast all above ingredients except neem flowers till light brown in a drop of oil.
Switch off the heat and add the neem flowers and roast it in the pan heat.
Cool the mixture add salt and grind to a semi smooth dry powder.
Store it in a clean bottle,add a teaspoon of the podi to hot rice add ghee or sesame oil mix and enjoy.

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Kalakand With Chocolate Layer / Microwave Chocolate Kalakandh / Chocolate Kalakand

Chocolate Kalakand

Ingredients for bottom layer
Ricotta cheese - 15 oz can ( 426 gms)
Condensed milk - 14 oz can ( 396 gms)
Chopped nuts - 1 tbsp
( Almonds and Pistachio)
Saffron crushed - a generous pinch
Crushed cardamom -6
Ingredients for top layer
Nestle brand Semi sweet chocolate morsels- 3/4 cup
Butter - 1 tbsp
Milk - 1 tbsp
Method
Grease a pan with little ghee and keep it ready.
Dissolve the saffron in warm milk & keep it aside
Mix the ricotta cheese & condensed milk in a microwave safe bowl,mix it well.Make sure there are no lumps.
Microwave for 10 minutes uncovered.
Mix in intervals between every 2 minutes.
Just 30 seconds before the end add the saffron & crushed cardamom powder.
Mix & microwave again.
You will see that the water has completely evaporated,pour it on the greased tray & spread the top evenly.Let it cool for sometime
Meanwhile take the chocolate morsels,butter and milk in a microwave safe bowl.Microwave for 1 minutes or till the chocolate has melted.
Mix it well now pour it on top of the kalakand and sprinkle the chopped nuts.
Keep it in fridge for 2 hours and cut it with a sharp knife.
Note:
a) Each microwave is different so the cooking time can vary.
b) When ready to cut into pieces dip your knife in hot water and then cut for crack free neat pieces.

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Tofu Matar Capsicum Masala / Tofu Peas Capsicum Curry / Tofu Mutter Capsicum Masala

Tofu Peas Capsicum Masala

Ingredients ground to a smooth paste
Onion - 1 small
Tomato - 2 medium size
Ginger and garlic paste - together 1 tsp
Cashew nuts - 8
Green chillies -1
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Roasted and powdered jeera/cumin powder - 1/4 tsp
MDH Kitchen king masala or any garam masala - 1 tsp
Salt to taste
Other ingredients
Cubed tofu - 1 cup
( sauteed in 1/2 tsp of oil till its light brown on all sides ,this step is optional)
Frozen peas - 1/2 cup
Cubed capsicum - 1 small
( sauteed in 1/2 tsp of oil till slightly colour has changed)
Oil - 6 tsp
Butter - 3 tsp
Kastoori methi - 1 tsp crushed
Method
Heat oil and butter pour the ground masala and fry till oil separated the pan and the raw smell has disappeared completely.
Add the peas pour very little water cover and cook the masala is thick and peas is cooked.
Now add the tofu,capsicum and kastoori methi cook for a minute.
Switch off the stove and best served as side dish for roti.
Note:
Instead of tofu you can also add panner.
Add any colour bell pepper.

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Aloo Tuk Recipe / Sindhi Aloo Tuk Recipe / Aloo Took Recipe / Fried Potato Recipe

Aloo Tuk

Ingredients
Small baby potatoes - 10
Oil to deep fry
Spice Powder
Salt to taste
Black salt - 1/8 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Chaat masala - 1/2 tsp
Amchur/Dry mango powder - 1/4 tsp
Jeera / Cumin powder - 1/8 tsp
Coriander leaves for garnish
Method
Take a bowl add all the dry ingredients mentioned above mix and keep it aside.
Boil the potatoes with skin on  in salt water till its 3/4th cooked.
Remove the potatoes from water and let it cool.
While still warm use your palm or a flat spoon slightly press it.
Heat oil in a pan and shallow fry the potatoes till its light brown and crisp on both sides.
Place it on a kitchen paper to remove excess oil.
Take a bowl add the fried potatoes sprinkle the spice mix,gently shake the bowl for even coating.
Sprinkle chopped coriander leaves and serve it with simple dal or as a starter.

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Peas Paratha / Matar Paratha / Batani Paratha /Green Peas Stuffed Parathas

Peas Paratha

Stuffing ingredients
Frozen green peas-2 cups
(Thawed & coarsely ground)
Salt to taste
Turmeric powder-1/8tsp
Coriander powder-1/2tsp
Red chilly powder-1/4tsp
Grated ginger-1/8tsp
Jeera/cumin-1/2tsp
Oil-1tsp
Besan-1tsp
(Heat oil temper it with jeera,add all dry masala & besan fry a bit.Add the peas & saute for 2 minutes till water evaporates.Switch off the stove,cool & make small balls,your filling is ready)
Other ingredients
Wheat flour-2 cups
Oil-1tsp
Salt to taste
(Add water & make a soft dough with the above ingredients)
Oil-to cook parathas
Method
Divide the dough into small equal size balls.Take a small ball of the dough,shape it like a cup.
Keep some filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared on both sides of the parathas.
Serve it hot with any gravy or raita of your choice.


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Asparagus Poriyal / Asparagus Thoran / Asparagus Curry / Asparagus Stir Fry With Coconut

Asparagus Poriyal

Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal - 1 tsp together
Curry leaves few
Ingredients ground to a coarse mixture
Coconut - 1 tbsp
Garlic - 1
Red chillies - 1
Jeera/cumin - 1/8 tsp (optional)
( Do not add any water while grinding)
Other ingredients
Chopped asparagus - 2 cups
Salt to taste
Turmeric powder - 1/8 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped asparagus and give a quick stir.
Add the salt ,turmeric powder and sprinkle very little water,cover and cook till soft.
Reduce the flame and add the ground coconut mixture mix it well and switch off the stove.
Garnish with curry and coriander leaves.
Best served as side dish for rice.

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