Friday, August 5, 2011

Garlic Onion karakuzhambu..

Curry made with garlic n onions in a tamarind sauce..typical tamil cuisine....goes well with rice n pappadams

Ingredients
Garlic-20 to 30 pods
Pearl onion (small onion)-20 or big onions 1
Curry leaves-little
Coriander powder-2 teaspoon
chilli powder 1 teaspoon
Turmeric powder-1/2 teaspoon
Tamarind-gooseberry size
Gingelly oil-1 table spoon

For seasoning
Mustard seed-1 teaspoon
Fenugreek seed-1/2 teaspoon
Curry leaf-little

Procedure
Soak the tamarind in three cups of water . Cut the onions and garlic into length wise pieces. Heat kadai add1 ½ table spoon of gingerly oil or cooking oil. add Mustard and fenugreekseeds once splutter add the onions, garlic and sauté nicely.mix corainder pwd chilli pwd n turmeric pwd. Now add the tamarind dissolved water .Wait for the gravy to boil nicely for 3 minutes. Now reduce the flame to minimum and allow the gravy to cook till it becomes thick. wait till the oil separates.

u can add vathal like sundakkai or manathakkali this kuzhambu can be called vathal kuzhambu)

Serve with Rice n pappadams...


Boiled egg Sandwich...quick n easy..

Ingredients:

2 tablespoons mayonnaise
4 roughly chopped hard-boiled eggs
1 chopped tomatoes
3 tablespoons finely chopped fresh chives opt or can use coraninder leaf or any fresh herbs..
Brocolli steamed few
Olive oil
salt
pepper
12 slices bread

preparation
.
In a small bowl, mix 2 tablespoons mayonnaise with 6 roughly chopped hard-boiled eggs, tomatoes, and finely chopped fresh chives or corainder leaf. broccoli add salt n pepper.. Taste and adjust seasoning if necessary.

Take 1 slice bread and layer it with egg mixture. Top with another slice of bread. . Using a knife, cut off the crusts and slice into rectangles, and toast it with butter ..

Serve hot...

Pepper Rasam..Tamarind n tomato soup...


Ingredients:

3 cups of tamarind juice by soaking and squeezing lime size tamarind in water
1 tsp turmeric powder
4 cloves garlic smashed and roughly chopped
1 medium size tomato..can omit tomato n squeeze with tamarind pulp if u want to drink rasam
1 tsp whole pepper
1tsp Cumin seeds
few chopped coriander/cilantro leaves
salt as needed

For tempering:

1 tsp mustard
1 tsp jeera seeds
1 red chilly
a pinch of hing optional can omit..as i didnt use for this version
few curry leaves

Method:

Take the tamarind juice in vessel. boil well Add turmeric pwd ,smash garlic jeera n pepperin a blender . add the garlic mixture n tomato , once the tamarind is boiled n let it simmer for a minute ...Add the coriander leaves and keep aside.

Take a kadhai add 2 tsp of oil. add mustard seeds jeera seeds redchilly and hing n curry leaves...n add to the rasam..can use ghee for better taste...

serve hot as a soup or with rice...

note after adding garlic n peper dont over boil the rasam as the flavour will be less...close the rasam once u add the seasoning//my grandmas secret//

IDly with Tomato Kurma

Chettinad Tomato Kurma

2nos Tomatoes chopped (big)
1no Onion chopped
1/2tsp Cumin seeds
1/2 tsp fennel seeds
2tbsp Coriander leaves chopped for garnish
Ginger garlic cut pieces or paste 1 tsp
Salt
Oil

To Grind:
8nos Cashew nuts optional can avoid if ur dieting..
1/2cup Grated coconut
1/2tsp Fennel seeds
3nos Green chillies
2nos Cloves
1inch Cinnamon stick


Grind everything as fine paste ' n keep aside...heat oil in a kadai, cumin seeds n fennel seeds n fry them until they turns brown..add the chopped onion pieces n stir them for a while,add ginger garlic add the chopped tomato pieces to the already cooked onion n saute fry well ...add the grounded paste now with enough salt , bring them to boil with enough water n cook in simmer for few minutes.off the stove n garnish the gravy with chopped coriander leaves....

Yummo Chettinad Tomato Kurma!!!! can have it with idly or chappati..