Majjiga Pulusu | Mor Kuzhambu

Long Long back say 5 yrs ago I was gearing up in moving to Korea with my husband. In the process of getting a visa & all I stayed back in India for couple of months. On one of his trips my husband asked me to learn making " Majjiga Pulusu " stressing on that he likes it a lot. Oh I just can't believe how many times I flopped (in his view). At last I managed to satisfy his taste buds with my recipe that's a different story.    
I have tasted various recipes of the same dish.My mom makes as I mentioned below with added potato cubes to it (which I ignored). But my MIL's version is quite interesting she adds steamed dal dumplings to it. I will try to post it here some time. I ignored veggies as I added lots of coconut to the dish. Coconut gives richness & flavor to this dish. 

Prep Time-30mins | Cook Time-15mins | Serves-3people

Ingredients

2 Cups thick curd  

2 Cups water
Few curry leaves

Salt 

For Grinding

1Tbs channa dal {soak for at least 1 hr}

Small piece of ginger

2Tsp coriander seeds

2Tsp jeera

2Green chili's

4Tbs grated coconut 

1/2Tsp turmeric

Seasoning

1 Tsp mustard 

1 Tsp jeera 

2 Tbs oil

2 Red chilli's cut equally 

Pinch of Hing

Curry leaves for garnish 

Directions

- Grind all the "grinding" ingredients to a smooth paste.

- Take a vessel add curry leaves, curd, water, salt & ground mixture. Mix them well.

- Heat the vessel & bring the butter milk mixture to boil & switch it off. 

- Heat a pan with oil. Add mustards, jeera & red chilli's. Once the mustard starts jumping add hing & curry leaves to it. 
- Switch off heat & add seasoning to butter milk.
Note
- You can use butter milk in place of curd.
- Adding onions, carrots & malbar spinach will bring more flavor to the dish. 
- Don't boil butter milk for too long. Butter milk will break.

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Kalchina Vankaya Pachadi | Grilled Brinjal Chutney | Kathirikai Thogyal | Baingan Chutney

Oh my weekend is already is here and I'm very surprised seeing time fly very fast. It's was a busy week and I just couldn't spare couple of minutes for blogging..Atlast I'm here with a post which was pending for a long time..

** I want to take a moment and thank each & every one who visit my blog & keep encouraging me in blogging...

So coming to the recipe which I'm posting here is a well known chutney goes perfectly with rice,dosa & roti too. There are two different version but I'm going to follow my grand mom's way of making it.

Ingredients

Brinjal :  1 large Or 4 medium ones 
salt

Seasoning

3 Red chilli's

2 Tbs oil
1 Tbs jeera

1 Tsp channa dal

1 Tsp urad dal

1 Tbs mustard

Pinch Hing

Coriander leaves for garnish

Grill brinjals as shown in figure. I grilled them on a gas stove.
If not you can bake them. ( I never done this but read in many blogs)Peel off skin & keep them aside.

Heat a pan with oil and add seasoning ingredients to it. Start with chana dal,urad dal once they turn light brown then add mustard, jeera & red chilli's once mustard starts jumping add hing & switch off heat.

Grind coarsely the seasoning and mix brinjal along with salt. Garnish with corriander leaves & the chutney is ready to serve.

Nimmarasam Kobbari Pachadi | Coconut Chutney with Lemon

I was all bored with the same old chutney & was asking my mom for some ideas.Then she told me about this chutney which I had almost forgot about.This is a very easy chutney & goes well with our daily meals.

Ingredients

1 Cup of coconut pieces

2 Tbs lemon juice

4 Green chiili's 

Curry leaves for garnish

Pinch of turmeric

Salt 

Seasoning 

1 Tsp mustard

1 Tsp jeera

1 Tsp channa dal 

1 Tsp Urad dal

2 Red chilli 

Hing 

2 Tbs oil 

In a blender take coconut pieces, green chilli, lemon juice, salt & turmeric. Grind it smooth & keep aside.

Heat a pan with with oil first add channa dal & urad dal. Once they are done add mustard & jeera& fry them till the mustard jumps.Then add red chilli & hing to the pan.Switch off heat. 

Mix seasoning with grinded coconut chutney& garnish it with curry leaves.

Note: 

1. Adjust the lemon juice & green Chilli's according to your taste.

2.You can even use grated coconut too.

3. Fresh coconut is preferred for this chutney.

Koyya Rotti | Akki Roti

These days our breakfast has become too healthy, we have a glass of juice & one bread slice or two. I went a little ahead and replaced my rice bowl with keenwah & we replaced our dinner with breakfast one's in order to maintain good healthy diet. 

Akki roti is one of those one's I love & enjoy the most in my breakfast's. I tasted & learned it from my mom. Not to mention that it was one of those dishes I had from my childhood. My mom calls it as" Koyya Rotti " & the recipe follows.

Ingredients

2 Cups of rice flour

1/2 cup channa dal ( soak them for 1hr)

1 Cup chopped onion

1 Cup grated carrot 
1/2 Cup finely chopped corriander leaves

4 green chili's

2 Tbs jeera

1/4 Cup coriander finely chopped 

Salt
2 Tbs olive oil

Heat some water & bring it to boil.Take bowl & mix all the ingredients in it. Add boiled water little by little to the rice mixture & mix it to a thick dough.

 

Now take a big ball of dough 

 

Take a parchment paper or foil & apply oil to it. Now take the dough & spread it as shown in the pic & slowly slip it in to the pan.

 You can also heat a pan with oil & just spread the dough as shown above. Close pan with a lid. After few mins remove the lid and reverse the roti. Cook till it's crisp.Repeat it with rest of the dough & serve it hot with chutney.

Note:
While spreading the dough in pan wet your hands to press the dough so that it won't stick to your hands or you can even take oil in place of water but I'm concerned about too much of oil.

Kodi Guddu Kura | Ande Ki Sabji | Egg in Coconut Gravy

Long back when were moving from guest house to a apartment in Korea, I was too tired to make dinner because of all the shopping to the new home. Then my sweet hubby made me a beautiful dinner that I can never forget. He made few hard boiled eggs and sprinkled them with pepper & salt. Oh.. I just can't forget how yummy they were.. :) Though it is the most easiest thing you can do, but for me it is so precious. 

Coming to the curry the fried boiled eggs are dipped in a tomato coconut gravy along with garam masala powder & topped with cilantro. You can use either hard boiled or poached eggs for this curry. 

Prep Time-10min | Cook Time-30mins | Serves-2 to 3 people

Ingredients

4Hard boiled eggs 

1Big onion chopped 
1Tbs ginger garlic paste
3Big tomatoes chopped
2Tbs thick coconut milk {3/4Cup thin coconut milk}
2Tsp garlic chilli powder {Adjust as needed} 
1Tsp garam masala powder
1/4Tsp turmeric
Salt to taste 
1Tsp cumin 
1Tbs + 1Tsp oil 
Few coriander leaves to garnish

Fried Eggs
- Mean while heat another pan with 1tsp oil & a pinch of turmeric. 
- Then add boiled eggs & fry them for few seconds. 
- You can see some few blisters & also a nice crust will be formed on eggs.
- Switch off heat & allow them to cool. 
- Later cut the eggs in to half vertically as shown above in the curry. 
Making Curry
- Heat a pan with 1Tbs oil and add cumin to it. 
- After few seconds add add onions & ginger garlic paste to pan. 
- Fry them till onions are translucent.
- To the pan add tomatoes & cook with a closed lid. Cook tomatoes till they have turned soft. 
- Add turmeric, salt, garam masala & chili powder. 
- Add the coconut paste too pan & mix them well. 
- Adjust salt & spiciness if needed.Cook for 5mins on low heat.
- Now add the fried eggs to pan & cook them for few seconds in the gravy.
- Switch off heat & garnish with coriander leaves at end.
***Serve with rice, naan or roti.

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Kajjikayalu | Somas | Karanji

Happy Diwali.... 

Kajjikayalu are traditional sweets which doesn't need an introduction in south Indian house hold.This festive dish is made of maida & some sweet stuffing in it. A little time taking dish but you can forget all the efforts once you taste them.

As a tradition for Diwali at my mom's place we make gulab jaamun, kajjikayalu or gavvalu (sweet & savory). She says this tradition has come from my grand mother to my mom & now to me.I learnt this recipe from my mom while helping her making them.

This recipe needs a kajjikaya peeta, but I have given a step by step instructions for this which can help in making them without peeta.

Yields 27 kajjikayalu.
Ingredients

11/2 cup all purpose flour

2 Tbs oil 

pinch of salt 

Little water

Oil for frying

For stuffing 

1 Cup channa dal

1 Cup grated coconut

1 Cup sugar 

2 Tbs cardamon powder 

 

 

How to make ???

Mixing flour

Take bowl add flour, oil, salt & little water at a time till the flour comes together like a ball.Allow it to set for 15mins & then roll small balls as shown above & keep them aside.

Stuffing

Heat a pan and add channa dal to it. Dry fry dal till you get a nice aroma from channa dal.

 

Grind coarsely  channa dal, coconut powder ,sugar & cardamon powder.

Mean while heat oil for frying.

Take a maida ball & roll it to a round shape.Add a spoonfull of stuffing powder.

Then close it in to half.

 Now fold ends as shown in the figure.

Then press edges with a fork.

As our oil is ready for cooking place slowly kajjikayalu in oil.Fry them in medium heat.

Once they are done remove from oil & place them on a tissue paper.Same process repeats for rest of all kajjikay's.

I was left with 1/2 cup of stuffing powder which I rolled them to ravva ladoo's. 

Note:

1. Don't fry them on high flame. 

2. Fold the ends carefully or the stuffing will spill in oil & messes all kajjikaya's. 

3. Be careful while handling heated oil. 

Kosambari / Carrot Salad

This week I'm paired with Swetha of  Experiments, Emotions, Experiences with food & I chose kosambari for my blog hop this week.Her version is a little different from the traditional kosambari. She avoided pulses from the recipe & it makes kosambari a healthy veggie salad.  

Ingredients

1 Cup grated carrot 

1/2 Cup chopped onions

2 Tbs grated coconut

2 Green chilli's sliced 

1 Tbs lemon juice 

Pinch of salt

Cilantro for garnish

For Grated carrots

Wash carrots and wipe them with a cloth. Peel off the skin with a peeler & grate them.

Mix carrot, onion, green chilli & coconut in a bowl. Add salt & lemon juice to the mixed veggies & mix them well. Garnish with finely chopped cilantro and serve this salad as a side dish.

I had kosambari before but I just couldn't remember when I had it. I was breaking my head to get back my memories.But while writing this post I realized that when I was in san diego we had a kannadiga friend who served this amazing salad for lunch & that's where I had it. 

Cooking without Onion & Garlic event

Diwali is ahead of us along with "Kartika Masam". This month is very auspicious & there are many festivals included in this month.This month is also know as upasana month. We wake up early morning in brahmi muhurat & take a head bath daily. We offer our prayers to Lord Shiva/Lord Vishnu (Damodara (Krishna)) this whole month observing fasting on Mondays.

Coming to cooking part we generally follow a strict rule of no onion & garlic this month.Taking this into consideration I planned for this event thinking that it would be easy to everyone to send in some entries.

 Simple rules :) 

• Send in vegetarian dishes only.
• Post it in your blog and link back the recipe to my event.
• Archived recipes are fine too.
• Use of logo is appreciated.
• You can send in multiple entries too..
• Don't have a blog... Do send in your recipe to ammaji.recipes@gmail.com along with a picture of your dish. I will post it for you       

                  Subject : COG 
                  Name : 
                  Blog Name:
                  Recipe Name:
                  Recipe Url : 
                  Attach a picture of the recipe with your mail. 

Round Up
1.Allu ka paratha                         

2.Cabbage channa dal subzi
3.OOU (elephant apple khata)       

4.Milagu Kulambu
5.Potato pakoda                          
6.Sweet Poha 

7.Channa dal widout onion garlic   

8.GuluGula

9.Milky Paneer                                   

10.Muga dalma

11.Poha                                     

12.Matvadi Palya

13.Vothu Shavige/Home Made Rice Noodles

14.Bisi Bele Bath                               

15.Rice Noodles

16.Til Ke Chawal                               

17.Potato Roast

18.Amla Pachadi    

19.Tomato Chutney 

20.Hingwali Dal
21.Kathirikkai Gotsu
22.Rabri 
23.Sabudana Kheer
24.Low Fat Aaloo Bonda 
25.Upma Kozhakattai
26.Fruit Custard
27.Rajasthani Khatta Kadhi
28.Pindi Anardana gobhi
30.Gatte ki Kadhi
31.Chawali
32.Amla ka Murabba (Indian Gooseberry Preserve)
33. Matvadi Palya/Methi Leaves Sabzi
34.Cauliflower Paratha (Gobi Ka Paratha)
35.Raw Bananaplantain Curry
36.Eggplant & Tomato Sambhar