Beans Curry

Beans Curry

Ingredients:

  • Beans, cut into 1-inch pieces ~ 1 cup
  • Coconut flakes ~ 2 Tbsp.
  • Mustard, urud dal ~ 1 tsp.
  • Salt, Red chilies ~ to taste
  • Oil ~ 1 Tbsp.

Steps:

  • In a pan, add the oil, and once hot add the mustard seeds, urud dal and red chillies.
  • Once the seeds splutter, add the chopped beans & salt, sprinkle some water, cover and cook on low heat until the beans are cooked.
  • Add in the coconut, mix well and turn off the stove in a couple of mins.

 

Chow Chow & Mochai Kootu | Chayote & Lilva Beans Kootu

Chow Chow & Mochai Kootu | Chayote & Lilva Beans Kootu

Ingredients:

  • Chow Chow/ Chayote, chopped into 1 inch pieces ~ 1 cup
  • Mochai / Lilva Beans ~ ½ cup
  • Moong dal ~ ½ cup
  • Jeera ~ 1 tsp.
  • Turmeric ~ a pinch
  • Salt, Sambhar powder ~ to taste
  • Oil ~ 2 tsp.
  • Urud dal ~ 1 tsp.

Steps:

  • Soak the mochai overnight and pressure cook it for about 4 whistles, until done. Also pressure cook the moong dal with the turmeric.
  • In a pan, add the mochai, moong dal, chow chow, jeera, salt and sambhar powder, along with some water, and cover and cook until the veggie is done.
  • In a separate pan, do the tadka – add the oil and once hot add the urud dal. Once the dal is brown, add this to the kootu.

Chickpeas Kuzhambu

Chickpeas Kuzhambu | Kadalai Kuzhambu | Konda Kadalai Kuzhambu | KondaKadalai Kuzhambu

Ingredients:

  • Chickpeas/garbanzo beans ~ one 15 oz can
  • Tomato, chopped into chunks  ~ 1
  • Onion, slit lengthwise ~ 1/2
  • Salt ~ to taste
  • Mustard seeds ~ 1 tsp.
  • Oil ~ 1 Tbsp.
  • Water ~ 1½ to 2 cups

To blend:

  • Onion ~ 1/2
  • Coconut ~ 2 Tbsp.
  • Sambhar powder ~ to taste
  • Coriander powder ~ 2 tsp.
  • Pottukadalai/Roasted gram ~ 2 Tbsp.

Steps:

  • Blend all the ingredients under the “To Blend” list into a course paste with some water.
  • In a pan add the oil and splutter the mustard seeds.
  • Add the onion and saute for a couple of minutes. Now add in the tomato chunks and salt and saute until the tomato turns mushy.
  • Mix in the chickpeas, blended paste and water, and let it all come to a boil.

Aapam / Rice crepe

Aapam / Rice crepe/ Rice pancake
Ingredients:

  • Raw Rice (Pachai Arisi) ~ 11/2 cups
  • Par boiled rice (Pulungal Arisi) ~ 1/2 cup
  • Urud dal, Fenugreek seeds ~ 2 Tbsp. each
  • Coconut flakes ~ 4 Tbsp.
  • Salt ~ to taste
  • Baking soda ~ a pinch

Steps:

  • Soak the rice, dal and fenugreek seeds for about 8 hours.
  • Grind these together with the coconut until it’s a smooth batter.
  • Mix in the salt, and let this ferment overnight.
  • Just before making the aapam add a pinch of baking soda to the batter and mix well.
  • To make the aapam, take some batter and pour it in a aapam pan (or any non-stick pan with a lid), swirl it until it coats the interior of the pan, cover and steam until done.

Notes:

  • The aapam does not need to be cooked on both sides. Just cooking/steaming on one side is enough.

Tomato Sambhar

Tomato Sambhar

Ingredients:

  • Tomato, chopped into chunks ~ 3
  • Onion, slit lengthwise ~ 1
  • Toor Dhal ~ ½ cup
  • Water ~ 2 cups
  • Tamarind extract ~ 1 Tbsp.
  • Mustard Seeds ~ 1 tsp.
  • Fenugreek ~ 1 tsp.
  • Turmeric ~ a pinch
  • Sambhar powder, Corriander powder ~ to taste
  • Salt ~ to taste
  • Oil ~ 1 Tbsp.

Steps:

  • Boil toor dal with water (1:3 ratio) and turmeric in a pressure cooker until well cooked.
  • In a pan, add the oil, and once hot add the mustard and fenugreek seeds. Once the mustard seeds splutter, add the onion and saute until it turns translucent.
  • Now add the tomatoes, sambhar and corriander powders, and saute for a couple of mins. until the tomatoes turn mushy.
  • Add the tamarind extract, salt and the remaining water and let it come to a boil.
  • Finally, add the mashed/cooked toor dal and let it all come together.

Potato Kurma

Potato Kurma
Ingredients:

  • Potatoes, boiled and chopped roughly into chunks ~ 4
  • Tomoto, chopped into small chunks ~ 1
  • Cinnamon stick ~ 1
  • Cloves ~ 3
  • Fennel seeds ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 2 Tbsp.

To blend:

  • Coconut flakes ~ 1/2 a cup
  • Fried Gram / Pottu Kadalai ~ 4 Tbsp.
  • Green chillies ~ to taste
  • Ginger-Garlic paste ~ 2 Tbsp.

Steps:

  • Blend all the ingredients under the ‘To Blend’ to a coarse paste with some water.
  • In a saucepan, add oil and once hot the fennel seeds, cloves and cinnamon.
  • To this, add the blended paste and tomato chunks, and saute till the raw smell goes away.
  • Mix in the boiled potatoes, salt, and water to desired consistency, and let it all come to a boil.

Dosa / Lentil crepe

Dosa / Lentil crepe

Ingredients:

  • Rice ~ 4 cups
  • Urud dal ~ 1 cup
  • Fenugreek seeds ~ 1 tsp.
  • Salt ~ to taste

Steps:

For the batter:

  • Soak the rice and urud dal + fenugreek seeds separately for about 8 hrs. If pressed for time, soak them in hot water for about 4 hours.
  • Grind the urud dal + fenugreek seeds first into a fine batter. Add enough water such that it gets to a smooth paste consistency. Transfer it to a container.
  • Now grind the soaked rice until it’s fine. Remember not to add too much water while grinding the rice, else it would be very hard to grind it.
  • Add the ground rice to the container containing the urud dal and mix well. Add salt at this paste and mix well with your hands. (Using hands to mix kick starts the fermentation process).
  • Now let this batter ferment overnight by placing it in a warm place.
  • This can now be refrigerated for about 5 – 6 days.

For making the dosa:

  • Before making the dosa, take the batter out from the refrigerator and let it come to room temperature. This is very important, as cold batter would not yield good results.
  • The batter should be of pouring consistency. If not, add enough water to get it to that state.
  • Place a tawa on stove and once hot, pour a ladle full of the batter at the center and move around in circle to the outside until desired shape and size is achieved.
  • Pour a tsp. of oil around the edges and wait until the bottom crisps up.
  • Now flip it over (this is not needed if the dosa is very thin and crisp) and let it cook on the other side for a minute or so.

Hummus-Avocado Sandwich

Hummus-Avocado Sandwich | Hummus Sandwich | Avocado Sandwich

Ingredients:

  • Bread of your choice ~ a couple of slices
  • Hummus Dip ~ a couple of tablespoons (click here for recipe)
  • Avocado Dip ~ a couple of tablespoons (click here for recipe)
  • Cucumber ~ a couple of thin slices
  • Pepper ~ to taste

Steps:

  • Toast the bread slices well.
  • Apply hummus on one slice, and the avocado on the other.
  • Sandwich the cucumber slices between the 2 slices and sprinkle some pepper on them.

 

Guacamole / Avocado Dip

Guacamole / Avocado Dip, Guacamole Dip, Avocado Dip
Ingredients:

  • Ripe Avocado ~ 1
  • Lime juice ~ 1 Tbsp.
  • Cilantro ~ ½ cup
  • Salt, Green chilies ~ to taste
  • Olive oil ~ 1 Tbsp.

Steps:

  • First, cut avocados in half, and remove the pit/seed. Scoop out the pulp using a spoon.
  • Blend this with the rest of the ingredients until smooth and creamy.

Potato-Peas Gravy

Potato-Peas Gravy | Peas-Potato Gravy for Chapati and Poori
Ingredients:

  • Potato, peeled ~ 2
  • Peas ~ 1 cup
  • Onions, chopped into small pieces ~ 1
  • Tomato, chopped into chunks ~ 1
  • Oil ~ 1 Tbsp.
  • Jeera ~ 1 tsp.
  • Salt, Red chili powder ~ to taste
  • Amchur powder, Kitchen King masala ~ 1 tsp. each
  • Lemon juice ~ 1 Tbsp.
  • Water ~ ½ cup

Steps:

  • Heat the oil in a saucepan and add in the jeera seeds.
  • Once they sizzle, add in the chopped onion and saute till they are soft.
  • Now add the chopped tomatoes and saute for a couple of minutes.
  • To this add the salt and the spices – amchur powder, kitchen king masala, red chili powder and mix well.
  • Now add the potatoes and peas along the water, and cover and cook until the veggies are done.
  • Turn off the stove and add the lemon juice.

Notes:

  • Serve this with chappatis and puris.

Write to me at:

chennaispiceblog@gmail.com

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