SIMPLE CHICKEN KOLAMBU

 This yummy  dish goes well with plain rice, idli or dosa.

INGREDIENTS:
Chicken    1/2kg
Big onion     3 no (one onion for tempering)
Tomato       2 no
Ginger        1/2"piece
Garlic         1 no
Sambar powder    2 tbsp
Turmeric powder   1/2 tsp
Cinnmon           1 piece
Cloves               2 no
Oil                5-6 tbsp
Salt               to taste
Curry leaves and coriander leaves  few

Method:
Cut the chicken into small pieces.Clean and keep aside.
Heat 4 tbsp oil in kadai. Add chopped onions, tomatoes, garlic and ginger.
Saute well till the tomatoes are mashed well. Cool and grind to paste.
To the pressure pan add chicken, salt, turmeric powder, sambar powder and groun paste.
Add enough water and cook for one whistle.
When the steam is gone, boil the gravy for 3 mins.
Heat the remaining oil in another kadi.Season with cinnmon,cloveas and curry leaves.Add
chopped onions and saute well. Add this to the boiling kolambu.
Garnish with coriander leaves and serve.

Mushroom Peas Masala

Ingredients :
Mushroom     1 packet
Fresh Peas     1 cup
Onion           2 no (chopped)
Tomato        2 no(pureed)
GGpaste       1 tsp
Turmeric powder    1/4 tsp
Chilli powder          2 tsp
Dhania powder       3 tsp
Garam masala powder   1 tsp
Cornflour                2 tbsp
Salt                  to taste
Oil                 4-5 tbsp

Method:

Heat oil and add onion and GG paste and saute well in medium flame.
Add tomato puree and all dry powders except salt.
Saute well  till oil leaves on the sides.
Add fresh peas and diced mushroom and fry well.
Add enough water  and salt.Cover and cook till the peas are cooked
When the veggies are cooked mix cornflour with half cup of water and this to the gravy.
Simmer it for  10mins.Cooking in low flame is important at this stage.
Garnish with coriander leaves and serve for any Indian bread.

MATTAR MALAI KURMA

An exotic side dish for chapathi or any Indian bread.

INGREDIENTS :

Fresh peas     1 cup

 Big onion      2-3 no

Ginger garlic paste   1 tsp

Green chillies           5-6 no

Badam                   1/4 cup

Milk                       to grind badam

Bay leaf               1 no

Ghee                   1 tbsp

Oil                      2 tbsp

Salt                    to taste

Corn flour           1tbsp (opt)

METHOD :

Soak badam in hot water for 15 mins.Peel skin and grind to fine paste using milk.

Heat oil and ghee in kadai, add bayleaf.

Then put chopped onions, slit green chillies and GG paste and saute in medium flame till the onions are soft.

Add peas and mix well.Add salt. Sprinkle water, cover and cook. When water is absorbed again sprinkle water and cook.Do not add too much of water.

When the peas is cooked add ground paste and mix well.When it comes to gravy consistency,switch off the gas.Serve hot.

Note : Reduce the quantity of badam  and add cornflour mixed with water to thicken the gravy.Increase the spiceness if needed.

ONION GOJJU

INGREDIENTS:

Big Onion    3 no

Tomato       1 No (small)

Sambar powder    2 tsp

Turmeric powder   1/4tsp

Curry leaves         few

Oil                    3-4 tbsp

Mustard           1 tsp

Cloves             1 no

Salt                 to taste

METHOD:

Chop the onions and tomatoes finely.

Heat oil in kadai and add mustard and cloves.Now add curry leaves and onion and saute in medium flame till soft.

Add chopped tomatoes, turmeric powder, sambar powder and salt.

Fry in oil till the tomatoes are soft.

Add enough water. Cover and cook.

When the onion is cooked and water is absorbed  fry in slow flame till oil leaves the sides.

Serve for chappathi or any indian bread.

Note: The taste lies in sauting the onions well. This dish is ideal for travel also.

OATS RAGI KOOZH

INGREDIENTS:

Oats              1/2 cup

Ragi flour       1/2 cup

Water           2 cups

Curd             1/2 cup

Small onions   1/2 cup chopped

Salt                to taste.

Method:

Mix ragi flour to a cup of water.Boil the rest of the water.

Add  ragi to the boiling water and stir continously and cook in medium flame.

When the ragi is cooked , switch off the gas.

Leave this overnight to get fermented.

Next morning add curd, cooked oats, small onions, salt and required amount of water. Mix well.

Serve this delicious and multi healthy drink to your family members.

Note: Oats have to be cooked separately. Both oats and ragi and rich in vital minerals and fiber.

   

MIXED VEGETABLE KURMA

INGREDIENTS:

Vegetables(carrot, beans, peas, cauliflower)       1cup
Onion            2 no
Tomato         1 no
Turmeric powder   a pinch
Cinnamon      1/2" piece
Cloves          2 no
Ginger          1/2"piece
Garlic           1 no
Coconut        1/4 cup
Khus khus      1 tbsp
Salt             to taste
Curry leaves        few
Oil                 4-5 tbsp
To grind:
Green chillies     4-5
Sombu              2 tsp
Jeera                1 tsp
(Saute these 3 items in a tbsp of oil and grind to smooth paste along with ginger and garlic)
METHOD:
Grind coconut and khus khus to smooth paste.
Heat oil in kadai and add whole maslas.Then put onion and curry leaves.
Saute till the onions are soft. Add tomatoes and turmeric powder,saute till tomatoes are soft.
Then add the ground masala and fry for about 3 mins.
Add chopped vegetables and saute well for about 5 mins in medium flame.
Add enough water and salt. Cook till the vegetables are soft.
Add coconut paste and leave to cook till raw smell of coconut goes.
Garnish with coriander leaves.
Serve for rice, chapathi, idli, dosa, puri or any indian bread.

SIMPLE & SPICY MACRONI

INGREDIENTS:
Macroni     2 cups
Onion        1 no
Tomato      1 no
Green chilly   1 no
Chicken masala powder  1 tbsp
Turmeric powder     1/4 tsp
Curry leaves     few
Oil               3 tbsp
Mustard       1 tsp
Urad dal      1 tsp
coconut      2 tbsp  grated (opt)
Salt          to taste
Coriander leaves   few
METHOD:
Cook macroni with enough water. Drain and keep aside.
Chop the onion, tomato and slit the green chilly.
Heat oil in kadai and add mustard and urad dal. Add onions, curry leaves,tomatoes and green chilly.
Saute till the tomatoes and mashed well.
Add chicken masala powder and add very little water. Add turmeric powder and salt.Cook till raw smell goes.
Here I have used Aachi Chicken Masala powder.
Add the cooked macroni and mix well. Garnish with coriander leaves and grated coconut.
Serve hot.

THAKKALI (TOMATO) GOTHSU

      Thakkali gothsu goes well with idli,dosas, puri and chapathi.I often prepare this for dosa.Crispy dosa drizzled with ghee and tomato gothsu is my son's fav. INGREDIENTS:
Tomato        4 no
Onion(big)     1 No (or) Small onions  1 hand
Green chilly    1 no
Sambar powder  1 tbsp
Turmeric powder   1/4 tsp
Salt                  to taste
Oil                      3 tbsp
Mustard          1 tsp
Urad dal         1 tsp
Channa dal      1 tsp
Curry leaves    few
Hing               1 pinch
Coriander leaves    few.
METHOD:
Chop the tomatoes, onion and green chilly finely.
Heat oil in kadai and season with mustard, urad dal, channa dal, hing and curry leaves.
Add chopped onion and green chilly and saute till the onions are soft.
Add chopped tomatoes and cook till they mash well.
Now add turmeric powder, sambar powder and salt.
Add enough water. Cover and cook till raw smell goes.
When cooked mash well with the (mathu).
Garnish with coriander leaves and serve.
The onions and tomatoes must be cooked in oil itself.The  final consistency should not be watery.

VATTAYAPPAM

Very proud to announce that I have joined the ICC. For this month challenge they have selected Vattayappam a Kerala delicacy. The ICC focuses on traditional Indian cooking which are unaware to many of us.Thanks for bringing in such contests and making Indian cooking more popular and bringing us an opportunity to know about those recipes.The recipe is from here. This is the first time I  am tasting this dish. The recipe is simple and does uses only limited ingredients. Since its a steamed food it is very healthy to people of all ages. Though the texture resembles the traditional idli, there are variations in  preparing the batter.Good for evenings with tea or coffee.
INGREDIENTS :
For the batter:
Raw rice   1 cup( soaked for 6-8 hrs)
Coconut    3/4 cup(grated)
Cooked rice   2 tbsp
Water    1/2  to grind the above
To Proof Yeast:
Active dry yeast   1/2 tsp
Sugar                  2 tsp
Water                1/3 cup
To make porridge:
Coarse ground paste   2 tbsp
Water                 1/2 cup
To sweeten:
Sugar          1/2 cup
Cahews      1 tbsp
Raisins        1 tbsp
Ghee           1 tbsp
Cardamom    3-4no
METHOD:Grind the items given for batter along with cardamom. When batter is coarsely grinded take 2 tbsp of the batter for  the porridge. Continue grinding by adding coconut  to a smooth batter. Add the cooked rice towards the end of grinding.
Prepare warm water and add sugar along with yeast. Place this in a warm place for about 15-20 mins or till the yeast raises.
Prepare porridge with the ground paste and water. The porridge must be cooked and thick. Cool this and add to the batter and blend once again.Now add the yeast mixture and pulse once or twice to mix evenly.
Transfer the contents to a big bowl.Leave to ferment for 4-6 hrs or overnight.
When the batter is doubled add sugar and mix well. Leave for  about 2 hrs.
Heat ghee and fry cashews and raisins. Add this to the batter.

Apply oil to the bowl in which the batter is to be steamed. Here I have used the bundt cake pan.
Steam cook for about 20 mins.Run a knife around the vessel and invert to a plate.
Cut into desired shapes and serve hot

.

Here, I have  added cardamom  at the grinding stage itself. So the flavour was wholesome.

RAJMA MASALA

Prepared this tasty dish as a side dish for chappathi last week. My hubby and kid loved it.Its easy to prepare and also very healthy too.
INGREDIENTS:
Rajma    1 cup
Big onion  2 no
Tomato    2 no
Ginger     1/2" piece
Garlic     1 full
Chilli powder   3 tsp
Dhania powder   2 tsp
Cinnamon     1/2"piece
Cloves         2 no
Cardamom   2 no
Bay leaf   1 no
Oil          5 tbsp
Salt   to  taste
For garnishing:
Onion( cut into rings)
Fresh coriander leaves.
METHOD:
Rajma takes long time to cook. So soak in hot water previous night itself, if preparing this dish for breakfast.Good if soaked previous day afternoon itself.
Cook in pressure cooker till soft.
Grind onions with cinnamon, cloves, cardamom, ginger and garlic to a coarse paste. Don't add water.
Grate the tomatoes in the grater, discard the skin.
Heat oil in kadai add the bay leaf.Next add the onion paste and saute till the raw smell goes. Nonstick pan will be very useful for this.
Add tomato and cook till soft.When the oil leaves the sides of the pan, add chilli powder, dhania powder and salt. Can add a pinch of turmeric powder also.
Add enough water  along with cooked rajma.Cook till the mixture comes to masala consistency.
Garnish with onion rings and chopped coriander leaves.Serve for rotis and poori.

POTATO KOLUMBU

This kolumbu is often made by my mom as its her invention. Its ideal for idli, dosa and puri. Whenever I prepare this, my mind thinks of the days when my mom  prepares this with small onions which gives a unique taste.But we rarely get small onions at my place, so I used to prepare with big onion.
INGREDIENTS :
Potato    2 no (boiled)
Small onion   1 handful
Tomato         2 no (chopped)
Sambar powder   2 tbsp
Turmeric powder  1/4 tsp
Salt         to taste
Oil            3 tbsp
Garlic          2 pods with skin
For seasoning:
Mustard seeds 1 tsp
Urad dal          1 tsp
Curry leaves     few

For Masala:
Coconut       4 tbsp
Chutney dal   2 tbsp
Cinnamon     1/2" piece
Cloves         1 no
Saunf           2 tsp
METHOD:
Grind the items given for masala to a fine paste with little water.
Heat oil and start seasoning.Now add chopped small onion and tomato and saute well till the tomatoes are cooked.
Add turmeric powder, sambar powder and salt. Add enough water and cook till raw smell goes.
Add cooked potatoes by mashing roughly with hands.
Add the masala paste and needed water and cook for about 3 mins. Switch off the gas.
Add crushed garlic to the kolumbu and serve hot.
As chutney dal is added the kolumbu will be little thick.
Hearty thanks to Gayathri for conducting a wonderful event.Sure all the participants and readers will have a cut down memory lane.

POORI WITH POTATO MASALA

INGREDIENTS:
 FOR POORI:
Atta        2 cup
Rawa      2 tbsp
Sugar      1 tbsp
Salt         to taste
Oil         a tbsp for the dough
Water    to knead
Oil      to fry
METHOD:
Marinate rawa and sugar in little water.This is done to soften rawa and dissolve sugar.
Add atta and enough water and knead to a stiff dough.
Atlast apply oil to the dough and leave for 10 mins.
Roll into small rounds and fry in medium hot oil.
Rawa is added to retain crispness and sugar for crispness.

For Masala:
Potato    1/4 kg
Big onion     3 no
Greenchillies   3-4 no
Curry leaves   few
Ginger       1/4" piece(crushed)
Turmeric powder    1/4 tsp
Oil           2 tbsp
Salt        to taste
Mustard    1 tsp
Urad dal   2 tsp
Channa dal   3 tsp
Coriander leaves    for garnishing.
METHOD :
Cook potatoes in pressure cooker.Cut onions and chillies lenghtwise.
Heat oil in kadai and add mustard seeds, urad dal, channa dal and curry leaves.
Add onions, crushed ginger and chillies and saute till the onions turn pink. Add mashed potatoes,turmeric powder, salt and little water and cook for about 10 mins.
Garnish with coriander leaves and serve for poori and masala dosas.

PANIYARAM

INGREDIENTS :
For batter:
Idli rice    1 cup
Raw rice   1 cup
Urad dal    1/2 cup
Methi seeds  1 tsp
Rock salt    1 tbsp
For saute:
Onion      1 no (chopped)
Red chillies   2 no
Oil               3tbsp
Mustard seeds   1 tsp
Channa dal        2 tsp
Urad dal            1 tsp
Curry leaves       few
METHOD: 
Soak all the items together for the batter except salt, for 4-5 hrs.
Grind to fine rawa consisitency add salt and mix well.
Leave for fermentation for  about  10-12 hrs.After fermentation we have to saute with the items given.
Heat oil in kadai add mustard, urad dal, channa dal and curry leaves.
Add red chillies and onion and saute till onion turns pink.
Add this to the batter and mix well.
Heat the paniyaram kadai  with oil and pour the batter in each moulds.
Cook to golden colour and serve with coconut chutney.
Note : Batter should not be ground smooth.Paniyaram will be crispy outside and soft inside if prepared in this way.

WHITE KURMA

INGREDIENTS :
Carrot  1 no
Beans   5 no
Peas    1/2 cup
Cauliflower    1/2 cup
Onion     1no
Oil          2 tbsp
Curry leaves   few
Coriander leaves  few
For masala :
Oil    1 tbsp
Coconut   4 tbsp
Chutney dal    1 tbsp
Kaskasa     1 tbsp
Cashews    5 no
Ginger    1/2" piece
Garlic     1 no
Green chillies   6 no
Cardamom,cinnamon, cloves   each 1 no
Fennel seeds  1 tsp
METHOD :
Chop all the vegetables. Heat kadai with a tbsp of oil and saute all the items given for masala. Grind to a fine paste by adding little water.
Heat 2 tbsp oil in kadai and add curry leaves and onion.Saute well. Then put the vegetables and saute in medium flame.
Add the wet masala,salt and  enough water.Allow to cook.
When the veggies are cooked, garnish  with chopped corianer leaves.
serve for idli, dosa, puri or chappathi.
Note: Since chutney dal and cashews are added the kurma will be thick.Do not add tomato, chilly powder or turmeric powder. This amy change the colour of the kurma.Increase the quantity of chillies for spicy taste.This white kurma is easy to prepare and tastes great with tiffin items.

RAGI IDLI

INGREDIENTS :
Ragi            1 cup
Idli rice       1 cup
Urad dal     1/2 cup
Methi seeds  1 tsp
Rock salt      1 tbsp
METHOD :
Wash rice and ragi separately and soak together for 5 hrs. Wash urad dal and methi seeds and soak  together for 5 hrs.
Grind  (rice, ragi) and (urad dal, methi) separately. Add salt and mix well.
Ferment for 8 - 10  hrs and steam idlis as usual.
Note: Ragi idli goes well with tomato gojju  or coconut chutney. The idlies will be super soft in this method. There is no difference in taste as compared to ordinary idlis.

APPAM

INGREDIENTS :
Raw rice   2 cups
Idli rice     2 cups
Urad dal   1/2 cup
Methi seeds  1 tsp
Cooked rice   1 cup( pazlya saddam)
Coconut       1/2 shell
Sago             1/2 cup
Rock salt       31/2 tsp
Sugar            4 tsp
Oil                 little
METHOD :
Soak  rice, dhal and methi seeds for 5 hrs. Grate the coconut.
Grind  to smooth paste. Add coconut  to the grinding  when rice 3/4th grinded.
Add cooked rice at the end of grinding. Grind for about 5 mins add salt pour into a separate bowl.
Batter must not be thick. Sprinkle the sago on top of the batter. Do not stir and allow to ferment.
Next day add sugar and mix well.
Heat the appam kadai and pour a laddle full of batter in the center. Lift the pan and tilt in circular motion so that the center part is thick and the sides are thin. Drizzle little oil, cover and cook.
When cooked carefully lift the appam without breaking the sides.
Serve with coconut milk or stew.

RAGI ADAI

Ragi is rich in iron and  good for diabetic people.We should include ragi in our daily diet in the form of dosa, adai, kali etc. This adai will remain soft even after several hours.
INGREDIENTS :
Ragi flour               1 cup
Wheat flour            1/4 cup
Drumstick leaves    one hand full
Small onions           1/2 cup chopped
Ginger                    a small piece  (grated)
green chillies          1 chopped
Oil                         as required
Salt                        to taste
Warm water           to prepare the batter
METHOD :
In a bowl add all the items except oil and warm water. Mix well then add warm water and bring to thick batter.
Heat  the tawa and spread the batter with wet hands. Drizzle oil all over the adai. Cook in medium flame. Flip over and cook well. Serve with coconut chutney.
Note : If we want like dosa,the batter has to be little thin like ordinary dosa batter.
By adding warm water and wheat flour  the adai will remain softer.

EGG KURMA

Muttai Kurma  is our family's most popular dish. This is best suited for idlis, dosa and idiyappam. This is indeed a heavy meal, so we often have this in the morning and go for shopping  skipping lunch. So uninterrupted shopping is guaranteed :-) Lets move on to the recipe...
INGREDIENTS :
Eggs            5 nos
Onion(big)   3 No
Tomato        2 No
Coconut       1/2 shell
Green chillies 5 No
Garlic           5 pods
Sombu         1 tsp
Khaskhas      2 tsp
Oil                5 tbsp
Turmeric powder  a pinch
Cinammon, Cloves  each 2 No
Salt             to taste
Coriander leaves      to garnish.
Method :
Beat eggs with a pinch of salt. Heat one tbsp oil and add the egg mixture and scramble them.
In another small kadai heat 2 tsp oil and saute green chillies  with sombu.Remove them and off gas. In the same kadai add garlic and saute them in that heat itself. Grind all these items to a fine paste.
Heat a broad vessel  with the remaining oil. Season with cinnamon and cloves along with curry leave. Then add onion and fry till light pink colour.
Add the masala paste , turmeric powder and cook till nice aroma comes.Add chopped tomotoes and saute well till smashed well.Pour little water and cook the gravy till raw smell goes.
Dry fry Khas khas and grind to paste with coconut.
When the gravy has left its raw smell add coconut paste and cook for few minutes.
At last add the scrambled egg , check for salt and off gas.
Garnish with chopped coriander leaves and enjoy with steaming idlis.

KAMBU IDLI

Ingredients:
Kambu - 2 cups heaped (Bajra)
Par boiled rice - 1 cup
Red gram dhal - 1 cup (Toor Dhal)
Rock salt - 3 tsps (heaped)
Oil - 3 Tbl.sps
Cooking soda - 3/4 tsp
Method:
Soak kambu  and rice together for 4 hours, in enough water.
Soak dhal separately for 1 hour.
Grind dhal to smooth frothy paste and kambu-rice, mixture to coarse rawa consistency.
Mix both together with salt.
Allow to ferment for 15 to 20 hours.
Mix cooking soda with little water and add to the batter and mix well.
Steam idlis as usual and serve hot with onion chutney.

RAVA KICHIDI

INGREDIENTS:
Rava       2 cups
Water      4 cups
Beans, Carrot, Cauliflower, Peas   1 cup
Garlic     6 cloves
Ginger    1"
Green chillies    4 Nos
Tomato       1 No
Cinnamon    1/2"
Cloves        2 No
Ghee   3 tbsp
 Oil       5 Tbsp
Turmeric powder   1/2 tsp
 Salt   to taste.
SEASONING:
Mustard seeds, Urad dal, Channa dal,  hing, curry leaves and coriander leaves.
METHOD:
Make a paste with ginger, garlic, green chillies, cinnamon and cloves.
Heat ghee in a kadai and fry rawa till raw smell goes. This should be done in low flame. Cool rawa in a broad plate.
Heat oil and ghee in a kadai. Add the items for seasoning one by one.
Add the gound masala paste and fry till raw smell goes.
Add finely chopped vegetables, tomato and turmeric powder and saute in medium flame. Cover and cook in low flame.
When the vegetables are cooked add water and salt.
When the water boils add roasted rawa  and mix well in another hand to prevent lumos. Cover and cook for few minutes.
Garnish with coriander leaves and serve hot with coconut chutney.