Who wouldn't love spicy pulikkulambu, pair it with dal and papad, it is a fulfilling menu. Especially if you have access to pinju kathirikkai/tender eggplant it is gonna be even tastier. Hope my plants will give enough brinjals soon. :)IngredientsBrinjal/eggplant - 6 to 8Onion small size - 1 chopped
Garlic - 5 cloves chopped
Green chillies - 5 chopped
Tomato - 2 chopped
Tamarind - cherry size
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tspSambar powder - 1 tsp
Brown Sugar - 1 tsp
Oil - 1tblspn
Salt to taste.For TemperingMustard seeds - 1 tspUrid,channa dal - 1 tspCurry leaves - fewMethi seeds - 1/2 tspAsafoetida/perungayam - a pinch
Note: You can substitute eggplant with okra, bittergourd, sweetpotato. If you have tried with any other vegetable, I would love to hear and experiment too. :)
- Cut the eggplants into bite size pieces and keep it in a bowl of water till you cook to prevent turning brown/bitter.
- Temper the ingredients and add chopped green chillies, onion, garlic. Saute it in the same oil till it turns light brown.
- Add chopped tomato, fry well and add brinjal, sambar powder,chilli powder, turmeric, salt, sugar and tamarind.
- Pour a cup of water let it simmer in medium heat till it cooked. Serve hot with rice.
Links : Anthony's Curry Mela
Thank you Sudha, Krithika, Vaishali for tagging me. Here is my list...5 items in my FreezerChochlate icecream barsFrozen peas, drumsticks, french beansIce cubesGarlic breadPuff pastries5 items in my CarMapsHard candyUmbrellaFresbeesWater5 items in my PurseLipstickMobileCredit, debit cards, cashDriver licenseLibrary card, grocery card, health cards5 items in my ClosetSalwars, SareesPants, Capris
I would like to tag Santhi, L.G, Indira, Archana, Vineela, Lera, RP, Kitchenmate, Indiandoc, Yum, Sumitha, and all who would like to play this meme.
Jeera Rice with Peas recipe from Myriad Tastes. I have sprinkled some black pepper to make little bit spicier. Other than that I have followed her recipe exactly. Simple and delicious. Thanks for the wonderful recipe Lera, we loved it very much. Nice lunch box recipe too.
My liking for this vegetable grew considerably after coming here. Not sure why, perhaps we don't see these often in stores so it could be the rare stuff thing. They started showing up only for the past couple of months near our place. You can make yummy dishes with 'em like pudalangai-thayir kulambu/ yogurt curry, sambar and so on. It is still a relatively costly vegetable in our stores, but sure tastes good.
[ washed, peeled, unpeeled snake gourds ]
[ Seeds scooped out and sliced thin ] Ingredients:Snake gourd/ Pudalangai - 2 sliced thin Mustard Seeds - 1 tspUrid Dal - 1 tspRed Chillies - 5 Sambar Powder - 1 tsp [optional]Onion (medium size) - 1 choppedCurry leaves fewOil - 1 tblspnSalt to taste
Shredded coconut - 1 tblspn [optional]
- Wash gourd and peel/scrape the outer skin with a knife. Cut lengthwise to scoop out seeds [they are not edible] and slice it thin as shown above.
- Heat oil in a pan and put mustard seeds and let it crackle. Add urid dal, curry leaves, red chilles, onion in the same order and saute it till it turns light golden brown in color.
- Add sliced gourd pieces, salt, sambar powder and mix everything; close the pan with a lid and let it cook in low-medium heat. You might want to add some shredded coconut.
- It is a good side dish for rice or any kind of bread.
Note: When I cook it with slow heat I don't add water. When you mix it with salt, gourd pieces yields enough water to cook it.
Here is Indiandoc's another nice version of snake gourd recipe, she listed out the medicinal uses too. Another good reason to love this vegetable.
Links: Anthony's Curry mela
Links: Cate's ARF/5-a-day Event.
When you are in a hurry, you can prepare this one in no time. Dal and rice blend in nicely giving rise to wonderful taste. It is a one-pot wonder and a high protein meal too.
IngredientsBasmathi Rice - 1 cupMoong Dal - 1/2 cupOnion (small size) - 1 choppedGarlic - 7 cloves choppedGreen Chillies - 6Red Chillies - 5Tomato - 2 choppedTurmeric Powder - 1 tspButter or Ghee - 1 or 2 tblspnSalt to tasteFor TemperingMustard Seeds - 1 tspUrid Dal - 1 tspCurry Leaves - fewCumin/Seeraham Seeds - 1 tspFennel/Sombu Seeds- 1 tsp
- Pour oil in a pan/cooker and add mustard seeds. Let it crackle and add urid dal, and curry leaves.
- Add cumin, fennel, and chilles one by one and allow it to fry in the same oil. [careful not to burn the cumin seeds, otherwise it goes bitter]
- Saute onion and garlic till they become light golden brown.
- Add chopped tomatoes, turmeric, butter, and salt to the mixture and cook until oil floats on the surface and then add moong dal and cook for 5 minutes.
- Add rice and 3 cups of water and cook until it is done.
Note: Dry roast moong dal (without oil) to a light golden color and soak it for 10 minutes in hot water before cooking. It will lead to soft dal texture, nice aroma and taste. You can add ghee while serving it instead of cooking with it. To get even richer paruppu sadam, add 1/2 a cup of coconut milk while cooking the dal. My mom adds scrapped coconut at the last stage. Yummy :-)
Links: Paz's From My Rasoi - For the Love of RiceLinks: Anthony's curry mela
10 things I miss the most of my moms cooking
Thank you Sudha, Archana and Krithika for tagging me to participate in this wonderful event. In my college days I spent most of my time away from home and whenever I came home my mom always made murukku - my all time favorite. I miss you amma :-) Anyways, here is a list of things I miss from my mom's cooking the most:
And thank you Garam Masala for this thoughful idea.
- Pavvakkai/Bitter gourd Poriyal
- Chicken Rasam
- Chicken Varuval/fry
- Ragi Vada
- Santhavai/ Idiyappam
- Wheat Roti
- Coconut chutney
- Thandu/Banana stem Poriyal
- Drumstick/Murungaikai Varuval
Paniyarams are a tasty treat. It is somewhere between idli and dosa - soft on the inside and crispy on the outside. My family loves paniyaram very much. The other day, I was making paniyarams and started running low on batter. So, I mixed the remaining batter up with a couple of eggs. Oh boy! what a surprise!! the taste was amazing - I guess I didn't know what I was missing before this little adventure :-). From that day onwards I intentionally mix batter with eggs to make egg paniyarams!
[From Left to Right: Regular paniyaram, Puli/Tamarind Chutney, Peanut Chutney, Egg Paniyaram]For Regular Paniyarams:Season idli/dosa batter with tempered mustard seeds, urid dal, curry leaves, and few chopped onions. Pour batter mixture in paniyaram pan and cook to make regular paniyarams.
For Egg Paniyarams:Mix the above seasoned paniyaram batter with 2 or 3 beaten eggs. Set the stove on low to medium heat. Add a few drops of oil in paniyaram pan and pour a heaping tablespoon of batter mixture in paniyaram pan. After a minute or two flip it and cook the other side. Egg Paniyarams are ready to be served.
[Note: All chutneys, sambars will go well with this paniyarams.]
Links: Anthony's curry mela.
When I am too tired to cook this is an easy dinner at our home. I always keep tuna tins/packets handy. And tuna is a healthy food too, so I won't feel guilty of not preparing an elaborate meal. You can prepare this in no time. Pair it with a soup/salad/smoothie for a wholesome meal.
6 ounce canned tuna, drained
4 slices bread
2 tablespoons minced onion
2 tablespoons minced bellpepper
1 tablespoons mayonnaise
2 tablespoons shredded cheese
1 Tbsp. butter
black pepper to taste
Note: I use dosa pan for grilling, if you have a grill pan use it to have a wonderful grilling marks. You may add more cheese and mayo if you want. Toast it at low to medium heat to get golden crust on the sandwich.
- In a small mixing bowl break up the tuna with a fork.
- Combine tuna, mayonnaise, onion, bellpepper, black pepper and cheese in small bowl and mix gently until combined.
- Glaze the grilling pan with butter. Spread the tuna mixture evenly on the pieces of bread.
- Grill sandwiches for 2-3 minutes, until bread is golden brown and cheese is melted. Yields 2 sandwiches.