Capsicum Vindaloo

Ingredients:
Bell Peppers (Green, Red and Yellow) - 1/4 cup each, cut into cubes
Onions - 1 cup, thinly sliced
Tomato - 1/4 cup, pureed
Red Chili Powder - 2 tsps (adjust according to your taste)
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Black Mustard Seeds - 1/2 tsp
Garlic - 8 cloves, peeled
Ginger - 1 inch piece
Vinegar - 1 tbspn
Sugar - 1 tsp
Oil - 1/4 cup
Turmeric Powder - 1/2 tsp

Salt - as per taste
Coriander Leaves - 1 tbspn, finely chopped

Method:

Mix the turmeric powder and 1/2 tsp of salt in a small bowl. 

Mix the cubed capsicums in the salt+turmeric mix and set aside.

Heat the oil and add the capsicums. Shallow roast them until they slightly brown and still retain its crunchiness. Drain and set aside on paper towels so that the extra oil is absorbed. In the same oil, add the sliced onions and fry until golden brown. 

Drain and set aside.

Powder cumin, fenugreek seeds and mustard seeds.
Grind the garlic and ginger together into a coarse paste. Add a tsp of oil in a pan and saute on low flame until browned and fragrant. Take care not to burn it. Add the powdered spices, chili powder and saute until fragrant. Then add the pureed tomato and saute until mushy and the oil separates from the masala. Add 2 cups of water to this and the sauteed capsicums and the fried onions. Bring it to a boil and add the vinegar and sugar. Let it simmer for about 3-4 mins or until the gravy reaches the consistency you desire. Add the required salt and garnish with coriander leaves.

Serve hot with steamed rice!

Recipe adapted from here

Tomato Kadhi/Tamatar Ki Kadhi

Ingredients:

Tomatoes - 2 cups, roughly chopped(approximately 3 medium sized)

Mustard Seeds - 1/2 tsp

Cumin Seeds - 1/2 tsp

Green Chilies - 1/2 tsp, finely chopped

Curry Leaves - 5 to 6

Besan Flour - 1 tbspn

Turmeric Powder - 1/4 tsp

Chili Powder - 1 tsp

Asafoetida - a pinch

Oil - 1 tsp

Salt to taste

For Garnishing;

Coriander Leaves -  1 tbspn, finely chopped

Method:

Combine the tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.

Allow it to cool and blend in a mixer to a smooth purée. Keep aside.

Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds.

When the seeds crackle, add the green chili, curry leaves and besan, mix well and saute on a medium flame for 2 minutes. Add the turmeric powder, chili powder, asafoetida and tomato purée along with 1½ cups of water and bring to a boil, while stirring once in between.

Add the salt  and mix well and cook on a medium flame for 2 minutes.

Serve hot garnished with the chopped coriander.

Recipe adapted from Tarla Dalal

Keerai Rasam/Spinach Rasam/Palak Rasam

Ingredients:

Tomatoes - 3, cut into halves

Onion - 1, small cut into halves

Spinach Puree* - 1 cup

Cumin Seeds - 1 tsp

Mustard Seeds - 1 tsp

Turmeric - 1/4 tsp

Curry Leaves - 6 leaves

Garlic - 4, crushed

Asafoetida - a pinch

Coriander Leaves - 2 tsps, finely chopped

Dry Red Chilies - 2, crushed

Rasam Powder - 2 tsps

Salt - to taste

Oil - 2 tbspns

Water as needed

*Wash the spinach leaves in the running water. Blanch the spinach in hot water by adding little sugar. Remove the water. Cool and blend the spinach in a mixer or blender into a puree.

Method:

Pressure cook the tomatoes, onions, 1/2 tsp cumin seeds and turmeric for 4 whistles. Cool and blend the mixture into a puree. 

Heat the oil in a pan and add the mustard seeds. Let them crackle. Now add the cumin seeds, curry leaves, crushed garlic, asafoetida, dry red chilies and rasam powder. Saute for a minute. Keep the flame low and add the tomato and spinach puree. Add the desired amount of water, salt and allow it to boil for 10 minutes.

Garnish with coriander leaves and serve hot with rice.

Inspired from here

Kothamalli Rasam with Garlic/Cilantro Rasam/Spicy Cilantro Soup

Ingredients:

Cilantro/Coriander leaves - 10, with stems crushed

Tomatoes - 2 medium, chopped or grind to a paste

Tamarind Paste - 1 tsp

Rasam Powder - 1/2 tbspn

Turmeric Powder - 1/4 tsp

Salt to taste

To crush or grind coarsely;

Cumin seeds/Jeera - 1 tbspn

Pepper Corns - 1/2 tbspn

Garlic - 4-5 cloves

Cilantro - 10, with stems

To Temper;

Oil -1 tsp

Mustard Seeds - 1/2 tsp

Hing - 1/4 tsp

Dry Red chili - 2 Nos, broken

Method:

Wash Cilantro/Kothamalli in running water, drain it. Keep it aside.

In a blender, add cumin seeds, pepper corns, garlic and cilantro, pulse it for few seconds and keep ready.

Heat oil in a kadai/sauce pan, add the tempering ingredients. Let the mustard seeds splutter.

Then add crushed cilantro-garlic mixture and fry well for 1-2 minutes. Now add 1/2 cup of water and bring it to a boil. Once it starts boiling add tamarind paste, tomato and enough salt and give it a stir.

Then add rasam powder and mix well and cook covered in medium heat.

When the rasam starts to boil, add the remaining chopped and crushed cilantro leaves & stems and again close it with a lid.

Switch off the stove when the rasam starts boiling and keep covered in the stove itself for 4-5 minutes.

Serve the Rasam with rice or serve it as a Soup!

Inspired from here

Jeera Rasam

Ingredients:

Jeera/Cumin Seeds - 1 tsp

Toor Dal - 1 tbspn

Curry Leaves - a sprig (12 leaves approx)

Sambar Powder - 2 tsps

Turmeric - 1/4 tsp

Asafoetida - a pinch

Tamarind - a small gooseberry size

Oil - 2 tspns

Salt - according to taste

Mustard Seeds - 1/2 tsp

Method:

Add a tsp of oil in a pan and roast the toor dal till it turns golden brown. Now add the cumin seeds and fry for a minute. Switch off the stove. Keep it aside. In the same pan add the curry leaves and fry for 2-3 minutes. Cool completely. Grind the fried toor dal, cumin seeds and curry leaves with little water to a smooth paste. Keep it separate.

Soak the tamarind in one cup of warm water. Squeeze and extract the pulp. To this add 2 cups of water, sambar powder, turmeric, asafoetida and salt. Let them boil for 15-20 minutes or till the raw smell of the sambar powder goes off. Add one more cup of water. Now add the grounded paste and mix well them well. Switch off the stove as soon as the rasam starts to bubbles up (approximately 2 minutes).

Heat a tsp of oil and add the mustard seeds. As soon as it splutters, switch off the stove and pour this tempering over the rasam. Serve hot with rice!

Theeyal

A Guest Post from my friend ManglaPriya Chandramouli

Serves 2-3 

Tamarind - small lemon sized or else 1/4 tsp of tamarind paste

Salt - as per taste

Vegetables - Okra or Drumstick or Brinjal - few pieces

For tempering;

Mustard Seeds - 1/4 tsp

Curry Leaves - a few

Coconut Oil* - 1 tsp

*tempering in coconut oil gives a nice aroma and taste. You can also use regular cooking oil if you don't have coconut oil or diet conscious.

To Roast and Grind;

Oil - 2 tsps

Dry Red Chili - 3

Coriander seeds - 1 tbspn

Urad dhal - 1 tbspn

Raw rice - 1/2 tsp

Onion - 1  (cut into cubes) - approximately 1 cup

Shredded Coconut - 2 tbspns 

Method:

Soak the tamarind (if using) in warm water and squeeze the juice out keep it separate. Fry the above ingredients(except onion and coconut) with a tsp of oil. Keep it aside. Fry the onions separately till the raw smell goes off. Keep it aside. Now fry the coconut till golden brown and keep it aside. Let them cool. Now grind all the fried ingredients to a fine paste by  adding little water.

In a pan add some oil and fry the veggies for a few minutes. Add little water and cook till the veggies turn soft. Then add the tamarind water and salt and let it boil for 5 minutes or till the  raw smell of the tamarind goes off. Now add the ground paste and mix well.

Taste for the salt and add more salt if needed. When it starts to bubble in the corners switch off the stove. 

In a separate pan heat a tsp of oil and add mustard seeds. After the mustard seeds starts to splutter add curry leaves and switch it off. Pour the seasoning on the kuzhambu.

Serve with steamed rice and potato curry! 

Notes:

1. Onion brings the quantity to the Theeyal Kuzhambu. 

2. The combination of onion, urad dhal and arisi makes the kuzhambu thicken as it cools. So add enough water with the tamarind.

3. If you let the Kuzhambu boil for too long, the consistency becomes very thin. Theeyal Kuzhambu is supposed to be thick in consistency.

Hotel Sambar

Ingredients:

Thuvar Dal - 1/2 cup, cooked and mashed

Onion - 1/2, chopped lengthwise

Small Onions - 7

Brinjal - 1 small, chopped lengthwise

Drumstik - 4, 1 inch pieces

Green Chili - 1, cut lengthwise

Garlic - 2 cloves, chopped lengthwise

Tomato - 1 medium, chopped

Tamarind Paste - 2 tbspns, mixed with 2 cups water

Coconut flakes - 1 tsp

Jaggery (powdered) - 1/2 tsp

Curry Leaves - few

Coriander Leaves - 1 tbspn

Mustard Seeds - 1/2 tsp

Red Chili -1

Cumin Seeds - 1/2 tsp

Asafoetida - a pinch

Red Chili Powder - 3/4 tsp

Coriander Powder - 1 tsp

Sambar Powder - 2 tbspns

Turmeric Powder - 1/4 tsp

Salt - as per taste

Oil

Ghee

Method:

Heat oil in a pan. Add mustard seeds. Let it splutter. Now add cumin seeds, fenugreek seeds, dry red chili, curry leaves and asafoetida and saute for 2 minutes. Then add chopped onions, sambar onions, green chili and garlic and saute for a while. When the onions turn translucent, add the remaining veggies and saute for 3-4 minutes. Now add the chopped tomatoes, turmeric powder, red chili powder and coriander powder. Saute everything till the tomatoes become tender and juicy.

Now add the tamarind paste mixed with 2 cups of water, salt, jaggery and sambar powder. Adjust the water to your desired consistency. Let this gravy cook till the raw smell of the tamarind goes off. Now add the mashed thuvar dal and let it come to a boil. 

At this stage add ghee and switch off the stove. Garnish with coconut flakes and coriander leaves.

Serve hot with mini idlies, pongal and rice.

Pineapple Rasam

Ingredients:

Tuvar Dal - 1/3 cup 

Tamarind - a small marble size, extract about 1 3/4 cup of tamarind juice from the tamarind

Salt - according to taste

Rasam Powder - 1 1/2 to 2 tsp

Turmeric Powder - 1/4 tsp

Pineapple - 1 1/2 cups, crushed with juice 

Ghee - 1 1/2 tsp 

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Cilantro Leaves - 1 tbpsn, for garnishing

Method:

Pressure cook the tuvar dal with just enough water to cook (about 1/4 cup water approximately) or alternatively cook the tuvar dal on a stove top until very soft and mushy. Keep aside.

Place the tamarind water in a heavy bottomed pan and add salt, rasam powder, turmeric and let it boil. When it starts to boil, lower heat and add crushed pineapple with juice to this and let it simmer for about 15 to 20 minutes until the tamarind loses its rawness and the pineapple absorbs the spices a little.

Now add the mushed soft lentil to this, add some more water according to your preference and consistency required and simmer for another minute or so.

Heat the ghee in a pan, add mustard seeds and cumin seeds to it. When they start to splutter pour them into the rasam.

Garnish with cilantro and serve hot on top of plain rice or as a soup.

Sending this post to Anu's South Indian Cooking hosted by Sangeetha

Yellow Squash Kootu

Ingredients:

Yellow Squash - 2 med, peeled and cut into 1-inch cubes 

Water - 2 cups or more (as req.)

Salt 

To Grind;

Grated Coconut - 1/2 cup

Turmeric Powder - 1/2 tsp

Chili Powder - 1 tsp

Green chili - 1

Cumin Seeds - 1 tsp 

For Tempering;

Oil 

Mustard seeds - 1 tsp

Shallots - 4 -5 (small)

Dried red chili - 2

Curry leaves - few

Grated coconut - 1 Tbspn

Method:

Pressure cook squash with water and salt till 1 whistle or in a medium pot, cook the squash in water mixed with the salt for 8 to 10 minutes or until they are soft. 

Mash the cooked squash with any remaining water with the back of a spoon and set aside.

Meanwhile grind the contents under coconut mixture in to smooth paste (with little water as possible). Add the coconut paste to the cooked squash. 

Mix well and cook for 2 -3 minutes, until the coconut mixture has blended in. Remove from the heat and set aside.

Heat the oil in a small skillet and splutter the mustard seeds. When they burst, add the rest of the ingredients for tempering. Saute till it is browned. Remove from heat and stir the seasoned oil with the spices into the cooked squash mix.

Serve hot with spicy curries.

Recipe adapted from Foodie Ann's

Broccoli Rasam

Ingredients:

Broccoli Florets - 1/4 cup

Tomato - 1 medium, chopped

Tamarind Paste - 1 tbspn

Coconut - 2 tbspns

Green Chilies - 3-4 (adjust according to spiciness)

Lemon Juice - 1 tsp

Turmeric Powder - 1/2 tsp

Tuvar dal - 1/4 cup, cooked and mashed

Salt - according to taste

Cilantro - 1 tbspn, for garnishing

To temper;

Mustard Seeds - 1/2 tsp

Ghee - 1 tsp

Method:

Add the broccoli florets, chopped tomatoes, tamarind paste, turmeric powder and salt to 4 cups of water.

Let the mixture boils till broccoli florets are cooked. Now, grind the coconut and green chilies along with a tbspn of cooked broccoli and tomato mixture to a smooth paste. Keep it separate.

Now add the mashed dal to the mixture. Let it simmer for 1-2 minutes. Follow it up by adding the grounded paste. Add 1/4 cup of water to the rasam. When it becomes light frothy switch off the stove.

In a pan, add ghee. Once it is warm add mustard seeds. As it splutters, add it to the rasam.

Now add the lemon juice and garnish with cilantro.

Recipe adapted from http://rascookbook.blogspot.com

Cauliflower Kootu

Ingredients:  

Toor Dal - 3/4 cup

Cauliflower - 1 cup

Onion - 1, chopped

Tomato - 1, chopped

Peas - 1/2 cup

Potato - 1

Lime juice* - 2 tbspns

Salt - to taste

*tamarind paste can be substituted

To roast and grind;

Channa dal - 1 tbspn

Coriander seeds - 1 tbspn

Red chilies - 4

Coconut shredded - 1 tbspn

To season;

Oil - 1 tbspn

Mustard seeds - 1 tbspn

Method:

Pressure cook the toor dal and potato in the pressure cooker. Add onion, cauliflower, tomato, peas and boil them in water. Roast and grind the ingredients mentioned in the table. 

Once the vegetables are done add the ground powder. Add the boiled dal, mashed potato and mix well and finally add the lime juice. 

Season with mustard seeds and serve with rice. 

Recipe Courtesy: Jaya's Recipes

Mirch Ka Salan (Hot Chili Peppers in Tangy Peanut Sauce)

Ingredients:

Anaheim Peppers (Bajji Milagai) - 4 

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Asafoetida - a pinch

Turmeric powder - 1/2 tsp

Chili powder - 1/2 tsp

Ginger Garlic paste - 1/2 tsp

Tamarind pulp - 1 tbspn disssolved in 1/4 cup water

Oil - 2 tbspns

Salt - to taste

For the masala;

Coconut (grated or chopped) - 1 tbspn

Poppy seeds(kasa kasa) - 1 tbspn

Sesame seeds - 1 tbspn

Peanuts - 1 tbspn

Coriander seeds - 2 tsp

Cumin seeds - 3 tsp

Oil - 1 tsp

Method:

Wash, wipe and slit chilies lengthwise into two or quarters. Heat sufficient oil in a kadai and fry for 5 minutes. Drain and place on absorbent paper and set aside.

To make masala paste, roast the sesame seeds, poppy seeds, coriander seeds, cumin seeds, peanuts and coconut with 1 tsp of oil. Cool and grind them to a paste.

Heat 2 tbspns of oil in a pan, add mustard seeds and let them splutter. Then add fenugreek seeds and asafoetida. Now add turmeric powder, ginger garlic paste and saute for a minute. 

Add the tamarind pulp with the water. Let them cook for a while.

Now add the masala paste, chili powder and cook for three minutes, stirring constantly and add the fried chilies and salt. Reduce the heat and cook for ten minutes.

Serve hot with Basmati Rice.

Dal Pinni

Serves 4-6
Ingredients:
2 tbspns yellow moong dal (split yellow gram)
2 tbspns chana dal (split Bengal gram)
2 tbspns masoor dal (split red lentil)
1/4 cup kabuli chana (white chick peas)
3 cups finely chopped spinach (palak)
1/2 cup chopped cabbage
1 tbspn ginger-green chili paste
1/2 tsp turmeric powder (haldi)
1/2 cup chopped tomatoes
2 tbspns lemon juice
1 tsp sugar
2 tbspns oil
salt to taste

To be ground into a smooth paste;

3 whole dry kashmiri red chillies, broken

1 tsp coriander (dhania) seeds

2 to 3 cloves (laung / lavang)

1 tsp poppy seeds (khus-khus)

2 tbspns finely grated coconut

2 tbspns broken cashewnuts (kaju)

2 tbspns oil

Method:

For the masala paste;

Heat oil in a pan and add all the ingredients. Sauté on a low flame till well roasted. Cool and blend till smooth. Keep aside.

How to proceed

Clean, wash and soak the dals and kabuli chana for about 2 hours. Drain. Pressure cook with 3 cups of water, turmeric powder, tomatoes, ginger-green chilli paste and salt till done. Heat oil, add the spinach leaves and cabbage and sauté for about 5 minutes. Add the cooked dal, sugar, masala paste and ½ cup of water and bring to a boil. Simmer for 10 minutes on a low flame. Add the lemon juice and serve hot.

Recipe Courtesy: Tarla Dalal

Curry Leaves Kulambu

Ingredients:

Tamarind - 1 small lemon sized

Curry leaves - 1/2 cup, tightly packed

Sāmbar powder - 1 1/2 tbspns

Turmeric - 1/4 tsp

Small onion/Shallots - 5-7 nos., finely chopped

Garlic 10-12 flakes, chopped

Salt - as needed

Jaggery - a small piece

Pepper powder - 1/4 tsp

To temper:

Gingely oil/cooking oil -  2 tbspns

Fenugreek seeds - 1/4 tsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Toor dal - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - a few (optional)

Method:

Wash curry leaves and grind it with little water to a smooth paste.

Extract tamarind juice from tamarind.

Heat a kadai with oil and add the mustard seeds. As soon as they crackle add urad dal, fenugreek seeds, cumin seeds and then toor dal and fry till golden colour.

Add the finely chopped onions and garlic and fry till golden brown.

Add the tamarind extract, ground curry leaves paste, turmeric, salt, sambar powder.

Add enough water and boil till oil separates and floats on the top. Add jaggery and pepper powder lastly and give a boil.

Mix with rice and ghee/sesame oil and enjoy!!

Recipe Courtesy: Rak's Kitchen

Ennai Kathrikai Kulambu(Spicy Brinjal Gravy)

Ingredients:
Small Kathrikai / Eggplant (Green or Purple) - 6
Shallots / Pearl onions - 10
Green chili - 2
Round Red chili - 2
Tomato - 2
Grated Coconut - 2 tbsp
Cumin seeds - 2 tsp
Mustard - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Pepper - 1/2 tsp
Curry Leaves - 2 strand
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chili powder - 2 tsp
Sambar powder - 2 tsp
Tamarind - small piece (grape size)
Gingelly oil - 3 tsp
Jaggery - pinch
Salt
Oil

Method:

Slit eggplant into quarter and soak in water with salt and turmeric powder for 15 mins. Soak tamarind in water and squeeze the pulp, add turmeric powder, red chilly powder, coriander powder and sambar powder. Grind coconut, 1 tsp cumin and tomato to paste. 

Heat a kadai, add oil and mustard, 1 tsp cumin, fenugreek, pepper, curry leaves, slit green chilly, red chilly, shallots, eggplant and fry till its skin shrinks, add tamarind paste mix and ground coconut paste. Cover and cook for 20 minutes . Switch off stove add jaggery, drizzle gingelly oil on top and stir. Server with white rice and papad.

Tip of the day: Before cooking the eggplants, slice them and place them in a bowl with water mixed with a spoon of milk. The eggplants will keep their color without blackening.

Green Chili Sambar

Ingredients:

Moong dal - 1/2 cup

Thuvar dal - 1/4 cup

Drumstik - 1 or 2

Potato - 1 (cut into cubes)

Carrot -1 (cut into slices)

Brinjal - 1

Big Onions - 1 cup

Ginger - 2 tsp (chopped finely)

Garlic - 2 tsp (chopped finely)

Green Chili - 6-8 (cut lengthwise)

Grated Coconut - 2 tbspns
Tamarind - a small ball
Lemon juice - 1 tsp
Coriander leaves - a few
Sambar Powder - 2 tbspns
Turmeric - 1/1 tsp
Hing Powder - 1/2 tsp
Salt - according to taste
Oil
Mustard Seeds - 1 tsp
Red Chili - 1 
Curry Leaves - a few


Method:
Heat the pan and fry the moong dal for sometimes and add the thuvar dal and switch off the gas. Then pressure cook the dals.
Note: Don't fry the dal until it becomes brown. Fry until the smell of the dal comes. It is not necessary to fry the thuvar dal.
In a kadai heat some oil then fry the onions, green chilies, garlic for sometimes until it turns brown. Then add the vegetables and fry for 2 minutes and add the tamarind water, turmeric and sambar powder.
Grind the coconut with water nicely. When the vegetables are cooked add the dals, salt, grinded coconut, hing powder and mix it nicely and allow it to boil for 4-5 minutes.
Heat oil in a fry pan season with mustard seeds, red chili, curry leaves and then add it to the sambar. Finally add the coriander leaves and lemon juice.

Tip of the day: To keep green chilies fresh for a longer duration remove their stems before storing.

Sukku Kulambu(Dry Ginger Gravy)

Ingredients:

Small Onions - 10 - 15

Garlic Pods - 5 - 10

Curry leaves - 1 string

Tamarind extract - 2 cups

Hing - little

Mustard seeds - 1/2 tsp

Salt - as per taste

Oil - 2 tsp (preferred Gingely oil)

For grinding :

Dhaniya seeds - 1 tbsp

Dried Red chillies - 2 or 3

Urad dhal - 2 tsp

Channa Dhal - 2 tsp

Methi seeds - 1 tsp

Grated Coconut - 1/4 cup

Dry ginger / sukku - 1(index finger size) or Dry ginger powder - 2 tbsp

Method:

Heat a tsp of oil in a kadai , add and roast the above given ingredients for grinding, allow it to cool  and grind it along with the sukku into coarse paste by adding little water.

Now add a tsp oil in a kadai and temper it with mustard seeds, curry leaves, hing and add small onions, garlic, salt and fry well. Then add the grinded paste and little water and fry well till the raw smell goes. Then add the tamarind extract, check for salt, if needed more add accordingly and allow it to boil well, till gets thick.

Tip of the day: A bay leaf added to the flour container will keep the flour free from moisture!