Thakkali Kolambu

A perfect lunch

Easy and tasty kolambu. It is one of my favorite kolambu right from my childhood.


Preparation Time: 10 min
Cooking Time: 15 min
Serves: 2

Ingredients:

  • Small onion - 5-7
  • Turmeric powder - 1 pinch
  • Chili powder - 1 pinch
  • Tomato - 1 finely chopped
  • Tomato paste or tomato puree - 1 medium sized
  • Coriander powder - 1 tbsp
  • Cumin powder - 1/2 tbsp
  • Salt to taste

To grind:
  • Coconut - 2 tbsp
  • Small onion - 2-3
  • Green chili - 1
  • Kuruma Podi - 1 tbsp
To temper:
  • Oil - 1 tbsp
  • Mustard - 1 pinch
  • Urad dhal
  • Cumin seeds
Procedure:

1.   Grind the ingredients given in section "to grind" into a smooth paste by adding water.

2.   Heat a medium sized pan, add oil. Then add onion and saute until it is becomes soft and starts turning golden brown.

3.   Add turmeric powder and chili powder.Then add tomatoes and saute for 3min. It becomes mushy. Once it become mushy, add tomato puree and coriander powder.




4.   Mix them well and add 1 cup of water and bring it boil. Add 2 tbsp of coconut paste. Keep it in low flame for 5 min or until the kolambu gets to desired consistency.

5.   Finally temper with the items given under the section “to temper”.


Pancakes


Continental Breakfast

Pancakes are American's oothappam ;-) small round fluffy dosa. They are really yummy. Usually people have pancakes with honey and butter. You can try with your favorite sauces too. They are tasty and very simple to prepare.

As a variation, you can add fruit slices (Banana, Blueberry, Strawberry etc.) or essence (Vanilla, Strawberry etc.) to the batter to make it more delicious and healthy.

For Vegetarians, Egg-less Pancakes coming soon in my cuisine..... :-)



Preparation time : 10 min
Cooking time : 5 min
Serves : 2


Ingredients:
  1. All purpose flour / maida - 1 cup
  2. Egg - 2
  3. Milk - 1 1/2 cup
  4. Vinegar - 2tbsp
  5. Butter - 1 tbsp
  6. Sugar - 4 tbsp
  7. Salt - 1/2 tsp
  8. Baking soda - 1/2 tsp
  9. Baking powder - 1 tsp

Procedure:

  1. In a bowl pour milk and add vinegar. Keep it for 3-4 min. Milk will turn sour. In another mixing bowl, add all purpose flour sugar salt baking soda and baking powder. Mix them well and set aside.
  2. Melt the butter. I kept the butter in microwave for 30 sec.
  3. In a mixer, break and pour the raw eggs. Add melted butter to the mixer. Run the mixer for few sec.
  4. Add sour milk to the mixer. Blend them again for 3-5 sec.
  5. Finally add all purpose flour mix into the mixer and blend them for 5-7 sec till it becomes soft batter.
  6. Heat dosa pan or griddle and grease it will cooking oil. Keep the stove in medium flame. Take a scoop of batter and pour them in the pan like little oothappam. When one side is cooked well, turn to the other side. These pancake tastes great when hot, with butter. You can have it with honey too.

Note:

  • Alternatively, the mixing of all can be done manually using a whisk.
  • I used mixer as it will be very easy and can be done quickly.

Tofu Masala

Protein Rich Recipe

Tofu is made from soy milk. It is rich in proteins. I used extra firm tofu. Soft/firm tofu can also be used. Instead of tofu, paneer or soya chunks can be used to the same recipe.

 

Preparation time - 10 min
Cooking time - 20 min
Serves - 4

Ingredients:


To marinate:

·          
      Tofu - 350 gm
·         Tomato - 2 medium sized - cut into small cubes
·         Onion - 2 medium sized - cut lengthwise
·         Capsicum - ½ - cut into small cubes
·         Turmeric powder - 1 pinch
·         Chili powder - 1 tsp
·         Coriander powder - 1 tbsp
·         Cumin powder - ½ tbsp
·         Pepper powder - 1 tsp
·         Salt to taste

For gravy: 

Tomato - 1 - grind into paste  (or) tomato puree can be used
·         Heavy cream - 3 tbsp
·         Oil - 2 tbsp

Preparation:

 

Wrap tofu in a kitchen towel or tissue and keep it aside for 30 min. Water in the tofu must be completely removed before cooking.

Procedure:

 

1.   After removing water from the tofu, cut it into small cubes. Mix all the ingredients given in “to marinate” section. Mix them well and keep it aside for 20 min.

2.   Heat a medium sized kadai in the stove and when it is hot add oil. Now add the marinated tofu and allow it to cook for 12-15 min stirring occasionally. Do not stir often.

3.   When it is cooked, add tomato puree or tomato paste and salt. Allow it to cook until the raw smell leaves. Finally add heavy cream, mix well and garnish with cilantro.

Uppu Seedai


Preparation time: 20 min
Cooking time: 30 min 
Serves: 50 balls

Ingredients:

  • Rice flour - 8 tbsp
  • Urad dhal flour - 1 tbsp
  • Salt -  to taste
  • Ajwin (ஓமம்) - 1 tsp
  • Sesame seeds (எள் விதைகள்) - 1 tsp
  • Cumin seeds (சீரகம்) - 1 tsp
  • Butter - ½ tbsp

To fry:

  • Oil - as required

Procedure:

1.   Dry roast urad dhal in a pan until it starts turning golden brown and allow it to cool. Grind them into fine powder and sift through the sieve. Take 1 tbsp of this urad dhal powder.

2.   In a large mixing bowl all the ingredients, add water and make it into chappathi like dough. Make it into small balls.

3.   Heat oil in a kadai and fry them until it is cooked well.


Note: Seedai may burst while frying because of the air trapped inside. To avoid this, use a toothpick to make small holes in it and then fry them.

Masala Pasta


Easy and spicy pasta recipe
 

 Ingredients:

  • Pasta - 2 cup 
  • Onion - 2 medium sized - finely chopped
  • Tomato - 2 medium sized - finely chopped
  • Ginger garlic paste - ½ tbsp
  • Turmeric powder - 1 pinch
  • Green chili sauce - ½ tbsp 
  • Chili powder - 1 tsp
  • Pepper powder - ½ tsp (optional)
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Salt to taste

Procedure:

1. Place a vessel with water in the stove and bring it to boil. Add pasta to the boiling water and keep in low flame for 10 min or until pasta gets cooked well. Usually it becomes doubled in size. Once its cooked, drain out the excess water, rinse with cold water and set aside.
2.  Heat a large pan in the stove and pour oil. When oil is hot, add cinnamon, cloves, cardamom powder.
3.  As nice aroma comes out, add onion and sauté them for 2 min until they start turning golden brown. To this add ginger garlic paste and sauté till the raw smell leaves. Then add turmeric powder, chili powder and chili sauce. Adjust the quantity according to the spicy level desired. 
4. Now add tomatoes and sauté them for 2 min until becomes soft and mushy. Add coriander and cumin powder. Add pepper powder if desired. 

5. Finally add the cooked pasta and mix until it gets coated uniformly. Garnish with cilantros and serve hot.


Mutton Chukka



Ingredients:

  • Mutton - 500 g - Cleaned and cut into pieces
  • Onion - 2 medium sized - Finely chopped
  • Ginger garlic paste - 1 tbsp
  • Turmeric powder - 1 pinch
  • Chili powder - 1 tbsp
  • Cumin powder - ½ tsp
  • Salt to taste
  • Oil - 2 tbsp

 Procedure:


1.   Heat oil in a heavy bottomed pressure pan, add onion and saute until it starts turning golden brown.
2.   Add ginger garlic paste and mutton pieces and stir well. The mutton pieces will start turning pale. At this time, add turmeric powder, chili powder, salt and mix well.
3.   Mutton pieces will itself leave some water, so add ½ cup of water if needed. Pressure cook for one whistle. Then reduce the flame and keep it for 10 min. Switch off the stove and wait until the steam is released completely.
4.   Open the lid and check if the mutton pieces are cooked well. Use a knife or fork to cut the mutton pieces. It should be soft. Then again switch on the stove and keep in medium flame until the gravy gets thickened to desired consistency.

Rava Paniyaram


Ingredients:

  • Rava or sooji - 1 cup
  • Maida - 1/2 cup
  • Coconut milk - 1 cup
  • Sugar - 3 tablespoon
  • Oil

Procedure:


  1. Mix rava in coconut milk and allow it to soak for 45 min
  2. Then add maida, sugar to get a thick paste
  3. Sugar can be adjusted to your taste
  4. Heat oil in a kadai to fry
  5. Take one scoop of maavu and pour into the oil
  6. Fry them well

Soya Pepper Curry




Preparation Time: 10 min
Cooking Time: 30 min
Serves: 2


Ingredients:

  •  Soya chunks - 1 cup
  •  Onion - 1 medium sized - finely chopped
  •  Tomato - ½ medium sized - finely chopped

To grind:

  •   Cumin seeds - 2 tsp
  •   Red chili - 6 (reduce the count to have less spicy curry)
  •   Garlic - 3 pieces
  •   Black pepper - 2 tsp
  •   Tomato - ½ medium sized

Procedure:


1. In a vessel or pan, heat water and add the dry soya chunks. Allow it to boil in low flame for 15 min or until the soya gets doubled in size. Filter the soya water and wash with cold water. Squeeze the soya to remove the excess water and set aside.

2. Put all the ingredients in “to grind” in a mixie and grind it into a paste. No need to add water as the tomato itself will give the paste consistency. 
3. Heat a medium sized pan, add oil. Then saute onion until it starts turning golden brown. 5.   To this add chopped tomato, mixie paste, salt and one cup of water.
4. Finally add soya chunks and keep in low flame for 5 min or gravy gets thickened to desired consistency.