Sunday, 23 April 2017

HOTEL STYLE KAARA KUZHAMBU RECIPE(WITH COCONUT) - SOUTH INDIAN KAARA KUZHAMBU RECIPE

HOTEL STYLE KAARA KUZHAMBU RECIPE(WITH COCONUT) - SOUTH INDIAN KAARA KUZHAMBU RECIPE

Kaara kuzhambu is one of the very common gravy in south India to serve with rice. It is a spicy, tangy simple gravy. It is nothing but the vegetables cooked in spiced tamarind gravy.
Generally we use the vegetables such as ladysfingers, eggplant, and drumstick to make this curry. It is also called as ‘puli kuzhambu’(means tamarind curry) or ‘vathal kuzhambu’. In vathal kuzhambu various dried vegetables (Vatral) like mango vatral, manathakkali vatral, sundaikkaai vatral will be used.
HOTEL STYLE KAARA KUZHAMBU RECIPE(WITH COCONUT) - SOUTH INDIAN KAARA KUZHAMBU RECIPE

In kaara kuzhambu/puli kuzhambu there are two varieties, with coconut and without coconut. Some may use freshly ground spice powder for additional taste and flavor.
Usually in our house we don’t use coconut in this gravy and called only as puli kuzhambu. But in most of the hotel we can see this kuzhambu names as kaara kuzhambu and they will use coconut in this. Recently in a live cookery show someone asked the chef for this recipe of hotel style kaara kuzhambu. After hearing that recipe, I immediately tried and it was really good. It definitely gives different taste than the normal puli kuzhambu(without coconut).
Afterwards it is also one of a curry which I make frequently in homeJ.

Ok now coming to the recipe.
RECIPE CARD:
KAARA KUZHAMBU (HOTEL STYLE)
RECIPE TYPE: LUNCH | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS
PREPARATION TIME: 10 MIN | COOKING TIME: 15 MIN
INGREDIENTS:
To make the gravy:
  • Tamarind                                       1 (big lemon size)
  • Sambhar powder                         1 tablespoon*
  • Turmeric powder                         1 teaspoon
  • Ladysfinger                                   8 to 10
  • Shallots (small onion)                 10
  • Garlic                                              4 or 5 pods
  • Tomato                                           1
  • Asafetida                                       ¼ teaspoon
  • Curry leaves                                 few
  • Jaggery                                         ½ teaspoon
  • Salt                                                to taste

To grind:
  • Coconut                                        ¼ cup

To temper:
  • Oil                                                 2 tablespoon
  • Mustard seeds                            1 teaspoon
  • Rec chillies                                  1
  • Fenugreek seeds                        ¼ teaspoon
  • Channa dhal                               ½ tablespoon

* Instead of sambhar powder you can use red chilli powder and coriander powder in equal ratio

PREPARATION:
Slit the shallots into two or four (depends on the size).
Chop the garlic into small pieces if they are big, otherwise just peel the skin and keep it as whole.
Chop the ladysfinger into 1 inch size pieces and keep it ready.
Break the red chillies into 2 or 3 pieces and set aside.
Grind the tomato into fine puree.
Grind the coconut into smooth paste by adding little water.
Soak tamarind in water and extract the juice and set aside. Mix the extract with 2 cups of water.
METHOD:
In a heavy bottomed pan add a teaspoon of oil and sauté the chopped ladysfingers. This step is to reduce the stickiness in the ladysfinger. While sautéing itself the wetness will be dried and the ladysfinger will be half cooked.
Remove the sautéed ladysfinger from heat and keep it aside.
In the same pan add the remaining oil and then add the mustard seeds, and let it splutter. Then add the broken red chillies and let it fry.
Then add the fenugreek and channa dhal and let it fry.
Add the shallots and sauté well. Then add the garlic and curry leaves and sauté.
Once the onion becomes translucent, add the tomato puree and let it cook for few minutes. Stir continuously.
Then add the tamarind extract and water mixture. Add the sambhar powder and turmeric powder and asafetida mix well.
Add the sautéed ladysfinger and  salt.Let it cook by closing the pan with the lid.
Once the veggie got cooked, add the ground coconut paste and jaggery and let it boil for few more minutes.
Remove from heat once the desired consistency got reached.
Serve hot with rice.

NOTES:
  • Here I have used ladysfinger, you can use any vegetables like eggplant, mango, drumstick of your choice. Or simply add more onion and garlic. Tastes will be amazing.
  • You can add a teaspoon of cumin seeds with coconut while grinding for extra flavor.
  • You can use big onion also instead of shallots, but shallots only will give best results.
  • Adding sesame oil gives scrumptious taste, but you can use normal cooking oil also.
  • Adding jaggery is to balance the spiciness and tanginess. If you don’t want, you can omit.
  • Instead of sambhar powder you can add equal amount of red chilli powder and coriander powder. Adjust the amount as per the spice level of the red chilli powder you are using.

VIDEO RECIPE:

STEP BY STEP PHOTOS:
In a heavy bottomed pan add a teaspoon of oil and sauté the chopped ladysfingers. This step is to reduce the stickiness in the ladysfinger. While sautéing itself the wetness will be dried and the ladysfinger will be half cooked. Remove the sautéed ladysfinger from heat and keep it aside.

In the same pan add the remaining oil and then add the mustard seeds, and let it splutter. 

Then add the broken red chillies and let it fry. Then add the fenugreek and channa dhal and let it fry.

Add the shallots and sauté well. Then add the garlic and curry leaves and sauté. Once the onion becomes translucent, add the tomato puree and let it cook for few minutes. 
Stir continuously.



Then add the tamarind extract and water mixture. Add the sambhar powder and turmeric powder and asafetida mix well.


Add the sautéed ladysfinger and  salt.Let it cook by closing the pan with the lid.


Once the veggie got cooked, add the ground coconut paste and jaggery and let it boil for few more minutes.

Remove from heat once the desired consistency got reached.

Serve hot with rice.
HOTEL STYLE KAARA KUZHAMBU RECIPE(WITH COCONUT) - SOUTH INDIAN KAARA KUZHAMBU RECIPE
Do try this recipe and please don’t forget to give your feedback in comments. To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.
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Tuesday, 18 April 2017

THIRUVAIYARU ASOKA HALWA / ASHOKA HALWA RECIPE- MOONG DHAL & WHEAT FLOUR HALWA


Ashoka halwa is one of the very popuar halwa in tamilnadu. Actually it is very famous in thiruvaiyaru(near thanjavore). Generally it is called as thiruvaiyaaru ashoka.
The main ingredients used to make this halwa are moong dhal and wheat flour. It is almost same as that of the moong dhal halwa which is quite popular in north india. But in this halwa we have used wheat flour along with moong dhal.
It is one of the very easy halwa that can be prepared in less time. Unlike the wheat halwa , it is not time consuming one.
In most of our marriages it will be served either for evening tiffin /dinner or for breakfast. During my college days itself me and my sister tried this halwa and it came out really well. Before that we had seen while my mom was making this halwa. After that we had tried this many times and shared with friends tooJ.

Please check the below links for other variety of halwa in my blog if you are interested.

Ok now coming to the recipe.
VIDEO RECIPE:

THIRUVAIYAARU ASHOKA (ASHOKA HALWA)
RECIPE TYPE: SWEET | CUISINE: SOUTH INDIAN | YIELDS: 500 gm - 750 gm (APPROX)
PREPARATION TIME: 15 MIN | COOKING TIME: 20 MIN

PREPARATION:
  • First cook the dhal with enough water and mash them well using the back of the ladle or potato masher. Keep the mashed dhal aside.
  • Split and break the cashews into small pieces and set aside.
METHOD:
In a heavy bottomed pan add a table spoon of ghee and fry the cashews. Once hey become golden brown remove and kept them aside.

Then add a teaspoon of ghee in the same pan and then add the wheat flour.Roast it well till it starts changing the color for around 2 to 3 minutes in medium low flame. be careful not to burnt the flour.

Then add the mashed dhal and sugar with the roasted flour and mix well with out any lumps.

Stir continuously to avoid the burning at the bottom. Add the remaining ghee little by little and stir well.

Add the color powder and roasted cashew and mix well.


Add the cardamom powder and roasted cashew nuts Once it starts to leave the sides of the pan (after approx. 10 to 15  minutes) and becomes glossy , remove from heat.

Yummy, scrumptious halwa is ready to serve.

NOTES:
  • You can grind the dhal in mixer grinder, but my personal opinion is mashing with hand is good.
  • Once the halwa starts to leave the sides, immediately remove it from heat. Otherwise you will be ended up with burfi only not halwa J.
  • It stays good for around 4 or 5 days in room temperature.

Do try this recipe and please don’t forget to give your feedback in comments. 
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Saturday, 15 April 2017

MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

Masal vadai/kadaiparuppu(channa dal) vada is a popular south Indian vadai that will be prepared commonly for evening snacks or during festivals along with payasam or sakkarai pongal. It is one of the tasty vadai recipe and will be most of the people’s favourite too.
Every one may follow their own way of ingredients and its measurements. In our my or mu milk have never used fennel seeds. Also they will not add garlic too. While preparing for poojas we won’t add onion also. Will prepare 3 or 4 vadas with out onion for neivethiyam and then add the onion for the remaining vadais J.
In this recipe I didn’t add garlic. Just I have added little fennel seeds. For poojas you can omit that. (as per your wish).
MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

Actually while making this vadais few points we have to keep in mind to get perfect vadai.
  • The dhal should be soaked enough ie., for minimum3 to 4 hours to get proper vada.
  • The dhal should be grind to a coarse paste only, not smooth. Coarse vada batter only will give nice crunchy vadais.
  • Don’t add water while grinding. The soaked channa dhal itself will grind properly and no need to add water. Also if you add salt while grinding the moisture comes from the salt will enough to grind the dhals. Because if the vada batter is thin then it will absorb more oil and vadai will become oil and not so crispy.
  • Some may add little rice along with the channa dhal. But I will never use rice and will add just a table spoon of urad dhal for ½ cup channa dhal. It gives nice crunchy outer layer and soft center.
  • The vadai should be cooked in the medium flame only, otherwise the top will become black or burnt and the center will remain uncooked.
  • Adding asafetida is important to get the nice flavor and to avoid the bloating and gas problems. You can use garlic also.

Ok now coming to the recipe.
VIDEO RECIPE:

MASALA VADAI (CHANNA DHAL (PARUPPU) VADA)
RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN | YIELDS: 12 MEDIUM VADAS
SOAKING TIME: 3 - 4 HRS |PREPARATION TIME: 10 MIN | COOKING TIME: 10 MIN
MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-


PREPARATION:
  • Soak both the dhals in water for minimum 3 to 4 hours.
MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

  • Then grind them into coarse paste along with red chillies , ginger, salt and asafoestida and set aside.




  • Finely chop the onion and curry leaves and keep it aside.

METHOD:
Add the onion and curry leaves with the ground vada batter and mix well.

Divide the vada batter into equal sized balls.
Then wet your hands with water(or you can use plaintain leaf or plastic cover) and make vadas by pressing the balls with the fingers. No need to make it too thin or too thick.
Heat oil in a broad pan and deep fry the vadas till it becomes golden brown. Flip the vadas in between while cooking for even cooking.
Heat should be medium.

Then remove from the oil and drain in tissue paper.
Serve hot along with coconut chutney as snacks or with payasam or sakkarai pongal for lunch.
MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

NOTES:
  • The vadas should not the more thinly or thick, if it is thin then it will be more cruncy and the center will not be soft. If it is too thick then the center may remain uncooked.
  • You can add few crushed garlic pods with the ground vada batter.


MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

Do try this recipe and please don’t forget to give your feedback in comments.

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Wednesday, 12 April 2017

GOOSEBERRY BUTTERMILK(NELLIKKAAI MOR)- BEAT THE HEAT - SUMMER COOLANT RECIPES

GOOSEBERRY BUTTERMILK(NELLIKKAAI MOR)- BEAT THE HEAT - SUMMER COOLANT RECIPES


Goose berry is a healthy as well as medicinal fruit. It is a good source of vitamin C.
It is a very good natural coolant. This gooseberry buttermilk is an excellent drink to beat the heat in summer time. It will give instant energy to our body.
GOOSEBERRY BUTTERMILK(NELLIKKAAI MOR)- BEAT THE HEAT - SUMMER COOLANT RECIPES

Ok now coming to the recipe.
VIDEO RECIPE:
GOOSEBERRY BUTTERMILK
RECIPE TYPE: DRINKS | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS
PREPARATION TIME: 2 MIN | COOKING TIME: -


GOOSEBERRY BUTTERMILK(NELLIKKAAI MOR)- BEAT THE HEAT - SUMMER COOLANT RECIPES

PREPARATION:
Remove the seeds ans chop the gooseberry  into fine pieces.
METHOD:
Grind the corainder leaves, curry leaves, green chillies, gooseberry into fine paste using little buttermilk.
then mix the ground paste with the buttermilk and mix well.






Serve in mud pot (kalayam in tamil) or glass as per your wish.
GOOSEBERRY BUTTERMILK(NELLIKKAAI MOR)- BEAT THE HEAT - SUMMER COOLANT RECIPES

NOTES:
  • Generally I don’t like to add ice cubes or the buttermilk directly from refrigerator. So didn’t add ice cubes.
  • If you want it to be chill you can add one or two ice cubes while serving.
  • You can use curd and whisk them for 2 to 5 minutes with water and then use to prepare for the buttermilk.


Do try this recipe and please don’t forget to give your feedback in comments.

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LEMON LEAVES BUTTERMILK - BEAT THE HEAT - SUMMER COOLANT RECIPES

LEMON LEAVES BUTTERMILK - BEAT THE HEAT - SUMMER COOLANT RECIPES

Lemon leaves buttermilk is an excellent flavorful buttermilk variety. In this recipe you can use citron leaves instead of lemon leaves. Both will give nice flavor to the buttermilk.
In general buttermilk is a healthy way to beat the heat. That too drinking flavorful buttermilk is additional goodnessJ.
LEMON LEAVES BUTTERMILK - BEAT THE HEAT - SUMMER COOLANT RECIPES

Ok now coming to the recipe.
VIDEO RECIPE:
LEMON LEAVES BUTTERMILK
RECIPE TYPE: DRINKS | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS
PREPARATION TIME: 2 MIN | COOKING TIME: -
LEMON LEAVES BUTTERMILK - BEAT THE HEAT - SUMMER COOLANT RECIPES

PREPARATION:
Finely chop the lemon leaves or coarsely grind and set aside.
Finely chop the curry leaves.
METHOD:
First mix the lemon leaves and curry leaves with the buttermilk.
Then add the hing and salt.
Mix them well by using whisk.


Serve in mud pot (kalayam in tamil) or glass as per your wish.
LEMON LEAVES BUTTERMILK - BEAT THE HEAT - SUMMER COOLANT RECIPES

NOTES:

  • Instead of lemon leaves you can use citron leaves.
  • grinding or crushing the leaves will give more flavor to the buttermilk.
  • Generally I don’t like to add ice cubes or the buttermilk directly from refrigerator. So didn’t add ice cubes.
  • If you want it to be chill you can add one or two ice cubes while serving.
  • You can use curd and whisk them for 2 to 5 minutes with water and then use to prepare for the buttermilk.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.
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