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Friday, 19 September 2014

Mor kulambhu/Ash gourd Yoghurtgravy/Iyengar style

         I have a love towards mor kulambhu and avial .I tasted them when i was in my uncles house Chennai .I  did avial many times after i got married ,but this mor kulambhu i never tried .While i was going through a recipe book i mentioned about in one of my previous post. I saw this recipe and just wanted to try immediately . I Did the curry previous week.After i ate  ,my hand smelled like heaven .Just loving this curry .
        I added just 3/4 cup of yogurt and 3 green chilies opposed to 1 1/2 cup yogurt and 4 green chilies mentioned in the book ,Thinking of it will be more for 3 of us .After we ate lunch  so much of  kulambhu was remaining so we had with dosa and it tasted amazing with dosa too  .If  you want  gravy/kulambhu to be tangy use the day before yogurt .If you are making this curry for more than 4 people increase the yogurt and chilies used. you might want to increase coconut used as well .

Before going to the recipe
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Some wonderful kulambhu recipes

Preparation time:10 min
Cooking time:10 +15 min

  •  200 grams ash gourd/poosani kai
  • 1/4 tsp turmeric powder
  • 8 red onions/shallots
  • 1/2 tomato/Thakkali.
  • 33/4 cup yogurt/thayir

To temper:
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp jeera/Cumin seeds
  • few curry leaves/Karuvepilai

To grind:
  • 2 tsp grated coconut
  • 1 tsp jeera/Cumin seeds
  • 3 green chilies/Pacha milagai
  • 1 tsp toor Dal/Thuvaram parupu
  • 1 tsp Channa Dal/Kadala parupu
  • 1 tsp raw rice/Pacharisi

  • Soak Channa,toor Dal and raw rice for sometime and grind it along with jeera,coconut,chilies.

  • Clean the ash gourd and cut it in to small pieces.

  • Pressure cook it along with onion and tomato for a whistle .

  • In a pan add oil and add the tempering items when tava is hot .

  • Add turmeric powder as well .
  • Add the pressure cooked ash gourd and ground paste .

  • Add the required salt and let it cook until it becomes thick .
  • Make the yogurt to butter milk by churning it.If its too thick add little water .

  • When the gravy is thick, add the thick butter milk .

  • When the gravy boils switch off the flame .
  • Serve it with rice and parupu usili .

Wednesday, 17 September 2014

StoveTop Cookies/Easy Lime Cookies

              I got addicted to lime cookies after we ate them at a Thai restaurant near our place. The lady of the restaurant is so kind, she gave us lime cookies after we had dinner. It was so crisp and had a little kick of lime to it. I wanted to make it for such a long time .
              I got whole bunch of lime the other day and thought of baking using eggs. I was in a hurry to finish the eggs. We follow a custom not to eat meat during "puratasi" which is a tamil month and it  started today. Alas !!!  I couldn't find any recipes with egg .
              Finally I settled on baking some lime cookies , just for baking something. My little girl loves cookies and sweets.
              So while I was looking at the recipe in a hurry, I forgot to notice the powdered sugar mentioned in the recipe and added regular domino sugar (which is little finer compared to Indian sugar) and keep on kneading the dough for sometime .Then I realized that I did something wrong and finally I got to know that the recipe requires powdered sugar. Poor me, anyways I added more ghee to finish the cookies at least to hold their shape.(you can use milk or water ,but it may spoil the shelf life of the cookies ,so I didn't add any).
You can make this cookie in a stove top or in the oven. To me both cookies have same texture except the oven baked ones are a little puffy compared to stove top ones .You can top it with sugar if you want the cookie to be fancy. Sprinkle the sugar before you start baking. Pistachios didn't stick well to the cookies for me because the dough didn't have enough moisture. May be next time when I use domino sugar I will melt it and add it to the dough .

Some easy snack for kids 

Preparation time:20 min
Cooking time:12-15 min(oven) 8-10 min (stove top)
Yields:15 cookies

  • 1 cup all purpose flour
  • 1/2 stick butter(melted)
  • 1 tsp lemon juice/lime juice
  • 1/2 cup sugar /Best results use powdered sugar 
  • 1/2 tsp lemon zest/lime zest
  • 4 tsp ghee
  • 10 pistachios chopped.
  • Melt the butter and add it to flour.

  • Add lemon juice and lemon zest as well .

  • Add powdered sugar (I added domino sugar ).
  • Add  ghee as well .
  • Combine all of them together to form a dough.

  • Make round shape using your palms (press them hard).Add chopped pistachios on top.

  • Preheat the oven to 350 degrees for 5-10 min.

  • Bake in oven for 12 min or until the sides little brown .

  • Cool it and store it in airtight container .

Using stove top:
  • Prepare the dough as mentioned above.
  • Place tava on stove  .
  • Heat it in high flame for 2 min .
  • Place the cookie and cook it for 4 minutes
  • Flip them(turn them ) carefully not to break and cook it another 4 minutes.
  • Careful not to burn the cookies(slight browning wont affect the taste) .
  • This method don't puff the cookies and colour is also little brown compared to baked ones

Recipe adopted from veggie platter but altered

Tuesday, 16 September 2014

Pasipayaru sundal/Easy SundalRecipe/Sprouts Sundal

Very soon navarathri celebrations are starting .So you can see recipes for neivedhyams/prasad in my up coming posts.
 Lets look at "navarathri":
         "Nava" means 9   ,"rathri " means nights .So nine nights pooja and fasting to pray "durga,badrakali,ambal,annapooorna,jagathamba,chandikha,lalitha,bhavani,mookambhika    " to get her blessings .10th day is called "vijayadashami".

There are totally 5  navaratris celebrated year around.  This is what  Wikipedia says about that

  1. "vasantha" celebrated during vasantha kalam "march -April" spring season.
  2. "Ashad" celebrated during "June-July"
  3. "sharad "celebrated during "September -October" Most important navarathris of all its the starting of winter season.
  4. "pusha" celebrated during tarishi "December-January "
  5. "magha "  celebrated during "January-February"

       In tamilnadu temples ,idols are decorated in different form of durga for this 9 days .In houses people do "golu " and cook prasad /neivedhyams for god and distribute it to the people who visits their house.Women's share bhindi "manjal .kunkumam " for longavity of their husbands life .

Before going to the recipe
          If you like my recipes, join MyKitchenodyssey    "facebook,pinterest,networkedblogs,,Google"

Cooking time:15  min

  • 1 1/2 cup sprouts
  • salt as required

To Temper:
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad Dal
  • 1 red chili.
  • few curry leaves


  • Pressure cook the  sprouts (Add water just to immerse) for a whistle .

  • Heat a tava/griddle .
  • Add oil to it .
  • Add Mustard seeds and allow it to splutter.

  • Add urad Dal  to it .Let it change colour.
  • Add curry leaves and chili as well .

  • Now add the pressure cooked sprouts to it.
  • Add required salt and mix well.

  • Serve it as a snack or prasad .


How to sprout the greengram:
  1. Soak greengram for 5-6 hours and drain the excess water 
  2. Let it sit covered for 1 day (atleast for 12 hours)
  3. Sprouts will take time if the temperatire is cold or the greengram is not soaked well.
  4. Allow the sprouts to sit for somemore time to get a long stem. 
  •  Pressure cook it for whistle otherwise your sprouts will turn mushy 
  • Add required salt to Make it yummier .
  • If you are not able to make sprouts you can simply do it with greengram by soaking in water for 6-8 hours.Its your wish to add grated coconut to the sundal .

Monday, 15 September 2014

Channa Masala/SideDishForRoti

              This is such a protein packed side dish .We love it a lot along with our chapathi/roti .Adding of kasuri methi gives a nice hotel/restaurant style finish to this side dish .Cook the Channa perfect to relish this curry much .

Before going to the recipe
          If you like my recipes, join MyKitchenodyssey    "facebook,pinterest,networkedblogs,,Google"

Some other gravies for roti/chapathi

Preparation time:5 min
cooking time:25-30 min

  • 1/2 cup Channa(soaked for 6-8 hours and pressure cooked until soft)
  • salt as required

Saute and grind:
  • 1 tsp oil
  • 1 large onion
  •  1 tomato
  • 1 garlic pod
  • 1 inch ginger
  • 1/4 tsp chili powder
  • 1/4 tsp cumin powder
  • few methi leaves/kasuri methi
  • Turmeric powder
To temper:
  • 1/2 tsp jeera
  • 1 tsp oil


  • Pressure Cook Channa for 4-5 whistles.
  • Chop onion,garlic,tomato,ginger in to large pieces
  • Add oil to saute pan and add ginger garlic and saute for sometime.
  • Add onion and saute it until translucent
  • Add tomato and saute it until its cooked through
  • Add chili,cumin,turmeric powder and saute it well (don't burn them)
  • Add dried fenugreek leaves/kasuri methi and garam masala
  • Cool it and grind to smooth paste.
  • Add oil to  the saute pan and add jeera to it.
  • Let the oil gets aroma of jeera , add ground paste and add additonal water if required  .
  • Boil the gravy for 5 min (let the raw smell of masalas and onion and tomatoes go ).
  •  Add the cooked Channa in the gravy for 5  min or until all of them come together.
  • Your Channa masala is ready to be served .
  • Serve it with roti /chapathi .
  •  Don't burn the masalas added while sauteing .
  • You can add the ginger and garlic after you saute onion .
  • Instead of ginger garlic you can add ginger garlic paste.
  • Cook the channa very well to enjoy the curry .

Thursday, 11 September 2014


             To cook biriyani perfectly is a tough job .Truth is ,  in tamilnadu  biriyani is famous with the muslim people (because they are expert in biriyani cooking ).They are the  people  who own biriyani shops and most people just eat it from there .But in this modern world anybody can do anything with the help of google right ?.
            A small story about  biriyani ... its  right after my college days One of  my college friend was getting married . He is the first person from our batch getting married ,So lot of our friends attended the marriage .The marriage was over all of our people settled for lunch thinking of 3 plates of biriyani .As this is my first time attending muslim marriage i don't know  they only be serving biriyani .I was thinking of getting a vegeterian food and in the banana leaf they served biriyani ..oh gosh .. all of my friends were laughing at me ..You are the only person asking veg meal in muslim marriage ..(My friends family were kind enough they got some veg meal from hotel especially for me ,that is other story )..
       Coming to the biriyani ..I am no expert in biriyani cooking .My husband makes a super tasty biriyani ..This time he made in pressure cooker and i recorded it .Its so tasty and so yummy .

  Before going to the recipe
          If you like my recipes, join MyKitchenodyssey    "facebook,pinterest,networkedblogs,,Google"

Some easy one pot meals

Preparation time:10 min+20 min soaking time
Cooking time:30 min
Serves:3- 4

  • 2 cups basmati rice (soaked for 20 min)
  • 3 cup water
  • 1 tsp ginger garlic paste/Ingi poondu viluthu
  • 1 large onion/vengayam
  • 1 plum tomato/Thakali
  • 2 green chilies/Pacha molakai
  • 1/4 tsp chili powder(not needed for reduced spice level)
  • salt as per taste

For marination:
  • 2 tsp biriyani masala
  • 2 tsp curd/yogurt
  • 2 cups chopped vegetables(carrot,potato,peas,beans etc)
  • 20 mint leaves

For tempering:
  • 1 tsp ghee/nei
  • 1 tbsp oil
  • 2 clove/Krambu
  • 1 cardamom/Elakai
  • 1 cinnamon stick(1 inch)/Pattai
  • 1 Star anise/annasi poo

  • Couldn't get a better picture of the vegetables used for biriyani .So linking other picture 
  • Wash and soak the basmati rice for 20 min and filter the excess water out .

  • Start cutting the vegetables .
  • Marinate them with yogurt ,masala and mint leaves .

  • prepare ginger garlic paste .
  • Cut onions and tomato.
  • In a large pressure cooker(7 lit) add ghee and oil .
  • Add all the tempering items (clove,cardamom,cinnamon ,star anise) and wait for a minute to get a nice aroma .

  •  Add ginger garlic paste .

  • Add onions and saute until its translucent.

  • Add tomato and cook it until mushy.

  • Add marinated vegetables and saute it for a minute or 2 .

  • Add  basmati rice and saute it for 2-3 minutes .

  • Don't saute too much (rice may break down)
  • Add 3 cups of water ,chili powder and salt .

  • Check everything(salt ,spice) when it comes to boil .
  • Add whistle and wait for the pressure built up .
  • After the pressure builds up reduce the flame and let it cook for 5 minutes in very low flame .
  • Switch of the flame .
  • After the pressure is out you can serve it .

  • Serve it with raita of your choice.

Linking this to Saturday Snapshots -Week 3 fun hosted by Shweta@ Merry Tummy & Siri@  Siri's Food

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