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Thanka Suvai for dropping in and for your comments.
Do come in often.
Superspiczy I am very happy that you liked the recipe.
You can do so many varieties of dishes with tofu.
Glad that Selviem has given a non-veg recipe for you.
Do try it out. Thanks. Kugan98
Selviem thanks a lot for your recipe. I am sure Superspiczy will enjoy it. Thanks again Selviem. Do drop in when ever time permits.
Thanks. Kugan98.
[tscii] There are many ways to cook this simple mor kulambu.
I remember my grandmother cooking with just yam
without adding any dals.
This dish was done by the aunty. Everyone loved it.
Here is the recipe.
VENDI MOR KULAMBU
Ingredients:
7 small young ladies finger, wash, wipe and cut into halves
2 cups sour curds beaten well, not too watery
½ tsp tumeric powder
Little asafoetida powder
2 tbs oil
Salt to taste
2 tsp young ginger finely chopped
To Grind:
½ tsp channa dal soaked
½ tsp toor dal soaked
½ tsp coriander seeds
¼ tsp pepper corns
½ tsp cumin seeds
3 green chillies
3 tbs coconut
To Season:
¼ tsp mustard seeds
2 dry red chillies broken
1 sprig curry leaves
Little coriander leaves for garnishing.
Method:
Heat a wok, add little oil and stir fry the cut vendi, till slimy thing
Is no more and the vendi is a little cooked. Remove and keep aside.
Grind the ingredients under “grind” to a nice paste.
Heat oil in a pot, add in the remaining oil.
Add in the mustard seeds, curry leaves, ginger and dry red chillies.
Sauté well , add in the ground paste, with tumeric powder.
Stir nicely, add 1 cup of water or more , the asafoetida powder and salt
Let it boil slowly till there is no raw smell . See that it does not stick to the bottom.
Now add in the vendi and let it simmer so that the vendi gets cooked.
Now add in the beaten curds. Cook on a very low flame and do not
Let it boil vigoursly.At this stage you can add more liquid if you find the gravy very thick. Taste for salt and remove. Garnish with the coriander leaves.
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thank u kugan. i was just thinking of writing the receipe of morekulambu, u just made it. Urs is quite interesting. let me try that.
Aw, sorry Selviem. I am sure your version too would
have been tasty. Why don't you post your version.
I am sure many would want to try.
Thanks. Kugan
[tscii] Here is another vege dish.
BROCCOLI WITH CARROTS
Ingredients:
200 grms broccoli florets
100 grms carrots cut into sticks
50 grms toor dal or mysore dal soaked
1 onion chopped
I tomato diced
1 tsp chillie powder
1 tsp ginger minced finely
¼ tsp tumeric powder
¼ tsp cumin powder
¼ tsp gram masala powder
Little asafoetida powder
½ tsp mustard seeds
1 tbs oil
Little lime juice
Salt to taste
Method:
Boil the dal with little water, see that it is not over cooked.
Remove and keep aside.
Heat oil in a wok, add in the mustard seeds, let it splutter.
Add in the onions, and sauté till lightly brown. Add curry leaves.
Add in the tomatoes, and the minced ginger. Stir nicely.
Lower the flame, add in the chillie powder, tumeric powder,
Cumin powder, gram masala powder and asafoetida.
Sprinkle little water and mix the spices well.
Add in the broccoli florets and carrot sticks. Add salt.
Give a good stir and cover and cook for a minute.
Do not over cook the broccoli. Now add in the cooked dal.
Stir nicely, add in the lime juice and remove.
Serve as a side dish.
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Hi Kugan!!
I tried the eggplant tofu....it turned out very well!!
:-) good one nga!!!
KUgan,
I was wondering if u have Kola Urundai Curry? Just post me the recipe. I will post the picture after i get it done.
Thankz
Superspiczy
Thanks Suvai for the nice feed back.
We get to cook different varieties instead
of the same style. Must thank my aunty.
Thanks. Kugan98
Superspicy, I think you want the non-vege type with minced mutton. I will post it by this evening.
I have to dig from my files.
Take care. Kugan98
Here Superspiczy is your recipe. Enjoy.
KOLLA URUNDAI KULAMBU
Ingredients:
500 grms minced mutton
1 egg (optional)
Salt
To grind for meat balls:
1 onion chopped
10 green chillies chopped
2 tsp ginger paste
2 tsp garlic paste
1 tbs kas-kas
½ tsp aniseeds
3 tbs roasted channa dal
150 grms coconut scrappings
1 inch cinnamon stick
To Grind for Gravy:
1 tbs coriander seeds
8 red chillies
½ tsp cumin seeds
1 tsp aniseed
2 tsp garlic paste
2 tsp ginger paste
1 onion chopped
½ tsp tumeric powder
1 tbs coconut scrapings
To Season:
3 tomatoes chopped
1 sprig curry leaves
1 inch cinnamon stick
2 cloves
1 tbs ghee or oil
Method:
Grind all ingredients under “grind for meat balls” finely .
Add to the minced mutton, add salt and egg.
Mix nicely. Add little besan flour if you find the mixture a bit loose.
Shape them into small balls.
At this stage you can deep fry them, or leave it as it is.
Grind all the ingredients under “Grind for gravy” finely.
Heat a wok and add the ghee or oil. Add in the spices.
Now add in the curry leaves and tomatoes.
Sauté nicely till the tomatoes turn mushy.
Now add in the ground paste for gravy. Sauté nicely.
Add in enough water to make a gravy. Add salt.
Boil the gravy for few minutes. lower the heat to medium.
Now lower the meat balls slowly so that they do not break’
(That is if you have not deep fried them)
Let the meat balls simmer in the gravy until they are cooked.
See that the gravy is not too thick.
Remove and garnish with coriander leaves.
Squeeze a lime before serving.
ya.. kugan.. the non veg one... thanks alot.. take ur time....
superspiczy
Kugan nga thanks to yr aunt too! :-)
Thank u so much for the recipe kugan....
Once i make the dish will upload the pictures...
superspiczy
superspicy...thanks to all yr recipes too with pictures...it sure makes a difference when u see a completed dish. Sort of encourages one to give it a try eh?!
Hi selviem....ongalukum nandri....for all the good recipes u post...along with kugan...:-)
Thanks Suvai for your encouraging words.
It gives us the strength to post more recipes.
Thanks again. Kugan98
Here is an old time favourite.
BEANS DAL USILI
Ingredients:
250 grms beans chopped
Little tumeric powder
100 grms toor dal soaked
50 grms channa dal soaked
4 dry red chillies more if you like hot
Salt to taste
Little asafoetida powder
To Season:
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
3 tbs oil
Cook the cut beans with little salt and tumeric powder.
Use little water, drain and keep aside.
Grind the soaked dals, with dry red chillies , salt and asafoetida powder.
The mixture should be thick. Steam cook the mixture in a idli cooker.
When done remove and cool. Then break up the mixture with your
Fingers to give a powdery consistency.
Heat oil in a wok, add in the mustard seeds, urad dal and curry leaves.
After a second add in the powdered mix and fry in low heat for about 10 minutes. Now add in the cooked beans and fry on high heat.
(I like it to be fried crispy. ) give a good stir and remove.
This usili is a good combination for moor kulambu.
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kugan i write my method of morekulambu and mince meat kola kulambu very soon. Ur receipes and pictures are very attracting. i made soya varuval, my son enjoyed and he specially conveyed a big thanks to u for teaching me a wonderful receipe. Beans usili is very tempting, u can also do usili with beans, cabbage, carrot, banana flower,cluster beans. As u said this is a very good combination for morekulambu.
suvai, thank u so much for ur words. please try our receipes and give us ur feedback
Thanks Selviem for your nice feed back.
A very big THANKS to your son.
Please post your version when you are free.
Thanks. Kugan
[tscii] This is my version of Puli saatham.
PULI SAATHAM
Ingredients:
1 kg rice
1 big lemon sized tamarind ball soaked in 2 cups water
1 tsp tumeric powder
Salt to taste
To roast and make into powder:
50 grms channa dal (soaked and drained)
25 grms urad dal
10 dry red chllies
½ tsp fenugreek seeds
To Season:
150 grms ground nuts (soaked and drained)
1 tsp mustard seeds
1 tbs channa dal
2 sprigs curry leaves
5 dry red chillies cut into small pieces
½ tsp asafoetida powder
100 ml gingelly oil
Method:
Cook the rice ¾ boiled with little salt. Drain the water.
Add 2 tbs of gingelly oil and mix. Let it get cold.
Dry roast all the ingredients under “to make powder”
Make a coarse powder and keep aside.
Squeeze out the thick tamarind juice.
Heat a thick bottomed pan, add the oil.
Once the oil is hot add in the mustard seeds and allow to splutter.
Add in the soaked ground nuts and channa dal.
Let them get fried, add in the dry red chillies .
Sauté for a second, add in the thick tamarind juice, salt, tumeric powder and the asafoetida powder. Boil till the raw smell goes away.
Keep stirring all the time as it will stick to the pan easily.
Now add in the ground coarse powder and the curry leaves.
The mixture will thicken and the oil will separate.
It will look like a pickle.
Spread the cold rice in a big container. Pour the puli kachal
And mix with a wooden spoon. The mixed rice should not be very dry.
As the rice will absorb the puli kachal and rice will become more drier.
Serve it alone or with potato roast.
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hmmm naaku ooruthunga kugan...apadiye urulai roast recipe yum kodunga..:-)
not sure of the lemon size for puli...arai kai alavu irukumaa puli?
kugan here is my mom's version of morekulambu
Morekulambu:
------------
Vegetables preferred: (white and green pumkin/ yam(chenaikilangu)/drumstick/ladys finger, chepankilangu/Valakkai/Nenthirangai)
except ladys finger if we r choosing other vegetables we have to cook it with little salt and turmeric powder. ladysfinger means shallow fry in oil, and use in the curry.
In the above mentioned any one vegetables we can use.
Vegetables any one of the above - 1/4 kg
Grind coarsely:
--------------
green chilly - 3 medium size
red chilly - 1
ginger - 1/2"
cumin seeds - 1/2 tsp
Coconut grated - 3 tblsp
(toor dhal - 1 1/2 tblsp, raw rice - 1 1/2 tsp soak this two for 1 hour)
grind all the above ingredients coarsely.
Seasoning:
----------
Coconut oil - 1 1/2 tsp
kadukku - 1 tsp
urad dhal - 1/2 tsp
methi seeds (venthayam) - 1/4 tsp
red chilly - 1
karu vadagam- 2 pinch
small onions - 5 (chopped finely)
curry leaves - few
now transfer this in the cooked vegetable, add little water and cook for 5 minutes. In a separate pan now do the seasoning , add oil, then kadukku, urad dhal, methi seeds, karu vadagam, once kadukku splutters then add the onions fry nicely till it turns brown colour, then add curry leaves. Transfer this in coconut -veg mixture, allow it to boil for 2-3 minutes. Then switch of the fire. Now beat the curd nicely in the mixer, so that it looks like laban now, otherwise u can use readymade laban. Add this to the curry according to our wish. Dilute the curry according to our consistency. Be sure, donot use sour curd. No need to boil once u add curd/laban. If needed u can garnish with coriander leaves.
Thanks Suvai I will post the recipe for the potato roast soon.
Your measurement is right for the puli.
Lemonga not lime, about half your kai alavu.
Thanks . Kugan98
This will be very tasty for morekulambu
Ellu Podi:
----------
Three types of ellu u get in the market, white, black another one is brownish colour. all are with the skin. for this podi we have to choose the brownish colour. dry fry in the pan till nice smells comes out of it, once it comes to the room temperature, put in the grinder and use the whip button so that the skin is removed, then it is ready to use. We can make with this ellu kolukattai poornam, ellu podi and ellu thuvayal.
Ellu - 3 tblsp
dry red chilly - 6
Garlic - 5 to 6 cloves
Tamarind - 2"
In a pan, add 1/2 tsp of oil fry the chilly in the slow fire, then dry fry the ellu . Once it comes to the room temperature, put this in the mixier and dry powder it. Then add tamarind (can be dry fry in the pan), salt, garlic and powder it. Store it in a airtight container, this will stay for 10 days. We can have this as a sidedish for morekulambu. we can mix with the hot steam rice and little of gingelly oil. Also we can have with idli,dosa .
Ellu thuvayal:
-------------
Ellu - 4 tblsp (fry without oil, till nice smell comes, also ellu should pop up nicely)
dry red chilly - 8 (fry in oil)
Garlic - 6 cloves
tamarind - 2 1/2 "
Coconut - 4 tblsp grated
salt - reqd
grind all the above ingredients like how we grind coconut chutney. This will stay for 2 to three days.
Thanks Selviem for your version of mor kulambu.
Since pluses were added, we did not add rice to grind.
We like our mor kulambu a bit sour.
Thanks Selviem, I will surely try out your version.
As I said before no two houses make sambar with the same taste.
Thanks again Selviem, keep your recipes rolling.
Thanks for the ellu podi and the tuvayal.
Kugan98
Sorry hubbers, I forgot to include salt in ellu podi. please include salt according to the taste
I often make this healthy adai in my house.
ADAI
Ingredients:
250 grms raw rice
50 grms toor dal
50 grms channa dal
30 grms kollu
3 tbs urad dal
3 green chillies
3 dry red chillies
3 tbs coconut scrapings
1 pinch asafoetida powder
Salt to taste
Gingelly oil
Method:
Soak all the dals and rice for about 3 hours.
Grind the dals and rice with the green chillies.
Dry red chillies and coconut scrapings.
Add salt and asafoetida powder, mix nicely.
The consistency of the batter should be like dosai batter.
Heat a dosa kal, apply little oil on the surface.
Take a laddle of the batter, and make like how we make dosa.
( I like my adais to be thin like the dosa)
Add oil around the adai and cook on both the sides,
Till it is golden brown. Serve with any chutney of your choice.
I made tomato chutney.
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Brinjal Pepper Masala:
----------------------
Brinjal - 250 g (choose the small one, so that there will be no seed)
cut in to 4 . keep water in a vessel,when it comes to boil add the brinjal pieces with turmeric and salt. Let it cook for 5 minutes. Be sure that the brinjal should not over cook, just one boil is enough and remove the water.
Fry in oil one by one and grind the following to a fine
--------------------------------------------------------
paste:
------
Pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Cinnamon - 2"
Cloves - 2
Shallots - 15 pcs
Coconut grated - 3 tblsp
In a heavy bottom kadai, add 3 tblsp of oil, add 2 medium sized tomatoes finely chopped , curry leaves - few and fry nicely till oil comes out of it. then add red chilly powder - 1 tsp, turmeric powder - 1/4 tsp, salt reqd and fry nicely. then add the ground masala and cook for 2 minutes, now finally add the brinjal pieces and fry nicely till all the pieces of brinjal is coated with the masala. Cook in the slow fire, sprinkle coriander leaves and serve it with morekulambu.
Milagu Kulambu:
--------------
Pepper - 1 tsp
Red chilly - 2
coriander seeds - 1 tsp
Cumin seeds - 1 /4 tsp
small onion - 10
Coconut grated - 2 tsp
Fry all the above ingredients one by one separately and grind to a fine paste.
Seasoning:
---------
Gingelly oil - 2 tblsp
kadukku - 1 tsp
urad dhal - 1/2 tsp
karu vadagam - 2 pinches
curry leaves - few
In a kadai, add oil and add the seasoning items one by one, then add one pod of garlic peeled and slices, fry for 2 to 3 minutes, then add the ground paste, fry for 2 to 3 minutes. Now add the tamarind extract of one small lemon size , 1/2 cup of water , required salt , turmeric powder. cover and cook till the garlic is cooked and the gravy should be lightly thick. This is very good to eat with steam rice.
HI all,
Just few days away.. n i have so many recipes to look n try... thanks alot selviem. Kugan can i ask u .. what is kollu? Any English name for it? pulliyothirai looks mouth watering.. Selviem are u going to also post ur Kola urundai curry recipe? waiting eagerly!!!
Superspiczy
[tscii]DARK CHOCOLATE CAKE WITH CHOC CREAM
Ingredients (serves 6)
200g good-quality dark chocolate, roughly chopped
175g unsalted butter
175g caster sugar
4 eggs
1 cup (150g) self-raising flour, sifted
100g almond meal
1 tsp baking powder, sifted
1/2 cup (125ml) milk
2 Cadbury Flake chocolate bars, crumbled
Chocolate cream
300ml thick cream
150g good-quality dark chocolate, roughly chopped
Method
Preheat oven to 160°C. Grease and line a 20cm springform cake pan.
Place chocolate in a bowl over a pan of simmering water until melted, making sure the bowl does not touch the water.
Stir until smooth and set aside to cool.
Place butter and sugar in a bowl and beat with an electric mixer for about 5 minutes or until pale. Add eggs one at a time, beating well after each. Fold in flour, almond meal, baking powder, milk and melted chocolate.
Pour mixture into cake pan and bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Cool slightly, then turn out onto a rack to cool completely.
For chocolate cream, heat cream over low heat, add chocolate and stir until melted. Chill for about 15 minutes, until thickened but still a little soft.
To serve, spread cream over cooled cake. Decorate the cake with strawberries and kiwi fruits.
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Sichuan Chicken with Cashewnuts (Kong Po)
Ingredients:
Chicken fillets- cut into cubes
1tsp Light Soy sauce
1tsp dark Soy Sauce
1tsp Sesame oil
1tsp Black Vinegar
1tsp Rice Wine
1 tsp Chilli paste
1Onion- Sliced
3 Garlics- Miced
1 small ginger- sliced
Red Capsicum - Cut into wedges
5-6 Dried chillies
6-8 Cashewnuts
1tbsp Cornflour (Dissolve in water )
Salt
Dash of pepper
Spring onion- garnishing
Method:
In a large bowl, Marinate the chicken with light , dark soy sauce, sesame oil, chilli paste, pepper, salt Rice wine, Black Vinegar and leave it aside for 1/2hour.
In pan , add in oil, add in the onions, garlic, ginger, dried chillies, cashewnuts and red capsicum and saute till light brown. Add in the marinated chicken and mix it well . leave it for 5mins to cook well. Add in the Cornflour water and stir till the chicken thickens. Lastly garnish with spring onions.
PS: If you are vegeterian , please use the soy meat like the veg chicken its also very nice!
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hi superspicy,
thank u so much for ur comments. tomorrow i will post the receipe of mince meat kola urundai curry. ur receipes are very tempting, photos are attracting us. My son is behind me for making the dark choclate cake.
Kollu is horsegram in english.
selvi
Mince meat kola:
---------------
Mince meat - 250 gm
Dry red chilly - 4
Cinnamon - 2"
Cloves - 2
Coconut grated - 1 cup
Pottukadalai powder - 1 cup
Small onions - 1 cup
Ginger - 1 tblsp
Corainder leaves ,curry leaves, salt, turmeric powder - reqd
Powder dry red chilly,cinnamon,cloves, then add onions, mince meat, curry leaves,coriander leaves, ginger, coconut to it and grind nicely without any water, if water is needed just sprinkle and grind. Now mix this to pottukadai powder, salt,turmeric powder and mix nicely. so that the consistency is such way that u can make nice cutlets. With this u can straight away make mince meat cutlets, kebabs. Either u can shallow fry or grill it.
Curry:
------
Seasoning :
----------
cooking oil - required
kadukku - 1 tsp
urad dhal - 1/2 tsp
vendhayam - 1/4 tsp
karu vadagam - 2 pinches
curry leaves - few
In a kadai add 1 tsp of oil, add 1/2 tsp of cumin seeds, then add 10 small onions fry for 2 to 3 minutes, then add 1/2 cup of coconut grated, 1 tomoato and fry for 2 minutes. Now make a paste of this.
1 small lime tamarind soak in water and keep the extract aside.
In a pan, do the season with the seasoning ingredients, then add 1 tomato finely chopped, and let it cook for a while, once the oil comes out of it, add 2 tsp of chilly powder, 1 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder fry for a while, then add the tamarind extract, allow it to boil, so that the raw smell will go and add the coconut paste to it, required salt. Let it boil for 5 minutes, now lower the flame, now make small small balls of mince meat and drop it inside the curry, (do not make the ball very hard, the batter should be very soft, no need of making proper round shape) once all the balls goes into the curry, boil will come only after 5 minutes, after the first boil, remove it from the fire. The curry should be slight watery. If u boil for long time, then the meat balls will become hard. This is very well goes with steam rice, ghee rice.
Even we make podimas in mince meat, if u want i can write the receipe.
selvi
Besh besh, ennangga Selviem oreh recipe mood pola irukku.?
thanks, thanks my dear. Thank you very much for your avalanche
of very good recipes.
Have to try your milagu kulambu.
Keep the recipes rolling Selviem.
I am sure all of us could have different types of menu daily
in our homes. Thanks again. Kugan98
Superspiczy, thanks for your cake and chicken recipe.
I have cooked the kung po chicken.
I have not tried the cake.
Thanks Superspiczy for the nice recipes.
Kugan98
[tscii] Superspiczy, here is a non-veg dish from my file for you.
FISH MOLLEE
500 grms fish slices
1 big onion sliced fine
5 green chillies slit into 4 and cut across
1 inch ginger sliced into fine strips
3 pips garlic sliced
2 medium tomatoes puried
1 tsp tumeric powder
1 tsp lime juice
2 cups of thin and 1/2 cup thick coconut milk
2 tbs oil
1 sprig curry leaves
A pinch of pepper powder
Salt to taste
Little chopped coriander leaves for garnish.
Method:
Wash and apply little salt and tumeric powder to the fish slices.
Heat oil in a broad based cooking pot.
On low heat add in the the onions, ginger, garlic and green chillies.
Sauté them well, add in the tomato puree, curry leaves.
Stir nicely, now add in the tumeric powder and the 2 cups of thin milk.
Slowly bring to boil and simmer for some time. Add salt.
Now slowly add in the fish slices and let the gravy simmer.
Once the fish is cooked , add in the pepper powder.
Also add in the thick coconut milk. Let it slowly come to a boil.
Do not let it over boil. Remove and add the lime juice and the
Chopped coriander leaves. Serve with steaming rice.
Note: You can also lightly fry the fish and add it to the gravy.
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