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I remember having this kozhambu often as a child. Amma would always make this as we all loved it in our household. It is like vathal kozha...

Arai Puli Kozhambu

I remember having this kozhambu often as a child. Amma would always make this as we all loved it in our household. It is like vathal kozhambu with garbanzo and bits of coconut. They often make this kozhambu either using senai kazhangu/elephant foot yam or eggplant. I enjoy having dishes prepared with senai and since I found frozen senai at the local Indian store, I was elated and have already made it twice. The last time I made it I documented it and decided to share it on the blog. 


Gadgets:

Measuring Cups and Spoons
Cutting Board
Knife
Wok
Spatula
Bowls


Ingredients:

Garbanzo Beans - 1 cup cooked
Coconut - 1/4 cup cut into small thin bits
Senaikazhangu - 1 packet Frozen
Salt
Sambar Powder - 2 tsp
Tamarind - 1/2 a lime size
Curry Leaves - a few
Gingily Oil -1 tbsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Asafoetida - a small bit
Water - 4 cups
Jaggery - a pinch

Preparation:













1. Take some warm water in a bowl and add the tamarind to it. Prepare the tamarind juice and set it aside.

2. Cut open a coconut and thinly slice the coconut into bits and set aside.

3. Heat the wok with some oil, add asafetida, mustard seeds, fenugreek seeds, dry red chillies. Allow the mustard seeds to pop. Add curry leaves, frozen senai and mix well on high heat.

4. Add the sambar powder, and mix for a few seconds. Add tamarind water  and salt. Bring this liquid to a boil. Add the garbanzo beans, coconut pieces and allow it to reduce. Serve it with hot rice and a side vegetable.

5. Incase you have to make a larger quantity, after the liquid reduces a little, take a few tsps of rice flour, mix with a few tbsps of water and pour it into the kozhambu. Allow to cook and you will see that the liquid will start to thicken.


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Sometimes, we plan on making certain things for dinner and then our plans go through the roof. So the vegetables that we plan on using for...

Roasted Potato and Eggplant With Swiss Chard

Sometimes, we plan on making certain things for dinner and then our plans go through the roof. So the vegetables that we plan on using for that dinner remains unused. Such was the case last week. I had the eggplant, swiss chard and some potatoes that needed to be used. So the next day for dinner, I decided to roast the eggplant and potatoes and add the swiss chard to make a subzi which we all enjoyed with rotis. 




Gadgets:

Baking Sheet
Foil
Wok
Spatula
Measuring Spoons
Cutting Board
Peeler



Ingredients:

Organic Red Potatoes - 4 Peeled and cut into chunks
Eggplant - 1 Large into big chunks making sure every piece has skin on one side
Organic Swiss Chard - 1 Bundle cut into think ribbons.
Dry Red Chilies - 2
Cumin Seeds - 1 1/2 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida Powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp


Preparation:

1. Make sure the the oven rack is inserted to the second level in the oven. Set the oven on broil high.

2. In a baking tray, add the chopped potatoes and eggplant. Drizzle a tbsp of oil and broil for 10 minutes. By this time the top of the veggies must appear golden brown and roasted.

3. Gently flip the veggies using a flat spatula and broil the other side for another 6 minutes. Remove from the oven.

4. Add 1 tbsp of oil to the pan. Add mustard seeds, allow it to crackle, add asafoetida, chilies and cumin seeds. Add the swiss chard and cook until the swiss chard starts to wilt.

5. Add the rest of the broiled veggies, salt and mix well with the swiss chard. Allow it to cook on medium low for a few minutes, and serve them hot with roti, rice etc.

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To go with the karuvepalli kozhambu  I made paruppu thogayal. Traditionally, paruppu thogayal is always made with thoor dal, but I was out...

Paruppu Thogayal: Using Moong And Channa Dal

To go with the karuvepalli kozhambu I made paruppu thogayal. Traditionally, paruppu thogayal is always made with thoor dal, but I was out of thoor dal. Checking out my pantry cupboard I found moong and channa dal and decided to use them in the preparation of thogayal.  Soon I started roasting the mixed dal and making the thogayal. I was kind of curious as to how the thogayal was going to turn out. To my pleasant surprise the thogayal turned out really delicious and one did not miss out on the taste of thoor dal in it. Next time you are facing a " lack of thoor dal in the pantry" situation, give moong and channa dal a shot in preparing thogayal.


Gadgets:

Blender
Spatula
Measuring Spoons and Cups
Wok

Ingredients:

Moong Dal - 1 cup
Channa Dal - 1 cup
Coconut ( dry or fresh) - 1/4 cup
Dry Red Chillies - 2
Asafoetida - a small bit
Salt
Oil - 2 tbsp
Water - Enough to grind into a thick paste


Preparation:

1. Heat the wok with oil. Add asafoetida, red chillies and dal and roast on medium heat until the dal turns golden brown and the aroma of the dal can be smelt.

2. Place the dal mix in the blender and grind to a thick paste with enough water.

3. Serve on the side with karuvepplai kozhambu and rice. 

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