Sunday, 23 November 2008

Cauliflower kurma

Kurma or Korma is nothing but another form of Indian curry but little gravy.
Cauliflower can be eaten raw as salad. Cauliflower is considered very healthy because of two reasons

1) Low saturated fat (which is what we should avoid)
2) Rich in Fibre.
Did you know that India is second largest producer of cauliflower ? (From Wiki)
Now the recipe.
Cauliflower kurma goes well with Chapati/Paratha. It can also be had with rice.
I prefer to use pressure cooker while preparing this kurma as this is time efficient and does not consume more than 15 mins.

Cauliflower - 1 medium sized
Tomato - 2 medium sized
Onion -2 medium sized
Cinnamon - 1 "
Cloves - 3- 4
Tumeric - 1/4 Tsp
Salt - As required
Garlic - 3 -4 pods
Ginger - 1/2"

Fresh coriander leaves - few
Oil - 1 Tsp

Dry roast:
Red chilli whole - 5
Coriander seeds - 1 Tsp
Channa Dhal - 2 Tsps
Coconut - 4 Tsps
  1. Cut cauliflower into small florets.
  2. Wash it in hot water with a pinch of salt (this kills small insects).
  3. Cut onion and tomatoes into medium vertical pieces.
  4. Heat oil in a cooker.
  5. Fry cinnamon sticks and cloves.
  6. Add onion and fry for 1 min.
  7. Add tomatoes and fry for 2 minutes.
  8. Add cauliflower pieces and fry for 2 minutes (or less).
  9. Dry fry red chillies, coriander seeds, channa dhal and coconut.
  10. Grind red chillies, coriander seeds, channa dhal, coconut, ginger and garlic.
  11. Add this ground mixture to cauliflower.
  12. Add turmeric powder and salt to cauliflower. Mix thoroughly.
  13. Close the cooker lid and allow 1 or 2 whistles (based on the consistency you prefer).
  14. Once cooked (allow the steam to be released by itself), open the cooker lid and allow it to boil for 2 mins.
  15. Switch off the stove, transfer the contents from the cooker to a container.
  16. Sprinkle coriander leaves over.
  17. Cauliflower kurma is ready.
If you don't prefer to use cooker, you can cook using a pan.

Nutritional Facts:
  • Cauliflower - Rich in fibre, folate, Vitamin C, Protein, Thiamine.
  • Cauliflower - High in sodium (which is not very inviting though)

Saturday, 1 November 2008

Tomato Pachadi / Tomato Pickle

Two things come to my mind when I think of tomatoes 1) Tomato Pickle (this stands first what to do...that shows the interest in eating :P) and 2) Tomatina festival.

Did you know that India is the fifth largest producer of Tomatoes.

Coming to the recipe. Pachadi means Chutney/Pickle in telugu.This is my mother-in-law's way of preparing Tomato pickle.

Tomato pickle is a very handy one which goes well with rice and any tiffin item. This can be used as a paste while preparing curry. This method does not require cutting/smashing tomatoes before cooking. One of the good thing about this method is it requires very less oil and does not splash while cooking.

Tomato : 12
Tamarind : 200gms (clean it)
Salt : 1 Cup (150 ml cup)
Red chilli powder : 1 Cup (150 ml cup)
Turmeric - 1 Tsp
Oil - 5 Tsps

Roast and Grind:
Mustard - 5 Tsps
Fenugreek seeds - 5 Tsps

  1. Wash the tomatoes and dry it well by wiping with paper towel.
  2. Heat 5 Tsps of oil in a pan.
  3. Add the tomatoes.Close it with a lid and allow it to cook.
  4. Open and stir it frequently so that it does not stick to the pan.
  5. Smash the tomatoes while it is cooking (this will allow easy cooking).
  6. It will take atleast 20 mins to cook well.
  7. Dry roast mustard and fenugreek seeds.
  8. Grind it into fine powder.
  9. Once tomato is cooked, add turmeric, red chilli powder, salt and fenugreek,mustard powder and spread tamarind.(Adjust salt and chilli powder according to your taste).
  10. Mix it well and keep in stove for 5 mins.
  11. Remove it from stove and allow it to cool.
  12. Now grind the mixture into fine paste.Tomato Pickle is ready.

This can be stored in fridge for months.Whenever you want to use it, take a portion of it.

  1. Heat oil in a pan.
  2. Add mustard seeds, channa dal, cumin seeds, red chilli whole (1 or 2) and curry leaves.
  3. Add the portion of tomato pickle.
  4. Mix it once and ready to eat.

Nutritional Facts:

  • Tomato is rich in Vitamin C

Sunday, 28 September 2008

Stir Fried Vegetables

My apologies for not having replied to your comments (to those of you who dropped in comments) and for not being in touch with anyone.

Yes. I have been disappearing for quite a while :D. Tight schedule at work. My inlaws were here until last month. Couple of months back, I went out with them and accidentally dropped my bag which had Camera and Handycam (both without cover) in it. Both stopped working. I got it working only couple of days back. Which is one of the reason that kept me away from posting recipes.
Though I got lot of recipes from my mother-in-law, I never had a chance to post any of them. Those are Andhra special. I will try to post one by one... By the way this recipe is not hers :)

I managed to find some time today to post my favourite and a quick recipe.
Stir Fried Vegetables - one of the easiest , less time consuming but a very healthy dish. Picking the right vegetables add to the taste. It hardly takes 10 mins (definitely not more than that including cutting vegetables) and it tastes good.

Broccoli - 1/2 flower
Carrot - 3
Baby button Mushroom - 150 gms
Courgette (Zucchini) - 1 medium size.
Baby corn - 150 gms

Corn flour - 2 Tsps
Vegetable Stock - 1 Cube (I used Knorr)
Vinegar - 1 Tsp
Soy Sauce - 1 Tsp
Red Chilli Sauce - 1 Tsp
Olive oil - 2 Tsps

  1. Cut all the vegetables into medium sized pieces (as shown above)
  2. Mix corn flour in 1/4 cup of water.
  3. Mix vegetable stock to corn flour paste. Ensure that no lumps are formed.
  4. Add vinegar, soy sauce and 1 tsp of olive oil (you could use any other oil as an alternate). Mix well and keep it aside.
  5. Heat 1 tsp of olive oil (or any other oil) in a pan.
  6. Add the cut vegetables. Fry for 2 mins.
  7. Add 1/4 cup of water and keep it covered for 1 min.
  8. Remove the lid and add the paste prepared in step 4.
  9. Add red chilli paste , fry for 20 seconds and remove from stove.
  10. This goes well with rice and Chapati. Cook rice with little salt.


You could also add Water chestnut and bamboo shoots which will give a complete Chinese touch. Adjust quantity of vegetables and water according to your taste.

Nutritional Value:

  • Broccolli - High in Vitamin C , Vitamin K , folate etc
  • Carrot - Vitamin A
  • Baby corn - Rich in Protein
  • Mushroom - Rich in Thiamine, Niacin , Riboflavin, etc
  • Courgette/Zucchini - Rich in folate, potassium, Vitamin A

Monday, 26 May 2008

Capsicum Curry

Capsicum curry is my sister's speciality. I learnt it from her and it is very easy to prepare and tasty too.
Few do not like because of its watery nature, but it is worth due its nutritional value.
Capsicum is also called as "Pepper".

The misleading name "pepper" (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns were a highly prized condiment. Today, the term "bell pepper" or "pepper" or "capsicum" is often used for any of the large bell shaped capsicum fruits, regardless of their color. In British English, the fruit is simply referred to as a "pepper", whereas in many Commonwealth of Nations countries, such as Australia, India, Malaysia and New Zealand, they are called "capsicum".

Capsicum - 5 or 6
Onions - 2
Curry Leaves - Few
Green Chilli - 3
Oil - 2 Tsp
Turmeric Powder - 1/2 Tsp
Mustard Seeds - 1/4 Tsp
Salt - As required

To Grind:
Red Chilli - 5
Urad Dhal - 1 Tsp
Channa Dhal - 1 Tsp
Coriander Seeds - 2 Tsps
Coconut - 6 Tsps


  1. Cut Capsicum into small pieces.
  2. Cut Onion and green chilli into small pieces.
  3. Dry fry Red Chilli, Urad Dhal, Channa Dhal, Coriander Seeds and Coconut.
  4. Grind the above.
  5. Heat oil in a pan, splutter mustard seeds.
  6. Fry onion, curry leaves and green chilli.
  7. Add cut capsicum pieces and add the ground powder.
  8. Add turmeric powder and salt.
  9. Fry until capsicum it is cooked and water disappears.
  10. Once done serve with hot rice or chapati.

Nutritional Value:

  • Rich in Protein, Vitamin A,C
  • Helps to reduce blood pressure, cholestrol
  • Good for treating colds and fevers
  • Good for diabetics

Thursday, 3 April 2008

Baby Button Mushroom Fry

Hello everyone. Hope all is well. Its been six months since I made an entry here. Ususal excuses.. busy ,lazy blah.. blah...blah.

We had been to India for Christmas holidays. Had a great time.
Fine. Coming to the recipe. Baby Button Mushroom Fry or call it however you want.

Mushroom is one of my favourite but most disliked by my family members. I was trying to make a dish with it to satisfy their taste. We had been to a Tandoori Restaurant and I ordered Mushroom Bhaji. It was the first time I had mushroom outside.I generally don't prefer to take Cauliflower, Mushroom, Brinjal and few other dishes outside as they need more careful cleaning. I really liked the taste of Mushroom Bhaji they served. I just got hold of the ingredients in it (whatever I could visually see). I tried it at home by adjusting the ingredients to my taste and it turned out to be really good.


Baby Button Mushroom - 750 gms
Carrot - 1 cup - cut 2" lengthwise (approx 3 carrots)
Capsicum - 1 cup - cut into medium squares
Onions - 1 cup - cut into medium squares (approx. 2 onions)
Soy Sauce - 5 Tsp
Chilli Sauce - 2 Tsp
Green Chilli - 4 - cut into small pieces.
Red Chilli powder - 1/2 Tsp
Corn flour - 1 Tsp
Salt - As Required
Oil - 4 Tsp

To Grind:
Garlic - 3 pods
Ginger - 1"
alternatively 1 Tsp Ginger garlic paste

I know the pictures are not good. Poor lighting. I was cooking in the night and apparently had to use Flash.


  1. Cut mushroom into 3 portions (3 pieces as in the picture).
  2. Heat 2 tsps of oil in a pan
  3. Add the cut mushrooms and fry for sometime.
  4. Do not add water. Mushroom by itself will leave out water.
  5. Fry until the water evaporates and mushroom is cooked.
  6. Remove the mushrooms from the pan.
  7. Heat 2 tsps of oil in a pan.
  8. Add the cut carrots, capsicum, onions and green chilli.Fry for sometime.
  9. Grind ginger and garlic and add to the vegetables.
  10. Continue frying until the raw smell disappears.
  11. Add 1/2 cup of water and let the vegetables cook. (adjust water accordingly)
  12. Once cooked, add the mushrooms.
  13. Mix the corn flour in a tsp of water.
  14. Add chilli sauce, corn paste, soy sauce, red chilli powder and salt.
  15. Stir well and keep in stove for 5 mins and remove.

You can have it with rice or Chapati. Add more water if you want it to be gravy.

Source Wiki:
There are a number of species of mushroom that are poisonous, and although some resemble certain edible species, eating them could be fatal. Eating mushrooms gathered in the wild is risky and should not be undertaken by individuals not knowledgeable in mushroom identification, unless the individuals limit themselves to a relatively small number of good edible species that are visually distinctive. More generally, and particularly with gilled mushrooms, separating edible from poisonous species requires meticulous attention to detail; there is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified.

Nutritional Facts:

  • Mushrooms are a source of some minerals, including iron, selenium, potassium and phosphorus.
  • Rich in vitamins such as thiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid.

Sunday, 4 November 2007

Sathu maavu / Nutritious powder

Wish you all a Happy Diwali

Am here after a month...really bogged down with work and other stuff. I wouldn't say I never got my time, but I had other priority tasks to do.I know if I sit down...I would definitely need a minimum of 4-5 hours to drop a few lines in my blog, check out my fellow bloggers etc. So I kept myself away to indulge in other activities.

Let me come to the recipe.

'Sathu maavu' literally means 'Nutritious Flour'. It is mainly used to make Kanji (Gruel). It is prepared using variety of grains and nuts. We are used having it right from our childhood. It is very filling and nutritious too. It is a very good alternative to the usual breakfast.

This is one of my mom's recipe which we like very much. My mom used to send us a pack everytime. I have never prepared this on my own, reason being- lack of facility to do the procedure. Ofcourse the process can be altered, but then we just love the way my mom does.

Though this is my mom's version, this particular post has got something to do with my dad !!! .Wondering how? I called up my mom to get this recipe and told her that I intend to post this sometime. When she started listing the grains I thought I could not do this with pictures. I was not sure if I could get all those grains here. She was actually preparing it there (in India)...right time I asked her. My dad said he would take the pictures of what my mom is preparing and send it to me.

I was really happy and stunned to see the pictures sent by my dad. Nothing extra ordinary, but the way he has tried to get the picture is really touchy. The first two pictures below were sent by my dad. He has taken extra care to spread it on a plate with a background cloth. So nice of him.

OK, here goes the recipe. I am listing down the English and Tamil names.


Set 1: 250 gms each

Millet - Kambu
Finger Millet -Kelvaragu
Green Gram - Payaru
Horse Gram - Kollu
Black-eyed pea - Karamani
Chickpea - Kondakadalai
Urad - Ulundu

Set 2: 250 gms each
Corn Kernels - Cholam
Peanut - Kadalai
Wheat - Kodhumai
Roasted split Chickpeas - Pottukadalai

Set 3:
Poppy seeds - Kasakasa -100 gms
Cardamom - Elakkai - Few
Almond - Badam (Optional) - 10
Cashew - Mundhiri - 10

[Above two pictures were taken by my dad] Method:

  1. Soak Set 1 in water,drain the water and leave it aside for 2 nights (until it sprouts).
  2. Wash Set 2 and drain the water.
  3. Dry Set 1 and Set 2.
  4. Fry Set 1, Set 2 and Set 3.
  5. Grind everything to nice powder (You can get it done in Mill)
  6. Store it in an airtight container.


  1. Boil 2 cups of water (adjust water based on your taste. Add more water if you want the gruel to be watery).
  2. Take 1 Tsp of Nutritious powder and mix with little amount of water and then add it to the boiling water.
  3. Keep mixing (see to that lumps are not formed). .
  4. The powder will boil and thicken. Switch off the stove.
  5. Add milk and sugar (as per your taste). You could alternatively add Buttermilk and salt. Enjoy the gruel :)

I know, the process is little far from doing if you are outside India. But then it is really worth giving it a try. If you are in India, I would definitely recommend :)

Sunday, 30 September 2007


Pongal is one of the easiest tiffin item prepared in Tamilnadu. Almost all the restaurants in Tamilnadu will have this listed (Ofcourse next to Idli and Dosa).
Pongal-vada is the most common combo.

Pongal in tamil means 'Boiling and rising'. Venn Pongal refers to Kara pongal and so called Venn pongal due to its color (Venn - White).

I always have the habit of keeping the pepper aside from pongal. So my mom used to grind it and mix with it. But then adding whole pepper renders a different taste compared to pepper powder.

It is best done using pressure cooker (easy and less time consuming), but be careful while using pressure cooker. I had a bad experience with it...I have a very small cooker which I use only for cooking dhal. I cook dhal directly without using any vessel. Once I added more dhal and water (forgot to add oil), the dhal got stuck in the steam nozzle and the boiled dhal started pouring out through the valve (just like a fountain). I turned off the stove and just ran out of the kitchen.
It was pouring out for 5 mins (spoiled my cooker hood) and then stopped. Luckily nothing serious. Cleaning the kitchen took whole of my time and we opted for 'Take away' that day.

And I happened to read safety tips about using pressure cooker in Asha's Foodies Hope on the same day. What a coincidence !

Do read the Safety tips posted by Jyothsna's Curry bazaar when you get time.
Thanks Asha and Jyothsna.
Always use a vessel with a lid while using Pressure cooker.

I was not comfortable to touch my cooker for next two days, that is the reason for not having used cooker while preparing Pongal (in this post).
I used Basmati rice instead of the usual raw rice just to check how it tastes. It did taste well.


Raw Rice - 1 cup
Moong Dhal - 1 cup
Water 6 - Cups
Ginger - 1 Inch
Black pepper - 2 Tsps
Cashew nuts 10 - 15
Curry leaves - Few

Cumin Seeds - 1 Tsp
Ghee - 4 Tsps
Salt - As required

  1. Wash rice and moong dhal.Drain the water.
  2. Heat 2 Tsps of Ghee in a pan.Fry the rice and moong dhal .
  3. Add water and salt. Allow it to cook. You can check the consistency inbetween. (You could alternatively use cooker to cook - leave 4 whistles)
  4. Chop ginger into small pieces.
  5. Once the rice and dhal gets cooked, heat 2 Tsps of Ghee, fry peppers, chopped ginger, cumin seeds and curry leaves.
  6. Add this to the cooked rice and dhal and mix well.
  7. Pongal is ready. Serve hot with coconut chutney.

This is my entry for RCI-Tamil hosted by Viji

I am sending this a week after the deadline...hope she accepts it..