Monday, June 18, 2012

Aloo Tamatar Sabzhi with Kasthuri Methi @ Potatoes, Tomatoes and Fenugreek Leaves

The usual thingy with chapati making - Mr Hubby makes them and I add up the dishes that goes with. 

I was so lazy to go out and get groceries plus it was Saturday normally a vegetarian day...I decided to use what ever is available from around fridge.  Thus this recipe which was from here  Original recipe calls for pressure cooker, but I used the usual snail way....just relaxing saturday mode...

My comments : simple and yet delicious

2 medium size potatoes
2 medium size tomatoes
1 medium size onion
1/2 tsp dried kasthuri methi
1/2tsp ginger garlic paste
1/2 tsp cumin seeds
1/2 tsp cumin powder
3/4 tsp coriander powder

1/2 tsp garam masala
1/2 tsp of turmeric
chopped coriander leaves
water if necessary

Chapatis - moistened with ghee....

How to do:
  1. Chopped all ingredients
  2. Heat oil in a wok.
  3. Add in cumin seeds and ginger garlic paste and let it simmer
  4. Add in onions, saute on high heat and add in chopped tomatoes.  Mix well, cover lid and let it cook well and add little salt to soften it fast
  5. Add all the spice powders, stir together and slightly cover with the lid.. Let the moisture get into it back to get the tomatoes soft.
  6. Next add the potatoes along with the dried kasthuri methi, mix well and let it simmer till the potatoes are crispy.
  7. Add required amount of water and cook till potatoes are done.
  8. Add in chopped coriander leaves and serve...
Enjoy with chapati,dosa, idly or rice...I also made dhall to go with this...

Aloo Tamatar with Kasthuri Methi

Tuesday, May 29, 2012

Takkali Sambar @ Tomato Sambar

When I first read the title Takkali Sambar, I thought that I will require to boil dhall,, but is not that..Its a gravy with coconut paste, some tomatoes and thats it... anything easy, simple and yet superb tasting.

I got the receipe from  courtersy of Sashi.. thanks Sashi for sharing. As mentioned by it is definitely a big yes with idli.

oil for tempering
1tsp mustard seed
1 inch cinnamon stick
2 nos cloves
3-4 green chillies
1 sprig of curry leaves
1 onion
2-3 tomatoes (depending on size)
Coriander leaves - chopped

To grind
5tbs coconut
2tbs roasted chickpeas
1 tsp fennel seeds
1 tsp poppy seeds
1 sprig of curry leaves
1 green chilli


1.  Grind into a fine paste all the "to grind ingredient"
2.  Heat oil, chopped oninos, tomatoes, slit open green chillies.
3.  Once oil hot, add in mustard seeds, once it starts to splutters, add in green chillies, cloves and cinnamon stick and curry leaves.  Add onion and fry till soft and translucent.
4.  Add in the tomatoes, tumeric powder cook till soft ( I cover the pot and let the tomatoes becomes mushy).  Add in the grinded paste, stir in and let it boil for about 10 mins, basically cook till the raw smell of the grinded paste.  ( I added some water and let it simmer for few more minutes so as to have some gravy kind).   Season with salt and add chopped coriander leaves and remove from fire.

Good combo with Idli and Vengayam Chutney.

Tuesday, April 17, 2012


Home made Kerisik

2cups of shredded coconut

Heat pan and toss coconut till nice aromatic and brown in colour.  Keep stirring to avoid burnt.  Once the coconuts are nice brown and fragrant, pound them with pestle mortar or simply give it a wheeze with a food processor (this is what I did) to get a fine soft grind coconut. You may add alittle oil to ease the processing job.

Store in fridge the balance.

Chicken Rendang

tried a long time ago but never got chance to upload...

Rendang is one of the favourites of Malaysians.  Usually served at wedding receptions and during Eid celebrations.  You can use chicken, mutton/lamb or beef to make your rendang.  It is normally cook dry or semi dry.  I cooked mine the in between version - not so dry not so curryish..

Traditionally the meat is cooked with roasted coconut that is pounded - it is called kerisik. Like so many others food stuff, kerisiks are available ready made.  But nothing compared to making your very own kerisik

My turmeric leaf - daun kunyit came all the way from Malaysia courtesy of a good friend.  This is one of the main ingredient that makes the added punch in a rendang.  I wrapped them up with aluminium wrapper and store them in freezer.

Now lets look on how to make Chicken Rendang.

1 whole chicken - cut into bite size
1 cup of thick coconut milk
1 cup of thin coconut milk
4-6 tbs of red chilli paste -depending on our spicy you want it to be.
200gms of shallots-sliced
1 turmeric leaves- sliced finely
6tbs of kerisik (more if you like the taste of coconut.)

Chilli Paste
15-20pieces of dried chillies- cut
a handful of shallots
4-5 cloves of garlic
thumb size of ginger
thumb size of galangal
3-4 of lemon grass-chopped
half of thumb size of turmeric
Blend all of above

- heat oil in a wok/pan
- once heat add in chilli paste and cook till fragrant and oil separates
- Keep stirring occasionally so as not to burn the paste
- Add in sliced shallots and saute further till soft.
- Add in chicken with coconut milk - both thick and thin milk and cook on medium fire.
- Stir occassionally and cook till the chickens are cooked and to a desired consistency ( I prefer mine semi gravy.
- Season with salt, add in turmeric leave and kerisik and stir so as to mix well and let it simmer for another 10mins.
- Ready to serve

Fish Curry with Green Mango

My mum's speciality (I cant wait to go home to have a go at my mum's fish curry) and Varsha's favourite.  She just love eating them next day with some instant pratas..

To get the best of this curry is to eat them a day after it has been cooked or atleast a few hours after it is cooked.  You need to let the flavour of the curry to get into the mango.

any type of fish will do  - for this I used kingfish.
1 tomato - sliced/chopped
1 green chilly
1 tbs of ginger garlic paste
1 tsp of mustard seed
5-6tbs of fish curry powder
1 tsp of turmeric powder
1 tsp of fennel powder
a sprig of curry leaves
a small bunch of coriander leaves - chopped finely
1 green mango - do not peel the skin, all sides of the mango, do not discard the seeds
6-8 small okras - washed and cut into two
1 small brinjal - quartered - if you like
2tbs of tamarind paste - mix with warm water 450ml of water


  1. Heat oil.
  2. Once it is hot, add in mustard seeds
  3. When it starts to sizzle, add in onions - fry till soft
  4. Stir fry ginger garlic as well.
  5. Add in tomato and green chilly.fry for a few more minutes till tomato soft.
  6. Add in the fish powder, turmeric and fennel powder, keep stirring making sure not to burn them till the oil starts to separate from the paste.
  7. Pour in the tamarind juice, stirring well.
  8. Add salt to taste.
  9. Add in mango including the seed.
  10. Let it boil for few minutes longer.
  11. At this stage if using brinjals add in.  You need to let the brinjals cook a little while just before adding in okras. Adding in okras too early will make them soft and mushy.
  12. You can add in the okras and the fish (depending on the size of the fish, if it is big you may need to put the fish first before adding the okras.
  13. Once the fish is cook, switch the flame of, leaving the pot on the stove.
  14. Add in the chopped coriander leaves and curry leaves.
  15. Ready to serve.

Spinach Stir Fry

I was out at the supermarket for groceries (I got myself some kingfish which I made fish curry with young green mango) and found this bunch of spinach so green and so inviting.  There were young bunch of spinach - very tender.

a bunch of spinach
a few garlic
onions - sliced
a few pieces of anchovies or dried shrimps- if you like


- wash throughly spinach
- drain completely
- slice onion
- pound ginger garlic (including the anchovies or dried shrimps if using)
- heat oil
- once hot add in ginger garlic past. fry for a few minutes
- add in slice onions too fry till soft
- add salt to taste.
- add in the spinach, stir ensuring the spices are mix well with spinach
- cook for a few more minutes till it is just cook - do not over cook though.
- Ready to serve.
Spinach - before


Monday, April 16, 2012

My Garden

As promised pictures of my garden...nothing great but am happy whenever I can indulge on green colour...So much so I let the spring onions to be overgrown

My over grown spring onion

Just love looking at the flower..I was told by my friend you can stir fry these overgrown spring onions...They taste good..I should try to cook them next time.

Basil Leaves- very sweet fragrant....I have seen bees hovering over the flowers...and grows so easily...
Lemon grass
My precious lemon grass flown all the way from Malaysia my mr hubby when he went back in March 2011...after a year this is what you get.  I have tried growing pandan leaves...have not been successful so far..Not giving up as yet..

Tapiocas in the making...
not to forget Malaysia's national flower - hibiscus...
The only thing is I am not so sure what colours are they..I have got about 3 that is growing quite well and got 2more which is of the right colour - red.  Waiting for the gardener to come over to plant them....

Finally last but not least roses, this is at the front porch and have got orange and yellow, I have white as well which is at the garden.  There are of the big variety and I have a nice pink colour that is small in size.
Roses at the front porch....and its blooming non stop so far...

Home Grown Pudina Chutney

fancy going out to your small little plot (this time though my hubby had the honour of doing so) that you call a garden and picking up herbs and vegetables and making it to a nice dish...this is really awesome..I must make sure that by next winter I shall start preparing my garden for more wonders with the mother nature...

Home grown pudina.

Final product click here for how to make Pudina Chutney

More pictures of my current garden later on..

Aloo Chat

We love to eat chicken chaat.  for a change I made a this simple, easy and tasty dish.  Makes a perfect starter for dinners.

2 potatoes - sliced lengthwise and boiled with some salt.
1/2 capsicum - cleaned and chopped
1 small tomato - chopped
1 onion - sliced
11/2 tsp of chaat masala
lemon juice

  1. assemble all the ingredients, sprinkle some salt, lemon juice and chat masala and toss. serve with chopped coriander leaves.
Alternatively if using chicken, boil or steam the chicken breast, drain, cool it and cut into small bite size.

before adding the chaat powder

    aloo chaat in action....

Wednesday, March 28, 2012

Super Moist Eggless Chocolate Cake

I made this fantastic and super duper easy and super moist eggless chocolate cake and "adorned" it with chocolate ganache for the Mothers Day celebration.

Qatar celebrates Mothers Dayon Wednesday, March 21.  We, however decided to have it on saturday instead...

It was a pot luck party with some games, arts and crafts demonstration, slide presentation on mothers, exchange of gift and last not least food, food and more food......

Guess like many other good things, you just can't separate ladies and good food....

I made an eggless moist chocolate cake..To my surprise it turn out very good.  The cake itself is good enough without topping but I decided to have a simple one to just "make up" the cake....

Thank you to Sister Nor of for sharing her recipe.  Lets look at the recipe.

Super Moist Eggless Chocolate Cake
courtesy of

1 cup flour
1tsp baking powder
1/2 tsp soda bicarbonat
1/2 cup of cocoa powder
2 tbs milk powder
1 1/4 cold water (water from fridge)
1 cup of brown sugar
1 tso of vanilla essence
1/2 tsp of coffee emulco or chocolate emulco (I use chocolate emulco)
a dash of salt
1/2 cup of cooking oil or corn oil (I use sunflower oil)
1 tsp lemon juice or vinegar

Chocolate Ganache - click here for the recipe.

How to do
  • Heat oven at 160C
  • Grease and line baking tin.
  • Sieve baking powder, soda bicarbonat, flour and cocoa powder into a big bowl.
  • Add in sugar, salt and milk powder, mix well.
  • Add in water, vanilla essence, oil and chocolate emulco, whisk carefully and slowly till all mix well and without any lumps.
  • Finally add in lemon juice/vinegar - mix immediately and thoroughly.
  • Pour into lined tin and bake for 40mins or till done when tested.
  • Let it cool and deco as you wish.

Tuesday, February 28, 2012

Pesarrathu - Green Dhall Dosa

I was browsing for something simple to make for dinner and found this this one from Var Re Vah. What got my attention is the whole idea of making dosa without fermeting, emm how is that possible...and also using green dhall (whole moong dhall) as your main ingredient - well I made them a few nights ago for dinner.  I would definitely recommend this especially when you have guest coming and you may not have dosa batter at hand. 

Normally for the whole green dhall, I had cooked like I would for dhall with maybe some potatoes and with onions/chillies.
A typical dosa batter would be by soaking the urad dhall and rice for several hours, usually overnight, grind and let it to ferment for several hours and this I hate it when it does not ferment well.  I never like adding any kind of yeast.  I like the way my mum taught us - soak overnight, grind, add it to salt and leave it at a warm temperature.

However, with pessarathu it is a 1,2 and 3--- soak, grind and you are ready to cook...

Pessaruthu is an Andra Pradesh speciality - Andhra Pradesh is one state on the southern side of India, Telugu speaking people.  You can check out more on google.

Lets look at the ingredients

1cup of green dhall
1cup of rice - I used idli rice
1 medium sized onion
1-2 green chillies - deseeded
1/2 inch ginger
1tsp of cumin
salt to taste

How to do
  • Wash and soak rice and green dhall together at least 6 hours.
  • Grind all into fine paste like you would for dosa - not too thick or too thin. Add salt to taste. Set aside.
  • Heat a tawa, lightly grease, once hot pour a ladle of batter, spread it out in circular motion.
  • Let it cook, adding oil around the dosa lightly.  Fold into 2 and ready to serve.

BBQ Chicken Wings

The weather is so good that a few of us decided to have BBQ. I prepared the chicken with a recipe that was posted by my friend Baya.  It is a simple marination and yet so good.  The aroma is so good even while preparing for the marination.  She had done with lamb as usual there is no takers for lamb hence the chicken.

My friends prepared some 2 different types of fish for bbq,which we ended baking over over to save time, some prawns and squids indonesian style, some bruschetta and indonesian style fruit salad...look

Picture not so clear...(R to L) fish grill, prawns, chicken, bbq, sambal to go for the fish, mashed potato and tuna, french fries, bruschetta and squids..yumm.. yumm...
Lets look at how to prepare chicken wings.
some burnt parts though - nevertheless it was good.

Lets look at the recipe.  The portion mentioned is good enough for about 5kg lamb chops.  You may adjust the marination accordingly.

What you need
3 onions **
6 cloves of garlic**
2 inch ginger **
1½tbs fennel**
1½tbs cumin seeds**
Blend the above marked ** and mix the following:
1Tbs turmeric powder 
1Tsp white pepper powder
4Tbs Mustard (optional) ditukar dengan 1 1/2 sudu besar ketumbar yg telah dikisar halus).
1Cup Yogurt.
1Cup Hot and spicy barbeque sauce(add another ½cup if you want more)
3 Tbs Oyster sauce.
3 Tbs Mayonaise
1Tsp sugar
1 tsp salt (add 1/4tsp more if you want saltier taste)
Mix all above well, taste if it fits your taste bud. adjust accordingly.
For lambchop marinate about 4hrs and then bbq/grill.
Note : the above mentioned is an estimate by the original chef...I adjusted to suit my taste basically with all the ingredients.

Wednesday, February 22, 2012

Handy Tips : Extend the Life of Your Vegetables

Usually when buying vegetables, we store them in fridge by wrapping up in newspaper. At times it does not last long especially leafy vegetables..

A long while back I read in some emails that went around about the easiest way to store vegetables longer...using aluminium foils that you normally get from CoffeeMate, refill bags from Nescafe, Milo etc.  I normally save these bags.

Alternatively you may use aluminium foils itself if you cant find any at hand.  It works perfectly too...

Onion, Coriander & Tomato Chutney

I made this for the chapatis my hubby was preparing...I made this chutney with coconut oil..emm the aroma is just so amazing...

What you need
2 tomatoes - chopped
a handful of shallots - sliced
a handful of coriander leaves - chopped coarsely
1 -2 sprigs of curry leaves
1-2 green chillies
coconut oil
salt to taste
turmeric powder
1 tsp cumin powder
1tsp fennel powder
1 tsp cumin seeds
1tsp black mustard seeds

How to do
  • heat coconut oil
  • add mustard seeds, once it starts to crackle, add in cumin seeds.
  • next add in onions, fry for 1-2mins. Add salt to it too, (it helps to soften the onions fast)
  • once the onions are soft, add in tomatoes, curry leaves and chillies.
  • Add in turmeric, cumin and fennel powders, mix well
  • Add water if you find it too thick.
  • Finally add in chopped coriander leaves. Mix well and let it simmer for a few more minutes.
  • Remove from fire and let it cool and blend either coarsely or smooth paste to your preference.
Ready to serve...

Sambal Pecel

I was tagged by my friend Baya over FB with this Sambal Pecel, I was practically drooling when watching the YouTube...So here comes my Sambal Pecel from the Kitchen of Al Khor, Doha.

What you need
2 tomatoes - quartered
3-4 birds eyes chillies - chopped
4 -5 shallots - sliced
some palm sugar
shrimp paste

How to do

  • heat oil in a wok/pan
  • saute shallots till soft, add in chillies and tomatoes, saute further till tomatoes are soft.
  • season the tomatoes with shrimp paste, salt and palm sugar.
  • remove from fire and use pestle and mortar to give a good whizz.(I used the food processor for a quick version
Sambal Pecel is now ready...I definitely had a good time eating this spicy sambal...

Bean Sprouts with Dried Shrimps

My good friend Mimi gave me some home made bean sprouts and I decided to give an extra edge by frying with some dried shrimps.

What you need
bean sprouts - removed tails and skin, washed and drain
slices of onion
pieces of garlic - give a good smash
a good amount of dried shrimps - soaked, drained and give a good smash too
handful of spring onions
dash of sesame oil
salt to taste

How to do
  • Heat oil, once hot, add in garlic, give a quick stir
  • Add in slices of onions, fry for a few more minutes
  • add in the dried shrimps, stir for a few more minutes
  • Next add in capsicum, salt to taste, mix well, leave it for few mins.
  • Add in the bean sprouts, ensure to stir well, do not cover
  • Dash in sesame oil, mixing well, and finally spring onions
  • Give a quick stir, do not over cook the bean sprouts - I like it crunchy
  • Serve

Sunday, February 12, 2012

Takkali Paruppu

While searching for recipes found this recipe, Takkali Parrupu @ Dhall and Tomatoes which I vaguely remember my mum used to make...

What you need..
2 onion - sliced
5 big tomatoes - chopped.
1 cup of toor dhall - boiled (I normally have ready stock)
1 green chilly - deseeded and sliced
1tsp of urad dhall
1tsp of mustard seeds
1tsp cumin seeds
1tsp aniseeds
sprig curry leaves
a pinch of hing
1/2tsp of turmeric
2tsp of dhania powder
1 1/2tsp of garam masala
salt to taste
oil & ghee mixture for frying (I got carried with the nice aroma when making Moor Kozhambhu)

How do you do...

1.  Clean and chopped tomatoes, slice onions, deseed chilies and chopped.

2.  Heat oil/ghee mixture, add in mustard seed, once it starts to splutter, temper urad dhall, cumin seeds, aniseeds, mustard seeds and hing.

3.  Add in the onions, fry till soft and golden, add in chilliy and curry leaves, stir for a few minutes,  add in chopped tomatoes, turmeric and salt to taste, stir well, cover and cook till tomatoe is soft.  Make sure to stir every and now, stir in some water if it becomes too dry.

4. Add in garam masala, dhania powder and toor dhall and mix well and cook for a few more minutes till raw smell of powder is gone.

5. Adjust the thickness of the gravy by adding water.

Suitable for rice and chapatis...

Saturday, February 11, 2012

Moor Kozlumbhu/Yogurt Curry

Moor Kozlumbhu (Yogurt Curry) is a yogurt based gravy its kind of creamy and little sourish from the yogurt.  It is very simple and easy to prepare and we had together with Takkali Paruppu and Methi Leaves Curry (or actually it turn out to be dry kind of gravy).

Normally my mor kozlumbhu is a very simple way of preparing, having the yogurt or laban diluted, stir fry some onions, spices and allowing to simmer just when it starts to froth.

Thanks to Shanthi of

What you need

2 cups of curd
6 lady fingers - halved
1/4 tsp turmeric powder
1tsp of toor dhal
1 tsp of jeera
2 or 3 green chillies
1/2 tsp of raw rice
2tbs of coconut (scrapped)
1/2"piece ginger
1/2tsp mustard seeds
a pinch of hing
curry leaves
2tsp of oil
1tsp of ghee

How to do

1.  Blend curd with a little water.  Mix turmeric powder and salt to curd.  Keep aside.

2.  Soak toor dhall, jeera and rice in water for 15mins.  Grind it with coconut, ginger and green chillies to a fine paste.

3.  Cut lady'sfinger into long pieces.

4.  Heat a pan, add oil and ghee, temper with mustard seeds, hign and curry leaves and saute the lady's finger well along with a pinch of salt.  Now add the ground paste and allow it cook till the raw smell goes.

5.  Pour in the bleded curd and heat till frothy.  Do not bring it to a boil.  When boil it will curdle.

6.  Generally,  ladysfinger and ashgourd is used for this kozhambu.  If using ashgourd, boil it with salt and add to the kozhambu.


Sunday, February 5, 2012

Valakai Podimas

Valakai Masiyal

Raw green bananas fry (the ingredients are estimated for 35pax with all other dishes that accompanies our Ponggal Celebration Lunch .

What you need...

2kg of raw green bananas
1kg of onions - sliced finely
1/4 grated coconut
a handful of curry leaves and more for garnishing
1 tbs of turmeric powder
salt to taste
for tempering
1 tbs urad dhall
1 tbs of fennel seeds
1/2 tbs of cumin seeds
1 tbs black mustard seed
1 tbs channa dhall
4-5 green chillies - deseeded and chopped coarsely

How to do...

1.  Prick bananas with skin on and boil with salt and tumeric.
2.  Once they are sort of three quarter done, drain from water.
3.  Remove the skin and chopped coarsely.
4.  Slice onions and set aside.
5.  Heat oil in a pan, once hot in black mustard seeds, once it starts to splutter, add all other tempering items - stir well
6.  Add in the onions - stir fry till soft.  Next add in curry leaves, fry for few more minuts.  Next add in salt and turmeric and mashed bananas.
7.  Stir all thoroughly till it is well mixed.
8.  Add in the grated coconut, stirring well for a few more minutes. Just before serving garnish with curry leaves.

Valakai Masiyal ready to serve....

Ponggal Celebration

On January 27, 2012,  the Tamil Ladies (we call ourselves Muthu Tamarai Tamilarkal literally Muthu means pearl (after Qatar Shell GTL Pearl, Tamarai - Lotus - the name of the compound that we live and Tamilarkal means people of Tamil origin) of the compound that I live currently, celebrated ponggal instead of the usual birthday celebration for the month of January.

It was surely a long list of menus decided after careful planning by the group members - the 10 grand ladies and not to forget the beautiful colourful kolams prepared by Gayathiri, Haleema and Alagu.

It was definitely a day with full festivities with kolams, banana leave lunch, kids running around in their best dresses, ladies in sarees and jasmines adorning their hair....

Far away from homeland and yet close to all festivities..I just have to let you know the menus of the day a total of 16 dishes not including tea.

1.  Rice (5 kgs of indian rice)
2.  Ven Ponggal - spicy rice
3.  Sakkarai Ponggal - sweet rice
4.  Sambar
5.  Kara Kulambu/Puzhli Kulambu -spciy yet sourish thick curry with a few types of vegetable
6.  Vengdagai Moor Kulambu - Yogurt based gravy with ladies finger 
7.  Rasam
8.  Valagai Podimas- this is what I cook - mashed raw bananas with coconut 
9.  Potatoes with butter beans and fresh peas.
10.  Toor Dhall with Ghee - boiled dhall and mashed eaten with ghee - emmm...
11.  Beans carrot poriyal beans carrot fry
12.  Vengayam Pachadi - this is a different kind of salad kind of curry/
13.  Yogurt
14. Appalam
15.  Medu Vadai
16.  Payasam

and last not least tea to complete the menu list.  and we sure had a good time indulging these dishes on banana leaves.....

Varsha was salivating when she saw the photos of the food displayed and the banana leaf...poor girl she had to miss this as she was away on her charity run for her Nepal trip 1st week of February.

Now enjoy the pictures and click here for Valakai Masiyal

<table style="width:194px;"><tr><td align="center" style="height:194px;background:url( no-repeat left"><a href=""><img src="" width="160" height="160" style="margin:1px 0 0 4px;"></a></td></tr><tr><td style="text-align:center;font-family:arial,sans-serif;font-size:11px"><a href="" style="color:#4D4D4D;font-weight:bold;text-decoration:none;">2012 Ponggal Celebration AK 55</a></td></tr></table>

Green Chicken Curry - My Style

Today's menu simple chicken curry and chicken varuval with potatoes.

My style green chicken curry

450gm chicken -bite size
1 big onion-quartered
1 tomato -quartered
3 garlic Ginger thumb size
1 green chilly-deseeded
1/2 tsp cumin powder
1/2 tsp fennel powder
1/2 tsp turmeric powder
A handful coriander leaves - chopped coarsely

1. Blend onion, ginger, garlic, tomato and coriander leaves, salt and turmeric powder.

2. Marinate chicken with blended paste for 20 mins.

3. Heat a pan, add the marinated chicken and cook till the chicken is done

4. Stir occasionally to avoid burning, you may want to add water depending on how thick out want you curry or if you like creamier taste add cream or coconut milk towards the end and let it boil once and remove from fire.

Monday, January 23, 2012

Brinjal (Eggplant) Kotsu - Kathrikai Kotsu

The first time I tried this dish was at our Tamil Ladies monthly birthday celebration.  At one  glace it looks like sambar with mashed vegetables. 

Running out of ideas what to cook for saturday's vegetarian meal and was thinking of sambar with soorakai (bottle gourd) and potatoes perathal...

In the meanwhile when out with my friend Haleema to run some errands, drop by the groceries and found some lovely looking round and purplish eggplants.

And of course another round of change of menu - this time I decided on making soorakai kootu and kathrikai kotsu - both recipes from Haleema.

My husband thought he was having sambar for dinner, Varsha thought she is having something to do with tomatoes. Nevertheless they both liked it.  Good combination with soorakai kootu and spicy long beans....

Haleema's version of kotsu is using eggplant, tomatoes and shallots of equal amount..I used coconut oil for tempering and aroma is so nice.  Goes well with rice, suppose it will be with idlis and thosei's.

Kathrikai Kotsu.
recipe by Haleema..

What you need....

350gm eggplant
350gm tomatoes
350gm shallots
small ball size of tamarind - soak in 1/4cup of hot water (I use 1tsp tamarind paste - diluted)
3-4 green chillies - depending how spicy you want
1 tbs of sambar powder *
1 sprig of curry leaves
1 onion - sliced
1 tsp mustard seeds
1 tsp of urad dhall
1 tsp cumin seed
1 tsp of
3-4 green chillies-chopped
1 small size onion - sliced

in absence of sambar powder you may use a teaspoon each of red chilly powder, jeera powder,cumin powder and tumeric powder.

How to do....
  1. Wash and cut into small pieces tomatoes and eggplants.
  2. Boil or pressure cooker eggplant, tomatoes and shallots till they are soft.
  3. You may either puree using a blender, food processor or mashed it up with the back of your spoon. 
  4. Add in tamarind juice, sambar powder and salt to taste
  5. Heat a pan/wok with some oil.
  6. Add mustard seeds, once it starts to pop, add in urad dhall, green chillies, curry leaves, onions, cumin and fennel seeds. stir till the onions are soft.
  7. Pour into the eggplant stir well and let it boil for a few minutes.
  8. Ready to serve...

Sunday, January 15, 2012

பொங்கல் வாழ்த்துகள் - Harvest Festival

பொங்ல் வாழ்த்துள்
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Greetings to friends and families.  Ponggal is the celebration of harvest mainly for those in agricultural - a culture followed closely by Hindus in's sort of thanksgiving in appreciation of a good harvest.

It is normally celebrated over 3days in Tamil Nadu - the first day being for the harvest, the second day in honour of the cows who helped in the field and the third day is for young ladies/teenagers.  Why ladies- it is an avenue back then for them to gather at riverside and celebrate and it is time for gents to look around for prospective fancy that....

Ponggal literally means boil over - so normally in new earthern pot which is decorated and wrapped around tumeric leaves with its tumeric and ginger leaves with ginger intact. 

So what is happen is to let the milk boil over and as it is boiling over the ladies of the house says Ponggolo Ponggal to usher the Ponggal. 

After which rice is added to the boiled milk and cooked till it is soft and congee like adding palm sugar and brown sugar and cashnews and raisins roasted over ghee.... emm simply yummy - and I miss my mums ponggal rice and super duper delicious feast which she normally have on ponggal day....This are then offered for prayers.

Picture below is courtesy of my youngest sister's ponggal celebration....Gowri thank you very much for the lovely picture....

Kerala Egg Roast

Recipe credit from This is a Keralite speciality that is best eaten with appam, idiyappam or even ghee rice.  I u...