Poondu Kuzhambu / Garlic gravy

  

Ingredients

25 Cloves Garlic  

small ball of Tamarind soaked in 1½ cups warm water

10 small Onions (shallots), peeled 

1 medium Tomato, chopped

1/2  tsp Mustard seeds 

1/2 tsp Fenugreek seeds

1/4  Cup Curry leaves  

1 1/2 tsp Sambar powder

1/2  tsp Red chili powder  

1/2 tsp Turmeric powder

1/2 tsp Black pepper powder  

pinch of Asafoetida (hing)

3 tbsp til oil  

Salt to taste

 

Preparations

Soak tamarind in warm water for 10 minutes. Squeeze and extract the juice. Set aside.

Heat til oil in a wide pan. Add mustard seeds, fenugreek seeds and asafoetida. Let them splutter.

Add curry leaves, shallots and garlic. Fry on medium heat until golden brown — about 5 minutes.

Add chopped tomato. Cook until mushy, about 3 minutes.

Add sambar powder, red chili powder and turmeric. Stir on low heat 1 minute.

Pour in tamarind extract and salt. Bring to a boil, then reduce the heat.

Simmer uncovered on low heat 15 minutes until oil surfaces and curry thickens.

Add jaggery and pepper powder. Stir and simmer 2 more minutes.

Serve hot with steamed rice and a drizzle of sesame oil.

 

 

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Roasted Carrot Salad

  

Ingredients

2 lb rainbow carrots (from about 3 bunches), trimmed, green tops reserved

 

4 large shallots, peeled, trimmed, and quartered

 

5 sprigs fresh thyme

 

2 Tbsp olive oil, plus more for topping

 

1 tsp kosher salt

 

1/4 tsp freshly ground black pepper

 

1/4 tsp crushed red pepper

 

2 tsp. lemon zest (from 1 lemon)

 

Flaky sea salt, for topping

 

 

Directions

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Peel carrots and halve them lengthwise.

Place carrots, shallots, and thyme on prepared baking sheet. Toss with oil, kosher salt, black pepper, and crushed red pepper. Cover baking sheet tightly with aluminum foil. Bake for 15 minutes.

Meanwhile, wash and dry several green carrot tops. Very roughly chop carrot greens to yield about 1/3 cup.

Remove foil; continue baking until carrots are tender and lightly browned, 25 to 30 minutes.

Let vegetables stand on baking sheet for 10 minutes. Transfer to a serving platter, discarding any thick thyme stems. Top carrots evenly with lemon zest, oil, flaky sea salt, and chopped carrot greens. Serve warm or at room temperature.

Including a side that can be served at room temperature in your feast reduces some of the pressure of those final minutes before everyone sits down.

 

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Jack-fruit seeds in coconut gravy- Vegan recipe

This gravy is normally eaten with akki roti, but can be eaten with any roti or even rice.

INGREDIENTS

jack-fruit seeds 1 cup half-cooked

sambar onion/ shallots 1 cup finely chopped

dry red chilies 2-3 broken

mustard seeds 1/2 tsp

turmeric pdr 1/2 tsp

red chili pdr 1/2 tsp

salt to taste

fresh coconut paste  1 cup

water as needed

coriander leaves 2 tbsp

coconut milk 1/4 cup

oil 2 tbsp

curry leaves few finely chopped

METHOD

heat a pan/ kadai add oil, mustard seeds, once it crackles, add hing, shallots with little salt to fry well along with green chilies, curry leaves. You may remove a few of the shallots with curry leaves and red chilies for garnishing later.

now, add turmeric pdr, coriander pdr, red chili pdr, fry for a minute, add water

add jack-fruit seeds, coconut paste, more water salt, over and cook for 15 minutes for the jack-fruit seeds to cook completely.

check if the seeds are well cooked, add part of the coriander leaves, coconut milk, mix well

remove from gas, garnish with onion and red chili removed earlier and coriander leaves.

serve hot with akki roti, or any roti or rice, this is full of proteins.

Always make sure that your dishes compliment each other, one has crabs and the other has protein, so it becomes a complete meal. To have the best source of Vitamin C, just have one amla either has pickle or has raita( grind with green chili, add curd and season it ). This is more important if you're having any leafy greens to absorb the iron from the greens, make sure Vit. C in your meal that day. The other source is lime, though not as rich as amla/ Indian gooseberry.

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https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

Roasted Carrots with Nuoc Cham Dressing

If you’re a fan of salads, Vietnamese Cuisine or fish, this dish is great for you. We start by roasting the carrots (about 2 pounds) on a baking sheet, with 2 tablespoons olive oil or vegetable oil, between 400° to 500°, just like in our first recipe. While the carrots roast, let's prepare our dressing. 1 shallot, 2 red Thai Chili’s, 2 cloves of garlic and 1 piece of ginger (about half an inch thick), all fully peeled and thinly sliced are to be added to a small saucepan along with 2 tablespoons of water, fish sauce, and sugar respectively.

 

Let the concoction simmer on medium heat for about 10 minutes, then let the mixture cool. Keeping turning your carrots over so they remain crispy on all sides. 

 

Once the base for dressing has cooled, pour it into the blender Add 2 tablespoons of lime juice, 1 tablespoon of mayonnaise and a quarter cup of vegetable oil and turn on the motor until your blend becomes smooth. 

 

Add a little salt for seasoning and then lightly drizzle over your roasted carrots for a great meal !

 

Carrots are a pretty versatile vegetable, so its uses in the kitchen aren’t limited to savory dishes.

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Okra with onion - bhindi with pyaaz

Ingredients
okra 15 wash, wipe dry, cut into roughly 1" pieces
onion 1 big chopped big
shallots/ sambar onion 15
oil 2-3 tbsp
jeera 1 tsp
spices to be mixed well
turmeric pdr. 1/2 tsp
coriander pdr.  2 tsp
jeera pdr. 1 tsp
chili pdr. to taste
salt to taste
dry mango pdr. 1/2 tsp
kitchen king masala 1/2 tsp


Method
in a big bowl mix well all the spices, add the chopped bhindi, mix well
In a heavy / non-stick pan, heat oil, add jeera, once it crackles, add onion( both chopped and shallots) fry till light brown, add the bhindi pieces with half of the masala pdr. mix well
cook till the vege it 3/4th done, add rest of the masala pdr. mix till done.
serve hot with roti / rice.

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Spicy Amla/ Nellikai/ Indian gooseberry Rice

Ingredients

amla/ nellikai chopped small 1 cup
sambar onion/ shallots cut fine  1/2 cup
green chillies chopped fine 3-4 or as per taste
curry leaves 1 sprig chopped fine
coriander leaves chopped fine 2 tbsp
jeera/cumin seeds  1 tsp
urad dal  2 tsp
chana dal 2 tsp
cashewnuts chopped 2 tsp
turmeric pdr. 1/4 tsp
hing/ asafoetida little
oil as needed
cooked rice 2 cups
garlic finely chopped 1 tsp ( optional)
salt to taste

Method
in a pan, heat oil, add jeera, once it crackles, add the dals, nuts, fry till golden
add finely chopped garlic if using it, then hing, onion, curry leaves, green chillies, fry till onion turns light pink, add finely chopped amla, turmeric, cook, covered for 5 minutes, stirring in between, add half of the coriander leaves at this stage
once amla is soft, add the cooked rice, salt to taste, mix well, garnish with remaining coriander leaves, serve hot with raita of your choice and roasted papad to make a complete meal.

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chickpeas/ kadalai curry

Ingredients

black chana   200 gm
coconut oil  10 gm/ 2 tbsp +
red chillies 5-6 or to taste
green chillies 4-5 or to taste
coriander seeds  2 tbsp
ginger chopped  2 tbsp
sambar onion/ shallot  sliced  100 gm
coconut grated  1/2 cup
garlic cloves  3-4
saunf/ fennel seeds  1 tsp
curry leaves  2 sprigs
big onion sliced  100 gm
salt to taste

Method
soak black chana overnight, then pressure cook with salt to taste for 6-8 whistles till soft
saute coriander seeds, curry leaves, chillies, saunf, garlic, ginger and coconut in a hot kadai
cool and grind them to a fine paste adding little water
saute sliced onions separately till they turn brown
add the sauteed onions to the cooked chana, with ground masala and cook for 10 minutes on low flame, stirring in between, adding little salt for the masala
serve it hot with puttu/ puri/ roti/ rice/ toasted bread

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KASTURI METHI KULAMBU OR KASTURI METHI IN TAMARIND GRAVY

INGREDIENTS

to grind
sambar onion  5
coconut 1 tbsp
jeera  1 tsp
grind with little water to a fine paste

for gravy
oil 4 tbsp
curry leaves few
dhania little
mustard seeds  1/2 tsp
methi seed  1/4 tsp
jeera  1 tsp
onion finely chopped  1 cup
garlic cloves 3-4 finely chopped optional
tamarind 1 lemon size, soaked in water & juice extracted
kasturi methi handful crushed well
tomatoes chopped 2 big
haldi  1/2 tsp
salt to taste

METHOD
heat oil in a pan, add mustard seeds, jeera, then methi, once brown, add curry leaves, garlic, fry well, add onion, fry well, add tamarind pulp extracted  about 1 1/2 cups, salt, haldi, tomatoes, boil well
once cooked for about 10 minutes, add the ground paste, let it simmer for 5-7 minutes, crushed kasturi methi, dhania, bring to one boil, remove
serve hot with rice.



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Thai Peanut Sauce And Thai Red Curry Paste

INGREDIENTS
thick coconut milk   400 ml
demerara/ palm sugar   3 tbsp
Thai red curry paste   2 tbsp
roasted unsalted peanuts,coarsely ground   225 gm

mix all the ingredients in a saucepan, simmer for 15 minutes, stirring continuously.
can be used at once or refrigerate, warm again to use.
makes about 2 cups.

Thai Red Curry Paste

INGREDIENTS

dried red chillies 6 soaked in warm water
cumin seeds   1 tsp
coriander seeds  1 1/2 tsp
nutmeg grated  1/4 tsp
lemon grass finely slices  2 tbsp
onion 1 small finely chopped
shallot finely chopped and roasted  1 tbsp
garlic finely chopped   1 tbsp
grated zest of 2 limes
peppercorns   5
salt  1/4 tsp
cloves  3-4

drain chillies after soaking for an hour, deseed
on a tawa/ griddle, dry roast cumin, coriander seeds and nutmeg for a minute
grind to a fine powder
transfer to a larger food processor jar,add all the ingredients and grind to a smooth paste, adding a few drops of water if necessary.
refrigerate in a tight lid jar until needed, lasts upto a week

makes about  1/2 cup




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MOONG DAL DOSA

INGREDIENTS

moong dal  2 cups
sambar onions  few
green chillies 3-4 or to taste
coriander leaves a bunch
oil as needed
salt to taste

METHOD

wash the dal & soak in enough water for 5 hours.
grind to a fine paste using the water in which it was soaked.
chop finely onion, green chillies, coriander leaves, mix with dal along with salt to taste
keep the batter aside for 2 hours
make dosas in the usual way, serve hot with sambar/ chutney/ milgai podi




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SHALLOTS( SAMBAR ONION) IN SPICY GRAVY

Ingredients

200 grams sambar onions/ shallots, peeled and cut into half

4 sprigs of curry leaves

1 cup tamarind water

mustard seeds   1/2 tsp

asafoetida powder   1/4 tsp

turmeric powder   1/4 tsp

oil   2 tbsp

salt to taste

Ingredients To be Roasted And Ground To Paste

coriander seeds   1 tbsp

cumin seeds    1/2 tsp

red chillies  6-8 

freshly grated coconut   1 cup

Method

In a small pan; dry roast the ingredients - coriander seeds, cumin seeds, red chillies and coconut until the coconut  becomes golden brown. Cool and blend into a coarse paste adding just a little water

Heat the oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle. Add in the curry leaves and the halved shallots. saute on medium heat until the shallots are tender and have turned golden brown. 

Once the onions are well roasted in the oil; add in the tamarind water, asafoetida, turmeric powder, salt and the roasted coconut paste. Stir all the ingredients well and simmer on low heat for about 10 minutes.

Turn off the heat and transfer to a serving bowl, garnish with finely chopped coriander leaves.

Serve   with hot  rice or with idli, dosai, adai.

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RICE ROTI !

INGREDIENTS

RICE FLOUR  1 CUP
COCONUT GRATED   1/4 CUP
SHALLOTS/ BIG ONION FINELY CHOPPED   1/4 CUP
CUMIN/ JEERA  1 TSP LIGHTLY CRUSHED
OIL FOR FRYING
SALT TO TASTE
BOILING WATER  1 1/4 CUP
CURRY LEAVES FINELY CHOPPED  1 TSP

METHOD

MIX IN A BOWL, FLOUR, SALT, CUMIN WELL
ADD BOILING WATER LITTLE BY LITTLE.
DON'T WORRY OF THE DOUGH SEEMS DRY
AS WHEN YOU MIX COCONUT & ONION, CURRY LEAVES, IT WILL GET A BIT STICKY.
TAKE A GREASED SHEET, RUB OIL IN YOUR HAND,  FLATTEN IT A THIN AS POSSIBLE
HEAT A GRIDDLE/ TAVA, CAREFULLY PLACE THE FLATTENED ROTI, APPLY LITTLE OIL
COOK ON BOTH SIDES TILL IT GETS LIGHT BROWN.

PS- FOR A VARIATION, THOSE WHO AREN'T CALORIE CONSCIOUS, YOU MAY  DEEP FRY THEM, THEN MAKE LIKE SMALL PURIS !

SERVE HOT WITH ONION CHUTNEY-
SHALLOTS  8-10
CORIANDER LEAVES 1 SMALL BUNCH
GREEN CHILLIES  3-4 OR TO TASTE
SALT TO TASTE
LIME JUICE 2 TSP OR TO TASTE
GRIND ALL THESE WITH LITTLE WATER.
YOU MAY SEASON IT WITH MUSTARD SEEDS IN 1/2 TSP OIL.





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TABOULA SALAD

Ingredients

parsley fresh     250 gm
chopped shallots  80 gm
cracked wheat    80 gm
tomatoes finely chopped, after removing seeds & skin    80gm
Olive oil    40 gm
lemon juice    40 ml'
mint leaves finely chopped   10 gm
salt to taste

Method

chop the parsley finely.The cracked wheat should be washed well & moisture should be removed. Mix all ingredients together & serve at once.