Rajma

Rajma

Rajma/Kidney Beans- 1 Can

(or if using dry rajma 2 cups)

Onion- 1

Tomatoes- 2

Potato – 1 small

Ginger/Garlic grated- 2 tbsp

Green chilli- 3 or 4

Turmeric powder- 1 tsp

Chilli powder-1 tsp

Dhania Jeera powder-1 Tbsp

Kitchen King Masala or Garam masala- 1 tbsp

Hing- a pinch

Salt

Oil

For Tempering

Cumin seeds- 1 tbsp

Mustard seeds- 1 tbsp

Curry leaves- few (optional)

1. In a pressure pan, add the tempering items to oil and when the mustard seeds splutter add the curry leaves & the grated ginger/garlic.
2. Sauté these for a min, then add the onions (cut thin & lengthwise), slit green chillies and sauté it.
3. To this add the cut tomatoes and sauté it until the tomato gets mushy.
4. Now add the cut potato pieces. Sauté the potato for about 2-3 mins.
5. Now add turmeric, chilli powder, dhania jeera powder, kitchen king masala & salt.
6. To this add the rajma/ kidney beans (wash the canned kidney beans thoroughly before you add it), add a pinch of hing and add little water. Now pressure cook this for two whistles.
7. When the pressure is released, open the pan and mash the potato pieces with the back of your ladle. This is to get the thick consistency. Cook the rajma for another min or so and then add a teaspoon of ghee before turning off the flame.
8. Garnish with Cilantro leaves and serve with Chapathi or some jeera rice.

Weekend Brunch 2

This weekend brunch was a simple rasam combo. I made tomato rasam, eriseri with vazhakai & Senai(Yam), cabbage curry(poriyal), appalam & curd.
Since the recipe for rasam & cabbage curry is known to most people, I'm just going to mention
the things that I do specially to make it tastier...
Rasam:
Along with the rasam powder, I also add some freshly ground spices such as pepper, cumin seeds & garlic ground in my mortar & pestle to get that nice aroma of spices.
Also when tempering make sure to add the hing in the oil or ghee + curry leaves used for tempering to get nice aroma.
Finely chopped stems of cilantro leaves could be added to the rasam. most people throw the stem of coriander away but it has a really good aroma.
Cabbage curry:
Since I had made eriseri with lots of coconut in it. I was a little bit guilty to add coconut again to my cabbage curry. So I decided to skip the coconut and instead add soaked moong dhal to the curry. All you got to do is soak 1 or 2 tbsp moong dhal for 5-10 mins and add it to the tempering items when the mustard seeds splutter. once u add the moong dhal, then add the cabbage and cook it. This gives a very good taste to the curry and is also good for health.
Eriseri:
I usually make mathan eriseri at home but wanted to try vazhaikai and Yam eriseri after seeing this recipe here on Menutoday's blog. Thanks MT for the recipe. I make mathan eriseri in the same way but just add few cumin seeds while grinding the coconut.

Pottu kadalai Chutney

Pottu kadalai Chutney:

Pottu kadalai/daliya- ½ cup

Green Chillies- 3

Red Chillies- 2

Salt

For Tempering:

Urad dhal- 1 tbsp

Mustard seeds- 1 tbsp

Jeera seeds -1 tsp

Curry leaves- few

Oil

Hing

Roast the dhalia slightly to get a nice aroma with red chillies and then grind it with green chillies & salt.

Add the tempering ingredients to some oil in a pan and pour it over the chutney. Add a pinch of hing to this.

Rava Kichadi

Rava Kichadi:

Kichadi in Tamilnadu is the name given to the rava upma made with vegetables and a little turmeric powder to give the color. However, living with some roommates from other states, I learnt that Kichadi in a lot of other states in India is referred to the rice+dhal combo they make. Oh well, this kichadi recipe is a simple but really filling tiffin that I prepare very often.

Ingredients:

Rava- 1 cup

Water- 2 ½ cups

Ghee- 1 tbsp

Oil

Mixed vegetables- 1 cup

(Frozen should work)

Turmeric powder- 1 tsp

Cilantro leaves

For Tempering:

Urad dhal- 1 tbsp

Mustard seeds- 1 Tbsp

Channa dhal- 1 tbsp

Jeera seeds -1 Tbsp

Green chillies- 2 or 3 finely chopped

Red chillies- 2

Ginger- small piece finely chopped

Curry leaves- few

Oil

Hing

Roast the rava in 1 tsp of ghee and keep it aside. Few curry leaves can be added to the rava while roasting for a nice aroma (Tip from my MIL)

In a wide saucepan, to hot oil add the tempering items and when the mustard seeds splutter add finely chopped ginger, garlic(optional- added to help digestion), curry leaves & green chili. Sauté for just a second before adding the thinly sliced onions. Now add 1 tsp of turmeric powder and sauté it till onion is soft. Now goes the chopped tomatoes. Cover & cook till tomato gets mushy, then add mixed vegetables & cook for 2 mins.

Now add the correct measure of water and salt. Let this boil.

When this starts boiling add the roasted rava and constantly stir it to avoid any lumps.

Now cover and cook for few more mins until rava gets cooked. Add a pinch of hing and garnish with cilantro leaves & roasted cashews (optional).

This can be served with just sugar & pickle.
I decided to make some dhalia (potukadalai) chutney and served with steamed nenthram pazham (banana) slices b’cos my hubby likes this combo.

Paasi parupu(Moong dhal) Sundal:

Paasi parupu Sundal:

This is a good evening snack which is also a very healthy choice and very easy to make.

Ingredients:

Moong dhal/Paasi parupu- 1 cup

Green chilli- 3

Finely chopped Ginger- 1 tsp

Coconut- 1 tbsp

Lemon juice

Salt

For Tempering

Mustard seeds- 1 tbsp

Urad dhal- 1 tbsp

Cumin seeds- 1 tsp

Red chilli- 1

Curry leaves- few

Hing- little

Wash the moong dhal nicely, add some water and then cook it in microwave for about 10 mins or till soft. Don’t cook it too mushy.

In a pan heat some oil, add the tempering items and when the mustard seeds splutter add the Green chilli & finely chopped Ginger- then add the cooked moong dhal (after taking all the excess cooked water). Now add salt, some more hing and cover & cook for 2 mins.

Finally add some grated coconut and turn off the flame. Squeeze some lemon before serving.

Instant Therattipaal

Instant Therattipaal:

Sweetened Condensed milk- 1 can

Yogurt – 3 or 4 tbsp

Ghee – 1 tbsp(optional)

Empty the Sweetened condensed milk into a deep microwavable bowl and heat it in the microwave for 3 mins.

Take it out, add the yogurt & mix it well without any lumps. Ghee can be added at this stage but is optional.

Then again heat it in the microwave for another 4 or 5 mins.

If needed, increase the time by 30 sec until it thickens.

Yummy Therattipaal is ready.

Channa Masala

Channa masala:

Channa/Chick peas- 1 Can

(or if using dry channa 2 cups)

Onion- 1

Tomatoes- 2

Ginger/Garlic grated- 2 tbsp

Green chilli- 3 or 4

Coconut- 1 tbsp

Cumin seeds- 1 tsp

Fennel seeds- 1 tsp

Turmeric powder- 1 tsp

Chilli powder-1 tsp

Dhania Jeera powder-1 Tbsp

Channa masala powder or Garam masala- 1 tbsp

Hing- a pinch

Salt

Oil

For Tempering

Cloves- 2

Cinnamon- 1 big stick

Cardamom- 1

Bayleaf-1

Cumin seeds- 1 tsp

Curry leaves- few (optional)

1. In a pan roast the coconut, green chillis, cumin seeds and make it into a paste by adding 1 tsp of fennel seeds.
2. In a pressure pan, add the tempering items to oil and when the nice aroma of spices come, add the grated ginger+garlic and sauté it really well for a min, then add the onions(cut thin & lengthwise) and sauté it.
3. To this add the cut tomatoes and sauté it until the tomato gets mushy.
4. Now add the coconut paste and sauté it till oil floats on top.
5. Now add turmeric, chilli & dhania jeera powders & salt.
6. To this add the chick peas( wash the canned chick peas thoroughly before you add it), add a pinch of hing and add little water. Now pressure cook this for two whistles.
7. When the pressure is released, open the pan and mash few of the chick peas with the back of your ladle. This is to get the thick consistency. I do this so I can avoid adding potatoes to get the thickness. Cook the channa for another min or so and then sprinkle channa masala or garam masala before turning off the flame.
8. Garnish with Cilantro leaves and squeeze some lemon.

This can be served with Chapathi, Puri, or Idyappam

Vegetable Kurma

Vegetable Kurma

This is a recipe from my friend Kavi from MI who makes delicious Kurma. This can be prepared using any vegetables. I had used carrots, broccoli & peas for the veggies.

Ingredients:

Onions-2

Tomatoes- 3

Ginger/Garlic grated- 1 tbsp

Vegetables- Beans, Carrots, cauliflower, broccoli, potato, Peas (Any of these veggies should be fine)

Coconut- 2 or 3 tbsp

Khus Khus- 1 Tbsp

Green chillies- 3 or 4

Cumin seeds- 1 tsp

Turmeric powder- 1 tsp

Chilli powder-1 tsp

Dhania Jeera powder-1 Tbsp

Salt

Oil

For Tempering

Cloves- 2

Cinnamon- 1 big stick

Cardamom- 1

Bayleaf-1

Cumin seeds- 1 tsp

Curry leaves- few (optional)

1. Slightly roast the coconut, khuskhus, 1 tsp cumin seeds and green chilies and make it into a paste
2. In a pan add the tempering items to oil and when the nice aroma of the whole masala comes, add the grated ginger+garlic and sauté it really well for a min, then add the onions(cut thin & lengthwise) and sauté it.
3. To this add the cut tomatoes and sauté it until the tomato gets mushy.
4. Now add the coconut paste and sauté it till oil floats on top.
5. Now add turmeric, chilli & dhania jeera powders & salt.
6. To this add the pressure cooked (or cooked in microwave) veggies and add little water. Let this boil in medium flame until oil floats on top and the veggies get cooked in the gravy.
7. Now garnish with fresh cut coriander leaves.

This can be served with Chapathi, Puri, or Idyappam.

Note:

1. Any veggies can be used for this Kurma based on what is readily available.

2. I used grated ginger/garlic because my hubby doesn’t like the raw taste of ginger garlic paste. But ginger/garlic paste should work too.

Weekend Brunch 1

Weekend Brunch: 1

We generally prefer to skip b’fast if we plan on eating a proper heavy meal for lunch or sometime skip lunch if we decide to have heavy bfast…in which case obviously we can’t wait until12.30 or 1 p.m so we tend to make it our brunch at abt 11….After the hectic move last weekend all we wanted to do this weekend was eat traditional lunch, watch TV and stay at home. The first thing that came to my mind when I thought about traditional lunch was my favorite combo of Rice, Vethakuzhambu, Keerai masiyal , Sutta appalam carrot salad & curd. My mom's Vethakuzhambu was a big hit among all our friends and was always their menu request when they visited us.

Vethakuzhambu:

Ingredients:

Veggies- Small(pearl onion or shallots) onion/onions, drumstick, ladies finger

Sambar powder

Tamarind paste- 1 ½ Tbsp

Jaggery small piece(optional)

Rice flour(optional)

Salt to taste

water

Sesame(Gingelly) oil

For Tempering:

Mustard seeds- 1 Tbsp

Urad dhal- 1 Tsp

Channa dhal- 1 Tsp

Fenugreek seeds- 1 tsp

Curry leaves- few

Hing-Little

1. Heat gingelly oil(add more than usual oil for this) in a kadai or wok and add the tempering ingredients. Make sure the fenugreek seeds don’t turn too dark.
2. After the mustard seeds splutter, add curry leaves, hing and then add small onions(I added a cup of peeled small(pearl) onions and also ½ big red onion thinly sliced.
3. Saute the onions nicely in the oil until they become soft and then add 2 ½ tbsp of Sambar powder and fry it slightly in the oil.
4. Then immediately pour the tamarind paste mixed in water and then add salt to taste. Let this boil/cook in medium flame til oil floats on top.
5. Add a piece of jaggery if tamarind is too sour when cooking. Also if the kuzhambu is too thin then mix 1 tbsp of rice flour in water and then add it to the kuzhambu and let it boil well.(This step is optional)
6. Do not forget to add that extra hing at last for that great aroma

Healthy note: Two finely chopped garlic could be added while tempering to get some more nutritional value

Keerai Masiyal:

This is the simplest and healthiest form to have Keerai(Spinach).

Ingredients:

Spinach(Keerai)- 1 bunch

¼ cup Moong dhal

Salt

For Tempering:

Urad dhal- 1 tbsp

Mustard seeds- 1 Tbsp

Channa dhal- 1 tbsp

Jeera seeds -1 Tbsp

Red chillies- 2 or 3

Coconut oil- few drops

Oil- 1 tbsp

Hing

Add the washed moong dhal to a vessel and cook it with some water. Moong dhal gets cooked fast so I didn’t pressure cook it. In the meantime,

Wash the spinach thoroughly twice or thrice and then cut into small pieces

Add the cut spinach to the cooked moong dhal, add salt, hing and cook it

Cook until spinach is really soft, cool it and then mash it with the back of a ladle.

In a pan, temper all the above mentioned tempering ingredients and add it to the mashed spinach.

As always, add a pinch of hing at the end.

Carrot Salad:

This is a simple salad my mom used to make and we called it Carrot Thuruvina(grated) curry.

Ingredients:

Carrots- 2 or 3

Coconut- 1 tbsp

Salt

For Tempering:

Urad dhal- 1 tbsp

Mustard seeds- 1 Tbsp

Channa dhal- 1 tbsp

Jeera seeds -1 Tbsp

Green chillies- 2 or 3 finely chopped

Ginger- small piece finely chopped

Oil

Hing

For garnishing:

Cilantro leaves

Lemon juice

Wash and grate the carrot. Add salt to taste and then pour the tempered ingredients to this and mix well. Add finely cut cilantro leaves and some lemon juice to this.

Sutta appalam:

This is the healthier version of the usual deep fried appalams. All you need for this the regular appalam and roast it on both sides in a gas stove without burning it. I used the Iddiki to hold the appalam and roast it in the flame.

It will be tasty to have a little ghee in the middle of this roasted appalam (of course for kids)

The Secret Ingredient....

For those of you who are familiar with my other blog, this one is to bring out the culinary side in me and share it with you all. When I was thinking about giving a title to this blog there were so many captions that came to my mind and finally decided to settle down with the "Ready for a Sumptuous Meal". As soon as I thought about the word Sumptuous then there was no second thought. This is bcos- 'Sumptuous' was the adjective that was used to describe the first ever meal(the veggie biriyani) I prepared in my initial experiments with cooking- the appreciation I received from my dearest Daddy.....It is that appreciation that has made me explore so much more about cooking. Though I always miss him, I keep in mind 'Atithi Devo Bhavah'(Visitor is god) when I cook for everybody and to make sure it reaches him, I add that little secret ingredient- LOVE.