I first saw this recipe in food lovers magazine that covered about Ebony Restaurant, Bangalore. The article featured some of the best mudaliar community family recipes. The Mudaliar community from the Arcot district of Tamil Nadu have a long and delicious culinary tradition. They established roots in places as far flung as Rangoon, Mallaca and Sholapur. They originally made this dish with goat meat on the bone, that would serve the Mudaliar families well on their long travels. The chops turn out really tender, juicy and fall of the bone. Here is how to do mutton chops.

Grind the ginger and garlic with water to a paste.
Mix all the ingredients under marination, ginger garlic paste and water in a bowl. Add in the trimmed lamb chops, marinate for 30 minutes.

In a pressure cooker, add the marinated lamb chops and cook it slowly on a low flame for 10 whistles until well done and the meat is almost falling off the bone. Once the lamb is cooked, remove the chops and keep aside to cool.

Reduce the remaining liquid in the cooker to form a thick sauce.

Just before serving, grill the lamb chops on a hot griddle with some ghee, basting generously with the reduced sauce.

Serve hot.

Arcot Mutton Chops - Mutton Chops Masala Roast Recipe

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Tamilnadu Arcot style Mutton chops masala dry roast recipe. with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 persons

Ingredients

For the ginger garlic paste

• 5 cloves garlic
• 1 inch piece ginger
• 2 tablespoon water

For the Marination

• 500 grams mutton chops
• 2 tablsepoon plain yogurt / curd
• 1 tablespoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon salt
• 200 ml water

For the Pan Roast

• 1 tablespoon ghee

Instructions

1. Grind the ginger and garlic with water to a paste.
2. Mix all the ingredients under marination, ginger garlic paste and water in a bowl. Add in the trimmed lamb chops, marinate for 30 minutes.
3. In a pressure cooker, add the marinated lamb chops and cook it slowly on a low flame for 10 whistles until well done and the meat is almost falling off the bone. Once the lamb is cooked, remove the chops and keep aside to cool.
4. Reduce the remaining liquid in the cooker to form a thick sauce.
5. Just before serving, grill the lamb chops on a hot griddle with some ghee, basting generously with the reduced sauce.
6. Serve hot.

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The post Arcot Mutton Chops – Mutton Chops Masala Roast Recipe appeared first on Kannamma Cooks.

This is a one pot Cauliflower Paneer Curry with coconut milk. No grinding of masalas. No making pastes. A quick curry for those busy weekdays. It tastes great with rice or chapati. There are very few ingredients in this recipe and the curry is very mild and aromatic. Here is how to do cauliflower paneer curry.

Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions.

Add in the finely chopped tomatoes. Add in the chopped green chilli. If you want a spicy curry, add more green chillies. Its totally up to you as to how spicy you want the curry. Adjust the quantity of the chillies accordingly. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are dry.

Add in the cauliflower. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.

Once the cauliflower is cooked to fork tender, add in the paneer. Reduce the flame to low. Add in the coconut milk. I used store bought canned coconut milk today. Let it simmer for a couple of minutes. Switch off the flame and garnish the cauliflower paneer curry with coriander leaves.

Gobi Paneer Masala - Cauliflower Paneer Curry

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Gobi paneer masala. This is a one pot curry with veggies and coconut milk. No grinding of masalas. No making pastes. A quick curry for those busy weekdays.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 3 persons

Ingredients

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced
• 2 sprigs curry leaves
• 2 onions, finely chopped
• 3 green chillies, chopped
• 2 tomatoes, finely chopped
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 500 grams cauliflower, diced
• 200 grams paneer, cubed
• 150 ml canned coconut milk
• 3 sprigs coriander leaves, chopped fine.

Instructions

1. Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions.
2. dd in the finely chopped tomatoes. Add in the chopped green chilli. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are dry.
3. Add in the cauliflower. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.
4. Once the cauliflower is cooked to fork tender, add in the paneer. Reduce the flame to low. Add in the coconut milk. Let it simmer for a couple of minutes. Switch off the flame and garnish cauliflower paneer curry with coriander leaves.

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The post Cauliflower Paneer Curry – Gobi Paneer Curry appeared first on Kannamma Cooks.

This is Renuka Aunts recipe for Senai kilangu Masala – Elephant Foot Yam Masala. I have some fond memories with her. She was 16 when she got married. Young. Too young! Her father ran a bus company that ran buses from Coimbatore to Mettupalayam. She was fondly called as the bus company Renu! We have had some of the most memorable moments. Me, Shruti and her, riding in her Premier Padmini 118 to Richie Rich at-least once a month for their superb sundaes. I loved their nut sundae. We would shop for the whole day around town till knees hurt. We would wind up for dinner at Annapoorna and I would gobble my ghee roast in no time. These are vivid memories that will stay forever with me. This Senai kilangu Masala is her moms recipe. This recipe has been passed on for generations. The interesting thing about this masala is that there is no onion or tomato in this recipe. The subtle flavor of the spices and coconut makes it very delicious. Here is Kongunad style Senai kilangu Masala – Elephant Foot Yam Masala.

There are 3 steps in this recipe for Senai kilangu masala
# Senai kilangu prep
# Masala prep
# Tempering and finishing Senai kilangu masala
NOTE: Be generous with oil at every step!
First, lets do the senai kilangu prep
Clean, scrape, peel and wash the senai kilangu. Wash them several times to get rid of all the dirt and sand. Cut the senai kilangu into little fingers like we do for finger chips. Set aside.

Heat a pan with a liter of water and add in the cut senai kilangu. Add in the turmeric and salt. Let it boil for 5-7 minutes until the senai kilangu is 3/4th done. Remove from heat and drain. Discard the drained water. Heat a pan with couple of tablespoon of oil and fry the senai kilangu for 10 minutes on medium flame. It should start to get brown on the edges. Remove from heat and set aside.

Now we will do the masala
Heat couple of tablespoon of oil in the pan until hot. Add in the cinnamon, cloves, garlic, ginger, dried red chillies, fennel seeds (sombu) and the curry leaves. Fry for a few seconds until fragrant. Add in the fresh shredded coconut, poppy seeds (khus khus), coriander powder and the salt. Fry for a couple of minutes. Remove from heat. Let it cool a bit. Transfer the mixture to a mixie/blender and add a cup of water. Grind to a very very smooth fine paste. Set aside.

Now the tempering and finishing of Senai kilangu masala
Heat couple of tablespoon of oil in the pan until hot. Add in the mustard seeds, split urad dal and curry leaves. Let the mustard seeds splutter. Add in the ground masala and the fried Senai kilangu. Keep the flame on medium low and fry till the masala is well absorbed by the Senai kilangu.

Switch off the flame and serve Senai kilangu masala hot with rice.

Kongunad Style Senai kilangu Masala - Elephant Foot Yam Masala

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe for kongunad style Senai Kilangu Masala / Elephant foot yam Masala flavored with subtle spices and coconut. This dish is usually served with rice.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 persons

Ingredients

Senai kilangu prep

• 250 grams Senai kilangu / Elephant foot yam
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoon peanut oil

Masala prep

• 2 tablespoon peanut oil
• 2 sticks cinnamon
• 2 cloves
• 6 cloves garlic
• 1 inch piece ginger, chopped
• 5 dried red chillies
• 1½ teaspoon fennel seeds (sombu)
• 2 sprigs curry leaves
• ½ cup fresh shredded coconut
• 1 tablespoon poppy seeds (khus khus)
• 1 tablespoon coriander powder
• 1 teaspoon salt
• 1 cup water to grind

Tempering and finishing Senai kilangu masala

• 2 tablespoon peanut oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 2 sprigs curry leaves

Instructions

Senai kilangu prep

1. Clean, scrape, peel and wash the senai kilangu. Wash them several times to get rid of all the dirt and sand. Cut the senai kilangu into little fingers like we do for finger chips. Set aside.
2. Heat a pan with a liter of water and add in the cut senai kilangu. Add in the turmeric and salt. Let it boil for 5-7 minutes until the senai kilangu is ¾th done. Remove from heat and drain. Discard the drained water. Heat a pan with couple of tablespoon of oil and fry the senai kilangu for 10 minutes on medium flame. It should start to get brown on the edges. Remove from heat and set aside.

For the masala

1. Heat couple of tablespoon of oil in the pan until hot. Add in the cinnamon, cloves, garlic, ginger, dried red chillies, fennel seeds (sombu) and the curry leaves. Fry for a few seconds until fragrant.
2. Add in the fresh shredded coconut, poppy seeds (khus khus), coriander powder and the salt. Fry for a couple of minutes. Remove from heat. Let it cool a bit.
3. Transfer the mixture to a mixie/blender and add a cup of water. Grind to a very very smooth fine paste. Set aside.

Tempering and finishing Senai kilangu masala

1. Heat couple of tablespoon of oil in the pan until hot. Add in the mustard seeds, split urad dal and curry leaves. Let the mustard seeds splutter.
2. Add in the ground masala and the fried Senai kilangu. Keep the flame on medium low and fry till the masala is well absorbed by the Senai kilangu.

3.5.3208

The post Kongunad Style Senai kilangu Masala – Elephant Foot Yam Masala appeared first on Kannamma Cooks.

This is one of the most requested recipe in Kannamma Cooks.

I have already shared the following recipes for making idli batter using various techniques.
Best Method – Idli batter made in wet grinder
Making easy idlies – Idli batter made using idli rava

The ingredients for making this batter is very similar to this recipe. I strongly suggest you read that before you proceed with this recipe. I have explained each ingredient in detail in that post. The ingredients remain the same for this recipe too but with one addition. We use the addition of poha / avalakki in this recipe which makes the idlies softer in this mixie method. Here is how to do idli batter using a mixie/blender.
Measurements used 1 cup = 250 ml , 1 tablespoon = 15 ml
Wash all the ingredients separately in running water for 2-3 times. Soak Fenugreek Seeds (vendhayam) , Whole white Urad Dal and Idly Rice separately in lots of water for a minimum of 3-4 hours. Soak the poha/avalakki in 2 cups of water.

Grind the soaked and drained fenugreek seeds along with the soaked poha/avalakki (it would have puffed up by now). No need to drain the water from poha. Add a cup of water and grind for 3 minutes until the seeds and poha are finely ground and have fluffed up. Remove the ground poha mixture and empty it into a big vessel.

Now comes the tricky ingredient called urad dal!
The mixie / blender was making the urad dal hot when ground. While warmth encourages the growth of the bacteria, heat kills it. A very hot environment can make the batter sour too soon and the taste will not be good.
Fermentation of Idli batter is carried out largely by lactic acid bacteria. Not yeast. There are two kinds of lactic acid bacteria. Homofermentive and heterofermentive.
Homofermentive lactic acid bacteria produces only lactic acid.
Heterofermentive bacteria – the Idli bacteria (Leuconostoc mesenteroides) produces carbon dioxide in addition to lactic acid.

So for good Idli, we need the rise of batter (CO2 effect) and also souring of the batter. If the batter is too hot at the beginning, it gets fermented too soon and the resulting Idlies might not be very soft. Also the Idlies may be good for the first day but hard on the second day.
So we use ice water for grinding the urad dal so the dal doesnt get heated up when ground. Lets now grind the urad dal.

Now, add the drained urad dal in the mixie. Add in a cup of ice water. Grind for 3 minutes till the urad dal is perfectly smooth. We use ice water so as to keep the dal from heating up in the mixie. Remove the ground urad dal mixture and add it to the vessel.

Now grind the drained rice in 3-4 batches. Add upto 1.5 cups of water while grinding. Remove the ground rice mixture and add it to the vessel.

Add in the salt and mix the batter well with hands.

I marked the below orange tape to show you how much the batter ferments. Let the batter sit in a warm place. If the place where you live is cold, I have some tips to accelerate the fermentation. Keep the batter inside a cup board or a shelf or some place warm. Insulate the vessel with a warm heavy blanket. That will keep the vessel warm. If you have a small room heater, keep it running near the shelf where you place the batter. if you don’t have a heater, buy a small table lamp and leave it running near the idli batter vessel. You just need to make sure that the batter is kept warm.

Allow the batter to ferment for 8-10 hours. As you can see, I wrapped the idli batter container in a blanket to make sure that its warm as its been cold in the place where I live. I also left a table lamp inside the shelf switched on. Once the batter is fermented, it would have doubled in volume. Mix the idli batter well and store it in the refrigerator and use it within the next 3 days.

Lets make some idly now!
Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes. The key to good idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the idlis after 6-7 minutes. Do not remove the idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out. Serve hot with your favorite chutney and sambar.

How to make soft Idli batter using mixie method

 

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Prep time

12 hours

Cook time

15 mins

Total time

12 hours 15 mins

 

Soft Idli batter using Mixie. Idli batter ground in the mixie. Soft and fluffy idlies using mixie method. With tips for fermenting idli batter in cold weather.

Author: Kannamma - Suguna Vinodh

Recipe type: Main Dish

Cuisine: Tamilnadu

Serves: 30-35 idlies

Ingredients

• 1¼ Cups Urad Dal
• 4 Cups Idly Rice
• 1.5 cups thick poha / avalakki
• 1 tablespoon Fenugreek seeds (Vendhayam)
• 2 tablespoon Salt

Instructions

1. Soak all the ingredients except salt in lots of water. Soak the ingredients separately.
2. Grind the soaked and drained fenugreek seeds along with the soaked poha/avalakki . Add a cup of water and grind for 3 minutes until the seeds and poha are finely ground and have fluffed up. Remove the ground poha mixture and empty it into a big vessel.
3. Now, add the drained urad dal in the mixie. Add in a cup of ice water. Grind for 3 minutes till the urad dal is perfectly smooth. Remove the ground urad dal mixture and add it to the vessel.
4. Now grind the drained rice in 3-4 batches. Add upto 1.5 cups of water while grinding. Remove the ground rice mixture and add it to the vessel.
5. Add in the salt and mix the batter well with hands. Let the batter sit in a warm place. Allow the batter to ferment for 8-10 hours. Once fermented, mix well and store it in the refrigerator.

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The post How to make soft Idli batter using mixie method appeared first on Kannamma Cooks.

We used to live in a residential colony when we were young. Mornings were lively and busy. The milk man would be the first to come. Followed by the fish guy on his cycle, with wicker baskets tied on either side of the carrier. The baskets would be filled with that days catch and crushed ice. The baskets would be dripping and was a sight to watch. The one that I looked for the most was this old lady who had a wet burlap lined wicker basket on her head selling greens. She had all kinds of greens. She would chew on the tobacco constantly. She was so kind and called everyone “kannu”. She would sing songs with the names of the greens that she had in the basket. She had an attitude like no one. So positive all the time. I loved watching her on the street. My mom would buy the greens and she would handle the change from a small pouch that she had tied to her saree. She would throw in a couple of sprigs of curry leaves and coriander leaves for free. That was customary then. Fresh produce was really the norm. The old lady is gone now. I only have memories of her. My mom used to make greens almost every day. She cooked simple food but I loved it. This is my moms recipe for making keerai kuzhambu. Her Keerai Kadayal recipe is a family favorite. She makes greens so flavorful that everyone at home loves greens. Here is how to do Keerai Kuzhambu with dal.

You can use any kind of regular keerai / greens like Arai keerai , siru keerai, amaranth and palak. Do not use bitter variety of leaves like drumstick leaves or methi. Wash and clean the greens and chop them roughly. Set aside.

Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the cumin seeds, ginger and the roughly chopped curry leaves. Fry briefly for a minute.

Add in the chopped onions and saute until soft. About 2-3 minutes on medium flame. No need to brown the onions.

Add in the chopped tomatoes and the finely chopped green chillies. Add in the salt and the turmeric powder. Saute on medium flame for 5 minutes until the tomatoes are mushy. Add in half a cup of water to the mixture.

Add in the chopped greens / keerai and let it cook for 7-8 minutes on medium flame. Once the greens are cooked, add in one cup of toor dal to the pan. Let it simmer for two minutes.

Grind half a cup of fresh shredded coconut with half a cup of water to a fine paste. Add it to the pan. Mix well to combine. Let the mixture simmer for a minute. Switch off the flame. Keerai kuzhambu is ready. Serve hot with rice for lunch.

Keerai Kuzhambu - Greens Kulambu Curry

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Easy Recipe for Keerai Kuzhambu / kulambu. Made with toor dal, ginger and coconut. Served with rice. South Indian lunch recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: Tamilnadu

Serves: 4-5 persons

Ingredients

• 1 teaspoon coconut oil
• ¼ teaspoon mustard seeds
• 1½ inch piece ginger, finely minced
• 2 sprigs curry leaves, chopped
• 2 medium sized red onion, finely chopped
• 2 big tomatoes, finely chopped
• 4 green chillies, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 250 grams keerai / greens
• 1 cup cooked toor dal
• ½ cup fresh shredded coconut

Instructions

1. Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the cumin seeds, ginger and the roughly chopped curry leaves. Fry briefly for a minute.
2. Add in the chopped onions and saute until soft. About 2-3 minutes on medium flame. No need to brown the onions.
3. Add in the chopped tomatoes and the finely chopped green chillies. Add in the salt and the turmeric powder. Saute on medium flame for 5 minutes until the tomatoes are mushy. Add in half a cup of water to the mixture.
4. Add in the chopped greens / keerai and let it cook for 7-8 minutes on medium flame. Once the greens are cooked, add in one cup of toor dal to the pan. Let it simmer for two minutes.
5. Grind half a cup of coconut with half a cup of water to a fine paste. Add it to the pan. Mix well to combine. Let the mixture simmer for a minute. Switch off the flame. Keerai kuzhambu is ready. Serve hot with rice for lunch.

3.5.3208

The post Keerai Kuzhambu / kulambu – Greens in Dal Recipe appeared first on Kannamma Cooks.

Most of the Indian grocery stores in Hong Kong do home delivery. The turn around time is usually 1-2 days from the time of order. Here is a list of grocery stores that I like. I ordered from a lot of Indian stores in the past couple of months. Some were really good and some were OK. The really good ones are here.

Maharaja’s Indian Emporium http://maharajahongkong.com/
205, 2nd Floor, Haiphong Mansions, 99-101, Nathan Road, Tsim Sha Tsui, Kowloon, Tel: 2756-5611, 2366-2941
Its not a big store but well stocked with ingredients one will need in an Indian pantry. Its the best store for South Indian ingredients. They have a lot of variety when it comes to south Indian masalas.  Its a good store to stock up on spices and dal.
Home Delivery – YES ( Mostly an old “uncle”, Mr. Arif picks up the call to take orders. He is adorable! If you talk Tamil, you will place orders from this store for the sheer joy of talking with him.) The orders are usually delivered the next day. Fruits and Vegetables comes fresh on Wednesdays to the store.

Regency Spices http://regencyspices.hk/
5th Floor Qualipak Tower, 122 Connaught Road West, Sai Ying Pun, Tel: 2517-6577, 2517-2316
This store is your one stop shop for all your spice needs. Their spices are very fresh and come in neatly packed bottles. I recommend this store for spices. They even grind the spices to order. Their turmeric is the most aromatic.

Spice Store http://www.spicestore.hk/
Tel – 2944-2336
This is an online grocery store. I have ordered from them multiple times and find their packaging to be so neat and their lentils were particularly amazing. I strongly recommend if you are into online ordering!
Shipping is free if you order more than $300. For orders below HKD 300, they charge a nominal delivery fee of HKD 30.

Kiran’s Provision Store http://www.kiranstore.com/
Shop 52, 1/F, Mirador Mansion, 58 Nathan Road, Tsim Sha Tsui Tel: 2723-6781
Kiran is a very reliable Indian store. You can also do online ordering and pay by cash on delivery or transfer to bank account. They usually deliver the next day after ordering. They also undertake catering and have fresh indian snacks and sweets for pickup. A great store.

The Indian Provision Store
24 Bowrington Road, Causeway Bay, Tel – 2891-8324
This is a well stocked up store located in the Hong Kong Island. Its in Causeway Bay.

Star Trading http://www.starmarthk.com/
Shop No.16, G/F, Peninsula Apartment, 16 Mody Road, Tsim Sha Tsui,/ Shop 18, 1st Floor, Abba Shoping Mall, Aberdeen Tel :2366 6534.
You can order online with them and they usually deliver the next day. They have a wide range of products.

Spice Box Organics http://www.spiceboxorganics.com/
72 Third Street, G/F Shop K, Fook Moon Building, Sai Ying Pun, Tel: 2568 2728
If you are looking for organic indian ingredients, then spice box organics is your best option.

The post Indian Grocery in Hong Kong appeared first on Kannamma Cooks.

I am a complete fan of Jacques Pepin. I still remember the day when I got my personally autographed photo and a greeting card that had a copy of a picture painted by Jacques himself. A person of that stature to be so humble and to send a mail all the way from USA to India to a random fan is what makes him who he is. Its beyond my belief that someone can be so humble at that level to a person like me who doesn’t matter. He is the most respected chef in the whole world. He is my most respected teacher. No one teaches like him anymore.  His auto biography, The Apprentice: My Life in the Kitchen is a genius and its a book you can never put down once you start.

In the book, after each chapter, he shares a recipe that has got something to do with that particular chapter. Pepin talks about his mother often in the book. His mother Jeanette served this dish regularly and he remembers it so vividly as it was his childhood dish. They mostly ate dishes that were economical (but delicious) as the country was battling war torn years during world war II. Here is an excerpt from the book “When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelettes with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeanette”. To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.”

I have adapted the recipe. Its the most delicious stuffed egg you will ever have. This is one of my go to easy easy dish that I do for parties and have had no left overs. People go crazy about these stuffed eggs. Don’t tell them that its this easy!
Here is the recipe for stuffed eggs Jeanette.

For the hard cooked eggs stuffing

Put the eggs in a small saucepan, and cover with boiling water. (Starting the eggs in boiling water helps in easy peeling later on). Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the shells. (This will help in the removal of the shells later on). Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold, running water and split them lengthwise. Remove the yolks carefully, put them in a bowl. Add the finely minced green chillies, garlic, finely chopped coriander leaves, mayonnaise, and salt. Crush with a fork to create a coarse paste.

Spoon the mixture back into the hollows of the egg whites, reserving 1 to 2 tablespoons of the filling to use in the dressing / sauce.

Heat the vegetable oil in a nonstick skillet / iron skillet and place the eggs stuffed side down. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove, and set aside.

For the dressing
Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.

Jacques Pepin Eggs Jeanette recipe - Les Oeufs Jeannette

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Pepin often talks about this childhood dish served by his mother, Jeanette. It is easy, and makes a wonderful first course or main course for lunch.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Adapted French

Serves: 4 persons

Ingredients

For the hard cooked eggs stuffing

• 4 Eggs
• 1 clove garlic, finely minced
• 2 green chillies, finely minced
• 2 sprigs coriander leaves (cilantro), finely chopped
• 2 tablespoon Mayonnaise
• ¼ teaspoon salt
• 2 teaspoon vegetable oil for frying stuffed eggs

Dressing

• 1 to 2 tablespoons leftover egg stuffing (from above)
• 1 tablespoon Mayonnaise
• 2 tablespoons water
• Dash of salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Instructions

For the hard cooked eggs stuffing

1. Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the shells. Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold, running water and split them lengthwise.
2. Remove the yolks carefully, put them in a bowl. Add the finely minced green chillies, garlic, finely chopped coriander leaves, mayonnaise, and salt. Crush with a fork to create a coarse paste.
3. Spoon the mixture back into the hollows of the egg whites, reserving 1 to 2 tablespoons of the filling to use in the sauce.
4. Heat the vegetable oil in a nonstick skillet / iron skillet and place the eggs stuffed side down. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove, and arrange stuffed side up on a platter.

For the dressing

1. Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
2. Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.

Notes

I have adapted the recipe over years. The original recipe does not use green chillies or cilantro. And, it uses mustard sauce in the dressing.

3.5.3208

The post Jacques Pepin Eggs Jeanette – Les Oeufs Jeannette appeared first on Kannamma Cooks.

There may be a lot of ways to peel ginger but I find the spoon method to be the most efficient way to do it.

Enjoy!

The post How to peel ginger with a spoon appeared first on Kannamma Cooks.

Chicken Chinthamani Recipe is a very rustic style of chicken preparation in the kongunad region. There is even a place in Coimbatore called Chinthamani Pudur. But I am not sure if this dish originated there. Chinthamani literally means a precious stone. A dry roasted chicken recipe using very few ingredients, is sure a winner. Its a very spicy dish. Chicken thighs are preferred for this Chicken Chinthamani as it stays juicy after the long roasting in the pan. Sesame oil is the traditional oil used for this recipe and it imparts a deep aroma into this dish. Remember that there aren’t many ingredients in the recipe. The flavor of this Chicken Chinthamani is robust from the sesame oil and the dried chilli. Here is how to do chicken chinthamani.

Clean and wash the chicken with bone. Cut the chicken into small bite sized pieces. Its important to keep the chicken pieces small. Else it will take longer time to cook. Set aside.
Heat oil in the pan until hot. Add in the mustard seeds and let it splutter. Add in the curry leaves and onion and fry till the onions are soft.

Add in the slit dried red chillies (seeds removed), and the chicken pieces. Add in the salt and red chilli powder. Add 1/2 cup of water. Mix well to combine. Cover the pan with a lid and let it cook in low flame for 10-15 minutes. Stir once a while so the chicken does not scorch at the bottom.

After 15 minutes, remove the lid and fry for 5 minutes until the chicken is almost dry.
Add in the fresh shredded coconut and saute for a couple of minutes.

Add in the coriander leaves and remove from heat. Chicken Chinthamani is ready.

Serve Chicken Chinthamani hot as a side dish with rice. The perfect combination is rasam, rice and chicken chinthamani.

Chicken Chinthamani Recipe

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Recipe for kongunad style chicken chinthamani. A very rustic roasted dry chicken recipe. Spicy side dish. Serve with rice or chapati.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Kongunad, Tamilnadu, Coimbatore

Serves: 2-3 persons

Ingredients

• 300 grams chicken with bone, preferably thighs
• 3 tablespoon sesame/ gingely oil (I used idhayam nallennai/sesame oil)
• ¼ teaspoon mustard seeds
• 3 sprigs curry leaves
• 10 dry red chillies (seeds removed)
• 2 teaspoon red chilli powder
• 1 teaspoon salt
• 2 sprigs coriander leaves, chopped for garnish

Instructions

1. Clean and wash the chicken. Cut the chicken into small bite sized pieces. Set aside.
2. Heat oil in the pan until hot. Add in the mustard seeds and let it splutter. Add in the curry leaves and onion and fry till the onions are soft.
3. Add in the slit dried red chillies (seeds removed), and the chicken pieces. Add in the salt and red chilli powder. Add ½ cup of water. Mix well to combine.
4. Cover the pan with a lid and let it cook in low flame for 10-15 minutes. Stir once a while so the chicken does not scorch at the bottom.
5. After 15 minutes, remove the lid and fry for 5 minutes until the chicken is almost dry.
6. Add in the fresh shredded coconut and saute for a couple of minutes.
7. Add in the coriander leaves and remove from heat.
8. Chicken Chinthamani is ready.
9. Serve hot as a side dish with rice.

Notes

As the dried red chillies are used without the seeds, only the flavor will be imparted. It will not be spicy. If you want a really hot chinthamani, add more red chilli powder.

3.5.3208

The post Chicken Chinthamani Recipe appeared first on Kannamma Cooks.

I get a lot of mails everyday about idli batter fermentation. This post might be useful for all the people trying to make soft idlies at home. If you are specifically looking for recipes, here they are.
How to make idli batter in wet grinder. This is my preferred method.
How to make idli batter using an Indian heavy duty mixie
How to make idli batter using idli rava /rawa.

So lets talk about the ingredients first. The first important ingredient in making idli is the urad dal.
Urad Dal
There are basically four kinds of urad dal thats available in the market.
The black whole urad dal. Nothing but the urad dal with the husk still on. This is not good for making idlies. But they make the fantastic dal bukhara.

The second is the split black urad dal. Its same as the previous one but its just that each grain of dal is split into two. This is the dal my mother and my grand mother used for a long time to make idli. This dal makes hands down the bestest idli. The down side of this dal is that it involves a lot of labour. Its time consuming. So if you have decided to go the old fashioned way and want to make idlies with this dal, here is what you should do.
Soak the split urad dal for 3-4 hours in lots of water. Then try rubbing the dal in your palm. Some of the black husk attached to the dal will get seperated. Drain the water along with the husk. Again fill the vessel with water and rub the dal in your palms. Repeat until all the husk is removed and only the white part of the dal remains. It will take about 15 minutes of rubbing and washing. After all the washing, a little bit of black husk – one or two here and there would remain and that’s fine. If you have the time, go ahead and try this atleast once. Its very rewarding.

Then comes the white whole urad dal. Its the urad dal without the husk or skin. The naked dal. This is the dal we use now for making idlies. But there is a catch. There are two varieties of this white whole urad dal available in the market. The polished dal popularly referred to as nylon urad and the unpolished white urad dal. We will use only unpolished urad dal.

The last one is the split white urad dal. Its the urad dal without its skin which has been split. This is popularly referred to as the tempering / tadka dal. We do not use this dal.

Why selecting the dal is important.
The factory process of removing the husk from the dal requires a certain amount of heat. The heat might have muted some of the good bacteria thats needed for fermentation.
The modern manufacturing methods have reduced this by a great extent, so using unpolished whole white urad dal is ok. But if you are a purist, go the grandmas route and buy split black urad dal and de husk the dal yourself.

Now the rice.
The only rice that will give you desired results while making idli is par boiled rice. Raw rice doesnt work. In particular, a par-boiled variety called idly rice is extensively used for making idli in the Tamilnadu region. The technical variety of parboiled rice thats referred to as simply “idly rice” is called as “salem kara” or “salem car”. If you cannot procure idly rice, try getting a good quality par boiled rice. Idly rice is a unique short grained fat rice. Here is a picture of idli rice.

Now, the fenugreek seeds.
I need to be honest with you here. This is an optional ingredient. But I love the flavor that fenugreek imparts in the idli or dosa. Thats the flavor that reminds me of childhood. Its healthy and it also aids in fermentation. But if you use a lot, your idli is going to be bitter. The smell of idli, and particularly the dosa roasting on a pan is something that I look forward to every time. Fermented fenugreek seeds is an important reason for that unforgettable dosa aroma. Its like petrichor. Something mostly everyone loves.
But if you dont like fenugreek seeds, you can just omit them. If you want a really really white idli, skip the fenugreek seeds.

Salt
What type of salt is used?
Rock Salt. The simple reason for using rock salt is that its minimally processed and may not contain anything else other than salt. Table salt contains other ingredients such as anti-caking agents etc… which may interfere in fermentation. So try avoiding table salt while making idli.

Other Ingredients people add while making idli batter
The two most common ingredients that I see people adding now to get more fluffier idlies are
Sabudana and Avalakki
Sabudana (Sago) or Javvarisi is a by product of Tapioca root that’s been cooked and dried. Any cooked and dried product when comes in contact with water rots (ferments) faster. In our case sabudana aids in fermentation by helping good bacteria do its work more efficiently.
Avalakki – Beaten rice – Poha
Avalakki is made from Paddy. Paddy is soaked and cooked in hot water and then dried. The dried paddy is roasted and pressed to make flakes. So it gives the same effect as Sabudana.

Idli Rava / Idli Rawa
Even though many people use idli rava to make idlies, I do not prefer this method the most. Have this as the last resort. Its ok to make idlies using idli rava when you are in a hurry. But the texture is going to be different. Also the shelf life of the batter is very limited. You will start getting hard idlies on the second day. If you are used to eating soft idlies from a wet grinder, you will not like the idlies from this method.

So that’s about the ingredients. Here are some of the common questions I get asked frequently.

Can you tell me something about fermentation?
Fermentation of Idli batter is carried out largely by lactic acid bacteria. Not yeast. There are two kinds of lactic acid bacteria. Homofermentive and heterofermentive.
Homofermentive lactic acid bacteria produces only lactic acid.
Heterofermentive bacteria – the Idli bacteria (Leuconostoc mesenteroides) produces carbon dioxide in addition to lactic acid.

Why the wet grinder method is superior than the mixie method?
Number 1. The ingredients do not get heated up while grinding in a wet grinder. The same is not the case with the mixie. The wet grinder method is slow but its the best.
Number 2 and the most important factor. The urad dal when ground in the wet grinder fluffs up in volume. This wont happen in the mixie.

When to add salt?
There are two schools of thought. Whether to add salt while fermenting or to add it later. There is no right or wrong thing when it comes to adding salt. Its just a matter of choice. Salt inhibits fermentation and interferes with good bacteria to a certain extent. So one might want to add the salt after fermentation. At the same time, if you live in a hot and humid place then salt might be your friend because your batter will not be over fermented and will not turn sour soon. So when do I add salt? I add salt to the batter before fermenting in summers and add it after fermenting in winters.

My mixie is getting heated up. What can I do?
The one thing thats important while grinding batter in a mixie is to make sure that the mixie jar doesnt get heated up. Invariably thats going to happen. So what to do about it. Use ice water to grind the ingredients.

Do I need to wash the ingredients before soaking?
Yes. of course. Especially idli rice if you want whiter idlies. Wash it several times in running water. The water should run clear after some time.

How long do I soak the ingredients?
Minimum of 4 hours. Maximum – over nite.
I prefer the over nite method.

How much water to add while grinding the batter?
Its a tricky question. But this is a close guess.
Drain the water completely from the ingredients after soaking.
While grinding Urad dal – Lets say you used 1 cup urad dal. While grinding, dont use more than 1.5 cups of water.
Rice – Lets say you used 4 cups of rice. While grinding, don’t use more than 2 cups of water.
Lesser the water, the better. You can always adjust the consistency of the batter later if its too thick. You cannot do anything if the batter goes runny.

So what is the consistency of the batter?
Lets say, thick pouring consistency. The consistency that resembles a thick pan cake batter.
When the ladle from the batter is lifted and the idli batter falls from the ladle , it should form a slight ribbon which slowly becomes flat on the surface. If its too thick or the ribbon takes longer time to dissolve, add a little water to the batter.  Here is a video!

Can I use the water that I soaked the dal and rice while grinding?
You may. No harm in it. But if you want whiter idlies, drain the water completely and use fresh water for grinding.

My idli batter doesnt rise in the idli pan. Why?
The main reason for the idli pan to cook flat is that the batter was too runny.

How long do I cook the idlies?
Idli takes roughly about 7-10 minutes to cook. Insert the back of a spoon after 7 minutes and if it comes out clean without wet batter, the idlies are good to go.

My idli doesnt come off the pan? Please help.
First, Always grease the idli plates with a little oil before ladling the batter.
Do not try removing idlies from the idli plates as soon as it comes out from the steamer. Wait for 2-3 minutes.
If you are in a hurry. Pour little water on the back of the idli plate. It will help in easy release of idlies.
Also use a sharp spoon to spoon out the idlies from the idli mould.

What is thuni idli?
Thuni idli is nothing but idlies made on a cloth. Thuni means cloth in tamil. If you are a purist, then this is how you will make idlies. This is how idlies are made in hotels.
Just line a wet cloth (just wet NOT dripping with water) on top of the idli plates and ladle out the idli batter on the plates. Steam as usual. The resultant idlies will be called as gourmet idlies. They are by far the best idlies I have ever eaten. Long live thuni idlies.

Why my idli sticks to the upper idli pan?
There is a way to set the idli pans, one on top of the other. The dent from the upper mould should be inbetween the dents of the lower mould. There need to be room for the idlies to expand or it will hit the upper mold.

Do I need a special idli cooker for cooking idlies?
No. Any pan with lid that can accomodate the idli plates / moulds will work. Add a little water on the bottom and place the idli plates on top of it. Cover with the lid and steam. Here is an example of a make shift pressure pan steamer.

I live in cold weather. My batter never ferments. Please help?
If you have an oven in your home, then put the pilot light on and then leave the batter inside the oven. The heat from the light will warm up the oven compartment and will help in fermenting the batter.
I do not have an oven. What do I do?
1) You will need two things. A small table lamp and a blanket.
Keep the batter inside a cup board or a shelf or some place warm. Insulate the vessel with a warm heavy blanket. That will keep the vessel warm. Have a small table lamp running near the idli batter vessel. You just need to make sure that the batter is kept warm.
2) If the place where you live has extreme weather conditions, buy a portable room heater and have it running near the batter vessel.
Here is a picture of batter insulated with a blanket.

Do I need a separate batter recipe for dosa?
My mom and grandmom used just one recipe for both idli and dosa. But here is the deal.
The first couple of days after the batter is fermented, it will be idli days. My mom made idli with “the” just fermented idli batter.
Dosa will be made from the second day of fermentation. The batter needs to sour up a little more for good dosas.
Also the batter needs to be diluted with water to make dosas.

My dosa is white. Please help.
There can be several reasons for white dosas.
# The pan is not hot.
# The dosa pan is not heavy. You need a sturdy pan that will retain the heat for making good dosas. Here is a dosa pan that I really like. Lodge Logic Pre-Seasoned Cast Iron Tawa Pan – 10.5-Inch
# If the idli/dosa batter is too thick, your dosas are going to be white. Try diluting a little with water. Don’t add too much water. Just a few tablespoons at a time.

My dosas are sticking. Please help.
Please refer to this article. Your dosa pan may need seasoning.

What equipment do you recommend?
I am from Coimbatore. If you dint know, electrical wet grinder was invented in Coimbatore. So we know wet grinder better than anyone else. I heavily fall for grinders manufactured from Coimbatore. There are very reputable brands available in the market. This is the one that I personally like.

Elgi Ultra Bigg + 2.5-Litre Table Top Wet Grinder

When it comes to mixie, these are the brands that I like.
Panasonic MX-AC300S-H 550-Watt 3-Jar Super Mixer Grinder (Grey)
Preethi Mixie

So that’s a wrap.
Hope you are able to make soft idlies with these tips.

If you are looking for recipes, here they are.
How to make idli batter in wet grinder. This is my preferred method.
How to make idli batter using an Indian heavy duty mixie
How to make idli batter using idli rava /rawa.

The post Tips and Tricks for making Idli Batter appeared first on Kannamma Cooks.

Here is the most easy way to de-seed a Capsicum / Bell Pepper. There might be a lot of ways to do it but this is my most preferred way. Try it out and let us know.

Enjoy!

The post How to deseed and cut Capsicum appeared first on Kannamma Cooks.

Kadappa is a lentil based gravy (resembling kurma) usually served with idli / dosa varieties in the Thanjavur – Kumbakonam region. When I first heard about this dish, I was curious about the name. I do not know as to how the dish got its name as kadappa. There isn’t any history available. Thanjavur – Kumbakonam is rich in history and heritage and this dish is truly an unique dish that belongs to the region. There are several things that are so unique to the region. Starting from the great temples to the degree coffee, it has a lot to offer. I was fortunate to witness the making of thanjavur bronzes ( may be the last generation of the dying breed of craftsmen) during my last trip. Chola Bronzes are famous worldwide and this art has a rich heritage of more than a thousand years. It is so meticulously crafted and detailed that one falls in love the moment you see them. If you happen to visit Thanjavur-Kumbakonam, don’t forget to pick up a few.

Here is the recipe for kadappa. There is a little prep work thats needed.
Boil half a cup of split yellow moong dal with 1.5 cups of water in a pressure cooker for 4 whistles/10 minutes until mushy. Set aside.
Boil the potatoes in salted water until they are fork tender. Peel the potatoes, chop them into small pieces and set aside.

We will now grind the kadappa masala. Take all of the ingredients listed under masala and grind it to a smooth paste. Add up to 1 cup of water while grinding. Set aside.

Heat oil in a pan and add in the chopped onions and curry leaves. Saute till the onions are soft. Add in the tomatoes and the salt. Saute till the tomatoes are slightly mushy.

Add in the ground masala, potatoes and the dal. Add in 1.5 cups of water. Cover the pan and let it simmer on a low flame for 10 minutes.

Saute once in a while so the gravy does not stick to the bottom. The gravy is ready when the potatoes fall apart. Add in couple of sprigs of curry leaves. Switch off the flame and serve hot with with idli / dosa varieties.

Kumbakonam - Thanjavur Kadappa Recipe

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Kadappa is very flavorful side dish served traditionally with idli in the kumbakonam / thanjavur side. Its made with lentils,potatoes and coconut masala.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 persons

Ingredients

Main Ingredients

• 4 medium sized potatoes
• ½ cup of yellow split moong dal

For Kadappa Masala

• ½ cup fresh shredded coconut
• 5 green chillies
• 1 inch piece ginger
• 5 cloves garlic
• 2 cloves
• 1 star anise
• 2 cardamon
• 2 piece cinnamon
• 2 teaspoon fennel seeds (sombu/perunjeeragam)

For Tempering

• 2 teaspoon peanut oil
• 2 medium sized onions, chopped
• 4 sprigs curry leaves
• 1 big ripe tomato, chopped
• 1½ teaspoon salt

Instructions

1. Boil half a cup of split yellow moong dal with 1.5 cups of water in a pressure cooker for 4 whistles/10 minutes until mushy. Set aside.
2. Boil the potatoes in salted water till they are fork tender. Peel the potatoes, chop them into small pieces and set aside.
3. Take all of the ingredients listed under masala and grind it to a smooth paste. Add up to 1 cup of water while grinding. Set aside.
4. Heat oil in a pan and add in the chopped onions and curry leaves. Saute till the onions are soft. Add in the tomatoes and the salt. Saute till the tomatoes are slightly mushy.
5. Add in the ground masala, potatoes and the dal. Add in 1.5 cups of water. Cover the pan and let it simmer on a low flame for 10 minutes.
6. Saute once in a while so the gravy does not stick to the bottom. The gravy is ready when the potatoes fall apart. Add in couple of sprigs of curry leaves. Switch off the flame and serve hot with with idli / dosa varieties.

Notes

Green chillies are only used for this dish. If you want a very spicy dish, add more green chillies.

3.5.3208

The post Kumbakonam – Thanjavur Kadappa Recipe appeared first on Kannamma Cooks.

CHAI – TEA
There are two kinds of people in this world. People who make great tea and people who make mediocre tea. You know what I make. Indian tea is very temperamental. Some days my tea is great. Some days, its ok. Drinkable. I had given up on my tea making skills. I lacked consistency when it came to tea. Blame it on batman!

Then this happened. My close friend Prasanna posted about this dum tea. I was intrigued by the method. I tried it and it was a huge success. This is the only way I am going to make tea for the rest of my life. In this method, you make tea in a pressure cooker. The flavors are locked and sealed inside the cooker. It creates a very bold flavour. Its easy, its tasty and you will make it again and again.

Indian households make chai / tea mostly using loose tea leaves. Don’t spend too much on getting the best tea leaf available. Indian tea is made with mamri tea leaves. Mamri tea is tea that has been cured in an unique inexpensive way. It produces granules or powder instead of the popular curl tea leaf. Infact, my mother would refer to it as tea “powder”. She has never used the word tea “leaf”. So pick up an inexpensive tea “powder” with the label “made in India”.

Then comes the spices. I have used ginger, cardamom and cloves. Slightly crush them in a mortar and pestle to release its flavor.
A note on ginger – Too much ginger will make the milk curdle and you will ruin your tea. So don’t go over board on ginger.

Here is the fool proof and the best method of making tea.
Hope you like the video. Enjoy!
Note: 2 liter or 3 liter pressure cooker is recommended for this recipe

Chai Tea Recipe - OPOS Masala Chai Recipe

 

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Prep time

1 min

Cook time

5 mins

Total time

6 mins

 

Indian Chai Tea recipe with step by step pictures and a detailed video. Chai tea made with spices and indian mamri tea leaves.

Author: Kannamma - Suguna Vinodh

Recipe type: Tea

Cuisine: Indian

Serves: 1.5 cups

Ingredients

• 1 Cup water (add it to the pressure cooker)

For Tea

• 1 cup milk
• ½ cup water
• 1½ teaspoon loose tea leaf powder
• 1 teaspoon ginger, crushed
• 2 cardamom, crushed
• 2 cloves, crushed
• 2 teaspoon sugar

Instructions

1. Add a cup of water to a two liter pressure cooker.
2. Place a bowl inside the cooker and add in all the ingredients mentioned above.
3. Cover the cooker and cook for 3 minutes on medium flame. About 1-2 whistles might come in these 3 minutes.
4. Switch off the flame and remove the pressure manually.
5. Strain the tea and serve hot.

Notes

I have used ginger, cardamom and cloves. Slightly crush them in a mortar and pestle to release its flavor.
A note on ginger - Too much ginger will make the milk curdle and you will ruin your tea. So don't go over board on ginger.

3.5.3208

The post Chai Tea Recipe – OPOS Masala Chai Recipe appeared first on Kannamma Cooks.

The original recipe is from here
This is the recipe for Saravana Bhavan style vegetable kurma. The original recipe takes about one hour to do. When I came to know that this recipe was made using OPOS – one pot one shot in a food forum to great results, I wanted to try. I was a little apprehensive at the beginning as the original recipe takes a long time and OPOS promises to deliver the goods in less than 10 minutes. I put the recipe to test using OPOS and I am glad that I did. The results were amazing. I am really surprised that OPOS can pack in so much flavour.

The thing with OPOS is that we use very little water in cooking, So the flavor gets concentrated with the liquids found in vegetables. You just need to trust me and try this recipe to believe it. You will change your outlook on OPOS cooking I am sure.

I got a lot of mails asking if the bottom will get burnt as we are not adding any water. Trust me. As we are not sauteing anything, the moisture from the veggies are intact. So that will do the trick.
Also cook in medium high to high heat for just 5 minutes or 3 whistles whichever is the first.
Trust me in this. I have done it and it works. That’s the beauty of OPOS.

Here is how to do it.
Hope you like the video. Enjoy!
Note: 2 liter or 3 liter pressure cooker is recommended for this recipe

5.0 from 1 reviews

10 minute Veg Kurma - OPOS Method

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Easy 10 minute vegetable kurma recipe using the OPOS method. Serve with chapati/parotta/roti etc...

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 3 persons

Ingredients

For Masala Paste

• 6 Whole Cashewnuts
• 1 teaspoon khuskhus - White Poppy Seeds
• 4 tablespoon fresh grated Coconut
• 6 cloves garlic
• 2 inch piece ginger
• 1 teaspoon Red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon coriander powder
• 1 teaspoon Garam Masala Powder
• ¼ cup Curd

Veggies

• ½ cup chopped Potato
• ½ cup chopped Beans
• ½ cup Carrots
• ½ cup Green Peas
• ½ cup Chow Chow

Spices

• 1 Bay leaf
• 2 Cardamom
• 3 Cloves
• 1 small piece Cinnamon
• 2 green chillies, chopped

Other Ingredients

• 2 tablespoon Vegetable Oil
• 1 teaspoon Ghee
• 2 medium sized Onion, finely chopped
• 2 medium sized tomatoes, finely chopped

Finishing Ingredients

• ½ Cup Milk
• 4 sprigs Coriander leaves, chopped

Instructions

1. Grind all the ingredients listed under masala paste to a smooth paste. Add very little water to grind. Maximum upto ½ cup. Set aside.
2. Take a pressure cooker and add in the oil, ghee and all the spices.
3. Top it with chopped onions. Spread evenly.
4. Top it with tomatoes. Spread evenly.
5. Then comes the vegetables. Spread evenly.
6. Finally, add in the ground paste as a top layer.
7. Cover the cooker and cook for 5 minutes on high flame. About 3 whistles.
8. Switch off the heat and let it rest for 10 minutes.
9. Open the cooker and add in the milk and coriander leaves.
10. Mix well to combine.
11. Serve hot with chapati/parotta

Notes

Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS - concentrated flavor.

3.5.3208

The post 10 minute Veg Kurma – OPOS Method appeared first on Kannamma Cooks.

How to do Nannari Sarbath / Nannari Syrup / Sharbath from scratch.
Nannari roots or Sarasparilla is used for making Nannari Sarbath. Nannari has cooling properties on the body. Its even used for treating acidity, constipation and urinary disorders.

You will be able to get the root in “naatu marundu kadai” / Medicine shops selling ayurvedic herbs etc… Its also available in your local super market shelves during summer. If you cant get the roots, you can buy them here. Nannari/sarasaparilla

Summer is super officially here and I am always opening the refrigerator to make myself a cold drink. It is necessary to take a lot of fluids to keep you sane in the super hot weather. Nannari sarbath is made using nannari syrup concentrate. Nannari Sarbath concentrate is available in the super market shelves but its laden with artificial colours, flavors and additives. The syrups available in the market doesn’t taste like nannari anymore. Its easy to prepare at home and the clean taste of the sarbath is so delicious that you will want to make another batch. Home made nannari syrup concentrate lasts for more than a month in the refrigerator. Here is how to do it.

The Nannari roots needs to be cleaned. Gently hammer the root to break it and remove the white inner part. It will come off easily. Discard the white part.

The bark or the outer part of the root alone is used for making sarbath. The bark has a wonderful aroma. You can smell it as you start breaking the root.

Here is the video of How to do Nannari Sarbath/Sharbath/Sherbet from scratch.

The Nannari syrup concentrate can be stored in the refrigerator and used for upto one month. There is nothing like the clean taste of home made nannari sarbath.

Go fix a drink for yourself today! Hope you liked the video.

Nannari Sarbath / Nannari Syrup from scratch

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

How to make Nannari sarbath using nannari roots / sarsaparilla. Has cooling properties for the body!

Author: Kannamma - Suguna Vinodh

Recipe type: Drinks

Cuisine: Tamilnadu

Serves: 2 cups

Ingredients

For the Nannari Syrup

• 50 grams Nannari root
• 1 liter water
• 1 cup sugar
• 1 teaspoon salt

For making Nannari Sarbath

• Juice from half a lime / lemon
• 3 tablespoon Nannari Syrup
• 4-5 Ice cubes
• 150 ml water

Instructions

For the Nannari Sarbath Concentrate

1. Hammer the nannari root to remove the white inner stalk. Discard the white part.
2. Wash the dark bark of the root in running water to remove dirt and sand.
3. Grind to a coarse powder.
4. Pressure cook the root with water sugar and salt for 5 minutes on medium flame.
5. Wait for the pressure to release naturally. Strain the mixture.
6. Boil the strained mixture until syrupy.
7. Cool and store in the refrigerator and use it within a month.

For making Nannari Sarbath

1. Mix in the lime/ lemon juice, syrup, ice cubes and water. Enjoy!

Notes

Instead of water, you can substitute club soda.
You can add in ginger, sabja seeds (basil seeds), mint etc... for variation.

3.5.3208

The post Nannari Sarbath / Nannari Syrup from scratch appeared first on Kannamma Cooks.

Idli milagai podi means comfort food in Tamilnadu. During school days, 50% of all the school lunch boxes were packed with sesame oil coated idlis drenched in different kinds of idli podi. It is the best lunch box friendly food our moms knew those days. Slightly crunchy and spicy, idli is the perfect vehicle for podi. My brother was a big time picky eater when he was young. He would never have chutney, sambar or anything wet on the side with idli or dosa. The only thing you can give him was idli podi and it holds true to this day. So our house had gallons of idli podi at all times of the year. This is a very easy recipe to do. Hope you like it. There are countless types of idli milagai podi one can make and this is the most popular one that’s made with roasted lentils.

The key to a good idli milagai podi is the crunch when you bite. You can achieve that texture only by slow roasting making sure that the lentils turn golden. Low heat is key. Here is how to do it.

Heat a pan and add in a teaspoon of vegetable oil and add quarter cup of chana dal (kadalai paruppu). Roast the chana dal in low flame until golden brown. Keep sauteing to avoid burning. Have patience and roast slow until the aroma comes and the dal turns color. Remove from the pan once the dal is golden. Set aside on a plate to cool.

In the same pan add in a teaspoon of vegetable oil and add half cup of whole white urad dal. Use unpolished urad dal. Roast the lentil until it smells nutty and the dal turns color. It should be really golden in colour. Always roast on low flame. That is the key. Remove from the pan once the dal is golden. Set aside on a plate to cool.

Place the pan back again on the stove and add in a teaspoon of vegetable oil and half cup of white sesame seeds. Fry on low flame till golden. Keep sauteing and spread the seeds on the pan evenly so the seeds doesn’t burn. Sesame seeds burn fast. So roast on low flame until it starts to pop. Remove the seeds from the pan and set aside on a plate to cool.

Dry roast red chillies on the same pan until you can smell them. Remove the chillies from the pan and set aside on a plate to cool.

Add in the cooled and roasted lentils, sesame seeds and red chillies to the mixie. Add in the salt, asafoetida (perungayam/hing) and jaggery.

Grind the ingredients to the consistency you like. You can grind it fine, slightly coarse or to a coarse powder. I like the slight crunch of the podi that comes from the lentils. So I ground slightly to a coarse powder. Just ever so slightly coarse.

You can store this idli milagai podi / idli molaga podi at room temperature for upto 15-20 days. If you are going to need it for a longer time, then store the podi in zip tote bags in the freezer. It stays fresh for upto 4-5 months in the freezer.

Mix the chutney powder either with sesame oil (nallennai) or ghee.
Serve with idli, dosa, paniyaram varieties.

Idli podi - Idli milagai podi Recipe

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Traditional Recipe for idli milagai podi using dal. Idli and podi is comfort food in Tamilnadu.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney Powders

Cuisine: Tamilnadu

Serves: 1.5 cups podi

Ingredients

• 3 teaspoon vegetable oil
• ¼ cup split chana dal
• ½ cup whole white urad dal
• ½ cup white sesame seeds
• 10 dried red chillies
• 1 teaspoon salt
• 2 teaspoon jaggery
• ¼ teaspoon asafoetida (hing)

Instructions

1. Heat a pan and add in a teaspoon of vegetable oil and add quarter cup of chana dal (kadalai paruppu). Roast the chana dal in low flame until golden brown. Set aside on a plate to cool.
2. In the same pan add in a teaspoon of vegetable oil and add half cup of whole white urad dal. Roast the lentil until it smells nutty and the dal turns color. Remove from the pan once the dal is golden. Set aside on a plate to cool.
3. Add in a teaspoon of vegetable oil and half cup of white sesame seeds. Fry on low flame till golden. Set aside on a plate to cool.
4. Dry roast red chillies on the same pan until you can smell them. Remove the chillies from the pan and set aside on a plate to cool.
5. Add in the cooled and roasted lentils, sesame seeds and red chillies to the mixie. Add in the salt, asafoetida (perungayam/hing) and jaggery.
6. Grind the ingredients to the consistency you like. You can grind it fine, slightly coarse or to a coarse powder.
7. Enjoy with idlis!

Notes

Mix the chutney powder either with sesame oil (nallennai) or ghee.
Serve with idli or dosa.

3.5.3208

The post Idli podi – Idli milagai podi Recipe appeared first on Kannamma Cooks.

This is an OPOS – One Pot One Shot recipe.
# This recipe works well ONLY in a 2 or 3 liter Indian style pressure cooker. Do not use a big cooker without adjusting the quantity. It wont work. Do not scale the recipe up or down. Use exact measurements and equipment.
Generally, making of thokku / thick chutney can be very laborious which includes sauteing the veggies in oil for not less than 30-40 minutes. Thokku made using OPOS just takes 5 minutes on the stove. You might think that pressure cooking might just steam the onion. “A paste of steamed onions with spices is the last thing you wanna eat. Its aghast.” But you are in for a surprise. There is a catch. We will not be adding any water while cooking. The onions are going to caramelize in its own juices in high heat for a short time. Believe me, this recipe is one of the best things that has happened to me in cooking.

I tried this recipe 3-4 times so far and the flavor has been phenomenal. If you are worried about burning the bottom of your pressure cooker, don’t be.
Hope you enjoy the video!

Enjoy your thokku with rice, idli, dosa etc…

Onion Thokku - Vengaya Thokku Recipe

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Tamil style recipe for vengaya thokku / onion chutney. Easy recipe using one pot one shot method. Just takes 5 minutes to make this thokku. Video recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney / Pickle

Cuisine: Tamilnadu

Serves: 1 cup

Ingredients

• 6 teaspoon sesame oil
• 250 grams sliced onions ( 3 medium sized onions ).
• 5-10 dry red chillies.
• 1″ coin size.tamarind
• 1 teaspoon of jaggery.
• 1 teaspoon of home made / store bought sambar powder.
• 1 teaspoon of salt.

Instructions

1. Take a pressure cooker (2 or 3 litres capacity only) and add 6 teaspoon of Indian sesame oil /gingely oil (nallennai).
2. Add in 250 grams sliced onions ( 3 medium sized onions ).
3. Add in 5-10 dry red chillies. (Add 5 chillies if you want a moderately spiced thokku / chutney. Increase the chillies if you want a spicy chutney.)
4. Add a small piece of tamarind. About a 1″ coin size. Add in a teaspoon of jaggery. and a teaspoon of home made / store bought sambar powder. Add in a teaspoon of salt.
5. Set your stove to medium high heat on a gas stove or your induction stove to 1200W. We are going to cook for exactly 5 minutes. Set up a timer in your mobile. Just 5 minutes irrespective of the number of whistles. You might end up getting 5-7 whistles.
6. Wait for the pressure to release. Open the cooker. If there is a lot of liquid remaining in the cooker, just briefly simmer on high heat for a couple of minutes until the mixture is thick. Ignore this step if the mixture does not have liquid.
7. Wait for the mixture to cool.
8. Blend to a paste.
9. Enjoy your thokku with rice, idli, dosa etc…

Notes

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted from his OPOS Cookbook. They are used in Kannamma Cooks with prior permission. The recipes are an adaptation from the cookbook.

3.5.3208

The post Onion Thokku – Vengaya Thokku Recipe appeared first on Kannamma Cooks.

I am a great fan of fermented foods. When the legendary Chithra Viswanathan had posted a picture of this morkali in a forum, I was instantly hooked. The unique thing about this recipe is that the batter for this recipe is naturally fermented. These days, the morkali we know is the “instant” morkali made with a batter of rice flour and sour curd.

CV was very generous to share her family recipe and this is the story behind this amazing recipe.
Whenever amma ground rice for sevai (string hoppers) with puzhungarisi (par boiled rice), amma used to reserve some of the batter for making morkali. The batter was usually fermented for 24-48 hours. One can even ferment it upto 36 hours. The batter stays good and does not rot. When amma was bedridden in her final years, my sister used to have this batter in the fridge at all times, so she could make it at moments notice. However small an amount, the recipe can be made with just enough batter. If made the right way, it just glides down the throat. Its easily digestible too because of the fermentation.

Recipes like these are hard to find. We are slowly losing the art of fermentation in this busy world. Just a little bit of planning and you will have a wonderful and heathy dish that you can make for your loved ones. Here is the recipe for naturally fermented morkali. Its the wonderful soulfood as they say!

Wash and soak the par boiled rice (I used Idly rice) in water for 24 hours. Drain the soaked rice and grind the rice along with coconut and a cup of water. Grind the ingredients in a mixie to a fine paste. Do not grind it to a watery mixture. Grind it to a thick paste. Mix in the salt and set aside to ferment in a draft free place. I allowed it to ferment for 24 hours.

After the time, the batter would smell sour and little foamy. The batter did not foam a lot for me like idli batter does. It foamed very little. Add in about a cup of water to dilute. It should be a thin batter (consistency of a light sauce, thinner than the dosa batter).

Now the tempering! Its a simple traditional tempering that goes in for making the Kali. Traditionally curd chillies (mor milagai) is used. I did not have mor milagai. So used dried red chillies.

Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the split urad dal and split chana dal. Let it slightly brown. Add in the curry leaves, red chillies and asafoetida. Fry briefly for a couple of seconds. Add in the batter. Stir on a medium flame.

Keep stirring the batter. It will keep thickening. Keep stirring until it has thickened well and does not stick to the pan anymore.

Switch off the flame and remove it to a plate. Let it cool. Cut into cubes and serve.

5.0 from 1 reviews

Morkali - Fermented Morkali Recipe

 

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Prep time

48 hours

Cook time

10 mins

Total time

48 hours 10 mins

 

Naurally fermented morkali recipe. Traditional mor kali recipe made using fermented rice batter.

Author: Kannamma - Suguna Vinodh

Recipe type: Main dish

Cuisine: Tamilnadu

Serves: 3-4 cups

Ingredients

For the batter

• 1 cup parboiled rice ( I used idli rice)
• ¼ cup coconut
• 1 teaspoon salt

For tempering

• 2 tablespoon peanut oil
• ½ teaspoon mustard seeds
• 1 teaspoon split white urad dal
• 1 teaspoon split chana dal
• 2-3 dried curd chillies (mor milagai)
• 2 sprig curry leaves, chopped
• ¼ teaspoon asafoetida (hing), perungayam

Instructions

1. Wash and soak the par boiled rice in water for 24 hours. Drain the soaked rice and grind the rice along with coconut and a cup of water. Mix in the salt and set aside to ferment in a draft free place for 24 hours.
2. After the time, the batter would smell sour and little foamy. Add in about a cup of water to dilute. It should be a thin batter (consistency of a light sauce).
3. Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the split urad dal and split chana dal. Let it slightly brown. Add in the curry leaves, red chillies and asafoetida. Fry briefly for a couple of seconds. Add in the batter. Stir on a medium flame.
4. Keep stirring the batter. It will keep thickening. Keep stirring until it has thickened well and does not stick to the pan anymore.
5. Switch off the flame and remove it to a plate. Let it cool. Cut into cubes and serve.

Notes

Optional:
For garnish, I have used sliced green chillies, red chillies, curry leaves and coriander leaves.

3.5.3208

The post Morkali – Fermented Morkali Recipe appeared first on Kannamma Cooks.

I had my first Fettuccine Alfredo at Olive garden a lot of years back. It was one of my first meals in the US as we had just landed then. The creamy rich sauce was so comforting to the severely jet-lagged me feeling lost and alone in a far off land. Even the pickiest of eaters will fall for this delightful meal. While the traditional Alfredo sauce is made with cream and cheese, this is a lighter version of the original. I like this version much better as its so delicious and slightly guilt free. Its made with milk, cream cheese and Parmesan. Even though Fettuccine is the preferred type of pasta, you can make it with any shape of pasta. Spaghetti, Penne, linguine etc…

The thickness of fettuccine means it can withstand extremely robust sauces. It goes well with dairy-based, oil-based, or tomato-based sauces, and with sauces combined with meat, vegetables, seafood, or cheese. Buy Fettuccine Online – Click Here. Fettuccine Noodles is rich, and thick and very hearty. So indulge on your creamy Alfredo meal. My family enjoys this meal every-time I make it.

Here is how to do it.
Bring couple of liters of water to a fast boil. Add in a teaspoon of salt. Add pasta and cook for 6-7 minutes stirring occasionally. Drain and set aside. This will give you perfectly Al-dente (firm) pasta. You can cook a bit longer to soften it a bit more if that’s what you like. I fall sightly on the softer side. Sorry Mario Batali.

Heat olive oil in a pan and add in the minced garlic and dried herb mixture. Any store bought mixed herb mixture works fine. Saute for 10 seconds. Buy Italian mixed herb seasoning online. Click Here. Add in the milk and cream cheese. Boil the mixture for a couple of minutes until foamy and bubbly. Add in the cooked fettuccine and toss to coat. Add in the salt and Parmesan cheese. Go easy on the salt as Parmesan cheese is salty. Toss the pasta mixture over low heat until the sauce thickens and coats the pasta evenly. Garnish the pasta with chopped parsley. Serve hot!
Hope you enjoy the video!

PS – Don’t worry if it looks like there is a lot of sauce. The sauce will coat the pasta and the pasta will absorb all the moisture and thicken in no time.

Really Creamy Fettuccine Alfredo Pasta Recipe

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Delicious super creamy Fettuccine Alfredo recipe made with milk, cream cheese and Parmesan. A video recipe. Easiest and the best recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Main Dish

Cuisine: Italian

Serves: 1 person

Ingredients

For cooking pasta

• 50-75 grams Fettuccine pasta
• 2 liters water
• 1 teaspoon salt

For Alfredo sauce

• 1 teaspoon olive oil
• ¼ teaspoon dried italian herb mixture
• 2 cloves garlic minced
• ¾ cup milk
• 2 tablespoon cream cheese
• 2 tablespoon parmesan cheese
• ¼ teaspoon salt
• 1 teaspoon chopped parsley

Instructions

1. Bring couple of liters of water to a fast boil. Add in a teaspoon of salt. Add pasta and cook for 6-7 minutes stirring occasionally. Drain and set aside.
2. Heat olive oil in a pan and add in the minced garlic and dried herb mixture. Saute for 10 seconds.
3. Add in the milk and cream cheese. Boil the mixture for a couple of minutes until foamy and bubbly.
4. Add in the cooked fettuccine and toss to coat. Add in the salt and Parmesan cheese. Toss the pasta mixture over low heat until the sauce thickens and coats the pasta evenly.
5. Garnish the pasta with chopped parsley. Serve hot!

3.5.3208

The post Really Creamy Fettuccine Alfredo Pasta Recipe appeared first on Kannamma Cooks.

If there is one thing you would want to try from this site, then try flash cooking vegetables.
So whats the deal and whats flash cooking anyway?
Flash cooking is nothing but cooking at high heat for a very short time.
So what happens when you do that???
The veggies cook perfectly and retains all the bright and vibrant colors. Veggies are cooked to perfection without becoming mushy with very less intervention during cooking. There is no sauteing, there is no mess.
OK. Kind of interesting. Then?
Its easy, its addictive and you will never look at cooking veggies the same way again. Its perfect every time. Every single time.
Will the veggies smell raw as we are not sauteing?
No. Absolutely not. Its my family approved recipe. Trust me and enjoy the joy of flashing.
Will the veggies burn?
We add a little water to prevent the veggies from burning. If you use the correct equipment and cook just for 2 whistles, you are gonna be just fine. I dont even add oil to cook veggies these days.
Dont believe me. See this video and give it a try.

A little note on equipment.
Please use a 2-3 liter cooker only. This recipe was tested several times in a 3 liter prestige stainless steel pressure cooker.
Indian cookers whistle. If it does not, have it checked.
If using induction stove (recommended), cook the veggies in 1200W until your cooker whistles 2 times.
If using gas stove, keep on medium high and cook for two whistles again.
Depending on the quantity of veggies used, the timing may range from 5-7 minutes. Go by whistles and not time to get the perfect cooked veggies every single time.
When 2 whistles are over, switch off the flame and release the pressure immediately. Do not try to force open the cooker with the pressure inside. Its dangerous.

5 minutes poriyal / thoran - Flashed veggies

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Flash cooked vegetables for poriyal / thoran. Basic carrot vegetable poriyal done in under 5 minutes.

Author: Kannamma - Suguna Vinodh

Recipe type: Side dish

Cuisine: Tamilnadu

Serves: 3 persons

Ingredients

• 3 teaspoon water
• 200 grams carrot (about 2 carrots), chopped
• 100 grams beans ( about 12-15 beans), chopped
• 1 small onion, chopped
• 2 sprigs curry leaves
• 1 teaspoon salt
• 3 tablespoon fresh shredded coconut

Instructions

1. Take a pressure cooker ( 2 or 3 liters only).
2. Add in the water to the pan. The little water will help in creating steam and to avoid the veggies from burning.
3. Layer the veggies in the cooker.
4. Add in the curry leaves, salt and the coconut.
5. Cover the cooker and add on the whistle weight on top.
6. Start the heat on the gas stove or induction stove, whichever you are using.
7. If using induction stove, cook on 1200 w until the cooker whistles 2 times.
8. If using gas stove, set the heat to medium high and cook until the cooker whistles 2 times.
9. In both the methods, it will take about approximately 5-7 minutes. Do not go by time. Go by whistles only.
10. After exactly 2 whistles, switch off the stove and remove the pressure from the cooker manually. Be careful. Do not at any point in time, force open the cooker without releasing the pressure first.
11. Stir well and serve.

Notes

I have not used any oil in this recipe.
You can cook any veggies using the same technique.
Beetroot, cabbage, peas, cauliflower, brocolli, potatoes, spinach etc... can be flashed using the same technique.
Cut the veggies into small pieces for even cooking.
When cooking mixed veggies, slow cooking veggies need to be cut smaller than quick cooking veggies, to match cooking time.

3.5.3208

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes and techniques have been adapted from him. They are used in Kannamma Cooks with prior permission.

The post 5 minutes poriyal / thoran – Flashed veggies appeared first on Kannamma Cooks.