Nombu Kanji / Nonbu Kanji is a porridge made during the ramadan season to break the fast in the evening.
This recipe is from my good friend Thahira. Thahira’s father was a Quran scholar in Vridhachalam, Tamilnadu. Their house was inside the Town Juma Palli Vaasal (Masjid) compound. Thahira remembers the Ramadan season very vividly. As their house was inside the masjid compound, she has seen the making of Nombu Kanji / Nonbu Kanji countless number of times. Nombu Kanji was made in huge vessels and stirred continuously by masjid men. This is the same recipe she makes it even today and this is what she had to say about the making of the Nombu Kanji. “We prefer our Kanji to be very light. We do not add too much spices as it can irritate the stomach after the long fast and can make one feel very thirsty afterwords. This recipe is very soothing to the tummy. Fenugreek seeds (vendhayam) is an important ingredient in the kanji. We never make kanji without vendhayam (fenugreek). It helps to keep the body cool as fenugreek has cooling properties. This is a plain kanji. Sometimes, we also add little drumstick leaves to make it a little more rich and nourishing.”
Drumstick leaves is a nutrient dense food. Drumstick leaves is an iron-rich food source (31% Daily Value per 100 g consumed). She says during the ramadan season, the rice is sold as grits “noi arisi” or “arisi kurunai” in shops. If one cant find the rice grits or lives abroad, it can be made easily at home in bulk and can be stored and used. I have shared the recipe for making rice grits below. Let this Ramadan season bring in lots of love to everyone.

Here is the recipe for authentic Palli Vaasal Nombu Kanji.

First, lets make rice grits. You can make it in larger quantity if you want and store it and use it for the entire season. Take raw rice and wash it in water for 3-4 times. Soak the raw rice in water for 10 minutes. After soaking, drain the water completely and dry the rice on a cloth for 15 minutes.

Once the rice is dried and has very little moisture left, pulse it in a mixie one or two times so that each grain of rice gets broken into 2-3 pieces. Set aside.

Here is how to make the porridge.

Heat oil in a pan and add in one clove and a small half inch piece of cinnamon. Do not add in too many spices. Add in the fenugreek seeds (vendhayam) and the yellow moong dal (paasi paruppu ) and fry on a low flame for 3-4 minutes until its roasted well and very fragrant.

Add in the onion, tomato, ginger garlic paste and green chillies. Add in the rice grits and water. Cover the pressure pan and cook for 4 whistles. Switch off the flame and wait for the pressure from the cooker to release naturally.

Open the cooker and add in the fresh shredded coconut, finely chopped coriander leaves and the salt. Mix well to combine. Note on salt: Thahira remembers very well that the salt was always added at the last. Salt hinders with the cooking of dal and rice to a very mashy consistency. So always add the salt at the end. Also too much salt can make one thirsty and interfere with the Ramadan fasting. So go easy on the salt if you are fasting.

Nombu Kanji is ready!

If Thahira was here, she would have said Bismillah! before serving the Kanji!
Bismillah (Arabic: “In the name of God” or “In the name of Allah”) is the first word in the Quran. Holy Quran’s opening phrase in Arabic, bismillāhi r-raḥmāni r-raḥīm (“In the name of God, the Most Gracious, the most Merciful”).

Ramzan Nombu Kanji - Authentic Palli Vaasal Nombu Kanji - Veg Recipe

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Authentic Pallivaasal Nombu kanji recipe. Vegetarian nonbu kanji recipe. Made during the ramadan/ramzan season.With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Porridge

Cuisine: Tamilnadu

Serves: serves 2

Ingredients

• 1 teaspoon vegetable oil
• 1 clove
• ½ inch piece cinnamon
• ¾ teaspoon fenugreek seeds
• ¼ cup yellow moong dal
• ½ of a medium onion, chopped fine
• ½ of a ripe tomato, chopped fine
• ½ teaspoon ginger garlic paste
• 1 green chilli, chopped
• ½ cup rice grits -kurunai arisi - recipe given above.
• 3½ cups water
• 2 tablespoon fresh shredded coconut
• ½ teaspoon salt
• 2 sprigs coriander leaves, finely chopped

Instructions

1. Heat oil in a pan and add in one clove and a small half inch piece of cinnamon. Add in the fenugreek seeds (vendhayam) and the yellow moong dal (paasi paruppu ) and fry on a low flame for 3-4 minutes until its roasted well and very fragrant.
2. Add in the onion, tomato, ginger garlic paste and green chillies. Add in the rice grits and water. Cover the pan and cook for 4 whistles. Switch off the flame and wait for the pressure from the cooker to release naturally.
3. Open the cooker and add in the fresh shredded coconut, coriander leaves and the salt. Mix well to combine.

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The post Ramzan Nombu Kanji – Authentic Palli Vaasal Nombu Kanji – Veg Recipe appeared first on Kannamma Cooks.

Even though, I have shared many recipes for biryani, I keep getting requests asking for making a simple meat biryani using ready made biryani masala and simple ingredients. So I am sharing that recipe here today. You can use any ready made biryani masala available in the super markets and I have used Shan Biryani Masala today as that is what is available easily even abroad. Just use whatever brand you like.

Here is how to make chicken biryani using shan masala, readymade biryani masala. Shan Chicken Biryani
First we need to marinate the chicken. Take a big bowl and add in the chicken pieces. We use chicken pieces with bone for biryani. Do not use bone less chicken please for this recipe. Add 3 tablespoon of the biryani masala. Most of the ready made biryani masalas have salt. So no need to add any salt. Just check the ingredients of the pack to double confirm. Add in the yogurt, ginger garlic paste, chopped green chillies, chopped mint leaves and chopped coriander leaves. Mix well. Let the chicken marinate for one hour.

In the mean time soak basmati rice in water for one hour. After one hour, boil a big pot of water and add in a tablespoon full of salt to the water. Let it come to a boil. Add in the soaked and drained rice to the boiling water. Cook until the rice is 80% done. Its very difficult for me to give a time frame as the rice cooks differently according to the age of rice, amount of water added etc… Approx – from 8-12 minutes. The gauge for the texture of the rice for biryani is that the rice at this stage should not be fully cooked. The center of the rice kernel should be still a little dry and chewy. Drain off the rice immediately and set aside to cool.

Now lets make shan chicken biryani.
Heat oil in a pan and add the onions and cover the pan with a lid. Cook until the onions are brown. Open the lid and saute once in a while so the bottom of the pan doesn’t burn.

Add in the marinated chicken. Add 1/2 cup of water. Mix well. Slightly increase the flame and cover the pan with a lid. Cook for 20 minutes stirring occasionally. After 20 minutes, the chicken will be cooked and there will be some gravy. Add in the partially cooked rice. Mix well to combine.

Now, we are ready for dum. Take a dosa pan and place the biryani pot on the dosa pan. Put the flame of the stove on low and let it cook in dum for 15 minutes.

Biryani is ready. Serve with raita.

chicken biryani using shan masala, with readymade biryani masala

 

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Prep time

1 hour

Cook time

45 mins

Total time

1 hour 45 mins

 

Recipe for easy chicken biryani made using shan biryani masala. Easy bachelors biryani made with readymade biryani masala.

Author: Kannamma - Suguna Vinodh

Recipe type: Biryani

Cuisine: Indian

Serves: 4 persons

Ingredients

For marinating Chicken

• 1 Kg Chicken
• 3 tablespoon readymade biryani masala
• ⅓ cup yogurt
• 2 tablespoon ginger garlic paste
• 4 green chillies, chopped
• 5 sprigs mint leaves , chopped
• 5 sprigs coriander leaves, chopped

Other Ingredients

• 2 Cups / 500 ml Basmati Rice
• 1 tablespoon salt added to water for cooking rice
• 4 tablespoon vegetable / sunflower oil
• 3 medium sized onions, sliced

Instructions

1. Take a big bowl and add in the chicken pieces. We use chicken pieces with bone. Add 3 tablespoon of the biryani masala. Most of the ready made biryani masala have salt. So no need to add any salt. Add in the yogurt, ginger garlic paste, chopped green chillies, chopped mint leaves and chopped coriander leaves. Mix well. Let the chicken marinate for one hour.
2. In the mean time soak basmati rice in water for one hour. After one hour, boil a big pot of water and add in a tablespoon full of salt to the water. Let it come to a boil. Add in the soaked and drained rice to the boiling water. Cook until the rice is 80% done.
3. Heat oil in a pan and add the onions and cover the pan with a lid. Cook until the onions are brown. Open the lid and saute once in a while so the bottom of the pan doesn’t burn.
4. Add in the marinated chicken. Add ½ cup of water. Mix well. Slightly increase the flame and cover with a lid. Cook for 20 minutes stirring occasionally. After 20 minutes, the chicken will be cooked and there will be some gravy. Add in the partially cooked rice. Mix well to combine.
5. Now, we are ready for dum. Take a dosa pan and place the biryani pot on the dosa pan. Put the flame of the stove on low and let it cook in dum for 15 minutes.
6. Biryani is ready. Serve with raita.

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Yard Long Beans or karamani as called in tamil is a vegetable that’s similar looking like the regular beans but long and slim. This veggie is very healthy and tastes good too.

Sometimes, this veggie may be quite stringy and very fibrous if it was picked at a mature stage. So pick up only the young ones from the market. Young karamani / yard long beans do not have bumps and are even and thin. Here is how to do Tamilnadu style Karamani Poriyal / Yard long Beans Poriyal.

Clean and wash the karamani / yard long beans and cut it into small even pieces. Set aside.

Put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) on high flame and that gives perfect cooked vegetable every single time. Wait for the pressure to release naturally.

Tempering:
Heat oil in a pan and add in the mustard seeds and curry leaves. Let the seeds splutter. Add in the cooked karamani / yard long beans. Add in the salt and the red chilli powder. Saute for 3-4 minutes. The karamani / yard long beans will start to brown on the edges.

Once the karamani / yard long beans has charred here and there, add in the dessicated coconut powder and fry for a couple of minutes more. Switch of the flame and serve with sambar or rasam.

Karamani Poriyal / Yard long Beans Poriyal / How to make long Beans Stir-Fry

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Recipe for Karamani Poriyal / Yard long Beans Poriyal / How to make long Beans Stir-Fry Tamilnadu style.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 250 grams Karamani / Yard long Beans
• 2 teaspoon vegetable oil
• ¼ teaspoon mustard seeds
• 2 sprigs curry leaves
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• 2 teaspoon dessicated coconut powder

Instructions

1. Clean and wash the karamani / yard long beans and cut it into small pieces.
2. Put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) and that gives perfect steamed vegetable every single time. Wait for the pressure to release naturally.

Tempering:

1. Heat oil in a pan and add in the mustard seeds and curry leaves. Let the seeds splutter. Add in the cooked karamani / yard long beans. Add in the salt and the red chilli powder. Saute for 3-4 minutes. The karamani / yard long beans will start to brown on the edges.
2. Once the karamani / yard long beans has charred here and there, add in the dessicated coconut powder and fry for a couple of minutes more. Switch of the flame and serve with sambar or rasam.

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Muttai Kuruma – How to make Tamilnadu style Muttai Kuruma – Egg kuruma – Egg Curry – 10 minute Recipe

This is an easy and quick 10 minute muttai kuruma made using home made curry masala powder. Here is the recipe for homemade curry masala powder. The powder is very versatile and can be used to flavor kurmas, chicken and meat dishes.

This muttai kuruma is a part OPOS Recipe – One Pot One Shot recipe.
We are not going to saute or fry anything in this recipe. We will layer the ingredients in a cooker and cook. Do not scale the recipe up or down. Use exact measurements and equipment. 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. If using induction stove (recommended), cook the curry at 1200W for 6 minutes or 3 whistles whichever is earlier. If using gas stove, cook on medium heat for 3 whistles.

Many people ask me if things will be raw after cooked as we are not sauteing anything. My answer is no. It will be perfectly cooked. Just try it once. I am sure you will like it.The food cooks in its own juices making it so flavorful. The thing with OPOS is that we use very little water in cooking. So the flavor gets concentrated with the liquids found in vegetables.

Lets start the layering for the muttai kuruma. Add in two teaspoon of vegetable oil in a pressure cooker. Add in the ginger garlic paste (dont add too much, the curry will become pungent), Add in the sliced onions and then the tomatoes. Add in 1 1/2 teaspoon of the home made curry masala powder, tamarind and the salt.

Here is the recipe for homemade curry masala powder.

Set your stove to medium high heat on a gas stove, if using induction set it to 1200W. Cook for 3 whistles.

Switch off the flame and wait for the pressure from the cooker to release naturally. Open the cooker and transfer the cooked mixture to a mixie / grinder and grind to a smooth paste.

Transfer the ground mixture to the pan and add in the curry leaves, coriander leaves and the coconut milk. Let it simmer for a minute. Add in the boiled eggs. Muttai kuruma is ready. Serve with aapam ,  idli , thengai paal saadam or dosa.

Here is how to do coconut milk at home.  If using canned coconut milk, just add one cup of canned milk in total.

Popular Egg Dishes from Kannamma Cooks

10 minute egg curry

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Easy and quick ten minute egg curry - muttai kuruma. Mutta curry made with home made spice powder. OPOS - One Pot One Shot easy 10 minute egg curry recipe

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 persons

Ingredients

For layering

• 2 teaspoon vegetable oil
• 1 teaspoon ginger garlic paste
• 3 medium sized onions, sliced
• 2 tomatoes, chopped
• 1½ teaspoon homemade curry masala powder
• 1 teaspoon salt
• ½ inch piece of tamarind, goose berry size

For finishing

• ½ cup thick coconut milk
• ½ cup thin coconut milk
• 2 sprigs curry leaves
• 3-4 eggs, hardboiled
• 2 sprigs coriander leaves

Instructions

1. Add in two teaspoon of vegetable oil in a pressure cooker. Add in the ginger garlic paste, Add in the sliced onions and then the tomatoes. Add in the home made curry masala powder, tamarind and salt.
2. Set your stove to medium high heat on a gas stove or your induction stove to 1200W. Cook for 3 whistles.
3. Switch off the flame and wait for the pressure from the cooker to release naturally. Open the cooker and transfer the cooked mixture to a mixie / grinder and grind to a smooth paste.
4. Transfer the ground mixture to the pan and add in the curry leaves, coriander leaves and the coconut milk. Let it simmer for a minute. Add in the boiled eggs and serve with chapati, aapam, idli or dosa.

Notes

If using canned coconut milk, just add one cup of canned milk in total.
Do not use too much ginger garlic paste or curry masala powder. The curry will become very pungent to taste.

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

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The post Muttai Kuruma – Egg kuruma – Egg Curry – 10 minute Recipe appeared first on Kannamma Cooks.

Once a year, perur athama would grind curry masala powder. The quintessential masala powder used for kurmas, chicken and mutton curries. She would put in so much of effort right from selecting the chillies and spices, dry roasting them, drying them in the sun so its absolutely dry and lasts for a long time, grinding them etc… Her long time driver Kennedy would load the jeep with all the roasted spices and carefully take it to the rice mill and grind it to ammas preference.

The hot ground masala was spread on newspapers lined in the dining room to cool. The entire house smelled of the masala. After 3-4 hours of cooling, the masala was carefully packed and stored in the kitchen store room. Perur athama was persnickety and her kitchen ran on a zero error policy. Everything was carefully looked upon and her dishes are legendary in our family. She is a true treasure. She would also send the curry masala spice powder in nice stainless steel boxes sealed on the outside with another plastic bag to all of her family. It lasted for an year. She is getting quite old now and I wish her a lot of health. This recipe is legendary and can turn even an ordinary recipe to something gourmet.

This recipe can be doubled or tripled according to your needs. Here are some tips to be followed so the masala powder lasts for a long time.

# Make sure the ingredients are well roasted.
# If you are grinding the powder at home, make sure the mixie / grinder is completely dry. Use a cloth to wipe off any moistness
# Spread the ground masala on a newspaper and allow it to dry completely. The grinding process makes the masala hot and it needs to be completely cool before you can store it in bottles.
# Make sure the masala powder is absolutely moist free and dry before storing it
# For retaining the freshness of the masala, store the masala in the freezer and use as required.

Here is how to do home made curry masala powder. I make this masala once in a month and grind in my mixie. You can double or triple this recipe if you want to. This recipe is so versatile. Use it while making kurmas, chicken or mutton dishes. Just a tablespoonful of this masala makes the dish very flavorful.

Dry roast all the ingredients separately until well roasted and fragrant. Set aside on a plate to cool.
First lets dry roast the red chillies. Dry roast the chillies on low flame until the chillies starts to fluff up a bit and is brown here and there. Please use caution to not burn the chillies. The entire masala will be ruined if burnt spices are used. Set aside on a plate to cool.

Add in the rest of the ingredients and dry roast till its very fragrant and the seeds are slightly brown. If your are doubling or tripling the recipe, dry roast in batches.

Wait for the roasted spices to completely cool before grinding.

Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches.

Spread the ground masala on a newspaper to cool. Let it completely cool before you can store it in bottles.

Here are some of the recipes you can make with curry masala powder.

10 Minute Egg Curry

Kongunad Mutton Kuzhambu

Home made curry powder - curry masala powder - Non-veg curry powder

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Recipe or making home made curry masala powder. South Indian Style curry masala powder used for kurma and non-veg dishes.

Author: Kannamma - Suguna Vinodh

Recipe type: Spice Powder

Cuisine: Tamilnadu

Serves: ¾ cup

Ingredients

• 30 dried red chillies
• 5 sticks cinnamon (two inch sticks)
• 5 cloves
• ½ cup coriander seeds
• 1 tablespoon cumin seeds
• 2 tablespoon fennel seeds

Instructions

1. Dry roast the chillies on low flame until the chillies starts to fluff up a bit and is brown here and there. Please use caution to not burn the chillies.
2. Add in the rest of the ingredients and dry roast till its very fragrant and the seeds are slightly brown. If your are doubling or tripling the recipe, dry roast in batches.
3. Wait for the roasted spices to completely cool before grinding.
4. Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches.
5. Spread the ground masala on a newspaper to cool. Let it completely cool before you can store it in bottles.

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The post curry masala powder – Home made curry powder – Non-veg curry powder appeared first on Kannamma Cooks.

Broken wheat Upma or Godhumai Uppuma might be a great meal in itself if made properly. The one big problem with godhumai upma is getting the right texture. A good godhumai upma should be lump free. It should not be hard and at the same time it should not be gooey. Many people fret on hearing the word upma as we all have had our share of night mare upma’s in our life. I am just being honest. But a good upma is delightful and my family loves this upma. I first had godhumai kaima upma at Usha Aunties home. She took a humble upma and made it gourmet. Ever since that day, I make kaima upma very often. The recipe got even better after I tried the OPOS – One Pot One Shot way of doing godhumai upma. No frying, no sauteing, no worry about lumps. Fool proof divine upma every single time with very little effort. Here is how to do it.

The first thing to do in this godhumai upma is to double roast the broken wheat granules. Take a pan and add in a teaspoon of oil. Add in the godhumai / broken wheat and saute for 5 minutes on low flame. It will start to slowly brown and become very fragrant. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool for 10 minutes.

Roast one more time. Take the same pan and add in a teaspoon of oil. Add in the roasted and cooled godhumai / broken wheat and saute for 5 minutes on low flame. The wheat will start to brown. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool.

Get the veggies and the chicken ready.

Take a pressure cooker and add in all the ingredients except the roasted wheat. Cook for one whistle in high flame. Manually release pressure.

Add in the roasted broken wheat to the hot water mixture in the cooker and mix well to combine. Cover the pressure pan and cook for 1 whistle in medium flame. Switch off the pressure cooker and wait for the pressure from the cooker to release naturally. Open the cooker, gently fluff up the upma and serve hot.

Here is the video of godhumai upma. Hope you enjoy!

Godhumai Upma - Kheema Upma -How to make Keema broken Wheat Upma

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Broken wheat upma / godhumai upma made with minced meat. Udhir Udhir upma. Fool proof recipe which can be made in under 20 minutes. Video Recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Main Dish

Cuisine: Tamilnadu

Serves: 3 people

Ingredients

For Roasting Broken Wheat

• 1 Cup Broken Wheat / Godhumai Kurunai
• 2 teaspoon vegetable oil

For Cooking

• 200 grams minced chicken
• 4 green chillies, chopped
• 6 mint leaves, chopped
• 2 sprigs coriander leaves, chopped
• ½ tomato, chopped
• 1 inch piece ginger, chopped
• 1 teaspoon salt
• 2½ cups water

Instructions

Double Roast Broken Wheat

1. Take a pan and add in a teaspoon of oil. Add in the godhumai / broken wheat and saute for 5 minutes on low flame. It will start to slowly brown and become very fragrant. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool for 10 minutes.
2. Roast one more time. Take the same pan and add in a teaspoon of oil. Add in the roasted and cooled godhumai / broken wheat and saute for 5 minutes on low flame. The wheat will start to brown. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool.

Cooking

1. Take a pressure cooker and add in all the ingredients except the roasted wheat. Cook for one whistle in high flame. Manually release pressure.
2. Add in the roasted broken wheat to the hot water mixture in the cooker and mix well to combine. Cover the pressure pan and cook for 1 whistle in medium flame. Switch off the pressure cooker and wait for the pressure from the cooker to release naturally. Open the cooker, gently fluff up the upma and serve hot.

Notes

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

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I used to spend a couple of weeks of my summer vacation at my aunts place in Mettupalayam. My aunt’s husband ran an entertainment club in the 90’s in Mettupalayam. So the cook at the club would make different kinds of evening snacks for people who came in to play cards. My uncle would come home for dinner and he would bring this pakoda for us to snack. It was so good. Whenever there was a party at home, the cook from the club would come and cook. His name was Raju. This pakoda was a must in the menu. There were never leftovers and everyone relished it so much.

I never got the complete recipe. I improvised this recipe based on Neerajas Pakoda Recipe. One thing I remember vividly is him asking my aunt for “sola maavu kudunga, sola maavu kudunga” Sola Maavu or corn flour was not available in Mettupalayam those days. Corn Flour was an exotic ingredient. Yeah! Those were the days! So my uncle would always stop to pick up groceries at Coimbatore. He would purchase things only at one store. It was called Rangasamy Chettiar and Sons. The entire family of my mom clan is a fan of that store and they still talk about how crisp biscuits would come in big tins in the 1950’s from that shop.

Back to our pakoda. There are three ingredients that make for Tamilnadu style Pakoda. We call it as pakkavada. Its fennel seeds (sombu), curry leaves and onions. The aroma of fennel seeds and curry leaves needs to be predominant in a pakoda. The crunch from the fried curry leaves and its taste is something that makes it uniquely Tamilnadu Pakoda. Now, answer this. What happens to chicken nuggets if it’s infused with flavour bomb and went to dynamite heaven? It becomes Chicken Pakoda with a Tamilnadu Soul.

Here is how to do it. Cut the boneless chicken breast pieces into small cubes. Add it to a big bowl. Add in the fennel seeds, ginger garlic paste, red chilli powder, chopped green chillies and the salt. Mix well to combine. Add in the mint leaves, coriander leaves and curry leaves.

Add in the Sliced onions, baking soda, corn flour, besan (kadala maavu, chickpea flour), and oil. Oil helps to crisp up the pakodas while frying. Adding a lot of oil will make it very soggy when frying. So dont add too much of oil. Mix everything well with your fingers and slowly add 3-4 tablespoons of water adding very little at a time. It should be a very stiff, thick batter.

Heat oil in a pan until hot. Drop a little pakoda batter into the oil and if it sizzles, the oil is hot and ready. Take little teaspoonful’s of batter and drop them gently in oil. If the batter is sticking to the bottom, gently move it with the help of a fork. If the oil is hot, the batter wont stick. Fry them until golden. As the chicken pieces are really small, they cook in no time. Do not cook for a long time. Cooking chicken for a long time makes it dry.

Once the pakodas are golden and most of the bubbles in the oil has settled, remove the pakodas and drain on paper towels. Each batch should take about 3 minutes. We never have leftovers. Its perfect for parties and can be made easily.

Enjoy!

chicken pakoda recipe, how to make chicken pakoda | Chicken Pakora

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Easy recipe for South Indian style Tamilnadu style Chicken Pakoda. Spicy Chicken Pakoda recipe perfect for parties.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Tamilnadu

Serves: 6 servings

Ingredients

• 250 grams boneless chicken breast
• 1 teaspoon fennel seeds
• 2 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• 3 green chillies, chopped fine
• 1 teaspoon salt
• 3 sprigs mint leaves, chopped
• 3 sprigs coriander leaves, chopped
• 4 sprigs curry leaves
• 2 medium sized Onions, Sliced
• ½ teaspoon baking soda
• ¼ cup corn flour
• ½ cup besan (kadala maavu, chickpea flour)
• 2 teaspoon oil
• 3-4 tablespoons water
• Oil for deep frying

Instructions

1. Cut the boneless chicken breast pieces into small cubes. Add it to a big bowl. Add in the fennel seeds, ginger garlic paste, red chilli powder, chopped green chillies and the salt. Mix well to combine. Add in the mint leaves, coriander leaves and curry leaves.
2. Add in the Sliced onions, baking soda, corn flour, besan and oil. Mix everything well with your fingers and slowly add 3-4 tablespoons of water adding very little at a time. It should be a very stiff, thick batter.
3. Heat oil in a pan until hot. Drop a little pakoda batter into the oil and if it sizzles, the oil is hot and ready. Take little teaspoonful’s of batter and drop them gently in oil. Fry until golden. Drain on paper towels and serve hot!

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I still remember how I got this recipe. I was working out a recipe for sweet corn sandwich long time back and somehow I felt that it was becoming a little dry after sometime. One day I was talking casually to my good friend and fellow baker, Anusha of Delicioso. I have seen Anusha’s customers rave about this sweet corn sandwich of hers. So I begged her for the recipe. Actually I dint have to ask her hard. She was so sweet to give the recipe. She adds a little bit of cream to the filling and that makes the sandwich so rich and flavorful. If you are in Chennai, do check her out. Her cakes are just fabulous.

We worked together in the same bank and for the same client. It was our first job for both of us and we had such good times. Never did we know that we would fall in love with baking. Banking to Baking. Just an “N” short. Not that big a change I guess name wise. She is so passionate about food and her cakes are just too good. She is a chocolate lover and so is her husband. But, I am not. During our initial days, we had gone for a movie at Satyam theatre and after the movie, they both spoke high of a hot chocolate from a nearby place. I told them that I am not a great fan of chocolate. That’s it! They kind of disowned me that day. They both saw me like “What kind of a girl are you?” kind of look. She has helped me a lot during my initial years and still remains one of my very good friends. I wish her a lot of happiness!

The original recipe adds a little spinach in it too. Here is my version of Anusha’s recipe. There are different versions of corn and mayo sandwich that’s made with white sauce, milk etc… But this version is hands down the best.

First we need to make the filling. Try to get the corn that’s available in the market as american corn or sweet corn. Its easily available as frozen sweet corn in the grocery stores. Boil the corn in water for 5-7 minutes. Drain and set aside.

Take a pan and add in a teaspoon of oil. Add in the mixed herbs, garlic and onion. Saute the onion and garlic for a couple of minutes until they are soft. Switch off the flame and remove from heat. Set aside.

Take a bowl and add in the onion mixture, cooked corn, pepper powder, coriander leaves, salt, mayo and cream. Mix well to combine. Add in the cheese. Cheese is really an optional ingredient. My son loves cheese in this sandwich. So I add cheese. Mix well and the filling is ready.

Remove the crusts from the sandwich bread slices and fill one side of the bread with the filling. Place another bread on top of the filling and gently press on top. Apply ghee on both sides slightly and set aside. Prepare all the sandwiches like these.

Heat an iron pan or a sandwich maker and toast the sandwich slightly on both sides and serve. Its perfect for school lunch boxes.

Its a kids favorite. Try it today!

Corn and Mayo Sandwich, Corn Mayonnaise Sandwich

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Easy Corn and Mayonnaise Sandwich recipe. Perfect for school lunch boxes and can be made in less than 20 minutes.

Author: Kannamma - Suguna Vinodh

Recipe type: Brunch

Cuisine: Indian

Serves: 5 Sandwiches

Ingredients

• 2 cups Sweet Corn
• 1 teaspoon vegetable oil
• 1 teaspoon dried herb mixture
• 1 medium size onion, finely chopped
• 3 cloves Garlic, finely chopped
• 3 tablespoon Mayonnaise
• 3 tablespoon cream
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 sprigs coriander leaves, chopped
• ¼ cup mozarella cheese, shredded (optional)

Instructions

1. Boil the corn in water for 5-7 minutes. Drain and set aside.
2. Take a pan and add in a teaspoon of oil. Add in the mixed herbs, garlic and onion. Saute the onion and garlic for a couple of minutes until they are soft. Switch off the flame and remove from heat. Set aside.
3. Take a bowl and add in the onion mixture, cooked corn, pepper powder, salt, mayo, coriander leaves and cream. Mix well to combine. Add in the cheese if using. Mix well. Set aside.
4. Remove the crusts from the sandwich bread slices and fill one side of the bread with the filling. Place another bread on top of the filling and gently press on top. Apply ghee on both sides slightly and set aside. Prepare all the sandwiches like these.
5. Heat an iron pan or a sandwich maker and toast the sandwich slightly on both sides and serve. Its perfect for school lunch boxes.

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The post Sweet Corn Sandwich, How to make Corn Mayo Sandwich appeared first on Kannamma Cooks.

Tamarind paste is a very common ingredient in South Indian Cooking. Its one of the main souring agents that is used in a lot of recipes. Making Homemade tamarind paste is very easy and has a very long shelf life. Its worth the effort and can come in handy in everyday cooking. Here is how to do it. Tamarind Block bought from shops usually comes along with the seed. We need to remove the seeds and the hard fibre before making the pulp. I like to remove the seeds before cooking as it makes for storage after cooking easier.

Take the tamarind and break the tamarind block into bits. Try removing the seeds and the thick fiber. Set aside. Discard the seeds and fibre.

Take a pressure cooker and add in the cleaned tamarind and water. Cook for 15 minutes in low flame. After 15 minutes, remove from heat and wait for the pressure to release naturally.

Wait for the tamarind mixture to cool slightly. Blend to a puree and bottle it and use it as required.

A Note on bottling.
# Do not store the tamarind in metal containers as it might react. Its advisable to store the tamarind pulp in a glass or a ceramic jar, the one that does not react.

The Tamarind pulp can be stored in the refrigerator for months.

How to use
The tamarind pulp can be substituted in recipes that call for tamarind to be soaked and made into a pulp. Add a teaspoon for every inch or marble size of tamarind asked for in the recipe.

tamarind paste recipe, how to make tamarind paste at home

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Recipe for making home made tamarind pulp from scratch. Making Homemade tamarind paste is very easy to make and has a very long shelf life.

Author: Kannamma - Suguna Vinodh

Recipe type: Basics

Cuisine: Tamilnadu

Serves: 2 cups

Ingredients

• 250 grams Tamarind, cleaned
• 500 ml water

Instructions

1. Take the tamarind and break the tamarind block into bits. Try removing the seeds and the thick fiber as much as possible. Set aside. Discard the seeds and fibre.
2. Take a pressure cooker and add in the cleaned tamarind and water. Cook for 15 minutes in low flame. After 15 minutes, remove from heat and wait for the pressure to release naturally.
3. Wait for the tamarind mixture to cool slightly. Blend to a puree and bottle it and use it as required.

Notes

This recipe has been adapted from the OPOS cooking manual written by Ramakrishnan.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.

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Idiyappam is an all time favorite recipe at home. Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner. You can also serve with Chicken Stew. Idiyappam is also called as Nool Puttu in Karnataka and String Hoppers in Srilanka.

Many people use puttu flour for making Idiyappam. I prefer using just plain old regular rice flour. The trick is in the roasting of the flour. We will be making idiyappam today with just plain rice flour. The key to a good idiyappam is to roast the flour until very hot so it absorbs more water while kneading and that results in a very soft and fluffy idiyappam. Here is how to do idiyappam at home the most easy way. You will need an idiyappam press or an idiyappam maker for this recipe. You can buy it here.

Take a pan and add in a cup of flour to the pan. Roast the flour on medium flame until the flour is very hot to the touch. It will also start to slightly change colour at the bottom. If its kind of becoming yellow here and there, the flour is roasted. Remove and set aside.

Take a pressure cooker and add in 1.5 cups of water, a teaspoon of oil and half a teaspoon of salt. Cover and cook for one whistle. Remove the pressure manually. Hot water is ready!

Immediately add in the roasted rice flour and mix well to combine. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered. Rest for 15 minutes.

After 15 minutes, open the cooker and mix the dough. Prepare small oblong balls and load it in the idiyappam press. Press the idiyappam strings onto idli plates.

Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes.

After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.

Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.

Here is the video of the recipe. Hope you like it.

Idiyappam Recipe, How to make Idiyappam, Nool Puttu

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Home made Idiyappam recipe made with roasted rice flour. Extremely soft and moist idiyappam recipe made from scratch. Idiyappam - Nool Puttu.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: South Indian

Serves: 8-10 Idiyappam

Ingredients

• 1 Cup Plain Rice Flour
• 1.5 Cups Water
• 1 Teaspoon Vegetable Oil
• ½ Teaspoon Salt

Instructions

1. Take a pan and add in a cup of flour to the pan. Roast the flour on medium flame until the flour is very hot to the touch. Remove and set aside.
2. Take a pressure cooker and add in 1.5 cups of water, a teaspoon of oil and half a teaspoon of salt. Cover and cook for one whistle. Remove the pressure manually.
3. Immediately add in the roasted rice flour and mix well to combine. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered. Rest for 15 minutes.
4. After 15 minutes, open the cooker and mix the dough. Prepare small oblong balls and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
5. Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes.
6. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.

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Chicken Stew – The perfect partner for idiyappam and appam. Its called as Ishtu, the local word for stew. This is a very mild gravy / curry flavored with a lot of ginger and coconut milk. Here is how to do simple chicken stew. Here is the veg version of the recipe.

Its an extremely simple recipe. Get all the veggies ready. Cut the chicken into cubes. Make 3-4 incisions with the help of a knife into the drumsticks so the meat cooks well. Set aside.

Heat oil in a pan and add in the cinnamon, cloves, cardamom and fennel seeds. Very little of everything. The flavors of the spices are very mild in this recipe. Saute for a few seconds until the spices are aromatic. Add in all the veggies. Onion, ginger, curry leaves, potatoes and peas. Add lots of ginger. I kept some of the ginger pieces a little big so all the juices gets into the gravy but does not come to the mouth as a harsh bite. You can discard the ginger later if you wish.

Add in the chicken, green chillies and the salt. Add in half a cup of water to the pan. Cover the cooker and cook for 3 whitles on medium flame. It will take anywhere between 7-10 minutes. Switch off the stove and wait for the pressure from the cooker release naturally.

Open the cooker and add in a cup of thin coconut milk (second milk). Simmer for 3-4 minutes. Then add half a cup of thick coconut milk and switch off the flame. Here is the recipe for extracting coconut milk at home.
Note: If using canned coconut milk, add 1.5 cups of canned milk and let it simmer for 2 minutes.

Serve Chicken Stew, Chicken Ishtu with idiyappam or appam.

Kerala Chicken Stew, How to make Chicken Stew, Chicken Ishtu

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Recipe for Kerala Chicken Stew made with coconut milk served with appam and idiyappam. Popularly called as chicken ishtu.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 4 persons

Ingredients

• 1 teaspoon coconut oil
• 1 stick / 2 inches cinnamon
• 1 cloves
• 2 cardamom
• ¼ teaspoon fennel seeds (sombu)
• 3 sprigs curry leaves
• 2 inch piece ginger, sliced
• 2 medium sized onions, sliced
• 1 cup fresh peas
• 2 medium sized potatoes, diced
• 500 grams chicken with bone
• 4 green chillies, slit
• 1 teaspoon salt
• ½ cup water
• 1 cup thin coconut milk (second milk)
• 1/2 cup thick coconut milk (first milk)
• Note: If using canned coconut milk instead of fresh milk, 1.5 cups of canned milk

Instructions

1. Heat oil in a pan and add in the cinnamon, cloves, cardamom and fennel seeds. Saute for a few seconds until the spices are aromatic. Add in all the veggies. Onion, ginger, curry leaves, potatoes and peas.
2. Add in the chicken, green chillies and the salt. Add in half a cup of water to the pan. Cook for 3 whistles. It will take anywhere between 7-10 minutes. Switch off the stove and let the pressure from the cooker release naturally.
3. Open the cooker and add in a cup of thin coconut milk (second milk). Simmer for 3-4 minutes. Then add half a cup of thick coconut milk and switch off the flame.
4. Serve Chicken Stew, Chicken Ishtu with idiyappam or appam.

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Puli Vadai is a southern kongunad specialty. Its very popular in the Pollachi – Udumalpet belt. People of southern kongunad are called as the Dhatchanam people / Dakshin people meaning people of the south. My father in law always says that its a dhatchanam specialty and Coimbatore guys can never make it as good as them. I need to agree with him. I did not know about this vadai till the time I got married. Its a must for all festivals and special occasions at my husbands place. This tamarind vadai fluffs up like poori when fried and the vadai batter is nothing like you have seen. Its very unique and very delicious tangy fluffy goodness. My mother in law Gokilama makes amazing puli vadai / pulusu vadai. This is her way of making it. She learnt it from her mother in law. Here is how to do it.

NOTE: This is not a beginners recipe

This vadai is made with a rice batter. Par boiled rice / puzhungal arisi is what is used for making this vadai. The ingredients are soaked and ground to a very thick batter and then shaped and fried.

Soak the rice and the toor dal in water for a couple of hours. Drain and set aside.

Take a mixie jar and add in all the ingredients to the jar. The soaked rice and dal, tamarind, salt, dried red chillies and fresh shredded coconut.

Do not add water at the beginning while grinding. Pulse the mixie several times until the mixture is kind of pasty. Add couple of tablespoons of water at a time and grind the batter to a paste. Add water only when absolutely necessary. Let the paste be very slightly coarse. The batter should be thick. So use caution and add very little water while grinding. The batter will slightly firm up after an hour of resting.

Now, what to do if the batter goes wet?

So sometimes, the batter may go wet and here is a remedy. Take the ground batter and spread it on a plate. Place a dry towel on the batter and gently press to remove the excess water. If the batter is still wet, then add in a couple of tablespoon of rice flour and mix well.

Once the batter is ground, rest it for an hour. I keep the ground batter in the refrigerator to firm up. You can store the batter at this stage for up to 2 days in the refrigerator.

Now its frying time. Heat oil until hot.

Take a plastic paper and keep it on a flat surface. Slightly oil the paper and your hands. Take a small piece of the batter and make a ball. Place the ball on the paper and spread the ball with finger tips to form a circle. Keep the circle thick. Thin vadas will not fluff up. Also make sure there are no holes while forming the vadas.

Gently remove the spread batter from the plastic sheet and place it in oil. Do not disturb for 10-15 seconds. The vadas will start to fluff up. Gently turn the vadas. Fry for 20-30 seconds on each side. The batter will fluff up in oil like pooris. When the vadai is deep golden brown, remove and drain on paper towels.  Do not crowd the pan while making vadas.

Serve hot.

Puli Vadai, Tamarind Vadai - Kongunad Special Pulusu Vadai

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Recipe for Puli Vadai , Pulusu Vadai - A southern kongunad specialty. Puli Vadai made with rice, lentils and tamarind.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Kongunad

Serves: 15-20 vadas

Ingredients

• measurements used - 1 cup = 240 ml
• 1 cup par boiled rice (puzhungal arisi)
• ¼ cup toor dal
• 1 small lime size tamarind
• 1 teaspoon salt
• 6 dried red chillies
• ¼ cup fresh shredded coconut
• 500 ml vegetable oil for deep frying

Instructions

Grinding

1. Soak the rice and the toor dal in water for a couple of hours. Drain and set aside.
2. Take a mixie jar and add in all the ingredients to the jar.
3. Do not add water at the beginning while grinding. Pulse the mixie several times until the mixture is coarse. Add couple of tablespoons of water at a time and grind the batter to a paste. Let the paste be very slightly coarse. Do not grind to a fine paste. The batter should be thick. So use caution and add very little water while grinding.
4. Once the batter is ground, rest it for an hour in the refrigerator.

For frying

1. Heat oil until hot.
2. Take a plastic paper and keep it on a flat surface. Slightly oil the surface. Take a small piece of the batter and make a ball. Place the ball on the paper and spread the ball with finger tips to form a circle.
3. Gently remove the spread dough and place it in oil. Fry for a minute on each side. The batter will fluff up in oil like pooris. When the vadai is deep golden brown, remove and drain on paper towels.
4. Serve hot.

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Haemorrhoid, also known as piles, affects a lot of people at some point in their lives. My mom used to make this Chinna Vengayam Poriyal, Sambar Vengayam Poriyal once a week. It was definitely there for lunch on one of the days. My dad had a job that involved lot of travel and his eating habits were a little chaos. He suffered from haemorrhoid / piles for some time and she used to make this for lunch everyday for him during that time. Shallots – Chinna Vengayam are believed in ayurveda to be beneficial for lowering inflammation, muscle aches, swelling and water-retention. This recipe is very simple to make and it tastes very delicious too. Shallots are an excellent home remedy for piles. Also drinking lots of liquids and water can be beneficial during this time. Here is how to do chinna vengayam poriyal / sambar onion stir fry.

Peel and chop the chinna vengayam / sambar onion. Set aside.

Heat sesame / gingely oil in a pan and add in the mustard and curry leaves. Let the mustard seeds splutter. Add in the chopped shallots and saute for a minute. Add in the salt and crushed black pepper.

Add in half a cup of water and cover the pan with a lid. Cook on medium flame for about 10 minutes until the onions are soft and cooked and the mixture is almost dry.

Add in two teaspoon of ghee and saute for a minute more. Switch off the flame.

Serve the chinna vengayam poriyal / sambar onion poriyal with rice. Having this daily for lunch can reduce inflammation and is an excellent home remedy for people suffering from piles.

Chinna Vengayam Poriyal, Home Remedy for haemorrhoids / piles

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Chinna Vengayam Poriyal, Sambar Vengayam Stir fry. Excellent Home remedy for haemorrhoids / piles.Small onions / shallots has excellent cooling properties.

Author: Kannamma - Suguna Vinodh

Recipe type: Stir-Fry

Cuisine: Tamilnadu

Serves: 2 persons

Ingredients

• 1 teaspoon sesame / gingely oil
• ¼ teaspoon mustard seeds
• 2 sprigs curry leaves
• 250 grams small onion / sambar onions / shallots
• ¼ teaspoon crushed black pepper
• ¼ teaspoon salt
• 2 teaspoon ghee

Instructions

1. Peel and chop the chinna vengayam / sambar onion. Set aside.
2. Heat sesame / gingely oil in a pan and add in the mustard and curry leaves. Let the mustard seeds splutter. Add in the chopped shallots and saute for a minute. Add in the salt and crushed black pepper.
3. Add in half a cup of water and cover the pan with a lid. Cook on medium flame for about 10 minutes until the onions are soft and cooked and the mixture is almost dry.
4. Add in two teaspoon of ghee and saute for a minute more. Switch off the flame.
5. Serve the chinna vengayam poriyal / sambar onion poriyal with rice.

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Kara Kuzhambu – Spicy Tamarind Stew is an everyday recipe made in Tamilnadu. Its usually served with rice for lunch. There are a lot of different ways in which this recipe is made and it differs a lot between various households. This is how we make at home. Tamarind is an important ingredient in this recipe. You can use fresh tamarind or home made tamarind paste. I find home made tamarind paste to be so easy as it makes for one chore less everyday.

Here is how to do Kara Kuzhambu. Vegetables like Brinjal, drumstick, ladies finger, shallots are very traditional for making Kara Kuzhambu. Today we will be making karakuzhambu using brinjal. Also sesame oil / gingely oil is used for this recipe.

Heat sesame oil in a pressure pan until hot. Add in the fenugreek seeds (vendhayam), curry leaves and garlic cloves. Fry for a minute. Add in the onion and tomato and fry for a minute more.

Add in the sambar powder, turmeric powder, salt, tamarind paste, water and jaggery. Add in the cut brinjal.

Take a mixie jar and grind the coconut and fennel seeds (sombu) with water to a fine paste. Add it to the pan.

Cover the pressure cooker and cook for 2 whistles. Do not cook more than that. I prefer to cook in the pressure cooker as its easy and its fast. Many might think that the brinjal might get overcooked. But because we are adding tamarind, the brinjal doesn’t get mushy at all.

Switch off the flame and wait for the pressure to release. Serve the Kaara kuzhambu hot with rice.

Kara Kuzhambu Recipe, Brinjal Kara Kuzhambu Recipe

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Brinjal Kara Kuzhambu Recipe. Recipe for Spicy South Indian Tamilnadu Kara Kuzhambu. Spicy tamarind stew.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 5-6 servings

Ingredients

Main Ingredients

• 1 tablespoon sesame oil
• ¼ teaspoon fenugreek seeds (vendhayam)
• 2 sprigs curry leaves
• 6 cloves garlic
• 2 medium sized onion, diced
• 2 ripe tomatoes, diced
• 2 inch tamarind or 3 Tablespoon homemade tamarind paste
• 2 teaspoon sambar powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon jaggery
• 6-7 brinjal, cut into big pieces
• ¾ cup Water

To make into a paste

• ¼ cup fresh shredded coconut
• 1 teaspoon fennel seeds (sombu)
• ½ cup Water

Instructions

1. Heat sesame oil in a pressure pan until hot. Add in the fenugreek seeds (vendhayam), curry leaves and garlic cloves. Fry for a minute.
2. Then add in the diced onion and tomatoes. Fry for a minute more.
3. Add in the sambar powder, turmeric powder and salt. Add in the tamarind paste and jaggery. Add in the brinjal and water.
4. Take a mixie jar and grind the coconut and fennel seeds (sombu) with water to a fine paste. Add it to the pan.
5. Cover the pressure cooker and cook for 2 whistles.
6. Switch off the flame and wait for the pressure to release. Serve the Kaara kuzhambu hot with rice.

Notes

If using fresh tamarind,
Soak the tamarind in ¾ cup water for 20 minutes. Crush between hands to make pulp. Then use it in the recipe. Do not add extra water.

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This is a simple pasi paruppu dal thats made in Tamilnadu for Chapati. Its truly simple to make and a very nourishing side dish for chapati. The dal is cooked with a lot of vegetables and finally lemon / lime juice and coriander leaves are added. The fresh sourness from lime with veggies and dal makes it so tasty. There is a version of this recipe in each household. My aunt is an awesome cook. Even though she cooks with a lot of masalas, the kongunad way for us, she cooks simple dishes like these for herself. She never eats the kurmas and spicy gravies that she makes for us. She is a complete vegetarian who cooks awesome non-veg recipes without even tasting. She just smells and says whether the recipe needs more salt. I don’t know how she does that.

Here is how to do pasi paruppu dal, moong dal for chapathi, chapati dal recipe.

Get all the veggies chopped and ready to go. Use a combination of vegetables that you can find in your refrigerator. Potatoes is a must as it makes for a thick gravy . You can use carrots, potatoes, cauliflower, peas and beans etc…

Heat a pressure pan and add in a teaspoon of ghee.  Add in the cumin seeds and curry leaves. Let it splutter. Add in the chopped ginger. Fry for a minute until the ginger turns very aromatic.

Add in the onions and green chillies. Fry till its soft. Onions are optional. If you take off the onions from the recipe, this dish becomes completely Sathvik. Add in the moong dal, chopped tomatoes and the veggies.

Add in the water and cover the pan and cook for 3 whistles. Switch off the flame and wait for the pressure to release naturally.

Open the cooker and add in the salt. We add the salt at the last so the dal gets cooked well in the cooker. Add in the lime / lemon juice and coriander leaves. Mix well to combine.  Do not cook after adding the lemon juice. Lemon juice should not be cooked else it will turn bitter.

Serve with chapati.

pasi paruppu dal, moong dal for chapathi, chapati dal recipe

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

This is a very simple pasi paruppu dal, chapati dal recipe. A very easy to do recipe that can be prepared in no time.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tailnadu

Serves: 4 servings

Ingredients

• 1 teaspoon ghee
• ¼ teaspoon cumin seeds
• 1 sprig curry leaves
• 1 inch ginger, minced
• 1 medium sized onion, chopped fine
• 3 green chillies, chopped
• 1 ripe tomato, chopped
• ⅓ cup moong dal
• 2 cups veggies
• 1½ cups water
• 1 teaspoon salt
• Juice of 1 lime
• 4 sprigs coriander leaves, chopped

Instructions

1. Heat a pressure pan and add in a teaspoon of ghee. Add in the cumin seeds and curry leaves. Let it splutter. Add in the chopped ginger. Fry for a minute until the ginger turns very aromatic.
2. Add in the onions and green chillies. Fry till its soft.
3. Add in the moong dal, chopped tomatoes and the veggies.
4. Add in the water and cover the pan and cook for 3 whistles. Switch off the flame and wait for the pressure to release naturally.
5. Open the cooker and add in the salt. We add the salt at the last so the dal gets cooked well in the cooker. Add in the lime / lemon juice and coriander leaves. Mix well to combine.
6. Serve with chapati.

Notes

A note on Veggies:
Potatoes is a must as it makes for a thick gravy . You can use carrots, potatoes, cauliflower peas and beans etc...

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This recipe for meen manga curry is a slight variation from the Alleppey Fish Curry that I have shared before. I love mango in curry. The delicious tang that mangoes impart into the sauce makes this dish so good. Also with ginger and coconut, it just gets better. This Keralan meen manga curry is such a keeper. Here is the recipe for meen manga curry.

First, we need to get the mangoes ready. There are different varieties of raw mangoes that’s available in the market. One can use whatever is in season. I just added one mango today for the curry. If the raw mango is not very sour, add a little bit more if you want a very tangy curry. Wash, peel and cut the mango into big chunky slices. Discard the seed. Set aside.

Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Let the mustard seeds splutter. Add in the ginger, green chillies and and curry leaves. Fry briefly for 10 seconds.

Add in the onions and fry till the onions are soft. You can substitute shallots instead of onions for a more traditional flavor.

Take a small cup and add in the masala powders to the cup. Turmeric powder, Red chilli powder and coriander powder. Add 1/4 cup of water and make a paste.

Add the paste, tomatoes and the salt to the pan. Saute for a couple of minutes. Add in the mango chunks and a cup of water. Let it come to a boil.

In the mean time, grind the coconut in a mixie with about half a cup of water to a smooth fine paste. Add it to the pan.

Add in the fish pieces and let the curry simmer for 10-12 minutes, pan covered with a lid on medium flame. Remove from heat and let it rest for 15 minutes before serving.

Meen manga curry is ready. Serve hot with rice.

Meen Manga Curry, Fish Curry in Raw Mango coconut Sauce

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Meen Manga Curry - Recipe for Spicy Kerala Style fish curry in ginger, mangoes and coconut sauce. The recipe uses raw mangoes for souring the sauce.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Kerala

Serves: 4 servings

Ingredients

• 2 teaspoon coconut oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds (vendhayam)
• 2 sprigs curry leaves
• 1 inch piece ginger, finely minced
• 2 green chillies, chopped
• 1 medium onion, sliced
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 3 teaspoon red chilli powder
• 1.5 teaspoon salt
• 1 ripe tomato, chopped
• 1 mango (raw), chunks
• ½ cup fresh coconut
• 500 grams fish steaks

Instructions

1. Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Let the mustard seeds splutter. Add in the ginger, green chillies and and curry leaves. Fry briefly for 10 seconds.
2. Add in the onions and fry till the onions are soft.
3. Take a small cup and add in the masala powders to the cup. Turmeric powder, red chilli powder and coriander powder. Add ¼ cup of water and make a paste.
4. Add the paste, tomato and the salt to the pan. Saute for a couple of minutes. Add in the mangoes and a cup of water. Let it come to a boil.
5. In the mean time, grind the coconut with about half a cup of water to a smooth fine paste. Add it to the pan.
6. Add in the fish pieces and let the curry simmer for 10-12 minutes on medium flame. remove from heat and let it rest for 15 minutes before serving.

Notes

# For a bright red curry, use Kashmiri chilli powder.
# You can substitute shallots instead of onions for a more traditional flavor.
# I used Pollock fish today. Seer fish, Salmon, Pom-fret varieties work equally well in this recipe.

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The post Meen Manga Curry, Fish Curry in Raw Mango coconut Sauce appeared first on Kannamma Cooks.

Here is how to do Bisi Bele Bath powder recipe.

Here is the recipe for Bisi Bele Bath.

The important ingredient in this recipe is the dried red chillies. Its the Karnataka Byadagi chillies. BAY-DIG-GAY as its pronounced, Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark color and aroma. Its not a very spicy variety of chilli. So if you can get Byadagi chillies, its good. Else you can use Kashmiri chillies.

We will be using a combination of byadagi chillies and guntur chillies. We will be roasting all the ingredients before grinding it to a fine powder.

Dry roast Byadagi Chillies, Guntur Chillies, Curry Leaves until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.

In the same pan, Dry roast Coriander Seeds, Fenugreek Seeds, Cumin Seeds, Black Peppercorn and Black Mustard Seeds until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.

In the same pan, Dry roast Chana Dal and White Urad Dal. Make sure not to burn the ingredients. If the lentils are brown and aromatic, its done. Set aside on a plate to cool.

In the same pan, Dry roast Kapok Buds ( Marati Moggu), Cloves and Cinnamon. Set aside on a plate to cool.

In the same pan, Dry roast Copra Powder ( Dessicated Coconut Powder ) until slightly brown. Set aside on a plate to cool.

After all the ingredients have cooled to room temperature, grind all these ingredients in the mixie to a fine powder. Bottle the powder and use as required.

Its best to store the ground powder in the freezer. The smell of the masalas stays fresh and it lasts for months in the freezer.

Bisi Bele Bath Powder Recipe

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Bisi Bele Bath Powder Recipe. Home made from scratch. Powder used for flavoring Bisi Bele Bath.

Author: Kannamma - Suguna Vinodh

Recipe type: Masala Powder

Cuisine: Karnataka

Serves: 1 Cup

Ingredients

• 6 Byadagi Chillies
• 6 Guntur Chillies
• 2 Sprigs Curry Leaves
• 2 Tablespoon Coriander Seeds
• ½ Teaspoon Fenugreek Seeds
• 1 Teaspoon Cumin Seeds
• 2 Teaspoon Black Peppercorn
• ¼ Teaspoon Black Mustard Seeds
• 2 Tablespoon Chana Dal
• 2 Tablespoon White Urad Dal
• 2 Black Kapok Buds ( Marati Moggu)
• 2 Cloves
• 2 Inch Piece Cinnamon
• ½ cup Copra Powder ( Dessicated Coconut Powder )

Instructions

1. Dry roast Byadagi Chillies, Guntur Chillies, Curry Leaves until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.
2. In the same pan, Dry roast Coriander Seeds, Fenugreek Seeds, Cumin Seeds, Black Peppercorn and Black Mustard Seeds until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.
3. In the same pan, Dry roast Chana Dal and White Urad Dal. Make sure not to burn the ingredients. If the lentils are brown and aromatic, its done. Set aside on a plate to cool.
4. In the same pan, Dry roast Kapok Buds ( Marati Moggu), Cloves and Cinnamon. Set aside on a plate to cool.
5. In the same pan, Dry roast Copra Powder ( Dessicated Coconut Powder ) until slightly brown. Set aside on a plate to cool.
6. After all the ingredients have cooled to room temperature, grind all these ingredients in the mixie to a fine powder. Bottle the powder and use as required.
7. Its best to store the ground powder in the freezer. The smell of the masalas stays fresh and it lasts for months in the freezer.

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The post Bisi Bele Bath Powder Recipe appeared first on Kannamma Cooks.

When I was in my high school, my mom sent me to tuition everyday. 10th grade was like “THE” most important grade on earth for her and like all other households, I was sent to tuition with an excellent teacher named Chandra. She was originally from Kallakurichi. After marriage, she spent a lot of years in Bangalore and then relocated to Coimbatore during her retirement years. She used to come all the way from Kovai Pudur to teach us in town. She was extremely funny, strict and would never take “NO” for an answer. The tuition took place in Karthika-Krithika’s house. Karthi and Krithi were twins and that’s how we called them. Chandra Miss liked English Literature a lot. If we did not do our tests up to expectations, she would shout AA-KE-MOO…AA-KE-MOO. It meant ” Arivu Ketta Moodevi” in Tamil. Sorry, I cannot translate that. She was extremely caring and wanted all of us to excel. Most of us scored real good marks with more than half of her students scoring centum in various subjects. I scored a centum in Math. Hurray!!!!! So that’s one up my sleeve. We were around 15-20 students. After the exams were over, she gave a party to all of us. The menu was bisi bele bath, Appalam and potato chips. I vividly remember that day. A bigggg vessel of bisi bele bath and homemade potato chips were polished off in no time. We cracked jokes and spent the whole day at her home before saying goodbye. I still remember her. She always wore short sleeved blouse and was very punctual. The memories are still so very fresh. Now to the recipe.

The thing about bisi bele bath is the BBB masala powder. Here is the recipe for Bisi Bele Bath Masala Powder. We will be using this powder to flavor the rice.

First we will cook the dal and the rice. We will be using raw rice for this recipe.  Wash the dal and the rice and add it to a pressure cooker. Add in the water and cook for 5 whistles. Remove from the stove and wait for the pressure to release.

Add a cup of hot water and mix well to loosen the rice dal mixture a little bit. Adding hot water at this stage makes the rice very creamy. Set aside. The rice will thicken up as it cools.

Heat Ghee in a pan and add in the mustard seeds and curry leaves. Let it pop. Add in the cashewnuts and peanuts. Fry till the nuts are brown.

Add in the tamarind paste and jaggery. Add in a cup of water. Add in the Bisi Bele Bath powder and the salt. Let it come to a boil. Let it boil for 3-4 minutes to cook the tamarind and the masalas.

Add in the cooked rice dal mixture. Mix well and let it simmer for a couple of minutes on the stove. Remove from heat and set aside.

Serve hot with a good teaspoon of ghee for each serving.

Bisi Bele Bath Recipe, bisi bele huli anna, Karnataka Style spiced lentil with rice

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Recipe for Bisi bele bath. Bisi bele huli anna. Karnataka style recipe for spiced lentils and rice.

Author: Kannamma - Suguna Vinodh

Recipe type: Main

Cuisine: Karnataka

Serves: 3 People

Ingredients

Dal Rice Mixture

• ¾ Cup Toor Dal
• ¾ Cup Raw Rice (I used Sona Masuri Rice)
• 5 Cups Water
• 1 Cup Hot Water

For Bisi Bele Bath

• 2 Tablespoon Ghee
• ¼ teaspoon mustard seeds
• 2 Sprigs Curry Leaves
• 3 Tablespoon Tamarind Paste
• 1 Tablespoon Jaggery
• 2½ Tablespoon Bisi Bele Bath Powder
• 1½ Teaspoon Salt
• 1 Cup Water
• Ghee to serve

Instructions

1. Wash the dal and rice and add it to a pressure cooker. Add in 5 cups of water and cook for 5 whistles. Remove from stove and wait for the pressure to release.
2. Add a cup of hot water and mix well to loosen the rice dal mixture a little bit. Adding hot water at this stage makes the rice very creamy. Set aside.
3. Heat Ghee in a pan and add in the mustard seeds and curry leaves. Let it pop. Add in the cashewnuts and peanuts. Fry till the nuts are brown.
4. Add in the tamarind paste and jaggery. Add in a cup of water. Add in the Bisi Bele Bath powder and the salt. Let it come to a boil. Let it boil for 3-4 minutes to cook the tamarind and the masalas.
5. Add in the cooked rice dal mixture. Mix well and let it simmer for a couple of minutes on the stove. Remove from heat and set aside.
6. Serve hot with a good teaspoon of ghee for each serving.

Notes

I have not used any veggies in this recipe and have kept it traditional.
You can add veggies of your choice.
Optional: Fry some peanuts, cashewnuts and curry leaves in ghee and serve as a garnish.

3.5.3208

The post Bisi Bele Bath Recipe, bisi bele huli anna, Karnataka Style spiced lentil with rice appeared first on Kannamma Cooks.

I love tamarind based gravies so much. Kara Kuzhambu is one of our favorite lunch time dishes. I have shared a simple kara kuzhambu recipe before. But this recipe is dynamite. We make a masala paste with spices and the masala paste adds a lot of flavour and richness to the curry. Drumsticks are the traditional choice of veggie for kara kuzhambu. I have used drumsticks and brinjal today.

First we will make the masala paste. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds ( dont add a lot or the curry will become bitter ), coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.

Add in the sambar powder and salt. Mix well and let it rest in the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.

Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.

Heat sesame oil in a pressure pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onions and the tomatoes.

Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste and jaggery. I use home made tamarind paste which works so well and makes for one chore less everyday. Here is the recipe for homemade tamarind paste. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Just cover the pan and cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.

Open the cooker and mix well. Serve hot with rice.

Chettinad Kara Kuzhambu, Kara Kulambu Recipe

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Recipe for Chettinad Kara Kuzhambu, Tamil Style Murungakkai Kara Kuzhambu, Drumstick and Brinjal in Tamarind gravy.

Author: Kannamma - Suguna Vinodh

Recipe type: Lunch

Cuisine: Tamilnadu

Serves: 5-6 servings

Ingredients

For Masala Paste

• 1 teaspoon sesame oil (gingely oil)
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 2 dried red chillies
• ¼ cup fresh shredded coconut
• 2 teaspoon sambar powder
• 1 teaspoon salt

Other Ingredients

• 1 teaspoon sesame oil (gingely oil)
• ¼ teaspoon mustard seeds
• 2 sprigs curry leaves
• 1 medium sized onion, chopped
• 1 ripe tomato, chopped
• 5 brinjals, chopped
• 1 drumstick, chopped
• 4 tablespoon tamarind paste
• 1 teaspoon jaggery

Instructions

1. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds, coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.
2. Add in the sambar powder and salt. Mix well and let it rest on the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.
3. Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.
4. Heat sesame oil in a pressure pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onions and the tomatoes.
5. Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste and jaggery. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.
6. Serve hot with rice.

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The post Chettinad Kara Kuzhambu, Kara Kulambu Recipe appeared first on Kannamma Cooks.

The first time I had Dalcha was at Thahiras house. At most households in Coimbatore, it was only a raita and a chicken kurma or salna that was served. So this dalcha recipe was so new to me. Thahira told me that they would not eat biryani without this mutton dalcha as side dish. Many people have requested the recipe for Dalcha. Here it is! “Baai” veetu Mutton Dalcha.

Usually, Dalcha is made with mutton and a little bit of mutton fat. Dice the mutton into small pieces and set aside. Take a pressure pan and add in the mutton pieces. I did not add the mutton fat. Add it if using. Add in the toor dal and chana dal. Add in the water and cook for 5 whistles. Switch off the flame and wait for the pressure to release naturally.

Grind the garlic, ginger and onion with a little water to a fine paste. Set aside.

Heat oil in a pan and add in the onions, curry leaves and green chillies. Fry for 3-4 minutes till the onions are soft. Add in the tomatoes and the onion-ginger-garlic paste. Fry for a couple of minutes.

Add in the red chilli powder and salt. Add in the garam masala / curry masala powder. I added my home made curry masala powder today. Add in 2 tablespoon of tamarind paste. I use home made tamarind paste which works so well and makes for one chore less everyday. Here is the recipe for homemade tamarind paste. Fry for a minute.

Add in the veggies. I used raw mangoes and brinjal today. You can also add drumsticks, raw plantains etc. Add in little water and simmer for 15 minutes covered with a lid.

Add in the cooked dal-mutton mixture. Add in the ground coconut paste and let it simmer for a couple of minutes. Add in the coriander leaves and remove the pan from heat.

Serve with biryani or ghee rice.

Dalcha, Dalcha Recipe for Biryani, Mutton Dalcha Recipe

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Recipe for Mutton Dalcha. Side dish served for biryani. Mutton Dalcha with lentils, meat and veggies. Tamil Style recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 5-6 servings

Ingredients

For Cooking Dal and Mutton

• 100 grams mutton with bone
• ¼ cup chana dal
• ¼ cup toor dal
• ½ teaspoon turmeric powder
• 2 cups water

Ginger-Garlic-Onion Paste

• 6 cloves garlic
• 1 inch piece ginger
• 1 medium size onion
• ¼ cup water to grind

Other Ingredients

• 2 tablespoon vegetable oil
• 1 medium sized onion, chopped
• 2 green chillies, chopped
• 2 sprigs curry leaves
• 1 tomato, chopped
• 2 teaspoon red chilli powder
• 1 teaspoon garam masala / curry masala powder
• 2 tablespoon tamarind paste
• 1 teaspoon salt
• 5 small brinjals, chopped
• ½ of a raw mango, chopped
• ½ of a raw plantain, chopped
• ¼ cup fresh coconut ground to a paste with ¼ cup water

Instructions

1. Take a pressure pan and add in the mutton pieces. Add in the toor dal and chana dal. Add in the water and cook for 5 whistles. Switch off the flame and wait for the pressure to release naturally.
2. Heat oil in a pan and add in the onions, curry leaves and green chillies. Fry for 3-4 minutes till the onions are soft. Add in the tomatoes and the onion-ginger-garlic paste. Fry for a couple of minutes.
3. Add in the red chilli powder. Add in the garam masala powder. Add in 2 tablespoon of tamarind paste and salt. Fry for a minute.
4. Add in the veggies - brinjal, mango and raw plantain. Add in little water and simmer for 15 minutes covered with a lid.
5. Add in the cooked dal-mutton mixture. Add in the ground coconut paste and let it simmer for a couple of minutes. Add in the coriander leaves and remove the pan from heat.

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The post Dalcha, Dalcha Recipe for Biryani, Mutton Dalcha Recipe appeared first on Kannamma Cooks.