Showing posts from April 25, 2009

Kovaikai Pickles

Kovaikai Pickles

Serving size: 10

1 cup chopped kovaikai
2 green chillie finely chopped
15 shallots cut in halves
8 garlic cloves sliced
1 tomato thinly chopped lengthwise
½ cup tamarind juice
5 dried chillies
3tbsp lemon juice
1tbsp vinegar
2tbsp chillie powder
1tsp cumin powder
1tsp pickle powder (combination of mustard and fenugreek seed dry roasted and powdered- ration 1:1)
1tsp mustard seeds
¼ cup oil
½ tsp hing powder
Salt to taste
5 curry leaves

Preparation Methods:

In a large bowl, add the chopped kovaikai,shallots,garlic cloves, tomato and chilies with salt lemon juice,vinegar and 1tbsp chilles powder, mix them well till they coated with the spices.Let it stand for about 2hours. Soak the dried chillies in the tamarind juice for 2 hours and blend into a smooth mixture.Coat a frying pan with ¼ cup of oil, add the mustard seeds. Once it starts to crack add the curry leaves and marinated mixture and saute well in the oil for about 15 minutes or until the are tender. Then add the chillie,…

Beetroot Chappati

Beetroot chappati

Serving size: 4

For making the chappati
1 cup of wheat flour
1/2 cup of hot milk
1/4 cup of curd or yogurt
2tbsp of ghee
1/4tsp of sugar
1/4tsp of salt
hot water

For The Chutney:
1/2 cup shredded beetroot
3 garlic cloves
5 shallots
a small ginger
3tbsp tamarind juice
few curry leaves
3 dried chillies
salt to taste

Roast all the above ingredients with 2tbsp oil and pulse to a smooth mixture once cooled.

Preparation Method:

In a large bowl sift the wheat flour,sugar and salt. Make a well in middle of the flour and pour the milk,curd or yogurt and few spoonsful of the beetroot chutney. Knead the mixture into a smooth dough adding enough of hot water.Divide the dough into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter.Heat a heavy based frying pan or griddle on a medium heat. Place the rolled chapati on the griddle.While on the girdle press the edges of the chapati with a paper towel . You…

Thenga Varutha Kozhi Kulambu

Thenga Varutha Kozhi Kulambu

I got this yummy and delicious recipe from my friend Seema from blog. The taste of the recipe was very good and excellent flavor with tons of onions, shallots,coconut piece and saute in coconut oil. I feel that if I could add more ingredients to this dish- it will be more tasty. Therefore I remade it again with my twist accordingly to my taste .I pulsed the green chillies,garlic,ginger and shallots with 1tbsp of coconut and coconut powder instead of just crushing them as the original recipe from I also have a whole spices like cloves,cinnamon,cardamom and bay leaf to get the nutty flavor in my curry.Wow it was out of the hubby loved it so much and appreciated that my cooking skill has improved in past years. Well the credit goes to and my friend Seeem for sending me this recipe..Thank you so much. What are u guys waiting for: just grab your pots and pans and start cooking. Let the aroma of the curry i…