INJI CURRY/PULI INJI

     

    Ginger - one of the Ancient Roots which has age-old text references in Ayurvedic and Traditional Chinese Medicine is a 'Healing Food'.  Ginger becomes a totally impressive root packed with innumerable health benefits and beauty enhancing values. As a Fresh Root or as a Dried -one (Saunth/Chukku) - Ginger finds a special place in the culinary trail and in therapeutic usage. Right from drinking a ginger tea at the first sign of a cold or taking a small dose of ginger juice to treat indigestion, the versatility of the root is vast enough to tightly induce it in your daily diet.
     A typical Kerala menu could find an appropriate place for all the longlisted side dishes which enables the hosts as well as the guests to relish the heavy laden meal and then to completely do justice to the sumptuous desserts. A Kerala Sadhya (banquet) is one best example to prove the fact. It is mainly because of the selection of ingredients for every side dish, it is not only to fancy your sense of taste but also to succumb your contentment aiding digestion alongside after a mammoth meal.
     Inji Curry/Puli Inji is an inevitable part of Kerala Sadhya(banquet). It is literally a Curry, but it mainly falls under the category of a Condiment.  It is prepared with fresh Ginger, Green Chillies, Tamarind and Jaggery (Cane Sugar) as main ingredients.  Inji Curry/Puli Inji is a wild combination of Sour, Sweet and Spicy tastes and a wonderful fresh flavour of Fresh Ginger.
     Though a must-have side-dish in Banana Leaf Meal served during festivals or in a Sadhya, don't reserve this INJI CURRY / PULI INJI for special occasions alone.  This condiment can be prepared within no time and also last for few days in a refrigerator.  It tastes heavenly with a Curd Rice or just pair it up with Kanji (Rice Porridge). This mouth-watering Inji Curry/Puli Inji will surely rejuvenate your taste buds instantaneously that it is considered equivalent to 101 Curries.
     I have given three different methods of preparing Inji Curry/Puli Inji, though the ingredients remain the same, the method of preparation slightly varies giving new tastes & flavour to the same dish.

Cuisine : Kerala (South India)
Course : Curry, Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3- 4  
Author : SM               


Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

INGREDIENTS:

Fresh Ginger - 1/2 Cup
Green Chillies - 3-4 No's.
Curry Leaves - a Sprig
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Jaggery/Cane Sugar - 11/2 Tablespoon
Tamarind Paste - 2 Tablespoons
Salt - To Taste

For Tempering: 

Coconut Oil - 2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon (Optional)
Dry Red Chillies - 1-2 No's.
Curry leaves - a Sprig

METHOD 1 - QUICK VERSION :

"This is a simple method where Ginger, Green Chillies and Curry Leaves are slightly pounded."

• In a small blender jar coarsely pound Fresh Ginger along with Green Chillies and Curry Leaves.
• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Add coarsely pound Ginger, Green Chillies and Curry Leaves to the above and fry until fragrant on a very low flame for a few minutes.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Immediately add the thick Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.
• Inji Curry/Puli Inji should be served in a thick consistency.

METHOD 2: FRYING & GRINDING METHOD :

"This method is more fragrant & flavour filled as the ingredients are fried."

• Heat Coconut Oil in a Pan.
• Fry the Ginger Slices until they turn fragrant and slightly crispy.
• Follow the suit with Green Chillies and Curry Leaves.
• Remove them from Oil and allow them to cool.
• Grind the above fried ingredient in a small blender jar to a fine powder and keep it aside.
• In the remaining Oil, Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.(If needed, add some more oil)
• Now add fried and ground Ginger, Green Chillies and Curry Leaves to the above and give a quick stir,
• Immediately add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Add Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.

 METHOD 3: INJI PULI/PULI INJI WITH SHALLOTS

• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Add finely chopped Shallots, Ginger, Green Chillies and Curry Leaves to the above and fry until fragrant on a very low flame for a few minutes.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Immediately add the thick Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.

NOTES:

• Jaggery gives a slight sweetness to Inji Curry and also balances the sourness, adjust accordingly.
• I have used Tamarind Paste in this recipe, adjust the amount of tamarind to suit your taste preference.
• If using normal Tamarind use up to a size of a lemon.  Soak it in warm water for about 10 minutes and extract tamarind pulp out of it.
• Adjust the number of green chillies and chilli powder as per your taste preference. 
• I have spluttered the fenugreek seeds along with mustard seeds.
• Alternatively can dry roast and powder the Fenugreek seeds and add it to the Inji Curry/Puli Inji finally.
• Some recipes even add Asafoetida powder while spluttering the Mustard Seeds.
• Avoid using steel/aluminium/copper containers for storing Inji Curry/Puli Inji, as they tend to react with the acidic nature of salt and tamarind.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons (preferably wooden spoons) to serve this Inji Curry.
• Refrigerate the Inji Curry.  It can stay good if stored properly.
• Perfectly cooked & stored Inji Curry/Puli Inji stays good for about a week or two.
  

SAMBHARAM - NADAN MORU/SPICED BUTTERMILK

     Summer is around the corner, the emanating heat makes us all run helter-skelter in search of some source to cool down our body and system.  Our ancestors have had their own way to tackle the seasons, maybe Summer or Winter the food and regime followed by them were so much down to earth. They lived a life so close to nature that their lifestyle was precisely healthy - sticking on to the rule "FOOD AS MEDICINE".
      On the long run, a whole generation has traveled apart from the system where simple home dishes and living style lost its shine and had been stored in some age-old casket deep inside the name of tradition.  To be dusted and re-incarnated only to be gilded briefly during festivities.  Recent revelation and search for a healthy lifestyle have banged the new generation only to realize that it is a matter of time to bring back the long lost knowledge to live along with NATURE. This recipe Sambharam/Neer Mor/ Masala Majjige /Chaas is one drink traditionally served in an Indian household as a Drink or had along with rice to finish off the meal.
     Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru - are all colloquial names for Spiced Butter Milk drink in 'GODS OWN COUNTRY - KERALA'.  Yoghurt/Curd is churned using a Thayir Mathu/beaten finely in a blender along with Green Chillies, Ginger, Curry Leaves & Lemon Leaves. The herbs add an extraordinary flavour to the drink giving an overall refreshing feel and instantly cools down our body.
      It is a common practice in a Malayali household to serve Sambharam when somebody comes home during hot weather. It is a cool and energizing drink for hot summer days. Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru is a famous drink and also an unavoidable part of 'KERALA SADHYA'. It is commonly served at the end of the meal/banquet. It helps you to feel refreshed after a heavy meal and aids digestion too.  It is also one drink served as a Naivedyam during Rama Navami.
      It also goes by several names depending on the states in India, like Neer Mor or Masala Mor, Masala Majjige, Chaas, etc. Almost all the States use similar ingredients in their versions of Spiced Buttermilk Drinks. The choice of spices and herbs to be added into this is totally your choice.  I have given the ingredients which are traditionally added in a Sambharam.  Some add Shallots along with other ingredients. Mint or Coriander Leaves can also be added to this drink for a twist. LASSI - is yet another sweeter and richer version of the same drink popular in India

For more JUICES, DRINKS & SMOOTHIES, Click here...

Cuisine : Kerala (South India)
Recipe Type : Drink
Difficulty : Easy
Serves : 3 - 4
Author : SM  

Preparation Time : 3 -5 Minutes


For more SADHYA Recipes, Click here...

INGREDIENTS :

Curd/Yogurt - 1 Cup
Ginger - 1/2" Piece
Green Chillies - 2 Nos.
Curry leaves _ 2 Sprigs
Lemon / Lime leaves - 3 Leaves
Cold Water - 2 to 3 Cups
Salt - To Taste

METHOD :

• Slightly pound Ginger & Green Chillies.  Alternatively can finely chop them too.
• Finely shred Curry Leaves and Lemon Leaves into small pieces.
• Churn Yoghurt/Curd with a Thayir Mathu or in a blender for few minutes.
• Pour in the Cold Water and churn it again.
• Add pounded Ginger and Green Chillies along with Curry Leaves and Lemon Leaves to the Buttermilk*.
• Add Salt to taste and mix well.
• Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru is ready.

NOTES :

• Use fresh(not so sour) Curd/Yoghurt for the purpose.
• Do not leave the Sambharam at room temperature for a long time, this may make the drink sour.
• Can serve Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru at room temperature immediately.
• If you prefer it cool store it in the refrigerator for few hours before serving.
• Can be served as a drink, or it can also be added to rice instead of Curd/Yoghurt.
• Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru makes a very good drink on a sunny day.
• Can add few Shallots along with other ingredients.

For more Recipes 'FROM GODS OWN COUNTRY', Click here...


Buttermilk*  
     Traditionally buttermilk is nothing but the thin milk left behind once the butter or cream is churned out of Fresh Cream.  But it also refers to naturally fermented Milk in some countries.  In India, Buttermilk is a mixture of Yoghurt/Curd and Water.  Buttermilk has a characteristically intense sour and putrid taste caused by lactic acid bacteria, which ferments the milk.  This Lactobacillus is good for your gut.

NEI CHORU - MALABAR GHEE RICE

      The Malabar Region flanked by the Arabian Sea and the Western Ghats, on the northern part of Kerala is a land rich in heritage, culture, trade and above all Cuisine. Malabar Cuisine has played an integral role in shaping and providing some of the most delicious and flavourful additions to Kerala cuisine. The flavour and aroma of Malabar dishes is the reminiscence of the rich culture treasured and handed over through generations without losing its originality.
     This delicious Malabar Cuisine will surely take you to the friendly shores from where this cuisine originated.  Along with their colourful and vivid cultural traits, they treat us to the whole with their wonderful and unique dishes. It is commonly said that if we have to truly understand the bond of food and the love of the people of Malabar region, we have to visit the place disguised as a Son-in-Law visiting his wife's house. The long list of dishes trails around, taking versions and varieties on every visit, that they literally attack their son-in-law with their love and cuisine until the end. Unless, otherwise, you hail from a Malabar household it is truly difficult to understand the culture and all the more it becomes totally impossible to list out the never-ending dishes they cater.
     Though a Malabari Biriyani tops the list of fame in Malabar Cuisine, I have always grown up hearing the combination of Nei Choru and Koyi(Chicken) Curry followed by Pathiri.  Traditional Malabar dishes use Ghee(Clarified Butter), Egg, Dry Fruits and unique Spices generously in their dishes.  Nei Choru or Malabar Ghee Rice is an ethnic combination of Rice, Spices, Dry Fruits and Nuts in an underlying creamy texture. The nature of the dish is in itself loaded with contradictions, though rich and spicy this sumptuous NEI CHORU is easily digestible.
     The authenticity of the Nei Choru lies in the rice used, traditional Malabar Cooking uses Jeerakasala/Seerakasamba Rice for the dish.  This rice is a small grain variety which has a pandanus nutty aroma similar to Basmati Rice. The Rice plays a major role in the texture of the dish and the unique garnish - Caramelized Onions gives an intense flavour to this Nei Choru.


Cuisine - Malabar (Kerala)
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

INGREDIENTS :

For Malabar Ghee Rice/Nei Choru:

Jeerakasala/Seeraka Samba Rice - 3 Cups
Ghee - 3 to 4 Tablespoons.
Onion - 2 Nos.
Green Chillies - 2-3 Nos(Optional).
Ginger Garlic Paste - 11/2 Tablespoons
Coriander Leaves - Few (Optional)
Mint Leaves - Few (Optional)
Water - 41/2 Cups
Salt - To Taste

Spices:

Clove - 5-6 Nos.
Bay Leaf -3 leaves
Cardamom - 5-6 Nos.
Cinnamon 1" Stick - 3 Nos.
Star Anise - 1 Flower

To Garnish:

Cashew Nuts - 1/2 Cup
Raisins  - 1/4 Cup
Caramelized Onions - 1/2 Cup

To Caramelize Onions:

     Caramelizing onions is a simple method where thinly sliced Onions are slowly sautéed in Ghee/Oil until they are richly browned.  It is a wonderful way to bring out the flavours from the Onions.  When slow cooked for a long time on a perfect flame, the natural sweetness from the Onions and a few teaspoons of Sugar caramelize the Onions, making the result intense, sweet and wonderfully flavourful.

Ingredients :

Onion - 3 Nos.
Ghee - 2 Tablespoons
Salt - To Taste
Sugar - 1 Tablespoon

Method:

• Heat Ghee/Oil in a thick-bottomed pan over medium-high heat until the oil is shimmering. 
• Add sliced Onions to the Oil and stir well until the slices are well coated with the Ghee/Oil.
• Spread the onions out evenly over the pan and let cook, stirring occasionally.
• Reduce the heat to medium or medium-low to prevent the onions from burning or drying out.
• After 10 minutes, sprinkle some salt & Sugar over the onions, which will help with the caramelization process.
• Sprinkle some water to avoid the onions from drying out.
• Cook for another 10 minutes, stirring occasionally.
• Lower the flame and cook accordingly.
• Once the Onions are browned and start to stick to the pan, switch off the flame.
• Caramelized Onions are ready to be served as a Garnish.

FOR NEI CHORU - MALABAR GHEE RICE 

NEI CHORU - MALABAR GHEE RICE

 

Method:

• Wash the Jeerakasala/Seeraka Samba rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the Cashew nuts & Raisins on a low flame.
• Remove them from the Ghee and keep them aside.
• In the same pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and Green Chillies(Slit into two) to the above and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour in the Boiled Water, salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• Allow it to cool for a few minutes.
• Finally, add One tablespoon of Ghee to the cooked rice and fluff them up.
• Garnish it with Mint, Coriander Leaves.
• Just before serving, Garnish the Nei Choru with fried Cashew nuts, Raisins and Caramelized Onions.
• Serve Nei Choru/Ghee Rice hot with any kind of vegetarian or non-vegetarian curries.
• Goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Nei Choru/Malabar Ghee Rice.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Nei Choru/Ghee Rice.

NOTES:

• Can substitute half the amount of ghee with oil.
• Adding Green Chillies, Mint and Coriander Leaves are totally optional.
• Adjust the number of green chillies to suit your spice preference.
• Can use Basmati Rice / any other long grained rice for this dish.
• Can substitute half the amount of Water with Coconut Milk for a rich version of Nei Choru/Ghee Rice.

    *Kaima/Jeerakasala rice is a short grain rice, commonly used in Malabar area (some parts of Kerala in South India) for making biriyani and ghee rice. This rice makes their Biriyanis unique.  It is called as Jeeraka Samba Rice in Tamil Nadu. You can use Basmati rice instead. If the rice is old enough, then the perfect Rice Water Ratio would be 1:11/2.  But some quality of rice requires only 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.

THAI PUMPKIN CURRY

     Thai Pumpkin Curry is a popular Thai style Curry prepared with Red Curry Paste and Coconut Milk. Curry Pastes serves as a basic component of Thai cuisine and they are used as the base for many Thai Soups, Curries, and Stir-fries. This Thai Pumpkin curry is an authentic recipe prepared with freshly pound Thai Red Curry Paste.
      The secret behind the most authentic and flavour filled fragrant Thai Curry Paste is that they are traditionally pounded in a Mortar and Pestle. Though a cumbersome and slightly time-consuming process, the results are quite rewarding that we would never opt for grinding the ingredients in a Mixer-grinder/Food processor. The reason behind is that the slow method of pounding the ingredients in a Mortar and Pestle releases the natural oils from the ingredients giving out an overwhelming taste and flavour.
      Thai Pumpkin Curry is usually prepared along with Chicken/Pork/Shrimps in the Curry.  But in this recipe, I have used only the Yellow Pumpkin.  This Curry is very mild with notes of flavours from the herbs and aromatics. The mild and natural Sweetness of the Pumpkins and Coconut Milk gives a unique taste to this Curry. This is one dish that tastes great the next day and it is because the longer you simmer it or reheat it, the curry gets thicker and the pumpkin absorbs the flavours along with few pieces of Pumpkins getting dissolved into the Curry making it more tastier and flavour filled.

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Cuisine - Thai
Course - Side Dish
Spice Level  - Low - Medium
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30 - 45 Minutes
Cooking Time - 15 -20 Minutes

HOW TO COOK THAI PUMPKIN CURRY

INGREDIENTS :

Pumpkin - 1 Cup
Birds-eye Chillies - 1 No.
Fish Sauce - 1 Tbspn
Kaffir Lime Leaves - 5-6 Leaves
Thai Basil - Few
Coconut Milk - 11/2 Cups

For Red Curry Paste :

Dry Red Chillies - 6-8 Nos.
White Peppercorns - 3 Tspn
Cumin Powder - 1/2 Tspn
Coriander Powder - 1/2 Tspn
Shallots - 4-5 Nos.
Garlic - 8-10 Cloves
Belacan(Shrimp Paste) - 1/2 Tspn
Fresh Coriander Root - 1 Tbspn
Lemon Grass - 1 Stalk
Galangal - 1" Piece
Kaffir Lime Peel - of 1/2 Lime
Salt - To Taste
Gula Melaka(Palm Sugar) - 1 Small Piece

METHOD :

For Red Curry Paste :

• Pestle and Mortar work well for the process.
• First pound the dry ingredients, starting with White Peppercorns until they are finely ground.
• Follow it with Cumin Powder and Coriander Powder.
• Pound all the ingredients together until they are finely ground.  
• Once done, empty it from the Mortar into a bowl and keep it aside.
• Soak Dry Red Chillies in hot water for about 10-15 Minutes.
• Cut the soaked Dry Red Chillies into small pieces and pound them adding a teaspoon of Salt with a Mortar and Pestle.
• Pound the Dry Chillies for about 5-8 minutes or until they are finely ground and the natural Oils from the Chillies are fully released.
• Once the Dry Chillies are pound well, add finely chopped Shallots, Garlic, Lemon Grass, Galangal, Fresh Coriander Roots and Kaffir Lime Peel into the Mortar.
• Pound all the ingredients until they are ground into a fine paste.
• The Paste should be finely ground without any lumps.
• Finally add the Shrimp Paste, Palm Sugar and mix well.
• Adjust the amount of Salt if necessary.
• Remove the Thai Red Curry Paste from the Mortar and keep it aside.

For Thai Pumpkin Curry :

• Cut Pumpkin into wedges along the groves.
• Remove the skin and seeds.
• Cut the Pumpkin into 1" Cubes.
• Pour half of the Coconut Milk into a deep Pan.
• Add the Red Curry Paste to the Coconut Milk and mix well.
• Boil this on a low flame for few minutes stirring occasionally until Oil separates from the mix and the raw flavour goes.
• Add Pumpkin Cubes along with the rest of the Coconut Milk and water.
• Drizzle Fish Sauce and mix well.
• Cook this over a low flame until Pumpkins turn soft.
• Add thinly sliced Birds-eye Chilli, Kaffir Lime Leaves, Thai Basil to the Thai Pumpkin Curry.
• Give a quick stir and immediately switch off the flame.
• Serve this thick & creamy Thai Pumpkin Curry with steamed Fragrant Rice.

NOTES :

• Yellow Pumpkin/Winter Squash suits best for this Thai Pumpkin Curry.
• Can also add 1/2 a Cup of Chicken Pieces/Pork/Shrimps along with Pumpkins in this recipe.
• White Peppercorns gives a nice flavour keeping the spiciness mild without changing the colour of Thai Red Curry Paste.
• Can Substitute it with White Pepper Powder.
• Adjust the amount of Fish Sauce to suit your preference.
• Adjust the number of Dry Chillies to suit your spice level.
• Thai Pumpkin Curry should be Creamy and thick with a mild sweetness from the pumpkin.
• So add Coconut Milk as you prefer and adding Palm Sugar is truly optional.
• Can use fresh Coconut milk or store bought.
• For HOW TO MAKE FRESH COCONUT MILK, Click here...

BREAD VADAI

     Bread Vadai is a quick snack which can be incorporated within no time.  All you need for this recipe are few pieces of Bread and some seasonings to spice it up and there you go with a Crunchy & tasty evening tea-time snack.
     This recipe is essentially a home-style dish.  Most of us would have grown up in homes where some sort of homemade snack is prepared at some point or the other.  Different types of  Snacks/Fritters like Masal/Paruppu Vadai, Medhu/Ulundhu Vadai, Ragi Vadai, Tapioca Vadai, Pakodas, Bajji, Bonda, Samosa, Cutlets, Cheeyam, Pazham Pori(Banana Fritters), Sukhiyan etc., & etc., come into the show.  Some snacks suit well as a Tea time Snack and some simply go along well with Rice & Curry for a Lunch Menu. Some snacks are prepared as Naivedhyams(Offering to God). Most of these snacks are even served in restaurants or roadside stalls, but only certain snacks evolve and exist within kitchens and this Bread Vada is uniquely home-made.
    A rainy day gives an absolute excuse for Hot and Spicy Fritters to pair with hot Coffee/Tea. A hint of a shower and your instant craving for some crispy little snack could be well matched with this instant Bread Vada recipe.  Serve it along with some Coconut Chutney/Sambar or simply bite it up with a Cup of Hot Coffee/Tea.

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Cuisine - South Indian
Recipe Type - Snacks
Spice Level  - Low
Difficulty - Easy
Yields - 12 - 15 Bread Vadais
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes

INGREDIENTS :

Bread - 4 Slices
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Yoghurt/Curd - 2-3 Tbspns
Salt - To Taste
Oil - For Deep Frying

METHOD :

• Pulse the Bread Slices in a mixer grinder/food processor or in a small blender jar to coarse crumbs.
• Take these breadcrumbs in a bowl.
• Add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Add finely chopped Curry Leaves and Coriander Leaves along with Salt & Asafoetida Powder.
• Add few teaspoons of Yoghurt/Curd at a time and knead it into a tough dough.
• Heat Oil in a pan.
• Take lemon sized Bread Vadai mix and flatten them with your hands.
• Drop the shaped Bread Vadais into the hot oil and deep fry them until they turn into golden brown colour.
• Drain them on paper towels.
• Serve them hot with Coconut Chutney or with any Sauce/ Ketchup of your choice.
• Goes well along with hot-hot Coffee or Tea. 

NOTES :

• If the mix gets watery can add few teaspoons of Rice Flour/Semolina or simply add one/two crumbled bread slices
• Adjust the amount of Spiciness according to your preference.
• Do not leave the Bread Vadai Mix for a longer time, this may make the mix a bit watery and the Vadais would not turn Crispy and would absorb a lot of oil.
• Fry the Bread Vadais immediately once the Vadai mix is ready.
• Can also add finely chopped vegetables like Carrot, Beans/Cabbage along with the Seasonings.

EGG KURMA

     Egg- the Ultimate Convenience Food, best God Created food according to my son, unanimously preferred food item at home. All these things make Egg one of the most frequented food item at home.  These nutritious and culinary versatile Egg fits into any recipe it is added into. Eggs are easily adaptable and can be converted to any dish which suits your whims and fancies that fit your palate.
     Egg Kurma is a simple Curry rich with overwhelming taste & flavours.  This recipe of Egg Kurma is a South Indian version. Boiled Eggs are added to fragrantly sauteed Spicy Masala and ground Coconut, Poppy Seeds(Khus Khus) and Cashew paste which gives a rich texture to the Curry. This is a simple recipe which goes along with both Roti & Rice. Egg Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam. It goes hand in hand with Ghee Rice, Peas Pulao, Biriyani, Jeera Rice etc.,
    This Egg Kurma recipe would eggcellently satisfy your appetite, impress your mind with a contentedness making you feel happy and full.

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Cuisine - South Indian
Recipe Type - Curry, Gravy
Course - Side Dish
Spice Level - Medium
Difficulty - Low
Serves - 3- 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

HOW TO MAKE EGG KURMA

 

INGREDIENTS :

For Egg Kurma :

Eggs - 6 Nos.

To Saute :

Onion - 1 No.
Curry Leaves - 2 Sprigs
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Turmeric Powder - 1/2 Tspn
Red Cilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Yoghurt/Curd - 1 Cup
Salt - To Taste
Oil - 2 Tbspn

For Masala :

Onion - 1 No.
Garlic - 6-8 Cloves
Ginger - 1" Piece
Green Chillies - 3 Nos.
Tomato - 1 No.
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Cardamom - 2 Pods

For Coconut Paste :

Coconut -1/2 Cup
Cashew nuts - 10 -12 Nos.
Poppy Seeds(Khus Khus) - 2 Tbspns

To Garnish : 

Coriander Leaves - Few
Mint Leaves - Few

METHOD :

• Hard boil the Eggs and keep them aside.  
• Peel them and cut it into two halves. 
• Grind the ingredients mentioned under 'For Masala to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  Saute Onions and Curry leaves in low flame until onions turn translucent.
• Pour in the ground Masala and saute it in low flame until raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while in low flame until fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Leave this on a low flame for few minutes.
• Pour in the ground Coconut Paste and mix well.
• Add Salt and a pinch of Sugar.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Finally, add  boiled Eggs and
• Remove from fire and garnish it with finely chopped Coriander & Mint Leaves.
• Serve Egg Kurma hot with any dish of your choice.
• Egg Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• It is a good accompaniment for rice dishes like Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can cook the same Kurma recipe with any classic vegetables.  
• Can add whole hard boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the curry.
• Adding Yogurt is optional, but it gives a good texture to Egg Kurma.
• Adjust the number of green chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a  high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar will balance the taste of Egg Kurma.

EGGPLANT STIR FRY

     Eggplant/Brinjal/Aubergine, a versatile vegetable with rich meaty texture suits well in any dish you add.  Eggplant cubes are stir-fried on a very low flame along with fragrant spices until you get the perfectly roasted eggplants.  This is a No Onion- No Garlic recipe and this Eggplant/Brinjal stir fry is not mushy too.  This is a simple and easy Eggplant/Brinjal Stir-fry prepared with less oil.
     This Eggplant/Brinjal Stir-fry goes well with both Roti and Rice, especially it is compatible with Curd Rice. This Spicy Stir Fry can be served this along with Rice & Sambar/Rasam/Curry too.   Whenever I make variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham, most frequented side dish would be Crispy and Spicy Potato Fries. These Eggplant/Brinjal Stir Fry also goes hand in hand to spice up the menu.
      


Cuisine : South Indian
Course : Side dish
Spice Level : Moderate - High
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

 Eggplant/Brinjal - 3-4 Nos.(Long Variety)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Garam Masala / Kitchen King Masala - 1 Tspn
Cumin Powder - 1/2 Tspn
Oil - 2 Tbspn
Salt - To Taste.

METHOD :

• Wash and cut Eggplant/Brinjal into cubes.
• Soak the eggplants in water with a pinch of salt to prevent them from turning brown.
• Heat Oil in a Non-stick Pan.  Let the oil fume.
• Reduce the flame to a low level and allow it to cool down for few minutes.
• Add the Eggplant/Brinjal cubes to the oil, sprinkle some salt over it and give a toss.
• Leave this on a medium flame until Eggplant/Brinjal cubes are cooked, stirring occasionally.
• Once the Eggplant/Brinjal are cooked, add Turmeric Powder, Red Chilli Powder, Garam Masala/Kitchen King Masala and Cumin Powder and give a quick stir.
• Toss them up well until all the Eggplant/Brinjal cubes are coated well with the spices.
• Allow it to fry on a low flame until Eggplant/Brinjal turn slightly crispy and the spices turn fragrant.
• Serve hot with any rice type of dish.

NOTES :

• At high temperature, volatile compounds, such as free fatty acids, and short-chain degradation products of oxidation come up from the oil, so allow it to fume up.  
• If the vegetable stick to the bottom of the pan, then add some more oil.
• Sprinkling salt to the vegetable immediately when you toss them into oil, can help avoid the vegetable sticking to the pan.( To an extent)
• Adjust the amount of spiciness to your preference.
• Any variety of Eggplant/Brinjal/Aubergine can be used for the recipe.
• Can prepare the same recipe with Okra/Ladies Finger, Potatoes etc.,