Spicy Tangy Mochai Curry

When i was in hostel during my childhood, we will wait for Friday's Lunch as we will be served Mochai Kuzhambhu/curry. I used to put the Mochai's alone in a small box and take it back to school for my classmates. we loved eating mochai's a lot those days. I prepared along with Raw Banana, which certainly made a good pair to these mochai's.

Now Iam happily sharing with you all my Spicy Tangy Mochai Curry. Actually the recipe was inspired from Fish Curry. So those who are craving for non-veg gravy, but still a veg, i can assure you this will please you definitely.

Ingredients:

• Mochai-1 cup(soaked for 12 hours and pressure cooked up to 7 whistles)
• Raw Banana- 1/2(cutted in round shape)
• Onion-1(finely chopped)
• Tomato-1(finely Chopped)

For Grinding:

Ginger-1/2 inch size

Garlic- 4 cloves

Green Chili- 1

Dhania/Corriander Seeds- 1tsp

Grated Coconut- 3 tbsp

Cumin- 1 tsp

Grind the above in to a thick coarse paste and keep it aside. the aroma it arises is definitely not forgettable.

Preparing Tamarind Water:

In Half a cup of warm water soak a small lemon sized tamarind for about 10 minutes. then add the following list of powder's to it.

Turmeric Powder- 1/4 tsp

Chilly Powder- 3 tsp's

Pepper Powder- 2 tsp's

Mix all the above powders to the tamarind water and keep it aside.

For Tadka:

Mustard-1 tsp

Fenugreek seeds- 1/4 tsp

Curry Leaves- 8

Dry Red Chilli-3

Oil -1/4 cup( you can reduce, if you are not using Raw Banana)

Method:

In a kadai, add oil and heat it, now add mustard and Wait till it crackles. now add fenugreek and let it turn brown in color, now add red chilli's, curry leaves and roast them.

Now add finely chopped onions and fry them till they get reduced in size and come along together. now add finely chopped tomatoes and fry well.

Now add turmeric powder a pinch and salt a pinch and fry them well.

Add the Raw Banana to it and mix well. let the raw banana cooked in slow flame for about 7-10 minutes.

Then add the Grounded Paste and Mochai and allow it to boil.

Now add the tamarind water and allow it to boil.

Add salt and water accordingly.

Enjoy the curry along with Rice. It goes well with Curd Rice. Now this Curry is on its way to my-legume-love-affair hosted by Sra. the legume affair event started by Dear Susan. A real last minute entry.

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Happy Deepavali

                    

Happy Deepavali to You and Your Family!

Light the Deepam's and so you enlight your Happiness, Prosperity....

Have a Sweet Deepavali...

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Manathakkali & Sundakka Vatha Kuzhambhu

After Having a Look at Bharathy's Karakuzhambhu-The Chettinaad way, I could'nt postpone more in trying it. Today we had this vathakuzhambhu/Karakuzhambhu for our lunch.



Thank You Bharathy, for sharing the recipe, This really gave me confidence, that i can also cook better.
For Recipe you can check here.

Slight Changes i made to this recipe are, instead of adding Aachi Kuzhambhu Milagaai thool, i added sambhar powder which she suggested. Thou i had aachi kuzhabhu milagaai thool, i wanted to find the difference in taste with sambhar powder. Her idea of using sambhar powder for Poriyal is working a lot for me. and now for vathakuzhambhu, it works still more..and i added very little tamarind, as we prefer in that way.

If you have tasted Grand sweets vathakuzhambhu, it was much of like that. dont miss it up.

For this winter season, you can prepare this Vathakuzhambhu, to warm up you.

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Egg Dishes

Fried Egg with Onions / Poricha Muttai Poriyal:

Egg Curry/ Muttai Kuzhambhu:

Spicy Egg Curry/ Muttai Thokku:

Simple Boiled Egg's/ Vegavaitha Muttai:

The above dishes are tried by my hubby, when he was managing alone at Paris.

Before photographing these plates, sure he should have scolded me, because i was torturing him to photograph his dishes.

Hope i should get headache once in a week atleast, to make him cook....

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Kothamalli Thokku/ Corriander Chutney

I had two bunch of corriander leaves, and as the herb mania-corriander event, hosted by siri, is ending today, i prepared this corriander/kothamalli thokku yesterday for dinner, to serve along with my Rava idli's. It was so tasty, with little tanginess, worth of trying it. It suit's best with Idli, Dosa. I got this recipe from Aval Vikatan's supplement- 30 Thokku Varieties.

Ingredients:

Corriander Leaves - 2 bunch(4 cups)

Round Red Chilli - 5 (this will be of medium spice)

Fenugreek seeds - 1/2 tsp

Asafoetida powder - 1/4 tsp

Oil - 3 tsp

Mustard - 1/4 spoon

Tamarind - a small lemon size

Method:

Wash the Corrainder Leaves.

In a pan, heat a spoon of oil, add the red chilli, fenugreek and roast them till they get color changed. now add asafoetida powder and mix them. switch off the flame and pass them to the mixer grinder.

Add the washed corriader leaves, tamarind, salt as per taste and little water. grind them well.

Now in the pan heat the remaining oil, add mustard, when it cracks, add the grinded paste and let it boil for 5 minutes.

After that reduce the flame and stir them till they start sticking to pan. it should go dark green in colour, thats the end point.

Note:

i used just 3 red chilli's in place of 10 chilli's, as we don't prefer very spicy thokku.

Serve with Hot Idli's. I served it with Rava Idli's.

This corriander chutney is on its way to Herb Mania created by Dee, now hosted by Siri.

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French Connexion's

Pondicherry is my Home Town. I always feel that no where in India could be even compared to Pondicherry. It's really a French Flavoured Town, with beautifull french architect houses, street's, statues and etc., You can reach to the other end of the town with a maximum of 30 minutes, even thru bi-cycle if you are riding little fast. It also have a name of bi-cycle town.

I was missing my camera for the past 3 month's, since it flewed away with my hubby to France. Just wanted to share some French beauties with you all.

"When the scene is beautifull.. there should not be any dialogues".. (To read Tamil Dialogues between Nature..click here)

Here comes the beautifull scenes...

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Hope you all enjoyed these beautie's..

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Mixed Sprout's Salad

Some times, me and my hubby think alike. yesterday when i have soaked some whole wheat and some millet to make them sprout, and some black-eye beans to make curry for dinner, my hubby got two packs of sprout's, where he never bought all these years. even i have never intended to sprout those un-usual's. well tomorrow my sprouts will be ready, so i had no option left except cooking them to avoid those two pack's lay down on my refrigerator rack.

This navarathri season, you all tempted me with sundal and sundal's. i just wanted to do that.

I just pressure cooked those mixed sprout's and the rest method comes in the recipe form.

Ingredients:

Mixed Sprout's- 1 cup

Green Chilli-1(finely chopped)

Olive oil-2 tsp

Mustard-1/4 tsp

White Vinegar-1 tsp

Salt-as per your taste

Grated Coconut- 2 tsp

Method:

In a pan, heat olive oil, add mustard, when it pop's, add green chilli's and saute them.

Now add the pressure cooked sprout's and mix them. add vinegar, salt and grated coconut. mix them well.

Now serve with chapathi's or have them plain.

It was so different and tasty with vinegar and coconut. went well with chapathi too..

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Pepper-Garlic Rasam

My craze to Rasam started just a year back. and its because of this rasam recipe. a simple rasam without any rasam powder. This will make you feel fresh and its very good for digestion and for cold.

so if any rasam haters reading this, try this. sure you will like it.

Ingredients for Pepper-Garlic Rasam:

Pepper- 10 corns

Garlic-5 cloves

Cumin- 1 tsp

Ghee- 1/4 tsp

Turmeric powder- a pinch

Tomato-1

Water- 1 and half a cup

Method:

Crush the pepper, garlic and cumin in a mixer grinder, without adding water.

Cut the Tomato into 4 pieces and put to the mixer along with the crushed and hold the pulse button for a second. (Tomato should not grinded into paste. it should be minced).

In a kadai, add ghee and heat it. add cumin seeds and roast it.

Now add the crushed pepper-garlic-cumin-tomato minces into the kadai.(Dont miss to smell the nice aroma).

Add water and turmeric powder, asafoetida a pinch and salt. let the rasam just get heated(do not boil) and switch off the flame.

Serve with Applams..

My Lunch Today

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