More Kuzhambu

This is a a authentic Tamilian /Kerala dish. Easy and quick to make and also tasty. More refers to curd/buttermilk and not more of sambhar!

Ingredients:

• curd - 2 to 3 cups ( not very sour)
• Turmeric powder(haldi) - 1 tsp
• salt - to taste

To be ground into a paste:

• coconut - 1/2 cup grated
• green chillies - 2 to 3
• jeera - 1 tsp
• ginger - a small piece

For tempering:

• oil (preferrably coconut oil ) - 1tsp
• musturd seeds - 1tsp
• red chillies - 2
• curry leaves - few

Method of preparation:

• Beat the curd well with blender , add salt and turmeric powder.
• Add the coconut paste grinded as mentioned along with other ingredients .
• Blend again and keep on gas stove and allow it to boil.
• Heat a kadai and temper with ingredients as above and pour on the kuzhambu

Serving suggestions:

serve with hot rice /adai .

Wheat Rawa Upma

Usually we all must have tried sooji rawa upma but i jus tried to make upma with wheat rawa(kodumai ravai).Making this dish is much simpler than sooji as it requires very less or no ghee.Also there is no need to fry the rawa before making the dish.

Ingredients:

• Wheat rawa- 1 cup
• onion - 1 sliced
• Tomato - 1 sliced
• green chillies - 2
• curry leaves - few
• musturd seeds - 1 tsp
• oil - 2 to 3 tsp
• water - 3 cups
• salt to taste.

Method of preparation:

• Heat a Kadai and add oil and when hot add musturd seeds, curry leaves and green chillies and saute well.
• Slowly add the onions and fry them, when they change colour add the tomatoes and salt and cook on slow flame
• After a few minutes add 3 cups of water in the kadai and allow it to boil( a spoon of ghee can be added at this stage if required)
• slowly add 1 cup of wheat rawa and stir the mixture simultaneously.
• allow the rawa to cook in low flame and serve hot!

Serving suggestions:

Can be served with pickle and curd.

I was quiet amused by this new advt that came on TV which says Chawal keeps you energetic and active.so i tried out this new stuff (saffola active)and decided to pack for dinesh 's lunch (without his knowledge). i was so curious and keen to know how he felt the entire day when he came back home in the evening. He jus nodded his head left and right and didnt find much of a difference.Moreover he was not interested in discussing much about rice!

But after i had it for lunch ,i felt it very light didnt feel hungry till dinner,also you need twice as much water as you normally use which means more quantity.!

jus try out!

Methi malai mattar

I wanted to try this out (methi malai mattar ) for a very long time,and once saw this receipe in zee telugu channel, though i dont understand the language much, i followed by seeing the ingrediants. here s the receipe for you all:

Ingrediants:

• peas ( matter/pattani ) - 1/2 kg
• methi leaves (vendaya keerai) - 1 bunch
• malai (fresh cream ) - 1 cup ( available in supermarket ,i prefer amul fresh cream )
• onion - 1
• cashews - 6
• salt - to taste
• green chillies - 4
• oil - 4 tsp

Method of preparation:

• Heat a kadai and add some oil and fry the cashews and onion and blend them into smooth paste.
• now in the same kadai add little more oil and pour the blended mixture and saute well
• meanwhile boil the peas and cook them
• clean and wash the methi leaves several times, cut them and add them to the kadai and slowly saute them.
• add salt and finely cut green chillies (green chilly paste can also be added).
• Boiled peas can now be slowly added and little amount of water. close the kadai with lid so that all the spices blends well with the mixture.
• Now open the kadai and add the fresh cream , mix well and serve!

Serving suggestions:

taste best with roti,naan,parathas and jeera pulav.