Melaku Kuzambu Ready Mix

                                           Melaku Kuzhambu Ready Mix


Ingredients:

• Melaku [black pepper] - 5 tsp
• Tuvar dal - 4 tsp
• Coriander seeds - 1 cup
• Asafoetida - 1/2 tsp
• Tamarind - 1 lemon size
• Curry leaves - little
• Salt - As required
• Red chillies - 5 to 6
• Jaggery - 2 tbl sp
• Oil or ghee - 2 tsp

Method:

Take one kadai, heat oil or ghee. Then add coriander seeds, asafoetida, red chillies, tuvar dal and black pepper. Fry till nice aroma comes and dal becomes brown in colour. Finely add curry leaves and remove from the gas. In the same kadai, fry tamarind also. When it becomes cool, grind all together in a mixer, adding salt to that. Your kuzhambu mix is ready. When you want to make kuzhambu, take required powder mix with water and boil for 10 minutes. Garnish with curry leaves.

Instad of thur dal u can also use black brokengram dal. Take black pepper little more than other ingredients.

Mix Vegetable Sabhji [ Gujarati Style ]

Ingredients:

• Potatoes - 1/2 kg [cut into cubes]
• Shelled peas - 1/2 cup
• Carrots - 1/2 cup [cut in to small pieces]
• French beans - 1/4 cup [cut in to small pieces]
• Onions - 2 [finely chopped]
• Turmeric powder - 1/2 tsp
• Salt - as required 
• Red chilli powder - 2 tsp
• Dhaniya jeera powder - 1 tsp
• Sugar - 1/2 tsp
• Oil - 2 to 3 tbsps
• Coriander leaves - little

Method:

Pressure cook the vegetables [except onion] [Allow for just one whistle to come. Do not over cook ]. Then heat oil, add onions and stir. After 2 minutes, add peeled potatoes, peas, carrot, french beans and mix well. Then add masalas like salt, turmeric, dhaniya jeera powder, red chilli powder and sugar. Mix well, sprinkle water and stir well. When the sabhji is well blended, remove from the gas. Garnish with coriander leaves.

Baby Potatoes In Curd

Ingredients :

• Potatoes - 1 / 2 kg [ small / medium ]
• Salt - as required
• Slightly churned sour curd - 1 / 4 cup
• Dhaniya jeera powder - 1 tsp
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 2 tsp
• Oil / ghee - 3 tsp
• Mustard seeds - 1 tsp
• Curry leaves - little
•  Fresh coriander leaves - little

Method :

Cook potatoes separately in kadai with enough water. [ dont over cook ] Then peel them.  If medium size cut them into two.  Take one kadai, heat oil or ghee, add mustard seeds. When it splutters add cooked potatoes, salt, turmeric, red chilli powder and dhaniya jeera powder. Mix well and cook for 3 minutes. Add churned curd and mix again in low flame for 5  minutes more. When the masala compleately quoted  to the potatoes remove from the gas and garnish with curry leaves and fresh coriander leaves. Serve with rasam bath, roti as a side dish.

Urad Ki Dahl

Ingredients :

• Urad dal - 1 cup
• Red medium size tomatoes - 2 to 3
• Onions large - 2 [ chopped ]
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 1 1 / 2 tsp
• Green chilli - 1[ finely chopped ]
• Ginger, garlic paste - 1 tsp
• Garam masala - 1 / 2 tsp [ optional ]
• Ghee - 2 tsp
• Salt - as required
• Fresh coriander leaves - little
• Water 2 to 3 cups

Method :

Soak the dal for 1 hour and drain. Then heat ghee in deep frying pan. Add chopped onion and fry for a minute, add ginger garlic paste, turmeric,chilli powder and green chillies. Mix well. Cook in low flame for 2 to 3 minutes and then add chopped tomatoes, and soaked dal and mix again. Then pour all the indredients to  a  small cooker, add salt and water. Close the cooker and wait for 3 whistle to come. When the pressure leaves open the lid and add garam masala and cook for another 5 minutes. Garnish with chopped coriander leaves and 2 tsp of ghee. Serve with roti, paratha, and cooked rice.

Cauliflower Delight [ subji ]

Ingredients :

• Cauliflower - 1 medium size
• Onions - 2 to 3 big
• Tomatoes - 4 to 5 medium size
• Ginger garlic paste - 2 tsp
• Fresh coconut - 1 / 4 cup [ grated ]
• Fresh curd - 1 / 4 cup
• Coriander powder - 1 tbl. sps.
• Chilli powder - 1 1 / 2 tsp
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Ghee and oil - 4 table spoon
• Chopped coriander leaves - little

Method :

Cut cauliflower into small flowerets. Wash thoroughly. Then pressure cook adding little salt in it until tender and soft. Keep aside. Then grind onions, ginger garlic paste, coconut and tomatoes. Take one deep frying pan, heat oil and ghee together. Add the ground masala and mix well. Add salt, turmeric, chilli powder. Beat the curd, after a minute, add curd and cook in a low flame for 5 minutes, or till the water evaporates and become thick paste. Finely add the boil cauliflower to the paste and mix well. After 2-3 minutes, remove from the gas. Garnish with chopped coriander leaves and serve hot with pulkas.

New tipe Vathal Kuzhambu

Ingredients :

• Thick tamarind pulp - 1 / 4 cup
•  Seasame oil [ gingilli oil ]  - 2 table spoon
• Small onion - 10 [ peeled ]
• Drumstick - 1 [ cut into 1 / 2 inch pieces ]
• Salt - as required
• Jaggery - little
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 1 tsp
• Sambhar powder - 1 tsp

Grind together :

• Coriander seeds - 1 / 2 tsp
• Black pepper - 1 / 4 tsp
• Cumin seeds - 1 / 2 tsp
• Cashewnuts - 5 to 6
• Fenugreek seeds - 1 / 4 tsp
• Broken black gram dahl - 1 / 2 tsp
• Thur dahl - 1 / 2 tsp
• Red chillies - 10
• Fresh grated coconut - 2 table spoon
• Curry leaves - little

 [Fry all the ingredients in little oil, grind with fresh coconut and keep aside]

For seasoning :

• Mustard seeds - 1 tsp
• Asafoetida powder - little
• Fenugreek - 1 / 2 tsp
• Broken red chillies - 2
•  Bengal gram dahl = 1 1 / 2 tsp

Method :

Take one deep bottom kadai, heat oil, add seasoning and then fry onions, drum stick together and fry for few minutes. Add  sambhar powder in the oil itself. Add diluted tamarind extract, salt, turmeric, redchilli powder and jaggery. Boil till vegetable becomes soft.Then add ground masala with enough water. Cook till raw flavour is lost and the kuzhambu becomes thick. Garnish with curry leaves. Serve hot with steamed rice and melted ghee on top.

Nawabi Paneer Curry

 

Ingredients :

• Paneer or cottage cheese - 200 gms.
• Boiled green peas - 1 cup
• Garlic - 3 flakes
• Chopped cashewnuts - 3 tbl.sps.
• Ginger - 1 / 2 inch piece
• Onion - 2 big [ chopped ]
• Coconut milk - 1 cup
• Ghee - 4 tbl. sps.
• Green chillies - 4 to 5 [ finely chopped ]
• Bay leaf - 2
• Beaten curd - 3 tbl. sps.
• Chopped coriander leaves - little
• Fresh cream - 1 / 4 cup
• Salt - as required

Grind toghter :

• Cumin seeds - 1 / 2 tsp
• Cloves - 2
• Turmeric powder - 1 / 2 tsp
• Cardamom - 2to 4
• Red chilli powder - 2 tsp
• Grated fresh coconut - 1 / 4 cup

Method :

Cut paneer into cubes and deep fry. Soak cashewnuts in boiling water for an hour. Heat ghee andfry onions till brown, add ginger and garlic paste, bay leaf, ground masala and fry well. Add green chillies, coconut milk, curds,cashewnuts, paneer, peas,salt and coriander leaves. Simmer for 10 minutes and mix beaten  cream and bring to boil. Serve hot with chappathis.

Variation :

Instead of paneer, use cubes of potatoes and green peas, mixed vegetables.