Jun 27, 2009

Yennai Kathrikai (Egg Plant Curry)


For this recipe, purchase small tender kathrikai/eggplant .This recipe is very tasty and goes with rice or chapatis.


Yennai Kathrikai with eggplant and garvy
Yennai Kathrikai













Prepare Time..........................10 min
Cook Time..............................30min
Serve......................................6

Ingredients 
  • Small Kathrikai /Eggplant...................10
  • Chopped Onion.................................1
  • Peanuts............................................3tbsp
  • Grated Coconut...............................3tbsp
  • Coriander Seeds..............................2stp
  • Chana Dhal......................................2tsp
  • Red Chili..........................................7
  • Tamarind Paste.............................1tsp
  • Asafoetida....................................1/2tsp
  • Turmeric Powder..........................1tsp
  • Jaggery Powder............................2tsp
  • Mustard Seeds..............................2stp
  • Salt to taste


 







Method

  • Wash and slit the kathrikais into 4 on one side.
  • Heat pan with 3tbsp oil ,add mustard seeds and when it splutters add the kathrikai, turmeric and salt.
  • Cover the pan and time to time saute it.
  • Fry chili, coriander seeds, chana dhal, coconut,onion, peanuts till they become red. Grind them into a fine paste.
  • When the kathrikais are cooked, add tamarind paste, 1cup water and the ground paste.
  • Cover the pan. When the gravy becomes thick and little oil seen on the top.
  • Remove and change into serving bowl.
  • Serve this dish hot with rice. It is very tasty.

Jun 13, 2009

Kitchen treasures

Attukkal to grind rice and lentil for dosa, Now nobody uses this stone
Attukkal
Attukkal

We used to grind batter for idli/dosa in this attukkal.Now we use wet grinder.





Kalchatti (Kachatti)(Kitchen treasures)



Kal Chatti is used to make vathal Kozhambu
Kal Chatti

Kal means stone and chatty means pot. I bought kalchatti(Kachatti) from Kerala. It is carved out of a single piece of soapstone.Before using for cooking you have to wash and season it with pouring rice kanji .It will be break if you prepare curry with out seasoning.it is grey /black in colour. Vathalkuzhambu, sambar, rasam avial and other food items become very tasty when cooked in kalchatti. I use kalchatti to make pulikachal and vathakuzhambu.
Idli Thattu
This is the idli mould.We use to make idli.Pour the batter into this and steam them.
Idli Thattu is used to make idli,idyappam and kozhakattai
Idli Thattu
We use Ultra Wet Grinder to make idli/dosa batter. Rice 3 cups and 2 cup urad dhal. Soak them separately for 6 hours and grind them separately. add salt and keep over night.Very very useful.
Ultra Wet Grinder to grind  rice and lentil for Dosa/idli
Ultra Wet Grinder

Jun 11, 2009

Indian spices and herbs


Coriander leaves (Cilantro)

The coriander plant provides both spice (coriander seed) and herb(the fresh leaves). It has delicate aroma and used by Indians in their cooking. It can be used in chutneys, vegetables, curries .To store this keep wrapped in a paper towel. Wash and cut into pieces and put them in ice tray adding water. When you need to use put one cube to your curry. It remains fresh.

Attukkal is used in rasam/ curries
Cilantro

Curry leaves.
In southern India we have curry plant in our houses .Curry leaves has dark leaves and used as herb. Add in hot oil which enhance the aroma in sambar, rasam and curries.Air dry the leaves ,store in plastic bag and keep it in fridge
Curry leaves is added  to give a spicy taste to curries
Curry leaves

Jun 4, 2009

Cabbage Thovaran


Ingredients

  • Cabbage ........................1
  • Peas................................1/4 cup
  • Mustard Seeds............ ...1tsp
  • Urad Dhal...................... 2tsp
  • Red Chili........................1
  • Turmeric Powder...........1/4 tsp
  • Salt to Taste
Cabbage Thovaran is side dish for sambar/ rasam rice
Cabbage Curry
Method
  • Wash and chop the cabbage into small pieces. 
  • Heat pan with 1tsp oil, add mustard seeds, chili , urad dhal. 
  • When the mustard splutters ,add the cabbage, peas, turmeric and salt. 
  • Mix it well. No adding water.When the cabbage is cooked remove to a bowl.
  • Serve with chapati or sambar/rasam rice

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