Karuvepillai Kuzhambhu/ Curry Leaves gravy(Chettinad style)

Tags

Chettinad style karuvepillai kuzhambhu recipe, Curry Leaves gravy, Curry Leaves Recipe, Karuvepillai Kuzhambhu, Kuzhambhu recipe

Karuvepillai kuzhambhu is a speciality in chettinad cuisine. Curry leaves are great source of vitamin and mineral. High in iron content. Here in the US just few strands of curry leaves cost a dollar. I just use them for garnish. Recently there was an Indian friends get together. One family have got this tree at their house. They had to chop it off. So they distributed it in the party. I was overwhelmed seeing so much of curry leaves lol. Immediately called grandma to get kuzhambhu recipe. They were simply fresh and had awesome smell. After making this kuzhambhu my house was smelling divine 🙂

Here it is….

Ingredients:
To grind
Curry leaves/ Karuvepillai: 1 cup tightly packed
Fennel seeds: 1 teaspoon
Grated coconut: 1 tablespoon

Tamarind juice : 1.5 cups
Sambar powder: 2 tablespoons
Turmeric powder: a generous pinch
Salt : as needed

Oil: 1 tablespoon ( I prefer sesame oil)
Mustard seeds: 1/4 teaspoon
Fennel Seeds :1/4 teaspoon
Urad dal: 1/4 teaspoon
Fenugreek seeds : 1/4 teaspoon

Method:

• Wash curry leaves, add fennel seeds, grated coconut and grind it to a fine paste. Set aside.
• Add tamarind juice, sambar powder, turmeric powder, salt in a bowl. Now mix the above ground paste.
• Check if salt and spice is fine, if needed adjust.
• In a large pan, add oil heat in medium flame.
• When hot add mustard seeds, fennel seeds, urad dal, fenugreek seeds.
• When it splutters, add the add mixed items and let it get cooked.
• It takes around 20 mins. When oil oozes a bit, then it is done.
• Stop and serve with either rice, idli or dosa.

This can be stored for around a week.

Advertisement

Potato Fry/ Urulai Poriyal

Tags

Bachelor recipe, Indian bachelor recipe, Indian Style Potato Fry, Potato Fry, Urulai Kilangu varuval, Urulai Poriyal

We all love potatoes, who doesn’t 😛 . This is an universal recipe in many Indian families. Quick and easy to make. It is not there in my blog yet. So I thought why not take some pictures one day when i prepared. So here it is. There is one secret ingredient which brings more taste to this dish. I got to know from my dear friend Vidya @ Traditionally Modern Food. It gives crispy and tasty potato Fry.

Ingredients:

Potato: 2 to 3 medium
Oil : as required to fry
Mustard seeds: 1/4 teaspoon
Urad dal: 1/4 teaspoon
Cumin Seeds: 1/4 teaspoon
Curry leaves : few
Rice floor: 1 tablespoon
Salt : as required
Turmeric powder: a generous pinch

Method:

• Slice potatoes to small pieces. Put the sliced pieces in water to avoid getting dark.
• Heat oil in a pan, when hot add mustard seeds, urad dal, cumin seeds.
• When they crackle, add curry leaves. Once they splutter add the sliced potatoes by draining the water.
• Saute for 3 to 4 mins.
• Next add the rice flour, turmeric powder, salt.
• Mix well and let it cook. If needed sprinkle water and cook.
• Once done, stop and serve.

Rice flour gives crispiness and an excellent taste. It can totally be avoided in case you don’t want to use.

Oats Carrot Cake(Eggless)

Tags

Carrot Cake gluten free, Gluten free cake, Healthy cake, Oats Carrot Cake, Oats Flour Cake

It has been very long since I posted. As most of you know, we had our little munchkin born in the month of June. I couldn’t get along with blogging. Being a first time mom , I am still in sleepless mode 🙂 In between my DD turned 4.5 months, phew did I say 4.5 months…YES she is already 4.5 months old. She was a preemie baby born 3 weeks early. She was born even before my mom could reach us. Some things were out of control, she was in NICU for sometime. We managed ourselves. First few days were totally a mess. Thankfully we got better once my mom arrived.

Fellow blogger friends, sorry I couldn’t visit your pages and leave comments. I am still not in full fledged mode to return to blogging but definitely will be coming back 🙂 So we celebrated her 3 months with this Oats carrot cake( I started writing this post when she was just 3 huh now you know!!!)…..As my mom is a complete vegetarian who doesn’t take eggs, I decided to make an eggless cake.

Ingredients:

Oats : 2.5 cups ( finely ground)

Baking Powder : 1 teaspoon

Salt : 1/4 teaspoon

Cinnamon : 1/4 teaspoon

Nutmeg : 1/4 teaspoon

Walnuts : 1/4 cup

Sugar : 1/2 cup (I used coconut palm sugar)

Carrot : 1 cup grated(finely packed)

Milk : 1 cup

Vanilla essence : 1 teaspoon

Butter : 1/4 cup

Method:

• Preheat oven to 350F.
• Combine ground oats, sugar, nutmeg powder, cinnamon powder, walnuts and give a nice aeration.
• Combine Carrot, milk, vanilla essence, butter.
• Now combine wet and dry ingredients together.
• Grease a baking tray with butter, pour the batter.
• Bake for 30 mins, until a tooth pick comes out clean.

For the glazing I didn’t get it perfect, just added butter, sugar and some orange zest. Sorry for the poor pictures, as we were in a hurry.