Tuesday, June 16, 2015

Ennai Kathirikkai Kuzhambu

Ennai kathirikkai kuzhambu is an Authentic South Indian Spicy gravy. Baby brinjal is stuffed with spice powders, then cooked with tamarind Gravy. This is a very popular dish from the south Indian cuisine especially in Tamilnadu. Whenever I get baby brinjals in the market, I am tempted to make this kuzhambu. I often make this kuzhambhu but never post it.It is a comfort food and my family’s favorite. It tastes awesome with rice and also with dosa &idli.

   Small Brinjals - 10-12
   Tamarind - Lemon sized ball
   Pearl onion-1cup
sambar powder-1tsp
   Salt -as required.
   Roast and Grind
   Bengal gram-Kadalai paruppu-Chana dal- 2 tbsp
   Coriander seeds/Dhania -3 tbsp
   Urad dal - 1 1/2 tbsp
   Red chillies -5to6
   Grated Coconut - 2 tbsp
white sesame-1tbsp
   For the seasoning
   Oil - 4 1/2 tbsp
   Mustard seeds -1 tsp
   Fenugreek seeds - 1/2 tsp
   Asafoetida/hing - a pinch

1.Soak tamarind in water for 15-20 minutes. Extract tamarind juice and discard its pulp
2.Heat a tsp of oil in a kadai and fry the ingredients mentioned under 'roast and grind' until dal turns golden brown. Then grind it to a semi fine powder.Set aside.
3.Wash baby brinjals, discard the stem and make a + cut leaving the bottom intact. Now stuffall the brinjals with the spice powder. Reserve the remaining spice powder for the kuzhambu.
4.In a pan add sesame oil - add mustard seeds let it splutter then add small onions, curry leaves, and hing allow it slightly brown. Then add the stuffed brinjals and saute on low flame.
5.When brinjals are half cooked  add the tamarind extract, Then add thesalt, spice powder, turmeric and sambar powder. Add 1/4 cup water if it becomes thick.
6.Cook on medium flame until the gravy thickens slightly and oil floats on the top.
7.Delicious Ennai kathirikai Kulambu is ready to be served with hot steamed rice.

Thursday, June 11, 2015

Biscuit Brownies ( No Bake)

Egg less Biscuit Brownies ( No Bake)
These brownies are quick and easy to make. Marie biscuit, condensed milk and coco powder come together to form this simple and delicious sweet. These quick to make brownies would surekids friendly dessert!

Unsalted butter – 1½ tbsp
condensed milk-200 ml
Marie biscuit- 2pkts
cocoa powder-11/2 tbsp
Powdered sugar-1 tbsp
chopped mixed nuts , roasted-1/4 cup (I used only cashew)
vanilla extract – 1 tsp
1.Break biscuits into four and coarsely powder them using your hands in a mixing bowl
2.Melt the butter in a in a saucepan and Heat them till butter gets melted. Then add the condensed milk and stir well.
3.Then add cocoa powder. Mix it well without no lumps. Then add vanilla extract and mix.
4.Roughly chop the roasted nuts and add to the bowl. Mix well.
5.Finally Add the broken biscuit powder and stir until well combined.
6.If you feel it has to be more sweet, add the powdered sugar and mix well. (I added2to3tsp)
7.Line a pan with parchment paper or just grease it & Pour the batter into prepared pan.
8.And cover it with plastic wrap or with lid and keep in the refrigerator to chill for at least 4-5 hours.Once chilled, remove it from the pan and cut into desire size & serve!

Sunday, June 7, 2015

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu  is a authentic Tamil Iyer Recipe. This spicy & tangy dish prepared by cooking lentil balls in tamarind gravy. The most common ingredients  of this dish is like toor dal, tamarind, hing and  sambar powder! This gravy tastes great when mixed with plain rice adding ghee. This is one of my favourite kuzhambu  in my home s .I make it often bcz everyone love this Urundai Kuzhambu  .

Toor Dal – 1 cup, soaked in water for atleast 1to 2 hour
Hing - 1/4 tsp
Dried red chillies - 3 to 4
Salt – 1 tsp/as per taste
Sambar powder-2  tsp
Rice Flour-1 tsp
Turmeric powder - 1/4 tsp
Hing - a pinch
Oil - 1 tbsp
Mustard – 1/2 tsp
Curry leaves – a few
1.Rinse the soaked toor dal completely and grind it coarsely with red chillies, hing and salt, without adding any water. Keep this aside.
2.In a heavy-bottomed pan, pour the oil and add mustard seeds when the oil is hot. When the mustard seeds begins to sputter add the curry leaves and saute it for a second.Then Pour the tamarind extract and add turmeric and salt and let it boil on low flame.
3.Now make a small balls out of the grinded dal paste and Steam the balls for 5-10 minutes if preferred but not necessary as we have cooked the paste well.
4.Now take 1 teaspoon of rice flour in a plate. Take small ball of ground dal and dust it with rice flour . Now our paruppu urundai is ready.
5.In lower  flame  add the dal balls gently one by one to the boiling tamarind extract. Do not mix around too much or else the balls will crumble.  
6.Don’t stir the kuzhambu after adding the balls, until they float up.Allow the kuzhambu mixture to boil till the parupu urundai are cooked completely in the kuzhambu
7.After 5 minutes gently stir the kuzhambu and allow the lentil balls to cook completely. Test if the lentil balls are cooked by taking a lentil ball and break it with spatula. See if the inner side of the lentil balls are cooked and if so, then swtich off the flame .
8.Transfer to the serving bowl & enjoy with plain rice adding a drop of ghee any dry vegetable curry of choice with pappadam.

Monday, June 1, 2015

Eggless Mango Chocolate Chip Mug Cake

I have baked some mango cakes before, like the 5 MinuteChocolate Cake in a Cup eggless mango cake and mango marble cake.This Today's recipe is very quick and delicious Mango cake in less than 2 minutes. This recipe looked pretty interesting. Yes, seriously This cake in a coffee mug that cooks in the micro in just 2 minutes. you can enjoy this super soft n yummy cake instantly with very less and basic ingredients along with some Mango pulp I made some changes in this recipe I didn’t use egg then instead of oil I used unsalted butter. It turns out good. My children loved it!.

Recipe Source Here...


All Purpose flour -  4 tbsp


Baking Powder  -  1/2 tsp

Baking Soda-    1/4 tsp

Mango Puree -  3 tbsp

UnsaltedButter  -1 tbsp

Milk -   4 tbsp

Vanilla Extract  -2-3 drops

Chocolate Chips  -  1tbsp

1.In a mixing bowl, Sift All-purpose flour, salt, baking powder & baking soda together and keep aside.

2.In a another bowl, add Mango Puree,milk,butter vanilla extract and sugar mix everything well.

3. Now add the flour mixture to it and mix gently. Fold in 1/2 tablespoon of the chocolate chips into the batter and reserve the other half.

4.Spoon this batter in a microwave safe mug, gently tap the mug for the batter to settle. 5.Sprinkle the other half of the chocolate chips on top

6.Place it in the microwave and cook for 1 minute on high. Remove, tap it lightly and put it back for 30 seconds more.

7.Let it remain for a minute inside and serve immediately after. Enjoy delicious   soft mug mango cake! Better when served warm right out of the oven!