1. Brinjal: Two cups chopped.
2. Sambhar Onion: About 25
3. Garlic - 10 cloves
4. Tomato - 1 big chopped fine
5. Dhania seeds - 1 teaspoon
6. Kadalai paruppu (bengal gram)- 1 teaspoon
7. Milagu(black pepper) - 2 teaspoons
8. Jeeragam(cumin) - 1 teaspoon
9. Red Chillies - 5
10. Coconut shredded: 3-4 tablespoons
11. Turmeric - lemon sized
12. For seasoning: Gingelly oil, turmeric, asafoetida, methi seeds, mustard, toor dhal, curry leaves
13. Salt : as needed.
1. Fry the items mentioned in no. 5 through 9 in a teaspoon of oil.
2. In a teaspoon of oil, fry about 10-12 sambar onions, Garlic cloves, and tomatoes until they are cooked well.
3. Grind all the fried items in step 1 and 2 into a coarse paste with coconut and some salt.
4. Soak the tamarind and get the tamarind juice of may be 3-4 cups.
5. In a kadai, pour oil and add the items mentioned for seasoning. Once it splutters, add the rest of the sambhar onions and fry until they are cooked.
6. Add the cut brinjal pieces. Cook them well.
7. Now add the tamarind juice. Let it boil for some time. Then add the ground paste. Add some salt according to taste.
8. Let it boil until it thickens.
9. Serve it with hot rice. Roasted papad is the best combination.
1. If you get small brinjals, slit them with stem intact, coat them in little bit of oil and microwave until it is 3/4th cooked. Then stuff the ground paste in the brinjals, and then add this after frying the sambhar onions and fry for sometime, and then add the tamarind juice and let it boil. Everything else is the same as mentioned in the above recipe.
2. If you want to give it a little chettinad touch, fry about 1 teaspoon of sombu(fennel) along with other items mentioned above for the kuzhambu masala and grind it together. And add about half teaspoon of sombu(fennel) in seasoning also.
3. Those who don't like to add onion and/or poondu, fry and powder the following and use it as the stuffing and karakuzhambu podi: One teaspoon vendhayam, asafoetida, one tblspn each of toor dhal, urad dhal, and chana dhal, red chillies according to taste, and two teaspoons of dhania.
4. You can just make this as poondu-milagu kuzhambu without the brinjals.
Note: I have given some variations at the end and have mentioned how to make ennai kathrikkai kuzhambu there. Since I did not have the small brinjals that is required for the same, I cut the brinjals and made kathrikkai kara kuzhambu.
Cauliflower Big - 1 no.
Onion - 4 nos
Spring Onions - 3 stems
Green Chilly - 2 nos
Ginger Garlic Paste - 1 tbsp
Soy Sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Corn Flour - 2 tbsp
Pepper Powder - 1/4 tbsp (optional)
Red Chilly Powder - 1 tbsp
Coriander Powder - 3/4th tbsp
Cumin Powder - 3/4th tbsp
Water - 1 cup
Oil- 4 tbsp and 1/4 tbsp for shallow frying
In a frying pan add the 1/4 cup of oil and fry the cauliflower florets slowly. Remove them when they turn golden brown in colour. Remove and drain well.
If you want to make it as a gravy for side dish, then add a cup of water and add the left over marinated paste and bring it to boil. Keep stirring so that it does not settle at the bottom.When it turns glassy, remove from flame, transfer to a serving bowl, decorate it with finely chopped spring onions and serve with any Roti or Chappati of your choice or even Veg Pulav and Fried Rice.
Garlic Rice is a speciality of Chettinadu Cuisine. Good for health and relieves gastric trouble too.
Rice - 2 cups
Garlic Pods - 15 nos
Red chilly - 2 nos
Coriander seeds - 2 spoons
Bengal Gram Dal - 1 tspn
Urad Dal - 1 tsp
Ghee -2 tsp
Gingely Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - a few
Coriander leaves - 1/2 cup finely chopped
Cashew nuts - 8 to 12
Salt to taste
Wash soak and pressure cook rice with 4 cups of water. The rice should not be sticky but separate.
Heat 1 tbsp of oil in a pan, add mustard seeds and when it splutters add the bengal gram dal, urad dal, coriander seeds and red chillies. Fry them well and when they turn golden in colour add 5 to 6 pods of garlic and saute together. Remove from flame, when cold grind it to a fine powder.
Heat 1/2 tbsp of ghee in a pan add the remaining garlic pods and fry them till they become golden brown in colour. Break the cashew nuts into pieces and fry them too till they become golden brown. Remove the pods and let them cool. Add the remaining ghee and oil to the pan, and add the mustard seeds when it splutters add curry leaves and saute it a while.
Add the cooked rice, ground powder and required salt and mix well. Add the fried garlic pods on top. Decorate it with coriander leaves and fried cashewnuts.
- Wash brinjals & let them dry completely.
- Slit them without cutting fully
- Mix besan, special masala powder, salt, hing & turmeric powder.
- Add a tablespoon of water & make a paste of the powder mixture.
- Stuff the masala into the slits
- Heat oil in a shallow non-stick pan.
- Arrange the stuffed pieces.
- Keep closed till golden brown.
- Turn sides & fry till golden brown.
Cashewnut, Baadam - 50 gm each
Walnut - 20 gm
Khus Khus - 2 tbsp
Cardamom - 2 pieces
Kesar Strands - 5 gms
Sugar - 100 gms
Dry roast all the nuts and powder them. Grind the kesar strands separately. Grind the sugar separately. Mix all the three ingredients together and store it in a cool dry container.
As sugar is added to it already, it is better to avoid sugar while preparing this drink.
Though this is a Rajasthani dish, this is famous all over North India it seems. Ingredients:
Milk - 1 litre
Sugar - 1/2 cup (powder it well)
Pepper corns - 10 to 12
Saffron Strands - A few
Almonds - 1/4 cup or 12 to 15 nos.
Poppy Seeds (Khus Khus) - 2 tbsp
Cardomom Powder - 1/4 tspn
White pepper corns - 20 (optional)
Boil the milk and make it to 3/4th. Grind Almonds, Poppy Seeds, Cardomom Powder and White Pepper Corn and add it to the boiled milk and refrigerate it for 3 to 4 hours. Then drain it through a seive and add sugar, pepper corns and saffron stands. Chill again. Just before serving add a few pieces of soaked and peeled almonds and cashewnuts.
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