Mor Kuzhambu

Mor Kuzhmabu is a simple and yet a tasty dish which could be done in a jiffy! The veggies used could be Ladies finger, potato or white pumpkin (Pushanikai)..

Ingredients :

Thick sour curds (whipped with salt and turmeric)
Grated fresh coconut - 1 cup
Green Chillies - 6
Cumin Seeds - 1 tsp
Toor dal - 1 tsp; Rice - 1/2 tsp (to be soaked in water for 10 mins)
Asafoetida
Small piece of Ginger/ 1 small Garlic (if needed)

For Tempering : 2 tsp Coconut Oil, Mustard seeds - 1 tsp, Cumin seeds - 1 tsp, Fresh curry leaves, a pinch of turmeric powder and asafoetida.

Preparation :

1. Grind all the ingredients with grated fresh coconut and add this mixture to the whisked sour curds.

2. Heat a Kadai, make the tempering, and add the boiled vegetables. (Tip : Use boiled & Cubed potatoes, if using Ladies finger, it can be deep fried and added while serving, if using white pumpkin, it can be pre-cooked in a microwave).

3. Lower the flame, then add the curd mixture. Keep it on just for 2-3 minutes, till the froth appears. Switch off the gas immediately and transfer it to a serving dish. (If you leave it on high flame, the curds will break and the mor kuzhambu will be in a thinner consistency)

4. Can be served with hot rice and pappadam / appalam.

Paruppu Usili

Paruppu Usili, a popular Tam brahm veggie preparation is a deadly combo with Mor Kuzhambu … It is a lentil crumble that is added to vegetables like cluster beans (Kothavarangai) or French beans. (Variations: Capsicum, cabbage, carrot, kovakkai.Usili adds flavour and volume to the vegetables.

Paruppu or the lentils are soaked and ground with spices, steamed and then mixed with the cooked veggies. It is a delight to make as much as it is to eat. (Especially with a microwave around!).. My mom was an expert in making this, and over the years, I have perfected and found short cuts to make this dish, and yes, she says that I prepare it better than her!

Ingredients

3/4 cup toor dal
1 tsp chana dal
5-6 dried red chillies, 1 green chilli (for extra pep)
1/2 tsp asafoetida powder
1 tsp rock salt
1 sprig curry leaves
1 small piece ginger
1/4 kg vegetables – finely chopped

For tempering :

1/2 tsp mustard seeds, ½ tsp white split urad dal for tempering
2 tbsps coconut oil ( this makes all the difference..)
A sprig of curry leaves
1/4 tsp turmeric powder
1/4 tsp of asafoetida


Step 1 - Preparation of the lentil mixture




1. Soak dal (toor + chana) for one hour along with red chillies.
2. Drain the water, grind this mixture to a coarse paste, along with the rest of ingredients, without adding any water.
3. In a microwaveable dish, steam this paste (cook it covered), for 4 mins. Turn it around after 2 minutes. Allow this mixture crumble to cool. (If you do not want to use the microwave, you can steam this in an idli thattu or steamer for 10 minutes). This steamed lentil mixture can be freezed and stored for sometime to cut down the time during your next preparation…
4. The last part is the secret for the fluffy usili (years of experience in perfecting the usili, ha ha) is to put the cool mixture in a mixi and whip it anti-clock wise ( Just one round), so that air gets in a makes the usili mixture fluffy. This way the mixture will be granular and also light and so it can mix well with the vegetables.


Step 2 - For making the Paruppu Usili with vegetables

1. In a microwave safe bowl, place the finely chopped vegetables, sprinkle some water and cook for 4-5 mintues. (Except for capsicum, which can be added to the usili directly last)
2. In a kadai, heat 2 tbslps of coconut oil, add the tempering. Add the cooked vegetables, toss over for 3 minutes and finally added the lentil mixture. Mix it well along with the cooked vegetables.
3.Over low heat, stir it around for 5-7 minutes. Finally when it is done, add 1-2 tsp of coconut oil before switching of the flame.

The delicious aroma of Usili will make your mouth water! Best served with hot rice, Mor Kuzhambu and Appalam or papadam.




I hope the picture makes you to drool over..

Tomato Salsa

Salsa time! Enjoy with Tacos or Tortillas..

Ingredients

5-6 large tomatoes, seeded and chopped
1 small green bell pepper or capsicum - (in whatever colors you get)
1 garlic cloves, finely chopped (if needed)
6 onions, finely sliced
2 tablespoons chopped fresh corainder leaves
1 tablespoon finely chopped jalapeño chilis ( Pickled Jalapenos are available bottled in Nuts & Spices)
2 tablespoons lime juice
1/2 teaspoon salt
1 tsp olive oil

Method :

1. The secret to a good salsa is the right texture of tomato. The presence of seeds and fleshy centre part would make the salsa too liquid.
2. To seed the tomatoes, cut the tomato crosswise in half and squeeze each half gently over a bowl to remove the seeds. (OR) You can also cut the tomato in to two, place in the conventional pre- heated oven for 5 minutes. Take it out from the oven and scoop the centre part.
3. Toss the rest of the ingredients and refrigerate it so that it would be crunchy.

Muesli Bars

One way of eating Muesli - Sometimes I do hate a cold breakfast..

When you are on the run (always we do!), carry these Muesli bars as breakfast!

Ingredients:

1/2 cup unsalted butter
1/3 cup demerrara or brown sugar
3 tablespoons honey
1 cup Muesli (preferably the ones with dry fruits)
1 tbslp almonds / peanuts
1 tbslp dessicated coconut
1 tbslp sesame seeds (white til)

1. Preheat a conventional oven to High and keep a greased square baking pan ready.
2. Meanwhile, heat a sauce pan over low heat. Add butter, brown sugar and honey. Just wait till the sugar melts.
3. Now remove from heat. Add muesli, almonds, coconut and sesame seeds.
4. Mix this mixture and pack this in to the prepared baking pan
5. Bake for 10 mins, until the top becomes golden brown.
6. Allow to cool and then cut into bars.

Hakka Noodles

All time favourite.. Hakka noodles tossed with vegetables of your choice!

Ingredients:

1 packet of Ching's Hakka Veg Noodles - Boiled



Vegetables ( to be sliced finely, cabbage and carrots to be shredded finely)
Onion - 2
Spring Onions - 1 small cup
Cabbage - 1 cup
Carrots - 1 cup
1 capsicum
2 tsp oil
salt- a pinch
Ajinomoto - a pinch
Chinese red chilli fresh -2 finely cut
Garlic - 3 pods, finely chopped

1. Heat oil, fry garlic and fresh red chillis.
2. Add Onion, carrot, capsicum and cabbage and stir fry over high flame for about 2 minutes. Add a pinch of ajinomoto and salt.
3. Now toss in the boiled noodles, stir fry for a minute.
4. Add the chopped spring onions and serve the noodles hot with Chinese gravy and sauce.


(These pics were shot in my mobile since my digicam conked out.. Not bad photos...Yeah)