Kootu #3

And ta-da, another popular kootu. As you might have noticed, its really a very simple way to make a curry and is packed with vegetable and lentil goodness.


Kootu # 3

2 tbsp Bengal Gram/ Kadalai Paruppu
1/2 cup White Pumpkin, cubed
1/2 cup Yam, cubed
1/2 tsp Turmeric powder
1/2 tsp Chilli Powder
1/2 tsp ground Pepper
Salt, to taste

3 tbsp Coconut
1 tbsp Cumin Seeds

Seasoning:
1 tsp Mustard Seeds
3-4 Curry Leaves
2 tbsp Coconut
A pinch of sugar

Cook the bengal gram in a little bit of water and keep aside.

Cook the pumpkin and yam with turmeric, chilli powder, pepper and salt. Keep aside.

Grind together the coconut and cumin seeds. Keep aside.

Heat about a tablespoon of oil and add the mustard seeds, curry leaves and coconut and saute until a brownish color. Add the ground coconut and cumin mixture and keep frying until brown. Now add the sugar and brown. Add the cooked bengal gram and vegetables and cook until you get a thick curry.

Serve warm with cooked rice.

Kootu # 2

Here we go with the next kootu in the series, called, very imaginatively....


Kootu # 2

2 tsp Urad Dal (split Black Gram)
1/2 tsp Black Peppercorn
2 Red Chillies
1 tsp Cumin
1/2 tsp Coriander Seeds
1/4 cup Coconut
1/2 cup Moong Dal (split Green Gram), cooked
1/2 cup Vegetables, cooked with water (here I've used carrots and peas)

Pan fry the urad dal, peppercorn, red chillies, cumin, coriander seeds and coconut until golden brown. Add water and blend together in the blender. Add 1/2 tbsp moong dal and blend.

Cook the moong dal and veggies and mix together.

Seasoning:
Heat some oil and add urad dal, cumin, curry leaves, asafoetida and red chillies. When golden brown, add to the cooked dal.

Kootus

Kootus are a form of south Indian curry. Usually had with rice and featuring vegetables and lentils cooked together. There are several ways to make kootus and any number of combinations of lentils and vegetables. Here, I'm going to give you a series of three popular kootus that we make at home.

When I was learning how to cook, my aunt gave me this simple recipe to make a basic kootu. Good vegetables to use for kootus are gourds, beans and peas.


Kootu # 1

1/2 cup Vegetables, chopped and cooked (here I've used snake gourd)
1/2 cup Moong dal, cooked
3 Green Chillies
1/2 tsp black Peppercorn
1/4 cup Coconut
2 sprigs Coriander Leaves, chopped

Cook the vegetables and dal together with some water.

Grind the rest of the ingredients and add to the cooked dal and vegetables.

Stay tuned for Kootu # 2 coming up soon...

Spinach Chicken

A few years ago I was involved in a recipe chain letter. You know those chain letters that you mail to 5 people as well as the people who mailed it to you? Well, this was the fun version of that!

One person emails a recipe to 5 people and those 5 people each add a recipe and send it to 5 others including the ones who were originally on the list. At the end of it you get hundreds of recipes! It's pretty cool. So thank you Saima, whoever and wherever you are, for this lovely recipe.


Saag (Spinach) Chicken

3 pounds skinless Chicken pieces
5 cloves Garlic, minced
2 large Onions, minced
2 large Tomatoes, crushed
1 inch piece Ginger, minced
4 tbsp Milk
4 bunches Spinach, washed and chopped
2 tbsp Butter
1/2 tsp Cayenne Pepper
1 tsp Coriander Powder
1/2 tsp Turmeric
2 large Cardamom pods
2 Cloves
7 tbsp Vegetable Oil
1 tsp Garam Masala
1/2 tsp Salt

Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until lightly browned and set aside.

Put the spinach into a deep pan, add 1/4 cup water. Bring to a boil and remove from heat. When cool, grind in a blender and set aside.

Heat the remaining oil and add ginger, garlic and onions. Saute until lightly brown. Add tomatoes, salt cayenne, coriander powder, turmeric, cloves and cardamom. Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.

Add spinach and garam masala. Cook until spinach starts sticking to the pan. Remove from heat. Add butter and keep covered until ready to serve.

Pumpkin Pachadi

A lovely pumpkin curry with yogurt and spices. Sweet and spicy, this curry is great with rice.


Pumpkin Pachadi

2 pieces Pumpkin
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder
2 tbsp Coconut, shredded
3 Green Chillies
1 tsp Mustard Seeds
1/2 glass Buttermilk
1/2 tsp Mustard Seeds
1/2 tsp Fenugreek Seeds
1 Red Chilli, split
3-4 Curry Leaves
1 tsp Sugar

Cook the pumpkin with turmeric, chilli powder and salt. Grind the coconut, green chillies and mustard seeds. Add the ground masala to the cooking pumpkin. When it comes to a boil, turn off the heat and add the buttermilk. Season with mustard seeds, fenugreek seeds, red chilli and curry leaves.

Add sugar to the cooking pumpkin. Let it cook until the it becomes a thick curry.

Kerala Egg Curry

Kerala Egg Curry

5 Pearl Onions
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 Cardamom
1 Clove
1 Tomato, chopped
1 Bay Leaf
2 small Onions, chopped
2 tsp Sugar
1 tsp Turmeric
1 tsp Salt
1 cup Potatoes, cooked
1 cup Peas, cooked
1/4 cup Coconut Milk
6 Eggs, hard boiled, sliced halfway

Grind the pearl onions, ginger, garlic, chilli powder, coriander powder, cardamom, clove and tomatoes. In a little oil, fry the bay leaves till brown. Add chopped onions, sugar and saute till onions become brown. Then add the ground paste, turmeric and salt. Keep stirring till it becomes dark. Now add the veggies. Add one cup of water and let it boil for a few minutes.
Add the coconut milk and eggs.

Egg curry is wonderful with rice and rotis. Other egg curries in this blog: traditional egg curry, egg curry.