Spinach Kozhambu

Kuzhambu is a spicy curry, originating from south India, made with a combination of vegetables or fish/ chicken. Usually they do not have lentils, but this one does and is milder than most other kozhambus. When the kozhambu is made with yogurt, its called More (Buttermilk) Kozhambu and is a wonderful addition to rice on a hot day.


Spinach Kuzhambu

2 bunches Spinach
1/4 cup Toor Dal (Pigeon Peas)
2 Onions, chopped
4 cloves Garlic
2 tsp Chilli Powder
1 tsp Coriander Powder
2 tsp Fennel Seeds
1 tsp Cumin Seeds
1 Tomato, chopped
2 Green Chillies, slit
1 tsp Fenugreek Seeds
1 small piece Cinnamon

Clean and chop spinach.

Grind together chilli powder, coriander powder, 1 tsp fennel seeds, cumin seeds, one onion and a little water. Keep aside.

Cook the dal in some water, until tender.

In a little oil, add the fenugreek seeds, cinnamon, remaining fennel seeds and chopped onion and saute. Add spinach and saute well. Add the ground spices, the cooked dal, about 2 cups of water, salt and cook for 10-15 minutes.

Serve hot with cooked rice.

Other kuzhambus in this blog: Tomato More Kozhambu, Puli Kozhambu, Vethal Kozhambu.

Aloo Kadhi

Kadhi is a spicy yogurt-based curry that is very popular all over northern India. It is commonly eaten with rice or roti. It is light and full of flavor.


Aloo Kadhi

4 Potatoes, boiled and coarsely mashed
3 cups Yogurt, beaten
1/2 tsp ground Coriander
1/2 tsp Turmeric
1/2 tsp Chilli Powder
1 Green Chilli
1 tsp Cumin Seeds
a pinch of Asafoetida
Salt, to taste

Boil and coarsely mash potatoes and add to beaten yogurt along with coriander powder, turmeric, red chilli powder, salt and green chilli.

Heat oil in a pan and add cumin, asafoetida and then the above mixture. Keep stirring till it boils and thickens.

Simple Rasam

When I wanted a quick rasam and didn't have time to grind my own spice powders and stew over the tamarind, I would use this easy recipe. The rasam still tastes great, but you spent half the time making it!



Easy Rasam
1/2 cup Moong Dal, cooked with turmeric and salt
1 tsp Rasam Powder (available in Indian stores. If you want to make your own, here's a nice video!)
1 tsp Cumin Seeds
1 pinch Asoefetida
3 Tomatoes, chopped
1 tsp Mustard Seeds
3-4 Curry Leaves
1 clove Garlic
2 tbsp Cilantro Leaves, for garnish

Heat about 2 teaspoons of oil in a pan, add the cumin, asoefetida and tomatoes and cook until tomatoes are mushy. Add the rasam powder and enough water to cook the tomatoes (about 2 cups). Add the cooked dal.

For the seasoning, heat some oil in a pan, add the mustard seeds, curry leaves and garlic clove. When the mustard seeds begin to splutter, add the seasoning to the rasam. Garnish with chopped cilantro.

Serve hot with cooked rice.

Other rasams on this blog: Mysore Rasam and Beetroot Rasam.

Peas Dosa

Dosas are very popular breakfast/ lunch/ anytime foods in southern India. Over the years, just as with any other popular food, the dosa has been changed to use several other ingredients including vegetables and different types of grains such as oats or ragi. Here, I've made a peas dosa. This is really easy since it doesn't require fermentation. Enjoy!


Peas Dosa

2 cups Rice, soaked for 3 hours
2 cups grated Coconut
4 Green Chillies
Salt, to taste
2 cups Peas, cooked

Grind together the coconut, green chillies and rice to a smooth batter with water. Add the salt and peas. Mix to combine. Make thick crepes on a heated crepe pan.


Other dosas on this blog: Dosa, Neer Dosa, Tomato Dosa and Pesarat.

Bell Pepper Curry

This is another in a series of recipes from my mother in law. As I said earlier she is an amazing cook, and can whip up dishes in a matter of minutes. I'm sure, though, that if I asked her to reproduce this exact recipe, she won't be able to, because she really doesn't cook by numbers. I loved this curry the day she made it for us and it really tastes great with rotis.


Capsicum Curry

1 Bay Leaf
3 cloves Garlic, chopped
1 Onion, chopped
1 Tomato, chopped
Turmeric Powder
Chilli Powder
Salt, to taste
Dhania Powder
1 Bell Pepper, chopped
Sugar
Coriander Leaves, for garnish
Grind together:
3 tbsp Coconut, shredded
1/4 tsp Saunf

In a little oil, saute the bay leaf, garlic and onion until onion turns yellow. Add tomato, turmeric, chilli powder, salt and dhania.

Fry till mushy. Add chopped bell pepper and saute for 5 minutes. Add the ground masala. When it boils, add a little sugar. Garnish with coriander leaves.

Waffles

One of my all-time favorite breakfasts! I only recently acquired a waffle iron and have been having waffles every sunday since!

Waffles

1 3/4 cup All-Purpose Flour

1 tsp Salt

2 tsp Baking Powder

3 Eggs

2 tbsp Butter, melted and cooled

1 3/4 cup Milk

1 tbsp Sugar

Sift together the flour, salt and baking powder.

Separate the eggs into yolks and whites.

Beat the yolks well and add the butter and milk and beat again thoroughly to combine.

Beat egg whites very well until you get stiff peaks. Add the sugar and beat well.

Add the beaten yolk mixture to the flour mixture and mix well. Now gently fold in the beaten stiff egg whites.

Pour onto a heated waffle iron.

Enjoy warm with maple syrup. Or Butter. Or Nutella. Or Chocolate Sauce. Or Fresh Strawberries!! mmm.

Okra Buttermilk Curry

This is a mild curry that's great with rice and/or rotis.


Okra Buttermilk Curry

200 g Okra
500 g Yogurt
1/2 tsp Turmeric
50 ml Oil
1/2 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds
4 Red Chillies
2 sprigs Curry Leaves
2 Onions, sliced
2 Green Chillies, cut lengthwise
Salt, to taste
1 tbsp Coconut Oil

Cut the okra into 1.5 cm long pieces. Whip curd with turmeric and keep aside.

Heat oil and season with mustard seeds, fenugreek seeds, red chillies and curry leaves. When the mustard seeds pop, add the onions and green chillies. Saute well.

Add the okra and fry well. Finally add the whipped yogurt, salt to taste and simmer on low heat.