Tuesday, May 29, 2012

Sundal Kuzhambu

     Its been a long time since i posted the recipe because of personal reasons and also rigorously searching a home as need to find it in a short while.Its really really difficult to find a home.So my mind is totally blocked and not able to concentrate on my blog.Not able to visit any blogs regularly.With this post i'm taking a break and will be back as early as possible but not sure when.
    Now coming to the recipe never heard about this Sundal Kuzhambu recipe until i got introduced to it by my friend Gayathri.She use to say this is very common in their house holds and will do it frequently.So thought of preparing it as my hubby always wants any kind of gravy for the rice.As i got bored with the routine gravy i did this one and it worked out great.So here goes the recipe.

Ingredients :

Chhole/Brown channa 3/4th cup(small cup)
Potato 2-3 medium size
Onion 1 big sized
Tomato 1 big sized
Ginger garlic paste 1/2 tsp
Red chillie powder 1/2-3/4 tsp
Salt Req

To Roast & Grind:

Grated coconut 2 tbsp
Dhania 1 tsp
Red chillies 3-4 nos
Cinnamon 1 inch piece
Cardomom 2 nos
Cloves 2 nos
Fennel seeds 1/4 tsp

Seasoning :

Oil 1 tbsp
Mustard seeds 1 tsp

Method :

1.   Roast and grind all the ingredients given under to grind column.Boil the potato and keep it separately.

2.    In a wok pour the oil and do the seasoning.Then add the onions and fry till transparent.

3.     Now add the chopped tomato and fry till mushy.

4.    Now add the ground paste and fry till the oil oozes out and water content is absorbed.

5.     Now add the potato,enough water,salt and allow the gravy to boil nicely for around 20 mins so that the channa absorbs masala very well.Check the spicy at this stage.

6.     Now the gravy is ready to serve.

Notes :

1.   Should not add the water now and then to the gravy.Begining itself have to add enough water and have to boil nicely.

2.    Adjust the tomato according to the taste.

Monday, May 7, 2012

Aloo Capsicum Gravy

             Its been a while i didn't try any new recipes and was bored with the old ones which use to prepare routinely.So thought of preparing Aloo Capsicum gravy and got the recipe from my friend and gave a try.It came very well and was perfect to have with Peas Pulav.

Ingredients :

Potato 1 no(big sized)
Capsicum 1 no
Dhania powder 1 tsp
Red chillie powder 1/2-3/4 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp(optional)
Salt Req
Sugar 1/4 tsp (optional)
Coriander leaves 1 tsp(chopped)

To Grind :

Onion 1 no
Tomato 1 no
Ginger 1/2 inch piece
Garlic 2-3 pods

Seasoning :
Oil 1 1/2 tbsp
Cumin seeds 1/2 tsp

Method :

1.   Boil the potato upto 2 whistles and then cube the potato(mash 3 pieces of potato and reserve it) and fry in a wok with 3/4 tbsp of oil(reserve the  balance oil for further cooking) for around 3-4 min's and keep separately.

2.    In the same wok add the balance oil and saute the capsicum.

3.    Grind the onion,ginger and garlic separately and tomato separately.Add the onion paste to the capsicum and then fry for few min's.

4.      Now add the tomato paste and saute for around 4 mins.

5.      The next will be adding the dry powders and salt.

6.     Need the fry till the oil oozes out and entire water in tomato and onion is absorbed.

7.     Now add the enough water and add cubed and mashed potato and check the salt.

8.    Once the gravy becomes thick add the chopped coriander leaves and mix well.

Now the Gravy is ready to serve.

Notes :

1.    Mashing 3 pieces of potato cubes and adding to the gravy is purely optional.In case don't want the gravy to be thick can skip this step.

2.    I grinded the onion and tomato coarsely as i want to feel that the onion is included in the gravy.

3.    I didn't do the seasoning as i was running out of stock of cumin seeds.

4.    If wish can even add the cream for garnishing.