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September 28, 2010


Mom's morkuzhambu

I love morkuzhambu. Its the simplest , easiest , hassle free curry that can be prepared in no time. I usually follow my mil’s method.For a change ,i  tried my mom’s method today.My mom never adds turmeric powder but i used here for a nice color  ..My mom always add masal vada in this kuzhambu. That gives an additional flavor and taste. Sometimes she adds ladys finger too. But i dint add anything here Sleepy..I just added shallots  , njoyed with hot rice and carrot-beans poriyal. Slurpppppp…. it was yummmy.Drooling

1 cup - 200ml
For 1 person:
  • Sour Buttermilk – 1 cup
  • Gram flour – 1 tsp
  • Turmeric powder – 1/4 tsp (optional)
  • Salt & water – As needed.
To grind :
  • Coconut –2 tbsp grated
  • Green chilly – 2-3 nos (small)
  • Garlic – 2-3 cloves
  • Ginger – 1 inch piece
  • Shallot / small onion – 2 nos
  • Jeera / cumin seeds – 1/4 tsp
To temper & saute:
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Red chilly – 1/2 no (pinched into two)
  • Sambar onions/ shallots – 10 nos (finely chopped)
To garnish :
  • Coriander leaves – a few
Method :
  • Grind all the ingredients given under "to grind" to a smooth paste.In a bowl whisk the sour curd and add little water,salt, ground paste ,gram flour and mix well..
  • In a kadai temper the items given above and add it to the buttermilk mixture.
  • Keep the bowl in medium flame and allow the buttermilk to boil & rise.
  • Mix with the ladle and again allow it to boil for few seconds.Never roll boil.Keep the flame medium.
  • Garnish with coriander leaves and Serve hot

Note :
  • Do not allow the buttermilk mixture to roll boil.It should just raise.
  • Roll boiling makes the gravy watery and lose all its taste.Hope u all know this..:)
Mom's morkuzhambu 1

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September 22, 2010


I wanted to try a simple , mildly spiced kurma  for a long time. So i tried this kurma in my own way. My husband liked it very much. Also this is less time consuming & no grinding part is needed.Try this potato kurma without coconut and let me know friends how it turned out for you.
Simple aloo peas kurma 1

  • Potato / Aloo – 3 nos, medium size ( Peel the skin and chop into small pieces)
  • Peas – 1/4 cup( Soak the peas overnite if its dry )
  • Besan flour – 1 tbsp ( Mix with 1/4 cup water to make a paste )
  • Salt & water – As needed.
To saute :
  • Oil – 1 tbsp
  • Cinnamon – 1 inch
  • Cloves – 2 nos
  • Ginger garlic paste - 1/2 tsp
  • Curry leaves – a few
  • Big onion – 1 no (chopped finely )
  • Green chillies – 2 - 4 nos ( slit cut )
  • Tomato – 2 nos (chopped finely)
To garnish :
  • Coriander leaves – 2 tbsp
  • In a cooker base , add oil and saute the items given above in the same order.
  • Add tomato pieces at the end and saute till mushy.
  • Lastly add the potato pieces and soaked peas .
  • Add enough water & salt , cover and pressure cook up to 1 whistle.
  • Remove the lid and add the besan paste.Allow it to thicken and boil for sometime.
  • Garnish with coriander leaves & serve hot with roti.
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September 17, 2010


Milagu jeeraga adai

  • Steamed rice / Puzhungal arisi / Saapaattu arisi – 2 cups
  • Pepper corns – 1.5 –2 tsp
  • Jeera / cumin seeds – 1 tbsp
  • Salt & water – as needed.
  • Soak the rice for 2 hrs and grind it coarse like rawa / semolina by adding salt & required water. ( i prepared the batter 5 hrs before .. But u can grind the rice and make it instantly.. )
  • Powder the pepper & jeera and add it to the batter.
  • Add little water when the batter is thick.
  • Heat the dosa pan and pour a ladleful of batter.Do not spread the batter.
  • Drizzle oil around the adai and allow it to cook for few seconds
  • Flip & cook for few more seconds.
Enjoy eating hot !!
Note : This adai can be served without any accompaniment..

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September 11, 2010


I learnt this from my MIL . I make this at least once in a week, specially in weekends.We have this in evening . If u prefer to have this in the morning use ginger instead of dry ginger/sukku.It increases the appetite , improves digestion and equilizes the bile salts in our body.

Sukku malli thanni

  • Coriander seeds – 1 tbsp
  • Dry ginger – 1 inch piece
  • Karuppatti / Palm jaggery / Jaggery – 1 tbsp (adjust )
  • Lemon juice – Few drops
  • Honey – 1 tsp (optional)
Method :
  • Take the coriander seeds & dry ginger in a mixer and grind it coarse..
  • Add 1.5 cups of water to the ground mixture.Now add the powdered  karuppati /palm sugar and boil it till the water gets reduced to half in quantity.
  • Strain it and add the lime juice.(check for sweetness and add honey if necessary)
Enjoy drinking hot !!

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September 3, 2010


I learnt this Naan from my MIL.she got the recipe from a TV show.I tried it yesterday and it was super soft & tasty.We prepared naan & chapathi.So i wanted to make a simple korma that taste good for both.This korma i tried from here.It was very tasty and served as a nice accompaniment for both Naan & chapathi.Thanks to Varunavi .I got a simple & delicious korma recipe which i can prepare in no time.I used boiled tapioca along with potato.We dint find any difference in taste & flavor.So try the same & let me know friends ..
Let me start with a picture ,  
Naan with aloo kurma 1

Ingredients :
1 cup - 200ml
  • Maida / All purpose flour – 2 cups
  • Curd – 1/2 cup
  • Ghee / Gingely oil / Butter – 2 tbsp
  • Cooking soda – 2 pinches
  • Salt & water – As needed.
Method :

  • Take the flour in a wide mouthed bowl and make a dent in the center.
  • Now put the other ingredients and mix well to make a soft , smooth dough..
  • Keep the dough closed by a wet cloth and leave it for 2 hrs.( its not necessary tat the dough should be doubled in size. )
  • Make sure the dough is non sticky after two hours. Even if its a bit sticky apply oil to ur hands and knead gently.
  • Make even sized balls and roll it like chapathi by dusting in maida.
  • Heat the dosa tawa and make naans by applying little oil around it.Cut it into two halves ..
Enjoy with this korma / gravy :)
Naan with aloo kurma 2

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