Kondai Kadalai Kuzhambu/Bengal Gram Curry

Mom  makes wonderful kadala curry this is purely soul food this versatile curry can be served with dosa idlys breads roti and rice list is endless in south we like this curry for breakfast and lunch.

Recipe Demo Video...Like and Subscribe to me on Youtube...:)

Ingredients:
100 Grams Bengal Gram/Kondai kadalai
100 Grams Brinjal
2 Large Potato
1 Large Onion
1 Large Tomato
2 Green Chillies
2 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
1 1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1/2 Cup Fresh Coconut
Fist Full Coriander
4 Tbsp Oil
Salt as per taste
Coriander leaves and lime juice for garnish.

Prep Up:

1. Wash the bengal gram twice add to a hot pack add hot water and cover the pack this way the gram will soak fast. allow to soak for at least 2 hours.
2. Peel and cube potato
3. Chop onion and tomato
4. Remove the hard steam from brinjal and chop into half
5. Slit the green chilly
6. Add coconut and coriander to a mixer jar with little water grind to a smooth paste.

Preparation:

• Drain the soaked beans add to pressure cooker fill it with fresh water cover and cook for 4 to 5 whistles till beans are well done.
• On a medium flame place a heavy bottom pot add oil.
• Add ginger and garlic paste to the hot oil and fry till raw flavor has gone
• Add curry leaves allow to splutter a bit add onion and tomato fry a bit till onion turns transparent.
• Add chilly powder coriander powder and turmeric powder to the onion and fry a bit
• Add potato and fry a bit add salt and fry a bit add water and cover allow the potato to cook
• Once potato is almost cooked add brinjal stir well cover and cook till brinjal is half cooked
• Once brinjal is half cooked add the cooked beans stir and cover allow the brinjal to cook till well done.
• Add coconut paste stir add water and seasoning if needed allow the coconut to boil thoroughly till raw flavor has gone add lime juice and chopped coriander stir well and serve with rice and papad...this curry goes well even with idly and dosa...enjoy...:)  

Sorakkai+Urulaikizhangu+Kadalaparippu Kurma (Bottle Gourd Kurma)

At times I crave for this spicy juicy yumminess...mom prepares the best kurma...spicy masala paste enhances the taste of the bottle gourd it soaks up all the spices and the juicy spicy hot vegetable is truly and match made in heaven...:)

Recipe Demo Video...Enjoy...:)

Ingredients:

500 Grams Bottle Gourd(Peeled and Cubed)

2 Onion(Peeled and Roughly Chopped)

2 Potato( Peeled and Cubed)

1 Blanched Tomato

1 Cup Split Chick Peas

2 Tbsp Ghee

3 Tbsp Oil

Salt as per taste

Coriander, Mint and LimeJuice for garnish

Spices:

4 Cardamom Pods

4 Cloves 

1 Bay Leaf

2 Sticks Cinnamon

1 Tbsp Turmeric Powder

1 Tbsp Coriander Powder

Masala Paste:
1/2 Tsp Fennel Seeds
1/2 Tsp Black Pepper Corns
1 Stick Cinnamon
3 Pods Cardamom
3 Cloves
Fist Full Garlic (Peeled )
2 Inch Ginger (Peeled and cut into Pieces)
10 to 15 Green Chilles(depending on heat)
1 Tsp Oil

• Heat a wok with a tsp oil fry the chilly garlic ginger and spices on low flame allow to cool and prepare and paste. 

this is a versatile masala paste which we use in different recipes like biryani and curries we can store this masala paste in a air tight container refrigerated upto 2 weeks 

Coconut Masala:
1/2 Cup Fresh Coconut
1/2 Tsp Fennel Seeds
Fist Full Coriander

• In a mixer jar add the coconut pieces fennel and coriander add water and grind in to a smooth paste.

Method:

• Wash the split chick peas twice and place in a bowl which will fit inside a cooker add 2 cups water 1/2 tsp turmeric powder and place in cooker allow to cook for 3 whistles.
• The tomato can also be placed in the cooker along with the dal.
• Heat a wok with oil and ghee on medium flame add the spices allow to crackle a bit add onion and prepared masala fry till onions turn transparent.
• Add the turmeric and coriander fry the onions a bit add  the blanched tomato fry a bit.
• Add the potato and cooked dal water add salt cover and cook till half done.
• Add the cubed bottle gourd and dal add water if needed cover and cook till veggies are done.
• Add the coconut paste and bit of water stir and bring to boil make sure the raw flavor from coconut has reduced then add chopped coriander mint and lime juice serve hot with rice...Enjoy...:)  

Masala French Fries recipe link with video :http://goo.gl/MgtFHj

Mutton Kabab

Mutton Fry in any form is always a treat best served along side for any southindian meal. this recipe is a original nawabi tamil cuisine from vellore and arcot which is located in tamilnadu there are many variations on this recipe we can never go wrong with this its mildly spiced and very tasty meat recipe. there are a few changes in the recipe the origianl recipe calls for whole spices I've reduced the amount of spices and just added garam masala...

Do view the video demo subscribe...

Ingredients:
250 Grams Boneless Mutton (Cubed)
2 + 2 Tbsp Milk
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/2 Tsp Pepper Powder
1/2 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1 Tsp Ginger Garlic Paste
1 Egg
3 Sprigs Curry Leaves
4 Tbsp Maida/All purpose flour
Oil for Frying
Salt as per taste

For Garnish: Pomegranate, green chilies, pepper powder and lime wedges...

Method:

1. In a pressure cooker add 1 tsp oil add meat, chilly powder, turmeric powder, garam masala powder, coriander powder, ginger garlic paste, 2 Tbsp milk and salt fry till the meat releases moisture.
2. Add 1 Cup water place the lid and whistle and cook on high flame for 3 to 4 whistles till mutton is tender and done.
3. Separate meat from stock...stock can be used for other recipes.
4. In a bowl beat the egg, 2 tbsp milk and salt. 
5. Add salt and 1/2 tsp pepper powder in maida. roll the cooked meat in maida first then dip in egg and then in maida reserve in a plate
6. Heat oil in a wok for frying the meat add the breaded meat to hot oil and fry till light brown in color drain.
7. Fry the curry leaves in same oil and garnish meat with curry leaves chilies and sprinkle some pepper powder and lime wedges serve this crispy meat along with hot rasam sambar and rice...or with beer...enjoy...:)