How do you like your Bhindi?

Its sooper roasted, aromated Bhindi or Vendakai(in Tamizh) curry. Smells good...Its sure a favorite for my going-to-be- two year's daughter. Its on of my Mom-licious recipe and also my favorably too.

Normally, in North India, they make Bhindi/Vendaikai with Masala and South, its direct opposite. Mostly its without onions( as per my knowledge). I admire both and do them at home too. The best of all I like is the simple roasted Vendaikai. It sure goes with little-spicy Morkuzhambu/Kadi or even with sambar too.Here is the one with simple Mysore rasam.

Recipe of Bhindi:

Ingredients:

Vendaikai/Bhindi- 1/2 kg
Turmeric- 1spn
Chilli- 1/2 spn
Curd- 6 spn
Curry leaves
Mustard- 1spn
Oil and salt

Method:

1) Just the night before, wash the bhindis/vendaikai and spread over a cloth.After 1/2 hour or so, you can chop it finely or the next day morning too. (whenever you get free time)
2) In a kadai with 2 tsp of oil, put the mustard and wait till it splutters.After that , put the Bhindi/Vendaikai.Let it fry for 5 minutes.
3) Put the 6 spn of Curd and mix it well and cook it for about 5 mintues. After that, it will automatically leave some oil and water to cook by itself. Maintain your flame in minimum.After 10 minutes or so, add turmeric, chillipowder and salt.(Dont add salt before hand which will make Bhindi soggy).Fry for about 10 minutes.
4) After a while, its necessary to add some more oil and make sure you are there to monitor it or just leave it in minimum flame.
5) Yes, by this time, your sooper roasted Bhindi/Vendaikai is ready to eat.

Garnish with curry leaves or if you like, you can put the curry leaves while doing the tempering.

Pic will follow soon...

Cabbage Carrot Curry - Simple Side Dish

I have been strictly following two subzis in the morning for his lunch. One will be freshly made and other will be the leftover of yesterday. Yesterday, I happened to see Cabbage in the market for just Rs.6. Got a small one and shredded nicely.Also, I shredded some carrots too. Usually, either in Mom's or MIL's House, they make cabbage curry with peas and coconut-greenchillies grinded. Its a very good combo and tastes wonderful.

Already, cabbage is gas oriented, and what if to add more peas which is also gassy gassy. So, I thought of trying it with Carrot which is more healthy. Usually, I cook cabbage out in the kadai but nowadays, I do it in cooker.( which is not advisable). I will try to change it soon.This cabbage-carrot combo is also delicious and goes with chapati and rice too.

So, in goes Cabbage-carrot curry with Gobi Masala in the dabba along with Chapati.

Ingredients:

Cabbage- 3 cups (Shredded nicely)
Carrot- 2 cups
Coconut- 1/2 cup
Green chillies - 2 -3
Salt and oil


Tempering:
Mustard - 1spn
Urad dal - 1spn
Curry leaves
Asafoetida - 1 tsp

Method:

1) You can either cook cabbage outside in kadai or cooker and strain the water.Keep shredded carrots ready.
2) In a mixie, grind Coconut-Green chillies (coarsely) and keep it ready.
3) In a kadai with oil, Put the mustard and wait till it splutter. Add urad dal, curry leaves and Asafoetida. After few seconds, add the cooked cabbage and carrot. Let it fry for 5-8 mts. Then add the grinded stuff.And fry for 5 minutes in high flame and switch it off.

Ta...Da ..Cabbage- Carrot Curry is ready.

P.S: If you like eating raw cabbage, then no need to cook cabbage at all. I prefer eating cooked cabbage and raw carrot. Sure a good combination.

Change in blog name

hey guys

I am going to change my blog name www.anuradhavenkatesh.blogspot.com to dhomefood.blogspot.com in a week ....So, Kindly make a change of it coz I will be posting yummy and simple recipes to your kitchen doorstep..:)

Sorry for the inconvenience.

Thanks

Anu

Vendaya Vathalkuzhambu and Pooshnikai Kootu

My website is ready for action. So, I took a 15 mts break and back to food blog again. Everytime I make some dishes,I always think of taking pictures and put it in the blog. Unfortunately, I didn't have time. Now, that is also favouring me :)
So am back with yummy recipes ...

What cooking today? Its getting hot here. So to reduce the heat , I did Vendaya Vathalkuzhambu( Methi leaves Vathalkuzhambu) and Pooshnikai Kootu(Ashgourd Kootu). QUite a combination.This ashgourd is also called winter melon and some facts are Ash gourd consists of substantial amount of moisture and a little amount of protein, fat, fiber and carbohydrates. Its mineral and vitamin contents are calcium, iron, phosphorus, thiamine, riboflavin, niacin and vitamin C. The seeds contain pale yellow oil.(According to HOme remedies website) and Ofcourse, no need to tell about Methi. Its very good for health.

Here is the recipe:

Vendaya Vathalkuzhambu(Methi leaves Vethakuzhambu):

Ingredients:

Big lemon-sized tamarind(puli)
1 spn Mustard seeds
1 spn Channa dal
1 spn Urad dal
1 spn Toor Dal
1/2 spn Vendayam(Fenugreek)
1 cup of Methi leaves( Vendaya leaves)
4-5 Methi seeds
4-5 Red Chillies
2 heep spn Sambar powder
6-7 Curry Leaves
5 Spoon Gingely Oil

Method:

* Take a kadai, Pour Gingely oil
** Add Mustaed Seeds
** Add Channa Dal
** Add Urad Dal
** Add Toor Dal
** Add Methi Seeds
** Add Red Chillies
** Add Vendaya leaves(Methi leaves)
and fry till it become light brown

* Then add the pulp of Tamarind Juice

* Add Sambar powder and Salt

*Let it boil for 15- 20 minutes till it become tight fluid.

* Simmer it on 5 minutes

*Yummy Methi leaves Vathakuzhambu Is ready

P.S : Shallots,Applam(Papad) can also be used




Pooshinikai kootu(Ashgourd Dal):

Ingredients:

Pooshnikai(ashgourd) 1/2 kilo.
Moon dal - 1/2 cup
Channa Dal- 1/4 cup


To Grind:

Coconut- 1/4 cup
Green chillies- 2 big
Jeera - 2 tsp
Ginger- a small piece
Coriander leaves (Optional)- A few. By adding this, the color of the dish turns green . Looks good and tastes more good.

Tempering:

Mustard- 1 tsp
Urad dal- 1 tsp
Curry leaves n Corainder leaves
Asafoetida- 1tsp

Method:

1) In a cooker, keep Ashgourd/Pooshnikai,Moong dal, Channa dal for about 2 or 3 whistles .Just similar to keeping rice.
2)While doing so, grind the coconut, ginger, green chillies, Jeera and keep it ready.
3) After the dal/Kootu is ready, In a kadai with Oil add Mustard and wait till it splutters. Add urad dal and wait till it turns brown.Add Asafoetida and Curry leaves.
4)Pour the Dal and let it boil for about 5-8 mts. After that add the grinded stuff and let it boil for another 8 minutes.

Atlast Garnish with Lots of Coriander leaves.( If you have added the coriander leave while grinding, no need to garnish later)

Pics will follow soon....