Peanut Tamarind Curry / Verkadalai Vathakuzhambu

Is there someone who doesn't love peanut? From tasting it raw till store-bought Honey Peanuts, it taste delicious. And its a good snack too,unless we eat it as snacks...Peanuts are widely used in Rice, Chutneys or mixed in some gravies like Mirchi Ka Salan. Why not use it in Kuzhambu/Tamarind based Curry. I was introduced to this Verkadalai Vathakuzhambu in my husband's family and everytime see my family loving it as if they were having it for the first time after long time. Though it i prepared every once a week, this flavour got stuck in my tongue and I made one this weekend. Normally, if I make this on weekday, it stays in my fridge for 2-3 days, but I don't guarantee this when it is made on weekend.

Whenever this curry is made, Dal based vegetable will be a good match for this along with plain rice. But I am making simple beans curry with coconut. My husband's favourite one and li'l ones too... Since I had already posted Channa Tamarind Curry/Channa Vathakuzhambu in this blog, I am going to do everything on that recipe(if you come across,otherwise you can refer here) but subsititute Channa with Peanut.Also, unlike other Tamarind based curries, this one will take more oil but to mention its Gingelly oil or otherwise called NALLA ENNAI in Tamizh which means good oil.The more oil , more it tastes better.I would recommend making it with only GIngelly oil.

Ingredients:

Big lemon-sized tamarind(puli)
1 spn Mustard seeds
1 spn Channa dal
1 spn Urad dal
1 spn Toor Dal
1 cup of Peanut , soaked in water overnight and pressure cook for 3-4 whistles
4-5 Methi seeds
4-5 Red Chillies
2 heep spn Sambar powder
6-7 Curry Leaves
5 Spoon Gingely Oil

Method:

1) Take a kadai, Pour Gingely oil
2) Add Mustard Seeds , Channa Dal, Urad Dal ,Toor Dal, Methi Seeds, Red Chillies
3)Then add Cooked Peanut and the Sambar powder. Fry for 2 minutes.
4 Add the Pulp of Tamarind Juice. Also, make the pulp thick so that you get semi consistency at the end.
5) Add the Salt, Hing which I forgot to mention in the Ingredients.

Wait for 5-8 minutes till it boils, then simmer to Medium- High and let it cook for 10-15 minute till you get thick consistency.
Enjoy with Rice and nice south indian side dish.
Will post the pictures tomorrow.

Karadaiyan Nonmbu Adai

Couldnt be happier to receive credit from a person whi never does... Yeah talking about my hubby dear, appreciated me for making sonething new. Karadaiyan nonmbu , falls every second week of march . 7 yrs of relationship and hadthe opportunity to do it for the first time... How to make karadaiyan nonmbu? Got the recipe from my parents N in- laws . To start with, got confused with soaking the rice or to do with rice powder. Decided to go with rice powder wasnt hard at all for the starters. Waiting for the nonmbu thread from India ... Continued with the neivideiyam after all... Get ready with blackeyed peas cooked in the cooker and cocknut pieces . Dont worry if you dont buy coconut ,get the coconut flakes . This process of making both sweet and savoury took 20 mts only.

Recipe as follows:
For the sweet adai:
Rice flour/ arisi mavu- 1 cup Jaggery/vellam - 1 cup Cardoman powder -1 tsp Water- 1 cup
Method:
1. Fry the tice flour for two minutes kn medium flAme and take it out. 2. Put the water kn the vessel and add the cardomam powder , jaggery 3. Immediately add the rice flour and keep stirring in low-medium flame for about 10 mts till you find out it doesnt stick on your hand. Move it to different vessel and wait till it cools.
Make ball size and press it down just like adai with a hole inbetween. It yielded around 8 adais.place it inside idly plates and cook it for about 10 mts without no whistle.
Now coming to savoury adAi:
Ingredients: Rice flour/arisi mavu - 1 cup
Water - 1 and 1/4 cup
Green chillies-3 chopped finely
Mustard- 1 tsp
Asafoetida- a pinch
Curry leaves - few
Salt and oil
Method:
1. Fry the rice flour just like the sweet adai and take it off immediately.
2.Pour oil and add mustard, wait till it splutters. Add green chilles , asafoetida and pour water.
3. As soon as it starts tk boil, add salt And rice flour.
4. Stir in for sometime for about 10 mts.
Take it off and start making adais which will yielda about 8.

Grease the idly plates and place the adais for about 10 minutes with nk whistle.

Yummy adais are ready!

Sweet Potato Parata

It was a normal end of the day and time to cook dinner.Thinking of what I should do(everyday and night..Poor planning!) came up with a idea of doing Parata, since my hubby loves it. Other than Monday and Thursday,where I grade for Kumon Kids, I am free on other days and can make something hot and delicious. Who doesn't like hot food on a Snowy weather...

Potato ,Gobi and Avacado Parathas are a usual one but Sweet potato is something different to try and was very desperate to taste it. Recently I bought Microwavable Sweet Potato in the Potato aisle section. Believe it or not, sweet potato cooked in just 6 minutes in Microwave which ease your job than cook in the cooker.But if you can't find the Microwavable one, you can buy the normal sweet potato and cook it in either Tawa/Cooker. Along with that, I made leftover Sweetpotato Cucumber Raita which tasted Heavenly with Home made Tomato Pickle.Awesome combination,it was. To my surprise, the parathas were so soft just like Phulkas and consumption was more from my dear family.Also, this sweet potato has to be mixed with Atta/Wheat Flour and became soft dough...I was quite skeptical about the result but came out very beautifully and tasted delicious too.

Ingredients:


Sweet Potato - 1 (half only used)
Whole Wheat Flour/Atta- 1.5 cups
Turmeric/Haldi- 1/2tsp
Coriander powder- 1/2 tsp
Red chilli powder- 1 tsp( I added more to subsidize the sweetness of the potato)
Kasuri Methi- little pinch
Garam Masala- a pinch
Salt and oil


Method:


1) As per the instruction of the Microwave Sweet Potato, Microwave it for 5-6 minutes and wait for 2 minutes to cool down.As soon as you take it from the microwave you can see the cooked potato and later, mash it well with a fork.If you dont have Microwavable,you can substitute with Normal sweet potato cooked and mashed in the cooker.

2)Mix all the dry ingredients, Coriander Powder,Turmeric Powder,Red Chilli Powder,Kasuri Methi,Garam Masala and add the cooked mashed potato along with this.

3)Add little water just enough to knead and make sure you dont add more water ,otherwise, the dough becomes too soft.

4)Rest for 5 minutes .


After the dough is rested, you can take soft small balls and start rolling out in to a circle shape just like phulkas. Make sure, you roll it softly otherwise, you might break the dough and keep repeating the stuff.

I served Sweet Potato Parathas with Cucumber Sweet Potato Raita and Tomato Pickle.

Calzone...at my Kitchen Zone

Sandwich sized Calzone are often sold at Italian /Pizza places .Not only they are very easy to eat but I bet it was very easy to prepare .Those are the days where we venture out for something special to eat other than rice and rotis..and here comes the home made with our lovely hands. With love being an ingredient in home made, it sure make the dish delicious. You could cram the dough full of vegetables and cheese baked in the oven and crave for some more...

Being inspired by the Spicy treats and with little addition from my side, I have altered the dish ( just the part about the veggies) and made it simple. For those who have no idea about making something out of All Purpose Flour/Maida , this is the best recipe to try. I have been on this page where I dont know to make chapathis or anything, and being now to try this recipe was quite rewarding for me.

Ingredients:

For the dough:

• All Purpose Flour - 1 and 1/4 cup
• Whole Wheat Flour - 1 and 1/4 cup
• Yeast - 1 package active dry yeast or 2tsp
• Sugar- 1tsp
• Salt & Water - needed
• Oil - 1tsp

Method

1) In a bowl add yeast and sugar mixed with warm water.Wait till 2- 3 minutes .

2)You can add all the dry and wet ingredients which will become like big dough.

3)Keep this dough rested in a bowl for about 60 minutes. For the best, I waited for 2 hours.



Meanwhile, we can start making the vegetables which we are going to stuff inside this calzone pocket.

Ingredients:

• Frozen Mixed vegetables(carrots,Red Pepper,Brocolli) - 1.5 cups
• Turmeric/haldi - 1 tsp
• Coriander powder - 1 tsp
• Garam Masala - 1 tsp
• Salt and oil as needed

Method:

1) In a vessel, Add all the frozen vegetables with masalas and stir fry it. As soon as the vegetables get ready, you can swtich off the flame and start assembling the vegetables inside the dough which is already double in size.

These are the ingredients, need to be stuffed inside the dough.

Ingredients

• Onions
• Bell Pepper
(Dint have those)
• Mozarella cheese
• Prego Pizza /Pasta Sauce - as needed
• Water - 4 tsp
• Milk or oil - Brush

Method


1) Once the dough has risen, punch down the air and make medium sized balls.

2) Take a ball and round in to circle shape just like the phulkas/roti.

3) Put the Prego sauce and the vegetables ,Onion on it.

4) Add some cheese and wet the edges around the dough. Make it like a semicircle by folding it and press it around the edges with a fork .Also dont forget to brush it with some milk or oil on top and prick with fork on top.

5)Keep repeating the whole process till you are done with the dough.

6)Bake on 375 degrees F for 25 to 30 minutes.

Serve Hot with Sauce.


I did the same thing without vegetables for my daughter! She liked it. For picture perfect explanation you can visit Spicy Treats.