MOR KUZHAMBU

Mor Kuzhambu is one of a popular south Indian dish made out of buttermilk. It is very easy to make. It will take hardly 15-20 mints to prepare this tasty dish. It goes well with plain hot rice. Not only it is very tasty, it is also a healthy and nutritious diet. So, if you wanna have something light and less spicy try this Mor Kuzhambu. Here lets the method to prepare this recipe.

Ingredients:
Thick Buttermilk / Curd - 3 cups
Okra - 4 nos
Turmeric Powder - 1/4 tsp
Rice - 1 tbsp
Channa Dal - 1 tbsp
Coriander Seeds - 1 tbsp
Toor Dal - 1 tbsp
Coconut grated - 4 tbsp
Green Chilli - 1 or 2
Salt to taste

For Tempering:
Mustard Seeds - 1/4 tbsp
Curry Leaves - few
Coconut Oil - 1 tbsp
Asafoetida - a pinch

Method:

• Soak rice and the dals together for 15 - 20 mints.
• Blend green chilli with coconut and the soaked rice and dal to a smooth paste.
• Whisk the buttermilk / curd with turmeric powder and keep aside.
• Mix the grinded paste with the buttermilk and keep aside.
• Heat a pan add little oil and fry the cut okras with required salt.
• When the veggie is cooked nicely add the mixed buttermilk with little water and heat it for 4-5 mints.
• Season it with mustard seeds, curry leaves and asafoetida.

Now mor kuzhambu is ready to serve with rice.

NOTE:

• Don't allow this kuzhambu to boil.
• This dish cannot be re-heated on direct fire.
• You can prepare this without any veggies too.
• While grinding the soaked rice and dals you can add curd/buttermilk instead of ordinary water.

HEALTH BENEFITS OF TURMERIC

Turmeric , known by the name of haldi in India, is a member of the ginger family.It is scienfically known by the name of 'Curcuma Longa' and has been accorded to impart a number of health benefits to its users. Turmeric is dried root that grows about 2 feet in length. The turmeric plant is about 3 feet long with funnel-shaped yellow flowers. Turmeric is bright yellow in color. Turmeric is an important spice in India having great religious significance. Turmeric extract has been known to have anti-inflammatory, antioxidant and antiseptic properties, mainly present in Curcumin - one of its active ingredients.

Here are few health benefits of turmeric.....

• It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
• Drinking boiled milk, with a little turmeric powder in it, helps in the Strengthening of bones.
• Termeric powder, when consumed regularly, helps improve blood circulation and also purifies blood.
• When combined with Cauliflower, it has shown to prevent Prostate Cancer and stop of existing Prostate Cancer.
• Turmeric powder, when mixed with cucumber lemon or juice, helps in the reduction of pigmentation.
• Prevented Breast Cancer from spreading to the lungs in mice.
• Turmeric extract is believed to cure liver problems as well as prevent bad cholesterol.
• It helps to reduce the risk of Childhood leukemia.
• Turmeric has been known to be helpful in treating Psoriasis and other inflammatory skin conditions.
• Turmeric powder aids the healing process and remodeling of damaged skin.
• Turmeric is said to be very good for digestion.
• Paste of turmeric and milk cream or turmeric and curd, when applied on stomach, helps in lightening of stretch marks.
• By applying a paste of turmeric, gram flour and milk cream is believed to help in giving a glow to the skin.

VAZHAIPOO VADAI [BANANA FLOWER VADAI]

Vazhaipooo vadai is a delicious snacks for evening Tea. This is made out of banana flower, which isone of the authetic Tamilnadu dishes. Lets have a look into vazhaipoo vada preparation.....

Ingredients:
Vazhaipoo - 1/2 of a big poo
Channa dhal - 1/2 cup (Soak for 2 - 3 hours)
Hing - a pinch
Jeera - 1/2 spoon
Onion - 2
Green Chillies - 1
Curry Leaves - 1 stalk (chopped)
Coriander Leaves - few (chopped)
Salt - To taste
Oil - for deep fry

Method:

• Peel the outerskin from the banana flower and remove the stamen and chop it into small pieces and put them in a bowl of buttermilk (this will maintain the colour of the flower without blackening)
• Grind the soaked channa dhal and red chillies to a coarse texture.
• To this grinded dhal add chopped onion, green chilles, curry leaves, coriander leaves, jeera, hing and salt and mix them nice.
• Now drain the water from vazhaipoo and mix it with the channa dhall mixture.
• Make tiny balls of the mixture and flatten them like vadas with hand.
• Heat oil in a pan on medium flame and deep fry these vadas to golden brown.
• Drain it in the kitchen towel and serve hot with ketchep up.

SOUTH INDIAN CHICKEN CURRY

I learnt this recipe in one website and wanna share it with you all.........this recipe is from southern part of India, especially from Mangalore. Adding grinded coconut and also the coconut milk the taste differs from usual chicken gravy.

Ingredients:
Chicken - 750gm
Onion - 2
Tomato - 2
Turmeric Powder - 1/2 spoon
Coconut Milk - 1 cup
Ginger-Garlic Paste - 1 tbsp
Lemon Juice - 1 spoon
Curry leaves - few
Coriander leaves - few

To Grind:
Grated Coconut - 1/2 cup
Cumin Seeds - 1 tbsp
Pepper corns - 1 tbsp
Red chillies - 4
Coriander Seeds - 1tbsp

For Seasoning:
Jeera - 1 spoon
Cloves - 2
Cinnamon - 2
Mace - 1
Bay Leaf - 1


Method :

• Marinate the chicken with ginger-garlic paste, salt, turmeric powder and lemon juice for about 15-20 mints.
• Heat a kadai and dry roast the grated coconut and keep aside.
• In the same pan add little water and fry cumin seeds, pepper seeds, red chilli and coriander seeds and add this to the fried coconut.
• Cut one onion and add it with the fried item and grind it to a thick paste.
• Heat a kadai and little oil add the items given in " To Seasoning".
• Then add chopped garlic followed by chopped onion and curry leaves.
• When onion becomes golden brown add tomatoes and leave until it becomes soft.
• Now add the marinated chicken and mix well for sometimes.
• To this add the grinded paste and mix well so that the paste will be coated to all the chicken pieces.
• Add required water and salt and cook the chicken well.
• Finally add Coconut milk to this and just heat it [Don't make it to boil].
• Add coriander leaves and serve hot.

This will go well with rice, chappati, poris and even for Idli, Dosass..............Try it and taste it.

AWARD FROM MY FRIEND PRIYA

I have received this award from Priya Blog (http://recipes-priya.blogspot.com ). Thanks a lot for sharing this wonderful award.

I would like to share this award with....

phanithapabbathi.blog

littlefoodjunction.blog

sancurryhouse.blog

kattameethatheeka.blog

chitchatcrossroads.blog

pranithworld.blog

THANJAVUR MOAR KUZHAMBHU

This recipe will be different from ordinary moar kuzhambu. This is famous in Thanjavur side. Came to know through one of my friend and Just tried it this sunday and really it came very well. Lets start preparing this recipe..............

Ingredients:
Pudalangai (Snake Gourd) - 1/4kg
Urad Dal - 2 tsp
Fenugreek Seeds - 1 tsp
Hing - 1/4 spoon
Green Chilli - 1
Red Chilli - 1
Grated Coconut - 3 tsp
Curd - 1 cup
Mustard - 1/2 spoon
Curry Leaves - Few
Oil - 2 tsp
Salt for taste


Method:

• Cut Pudalangai (Snake Gourd) into small piece and cook it with little water and salt.
• Heat a kadai with little oil and fry Urad dal, Fenugreek seeds, Green Chilli, Red Chilli and Hing and keep it aside.
• Add grated coconut to the above and grind it to a thick paste.
• Add little water to the curd and make it thin and keep aside.
• Now add the grinded paste to the cooked pudalangai and leave it for boiling.
• In this stage add thin curd and leave it for sometimes (Don't boil it).
• In a kadai add little oil and add mustard seeds, curry leaves and pour it to the moar kuzhambu.

Thanjavur Moar Kuzhambu is now ready to go with hot rice. This Kuzhambut will be good for even 2 days.

NOTE : You can use any vegetables like Potato, Pumpkin, Carrot, Beans etc.

CHANNA MASALA - II

Hi friends, here comes an another way of preparing channa masala.....I learnt it from one of my friend. It taste different and good. Lets enter into the preparation.

Ingredients:

White Channa - 1 cup [soaked overnight]

Onion - 1

Tomato - 1

Ginger Garlic Paste - 1 spoon

Chilli Powder - 1 spoon

Coriander Powder - 2 spoons

Turmeric Powder - 1/4 spoon

Curry Leaves - Few

Coriander Leaves - Few

For Seasoning:

Jeera - 1/2 spoon

Bay Leaf - 1

Pattai - 1 (Small)

Cloves - 2

Mace - 1

To Grind:

Grated Coconut - 1/4 cup

Jeera - 1 spoon

Method:

• Pressure cook the soaked channa and keep it aside.
• Grind the grated coconut and jeera into thick paste and keep aside.
• Heat a pan, add oil to it and fry the spices given in " For Seasoning".
• Add onion to this and saute until it turns golden brown.
• To this add tomato and saute until it becomes soft.
• Then add Ginger - Garlic paste and saute until you get a good aroma.
• Now add all the curry leaves and masala powders to it with cooked channa and required salt.
• Mix it well so that the masala will be coated to the cooked channa nice and leave it for few mints.
• Now add the grinded coconut paste to this and mix it well for few mints until the gravy becomes thick.
• Finally add coriander leaves and serve.

Channa masala is now ready to go with chappatis, naan, parota and rice. Try and taste it.....:-)