Mor Kuzhambu | Spiced buttermilk curry

Hope you all had a great weekend. Indian cuisine is multifarious.Its innumerable flavors and traditions often find its root in its historic influences. Across the country,cooking is based on the availability of fresh produce and flavor full spices. From North to South ,the cooking techniques and traditions are different.Hence we get to taste a variety of cuisines from every state and every region.

I wonder, slight difference in ingredients makes a great impact in flavors.Are you not getting me ? Just think of buttermilk based curry, how many varieties of kadhis we've got? Punjabi kadhi, Gujrathi Kadhi, Sindhi Kadhi etc.

Here comes a similar recipe from TamilNadu style kadhi called as MorKuzhambu. Mor in tamil means buttermilk and kuzhambu is gravy. This spicy and tangy gravy is served over a bed of steamed rice along with any stir fried vegetables . But the best combination will be rice, mor kuzhambu and beans usili .

The creaminess from the butter milk, richness from coconut and flavors from coconut oil and cured red chillies ( mor milagai ) and not to mention the crisp fried okra chips will make you drool .

Ingredients

Butter Milk  ........................... 2 cups , preferably sour and thick
White pumpkins ..................... 1/2 cup , cubed
Green Chillies.......................... 3 (adjust to your spice level)
Shredded coconut..................... 1/2  cup, preferably fresh
Coconut oil ............................. 2 tsp
Vegetable oil ............................. 1 tbsp
Mustard seeds........................... 1/2 tsp
Turmeric powder ........................ 1/2 tsp
Fenugreek seeds ........................ 4
Curry leaves .............................. 1 sprig
Okra ......................................... 10, cut into thin discs
Mor milagai / cured red chillies ....... few
Salt ........................................ to taste

Method

• Grind coconut and green chillies to a smooth paste ,with some water. 
• In a small pan add the pumpkins and little water, pinch of turmeric and salt and cook until done.
• Heat vegetable oil  in a kadai/pan and shallow fry the cut okras and set aside.
• In the same oil, fry the mor milagai / cured red chillies and set aside.
• Heat the same kadai with coconut oil over medium.
• Add mustard seeds ,fenugreek seeds and curry leaves saute for 30  seconds.
• Now add the ground paste, along with turmeric powder and cook for 2 minutes.
• Now reduce the heat to low and add the butter milk, fried mor milagai and cooked pumpkins with its water.
• Let it cook for 5 minutes.
• Remove it from the stove and allow it to rest for 5 minutes .
• Now add the salt and give a quick mix.
• Add the crisp fried okras just before serving.

You can find the onion and methi kadhi here.

Note

• Make sure to reduce the heat to low before adding butter milk otherwise it will curdle.
• Also add salt after it is taken out of the stove to prevent from curdling.
• You can add  few pieces of raw mango that we use to make pickle,if your butter milk is not sour.

Homemade Soy Milk

Recently, I had gone on a vacation to India.I guess my hubby had enough free time(!?). He had used the pots I had prepared for this summer and when I was back home,I could see some plants.When I checked with him, he said, I just threw whatever I could find.Now I'm clueless what are these.But he sincerely watered them.Few days back, there was a snow prediction and we were cleaning the deck, to our surprise we harvested few potatoes and Sweet potatoes.I could see a big glee on his face.The value of simple things increases invariably,when we do it yourself and you tend to develop some extra interest on that.

Same thing happened, when I made this Soy Milk for the first time.Literally did a small victory dance.Of course the idea was from my hubby.Being a vegetarian, we rely on pulses for protein.And he hits gym everyday. So, he insists me to prepare protein rich food . We enjoy making variety of dal and other re-fried beans (Sundal),for the same reason. Our new addition is this Soy milk.

Simple preparation and more economical and easy to consume as milk shake or with any cereal makes me brag about this.Once you prepare, it stores well for a week or so in the refrigerator . Just add some banana/ seasonal fruits and other dry fruits to make a healthy start to your mornings.

Ingredients

Dry soy beans  1 cup     * see notes
Purified Water  1.5 cups

Method

• Wash and soak the soy beans for 8 hours / over night with regular water.
• There should be an inch of water above the soy beans.
• Drain  & discard the water.
• Remove the flimsy cover from the beans.
• Blend with purified water.
• Use a cheese cloth and strain the milk.
• Transfer the milk to a saucepan and heat on medium,do not let it boil.
• Keep removing the cream / malai / skum on the top.
• Let it heat for 10 to 15minutes.
• Cool and store in a glass container.

You can use the residue / by product you get when you filter the milk ,in any desired form like adding it to dosa batter.Soon I will share some recipes with them .

Notes 

Start with a cup of soy and 1.5 cups water. You can adjust the consistency of milk by adjusting the amount of water.

Now have a look at the harvest pics.

Paneer Paratha | Cottage cheese filled flatbreads

North Indian cuisine is well known for rotis/ chapathis, unleavened Indain flat breads.There are quite some varieties too. Pooris, naan, kulchas are some of them. While these are popular, the humble roti with a healthy make over,called parathas gave us an opportunity to fill in something into these breads.With imagination playing a vital role, now parathas are very popular and widely consumed in every household.Aloo paratha (potato filled flatbreads),Gobi Paratha( cauliflower filled flatbreads),dal paratha (lentil stuffed flatbreads) are few to name some.

Though these rotis have North as their origin,it has gained its popularity in South as an alternate to rice being the primary grain. Now you can find these in restaurants and small eateries too.

Today I'm sharing paneer paratha ( Indian cottage cheese filled flatbreads),which is a quick and no fuss recipe.Many a days this has been my kiddos lunch.For a bit more healthier version,you can also add some grated vegetables.

Ingredients

For the dough,

Whole wheat flour  ....................... 2 cups+ extra for dusting
Water .......................................... 1 cup (or little less)
Salt ............................................ to taste
Oil ............................................... 1/2 tsp
Butter ...........................................  to brush the top

For the filling

Paneer/Indian cottage cheese ............. 1 cup ,crumbled
Green chillies..................................... 1 finely chopped
Red chilli powder ............................ to taste
Roasted cumin powder ...................... 1/4 tsp
Amchur/dry mango powder ............... 3/4 tsp
Coriander leaves ..................................1/4 cup,finely chopped
Kasuri Methi / Dry fenugreek leaves....... 1/4 tsp (crushed between palms)
Turmeric Powder ............................... 1/4 tsp
Salt .................................................... to taste
Garam masala powder ........................ a pinch

Method

• Mix all the ingredients under filling in a mixing bowl and set aside.
• In a wide bowl, add whole wheat flour and salt and mix well.Add water slowly and knead it into a soft dough.
• Apply oil on the top to prevent the dough from drying. Cover the dough and let it rest for 20 minutes.
• Divide the dough equally to make golf sized balls.
• Take a ball and dip gently in the dry flour and roll it into  a small disc, about 3 inches,using rolling pin and board.
• Scoop a generous amount of filling and place it in the middle of the disc.
• Gently bring the edges together and enclose the filling completely.
• Gently flatten them and dust with dry flour and roll it into a slightly thicker disc.
• Heat a griddle on medium high and place the disc on them and cook till you see brown spots.
• Apply some butter and flip the other side and cook until you see brown spots.

Enjoy hot parathas with some pickle and raitha.

Potato Kuruma

Today , it is a recipe with potato. From kids to adults, every one likes potato. I guess, the versatile nature of this vegetable could be the reason behind its success. From starter to dessert, countless choices with this humble vegetable.

My plan was to make something in a jiffy to accompany roti, the Indian flat bread. First I thought of making some dal / lentil, as it is very simple to dump everything into a pressure cooker. Then settled on making this kuruma in a pressure cooker.

This is a very simple and quick recipe to try with but it tastes awesome.All you might need is onion, garlic, tomato and some whole garam masala and of course, potato.This goes excellent with simple pulao varieties, jeera rice and chapathi.

 

Ingredients

Potato ................................... 3 medium ,peeled and cubed to an inch
Onion ...................................  1 big , thinly sliced
Tomato ................................. 2 medium , finely chopped
Amchur/ Dry mango powder.. 1/2 tsp
Salt ....................................... to taste
Coriander leaves .................. few
Coconut milk ...................... 3/4 cup , thick  or Coconut paste 1/4 cup

To grind

Shallots / pearl onions ........... 10
Ginger .................................. 1/2 inch
Garlic pods............................. 7
Dry red chilli ......................... 4
Green chilli .............................1
Cinnamon .............................. 1 inch
Cloves .................................... 2
Green cardamom ................... 2
Poppy seeds............................ 1 tsp
Fennel Seeds.......................... 1/2 tsp
Turmeric Powder ................ ..1/2 tsp

To temper

Oil ....................................... 3 tsp
Cinnamon ........................... 1/2 inch
Cloves ................................ 2
Cardamom ......................... 2

Curry leaves ......................... few

Method

1. Grind all the ingredients given under grind with some water to a smooth paste.
2. Heat oil in a pressure cooker , add the ingredients to temper.
3. Now add  the sliced onions and saute until translucent.
4. Add the ground paste and saute till the raw flavor is gone.
5. Add the chopped tomatoes , amchur powder and cook until they turn become soft and melt.
6. Add the potatoes ,salt and enough water ( I used 1 3/4 cup) and cover and cook for a whistle.
7. Once the cooker is cooled completely , open the lid and add the coconut milk / coconut paste .
8. Turn the heat on and allow the gravy to come to a soft boil on medium low.
9. Turn off the heat and add chopped coriander leaves.

Home made Spiced Hot Chocolate Mix

As the days are getting colder and colder, you might want to warm yourself with a warm drink. You might settle down with  a freshly brewed coffee or masala Chai.But there are few like me, who doesn't take coffee or tea.I have found something interesting and healthy way for that. Will soon share with you all.But for kids, the unanimous choice will be hot chocolate.

When lots of ready made stuffs are there in the market, you might ask me,'Why Homemade?'. The answer is Most of the store bought ready mix comes with High Fructose Corn syrup which is not recommended.Often, my son would demand me to get one, but I would say a big no.With all my trials and errors ,here I landed up, with my own mix.

Keeping cold weather in mind, I have added some spices that makes a soothing drink with a wonderful flavor. Gave this milk to my kiddo with my fingers crossed.He just loved it and innocently said 'Yummy ! Finally you bought me one?'. This happy mom shares her recipe with you all.

Ingredients

Powdered Sugar ........................... 1/2 cup
Unsweetened Cocoa .................... 1/4 cup
Corn Starch ................................ 1 tsp
Cinnamon powder ........................ 1/2 tsp
Nutmeg Powder ......................... 1/4 tsp
Ginger Powder ........................ 1/2 tsp

Method

Sift everything together and store in a airtight container.

To make hot chocolate, add 1.5 tsp spice chocolate mix to hot milk and stir well.

Note

You can increase the amount of cocoa and sugar and play around with spices to suit your taste buds.

Instant Wheat Dosa

While dosa, the  South Indian crepe is a staple breakfast item in every household, this wheat dosa has slowly got its place .Yes,This dosa is a saviour as it requires no soaking, no grinding and especially no fermentation. While your griddle / tawa is getting heated up, you can mix the batter.

I make this, whenever I'm from a trip and I don't have the dosa batter ready. Some of you might think about it's taste.Trust me.This tastes equally good. This also comes thin and crispy with the use of rice flour.

You could add some butter to make it more tastier, if making for kids.You can also add chopped onions, or grated vegetables to make it more filling.

Ingredients

Whole wheat flour ............................1 cup
Rice flour ......................................... 1/4 cup
Oil .................................................... 1 tbsp + extra
Salt ................................................. to taste

Method

1. Heat your griddle over medium heat. ( see notes)
2. In a wide bowl , take the flour mixture and add salt . 
3. Add 1 tbsp oil and rub thoroughly.
4. Now add water slowly and whisk well to make a lump free batter.
5. The consistency should be similar to regular dosa batter.
6. Check the griddle by sprinkling some water,it should sear well.
7. Now add a ladlefull batter in the middle and make circular move from center to the edges quickly .
8. Add some oil along the edges.
9. Wait for a minute to cook and flip the dosa .Cook the other side.

Enjoy hot with any chutney of your choice.

Note

• The oil used in the batter gives crispiness to the dosa.
• Top it up with finely chopped onion, if you wish.
• Since I use a cast iron tawa , I heat it in the very beginning as it takes about 5 to 7 minutes to get ready.
• If you use non stick  tawa,adjust your timing accordingly by heating it for a lesser time.