KARA KOZHAMBU (SPICY CURRY)

  

RECIPE :

Ingr:

Lady's finger                  250 gm

Kabuli chana

(sprouted preferably)    1 cup

Onions                             2

Tomatoes                        3

Garlic                               6 - 8 pods 

Tamarind pulp 
( thick )                             1/2 cup
Coconut paste                 1/2 cup
Turmeric                          1/2 tsp
Hing                                  1/4 tsp
Fenugreek seeds/pd       1 tsp
Coriander pd                    3 tbsp
Red chilli pd                    1 tbsp
Pepper pd                        1/4 tbsp
Cumin pd                         1/4 tbsp
Jaggery                           1 tsp
Mustard seeds                1/2 tsp
Urad dal                           1/2 tsp  
Curry leaves                    2 sprig
Coriander leaves            2 sprig
Sesame oil                       3 tbsp
Salt to taste

Method:

1. Clean and cut off the ends of bhindi .
2. Chop onion, tomatoes, garlic into small cubes.
3. Soak tamarind in warm water and strain the thick pulp.
4. Grind half a coconut to fine paste.
5. Heat sesame oil in a thick karahi and put in fenugreek, hing and mustard.
6. When they crackle, add urad dal, cumin pd, curry leaves.
7. Now put in onions, garlic, sprouted chana and fry till pink. 
8. Put in tomatoes and saute for 5 mts.  Add the bhindis and fry briefly.
9. Add salt, turmeric, chilli pd, coriander pd, pepper pd .
10. Pour in 3 cups of hot water, stir well and check for taste.
11. Cover a lid and let it cook on medium heat for 8 - 10 mts.
12. Now add the tamarind pulp, coconut paste, jaggery and cumin pd.
13. Simmer for another 6 - 8 mts.
14. When oil starts floating on top and the curry is thick, remove from fire.
15. Sprinkle with coriander leaves and serve hot with rice and papad.

Note:

1. This curry is a great hit during monsoon.
2. Vegetables of choice can be replaced .
3. Sprouted channa dal tastes best (sweetness to it).
4. Frying channa at first lends a crispiness and tautness.
5. Sesame oil is a must in order to get the right flavour.
6. Adding cumin pd towards the ends lends a heady aroma to the curry. 
7. Coconut paste can be replaced with cream milk but make sure you add milk at the end as it tends to curdle.
8. As we do not prefer too much of spice, the measurements given make the curry a safe bet ( even then if it is too spicy for the tastebuds, a spoon of ghee will do the trick.)

LIVER & KIDNEY CURRY...

RECIPE:

Ingr:

Chicken liver & kidney              300 g
Potato (optional)                         1
Onions                                          3
Tomatoes                                     2
Coconut cubes                            3/4 cup
Garlic flakes                                4
Ginger pc                                     1/2 "
Gr chillies                                    4
Fennel                                          1 tsp
Cloves                                         4
Bay leaf                                       2
Cinnamon                                   1 "
Star aniseed                               2
Cardamom                                  4
Mint leaves                                 3 sprigs
Coriander leaves                       2 sprigs
Red chilli pd                               2 tsp
Coriander pd                             3 tsp
Pepper pd                                  1 tsp
Garam masala                           1 tsp
Turmeric                                    1/2 tsp
Oil                                               2 tbsp
Salt to taste

Method:

1. Clean and cut the organs to desired pcs.
2. Chop 1 onion and both the tomatoes finely.
3. Grind together 2 onions, garlic, ginger, gr chillies and whole spices ( as shown)
4. Chop mint and coriander leaves.
5. Grind coconut to a fine paste.
6. Heat oil in a cooker and add bay leaf. Put in the chopped onion and stir fry briefly.
7. Add the ground masala and saute till golen brown.
8. Put in the tomatoes, mint leaves and fry for few mts.
9. Add the potato, liver and kidney pcs;  saute for 5 mts.
10. Add the seasoning and mix well.
11. Pour 1 1/2 cups hot water (see that gravy is thick ) check for taste and pressure cook.
12. Reduce the flame after 1st whistle and let it simmer for 5 mts.
13. Remove; on cooling pour in the coconut paste and mix well.
14. Place on medium flame, stir the gravy and simmer for 5 more mts.
15. Sprinkle with coriander leaves and serve hot with rice or roti.

EGG PEPPER FRY...

RECIPE:

Ingr:

Boiled eggs                 4
Pepper pd                   4 tsp
Oil                                3 tsp  
Salt to taste

Method:

1. Take boiled eggs; make tiny slits lengthwise on all sides as shown.
2. Heat oil in a pan and saute the eggs till they caramelise to a nice golden brown.
3. Sprinkle salt and pepper and saute it for further 5 mts.
4. When done, serve as a side dish.

CABBAGE KOOTU...(VEG & LENTILS)

RECIPE:

Ingr:

Cabbage                      400 gm
Moong/Chana dal       1/2 cup
Tomato                        2
Gr chillies                    7 - 8
Turmeric                     1/2 tsp
Fennel seeds              2 tsp
Cumin                         1/2 tsp
Curry leaves              1 sprig
Coriander leaves       1 sprig
Mustard                       1/2 tsp
Urad dal                       1/2 tsp
Hing                             a pinch
Salt to taste

Method:

1. Shred the cabagge finely as shown. Soak daal for 20 mts.
2. Cut tomatoes and slit gr chillies.
3. In a cooker place all the ingredients (except tadka ones).
4. Pressure cook till the 1st whistle; reduce the flame and simmer for 5 mts.
5. Remove from fire and let it cool.
6. Prepare the tempering with mustard, urad dal, hing and curry leaves.
7. Open the cooker, mix the kootu well (mash it slightly) and temper the dish.
8. Sprinkle with chopped coriander leaves. Serve hot with rice, roti, puri etc.

BAINGAN BHAJI ..

RECIPE:

Ingr:

Brinjals                         1/2 kg
Onions                           2
Tomatoes                      2
Garlic                             3 cloves
Gr chillies                      7 - 8
Tamarind                       lemon sized
Moong dal                     1/2 cup 
Turmeric                        1/4 tsp
Coriander seeds           1/2 tsp
Mustard seeds               1/2 tsp
Urad dal                          1/2 tsp
Chana dal                        1/2 tsp
Hing                                 a pinch
Curry leaves                   a sprig
Salt to taste

Method:

1. Wash and soak moong daal for 20 mts.   
2. Cut brinjal into big wedges and keep immersed in water to avoid oxidation.
3. Cut onion and tomatoes into big cubes .
4. In a cooker place all the ingredients & seasonings except the tempering ones.
5. Pour 2 cups hot water (till all get immersed), check for taste and place cooker on medium heat.
6. Allow for the 1st whistle, reduce heat, simmer it for 5 mts.
7. Remove cooker, cool it ; mash the mixture coarsely ( like bhartha) .
8. Temper it with mustard, urad dal, chana dal, hing and curry leaves.
9. Serve hot with rice or roti.