Milagu Kuzhambu: A Pepper-Packed Delight

 

Milagu Kuzhambu: A Pepper-Packed Delight

Milagu Kuzhambu is a South Indian curry known for its spicy, peppery flavor. It's a versatile dish that can be enjoyed with rice, dosa, or idli.

 

Ingredients

For the Masala Paste:                       
               

• 2 tablespoons black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon urad dal
• 1 teaspoon chana da1 dried red chili
• 1/2 teaspoon turmeric powder
• 1/4 cup grated coconut
• 1/4 cup water

For the Kuzhambu:

• 1 tablespoon tamarind paste
• 1/2 teaspoon jaggery
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 cloves garlic, minced
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1/4 cup water

Instructions:

1. Roast and Grind: Roast the peppercorns, coriander seeds, urad dal, chana dal, and red chili in a dry pan until fragrant. Let them cool, then grind into a fine paste with the coconut and water.
2. Prepare the Kuzhambu: In a pan, heat a tablespoon of oil. Add the mustard seeds and let them crackle. Then add the curry leaves and garlic, and sauté until fragrant.
3. Add Ingredients: Stir in the tamarind paste, jaggery, turmeric powder, and salt. Add the water and bring to a boil.
4. Combine: Reduce the heat and add the ground masala paste. Simmer for a few minutes, stirring occasionally, until the oil separates.
5. Serve: Serve hot with rice, dosa, or idli.

Tips:

• For a spicier kuzhambu, add more peppercorns or chili.
• You can adjust the consistency by adding more or less water.
• For a richer flavor, add a teaspoon of ghee or sesame oil.

Enjoy this flavorful and satisfying South Indian curry!

Vazhakkai Kola Urundai

 

Vazhakkai Kola Urundai

Tips for Preparation:

• Cook the Bananas Properly: Ensure the bananas are cooked until tender but not mushy.
• Balance the Spices: Adjust the spice level according to your preference.
• Deep-Fry Carefully: Use a deep-fryer or a heavy-bottomed pot for even cooking.

Variations and Substitutions:

• Add Vegetables: Incorporate grated carrots, cabbage, or cauliflower for added texture and nutrients.
• Experiment with Spices: Try different spice blends like garam masala or sambar powder.
• Gluten-Free Option: Use gluten-free flour or breadcrumbs as a binder.

Pairing Suggestions:

• Sambar Rice: A classic South Indian combination.
• Coconut Chutney: A refreshing accompaniment.
• Tomato Rasam: A tangy and flavorful side dish.

Enjoy this delicious and nutritious South Indian delicacy!

INGRIDIENTS

       

2 large raw bananas,peeled and chopped

1/4 cup besan (gram flour)

• 1 tablespoon rice flour
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon garam masala
• Salt to taste
• Oil for deep frying

For the Tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 dried red chili
• A few curry leaves

Note: You can adjust the spice level

• peeled and chopped
• 1/4 cup besan (gram flour)
• 1 tablespoon rice flour
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon garam masala
• Salt to taste
• Oil for deep frying

For the Tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 dried red chili
• A few curry leaves

Note: You can adjust the spice level

• peeled and chopped
• 1/4 cup besan (gram flour)
• 1 tablespoon rice flour
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon garam masala
• Salt to taste
• Oil for deep frying

For the Tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 dried red chili
• A few curry leaves

Note: You can adjust the spice level

Thalassery Biriyani: A Flavorful Delight from Kerala

Thalassery Biriyani: A Flavorful Delight from Kerala

Thalassery Biriyani is a renowned Indian dish, particularly popular in the Malabar region of Kerala. Known for its unique aroma and taste, this biryani uses a special type of rice called Jeerakasala or Kaima rice, which gives it a distinct texture.

Ingredients:

For the Chicken Masala:

• 1 kg chicken, cut into medium-sized pieces
• 3-4 tbsp ghee or vegetable oil
• 2 cups sliced onions
• 1/2 cup chopped garlic
• 1/2 cup chopped ginger
• 5-8 green chilies
• 1 tsp turmeric powder
• 1.5 tbsp Thalassery Biriyani masala powder
• 1 tsp rock salt
• 2 large chopped tomatoes
• Handful of chopped fresh coriander leaves
• Handful of chopped fresh mint leaves
• 3 tbsp yogurt
• Juice of 1 small yellow lime
• 2 tbsp ghee
• 2 tbsp thick coconut cream
• Bista fried onions (for garnish)

For the Rice:

• 4 cups Kaima rice
• 6 1/4 cups water
• 3-4 tbsp ghee
• 3 small cinnamon sticks
• 12 cloves

Instructions:

1. Prepare the Chicken Masala: Heat ghee in a large pot. Add onions and cook until golden brown. Add garlic, ginger, green chilies, turmeric powder, biryani masala powder, rock salt, and tomatoes. Cook until the tomatoes soften.
2. Add Chicken: Add the chicken pieces to the masala and cook until well coated. Stir in yogurt, lime juice, ghee, and coconut cream. Cover and cook until the chicken is tender.
3. Cook the Rice: Wash the Kaima rice and soak in water for 30 minutes. Drain the water and heat ghee in a separate pot. Add cinnamon sticks and cloves.
4. Add Rice: Add the soaked rice to the pot and cook for 2-3 minutes, stirring occasionally. Pour in the water and bring to a boil. Reduce heat and simmer until the rice is cooked.
5. Layer and Steam: Layer the cooked rice over the chicken masala in a large pot. Seal the pot tightly and cook on low heat for 15-20 minutes.
6. Serve: Serve hot, garnished with Bista fried onions.

Note: Thalassery Biriyani is best enjoyed when made in a large pot and sealed tightly to retain the flavors. You can find Thalassery Biriyani masala powder at Indian grocery stores or online.