It has been close to two years since I published a recipe here. Reasons? Busy with baby number one(who is actually going to be 5), going back to school and the most important of all, welcoming baby number 2! This time it is a girl! So, motherhood took over blogging and now that baby number 2 is OK with mommy taking some time off to do her own things, I am back to blogging!
One of the things I was waiting to make for myself was keerai molagootal. I made it for my son and husband all these days but was worried about eating it as a new mother.After all don’t they say molgatootal runs in the veins of palkkad Iyers Now I am happy that I can have it again with all my favorite things. Rasam, Vathakozhambu or even with a simple mavadu or avakkai or arachu kalakki or puli molagai pachidi.
Follow the recipe for molagootal here. I will be back soon with some spicy, tangy, yennai kathrikkai kara kozhambu next week.
ruchikacook @ July 29, 2015
If you have been following this blog and have read about my recipes with eggs, you may remember this episode where I confessed about trying dozens of recipes to match N’s special egg dosa recipe that he had when he was a teenager.
Well, finally he said “Yes! This is that recipe”. How did I discover it? Very simple, mom made it!
Like the story goes, it was a very usual sunday morning with me whining about my pending assignments, traveling to and fro(which took an hour one way), showing off my stress at mom(not like this, like that, why did you do this, I want it this way, why me? why cant you etc.,) while she was making this egg curry and rotis- which again gave me a chance to whine about- this is too simple, I don’t want this- why can’t you make something nice for me as Sunday is the day I can eat at home, who else is going to cook for me blah blah blah..
I just kept going on and on and in came N, had a taste of the simmering masala and said to me, ” this is the one egg masala I have been telling you about” and I was like what? this is nothing! But it ended up as something which is simple but superb!
This is how you can make this egg curry for two adults:
Tomato-2(If it is medium size- 2, large-use one)
Red onion- 1 big (Just make sure when you chop, it is equal parts onion and tomato)
Ginger garlic paste- 1/2 tsp
Red chili powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Dhania powde(coriander seed powder)r-1/2 tsp
Black pepper powder- 1/4 tsp
Salt to taste
Oil- 2 tbsp
Chopped cilantro- to garnish
Boil the eggs, peel the shell. Mix the pepper powder and a pinch of salt in a plate, roll the egg in pepper and salt so that it coats. Poke a few holes in the egg now with a fork(do not cut it, just a few holes here and there).
Heat 1 tbsp oil in a pan, slowly,add the eggs coated with pepper and salt, roast them till the outer white layer of the egg turns reddish to golden brown in color. Set aside.
In the same pan, add the add chopped onions, tomatoes,saute well, add salt, when onion and tomato comes together add ginger garlic paste, add all the powders, mix well, let it simmer with a lid on for 10 minutes. Then when it comes together like a thick gravy(do not add water at any stage) with oil separating out, add the roasted eggs, cover it from all sides with the thick curry. Let it simmer again with the roasted eggs in the curry for another 8-10 minutes on a slow flame.
Switch off. Garnish with cilantro leaves and serve hot with roti or rice or both. We had it with raitha, roti and peas pulao
ruchikacook @ August 13, 2013
Well, a lot has been happening at home though I have not posted much. Just to name a few, I went back to school for sometime, been studying and working and also taking my son to his favorite activities etc., etc., Luckily my mom was here to put up with all of my stress and she took care of me and the cooking(talk about a treat!!).
I did take pictures of her recipes right from milagu kozhzmbu, parupusili, thavalai adai, home made idiyappam, pulikaichal, ennai kathirikkai kara kozhambu, appams,Kozhukattais, aloo stuffed peppers etc etc., But I had no time to post it. Actually my new year resolution was to post one recipe a week and I did post a couple for the first three months, so I guess it balances out.
Here are a few I want to share:
– My son now expects me to cook like her(!!!). She made alphabet dosa’s, animal shaped dosa’s, sunflower dosai’s for him for lunch with an array of chutneys in his lunch box that I even got a call from his teacher who was amazed by mom’s food art. Needless to say, he loved eating the same old dosas with a new twist.
– And I felt like a little kid too, with her packing my breakfast and lunch box every day with different items! When I came home, dinner was done, all the chores were done and all I had to do was to play with my son, eat dinner and go to sleep!
Some of the recipes I will be posting in the coming days will be
-Mint rice with fried potatoes
-Home made idiyappams
-Soft and fluffy stove top rotis
I am starting off with Pulikaichal(Tamarind gravy? Sauce??). This is very typical Iyer/Iyengar comfort food. I know this is old stuff, but sometimes old recipes are the ones we yearn for, don’t we? I often felt like, my mom made this on xyz occasion- wish I was there now, so why not pulikaichal first?
Mom says Iyers use dry chilies or chili powder while Iyengar version is roasted pepper and cumin.
Ingredients: To make a thick 100g paste of Pulikaichal, you will need:
Channa(Chick peas) – about a handful, soaked in water for 5-6 hours.
Tamarind paste- 2 tsp
Coriander seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Asafoetida- 1/4 tsp
Dry chilies-4 to 5 and green chilies 1-2 or 1/2 tsp red chili power
Ginger- 1 inch piece, chopped finely
Curry leaves- one sprig
Mustard seeds-1/2 tsp
Sesame Oil- 4 tsp
Chana dal and Urad dal- 1/2 tsp each
Peanuts 1-2 tbsp
Salt to taste
Soak the dry chickpeas in water for 5-6 hours, then drain the water, pat the chickpeas dry with a paper towel. Set aside.
Dry roast the coriander seeds and fenugreek seeds to a golden brown color, let it cool down and powder it as a fine powder. Set aside.
Heat oil in the pan(kadai, preferably), add mustard seeds- when it splutters add dry chilies(and green chilies if you are adding them or red chili powder), saute well, add chopped ginger, asafoetida, urad dal, chana dal ,curry leaves and then chick peas and pea nuts and roast to a golden brown color.
Mix tamarind paste in 1/2 cup water, pour it into the kadai. Let the mixture simmer for 20-25 minutes. If you add more water it will take a long time for it to reduce down and thicken.
When the oil separates out after about 20 minutes, add the dry roasted coriander and fenugreek powder and the pulikaichal will come together. Mix well. Add salt now(not when it is boiling). Transfer it to a clean, dry bottle or container and let it cool down. Always add salt at the end for pulikaichal.
My mom said she did not add excessive oil as she wanted it to be thick and stay in my refrigerator for a long time. If you like, you can add 1 tbsp oil more. She also says turmeric powder is not needed, but if you want, add it along with the chilies.
Thats all! Store it in an air tight container in the refrigerator.
When you need tamarind rice: Cook basmati rice and let it cool down. Add about a tsp of this pulikaichal, 1 tsp of sesame oil, a pinch of salt and mix it well.
You can do the same for rice noodles too.
ruchikacook @ August 10, 2013
Couple of weeks ago, my cousin called me during the holidays. She wanted to make Gobi Manchurian and she wondered why it is not in this blog though N likes it so much. Only then I realized I had not posted it. Yes, it is true that N likes it and that is the appetizer he will order when we go to any Indo chinese place or every time he sees it in the menu. In Houston his only approved place for Gobi Manchurian is the Mayuri Restaurant!
This recipe is something that matches up to that taste, we have been making it at home after we saw it made by menu rani Chellam, dating back to anandha vikadan in the end of 1990’s. You can make it dry or coated lightly with gravy. This roughly takes about 20 minutes, that is it.
About half a flower- separated into florets- I used frozen cauliflower
All purpose flour- 1/4 cup
Rice flour- 1/4 cup
Corn flour- 1/4 cup
Soy sauce- 1/4 cup
Green chilies- finely chopped- 1 to 2(depending on the spice level you like)
Spring onions- to garnish
Cilantro- to garnish
Salt to taste
Oil to deep fry
Finely chopped onions- 1/4 cup
Finely chopped Green Pepper- 1/4 cup
Soy Sauce- 1 tbsp
Corn flour- 1 tsp
Sriracha hot sauce- 1/2 tsp
Water- 1 cup
Salt to taste
Oil- 1 tbsp
If using frozen/fresh cauliflower, place the florets in about 1/2 cup of boiling water for 2-3 minutes, Drain the water and pat it dry with a kitchen towel.
Heat oil in a deep frying pan.
Mix all ingredients-all purpose flour, corn flour, rice flour, salt and green chilies to a medium thin batter. Add all the cauliflowers to this and mix well to coat. Select about 4-5 florets to fry each time, drop them one by one in hot oil, wait till they turn golden brown in color, turn once and let it cook. Remove from oil with a slotted spoon and drain the oil in a paper towel.
I do not add the green chilies as my son wants to taste everything I cook so I skip that these days.
For the gravy:
Heat oil in a kadai or sauce pan. Add onions and salt and stir fry well.Add chopped peppers and stir fry again. Now mix the corn flour, soy sauce, sriracha sauce and pour it into the pan and let the onions and pepper cook in the sauce. Once the sauce has reduced to your desired consistency, add the fried cauliflowers and gently mix well to coat. Let it simmer for two more minutes. If you need it to be a dry subzi- let the sauce thicken up more and then add the florets so it just coats them. If you need it like a gravy, add the florets when the gravy still has water.
Switch off. Transfer the gobi manchurian to a serving dish. Garnish with spring onions, cilantro and lemon juice. Serve hot as an appetizer/ snack or as a side for fried rice or noodles.
Make sure that you read this recipe properly- you will use 1-2 green chilies and another 1/2 tsp hot sauce for the gravy. So, if you like it less spicy change the quantity accordingly. Once the machurian sits, it absorbs the spices and it will end up as a really spicy version.
I use the same recipe for vegetable manchurian too, instead of cauliflowers, I use cabbage, carrots. But that is another recipe to share for another day!
ruchikacook @ January 20, 2013