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Monday, July 15, 2013

Murungakkai Kara Kuzhambu (Hot Drumsticks Gravy)

After years of using frozen drumsticks, I laid my hands on fresh ones at the Indian store yesterday.  Immediately, i planned on cooking kara kuzhambu which i normally prepare with Indian eggplants (brinjal). It is a south indian dish served with cooked rice. This spicy and tangy kuzhambu is a variation from your usual sambar or rasam. So, go ahead and give this kuzhambu a try, i am sure you will love it. Here goes the recipe, 

2 Drumsticks (14-16 pieces)
14-16 Red Pearl Onions
2 small Tomatoes
10-12 Garlic pods
6-8 Curry leaves
1 1/2 tbsp dried Tamarind
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
1/2 tsp Urad dal
1 pinch Fenugreek seeds
2 tbsp Sesame oil
Salt, to taste

 To grind:

2 tbsp shredded Coconut (frozen & thawed)
1 tbsp Sambar powder
2 tsp Coriander powder
1 tsp Fennel seeds
How to:

  • Chop the drumsticks to 3" pieces and mince the tomatoes and onions.

  • Soak the tamarind in a cup of water and keep the juice aside.
  • Grind the 'to grind' ingredients with 1/4 cup water and keep aside.

  • Heat oil in a deep pan, add mustard seeds, urad dal, fenugreek seeds and turmeric powder.

  • Add the onions, little salt and saute until it turns translucent.

  • Then add the tomatoes and cook with lid closed for 4-5 mins.

  • Now add the drumsticks, garlic and curry leaves, mix well and cook for a min.

  • Pour 1 1/2 cups of water along with tamarind juice and cook with lid closed until the drumsticks cook.

  • Add the ground coconut mixture and cook until desired consistency. 

  • Check salt for taste and switch off.

  • Serve hot with rice.

Thursday, July 11, 2013

Gujarati Methi Thepla (Flat-bread)

Thepla is a Indian flat bread just like roti, but spiced up and flavored with herbs or greens. This bread can be eaten as it is for snacking or served with simple dal or pickle for dinner. It also stores well for 3-4 days at room temperature. The addition of yogurt not only makes the bread softer, it also brings down the heat from the spices. Next time i would like to add minced green chili and garam masala to my theplas. Feel free to add your favorite spices and enjoy'em warm. And here goes the recipe,


1 1/2 cups Whole Wheat Chapathi Flour
1 tbsp Canola Oil
1/2 cup Plain Yogurt
1 tbsp dried Fenugreek Leaves
2 tbsp fresh Cilantro (minced)
1 1/2 tsp minced Garlic
1/4 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Cumin powder
3/4 tsp Salt
2-3 tbsp warm Water
 How to:
  • In a big bowl with whole wheat flour, pour oil and mix well with your hands to incorporate the oil into the flour.

  • In another bowl, add the yogurt, and mix together the fenugreek leaves, cilantro, garlic, turmeric powder, chili powder, cumin powder and salt.

  • Now pour the yogurt mixture to the flour and start kneading gently. Slowly add water 1 tbsp at a time and knead to bring the dough together.

  • Prepare a smooth and well-hydrated dough, smear oil on top, cover it with plastic wrap and let rest for 20-30 mins.

  • Take a lime-size dough dusted with flour and flatten the dough with a press or rolling pin, meanwhile heat the tawa/griddle.

  • Place the flattened dough on the hot griddle (smear oil if you want to) and gently press with the back of the spatula. 

  • Let cook for a couple of mins and flip the bread and cook for another min, until you see golden brown spots on the bread.

  • Serve hot with pickle or thokku. Store'em in a thermal food container until ready to eat.


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