Have you ever tried cooking garlic as the main ingredient ?
If you love them, then try making this easy POONDU KUZHAMBU/ Garlic curry, you won’t get the usual strong pungency from the garlic as it has a tamarind base.
The garlic curry will be less pungent and tangy even the kids can give a try 🙂
It’s a must where you served an elaborate menu with rice and curries the previous day and you long for light dishes for your stomach. You can’t deny its medicinal properties or health benefits. So eat away!
Author: Nathiya Adiseshan
Preparation Time: 15 mins
Cooking Time: 30 mins
10 cloves Garlic, roughly chopped/crushed
12 Shallots/ Sambar onions, chopped
1/4 cup Tomato, chopped
1/4 tsp Turmeric powder
1/2 tsp Red Chili powder
2 tbsp Kizhambu Milaga powder (either homemade or store bought)
lemon sized Tamarind (soak in water and get the pulp)
1/2 teaspoon Salt
a pinch, Jaggery
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1/2 tsp Split black gram
1/2 tsp Cumin seeds
1/4 tsp Asafoetida
a sprig, Curry leaves
Making the “Poondu Kuzhambu”
Place a cooking pan over medium heat, pour in the oil. Gradually add mustard seeds, fenugreek seeds, curry leaves, blackgram and asafoetida, temper all the ingredients over medium heat for 1 minute.
Saute chopped shallots and garlic.
You want to toughen up the garlic by frying it so there’s a little crunchy texture before you add tomatoes, 3-4 minutes over low fire. Now, add the diced tomato and continue to cook over low-medium heat.
Once this is done, add the spice powders turmeric powder, red chilli powder and homemade curry powder (kuzhambu milaga powder), combine and let it cook for exactly 3 minutes over low heat. The result should be a dark spice paste.
Pour in tamarind paste, 1/2 cup of water, stir, season with salt and a piece of jaggery.
if necessary, cover and slow simmer the curry until gravy is reduced in half and oil floats on top.
This curry doesn’t have a lot of gravy so howlong you want to slow simmer in the final stage of making the poondu kuzhambu will result in howmuch gravy is left.
You can reduce the amount of red chilli powder if you prefer less spicy.
Kuzhambu milaga powder is a must for this recipe. If you don’t have replace it with sambar powder.
Crush half garlic and add remaining half as whole or chopped.
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A flavorful, thick, stew-like curry that’s not overly spicy, and the perfect plant-based vegan meal.
Chana masala is traditionally based with chickpeas, onion, ginger, fresh cilantro, a blend of spices, and tomatoes. The magical step that takes this dish to the finger lickin’ level is the bulk of flavourful spices and DIY garam masala.
It can be prepared a number of different ways, but I chose the simple route: One pot OPOS method. 😋😜
It’s vegan, gluten-free, good for you and freezable so you can save your time. How wonderful. Enjoy this version of mine with rice or naan/chapathi, but I promise that it tastes damn good.
250g Chickpeas, (boiled or canned)
2 medium Onions, finely chopped
2 medium Tomatoes, roughly chopped
1 inch piece Ginger, finely chopped
2-3 Green chillies, roughly chopped
½ tsp Coriander powder
½ tsp Chillipowder (Kashmiri if possible)
1 tsp Turmeric powder
1 tbsp Garam masala, homemade
1/2 Lemon, juiced
½ small pack Cilantro
Salt, to taste
Heat a pot over medium heat. Once hot, add oil, ginger (just finely minced).
Then, add onions to the pan. Cook, stirring frequently, until onions start to turn brown.
Next add tomatoes. Repeat this process until they turn mushy.
Immediately add green chillies and stir to combine.
Add turmeric, chilli powder, coriander and garam masala. Stir until fragrant, about 30 seconds.
Add drained, boiled chickpeas. Stir until it coats well with the masala, about 30 seconds. Add 1/2 cup water. (Tip in the chickpeas, along with their cooking water for more flavor).
Maintain a simmer, uncovered for 10 minutes, or until thick. Stir occasionally.
When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
Remove from heat and add lemon juice. Serve with rice and/or chapathi, naan, sprinkling additional cilantro on top.
Fresh cilantro and lemon juice make an excellent garnish.
Simmering chickpeas broth lends them plenty of flavor.
DIY Garam Masala creates better flavor than mixing pre-ground spices.
We all love eating and there are times when we love to gulp in some really good food. What if you are in a hurry, just don’t have access to nearby restaurants or not to spend much time on cooking and you still feel like gorging on some yummy delicacy?
Pulao comes to the rescue!!!!!!!!!!!
Pulao/Pilaf is one of the common rice dishes being made in most Indian houses today. Pulao is an one pot meal cooked with assortment of dry spices and veggies. The uniqueness of the dish lies in the use of cardamom, cloves and peppercorns which make this pulao flavoursome and delightful.
Voilaaah.. I won’t call this as one authentic recipe but it never fails to give the typical aroma. This one pot meal does not require any elaborate steps. So if you are in a hurry packing office/school lunches, but still want to make your lunchbox special, then go for this. So you definitely won’t be disappointed.
Made from fresh ingredients, this is one of the best Pulao I have ever had in a while. Look no further make the easiest pulao. Made in rice cooker. Can be made in pressure cooker too. With step by step pictures.
Author: Nathiya Adiseshan
Cooking Time: 30 minutes
Serves: 3 servings
4 sprigs Coriander Leaves
4 cloves of Garlic
4 Green Chillies
1-inch piece of Ginger
1 tablespoon Peppercorns
Using a mortar and pestle, pound the abovesaid ingredients coarsely and keep aside. This will become our curry paste.
For the Pulao:
Small stick of Cinnamon
1 Star Anise
10 Cashewnuts,chopped (optional)
1 Onion, (big) thinly sliced
12 ounces Mushrooms (any variety)
1 1/4 cup Basmati Rice
2 Cups Water
2 tablespoon Ghee
2 tablespoon Oil
Salt, to taste
Making of Mushroom Pulao…..
Wash rice, drain water and let it stand, start the next step straightaway.
In a pressure cooker/ heavy bottomed pan, heat ghee and oil, add spices one by one, once they start to crackle, add cashews, fry until golden brown.
Add in Onions, saute till it turns golden. (Add salt to quicken up the process here).
Now, add in the ground paste and fry until the raw smell disappears.
Add mushrooms, fry on high for 2 minutes.
Stir in the rice and fry until it is all well coated with the masala. Now add required salt and mix everything well.
Add 2 cups of water to every cup of rice used and if pressure cooking, keep for 1 whistle and 5 minutes on low flame.
Switch off and wait for the pressure to release fully. Open and fluff up gently with a fork.
Serve with any curry of your choice.
Another to way accentuate the taste and aroma of this recipe, you can dry roast the spices, grind it and then add it to the Pulao.
Peppercorns gives the heat to the recipe. If you want a really spicy pulao, you can add a couple of slit green chillies extra. But I prefer mild one
Add lot of mushrooms for an excellent earthy flavour.
If cooking in the electric rice cooker, bring the water and rice to a boil and cook till the pulao is done.
Last Week when I was making a surprise dinner for my hero, I was running out of time to make a dessert (I know, its my poor planning), but I saved the day by making this delicious burfi.
The dessert recipe I am sharing here is full of the creamy wholesome goodness of fresh coconut and brown bread. As your teeth breakthrough the burfi, the coconut gives it a satisfying snap, and its a mouthful of bliss. To make this dessert even more healthier, I have used brown sugar but you can use either regular sugar or condensed milk according to your taste, with both sweeteners it tastes great.
4 slices Brown Bread
1.5 cup Milk
1 cup Brown Sugar
1 cup Coconut, grated/dessicated
3 tablespoon Ghee
1/2 teaspoon Cardamom powder
This is how you make this burfi!
Blend the brown bread into crumbs. Soak it in milk and set aside for ten minutes.
Heat ghee in a pan. Roast Coconut in low flame for three minutes.
Add in sugar. Let it melt completely.
Add soaked bread mixture. Stir and continue to cook till the milk gets evaporated.
Add ghee and continue to stir.
Add in cardamom powder, cashews and raisins. Mix well.
Once if starts to leave from the edges of the pan, switch off.
Transfer into a tray. Allow it to cool. Cut into desired shapes.
Garnish with dry fruits of your choice.
Place it in an airtight container and store it in refrigerator.
Consume within 2-3 days.
Condensed milk also can be used as a substitute for sugar.