Saturday, 7 June 2014

KULAMBHU KARUVADAM

KULAMBHU KARUVADAM | TRADITIONAL SOUTH INDIAN RECIPES

Kulambhu karuvadam|Kulambhu Vadam is an authentic Tamil brahmin recipe, made at our houses during summer season. Apart from that we have the practise of making this if a girl is got engaged. Few weeks before wedding we make this karuvadam as it is considered good. I remember the days before my wedding, when i made this in our terrace. Amma prepares the dough and we will be asked to put them in the plastic sheets. Some houses they make during sumangali poojas too.
This vadam is used in sambars, kootus,vathakulambhu and some people like to eat the fried one with curd rice too. My mom made this and my nephew clicked the step wise pictures and sent to me.
Few readers asked me to post this this kulambhu vadam recipe and other vadam recipes. We are travelling to India next week. Will try my best to make it possible.

Ingredients

Preparation Time : 20 mins+7 hour soaking time | Drying time: 3 days | Yields : 2 cups(Approx)

Karamani | Lobia 1/2 cup
Urad dal 1 Cup
Red chili 5-6
Mustard seeds 1 tsp
Curry leaves few
Asafoetida 1/4 tsp
Salt As needed

Method:

Wash and soak the lobia | karamani and the urad dal separately. Grind this into a fine paste along with red chilies, asafoetida, salt and curry leaves. Grind karamani and urad dal separately. Mix well now. Add Mustard seeds to this and mix well. The batter should be thick as the Vadai batter. Do not add too much water while grinding. Add very little water.

In a clean,dry plastic sheet make small small balls of the batter. Keep in the open terrace or in the place where you get abundant sun light.
The second day you just flip the vadams. Let this dry in the bright sun light till they become completely dried up. It took 3 days for it to completely dry. After the secon day you can even transfer it to a wide plate and dry it too.

Once dried completely, store it in a airtight container. You can store this for an year if handled with dry hands.

Note:

The reason for soaking and grinding the karamani and urad dal separately is , the karamani gets grind fastly. where as the urad dal takes little time to grind.

Thursday, 5 June 2014

INSTANT VATHAL KULAMBU PODI

INSTANT VATHAL KULAMBU PODI | BACHELOR RECIPES

How to make vathal kulambhu with instant podi.

Those who follow Jeyashri's kitchen regularly, know that i have started the Indian kitchen basics , Microwave recipes and Bachelor recipes, few weeks back. Check out this series HERE .
This week i am posting the instant vathal kulambhu podi. Just add this powder to the tamarind paste and water and bring it to a boil, yummy vathal kulambhu is ready. It was very flavourful. you can make puliyodarai with this podi too.
Check out my other authentic Vathal kulambhu recipes too.
Arachuvitta Vathal kulambhu
Vengaya Vatha kulambhu

Ingredients

Preparation Time : 15 mins | Cooking Time : Nil | Yields 1 cup

For making podi
Toor dal 3 tblsp
Coriander seeds 3 tblsp
Channa dal 3 tblsp
Urad dal 1 tblsp
Red chilli 7-8
Black pepper 4-5
Vendayam (methi seeds) 1 tsp
For making Vathal kulambhu- Serves 2
Tamarind paste 1 and 1/2 tbslp
Water 1 and 1/2 cup
Instant vathal kulambhu powder 2 tblsp
Sesame Oil 2 tsp
Mustard seeds 1/4 Tsp
Salt As needed
Turmeric powder 1/4 tsp
Asafoetida a pinch
Any veggie or vathal of your choice
Curry leaves few

Method:

Dry roast all the ingredients without getting them burnt.

Allow this to cool and grind it into a fine powder.

Let us see how to make vathal kulambu with this instant vatha kulambhu podi.

In a pan add sesame oil and throw in the mustard seeds.
Add the veggie or vathal (i used manathakkali vathal).
Add tamarind paste and water.

Add the instant vathal kulambhu podi, salt , turmeric powder, salt and asafoetida.
Bring it to a nice boil till it reaches the gravy consistency.
Switch off the flame and add curry leaves.

Enjoy with hot rice and a roasted papad.

TAWA PULAO

TAWA PULAO RECIPE | PULAO RECIPES

Tawa pulao i wanted to try for a long time , and finally made this for dinner last week. It is a popular Mumbai street food. Tawa puloa was a super hit at my home. It is a super easy one pot meal , perfect for lunch box too. Making of this tawa puloa doesn't involve any grinding. Try out this easy pulao for lunch or dinner , enjoy with a simple raita.

Ingredients

Preparation Time : 15 mins | Cooking Time : 20 Mins | Serves:2

Basmati rice 1 Cup
Mixed vegetables* 1 cup
Ginger garlic paste 1 tsp
Onion 1
Tomato 1
Red chilly powder 3/4 tsp
Pav bhaji masala 3/4 tsp
Turmeric powder 1/4 tsp
Salt As needed
Cumin powder 1/4 tsp
Oil 1 tblsp
Coriander leaves to garnish

*I used carrots,beans and peas. You can add cauliflower too.
Tawa- pulao

Method:

Soak the rice for 20 minutes in 1 and 1/2 cup of water. Cook the rice by adding little oil and little salt. Spread the rice in a wide plate and keep it aside.
In a pan add oil and add the ginger garlic paste.Slice the onions into long.
Add the onions to this and saute well.

Add the finely chopped tomato and saute well. When the tomatoes are mushy add the mixed veggies to this.
You can parboil the veggies in microwave too.

Add salt, turmeric powder, pav bhaji masala,and red chilly powder and cumin powder.
Mix well and cook in a low flame till the veggies gets cooked.

Add the cooked rice once the veggies are cooked.
Mix gently and cook for 2 -3 minutes in a low flame.
Garnish with coriander leaves.

Serve hot with raita.

Note:

Do not cook the rice mushy.It should be separate long grains.
You can add bell peppers too .
Generally jeera is added while tempering, but since i forgot i added jeera powder.

KULCHA

KULCHA RECIPE| RESTAURANT STYLE PLAIN KULCHA RECIPE | INDIAN BREAD RECIPES

Kulcha i wanted to try for a very long time. Naan or kulcha the popular Indian bread, generally we order in restaurants . This is the first time i have attempted Kulcha at home. They turned out super soft and kids had a wonderful treat with home made kulchas. Generally for Naans we add yeast but for kulcha we don't add yeast. You can stuff potato or paneer or onions to make it stuffed kulcha. I highly recommend you to try this pillow soft kulchas at home. I have tried with maida for this recipe. I have tried with whole wheat flour too, but though it turned out good, i don't say it is too soft as the maida one. How ever, you can add half of whole wheat flour and half of maida too.

I tried this recipe of kulcha from Priti of Indian khana.

Ingredients

Preparation Time : 15 mins+2 hours resting time | Cooking Time : 4-5 mins for each kulcha | Yields :6

All purpose flour | Maida 2 Cups
Baking powder 1/2 tsp
Baking Soda 1/4 tsp
Yogurt 1/4 cup
Warm milk 1/2 cup
Kalonji |Nigella seeds - 1/2 tsp(optional)
Oil 2 tsp
Salt to taste
Sugar 2 tsp
Butter | Ghee to make kulchas

Method:

In a wide bowl add the flour, baking soda and baking powder. Sift the flour for even mixing.
Add the yogurt, warm milk,sugar, salt and oil. Make this into a smooth pliable dough. Add little water if needed.

Cover it with a clean damp cloth and keep it untouched for 2-3 hours. The original recipe it says, even we can keep this for 5-6 hours. The dough must be fermented after the resting time.

Divide the dough into 6 equal parts. Take one portion and dust with flour and roll it into a round or elongated shape. If adding kalonji seeds, sprinkle little on the top and just roll gently ,so that it will get into the rolled kulcha.