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Thursday, November 20, 2014

Ennai kathirikkai kuzhambu (Version 2)

Ennai kathirikkai kuzhambu is a popular South Indian gravy, as name indicates oil will float on this prepared gravy which tastes heavenly and divine. I have already posted ennai kathirikkai kuzhambu which is stuffed with homemade masala, but this one is very simple and tasty without any stuffing.

Ennai kathirikkai kuzhambu pic 1


Serves : 4 to 5 people

      • 7 or 8 nos – Brinjal / eggplant / kathirikkai (very small)
      • 5 to 6 nos – Sambar onion / shallots (chopped finely)
      • 2 nos – Garlic (chopped finely)
      • 1 no – Tamarind (gooseberry sized)
      • 1 small piece - Jaggery
      • Salt to taste
      • 2 tbsp – Oil

For grinding:

      • 10 nos – Sambar onion / shallots
      • 2 small – Tomatoes (chopped)
      • 4 to 5 tbsp – Grated coconut
      • 1/4 tsp – Turmeric powder
      • 1 tsp – Red chilli powder ( or add as needed)
      • 1 1/2 tsp – Coriander powder
      • 1 tsp – Oil

For seasoning:

      • 1 1/2 tbsp – Sesame oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / Ulunthu
      • 2 pinches – Fenugreek seeds
      • 2 nos – Dry red chillies
      • 4 or 5 nos – Fresh curry leaves

Ennai kathirikkai kuzhambu process 1

Ennai kathirikkai kuzhambu process 2

Ennai kathirikkai kuzhambu pic 4

Preparation method:

  1. Soak tamarind in warm water and squeeze out the pulp. Set aside.
  2. Wash brinjals, put an X mark on back side of each brinjal and check for any worms. Also do not remove the whole stem on the top of brinjal, just cut little bit as shown in the picture.
  3. Heat oil in a pan, add cut brinjals and cook over low flame stirring it now and then. Cook until they are 3/4 done. Remove them from fire and set it aside.
  4. In the same pan, add oil if require, add sambar onion and tomato, saute until translucent. Followed by turmeric powder, red chilli powder and coriander powder, saute until raw smell goes. Finally add grated coconut and saute for few seconds. Switch off the stove and allow them to cool completely, grind them to puree.
  5. Heat oil in a pan, season with items given in the list for seasonings. Add chopped onion and garlic along with required salt, saute until they are slightly golden brown in color.
  6. Then add onion, tomato and coconut paste and mix well. Cover with the lid and let it cook for 5 to 6 minutes. Next add tamarind juice and required water (approximately 1 to 11/2 cup), mix well and cook for 5 to 6 minutes.
  7. Add jaggery, once it comes to boil add sauteed brinjal, required salt, mix it well and cook for few minutes or until you reach desired consistency and brinjal is well cooked, Switch off the stove and serve with hot rice and appalam.

Ennai kathirikkai kuzhambu pic 2


  • Sesame oil is must for this recipe, because it gives nice flavor and aroma. Also whenever we make puli kuzhambu, it is good to add sesame oil or gingelly oil.
  • Cook cut brinjals over low flame, continue stirring until it is well cooked both inside and outside.
  • Choose baby brinjals, i used small purple brinjals.

Ennai kathirikkai kuzhambu pic 3


Tuesday, November 18, 2014

Spinach and paneer ravioli with tomato sauce

Ravioli is a popular Italian dish which is pasta filled with any stuffing of your choice. Stuffing can be like vegetarian or non vegetarian. Ravioli is served either in broth or with a pasta sauce. I prepared fusion of Italian and Indian cuisine, which is eggless ravioli with spinach paneer stuffing served with homemade tomato sauce. This is my first attempt in making ravioli, it was very successful and was tasting excellent.

Spinach and paneer ravioli


Yields around 15 to 20 ravioli’s (depends on the size of ravioli)

For making ravioli dough:

      • 1 1/2 cup – Maida / All purpose flour
      • 4 tsp – Butter
      • Salt to taste
      • Ice water to knead dough
      • Wheat flour to dust

For making spinach paneer stuffing:

      • 2 cups – Spinach (chopped finely)
      • 3/4 cup – Crumbled paneer
      • 1 no – Onion (chopped finely)
      • 1 tsp – Ginger garlic crushed
      • 1/4 tsp – Garam masala powder
      • 1 tbsp – Olive oil
      • 1/4 tsp – Fennel seeds
      • 1/4 tsp – Cumin seeds
      • Salt and pepper powder to taste

For making tomato sauce:

      • 2 medium – Tomatoes (puree them)
      • 1 no – Onion (chopped)
      • 1 no – Garlic (chopped finely)
      • 1/4 tsp – Sugar
      • 1/8 tsp – Dried oregano
      • 1/8 tsp – Dried basil
      • 1 tbsp – Olive oil
      • Salt and pepper powder to taste

Spinach paneer ravioli

Preparation method:

Making of ravioli dough:

  1. Take a mixing bowl, add maida, butter and required salt, mix well. Then add enough ice water to the flour mixture and knead into dough until well textured and firm.
  2. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using.

Making of spinach paneer stuffing:

  1. Heat oil in a pan, season with cumin seeds and fennel seeds. Then add chopped onion and crushed ginger garlic, saute until they are golden brown in color.
  2. Now add chopped spinach along with required salt, saute until spinach is 3/4 done. Next comes garam masala powder and freshly ground pepper, saute for few seconds.
  3. Finally add crumbled paneer, mix well everything and cook until paneer is well cooked (it takes around 3 to 4 minutes). Stuffing should not be too dry or too soggy. Keep this stuffing aside.

Spinach paneer stuffing process

Making of tomato sauce:

  1. Heat oil in a pan, add chopped onion and garlic, saute until translucent. Then comes pureed tomatoes, cover and cook until they are 3/4 done.
  2. Then add sugar, dried oregano and basil, required salt and pepper powder, saute until raw smell goes. Once it is slightly thick and well cooked, switch off the stove and keep it aside.

Tomato sauce process

Assembling ravioli:

  1. Unwrap ravioli dough, divide the dough into 4 equal parts. Roll out thin rounds of equal size out of the dough. Put one round on a board and place spinach paneer stuffing as shown in the picture with 1 inch intervals around the stuffing.
  2. Apply little water around the stuffing and put another round on the top. Press with the fingers around the stuffing. Seal the ravioli and using biscuit cutter or using a knife, make square ravioli pieces. Repeat the same process with the remaining dough.
  3. Boil plenty of water in a large vessel and add 2 tsp of oil to the boiling water. Put few ravioli pieces at a time in the boiling water and when they come on top, take them out and drain them using strainer to remove excess water. Repeat the same process with the rest of the raviolis.
  4. Now comes the serving part, take a serving plate, pour 2 to 3 tbsp of tomato sauce and  place 2 to 3 ravioli’s on top of it. Once again pour 2 to 3 tbsp of tomato sauce on top of ravioli and sprinkle grated cheese on top, serve hot.

Ravioli process

Serving of ravioli process


  • Ravioli dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either.
  • Spinach paneer stuffing should not be too dry or too soggy. Do not add any water while cooking, because spinach leaves enough moisture for the paneer to cook.
  • Ravioli can be prepared well in advance. Just bake in oven for few seconds when you want to serve.
  • You can make any shapes like circle or square ravioli of your wish.

Spinach paneer ravioli

Sunday, November 16, 2014

Paasi paruppu sundal / moong dal stir fry

Paasi paruppu sundal can be prepared instantly and easily in no time. You can prepare this yummy sundal at the time of navarathri or as evening snacks for school going kids.

Paasi paruppu sundal  


Serves 2 to 3 people

      • 1/4 cup – Paasi paruppu / moong dal / split green gram
      • 1 no – Green chilli
      • 1 /4 tsp – Ginger chopped
      • 2 tbsp – Coconut grated
      • 1/8 tsp – Turmeric powder
      • Few drops of lemon juices
      • 1 1/2 cup - Water
      • Salt to taste


      • 1 tsp – Oil
      • 1/8 tsp – Mustard seeds
      • 1 pinch – Asafoetida
      • 4 or 5 nos – Curry leaves

Paasi paruppu sundal process

Preparation method:

  1. Take a heavy bottomed vessel, add washed paasi paruppu/ moong dal, 1 1/2 cup water, turmeric and salt, bring it to boil.
  2. Let it cook over medium flame for 10 to 12 minutes (approximately). Stir in between and do not to get it burnt.
  3. Paasi paruppu / moong dal should be cooked perfectly. It should be soft inside at the same time it should hold its shape. Do not over cook or under cook the dal. Drain the water and keep the cooked moong dal separately.
  4. Heat oil in a pan, season with items given in the list for seasoning. Add chopped ginger and green chilli, saute for few seconds. Then add cooked moong dal and salt if required, mix everything well. Finally add grated coconut and few drops of lemon juice, mix well and switch off the stove. Paasi paruppu sundal is ready to be served.

Paasi paruppu sundal


  • Instead of green chillies you can add dry red chillies.
  • Moong dal should not get over cooked (it should not be mushy) or under cooked. It should be perfectly soft inside and hold its shape.
  • If you prefer you can soak moong dal before you cook.
  • You can increase or decrease number of green chillies as per your spice level.

Paasi paruppu sundal

Thursday, November 13, 2014

Gobi paratha / Cauliflower stuffed paratha

Gobi paratha / cauliflower paratha is a flavourful paratha with spiced cauliflower filling in it. It goes well with plain yogurt or any raita of your choice and pickle.

Cauliflower paratha


Yields: around 15 parathas

For making dough:

      • 2 cups(heaped) – Wheat flour
      • 1 tsp – Ghee
      • 1 tsp – Oil for kneading
      • Salt as needed
      • Warm water as needed

For making cauliflower stuffing:

      • 3 cups – Grated cauliflower ( i used 1 whole small cauliflower)
      • 1 no – Onion
      • 1 tsp – Ginger garlic crushed
      • 1/4 tsp – Turmeric powder
      • 1/2 to 1 tsp – Red chilli powder
      • 1/4 tsp – Garam masala powder
      • 2 tbsp – Chopped coriander leaves
      • 1/4 tsp – Lemon juice
      • 1 pinch – Asafoetida
      • Oil for sautéing
      • Salt to taste

Cauliflower paratha

Preparation method:

Making of cauliflower stuffing:

  1. Heat oil in a pan, season with cumin seeds and asafoetida. Add chopped onion and ginger garlic paste, saute until translucent.
  2. Now add grated cauliflower along with required salt, saute for few seconds and cover with lid. Allow them to cook for 6 or 7 minutes (by the time cauliflower would be 3/4 done).
  3. Next comes turmeric powder, red chilli powder and garam masala powder, saute until raw smell goes. Continue cooking until cauliflower is well cooked and all the moisture in the cauliflower is gone completely.
  4. Garnish with coriander leaves and lemon juice, mix well and switch off the stove. Allow them to cool completely and keep it aside.

Cauliflower stuffing process

Making of cauliflower paratha:

  1. Take a mixing bowl, add wheat flour, ghee, salt and warm water together to make a soft dough like we make for chappathi. Knead dough for few minutes and finally add oil once again knead it.
  2. Set the dough aside and cover it with a damp cloth/plate. Let the dough rest for at least 20 minutes.
  3. Make equal sized balls out of dough and cauliflower filling. Roll the dough into 3 inch diameter circles; place filling in the middle and cover completely with dough. Press lightly with your palm and dust with flour before rolling out into thick flat parathas. Continue the same process with rest of dough and filling.
  4. Heat a tawa, place parathas and cook both sides in medium flame. Drizzle little oil as needed, till golden brown. Serve hot with any raita and pickle.

Cauliflower paratha process


  • Allow the paratha dough to rest for atleast 20 mins.
  • I used 1 whole small cauliflower in this recipe shown in the picture. Cut cauliflower into slightly big florets. Wash and soak cauliflower in hot water with salt, remove them and pat dry, grate it.

Cauliflower paratha

Tuesday, November 11, 2014

Vazhakkai kola urundai / Raw banana spicy balls

Kola urundai or vegetarian balls prepared with raw banana and other spices. I have already posted yam kola urundai, vazhakkai kola urundai is definitely yummy and worth trying recipe. Here comes the recipe..

Vazhakkai kola urundai


Yields: around 15 balls

      • 2 nos – Raw banana
      • 1/2 cup – Coconut grated
      • 1/4 cup – Roasted bengal gram / pottukadalai
      • 6 nos – Garlic (crushed)
      • 2 tbsp – Cashew nuts (broken)
      • 1/2 tsp – Fennel seeds / sombu
      • 1/4 tsp – Cumin seeds
      • 1/8 tsp – Turmeric powder
      • 1/4 to 1/2 tsp – Red chilli powder (or add as needed)
      • 1 pinch – Asafoetida
      • Salt to taste
      • Oil for sautéing
      • Oil for deep frying

Vazhakkai kola urundai process

Vazhakkai kola urundai

Preparation method:

  1. Take a wide vessel, add 5 to 6 cups of water and bring it to boil. Chop raw bananas as shown in picture and add it to the boiling water, cook until raw bananas are tender and well cooked.
  2. Remove the cooked raw bananas from water and allow them to cool completely. Pat dry cooked raw bananas and remove skins, mash it well.
  3. Heat oil in a pan, season with fennel seeds, cumin seeds and asafoetida. Now add crushed garlic, followed by turmeric powder and red chilli powder, saute until raw smell goes.
  4. Add cashew nuts and fry for few seconds. Then comes grated coconut, saute for few minutes but we should not completely dry roast the coconut.
  5. Now add mashed raw banana, mix it well and allow them to cook for 1 or 2 minutes or until raw bananas are coated with masalas.
  6. Finally add roasted bengal gram to this mixture and saute for few seconds. Switch off the stove now and allow them to cool completely.
  7. Transfer this mixture to a blender or mixie, grind them to a coarse powder. If your mixture is too tight to spin in the mixie, stop the mixer from time to time and use a spoon to scoop the mixture from bottom. It helps in even grinding and also do not over grind to a paste.
  8. Meanwhile heat oil in a frying pan, start making gooseberry sized or small lemon sized balls out of the mixture and fry them over medium flame until they are slightly golden brown in color. Remove from oil and place them in paper towel to remove excess oil. Serve hot.

Vazhakkai kola urundai


  • Deep fry raw banana balls gently over medium flame and do not disturb them while cooking.
  • Cashew nuts play an important role in making of kola urundai dough because it gives moisture to the mixture.
  • Grated coconut and raw banana gives enough moisture to form the dough. However if you feel your mixture is too dry, you may add just 1 tsp of water while grinding.
  • Dough texture and handling is very important to get right shaped balls.
  • You have to make perfect balls without any cracks.

Vazhakkai kola urundai

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