Vendhaya Kuzhambu 1

Fenugreek (வெந்தயம்) is very good for digestion and helps reducing fatty tissue in the body. This also plays a role in controlling diabetics and reduces high blood sugar. The best way to reduce the high blood sugar is to soak a teaspoonful of fenugreek in water overnight and drink the water in empty stomach. It is always good to have fenugreek in one way or the other in our daily cooking.
There are few other versions of vendhaya kuzhambu and I will soon try out the other versions to publish. The texture of this version is more similar to other varieties of Kuzhambu,but has a special taste.

Onions - 2 medium size
Tomato - 2 medium size
Tamarind juice - 2 cups (made from a small lemon size tamarind)
Drumstick - 10 to 15 pieces (you can alternatively use Brinjal)
Garlic - 20 pods
Oil -3 tablespoon
Salt - to tatse
Curry leaves - 5 to 6
Mustard - 1/2 tablespoon

For Masala:
Fenugreek (Methi or Vendhayam) - 1 tablespoon
Toor dhal - 2 tablespoon
Curry leaves - handful
Red Chillies - 4 (you can vary it according to your spice level)
Grated Coconut - 1 tablespoon
Oil - 2 tablespoon

1. Heat 2 tablespoon of oil and fry the ingredients given for masala till you get a good smell.
2. Cool the ingredients and grind it to a paste with little water.
3. Heat oil and add mustard seeds when oil is hot.
4. When mustard splutters, add onions and garlic and fry well till it turns golden brown.
5. Add finely chopped tomatoes and curry leaves and cook well.
6. Add drumstick and salt and cook in a low flame.
7. Pour the tamarind juice and bring it to boil for next 10 minutes till the raw smell goes off.
8. Add the ground paste ad mix it well and cook for another 5 to 7 minutes and you would get a very good aroma and it is ready to serve.
This dish goes very well with Rice, Dosa and Idli.

Pav Bhaji

This is one of my favorite recipes. Prepartion of this recipe is made easy by the readily available 'Pav bhaji masala' available in any indian grocery store. I use Burger buns as substitute for Pav.

Pav - 8
Butter - 4 tablespoon

For Bhaji:
Potato - 1 medium
Carrot - 1 cup finely chopped
Beans - 1 cup finely chopped
Peas - 1/2 cup
Onion - 1 medium finely chopped
Tomato - 1 medium finely chopped
Chilli powder - 1 tablespoon
Pav Bhaji masala - 2 teaspoon
Salt - to taste
Butter - 2 tablespoon
Oil - 1 tablespoon
lemon juice - 1/2 tablespoon
Coriander leaves - finely chopped for garnishing
Onions - 1 medium finely chopped for garnishing

1. Boil all vegetables (potato,carrot,beans) in little water with little salt and drain water completely.
2. Heat oil in pan and add onions and fry till it turns golden brown.
3. Add tomatoes and fry well. Add chilli powder and salt and mix well.
4. Add the boiled vegetables and smash the mixture well.
5. Add pav bhaji masala to the mixture and mix thoroughly and add little water and cook for another 3 to 4 minutes till the water evaporates and the bhaji is perfectly cooked.
6. Add lemon juice and mix well.
7. Garnish it with chopped onions and coriander leaves.
8. Heat a tava and spread butter and toast Pav on both sides.
9. Serve it hot with Bhaji.

Yummy yummy pav bhaji is delicious to taste.

Vadaikari (வடைகறி)

This is one of the famous breakfast dish of tamilnadu which is a very good combination with Idli and dosa.
For Vadai: (10 numbers)
Channa Dhal - 200 gms
Onions - 2 medium (finely chopped)
Green Chillies - 4 (finely chopped)
Fennel Seeds - 1 tablespoon
Salt - to taste
Oil - to fry
Coraiander leaves
Curry leaves
For Gravy:
Cloves - 3
Cinnamon - 2 small pieces
Onions - 3 medium (finely chopped lengthwise)
Tomato - 2 medium (finely chopped)
Green Chillies - 3 (split lengthwise)
Red Chilli Powder - 1 1/2 tablespoon
Salt - to taste
Oil - 3 tablespoon
Coriander leaves - to garnish

1. Soak Channa dhal in water for 1 hour
2. Grind dhal with fennel seeds coarsely with little water.
3. Mix chopped onions, green chillies, required chillies, finely chopped coriander leaves and curry leaves and required salts with the ground dhal.
4. Heat oil in pan and deep fry vadais till it gets good texture and flavor.
1. Heat oil in pan and add spices when it oil is heat.
2. Add onions and green chillies and fry till onions turn golden brown.
3. Add tomatoes, salt and chilli powder and fry it well till it becomes a good paste.
4. Break the vadas into small pieces and add it to the pan.
5. Add very little water and cook the mixture in low flame for next 5 to 7 minutes till the water evaporates and the gravy is ready.
6. Garnish with coriander leaves and ready to serve.

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