VENDAKKAI PULI KULAMBU | OKRA CURRY RECIPE

The Southern Part of India is famous for "Puli Kulambu " or Kara Kulambu . This Puli Kulambu is made using any vegetable as our choice and cooked in Tamarind juice and tempered with aromatic spices . Check out the Katharika Puli Kulambu recipe , The Indian Eggplant curry  here . Also check out the other Vendakkai recipe , Okra 65 here and Vendakkai poriyal here .  So off to Today's post Vendakkai Puli Kulambu  now .

VENDAKKAI PULI KULAMBU | OKRA CURRY RECIPE

Ingredients:

• Oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Urad dhal - 1/2 teaspoon
• Methi seeds - 1/2 tea spoon
• Garlic pods - 2 numbers , crushed 
• Onion - 1 number , chopped
• Tomato - 1 number , chopped
• Okra ( Vendakkai , Lady's finger ) - 10 numbers , chopped in to medium size pieces .
• Tamarind juice - 1/2 cup
• Curry Powder - 1 teaspoon ( Click here for the recipe )
• Turmeric powder - 1/4 teaspoon
• Salt - To taste 

Method :

Heat oil in a shallow pan , add the mustard seeds allow it to pop and add methi seeds , urad dhal and crushed Garlic . Cook till raw smell goes away .

 

Now add the chopped onions and Tomatoes and cook till they become soft .

Add the Chopped Okra , Curry powder , Turmeric powder and salt . Mix well . Now add the tamarind juice and bring the contents to a boil .

 

Cook till the oil separates out from the gravy and the Puli Kulambu ( Curry ) gets thick .

Vendakki Puli Kulambu ( Okra Curry )  is ready to serve . Serve hot with Steamed Rice . 

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EASY BUTTER CHICKEN RECIPE | CHICKEN MAKHANI

 This recipe " BUTTER CHICKEN " is very easy recipe , if we have all the ingredients at hand . I made this recipe for my husbands office Potluck . Check out all the chicken recipes in my blog here . So now off to today's post Easy Butter chicken Recipe  .

EASY BUTTER CHICKEN RECIPE | CHICKEN MAKHANI

Ingredients:

• Chicken - 1 kilogram ( Cleaned , Skin out and chopped )
• Onion - 500 gram , Very finely chopped
• Tomato - 500 gram , pureed
• Green Chilli - 4 numbers , slit
• Ginger Garlic Paste - 100 grams ( Click here for the recipe )
• Red chilli powder - 2 tablespoon
• Corinader powder - 1 table spoon
• Paprika powder - 2 tea spoon
• Cayenne pepper Powder - 2 tea spoon
• Garam Masala Powder - 1 tablespoon
• Fresh cream - 1 cup ( Click here for the recipe )
• Ground Cashew Nut paste - 1 tablespoon
• Salt - To taste
• Kasthoori Methi Powder - 2 tea spoon
• Butter - 1 tablespoon
• Oil - 1 tablespoon .
• Bell peppers - 1 number , Diced ( Optional )
• Salt - To taste 
• Cilantro Leaves - Few leaves chopped  ( For Garnishing )

To Marinate Chicken :

• Turmeric Powder - 2 Tea spoon

Method:

 Clean and marinate the chicken with turmeric powder . Set aside for atleast 30 minutes . This removes the smell from the chicken .

Heat oil and Butter in a heavy bottom pan . Add the finely chopped onion to it  , and cook till it become translucent .  ( I used my food processor to chop onions )

Now add the pureed Tomatoes and green chilli's  to the cooked onion .

Add the ginger garlic paste and fry till the raw smell goes away  . Now add Cashew nut paste , salt , Paprika powder , garam masala powder , red chilli powder , coriander powder , Cayenne pepper Powder and fry them .

Cook till the oil separates out from the gravy . Now add the chicken pieces.

Add some water and cook till the chicken pieces become soft and tender .

Cook till the oil  separates out from the gravy . Now add the fresh cream  and kasthori Methi Powder , and diced capsicum .

Cook till the oil separates from the gravy and capsicum should not be over cooked , it should be crunchy .Garnish with cilantro leaves . Delicious Butter Chicken Curry is ready to serve .

This Butter Chicken curry  goes well with Naan and other Roti and parathas .  Check out the other side dishes for roti by clicking here .

Note : 

• Instead of Cashew paste any nut paste could be added like Walnut paste or Almond paste as per your choice . 
• The Capsicum could be used if desired it is purely optional.
• The paprika powder is added to give the natural red color to the gravy .

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HOW TO MAKE HEAVY CREAM | HEAVY CREAM SUBSTITUTE

The following post is an easy tip to make Heavy cream at home ( Heavy cream substitute ) . This works like a charm and works good to substitute the heavy cream . I love to add the heavy cream when I am making Paneer Butter Masala Or Paneer Mutter Recipe . Check out all the other Basic How to kitchen essentials posted in this blog here . Off to todays Heavy cream Recipe now .

HOW TO MAKE HEAVY CREAM | HEAVY CREAM SUBSTITUTE

Ingredients:

• Whole Milk - 3/4 cup
• Butter - 5 table spoon

Method:

Take the butter and keep at the room temperature and melt them .

Take the mik in a bowl , Now  add the melted butter to the milk .

Whisk them using a beater or a mixer grinder .

Continue to whisk till they get little thick and frothy . 

Now refrigerate the contents and use as required . Take out the required cream out when needed from the refrigerator  and give a whisk before using them .

Delicious Heavy cream is ready to use .

Use it in making your favorite recipes . 

Notes :

• The above method  is a substitute to make a heavy cream .

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CURRY POWDER | SAMBAR POWDER RECIPE ( HOMEMADE SAMBAR PODI )

Curry powder OR Sambar powder is a very important ingredient in an Indian Kitchen  . I try to add this Curry Powder ( Sambar powder ) in making a Stir Fry ( Poriyal ) Or making Different curry . My mom made this for me when I was in my Vacation to India  . She  packed a bulk of this Curry Powder ( Sambar Powder ) for me  and sent  it to US . It stays fresh for a Year .This is my moms Recipe which she has been making for ages . So off to Curry Powder ( Sambar Powder ) now .

CURRY POWDER | SAMBAR POWDER

Ingredients:

• Whole Red Chilli - 450 grams
•  Coriander  Seeds - 500 Grams
• Cumin Seeds ( Jeera ) - 35 Grams
•  Pepper Corns - 35 grams
• Channa Dal - 25 Grams
•  Rice grains  - 25 Grams
•  Methi Seeds ( Fenugreek seeds ) - 15 grams

Method :

Take the whole red chills in a big plate and keep in under sun for one Day . Set aside  ( In Case there is no sun , like a rainy day this step could be made by roasting the chilles in a pan for few seconds till they become warm . Remove and set aside . )

 

 Take the Coriander seeds in a wok and roast them till they become warm . Remove it .

Now add the channa dal , Rice grains , Cumin seeds , Pepper corns , Methi seeds and dry roast for few minutes . Remove it and transfer to a large tray .

Now add the roasted coriander seeds and chillis to the tray and allow the contents to cool down .

My mom transferred  them to a large container and sent them to mill for the contents to be grounded as a very fine powder . ( I also went to the mill with my dad and got this picture of a mill where our Sambar powder ( Curry Powder ) is getting ready ) For those who are making in small quantities , grind the contents to a powder in Mixer and sieve the powder to get fine powder .

 

Once the powder is come home from mill , Open it and allow it to cool down completely . Store it in an airtight container and Use it for a year .

 

Check out the sambar Recipe made with this recipe by clicking here .  . check out the other Basic home made stuffs in this blog by clicking here .

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Notes : 

• This Curry powder could be used as a substitute for Red chilli powder in making curry .
• Grinding in mill is better as the curry powder will be grounded very fine . 

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MUTTON SUKKA ( CHUKKA ) VARUVAL | MUTTON MASALA

Mutton chukka Varuval is a very famous Chettinad Recipe that is served in almost all the Non Veg Restaurants in Tamil Nadu . This recipe is inherited to me through my Mom . I have already Posted A Mutton Pepper fry recipe earlier . check out the Recipe by clicking here . Check out the Similar slightly different Version of Chicken Masala Recipe here .Check out all the Mutton Recipes in this blog here .  Off To Today's Recipe ..

Ingredients:

• Mutton ( Lamb Or Goat ) - 250 Grams , Chopped
• Onion - 2 numbers , Chopped
• Tomato - 1 number , chopped
• Ginger Garlic Paste - 1 tablespoon ( Click here For the Recipe )
• Red Chilli Powder - 2 tea spoon
• Coriander Powder - 1 tea spoon
• Turmeric Powder - 1/ 4 teaspoon
•  Coconut Milk - 1 cup
• Oil - 1 table spoon
• Whole Red chills - 2 numbers , split 
• Fennel Seeds ( Sombu ) - 1 tea spoon .
• Salt - To Taste

Tempering :

• Oil - 1 table spoon
• Curry Leaves - 1 spring
• Cilantro Leaves - Few leaves , chopped

Method:

Take the pressure cooker . Heat oil .  Add the fennel seeds and fry for few seconds . Add the ginger garlic paste and fry till the raw smell goes away . Now add the chopped onions and whole red chills . Cook till the onion become soft .

 

Now add the tomatoes and cook till they become soft .

Add the chopped Mutton Pieces and the spice Powders like Turmeric powder , Red chilli Powder , Coriander powder  and Salt .Mix well .

Now add the Coconut Milk . ( I used the ready made coconut powder to make this coconut milk . Please refer the notes section for more information )

Cover with the lid and pressure cook the contents for 5 hisses or till the meat is tender . Now open the cooker and allow the excess water to evaporate till the contents become Semi dry .  Once the Gravy starts to become thick ,  Lets do the tempering . Heat the oil in a heavy bottom pan . Add the curry leaves and cilantro leaves .

 

Nice aroma comes from the curry leaves . Now transfer this tempered contents to the gravy and mix well .Cook till the oil separates out from the gravy .

Yummy Mutton Masala is ready !

This recipe goes well with Naan Recipe and also with the flat breads and steamed rice .

Notes :

• Instead of using Coconut milk , Fresh coconut can be grinded with water and added directly to the gravy . Use about 1/2 cup of grated coconut  to make the fresh milk .

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PUMPKIN PUREE - PRESSURE COOKER METHOD

I had a pumpkin left over in my home , hence i made a puree with it . I have already posted a pumpkin Puree made in oven here , but it took longer to bake and puree them . This method is more faster and the entire puree can be made in 10 minutes . Off to the recipe .

Ingredients:

• Pumpkin - 1 no , cut in halves and De-seeded
• Water - 1/2 cup

Method:

Slice the pumpkin . Take the pressure cooker , add the water and now add the sliced pumpkin to the cooker.

Cover with the lid and pressure cook the contents for 2 hisses . Now open the cooker and allow it to cool an bit . Remove the skin of the pumpkin . Its really easy as the skin nearly fall off once cooked .

Transfer the contents to a food processor or a mixer and puree them .

 

 Pumpkin Puree is ready to use .

 

Transfer the puree to Ziploc covers or boxes and freeze them and use as desired . I made Pumpkin Pancakes using the puree . Click here to check the recipe .

Check out an Indian dessert made with Pumpkin puree here .

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