Indulge In The Taste

Ingredients: Serves 2-3 Toor dhal - 1 cup Red chilli flakes - 1 1/2 tsp Grated coconut - 1 tbsp Mustard seeds - 1 tsp Broken white lentils - 1 tsp Turmeric powder - 1/2 tsp Water - enough to cook the dhal + 3 tbsp Salt - 1 tsp Coconut Oil - 1 tbsp Method: Cook and mash the toor dhal well using a pressure cooker. This should be in a thick paste consistency. Heat oil in a pan. Saute mustard and white lentil. Add red chilli flakes and coconut. Add in the dhal before the flakes get burnt. Add turmeric, salt and 3 tbsp of water to give it a little flowing form. Cook for 5 mins in medium. Serve hot with rice. Can be garnished with curry/coriander leaves.

Again a pepper based dish !! Ingredients: Serves 2 Long beans - 20-30 washed and cut into 1 inch long pieces Kuzhambu powder - 1 tbsp Garlic - 3 minced Salt - to taste Coconut powder - 1 tbsp Urad dhal and Mustard seeds- 1 tsp Water - for cooking the beans Oil - 3 tbsp Method: Heat oil in a non stick kadai. Saute the Urad dhal and Mustard seeds. Add the garlic and fry for a min. Add the beans. Fry for 5 mins. Add salt and water. Cook till the beans are done in medium flame, with lid on. Once, the water is all gone, add the Kuzhambu powder/paste and coconut. Fry for 2 min and it is ready to be served with melagu kuzhambu rice - my lunch menu :)

This is another innovation out of the kuzhambu paste - sans coconut !! Please check out the recipe for making this kuzhambu's paste from my other post - http://indulgeinthetaste.blogspot.com/2009/11/melagu-kuzhambu.html , omitting the coconut and complementing with one more tbsp of channa dhal. Ingredients: Serves 2-3 Kabuli channa - 150 g soaked overnight with 300 ml water Garlic - 10 pods peeled Tamarind pulp - 150 ml Kuzhambu paste - 3-4 tbsp Urad dhal & Mustard seeds - 1 tsp Chilli powder - 1 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/2 tsp Salt - to taste Water - for consistency Oil - 3 tbsp Fried curry leaves - to garnish Method: Heat a kadai and add the oil. Saute the Urad dhal and Mustard seeds. Add the garlic and drained kabuli channa and fry for a min. Add the masala powders (turmeric, chilli & Coriander). Add the tamarind pulp, salt and water to get a watery consistency. Cover with a lid and cook till the channa is done. Then, add t...

Well this is supposed to be a very authentic dish. But, believe me I didn't ask any one for any recipe. I made it out of my "own instinct" and it came out yummy well :) To prepare the kuzhambu paste , the following is the recipe: Ingredients: To serve two Peppercorn - 2 1/2 tbsp Dried red chillies - 4 long ones Cumin seeds - 1 tsp Channa dhal - 1 tbsp Coriander seeds - 1 1/2 tsp Coconut powder- 3-4 tbsp Fenugreek seeds - 1 tsp Oil - to saute Method: In a kadai, heat a tsp of oil. Add all the ingredients except coconut and fry for a min in medium flame. Add the coconut and fry until coconut begins to turn golden yellow. Cool and grind it to a little coarse mixture. Here comes the kuzhambu. Ingredients: Tamarind pulp - 150 ml (should be thick and concentrated) Garlic - 10 pods - optional Urad dhal and Mustard seeds- 1 tsp Chilli powder - 1 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/2 tsp Salt - to taste Water - for consistency Oil - 3 tb...

Ingridients: All purpose flour - 200 g, 50 g for dusting Salt - 1/2 tsp Oil - 1 tbsp Warm water - as required Clarified butter - as required Method: Mix the flour, salt. Use little amounts of water and make a firm dough. Add oil and knead it well till it becomes even in softness. Keep the dough ball covered with a vessel for 15 mins. Divide the dough into 4 equal parts. Roll each dough using the extra flour for dusting. Heat tawa/griddle. Make the rotis in medium flame. When they are done, cook them directly on the medium flame for 2-3 secs/each side. Take aside and coat with clarified butter. Serve hot.

Ingredients: Caronda - 150 g Sugar - 1 tbsp Honey - 2 tbsp Bread slices - toasted with unsalted clarified butter - 4 Method: Grind the carondas finely. Add sugar and honey. Mix well. Spread over the bread and enjoy the sweeeeeeeeeeeeet sandwich !! Easy, isnt it !!

I'm posting some pics of what I had for this week ;) I dont think these need recipes - They r all the same old dishes ! If I find time in coming days - Holidays r thr, I'll update this post with the recipes I used. Actually, I made each of these in 30-40 mins. Well, it served two ppl only ... LOL. But still, these are easy dishes that can be done in no time !! And it comes handy for ppl like me. Easy Veg Pulav: Sambar with rice & Cabbage Poriyal: Dhal with rice & Beans Poriyal:

Morkolambu: A traditional recipe from Tamil Nadu - an essential part of lunch - is a very mild curry of coconut + yogurt + spices. It goes with plain/flavored softly cooked rice. Ingrdients: Serves 3 1 medium sized chayote - peeled and cut into 1 inch cubes (White pumpkin can also be used) 200 gms - yogurt/well beaten curd 100 gms - freshly grated coconut 10 - shallots sliced longitudinally 3 - long green chillies - slit 2 - dried red chillies 1 inch ginger 1 tsp - coriander seeds - this wonderful flavour gives uniqueness to this dish !!! 1 tsp - cumin seeds 1 tsp - Mustard seeds+Urad dhal 1 tbsp - Tur dhal/Channa Dhal 1/2 tsp - Turmeric powder Salt to taste Vegetable Oil Curry leaves/Cilantro/Coriander leaves - To garnish Preparation: Boil the cut Chayote for 10 mins in medium flame with 200 ml water with salt and a pinch of turmeric with a tsp of oil. Dont drain the remaining water. Heat oil in kadai. Add coriander & cumin seeds. Add dhal. Add 2 g...