Vetha kozhambu

Hubby not in town = salads, pasta and easy cooking!
Well....thats what I have been doing for more than 2 weeks now, decided to do some real cooking today....
Vetha Kozhambu, Keera Masiyal and Tomato Rasam!

Vetha Kozhambu
Ingredients
Tamarind water - 2 cups (soak 1 ball of tamarind in 2 cups of hot water, squeeze out the juice from the tamarind, if using ready paste - use 11/2 - 2 tbsp of paste).
Jaggery - 1tsp
Salt to taste
Vegetable - 1 small cup (sweet potato, small onion, red pumpkin, drumstick, garlic are most commonly used for this kozhambu)

For Tadka
Gingerly oil - 1tbsp
Channa dhal - 1/2tsp
Methi dhana - 1/2 tsp
Mustard seeds - 1/2 tsp
Asafoetida - little
Curry leaves - few
Rice flour - 11/2 tsp
Sambhar powder - 2 tsp

Method
My first tip for vetha kozhambu is to keep all the tadka ingredients and tamarind water ready because the oil can get hot really fast.

In a deep dish, heat oil and fry the small onions and or garlic for 3 mins. Keep the onions/ garlic aside.

If not using small oinons, heat oil and add the channa dhal and methi dhana first. When channa dhal turns slightly gold, add the mustard seeds and curry leaves. When they splutter add the asafoetida, sambhar powder and rice flour all at the same time. Fry them for 1 mins....dont let the powder turn black!

Then add the tamarind water, salt, jaggery and the desired vegetable.

Let boil for atleast 20 minutes and vegetable is cooked. Add more water if required and simmer till reduced.
Since you add rice flour, note the kozhambhu will thicken fast.

Penne in Marinara Sauce

This has to be the most loved dish by kids and can be made for all kiddy parties as its easy to make. It is also the best vegetarian option available when you travel overseas.....

Here we go .....

Ingredients
Penne Pasta - 250 gms (tube shaped pasta) (Boil the Pasta in water seasoned with salt and 1/2 tsp of olive oil).
Cheddar cheese - 50 gms
Broccoli - 1/2, cut in to florets
Red & Yellow Capsicum - 1/2 each, cut into squares
Red Onion - 1 small, chopped
Full Fat Cream - 50 ml (1/4 cup)
Milk - 1/4 cup
Salt & Pepper to taste

Marinara Sauce
Big red ripe tomatoes - 3 (1 Can whole or cut tomatoes in juice is also a good alternative)
Garlic - 4 cloves crushed
Olive oil - 3tsp
Italian herbs (origano, basil mix) - 1/2 tsp

Method
Sauce
Blanch the tomatoes (put the tomatoes in boiling water for 3 mins until skin comes off, peel off skin)
Grind the tomatoes (blanched or canned) into a thick juice in the blender.
In a deep dish, heat olive oil and add the crushed garlic. Now add the tomato puree and the Italian herbs. Cook for 15 mins, season with little salt and pepper.
You can refrigerate this sauce for upto 1 week.


Pasta

In a pan, heat some olive oil and add the onions. When they are transparent, add the capsicum. Fry for 5 mins. Now add the broccoli and the marinara sauce and simmer for 5 to 8 mins until broccoli is cooked. Add little salt and pepper as the sauce is already seasoned with salt and pepper.
Then add the cream, milk and the cheese together and simmer for a minute only or else the milk will curdle. Put the cooked pasta in the sauce and mix. No futher cooking is required.

Serve hot!

Pudina Pulao

Lunch at my place is Pudina Pulao and papad.....my kids love it!

Ingredients
Onion - 1 big (keep 1/2 for grinding)
Tomatoes - 1
Carrot, beans, peas, cauliflower, capsicum - any combo - 1 cup cut vegetables
Basmati Rice - 1 cup
Water - 2 cups
Coconut Milk - 1/4 cup
Cumin- 1 tsp
Bayleaf - 2
Cloves - 4
Salt, Chilli powder(add little only) & Garam masala to taste

Grind to a paste
Onion - 1/2
Garlic - 3 cloves
Ginger - 1inch
Green chilli - 1 small
Mint - 1 handfull
Poppyseeds - 1tsp
Cashewnut - 1tsp
Coriander - little

Method
In a deep pan, add 1 tbsp butter or ghee. Fry the spices (cumin, bayleaf & cloves) for a min. Add 1/2 cut onion and fry until transparent. Add capsicum (if required) at this stage and fry for another 3 to 4 mins. Then add tomatoes, ground paste and chilli powder, salt, garam masala. Fry for 5 mins.

Now add the vegetables, 1/2 cup water and simmer covered for 10 mins.

When vegetables are half cooked, add the basmati rice and cook closed for 5 mins. Let the rice soak all the masala.

Now add the balance 11/2 cup water and 1/4 cup coconut milk and cook with closed lid on low heat until all water is absorbed and rice is cooked. Keep closed (dum pakana) until it is served.

Serve after 15 mins with Raita or papad!

newbie!

Hello everyone,
This is my first try at blogging...I hope to bring you some interesting and favourite recipes from my kitchen.....

Enjoy reading and I would love your feedback!

Deepa G.....thank you for your encouragement!!

Deepa