Restaurant style kulambu ( pavakkai/karela/egg/eggplant/okra)

 

After a long time, got a new recipe for kulambu kind of gravy. Thanks to my walking buddy! I wish I had learnt it early in my cooking career :-)

• Add oil to tava, season with mustard, urad, methi, pepper, jeera/cumin
• Add diced onions, garlic and one tomato, saute well
• Add kulambu veggie...eggplant or karela or bindhi
• In a mixie jar - add little onion, one small tomato, jeera/cumin, pepper, big jeera (saunf), few curry leaves, little cilantro, 4 cashews - Raw grind all of them together
• Add the paste to the saute pan above, along with sambar powder and dhania powder
• Add water, salt for the gravy and let all the masalas boil well
• Add tamarind water and cook few more minutes
• Add tiny jaggery and cook for a min and turn off
• Goes well with Rice, dosas, idlis, adai.
• Tempted to try making egg kulambu this style!!!!

Dahi vada / Dahi bread (French/Sour Baguette)

 

Recently in summer I learnt a quick recipe from my Austin friend and I never thought it would taste this yummy :-) Here we go

• Buy a sour baguette or french baguette, slice it at the store itself
• In a tava, add oil, mustard, asafoetida, curry leaves - seasoning is ready
• In a bowl mix the seasoning, with lots of curd and salt as per taste
• In a mixie jar, grind tiny coconut, ginger, one or 2 green chillies
• Add to the curd, mix well, add water and make it like running consistency
• Pour half of the liquid to the bread and in an hour pour the rest half
• Top it with cilantro and serve...super yummy dahi vada taste with less efforts!

Bindhi Masala - Restaurant Style!

 

This summer one of the most super hit recipe I learnt from my cousin was this restaurant style Bindhi masala...yummy yummy it was! Give it a try and U wont go wrong!

• Saute in oil - cardamom, clove, cinnamon, cashews few, onion, ginger, garlic, tomatoes, kashmiri chilli and red chillies
• Let it cool and grind into a paste
• Add oil to tava and cook the paste well with the same ground water
• Add little turmeric and salt to the gravy
• Close the lid and keep cooking for atleast 15mins
• In another tava add oil and cook clean and dry okra/bindhi for few mins
• Then add okra to the gravy and little kitchen king everest masala
• Cook few mins, turn off by adding few kasthuri methi crushed leaves.
• Goes well with rotis, rice, dosas!