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Panna Cotta - Italian dessert

By 58 Comments

2

Panna cotta is one of my favorite Italian desserts. Being a sweet lover this rich and creamy dessert was in my todo list for a long time.

Last December we went to California for vacation. There I went to IKEA, and I saw heart shaped cool ice cube tray for 99c and it attracted me a lot. At that moment I decided to do panna cotta in that and there couldn't be a better day to post it

Panna cotta

italian dessert
5 from 1 vote
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Ingredients

  • Heavy Cream - 1 cup + 1/4 cup
  • Milk - 2 tablespoon + 2 tsp
  • Agar Agar powder - 1 teaspoon or unflavoured gelatin - 1 envelope 1 tbsp
  • Sugar - 1/4 cup
  • Vanilla extract - 1 tsp
  • Strawberry - 5 to garnish

Instructions

  • Grease the ramekins (mold) with cooking spray or butter (Silicon mold doesn't need greasing)
  • In a bowl combine warm milk and agar agar powder and keep aside till the powder completely dissolves in milk (If you are using gelatin, combine gelatin to the room temperarure milk and keep aside till the gelatin completely dissolves in milk)
  • Heat a saucepan to medium heat and add heavy cream and sugar. Bring the cream to boil and Pour the agar agar powder (gelatin) and milk into the cream, stirring until completely dissolved. Switch off and add vanilla and salt; mix well and pour into ramekins
  • Cool the ramekins uncovered at room temperature. When cool, cover with cling flim and refrigerate for 6 -8 hours (preferably overnight)
  • To demold :
  • Wipe a serving plate with a damp paper towel (a damp plate helps to reposition the panna cotta more easily if it doesn't fall in the right spot)
  • Fill a large bowl with hot water and keep the panna cotta ramekin into that for minute and take out (Skip this step for silicon mold)
  • Run a thin knife carefully around the sides of a ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup
  • Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 30 - 40 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered
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Notes

  1. Can add fruit puree like mango, strawberry, blueberry, raspberry, etc. and make fruit panna cotta
  2. Can use vanilla bean instead of extract
  3. Can add extract of your choices like almond extract, butterscotch, and many more
  4. Make sure gelatin (agar-agar powder) mixed well with milk to avoid panna cotta from being liquid form
  5. Avoid cooking heavy cream after adding agar agar powder (gelatin) milk
  6. For vegan version can use coconut milk instead of milk
  7. Instead of demolding can also serve them in the ramekin
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Heavy Cream - 1 cup + 1/4 cup

Milk - 2 tablespoon + 2 tsp

Agar Agar powder - 1 teaspoon or unflavoured gelatin - 1 envelope (1 tbsp)

Sugar - 1/4 cup

Vanilla extract - 1 tsp

Strawberry - 5, to garnish

Method:

  • Grease the ramekins (mold) with cooking spray or butter (Silicon mold doesn't need greasing)
  • In a bowl combine warm milk and agar agar powder and keep aside till the powder completely dissolves in milk (If you are using gelatin, combine gelatin to the room temperarure milk and keep aside till the gelatin completely dissolves in milk)

IMG_2974

  • Heat a saucepan to medium heat and add heavy cream and sugar. Bring the cream to boil and  Pour the agar agar powder (gelatin) and milk into the cream, stirring until completely dissolved. Switch off and add vanilla and salt; mix well and pour into ramekins

IMG_2979

  • Cool the ramekins uncovered at room temperature. When cool, cover with cling flim and refrigerate for 6 -8 hours (preferably overnight)

To demold :

  • Wipe a serving plate with a damp paper towel (a damp plate helps to reposition the panna cotta more easily if it doesn't fall in the right spot)
  •  Fill a large bowl with hot water and keep the panna cotta ramekin into that for minute and take out (Skip this step for silicon mold)
  • Run a thin knife carefully around the sides of a ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup
  •  Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 30 - 40 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered

15

 

Udupi temple Sambar | Coconut Sambar

By 23 Comments

IMG_3042 Udupi temple Sambar is a flavorful Karnataka special rice accompaniment without dal. Coconut Sambar can be made quickly with minimal ingredients. Thinking about what to cook as an accompaniment for rice is the biggest challenge.  Though there are various possible dishes, after opening the fridge and seeing the vegetables, nothing comes to mind. I had poosanikai, usually, I make kootu with that, occasionally kasi halwa. This time wanted to do something different and googled, I Saw the "Udupi Sambar" recipe in Venkatesh Bhat samayal samayal show. Jaggery and coconut, no wonder I liked it. Have heard a Udupi sambar recipe with dal but this was without dal. Loved the way it came out and decided to do this often at home. Coconut gives a nice flavor to the Udupi Sambar.

 

Other Sambar varieties in TMF

Udupi  Sambar

Udupi Sambar | Coconut Sambar

5 from 1 vote
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Course: Sambar
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • White pumpkin - 1 cup. + 1/4 cup into cubes
  • Tamrind - small gooseberry size
  • Jaggery - 1 tbsp
  • To temper:
  • Coconut oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Fenugreek - 1/8 tsp
  • Curry leaves - 1 sprig
  • Sambar powder:
  • Coriander seeds - 1 tablespoon + 1 tsp
  • Cumin seed - 1 teaspoon +1/2 tsp
  • Red Chilli - 3/4 Adjust according to your spice level
  • Grated cocunut - 1/3 cup

Instructions

  • Soak tamrind in 1 cup of lukewarm water for 15 minutes and extract the pulp
  • Dry roast the ingredients under "Sambar powder" until the raw smell goes for 2-3 minutes and keep aside till they cool. Grind them with little water and keep aside
  • Heat the pan and add oil to it, once the oil becomes hot add mustard seeds and curry leaves. Let the mustard seed splutter, add poosanikai and saute for 2 minutes. Add 2 cups of water and cook the white pumpkin
  • Once the pumpkin is 75% cooked add the tamrind pulp and cook till the raw smell of the tamrind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off
  • Serve with rice and varuval
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Preparation time: 10 minutes | Soaking time: 15 minutes | Cooking time: 20 minutes Ingredients: White pumpkin - 1 cup. + 1/4 cup, into cubes Tamarind - small gooseberry size Jaggery - 1 tablespoon To temper: Coconut oil - 1 teaspoon Mustard seeds - 1/4 teaspoon Fenugreek - 1/8 teaspoon Curry leaves - 1 sprig Sambar powder: Coriander seeds - 1 tablespoon + 1 teaspoon Cumin seed - 1 teaspoon +1/2 teaspoon Red Chilli - 3 or 4 (Adjust according to your spice level) Grated coconut - 1/3 cup Method:

  • Soak tamarind in 1 cup of lukewarm water for 15 minutes and extract the pulp
  • Dry roast the ingredients under "Sambar powder" until the raw smell goes for 2-3 minutes and keep aside till they cool. Grind them with little water and keep them aside

IMG_3027

  • Heat the pan and add oil to it, once the oil becomes hot add mustard seeds and curry leaves. Let the mustard seed splutter, add poosanikai, and saute for 2 minutes. Add 2 cups of water and cook the white pumpkin

IMG_3031

  • Once the pumpkin is 75% cooked add the tamarind pulp and cook till the raw smell of the tamarind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off
  • Serve with rice and varuval

IMG_3033

Vazhakkai varuval| raw banana fry

By 23 Comments

Vazhakkai Poriyal | Vazhakkai varuval |Vazhakkai curry | valakkai poriyal recipe | raw plantain recipe  Vazhakkai Poriyal | Vazhakkai varuval | raw banana curry | plantain poriyal with step by step pictures and video recipe. Check out the Vazhakkai varuval recipe . If you like the video pls SUBSCRIBE to my channel.
 
 
Vazhakkai Poriyal | Vazhakkai varuval |Vazhakkai curry | valakkai poriyal recipe | raw plantain recipe  Vazhakkai Poriyal | Vazhakkai varuval | raw banana curry | plantain poriyal a flavorful raw plantain based side dish.

Vazhakkai poriyal

Marination gives a nice flavor to this Vazhakkai Poriyal. In our home we love raw banana. generally prepare Vazhakkai podimas or Vazhakkai podi curry as a side dish for rice in our home. This particular Vazhakkai Poriyal recipe I learned from my friend's mom and I liked it, so started cooking this frequently. Marination gives aromatic flavor to the raw banana curry. Plaintain chips is my son’s favorite

Can I reduce oil for Vazhakkai varuval?

Yes but taste might vary. It might taste like poriyal for varuval you need to add extra oil. It gives amazing flavor.

Can I skip resting time after marinating?

No,  for the best flavors you need to rest the warranted raw banana for at least 1 hour.

5 from 2 votes
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Ingredients

To cook raw banana :

  • Vazhakkai Raw banana - 3, peeled and thinly sliced
  • Water
  • Turmeric powder - 1/4 tsp

To marinate:

  • Ginger garlic paste - 1 tbsp
  • Kashmiri red chilli powder -1 tbsp Adjust according to your taste
  • Sesame oil - 2 tbsp
  • Turmeric powder - 1/4 tsp
  • Garam masala - 1 tsp
  • Tamarind paste - 1/2 tsp
  • Asafoetida/Hing Perungayam – a generous portion
  • Rice flour - 1 tbsp
  • Salt – as needed

To roast:

  • Oil to shallow fry

Instructions

  • In a heavy-bottomed pan add water and turmeric powder, bring to boil
  • Once when water boils well add raw banana and immerse well
  • cook for 4-5 minutes till raw banana turns fork tender, mix well in between
  • Add salt and cook for 30 seconds and turn off the stove
  • Transfer the cooked raw banana to a colander and let the water drain completely
  • In a mixing bowl/ plate add ginger- garlic paste, sesame oil, Kashmiri red chilli powder, turmeric powder, garam masala, tamarind paste, asafoetida, rice, and salt; mix well
  • Furthermore, add raw banana and sesame oil and mix gently
  • Refrigerate and Marinate them for at least 1 hour
  • Heat cast iron pan or dosa pan on low to medium heat and add enough oil to shallow fry
  • Once when the oil turns hot add the marinated raw banana slices and fry them on both sides
  • Add curry leaves and roast them in low flame for 5 minutes, flipping them in between
  • Serve hot with variety rice

Video

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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


Ingredients

 
To cook raw banana :

Vazhakkai (Raw banana) - 3, peeled and thinly sliced

Water

Turmeric powder - 1/4 tsp

To marinate:

Ginger garlic paste  - 1 tbsp

Kashmiri red chilli powder -1 tablespoon (Adjust according to your taste)

Sesame oil - 2 tbsp

Turmeric powder - 1/4 tsp

Garam masala -  1 tsp 

Tamarind paste - 1/2 tsp

Asafoetida/Hing(Perungayam) – a generous portion

Rice flour - 1 tbsp

Salt – as needed

To roast:

Oil to shallow fry

 How to make Vazhakkai Varuval step by step pictures:

  • In a heavy-bottomed pan add water and turmeric powder, bring to boil

  • Once when water boils well add raw banana and immerse well

  • cook for 4-5 minutes till raw banana turns fork tender, mix well in between

  • Add salt and cook for 30 seconds and turn off the stove

  • Transfer the cooked raw banana to a colander and let the water drain completely

  • In a mixing bowl/ plate  add  ginger- garlic paste, sesame oil, Kashmiri  red chilli powder, turmeric powder, garam masala, tamarind paste, asafoetida, rice, and salt; mix well

 

  • Furthermore, add raw banana and sesame oil and mix gently

 

  • Refrigerate and Marinate them for at least 1 hour

  • Heat cast iron pan or dosa pan  on low to medium heat and add enough oil to shallow fry

 

  • Once when the oil turns hot add the marinated raw banana slices and fry them on both sides

 

 

  • Add curry leaves and roast them in low flame for 5 minutes, flipping them in between

 

  • Serve hot with variety rice

Rava Kichadi | Sooji Kichadi | Rawa Khicadi - Pressure Cooker Method

By 33 Comments

6

Rava kichadi | Sooji Kichadi | Rawa Khicadi - Pressure Cooker Method Is a tasty one pot south indian tiffin variety.
I love upma varieties, and even if I am having Upma daily I wont regret. Instead of cooking in pan I generally cook Rava kichadi in Cooker as its lump free and easy to cook.

5 from 1 vote
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Ingredients

  • Sooji /Rava - 1 cup roasted
  • Onion - 1 thinely sliced
  • Tomato - 1 finely chopped
  • Carrot - 1 small cubes
  • Beans - 4 cored and chopped
  • Frozen/Fresh peas - 3 tbsp
  • Frozen/Fresh corn - 3 tbsp
  • Green chilli - 1 slit
  • Ginger garlic paste - 1/2 tsp
  • Turmeric powder - 1/8 tsp
  • Garam masala - 1/2 tsp
  • Coriander Powder - 1/2 tsp
  • Cumin Powder - 1/4 tsp
  • Water - 2 cups + 1/4 cup
  • Cardamom pods - 1
  • Cinnamon - 1/8 stick
  • Cloves - 1
  • Bay leaf - 1
  • Fennel seeds powder - 1/8 tsp
  • Star Ansie - 1
  • Salt - as needed
  • Oil - 1 tbsp
  • Ghee - 1/2 tsp
  • Curry leaves and Coriander leaves - few

Instructions

  • Boil 2 cups of water in a kettle or in stove and keep aside
  • Add oil to the pressure cooker and when the oil is hot add clove, bay leaf, Star Ansie, cardamom pod, cinnamon and fennel seed powder; cook for 30 secs.
  • Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy
  • Add carrot, beans, corn and peas; sauté till vegetables are half cooked. Add garam masala ,turmeric powder, cumin powder, coriander powder and cook for a minute
  • Add the roasted rava and sauté for a minute. Add hot water, salt and ghee; close the pressure cooker, cook till the steam comes well and switch off (like we cook Idli). Open the cooker after the pressure relases
  • Add coriander leaves and serve with any chutney
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Notes

  1. Instead of pressure cooker method Can also cook the kichadi in pan
  2. Potato, cauliflower or any other veggies of your choice can be added
  3. Fresh vegetables can be used instead of frozen
  4. Can skip whole garam masala and prepare kichadi
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Rava Kichadi - Pressure Cooker Method

Preparation Time: 10 mins | Cooking Time: 25 mins | Serves : 3

Ingredients:

Sooji /Rava -  1 cup, roasted

Onion - 1, thinely sliced

Tomato - 1, finely chopped

Carrot - 1, small cubes

Beans - 4, cored and chopped

Frozen/Fresh peas - 3 tbsp

Frozen/Fresh corn - 3 tbsp

Green chilli - 1, slit

Ginger garlic paste - 1/2 tsp

Turmeric powder - 1/8 tsp

Garam masala - 1/2 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/4 tsp

Water - 2  cups + 1/4 cup

Cardamom pods - 1

Cinnamon - 1/8 stick

Cloves - 1

Bay leaf - 1

Fennel seeds powder - 1/8 tsp

Star Ansie - 1

Salt - as needed

Oil - 1 tbsp

Ghee - 1/2 tsp

Curry leaves and Coriander leaves  - few

4

Method:

  • Boil 2 cups of water in a kettle or in stove and keep aside
  • Add oil to the pressure cooker and when the oil is hot add clove, bay leaf, Star Ansie, cardamom pod, cinnamon and fennel seed powder; cook for 30 secs.
  • Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy
  • Add carrot, beans, corn and peas; sauté till vegetables are half cooked. Add garam masala ,turmeric powder, cumin powder, coriander powder and cook for a minute

IMG_2952

IMG_2953

  • Add the roasted rava and sauté for a minute. Add hot water, salt and ghee; close the pressure cooker, cook till the steam comes well and switch off (like we cook Idli). Open the cooker after the pressure relases

IMG_2956

  • Add coriander leaves and serve with any chutney

1

Notes:

  • Instead of pressure cooker method Can also cook the kichadi in pan
  • Potato, cauliflower or any other veggies of your choice can be added
  • Fresh vegetables can be used instead of frozen
  • Can skip whole garam masala and prepare kichadi

Custard Powder Halwa | How to prepare Custard halwa

By 37 Comments

Custard Powder Halwa | halwa recipe | Indian sweet recipes| dessert dishes Indian | Indian sweet | Indian sweet treats | instant Indian sweets | Indian dessert recipes | Indian dessert recipes easy | festival sweets | Diwali sweet recipe | Deepavali sweets | South Indians sweet recipe | traditional Indian sweets| Indian halwa recipe | best Indian sweets | Easy Halwa recipe with step by step pictures and video recipe. Check out the Custard powder Halwa. If you like the video pls SUBSCRIBE to my channel. Also, check out other Halwa varieties in TMF

 

Custard Powder Halwa | halwa recipe | Indian sweet recipes| dessert dishes Indian | Indian sweet | Indian sweet treats | instant Indian sweets | Indian dessert recipes | Indian dessert recipes easy | festival sweets | Diwali sweet recipe | Deepavali sweets | South Indians sweet recipe | traditional Indian sweets| Indian halwa recipe | best Indian sweets | Easy Halwa recipe is a tasty quick festive sweet. Without any string consistency, this is one easy halwa variety that can be easily made.

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Baked Corn Tortilla Chips

By 53 Comments

3

This weekend it was freezing cold here, couldn't go out anywhere. For the chill temperature felt like having some crispy snack. When I was thinking what to do, many recipes came to my mind like Baked Pakoda, baked bonda, baked bread roll, baked bread Tikki but all those recipes demanded some work, lazy me was thinking of some quick snack without much work. Hubby suggested Microwave potato chips but I was out of potatoes, immediately Corn tortilla  in kitchen pulled my attention. Got them for Quesadilla, had some 9 tortilla left, so decided to do tortilla chip. These chips is great way to finish your leftover tortilla

3

Baked Corn Tortilla Chips

Preparation time : 4 mins | Baking time : 15 mins

Ingredients:

Corn Tortilla - 9

Oil  - 1 tbsp

Salt - as needed

Basil - 1/4 teaspoon (Optional)

Method:

  • Preheat oven to 350 degree F.
  • Stack tortillas one on top of the other and cut them into 2,4,8

tortilla chips

  • Put them in a mixing bowl add oil, salt and basil; gently toss them well  some traingles lost their shape, oh nooooo, but who cares as long as it tastes good 🙂

IMG_3332

  • Bake for 14 - 18 mins, turning them in between (after 7/8 minutes) or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 14 mins)
  • Remove from oven and let it cool for 5 -10 mins before serving, in order to let them fully crisp. Serve it with Guacamole/ Salsa/ cheese dip (We just finished it with an yummy dip)

2

 

My Notes:

  • Instead of mixing them in bowl, can arrange in baking tray brush them with oil and sprinkle salt
  • Can add spices of your choice like chilli powder, cumin powder,coriander powder, chat masala, onion powder, garlic powder , cayenne pepper, paprika, etc
  • Can add grated cheese like mozerralla cheese, parmesan cheese, cheddar cheese, pepper jack cheese on the top of tortilla

Poondu Kuzhambu | Poondu Kulambu

By 41 Comments

Poondu Kuzhambu | Poondu Kulambu | spicy poondu kuzhambu | garlic tamarind curry | spicy chettinadu poondu kuzhambu |  spicy south indian garlic gravy | south Indian  kuzhambu recipe | poondu milagu kuzhambu with step-by-step pictures and video recipe. Check out the Poondu Kuzhambu recipe. If you like the video pls SUBSCRIBE to my channel.

Poondu Kulambu | Poondu Kulambu recipe | garlic tamarind curry | spicy chettinadu poondu kuzhambu |  spicy south indian garlic gravy | south Indian  kuzhambu recipe | poondu milagu kuzhambu is healthy tamarind based south Indian kuzhambu recipe. Quick 30 minutes kuzhambu stays good for a week. Poondu kulambu is great postpartum recipe. 

Poondu puli kuzhambu

I love tamarind based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu,  Onion Vatha Kuzhambu are some of my favorites kulambu varieties.  I also love Saravana bhavan hotel style kara Kuzhambu.  You can make hotel style poondu kuzhambu with freshly ground coconut based sambar paste. Today I have used sambar powder which comes handy for quick 30 minutes kuzhambu.

Can I use store bought tamarind paste?

For this recipe I have used homemade tamarind paste. Instead you can soak small lemon sized tamarind, extract tamarind water and prepare kuzhambu. If you are using store bought tanarind paste, adjust the quantity according to it's soreness. 

Can I skip tomatoes?

Yes, I like the soreness from tomatoes hence I have used them. If you are skipping tomatoes adjust the tamarind accordingly. Pulikaichal, puli aval, instant puli sadam some of my tamarind based dishes 

Why poondu kulambu? 

Garlic is very good for health and I love any food prepared with garlic. It is widely used for indian pathiya samayal recipes.. Milagu Kuzhambu, marundhu Kuzhambu, Poondu sadam, vetrilai poondu Saddam,poondu rasam are some of my favorite indian postpartum recipes

Shelf life of puli kuzhambu 

puli based Kuzhambu variety generally stays good for Up to 1 week in fridge

What should be the consistency of the kuzhambu?

In our home we prefer thick poondu kulambu. You can adjust the water according to your desired consistency.  Kuzhambu generally thickens over time but if youthink kuzhambu is runny make a slurry with kuzhambu and rice flour and add it to the kuzhambu .

Milagu Kuzhambu

 marundhu Kuzhambu

Poondu sadam

vetrilai poondu Saddam

poondu rasam

If you are interested in some tasty South Indian kuzhambu varieties in TMF,

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

Poondu kuzhambu

south Indian spicy poondu kuzhambu recipe
5 from 2 votes
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Ingredients

  • 2 tablespoon oil sesame oil
  • 1/2 teaspoon mustard seeds
  • 1/8 teaspoon fenugreek seeds
  • Curry leaves few
  • 12 big Garlic halved
  • 12 small onion halved
  • 1 to mato chopped
  • 1 tablespoon sambar powder
  • 1/4 cup tamarind paste homemade
  • 2 + 1/2 cup of water
  • 1/8 teaspoon turmeric powder
  • 1/8 teaspoon pepper powder
  • Required salt
  • 1 tablespoon jaggery

Instructions

  • Firstly add 2 tablespoon of sesame oil and when the oil is hot
  • Add mustard seeds, fenugreek seeds, and curry leaves; saute let them splutter
  • Add garlic and saute for 1 minute or till they start to change color
  • Furthermore add small onion and sauté for 2 minutes till onions turn translucent
  • Add tomatoes and give a quick mix for 30 seconds
  • Turn down the flame to low add salt, turmeric powder, sambar powder, and saute in low flame for one minute
  • Add tamarind paste and give a quick mix
  • Furthermore add water and boil
  • Add pepper powder and boil the kuzhambu for 15 minutes; stirring in between
  • Finally, add jaggery and cook for 10 minutes or till kuzhambu comes to your desired thickness

Video

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Notes

  1. If you don't have homemade taamrind paste, soak small lemon sized tamarind and extract juice
  2. To make poondu kulambu postpartum friendly recipe, reduce sambar powder and increase pepper powder
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

Ingredients:

2 tablespoon oil sesame oil

1/2 teaspoon mustard seeds

1/8 teaspoon fenugreek seeds

Curry leaves few

12 big Garlic, halved

12 small onion, halved

1 tomato, chopped

1 tbsp sambar powder

1/4 cup tamarind paste, homemade

2 + 1/2 cup of water

1/8 teaspoon turmeric powder

1/8 teaspoon pepper powder

Required salt

1 tablespoon jaggery

How to make poondu kulambu with step by step pictures 

  • Firstly add 2 tablespoon of sesame oil and when the oil is hot

  • Add mustard seeds, fenugreek seeds, and curry leaves; saute let them splutter

  • Add garlic and saute for 1 minute or till they start to change color

  • Furthermore add  small onion and sauté for 2 minutes till onions turn translucent

  • Add tomatoes and give a quick mix for 30 seconds

  • Turn down the flame to low add salt, turmeric powder, sambar powder, and saute in low flame for one minute

  • Add tamarind paste and give a quick mix

  • Furthermore add water and boil

  • Add pepper powder and boil the kuzhambu for 15 minutes; stirring in between

  • Finally, add jaggery and cook for 10 minutes or till kuzhambu comes to your desired thickness

Creamy Broccoli Soup

By 24 Comments

IMG_2735

Creamy broccoli soup is a tasty flavorful soul with broccoli. Broccoli soup is one tasty way to make to give broccoli to kids. Cheese makes it extra flavorful.

Broccoli is one vegetable which took me a while may be more than that to try. I should say my first few attempts with broccoli was not great. I  try to boil it like cauliflower and will lose it flavorful. 

One day when we went to our friend’s house for dinner she made creamy broccoli soup. The moment I heard broccoli o was so doubtful to try it. After seeing the way  hubby Enjoyed the soup. I took a sip and loved it. 
 
Finallt I have one favorite dish with broccoli. I got the creamy broccoli soup recipe from my friend and started doing it regularly.

Couple of months back Sujatha from SpicesNTreat asked me for a guest post. 

It took me a while (more than that;-)) to send her the recipe. With my LO running around my legs its difficult to capture pictures and draft. The moment I take the camera he comes behind me:-) Luckily Sujatha understood my position and did not mind the delay.

Other soup varieties in a TMF,

Creamy Tomato soup

Carrot soup

Mixed Bean soup

Spinach Avocado soup 

Black bean soup 

Minestrone soup

Winter calls for soup and I thought of giving my creamy broccoli soup For guest post. My creamy broccoli soup in her space.

If you like broccoli flavor try,

Broccoli stir fry

oven roasted broccoli 

Creamy Broccoli Soup

Creamy Broccoli Soup

Ingredients:

Broccoli - 1, big cut into florets

Onion - 1/2, roughly chopped

Garlic - 1

Potato - 1, small peeled and cut into small chunks

Water - 2 cups

Butter - 2 tsp

Olive oil - 1 tsp

black pepper - to taste

Kosher Salt - as needed

Heavy whipping cream - 3 tbsp

Cheese - 3 tbsp

Method:

  • Add oil and butter to the pan, and when its hot add onion and garlic, sauté till the onions are translucent
  • Add broccoli and potato and sauté for 2 -3 minutes. Add water and cover the lid. Cook till the vegetables are fork tender and switch off. Let it come to room temperature. Put the vegetables in a mixie/ blender along with little vegetable stock and puree them to a smooth texture. Keep the remaining vegetable stock in the pan

creamy broccoli soup

  • Transfer the puree to the same pan containing vegetable stock, mix well. Add salt and pepper. Cook in low heat. Add cheese and cream, cook in low heat till the cheese melts, switch off and enjoy the warm soup

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Creamy Broccoli Soup

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Course: Soup
Author: Vidya Srinivasan

Ingredients

  • Broccoli - 1 big cut into florets
  • Onion - 1/2 roughly chopped
  • Garlic - 1
  • Potato - 1 small peeled and cut into small chunks
  • Water - 2 cups
  • Butter - 2 tsp
  • Olive oil - 1 tsp
  • black pepper - to taste
  • Kosher Salt - as needed
  • Heavy whipping cream - 3 tbsp
  • Cheese - 3 tbsp

Instructions

  • Add oil and butter to the pan, and when its hot add onion and garlic, sauté till the onions are translucent
  • Add broccoli and potato and sauté for 2 -3 minutes. Add water and cover the lid. Cook till the vegetables are fork tender and switch off. Let it come to room temperature. Put the vegetables in a mixie/ blender along with little vegetable stock and puree them to a smooth texture. Keep the remaining vegetable stock in the pan
  • Transfer the puree to the same pan containing vegetable stock, mix well. Add salt and pepper. Cook in low heat. Add cheese and cream, cook in low heat till the cheese melts, switch off and enjoy the warm soup
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Kadala Curry | Kala Channa Curry | Black Channa Gravy

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Kadala curry is a flavorful side dish prepared with black Chana. Coconut gives nice flavour to this South Indian style curry.

Recently my Amma told she prepared Appam and coconut milk for breakfast, after hearing that I was so tempted to eat Appam. I soaked rice for the batter and for side dish I prepared kadala curry. Coconut creates magic in food and I love coconut flavor. I have posted few coconut based recipes like Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai,  Vegetable Stew  etc.

Kadala curry also tastes good with coconut Appam

Kadala Curry Recipe

Preparation Time : 15 mins | Cooking Time : 30 Mins |   Serves : 4

Ingredients:

Brown Kondaikadalai/Kala channa - 1 cup

Onion - 1, big finely choped

Tomato - 1, finely chopped

Ginger garlic paste - 1 tsp

Turmeric powder - 1/8 tsp

Garam Masala - 1 tsp

Salt - as neededneeded

For Masala

Grated coconut - 1/3 cup

Chopped onion - 1 tbsp

Coriander Seeds- 1 tbsp

Red chilli - 4 - 5 (Adjust according to your spice level)

To temper:

Coconut   Oil - 2 tsp

Cumin seeds - 1/4 tsp

Asofetida/ Hing - a pinch

Curry leaves- few

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Method:

  • Soak channa overnight or atleast for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy

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  • Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tablespoon of water

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  • Add oil in a pan, when the oil is hot add cumin seeds, curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smells goes off. Add tomatoes and cook until tomatoes become mushy

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  • Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cup of channa cooked water and continue cooking. Cook for 10 minutes  and switch off

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Kadala Curry |Kala Channa Curry | Black Channa Gravy

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Course: Curry
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Brown Kondaikadalai/Kala channa - 1 cup
  • Onion - 1 big finely chopped
  • Tomato - 1 finely chopped
  • Ginger garlic paste - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Garam Masala - 1 tsp
  • Salt - as needed

For Masala

  • Grated coconut - 1/3 cup
  • Chopped onion - 1 tbsp
  • Coriander Seeds- 1 tbsp
  • Red chilli - 4 - 5 Adjust according to your spice level
  • To temper:
  • Coconut Oil - 2 tsp
  • Cumin seeds - 1/4 tsp
  • Asofetida/ Hing - a pinch
  • Curry leaves- few

Instructions

  • Soak channa overnight or at least for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy
  • Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tablespoon of water
  • Add oil to a pan, when the oil is hot add cumin seeds, and curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smell goes off. Add tomatoes and cook until tomatoes become mushy
  • Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cups of channa-cooked water and continue cooking. Cook for 10 minutes  and switch off
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Notes

  1. Instead of ground red chilli and coriander seeds in the masala for the kadala curry, chilli powder and coriander powder can be used
  2. Adjust the water according to the consistency you want the gravy. If gravy becomes watery, mash some channa add them and boil for 2-3 minutes
  3. Coconut oil gives a nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off
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My Notes:

  • Instead of grinding red chilli and coraimder seeds in masala for the kadala curry, chilli powder and coriander powder can be used
  • Adjust water according to the consistency you want the gravy. If gravy becomes watery,mash some channa add them and boil for 2-3 minutes
  • Coconut oil gives nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off