Mongore - மொங்கோரே

Recipe for Mongore - மொங்கோரே 

Posted by Chef. Swaminatha Sharma on 10/04/2020

A traditional village food from Madhya Pradesh usually served with Buggulu Masala topped over with green chutney and raitha.  This is unique and traditional unlike other recipes of Moong dal Pakodi.  Please do try at home and let us know your feed back in our facebook group.

Soak 250 gms of Moong dal for 4 hours.  Coarse grind with Ginger 1 piece, green chilly 1 no and required salt.  In a pan add fresh coriander seeds and saute to brown colour.  Allow to cool and grind to powder.  Add this powder to the grinded moong dal along with Finely chopped fresh coriander leaves and spinach and mix well.  Make the batter to vadai batter consistency.  Deep fry in Oil and drain excess oil in a tissue paper.

Place the Pakodi in a plate, sprinkle Buggulu Masala.  Top up with Green Chutney and Beaten Curd over it and serve hot.  Your MONGORE is ready.  

Serve with Pride | Serve with Joy.

Green chutney recipe : Coriander leaves, fresh mint leaves each 1 cup, ginger 1 piece, green chilly 1 no, salt.. Grind to fine paste.  Add beaten curd and 1/2 lemon squeezed to it.. Green chutney is ready.

Brinjal Dry Curry

Recipe for Brinjal Curry...

Get 2 nos of Big sized country brinjal.. Cut into 2 halves and remove the inner seeds.. You have outer shell and cut into large pieces.  Sprinkle salt, turmeric and aaharam red chilly powder, sprinkle few drops of water and mix well and keep aside for 15 mins.  In a tawa, add Oil, splutter mustard seeds, urud dal and channa dal.  Add curry leaves and add the mixed brinjal and simmer for 5 mins covering with a lid... Remove lid and mix well.  Add handful of grated coconut and saute in high flame.  Remove and serve hot with Curd Rice & Avial.  Goes yummy... 

Aalu Mattar Sabji

Recipe for Aalu - Mattar Sabji (No-Onion / No-Garlic)

Bring to boil 250 gms of aalu and a hand full of fresh peas, peel skin, cut to cubes and keep ready.  In a chinese wok, add butter / ghee, splutter mustard and Jeera.  Add tomato puree and mix well.  In this add the cut potatoes and peas, add salt, turmeric, chilly, dhaniya and jeera powders, mix well and check for water consistency.  Finally add Kasuri methi and a tsp of butter over it and mix well.. Switch off flame, remove and garnish with chopped coriander leaves and serve hot with Phulkas / naan / Roti of your choice.  

Ennai Kathirikkai - Brinjal Gravy

Ennai Katharikkai
No onion and No Garlic Recipe

Slit 10 nos of small size Brinjals and keep ready.  Soak tamarind and get thick juice around 3 tsp.  In a kadai, add oil, and saute Channa Dal, Urud Dal, Red Chilly, Asafoetida, Dhaniya, and grated coconut 3 tsp allow to cool and grind to paste and keep ready.  Also saute 2 tomatoes in kadai, allow to cool and make puree.  
In a kadai, add more Gingelly oil, add the tomato puree, add slitted brinjal and cook for 3 minutes.  Now add the grinded paste, add turmeric powder and salt and mix well.  Allow to cook again for 2 mins.  Now add the tamarind juice, curry leaves and check the consistency.  Once oil oozes out from the sides, switch off and serve hot with Steamed Ponni Rice.  
Serve with Pride | Serve with Joy.

Village Karakuzhambu - கிராமத்து காரக்குழம்பு.

Posted by Swaminatha Sharma

Posted on 27/01/2018

A Typical karakuzhambu among the interior villages around Trich, Karur, Vaathalai, area, is made of special method with Brinjal. Are you aware of this members ?.. The flavor is arrived with the mixing of right proportion of the home-made powders and then its brought to cooking with Brinjal..  Here goes the typical recipe of Village Kara-Kuzhambu. கிராமத்து காரக்குழம்பு.

Soak lemon size tamarind in Warm water for 20 mins, extract juice and filter it. To this add 1/2 tsp Turmeric Powder, 1 tsp Red Chilly Powder and 1 tsp Coriander Powder, mix well and keep ready. In a Iron Satti (Vaanali), add 1/2 tsp of oil, temper mustard Seeds, Jeera, Curry leaves, Methi seeds, a pinch of Asafoetida and saute well. To this add Chopped Brinjal (2 inch size) and saute well. Add now 5 tsp of Gingelly oil and mix well. Once brinjal is cooked, add the Tamarind Juice and bring to boil in medium flame for about 10 to 20 mins. After 5 mins of boiling, add Kal-Uppu and mix well and cover with a lid until all are cooked. Remove the lid and mix well. You can see, oil starts oozing out on the top. Switch off flame and your Typical / Authentic Village style No-Onion / No-Garlic Village Kaara-Kuzhambu is ready.

Note : In villages, Cooked mochai seeds are added along with Brinjal. Some people add Kaaramani Payaru too. Some people make with Muthina Paagarkai + Mochai Kaarakuzhambu. It all depends on the vegetable available and the taste one requires to make this Village Karakuzhambu.

Village Karakuzhambu - கிராமத்து காரக்குழம்பு.
Posted by Swaminatha Sharma on 27/01/2018

A Typical karakuzhambu among the interior villages around Trich, Karur, Vaathalai, area, is made of special method with Brinjal. Are you aware of this members ?.. The flavor is arrived with the mixing of right proportion of the home-made powders and then its brought to cooking with Brinjal..  Here goes the typical recipe of Village Kara-Kuzhambu. கிராமத்து காரக்குழம்பு.

Soak lemon size tamarind in Warm water for 20 mins, extract juice and filter it. To this add 1/2 tsp Turmeric Powder, 1 tsp Red Chilly Powder and 1 tsp Coriander Powder, mix well and keep ready. In a Iron Satti (Vaanali), add 1/2 tsp of oil, temper mustard Seeds, Jeera, Curry leaves, Methi seeds, a pinch of Asafoetida and saute well. To this add Chopped Brinjal (2 inch size) and saute well. Add now 5 tsp of Gingelly oil and mix well. Once brinjal is cooked, add the Tamarind Juice and bring to boil in medium flame for about 10 to 20 mins. After 5 mins of boiling, add Kal-Uppu and mix well and cover with a lid until all are cooked. Remove the lid and mix well. You can see, oil starts oozing out on the top. Switch off flame and your Typical / Authentic Village style No-Onion / No-Garlic Village Kaara-Kuzhambu is ready.


Note : In villages, Cooked mochai seeds are added along with Brinjal. Some people add Kaaramani Payaru too. Some people make with Muthina Paagarkai + Mochai Kaarakuzhambu. It all depends on the vegetable available and the taste one requires to make this Village Karakuzhambu.

Thirukarthigai Vadai - திருக்கார்த்திகை வடை

Anent to my post on Thirukarthigai Vadai - திருக்கார்த்திகை வடை 

As the name itself reveals, that this special vadai is made only on  Karthigai deepam and is famous between Vaathimals, in  Thiruvannamalai, North Arcot and Kanchipuram districts.  This Karthigai vadai is made of Urud Dal with Skin and hence it has its own  taste and aroma.  Since this Vadai takes more than normal time in prepration, the practise of making this Special Vadai has slowly come down and instead, people started making of Adai with some changes in the ingredients and method.  This change has been seen for the past 20 to 30 years only.. Previously, this Vadai was made in Banana leaves and served in banana leaves, very hot.  The chemical reaction when hot food is placed in banana leaves, makes a good change in our health system.  Once can see that this recipe does not contain Pepper or Jeera.  Only Ginger, Green chilly and Asafoetida is used and offered as Neivedhyam to God.  Today let us see how to make this Special / Authentic / Traditional Thirukarthigak Adai.  I got this recipe from a Maami from Tanjore who hails from TVmalai Dist and setted in Tanjore for more than 5 decades who is 80+ now.

Ingredients required : Whole Urud dhal 200 gms, Channa Dal 50 gms, and Paasi Paruppu 50 gms.  Ginger a big size.  Green chilly 5 to 7 nos or extra according to your spicy level.  (Normally 5 to 6 would be good enough for spicy level.  Else the taste of the ginger would be lowered, and one would find difficult to eat with much spicy level)  Curry leaves, Chopped corianders leaves, 2 tsp of Aaharam Asafoetida, Salt as required Oil for deep fry.

Preparation Method as given by Granny :  Soak Urud dal for 4 hours with skin.  Drain water, so that half the skin are removed and other half skins are retained.  Grind this after 8 hours with 3 green chillies, and 1/2 ginger asafoetida, salt without adding water to a coarse paste.  Keep ready.  Just 2 hours before grinding... Soak Channa dal and Paasi paruppu for 1 and half hours, drain water, spread on a white cloth and drain excess water.  Now add this dals to the grinded batter, add remaining chilly finely chopped, remaining ginger, again finly chopped, add salt if required, chopped curry leaves and chopped coriander leaves and mix well with hand only.  

In a wok, add Oil and bring to heat.  Take a ball size batter, make it into vadai shape in Banana leaf, make a hole in the middle and dip in the oil.  Let the flame be in medium.  Turn around in constant intervals so that Vadai's are cooked well.  If you want, you can poke the vadai with a skewer so that all the interiors are well cooked.  Normally it takes 15 to 20 mins for cooking in medium flame, so that the vadai turns very crispy outer and inner batter is well cooked.  Remove from flame and serve in Banana leaves only.

Your special / authentic / traditional Thiru-Karthigai Vadai is ready.

Serve with Joy / Serve with Pride.

Pumpkin Masal

Today's 09/11/2017 Recipe : 

Pumpkin Masal (Dry Curry)

(No-Onion No-Garlic Recipe)

Peel Skin of White Pumpkin, remove the inner seeds, chop to 1/2 inch cubes, wash in running water, drain and keep aside. In a kadai add 2 tsp of Jeera, dry saute, allow to cool, powder in mixie and keep aside. In the same kadai, add 2 tsp of Gingelly oil, sizzle 1 tsp of Jeera, and add 1 tsp of our Aaharam Asafoetida. Then add the chopped / washed pumpkin, mix well. Sprinkle some water, cover with lid and allow to cook for 3 to 4 mins in medium flame. Once cooked, remove lid, add salt, Turmeric powder, Chilly powder, mix well. Now add 10 to 15 Fresh Pudina (Mint) leaves, mix well. Once cooked, Sprinkle 1 tsp of Rice flour and powdered Jeera Powder. Saute well until all are mixed up, remove and garnich with finely chopped Coriander leaves.

Your Pumpkin Masal (Dry Curry) is ready to serve with Plain rice as accompaniment. Serve Hot, Serve with pride and Serve with Joy...!!!!

Curry Leaves Kuzhambu

Recipe : Curry Leaves Kuzhambu 

Dear Members... Here is video making of Traditional / Authentic Curry Leaves Kuzhambu explained in correct proportion and procedure by Mrs. Ganesan, Samayapuram, Trichy on 26/11/2017 at their residence.  This recipe is a medicinal recipe and almost suitable for all age people and especially in this Winter / Rainy season, is an authentic dish from Tanjore delta, especially by brahmins.  This Kuzmabhu goes yummy with steamed rice and curd rice, and keeps our stomach free and clean from digestion complications.

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Narthangai (Citron) Pachadi

Recipe : Narthangai Pachadi (Citron Pachadi)

Here is video of Making Traditional / Authentic Narthangai Pachadi, beautifully explained by Mrs. Ganesan, Samayapuram, Trichy on 26/11/2017 at their residence. Its an authentic dish from Tanjore brahmins, which many likes to take with Tachchu Mammu aka Curd Rice...

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Aalu-dhal

Today's 24/11/2017 Recipe : Aalu-Dhal 
Preparation by Chef. Varshini at Home.
No-Onion / No-Garlic Recipe. 

Ingredients : Potato 250 gms, Paasi Paruppu : 100 gms, 2-Tomatos, 2 green Chillies, pepper 2tsp, Jeera 1 tsp, Garam Masala 1 tsp, Coriander Powder 1 tsp, Aaharam Red Chilly Powder 1 tsp, Lemon 1/2 no.

Pressure cook Paasi Paruppu along with chopped Tomato, Slitted Green Chilly, Salt and Turmeric powder.  Once cooked, mash and keep ready.  Peel Potato skin, chop into 1/2 inch cubes and keep ready.

In a kadai, add oil, temper jeera, and add the chopped potatoes.  Add Coriander powder, Red chilly powder, Crushed pepper, Garam Masala powder and cook in medium flame covering with a lid.  Toss in interval.  Once cooked, add the mashed Dhal into it and check for consistency.  Add salt and adjust as required.  Once starts boiling, switch off and garnish with squeezed lemon juice and chopped coriander leaves.

Your special No-Onion No-Garlic Aalu-Dhal is ready to serve with Roti / Phulka / Naan / Steamed Rice, Chapathi, etc.

Chow-Chow Mor-Kottu

Today's 22/11/2017 Recipe - Chow Chow Mor-Koottu

No-Onion / No-Garlic Recipe.

Ingredients: Vegetable : Chow-Chow chopped to 1/2 inch cubes 500 gms, Sour Curd: 150 ml, Green Chilly: 6, Ginger: very tiny piece, Curry leaves & coriander leaves: few, Jeera: 2 tsp, Corainder Seeds: 2 tsp, Toor dal: 2 tbsps, Salt as required, Coconut Oil : 2 tsps, Mustard seeds, Coconut: can be 1/4th of the whole coconut quantity, Water as required

Method : In a Kadai, boil the vegetables with Water and Salt. In the meanwhile, separately soak the toor dal, coriander seeds, jeera in water and after 10 to 15 mins, grind the soaked ingredients with coconut, green chillies, ginger and very few curry leaves in the form of a paste. When the vegetables in the kadai are 3/4th cooked, add the above grounded paste to the kadai and add few more curry leaves now. Leave it for 5 to 10 mins and add the Beaten sour curd also to the Kadai now. Boil coconut oil in a kadai and add mustard seeds, allow to splutter and add this seasoned mustard to the More Kootu now. Add very very little quantity of coriander leaves. PS - Do not add Asafoedita to More Kootu since it may give a light bitter taste.

Mattar Ki Sabji - பட்டாணி சப்ஜி

Mattar Ki Sabji - பட்டாணி சப்ஜி 

No-Onion / No Garlic Recipe

A typical recipe which is mainly served in many of the Gujju's house made with fresh peas, tomato and fresh yogurt. This is a side dish for almost all rotis / pulka / chappathi. The freshness of Mattar with mashed tomato along with Yogurt gives a tingling taste to your buds... .

Recipe : Temper 1 tsp of Mustard seeds in 2 tsp of oil, add jeera and allow to sizzle. Add grated Ginger and saute for 1 min till raw smell goes. Add finely chopped green chillies, saute well, add finely chopped tomatoes and cook until soft and mushy. You can mash it with masher so that it goes fine mushy. Add salt, turmeric powder, chilly and coriander powder, mix well and again cook for a minute. Now add Fresh Peas (Mattar) and little water and cover cook for 3 mins or until peas are soft and tender until gravy dries out. Now add little water and 4 tsp of fresh whisked Yogurt and mix well immediately. Medium cook for 1 minute and add fresh / finely chopped cilantro (coriander leaves).

Your yummy No-Onion / No-Garlic Mattar Ki Sabji is ready to serve with Phulka / Roti / Chappathi / Plain Parata. This can be served as a Accompaniment to steamed Rice also.

Tomato Kuruma

Today's Sunday 05/11/2017 morning breakfast

Pondy's Special Tomato Kuruma + Masala Poori (NIP)

Special Tomato Kurma

(No-Onion / No-Garlic Recipe)

This is very special in our area, but other people used to make with Onion and garlic. But this special recipe originally belongs to Salem District, when my mom used to make and pack for our idly / dosa during our school days in my hometown My mom's typical authentic cuisine from Salem Delta (Magundanchavadi), which is posted here. Recipe is very simple and goes very good with Idly, Dosa, Chappathi, Poori, etc.

Grind 1/2 cup grated coconut with 2 greenchilly and 1 inch ginger and keep aside. Grind 2 tomatoes to paste and keep aside. In a kadai temper 1 Bay leaf, 1 tsp of Jeera, 1 tsp of Aaharam Asafoetida. Add the grinded tomato (puree) to it and saute well. Add Turmeric powder, Red Chilly Powder (Aaharam's Special chilly powder for perfect colour and spicyness0, 1 tsp of Coriander powder, and mix well.. Once gets thickened, add the coconut paste, and adjust water consistensy. Add required salt to the gravy and simmer for 3 mins untill cooked. Remove lid, add finely chopped coriander leaves and serve hot with Masala Poori.

Your Special Tomato Kurma is ready.

Khadhoo Tamatar Sabzi

Today's 09/11/2017 Recipe 

Khadhoo Tamatar Sabzi.(White Pumpkin + Tomato Sabzi)

No-Onion / No-Garlic Recipe

Chop white Pumpkin into 1/2 inch cubes, wash in water, drain and keep ready. In a kadai add 2 tsp of Groundnut Oil, sizzle 1 tsp of Jeera. Add 1 no. finely chopped green chilly and mix well. Now add Curry leaves, tomato and cook for 3 mins. Add Turmeric, Chilly, Coriander, Jeera powder and mash well untill meshy. Now add Salt. Mix well. Add chopped Pumpkin and mix well. Add 100 to 125 ml water to it, mix well, cover with a lid, and medium cook for 5 to 8 mins depending on cooking level. Remove lid, mix well, and squeeze 1/2 lemon into it and garnish with finely chopped Coriander leaves and serve hot with Roti, chappathi, Phulka, Plain steamed rice of your choice.

Your yummy No Onion / No Garlic Khadhoo (White Pumpkim) Tamatar Sabzi is ready. Serve with Joy / Serve with Pride.

Try this at home and let me know your feedback.

Aalu-Mattar Sabji

Aalu - Mattar Sabji

(No-Onion / No-Garlic Recipe)

Chop 2 potatoes, wash in cold water with Fresh peas, remove water and keep aside.  In a mixer add 2 tomatoes, 2 green chillies and 2 inch ginger, grind to paste and keep ready.

In a Kadai, add oil, temper jeera 1 tsp, Aaharam Asafoetida 1 tsp, add the grinded paste, mix well.  Add Turmeric Powder and Coriander powder and mix well.  Now add the Potato / peas, add water, cover and cook in medium flame for 5 to 7 mins until potatoes are cooked.  Remove lid, add Red Chilly Powder, check water for consistency, add required salt, mix well and cook for 2 mins.  Now add chopped coriander leaves and 1 tsp of Kasuri methi, a Pinch of Garam Masala and serve hot with Roti / naan of your choice.

Your yummy no-onion / no-garlic Aalu Mattar Sabji is ready to serve.

Serve with Joy / Serve with Pride.

Mysuru Bonda

Home made Mysuru Bonda

In a bowl, add Maida (3 hand ful), 1 handful Grated coconut, mashed pepper, 1 tsp jeera, 1 full tsp of Aaharam Asafoetida, Chopped - coriander leaves, curry leaves and green chilly, add salt, add a pinch of Cooking soda, required salt and add water and make batter to Idli batter consistency.  Allow to rest for 20 mins.  Bring oil to temperature, and pour with a Big Spoon in oil and deep fry,  and serve hot with spicy chutney.

IBCD - International Brahmins Cuisine Day

International Brahmins Cuisine Day IBCD Lunch 01/11/2017

South Indian Traditional lunch served in North Indian Style (Like Thaali Meals)... <3 Kids choice.<3

Menu : Annam, Kalathu Paruppu, aajyam, Vazhaithandu Thayir Pachadi, Pumpkin Sambar, Authentic Mysore / Udupi Rasam, Traditional Bitter Gourd pachchadi, Paruppu Payasam, Cabbage Thengai potta Curry, Organic Home-grown Seppankizhangu Fry, Appalam, Vadai & Sambaaram (NIP) 

Pasanga Happy.. Parents also happy.... (y) (y) 

Pidi Kozhukattai - பிடி கொழுக்கட்டை

Pidi Kozhukattai - பிடி கொழுக்கட்டை

Breakfast Recipe | No-Onion No-Garlic | Traditional South Indian

Soai 250 gms Boiled rice for 3 hours.  Strain water and grind to fine and thick paste along with required salt.  In a Kadai add oil, temper mustard seeds, curry leaves, Urud Dal and Channa dal, add 3 nos of cut Red chilly, 1 tsp of Aaharam Asafoetida saute well.  Add grated coconut 2 handful and add the grinded flour and saute well continuously until water evaporates and becomes like Rice Upma.  Remove from flame and make it to balls of your choice and steam boil for 10 mins in Idly Cooker.

Your special / traditional / tasty Boiled Rice Pidi Kozhukattai is ready

Serve with Joy | Serve with Pride

Peerkangai Gotsu - பீர்க்கங்காய் கொத்ஸு

Peerkangai Gotsu - பீர்க்கங்காய் கொத்ஸு

No Onion - No Garlic Recipe

Peel 1/2 kg Peerkangai skin, chop to 1 inch cubes. In a bowl, add chopped kai, turmeric powder, 1 green chilly and bring to boil. Remove water, allow to cool and mash it and keep ready. In a kadai add oil, temper mustard seed, curry leaves and finely chopped shallots (optional) and pour tamarind water, and bring to boil until raw smell goes. Now add the mashed veggie, chilly powder, dhania powder, pepper powder and jeera powder, required salt and mix well. Bring to boil and remove from flame. Serve hot with dosa / Idly / Pongal / Rice of your choice. Garnish with finely chopped coriander leaves.

Kovakkai Masala - கோவக்காய் மசாலா

Today's 29/09/2017 Special Recipe

Kovakkai Masala - கோவக்காய் மசாலா 

No-Onion / No-Garlic Recipe from Aaharam Kitchen

Cut 400 gms kovakkai in length and add 1 tsp of Chilly powder, 1/2 tsp of Turmeric Powder, 1tsp of Jeera Powder and required salt mix well and keep aside for 20 to 30 mins. Strain excess water oozed out. In a heavy bottom kadai, add gingelly oil, splutter mustard seeds, curry leaves, 1/2 tsp of asafoetida and add the vegetable. Cover with lid for 10 mins in medium flame, Remove lid and saute well in high flame until kovakkai turns crispy. Sprinkle a pinch of garam masala and Chopped coriander leaves (Optional) over it, toss up and serve piping hot with Steamed rice. 

Your yummy Aaharam's Special Kovakkai Masala is ready

Serve with Joy / Serve with Pride