How to Make Roti

Vatral Kuzhambu

Ingredients:

1. Tamarind 1 lime size(you could use tamarind paste instead about 2 teaspoons)
2. 3 cups of water to extract the tamarind juice
3. Red chillies 2

4. Udad Daal 2 teaspoons

5. Chana Daal 2 teaspoons
6. Mustard seeds 1 teaspoon

7. Asafoetida 1/4 teaspoon
8. Fenugreek roasted and pounded 3/4 teaspoon(whole fenugreek can also be used)
9. Salt 2 teaspoons or to taste
10. Sambar powder 2 teaspoons
11. Rice flour 2 teaspoons
12. Curry leaves 1 strand
13. Sesame Oil 5 teaspoons

The above are the basic ingredients, to specialize the kuzhambu, you may use peanuts, okra, onion, beans, keerai thandu, manathakkali vatral, chundekkai vatral, fried udad appalam. I have used Chundekkai Vatral today.

Method

1. Heat the Sesame oil (this will get heated very soon )

2. Add the mustard seeds, when they start to sputter, add the udad daal, chanaa daal, asafoetida, fenugreek, red chillies, curry leaves and fry till the daals are just about golden brown.

3. At this point, peanuts, any kind of Vatral, onion, green beens, etc., can be added and fried well (if you are going to add fried applams that should be added at the end).

4. Add the tamarind water, sambar powder, salt, and let it boil for about 15-20 minutes.
5. When the liquid reduces to about 2 cups mix 2 tsps of rice flour in a little water and make a paste and add it to the pan for the kuzhambu to thicken.

6. Pour the Kuzhambu in a serving bowl and you can serve it with Plain Rice, or Thayir Saadam(Plain Yogurt Rice). My kids love to have it with Idli, Dosai and Chappati as well.

This will stay good for a 3/4 days and if refrigerated can last a few weeks.

Cooking time 35 minutes.

Red Chilli Thokku (Red Chilli Relish) - Hot

Ingredients:

Medium sized red chillies - 20

Tamarind Paste - 4 tsps

Amchur(Dry Mango) Powder - 15 tsps

Grated Jaggery(or Brown Sugar) - Half a cup

Salt - 8-10 tsps or to taste

Oil (I used Peanut oil ) you can use sesame or any other per your taste - One and a half cups.

Ghee (Clarified unsalted butter) - 2 tsps

Asafoetida - quarter teaspoon

Mustard seeds - 1teaspoon

Method:

1. Remove the stem of the chillies and blend them in a coarse paste.

2. Heat the Oil in a pan, and add the mustard seeds, when they start to splutter, add the asafoetida.

3. Now add the chilli paste, tamarind paste, Amchur powder, salt. Keep the flame on Medium and mix well, make sure the bottom of the pan does not burn.

4. Reduce the flame to sim and mix it until all the water evaporates, add the jaggery/brown sugar and mix well till the Thokku does not stick to the sides of the pan.

5. Now add the Ghee and mix well for another two minutes.

6. Let it cool and save it in an air tight container this can be preserved for a couple of weeks.

7. Serve it with Sandwiches, Salads, Rice, Bread(Chappati), pretty much anything that needs a little kick. Its a good combination of Hot, Sour and Slight Sweet.

Easy Filling Snack

I call it the vegetarian taco pizza, You need the following : Store bought tortillas or chappati's, a can of vegetarian refried beans- store bought , salsa, mexican shredded cheese, finely chopped onion, tomato and coriander leaves.

Place the tortilla on a microwavable plate, spread the refried beans evenly all over, sprinkle some cheese, spread salsa per taste, and microwave till cheese melts, then garnish with some chopped onions, tomatoes and coriander. You can toast it on a tava for a crunchier outside.

Quick Dinner: Carrot Pulao with easy to make veg Kurma.

Pulao:
Ingredients: Basmati rice : 2 cups, Cumin seeds: 1 tsp, ghee 2 tsps, carrot: 1 small grated.

Process:
Cook the rice with 3 cups of water in the microwave for 12-15 minutes. Once cooked fluff it with a fork. Heat ghee and fry cumin seeds, remove from heat add grated carrots and mix it up while pan is still hot. Then add it to the rice and mix it well.

Veg Kurma: Ingredients: 2 cups frozen mixed vegetables (the kind you get at BJ's, carrots, peas, corn, beans), One medium size potato, 1 large red onion, 2 cloves garlic, a bit ginger, crushed tomato or tomato puree (can) 3 tbl spoons, milk or cream about - 1/4 cup, garam masala-1tsp, chilli powder and salt to taste. Some coriander leaves and grated coconut for garnish. 2 tbl spoons veg oil/peanut oil, powdered cashews - 2 tbls .

Process: Heat oil in a pan add the onions and fry till golden brown, then add the crushed garlic and ginger, then add masala, salt, chilli powder, cashew, add the tomato puree and cook till all the raw smell is gone. Meanwhile pressure cook the mixed veggies and potato and mash them. Add the veggies to the pan and mix well, keep adding milk and cook till it is nice and even.
Garnish with a little coriander and grated coconuts.

Serve Veg Kurma with Carrot Pulao, with a little sourcream or plain yogurt on the side if needed. My kids loved it (7 year old and 20 month old).