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ENNAI KATHRIKAAI KUZHAMBU / OIL BRINJAL GRAVY

Hi all, I love brinjals in any dish.. i will have brinjals with salt, garam masala ,chilli powder sauteed in little oil. But my family doesn’t like brinjals in any form.. During Arun’s childhood days , someday he got some allergy in skin and doctor suggested him to avoid brinjals for few days ( it was only for few days 😊 ) , but till date he follows the same instruction and whenever I cook brinjal he comes up with a complaint that he got some skin infection (despite he will not eat the brinjal only curry is what he eats ). Facing so many complaints about brinjal in my home still I make curry with it. Especially this ennai Kattrikai curry is always favourite . There are many version in ennai katrikaai kuzhambu , this one is very traditional and tastes just yummmm. Here below is the recipe for your ref too, COOKING TIME : 30 mins. SERVINGS : 5 members. INGREDIENTS : Brinjal – 10 nos ( small sized). Onions – 2 nos (big nos). Tomato – 3 nos ( medium sized)...
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BRINJAL RICE

Hi, BRINJAL RICE! This rice is one of the dish which I make to hide brinjals in our lunch😊 As I told you earlier my husband does  not eat brinjals ,so in order to add brinjals in his diet I often make this rice which is so yummy that he cannot avoid. Simple , yummy brinjal rice recipe is as below, Recipe source : Sailus kitchen. COOKING TIME : 20 mins. SERVINGS : 3 members INGREDIENTS : Brinjals – 10 nos ( small or medium sized). Rice – 1 cup. Oil / ghee – 1 1/2 tsp Mustard – 1/2 tsp. Channa dal – 1 tsp. Curry leaves – a sprig. Turmeric powder – 1/8 tsp. Lemon juice – 1/2 tsp. Salt – as per taste. TO DRY ROAST AND GRIND : Cumin – 1 tsp. Coriander seeds – 1 tsp. Dry red chillies – 3 Poppy seeds – 1/4 tsp. Channa dal – 1/2 tsp Urad dal – 1/2 tsp. Coconut – 1 tsp. Cinnamon – 1” piece – 1 no. Marathi mokku - 1 Cloves – 2 Asafoetida – a pinch Ghee / oil – 1 tsp NEED CLARIFICATION ABOUT MY MEASUREMENTS?...
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CHIDAMBARAM KOTSU

தமிழில் காண : கிளிக்  Hi All, CHIDAMBARAM KOTSU! I always want to try something new when it comes for sidedish , I have a note full of sidedish recipes but still when I think of “what to make for dosa today?” I feel bored of all the recipes😠😠. So my search of new sidedish recipe never ends 😁. I saw this kotsu recipe few days back and I was attracted by this name , as the recipe was very traditional I book marked the recipe and only today I got time to make it.This Chitambaram Gotsu is served for Chitambaram Nataraja Perumal along with Sambar rice (neivaithaiyam) ,So this dish is very famous in Chitambaram. The sideidish is like thokku / pickle that you can store it for days and enjoy , the kotsu goes well with dosa and Idli but it goes great with hot rice too. The yummy , tangy , spicy kotsu recipe is below, COOKING TIME : 30 mins. SERVINGS : 4 members. INGREDIENTS : Small brinjal – 10 nos. Onions – 1 no. Tamarind – coin sized. Chilli powd...
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CHENNAI BRIYANI BRINJAL

தமிழில் காண : கிளிக்  Hi All, CHENNAI BRIYANI BRINJAL ! Chennaians must have surely tasted this brinjal curry with briyani.In Chennai briyani will be served along with this brinjal curry and raita , Brinjal curry and Dum briyani are best combination. They cook the brinjal in such a way that we can see the brinjals floating in gravy but it will be very soft that you cannot take the pieces separately ,the brinjals will just blend well with briyani and melts in mouth. My husband who hates brinjal to core ,will eat this brinjal curry alone.So I got this recipe from my Chennai neighbour and I make this curry only with briyani :) . The recipe is as below, SERVINGS : 4 members. INGREDIENTS : Brinjal – 4 nos. Mustard – 1/8 tsp. Bay leaf – 1 no. Cinnamon – 1” piece – 2 nos. Cardamom – 1 no. Cloves – 3 nos. Cumin – 1 tsp. Onions – 1 no ( big). Green chillies – 2 nos. Ginger garlic paste – 2 tsp. Curry leaves – a sprig ( I missed to add today). ...
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KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have...
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WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou...
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