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Showing posts with the label KOVAKAI / IVY GUARD RECIPES

IVY GUARD GRAVY / KOVAKKAI MASALA

Hi   All, Here there is a take away where we use to buy sabji ,gravies very often. Once I tasted a gravy there . It was puli kuzhambu (Gravy with tamarind) which was made with ivy guard (Kovakkai) . It was awesome. Till then I was making only porial and fries with ivy guard. First time I tasted it as gravy and we all loved it. Then I started searching ivy guard recipes in Karnataka cuisine and my neighbour gave me this recipe.Here they add ground peanuts, sesame in many foods, likewise the gravy too made with sesame and groundnut. Sesame and groundnut gives nice rich flavour also it adds the silky consistency to gravy. Be careful while roasting the ingredients, make sure you don’t burn them. A little burning is enough to spoil the entire gravy, so always roast in low flame & keep an eye too. Note:  that till date I have not found the exact recipe of what I tasted in that take away, once I got I will share you that recipe too.   The rich , yummy...
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KOVAKAI PORIYAL / IVY GUARD STIR FRY

Hi All, KOVAKAI PORIYAL / IVY GUARD STIR FRY... I make this poriyal often, Ivy guard if cooked properly tastes awesome and it is also very good for diet people.The leaves of Ivy guard are used for Ayurvedic purposes too. There are many dishes which you can prepare out of Koavakai ,but I make only poriyal often. The recipe is also simple ,here is the recipe for you, INGREDIENTS : Ivy guard / Kovakkai – 3 cups. Gingelly oil – 4 tsp. Chilli powder – 1 1/2 tsp. Salt – 1/2 tsp. Turmeric powder – 1/4 tsp. Onions – 1 no ( big). Urad dal – 1 tsp. Channa dal – 1 tsp. Curry leaves - a sprig. Coconut grated – 1/4 cup. NEED CLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY. METHOD : Wash and slice Ivy guard to thin circles. In a wide kadai add 4 tsp oil and add chopped ivy guard and fry in medium flame till they change to pale colour and shrinks in size ( you can see the skin must have wrinkled). Now add ...
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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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