Monthly Archives: August 2013

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Gundu Malli Chutney | Kundu Malli Thuvaiyal Recipe

  When there is still a compartment full of chutney recipes from my family and extended family that are yet to be posted in Cooking Jingalala, I chose to try out some new chatney recipes from magazine supplements. I carried with me piles of magazine supps. from India that had good collections of chutneys, sweets and snacks recipes. This ‘Gundu Malli Chutney’ is one of many other thuvaiyal/chutney recipes which I encountered from these books.   Heads-up, regular followers of Cooking Jingalala… Like all other chutney recipes of mine, this time I wouldn’t guarantee that you’ll greedily eat idlis after idlis and dosas after dosas with this Dhaniya chutney. But it’s definitely not a bad recipe to try. And yes, this chutney takes in a strong flavor from the dried coriander. You may need to increase the heat and/or the tart by adding more chilies and/or tamarind respectively in order… Continue reading »

easy,simple,quick tilapia recipe

Tilapia Puttu Recipe | Meen Puttu | Shredded Tilapia Fry

A humble lunch; Steamed rice – Hot Rasam – ‘Warm Tilapia Fish Puttu’ –> If you are enjoying this sitting at home, consider you are blessed!   Did I say I used to feel weird when the cleaning-cooking-eating is done by me while handling meat/poultry/fish in my previous post ? Several years back, when I prepared my ‘first’ non-veg dish [which was Chicken Varutha Kari – a family recipe], that night, I had ugly dreams of handling and cutting countless chicken pieces and mutton pieces with great difficulty. I can still remember how my face looked in that dream. It looked like an angry butcher working with a blunt knife . I felt as though the chicken is taking the revenge by haunting me in my dreams. It’s true that the same dream re-played every time I had to work with meat/fish. But it’s all ‘thoughts’. Once I started to… Continue reading »

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Varutha Curry Recipe | Mutton Varuval | Mutton Fry

  He said: ‘MMmmmmmmm…..mmmmm… you nailed it’. The dish was ‘Mutton Varuttha Kari’– a recipe passed on from my paternal grandmother to my mom……   Did I tell you that Sambhar was the first recipe I learnt from my mom? I’m still continuing my culinary education in her University, but now it is distance education (actually should be called ‘a-lonnnnnng-distance-education’). She conducts the theory classes from India over the phone and I dry run the recipe during the hands-on in my very kitchen here in the US. Just listening to the theory I will be able to replicate the DNA ribbon of the original recipe to almost 85% in my first trial. However, there will be at least 15% defect in my RUN1 of the recipes [as assessed by the tester, who is the husband here.] The tester reports: ‘masala formula not correct’ or ‘masala not perfectly cooked’ or ‘something’s… Continue reading »

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How to make South-Indian Sambar | Vengaya Sambar Recipe

If somebody asks me for a word that is synonymous to TAMILNADU or let’s put it as SOUTH-INDIA, I’ll scream without even thinking…. “SAAMBAAR” (சாம்பார்). Steamed rice and Sambar is what Spaghetti and Marinara sauce are in Italy. I can blindly bet ‘Show me ONE and take with you ONE Million’ kinda challenge if you can show me one South-Indian who does not know what Sambar is!     Saambaar (saam as in calm and baar as in bar), the humble stew made with lentils and vegetables, prepared at least once in a week (predominantly on Fridays) in most parts of Tamilnadu, is the first dish my Amma taught me in her kitchen . I do not even remember how old I was then. She chose to teach me the Sambar recipe first because Saambar is the EASIEST and SIMPLEST of ALL the stews (or should I say gravies/sauces) that… Continue reading »

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South-Indian Mutton Keema Gravy (using Kadalai Paruppu)

  This is my Mom’s special recipe – Indian style  gravy using Mutton Keema. Mom uses mutton chunks in this gravy. Since I prefer to eat mutton in Qeema form I used minced mutton. A notable difference in this Mutton gravy recipe is the addition of split chickpeas (kadalai paruppu). Apart from making pakodas, pakoda kulambu, beans-kadalai paruppu poriyal, beetroot kadalai paruppu poriyal, valakkai-kadalai paruppu kootu, cabbage-split chick pea kootu, kadalai paruppu pachadi, kadalai paruppu sundal and the ‘N’ other kadla paruppu recipes that we make in our home, this Kadalai Paruppu Kuzhambu is the darling of the home masses. I do not remember if my Grandmother made this Ground mutton gravy but I remember my mom making it on the week-ends when I was younger. The other day my friend Sup visited us and when we exchanged recipes she raised brows when I said that we add split chickpeas… Continue reading »