Bean Sprouts kurma

Bean sprouts Kurma – Tasty way to include sprouts into your weightloss diet

I have immense respect for people with fit bodies. It tells me that they work hard, are disciplined and can control their mind and mouth, the last of which I’ve never fully mastered. It is no mean feat. It is not easy eating healthy. Don’t agree? Try eating a bowl of raw bean sprouts every morning for breakfast. Why bean sprouts are so good for your weight-loss diet Bean sprouts have been a part of the diet of weight-watchers and fitness enthusiasts for ages because: They are low calorie but nutrient dense and full of fibre which means they fill you up, add a ton of good things to your body but don’t count for much. One cup of bean sprouts is just 100 calories. Bean sprouts are a good source of vitamin B2 that helps boost your metabolism. The high fibre helps ease bowel movements. The Vitamin C in bean sprouts keeps your skin, nails and hair healthy. More Sprouts Recipes to Come Knowing all this makes eating bean sprouts a no-brainer. But it doesn’t make it any easier. So I racked my brain to come up with recipes where I could incorporate these sprouts. I remember making a sprouts stuffed paratha awhile back that everyone really enjoyed. I wanted to add more easy recipes to that list. Thus was born this sprouts kurma and the sprouts dosai, sprouts stir-fry and other sprouts recipes you’re about to see in the coming days. Keep watching. This sprouts kurma is such a delicious, creamy rendition of the sprouts, you’ll have no qualms at all polishing off a cup of this sprouts kurma with rotis or idiyappam or dosai. I promise. I served them with benne kadubu – karnataka style rice dumplings. Oh My, they were such a pair. Also this kurma is so much easier than your regular vegetable kurma because there are no vegetables to cut. Easy and healthy. Win-win. And you managed to down your day’s dose of sprouts in style without gagging. Win-win-win! Try today! Do let me know in the comments if you have your favourite sprouts recipes. I’d love to hear. A delicious creamy kurma that has the goodness of bean sprouts. Eat with dosai, roti or idiyappam 
Deepavali mutton kurma

Deepavali Special Mutton Kurma

Hope your Deepavali started with a nice oil bath followed by a long leisurely breakfast of several soft dosais alongside a rich, lip-smacking Deepavali special mutton kurma. Hope you planted your butt on the couch and remained there the rest of the day and watched all the programs on all the channels. Hope you stole some time in between to go burst 100 walas and 1000 walas, pisssed off your neighbours and filled the entrance to your house with a respectable amount of paper kuppai (trash). That was my Deepavali. A mutton kurma for Deepavali cannot be any ordinary kurma. It needs to be extra special and extra decadent. And so you marinate the mutton in yogurt, fry the spices in ghee, cook the mutton in milk and finish off with coconut milk. This is the kind of breakfast that fills you up till dinner time. That is essential when you have a day full of TV programs you want to catch up with. You don’t want to get off the couch to prep lunch. I know this post should have come before Deepavali along with the Diwali promotions, Diwali Sale, the great Indian shopping festival in time for you to try this recipe for Deepavali. I know I am a bad blogger. Often, it’s the build-up to Deepavali that I enjoy even more than the day itself. I loved the deluge of Deepavali sweets and murukku on my facebook and instagram feeds. I love the food blogger spirit (not me), simple, cheery and optimistic. I was surprised though that nobody seemed to be posting the most important Deepavali mutton kurma. I wondered if it wasn’t as popular a tradition as I thought it was.  or  If mutton kurma eating south Indian bloggers are under represented in the blogging community.  or If it is an outcome of censorship. I’ve talked to a couple of people who said something like this “I’ve read some of your posts. Your writing is really good. Hmm.. yours is a non-vegetarian blog right? But, I am a vegetarian.” to which I’ve very naively replied “But I post a lot of vegetarian recipes too.. (In my mind thinking “Oh, don’t stop reading because of that, Maybe I should post more vegetarian recipes.. “).  However I don’t think I should try to change anything. I consider it my foremost duty to post the traditions and recipes that aren’t...
Vegetable kurma restaurant style

Vegetable kurma – restaurant style

I am trying to mentally note down little pieces of dialogue that kids happen to say, to narrate later. Over weekends, I am adjusting the web-cam to fit everyone into the skype window or scouring the country’s Amazon website for the best deals that I can get without shipping and exchange rate overheads. I do what a wife-of-frequent-traveller-husband does best. For a short period, I live a slightly lame bad-ass, almost-single-but-with-kids-and-domestic-duties kind of life. I while away weekends, play loud music, defraud dinner, read the day’s papers first, in its original folding from the living room instead of the toilet, get around to my long-lost to-do list & re-do that list and command kids freely.   I schedule my best laid plans for the husband-away days. Finally I have the remote, but I’ve lost touch. So TV remains off. The Bose player is on throughout starting with M.S. Subbulakshmi’s Suprabatham in the morning to “Saathi Malli poocharame” in the evening. I plan my vathal and pickle learning sessions, parlour appointments, family visits, pondy bazaar shopping trips and meetings with friends during these times. I make Mor Kuzhambu, keerai masiyal, dal and rice with abandon. No Mor Kuzhambu opposition party to accommodate. I read into the night in full glow of the CFL. I write through the night, I’d like to think. I am staring at the blank document, watching cake decorating tutorials on youtube, staring at the document, scrolling facebook and staring at the document. I make vegetable pulav, vegetable curry and order vegetarian pizza because Jagan is a strict non-vegetarian. I make different iterations of vegetable kurma (This recipe is from the canteen maami. Thank you!) I test and re-test. I make again till it tastes like this. It is hot and heady aromatic pulling you from wherever you are to the kitchen, is full bodied enough to scoop with a piece of roti or mop up with some idiyappam and you eat an extra roti/idiyappam for the kurma. That to me is a true tribute to the kurma. This vegetable kurma is that kind of kurma. Enjoy!   Restaurant style vegetable kurma

Maayandi Kudumbathinar Menu | South-Indian Non-vegetarian dishes

I’ve compiled our family favourite non-vegetarian dishes under this Maayandi Kudumbathinar Menu. This menu could be called “En Rasavin Manasile Menu” too. You get the idea right. This menu is not just for Maayaandi’s kudumbam or Raj Kiran. It is for anybody who loves traditional south-Indian non-veg fare – think Thalapakatti, Anjappar, Velu Military. This is home cooked non-veg food at its best and this is nowhere a comprehensive list but it is a great starting point for those who’d like to cook traditional non-veg dishes at home. This is just a very small list of our oft-repeated Sunday dishes. I hope to add much more to this list. So keep watching this space. Chettinad Chicken Biryani This Chettinad Chicken biryani on my blog is the most popular post on my blog. Very close to the restaurant style biryani, this is a real keeper.  Plus it is easy, quick and always turns out well. Chettinad Pepper Chicken Masala The Chettinad pepper chickenmasala is a blockbuster hit at home – spicy, succulent and lip-smacking. It is so popular, I make this very often at home – as often as they telecast Mummy returns/Prince of Persia/Karate Kid on Star Movies.  Meen Kuzhambu This is a bona-fide Tamizh style Meen Kuzhambu in a Mann Chatti – a delectable mix of spicy and tangy with lovely soft flaky fish fillets. Not a 5-star hotel type westernized, stylized, watered down stew. Sura Varuval These pan-fried shark fillets / Varutha Sura are not so common but are even tastier the popular Sura Puttu. You can also read all about Chennai’s fish markets. Varutha Muttai No non-veg meal is complete without the egg. These super-quick fried hard boiled eggs/Varutha Muttai are a tasty addition to any meal. Mutton Kola Urundai Reminiscent of the Velu military hotel urundais, these crisp, fried mutton balls / Mutton Kola urundais are flavour packed and absolutely delicious. Would make great party snacks too. Chicken Curry An extremely versatile chicken curry that can be served along with rice, poori or roti, this is a smooth, spicy onion-tomato based chicken curry. Chicken soup This one is for the little Maayandis at home. Mild and delicately flavoured this south-Indian style chicken soup is great for kids and toddlers and an excellent way to introduce chicken to your kids. Mutton Thengai Araitha Kuzhambu A thick, full bodied muttonkuzhambu that makes a great pair with Kal Dosai,...

Poached Egg Korma

Poached Egg Korma Poached Egg Korma Every family has its Sunday morning ritual. At my mom’s place, it was more of a Sunday afternoon ritual for me and my sister as we rarely ever managed to wake up in the am. We always had rice, paruppu (dal), rasam and fried eggs. This has been my dad’s Sunday brunch for as long as I can remember and we just followed suit. In my husband’s place, it is dosai and poached egg korma. There is something very comforting about these familiar rituals. This is especially true when I am away from home. I start craving the familiarity, the usual tedium. Go on any holiday and I’d start missing our giant-size triple bed (a double bed plus a single bed to accommodate the 4 of us), the bathroom bucket (I am not a shower person/tub person, I am a native Indian (Tamil) and I want my bucket and mug – what is it with five star hotels and buckets?), my cupboard (however messy it is) and idli/dosai!! At home it is unimaginable that I can miss idli/dosai, after all this is what we have every day. Even Murugan idli kadai may be closed on some days but not our idli kadai at home. It functions 24/7 365 days. Once our wet grinder broke down and we thought we may have to go through a day without idli but then we borrowed our neighbour’s grinder to make the idli batter and saved the day. How about that?   So this here is our Sunday morning ritual, Dosai and Poached egg korma. The korma is fresh, simple and beautifully balanced and makes for a hearty breakfast with idli, dosai or chappathi. What’s your Sunday morning ritual? Preparation time: 10 minsCooking time:20 minsServes: 5 Ingredients Eggs – 5Coconut milk extracted from 1 coconutOnions – 2 finely choppedTomatoes – 2 finely choppedFennel seeds – 1 tspCinnamon – 1 inch stickChilli – 1 slit lengthwiseCurry leaves – 1 stemChilli Powder – 3 tbspTurmeric – ½ tspOil – 2 tspSalt to tasteCoriander leaves – handful, chopped for garnishing Method 1.      Heat oil in a kadai and when hot add fennel seeds followed by the cinnamon stick. Add chopped onions and fry till translucent. Add chopped tomatoes and sauté for 2-3 minutes. 2.      When the tomatoes are cooked through, add chilli powder, turmeric powder and half a cup of water...
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