Monday, July 29, 2013

Bonda Morkuzhambu / Spiced Yogurt Curry with Soft melt-in-the-mouth Dumplings!

Bonda Morkuzhambu

This is a dish I take much pride in! The traditional Morkuzhambu recipe is same in every house hold, length and breadth of T.N, especially in the kitchens of our community. 'Bonda Morkuzhambu' is a preferred delicacy dish which is served between sambhar and rasam in a full leaf meal course for weddings and traditional ceremonies.

This is a curry I can always claim to be an expert on. 'Morkuzhambu' and 'Paruppu Thuvaiyal' mostly falls under my Sunday brunch menu since it is the alltime family favourite!
I have posted our family version of 'Morkuzhambu' a long time back, during my earlier blogging days and the  recipe elaborated here is about how to make the 'melt-in-the-mouth bondas' or the soft dumplings that are soaked in the 'kuzhambu'.
As you can see, these 'bondas', which is popular in my circle, are 'vadai balls' made with whole urad dal and not a combination of lentils.

How to make the Morkuzhambu or the Spiced Yogurt Curry?

The recipe is here, as mentioned earlier.

Bonda Morkuzhambu

How to make 'Bondas' (vada balls / dumplings) ?

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Wednesday, July 24, 2013

Savoury Kugelhopf

Savoury Kugelhopf

A Kugelhopf (also spelt as Kugelhupf, Gugelhupf or Kugelhoph) is a yeasted sweet cake well known in the Alsace region of France, as well as in Germany, Switzerland, and Austria, and variations of this are also found in some countries of Eastern Europe. The most common story about the Kugelhopf is that Marie Antoinette, the lady of the “let them eat cake” fame, brought it from her home country Austria, to France upon her marriage to King Louis XVI.
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Tuesday, July 16, 2013

Spicy and Flavourful 3 minute Coconut Garlic Powder!

Spicy Coconut Powder

I am confused how to name it! Thenga podi to please the Keralites?  Thengai Podi to please the Tamilians? Or just the rightly named Thekkaye Podi which amma calls and makes for us from the time I can remember. She is unsure of the the nativity of this simple side dish: whether Kerala, Tamil or Andhra, but sticks on to the recipe which was my granpa's (her mama's or father-in law's) favourite side dish for dosas.

How soon can you make this ready?

Within 3 minutes! For certain, if you have grated coconut ready in the chiller.
I make this quick accompaniment while the idly is being steamed or the dosa getting cooked on the stove and my family with dinner plates on the dining table!

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