Nursery and Playroom Learn Cooking Recipe

For letter Y under the theme journey through Tamil cuisine,in Blogging Marathon,sharing you a finger licking kulambhu/kuzhambu. Yennai kathirikkai kulambhu is an authentic preparation of Tamilnadu and lot of variants for this recipe. Yennai Kathirikai kulambhu is a tamarind based gravy in which eggplant is stuffed and used.This is a slightly spicy gravy goes very well with rice. I have already shared my mom's version of  ennai kathirikkai kulambhu  but this version is with no onion and garlic.Off to the recipe...........                                                                                                                        Yennai Kathirikkai Kuzhambu                                                                                                         Basic Information    Preparation time 15 minutes     Cooking time 25 minutes    Serves 3         Ingredients   For the gravy/kuzhambu    

We are almost in the end of the A-Z series in journey through Cuisine in mega marathon and today is letter X.As there is no ingredient or dish starts with X,need to use English word.So decided to make this (e)xtra spicy and extremely easy to make garlic chutney. This chutney is often made when there is no accompaniment for the left over idlys.This chutney tastes so good with chutney and end up in eating (e)xtra few idlys.Usually this chutney is ground in a stone mortar(grinder) and it will be in a thick consistency.But with the mixie it is bit hard to get a thicker consistency. As this is a spicy chutney it needs to be topped up with generous amount of sesame oil.Here I used little amount of tomato.But addition of tomato is purely optional.My mom used to add tomato,as it subtle the spiciness.Off to the recipe.....                                                                                                                                        

There is no dish or ingredient start with W in Tamil cuisine and need to use some clause or English word.When I was listing the recipes for the theme,just marked wheat or wheat flour for the letter W. After finalizing wheat or wheat flour for W, I was confused about a particular recipe. My search for the recipe started in the last moment and looking at internet and some of my cook books.While looking at my one of my old recipe booklet this recipe caught my attention.But the the measurements I noted is for large scale.I scaled down the measurement for a cup and also referred  here  to get a clear idea. Coming to the recipe its an easy and short cut method to make the wheat halwa.The method of making wheat halwa is bit lengthy as the wheat berries are soaked,ground then extracted.But using wheat flour makes the work easy and taste also almost close to original one. I have seen wheat halwa is made in large quantities for wedding most the cooks in our hometown follows this me

Today is letter V under our mega marathon themed Journey through Tamil cuisines and its a popular accompaniment,vadacurry. Vadcurry is an accompaniment served  for idly,dosa and idiyappam.Mini masala vadas are dunked in a creamy rich onion,tomato based gravy. As this curry was introduced in a hotel at Saidapete in Chennai and gets popular.Since then its called as Saidepete vadacurry/vadakari. Low fat steaming version of vadas can be made and add in the gray.But in hotels deep fried vadas are crumbled and used.So I followed the recipe and deep fried the vadas,used it.Off to the recipe........                                                                                                                                                                                                                          Vadacurry/Vadakari/Vada Curry                                                                         Basic Information    Preparation

For the letter U,under Journey through Tamil cuisine I am sharing a village style kanji/porrige made with urad dhal. Though there were options like ulunthu bonda,ukkarai,urulaikilangu paal kari for U,I decided to make this kanji as it is a forgotten recipe. This is a mildly sweetened kanji/porridge and made especially in the winter and served warm.In villages this kanji is often served in the evenings instead of tea/coffee.Another salty version is also made along with rice and skinned whole urad.The salty version is served along with coconut thogayal and pickle for a comforting breakfast.Once in awhile this used to be our Sunday breakfast back in my parents place. Coming to the recipe its an easy to make porridge and can be sweetened with jaggery or palm sugar.The addition of grated coconut and the cardamom powder is added flavor to the porridge.Also this kanji is given to  girls especially at the time of puberty to strengthen the spinal cord and back bones. In our house h