Inji Kuzhambu

Inji/Ginger,we all know has its own medicinal properties as a carminative and goes into a variety of appetising drinks, curries and side dishes.
And here's a recipe by my husband's grandma,which I prepare at least once a week.This Kuzhambu, for boiled rice is definitely opted in our family, back home food, after a holiday.

I prepared the comfort curry along with Urulai kara kari, Tempered green gram dal, Rasam and Vadagam, this time soon back after my 4 day stay in Chennai and proved to be soothing as always! :)

I am not happy with the picture and will update with a better one later as I have yet to get used to my new pal ;)...

Ingredients:

Ginger(diced)- 1 1/2"piece
coriander seeds -3 tbsps
fenugreek seeds(venthayam/uluva) -1/2 tsp
thoor dal- 2 tsps
dry red chillies- 6-7 nos
thick tamarind extract- 1/3 cup or to taste
turmeric powder- 1/4 tsp
salt- to taste
gingelly oil- 2-3 tbsps
mustard seeds -1/4 tsp for seasoning
curry leaves- a stalk

Method:

1. In a tsp of oil, roast diced ginger,coriander seeds,fenugreek,thoor dal and redchillies one by one carefully in a medium flame. Use a heavy bottomed pan for even roasting. Be careful not to 'over' or "under" roast.

2. Grind to a smooth paste.

3. In the same pan,add the remaining oil and splutter the mustards,fry curry leaves.

4. Add tamarind extract,ground paste,turmeric powder,salt,a cup of water and let it simmer for 20 minutes.

5. Add water till a semi thick consistency is reached.

6. Remove from fire when the curry becomes thicker, oil separates and the raw smell disappears.

Serve hot with rice and vegetable of your choice.

Inji Kuzhambu has a longer shelf life compared to the other curries and stays well upto 3 weeks if refrigerated.

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Residing in a country like India, Cornflakes had seldom fallen under our breakfast menu, except for our foreign trips when they used to appear regularly on our breakfast tables!.
We do loved its crunchiness mingled with the chillness of the fresh milk and the chewy dry fruits added, when we make decisions that we should continue this ‘healthy diet norm’ back home..and back to India we would bounce back to our regular heavy diets of Dosas, Idlies and Poories …like a promise unkept :D..!!

I 'warned' my sister umpteen times to keep the theme easy enough for WBB #17 which she had to host this month and even gave her some ideas(even if she didn’t want them ;)) to announce it something like ‘steamed goodies’ or so(as a few of them are waiting ready to be published in my archives).. :)..
Then came the much unexpected announcement of the ingredient–Cornflakes!!..

I googled and googled, came along hundreds of recipes and got hooked (finally) on one of them which seemed to be easy.Again this needed to be baked and to admit the truth, I would be the least confident baker in blogosphere, still in my baby steps with trials.

This is again one of those trials :)

The recipe is from here

Cornflakes, crumbled-2 cups
Flour-1 1/2 cups
Sugar-1cup-I used brown sugar.
Butter-1 cup
Vanilla extract-1 tsp
Baking powder-1 tsp

Cream butter,sugar and the vanilla extract.Sift flour with baking powder and add it to the butter sugar mixture.Stir in the crumbled cornflakes and mix well. Drop by teaspoons about 2 inches apart, leaving enough space for the cookies to spread out .I flattened the cookies with the bottom of a moistened glass as in the recipe and avoided nuts as they were optional. Cream of tartar was skipped as it is was not available here in my place.The cookies were baked for about 15 minutes at 350 deg .

My kitchen had than divine aroma of butter cookies, lingering all the day.
They tasted great with my morning cup of plain coffee and were quite filling that I skipped my breakfast…..Can I name them Corn flake breakfast cookies ?;) and enter the WBB #17, hosted by my sister?.

Coming out with cornflakes and baking together was a real challenge for me. I still have my own doubts regarding, “is this how the real cornflakes cookies look?” or is this the method of making them?Do do they have an unusual darker brown hue? Believe me, they were ‘chewy’ rather than ‘crispy’ and aren’t they thin and flat than the regular cookies?Is it because of too much of butter or since flattened with the back of a glass?...I need help, from my blogger pals who are experienced bakers, here.,please...:)....

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Cornflake Cookies

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Gobi manchurian updated

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