Curry Pepper Gravy (Karuveppilai Milagu kuzhambu)
This gravy comes in handy especially when someone at home is having a cold or fever - a great, traditional home remedy. My mother-in-law makes it almost every week as part of her regular menu, and that helps prevent cold and flu in the first place.


fresh curry leaves - 1 cup
turmeric powder - a pinch
salt - 3/4 tsp (adjust according to taste)
oil - 1 tsp

For roasting:

pepper corns - 1 tbsp
split yellow pigeon peas (toor dal) - 1 1/2 tsp
split red pigeon peas (masoor dal) - 1 tbsp
black gram (urad dal) - 1 tsp
coriander seeds - 1 1/2 tbsp
bengal gram (chana dal) - 1/2 tbsp
red chillies - 2 small
fenugreek seeds - 1/4 tsp
cumin seeds - 1/2 tsp
oil - 1 tbsp


Wash and soak fresh curry leaves in a cup of water for about half an hour.

Heat oil and add the ingredients listed for roasting. Fry till golden brown. Allow to cool, dry-grind in a food processor and keep aside.

Grind the curry leaves to a fine paste in a food processor with a little water.

Heat a teaspoon of oil, add mustard seeds and half a teaspoon of black gram. When it splutters, add the curry leaves paste, and brind to a boil with 2 cups of water. Add the dry gram powder and salt. Boil for about five minutes until the mixture thickens a bit. Serve hot with rice.

Use the water used to soak the curry leaves for boiling the gravy - do not throw it away, it contains nutrients!
Shahi bread pudding
With my sweet-tooth striking again, and not a lot of ingredients available handy to work with, I had to put together a little snack for the weekend. While the idea was in my head for a while, the New Year was the perfect opportunity! Hope this New Year brings health and all the happiness we wish for!


white bread slices - 8
butter - 2 tbsp
sweetened condensed milk - 1 can
raisins - 1/2 cup
apple juice - 1/4 cup
vanilla extract - 1 tsp
whole milk - 3 cups
sliced almonds - a few


Soak raisins in apple juice for a couple of hours.
Remove the crust from the bread and cut into triangles.

Butter the bread and place in a baking tray lined with parchment paper. Broil in preheated oven for about 5 minutes, until golden brown.

Boil two cups of milk with half a can of condensed milk, until it is mixed thoroughly and starts reducing. Remove from fire and add the soaked raisins.

Arrange bread slices in a baking pan and pour the prepared milk mixture. Soak for half an hour. Bake in preheated oven at 375 degrees (Fahrenheit) for about 20 minutes, until set.

In the meantime, prepare the shahi topping by blending together the remaining one cup milk, half can of condensed milk  and vanilla extract. Bring to a boil until it starts reducing and add sliced almonds.

To serve, take a portion of the pudding in a dessert bowl and pour a little of the shahi topping.

The pudding can be served dry or with the shahi topping, as per individual taste. My husband likes the dry version while I prefer the topping!
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