Thanks a lot Aarthi :ty: :DQuote:
Originally Posted by Aarthii
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Thanks a lot Aarthi :ty: :DQuote:
Originally Posted by Aarthii
Kugan,
Congrats on the starting of your 4th thread. All the best wishes to you.
Suja
suja, how r u? nice to see ur message
Kugan k & Co
Bye all :wave:
Have a good week end :)
I prepared sweet corn chat today and it came out well. Thanks Dev for the recipe :)
Hello Selviem,
I am doing much better now. Sinus infection and reaction to the medicines had me down. Feeling better. Neenga eppadi irrukeenga? I saw a few recipes of yours, can't wait to try them out. Take care.
Suja
dev...antha corn salad recipe entha page nu konjam sollungalen plzz.. :mrgreen:
suja.....good to hear that u r feeling better;-)
sudha....onga attendance marked :mrgreen:
get ready to be in line ....hahahaha
aarthi....amma kita kettu....avanga elders kita irunthu kathukita recipes engakiteyum share panna sollu plzzz;-)
kugan nga....white athirsam.... oru plate neraiya inthapakkam anupunga ......naaan varusaiyaaa elaarkum pass panidaren.... :rotfl:
planning to try this recipe during summer for sure kugan nga...;-)
Suvai nga, Dev's corn chat and corn soup recipes
are in Kugan's Kitchen 3 in page 100.
The pictures are in Kugan's Kitchen 4, page 1.
Try panni paarungga.
Suvai nga ungga vegetable kurma, I made for
idli in the evening. Super poongga.
Here is the recipe:
SUVAI"S VEGE KURMA:
Vegies needed:
Carot 1
Peas -1 kai alavu (enaku peas romba pidikum) lol
Beans - about 7 cut into half
Potatoes rendu kai alavu ( cut into pieces nalla perisa kooda podalaam)
tomatoes - 1 (bit) or2 (small) - cut into 4
Butter beans about 12 of them ( iruntha ilaina paravilai athaan peas podaromey Wink
neraiya kothamalli podisa narukikonga
karuvepilai - about 5 sprigs
Ginger & Garlic paste - 1 1/2 teaspoon each or more as per your wish.
sambar powder - 2 to 2 1/2 tsp ( or according to your taste for kaaram - everyone's sambar powder has different spice level).
Tamarind water - about a small lemon size or oru periya nellikai alavu (big gooseberry size) Keep in mind u r adding tomatoes too. so lessen the puli accordingly.
Coconut - grated oru kai alavu
kasa kasa - 1 Tblspoon
Fennel seeds - 1/2 to 3/4th teaspoon ( i prefer half)
Pattai - 1 1/2 inch piece
cloves - 2
turmeric - 1/4 tsp
first powder the kasakasa,fennel, cinnamon,cloves & then add it to the coconut & grind it with enough water to give u not too thick or not too watery consistency. ( Keep this aside)
cut one big onion lengthwise thinly & keep aside.(use half for frying)
Method:
In a vessel....add about all the cut vegies including the peas & butter beans,
cut tomatoes,
raw sliced onions (half),
ginger garlic paste,
sambar podi
Tamarind water
Kothamalli (especially thandu plus ilai ofcourse potta nalla vaasanaiya irukum)
karuvepilai
Enough salt
Then pour enough water to be about 1 inch higer than the vegies ( about 3 to 4 & half tea cups of water)..the water should be enough to allow the vegies to boil freely as well as cook.
Ellaam onna pottu....nalla sambar pachai vaasani pogum varai & allow it to boil. ( vegies should have boiled well by now).
Once the raw smell goes now add the ground coconut & keep stirring for about 5 to 7 mins till the gravy thickens. ( After adding the coconut...it should not over boil - I suggest one should lower the heat ).
Now in a pan add about 1 & half Tablespoon of oil.....when hot...add little black mustard seeds & jeera seeds (1tsp each maybe) then add the other half of the sliced onion fry this till the onions become limp & light brown....add karuvepilai to this....& pour it over the masala kuzhambu.
SUVAI"S VEGE KURMA:
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POTATO BRINJAL MIX
Ingredients:
300 grms brinjals chopped into small cubes (immerse in water)
1 potato chopped into cubes (immerse in water)
1 big tomato Chopped
1 onion chopped
1 tsp tamarind paste
¼ tsp jaggery
A pinch of tumeric
Salt to taste
Little coriander leaves chopped
2 tbs oil
½ tsp mustard seeds
Dry roast and powder:
2 tsp channa dal
1 tsp urad dal
6 dried red chillies
1 tsp coriander seeds
¼ tsp fenugreek seeds
1 tbs sesame seeds
½ tsp cumin seeds
Method:
Heat a wok, add in the oil and the mustard seeds.
When it splutters, add in the chopped onions.
Sauté well, add in the tomatoes, and tumeric powder.
Stir well, add in the potatoes and brinjals.
Add I cup of water, salt cover and cook on low flame.
Stir occasionally to see that it does not get burnt.
Sprinkle more water if the brinjal and potatoes are not cooked.
Mash up the mixture a little with back of your spoon.
Add in the tamarind paste and jaggery.
Add in the ground powder, mix everything well.
The mixture should be soggy and not too thick or watery.
Taste for salt, tamarind, and sweetness.
Remove and garnish with coriander leaves.
Goes well with roti and rice.
POTATO BRINJAL MIX
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suja,happy to hear that u r doing better now. :)
Take care suja.