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BRINJI
basmati rice - 2 cups, soaked
ghee - 2 tbsp
oil - 2 tbsp
cloves - 2
cardamom - 2 small
cinnamon - 1 stick
brinji leaves/bay leaves - 2 to 3
small red onions - 1 cup, (if small leave it whole, if big cut each into 3 to 4 pieces)
very small garlic pods - 1/2 cup, whole
curry leaves - a few sprigs
grind together:
1 tomato
2 green chilli
1 tbsp saunf
2 tbsp coriander seeds
2 whole red chilli (more if u want spicy)
turmeric - 1/2 tsp
salt
coconut milk - 1 cup
water - 3 cups
green peas and carrots - 1/2 cup (optional)
1. Heat oil and ghee, add the whole garam masala. now add onions, garlic and curry leaves. fry well.
2. add the ground paste; and vegetables. fry till oil saparates.
3. add the rice and fry.
4. add water, coconut milk and salt, boil.
5. simmer, closed till done.
6. serve hot.
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GREEN TOMATO FOOGATH
green tomato - 4, hard and green, chopped
onion - 1 , chopped
green chilli - 3, chopped
curry leaves - a sprig
mustard seeds - 1 tsp
cumin - 1 tsp
oil - 1 tbsp
grated coconut 2 tbsp
salt
1. heat oil, add mustard , cumin, curry leaves. when they pop, add the onion and chilli
2. add the tomato and salt. cook till done and dry.
3. add grated coconut and serve.
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green tomatoes can be used in sambar as a veggie.
it can be used in paruppu kadaiyal also
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DRUMSTICK FLOWER PORIYAL
drumstick flowers - 2 cups
oil - 1 tbsp
mustard seeds - 1 tsp
cumin - 1 tsp
urad dal - 1 tsp
whole red chilli - 2 nos
green chilli - 1, chopped
grated ginger - 2 tsp
curry leaves
onion - 1, chopped
salt
coconut - 2 tbsp, grated
1. heat oil add the tempering items ; then add onion and fry.
2. add drumstick flowers and salt. cook till done.
3. add grated coconut and serve.
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drumstick leaves can also be used in making poriyal.
the tempering is the same...another method to finish it up, is instead of coconut (grated) in the last, a tbsp of rice and a tbsp of ground nut (both dry roasted) can be ground and added in the end before serving.
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tamil cooking uses a lot of "poov" in cooking.
poov - flower
tamarind flower
neem flowers
agathi flowers
drumstick flowers
banana flowers
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NEEM FLOWER THUVAIYAL
Neem Flower - 1/2 cup, fried in a tsp of oil
red chillis - 2
small red onions -2
urad dal - 2 tbsp
tamarind - half a lemon size
salt
oil - 1 tsp
1. Fry red chillis, urad dal , tamarind and onion in 1 tsp of oil. Keep aside .
2. Grind all together.
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rose petals
hibiscus flower
gulmohur flowers
pumpkin flowers etc are also edible flowers
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i think they eat atthi poov too ( can anyone confirm yes or no)!!
zucchini flowers
violets
marigolds
chrysanthemums
jasmine
borage
orange bloosoms
chive
onion
lilacs pansies............wow , all are edible
does anyone have indian recipes for these? :P
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Katralai poo is also edible... I remember having a kind of puli kulambu in one of my relatives place looooong back....
