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Dear Suvai!
Thank you very much for yr nice feedback on 'Tomato thokku', suvai! It is a very tasty recipe. It will be very tasty if you use it as a spread along with butter on sandwiches!
Yes, I am doing well now. Again I am going to my native place next week.
Here I am posting a few interesting recipes which I have tried last week.
KEERAI KUZHAMBU:
Ingredients:
Finely chopped Keerai- 2 cups
Small onion [chopped]- half cup
Crushed tomato- half cup
Tamarind-a big lime size
Fenugreek powder- quarter sp
Turmeric powder- half sp
Chilli powder- 1 sp
Sambar powder- 1 sp
Coriander powder-half sp
Salt to taste
Gingelly oil-3 tbsp+!sp
Procedure:
Soak the tamarind in 2 cups of warm water for half an hour and then extract its juice.
Heat a pan and pour 3 tbsp gingelly oil. Add the onion and fry them to golden brown. Then add the tomatoes with the turmeric powder and cook it until they are mashed and the oil floats on the surface. Add the fenugreek powder and fry for a few seconds. Then add the keerai and cook for a few minutes. Pour the tamarind juice with the powders and salt. Boil the kuzhambu for a few minutes and when the colour of the keerai begins to change, put off the fire. Pour the remaining oil and mix well.
GREEN GRAM AND PANEER GRAVY:
Ingredients:
Whole Green gram- 1 cup
Paneer pieces cut into half inches-1 cup
Crushed tomatoes-2 ½ cups
Chilli powder-2 tsp
Salt to taste
Turmeric powder- half sp
Oil-4 tbsp
Cumin seeds-half sp
Curry leaves-a few
Chopped coriander-half cup
Chopped onion-1 cup
Grind the following in to a fine paste:
Shredded coconut- half cup, fennelseeds-1 tsp, garlic flakes [small]-5, shredded ginger-half sp
Procedure:
Pressure cook the green gram with enough water for 4 whistles. Heat a pan and pour the oil. Add the cumin seeds with the curry leaves. Then add the onion and fry them to golden brown. Then add the tomatoes with the turmeric powder and cook it until they are mashed and the oil floats on the surface. Add the cooked green gram with the chilli powder and 2 cups of water and cook for a few minutes. Add the paneer pieces with the salt. After a few minutes add the ground paste and mix well. Add the chopped coriander. Cook for a few minutes.
Aunty,
paneer with green gram is different for me. here i have some doubts, do we need to soak the gram? also do we need to fry the paneer pieces?
selvi
Dear mrs mano,
I have some in the fridge will surely try spreading it on toast...thanks for the tip nga...:-)
Have a safe trip nga!
Dear selvi!
There is no need to soak the green gram overnight. When you start cooking, pressure cook the green gram. After taking off the pressure cooker from fire, you can start frying the onions and tomatoes. In this way, you can finish this gravy in just 30 minutes. But sprouted green grams and soaked green grams are more delicious definitely.
For paneer, in olden days, it was said to fry them before cooking. Now there is no need for it. You can add them straightly from the fridge after they had been thawed from the freezer overnight. If there is no time for that, you can take them from the freezer, put them in slightly warm water for 10 minutes and then you can add them to the boiling gravy. The paneer's taste will be delicious in this way.
Dear Suvai!
Another tip is here for you!
When you prepare masala dosai, first spread this thokku evenly and then spread the potato masala. The dosa'si taste will be delicious.
Dear mrs mano,
oh nice idea nga ....will surely spread yr tomato thokku first on the dosai & then put the potato masala.....
Want to share something that i did with it....i spread the thokku on brown toast & sprinkled some mozzarella cheese & oven la vachi eduthen...omg table la irunthu engey pochiney therila :mrgreen:
thank u nga for yr tips..:-)
Dear Selvi!
I want to clarify some doubts on Amma's thoppam[suzhiyan] which she is doing often for me. If I make it this morning, can I keep it outside till tomorrow morning? How long it will lost?
Dear Suvai!
With this thokku, you can make a nice sandwish spread with corn. Microwave 1 cup of frozen corn after washing them well, along with 1 tsp of butter, 1 or 2 tsp of this thokku and 1 tbsp of chopped spring onion for 2 minutes on High. This can be eaten as a evening snack also. This I am doing often for my sandwiches.
aunty,
normally amma make thoppam for diwali. she makes it previous day night itself and on the diwali day she will keep it outside till evening. It will stay for a day, not more than that.
selvi