Bajjiku u can also add bread, appalam, peerkangai... nalla irukkum...:)
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Bajjiku u can also add bread, appalam, peerkangai... nalla irukkum...:)
Sudha, vaanga vaanga... :) recipe easyaa irukku... seekiram senju paarkiren...
I learned to do this dish when I visited my sis-in-law
in US.
Burrito Malaysian Style
Ingredients:
Make some chapattis
Some cooked rice
1 small cucumber cut into small pieces
Little sour cream
For Salsa:
2 ripe tomatoes chopped
1 onion chopped
1 capsicum chopped
small carrot chopped
2 tbs lime juice
Few sprigs of coriander leaves chopped
Salt and pepper to taste.
Mix everything and keep for about 30 minutes.
For gravy:
1 can black beans or red beans
1 onion chopped
1 tsp ginger and garlic paste
2 tsp chillie powder
1 tsp coriander powder
tsp cumin seeds
Salt to taste
1 tbs of oil
Little water
Method:
Wash the black beans to take out excess salt.
Heat oil in a wok, add the cumin seeds.
Now add the onions and saut well.
Add in the ginger garlic paste.
Now add the chillie and coriander powder.Mix well.
Add the black beans and salt.Add little water.
Cook on low heat till the beans are cooked.
To make the Burrito:
Put 2 tbs of bean gravy on the middle of the chapatti.
Then add 2 tbs of cooked rice on the gravy.
Add 1 tbs of the cut cucumber
Then add 1 tbs of the salsa.
Top it up with a dollop of sour cream.
Fold the chapatti. ( see the picture how it is folded)
Enjoy
Note Non vegetarians can add boiled shredded chicken
in the gravy.
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Selvi, u can make it in bulk & store it in the freezer...will stay fresh for more than a yr... velila vechaalum 6 months varai vaikkalaam...Quote:
Originally Posted by Selviem
sudha,
nice to see u in the thread. vadagam means karuvadagam, which my mom makes at home during summer season and store it for year.
whenever u give tadka for all curries she use this little, which gives nice smell and taste. if u don't have karuvadagam, u can use small onions finely chopped a little, with methi
seeds, jeera, kadukku, urad dhal, u should fry till the onions turns nice golden brown colour.
in india u will get readymade. we can make thogayal with this.
selvi
kugan,
thanks a lot, try those receipes and post it with the pictures.
selvi
dev,
as u said , i am storing all the spices powder in the freezer. kmp i did for the first time. so i did little quantity, now i will prepare in a big lot.
selvi
FRIED PAPPADAM IN SPICY SAUCE ( KERALA DISH )
Ingredients:
1 cup grated coconut
2 tbs urad dal
4 dried chillies
3 sprigs curry leaves
1 tsp tamarind concentrate
2 sprig curry leaves fried in oil
salt to taste
1/4 tsp tumeric powder
2 round pappadams cut into 1 inch and fried. (or appala poo)
1 tbs of coconut oil
Method:
Heat 1 tsp oil in a pan, fry the urad dal in medium heat.
Then add the coconut, and red chillies and pan fry until
The coconut turns golden brown. Add the 3 sprigs of
Curry leaves. Stir well and remove.
When cold grind the ingredients with just enough water
To make a thick smooth paste.
Dissolve the tamarind in 2 cups of warm water.
Combine the tamarind water with salt and tumeric
powder and cook over medium heat.
When it starts to boil, add the ground coconut and blend well.
Bring to boil again, reduce the heat and simmer for 10 minutes.
Remove from stove, add the fried curry leaves, and 1 tbs of oil.
Now add the pappadam pieces on top. Stir gently. Serve
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Thanks Dev for the tips for bagjii.
I have not tried with those items.
Surely I will try adding them next time.
thanks. Kugan98.
Oh,oks...:)Quote:
Originally Posted by Selviem