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Quote:
Originally Posted by dev
Thanks Dev, for your nice post.
The mysore bonda is a little different, because of the coconut strips that we add.
Try with the red chutney it tastes great.
I will try to post the avial recipe soon.
I do not know how I missed it.
Thanks and take care, Kugan
Dev, here is the curry leaves kulambu.
My aunt's version, just like thick vathal kulambu.
It tastes so yummy with steaming rice.
Kugan.
CURRY LEAVES KULAMBU
Ingredients:
1 tsp oil
2 tbs toor dal
1 tsp channa dal
2 tsp black pepper
1 tbs coriander seeds
4 red chillies
2 tbs grated coconut
1 hand ful fresh curry leaves
1 tbs oil
½ tsp mustard seeds
½ tsp fenugreek seeds
¼ tsp asafetida powder
5 shallots
4 pips of garlic
2 cups of tamarind water from 1 lime sized tamarind
½ tsp turmeric powder
Salt to taste
Method:
Heat the 1 tsp oil in a pan. Add in the ingredients in (A)
one by one , roast well and remove.
When cool, grind the roasted ingredients to a smooth paste using little water.
Heat the wok with the 1 tbs oil.
Add in the mustard and fenugreek seeds. Let them crackle.
Add in the asafetida powder, shallots and garlic.
Sauté well for about 5 minutes.
Now add in the ground paste and sauté well for a minute.
Add in the tamarind water, turmeric powder and enough salt.
Let the contents boil in a medium flame.
The oil should rise and the consistency of the gravy thick.
Remove and serve with steaming rice.
NOTE: you can have the kulambu little thin if you want.
http://farm9.staticflickr.com/8472/8...07bc76e7_z.jpg
I hope all the friends from NY , Manhattan and NE of USA are fine. Hope Raj uncle & family is fine. Similar hurricane called "Nilam" is heading towards chennai, after damaging SL.
She lives in AustraliaQuote:
Originally Posted by kugan98
Thanks P.S Tamby for your nice post.
Also thanks for letting me know that our NM is in Australia.
Thanks again.
I will post a simple tofu recipe for you.
Thanks and take care, Kugan
Here is the tofu recipe which my Chinese friend usually cooks.
Kugan.
TOFU WITH MUSHROOM
Ingredients:
5 pieces firm tofu
Oil to fry the tofu
1 tbs oil
1 tbs white part of the spring onions cut into pieces
4 mushroom, soaked and cut into pieces
Sauce: Mix every thing together:
½ tsp vegetable stock powder
1 tbs vegetarian oyster sauce
1 tbs dark soy sauce
1 cup of water
6 pcs snow peas cut into halves
½ tsp corn flour mixed with 2 tbs water
1 tbs cut , green part of the spring onions
¼ tsp sesame oil (optional )
Method:
Slit the tofu horizontally, then cut into 4 parts.
You will get 8 pieces for each tofu.
Now fry the tofu till golden, remove and keep aside.
Heat a wok until very hot, add in the oil.
Add in the white part of the spring onion.
Fry the onions till fragrant, add in the cut mushrooms.
Add in also the fried tofu pieces.
Now add in all the sauce, toss around to mix it well.
Bring it to a boil on medium low flame.
Cover and cook till the sauce is reduced to half.
Now add in the snow peas and cook for few seconds.
Now add in the corn starch mixture and give a brisk toss.
Add in the green part of the spring onion.
Drizzle the sesame oil, dish out and serve at once.
http://farm9.staticflickr.com/8468/8...e4634d20_z.jpg
:ty: :redjump: :bluejump: :happydance:Quote:
Originally Posted by kugan98
CL kuzhambu looks very tempting... will try it out K....thanks a lot for the recipe...:)
Kuganka, it was me who asked for simple tofu recipes.Quote:
Originally Posted by kugan98
My family loves tofu, neenga ???????
:) She also knows I love tofu too, she probably got mixed up. :)Quote:
Originally Posted by rose75