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I am 38 years old this year. Athukenna, dey-nu kooad kupidalam, kandukkamatten :smile:Quote:
Originally Posted by kugan98
Looking forward for keerai recipes, think of how it appeals to children.
Always looking for alternative, thanks.Quote:
Originally Posted by kugan98
Ennathu, alukaalu surprise agurengga, Suvai, Roshan, Raghu (paramu) and now you. Hey, I yam hubber yaaa, hey, I yam hubber yaaa...:huh:Quote:
Originally Posted by dev
That's very innovative, ngga. Wow! Thanks.Quote:
Originally Posted by suvai
kugan,
How are you? Ae you feeling better? I see that you did not get the help you wanted for the index. You might want to remind him. I am surprised no other administrator or moderator tried! :) With all the software people in the hub I thought they would have done something for you. I will think about it. But, it will be a long time. Now, I am doing my income tax return! :(
O.K Groucho Anna:-D, I am 35 years old this year. So I can call you anna.
I will try to locate the greens recipes for you.
This is how I prepare ginger garlic paste. It differs from house to house.
I also make my chillie paste by grinding soaked dry chillies with little shallots.
Then cook in oil till oil separates. Cool and bottle. I never buy chillie paste from the shops. Thanks, Kugan98
Normally the ratio for ginger garlic paste is made according
to the family’s taste.
Generally, we take equal amount of ginger and garlic while
making paste for curries. Ginger is very pungent and should be used in less quantity when compared to garlic.
Again this is individual taste. I always use about 60 grms of garlic and 40 grms of ginger. This brings out the best flavour in curries.
GINGER GARLIC PASTE:
300 grms garlic pearls cleaned and dry. (Use freshly peeled garlic)
200 grms ginger cleaned cut and dry
½ tsp turmeric powder
1 tsp kosher salt
3 tbs vegetable oil or more.
Method:
Heat the oil in a pan till very hot. Keep aside to cool.
In a food processor, or mixie pluse all the remaining ingredients.
Slowly keep on adding the oil till all the ingredients are well mixed.
Remove and store in a GLASS container with an airtight lid.
It will stay good for a month or more.
It will not turn green.
Store it in the refrigerator . Use only a dry spoon.
Immediately put it back in the fridge after using.
Turmeric and oil serve as natural preservatives.
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Thanks Suvai for your method of preparing ginger garlic paste.
I read your post and fried all the ingredients, before making into a paste.
I followed Dev's method and mashed the green peas with a mathu.
I added 2 bird's eye chillie for extra oomph.
Only I was not able to taste it.
Everyone liked it with their chapathi.
Take care, Kugan98
Dev, try out the recipe without fear.
Your recipe is nice with chappathi, that's what everyone told.
Thanks and take care, Kugan98
Rajraj uncle, thanks for your concern. I am feeling a bit better now.
With all the nice posts, I feel very relaxed.
Yes, uncle, I feel very sorry, when I cannot locate a recipe.
I am sure people will not have the time to browse that much.
O.K finish your income tax first. That is very important.
Take your time uncle, Take care, Kugan98
Kugan :bow: I usually add few cloves of garlic in my chilli paste in addition to shallots. I am a garlic fan, but let me try the 60/40 ratio for g/g paste, who knows I might like it. Thank you, thank you, thank you!
I have posted this recipe before.
Try this Groucho anna.
This is a simple satisfying and nutritious way of cooking greens with tuvaram dhal. It is delicious with rice or chappaties. Pour a spoonful of pure melted ghee over each serving of hot sauce. The children will love this.
Tuvaram Dhal And Greens Creamy Sauce
Ingredients
1 cup tuvaram dhal
2 big handfuls of greens, after picking of the stalks.
( parupu keerai,methi kerrai, spinach or any of your choice )
2 onions, chopped into tiny bits.
4 pods of garlic peeled
2 green chillies,slit into haves
1 tomato chopped into tiny bits
2 tsp thick tamarind juice
1 dried red chillie broken into 2 pieces
tsp of mustard seeds
tsp of jeera
tsp of tumeric powder
1 tbs of ghee
1 tsp of oil
salt to taste
Method:
Clean the greens and chop into shreads.
Add 1 cup of dhal with tsp of tumeric and 1 tsp of oil in 6 cups of boiling water. Cook till the dhal turns soft.
Add the greens, chopped onions,slit green chillies,peeled garlic,all to the boiled dhal. If the mixture is too thick, add cup of hot water. Cook for another 5 minutes.
Add the tomatoes, tamarind juice, salt to taste,and boil till the greens are cooked. ( not over cooked )
Pour the top thin dhal – greens liquid only,into another vessal. Mash the residual thick dhal,greens, and tomato,till creamy smooth, with the wooden dhal spoon churner. (It's tasty done this way, or use your mixie )
Pour back the top thin dhal water into the mashed mixture.
Heat a wok and pour in the 1 tbs of ghee. When it turns hot, add the tsp of mustard seeds, when they stop spluttering, add the jeera and the broken dried chillies. When the chillie turns crisp, pour in the dhal mixture. Stir once thoroughly and dish out.
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