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We too liked it and actually, that was Chef Dhanalakshmi's, guess. Will post you next week another potato curry which is equally yummy.
On top of all these curries, recently visited here a south indian restaurant called Vasanta Bhavan. They served a potato curry which was unbelievable. Have ever never tasted that kind of curry. Thought of going and asking the recipe. If I get it one, that would be great or anyone knows the vasanta bhavan's recipe of potato curry??
Bye.
Hi,
A little deviation-tried these two recipes from a couple of magazines and it came out nicely. So, thought of sharing it with you friends.
Baingan kurma
Ingredients:
Brinjal 1/2 kg
Onion 100 g
Pod garlic 100 g
Ginger 1 inch
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Tomato chopped 200 g
Curd 1/2 cup
Cumin seed 1/2 tsp
Oil 50 g
Salt to taste
Grind II:
Khus khus 2 tsp
Grated coconut 1/4 cup
Cashewnuts 25 g
Method:
Grind the ginger, garlic, cumin, chilli, coriander and turmeric powders. Cut the brinjal into long pieces. Apply a little chilli powder, turmeric powder and salt. Heat the oil. Shallow fry the brinjal till light brown and remove. In the remaining oil fry onion till soft. Add the ginger, garlic paste and fry till aroma comes. Add the tomatoes and salt. Stir till tomatoes are cooked. Add the brinjal, stir for a while and add a little water and cook. When the gravy is done, add the ground coconut paste and beaten curd. Cook till it boils. Sprinkle garam masala powder and remove.
Tip:
Since it is eggplant, you can just add the seasoning oil or maybe, one sp of oil extra and do the cooking. If you add lesser than 25 g of cashew, that itself will give a rich taste. So, dont have to add the full quantity, if you are diet conscious.
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A very simple kootu goes with roti/rice (courtesy Meena):
Mullangi(raddish) kootu:
Cut raddish 2 cups (can go with any type)
Cut onion 1 cup
cut tomato 1 cup
Coconut grated 1 cup
haldi a pinch
Seasoning:
mustard 1 tsp
urad dal 1 tsp
Powder
Red chillies 3
dhania 1 tsp
channa dal 1 tbsp
jeera 1 tsp
Fry the powder ingredients in little oil till it is brown and grind nicely. Grind coconut nicely(separately) or together with the fried ingredients.
Cook onion, tomato, raddish with salt & haldi.
Once done, add the coconut paste, boil. Do seasoning and mix with the powder well. Add curry/coriander leaves. Mix well and it goes with roti and rice.
My variation:
Can omit onion and tomato, raddish alone will do to make this kootu. Those who love raddish, will definitely love this dish becoz it is a thicker version of mullangi sambar except for one or two ingredients. Enjoy!
Soon see you all with SUN TV recipes..
Hello R,
Do you have Mullanghi sambar just like hotel.
I tried different ways, but I couldn't get the best mullainghi sambar.
If you have please post it here.
Thanks
rsankar.
Hello rsankar,
I use to follow my mother's method; it use to be good, but dont know whether it is equal to the hotel becoz they must be using different ingredients from the traditional one.
Can u just brief me what are all the grinding ingredients and a very short description about yr sambar so that can tell you my version?
Thanks.
Hi R
This thread is very lively.You are sharing all your recipes,opinions and the way you present things also inspires us to try your recipes.
Hats off!
Regards
Sowmya
Hi Sowmya,
I am so touched by yr sweet words. Sincerely dont know whether deserve it or not, but, I realize at this moment that you are such a wonderful person.
thanks for yr encouragement.
Hi gvb,
Sorry for the delay in posting mysore pak..Since it was a long time back I made this sweet, just checking with my files to confirm with the measurements.
Anyways, here it is..
MYSORE PAK:
Besan flour 1 cup
sugar 3 cups
ghee 2 to 3 cups (but, I always add 2 cups only)
water 1 1/4 cups
Sieve the besan well. Keep aside.
Heat a thick vanali and add sugar with water. Mix them evenly including the sides till you get 1 thread consistency.
Once the consistency is reached, add besan flour slowly so that the lumps will not form and it is easy for you to stir. Keep the fire in medium right from here till the end.
Once the besan gets mixed with the syrup, time to add ghee; first add 1 cup of ghee fully(without any break). Mix well without stop and once the besan mixture absorbs them, then start adding the remaining 1 cup of ghee little by little.
Until before you use the ghee, heat it well(shd not be black) and keep in sim.(My MIL use to say that the ghee should be hot hot..which is the main secret for a tasty mysore pak)
Once the ghee is all done, keep stirring the mixture. Now, the bubbles will start coming all over the mixture and the liquid stage will slowly change into solid stage.
The best method is to find when to keep the vessel down-take a small portion of mysore pak in a spoon and put it in a plate; try to make ball. If it forms, then after 2 minutes you can switch off the stove. In this way, no one will miss the consistency. If you want little harder or little softer, it all depends on the ball.
And, finally, when you get a soft ball, wait for 2 mts as I said earlier. Pour into the greased plate and cut into square or diamond pieces when it is cold.
Delicious mysore pak is ready.
TIPS:
I dont prefer to add ghee fully; so, took half a cup of corn oil and rest 1 1/2 cup of ghee to make mysore pak. Tried this method only one time; it tasted great and also a few holes came at the bottom like KALYANA mysore pak. Not sure whether it is becoz of oil or not; have to try using oil with 1 cup.
If you are using oil, then, you should add oil first, then half a cup of ghee second and atlast, full cup of ghee should be added little by little. In this way, you cant find oil smell at all becoz, we are adding it at first, and adding ghee at the last; so, the ghee smell will be dominating the sweet.
Hi R,
Thanks for the "Mysore pak" recipe...Am wondering whether 3 cups of sugar will make it very sweet!!Thanks for ur tip on how to find the right consistency.I want to make mysore pak the conventional way like u have mentioned..Will give it a try soon.Am making "puliyodharai" tonight..I hope it comes good..
I second Sowmya's opinions.U have a really great way of helping and ur suggestions and tips mean a lot..Continue with ur good work.
GVB
Hello friends :wave: ,
Indha hub-kku ulla vandhaal tamilnattu-la irukkaraa maadhiri irukku.
Thankyou all.
Hello R,
You're doing a good work. It's also good to see your suggestions, and your quick reply...we appreciate it. Sowmya solradhu correct.
Thankyou R for your good work.
I know, (please read in tamil )Pasanghalai paarthu kondu, family work-iyum paarthu kittu, house-ium paraamarithu kittu, Inghu engha ellorukkaaghavum ungha opinion solli...wow!
Hats Off!
Regads
rsankar.