Does anyone here have a recipe using carrot leaves?... I bought a bunch of fresh carrots with leaves on...if u have any interesting recipes using it, pls post it...
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Does anyone here have a recipe using carrot leaves?... I bought a bunch of fresh carrots with leaves on...if u have any interesting recipes using it, pls post it...
oh wowwwww!!! ethanai recipes iruku namba try panna......thank u ladies!!!
kugan nga........thank u soooo very much for the parupu urundai kuzhambu.........ingri is different from what i have......iniki try pannitu solaren.....thank u nga once again.
dev......so left over rice soaking in puli thanni wont it become very soggy? Frying the rice for approximately how long? This puli saadam sounds perfecttttttt to make with left over rice....never have i heard about this method...thank u....plz do post the rest of the recipes u have mentioned (kongu)
selvi.....plz do post yr parupu urundai kuzhambu too & thanks in advance.
kugan / dev.... have u heard about "karupatti Dosai" just read in a mag & am curious to know the recipe.......
vanakam dev!!
nalla irukeengala?
carot leaves : u can use it in adai / all mixed greens poriyal la kooda u can add / one of my friend she made chutney out of it....with garlic & without garlic...
vanakam nov ngov!
dinner aachungala? enna saapiteengo!
picture oda asathunga (mudinja) ;-)
kugan....how did u get yr Tuvaram Dhal And Greens Creamy Sauce dry?...looks like a perfect side dish for chapathi or even with rice......awesome....naakellaam orikitey iruku kugan thread ku vanthaaaa......;-)
Suvai, u have to extract a thick tamarind juce. Rice wouldn't become soggy that way. Approx 3-4 mins fry panninaal podhum for a serving of 2. The more the rice, it'll take lil longer to get heated thoroughly. It'll stick to the bottom a bit... once that starts to happen,aprom oru 1 min fry panninaal podhum.
Will post the other kongu specialities soon. We use a masala powder for everyday cooking(for sambar,poriyals,pairisiyum paruppu rice etc). I'll have to post that recipe first coz I'm not sure of a good substitute for that powder. sambar pwd would be a close substitute I guess. I'll ask my ppl here abt the masala podi recipe and the substitutes & then post the recipes.
:thumbsup: thanks dev........will look forward for the podi & then the recipes from kongu ;-)
omg ethanai vagai ethanai suvai...;-)
Suvai, I got the masala chilly pwd from mom. We call it molagu podi. The measurement is for 1 kg chillies. She's not able to tell the measurement for smaller qty as we always make it in bulk.
Kongunadu molagu podi or Kongu special masala powder:
Gundu milagai- 1 kg
cori seeds- 1/2 kg
jeera- 1/4 kg
peppercorns- 1/4 kg
fenugreek- 100g
Asafoetida block cut into small pieces- 50 g
gundu manjal(crushed) or turmeric powder-50 g
curry leaves - a handful.
Dry roast all these ingredients one by one until they become nice & brown and flavourful.let cool & powder. they usually machine grind it to get a fine powder. Let cool.
if using turmeric pwd, no need to roast it.
make sure asafoetida is well roasted(becomes whitish)
Pepeprcorns must splutter.
Dry roast 50 g mustard seeds and powder it well in the mixie. Add it to the above powder.
Heat 50 ml castor oil & wait till it cools down. Mix with the above powder & once cool put it in a clean bottle. The powder will last for more than a year without getting spoilt if all the masalas are roasted right, ie until they r brown.
ohhh thanks dev & dev's amma!!!
very different podi thaan for sure especially the alavu....will surely try it dev......
tell me castor oil....inga kidaikarthu is not very good...can i use nallenai? ask amma & let me know plz & thanks....
This dish is fav of almost everyone from the kongu region. There are many variations to it. Today I'm posting the basic recipe. there r such fans for this dish that it's called kongu biriyani coz we ppl can eat this for all 3 meals ;) & we never complain even if it's done 2-3 times a week. This is one quick, easy,healthy,tasty dish.
Arisiyum paruppu saadham(Kongu special):
1 1/2 cup rice(ponni rice aka pulungal arisi)
1/2 cup thoor dhal
1 big onion(cut lengthwise) or 25 baby onions cut into 2 crosswise
10 cloves china garlic cut into 2 crosswise
Dry red chillies or green chillies or both- I use red chillies only
Seasoning:
1/4 tsp mustard seeds
1/2 tsp jeera
curry leaves
turmeric pwd
kongu spl masala powder(sambar powder might be a good substitute I guess)
Salt
1.Soak rice & dhal for 15 mins)
2. Heat oil in a pressure cooker. Add 1/4 tsp mustard seeds,let it splutter. Add 1/2 tsp jeera,curry leaves, chillies. fry for 10 secs.
3. Add the onions, garlic. mix well & fry for just about a minute just until the onions start to turn a lil transparent. no need of frying it for long.
4. Add in turmeric pwd & the kongu spl masala powder. mix well & imme add in the rice,dhal & enough water(abt 5 cups).Add salt & let it start to boil. Check the taste & adjust the masala pwd and salt.
5. Close the cooker & cook for 3 whistles. Let the steam release & then open the cooker and mix the rice gently but well.
We usually have 2 course with this rice.
First course - steaming Arisiyum paruppu saadham with coconut oil or ghee. I prefer coconut oil.
Second course- Arisiyum paruppu saadham with curd.
Accompaniments:
Appalam
Pickle
brinjal+potato poriyal(traditional combo with Arisiyum paruppu saadham)
Arthi's stuffed brinjals went well with these.
A salad made of finely chopped onions(1 big)+tomatoes(1/3 medium)+cori.leaves+salt+kongu masala pwd. Crush & mix it using ur hands.
Suvai, castor oil is used as a preservative here & she says it also gives a nice flavour to the podi. Mom has never used any other oil & so she's not sure abt using nallennai. sorry. Maybe I'll chk with someone else & let you know.
My guess is, since it's mainly used as a preservative, u can omit it if u making the pwd in small qty. Just put the pwd in a ziplock & keep it in the freezer.
dev...will surely omit the oil part for the powder...thanks !
oh the kongu biriyani is new to me too.....when u say spl masala powder...is that the same powder recipe that u have posted above?
U r right Suvai...it's the same powder I've posted above...
Idhu per thaan Kongu Biriyani... but taste biriyani pola irukkadhu... only because of the popularity of this dish in kongu region, ppl call it Kongu biriyani... :)
ohhh i c....i will surely try it...first podi panni vachikaren....;-)
got to go now dev.... hope all is well !!tc!
Brinjal-potato poriyal for arisiyum paruppu saadham:
1 medium sizes potato cut into bite sized pieces.
8 small brinjals cut into 4 long pieces. If brinjals are of medium size,cut into 6 pieces.
1.Heat oil. Splutter mustard. Add a tsp channa-urad dhal & let it turn golden. Add 1 slit g.chilly, curry leaves. mix.
2. Add 1/2 onion cut, mix well n saute till slightly golden.
3. Add in turmeric pwd, kongu spl masala pwd & mix.
4. Add in the vegs immediately & saute for 2 mins. Add salt, water. cover & cook till done & dry.
5. Add a tbsp of scrapped coconut & mix well.
Serve with Arisiyum paruppu saadham.
K..tc Suvai... Senju paarthittu sollunga...:)
Nov,
thanks for ur explanation. can we do in picasa3 . coz i have picasa3 with me,
selvi
superb superb...kugan nga - parupu urundai kuzhambu....:-) thank u....this recipe is a keeper with the many others u have posted.
i also tried dev/yr salads.....beansprout/mango....came out very well.
will try out the kongu biriyani soon ;-)
Selvi...good luck with the pictures !!
thanks suvai
Bayangara builtup kuduthitten...hope u like it Suvai... :shaking:
Greenmoong dhal:(pachchai payaru kadanjadhu)
1. Dry roast 1 cup g.m.dhal just until flavourful. No need to wait until it changes colour. Wash & soak it for 15-30 mins.
2. Heat a tbsp oil in a pressure cooker. Add 1/2 tsp jeera, 1 tsp crushed cori seeds(no need to powder it. Just crush till it breaks into 2-3 pieces).Fry till brownish.
3. Add slit green chillies to taste,curry leaves-a sprig,4 cloves garlic & 1 small onion chopped. Saute till the onions become translucent.
4. Add 1 small tomato chopped(optional) & cook till it turns pulpy. Add turmeric powder, salt & the dhal, enough water.Cook for 4 whistles. The dhal should be cooked until very soft & breaksup.
5. Once the steam is released, open the cooker & mash the dhal coarsely using a masher(we use somethind called maththu for mashing). The consistency of this dhal should be that of idli batter.
6. Serve with rice and ghee or coconut oil.
I prefer to add a spoonful of coconut oil after mashing the dhal.In that case, no need to add ghee or oil while serving.
Don't be fooled by the simplicity of this recipe. Give it a try & U'll be hooked. This dhal doesn't need any seasoning. Just a plain, simple recipe.
Uppu Paruppu:
1. Cook a cup of thoor dhal along with a1/2 tsp oil & turmeric pwd. Cook until soft & the dhal just starts to brekup. Don't let it cook too long ,or the dhal will become a paste. Mash the dhal lightly.
2. Add 1/2 medium onion chopped finely, 3 cloves garlic chopped finely, few curry leaves torn roughly,Kongu spl masala powder and salt. Cook for 5 mins. The dhal should be thick(of dosa batter consistency)
3. Switch off flame & add in chopped coriander leaves & a tbsp of ghee. Mix well.
4. Serve with rice & more ghee if u wish. Yum. Avarakkai porial goes well with this. U can prepare he poriyal the same way as mentioned in the brinjal-potato poriyal recipe.
Adding ghee to the dhal is a must(either as the last step or while serving). Don't ever think of skipping it.
This rice is called Thanni thaalicha saadham coz it like seasoning the water & cooking rice in . As simple as that. I call it mock arisiyum paruppu as it tastes similar to it.
Thanni thaalicha saadham(Kongu special):
1 cup rice(ponni rice aka pulungal arisi)
1 medium tomato chopped
1 big onion(cut lengthwise) or 25 baby onions cut into 2 crosswise
10 cloves china garlic cut into 2 crosswise
Dry red chillies or green chillies or both- I use red chillies only
Seasoning:
a small handful of channa dhal
1/4 tsp mustard seeds
1/2 tsp jeera
curry leaves
turmeric pwd
kongu spl masala powder(sambar powder might be a good substitute I guess)
Salt
1.Soak rice for 15 mins
2. Heat oil in a pressure cooker. Add 1/4 tsp mustard seeds,let it splutter. Add 1/2 tsp jeera,curry leaves, chillies. fry for 10 secs. Add the dhal & let it become golden brown.
3. Add the onions, garlic. mix well & fry for just about a minute just until the onions start to turn a lil transparent. no need of frying it for long.
4. Add in tomatoes, turmeric pwd & the kongu spl masala powder. Let it start to breakup.Now add in the rice,dhal & enough water(abt 2 1/2 cups).Add salt & let it start to boil. Check the taste & adjust the masala pwd and salt.
5. Close the cooker & cook for 3 whistles. Let the steam release & then open the cooker and mix the rice gently but well.
We usually have 2 course with this rice.
First course - steaming Arisiyum paruppu saadham with coconut oil or ghee. I prefer coconut oil.
Second course- Arisiyum paruppu saadham with curd.
Accompaniments:
Appalam
Pickle
brinjal+potato poriyal(traditional combo with Arisiyum paruppu saadham)
Arthi's stuffed brinjals went well with these.
Thanks NOV anneh for the method to upload the pictures.
Thanks again. kugan98
Suvai I too wanted to ask Dev about the rice
becoming soggy. Thanks for asking.
I will soon post the picture of the tamarind rice.
Thanks. Kugan98
DEV, oru peria thanks. :notworthy: :notworthy:
Ennnudaiya talai sutri vittathu .
Nice recipes, I will try one by one and post the pictures.
Today I made your tamarind rice,
and Aarthii's kurma. Pictures coming soon.
Yesterday I made Selviem's sweet potato adai.
I also made sweet potato chapathi.
All pictures coming soon.
Thanks dev. Kugan98
Selviem, you can upload in picasa too.
I will gmail you how I do.
I will be a bit slow, more over I worry,
wheather you can understand my explaination.
Anyway let me try.
Thanks Selviem
Tried your sweet potato adai, it turned out great.
Thanks Selviem. Kugan98.
Quote:
Originally Posted by Selviem
Selviem your sweet potato adai was very yummy.
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Friends I had remainder boiled sweet potato
after doing Selviem's adai.
I wanted to do some chapathi.
I put 1 1/2 cups of atta flour
1 cup of boiled mashed sweet potato, little salt.
Added enough water and kneaded to a soft dough.
Let it rest for 1/2 an hour.
When I made the chappathis, it came out very soft,
and puffed up very well.
Not sweet and went well with the side dish.
Thanks. Kugan98
Sweet Potato Chapathi:
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Wow,so many recipes devka.Thanks for all the recipes.will try those one by one and will tell u the feedback.
Kuganka,i tried ur rajma pulav for todays lunch.It came out very well. :) Thanks a lot for such a nice recipe.My lil prince liked it very much.Once again thanks a lot kuganka.
Kuganka,sweet potato aadai and sweet potato chappati looks great.definitley going to give a try. :P Thanks a lot for u sweet involvement kuganka.Am so happy abt it. :)
Thanks for the sweet potato aadai recipe selvika.
Quote:
Originally Posted by dev
Dev, this recipe is similar to our puli saatham, minus
the spices and the trouble of making the puli kachal.
Its very easy and simple, and light on your stomach.
To top it, it is very, very tasty. Thanks for the nice recipe.
The Tamarind Rice
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vaanga vaanga kugan.........:-)
the sweet potato adai looks very yummy.....is it on a sweet side despite adding the chillies? Did u let it rest or made into adai immediately?
try pannitu solaren to u & selvi.
Chapathi looks yummy too! will give it a try.
Dev....ipadi suvaiya damaal damaal nu recipes pottu thalliteenga.....& all look simple & easy to make........try panitu will surely let u know too....ellaam mouthwatering recipes ;-)
Vangga Suvai, the adai is not sweet, very tasty.
You can eat it as it is.
I did not rest the dough. I made the adai
as soon as I ground the batter.
I made the adai on the dosai kal.
Suvai about the paruppu kirai being thick.
Boil the dal with little water, just enough to cook the dal.
Then add in the greens, when cooked, I used the "mathu"
to mash the greens.
Take care, tomorrow is "amavasai" lot of cooking to do.
Including vadai and payasam. Kugan98.
kugan/dev ....one more question....leave it overnite nu solareenga for the tamarind rice.....in the fridge or outside? thanks!
Suvai, to be on the safe side, I left it in the fridge. :lol:
Try panni paarungga. Kugan98
ohhh thank u for the clarifications kugan nga!
naalaiki nalla samaichi saapidum bothu enakaaga oru extra vadai saapidunga...;-)
:mrgreen:
okee dokes i will also leave it in the fridge...thanks kugan...nga ;-)