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hello nga mrs mano...adengappa semma velai pola to prepare this vadakam...but i really appreciate you posting the recipe once more for me.....awesome....i will send this recipe to folks back home & maybe i will ask them to try to make it there...anga thaan semma veyil aachey....maybe i can bring some back too when & if i go ;-)
Just the thought of the onions & garlic itself tells me that the chutney will be superrrrr for idly & dosai....
thank u.....:-)
Greeting Mrs.Mano:
I prepared you vadaga thuvaiyal and it was awesome with idly. Thank you very much.
hi suvai,
I prepared this vadagam when I was in India last summer. The hardest part is the skinning of onions - I did 5 kilos. But the result I have is only 2 bottles. A treasure in the kitchen. Please do try.
Dear CDJ!
Thanks a lot for the nice feed back on vadaga thuvaiyal. I am posting here another version of vadaga thuvaial which will be very tasty!
https://lh4.googleusercontent.com/-K...0/CIMG4835.JPG
VADAGA THUVAIYAL-2
Ingredients:
Vadagam- 2 tbsp
Big onions-2
Red chillies[long size]-8
Big tomato-1
Tamarind- a small lime size
Small garlic flakes-10
Salt to taste
Gingelly oil- half cup
Procedure:
Heat a kadai and pour a tsp of oil.
Cut the onions and tomato in to thin slices and fry them nicely.
Add the red chillies and the garlic flakes.
Fry all the ingredients to golden brown.
Heat another pan and pour the remaining oil.
In modest heat fry the vadagams.
The vadagams should not turn black.
Take them away when they are in golden brown colour.
When cooled, grind all the ingredients with the tamarind and the salt to a little coarse paste.
Place the thuvaiyal in a small bowl and pour the fried oil on top and mix well.
This will be delicious with the idlies and the dosais.
www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com
Dear friends!
Due to continuous travels and some problems in the health, I could not post recipes for the past month. I came back again and am posting here an interesting recipe!
There are so many side dishes for chappathi. This dish with the combination of keerai, potato and chick peas is a best accompaniment for chappathi.
கீரை கொண்டக்கடலை கறி
https://lh4.googleusercontent.com/-3...6/CIMG4745.JPG
[/COLOR]PALAK CHICKPEAS CURRY
Ingredients:
Mustard seeds- 1 tsp
Finely chopped Onion-3
Finely chopped tomato- 250 gm
Finely chopped palak- 2 cups
Soaked and cooked chick peas- 1 cup
Mashed potato- 200 gms
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp
Grind the following to a slightly coarse paste:
Shredded ginger- 1 tsp, mint- 15 leaves, green chillies-10, fennel seeds- 2 tsp, coriander leaves- a handful
Procedure:
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion and fry them to golden brown.
Now add the ground paste and fry for a few minutes.
Then add the tomatoes with the turmeric powder and fry well until they are mashed well and the oil floats on the surface.
Add 2 cups of water with the chick peas.
Boil them for some minutes with enough salt.
Then add the palak and boil until they are cooked but still in green colour.
Finally add the mashed potato and cook the curry on slow fire for a few minutes.
The delicious palak chickpeas curry is ready now to serve!!
வணக்கம் மனோ மேடம்.
தொடர்ந்து நான்காவது நாளாக உங்களுடைய பூண்டு ரசம் தான் எங்கள் வீட்டில். குளிர ஆரம்பித்த பிறகு இந்த ரசத்தின் சுவை மிகவும் அலாதி ஆகிவிட்டது. தங்களின் கைவலி பரவாயில்லையா? உங்களுக்கு சௌஹரியம் ஆனபின் புதினா ரசம் செய்முறை பதிவு செய்கிறீர்களா? நன்றி.
அன்புள்ள cdj!
பூண்டு ரசம் பிடித்துப்போய் அதை அடிக்கடி வீட்டில் ரசித்து செய்வதறிந்து மிகவும் மகிழ்ச்சியடைந்தேன்.
என் கைவலி சில சமயம் குறைவதும் சில சமயம் அதிகரிப்பதுமாக இருக்கிறது. அறுவை சிகிச்சை தான் கடைசி வழி என்று மருத்துவர் கூறியுள்ளார். அக்கறையான விசாரிப்பிற்கு அன்பு நன்றி!
விரைவில் புதினா ரசம் பற்றிய குறிப்பு எழுதுகிறேன்.
Dear Cdj!
I am posting here the recipe for Mint rasam for you!
MINT RASAM
https://lh6.googleusercontent.com/-M...6/CIMG5015.JPG
புதினா ரசம்
Ingredients:
Sambar onions – 6
Big tomato-1
Mint leaves- a handful
Tamarind- a gooseberry size
Thuar dal- ¼ cup
Red chillies-3
Pepeprcorns- ½ tsp
Coriander seeds- 2 tsp
Mustard seeds- ½ tsp
Cumin seeds- ½ tsp
Salt to taste
Turmeric powder- half sp
Oil- 1 tbsp
Procedure;
Boil the dal in the pressure cooker.
Soak the tamarind in a cup of water for half an hour and extract its juice.
In a tsp of oil fry the red chillies, coriander seeds and the peppercorns to golden brown.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the cumin seeds and fry for a second.
Add the sambar onions and fry them to golden brown.
Add the tomatoes with the turmeric powder and fry them until the tomatoes are mashed and the oil floats on the surface.
Add the mint leaves and fry for a few seconds.
Pour the tamarind juice with enough salt, 2 cups of water and the cooked dal.
When the rasam starts to boil, add the fried powder.
Mix well.
Again when the rasam starts to boil, put off the fire.
The tasty rasam is ready now!
There are so many varieties in making carrot rice. This rice has been prepared in pulao style. Any cutlet or fry varieties such as chicken cutlet, vegetable cutlet and potato fry is suitable as an accompaniment for this rice.
CARROT MASALA RICE
https://lh5.googleusercontent.com/-v...252520rice.JPG
காரட் புலவு சாதம்
Ingredients
Shredded carrot- 3 [medium size]
Cooked rice- 4 cups
Thinly sliced onion-1 cup
Finely chopped green chillies-4
Chopped Mint leaves- 3 tbsp
Chopped coriander-2 tbsp
Thinly sliced garlic- 4 [ big size]
Shredded ginger- 1 tsp
Salt to taste
Ghee- 1 tbsp
Oil- 1 tsp
Lime juice- 2 tsp
Turmeric powder- half tsp
Coarsely ground the following ingredients:
Cardamom-1, fennel seeds- half sp, cinnamon- 1 piece, clove-1
Procedure:
Heat a kadai and pour the ghee and the oil.
Add the sliced onion with the green chillies, garlic, ginger and the powder.
Fry them on slow fire to golden brown.
Then add the carrot and the greens with enough salt and the turmeric powder.
Fry them until it is almost cooked.
Now add the rice with enough salt.
Mix well and cook on slow fire for a few minutes.
Put off the fire and pour the lime juice.
Mix well.
The delicious carrot masala rice is ready!
NB; 2 or 3 tbsp of shredded coconut can be added after putting off the fire.
வணக்கம் மனோ மேடம்,
அருமையான இரு குறிப்புக்களுக்கு மிகவும் நன்றி. புதிதாக முழு நேர பள்ளி செல்லும் என் மகளுக்கு மதிய உணவு தயார் செய்வது குறித்து தலையை பிய்த்து கொண்டிருந்த வேலையில் தங்களின் காரட் சாதம் குறிப்பு பதிவு செய்தது மிக்க சந்தோஷத்தை அளித்தது. மேலும் மிக்க நன்றி.
cdj
double posting...sry...