Suvai thanks for your feed back.
I am glad to see your post.
All my recipes are vegetarian.
So please try them when time permits.
Thanks Suvai.
Take care. kugan98
Printable View
Suvai thanks for your feed back.
I am glad to see your post.
All my recipes are vegetarian.
So please try them when time permits.
Thanks Suvai.
Take care. kugan98
[tscii]
GROUNDNUTS WITH BRINJALS
Ingredients:
100 grms raw peanuts soaked for few hours.
1 tomato sliced
1 onion sliced
2 tsp red chillie powder
Little tumeric powder
1 sprig curry leaves
¼ tsp cumin seeds
¼ tsp mustard seeds
Little garam masala powder
2 tbs oil
Salt to taste
Little cut coriander leaves.
Little lime juice to taste
1 long purple brinjal
To Grind:
1 tomato
1 onion
2 green chillies
3 pips galic
½ inch ginger
Method:
Cook the soaked peanuts with little salt till cooked.
Set aside.
Cut the brinjals into 1 ½ inches in length. Fry it in oil.
Set aside.
Heat a wok with the oil,add in the cumin seeds and mustard seeds.
After they splutter, add in the sliced onions, sauté well.
Add in the sliced tomato, tumeric, chillie powder, salt and garam masala. Mix nicely add in the ground paste. Sauté well till oil separates.
You can sprinkle little water if the mixture is very dry.
Now add in the boiled peanuts and fried brinjals.
Taste for salt and remove. Garnish with cut coriander leaves.
Sprinkle little lime juice.
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[tscii] Try this simple dish.
MOTCHA WITH DRUMSTICKS
200 grms field beans or motchi soaked overnight
3 drum sticks cut into 1 ½ inches in length
½ tsp mustard seeds
½ tsp tumeric powder
2 tsp chillie powder
1 tsp coriander powder
1 sprig curry leaves
1 tbs oil
Salt to taste
¼ tsp jaggery (optional)
To Grind To A Fine Paste:
2 tbs scrapped coconut
3 pips garlic
3 small shallots
Method:
Boil the motchai with little salt till it is cooked.
Set aside.
Heat a wok with the oil, add in the mustard seeds.
When it splutters add in the curry leaves.
Add the ground paste and sauté well.
Add in the chillie powder, tumeric powder and coriander powder.
Mix nicely, add in the cut drumsticks and ½ cup of water.
Add in the salt and let the drumstick cook.
Add in the boiled motchai and mix nicely.
Add little water if the gravy is very thick.
Add in the jaggery, mix nicely and remove,
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[tscii]
CAULIFLOWER SPICY MASALA
Ingredients:
250 grms cauliflower florets
1 ½ tsp chillie powder
¼ tsp tumeric powder
2 tsp lemon juice
Little cut coriander leaves.
To Dry Roast And powder
1/2 tsp mustard seeds
½ tsp fenugreek seeds
½ tsp coriander seeds
¼ tsp cumin seeds
¼ tsp asafoetida
To Season:
2 tsp oil
¼ tsp mustard seeds
3 dry red chillies cut into pieces
1 sprig curry leaves
Method:
In a wok add the oil and the seasonings.
Add in the cauliflower florets, chillie and tumeric powders.
Sprinkle little water , cover and cook.
When the cauliflower is 3/4th cooked, add in the salt and
The ground powders. Fry over high heat.
When the powders have nicely mixed with the vege,
Remove and add the lemon juice.
Garnish with the cut coriander leaves.
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Baby Corn masala gravy :slurp:
Ingredients:
Baby Corn - 5 or 6
Red chillie powder
Masala power - 1/2 tea spoon
Ginger garlic paste - 1 tbs
Salt - Depends upon the taste
Tomato - 3
Onion - 2
Oil
Sugar - 1/2 tea spoon
To temper:
Mustard seeds.
Urad dal.
To garnish:
Coriander Leaves
Method:
Slice the baby corn into 8 pieces if it slightly big, or 6 pieces if its small... or slice it depend upon the size of the baby corn.
Simmer the baby corn in water for 10 to 15 mins. Then drain the water and keep it aside.
Cut the tomatoes and onioan and grind it well. Keep it aside.
If Ginger garlic paste is available then fine, or else grind the ginger and garlic into fine paste and Keep it aside.
Now heat a pan, add oil and fry the tempering things.
Now add the ginger garlic paste and fry for a minute.
After tht, dip each baby corn slice in the tomato onion mix and add to the pan. Fry for 2 - 3 mins.
Now add the tomato and onion mix into the pan, add salt, chilli powder, masala powder, sugar. Mix it well and close the lid.
Let it cook for 15 mins.
After ensuring that the baby corn has been cooked and mixed well with the gravy. Remove from fire.
Garnish with coriander leaves and serve. Tastes yummmy :slurp: .
Enjoy with Roti.
Preparation time: Nearly 40 mins
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Kugan, the brinjal curry looks very tempting... can we steam the brinjals instead of frying?...
Thank you, thank you, Madhu for the nice recipe.
Glad that you visited the thread.
Please keep posting the dishes you cook in your house.
We will get to cook different types of dishes.
Thanks again Madhu. Kugan98
Yes Dev, you can steam the brinjals and add to the dish.
or you can add raw brinjal to the masala and cook
with the masala before adding the groundnuts.
Normally the long purple brinjals cook very fast.
Frying is for extra taste.
Please try and give us the feed back.
Thanks. Kugan.
K, edhukku thx laam... roumba formal aa irukku... :lol2:
wud try out ur brinjal groudnut curry... :thumbsup:
Kugan, we usually get the small purple brinjals...I've seen the long green brinjals also here... not sure abt the long purple ones... but I guess the green one will be a good substitute.. will try it soon & let u know...
[tscii]Normally we talichufy any left over idlys.
This is how my aunt did.
MASALA IDLY
Ingredients:
10 idlys cut them into 9 squares each
2 big onions chopped finely
1 big tomato chopped fine
2 tsp chillie powder
1 tsp garam masala powder
5 green chillies sliced
3 sprigs curry leaves
15 cashew nuts
4 tbs of tomato puree
½ tsp mustard seeds
½ tsp urad dal
Salt to taste
2 tbs of cut coriander leaves
Oil
Little red food colour (optional)
Method:
In a pan pour the oil, fry the curry leaves till crisp, remove.
Next fry the green chillies well, remove.
Now fry the cashew nuts till golden colour, remove.
In a wok add about 2 tbs of oil, add in the mustard and urad dal.
After the mustard splutters, add in the chopped onions.
Saute well till it turns slightly brown.
Add in the chopped tomatoes, and cook till mushy.
Add in the chillie powder, salt, garam masala ,
Salt and the tomato puree. Add little water.
Cook till the oil shows up.
Now add in the idly pieces and toss them carefully.
See that the masala coats all the idly pieces.
Fry them for a minute and remove.
Garnish with the fried green chillies, curry leaves,
Cashew nuts and coriander leaves.
Serve for breakfast or tea.
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[quote="dev"]Sudha's milagootal recipe:
step 1: Pressure cook 100 gms thoor dal or pasi paruppu.
step 2:cook 1 bunch of thandhu keerai or mulai keerai or 1 banglore kathrikai(chow chow), 1 pudalai or cabbage. that separately with little salt and little turmeric and perungayam powder.
step 3:In a kadai pour little oil and fry ulundha paruppu 2 table spoon, one dry chilli and one tbl spoon of milagu. add little perungayam also in the oil. add little seerakamand dry grind the fried stuffs. After it is powdered add quarter coconut-shredded, little water and grind, to make a masala.
step 4:Now in a kadai put one spoon oil, kadugu, ulundu and pour the pudalai which is cooked, with the water. Add the paruppu also and mix. Then add the masala and salt. Give it a good boil until it becomes think(kootu consistency). Add malli thazhai.
Serve with rice or chapathi or dosai...:slurp:[/quote
Here is the picture of Sudha's milagootal.
It was yummy. Thanks. Kugan
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Last weekend I prepared Stuffed Idly... Didnt take any photo... :)
But still here is the receipe,
STUFFED IDLY :cool2:
All you need is idly batter and any type of dry vegee curry of ur choice.
I prepared the stuffing with cooked potato(mashed) peas dry curry.
Method:
First grease the idli moulds.
Scoop little batter and pour into the idli moulds, juz to cover the bottom of the idli mould.
Add 1 tea spoon of vegetable filling
Add batter and cover the veggie filling.
Now steam the idlies and enjoy. :thumbsup:
Hi ...... :bluejump:
Sudha's milagoottal ..... kekkave very very nice.
Edha naan edhirpakkalai.
Glad you all enjoyed. Enakku samaikka therinja alavukku recipe ezhudha theriyalai. Thanks to Dev and Kugan.
Bean Paruppu Thengai Curry :redjump:
Ingredients:
Beans
Moong dal - 2 tbl spns
Cocunut shreds
Sugar - 1/2 tea spoon
Oil
Asafoetida
Salt
To temper:
Mustard seeds.
Urad dal.
Red chilli - 3
Method:
Chop beans.
Now heat a pan, add oil and fry the tempering things.
Add beans. Cover and cook for 2 mins.
Add moong dal, salt, sugar. Sprinkle little water.
Cover and cook for 10 mins.
Now add asafoetida, cocunut shreds. Mix well and leave it for 2 mins.
Remove from fire. Heavenly combination with vathakuzhambu. :slurp:
Preparation time: Nearly 20 mins
Alteration: The same process can be followed for carrot and kothavarangaai(english la ennanu marandhu pochu :?)
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Kugan, try a few modifications to the milagootal next time... cook the dhal until it's thoroughly mashed... add less keerai...
Hi all I am back :)
I scored 81 % in the certification exam
Thank you all for ur wishes . I ammm sooo happy today
OH! I am soooo happy to see the thread active again.
Madhu, I will try your stuffed idli.
My aunty calls it pregnant idliys :lol: :lol:
Will also try your beans parupu tengai curry.
Thank you sooo much Madhu
With thanks. kugan98
Thanks Sudha, there is no big deal in writing a recipe.
You try a few times and it will come.
Hope to see more of your recipes that you
cook in your house.
Thanks. Kugan98
Nithi dear all our blessings for you.
Hope you do well in all your future exams.
All our prayers are always with you.
Apuram oru sweet dish post pannungga.
Let us all celebrate your success.
Thanks. Kugan98
Dev, thanks for your tips.
I will keep in mind the next time I do.
Thanks. Kugan98
Hello Kugan,
Could you post a good recipe for making crisp rava dosa that does not stick while cooking?
Thanks Kugan. I am not a great cook. Ipdi pala recipe ellam padichu, andha nerathula veetla irukaradha vechu modify panni edho samalikkaren.
With your and Dev's encouragement I will try to write one :
I love the Mor Char ( similar to mor rasam posted here) prepared by my aunt whenever I go to greet her.
Mor Chaar
2 cups butter milk (konjama pulicha mor will be better - not so thick not very watery)
Add required salt, perungayam and karuveppilai to the buttermilk.
In a kadai pour very little oil, fry mustard and few vendhayam and add 2 broken varamilagai in it. Once it is fried, add the butter milk, just mix well and transfer into a serving vessel.
Thats all. preparation time less than 2 mins.
This tastes so good and traditional. This is made by my aunt when she makes poricha kootu.
She used to also describe how to eat.
Mix hot rice and poricha kootu (usually brinjal) in your plate and make a small space in the centre and pour this mor chaar and try.
I have enjoyed it this way. Please try.
You can also pour this to plain rice and eat as Mor saadham. (idhu en style)
Kugan / Dev : Will try to write better next time. You may help by posting a proper recipe after trying.
PS : If you are left with lots of butter milk and want to exhaust it, try this and you will have no reason to complain.
K, do try :thumbsup:
and abt ur aunt's comment on stuffed idlies... :rotfl2:
Hey nithi, :cool2: Congrats... :2thumbsup:Quote:
Originally Posted by nithishri
Sudha kaa... :ty: wonderful recipe... :thumbsup:
Madhu, thanks. Adhukkulla officeleya seidhu paathuthiya ? Super. :lol:
Anyway...have a great day madhu.
kurumbu... :rotfl: will try out the recipe this weekend...Quote:
Originally Posted by sudha india
Thx ka... u too have a gr8 day... :thumbsup:
Kugan,
I tried your sweet Boli today... It was very nice. Back in spore we use to get it ... But i made it very small.. so that i can have more space in my tummy to fill more.. hahaha... Excellent.
Thank you
Superspiczy
Congrats Nithi...
Sudha, naalaike try panniduren moor chaar...:) Appadiye poricha kulambu recipe post pannunga paarpom...;)
aprom typical brahmin style araichu vitta sambar, vatha kulambu, paruppu usili, mor kulambu ellam post pannunga...hehehe...
ennai porutha varaikkum recipela measurements illaina kuda parava illai...but I would like to know which taste should dominate & which shuld be on the background... like some should taste sour when it touches the tongue & the hotness should come next with a touch of sweetness atlast... adhu mattum eppadi irukanumnu therinjaal podhum...we can adjust the measurements accordingly...
nithi, wow congrats! for scoring good marks. keep it up!
Dear Sinrultz, here is how I make the rava dosa.
It will not stick to the tava.
Now its Rava Dosai.
Ingredients:
1 cup of rava
1/2 cup all purpose flour
1/4 cup rice flour
1 cup yogurt
1 tsp cumin seeds
1 fresh green chillie, finely chopped
1 tbs ginger finely chopped
1 small onion finely chopped
2 red dry chillie cut into pieces
2 sprigs curry leaves chopped
2 tbs cilantro leaves, roughly chopped
salt to taste
water as required
oil
Method:
In a bowl, mix all the ingredients. Stirring continually
pour in water a little at a time, to make a smooth, thin batter.
Leave it to soak for about 20 minutes.
Heat a dosa kal , smear 1 tsp of oil on the kal with a small cloth.
stir the batter once to mix well.
start spreading the batter from the outside to inside.
spread 1 tsp of oil on the rava dosa. cook for a minute.
turn the dosa on the other side and cook again
cook till the dosa is crisp and golden.
remove and serve with sambar or chutney.
Note:
stir the batter well before spreading the dosas, as the
solids always settle at the bottom.
always keep the flame low while pouring the batter.
but the dosas should be cooked on high flame.
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Bravo Sudha, well done.
This is how you do it.
We call it talicha mooru.
I will post the picture today.
As Dev says recipes are only guidelines.
you can plus or minus according to your taste.
So roll in all your vegetarian recipes.
You see I know how to do the moor char.
But I never thought of doing it.
So when you posted the recipe, I said
today is moor char for everyone.
Thats the way we rekindle the recipes we have forgotten.
Thanks again Sudha. Well done
Kugan98
Madhu, I translated what she said in Tamil.
You know she said in India they call it senna idly. :lol:
And the filling is usually thick coconut chutney
rolled into a ball. Steaming is exactly as you said.
I am going to try with your type of fillings
I think it will taste better than the coconut chutney.
Thanks Madhu, you see now we learn different types
of ways to do the stuffed idly.
Good to share what we know.
Thanks again Madhu. Kugan98
Thanks Superspiczy for your feed back.
I have few non-vege recipes for you.
I will soon post them.
Thanks. Kugan98
[tscii]
There are many ways to do this vadai.
This is how I do.
MADDUR VADAI
Ingredients:
200 grms fine semolina
100 grms rice flour
50 grms plain flour
1 tsp red chillie powder
4 tbs hot oil for kneading
1 big onion finely chopped
½ inch ginger finely chopped
2 tbs of coriander leaves finely chopped
10 curry leaves finely chopped
2 green chillies finely minced
Salt to taste
Oil for frying
Method:
Heat the 4 tbs oil in a pan.
Mix the semolina, plain flour . rice flour , red chillie powder,
And salt in a bowl. Add the hot oil and mix nicely with a spoon.
Now add the chopped onions, ginger, coriander leaves,
Curry leaves, and the green chillies. Mix well.
Now add water slowly and knead the dough to a thick paste.
Smear oil to your palms, take a small amount of the dough.
Shape it into thin vadai shapes and deep fry it in oil.
Remove when they are golden in colour.
You can just eat it as it is, or serve with chillie sauce.
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Quote:
Originally Posted by Sudha
Here Sudha is the mor char picture.
Yes you have to pour the mor into the talipu pot,
swirl it once then pour it into a container.
Thanks Sudha. Kugan98
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[tscii]
Try this simple Malaysian palagaram.
VEGETARIAN CUCUR BADAK
( A Malaysian Palagaram)
Ingredients:
For the skin:
250 grms sweet potato boiled and mashed
6 tbs of plain flour
A bit of salt
Oil for frying
For the filling:
½ coconut scrapped
1 pip garlic*
5 shallots*
1 big lemon grass *
1 tsp tumeric powder *
1 cm fresh ginger*
Salt to taste
Little sugar
2 tbs cooking oil
Method:
For the skin: mix the mashed sweet potato with flour and salt.
Mix till you get a soft dough. Keep aside.
For the filling:
Pound all the ingredients with this mark *
Heat 2 tbs of oil, add in the pounded ingredients till fragrant.
Add in the coconut, salt and sugar, mix well.
Once cooked ,remove and let it cool.
Take a bit of dough, about the size of a tennis ball.
Flatten it and put the filling in the middle. Cover the filling
And shape it into a round disc.
Heat oil and fry till golden.
A good snack for tea.
NOTE: For non-vegetarians, you can add 100 grms of soaked
Pounded dry shrimps while cooking the filling.
Also after making a disc with the dough, press a medium fresh
Prawn on top of the dough before frying.
The Filling And The Palagaram:
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[tscii]
RIDGEGOURD CARROT CURRY
Ingredients:
1 big ridgegourd peel and cut into cubes
1 medium carrot peel and cut into cubes
1 potato cut into cubes
1 onion chopped
2 tomatos chopped
½ tsp cumin
2 tbs curry powder
¼ tsp tumeric powder
1 tbs oil
¼ tsp brown sugar (optional)
Salt to taste
Little lime juice
Little cut coriander leaves.
Method:
Heat oil in a wok, add in the cumin seeds.
When the seeds are roasted, add in the onions.
Sauté the onions well. Add in the chopped tomatoes
Curry powder, tumeric powder, salt and sugar.
Cook stirring till the tomatoes turn mushy.
Add in the carrots and potatoes, add 1 cup of water.
Cook till the carrots are cooked, add in the ridgegourd pieces.
And stir well. Do not over cook the ridgegourds.
Taste for salt and remove. Mix in the lime juice and
Garnish with the cut coriander leaves.
Serve with chappatis or as side dish
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Thanks a lot for Rava Dosa recipe Kugan...Will try it out soon.
kugan,
tried ur peanut brinjal receipe, it came out very nicely and taste was too good. it is a different receipe, we had with rotis. thanks for a nice receipe.
selvi