Melon Salad / Fruit Aviyal (ISKCON)
I received a huge number of recipes from ISKCON today. :lol:
Quote:
Melon Salad
Ingredients:
2 cups Melon, chopped
2 Oranges, peeled and segmented
4 Tblsp roasted Peanuts
1 tsp. Tamarind juice and fine pulp
2 Tblsp fresh Ginger, minced
Salt to taste
½ tsp ground Black Pepper
Mix all ingredients together, toss and chill. Offer as a side dish with main meal.
Quote:
Fruit Aviyal
Ingredients:
1 tsp Mustard seeds
a handful fresh Curry leaves
3 Tblsp Ghee
2 Green Chilis, minced
1 Tblsp minced Ginger
1-1/2 cup Yoghurt
Salt to taste
1 tsp Chili powder
½ tsp Turmeric
1 Tblsp Sugar
1 Tblsp Coriander powder
2 Tblsp Tamarind Juice
½ cup Green Papaya, peeled and cubed
1 unripe Banana, peeled and cubed
1 Potato, boiled, peeled and cubed
½ cup Pineapple cubes
½ cup Runner Beans
1 Tblsp Garam Masala
5 Tblsp grated Coconut
In a little ghee fry the mustard seeds until they splutter, add the curry leaves, fresh chilis, ginger and yoghurt, and cook for a minute. Add salt, chili powder, turmeric, sugar, coriander, tamarind juice and mix well. Add all the fruit and vegetables and cook on very low heat for about 40 minutes. Garnish with coconut and garam masala, and offer with rice and chapatti.
Five Tamarind Pastes (ISKCON)
Five Tamarind Pastes
If you notice, all the below do not contain onion or garlic.
Quote:
Coconut Thuvaiyal
Ingredients:
Urad Dal - 2 Tblsp
Channa Dhal - 2 Tblsp
Dry Red Chilis - 2
Asafetida - a pinch
Tamarind pulp - 1 tsp
Salt - 1/4 tsp
Grated Coconut - 1 cup
Green Chili – 1
Ghee for tempering
Fry the dals, dry chilly and asafetida in some ghee and grind it along with the tamarind and salt. Add the coconut and cut green chilly and grind further to make into a paste.
Quote:
Curry Leaves Thuvaiyal
Ingredients:
Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Dry Red Chilis - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Curry Leaves - 2 bunches
Ghee for tempering
Fry the dal, pepper, chilis and asafetida in some ghee and set aside. In the same pan, fry the curry leaves until crispy. Grind all the fried ingredients along with the salt and tamarind to a fine paste.
Quote:
Eggplant (Brinjal) Thuvaiyal
Ingredients:
Urad Dhal - 2 Tblsp
Channa Dhal - 2 Tblsp
Eggplant (Brinjal) - 1 medium
Dry Red Chilis - 2
Tamarind - 1 tsp
Salt - 1/4 tsp
Asafetida - a pinch
Green Chili - 1
Ghee for tempering
Hold the brinjal over a low flame for about 3 - 4 minutes and then let it cool. Remove the outer skin and mash well. Fry the dals, dry chilis and asafetida in some ghee and grind along with the salt, tamarind and green chilly. Add the brinjal and make into a fine paste.
Quote:
Ginger Thuvaiyal
Ingredients:
Ginger – 1 inch, minced
Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Asafetida - a pinch
Salt - 1/4 tsp
Tamarind - 1 tsp
Ghee for tempering
Fry the dal, pepper and asafetida and then the ginger and grind into a fine paste along with the salt and tamarind.
Quote:
Pudhina (Mint) Thuvaiyal
Ingredients:
Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Dry Red Chilis - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Mint - 2 bunches
Ghee - 1 1/2 tsp
Ghee for tempering
Clean the mint and remove the leaves alone. Fry the dhal, pepper, chilly and asafetida in some oil and keep aside. In the same pan, heat up the remaining oil and fry the mint leaves for some time. Grind all the fried ingredients and the mint along with the salt and tamarind.
Re: Kugan's Kitchen Part 5
Quote:
Originally Posted by kugan98
Aarthii, most of the kadala curry is done this way only.
Most of the ingredients are almost the same.
Anyway if you want, I will post one later.
Thanks, Kugan98
take ur own time kuganka.I know u r quite busy.
Sharkara Jaggery dosa (ISKCON)
Will do K. :)
Here's one more.
Quote:
Sharkara (Jaggery Dosa)
Ingredients:
1 cup Wheat flour
1/2 cup grated Jaggery
1/2 tsp Cardamom powder
1 cup Water
Ghee for frying
Heat the water and add the jaggery, stirring until it dissolves. Add the flour and cardamom, and enough jaggery water as needed to make a smooth, medium thin batter. Heat a griddle with a little ghee. Pour a ladle of the batter and spread thin. Top with a few drops of ghee. Cook till golden on both sides. Offer while hot.
Chaney Panchakajjaya (ISKCON)
Quote:
Chaney Panchakajjaya
Ingredients:
Chana dal, powdered - 1 cup
Jaggery, roughly diced – 4 to 6 tablespoons
Black Sesame seeds - 1 tablespoon
Ghee - 2 tablespoon
Cardamom powder - 1/2 teaspoon
Coconut, grated - 6 tablespoons
Melt the jaggery in ghee and cook until it thickens, then add the coconut and cardamom. In a separate pan, roast the sesame seeds, then add to the jaggery, mixing well. Add the powdered chana dal to the mixture, blending well, and let the mixture cool. When it can be easily handled, roll into balls or other shapes.
