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BAGARE GAAJAR
carrot stir fry
carrot - 250 gms, grated/finely chopped
turmeric - 1/4 tsp
chilli powder - 1/2 tsp to 1 tsp
salt
grated coconut - 1 tbsp
to temper:
oil - 2 tbsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
black gram - 1 tsp
curry leaves - a few sprigs
ginger - 1 tsp, grated
green chilli - 1, chopped
1. heat oil and add all the tempering items.when mustard splutters, add carrot and fry
2. add the spices and salt. sprinkle water and cook covered on low flame, till done.
3. add the grated coconut and serve.
note:
beets can also be prepared in the same way.
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DOSAKAI PACHADI
(cucumber pachadi)
yogurt - 1 cup, beaten
cucumbers - 2, grated
coconut paste - 2 tbsp
green chilli - 2 , pasted
salt
mix all the above together and temper with:
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
curry leaves
1 whole red chilli
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Ayesha!
Can u pls. post few VEG. KULAMBU recipes for this summer season!
Thanks
Noddles
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Making colourful chapathis is a wonderful idea. And abt the carrot juice, i added just 2 spoons of the juice, but unfortunately my son has sharp taste bud and he can smell a carrot or cabbage from miles........
The spinach soup recipe sure looks good, worth a try.
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KADALAI PARUPPU KUZHAMBU
bengal gram - 1 cup, cooked (each grain must be cooked but separate ; not mashed up)
oil - 2 tbsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
whole red chilli - 2 nos
curry leaves
small onions - 1/2 cup, chopped
green chilli - 3 nos
garlic - 2 tsp, crushed/minced
ginger - 2 tsp, grated
tomatoes - 2 nos, chopped
turmeric - 1/4 tsp
red chilli powder - 1 tsp or more
coriander powder - 3 tsp
salt
tamarind - lemon size, soaked
1. heat oil add the tempering ingredients, then add onion, ginger, garlic and greenchilli.
2. when brown, add the tomatoes and spices; cook till oil separates.
3. add paruppu and fry a few minutes.
4. add the salt and tamarind pulp. simmer 5 minutes.
5. serve hot with plain rice.
note:
u can add brinjal (kathirikkai) to the recipe.
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dear noodles
pls let me know which vegetables you get in summer,...i will post recipes accordingly.
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ULVA KATTU/CHAARU
(kulthi ki kut)
kulthi seeds (horse gram)(kollu in tamil) - 500 gms
soak over night, cook in the same water, puree and strain )
tamarind - lemon size, soak and take pulp
salt
red chilli powder - 2 tsp
cumin powder - 1 tsp
coriander powder - 2 tsp
garlic paste - 1 tbsp
ginger paste - 1 tsp
onion - 1, pasted
coconut paste - 2 tbsp
poppy seed paste - 1 tsp
ghee - 1/4 cup
cumin seeds - 1 tsp
whole red chilli - 2
crushed garlic - 1 tsp
bay leaf - 1
1. heat ghee and add whole red chilli, cumin seeds, garlic, and bayleaf.
2. now add all the other items and simmer for 20 to 30 minutes.
3. serve with plain rice or chapattis.
note :
boiled eggs can be added to the kut.
the gram can be let to sprout and then made a masala dish called USAL....goes well with jowar rotis.
rasam is also made with this...kollu rasam
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PHANU
a recipe from Uttaranchal
Kulathi (Horse gram) - 1 cup
Oil - 1/2 cup ( preferably mustard oil)
Garlic - 4 to 5 cloves
Ginger - 1/2 inch piece
Green chillies - 3 to 4
Cumin seeds - 1 tsp
Asafoetida - a pinch
coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Water - 3 cups
Salt
1. Soak the gram overnight.
2. In the morning grind it into a dry thick paste in a mixer along with green chillies, garlic and ginger.
3. Place a non stick pan on a moderate flame. Put some oil and make small thick pancakes. Use only half of the paste for making the cakes.
4. Mix water with the remaining paste to make a pouring consistency.
5. Heat oil in a pan and add cumin seeds and asafoetida. Now add gram paste, turmeric powder, coriander powder and salt.
6. Cover and cook for about 10 minutes on slow fire. Add the cakes to the gravy and continue simmer for another ten minutes.
7. Drizzle with ghee and sprinkle chopped coriander leaves .
8. Serve with steamed rice.
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SHUKTO
a bengali veggie dish
raw banana - 1 no,cut into pieces
radish - 1 , cut into pieces
potato - 1, cubed
brinjal - 1 , cut into 8 length wise and deep fried
bittergourd - 1 small, thinly sliced and deep fried
mustard seeds - 1 tbsp.
fenugreek seeds - 1/2 tsp.
poppy seeds - 2 tbsp.
ginger - a small piece
salt
1. Soak mustard seeds and poppy seeds in warm water.
2. heat 3 tbsp oil and fry 1/2 tsp. each of fenugreek seeds and mustard seeds.
3. When mustard seeds crack, add banana, radish, and potato and stir fry on medium heat.
4. Grind the soaked mustard seeds and poppy seeds with ginger to a smooth paste. Add this to the vegetables and fry for about 2 minutes.
5. Add salt and the fried bittergourd slices and eggplant pieces. Add 1/2 cup of hot water and cook.
6. When vegetables are all cooked, drizzle 1 tsp ghee on top.
Serve with rice.
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CAJU CURRY
a srilankan cashew dish
raw Cashews - 250 gms ( just soak dry cashewnuts in water overnight)
thin Coconut milk - 3 cups
Onion - 1, sliced
green Chilies - 2, sliced
garlic - 3 cloves, crushed
Cinnamon stick - 1
Curry leaves
oil - 3 tbsp
turmeric - 1/4 tsp
1 tbsp Raw Curry powder
(2 tsp coriander powder + 1 tsp cumin powdr + 1/4 tsp fennel powder)
thick Coconut milk / fresh milk - 1 cup
1. Drain the water from cashews and add salt, turmeric, raw curry powder, and mix well.
2. Heat the oil in a pan ; add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
3. Add the cashews and keep frying. Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
4. Add the thick coconut milk (or fresh milk) , curry leaves and bring to a boil on slow heat.
5. Turn off heat. Adjust salt.
note:
green peas can also be added to this dish.
