Mappi....ty nga for all 3 recipes....appreciate u posting my request :smile:......
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Mappi....ty nga for all 3 recipes....appreciate u posting my request :smile:......
https://scontent-sin.xx.fbcdn.net/hp...9d&oe=55E54FCF
Cook crab first in boiling water - add salt and turmeric powder.
About 10 mins would be sufficient. Set aside.
In a pan, heat oil and fry lots of sliced onion till limp.
Add finely chopped ginger and garlic.
Once fragrant, add slices of tomato and cook till mushy - add some water from the crab in between.
Add green chilly and sliced curry leaves.
Next add chilly powder, coriander powder and salt. Fry till fragrant. Add more water from the crab, if necessary.
Finally add crabs and stir nicely, till the masala is well coated.
Serve with rice and rasam.
https://scontent-sin.xx.fbcdn.net/hp...4d&oe=559A8B61
Suvai, nalla irukeengala?....long long long time!!!... Naan NV linela thaan nikkuren eppavum pola :wink:...
NOV, should we mash up the soaked bread for the pudding or just layer them?
Layering is British style Dev :)Quote:
Originally Posted by dev
I just mash them, after soaking in milk.
https://fbcdn-sphotos-c-a.akamaihd.n...e5aa78fe52b176
Pressure cook mutton with some turmeric and ginger-garlic paste.
Grind a handful of coconut, garlic, ginger, cumin & fennel seeds (seeragam & perunjeeragam) and black pepper (milagu) - amount will depend on mutton - a tablespoon each for 1 kg of mutton should be sufficient)
Fry sliced onion in some oil. Add chilly halves and curry leaves.
Add cooked mutton, together with the water to this.
Next add chilly and turmeric powder and salt to taste.
Add the ground mixture above.
Bring to boil, reduce flame, cover and let it cook.
Halfway through add onion rounds and mint leaves.
Mutton varuval is ready once the liquid is all absorbed.
Mutton Varuval (Nov Spl.)
Absolutely fabulous, the aftertaste is simply superb. Made it exactly the same way mentioned by Nov, except used some butter with oil. Had it with Dhal prepared Mallu Style. If you are interested in the sauce from the Mutton, when the oil floats up, remove some and keep it aside. Then dry cook the dish. Add the mutton sauce to white rice => Spicy Amurdham.
Cooking ...
http://www.mayyam.com/talk/attachmen...4&d=1430656293
With Dhal
http://www.mayyam.com/talk/attachmen...5&d=1430656307
Excellent Karthi! :redjump:
Sunday Delight - Mutton Biriyani with Chicken Varuval
http://www.mayyam.com/talk/attachmen...6&d=1432468805
Nasi lemak with prawn sambal
https://fbcdn-sphotos-e-a.akamaihd.n...2742060b300e58
mutton biryiani, chicken varuval recipe please
Mutton Biriyani
- Used Baba Biriyani Masala
- Prestige Pressure Cooker Pan [black - Hard Anodized Pressure] for cooking meat
- Prestige Popular Pressure Cooker [Alluminium] for cooking Biriyani
Measure :
1/ 180gm Rice + 400 gms meat (bones excluded) => 15 gms Baba Biriyani Masala.
2/ 1 measure Rice = 1 1/4 Water.
Ingredients :
1 Medium Onion
2 Medium Tomatoes
Turmeric Powder
Ginger Garlic Paste
Mint & Corriander Leaves
Ghee
Salt
1/ Pressure cook meat (env 15 minutes) with 2 measure water + Turmeric Powder + a tsp of Ginger Garlic Paste.
2/ Drain but keep the water to be used for cooking biriyani.
3/ Wash 1 measure Rice, rinse and keep aside.
4/ In the Alluminium Pressure cooker [check whether the ring, valve & weight are in good condition]
5/ Add ghee, Fry onions, Add Ginger Galic Paster (1 tsp), Tomatoes & salt to cook them faster.
6/ Once they are dry, add the cooked meat and stir well for 2 minutes.
ATTN : Keep an eye on the flame. Soon you add ginger garlic paste, it will start to stick which is normal. Stir, stir, stir ...
7/ Add Baba Biriyani Masala and stir for 2 minutes.
8/ Add rice and stir gently coating it with the mixture - stir gently for 5 minutes.
9/ Add water - ATTN - 1 1/4 water for 1 measure rice.
10/ Sir well and use the water to degrease the inner surface of the vessel.
11/ When it starts to boil, add mint/corriander leaves and close the lid.
Important :
1/ After about 2 minutes, you will see bubbles or mild steam coming out of the nose.
2/ Immediately put the weight.
3/ Place the cooker in the lowest possible flame and cook it for 7 minutes
4/ Switch off the flame, but don't open. Leave it to be opened by itself, takes about 10 minutes.
5/ Open lid, mix well, close back lid, wait 5 minutes and then enjoy the biriyani.
Chicken Varuval
Used Nov's Masala Recipe
Ingredients
3 Medium sized Chicken Drumsticks
1 Medium sized Onion
Curry Leaves
Ghee
Salt
Turmeric Powder (1/2 Tsp)
Chilli Powder (one pinch)
Masala Powder/paste - 1 tsp Cumin Seeds, 1/2 Fenugreek seeds, 1 tsp Pepper Seeds, 1 tsp dry coconut, ginger & garlic
1/ Remove as much meat as possible from the Chicken Drumstick.
2/ Cut the Chicken Drumstick into 2 halves
3/ Wash the meat
4/ Heat Ghee, add curry leaves, fry onions, add salt.
5/ Add meat, stir, add chilli powder, stir, add turmeric powder.
6/ When the meat becomes white, add 1/2 glass of water and cover cook it for 10 minutes or until the meat is soft.
7/ OPen the lid, add the Masala, mix well for 2 minutes, cover cook for another 10 minutes.
8/ Its done now - keep the gravy or dry cook it under low flame.
Thanks mappi. WIll try it out.
I frequently dine at Paradise Biriyani House in Sydney. Very authentic and the closest you can get to Hyderabadi biriyani in Sydney.
The chef has shared his biriyani recipe here - http://foodguide.realviewtechnologie...ge=page0000032 (note: no tomatoes)
try it out
I will try it out, think I have all that is mentioned - even a thick bottom vessel.
For the masala - Previously I used to prepare masala right for the dish. For Biriyani (Amma Recipe) - Bayleaf + cloves + cardamon seeds, cinamon sticks + 1 TBS corriandre seeds + 1/4 cummin seeds + Nutmeg + Mace strands + star cinnamon. Fry them and grind them.
Meethi leaves, corriandre leaves & mint leaves. Dry onions + turmeric powder for coloring. Curd & coconut milk opptional.
Cook meat seperately. Fry rice in Ghee. Fry onions, tomatoes, ginger garlic, green chilli. Add meat. Add the prepared biriyani powder. Low flame. Mix well. Spread the mixture flat at the bottom of the vessel (cooker). Add rice little by little. Pour water along the wall. Cook with pressure weight on. Once you hear the 'hisss', remove and allow it to cool.
Now a days I don't prepare them this way - Directly use prepared masalas.
The link that you have given is interesting, will try out the chicken biriyani this week-end.
Couple of photos of Gothumai Dosai with Tomato & Udacha Kadalai chutney + idly Podi
http://www.mayyam.com/talk/attachmen...0&d=1432794999
http://www.mayyam.com/talk/attachmen...1&d=1432795013
Dum Ka Biriyani [Thanks a ton mexicomeat]
This is my first try, and it was fun to try this recipe. The Biriyani was fabulous & delicious, so soft and very very tasty.
Here is how I prepared it :
Marination time : 4 hours
Preparation time : 30 minutes
Cooking time : 1 hour
Waiting time : 15 mins
Need : Iron Tawa, Thick bottom vessel with lid & other usual spices & masalas.
Measures : 450 gms of Chicken Drumsticks + 180 gms of Basamathi Rice.
ACT I. Marination
1/ In a mixer add - Mint leaves, corriander leaves, small size red chilli, small size green chilli, ginger, garlic. Grind them into a fine paste.
2/ In a bowl add - 125 gms curd, a pinch chilli powder, a pinch turmeric powder, (chilli paste optional), SALT and then the paste you have prepared. Mix them all well.
3/ Wash the meat. For Chicken Drumstick or Leg pieces, slash cut the meat till the blade meets the bone. For bone less, just cut them into medium size. Mix it well with the 'marination paste' and cover it with transperent. Leave it in the fridge for 4 plus hours.
Image <sorry cannot add more images to the post>
4 hours later ... Take the marinated chicken from the fridge, remove the film and keep it in the room temperature.
ACT II. Cooking Rice
1/ Wash rice (you can soak it for 30 minutes, or fry it in ghee ... I did not do both)
2/ Boil water ( twice the quantity of rice), add SALT + 5 gms of garam masala. Let it boil for 2 more minutes.
3/ Add rice and cook it without covering in medium flame for 5 minutes.
4/ Drain water and spread the half cooked rice on a plate.
ACT III. Preparation
1/ Seasoning Masala : Take 3 cloves, few tiny pieces of Cinamon sticks, 1 Cardamon pealed, 1/2 Tsp Pepper seeds, 1/2 tsp of cummin seeds (replacement for shah jeera) and powder them.
2/ Chop Mint + Corriander leaves.
3/ In a Tbs of milk, add few strands of Saffron
4/ Fired Onions : You can buy them in the store, else this is how you can prepare them - Heat oil in a frying pan. When its quite hot, add tiny-choped onions. Fry for a minute and add SALT. Stir fry until they are evenly golden brown in color. Try very very hard not to burn them. Once golden brown, remove them from the oil and spread them over a absorbing kitchen paper or just leave them on a plate. Normaly, once they cool down they will be crispy.
5/ Make some dough.
6/ Make Raitha.
ACT IV. Dressing Marinated Chicken
1/ Add ghee in a frying pan. Once hot, add the prepared seasoning masala (ACT III. Preparation Point 1). After 30 sec, low the flame and place the marinated chicken over the ghee.
2/ Place them one by one and make sure each piece gets well coated on all sides. Once all meat are in the pan, pour the liquid that is still present in the marinated vessel into the frying pan.
3/ Bring it to a heat. Cover it and cook it for 10 minutes under low flame.
4/ After 10 mins, open the lid, turn the meat, and cook it for another 10 minutes.
5/ No need to add water, the meat will ooze some. Once 10+10 minutes done, switch of the flame and leave it open.
http://www.mayyam.com/talk/attachmen...8&d=1433105832
ACT V. Dum Ka Biriyani
1/ Take a thick bottom vessel which comes with a lid. Coat its bottom and the walls with ghee.
2/ Place the meat pieces flat at the bottom. Fill the gaps by arranging them close to each other.
3/ Pour 1/3 of juice from the frying pan over it.
4/ Spread flat half of the rice over the meat.
5/ Pour the second third of the juice from the pan over the rice.
6/ Spread the rest of the rice and the final portion of juice over it.
7/ Garnish it with : Mint + corriandre leaves, fried onions, saffron.
http://www.mayyam.com/talk/attachmen...1&d=1433105859
8/ Cover the lid and seal the edges with dough.
9/ Heat a iron tawa over medium heat and once hot, place the Biriyani vessel over it. Let it for 15 minutes. Then, low the flame to the lowest, and let it for 45 mins.
http://www.mayyam.com/talk/attachmen...7&d=1433105824
10/ After an hour, cut the flame and let it rest for another 15+ mins.
11/ Open it, dig deep to the bottom and mix it well, but slowly.
12/ Once the meat and the rice are mixed, serve hot with the Raitha.
http://www.mayyam.com/talk/attachmen...9&d=1433105839
Climax
Dum Ka Biriyani with Cucumber, Tomato & Onion Raitha.
http://www.mayyam.com/talk/attachmen...0&d=1433105847
Dum Ka Biriyani - Wah-reh-Wah
:omg: so delicious!
:omg: so much work.... I'll visit you soon Karthi! :)
What can I say? I am totally overwhelmed.
p/s: for crispy fried onions, sprinkle some rice flour lightly, to coat the onions before frying.
looks awesome. worth the effort, isn't it?
Nov,
When you visit us, I propose "caramelised walnuts pie with a scoop of vanilla ice-cream" for desert.
http://www.mayyam.com/talk/attachmen...6&d=1433450740
http://www.mayyam.com/talk/attachmen...5&d=1433450729
[anyone interested in this recipe, let me know]
Please share Karthik :)
Caramelised Walnuts Pie
Need : Oven, pan, Non-Stick Silicone Mould (as the Flexipan in the picture), sugar, butter, fresh cream, all purpose flour, walnuts.
Measures to make approx. 15 pieces
To prepare Crust Pastry
50g Sugar
100g Butter
150g All purpose Flour (equivalent to Maidha)
For Caramel
200g powdered sugar
60g of butter (preferably salted)
20cl of fresh cream
300g of Walnuts (get the shelled ones and not the packeted nuts)
1/ Remove the shell and break the nuts to medium size pieces.
2/ Pre-heat the oven at 180°C (thermostat 6).
3/ Crust Pastry : Mix Sugar & Butter and scrub with the flour. The portion will not be like a dough, but like sand particles.
4/ Cooking the Crust Pastry : Spread the crust pastry in 'Flexipan' Non-Stick Silicone Mould and press them (with your fingers) so that it covers the bottom of the mould about 1/2 cm thick. Press a fork over the pastry at random places - this is done to avoid the pastry from rising or get puffy. Place the mould in the middle part of the oven and cook it for 8 mins. Keep a close eye on the baking - the pastry shouldn't get brown. Remove the mould from the oven and let it rest.
5/ Caramel - Pour the sugar and 1/2 glass of water in a pan. Bring to a boil, and wait until the syrup becomes gloden. Put the flame down and then add the butter and cream. Mix well - it should take a while for them all to get mixed well - mix until they become a smooth solution.
6/ Apply 2 teaspoon of caramel on each pie in the mould and spread it.
7/ Put all the Walnuts in the caramel-pan and mix well.
8/ Spread the walnuts on the pies and cook it in the oven for 5 minutes at 180°C (thermostat 6).
http://www.mayyam.com/talk/attachmen...4&d=1433588331
9/ Remove them from the oven and let them cool down. Then, by using a teaspoon, carefully dig out the pies from the mould.
Serve it with a scoop of Vanilla Ice-cream.
https://fbcdn-sphotos-h-a.akamaihd.n...606163cc927a10
First soak basmati rice for an hour. Strain and roast in a pan with a few drops of ghee. Set aside.
Next make a paste of 3 spoons of thick yogurt, 3 green chillies, a little pepper powder and a little cumin seeds (seeragam). Add a little Babas Kurma powder and set aside.
Heat some ghee and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.
Immediately add sliced onions and continue frying. At this stage, add pandan leaves.
Add the ground paste next. Bring to boil an then add 1 chopped tomato and 1 large shredded carrot.
Once tomato is mushy, switch off the stove.
Now add this to the soaked/roasted Basmati rice and salt. Add water 1.5 to 1 rice.
Cook in rice cooker. Whilst it's cooking do not stir more than once.
Serve with chicken/mutton curry and cucumber raita.
https://fbcdn-sphotos-b-a.akamaihd.n...83023075a3e4a7
followed this recipe and ended up with an amazing pho. try it - you would love it.
https://www.youtube.com/watch?v=36E3XXqab40
Mutton Dham-Ka-Biriyani
Prepared another round of Dham-Ka-Biriyani, this time with mutton. Same methods, just few additional steps :
1/ Pressure cook mutton for 10 minutes with ginger/galic & turmeric (don't add Salt, it will harden the meat)
2/ In a Pan add ghee or oil and fry the cooked mutton in very low flame. Its just to coat and not to cook.
3/ Take a tea-spoon of garam masala and dilute it in water. [You can also use a bit of Mutton Curry Masala]. Pour it on the mutton and add salt.
4/ Add little bit of water and cover cook it in low flame for 10 minutes.
5/ If you have bones, don't need to add them.
Place the meat and rice the same way as you did for Dham-Ka-Biriyani by adding the sauce from the pan. Mutton Biriyani Ready.
http://www.mayyam.com/talk/attachmen...7&d=1434917820
Egg Rice
And this is how I make it :
Cooked Rice 90gms
Green Chilli 2
A pinch Chili powder
Corriander Leaves
1 Tsp Soya Sauce
Curry Leaves
2 Eggs
1 medium onion
Ghee
1/ Heat Ghee in a pan and add curry leaves & tiny chopped green chillis. Stir them.
2/ Add chooped onions and brisk stir them (Flame High)
3/ Add salt and chilli powder. Stir. Put the flame to the lowest.
4/ Add Cooked Rice and mix well (3 to 4 minutes).
5/ Pour the Soya sauce by the walls of the pan and not over the rice directly. Stir Well.
6/ Put up the flame and quick stir. When the pan is really hot, break the 2 eggs over the rice and give a stir until the yolk is broken.
7/ Low the flame and leave it for about 3 minutes.
8/ Put eh flame high, quick stir to mix the rice and the egg scrambles well. Keep doing it up the egg scramble and the rice start to jump up.
9/ Switch of the flame and leave it for 5 minutes in the hot pan. Stir well before serving.
Note : You can add tiny bits of carrots & beans, or if you had prepared fried chicken - cut them into tiny pieces. I did none.
http://www.mayyam.com/talk/attachmen...8&d=1434917832
Vegetable Samosa
To make about 8 Samosas medium size :
Potato Malasa
Medium size Potatoes - 4
Gren Peas - 1/4 Cup
1 medium size onions chopped finely
a pinch of cummin seeds
1/4 teaspoon of Turmeric powder, chilli powder, corriander powder, Amchur (Mango) Powder & garam masala
Curry leaves chopped
Green chilli chopped (optional)
Corriander leaves (optional)
1/ Boil potatoes with skin in salted water until they are soft (takes about 20 minutes). Peel them and smash them.
2/ Boil green peas until they are soft (6 minutes in boiling water).
4/ Heat oil in a pan, add curry leaves, (green chilli), cummin seeds, then onion and fry for a while.
5/ Add green peas, fry for 2 minutes, then add the smashed Potatoes. Add salt and fry for about 5 minutes in low flame.
6/ Add all the powders one by one and stir until the raw masala smell is gone.
http://www.mayyam.com/talk/attachmen...0&d=1435264396
Samosa
Wheat Flour - 2 cups
Rice flour - 1 & 1/2 Tablespoon
Cooking Oil - 3 Tablespoon
1/ Make a dough with the flours by adding cooking oil & (about ¼ cup) of water.
2/ Cover the dough with a moist cloth for about 20 minutes.
3/ Pick a small ball of dough and flaten it as you would do for chapathi, just a bit thicker this time.
4/ Cut circle-dough into half.
5/ Pick one semi-circle flat dough and wet its edge with water. Fold it into a cone by making it rest on your palms. Stuff the cone with the Potato masala leaving enough corner space to seal it. Use water if needed and close the gap by pinching it. It should be sealed completely.
http://www.mayyam.com/talk/attachmen...1&d=1435264406
6/ Make all the Samosa cones while heating oil. The oil should be really hot, that when you place the Samosa in (don't throw it in the hot oil, use a tong to gently put it in the oil or place it on the 'jelly karandi' and insert it inside.), when you place the Samosa in the oil it should immediately start to cook.
Note : Any gap, that is if you have not sealed it properly, the oil will enter and damage the potato masala inside. So check before introducing them into the oil.
7/ Fry the samosa in the oil until it turns golden brown. You can place 3 to 5 Samosas at the same time, but make sure none gets burnt.
Have them with Jillabis - the best.
http://www.mayyam.com/talk/attachmen...2&d=1435264426
NOV,
I got a coconut shell, but I did not use it to do the Jillabi. Should smoothen the shell and make a correct hole. When its ready, I will let you know.
made a simple vazhakkai dish today. no photos. it turned out super good - just take my word for it.
step 1: take two vazhakkai and boil them in water (with the skin on). boil for 10 minutes. let it cool (you can place in cold water) remove the skin and grate them (or cut them into small cubes)
step 2: while the vazhakkai is boiling, take a pan and dry roast 2 table spoons of urad dhal, 1 table spoon of channa dhal and little bit of seeragam and two red chillies. grind into a powder
step 3: in a pan, add mustard, chopped garlic, lots of curry leaves, add the grated/chopped vazhakkai, salt and ground poweder. if you have some canned black eyed peas / channa, you can add it too (i didn't have them). add some more oil, saute them for 5 minutes.
done. enjoy!
Kebab - Chicken Tikka (Lollipop Version)
http://www.mayyam.com/talk/attachmen...3&d=1436094014
I made fish curry today, using ammiyil araiththa saandhu! :)
https://scontent-kul1-1.xx.fbcdn.net...01&oe=56179C6E
and this is how it looked when eating...
https://scontent-kul1-1.xx.fbcdn.net...50&oe=560E086C
Kebab - Tandoori Chicken (Barbeque Version)
http://www.mayyam.com/talk/attachmen...9&d=1436291917
Kebab - Tandoori Chicken (Grilled Version)
http://www.mayyam.com/talk/attachmen...0&d=1436291927
When I was a citizen of Nasa Pub, (it's on MG Road Banglore), I used to have some terrific Reshmi Kebabs there, one of the best in the late 90s. Then, I tried several recipes but was never satisfied. I would be very pleased if anyone shares their version of Reshmi Kebab recipe, so that I can try them out.
bringing this thread back to life...
chef ajoy joshi is a well known person in australia and often appears on tv. he runs a famous restaurant in sydney.
he posts receipes with lots of pictures in his blog. for his recipes see https://thoughtsfromajoy.wordpress.com/ and click on recipes.
mappi, checkout https://thoughtsfromajoy.wordpress.c...ooked-at-home/ for a slightly better version of tandoori chicken.
This weekend I prepared the whole chicken on the grill (a similar way explained by Ajoy Joshi, and I like his tiny precisions that should enhance the taste, will try it next time). Unfortunately, I did not take pictures. This time I prepared with some sauce. Once the chicken is ready, we can keep it in the refrigerator. When heating again (only in grill oven), apply the sauce from time to time to make the chicken cripsy. Next time I prepare one, I will post the recipe here.
I also prepared grilled mutton. Takes a while, but it was splendid.
Again last week, I tried Reshmi Kebab, got the colour correct this time, but still am not satisfied with the taste eventhough everyone around me enjoyed it. No photos though.
no updates?
Pekinois Soup
Ingredient : (you should be able get every item in a Chinese/Asian store. Here, we can get them in Super Markets too.)
25 g Shiitake (dried and parfumed mushrooms)
7 g dried black mushrooms
150 g bamboo shoots
100 g carrots
1 spring onion
1/4 tea spoon of ground white pepper
5 tea spoon of potato flour
2 table spoon of Chinese rice vinegar
2 table spoon of soya sauce
1 table spoon of sunflower oil
200 ml for diluting the flour
1 liter of water for the soup
1 beaten egg
15 g of fresh coriander stems
Few chopped corriandre leaves
Salt to taste. (As there is soya sauce & vinegar, I do not add salt while preparing. Salt can be added according to one's preference while having the soup.)
Optional : 100 to 150 g of meat - chicken
Preparation :
1/ Soak Shiitake & dried black mushrooms in very hot water for about 30 minutes.
2/ Wash the bamboo in cold water several time then introduce them to very hot water for a brief moment. Rinse throughly and keep them aside.
3/ Mix and dilute potato flour with 200ml of water.
4/ Cut carrots tiny thin pieces.
5/ Beat the egg and keep it ready.
6/ After 30 mins done with soaking, take the Shiitake and chop them finely.
7/ Cut the dried black mushrooms & bamboo into small pieces.
8/ Chop finely the spring onion & fresh coriander stems.
9/ Heat wok and add oil. Then fry the onions, (the meat if you are adding). Add Shiitake, dried black mushrooms, bamboo and mix well. Add soya sauce and fry them for about 3 to 4 minutes.
10/ Add carrot and cook for another 3 minutes (Stir, Stir & Sauté).
11/ Increase the flame to maximum & then add 1 litre of warm water. Bring the soup to a boil. When the soup starts to boil, add the potato flour mix (step 3) to it. Stir contantly until every ingredient mixes well and the soup gets thicker.
12/ Low the flme and pour the beaten eggs little by little while constantly stiring the soup.
13/ Add fresh coriander stems and ground white pepper. Stir slowly.
14/ Add the Chinese rice vinegar and stir a bit.
15/ Remove the soup from flame & then add chopped corriandre leaves.
Serve hot.
http://www.mayyam.com/talk/attachmen...0&d=1440491608
Wow mappi, veetilaye oru restaurant nadathittu irukeenga pola irukku...:slurp:
Never heard of a beetroot vadai till now :shock:
Cauliflower (peas & potatoes) with Chapathi
http://www.mayyam.com/talk/attachmen...4&d=1444645206
Ingredients :
Cauliflower - Approx 1/3 big cauliflower
Potatoes - 5 Medium Size
Small Green Peas - 75-100 gms
Onion - 1 Small size, finely chopped
Tomato - 1 Big, finely chopped
Ginger - ½ inch in size
Garlic - 2 small pod
Turmeric Powder - ½ teaspoon
Coiander Powder - ¼ teaspoon
Red Chilli Powder - ½ teaspoon
Cinnamon - 1 nos two inches in length
Cloves - 3 nos
Cookin Oil - 3 Table Spoon
Coriander Leaves - few, finely chopped
Few curry leaves
Salt to Taste
Preparation - Cauliflower
1/ Wash cauliflower and potatoes and cut into small pieces (Potatoes in cubes and Cauliflower into tiny).
2/ Boil water and add potatoes. Cook them under closed lid for 10 minutes.
3/ After 10 minutes, add the tiny cauliflower pieves to the same boiling water and cook under closed lid for 5 minutes.
(Cauliflower & potatoes should be soft, else, cook for some more minutes, but be careful not to over cook them).
4/ Remove, drain water. Keep aside.
5/ Smash ginger and garlic finely.
6/ Heat 2 tsp of Oil is a frying pan and fry curry leaves, cinnamon and cloves. Add the ginger-garlic paste and fry for a while.
8/ Add chopped onions and and fry till the onions until brown.
9/ Add chopped tomato and fry for a while.
10/ Add cauliflower, potatoes and green peas and saute for a while.
11/ Add turmeric powder, coriander powder, red chili and salt and saute for a while.
12/ Sprinkle a litte water, close with lid and cook for 5 minutes.
(Check to see whether cooked. if not cooked, sprinkle some more water and cook for some more time).
Note: If you keep for more time, it will get over cooked / smashed.
13/ Once cooked, remove the lid and stir fry untill there is not water left.
(Don't stir too hard, else the potaoes & cauliflower will loose their shapes).
14/ Once dry, add another tsp of oil and stir fry slowly for few more minutes.
15/ Garnish with Coriander Leaves.
Preparation - Chapattis
Wheat flour - 300 gms
Oil - 1 teaspoon
Warm water - 165 ml
Salt - 1 pinch
1/ Mix wheat flour, oil, salt with warm water and keep it open under room temperature for 1 hour.
2/ Divide the dough into small portions and roll them into tiny balls.
3/ press and flatten the dough balls to thinner circle shapes. Use flour to keep it non-sticky
4/ Fry them in a pan with oil or ghee until cooked.
With Chapathis
http://www.mayyam.com/talk/attachmen...5&d=1444645222
nice one mappi.
today's menu: oyster mushroom poriyal, amarnath (thandu keerai) sambar and mutton sukka.. :)
I am making couscous. Will edit this post with the recipe, later.
How do you prepare your sambhar, please ?
Hello nga ....Mappi and MMeat...vegetarian recipes especially vazhakai,....is new with that podi made a note to try it out.....
samosa looks v yummy nga
Here is my version of black bean subji.....it's my own version...surprisingly it turned out well....try thaan panni paarungalen kaalai vaari vidathu nu nabaren :noteeth:
......
Two handful of black bean soaked in hot water for 1 hour or more...u pressure cook this and keep aside....in the meantime..actually inga forgot to soak over nite....
Cut two onions fine....3 to 4 small tomatoes. ....chopped. .I added plenty tomatoes 1 handful plus......rendu pattai.....rendu cloves ....1 tsp plain red chilli powder. .2 tsp corriander powder 1 tsp good quality garam masala ....chopped corriander leaves about handful eduthukongalen. ..
Now in a heavy bottomed vessel add 1 tblsp oil or more....I used only 1 tblsp. ...when hot add pattai and cloves then onions....let this sweat...now add the chopped tomatoes. ..ellaaam to be done in medium fire only....then when water from thakaali evaporates ....add the powders.now I added 1 tsp ghee...:noteeth:..was afraid it wld be spicy...then allow this to fry well and when raw smell goes...added the boiled ..smashed black bean and allow it to boil for 3 to 4 mins now..add more water to your desired consistency. ...add chopped corriander leaves. ...voilaaaaa....dish ready for any type of chapathi...or breads.....inga hit....angey epadiyo :noteeth:
U can give it a try....bayapadatheenga:smile:
plz don't forget to add salt:smile:
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Hello Suvai,
No black beans in stock at my residence, I will get some this week-end and prepare the 'subji' following your instructions.
I make 'Chili Con Carne with Cheddar (British Cheese)', its basically with Red Beans. If you are interested I can pass the recipe to you, it will go very well with chapathis/pooris. And I cook this dish without meat.
Here is the VenPongal-MedhuVedai that I had yesterday :
http://www.mayyam.com/talk/attachmen...9&d=1449512555
Today evening I will be making OninonRava-PotatoMasala Dosa.