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Collections from SUN this week..
Tomato mixture:
Tomato puree 1/2 cup
besan flour 1/2 cup
boondi 100 g
peanut 1/4 cup
roasted gram 1/4 cup
cashew 8 whole
red chilli powder 2 tsp
hing a few
curry leaves 2 sprigs
cloves 2
pepper powder 1 tsp
chaat masala 1 tsp
Take 2 small sized tomato and grind it. Filter the same. Puree is ready.
In a bowl, add flour, puree, chaat masala, pepper powder, hing, chilli powder, salt, cloves powder & 1 tsp hot oil, mix well. Make dough by kneading them gently.
Take thenkuzhal achu and press it into the oil. When it is brown or the oil sound disappears, take it out and drain on the tissue. Similarly in little amt of oil(1 tsp), add nuts, roasted gram fry till it is crispy and finally, fry curry leaves too.
Now, crush thenkuzhal well and mix it with the nuts, leaves. Add boondi, pepper powder to them and mix well. If necessary add well.
Some points from me:
While I was making the above mixture, omitted chaat masala and did not make boondi. Simple with the tomato thenkuzhal and other nuts, tasted good.
Instead of grinding tomato, can take tinned one and dilute it with water, mix with the dough. Check for salt and hot taste. Since it is prepared with tomato, the final result will not be hot or salty like other mixture.
Grind 1/4 cup(separately) roasted gram and sieve. Include this flour with besan and make thenkuzhal.
So, finally after crushing and mixing with other powders, added little amount of salt and freshly roasted, ground pepper jeera powder which gave extra taste and healthy to eat too.
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Paneer malli kurma:
Coriander leaves 1 bundle
Mint leaves 1 bundle
paneer 200 g
green chillies 3 or 4
cloves 2 to 3
cinnamon 1/2 tsp
brinji leaves 1
tomato 1 cup
onion 1 cup
cashew 50 g
jeera, kuskus 1 tsp each
ginger garlic paste 1 tsp
oil & salt.
Heat oil, add jeera, cinnamon, cloves & washed leaves. Keep aside.
Heat again in a pan, add oil with onion saute well. Once done, add green chillies, ginger garlic paste fry well. Once the smell is gone, add tomato, ground leaves paste and stir nicely.
Paste cashew, kuskus adding little amt of water and add it to the above. Stir them in slow flame. Add more water, salt and small square pieces of paneer, mix well. Let them boil for some time. Once it is blended well, keep aside.
Goes well with roti, puri & pulao.
My variation:
Instead of the leaves, try with greens like palak etc. Boil it with ginger, garlic & chillies grind together finally.
In the place of cashew, add peanut and still, the taste will come out nicely.
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Hi R
I made "Cheese apple rice" with pasta yesterday and it came out delicious.
Thanx,
GVB
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This week, for a change, I am sharing whatever read or heard about seasoning procedures in sambar, rasam etc. For sure, try it and will not regret !!
Seasoning:
1) For sambar & mor kuzhambu, take 1/4 tsp mustard with a pinch of fenugreek seeds preferably in oil than ghee after keeping the vessel down.
2) For vatral kuzhambu, poondu kuzhambu, do the seasoning first.
a. For vatral kuzhambu, season in sesame oil with 1/2 tsp mustard, 1/4 tsp fenugreek seeds, 1 tsp thoor dal, any vatral. do the kuzhambu as usual. After keeping the vessel aside, add raw sesame oil around 2 tsp which gives extra taste!
b. For poondu kuzhambu, dont add thoor dal for seasoning. take peeled garlic flakes and pound(not cutting) them, add it to the oil. Once it is red, add tamarind water etc.
3) For milagu kuzhambu, add mustard, fenugreek seeds, curry leaves (1 sprig) as a seasoning.
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For rasam:
Obviously, ghee is better to do the seasoning.
1) For paruppu rasam, season mustard, jeera, hing in ghee.
2) For tomato rasam, add 1 sp ghee with hing and when u heard the sound, add tamarind water proceed..Keep aside once done. Now, do the seasoning separately with mustard in ghee.
3) For milagu rasam, add 1/2 tsp mustard, 1 sprig of curry leaves as a seasoning in ghee. Pound 4 or 5 milagu into one or two pieces and add it to the seasoning. Mix well with rasam.
4) for milagu jeera rasam, with the above pepper powder, add mustard, 2 or 3 coarsely mashed garlic flakes.
5) For kottu rasam, add dry roasted pepper, jeera powder in the seasoning alongwith mustard, hing.
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For curries & keerai:
1) For potato curry, add mustard, urad dal & jeera proceed.
2) For roasting curries, if you add chilli powder first in the oil, the smell will not make you or others to cough or sneeze.
3) Similarly, adding urad dal or channa dal first to the seasoning and adding mustard will not blacken the mustard seeds.
4) For the other vegetables with coconut, add oil, 2 halves of red chillies so that the hot taste will get into the oil.
5) For keerai, use ordinary oil with 1/2 sp of mustard.
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Hi R
Really great to see these useful suggestions.i will sure try it.Thanx for posting such helpful hints.
GVB.
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Hi R
Tried parangikai halwa in a new combination..using parangikai,cucumber and melon seeds..It tasted great.The base recipe was the one which you posted :D
Thanks
Regards
Sowmya
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Did u use the seeds only, Sowmya? If so, from where did u manage to get them?
Have heard abt melon seed burfi, but the combination is quite catchy! Will try some day..
thanks.
