Printable View
K, I've not given up hope yet... Infact I'm more determined to find a complete cure for this problem now...It's just that it's a nagging pain and it's something on the back of my mind all 24 hrs a day... I find myself analysing the intensity of pain every moment... even when I am half asleep, adhai gavanikiren...:lol:
kugan,
i am not giving up the hope. very soon i will see the light at the end of the tunnel.
Quote:
South Indian Mustard Potatoes
Ingredients:
1 lb. Potatoes
1 bulb Fennel
1/4 minced Green Chili
1 tsp Mustard Seed
1 tsp Channa dal
1 tsp whole Urad dal
a spring of fresh Curry Leaves
1/2 tsp Turmeric
Salt to taste
2 Tblsp. Mustard Oil
Peel and cube the potatoes. In the oil, fry the finely chopped fennel and green chili, then add the mustard seeds until they pop, followed by the dal and curry leaves. When all are crisped, add the potatoes, salt and turmeric. Cook on low heat with the lid on until potatoes are done. Add scant water as needed to keep from sticking.
Quote:
Amritsari Aloo
Ingredients:
5 Potatoes
5 Tblsp. Mustard Oil
1 Tblsp. Panch poran
a spring fresh Curry Leaves
¼ tsp Turmeric
½ tsp Red Chili powder
3 Tomatoes, pureed
4 cups Water
Salt to taste
A handful Cilantro Leaves
Boil the potatoes, cutting three of them into big pieces and coarsely mashing the other two. In a little hot oil fry the panch poran, chili powder, turmeric and curry leaves. Add the tomatoes, and cook, stirring often, until the liquid evaporates. Add the potatoes along with 4 cups of water, and bring to a boil. Add the salt and cilantro leaves, and let the potatoes boil for ten minutes, then offer hot with bread.
Quote:
Corn with Mustard
Ingredients:
6 to 8 ears fresh Sweet Corn (or 4 cups frozen)
3 Tblsp. Mustard Oil
1/2 tsp Brown Mustard Seeds
1 Green Chili, minced
1/4 tsp Turmeric
Salt to taste
1 Tblsp. Cilantro, chopped
Slice the kernels off the corncob. If using frozen, thaw the kernels and pat dry. Heat the oil until just smoking, then add the mustard seeds until they splutter, followed by the green chili. Fry until crisped. Add the turmeric, salt and corn. Cover and cook until the corn is tender, about 5 minutes. Stir in the cilantro, and offer.
I made green tomato dhal today and it was VERY bitter. I then did a google search and I learnt that green tomatoes contain a certain amount of poisonous substance in it. How true is it?... If the green tomato is bitter, does it mean it contains more of the poisonous substance?
[quote="NOV"][tscii]Quote:
Amritsari Aloo
Ingredients:
5 Potatoes
5 Tblsp. Mustard Oil
1 Tblsp. Panch poran
a spring fresh Curry Leaves
¼ tsp Turmeric
½ tsp Red Chili powder
3 Tomatoes, pureed
4 cups Water
Salt to taste
A handful Cilantro Leaves
Boil the potatoes, cutting three of them into big pieces and coarsely mashing the other two. In a little hot oil fry the panch poran, chili powder, turmeric and curry leaves. Add the tomatoes, and cook, stirring often, until the liquid evaporates. Add the potatoes along with 4 cups of water, and bring to a boil. Add the salt and cilantro leaves, and let the potatoes boil for ten minutes, then offer hot with bread.
Hello Dev,
Nice recipes and while going thru it i was wondering whats this panch phoran.I surfed in net and got this info.May be it will help others!
Panch phoron is a spice mix of equal parts cumin seed, fennel seed, black mustard seed, and fenugreek. Technically it also includes Black Onion seeds and for further reference browse the following url
http://kirstenlindquist.blogspot.com...1_archive.html
10 days hub ku varala , yaarum Param shiv ji ah miss pannaliyA :cry2:
Karthika, the recipes were posted by NOV...not me...:) Interesting link... thanks anyway...:)
PSji, neenga varamal thaan KKve rombe dull adichidichu... adhula irundhe theriyalaya neenga evalo mukkiyamana ingre in KKnu... :P
Danks Priend :lol2:Quote:
Originally Posted by dev