Batura with chicken sambal, that I made recently...
https://scontent-kul1-1.xx.fbcdn.net...fb&oe=58426D96
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Batura with chicken sambal, that I made recently...
https://scontent-kul1-1.xx.fbcdn.net...fb&oe=58426D96
Sir naaku oruthu....
adhukke ippadinaa, idhukku eppadi? :)
Chicken perattal/sambal, Japanese tofu with egg/prawn and thavusa murungakeerai thannisaar.
https://scontent-kul1-1.xx.fbcdn.net...4d&oe=587F0178
நாம் உண்ணும் உணவில், பருப்பு வகைகளை சேர்த்து கொண்டாலே ஆரோக்கியம் நிலைக்கும் என்பதில் எவ்வித சந்தேகமுமில்லை.
பருப்பினை தொடர்ச்சியாக சாப்பிட்டு வந்தால், புற்றுநோய், இதய நோய், மாரடைப்பு, பக்கவாதம், டைப்-2 நீரிழிவு போன்றவற்றின் தாக்கத்தில் இருந்து தப்பிக்கலாம்.
புரோட்டீன், ஃபோலிக் ஆசிட் மற்றும் அத்தியாவசிய ஊட்டச்சத்துக்கள் நிறைந்துள்ளன. இதனை குழந்தைகள் முதல் பெரியவர்கள் வரை சாப்பிடலாம், எனவே இந்த பருப்பினை கொண்டு பருப்பு சாதம் செய்து சாப்பிடுங்கள்.
NOV,
Idlis with Mutton Varuval (dinner):
http://www.mayyam.com/talk/attachmen...2&d=1480100216
Cold Evening Hot Delight: Bajji (Onion, Potato and Green Chilli)
http://www.mayyam.com/talk/attachmen...3&d=1480100223
Looks good Karthi....
The last I cooked was on Deepavali day -
https://scontent-kul1-1.xx.fbcdn.net...20&oe=58FC01E6
1. Chicken sambal, 2. Mutton perattal, 3. Butter rice, 4. Mutton dalcha, 5. Prawn masala, 6. Dried fruit achar, 7. Mixed vegetables, 8. Cucumber pachadi, 9. Japanese tofu with prawn & egg.
Nothing gives me more happiness than when my children relish every morsel of food I cook... all my tiredness vanish when they hug me and say, thanks. The contentment and happiness I see on their faces is worth all the exhaustion. ������
Nine dishes - all 100% home made. ��
Mutton Varuval with Pepper
Vessel : non-stick pressure cooker
For cleaning meat : 2 tablespoon Sesame oil and 1/2 teaspoon turmeric powder
Ingredients
(add more or less according to your likeness)
Mutton 1/2 kilo (with bones)
Onions 1 medium
Dry red Chilli 3 medium
Jeera (Cummin Seeds) 2 and 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Oil (I used Kadal Ennai)
Pepper seeds - 2 teaspoon (attention to how much you add, it can turn the dish quite hot)
Coriander seeds 1 teaspoon
Curry leaves
Salt
Preparation
1/ Grind to powder (no need to fry the grains, but they have to be quite dry) : 2 Red Chilli, 2 teaspoon Pepper Seeds, 1 teaspoon Corriander Seeds, 2 teaspoon Cummin seeds.
2/ Wash the meat well. Mix it with turmeric powder and sesame oil. Set aside for 15 minutes. Wash it thoroughly again. This will kill any germs that are still present in the meat. A Must to do.
3/ Heat non-stick pressure cooker and heat oil. Add 1/2 teaspoon cummin seeds and allow it to splatter. Then add 1 dry chilli and then curry leaves.
4/ Add chopped onions and fry until they turn white (do not burn them).
5/ Add meat and turn them constantly until they are coated with oil (the meat will turn white).
6/ Add turmeric powder and mix well. (Stir 2 minutes).
7/ Add the grinded masala and mix well. (Stir 2 minutes).
Note: Check the flame. Set it to medium if the meat or the masala sticks to the pan.
8/ Add one cup of water. Add salt. Allow to boil. Close the lid and pressure cook it for minimum 15 minutes (or until the meat is tender).
Note : Pressure cooking time depends on the texture of the meat. Generally I cook mutton for about 25 minutes in low flame after the first whistle. Even while preparing Biriyani, I pre-cook the meat in the quantity of water used for rice. Then I add rice directly (without adding any more water) and cook it for 7 minutes.
9/ Allow the pan to cool down and then open it. In low flame stir the dish to get needed consistency. This dish can be gravy (for Idilis) or dry (for rice/sambhar/rassam).
Optional, For Chukka : Heat the iron tawa to maximum. Drop the meat when the tawa is hot. Constantly turn the sticking meat. You have to be quick. Stir until the meat sticks with each other. A wonderful side dish for chapathis.
Bajji
Ingredients
(the ratio is important, adjust the quantity according to how much Bajji you wish to make)
Gram flour 3/4 cup
Rice Flour 1/4 cup
Baking Power 1/4 teaspoon
Salt
Powdered fennel (Somb) seeds 1/4 teaspoon
Water
Ginger/garlic paste 1/2 teaspoon (optional)
Red Colour (optional)
Potatoes, cauliflower, oninon, Green Chillis, eggs, green plantation ... etc.
Preparation
1/ Mix all the powers well. Add water little by little while stirring. The batter must be quite thick (like idli batter) so that it can stick to the vegetable.
Note: If by mistake you added more water, try to bring back the thickness by adding the ratio of Gram flour:Rice flour. If the batter is liquid, it will create holes while cooking and the vegetable will draw too much oil. Consistency is quite important.
2/ Peal potatoes/onions/green plantain. Cut them into slices. Spread them over a kitchen paper to absorb most of their dampness. (Egg should be fully boiled. Always use sliced eggs and not full ones. Cauliflower must be seperated from its bouquet and use only tiny pieces for quick cooking. Green Chilli, as you wish. I like them, but they are quite hot).
3/ Heat enough oil so that the Bajji can float (thrice more than the oil you use to cook appallams). When the oil is at meduim hot (too hot will burn the batter and will not cook the vegetable inside), dip the vegetable in the batter by coating them completely and drop them in the oil. Trun them constantly. Remove and spread them on the kitchen paper to absord oil.
Optional: Sprinkle chat masala or vegetable masala or dip the vegetables in dry Kasuri Methi (Fenugreek) leaves before coating them in the batter for added taste. Serve with mint and tamarind chutney.
Pepper Chicken
(Semi-Dry)
Vessel : non-stick pressure cooker
Ingredients
(add more or less according to your likeness)
Chicken 1/2 kilo (with bones)
Onions 1 medium
Tomato 1 medium
Ginger Garic (cut them into pieces and crush them together)
Green chilli 1 long; finely chopped.
Jeera (Cummin Seeds) 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Oil (I used Kadal Ennai)
Pepper seeds - 2 teaspoon (attention to how much you add, it can turn the dish quite hot)
Fennel (Somb) seeds 1/2 teaspoon
Coriander power 1 teaspoon
Chilli Powder 1/4 teaspoon
Cloves 5
Cinamon stick
Cardmon 2 (crushed along with the skin)
Curry leaves
Corriander leaves
Salt
Preparation
1/ Cut meat into tiny pieces (bones into two). Wash the meat well, several times in flowing water until the meat becomes clear. Dry the meat to remove dampness (I place them on Kitchen paper or just leave it speard on a plate).
NOTE: cooking to be done on high flame. Be quick, stir and don't burn any ingredient.
2/ Heat a flat pan. When it is hot add fennel seeds and grill it until brown. Remove it and then add pepper seeds. When the pepper seeds start to burst, remove it and add it to the fennel seeds. Grind them to powder.
3/ Heat non-stick pressure cooker with oil. Add 1/2 teaspoon cummin seeds and allow it to splatter. Then add cloves, then cinnamon sticks, then cardamon, then curry leaves (let each ingredient flavour the oil for about a minute before you add the next one).
4/ Add chopped onions with green chilli and fry until onions turn white (do not burn them). Add ginger garlic paste and stir for a minute. Then add tomatoes and cook them all until tomatoes loose all their juice.
5/ Add meat and turn them constantly until they mix well with the tomato+onion mixture. Add turmeric & chilli powder, stir. Add corriader powder, stir. Add pepper+fennel power and stir until the meat is well mixed and coated with oil (the meat will turn white). Give two minutes of stir between each powder.
Note: Check the flame. Set it to medium if the meat or the masala sticks to the pan.
6/ Water : if you want to make it dry, add just 1/2 cup of water. For Semi-dry add one cup of water. Add salt and allow to boil in high flame. Close the lid and when steam blows out, place the regulator weight and wait for the first whistle. Put the flame to medium and pressure cook it for 5 whitles (or until the meat is tender).
Note : Pressure cooking time depends on the texture of the meat. Generally I pressure cook chicken to make them tender and soft for 5 whistles.
9/ Allow the pan to cool down and then open it. Add corriander leaves. In low flame stir the dish to get needed consistency (more you fry them, darker the dish will become).
http://www.mayyam.com/talk/attachmen...4&d=1480256623
I had the semi-dry pepper chicken with pepper rassam. This evening, I am going to dry them on an iron tawa in high flame to stuff them inside Uthappam, and say 'bye bye' to my cold.
Sunday Spl. Wheat Halwa
http://img11.hostingpics.net/pics/819529WheatHalwa.jpg
Preparing wheat halwa needs patience and a strong arm to stir non-stop. There are two ways to prepare Halwa:
One, the traditional way, using Sambha Wheat and soaking it for a whole day in water. After 24 hours, grind the wheat and press to extract the milk. The extracted wheat milk is then heated to prepare delicious halwa.
Two, easy way, mainly if you do not get Sambha whole wheat in the country you live (like me). Just use wheat flour. The below method is by using wheat flour.
Ingredients
Measure => 1 cup wheat flour : 3 cups water : 1 and half cup sugar.
1 cup Wheat flour
3 cups water
1 & 1/2 cup sugar
Ghee : you go to be generous with ghee. Minimum 3 table spoon. I don't buy industrial ghee, I prepare them by heating butter. If I mention 'add Ghee', then its 1 tablespoon. You can adjust it according to your suituation.
Cashew nuts
Cardamon Powered.
Red (or yellow) Food Colour (Optional)
Vessel - Any iron pan. Iron takes time to heat, but once its hot, it stays hot.
ATTN: You should not prepare it in a hurry. To be cooked in very low flame. Could take an hour or so, or even more.
Preparation
1/ Add 1/2 cup of water to the wheat flour and mix it well without allowing it to form clumps. Then slowly add the rest of water and make a liquid batter. You can also filter it to remove the tiny balls of wheat. The liquid paste should be fluid.
2/ Heat ghee in an iron pan and immediately add cashew nuts. When the cashew nuts start to roast, pour the wheat batter little by little in the pan. Start stiring. Do a clean and heavy sweeps with the spatule by pushing the wheat sticking to the walls to the bottom of the pan.
3/ At a point in time, the wheat may resemble to stick with the pan. Add ghee, and magically they will start to cooperate with your stiring.
4/ Add cardamon powder and food colour. Stir.
5/ When the paste thickens, they start to form a lump by sticking together, add ghee and continue to the stir.
http://img11.hostingpics.net/pics/334066HalwaStir2.jpg
6/ 7/ 8/ .../ STIR. Add ghee if needed, never allow the wheat to dry, moist it using ghee.
http://img11.hostingpics.net/pics/452481HalwaStir.jpg
Once the wheat is fully cooked, they form into a juicy lump. Wheat Halwa is ready. Coat a plate with ghee and pour the Halwa into it. Serve hot.
Here is a photo to check the thick and stickness (javvu). The Wheat Halwa lump slowly creeps down when the plate is positioned vertical, and the ghee flows down.
http://img11.hostingpics.net/pics/837004ThickHalwa.jpg
Tasty Tasty!
Mutton Biriyani
Vessel : Pressure Cooker
Meat 500g (with bones)
Basmati Rice 1 cup (Azhaku)
Water = 1 cup for meat + 2 cups for Rice
Note: spices can be adjusted according to your taste, including the hotness with chili powder or green chillis
Step 1: Clean Meat
For cleaning meat : 2 tablespoon Sesame oil and 1/2 teaspoon turmeric powder
Seperate meat as much possible from the bones and Cut them into small pieces. Wash the meat well under running warm water. Mix it with turmeric powder and sesame oil. Set aside for 15 minutes. Wash it thoroughly again. This will kill any germs that are still present in the meat.
Step 2: Preparing Biriyani Masala
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds (somb)
5 to 8 grains of Pepper seeds
10 grains of Corriander seeds
1 star anis
5 cloves
2 Carmon (pealed, seeds only)
Cinamon stick
1/2 Mace
Heat pan and fry each spice seperately. Roast them without burning them. Grind them into powder. Make 2 portions of Biriyani Masala.
Step 3: Marination
Grind to paste : 2 cloves of garlic, ginger, 1 green chilli
Keep aside the bones from the meat. Add the paste to the meat and mix well. Add 2 table spoon curd, 1/4 teaspoon chilli powder, 1 teaspoon Corriander Powder, 1/2 teaspoon Turmeric powder, salt. Add one portion of Biriyani Masala (see Step 2) and Mix well. Add the bones and mix well. Set aside in room temperature for 30 minutes.
Step 4: Biriyani
1 Tablespoon cooking oil
2 Tablespoon Ghee
Ginger Garlic paste (2 cloves of garlic + ginger)
1 medium onion
3 medium tomatoes
1/4 teaspoon Chilli powder
1/2 teaspoon Corriander powder
1/4 teaspoon turmeric power
2 cloves
2 Cardamon with skin but crushed
Cinamon stick
1 Bay Leaf
Mint leaves
Corriander leaves
Biriyani Masala 2nd portion (See Step 2)
Cashew Nuts - optional
Salt - OPTIONAL (attention, you have already salt added to the meat marination. Be moderate)
01/ Clean 1 cup of Rice (Basmati). Rinse water and keep it aside.
02/ Cut onions and tomatoes into thin slices.
03/ In pressure cooker heat 1 tablespoon of cooking oil + 1 tablespoon of Ghee.
04/ Fry cinamon stick, bay leaf, cloves, cardamon.
05/ Add onions and fry until it turns white. Add ginger garlic paste and fry for a minute, then, add tomatoes. Fry until tomatoes are dry. Add Mint leaves and stir for a minute. Add coriander leaves and stir for a minute.
06/ Add meat and mix well with the onion-tomato.
07/ Add one cup of water and cook the meat in the pressure cooker.
Note : Pressure cooking time depends on the texture of the meat. Generally I cook mutton for about 25 minutes in low flame after the first whistle.
08/ Once the pressure cook lid is open, cook the meat in high flame to remove the remaining water.
09/ While evaporating the water with heat, add chilli powder, corriander powder, turmeric powder and the 2nd portion of Biriyani Masala (& salt). Stir well until the meat forms a thick gravy.
10/ Add rice and mix well with the meat gravy. Dont be hard on the rice while stiring, else, you risk breaking them. Add cashew nuts.
11/ Add 2 cups of water and bring to a mild boil. Add 1 tablespoon of ghee and close the lid.
12/ Pressure cook for 8 minutes over low flame after the first whistle.
13/ Open the lid, stir the Biriyani and close it back. Serve after 10 minutes.
http://www.mayyam.com/talk/attachmen...1&d=1481282417
Egg Masala / Egg Gravy
Preparing Egg
4 eggs (boiled, cut into halves)
1 1/2 cup water for Egg Gravy or 1/2 cup for Egg Masala
Heat oil in a pan, add 1/2 teaspoon turmeric power & Salt. Place the 8 egg pieces and fry them while coating them well with the oil/turmeric/salt. Set them aside.
Egg Masala Powder Preparation (approx for 4 eggs - needed is Two Table Spoon)
1 tablespoon black Pepper seeds
1 teaspoon corriander seeds
1/2 teaspoon Fenel seeds (Somb)
1/2 teaspoon Cumin seeds
1 star anix
3 cloves
3 cardamon (with skin)
Cinamon sticks
2 Red Chillis (add more or less according to your taste)
Medium heat a pan and add all the above spices and dry fry for about a minute. Try not to burn them. When Pepper seeds start to pop, remove and grind them into a fine powder. This should get you a quantity, bit more than two table spoons. We will be using only 2 table spoons (for 4 eggs), the rest you can store in an air tight container.
Ingrédients
4 small onions (sambhar vengayam; echalote) (depends on the size, you can add more if they are too small) => chopped
1 big tomato chopped
1/4 teaspoon mustard seeds
1/4 teaspoon Turmeric power
1/2 teaspoon chilli powder
2 Tablespoon Egg Masala Powder (that we had prepared)
Ginger Garlic paste
3 Green chillis sliced and cut into two pieces
2 table spoon cooking oil (I use Kadalai Yennai)
Préparation
Cooked in medium flame.
1/ Heat oil. Add Mustard seeds, and once they splatter, fry the onions along with Green chillis and salt.
2/ When the onions turn white, add ginger garlic paste and fry for a minute.
3/ Add chilli powder, turmeric powder and Egg Masala Powder. (Salt if needed). Stir well to remove the raw smell.
4/ Add tomatoes and cook until there is no juice left. The mix should be quite dark and dry by now.
5/ Add 1/2 cup of water for Egg Masala or 1 1/2 cup for Egg Gravy. Bring it to a boil.
6/ When the oil starts seperating from the gravy, add the eggs and allow it to swim for 10 minutes in low flame.
http://www.mayyam.com/talk/attachmen...0&d=1481282324
Serve hot. Goes well with white rice or as a dry side dish for biriyani or as a gravy for Poori/chapathi/Barota.
Kozhi Kurma (Chicken Gravy)
Chicken with bones 1/2 kg
Cut chicken into medium size pieces. Break bones into two. Don't seperate meat from bones. Slice the meat around the bones. Clean the meat in running warm water. Drain and keep it aside.
Coconut Paste
1/2 cup grated coconut
1 teaspoon pepper seeds
1 teaspoon cummin seeds
1/2 fennel seeds (Somb)
Grind them all into a fine (Thick) paste. Add water if necessary.
Ginger-Garlic-Green Chilli Paste
Grind them into a fine paste. I used 2 green chillis, add more or less according to your taste.
Ingredients
1 medium size onion finely choppes
2 Medium size tomatoes finely chopped
2 Tablespoon cooking oil (I use Kadalai Yennai)
4 cloves
Cinamon sticks
3 Carmadon with skin, crushed
Coriander leaves
Curry leaves (10 numbers)
1 teaspoon corriander Powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder (use more or less according to your taste)
Salt
Preparation
Done over high flame, adjust flame as required.
1/ Heat oil in pan and add cloves, cinamon & carmadons. Fry for a minute to get the spicy odour, then add chopped Oninons. Fry onions until golden, try not to burn them.
2/ Add ginger-garlic-green chilli paste and fry for a minute to remove the rawness. Add curry leaves and mix well.
3/ Add corriander, turmeric, red chilli powder & salt. Mix well.
4/ Add tomatoes and fry them until the mix is dry. The Tomato-Onions should be deep fried until the oil seeks out.
http://www.mayyam.com/talk/attachmen...3&d=1481404101
5/ Add chicken pieces and coat them well with the Tomato-Onions. Stir for two minutes in high flame (or) until the meat truns white. Cook the chicken for 8 minutes, covered with a lid over low flame. No need to add water, the meat will ooze water which is enough.
6/ Remove lid, stir. Add the Coconut Paste and mix well for a minute.
7/ Add 1 cup of water (more or less according to the thicken you wish to get) and bring it to a boil. Cook the chicken for 10 minutes, covered with a lid over low flame (or until the meat is fully cooked).
8/ Put off the flame. Garnish with chopped corriander leaves and leave the gravy covered with the lid for 5 minutes before serving.
http://www.mayyam.com/talk/attachmen...2&d=1481404090
With Chukka Roti - roll chapathis and cook them on a very hot Iron Tawa without adding oil. Spin them with the tip of your fingers to fluff it (not really a Fulka though, but a sort of) and turn it constantly until well cooked.
good going mappi
here - beetroot poriyal, keerai masiyal, pudalangai kootu, mochakottai kozhambu (sunday special)
Too easy...
Prepare toor dal first
Take a pan, add oil, roughly chopped big onion, lots of poondu, 3 red chillies, saute
Add 1 tomato , 2 big packs of baby spinach washed... Cook until spinach reduces in size, add toor dal, cook fir 4 min.. Switch off and blend mixture when cool
Add tadka(vadagam, mustard etc etc) to top of keerai, add salt and serve
Will post mochakottai later.. I dont think u get mochakottai there, do u? Even in aus, we started getting it 2 years back only
Forgot to mention: you can add tamarind to the above as well
I cook Arai Keerai in a very simple manner with fried ullatham paruppu, mustards and red chillis by adding chopped onions and grated cocunuts - a kind of traditional Keerai Poriyal. I love to have them with pepper rassam. After a busy day, it's the quickest delicious dinner, takes not more than 15 minutes to cook rice, rassam & Keerai.
I have this 'Pulippu Keerai' recipe adviced by my mother which includes tamarind juice, but had never tried it.
In France we have many types of beans like flageolet, but no mochakottai (field beans). There is a similar beans called 'le haricot de Lima' (Lima beans), but it is not same as our mochakottai. Few stores may have them exceptionally, but I have never looked for them as I got a packet bought from Madras.
mappi, next time try arai keerai in a sambar (thandu keerai sambar) - make it watery (add keerai at the end) you can drink it like a soup (like murunagai illa sambar)
http://lh4.ggpht.com/-1Am_2m2SaII/Tl...mbar_thumb.jpg
speaking of keerai, do u get fresh methi there? if not, throw some fenugreek seeds in your garden bed.. takes 10-15 days to grow..
Will prepare the Arai Keerai Sambhar sometime this week.
We are having winter and no gardening for the next few months. I will try to plant them mid of next year. And no, we do not get fresh methi leafs here, only dry ones are available.
Pongal - Medhu Vadai
http://www.mayyam.com/talk/attachmen...4&d=1481835810
With Sambar sans onion & tomatoes + roasted gram & coconut chutney.
Chukka Roti with Vegetable Kurma
http://www.mayyam.com/talk/attachmen...5&d=1481835922
Rava Idli & Masal Vadai
http://www.mayyam.com/talk/attachmen...6&d=1481836010
With Sambar sans onion & tomatoes + roasted gram & coconut chutney.
1. Soak rice noodles in tap water for an hour and drain.
Chop kadugu keerai and bean sprouts.
https://scontent-kul1-1.xx.fbcdn.net...ab&oe=58E1B21E
2. Deep fry cubes of tofu and salted potato.
https://scontent-kul1-1.xx.fbcdn.net...a9&oe=58F02A6D
3. Chop onions, garlic & tomato.
https://scontent-kul1-1.xx.fbcdn.net...2c&oe=58F67C6B
4. Make scrambled egg if desired.
https://scontent-kul1-1.xx.fbcdn.net...1c&oe=58FB27D9
5. Make sambal - fry onion and garlic in a little oil. Add chilly paste and fry till it separates from the oil.
Add chopped tomato, chilly sauce, salt & soy sauce.
At this stage, you can add non-vege items like prawns, squid and/or chicken pieces.
https://scontent-kul1-1.xx.fbcdn.net...1f&oe=58B221F0
6. Add the pre-soaked noodles and stir.
Add all the earlier ingredients.
https://scontent-kul1-1.xx.fbcdn.net...5e&oe=58EC75C2
7. Serve as desired.
https://scontent-kul1-1.xx.fbcdn.net...78&oe=58F2DBAE
Cauliflower (green peas) Fry
http://img11.hostingpics.net/pics/683415CauliFry.jpg
Vessel : cookiing pan and a lid to cover.
Half bouquet of Cauliflower, floret seperated
1 small cup of green peas.
1 medium size onion chopped finely
1 medium size tomato chopped finely
1 tablespoon coconut puree
2 pods of garlic
1/2 inch ginger
(make ginger/garlic paste)
Salt
Spice : 2 cloves, cinnamon stick, 1 cardamon struck hard once, few grains of somb
Masala : 1/2 teaspoon cummin power, 1/2 teaspoon corriander powder, chilli powder (according to taste), a pinch of turmeric powder
Coconut Oil - 3 tablespoon
1/ Wash the cauliflower florets in running water. Add salt in hot water and soak the florets for 30 minutes.
2/ Boil green peas for 6 minutes. Add salt to the boiling water.
3/ Heat 1 tablespoon of coconut oil in a cooking pan. Add the spices one by one.
4/ Fry onions. When they trun brown, add ginger garlic paste and fry from a minute.
5/ Add tomatoes and fry until the juice is evaporated. Add coconut puree and mix well.
6/ Add the masala and mix well for a minute. Add half a cup of hot water.
7/ Filter florets and green peas to remove from water completely. Add them to the cooking pan and mix well.
Note : Cauliflower should not be stired vigourously. To avoid them from breaking, slowly stir from the wall of the cooking pan to the center.
8/ Close the pan with a lid and cook in low flame for 5 minutes.
9/ Open and add 2 tablespoon of coconut oil and fry to the dish until until needed consistency over low flame. ATTN: the dish will quick stick to the pan. That's the reason we greese using coconut oil. Stay close by and keep stiring slowly.
Had cauliflower fry with vendakai sambhar. The dish is excellent with chapathis.
Sunday Spl.
Vegetable Cutlet
http://img11.hostingpics.net/pics/135468VegCutlet.jpg
2 large size potatoes
50 gms of green peas, chopped carrot & beans chopped
(you can add more or less the vegetables according to your preferance)
1 cup breadcrumbs
(if you don't find breadcrumbs, buy rusk and grind it)
1/2 cup all purpose flour (maidha)
1 teaspoon ginger/garlic paste
finely chopped corriandre leaves / mint leaves
Powders, all 1/2 teaspoon : Garam masala, corriander powder & cummin powder
Optional
1/4 teaspoon chilli powder
1/4 teaspoon cumin seeds
1/4 teaspoon Dry Mango powder (I use it)
(you can also use a teaspoon of lemon juice to give a tangy taste to the cutlets)
1 small size union chopped finely (I use it)
1 finely chopped green chilli (I use it)
Salt / Oil to fry
Vessels : Pan (to cook potatoes), Pressure Cooker (to cook vegetables), Flat Frying Pan (to fry cutlet)
1/ Cook Potatoes - with skin in cold water made to boil. Peal and smash.
2/ Wash and cook the vegetables in a pressure cooker in 1/2 cup of water for 1 whistle
3/ Drain water completely from the cooked vegetable and add them to the smashed potatoes.
4/ Add chopped corriandre, mint, masala powder (optional items if you are using), ginger-garlic paste & salt to the vegetables and mix well.
5/ Make a thick paster out of the maidha. It should be fluid like the batter prepared from Bajji.
6/ Make a tiny vegetable ball (size of a golf ball). Press it in your palms to flatten it (just like making masal vedai). [you can also roll them or use a mould to get them to the shape you wish]. Dip them in the maidha batter and immediately coat it over the breadcrumbs. Make sure the whole cutlet is well coated with bread crumbs.
7/ Heat oil in a flat pan. You can deep fry it, but attention the cutlet will drink oil generously. Just a bit of oil to damp the cutlet is enough, thats the reason we use a flat frying pan.
8/ Once the oil is hot, turn the flame to medium and place the cutlet pieces and cook both sides until they are well cooked. The cutlets will become rigid and turn crispy. As the vegetables are already cooked, we just cook the maidha + fry the raw masala during the process. High flame will burn the crumbs, low flame will make the cutlet suck oil. Cook in medium flame once the oil is hot.
Note : If you don't wish to fry them in oil, you can cook them in an oven. Add 1/4 teaspoon of cooking oil on both side of the cutlet. Heat the oven to 210°C. Place the cutlets inside. Turn them at regular interval and bake them until cooked.
I love the one added here about making rice in a coconut milk . Haven't tried it before.
Sunday Spl. Mughal Biriyani
(Mutton with Bringal Gravy (Yennai Kathirikai)
Roasted cashew nuts, dry raising, onions, tomatoes, masala and meat deep fried in ghee.
http://img4.hostingpics.net/pics/725...eatinSpice.jpg
Basamathi Rice mixed with the biriyani sauce.
http://img4.hostingpics.net/pics/227974MBRiceMix.jpg
Bringal Gravy - tangy, bitter, sweet, hot, salty & pungent - Bringal fried in Sesame Oil.
http://img4.hostingpics.net/pics/255717BringalGravy.jpg
Mughal Biriyani (Hydrabadi) with egg Omlet and Onion Raitha
http://img4.hostingpics.net/pics/144...iwithOmlet.jpg
Mughal Biriyani (Hydrabadi) with Bringal Gravy and Onion Raitha
http://img4.hostingpics.net/pics/241...ingalGravy.jpg
Cekodok and hot tea = perfect combo
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White ingredients and banana 😂
Ripe bananas, white flour, sugar, coconut flakes, baking soda & salt.
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Mash banana and add all items except sugar.
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Add sugar just before frying so that your cekodok is crunchy.
Add a spoon of water too.
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The best way to fry, is to use your fingers to drop the batter in oil. Then it will be perfectly round-shaped. But for convenience, I used a spoon, thus the odd shapes.
Oil should not be too hot - use medium flame
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Fry to a dark golden colour and then let the cekodok drain the oil
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Delicious, soft but crunchy ready.
You can even eat the next day without refrigeration .
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Strawberry Pie (Summer 2017)
https://img4.hostingpics.net/pics/61...rawberries.jpg
This year, strawberries and raspberries are growing generously in the garden.
https://img4.hostingpics.net/pics/16...sRaspberry.jpg
To prepare the pie : Recipe to make 8 portions in a 28cm diameter dish
For Pastry (the crisp biscuit base) :
The pastry can be thick or thin, but a thick pastry will make the pie tastier
1.1/ For Thick pastry : mix 100g of sugar with 200g butter, 300g flour and a pinch of salt.
1.2/ For Thin pastry : mix 65g sugar with 130g butter, 200g flour and a pinch of salt.
2/ Drop the pastry dough on a greaseproof paper in the 28cm pie dish. Flatten it with your palm.
3/ Cook it in the oven at th6 (180°) for 18 to 20 minutes. Check regularly to make sure the biscuits don't get burnt.
4/ Take out the cooked biscuits from the oven and carefully remove it from greaseproof paper.
For English Cream Custard :
1/ Boil 1/4 liter of milk with 1/3 vanilla pod and infuse it.
2/ Mix 2 egg yolks with 75 g sugar and a spoon of flour.
3/ Pour the hot milk on the egg yolk mixture and allow it to warm down.
4/ Take the custard and place it over low flame and bring to a boil. Stir constantly as it will stick to the bottom of the pan.
5/ Remove from flame and allow it to cool down
The Pie :
https://img4.hostingpics.net/pics/76...raberryPie.jpg
1/ Cut the strawberries into halves (or the shape you would like it to be presented)
2/ Pour the custard cream on the cooked pastry.
3/ Arrange the strawberries over it.
Here is the link to the pie from last year => 2016
Hello nga mappi......nalla irukeengala.....just wanted to say that I can see your passion for cooking is oozing with your talent on every plate displayed . Cekodok is it a sweet bonda . .....I have noted the recipe.....will try it nga....wish u more luck in trying out more recipes........
hello nga nov ngovvvvv where are all the beautiful pictures of yr spreads.
Mexico meat...nalla irukeengala
PS hope all well
Hello Suvai,
I am doing fine, been travelling a lot this year and almost missing home made delicious food. Hope you are doing fine too.
I prepared some Cekodok when Nov had posted the recipe and I confirm to you that it is a wonderful dish. I added pieces of coconut to it before fying them in oil.
Been waiting a while to taste a spicy dish that leaves a burning sensation around the mouth. So prepared some mutton Kurma and Idiyappam for lunch:
https://img11.hostingpics.net/pics/8...rIdiyappam.jpg
The Idiyappams broke! Think they were too thin or were cooked too long inside the idli vessel. Should try to prepare some without breaking them. Neverthless, the combo tasted great.
Yesterday, I made some masal vadai and sweet puttu for dinner:
https://img11.hostingpics.net/pics/5...SweetPuttu.jpg
my lunch spread today.... Carrot rice, chicken curry, squid rings, japanese tofu, broccoli fry, cucumber/apple raita... cooking time 2 hours, eating time 20 mins. :lol:
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updates please...
I made fried maggi noodles with prawns recently :)
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This was my spread on 31st December last year
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Some curry puffs that I fried for tea....
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