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Dear sinrultz!
I regret for delayed response. I was busy in my son’s engagement preparations for the past 40 days. I couldn’t open my laptop even though I tried very much.
Here is the recipe of Kaththarikkai poriyal which you have asked. For adding pattani or kaaraamani, soak them in lots of water on the previous day and cook them the next day with enough salt. Drain the water and store them in the freezer. Add a handful of either pattaani or kaaraamani when adding brinjals to the pan.
Make a few thin slashes on the chicken drumsticks while marinating them. The marinade will be soaked inside and coated well even within half an hour.
KATHTHARIKKAI PORIYAL: [BRINJAL PORIYAL]
Ingredients:
Finely chopped onion-2
Finely chopped tomato-1
Finely chopped green chillies-2
Turmeric powder- half sp
Mustard seeds- 1 sp
Black gram- 1 tsp
Cumin seeds- half sp
Shredded coconut- half cup
Small brinjal-8
Finely chopped coriander- 2 tbsp
Salt to taste
Oil-3 tbsp
Procedure
Heat the oil in a pan. Add the mustard seeds. When they splutter, add the cumin seeds and the black gram and fry them to slightly golden brown. Add the chopped onion, green chilli and the tomato with the turmeric powder. Fry them well. Cut the brinjals in to small pieces and add them to the onion mixture with enough salt. Fry them on slow fire. Sprinkle water in intervals. When the brinjals are cooked well, add then add the coconut and the coriamder finally. Fry again for a minute.
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Dear PR!
You can keep the syrup warm on very slow fire. In this way, it will not become hard.
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Dear Suvai!
Here is the recipe for Theeyal!
BRINJAL THEEYAL:
Ingredients:
Medium sized brinjals-6 to 8
Salt to taste
Oil- 4 tbsp
Tamarind- a small lime size
Crushed tomato-2
Curry leaves- a handful
Turmeric powder- half sp
Slit green chillies-6
Mustard seeds- 1 tsp
Dry chillies-2 [deseeded and cut into 2 pieces]
Fry all these ingredients one by one in a tsp of oil to golden brown and grind coarsely to a paste:
Shredded coconut- half cup, fenugreek seeds- 1/4sp, cumin seeds- 1/4 tsp,
Sambar onions-4, red chillies-3, coriander seeds- 1 tsp
Procedure:
Soak the tamarind in a cup of water and extract its thick juice.
Heat a broad pan and pour the oil. Add the mustard seeds and when they splutter, add dry chillies, green chillies and the tomatoes with the curry leaves. Fry until the tomatoes are mashed and the oil floats on top. Cut the brinjals into thick round slices and add them with the turmeric powder. Fry them slightly on both sides. Add the ground paste with the tamarind extract and enough salt. Cover with the lid and cook on slow fire.
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Dear mrs mano..............super recipe.....loved it....thank u thank u ....en emails kidaithu irukum nu neenaikaren............thanks once again for the theeyal recipe....:-)
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Dear Suvai!
I have sent a mail to you.
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Here I am going to post a few recipes:
SWEET PAROTTA
Ingredients:
Wheat flour- 2 cups
Plain flour- 1 cup
Small banana-1
Finely chopped jackfruit- quarter cup
Finely powdered sugar- quarter cup
Saffron- a pinch
Warm milk- 2 tbsp
Cardamom powder- half sp
Ghee- quarter cup
Procedure:
Mix the saffron in the warm milk and let it soak for 15 minutes. .Mash the banana and the jack fruit finely. Add these with the cardamom powder to the flours and knead well. Make small balls. Pat them in to slightly thick parottas on greased banana leaf and cook them on both sides on a hot tawa with the help of hot ghee.
TOMATO ONION CHUTNEY:
Ingredients:
Chopped tomato- 2 cups
Sambar onions- 3/4 cup
Red chillies-8
Tamarind- a pea size
Salt to taste
Gingelly oil- quarter cup
Mustard seeds- 1 sp
Asafotida powder- half sp
Procedure:
Grind the tomatoes, onions, tamarind and the red chillies with enough salt to a fine paste. Hea ta pan and pour the oil. Add the mustard seeds. When they splutetr, add the asafetida powder and the ground paste. Cook it on slow fire for 10 minutes until the raw smell disappears.
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Dear Mrs. mano,
Ma'am can you post a recipe for Spicy kadalai curry(to go with puttu) whenever you find time.
Also a recipe for Muttai parotta if time permits.
thanking you...your harden Fan :D
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Dear sinrultz!
Here I am posting the kadalai curry. I have already posted the recipe of egg parotta in my previous thread. Anyhow I am posting it here for you. You can add an egg even to half kilo flour.
PAROTTA:
Ingredients:
Plain flour- 1 kg
Egg-1
Oil- ¼ cup
Sugar- 2 tbsps
Ghee- ¼ cup
Milk- ¼ cup
Enough salt
Procedure:
Sieve the plain flour.
Add the egg, oil, sugar, milk, ghee and the salt to the flour and mix well.
Knead to smooth dough by adding enough water.
Keep the dough covered for three hours.
Pat and knead well again till the dough becomes very smooth and elastic in nature.
Make orange sized balls from the dough and roll out each in to a thin chappathi.
Flip one of it in the air to a very big transparent circular layer and then fold it like sari pleats and roll into a round ball again.
Spread ½ to 1sp oil on the ball and keep them covered for some time.
These are called pedas.
Thus finish all the dough.
Then take a peda, pat it gently on top and flatten into thick parottas using the fingers.
Heat the tawa and cook the parotta on both sides.
After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is still hot.
BLACK CHICKPEAS CURRY:
Ingredients:
Black Chickpeas [Soaked and cooked with salt]- 2 cups
Mashed potatos- 1
Chopped coriander- half cup
Cumin seeds- 1 tsp
Chopped tomatoes- 2 cups
Sliced onion- 1 cup
Chilli powder- 1 tsp
Turmeric powder- half sp
Salt to taste
Oil- 4 tbsp
Grind the following in to a thin paste:
Fennel seeds- 1 tsp, Shredded coconut- 1 cup, ginger- a small piece
PROCEDURE:
Heat a pan and pour the oil. Add the cumin seeds and when they splutter add the chopped tomato and the sliced onion with the turmeric powder. Cook them on medium fire until they become soft and the oil floats on the surface. Add the chick peas, potato, coriander, chilli powder and the ground paste with enough salt. Add 2 cups of water. Cook them well for 15 minutes until they become to a desired consistency.
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Thank you so much for the recipes...want to try them out right away!!!
Have a quick questions maam...In the kadalai curry recipe you have mentioned 2 cups cooked kadalai, So will 1 Cup raw kadalai yield 2 cup after cooked?
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Dear sinrultz!
small type of black chickpeas will not double when they are soaked in water. Big type of kadalai will double when they are soaked in water overnight. the above ingredients are enough for two persons.
