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15th June 2009, 11:26 AM
#1001
Regular Hubber
[tscii]Hey guys im back with two other recipes. Interesting ones .
1.Vazhakai and pattani Cutlet
Ingredients.
Vazhakai – 2
Green peas -1/2 cup
Coconut scrapings- less than ¼ cup
Green Chillies paste – 2 tbsp ( made out of 4 green chillies)
Kothamali
Lime juice
Raisins – 6
Cashews -4
Ghee
Arrow root ( I got this from the Chinese grocery store. It is called the Chinese potato or tse goo)
High medicinal value.Kedaikalana you can skip this ingedrient, but I would highly recommend adding this
Salt to taste
Sugar to taste
Method.
1.Boil the vazhakai and peas in the pressure cooker . Peel the vazhakai once it is boiled and then mash both of them.
2. Add salt and chopped arrow root to the mixture and make a smooth dough.
3.To this dough add coconut scrapping, kothamali, chilli paste, lime juice, little bit of sugar
4.Roast cashews and raisins in ghee and add to the above.
5. Make the dough into small balls and flatten them as we do for vadai.
6.Deep fry in the oil.
PS: You can also use potatoes instead of pattani.I personally prefer the one with peas.
Serve the cutlet with tomato cutney or pudhina chutney. Alternatively the above cutlet could be used to make another recipe called “Vazhakai cutlet in coconut sauce”
2.Vazhaikai cutlet in coconut sauce.
Ingredients
Vazhaikai and pattani cutlet – 10
Green chillies – 4
Coconut milk – 2 cups.
Salt and sugar to taste
Cumin Powder to garnish
Method
1.Bring the coconut milk to a nice boil. Keep stiring until it becomes thick and creamy.It would take around 10 minutes to get a creamy coconut sauce.
2.Add salt, sugar and chopped green chillies.Mix well
3. At this point slip in the cutlet and cook for 10 more minutes
4. Transfer the cutlets in coconut sauce to a bowl and sprinkle cumin powder before serving.
Hope you guys like the two recipes. Do try them and tell me how it worked.
Luv,
NithiShri
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15th June 2009 11:26 AM
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15th June 2009, 04:17 PM
#1002
Senior Member
Veteran Hubber
Kugan, u r right... my tweaked payasam will not taste exactly like the one cooked the traditional way but I don't have the patience to cook it the traditional way... & I also don't like it to be too heavy... so I always add low fat milk... & yes, I don't add any extras to the payasam other than milk & sugar...& here in India, I see cooks using condensed milk for rice payasam as well as ada pradhaman to cut short the cooking time & that version tastes good too... BTW, u can also try adding caramel to this rice payasam... it'll taste totally diff...
I also make a low fat version of the traditional broken wheat payasam using milk & just a lil bit of coconut paste & I like it much more than the wheat payasam tht's cooked full & full in coconut milk...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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16th June 2009, 05:50 AM
#1003
Senior Member
Diamond Hubber
Kugan's Kitchen
Sorry Nithi about the confusion.
Thanks for your new two recipes.
I hope every one will try it.
Thanks. Kugan98
Chefs are just like children.
They should be seen not heard.
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16th June 2009, 05:51 AM
#1004
Senior Member
Diamond Hubber
Kugan's Kitchen
[tscii] Another simple dish for daily cooking.
RED KIDNEY BEANS MASALA ( Rajma)
Ingredients:
300 grms beans soaked over night
3 potatoes boiled
2 big tomatoes chopped fine
2 big onions made into paste
1/2 tsp garlic paste
1/2 tsp ginger paste
2 tsp chillie powder
1 tsp coriander powder
¼ tsp aniseed powder
½ tsp cumin seed powder
¼ tsp garam masala powder
Little tumeric powder
2 tsp oil
Salt to taste
Little cut coriander leaves
Method:
Soak the kidney beans over night and boil till tender.
Cut the boiled potatoes into cubes
Make a paste with the onion, ginger garlic and all the spice powders.
Heat oil in a wok, sauté the paste till oil separates.
Add in the chopped tomato and cook till they turn mushy.
Add in the cooked kidney beans, salt and the cut potatoes.
Stir nicely , now add a cup of water and bring to a boil.
Then simmer again till you get a good consistency.
Add finely chopped coriander leaves.
Remove and serve with bread or as side dish.
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Chefs are just like children.
They should be seen not heard.
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16th June 2009, 12:13 PM
#1005
Senior Member
Diamond Hubber
Kugan's Kitchen
Dear Suvai, today I did Nithi's Bassaru.
It was very tasty. All enjoyed it as more of
a keerai soup.
The greens I made it into a kadayal.
Thanks Nithi, for the new recipe.
I am posting the picture of the green broth as well as the bassaru.
The Green Broth
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The Bassaru
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Chefs are just like children.
They should be seen not heard.
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16th June 2009, 07:09 PM
#1006
Senior Member
Veteran Hubber
Originally Posted by
suvai
hi Madhu Sree!!!
I was very skeptical in trying out your Italian milagai saambar.....but i have to admit.....that u proved me wrong......the taste is superbbbb.....porutkal simple....motham....super suvai...
thank u...
kugan neenga try paneengala?..
wowww for trying out...
எந்தன் காதல் சொல்ல என் இதயம் கையில் வைத்தேன்...!!!
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17th June 2009, 09:27 AM
#1007
Regular Hubber
kugan ka thanks for trying out.
I am happy that u guys enjoyed it
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17th June 2009, 08:47 PM
#1008
Senior Member
Diamond Hubber
Kugan's Kitchen
[tscii]This is a simple poriyal which we do daily in our homes.
Poriyal can be made with many types of vegetables.
CABBAGE PORIYAL
Ingredients:
300 grms cabbage cut finely
1 onion sliced
1 dry red chillie cut into pieces
1 sprig curry leaves
¼ tsp tumeric powder
¼ tsp asafoetida powder
¼ tsp mustard seeds
1 tsp urad dal
2 tsp oil
2 tbs thick coconut milk or coconut scrapings
Little coriander leaves.
Method:
Heat oil in a wok, add the mustard seeds, when it crackles
Add the urad dal and fry till golden.
Add in the cut onions, curry leaves and the dry red chillies.
Sauté well, add in the tumeric powder, and asafoetida powder.
Add also the cut cabbage and salt. Fry nicely for about 2 minutes.
Cover the wok and cook for another 3 minutes.
Remove the cover, the cabbage would have cooked in the steam.
Stir nicely, add in the coconut milk or the scrapings.
Give it another stir and remove, garnish with cut coriander leaves.
Serve it as a side dish for rice.
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Chefs are just like children.
They should be seen not heard.
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18th June 2009, 06:05 PM
#1009
Re: Kugan's Kitchen
Originally Posted by
kugan98
[tscii] Here Superspiczy is your recipe. Enjoy.
KOLLA URUNDAI KULAMBU
Ingredients:
500 grms minced mutton
1 egg (optional)
Salt
To grind for meat balls:
1 onion chopped
10 green chillies chopped
2 tsp ginger paste
2 tsp garlic paste
1 tbs kas-kas
½ tsp aniseeds
3 tbs roasted channa dal
150 grms coconut scrappings
1 inch cinnamon stick
To Grind for Gravy:
1 tbs coriander seeds
8 red chillies
½ tsp cumin seeds
1 tsp aniseed
2 tsp garlic paste
2 tsp ginger paste
1 onion chopped
½ tsp tumeric powder
1 tbs coconut scrapings
To Season:
3 tomatoes chopped
1 sprig curry leaves
1 inch cinnamon stick
2 cloves
1 tbs ghee or oil
Method:
Grind all ingredients under “grind for meat balls” finely .
Add to the minced mutton, add salt and egg.
Mix nicely. Add little besan flour if you find the mixture a bit loose.
Shape them into small balls.
At this stage you can deep fry them, or leave it as it is.
Grind all the ingredients under “Grind for gravy” finely.
Heat a wok and add the ghee or oil. Add in the spices.
Now add in the curry leaves and tomatoes.
Sauté nicely till the tomatoes turn mushy.
Now add in the ground paste for gravy. Sauté nicely.
Add in enough water to make a gravy. Add salt.
Boil the gravy for few minutes. lower the heat to medium.
Now lower the meat balls slowly so that they do not break’
(That is if you have not deep fried them)
Let the meat balls simmer in the gravy until they are cooked.
See that the gravy is not too thick.
Remove and garnish with coriander leaves.
Squeeze a lime before serving.
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18th June 2009, 06:07 PM
#1010
kugan & Selviem,
I have made the kola urundai curry. it was excellent. made my own modification.. i mixed ur recipe with selviem's so its kusel kola urundai curry!!! I have uploaded the pictures...
Superspiczy
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