hai friends i hve done ukkarai from vcuisine by viji.
i tried in the first time.
KURMA KUZHAMBU from arusuvai
with rice, beetroot poriyal, karasevu & pudina thuvaiyal
Saturday, July 11, 2009
RECIPE FROM OTHER BLOG
UKKARAI
hai friends i hve done ukkarai from vcuisine by viji.
i tried in the first time.
KURMA KUZHAMBU from arusuvai
with rice, beetroot poriyal, karasevu & pudina thuvaiyal
hai friends i hve done ukkarai from vcuisine by viji.
i tried in the first time.
KURMA KUZHAMBU from arusuvai
with rice, beetroot poriyal, karasevu & pudina thuvaiyal
Sunday, June 28, 2009
VADAI CURRY
HAI FRIENDS!
After a long gap i hve come to see u.
vadai curry is famous in chennai. Using mallika badrinath book i hve done this for my kid.
VADAI CURRY
Ingredients :
Bengal gram dhal - 1 cup
Onions - 2 (cut finely)
For the gravy
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove the skin and make it into a paste).
Grind together :
Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Dhania - 2 tbsp
Jeera - 1/2 tsp
For making Vadai :
1. Saok dhal for 2 hours.
2. Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3. Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).
Method :
1. Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2. When it turns into gloden brown in colour, add the ground mixture, fry till oil separates.
3. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4. When it starts boiling add the fried badas in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick).
5. Remove from fire and garnish with cut coriander leaves. Serve with appam dosai or idlis.
After a long gap i hve come to see u.
vadai curry is famous in chennai. Using mallika badrinath book i hve done this for my kid.
VADAI CURRY
Ingredients :
Bengal gram dhal - 1 cup
Onions - 2 (cut finely)
For the gravy
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove the skin and make it into a paste).
Grind together :
Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Dhania - 2 tbsp
Jeera - 1/2 tsp
For making Vadai :
1. Saok dhal for 2 hours.
2. Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3. Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).
Method :
1. Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2. When it turns into gloden brown in colour, add the ground mixture, fry till oil separates.
3. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4. When it starts boiling add the fried badas in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick).
5. Remove from fire and garnish with cut coriander leaves. Serve with appam dosai or idlis.
Tuesday, August 12, 2008
Brinjal Rice & Poriyal
Brinjal Rice
Ingredients
Cooked Rice- as per mixing.
Brinjal-1/2 kg
Salt-as per taste
Cutted Onion-1
Tumeric powder-a pinch
For Grinding
Red chillies-10-12
Coriander seeds-1tbsp
Khuskhus-1tbsp
Chana dal-1 tbsp
Fry all the things except khus khus.After removing the fried things. Fry the khuskhus lightly. Because it will soon become brown.
Grated Coconut-1/2 cup
Garlic-10
Onion-1
Grind it all the things into a fine paste
Method:
1.Cut the brinjal like cutting for sambar. In a kadai pour oil then put mustard seeds, then put onion, fry it then put the brinjal,tumeric powder fry for some minutes.
2. Then put the grinded paste mix well.
3. Put salt and mix it.
4. Then leave them to cook for 10 -15 minutes if u want oil add it.
5. After it is cooked remove and mix it with rice. If u want salt add it.
6. Pour some ghee for pleasant smell.
Brinjal Poriyal
Cut the brinjal and cook in the tamrind water with turmeric powder and salt. Fry coriander seeds-2tbsp,red chillies-4,channa dal-1 tbsp and grind it like powder without water.After it is half cooked then remove and in a tawa temper mustard seeds, urad dal, hing ,curry leaves put the brinjal and put the powder and mix it and remove after 4-5 min.if u want salt u can add it. If u want coconut u can put it
Ingredients
Cooked Rice- as per mixing.
Brinjal-1/2 kg
Salt-as per taste
Cutted Onion-1
Tumeric powder-a pinch
For Grinding
Red chillies-10-12
Coriander seeds-1tbsp
Khuskhus-1tbsp
Chana dal-1 tbsp
Fry all the things except khus khus.After removing the fried things. Fry the khuskhus lightly. Because it will soon become brown.
Grated Coconut-1/2 cup
Garlic-10
Onion-1
Grind it all the things into a fine paste
Method:
1.Cut the brinjal like cutting for sambar. In a kadai pour oil then put mustard seeds, then put onion, fry it then put the brinjal,tumeric powder fry for some minutes.
2. Then put the grinded paste mix well.
3. Put salt and mix it.
4. Then leave them to cook for 10 -15 minutes if u want oil add it.
5. After it is cooked remove and mix it with rice. If u want salt add it.
6. Pour some ghee for pleasant smell.
Brinjal Poriyal
Cut the brinjal and cook in the tamrind water with turmeric powder and salt. Fry coriander seeds-2tbsp,red chillies-4,channa dal-1 tbsp and grind it like powder without water.After it is half cooked then remove and in a tawa temper mustard seeds, urad dal, hing ,curry leaves put the brinjal and put the powder and mix it and remove after 4-5 min.if u want salt u can add it. If u want coconut u can put it
Pulli Aviayal
Ingredients
Drumstick-2
Plantain-1
Mango-1
Carrot-2
Potato-1
Beans-100g
Peas-50g
Brinjal-2
Tamarind juice-3tbsp
Salt
Turmeric powder-2 pinch
Coconut oil-2 tbsp
For Grinding
Grated Coconut-1 1/2 cup
Green chillies-10 or as per spicy
Jeera-11/2 tbsp
Soaked rice-2tbsp
Small onion-2
Peeled garlic-2 pieces
Method:
Cut the veg and cook it with turmeric powder and salt in water.. Then add the tamarind juice and grinded paste. Boil it for 5 min if it become thick. Then remove and in a kadai pour some coconut oil and leaves. It becomes heat remove and pour in gravy.
Drumstick-2
Plantain-1
Mango-1
Carrot-2
Potato-1
Beans-100g
Peas-50g
Brinjal-2
Tamarind juice-3tbsp
Salt
Turmeric powder-2 pinch
Coconut oil-2 tbsp
For Grinding
Grated Coconut-1 1/2 cup
Green chillies-10 or as per spicy
Jeera-11/2 tbsp
Soaked rice-2tbsp
Small onion-2
Peeled garlic-2 pieces
Method:
Cut the veg and cook it with turmeric powder and salt in water.. Then add the tamarind juice and grinded paste. Boil it for 5 min if it become thick. Then remove and in a kadai pour some coconut oil and leaves. It becomes heat remove and pour in gravy.
Ladies Finger Fry
Ingredients
Ladies finger- 1/2 kg
Tomato- 3
Small Onion- 5, 6
Green chilies- 2
Chilli powder- 1 tbsp
Garam Masala - 1 tbsp
Coriander powder- 1 tbsp
Lemon juice - 1 tbsp
Tumeric powder - 1 tbsp
salt-as per taste
Temper:
Oil,Mustard seed,Urad dal,Channa dal,Jeera,hing,curry leavwes
Method:
Grind onion,tomato,green chillies without water
temper all the things and fry the ladies fingerand put the paste. cook in the low flame only.if u want In the last u can add lemon juice also.
U can do potato,cauliflower with this same recipe
Ladies finger- 1/2 kg
Tomato- 3
Small Onion- 5, 6
Green chilies- 2
Chilli powder- 1 tbsp
Garam Masala - 1 tbsp
Coriander powder- 1 tbsp
Lemon juice - 1 tbsp
Tumeric powder - 1 tbsp
salt-as per taste
Temper:
Oil,Mustard seed,Urad dal,Channa dal,Jeera,hing,curry leavwes
Method:
Grind onion,tomato,green chillies without water
temper all the things and fry the ladies fingerand put the paste. cook in the low flame only.if u want In the last u can add lemon juice also.
U can do potato,cauliflower with this same recipe
Pitlai
Ingredients
Brinjal,Pumpkin,chow chow,Bottle gourd or if u wish u can add bitter gourd also
Fry the bitter gourd before put in sambar.
Tamarind Juice 2 tbsp
Cooked tur dhal 1 small cup
Salt to taste
Turmeric powder ¼ tsp
Spices:
Coriander seeds 1 tbsp
Channa dhal 2 tsp
Urad dhal 2 tsp
Red chili as per your taste
optional Curry leaves few (adding this while grinding will increase the taste)
Hing powder ¼ tsp
Coconut 3 tbsp
Sesame oil 1 tsp
To temper
Sesame oil 2 tsp
Mustard seeds and hing powder a pinch
Urad dhal/channa dhal 3 tsp
Curry leaves few
Salt to taste
METHOD
Wash, peel and cube the veggies per ur wish. Soak and extract the juice from tamarind. In a skillet roast the spices and grind it into paste. Keep the cooked tur dhal ready.
In a thick vessel, take veggie, with turmeric water and salt. Boil till the veggie become tender and the raw smell of tamarind goes. Now add the salt, dhal with the spice paste and adjust the consistency. Let it boil. It will thicken once it is cool.
Side dish is carrot poriyal,banana podimas,potato podimas.
Brinjal,Pumpkin,chow chow,Bottle gourd or if u wish u can add bitter gourd also
Fry the bitter gourd before put in sambar.
Tamarind Juice 2 tbsp
Cooked tur dhal 1 small cup
Salt to taste
Turmeric powder ¼ tsp
Spices:
Coriander seeds 1 tbsp
Channa dhal 2 tsp
Urad dhal 2 tsp
Red chili as per your taste
optional Curry leaves few (adding this while grinding will increase the taste)
Hing powder ¼ tsp
Coconut 3 tbsp
Sesame oil 1 tsp
To temper
Sesame oil 2 tsp
Mustard seeds and hing powder a pinch
Urad dhal/channa dhal 3 tsp
Curry leaves few
Salt to taste
METHOD
Wash, peel and cube the veggies per ur wish. Soak and extract the juice from tamarind. In a skillet roast the spices and grind it into paste. Keep the cooked tur dhal ready.
In a thick vessel, take veggie, with turmeric water and salt. Boil till the veggie become tender and the raw smell of tamarind goes. Now add the salt, dhal with the spice paste and adjust the consistency. Let it boil. It will thicken once it is cool.
Side dish is carrot poriyal,banana podimas,potato podimas.
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