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.
Tuesday, August 12, 2008
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.
Onion Sambar
Ingredients
Onion-1 cup or any vegetable
Green chillies-2
Tamarind paste- 1 tbsp
For grinding
Fry before grinding.
Coriander seeds-21/2 teaspoon
Urad dhal-1/2 tbsp
Jeera-1/2 tbsp
Red chilli-8
Fenugreek seeds- apinch
Channa dal-2 tbsp
Oil-1 tbsp
Cutted Onion-1
Tomato-1
Grated Coconut -1/4 cup
Fried gram-1 tbsp
Method
1.Fry all the things in little oil except coconut,fried gram and lastly fry the onion and tomato upto the raw smell. And grind it finely. Pour water if u want. Because the tomato is there.
2. Same preparation of ordinary sambar but mix this powder after the vegetables is cooked. U donot want to put the sambar powder for this.
Hints:
if u want spicy add more red chillies before grinding.
Onion-1 cup or any vegetable
Green chillies-2
Tamarind paste- 1 tbsp
For grinding
Fry before grinding.
Coriander seeds-21/2 teaspoon
Urad dhal-1/2 tbsp
Jeera-1/2 tbsp
Red chilli-8
Fenugreek seeds- apinch
Channa dal-2 tbsp
Oil-1 tbsp
Cutted Onion-1
Tomato-1
Grated Coconut -1/4 cup
Fried gram-1 tbsp
Method
1.Fry all the things in little oil except coconut,fried gram and lastly fry the onion and tomato upto the raw smell. And grind it finely. Pour water if u want. Because the tomato is there.
2. Same preparation of ordinary sambar but mix this powder after the vegetables is cooked. U donot want to put the sambar powder for this.
Hints:
if u want spicy add more red chillies before grinding.
Tuesday, June 10, 2008
Kootu
Cook the vegetable using water & salt. Don’t drain the water. And put the grinded paste(grated coconut little,jeera-1/2 teaspoon, cutted onion-1/1 teaspoon, green chillies-1 no’s) and cook well. Temper with mustard seed,curry leaves.
Hints: vegetable-carrot, drumstick, brinjal, cabbage, snakegourd, chowchow.
Hints: vegetable-carrot, drumstick, brinjal, cabbage, snakegourd, chowchow.
Fried Gram Thuviyal
Ingredients
Fried Gram-1/2 tumler or cup
Red chillies-2 no’s
Grated or cutted Coconut-2 teaspoon
Garlicpiece-2no’s
Salt as per taste
Method
Put all the things & grind it in the mixie.
Hints: Fried gram is more. Coconut must be less.
Fried Gram-1/2 tumler or cup
Red chillies-2 no’s
Grated or cutted Coconut-2 teaspoon
Garlicpiece-2no’s
Salt as per taste
Method
Put all the things & grind it in the mixie.
Hints: Fried gram is more. Coconut must be less.
Puzhi Kulambu
Ingredients
Ladies finger/brinjal/onion,garlic/drumstick- 1/3kg /5no’s /1cup /3 no’s
Sambar powder-4 teaspoon
Or
(Chillipowder-2 teaspoon
Coriander powder-2 teaspoon)as per taste
Tamarind paste-2 teaspoon
Or
Tamrind –small lemon size
Turmeric powder-1/2 teaspoon
Salt-as per taste
For Tempering
Mustard seeds-1/2 teaspoon
Oil-2 teaspoon
Curry leaves
Method
1.Cut the vegetables which u want
2.if it is ladiesfinger/onion,garlic then first sauté it in a little oil.Keep it aside.
3. then pour the tamarind water in a tawa or vessel put the vegetables,salt & turmericpowder.
4. Check the vegetables is cooked and also the gravy has become thick not so thick normal.
5. Temper it with the things and serve.
Hints
1.Check the salt, powder taste for spicy.Before it becomes check it and u want spicy add the powders and little water if it is thick.
2. Brinjal will cook soon.
3. In the gravy pulibu is little means then put the tomato as per ur taste. It will cook easily.
Ladies finger/brinjal/onion,garlic/drumstick- 1/3kg /5no’s /1cup /3 no’s
Sambar powder-4 teaspoon
Or
(Chillipowder-2 teaspoon
Coriander powder-2 teaspoon)as per taste
Tamarind paste-2 teaspoon
Or
Tamrind –small lemon size
Turmeric powder-1/2 teaspoon
Salt-as per taste
For Tempering
Mustard seeds-1/2 teaspoon
Oil-2 teaspoon
Curry leaves
Method
1.Cut the vegetables which u want
2.if it is ladiesfinger/onion,garlic then first sauté it in a little oil.Keep it aside.
3. then pour the tamarind water in a tawa or vessel put the vegetables,salt & turmericpowder.
4. Check the vegetables is cooked and also the gravy has become thick not so thick normal.
5. Temper it with the things and serve.
Hints
1.Check the salt, powder taste for spicy.Before it becomes check it and u want spicy add the powders and little water if it is thick.
2. Brinjal will cook soon.
3. In the gravy pulibu is little means then put the tomato as per ur taste. It will cook easily.
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