Very Very Veggy

[ayeshasadique]

hi
iam posting some really good veggie recipes!!
hope u like it :)

[ayeshasadique]

VEG CHETTINAD

mixed vegetables - 500 gms, cubed and boiled
(carrots, cauliflower, green beans, potatoes,etc)
a handful of bengal gram + 1 tsp cumin seeds + 1 tsp fennel seeds + 1 tbsp coriander seeds + 6 to 8 dry whole red chillies = dry roast and powder together
coconut - 1 cup ,grated - fry in 1 tsp oil and grind to a paste
oil - 4 tbsp
onion - 1 cup, chopped
ginger-garlic paste - 1 tbsp
curry leaves - a few sprigs
turmeric powder - 1/2 tsp
garam masala powder - 1 tsp
salt

1. heat oil and fry onion till brown. add ginger garlic paste and curry leaves.
2. add all the spice powders.
3. add vegetables , coconut paste and salt; fry for a few minutes and add water.
4. simmer for 5 minutes and remove.
5. serve hot with plain boiled rice.

[ayeshasadique]

VEG BALTI MASALA


balti masala powder:
1/2 tsp cumin + 2 cloves + 1 cardamom + 1 cinnamon stick + 3 red chilli whole = dry roast and powder

oil - 3 tbsp
onion - 1/2 cup, chopped
cumin seeds - 2 tsp
garlic - 4 tbsp, finely chopped
ginger - 2 tbsp, finely chopped
green chillies - 2 , finely chopped
turmeric - 1/4 tsp
red chilli powder - 1/4 tsp
salt
coriander powder - 1 tsp
tomatoes - 1 large, chopped
cauliflower - 1/2 cup
potato cubes - 1/2 cup
green peas - 1/4 cup
chick peas, cooked - 1/4 cup
paneer, fried - 1/4 cup
spinach, chopped - 1/2 cup
coriandr leaves - 1/4 cup , chopped for garnish


1. heat oil and fry the onions; add ginger garlic and cumin seeds.
2. add green chillies, turmeric, chilli powder, coriander powder, salt and tomatoes. cook till tomatoes are mashed up.
3. add the vegetables and water; cook till done.
4. add the coriander leaves.
5. finally sprinkle the balti masala and stir. serve hot with rotis/pulao.

[ayeshasadique]

MOOLI LEAVES KOOTU


radish leaves - washed, chopped 1 cup
mung dal - 1 cup, soaked
turmeric - 1/2 tsp
slit green chillies - 3 to 4
ghee - 2 tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
salt


1. boil dal with turmeric and chilli; when half done, add the leaves and salt. cook till done.
2. heat ghee, splutter mustard and cumin, add to dal and leaves.
3. serve hot with rice or rotis.
note:
can substitute the radish leaves with any greens of ur choice.

[ayeshasadique]

SOYA WITH EGGPLANT

soya nuggets/mealmaker - 1 cup, soaked in hot water, squeezed and chopped
eggplants/ brinjal - 1 cup, chopped
oil - 2 tbsp
onion - 1, chopped
turmeric - 1/4 tsp
chilli powder - 1 tsp
2 tomatoes + 5 cloves garlic + 2 tsp chopped ginger = grind together
chopped coriandr leaves

1. heat oil and fry onions; add the soya and eggplants along with turmeric , chilli powder and salt; keep frying for a few minutes.
2. add the tomato paste mix and cook till done sprinkling water if needed.
3. garnish with coriander, serve with rotis.

[Sowmya]

Hi Ayesha
Delighted to see this thread!Looking forward to your recipes

Regards
Sowmya :D

[Noodles]

Hi Ayesha!

U r posting the recipes in a ligtning speed!

Howz ur Kutty Chellankal(ur KIDS)

Thanks Ayesha!

Keep posting more recipes!

[ayeshasadique]

thnx noodles
my kuttys are fine now.....:)
As I have said, I love cooking (eating too!! :) )
I had started cooking right from my school days and iam posting a few recipes now.....if i had known abt this thread i wud have done it a long time ago!! :)

[ayeshasadique]

GOBI MUSALLAM

cauliflower - 1 no., (cut into florets, put in boiing water along with a tsp of turmeric and salt; drain after a minute)
chickpea flour(besan) - 2 tbsp, dry roasted
yogurt - 1/2 cup
oil - 4 tbsp
ginger garlic paste -1 tbsp
turmeric - 1/2 tsp
red chilli powder - 1 tsp
onion - 1 no, fried till brown and pasted
cashew paste - 2 tbsp
garam masala - 1 tsp
Garnish: julienned ginger and chopped coriander leaves


1. heat oil, add the ginger garlic paste and fry, when light brown, add the chickpea powder mixed with yogurt, turmeric, chilli powder and salt. fry well
2. add onion paste, cashew paste, garam masala and water.
3. add the cauliflower florets, take care not to break them.
4. place in a preheated oven at 160 degrees C for 5 to 10 minutes.
5. garnish and serve hot with rotis.

[ayeshasadique]

PALAK PANEER


spinach - 1 bunch, cooked and pureed
oil/ghee - 4 tbsp
cumin seeds - 1 tsp
onion - 1, chopped
tomato - 1, chopped
ginger garlic paste - 2 tsp
chilli powder - 1 tsp
paneer cubes - 1 cup
ginger juliennes


1. heat oil and add cumin, add onion and ginger garlic pastes.
2. when brown, add the tomato and spices.
3. when tomato is cooked add the puree and paneer. cook for 2 minutes.
4. garnish and serve hot with rotis
note:
variations can be made to make it a miloni subzi by adding one or more / all of the following:
sweet corn
capsicum
mixed vegetables

[ayeshasadique]

HARIYALI TIKKI


boiled, mashed potatoes - 2
finely chopped spinach - 1 cup
crumbled paneer - 1 cup
green chilli - 1 finely chopped
ginger - 1 tsp, grated
garam masala - 1/2 tsp
corn flour - 1/2 cup
chopped coriander
salt
chilli powder - 1/4 tsp

mix all together , make tikkis (patties)
and deep fry in oil till golden brown.
sprinkle chaat masal and serve with mint chutney.

[solona]

HARIYALI TIKKI


boiled, mashed potatoes - 2
finely chopped spinach - 1 cup
crumbled paneer - 1 cup
green chilli - 1 finely chopped
ginger - 1 tsp, grated
garam masala - 1/2 tsp
corn flour - 1/2 cup
chopped coriander
salt
chilli powder - 1/4 tsp

mix all together , make tikkis (patties)
and deep fry in oil till golden brown.
sprinkle chaat masal and serve with mint chutney.



Hi Ayesha,

I make the layered parathas with a receipe a friend gave me

I just make the dough smear it with ghee leave it to rest (2 to 3hrs)roll to chappathis smear yet some ghee on leave it a bit and then flip on air to spread them and pleat like saree pleats roll and flatten and make parathas, is that the right way because they do not have the same layered aspect as those I used to eat in India.
While rolling the dough shrinks back to a smaller size eventhough I roll it big.
May be my dough is not made correctly give me the amount of flour, ghee and water to use to make dough (I am sure u make barottas)

[bingleguy]

:clap: Thanks Ayesha ! Nice work !

[Alan]

Thanks for all the Veg Varieties, Ayesha!

[ssanjinika]

Wow!!I like this thread :)

[Lambretta]

Wow!!I like this thread :)
Me too! :D I'll jus copy/paste all these recipes, print them out &......hand em over to my mum to read! :mrgreen: :lol:
Ok ok.....I'll learn to cook these sumtime too! :D
Only got to learn to be more patient/concentrate more while cooking....! :oops:

[dev]

Lamby, Cooking isn't that tough as our moms project it to be... just a bit of effort & creativity will help create 1000s of recipes... the basics of cooking is to learn to balance out the spices to your taste...

[Lambretta]

Lamby, Cooking isn't that tough as our moms project it to be... just a bit of effort & creativity will help create 1000s of recipes... the basics of cooking is to learn to balance out the spices to your taste...
Yea dev....I do know basic cooking....like curry....to be honest its the ONLY thing I can say I know to do properly! :P :mrgreen:
I've made rasam too but most of the time it doesnt turn out like rasam.... :roll: :oops:
'didnt want to touch Sambaar...not too fond of tat neways! :)
'thing is I get frustrated/disturbed over wat may seem like small things (like for eg. sweating while cooking) & tend to lose concentration while I'm doing sumthing tat isnt really my fav. work...:P
Hence I dont feel like cooking....except wen I hav to wen my mother's out of town.....I must learn to get over all this first! :oops: :(

[dev]

Hmmm... one needs to love cooking to learn it... Hopefully, U'll learn to love it... ;) all the best...:)

[ayeshasadique]

dear solona
are u using maida?
maida (plain flour) usually does shrink....y dont u try a mixture of flours- plain flour and whole wheat flour in equal quantities?

[ayeshasadique]

hey thnx all!! :)
u do make me eager to try out more recipes and post a lot more :) :)

[Lambretta]

Hmmm... one needs to love cooking to learn it... Hopefully, U'll learn to love it... ;) all the best...:)
Yea ur rite.....its the same requirement tat u got2 hav for learning how to wear Sarees I guess....! :lol:
Neways, tks! :D

[ayeshasadique]

Lambretta,
i have seen some people really hate cooking (i used to , long back :) )
when u try cooking something u like to eat,
or when u do try new recipes, different cuisines, u gradually like cooking....actually look forward to get into the kitchen... :)

[dev]

Hmmm... one needs to love cooking to learn it... Hopefully, U'll learn to love it... ;) all the best...:)
Yea ur rite.....its the same requirement tat u got2 hav for learning how to wear Sarees I guess....! :lol:
Neways, tks! :D

That's true... but Y do U say tht to me???!!!... I can wear saree pretty well(though I don't like wearing it often or for long hrs)... :roll: :oops:

[ayeshasadique]

BALTI ALOO


potatoes - 500 gms, peel and cut into thick rounds
oil - 2 tbsp
cumin seeds - 1 tsp
salt
turmeric - 1/2 tsp
red chilli powder - 1 tsp
coriander powder - 1 tsp
green chilli - 2
tomatoes - 1 cup, finely chopped
coriander leaves.chopped
balti masala (refer under veg balti)

1. heat oil and add cumin.
2. add the potatoes, salt, and the spice powders.cook on low heat till potatoes are light brown.
3. add the tomatoes and cook covered on low heat till potatoes are cooked. (dont break them)
4. sprinkle balti masala and coriander leaves.
5. serve hot with rotis.

[ayeshasadique]

KHICHDI (Gujarati style)

rice - 2 cups, soaked
mung dal - 1 cup, soaked
mixed vegetables - 1 cup
green chilli - 3
ghee - 1/2 cup
cumin seeds - 2 tsp
asafoetida powdr - 1/4 tsp or less
turmeric - 1/2 tsp
water - 6 cups
salt


1. heat ghee, add cumin , asafoetida and turmeric.
2. add the rice , dal and veggies ; fry.
3. add the rest of the items and cook till rice is done and mashed a little.
4. serve hot with kadhi.

[Lambretta]

Hmmm... one needs to love cooking to learn it... Hopefully, U'll learn to love it... ;) all the best...:)
Yea ur rite.....its the same requirement tat u got2 hav for learning how to wear Sarees I guess....! :lol:
Neways, tks! :D
That's true... but Y do U say tht to me???!!!... I can wear saree pretty well(though I don't like wearing it often or for long hrs)... :roll: :oops:
:lol: Wen I said "u", I didnt mean U urself (ie. dev)! :roll: :D
I meant "u" as sumone in general.....they used to say "one" (eg: wen one learns sumthing.....etc.....)......I cudnt say "I" here as I cud never wear Sarees :oops: (altho I do of course like them! :D).......so I wasnt indicating u wen I said "u".....!
'hope tat clears it now?! :D
Neways, tks dev & Ayesha for ur encouragement! 'will revert hopefully wen I've learnt to love cooking as much as yall do! :D

[dev]

:lol: ...ok ok... got the point... :)

[Lambretta]

*dig
:lol: ...ok ok... got the point... :)
Glad to know tat......*phew* :P :lol:
/dig

[ayeshasadique]

i think i posted this already....but anyways...

BRINJAL MASALA

brinjals - 6 nos, medium
(cut in to 4 ,length wise)
turmeric -1/4 tsp
salt
oil -3 tbsp
--------
grind together the following:
"small onions - 1/4 cup
tomato - 2 nos, small
green chilli -1 (or as required)
ginger - a small piece
garlic - 4 cloves"
---------
mustard seeds - 1 tsp
cumin seeds - 1 tsp
split black gram -1 tsp
curry leaves - a sprig
onion - 1/4 cup, chopped
red chilli powder - 1 tsp
cumin powder - 1 tsp
salt
coriander leaves

1. fry the brinjal in oil, sprinkled with turmeric and salt. when golden remove and keep aside.
2. in a spoon of heated oil, add mustard, cumin, gram and curry leaves. when mustard crackles, add onion and fry till brown.
3. add the ground items, chilli & cumin powders and salt. fry for a few minutes.
4. add fried brinjals, sprinkle a little water and cook the masala and brinjal together taking care not to overcook and mash the brinjals.
5. garnish with chopped coriander and serve.

[Alan]

I'm going to try Ayesha's Paak Paneer on Sunday.

[ayeshasadique]

GOBI PEPPER FRY


cauliflower - 1, cut into florets
oil - 3 tbsp
onion - 1/2 cup, ground
garlic - 5 cloves, ground
tomatoes - 1 large, ground
salt
red chilli powder - 1 tsp
black pepper powder - 1/2 to 1 tsp
cumin powder - 1 tsp
cashew paste - 1 tbsp (optional)
coriander leaves - chopped, garnish


1. fry onion and garlic in oil. add tomatoes, fry till oil separates.
2. add the gobi florets and salt ;keep frying.
3. sprinkle the spice powders and a little water. cover and cook on low flame till cooked.
4. add the cashew paste, mix well. fry for a few minutes.
5. garnish and serve.

[ayeshasadique]

a few tips to include veggies for kids who say a big NO to them

- puree them into soups
- grind and add them while making puris , chappatis, etc

[ayeshasadique]

one more trick I do is just mix some vegetable juice into their favorite juice, :) they never find out !!

[ayeshasadique]

SNAKE GOURD WITH CHANA

cooked chana - 1 cup
snake gourd - 2 cups, chopped
oil - 2 tbsp
mutard seeds - 1 tsp
cumin seeds - 1 tsp
whole red chilli - 2
curry leaves - a few sprigs
onion - 1/2 cup chopped
tomatoes - 1, chopped
green chilli - 2, slit or chopped
garlic - 3 cloves, finely chopped
salt
turmeric - 1/2 tsp
red chilli powder - 1 tsp



1. heat oil and splutter the mustard and cumin seeds. add whole dry chilli and curry leaves.
2. fry the onions, green chilli and garlic; add tomatoes and cook.
3. add the snake gourd , spices and salt. cook till done.
4. add the cooked chana and cook for a few minutes more.
5. serve hot.

[ayeshasadique]

ALOO KA KHORMA
(hyderabadi)


potatoes - 4, boiled and cut into 4 lengthwise
oil/ghee - 4 tbsp (in hyderabad they use more)
cardamom - 2
cinnamon - 1 stick
cloves - 4
green chilli - 4
roasted onion - 1 no, ground( roast on a flame...or just place in a microwave on high for 3 minutes)
poppy seed paste - 1 tsp
ginger paste - 3 tsp
garlic paste - 2 tsp
cashew paste - 2 tsp
dry coconut paste(kopra) - 2 tbsp
turmeric - 1/2 tsp
salt
coriander powder - 3 tsp
chilli powder - 1 to 2 tsp
tomatoes - 4 , chopped
yogurt - 1/2 cup
coriander leaves - chopped

1. heat oil, fry the whole garam masala and green chilli. Add the onion paste and all other pastes.
2. add turmeric and salt. when the pastes are fried well add the chilli powder and coriander powder.
3. add the tomatoes and fry till cooked.
4. add the boiled potato and fry for a few minutes.
5. add yogurt and adjust salt; simmer.
6. serve hot garnished with coriander leaves.

goes well with both rotis and rice.

[ayeshasadique]

RAW BANANA PACHADI
(artikai pachadi)

raw bananas - 2 (boil with the skin, then peel and discard the skin and chop the banana)

ginger - 1 tsp, finely minced
turmeric - 1 pinch
salt
green chilli - 4 , chopped
yogurt - 1 cup, beaten
lemon juice - 2 tsp
coriander leaves - chopped

mix all the above items together and then temper (thalippu)(thadka)with:
oil - 1 tsp
mustard seeds , jeera, black gram, bengal gram, whole red chilli.

[ayeshasadique]

Alan
how did the palak paneer turn out?

[Alan]

Will be trying it only tomm-

[dsath]

Ayesha what veggy juice do you add in the fruit juice. I have tried adding carrot juice to orange and apple juice, but didn't work. My son refused to have any of the juice. He is a fussy eater and getting vegetables into his system is very difficult. :(

Also what vegies do you add in the chapathi flour. I have tried avacado and potatoes before.

Thanks

[dev]

nice recipes...will try as & when possible & post feedbacks...:)

[Alan]

Ayesha, I tried ur Palak Paneer this evening- it came out really good- but I made a few changes like a lil bit of garam masala & cream(not healthy, I know). Its YUMMY! This is the first time I'm making this. Thankyou for the veggie recipes. Keep up the good work- looking forward to more recipes from u! :D

[Alan]

one doubt- I turned off the gas only after a few minutes after the boil, so as to remove the raw taste of Palak- How much will this affect the 'nutritive value" of Palak? I hope some iron remains in it!

[ayeshasadique]

60 gms of boiled spinach gives around 1.9 mg of iron, provided u didnot wash it after chopping, and did not throw away the water in which it was boiled. :)

fresh spinach is good( if storing in refrigerator, use within 3 -4 days)

boiling spinach for 4 minutes and more reduces its nutritive value by half !!

[ayeshasadique]

it contains that much of iron, but what the human body absorbs is very less (due to the presence of oxalates in spinach itself) :(

[ayeshasadique]

adding carrot juice to apple and orange is a good one ( only add less amount when u start, gradually increasing)
its better to be satisfied that atleast something goes into these kids rather than nothing at all :)

when making puris/chapattis, grind and add one small beetroot
result= nice red puris that kids will love

any veg can be added, only take care that in the beginning u dont add much that will change the original taste :)

[ayeshasadique]

try out this spinach soup , my kids love it !!

butter - 1/2 tsp
onion - 1/2 no, chopped
carrot - 1/2 no, chopped
spinach - 1 cup, chopped

saute the above for a minute and cool. grind to a paste.

make a white sauce:
butter - 1/2 tsp
flour - 1 tsp
milk - 2 cups
clove - 1
bayleaf - 1
saute butter and flour without browning, add the rest of the ingredients stirring (do not let form lumps)

*add the spinach puree to the white sauce.
adjust consistency
season with salt and pepper.
serve warm for the kids with bread sticks

[ayeshasadique]

after making white sauce , discard the clove and bayleaf

[ayeshasadique]

if ur kids love non veg ( if u are a non vegetarian), then any veggie can be added to the meat when preparing it

carrot +tomato = orange puris/chapatti

spinach = green puris/chapatti

[ayeshasadique]

kids love COLOURS and VARIETY

so instead of carrot pieces, try baby carrots (it works with my kids)

kids dont like chunks; serve their soups, pureed.

add lots of colour - colourful veggie stir fries with noodles

colourful pita rolls

homemade veggie pizzas

veggie dosas

note :very important
dont force them to eat anything they dont like

[ayeshasadique]

BAGARE GAAJAR
carrot stir fry

carrot - 250 gms, grated/finely chopped
turmeric - 1/4 tsp
chilli powder - 1/2 tsp to 1 tsp
salt
grated coconut - 1 tbsp

to temper:
oil - 2 tbsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
black gram - 1 tsp
curry leaves - a few sprigs
ginger - 1 tsp, grated
green chilli - 1, chopped

1. heat oil and add all the tempering items.when mustard splutters, add carrot and fry
2. add the spices and salt. sprinkle water and cook covered on low flame, till done.
3. add the grated coconut and serve.

note:
beets can also be prepared in the same way.

[ayeshasadique]

DOSAKAI PACHADI
(cucumber pachadi)

yogurt - 1 cup, beaten
cucumbers - 2, grated
coconut paste - 2 tbsp
green chilli - 2 , pasted
salt

mix all the above together and temper with:
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
curry leaves
1 whole red chilli

[Noodles]

Ayesha!

Can u pls. post few VEG. KULAMBU recipes for this summer season!

Thanks
Noddles

[dsath]

Making colourful chapathis is a wonderful idea. And abt the carrot juice, i added just 2 spoons of the juice, but unfortunately my son has sharp taste bud and he can smell a carrot or cabbage from miles........
The spinach soup recipe sure looks good, worth a try.

[ayeshasadique]

KADALAI PARUPPU KUZHAMBU

bengal gram - 1 cup, cooked (each grain must be cooked but separate ; not mashed up)
oil - 2 tbsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
whole red chilli - 2 nos
curry leaves
small onions - 1/2 cup, chopped
green chilli - 3 nos
garlic - 2 tsp, crushed/minced
ginger - 2 tsp, grated
tomatoes - 2 nos, chopped
turmeric - 1/4 tsp
red chilli powder - 1 tsp or more
coriander powder - 3 tsp
salt
tamarind - lemon size, soaked

1. heat oil add the tempering ingredients, then add onion, ginger, garlic and greenchilli.
2. when brown, add the tomatoes and spices; cook till oil separates.
3. add paruppu and fry a few minutes.
4. add the salt and tamarind pulp. simmer 5 minutes.
5. serve hot with plain rice.

note:
u can add brinjal (kathirikkai) to the recipe.

[ayeshasadique]

dear noodles
pls let me know which vegetables you get in summer,...i will post recipes accordingly.

[ayeshasadique]

ULVA KATTU/CHAARU
(kulthi ki kut)

kulthi seeds (horse gram)(kollu in tamil) - 500 gms
soak over night, cook in the same water, puree and strain )

tamarind - lemon size, soak and take pulp
salt
red chilli powder - 2 tsp
cumin powder - 1 tsp
coriander powder - 2 tsp
garlic paste - 1 tbsp
ginger paste - 1 tsp
onion - 1, pasted
coconut paste - 2 tbsp
poppy seed paste - 1 tsp

ghee - 1/4 cup
cumin seeds - 1 tsp
whole red chilli - 2
crushed garlic - 1 tsp
bay leaf - 1

1. heat ghee and add whole red chilli, cumin seeds, garlic, and bayleaf.
2. now add all the other items and simmer for 20 to 30 minutes.
3. serve with plain rice or chapattis.

note :
boiled eggs can be added to the kut.

the gram can be let to sprout and then made a masala dish called USAL....goes well with jowar rotis.

rasam is also made with this...kollu rasam

[ayeshasadique]

PHANU
a recipe from Uttaranchal


Kulathi (Horse gram) - 1 cup
Oil - 1/2 cup ( preferably mustard oil)
Garlic - 4 to 5 cloves
Ginger - 1/2 inch piece
Green chillies - 3 to 4
Cumin seeds - 1 tsp
Asafoetida - a pinch
coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Water - 3 cups
Salt


1. Soak the gram overnight.
2. In the morning grind it into a dry thick paste in a mixer along with green chillies, garlic and ginger.
3. Place a non stick pan on a moderate flame. Put some oil and make small thick pancakes. Use only half of the paste for making the cakes.
4. Mix water with the remaining paste to make a pouring consistency.
5. Heat oil in a pan and add cumin seeds and asafoetida. Now add gram paste, turmeric powder, coriander powder and salt.
6. Cover and cook for about 10 minutes on slow fire. Add the cakes to the gravy and continue simmer for another ten minutes.
7. Drizzle with ghee and sprinkle chopped coriander leaves .
8. Serve with steamed rice.

[ayeshasadique]

SHUKTO
a bengali veggie dish

raw banana - 1 no,cut into pieces
radish - 1 , cut into pieces
potato - 1, cubed
brinjal - 1 , cut into 8 length wise and deep fried
bittergourd - 1 small, thinly sliced and deep fried
mustard seeds - 1 tbsp.
fenugreek seeds - 1/2 tsp.
poppy seeds - 2 tbsp.
ginger - a small piece
salt

1. Soak mustard seeds and poppy seeds in warm water.
2. heat 3 tbsp oil and fry 1/2 tsp. each of fenugreek seeds and mustard seeds.
3. When mustard seeds crack, add banana, radish, and potato and stir fry on medium heat.
4. Grind the soaked mustard seeds and poppy seeds with ginger to a smooth paste. Add this to the vegetables and fry for about 2 minutes.
5. Add salt and the fried bittergourd slices and eggplant pieces. Add 1/2 cup of hot water and cook.
6. When vegetables are all cooked, drizzle 1 tsp ghee on top.
Serve with rice.

[ayeshasadique]

CAJU CURRY
a srilankan cashew dish

raw Cashews - 250 gms ( just soak dry cashewnuts in water overnight)
thin Coconut milk - 3 cups
Onion - 1, sliced
green Chilies - 2, sliced
garlic - 3 cloves, crushed
Cinnamon stick - 1
Curry leaves
oil - 3 tbsp
turmeric - 1/4 tsp
1 tbsp Raw Curry powder
(2 tsp coriander powder + 1 tsp cumin powdr + 1/4 tsp fennel powder)
thick Coconut milk / fresh milk - 1 cup


1. Drain the water from cashews and add salt, turmeric, raw curry powder, and mix well.
2. Heat the oil in a pan ; add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
3. Add the cashews and keep frying. Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
4. Add the thick coconut milk (or fresh milk) , curry leaves and bring to a boil on slow heat.
5. Turn off heat. Adjust salt.

note:
green peas can also be added to this dish.

[dev]

hi ayesha,

thanks a lot for the horsegram recipes... Will try those soon... I guess kulthi ki kut is the recipe I've been looking for, for almost 3 years now,with no success...

[Sowmya]

Hi Ayesha
Keep up your great work.You seem to be posting recipes at lightning speed :D
BTW just curious.. why doesn't your avatar have a head?(just a joke!)

Regards
Sowmya :)

[Noodles]

Dear Ayesha!


Whatever the vegies available in the Middle East. Accordingly u cud post the recipes. I am also from Kuwait.


Thanks
Noodles

[ayeshasadique]

hi sowmya
my daughter likes that character very much.....its been years, but she still patiently waits that one day she will get to see her face whenever she is watching 'powerpuff girls' cartoon !! :)

[ayeshasadique]

VEGETABLES GREEN CURRY

oil - 3 tsp
onion - 1, chopped
ginger paste - 2 tsp
garlic paste - 2 tsp
bell peppers - 1/2 cup, cubed
cauliflower florets - 1/2 cup
broccoli florets - 1/2 cup
carrots - 1 no, cubed
zucchini - 1/2 cup, cubed
green chilli paste - 2 tbsp
coriander leaves paste - 4 tbsp
thin coconut milk - 2 cups
thick coconut milk - 1 cup
evaporated milk - 1 cup
water - 1 cup
salt

1. heat oil and saute, onion, ginger and garlic.
2. add the vegetables and spice paste and fry a few minutes.
3. add the liquids and salt. simmer till done.

note:
serve with jasmine rice.

[ayeshasadique]

MUSHROOM ROGAN JOSH


Rogan Josh is basically a very spicy kashmiri meat dish, ...meaning red meat, where lots of kashmiri chilli powder is used that makes the curry reddish in colour.....vegetarians can use different vegetables....i have used mushrooms !! :)

mushrooms - 3 cups
oil - 3 tbsp
ghee - 2 tbsp
whole green cardamom - 4
big cardamom - 2
cloves - 4
cinnamon - 1 stick
bay leaf - 1
onion - 1 cup, chopped
ginger - 1 tbsp
garlic - 1 tbsp
kashmiri chilli powder/paprika - 1 to 2 tbsp
green chilli - 2
cumin powder - 1 tsp
coriander powder - 2 tsp
salt
garam masala powder -1/4 tsp
pepper powder - 1/2 tsp
tomato paste - 1/4 cup
yogurt - 1/2 cup


1. heat oil and ghee and add all whole spices; add the onions and fry.
2. when brown, add the ginger garlic pastes and salt.
3. add the mushrooms and the spice powders. keep frying.
4. add the tomato and yogurt; mix well and cook till done.
5. sprinkle with garam masala and pepper powder.
6. serve hot with pulaos or rotis.

[ayeshasadique]

GOBI MANCHURIAN


1 medium. cauliflower broken into big florets.
1 bunch spring onion finely chopped
3 tsp. ginger finely chopped
2 tsp. garlic finely chopped
2 to 3 green chillies, chopped
1/4 cup plain flour
4 tbsp. cornflour
1/2 tsp each ginger garlic pastes
1/2 tsp. red chilli powder
3 tbsp. oil
soy sauce - 1 tbsp
tomato ketchup - 1 tbsp
1/2 tsp red chilli powder
water
salt


1. Put the florets for 2 minutes in boiling water, to which a tsp of salt has been added.
2. Drain and pat dry on a clean cloth.
3. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/2 tsp. each of ginger and garlic pastes and red chilli powder and add salt.
4. Dip in the batter and deep fry in hot oil. Keep aside.
5. Heat oil, add remaining ginger, garlic and chilli and fry for a minute.
6. Add the salt, spices and spring onions. Stir fry for a minute. Add water and bring to a boil.
7. Add 2 tbsp. cornflour to 1/4 cup water and dissolve well. Add to the gravy and stir continuously .
8. Boil till the gravy becomes transparent. Add florets, ketchup and soya sauce.
9. garnish with chopped spring onion leaves.
10. Serve hot with noodles or fried rice.

[ayeshasadique]

the same method is used to make vegetable manchurian.......use cooked , mashed mixed veggies, binded with some cornflour instead of just cauliflower.

[ayeshasadique]

NAVRATAN KHORMA


2 cups frozen peas(if fresh, boil beforehand)
1 large carrot chopped
1 cup paneer cubes
cauliflower florets - 1/2 cup
mushrooms - 1/2 cup
1 small green apple, chopped
2 slices pineapple, cubed
10-15 cashewnuts
20 raisins
1/2 cup tomato paste
1/4 cup curd
1/4 cup cream
3 tbsp. butter
2 tbsp. ghee
salt to taste
1 tbsp. coriander leaves , chopped

Dry Masala:
1 tsp. cumin powder
2 tsp.poppyseeds powder
2 tsp. cardamom powder

Wet Masala:grind
1 large onion
1/4 cup coconut grated
5 green chillies


1. Heat ghee and fry cashews. remove.
2. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
3. Add the dry masala and salt ; fry. Add the veggies and paneer; mix together curd , tomato paste and cream and add to gravy.
4. Add cashews and raisins along with fruits and boil till the gravy is thick and the fat separates.
5. Garnish with crumbled paneer ,coriander leaves and chopped cherries.
6. Serve hot with any rotis.

[ayeshasadique]

CHANA FOR BATURA


1 cup kabuli channa soaked overnight
2 large tomato, chopped
2 large onions, chopped
3 tbsp. chopped coriander leaves
3 tsp. ginger paste
2 tsp. garlic paste
1 lemon (juice)
2 tbsp. oil,and 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds

Dry masalas :-
2 tsp. red chilli powder
1/2 tsp. each cinnamon ,clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste


1. Place channa in cooker with enough water, teapouch and bay leaves. Pressure cook till done. Remove the tea pouch and bay leaf.
2. Blend together 1/2 tomato, half the chopped onion, a handful of channa and 1 tbsp. coriander. Keep aside.
3. Heat oil. Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
4. Add channa-paste, fry further 3-4 minutes.
Add all dry masala . Stir fry till oil separates.
5. Add chana with the water in which it was cooked. Simmer till gravy thickens.
6. drizzle ghee on top. Add the slit chillies and cinnamon-clove powder.
Add chopped coriander and Squeeze a lemon over channa.

[ayeshasadique]

dear Dev
glad to know , u finally got the recipe u wanted... :)...i hope the kulthi kut turns out well ..after all its been a 3 yrs wait :)

[ayeshasadique]

CABBAGE KOFTA CURRY

For Koftas
1/2 Cabbage, very finely Shredded
2 tbsp or more Besan/ bengal gram flour
1/2 tsp red chilli powder
1 tsp gingergarlic paste
salt
Oil for frying

mix all , make balls and deep fry in oil.

For Gravy: grind together
2 onions
a Piece of ginger
5 cloves of garlic
1 Cardamom
1 cinanamon stick small
4 cloves
2 tsp cumin
1 tsp coriander seeds
2 medium sizes Tomatoes
4 green chillis
a small piece coconut

1. In a pan, heat 1 tbsp of oil & add 2 bay leaves & the ground paste.
4.Let it cook till the oil seperates.
5. add water as needed.
6.Switch off the flame ,add the Kofta's & Cover till Serving.
7.Before serving garnish with fresh coriander leaves.

[dsath]

Hi Ayesha,
I tried you Gobi Pepper fry and it came out very well. Thanks for sharing your recipes and keep the good work going. :)

[ayeshasadique]

POTATO AND BELL PEPPER MASALA

bell peppers - 4 (different colours)
potato - 2 , boiled and cubed
oil - 2 tbsp
cumin seeds - 1 tsp
onions - 1, chopped
ginger - 3 tsp
garlic - 2 tsp
coriander powder - 2 tsp
turmeric - 1/2 tsp
chili powder - 1 tsp
cumin powder - 1 tsp
tomatoes - 1, chopped
garam masala - 1 tsp
salt


1. cut big pieces of peppers.
2. In oil fry cumin, onions, add ginger and garlic. Add all spices ; then add tomatoes. cover and cook.
3. add the bell peppers and potatoes. add salt.
4. do not add water; just cover and cook on low flame till done.
5. garnish with coriander leaves and serve hot with chapattis.

note:
mushrooms, paneer etc, can be added

[ayeshasadique]

ALOO GOBHI METHI


4 potatoes , boiled and cubed
200 g fenugreek leaves ( 1 bunch)
2 cups cauliflower florets
Salt
5 tbsp oil
1 tsp mustard seeds
a handful curry leaves
2 tbsp ginger paste
1 tbsp garlic paste
onion - 1, chopped
1 tsp turmeric powder
2 tsp chilli powder
1 tsp amchur powder
1 tsp cumin powder
1/2 tsp pepper powder
A generous pinch of kasuri methi (optional)

For the garnishing: some fresh pomegranate seeds

1. Heat oil and add mustard seeds. When they crackle, add curry leaves.
2. Add the onion and ginger paste and garlic paste. Then add fenugreek and stir fry for a few seconds.
3. Add cauliflower, turmeric, chilli powder and salt. Stir well. Lower the heat. Cover and cook .
4. Add potatoes and stir-fry
for five minutes. Sprinkle amchur powder, cumin powder, pepper powder and kasuri
methi.
5. garnish with pomegranate seeds ans serve hot with rotis.

[ayeshasadique]

ARVI KA KHATTA
seppakkizhangu puli kuzhambu


arvi - 250 gms
5 tbsp oil
8 flakes garlic, crushed
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp urad dal
4 whole dried red chillies
a handful curry leaves
1 cup onions, chopped finely
1/2 cup fresh tomato paste
a lemon sized Tamarind (pulp)
5 tsp coriander powder
3 tsp chilli powder
1 tsp turmeric powder
Salt to taste


1. Wash the arvi thoroughly and cook with enough water till done. Add one lemon juice and bring to a boil again. Drain. When cool, peel and quarter lengthwise.
2. Heat oil in a pan. Add garlic and saute ; Add mustard seeds, cumin seeds, urad dal and whole red chillies. Stir until the seeds begin to
crackle.
3. Add curry leaves. Add onions and saute until golden. Add all other items. Add salt and water. Bring it to a boil.
4. Lower the heat, add arvi; simmer, stirring occasionally, until the gravy is thick.

serve with steamed rice.



Another Method

arvi - 250 gms, boiled, peeled and cut
oil - 5 tbsp
onion - 1 cup, chopped
tomato - 1/2 cup, chopped
ginger paste - 2 tbsp
garlic paste - 2 tbsp
turmeric - 1 tsp
chilli powder - 2 tsp
coriandr powder - 4 tsp
salt
tamarind - a lemon size (pulp)
coconut paste - 2 tbsp
coriander leaves

1. fry onion in oil till brown, add tomato and cook till done
2. add the ginger garlic pastes.
3. add all spices.
4. add arvi and salt; fry and add the tamrind and coconut pastes. simmer.
5. serve garnished with coriander leaves.

[dev]

what is arvi?

[ayeshasadique]

arvi is 'seppankizhangu'
colocasia in english

[ayeshasadique]

today, made a mixed vegetable khorma....but instead of using the usual veggies, i added
snow peas
fried brinjals
broccoli
cauliflower
mushroom
white onions
potatoes

turned out very yummyyy..still licking my fingers.. :)

[ayeshasadique]

SPICY BEET PARATHAS


2 cups wheat flour
2 tbsp chana flour
2 tbsp plain flour
1 red beet, grated/grinded
1 bunch of coriander leaves, finely chopped
1 tsp grated ginger
2 tbsp oil/ghee
2 tbsp sesame seeds
2 tsp cumin seeds
1 tbsp red chilli powder or 5 to 6 green chillies
1/2 tsp haldi
1/4 tbsp asafoetida
salt to taste

1. Add all the above listed ingredients and make a dough out of it. leave for 1/2 an hour.
2. Make balls and Roll into parathas.
3. Roast them onto the tava by adding little ghee to it .
4. Serve hot with a subji of ur choice and a raita.

[ayeshasadique]

BASIC WHITE GRAVY

1/4 cup onion paste
1 cup fresh curds
1/2 cup fresh cream
1 tbsp. grated paneer
3/4 cup milk
1 tbsp. cashewnuts paste
1 tbsp. peanuts husked , lightly roasted & powdered
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour, and pasted along with 1 slice stale bread white
3 green chillies, pasted
ginger paste - 4 tsp
garlic paste - 2 tsp
1 tsp. coriander finely chopped
1 tsp. sugar
salt to taste
1/4 tsp. cinnamon-clove powder
1/2 tsp cardamom powder
3 tbsp. ghee or oil



1. Heat fat in a heavy pan, add onion paste, saute for 3-4 minutes.
2. Add ginger garlic, green chilli pastes
3. add all other pastes and curds and cook, stirring continuously .
4. Add milk, bring to a boil,;add the spices.
5. add all other items and salt.

these can be added:
Paneer cubes, mixed vegetables ,pineapples, cooking apples, potato , peas, etc.
non vegetarians can add chicken to this gravy.

[Alan]

today, made a mixed vegetable khorma....but instead of using the usual veggies, i added
snow peas
fried brinjals
broccoli
cauliflower
mushroom
white onions
potatoes

turned out very yummyyy..still licking my fingers.. :)

Post in the recipe of the kurma.

[sowmeia]

Hi ayesha,

gr8 to see a veggie fan like me!! i wanted to try ur cabbage kofta curry..was wondering if you've ever tried making the koftas in an oven instead of deep frying? if anybody else has tried this, can you post?
Thanks..and keep up the good work ayesha

[ayeshasadique]

hi sowmeia
glad to see many health concious people in the forum :) ...people keep asking me the alternative to deep frying....but frankly , i havent tried anything other than deep frying
may be u can add a tsp of oil to the batter and grill them into patties and add...try and tell me the result :)

[ayeshasadique]

Alan,
the MIXED VEG KHORMA that I made:

mix of the already mentioned veggies - 2 cups
oil/ghee - 3 tbsp
4 whole cloves and 1 stick cinnamon
1 bay leaf
cumin seeds - 2 tsp

grind together the following:
onion - 2
tomato - 1
ginger - 3 heaped tbsp, grated
garlic - 8 to 10 cloves
coriander leaves - a few sprigs
green chilli - 3
turmeric - 1/4 tsp
chilli powder - 1 tsp or more
coriander powder - 3 tsp
cumin powder - 1 tsp
fennel seeds - 2 tsp
coconut - 2 tbsp, grated (I added a little more)
curd - 3 tbsp
garam masala - 1 tsp
salt

1. heat oil, add cumin and whole garam masala.
2. add the ground paste and fry till oil separates.
3. add the veggies and fry till they are dry.
4. add needed water; simmer till done.
5. garnish with coriander leaves and serve with rotis or pulaos.

I served this with simple plain rice , but all liked it !! :)

[ayeshasadique]

AFRICAN VEGETABLE STEW


onion - 1 large, chopped
swiss chard/silverbeet - 1 bunch, chopped (keep white stems and greens separate)
chick peas - 200 gms, cooked
raisins - 3 tbsp
rice - 1/2 cup
yam - 1/4 to 1/2 cup (washed, peeled and sliced)
tomatoes - 3 nos, chopped
garlic cloves - 6, crushed
chilli powder - 1 tsp (the actual recipe uses only tabasco sauce)
Salt and pepper
Tabasco sauce (optional) if u like it still spicy


1. Fry onion, garlic and white stems of chard. Then add chopped greens and fry a bit.
2. Add chickpeas, raisins, yams, tomatoes, chilli powder, salt and pepper. Cook till half done.
3. Put the rice ; Add needed water and cover and cook until rice is done.

Add Tabasco sauce to taste.

[ayeshasadique]

SPICY WATERMELON RIND

watermelon rind - 2 cups, pink and green portions removed and cubed
oil - 2 tbsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
green chilli - 3 nos, chopped
onion - 1 , chopped
garlic - 3 tsp, chopped
ginger - 3 tsp, grated
turmeric - 1/4 tsp
red chilli powder - 1 tsp
salt
coconut - 2 tbsp, grated

1. heat oil cracklw mustard and cumin.
2. add onion, ginger garlic and green chilli.
3. when fried , add the spices, watermelon rind and salt.
4. cover and cook till done.
5. sprinkle grated coconut and serve.

[ayeshasadique]

the above recipe can be used to make raw banana with its skin..or the banana skin alone :)

[ayeshasadique]

RAW BANANA VADA

raw banana - 2 nos, cooked with skin, then peeled and mashed
chana dal - 1 cup, soaked and grinded without water to get coarse grainy texture(when grinding add a tsp of fennel and a piece of coconut)
chopped onion -1
chopped green chiili - 2
cumin powder - 1/2 tsp
red chilli powder - 1/2 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1/2 tsp
chopped curry leaves - a few
chopped coriander leaves - 1 tbsp
salt

mix all together, make balls, flatten and deep fry in hot oil.

note:
similarly u can make
carrot vadas ( grated raw carrots)
beetroot vadas(grated raw beets)
mixed veg vada (cooked, mashed vegs)

[ayeshasadique]

grated lauki (bottlegourd) dried by placing on a clean cotton cloth can also be made into vadas

[ayeshasadique]

all the above mentioned veggies can be made into fritters/ bhajiyas by subtituting the chana dal with besan flour, keeping all the other ingredients the same

[ayeshasadique]

greens , cabbage etc can also be used

iam sure u people know all these already :)

[Alan]

Thanks for the Korma recipe, Ayesha- will let u know after trying.

[ayeshasadique]

DOSA VARIETIES

1. plain dosa
2. masala dosa
3. sweet dosa
4. maida/atta dosa
5. adai (with one dal alone) / mixed dal adai
6. uthappam
7. mixed dal dosa
8. rava dosa
9. dosa with different mixes/stuffings
spinach, methi
veggies - carrots, beets, bottle gourd, beans, cabbage, etc etc
coconut shavings/milk
capsicum, mushrooms(my kids call it
pizza dosa)
onion, tomato
potato
10. ragi dosa
11. poha dosa
12. bread dosa
13. cheese/paneer
etc etc

[ayeshasadique]

MOOLI PARATHA

atta - 2 cups
grated radish/mooli - 1 no
red chilli powder - 1/4 tsp
green chilli - 2 (optional)
onion - 1, chopped finely
coriander leaves - chopped
ajwain - 1/4 tsp
garam masala - 1/4 tsp
salt

In the actual recipe, mooli is stuffed in the dough after finely squeezing out the water and adding other spices to it. (this water can be used to knead the dough)

what i do:
1. mix all the items together to form a dough; rest for 20 minutes.
2. roll out into parathas, sprinkling wheat flour to avoid sticking.
3. griddle on hot tava, till golden on both sides drizzling little ghee/ mustard oil.
4. serve with yogurt.


other recipes using mooli

sambar
chutney
pickle
salad
mooli dal
mooli curry
mooli leaves are also used in cooking

[SmileAlways]

[tscii:b81fb402dc]Thot to contribute my bit to this thread!!


Hariyali Aloo/paneer

Ingrdiants : Mint leaves- 3 medium sized bunches, onion – 2 medium sized, tomato – 2, Green chillies- 3-4 small ones, Ginger – small piece, Garlic – 4-5 pearls, Clove – 1-2 pieces, Paneer – cut into 2 inch pieces or baby potatoes –1/2 kg, Garam Masala- 1 teaspoon.



Method: Remove the mint leaves from stalk and clean them. Cut onions and Tomato in large pieces. In a mixie/blender puree the cut tomato, oinion, green chilllies, ginger, garlic and clove. Take a Kadhai and sauté the puree until the raw smell is removed.
Meanwhile, puree the mint leaves and keep ready. If you are making the dish with Baby potatoes, ensure that you have pressure cooked them (2-3 whistles) and de-skinned them.

In case of using paneer, cut it into 2 inch long pieces and keep separate.

When the onion-tomato paste is cooked, add the pureed mint. Add salt, Garam masala according to taste and mix it well. Saute on a low flame. Add the boiled potatoes/ paneer and mix well…until there is a coating of the mint gravy on all pieces of paneer/boiled potatoes. Switch off the flame and serve after 2 hours for the gravy to soak in.

Note: Do not add water while using blender/mixie; as it might make the gravy watery. Ensure that you have more mint puree than the onion-tomato puree…..since only this will ensure a green colour..and hence the name “Hariyali”


I had a similar dish in Hotel Savera…..long long ago. I like tht dish a lot…and hence started experimenting on the recipe. Voila….this is how I make it. Consider this as a disclaimer that….this might not be a original recipe..but definitely this is how I make it…and my family loves it!!!
[/tscii:b81fb402dc]

[Alan]

thanks smile- i'll be checking that out soon

[ayeshasadique]

thnx smile
i have tried a hariyali chicken...now definitely wud try this out

[rain]

nice going,ayesha!

ur recipes are like a speeding train :) . well, i have just stopped at one station.....tried ur brinjal dish and bell pepper fry.it was very yummy. thanks for posting and keep it up!

regards
rain

[ayeshasadique]

thnx rain...
i do hope u find other recipes worthy too :)

[ayeshasadique]

BRINJI

basmati rice - 2 cups, soaked
ghee - 2 tbsp
oil - 2 tbsp
cloves - 2
cardamom - 2 small
cinnamon - 1 stick
brinji leaves/bay leaves - 2 to 3
small red onions - 1 cup, (if small leave it whole, if big cut each into 3 to 4 pieces)
very small garlic pods - 1/2 cup, whole
curry leaves - a few sprigs

grind together:
1 tomato
2 green chilli
1 tbsp saunf
2 tbsp coriander seeds
2 whole red chilli (more if u want spicy)
turmeric - 1/2 tsp

salt
coconut milk - 1 cup
water - 3 cups
green peas and carrots - 1/2 cup (optional)

1. Heat oil and ghee, add the whole garam masala. now add onions, garlic and curry leaves. fry well.
2. add the ground paste; and vegetables. fry till oil saparates.
3. add the rice and fry.
4. add water, coconut milk and salt, boil.
5. simmer, closed till done.
6. serve hot.

[ayeshasadique]

GREEN TOMATO FOOGATH

green tomato - 4, hard and green, chopped
onion - 1 , chopped
green chilli - 3, chopped
curry leaves - a sprig
mustard seeds - 1 tsp
cumin - 1 tsp
oil - 1 tbsp
grated coconut 2 tbsp
salt

1. heat oil, add mustard , cumin, curry leaves. when they pop, add the onion and chilli
2. add the tomato and salt. cook till done and dry.
3. add grated coconut and serve.

[ayeshasadique]

green tomatoes can be used in sambar as a veggie.
it can be used in paruppu kadaiyal also

[ayeshasadique]

DRUMSTICK FLOWER PORIYAL

drumstick flowers - 2 cups
oil - 1 tbsp
mustard seeds - 1 tsp
cumin - 1 tsp
urad dal - 1 tsp
whole red chilli - 2 nos
green chilli - 1, chopped
grated ginger - 2 tsp
curry leaves
onion - 1, chopped
salt
coconut - 2 tbsp, grated

1. heat oil add the tempering items ; then add onion and fry.
2. add drumstick flowers and salt. cook till done.
3. add grated coconut and serve.

[ayeshasadique]

drumstick leaves can also be used in making poriyal.
the tempering is the same...another method to finish it up, is instead of coconut (grated) in the last, a tbsp of rice and a tbsp of ground nut (both dry roasted) can be ground and added in the end before serving.

[ayeshasadique]

tamil cooking uses a lot of "poov" in cooking.
poov - flower

tamarind flower
neem flowers
agathi flowers
drumstick flowers
banana flowers

[ayeshasadique]

NEEM FLOWER THUVAIYAL

Neem Flower - 1/2 cup, fried in a tsp of oil
red chillis - 2
small red onions -2
urad dal - 2 tbsp
tamarind - half a lemon size
salt
oil - 1 tsp

1. Fry red chillis, urad dal , tamarind and onion in 1 tsp of oil. Keep aside .
2. Grind all together.

[ayeshasadique]

rose petals
hibiscus flower
gulmohur flowers
pumpkin flowers etc are also edible flowers

[ayeshasadique]

i think they eat atthi poov too ( can anyone confirm yes or no)!!

zucchini flowers
violets
marigolds
chrysanthemums
jasmine
borage
orange bloosoms
chive
onion
lilacs pansies............wow , all are edible


does anyone have indian recipes for these? :P

[dev]

Katralai poo is also edible... I remember having a kind of puli kulambu in one of my relatives place looooong back....

[ayeshasadique]

chigoor ka salan is a hyderabadi dish which uses meat and tamarind flowers and tender leaves...if anyone needs recipe i will post it.

[ayeshasadique]

i also know another dish using fish, baigan and chigoor...anyone interested plz ask for it

[ayeshasadique]

dried fish, not fresh

[ayeshasadique]

can u get me the recipe dev?

[ayeshasadique]

dev
did u make the kulthi kut?

alan
did u make the ve. khorma?

do post me ur responses yaar....

[ayeshasadique]

once had 'kandankatthiri kuzhambu' made by one of my school day neighbours........
where to find kandankathhiri now? :)

[ayeshasadique]

VEGETABLE VINDALOO

any single veggie can be used or a mix of the following:
kohlrabi, radish, potato, carrot, zucchini, cauliflower, broccoli - 2 cups

to grind:
onion - 2
tomato - 1
ginger - 2 tbsp, grated
garlic - 2 tbsp, grated
cumin seeds - 2 tsp
red chillies - 3
black peppercorns - 2 tsp
cardamom seeds (taken from pods) - 1/2 tsp
cinnamon - 1 stick
mustard seeds - 1 tsp
fenugreek seeds - 1/2 tsp
white vinegar - 3 tbsp
salt
sugar - 1 tsp

1. Heat 3 tbsp of oil, add the ground masala and fry till oil separates.
2. add the veggies and fry.
3. add water and cook till done. serve.

[dev]

Ayesha,

I'm not sure if I can get the recipe... I had it at a not-so-close relative's house... I have never had it after that... Anyways, will ask my mom if she has any idea abt that curry... But as far as my memory goes, it was like puli kulambu with the flower in it...

[dev]

I haven't tried the horsegram curry yet... as i don't stock cocnut, I can try it only after I get to go to Mustafa centre next time...

[sowmeia]

Hi ayesha,

I tried ur basic white gravy recipe yesterdaywith pasta!! I made the following indian version of pasta -
http://www.pachakam.com/recipe.asp?id=221

i also added ur basic white gravy to it..the result was really good..my husband hates pasta but really enjoyed this india version!! Thanks!

[ayeshasadique]

thnx sowmeia
hope u try other dishes too !!

dev
2 yrs back had come to singapore on vacation, were staying right behind mustafa centre at the New Park hotel :) we have a friend there in singapore, a very nice place...hoping to visit again :)

[ayeshasadique]

GREEN CURRY


spinach sauteed and pureed - 2 cups
bottle gourd grated - 1 cup
atta/maida - 2 tsp in 2 tbsp of water
onion paste - 1/2 cup
ginger paste - 1 tbsp
garlic paste - 1 tbsp
green chillies pasted - 3 to 4
cheese grated - 2 tbsp
salt
lemon juice - 1 tsp
garam masala powder - 1/2 tsp
3 tbsp. oil


1. Heat oil in a pan, add gingergarlic paste, stir.
2. Add onions, and garam masala.
3. Add blended spinach mixture, all other ingredients except cheese.
4. Stir and allow to cook till thick.
5. Add any boiled vegetable of ur choice (eg, cooked potato cubes)at this stage. simmer.

Garnish with grated cheese/paneer before serving.

[ayeshasadique]

coriander and mint paste can also be added according to taste.

[ayeshasadique]

CURD GRAVY

thick yogurt - 2 cups, beaten
salt
coriander leaves

grind together:
1 onion
1 tomato
3 pods garlic
1 piece ginger
3 green chillies
1/4 tsp turmeric
1/2 tsp chilli powder
1 tsp cumin
1/4 tsp black pepper

temper: oil, mustard seeds, cumin seeds, curry leaves

1. heat oil and add tempering items.
(now you can add any veggie, if u want)
2. add the ground items and fry till oil separates.
3. add beaten curd , salt and switch off flame.
4. garnish with chopped coriander leaves.
5. serve with plain rice accompanied with any spicy poriyal/varuval.

[ayeshasadique]

VEGETABLE STEW (white)

A mix of cooked potatoes, cauliflower, green peas , carrots - 2 cups
ginger paste - 1 tbsp
Curry leaves
Mustard seeds - 1 tsp
2 onions , sliced thin
3 green chillies , slit lengthwise
thick coconut milk - 1 cup
thin cocnut milk/water - 1 &1/2 cups
2 cardamom
2 sticks cinnamon
6 cloves
Oil - 2 Tbsp
salt to taste

1. heat oil, add mustard seeds, curry leaves, cardamom, cinnamon, cloves.
2. add onion, chilli and ginger paste. add veggies and fry ; add coconut milkand / water.
3. simmer and serve.
note:
To thicken further, u can add a tsp of plain flour.

[ayeshasadique]

VAZHAI THANDU PORIYAL

Vazai Thandu(Banana Stem), finely chopped - 1 cup
siru paruppu/moong dal - 2 tbsp, soaked
sour curd - 3 tbsp
salt
mix the stem, dal , salt and curd. leave for 10 minutes.

tempering:
oil
Urad dal - 1 tsp
Red chilli - 2 , whole/crushed
Mustard seeds - 1 tsp
cumin seeds - 1 tsp
Hing - a pinch
Ginger - 1 tsp grated
Green chilli - 1 , chopped

Grated coconut - 2 tbsp
oil - 1 tbsp

1. heat oil and fry mustard, urad , red chilli, cumin, hing, green chilli, and ginger .
2. add the vazai thandu mix . cook till done.
3. add the grated coconut and serve.

[ayeshasadique]

GAAJAR ALOO METHI KHORMA


diced carrots - 1 cup
cubed potatoes - 1 cup
washed and chopped methi leaves - 1 cup
oil - 3 tbsp
chopped onions - 2
chopped tomato - 1
green chilli - 2
ginger paste - 3 tsp
garlic paste - 2 tsp
turmeric - 1/4 tsp
chilli powder - 2 tsp
coriander powder - 3 tsp
salt
roast and powder - 1 cardamom, 1 stick cinnamon, 4 cloves
grind together - 3 tbsp grated coconut, 4 cashews, 4 skinless almonds
coriander leaves

1. heat oil and saute onions till brown; add ginger garlic pastes and fry.
2. add the tomatoes and green chilli; add salt, fry till cooked
3. add the spices.
4. add the veggies and fry; add little water and cook.
5. add the garam masala and the ground paste, add more water if needed. simmer for a few minutes more.
6. garnish with coriander and serve hot with rice , pulaos or rotis.

non vegetarians can add a few lamb bones to the recipe before adding veggies and pressure cook it, later add the veggies and cook.

[ayeshasadique]

has anyone tasted the ramadan kanji , muslims make during ramadan?

[dev]

Ayesha, pls post the recipe for the kanji if U have... I have had it in my friend's place a few times... we used to pester her to get it for us...yummy yum...:)

[ayeshasadique]

i hope u are asking for the authentic non veg version :)

[ayeshasadique]

iam going to pick up my son from his school bus stop, will come back and post the recipe

[dev]

you can post the authentic one... I'll make changes to suit my taste... I used to eat nonveg during those times... now I have become a very selective non-vegetarian...so, the recipe might need changes...:)

[Noodles]

Hi Ayesha!

Can u post the recipe for Muttai Kulambu recipe

"Chumma Nach nu irukanum"

ok va

This thursday i going to try.

[ayeshasadique]

dev
i posted ramadan kanji in the sumptuous soups thread

[dev]

thanks ayesha...

[ayeshasadique]

noodles
muttai kuzhambu, will post in the easy chicken thread :) (hoping to keep this thread very very veggy) but i must have somewhere broken the rule :)

[Alan]

Nono- NON VEG RECIPEs not be posted in this thread. Noodles, pls create a separate thread or ask in the Food SOS for non recipes. This is a pure Vegetarian recipes thread for ppl like me.

[Noodles]

Hi Alan,
I am the reqular vistor of this HUB.
I know Ayesha is posting only veg recipes in this thread. Since the request was made for RAMADAN KANCHI (Non veg recipe), I thought the same like u. But I didn't want to offend that. Because it was posted by some one very important. Moreover I didn't like to hurt to Anyone.

Keep going with vegies

[ayeshasadique]

PATTANI SAADAM

boiled peas - 1 cup
cooked rice - 1 cup
oil - 1 tbsp
ghee - 1 tbsp
mustard seeds - 1 tsp
curry leaves
cinnamon stick broken - 3 nos
cloves - 3 nos
salt
grated fresh coconut - 3 tbsp
coconut mlik - 1 tbsp

grind:
1 onion
4 cloves garlic
a small ginger piece
3 green chillis

1. heat oil and ghee, add mustard, curry leaves and whole garam masala.
2. add the ground masala, and cocnut milk. cook till dry.
3. add peas and coconut (grated) and salt.
4. add rice and fry, mixing well.
5. serve hot.

I made this with dried peas.
I had soaked them overnight, and i absent mindedly, overcooked them today, ....it was mashed up a little like half half :)
but I still went on with this recipe, turned out good :)

[ayeshasadique]

a simple thing i served with the pattani saadam was fried boiled egg !!

boiled eggs - 4, each cut into half length wise

make a paste with the following:
water
corn flour - 1 tbsp
besan - 2 tbsp
chilli powder - 1 tsp
pepper powder - 1/4 tsp
garam masala - 1/4 tsp
salt
red colour( optional)

1. apply this paste on the cut yolk side of the egg.
2. shallow fry on a tawa, only the yolk side.
3. when golden brown, remove.
4. serve.

[ayeshasadique]

hey sorry :P i posted an egg recipe here

[Alan]

That's ok- Eggs can be considered Vegetarian :wink:

[Alan]

Hi Alan,
I am the reqular vistor of this HUB.
I know Ayesha is posting only veg recipes in this thread. Since the request was made for RAMADAN KANCHI (Non veg recipe), I thought the same like u. But I didn't want to offend that. Because it was posted by some one very important. Moreover I didn't like to hurt to Anyone.

Keep going with vegies

Thanks for ur permission, Noodles darling! :)

[ayeshasadique]

BEAN SPROUTS TADKA

bean sprouts - 2 cups
turmeric powder
salt

mix the above and steam till cooked but still firm and crunchy ( or u can eat it raw )

tadka:
oil
whole red chilli
mustard seeds
curry leaves

a healthy snack :)

[ayeshasadique]

EGGPLANT CUTLETS

large eggplants - 2, peeled and sliced thick

sprinkle salt on the slices and keep for 20 minutes, then wash and chop.

olive oil - 1 tsp
garlic - 3 cloves, chopped
onion - 1 , chopped
grated cheese - 1/2 cup
nutmeg powder - a pinch
chilli powder - 1/4 tsp
salt, pepper
parsley - 1 tbsp, chopped

flour seasoned
beaten egg
bread crumbs
oil for frying

1. saute garlic , onion and eggplant in oil. mash well.
2. mix a little bread crumbs, cheese, nutmeg powder, spice , seasoning and parsley.
3. make flat patties, roll in flour, dip in egg and coat with crumbs.
4. deep fry till golden brown and serve.

[dsath]

How abt some veggy barbecue recipes please? I always find it difficult to have some veggies for barbecue except paneer.

[Alan]

Ayesha, I believe has gone to India for vacation- You may have to wait for a month to get her recipes, dsath.

[ayeshasadique]

hi folks
iam back....

[cynthia_a02]

Hai Ayesha,
How was ur trip?
How is ur family members?
Hope u enjoyed well.waiting for ur receipes.

[solona]

i post 2 very nice and yummy receipes


Shahi Paneer



Ingredients:

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

Method:

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Navratan Korma



Ingredients:

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies


Method:

Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.

Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.

Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.

[dsath]

Hi Ayesha,
Hope u enjoyed your holiday and welcome back.
cheers
dsath.

[ayeshasadique]

thnx cynthia, dsath
had a very good vacation...had gone to kerala, a wonderful place....
all are fine in my family...:)
thnx solona for the recipes

looking forward to start posting my recipes soon...

[ayeshasadique]

this was made by my mom in law when in India, it was very good

VADAI KARI

chana dal - 1 cup, soaked and coarsely ground along with a piece of ginger, 1 green chilli and a tsp of fennel
steam cook till done (dont over cook) and break it up

oil - 2 tbsp
curry leaves
mustard seeds
cumin seeds
fennel seeds (optional)
onion - 1 large, chopped
tomato - 1 large, chopped
ginger paste - 1 tsp
garlic paste - 1 tsp
turmeric - a few pinches
red chilli powder - 1 tsp
coriander powder - 2 tsp
garam masala powder - 1/2 tsp
salt
coriander leaves

1. heat oil , splutter the tempering items and add onion.
2. after frying, add tomatoes and cook well.
3. add the rest of the things anf fry. add some water and salt. simmer.
4. add the steamed chana dal mixture. simmer for 2 minutes.
5. garnish with coriander leaves.

vadai kari goes very well with idlis.
can also be had with dosas and chappatis.

[Alan]

WELCOME BACK, Ayesha! Glad to see you again! Been missing your omnipresence at the Hub Food Section!

[Alan]

WELCOME BACK, Ayesha! Glad to see you again! Been missing your omnipresence at the Hub Food Section!

[ayeshasadique]

hi Alan
how are you?
thnx, iam glad i was being missed :))
cudnt post sooner as my modem and other appliances were up in smokes...having them repaired one by one...

[ayeshasadique]

sauteed okra (dry)


okra (cut into 1 inch pieces ) - 2 cups
oil - 2 to 3 tbsp
mustard seeds - 1 tsp
curry leaves
green chilli - 2 , slit
onion - 1, chopped fine
garlic paste - 1/2 tsp
ginger paste - 1/2 tsp
turmeric - 1/4 tsp
chilli powder - 1/2 to 1 tsp
coriander powder - 1/2 tsp
cumin powder - 1/2 tsp
salt
tamarind paste - 2 tsp
crumbled jaggery or sugar - 1 tsp
coconut - 2 tbsp, grated (optional)
coriander leaves- chopped, for garnish

1. heat oil, splutter mustard ; add curry leaves chilli and onion.
2. add okra pieces and fry well.
3. add all the other things except coconut and garnish.
4. keep sauteeing on low heat without covering. take care not to stir too much.
5. when okra is cooked, add coconut and coriander. serve hot with chappatis/ curd rice.

[Alan]

Sounds yum!

[ayeshasadique]

PARUPPU USILI
a very easy and tasty side dish

use any of the following veggiies
cabbage
green beans
cluster beans
green lobia beans
banana flower
sprouts, etc

any of the above veg - 2 cups, chopped
chana dal - 1/4 cup
toor dal - 1/4 cup
red chilli whole - 4
salt
coconut - 2 tbsp (optional)
use mustard seeds, cumin, hing, curry leaves, oil for tempering

1. soak the dals and grind very coarsely with red chilli and salt and coconut, if using it.
2. steam cook the veggies.
3. steam cook the ground dal paste and crumble into sandy texture.
4. heat oil and add the tempering, then add the steamed dal crumbles and fry till golden.
5. add the steamed veggie and needed salt ; keep sauteeing for a few minutes more.
serve hot.

[ayeshasadique]

STUFFED BRINJAL

baby brinjals - 10 nos. , slit in four with the tail still intact
oil - 2 tbsp
onion - 1, chopped
chilli powder - 1/2 tsp
coriander powder - 1/2 tsp
cumin powder - 1/2 tsp
roasted peanuts - 5 tbsp crushed powder
salt

1. heat oil and fry the brinjal sprinkling little salt , till browned. keep aside.
2. in the same oil add onion and fry till brown; add the spices and salt.
3. mix in the peanut crushed powder and remove from flame. cool and stuff into the brinjals.

for gravy:
oil - 2 tbsp
mustard seeds, curry leaves
onion - 2 , chopped
green chillies - 2 , chopped
chilli powder - 1/2 tsp
coriander powder - 1/2 tsp
cumin powder - 1/2 tsp
hing - a pinch
tamarind paste - 2 tsp
salt

1. heat oil and splutter mustard; add curry leaves, onion and green chillies.
2. add the spices and salt.
3. add tamarind paste and water; allow to simmer till thickened. take off flame.
4. add the brinjals without breaking, spoon gravy over brinjals
5. garnish with coriander and serve hot.

[dsath]

Hi Ayesha,
I tried to make appam after a long time (after 4 yrs). I used to follow my cousin's recipe before. I have lost it and my recent trial was a major disaster. Could you post how you make the batter for appam please? Also if you make panniyarams, can you post that recipe as well please?

[ayeshasadique]

i make aapam like this ....i get good results...try and see how it turns out for u :)

AAPAM
raw rice - 1 cup
boiled rice - 2 tbsp
urad dal - 2 tbsp
salt
grated coconut - 3 tbsp
cooking soda - 2 pinches

1. soak rice and dal .
2. grind together with coconut and salt. ( or , u can cut off grated coconut, instead u can add cocnut milk the next day)
3. allow to ferment overnight.
4. the next day mix in soda, adjust consistency and make aapams.

i hope this helps... :)
and abt the paniyaarams...which one? jaggery or savoury?

[ayeshasadique]

savoury one is like this

to the normal idli batter add
grated ginger
chopped green chillies
chopped onion
coriander leaves
u can also temper some mustard and cumin, curry leaves in a little oil and add to the batter.

then u need a paniyaara chatti... add oil and pour in the batter...i hope u know the rest :)

[dsath]

deleted - repeat post

[dsath]

Thanks Ayesha. Will try the appam and the panniyaram. Actually my old appa chati was broken a long time ago and recently i have brought a new appa chatti and panniyar chatti and hence my enthusiasm.

[dsath]

Ayesha, for raw rice do you use basmati rice or the proper pachai arisi we use back home?

[ayeshasadique]

i usually use proper pachhai arisi (i bring from home), but if iam out of stock, i go for any cheaper basmati rice (dont spend on expensive long grain ones )

[dsath]

Thanks for the recipe Ayesha, i tried it and turned out good.

[ayeshasadique]

dsath,
iam happy i was of some help... :)

[southiecook]

Ayesha,

Really appreciate your recipes.

Do you have the recipe for masala biscuits (like the ones sold in Kerala bakeries) ?? An eggfree version please, if you have one.

Thank you and have a nice day

[ayeshasadique]

dear southiecook
iam very sorry, iam not from kerala and i dont know what sort of biscuits u get in the bakeries...but u can try this...
http://food.sify.com/recipe.php?id=13733836&ctid=76&cid=13731951

[southiecook]

Thank you very much, Ayesha.

Will try this recipe out and let you know.

[dsath]

Thought will post the method for sweet panniyarms that i made.
Make panniyarms with the idli/dosa batter.
Make jaggery pagu and let the panniyarm soak in the pagu for sometime.
It is a delicious and nutritious tea time snack and the kids loved it.

[ayeshasadique]

VEGGIE KEBABS

mushrooms, cherry tomatoes, onion quarters, capsicums,courgettes, marrows, eggplants, zucchinis, asparagus, baby potatoes, etc

just marinate them in a mixture of lemon juice, cumin, chilli, oil, salt, pepper, parsley/coriander, for about an hour; and grill till done.

[ayeshasadique]

Ramadan kareem.... :)
for iftaar, my neighbour sent me a dish - spiced rice stuffed inside grape leaves - found it very delicious, will try to get the recipe, try it out and then post it as soon as possible...

[ayeshasadique]

kollu gravy
another method for making kollu gravy is.....soak, pressure cook till mashed and strain the horsegram.....make normal puli kulambu and add this kollu water intead of plain water.......add boiled eggs.....serve with plain rice / chappatis

[ayeshasadique]

KEERAI THANDU + KATHIRIKKAI

chopped keerai thandu - 2 cups
kathirikkai, chopped - 2 nos., small
oil - 1 tbsp
mustard, cumin, urad dal, curry leaves
onion - 1, chopped
tomato - 1 chopped
garlic - 1 tsp, pasted
ginger - 1 tsp, pasted
turmeric - a pinch
chilli powder - 1 tsp
corinader - 1 tsp
salt

1. heat oil and add temperings. add onion and saute.
2. add tomato ; when cooked ,add the rest of the ingredients and keep sauteing.
3. sprinkle a little water and cook till done.

goes well with thayir sadam....

[Alan]

Running short of ideas...here

[ayeshasadique]

:) well couldnt think of anything different myself....if anyone asks for a recipe, I will post it if I know...

[Alan]

Vegetable Jal Frezie ( if possible an oil free one)- you should be knowing this for sure, Ayesha?

[ayeshasadique]

VEGETABLE JALFREZI

mixed vegetables - 2 cups, chopped and steamed but still crunchy
(carrot, peas, green beans, cauliflower, etc)
capsicum - 2, chopped (any colour but red looks good)
oil - 2 tbsp (for an oilfree recipe use 2tbsp of vegetable stock for braising)
cumin seeds - 1 tsp
grated onion - 3/4 to 1 cup
garlic mince - 2 tsp
tomato - 1 , chopped
green chilli - 2 , slit
ginger paste - 2 tsp
salt to taste
turmeric - 2 pinches
red chilli powder - 1 tsp
garam masala - 2 to 3 pinches
tomato puree - 1/4 cup
crumbled paneer - 1/4 cup
ginger fine strips - 1 tsp
coriander leaves


1. heat oil and splutter cumin seeds and add garlic and onion.
(for oilfree splutter cumin without oil in a non stick pan, add the 2tbsp of veg. stock and then add the onion and garlic to it)
2. add tomato, capsicum and g. chilli; saute.
3. add ginger , salt and powders.
4. add the steamed vegetables and saute for a few minutes. (may sprinkle water/vegetable stock if needed)
5. mix in the paneer and saute.
6. garnish with ginger strips and coriander.

[Alan]

Thanks Ayesha Madam! will try out & let you know.

[ayeshasadique]

STUFFED CAPSICUMS

capsicum - 5 , various colours with top stalk cut and retained, insides trimmed and base cut slightly to make them stand

rice - 1/2 cup, cooked in vegetable stock till done

olive oil - 2 tbsp
onion -1, chopped
finelt chopped celery - 1 tbsp (optional)
green capsicum - 1, chopped
mushroom fresh - 3 small, chopped
garlic minced - 2 cloves
tomato puree - 2 tbsp
salt, pepper

1. saute the above and mix with rice.
2. stuff into the red capsicums, drizzle lemon juice on top, place in a greased baking tray and bake in a preheated oven at 180 degrees C.
3. can top with grated cheese if preferred and then baked till done (about 20 minutes)

[ayeshasadique]

VAZHAKKAI MILAGU PURATTAL
banana pepper fry

raw banana - 2, peeled and cut into rounds
oil - 4 tbsp
turmeric - a pinch
fresh ground pepper - as needed
cumin powder - 1/4 tsp
salt to taste

1. heat oil and add all the items except pepper.
2. on low heat, keep frying till crispy and done.(may sprinkle a few drops of water as necessary)
3. sprinkle pepper powder

[ayeshasadique]

KARUNAIKIZHANGU VARUVAL
yam fry

yam - 1, peeled, washed and boiled whole with little turmeric and salt till 3/4th done
chilli powder - 1 tsp
coriander powder - 1/2 tsp
cumin powder - 1/2 tsp
garam masala - a pinch or two
salt as needed
tamarind paste - 1 tsp
oil

1. after yam is cooked , drain and cut into slices.
2. mix all the other items.
3. shallow fry on a tawa till golden on both sides.

[ayeshasadique]

PARUPPU KEERAI KADAIYAL

paruppu keerai - 1 bunch (can use any type of keerai u like)
toor dal - 1/2 cup , soaked
sambar onions - 1/2 cup
green chilli - 2
garlic - 3 cloves
tomato - 1
brinjal - 1 small
turmeric - 1/4 tsp
salt

1. pressure cook all the above together till done and mash well.
2. heat oil/ghee, and temper with mustard seeds, cumin seeds, urad dal, whole red chilli and asafoetida. pour on the mashed keerai mix.
3. serve with plain boiled rice.
4. fish fry, yam fry, potato fry, etc, go well with this.

[ayeshasadique]

SEPPANKIZHANGU VARUVAL
colacasia fry

colacasia - 10, boiled and peeled (take care not to overcook till soggy)
chilli powder - 1/2 tsp
salt
besan - 1 tbsp
garam masala - a pinch (optional)

1. cut the peeled arvi into rounds.
2. sprinkle with spices and salt.
3. heat oil in a non stick pan and fry till golden and crispy.

[dev]

Ayesha, can u post some indo-chinese veg dishes?...

[ayeshasadique]

A good side dish for idli, dosa, chappati, etc.

TOMATO THOKKU 1

onion - 1 , chopped
tomatoes - 3, chopped fine
oil - 3 tbsp
mustard seeds
cumin seeds
urad dal
curry leaves
green chilli - 1
garlic - 2 cloves, crushed
turmeric - 1/4 tsp
chilli powder - 1/2 tsp
coriander powder - 1/2 tsp
salt
fennel powder - 1/4 tsp (optional)

1. heat oil and temper.
2. add onion and then tomatoes.
3. add rest of the items and keep cooking till oil leaves separates.


TOMATO THOKKU 2

tomatoes - 4, blended coarsely
sesame oil - 3 to 5 tbsp
mustard seeds
cumin seeds
hing
turmeric powder - 1/4 tsp
chilli powder -1 tsp
roasted fenugreek powder - 1/4 tsp
salt
tamarind paste - 1/2 tsp

1. heat oil and temper.
2. add tomatoes and spices. cook till soft.
3. add tamarind and keep cooking on low heat till oil separates.

[ayeshasadique]

i think i have already posted gobi manchurian Dev.....will post more recipes soon :)

[ayeshasadique]

VEGETABLE FRIED RICE

long grain Rice - 1 cup (ie 2 cups after cooking, and take care to keep grains separate)
Ginger - 1 tsp, grated fine
Garlic - 1 tsp, minced
Green chilli - 1, chopped
Carrot, Beans, Cabbage, capsicum - 1 cup, cut into thin strips
Spring onions - 1/2 cup , chopped (keep aside a handful chopped leaves for garnish)
Ajinomoto - a pinch
Soya sauce - 1 tbsp
Sugar - 1tsp
Oil - 2 tbsp
Salt, pepper to taste

1. Heat oil , add ginger, garlic, green chilli and spring onion . Stir fry . Add the vegetables.
2. Then add ajinomotto, spices and salt.
3. Add the cooked rice and soya sauce and stir fry on high flame.
4. Garnish with spring onion.

[ayeshasadique]

SWEET AND SOUR VEGETABLES WITH TOFU

tofu - 1/2 cup cubes, raw or u can have it fried till golden
oil - 5 tbsp
ginger - 2 tsp, grated
green chilli - 1, chopped
green capsicum - 1, cut into 4, deseeded
red and yellow peppers - 1 each, cut into 4, deseeded
onion - 1 cut into 4 (ie quartered)
tomato - 1, cut into 4
salt, pepper, ajinomoto

sauce:
1 tbsp pineapple juice
1 tbsp lemon juice
1 tbsp soy sauce
1 tbsp corn flour
1 tbsp water

1. heat oil and add ginger; add the vegetables and stir fry.
2. when done , add tofu.
3. add the sauce and stir till thickened.

[ayeshasadique]

can add paneer instead of tofu....
can add more lemon juice for sourness....

[dev]

Ayesha, can I substitute pineapple juice with something else?... I'm extremely allergic to pineapple... :(

[ayeshasadique]

add orange juice instead...

[ayeshasadique]

to bring the sweet taste, u can also add honey.....

[ayeshasadique]

CHOW MEIN

egg noodles - 1 pk
sesame/ground nut oil - 2 tbsp
ginger - 1 tsp, grated
garlic - 1 tsp, minced
green chilli - 1, chopped
green pepper - 1, small (strips)
red pepper - 1 (strips)
leek - 1/4 cup (strips)
carrot - 1, thin strips
spring onion - 1/2 cup, chopped (keep some for garnish)
soy sauce - 1 tbsp
fresh mushrooms - 1/4 cup, slices
snow peas - few, stringed
bean sprouts - a handful
1 tsp cornflour diluted with 2 tbsp water

1. heat oil and stir fry all the items, except noodles, bean sprouts and cornflour.
2. mix bean sprouts and add the cornflour with water.
3. mix with cooked noodles and serve.

note:
1. noodles can be used cooked and soft.
2. can be plunged in hot water , drained and deep fried till crispy.

[ayeshasadique]

MUSHROOM, CAPSICUM AND PANEER MASALA

paneer - 1 cup, fried cubes
fresh mushroom - 1 cup, quartered
capsicum - 2, strips, red and green
onion - 2, big slices
tomato - 1, chopped
yogurt - 2 tbsp, sour preferred
grated ginger - 1 tsp
minced garlic - 1 tsp
salt
turmeric - a pinch or two
chilli powder - 1 tsp
cumin powder - 1 tsp
chaat masala - as needed

1. heat oil and saute onion, ginger and garlic.
2. add the mushrooms and fry till the water evaporates.
3. add tomato, salt and spices; fry.
4. add the capsicum and yogurt ; saute without water on low heat till done.
5. finally add the paneer cubes and sprinkle generously with chaat masala.

serve hot with rotis.

[ayeshasadique]

SIMPLE DAL

masoor dal - 1/4 cup, soaked
moong dal - 1/4 cup, soaked
ghee - 1 tbsp
cumin - 1 tsp
onion - 1, chopped
tomato - 1, chopped
garlic and ginger minced - 1 tsp
green chilli - 2, slit
turmeric - 1/4 tsp
chilli powder - 1/2 tsp
salt
coriander leaves
lemon juice

1. heat ghee and splutter cumin.
2. add onion and brown; add tomato and all the spices. saute.
3. add the drained dals and fry; add needed water and cook till done. (the dals must be just well cooked ; not pureed)
4. garnish with coriander leaves.
5. drizzle lemon juice before serving.

[ayeshasadique]

KONKANI DAL
daalithoi

toor dal - 1 cup
cooked and mashed along with 2 green chillies , and a small piece of ginger

1. add a pinch of hing to the dal with needed salt.
2. heat oil and add mustard seeds, red chilli whole and curry leaves.
3. pour over the dal and close.
a little lemon juice can be added before serving

[dev]

Hi Ayesha,

nice to see you back...welcome!!!,...

[ayeshasadique]

hi dev
thnx
feels gr8 to be back :)

[ayeshasadique]

got the recipe from a magazine and made a little changes.

BHINDI JAIPURI

bhindi - 300 gms
cut into long strips and fry till crisp in heated oil. keep aside.

oil - 2 tbsp
onion - 2 , chopped
tomato - 2, chopped
garlic - 6 pods, minced
green chilli - 2, chopped
turmeric powder - 1/4 tsp
salt
chaat masala - 1 tsp

1. heat oil and saute onion and garlic.
2. add tomato, green chilli and cook till oil separates.
3. add bhindi and the rest of the items; toss and serve immediately.

[ayeshasadique]

GOBI 65

cauliflower - 2 medium heads, cut into florets

marinade:
yogurt - 2 tbsp, thick
lemon juice - 1/2 no
ginger - 2 tsp
garlic - 1 tsp
turmeric - 1/4 tsp
red chilli powder - 2 tsp
coriander powder - 1 tsp
cumin powder - 1 tsp
garam masala powder - 1/2 tsp
soya sauce - 1 tbsp
salt
pepper
corn flour - 2 tbsp
maida - 1 tbsp
egg - 1 (optional)
oil - 1 tbsp
orange colour (optional)
ajinomoto (avoiding this is better)
tomato ketchup - 2 tbsp

1. marinate for a few minutes and deep fry in oil till crispy.
2. serve garnished with lemon wedges, onion rings and chopped coriander.

[ayeshasadique]

paneer 65 is the same as above , use paneer cubes instead of gobi.

[ayeshasadique]

KOVAKKAI/ TINDLI FRY

tindli - 2 cups, cut into 2 or 4 length wise
onion paste - 1 tbsp
ginger - 1/2 tsp
garlic - 1/2 tsp
salt
turmeric - 1/4 tsp
chilli powder - 1/2 tsp to 1 tsp
cumin powder - 1/4 tsp
coriander powder - 1/4 tsp

mix all the above and keep.

oil - 2 tbsp
mustard seeds - 1 tsp
cumin - 1 tsp
curry leaves

1. heat oil and add the above ; when it splutters , add the tindli mixture.
2. stir fry till done sprinkling water as needed.

when done, add 2 tbsps of roasted peanut powder and mix well.
serve.

[ayeshasadique]

BABY POTATO FRY

baby potatoes - 10, boiled and peeled

for masala powder:

mustard seeds - 1 tsp
red chillies - 5
coriander seeds - 1 tsp
cumin seeds - 1 tsp
chana dal - 1 tbsp
fry the above in 1/2 a tsp of oil and cool; grind into a powder.

for masala 2:
oil - 2 tsp
cumin seeds - 1 tsp
curry leaves - a few
onion - 2, finely chopped
ginger garlic paste - 1 tsp
salt
tomato puree - 3 tbsp
heat oil, splutter cumin, and saute all items till oil separates.


1. heat 1 tbsp (can add more :) ) and fry the baby potatoes till golden.
2. now add in the dry masala and fry.
3. add wet masala and keep frying on very low heat till completely dry and crispy.

serve hot.

[ayeshasadique]

BAGARE BAIGAN

baby brinjal - 1/2 kg, slit in the centre with the stem
tamarind - lemon sized, soaked in water

fry each separately in oil and grind:
onion - 2 nos, sliced
ginger - 2 inch piece
garlic - 15 to 20 pods

fry in 1 tsp oil and powder the following:
cumin seeds - 1 tbsp
sesame seeds - 3 tbsp
peanuts - 4 tbsp
cashewnuts - 1 tbsp
grated dry coconut - 3 tbsp
coriander seeds -3 tbsp

chilli powder - 3 tsp
turmeric - 1/4 tsp
salt
oil - 30 ml

1. heat oil, fry the brinjals till brown.
2. add all the items except tamarind.
3. when masala is fried ,add little water and cook the brinjal....take care not to over cook and mash it.
4. add the tamarind pulp, boil and remove from heat.
5. serve with biriyani.
note:
some like to splutter some mustard seeds , jeera and black pepper corns in the oil and then fry the brinjal in it.

the same ingredients and method is used for making MIRCH KA SALAN...only substitute brinjal with mirch (chillies which are not hot...those which we make bhajjis) and reduce the chilli powder.

[ayeshasadique]

KARELA FRY

bitter gourds - 2 , each slit in half and then sliced into very thin semi circles

marinade:
tamarind juice - from a lemon sized pulp
turmeric - 1/4 tsp
salt - 1 tsp

put the karela inthe marinade and keep for 20 minutes; drain and keep aside.

masala:
garlic - 1 clove
besan powder - 2 tbsp
dry coconut powder - 2 tsp
chilli powder - 1/2 tsp
salt to taste

powder the above and keep aside.

1. heat 3 tbsp of oil and fry the karela in batches till crisp. drain and keep aside.
2. in the same oil, add 2 onions thinly sliced and fry till golden.
3. return the karela to the onion and sprinkle the masala powder, all the time frying on low flame.

serve hot with rice and dahi kadi or simple curd rice.

[ayeshasadique]

OATS KHICHDI

quaker oats - 1 cup

oil - 1 tsp
mustard seeds - 1/2 tsp
cumin - 1/2 tsp
curry leaves
onion - 1, chopped
green chilli - 1, chopped
ginger - 1/2 tsp, finely chopped
turmeric - a pinch
frozen peas - 1/4 cup
fresh yogurt - 2 tbsp
Salt to taste
coriander leaves chopped

1. heat oil, splutter mustard, cumin.
2. add curry leaves, onion, ginger and g.chilli.
3. add turmeric, salt and the oats; fry on low heat.
4. add frozen peas and keep sprinkling water as needed and saute till done.
5. remove from heat; add the yogurt and mix well.

serve garnished with coriander.

[Tharuna]

hi ayesha,
am surprised how u think of so many varieties of dishes!. am jus 3yrs into cooking and i still have a looooooooong way to go. :P
can u send me ur recipe collection to thendral_guru@hotmail.com?
(if its not much of a bother)
(am having a 2 yr old kid and he does not allow me to browse .he tries to sit on the keyboard when i browse!!! :lol: )

[ayeshasadique]

thnx tharuna
that was a nice compliment.. :)
i dont maintain any separate collection of my recipes :cry: ...what ever i made and make , i put it on this forum
is there a way you can get the recipes from the forum threads to ur email? ....iam really dumb with computers.. :bangcomp:

[ayeshasadique]

well, may be i too should make a file of these recipes to pass it on to my daughter :)

[Shakthiprabha.]

I dont know where else to post this.

THIS IS A NEW PUMPKIN RECIPE i TRIED.

any MAHARASHTRIAN RECIPE have moongfali ka powder added finally (raw groundnut powder) which gives a YUMMY flavour.

__

pumpkin-moongfali subzi
poosanikkai-verkadalai sabji

(It has to be EATEN WITH ROTI only, I aint sure if it would be fine wiht rice)

cooking time 5 to 10 mins (250 gms of pumpkin)

* cut pumpkin into small pieces.

* powder 2 to 3 spoon of raw groundnut and keep aside.

* add oil and season it with JEERA and HING

* add pumpkin pieces and cook till its soft (keep adding sufficient water to get it cooked, KEEP IN MIND, IT SHOULD NOT BE WET OR SOGGY, but RIGHTLY cooked)


* add dhania powder, jeera powder and saute more.

* when its fully cooked, (and no water is left in your kadai) add groundnut powder and saute for few mins

* add generous amount of corriander leaves and curry leaves

* SERVE HOT with CHAPPATIS.

(very healthy as it consumes LESS OIL )

[dev]

:shock: ... SP, neengale???????????!!!!!!!!.... Ennala nambave mudiyalai... :) :wink:

[Shakthiprabha.]

:rotfl:

[rockydeva]

:shock: , SP to food thread :D

[Shakthiprabha.]

:D :lol:

[ayeshasadique]

thnx SP , will try it out
my mom in law adds roasted verkadalai powder in the end when making murungai keerai....its yummy too! :)

[ayeshasadique]

she also sometimes adds roasted rice powder
or grated coconut as usual :)

[Shakthiprabha.]

ayesha, thats interesting!

Basically I think adding verkadalai powder is TYPICAL MAHARASHTRIAN style.

If u try out SABUDANA kichadi, ADD GROUNDNUT POWDER in the end, IT IS WOW, and very tasty :D

[madhu]

power :

kichadi.. :slurp:

BTW.. verkadalai powder, aamchur are routine items in maharashtrian samaiyal. But even my pAtti used verkadalai podi in selected items. ( vacation-la oorukku pOrappO andha jaadiyai hijack senju vella sakkaraiyai kalandhu sAppidaradhu naan + en cousinsukku oru mukkiyamAna vElai :slurp: )

[Shakthiprabha.]

madhu,

In what all would she add?
Can u recollect?

I am kinda addicted to this verkadalai podi in almost EVERYTHING :roll:

[Anoushka]

Shakthi: try adding vErkadalai podi on kathirikkai poriyal, carrot rice (any kind of mixed rice actually) :) they are yum :slurp:

[Shakthiprabha.]

Carrot rice I DO ADD :D

kathrikkai... hmm... nice idea :ty: :D

[Shakthiprabha.]

Ghiya-mEthi ( simple subji)
_____________________

Cooking time 10 mins

Measurement for 3 to 4 ppl

____________

Ingredients


Ghiya/surakkai - 250 gms
methi leaves - 1.5 cup i.e. one medium sized bunch
dhania powder/jeera powder/ haldi powder/ - half spoon each
Oil - 2 spoons
chilli powder and salt to taste
____________

cut ghiya into (ghiya = surakkai, bottle gourd) cubes

Cut methi leaves and keep aside.

Heat 2 spoons of oil in kadai, add jeera and let it splutter.

add ghiya, and all powders except salt.

saute it for a minute or more.

Add methi leaves and saute for 2 to 3 minutes.
(keep stirring, continuously, as ghiya may get burned)

add salt to taste.

add enough water to cook and cook for around 8 minutes, until its softly cooked, YET NOT TOO SOGGY.

____

eat it with HOT HOT ROTIS!!!!!!!!!!!

[Wibha]

akka surakkai-ku badhila vera edavuthu nalla vegetables podalama? :roll:

[Shakthiprabha.]

hehehe vera ithulaiyum try pannathillai.

U TRY AND TELL ME :)

[Wibha]

me trying-a :shaking: :yessir:


jk sp akka........ammava try panni solla solrean

[Shakthiprabha.]

hmm.. should see to it it goes well with METHI.

may be some FIBRE veg should do...

say PUMPKIN :?

therila...

[Wibha]

akka saapadra maadhiri oru vegetable-um poda mudiyatha? :huh: :oops:

[dev]

Potatoes podalaam... nalla irukkum... Venumna garam masala powder,tomatoes add pannalaam... Or kadaisila lime juice add pannalaam...:)

[ayeshasadique]

hi all
my sons down with chicken pox
will take some more time to post...mean while u keep going SP... :)

[dev]

SP, pumpkin subzi senjen... was good... felt adding a little bit of tamarind or tomato would make it even more tastier... will try it next time...:)

[ayeshasadique]

this recipe is from a magazine with a little changes i made...its a nepali dish...

MULA KERAW SANDHEKO

white radish - 1, chopped
potato - 1, boiled and chopped
cucumber - 1 , chopped
dry green peas - 1 cup, cooked
mustard oil - 1 tbsp
methi seeds - 1 tsp
turmeric - 1/4 tsp
chilli powder - 1/2 tsp
green chilli -1 chopped
salt - to taste
coriander leaves - 1 tbsp, chopped

1. heat oil and fry methi seeds.
2. add turmeric and chilli powder, immediately followed by the vegetables.
3. add salt and cook till done.
4. garnish with chopped chilli and coriander leaves.

[ayeshasadique]

i will try out the other Nepali dishes and post the recipes...

[dev]

Please do,ayesha... :)

Do u have any ethiopian recipes?...

[ayeshasadique]

ALEECHA (Ethiopian vegetable stew)


onion - 1 large, sliced
garlic - 2 cloves, sliced thinly
carrot - 1, sliced
oil - 2 tbsp
salt to taste
turmeric - 1/2 tsp
chilli green - 2, big (cut into 2)
cabbage - 1 cup, shredded
berebere spice - 1 tsp
tomato paste - 1 tbsp
potato - 1 , cut into strips (like french fries)

1. sweat the onion and garlic in a pan without oil; add carrot and stir for a few minutes.
2. add the oil now and fry.
3. add turmeric and chilli.
4. add needed water and the rest of the things and cook till done.
5. serve with injera (Ethiopian bread)

berebere spice: it is something like our Indian curry powder

2 tbsp cumin seeds
4 cloves
3 green cardamoms
1/2 tsp black peppercorns
1/4 tsp allspice
1 tsp fenugreek seeds
1/2 tsp coriander seeds
10 chillies, dried
1/2 tsp dry ginger
1/4 tsp turmeric
1 tsp sea salt
2 1/2 tbsp paprika
1/4 tsp cinnamon
1 tsp dried thyme leaves

[ayeshasadique]

CORN KEBABS

canned corn - 1 cup
boiled potato - 2, mashed
paneer - 1/2 cup, crumbled
green chillies - 2, chopped
cumin powder - 1/2 tsp
coriander powder - 1/2 tsp
salt to taste
grated cheese - 1/2 cup
chopped coriander

1. mix everything, put on skewers and grill till golden.
2. serve with mint chutney.

[ayeshasadique]

SZECHUAN BEAN CURD

fresh bean curd - 200 gms, cubed and fried in hot oil
oil - 1 tbsp
ginger - grated - 1 tsp
garlic chopped - 1 tsp
green chilli - 2, chopped
onion - 1, chopped
chilli powder 1 tsp mixed with a tsp vinegar
spring onion - 1 bunch, chopped (reserve some leaves for garnish)
mixed colours capsicum - 1 cup
soy sauce - 1 tbsp to 2 tbsp
salt to taste
corn flour dissolved in water - 2 tsp

1. heat oil and saute the ginger, garlic, and green chilli.
2. add onion and chilli paste
3. add all items other than corn flour and cook till done
4. add corn flour to thicken; remove and garnish with chopped spring onions.

[ayeshasadique]

2 POTATOES PANCAKES

potatoes - 3, large, boiled, mashed
sweet potato - 1, boiled, mashed
onion - 1, chopped
green chillies - 2, chopped
salt, pepper
parsley/coriander - 2 tbsp, chopped
low fat cream cheese - 1 tbsp

1. mix all together and form round patties
2. heat a non stick pan and griddle the patties with little oil on both sides.
3. serve hot.

[ayeshasadique]

ALOO ACHAR (nepalese)

potatoes - 4, boiled and cubed
sesame seeds - 2 tbsp, roasted
green chilli - 2
lemon juice - 3 tbsp
salt
coriander leaves - 2 to 3 tbsp, chopped
mustard oil - 1 tbsp
methi seeds - 1 tsp
hing - a pinch

1. grind sesame seeds with chillies.
2. in a bowl combine potato cubes , ground sesame and chilli mix and salt.
3. heat oil , add hing and methi, when brown pour on the potatoes.
4. drizzle lemon juice.
5. garnish with coriander.

[vishalakshi]

Hi Ayesha

Thanks for the recipes. Really good ones

[ayeshasadique]

thnx vishalakshi

[ayeshasadique]

THAI PUMPKIN SOUP

olive oil - 2 tbsp
thai yellow/red curry paste - 2 tbsp
coconut milk - 2 cups
pumpkin - 2 cups , cubed
salt
coriander leaves
lemon juice

1. heat oil and add the paste.
2. add pumpkin and vegetable stock/water and cook till done.
3. when cool, blend and return to heat; add coconut milk and needed salt.
4. drizzle little lemon juice.
5. garnish with coriander leaves and serve.

making curry paste:

lemon grass - 1/2 stalk
shallots - 3
yellow/red chillies - 2 to 3
garlic - 3 cloves
galangal/ginger - a small piece
cumin - 1 tsp
coriander seeds - 1 tbsp
kaffir lime leaf - 1
sugar - 1 tsp
blend all the above together.

[ayeshasadique]

COCONUT MILK BHATH


long grain rice - 1 cup
coconut milk - 1 1/2 cup thick
water - 1 cup
garlic - 6 pods
salt to taste

1. cook everything together till done.
2. serve with fish curry.

[Kavitha Ravi]

[tscii:840365d4c5]Try this dish.

TENDER COCONUT SABJI

Ingredients:
1 cup of tender coconut cut into pieces.
10 cashew nuts ground to paste
1 cup chopped onions
1 cup chopped tomatoes
1 tsp tumeric powder
2 tsp chillie powder more if you like
½ tsp garam masala powder
½ cup of chopped coriander leaves
Salt to taste
2 tbs of oil or ghee

Method:
Heat a wok, add the ghee and add in the chopped onions.
Sauté well till lightly brown,
Add in the tumeric powder, chillie powder and garam masala.
Stir well, add in the salt and the tomatoes.
Now add in the cashew nut paste and stir well.
Add in a cup of water the chopped tender coconut pieces
And the coriander leaves. Let it boil once and remove.
Serve it with pulao or chappati.
This dish has a unique taste of cashew, tomato and coconut
[/tscii:840365d4c5]

http://img210.imageshack.us/img210/1229/tendercoconutsubjimp6.jpg (http://imageshack.us)

[dev]

Wow, I'm going to try this out soon... pic looks yummy!!!...

[Kavitha Ravi]

[tscii:99310933fa]
CAULIFLOWER MASALA

Ingredients:
2 cups cauliflower florets
1 cup finely chopped onions
¼ cup ghee
½ tsp tumeric powder
11/4 tsp of chillie powder
Salt to taste

Grind to a paste:
1 cup finely chopped tomatoes
2tbs grated coconut
½ ts of fennel seeds
2 tsp crushed garlic
1 tsp of crushed ginger

To garnish:
A handful of coriander leaves.

Method:
Cook the tomatoes in a pan till they are mashed.
Cool and grind them with other ingredients to paste.
Fry the cauliflower florets in ghee,to a pale brown colour.
In the same ghee,fry the onions to a golden brown colour.
Then add the pastes with enough salt and the powders.
Fry them on slow fire until oil floats on the surface.
Add the fried florets and mix well.
Fry for few minutes and remove.
Garnish with coriander leaves.
[/tscii:99310933fa]

URL=http://imageshack.us]http://img301.imageshack.us/img301/4949/cauliflowermasalayg9.jpg[/URL]

[ayeshasadique]

thnx kavitha
will sure try ur recipes...