Dev, try boiling the soya mate my style.
There will not be any smell.
Thanks, Kugan98
Dear Lakme, thanks for your nice post.
Give us the feed back after trying the recipes.
Thanks, Kugan98
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Dev, try boiling the soya mate my style.
There will not be any smell.
Thanks, Kugan98
Dear Lakme, thanks for your nice post.
Give us the feed back after trying the recipes.
Thanks, Kugan98
PANNER PEAS PULAO
Ingredients:
300 grms basmathi rice soaked for 15 minutes.150 grms panner
50 grms green peas
250 grms sliced
5 green chillies, slit 4 and cut across
¼ cup mint leaves
½ cup fresh curds
2 tsp ginger garlic paste
10 cashew nuts broken
2 big spoons ghee or oil
2 tsp coriander powder
2 pattai, 2 bay leaves, 2 star anise
Method:
Heat the ghee in a cooker, add in the spices.
Let them splutter, add in the mint leaves. Fry well.
Add in the sliced onions and saute until lightly brown.
Add in the ginger garlic paste, mix well, add in the green chillies.
Add in the coriander powder, mix well, add in the panner,
green peas, curds and the cashew nuts. Mix well.
Add in the drained rice, add water and coconut milk as to 1—1 ½ ratio.
Add in the salt. Now cook for 3 whistles, and simmer for 5 minutes.
Remove and fluff up the rice, serve with any raitha.
http://farm4.static.flickr.com/3240/...fc7952c7_z.jpg
Kugan akka
PANNER PEAS PULAO ! Wow , I like anything to do with paneer, going to try it, thanks :clap:
RAVA PUTTU
Ingredients:
2 cups rava
1 cup coconut
cup sugar
1 tsp salt
Method:
Roast the rava dry in a pan. Add salt and let it cool.
Mix the coconut scrapings with the sugar.
When the rava is cool, take some water and sprinkle
Over rava occationally and rub so that it becomes
Like crumbs. Every time you sprinkle about 1 tbs of water
Otherwise it would have big lumps.
When it looks like breadcrumbs, stop the process.
Now take the puttu mould and add a little coconut mixture.
Then the rava which looks like breadcrumbs. Top it again
With coconut mixture. You can make two layers.
Close the lid of the puttu jar. Cook for about 5 minutes
After you see the steam from the upper lid holes.
Remove from stove. Unmould the puttu.
Enjoy with sweet bananas.
Note: You can even mix some coconut scrapings to the
Rava which look like breadcrumbs.
http://farm4.static.flickr.com/3129/...b380afe6_z.jpg
Thanks and enjoy P.S Tamby.
Here in Malaysia, if we do not get panner, we can use tofu:-D:)
Thanks and take care, Kugan98
Friends, try this recipe and see. Kugan98
PARUPPU MURUNGKAI BRINJAL
Ingredients:
1 cup toor dal soaked
¼ tsp tumeric powder
1 tomato chopped
Little salt
1 tbs oil
1 tsp mustard seeds
4 tsp channa dal
2 dried red chillies broken into pieces
1 sprig curry leaves
200 grms onions chopped
200 grms tomatoes chopped
2 tsp chillie powder
3 tsp coriander powder
¼ tsp tumeric powder
200 grms brinjal cut into wedges
3 drumsticks cut into 1 ½ inch in length
2 green chillies slit and cut across
Salt to taste
Little water
2 tsp tamarind paste mixed with ¼ cup of water
1 handful roasted peanuts ground into powder
Little coriander leaves chopped
Method:
Boil the toor dal with the tomato, tumeric and salt.
Cook till mushy and keep aside.
Heat a pan with the oil, add in the mustard seeds and channa dal.
Let the dal brown a bit, add in the dry red chillies, curry leaves,
and the onions, saute until the onions brown a bit.
Add in the tomatoes and cook till mushy.
Now add in the chillie, coriander and tumeric powder.
Stir fry well, now add in the brinjals and the drum sticks.
Stir fry nicely, add in little water and salt.
Let the vegetables cook well.
Now add in the tamarind water, and peanut powder.
Let it come to one boil, remove and garnish with the coriander leaves.
Serve with rice.
http://farm3.static.flickr.com/2536/...862e8981_z.jpg
Kugan, paruppu murungakkai with peanuts is something new.
Very simple, let me try and see. Thanks, your panner pulao also looks very simple to make. I have not tried puttu with any flour except rice flour. Good so many new recipes. Gulabjamun.
Thanks Gulabjamun for your post.
Try and give us the feed back, when you cook.
Dev, how are you? Missing for some time.
Must be busy with your daughter, who is going to start school.
Thanks, every one. Take care, Kugan98
S.B. CAULIFLOWER CHOPS
Ingredients:
300 grms cauliflower florets, cleaned
2 big onions chopped
2 big red tomatoes chopped
1 tsp ginger paste
1 tsp garlic paste
2 tsp red chillie powder
Salt to taste
1 tbs oil
½ tsp cumin seeds
1 sprig curry leaves
2 green chillies sliced
1 tbs cut coriander leaves for garnishing
Grind Together:
2 tbs grated coconut
1 tsp poppy seeds
1 tbs roasted channa dal
½ garam masala powder
Little thick coconut milk (optional)
Little lime juice (optional)
Method:
Heat oil in a wok, add in the cumin seeds, curry leaves and green chillies.
After the cumin seeds splutter, add in the chopped onions.
Saute well, till the onions turn limp. Add in the ginger garlic paste.
Stir fry well. Add in the chopped tomatoes and stir fry well.
Add in the red chillie powder and cook till the tomatoes turn mushy.
Add in the caulifloer florets, mix well. Add in little water.
Cover and cook till the cauliflower is cooked, NOT over cooked.
Add in the ground paste and salt, cook till the gravy thickens.
You can add the coconut milk if using.
Remove and garnish with the cut coriander leaves.
Squeeze the lime juice according to your taste.
http://farm3.static.flickr.com/2244/...fe0b74f5_z.jpg
Dear Dev, I have already posted two types of Kaima Idli in Kugan's Kitchen 5.
Page 38. The one I am posting now is a wee bit different from those.
You can deep fry or use the idlis as they are. Try them. Kugan98
S.B KAIMA IDLI
Ingredients:
6 idlis, must be a day old.
1 big onion chopped fine
½ a tomato chopped fine
½ a capsicum chopped fine
4 garlic pips chopped fine
1 green chillie chopped fine
1 tsp chillie powder (according to your spice level )
¼ tsp tumeric powder
2 tbs oil
¼ tsp mustard seeds
2 tsp coriander leaves chopped
1 tsp lime juice
Salt to taste
Method:
Cut the idlis into cubes. You can shallow fry them or deep fry them.
Keep them aside.
Heat oil in a non-stick wok, add in the mustard seeds. Let them splutter.
Add in the onions, saute them well. Add in garlic and curry leaves.
When the garlic browns a little, add in tomatoes, and cook till mushy.
Add in the salt, tumeric powder and mix well.
Now add in the capsicum, and the chillie powder. Keep stirring well.
Add in the fried idlis and mix well to combine with the masalas.
Garnish with the cut coriander leaves. Remove and sprinkle lime juice.
Serve with onion patchadi
http://farm6.static.flickr.com/5105/...30ee5527_z.jpg