Quote:
Originally Posted by dev
Well this is our DEV'S Recipe, Super nga.
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Quote:
Originally Posted by dev
Well this is our DEV'S Recipe, Super nga.
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SUVAI NGA'S brinjal roast.
Konjam kastam nga, ahnaal ruchi o ruchi
Ok here is a simple katharikaai poriyal:
This is like a roast but with less oil if u do it on very low fire...enna onnu....time edukum...but worth it! Wink
katharikaai small round ones....about 10 or 12 wash & slice them into 4 & put them in water.
(Drain just before putting them in a flat frying pan)
In a flat frying pan add about 1 tblspn or more oil.
Add in the drained / cut katharikai
stir to coat with oil & spread it out....now dont be touching it....low fire la...let it cook & brown well on one side & only then to turn them to brown on the other.......again no touching....only seeing... Mr. Green ....after browning on both sides...add...idly milagaai podi to it....Wink & give it a stir or two...thats it.....Smile
soooper o soooper taste......trust me u all will surely love it....romba velaiyum kidaiyaathu.
variation...u can do the same for urulai but u have to thalichi kottufy with Kadugu/ulutham paruupu (lots)/karuvepilai.....then add boiled cut potatoes..nalla roast aaganum..l & then in the end add idly milagaai podi....yummy taste...this is a cross between kalyana urulai kizhangu & verum fry with plain chilly powder.....enjoy! with all 3 course meals...Wink
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Quote:
Originally Posted by NM
NM, Thanks for the nice recipe.
I tried and it turned out well.
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Friends, I am a bit kolapatizing with the menu for the 8th.
The number of people attending is increasing daily.
My head is suthufying.
Please bear with me, I am still trying out new recipes though.
Please all my friends come and give me the moral support :cry:
Thanks, Kugan98
K, super pic... ur curries always look diff colorwise...guess it's coz u prefer it hotter than mine... ;) :)Quote:
Originally Posted by kugan98
kugan, all receipes are very tempting, will try one by one. brinjal roast, we need patience for that.
Dev, thanks.
Our chillie powders have very deep red colours :lol: .
Also I like it a bit spicy.
Thanks. Kugan98
Selviem, try at you own pace.
All are nice recipes.
Thanks, kugan98
haiyoo akka , i am always here to support ,,, (though i am not so regular up here)Quote:
Originally Posted by kugan98
HAppy to see the thread up and running
I dint get to see the thread so .. i couldnt see the stuffed brinjal yet ,,, i will check out and do it at the earliest
Guys yesterday my roomie tried a new style of biryani . Probably many would know it , but taste was just awesome . Lemme post it for all of you
Ingredients
3 cups basmati rice
5 chillies slitted
chilly powder - 1 tsp
star anise , bay leaf , cloves and cinnamon - 2 each
oil
tomatoes -2
onions - 2
ginger garlic paste - 2 tsp
Vegtables - cauliflower florets , fried paneer , lima beans, carrot (cut
length wise) , potato- All of these about 1/4 to 1/2 cup
To grind
shredded coconut - 2 to 3 tsp
cashews (about 20 )
water
Method
Heat oil in a pan and add biriyani masala items , followed by onions. ginger garlic paste ,green chillies and tomatoes until they ooze the oil out
Now add the grinded paste and a little red chilly powder
At this stage and the half cooked or partially cooked vegetables (jus to lessen the cooking time )
Add enough salt at the end
Measure around 3.5 cups of water
and keep it in cooker for 1-2 whistles
when done transfer to alumium tray(sealed) and bake it in oven for
10-15 mins (This time may be varied) at 400 degree
Finally garnish with chopped coriander .
Let me know how it worked out. In our house it was a super bumper hit .
Happy Labours day to all of you friends .Hope al are doing good too
Regards
Nithi
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CAULIFLOWER IN PASALAI KEERAI
Ingredients:
300 grms pasalai keerai
200 grms cauliflower florets
1 ripe tomato finely chop
Salt to taste
To Season:
1 tbs oil
½ tsp cumin seeds
2 bay leaves
To grind to a fine paste:
2 big onions
1 tsp ginger paste
1 tsp garlic paste
3 green chillies
Powders:
1 tsp chillie powder
¾ tsp coriander powder
¼ tsp garam masala powder
To Grind to a Paste:
1 tbs cashew nuts
1 tsp kas kas
1 tbs fresh coconut
To Garnish:
2 tbs of fresh cream (optional)
Little cut coriander leaves
Method:
Clean the pasalai keerai leaves and chop them.
Heat a pot with little oil, sauté the leaves well.
Add a pinch of sugar to retain the greenness.
Add little water and cook the leaves well.
Let it cool, blend it well and keep aside.
Clean the cauliflower florets, stir fry in little oil till a bit brown.
Keep aside.
Heat a wok, with the oil, add in the seasonings, stir well.
Add in the onion, ginger, garlic, green chillies paste.
Sauté well till the onion browns a bit.
Now add in the cashew, coconut kas kas paste.
Sauté well, add in all the masala powders.
Stir well add in the chopped tomatoes, and salt.
Cook till the tomatoes turn mushy.
Now add in the keerai paste and stir well.
When it boils add in the fried cauliflower florets.
When every thing boils, remove and add the cream,
and the cut coriander leaves. serve
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