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Kugan's Kitchen
Thanka Suvai for dropping in and for your comments.
Do come in often.
Superspiczy I am very happy that you liked the recipe.
You can do so many varieties of dishes with tofu.
Glad that Selviem has given a non-veg recipe for you.
Do try it out. Thanks. Kugan98
Selviem thanks a lot for your recipe. I am sure Superspiczy will enjoy it. Thanks again Selviem. Do drop in when ever time permits.
Thanks. Kugan98.
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Kugan's Kitchen
[tscii] There are many ways to cook this simple mor kulambu.
I remember my grandmother cooking with just yam
without adding any dals.
This dish was done by the aunty. Everyone loved it.
Here is the recipe.
VENDI MOR KULAMBU
Ingredients:
7 small young ladies finger, wash, wipe and cut into halves
2 cups sour curds beaten well, not too watery
½ tsp tumeric powder
Little asafoetida powder
2 tbs oil
Salt to taste
2 tsp young ginger finely chopped
To Grind:
½ tsp channa dal soaked
½ tsp toor dal soaked
½ tsp coriander seeds
¼ tsp pepper corns
½ tsp cumin seeds
3 green chillies
3 tbs coconut
To Season:
¼ tsp mustard seeds
2 dry red chillies broken
1 sprig curry leaves
Little coriander leaves for garnishing.
Method:
Heat a wok, add little oil and stir fry the cut vendi, till slimy thing
Is no more and the vendi is a little cooked. Remove and keep aside.
Grind the ingredients under “grind” to a nice paste.
Heat oil in a pot, add in the remaining oil.
Add in the mustard seeds, curry leaves, ginger and dry red chillies.
Sauté well , add in the ground paste, with tumeric powder.
Stir nicely, add 1 cup of water or more , the asafoetida powder and salt
Let it boil slowly till there is no raw smell . See that it does not stick to the bottom.
Now add in the vendi and let it simmer so that the vendi gets cooked.
Now add in the beaten curds. Cook on a very low flame and do not
Let it boil vigoursly.At this stage you can add more liquid if you find the gravy very thick. Taste for salt and remove. Garnish with the coriander leaves.
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thank u kugan. i was just thinking of writing the receipe of morekulambu, u just made it. Urs is quite interesting. let me try that.
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Kugan's Kitchen
Aw, sorry Selviem. I am sure your version too would
have been tasty. Why don't you post your version.
I am sure many would want to try.
Thanks. Kugan
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Kugan's Kitchen
[tscii] Here is another vege dish.
BROCCOLI WITH CARROTS
Ingredients:
200 grms broccoli florets
100 grms carrots cut into sticks
50 grms toor dal or mysore dal soaked
1 onion chopped
I tomato diced
1 tsp chillie powder
1 tsp ginger minced finely
¼ tsp tumeric powder
¼ tsp cumin powder
¼ tsp gram masala powder
Little asafoetida powder
½ tsp mustard seeds
1 tbs oil
Little lime juice
Salt to taste
Method:
Boil the dal with little water, see that it is not over cooked.
Remove and keep aside.
Heat oil in a wok, add in the mustard seeds, let it splutter.
Add in the onions, and sauté till lightly brown. Add curry leaves.
Add in the tomatoes, and the minced ginger. Stir nicely.
Lower the flame, add in the chillie powder, tumeric powder,
Cumin powder, gram masala powder and asafoetida.
Sprinkle little water and mix the spices well.
Add in the broccoli florets and carrot sticks. Add salt.
Give a good stir and cover and cook for a minute.
Do not over cook the broccoli. Now add in the cooked dal.
Stir nicely, add in the lime juice and remove.
Serve as a side dish.
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Hi Kugan!!
I tried the eggplant tofu....it turned out very well!!
:-) good one nga!!!
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KUgan,
I was wondering if u have Kola Urundai Curry? Just post me the recipe. I will post the picture after i get it done.
Thankz
Superspiczy
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Kugan's kitchen
Thanks Suvai for the nice feed back.
We get to cook different varieties instead
of the same style. Must thank my aunty.
Thanks. Kugan98
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Kugan's Kitchen
Superspicy, I think you want the non-vege type with minced mutton. I will post it by this evening.
I have to dig from my files.
Take care. Kugan98
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Kugan's Kitchen
Here Superspiczy is your recipe. Enjoy.
KOLLA URUNDAI KULAMBU
Ingredients:
500 grms minced mutton
1 egg (optional)
Salt
To grind for meat balls:
1 onion chopped
10 green chillies chopped
2 tsp ginger paste
2 tsp garlic paste
1 tbs kas-kas
½ tsp aniseeds
3 tbs roasted channa dal
150 grms coconut scrappings
1 inch cinnamon stick
To Grind for Gravy:
1 tbs coriander seeds
8 red chillies
½ tsp cumin seeds
1 tsp aniseed
2 tsp garlic paste
2 tsp ginger paste
1 onion chopped
½ tsp tumeric powder
1 tbs coconut scrapings
To Season:
3 tomatoes chopped
1 sprig curry leaves
1 inch cinnamon stick
2 cloves
1 tbs ghee or oil
Method:
Grind all ingredients under “grind for meat balls” finely .
Add to the minced mutton, add salt and egg.
Mix nicely. Add little besan flour if you find the mixture a bit loose.
Shape them into small balls.
At this stage you can deep fry them, or leave it as it is.
Grind all the ingredients under “Grind for gravy” finely.
Heat a wok and add the ghee or oil. Add in the spices.
Now add in the curry leaves and tomatoes.
Sauté nicely till the tomatoes turn mushy.
Now add in the ground paste for gravy. Sauté nicely.
Add in enough water to make a gravy. Add salt.
Boil the gravy for few minutes. lower the heat to medium.
Now lower the meat balls slowly so that they do not break’
(That is if you have not deep fried them)
Let the meat balls simmer in the gravy until they are cooked.
See that the gravy is not too thick.
Remove and garnish with coriander leaves.
Squeeze a lime before serving.