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More (Yogurt Gravy) Kuzhambu
Cuisine Style Tamilnadu | Cooking Time 30 minutes To Serve 5 | Take with Rice Type Lunch Gravy
Ingredients Thick buttermilk/curd (Yogurt)- 2 cups Channa Dal- 1 tsp Turmeric powder- 1/4 tsp Ginger- a small piece Toor Dal- 1 tsp Green Chillies- 4 Garlic- 2 to 3 cloves Coconut grated-3 - 4tsp Rice- 1tsp Salt to taste Any one of the vegetables (Potato, Beans, Carrot, Cucumber, Ashgourd, Okra, Pumpkin) chopped- 1/2 cup For Tempering Coconut oil/cooking oil- 1 tbsp Mustard seeds- 1/4 tsp Pearl onions- 3 chopped finely Curry leaves- a few Red Chillies- 1 Asafoetida- a pinch Preparation
Soak rice and the Toor Dal together for 15 to 20 minutes. Add turmeric powder to buttermilk/curd and beat well and keep it aside. Grind soaked rice and Dal with coconut, garlic, ginger, green Chillies to a fine paste. Half boil the vegetables in a pan then add the ground paste and salt to it. Simmer the flame and add little water to it so that the veggies are cooked fully and the raw smell of the paste goes off. Add the buttermilk/ curd to it. Heat coconut oil in a frying pan and add the ingredients for tempering one by one and fry for a minute. Pour the mixture to the pan and mix well. Serve with rice.
More kuzhambu can be prepared without vegetables. Tips Potato fry is the best side dish. How this More Kuzhambu recipe is Unique? Tempering in coconut oil makes this More Kuzhmabu unique.
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BY MULLAI, ON AUGUST 19TH, 20 08 10:15 AM, ADD TO FAVORITES
Chalna / Salna is typically a term related to non-veg category, its the watery leftover gravy from any meat curry preparation, mostly mutton or chicken. There isn't a vegetarian version and even if any veggies added to it, its termed as Saagu. Here I've created a vegetarian style salna which tastes pretty decent and could be one good quick gravy for roti / idli / dosai. Salna / Vegetarian Salna / Sagu / Saagu / Chaaru / Meatless gravy Ingredients 2 no Onion (roughly chopped)
Ingredients 1 no 2 clove 1 inch 1 no 3 nos 4 tbsp ½ tsp ½ tsp ½ tsp 1 tsp 1 no 1 no 2 nos 2 stks 2 tbsp ¼ tsp ¼ tsp 10 nos 2 tbsp ¼ tsp 1 tsp Tomato (chopped) Garlic (crushed) Ginger Green chili (slit open) Dry red chili Coriander seeds Cumin seeds Fennel seeds Black peppercorn Roasted gram(pottukadalai) Cinnamon stick (very small)(1/2) Cardamom Cloves Coriander leaves Dry coconut / fresh grated Mustard (for tempering) Cumin seeds (for tempering) Curry leaves (for tempering) Oil Turmeric powder Salt (or to taste)
This recipe can be proceeded in 2 styles depending on your personal preference. Raw will taste slightly different from roasted.. in a good way though and could be a quick whip up. Infact I personally prefer the raw style for my parottas.
Bring it to one boil. ginger and garlic. Finally include the either fresh or dry coconut. watery thin salna for chappati or parotta. Have simple boild eggs added to the this gravy and serve as a great accompaniment for any biryani or pulav item. Heat remaining oil. Add the blended gravy. green chili. coriander leaves and toss. add chopped onions. splutter mustard. Add water and adjust the consistency depending on your preference. Switch off and let cool completely. add the blended gravy along with turmeric and salt. Grind this with water to a thin consistency and keep aside. fennel seeds. cumin and curry leaves. cardamom. Temper with lots of curry leaves for vegetarians or throw in boiled sliced potatoes and decorate with curry leaves. turmeric powder and salt. cover and simmer for 15 minutes over very low flame until the oil seperated on top. roasted gram). Fry these along with the dry spices until brown. Thick salna goes very well with idli / doasi. cloves. splutter mustard. This could feed both veg and non-vegetarians. cumin seeds. Bring it to one boil and simmer covered for 15 minutes. Notes Hosting a party ???? This could be one big handy gravy item for huge parties. cumin seeds and curry leaves. Heat oil in a sauce pan.Raw Style : Grind (chopped onions + diced tomatoes + ginger + garlic + green chili + dry red chili + corainder seeds + cumin seeds + fennel seeds + black peppercorn + cinnamon + cloves + cardamom + roasted gram + corainder leaves + dry coconut ) all these with 1/4 cup water to fine consistency. . black peppercorn. Roasted Style : Heat a 3 tsp of oil and roast each ingredient listed (dry red chili. coriander seeds. cinnamon. Add chopped tomatoes and cook for few minutes or until it turns soft.
a bit of ghee.2 tbsps Chilli powder . 4.Add the ginger-garlic paste & fry for 2-3mts.salt. 5. Featured Member on Ammas.5 tbsps Coriander leaves for garnishing Salt for taste Method 1.2 Tomato(medium size) . Leave it for a couple of hours.2 Cinnamon(medium size) -2 Oil .Mutton Chalna Posted by blackpepper 10 May 2009 | Views 657 | Comments (0) Leave a Comment Print this Recipe Post a comment Send to Friend Ingredients Toor Dal . Add the chill powder & coriander powder & fry for another 4-5mts or untill oil starts to seperate 6.heat the oil in the kadai splutter Cloves. spread oil on one side. and sprinkle some maida flour over it so that the .bay leaves & cinnamon and fry the chopped onion till half done 3. 7.2 tbsps Ginger-garlic Paste . salt and water.Now. Roll it out like a chappathi.4 Bay leaves .add the chopped tomato.Pressure cook the toor dal & the mutton bone pieces untill 2 whistles.turmeric powder & curry leaves & fry till oil seperates from the gravy.Now.com Hi. 2.1/2 tsp Cloves .1/2 cup Mutton bones .add the boiled mutton bone pieces & toor dal & cook for next 4-5mts.1/4 kg Fennel seeds .1/ tsp Coriander powder . Now.1 tsp Garam masala powder . You can make the dough with maida.2 Turmeric powder . Put the lid on the kadai & cook in low heat 3-4mts.1 tsp Onion(medium size) .
1 teaspoon Turmeric powder .com Top experts' rating: (7 ratings) 1 Public rating: (click on stars to rate) 2 3 4 5 (0 ratings) Response from: Swathi . a bit thicker and smaller in size. cooking oil. Though there is nothing sacrosanct. Smear 1 tbsp. cook it . Allow it to boil till the oil separates. You can serve this with any dosa Baearchi. Fold the semi-circular shape into a quarter circle. Fold the round shape to make semi-circle.1 teaspoon Onion . Fold in well. cooking oil on top of the . Then add the onion and fry them until it becomes golden brown. (10 oz. Add oil in a pan and add jeera to split. Roll each portion into a ball. turmeric and add a little water. Add water as required to knead well and make a tight dough. flour and salt. Council Member on Ammas.) Cooking oil/ Butter/ Ghee (10 oz. Flatten lightly with a roller. South Indian Paratha Ingredients:(Serves 4) Flour 300 gm. This is the final shape of the paratha. Heat each side of the paratha for 15 secs. Chalna Shredded coconut 1 cup Green chilli . but not as big as before. Flatten each ball by hand and use a roller to make a thin circular shape of about 6 inches diameter. Here is the recipe of South Indian Paratha and Chalna. Pre-heat a frying pan. Smear cooking oil lightly over the area shown with a brush. Then add the grinded paste.2 Ginger and garlic paste . Smear cooking oil lightly again over the area of the semi-circle as shown. but generally each side of the paratha is about 4 inches wide.) Salt 1 tsp. Flatten once again lightly with a roller. garam masala. Fold it and roll it out again. green chillies and ginger garlic paste into a fine paste. salt.com Hi AAA. Put on medium heat.flour covers the oily side. (leveled) Procedure: Add 3 tbsp.1/4 teaspoon Oil Salt Method: Grind shredded coconut. Divide dough into 8 equal portions.1 (cut into small pieces) Jeera . Your chalna is ready. Use both hands to place the quarter circle gently on the frying pan.1 teaspoon Garam masala .
1 teaspoon Turmeric powder . Allow it to boil till the oil separates.angelfire. Then add the grinded paste. garam masala.1 teaspoon Garam masala . You can serve this with any dosa.1 teaspoon Garam masala . Add oil in a pan and add jeera to split.1/4 teaspoon Oil Salt Method: Grind shredded coconut. Chalna Ingredients Shredded coconut . http://www. Then add the onion and fry them until it becomes golden brown.1 (cut into small pieces) Jeera .1 teaspoon Onion . salt. Add oil in a pan and add jeera to split.1 (cut into small pieces) Jeera .2 Ginger and garlic paste .2 Ginger and garlic paste . garam masala. salt. green chillies and ginger garlic paste into a fine paste.bawarchi. Serve hot with Aloo Dum or Meat Curry.com/contributio… Top experts' rating: (7 ratings) Public rating: (click on stars to rate) 1 2 3 4 5 (0 ra Thank this advisor Response from: Usha Gurnani.1 teaspoon Onion .1 teaspoon Turmeric powder . Your chalna is ready.1 cup Green chilli . green chillies and ginger garlic paste into a fine paste. Allow it to boil till the oil .paratha and turn it over.1 cup Green chilli . Remove from pan.com/oh3/indiac… http://www. Fry until both sides turn light brown. When bottom turns light brown. repeat the process. Council Member on Ammas.1/4 teaspoon Oil Salt Method: Grind shredded coconut. turmeric and add a little water. Then add the onion and fry them until it becomes golden brown. Then add the grinded paste. turmeric and add a little water.com Chalna Ingredients Shredded coconut .
With a help of a rolling pin take a lemon sized dough .com/indian_r… Top experts' rating: (5 ratings) Yoghurt/Fresh Curd – 2-3 cups whisked Ginger – a small piece grated with a zester or thin side of a grater Green chilli – 1 sliced Fresh coconut – 2 tbsps grated Salt – 1/2 tsp For Tempering Oil – 1 tbsp Urad dal – 1/2 tsp Mustard – 1/4 tspRed chillies 2 – deseeded Curry leaves – 1 sprig Method . When it starts to get small bubbles turn around & add a small teasp of oil around the paratha. When the brown spots appear take it out & keep it in an in a covered box & serve.when it gets hot add the paratha and let it cook for a minute.com/contributio… Paratha Recipe Parathas recipe Ingredients: For Paratha Dough (atta): Wheat Flour 2 Cups salt 1/2 tsp oil Ghee/butter/Margarine 1/2 cup water Method: If using Butter bring it room temparature. Fold into two again fold the same. You can serve this with any dosa. Start rolling to form a triangle. Your chalna is ready.Let it rest for an hour. http://www. Rub oil over & knead it soft . Heat a flat pan . Roll it to a a small round & apply some butter /ghee to it.indianchild. http://www.bawarchi.separates. Mix flour salt & required water to make a dough consistency.
First take 1/2 cup of plain yoghurty and add 1 cup of water and whisk to get thin butter milk and keep.fresh coconut and 1/2 cup of water and mix well and set aside. keep for atleast half an hour before serving. Dahi vada topped with finely grated Carrot and Fresh Coriander .green chilli.red chillies and curry leaves and frying 2-3 mins and pouring over the yoghurt mixture. Take a large shallow glass dish and dip each vada in the buttermilk to get soaked and place in the glass dish side by side can place upto 10 vadas and now pour the tempered yoghut over the soaked vadas and see they all are immersed well. To assemble the whole dish .salt.Take a large bowl and add the yoghurt.ginger. The tempered yoghurt is now ready. Vadas with Tempered Yoghurt Now sprinkle finely grated Carrot. Prepare tempering by heating a small pan andadding oil and spluttering mustard seeds and adding urad dal.Finely chopped fresh Coriander on top.
Perugu vada. Snacks. Vegetarian snack | Leave a Comment Pappu Charu (A Thin Lentil Stew/Soup) Pappu Charu This dish is a must in every Andhra home almost everyday in some homes. 2011 Posted by Kezia Mary | Dairy (Paneer.Pappad and pickle with a little ghee . My home recipe. Ingredients Toor Dal/Kandipappu/Pigeon pea – 1 cup Onion – 1 med chopped Tomato – 1 small chopped Green chilli – 1 chopped Curry leaves – few Garlic – 2 pods Turmeric powder – 1/6 tsp Red chilli powder – 1/2 tsp Coriander – 1/2 tsp Tamarind juice – 1 cup Fresh coriander – a handful chopped For tempering/Tadka/Talimpu . South Indian Breakfast.which makes the family lunch a tasty thali. South-Indian Breakfasts | Andhra recipe. cool recipe. vegetarian breakfast.This is a tasty dish served with white steamed rice along with any vegetable fry . Vegetarian food. Thyr vada.Buttermilk) Recipes. South Indian Recipe.April 20.Yoghurt. Dahi vada. Summer special.
Ingredients for Tempering Oil – 2 tsps Mustard – 1/2 tsp Cumin/Jeera – 1/2 tsp Curry Leaves – few Red chillies – 5 small round Garlic – 2 pods crushed Method Wash and boil toor dal with enough water in a pressure cooker along with all the ingredients mentioned above . Adjust the tamarind according to your taste. Prepare the tempering.by heating oil in a small pan and spluttering the seeds first and then add garlic and onionmas they turn brown add the curry leaves and red chillies and fry. When dall is boiled turn off heat and let the pressure released and now mash well. .Except Tamarind and fresh coriander.add salt and tamarind juice and 3-4 cups of water and bring to a boil.
This goes well with Idlis Also. Adding To dal Serve hot with Rice. April 14. Vegetarian | Leave a Comment . dinner.Tempering Add this to the boiled dal(Pappu Charu). vegan. Andhra recipe. 2011 Posted by Kezia Mary | Sambhars and Rasams. south indian dish. south indian special. andhra food. Soups | a thin dal. lunch.
trim edges and slit lengthwise .let one edge be intact.Stuffed Tindly Curry(Gutti Dondakai Koora) Stuffed Tindly Curry Ingredients Tindly – 500 gms wash. Slit tindly Tamarind – a marble size soak in hot water extract pulp 1 cup Oil – 4 tbsps Dry chillies – 3 slit Curry leaves – few Mustard – 1/2 tsp .
For Masala.Dry roast Dry Roast the Ingredients Peanuts – 3 tbsps Cashews – 6 Sesame seeds – 2 tsps Coriander seeds – 1 tsp Cumin/Jeera – 1/2 tsp Cloves – 4 Cinnamon – 1 ” pc Saute in Oil Sauteed Onion and Garlic Onion – 2 med chopped .
Garlic – 2 pods sliced Method Grind all the ingredients in to powder after roasting. . and add the onion and garlic sauteed in a tsp of oil and two tbsps of tamarind pulp and make paste.till slightly brown as shown. Stuffed Tindly Place the same pan and add the 2 tbsp oil and splutter mustard and add dry chillies and curry leaves and add the stuffed tindly and remaining masala and stir gently for 2 mins and add the tamarind pulp and 1/4 cup water. Slightly Fried Tindly When done cool and Stuff the masala paste into the tindly. Place a pan and fry the slit tindly for 5-10 mins.
Kovakka curry.like various vegetables and green leafy veggies all are good and this too is simple and tasty. Ingredients Moong Dal – 1 big cup Dry roast slightly and wash.we can add mango instead of tamarind to this dal if desired. Vegetarian food | Leave a Comment Methi Moong Dal (Menthikoora Pesara Pappu) Methi Moong Dal I have tried many combinations with the moong dal.Great for lunch. Tindly masala curry.taste and adjust salt and turn off heat. lunch. Methi/fenugreek leaves – 1 small bunch. 2011 Posted by Kezia Mary | Vegetable Curries | Andhra recipe.Cover cook 5-10 mins on low till oil separates. April 13. vegan recipe.pick leaves only Green chilli – 2-3 chopped . Stuffed Tindly Curry Serve hot with rice or chappatis.
Onion – 1 chopped Tomato – 1 chopped Tamarind – 1 marble size Turmeric powder – 1/6 tsp Coriander powder – 1/2 tsp For Temperng Oil – 1tbsp Mustard and cumin – 1/2 tsp together Garlic – 2 pods crushed Curry leaves – few Red chillies 2 deseeded and slit Method Cook the roasted and washed mong dal in the pressure cooker along with all the ingredients and 3 cups of water for 7-8 mins and turn off heat. vegan recipe. protein dish.Enjoy… April 11. vegetarian dal recipe | 2 Comments Mutton Gongura .. Prepare tempering with the things by frying in oil and add to dal and mix. Menthi dal. Quick recipe.fish fry or chicken fry for wholesome lunch. Green Leafy Vegetable Recipes | Andhra recipe. Serve hot with white rice and desired vegetable fry . lunch. 2011 Posted by Kezia Mary | Dals (Lentils) Recipes. Check recipes for tasty Fish or Chicken Fries in the Seafood or Chicken Categories in this Blog. Leafy dal. Open the lid and add salt and mash well and keep.
loved by all.Cherished by everyone who likes the taste of this sour greens (Gongura/Sorrel Leaves).Served at special occations and even cooked as a home special.Cardamom – 2. First to prepare the Mutton Curry Ingredients Mutton – 500 gms with bone Onion – 1 large finely chopped Tomato – 1 large finely chopped Curry leaves – few Ginger garlic paste – 2 tsps heaped Red chili powder – 1/2 tsp Turmeric powder – 1/4 tsp Coriander powder – 1 tsp Salt to taste Oil – 2 tbsps Spice powder – (Cloves – 3.Mutton Gongura Mutton Gongura is one of the Andhra Special Non-Vegetarian Curry.Peppercorns – 6) Method .Cinnamon – 2″ pc.
salt and water.No need to roast just powder and keep.onions.methi.spice powder.See the Rice Specials category in this blog.Wash and drain well.Cover the vessel and cook till water evaporates on med-low heat. Serve with Spice Flavoured Rice or Coconut rice(Kobbari Annam). To prepare Gongura Gongura (Sorrel Leaves) – 1 bunch Methi (Fenugreek) leaves – a handful Fresh coriander – a handful Green chilies – 6-7 Onion – 1 large – chopped Tomato – 1 med chopped Turmeric – 1/6tsp Salt – 1/4tsp Water – 1/2 cup Method Pick the leaves of gongura. . In a vessel place gongura.methi and fresh coriander..Wash and drain the mutton and keep.redchili powder.green chillies.Turmeric powder. And add the curry leaves. Now add the chopped tomatoes and cover cook till soft and add 1 cup of water and pressure cook 7-10 mins. Add this gongura mixture to the cooked Mutton Curry and combine well.Now add the mutton and stir till all the liquid evaporates.Turn off heat and keep.Coriander powder and salt and fry 2 mins. Now add the chopped fresh coriander and mash well or just pulse twice in the blender. Heat a pressure pan. Heat a tsp of oil and fry 2-3 slit green chillies and few curry leaves and add on top for flavour.add oil and fry the onions till light brown.tomato.turmeric. Prepare the spice powder by using mortar and pestle as this is a small quantity.then add the ginger garlic paste and fry well.
Lamb | Andhra recipe. Mutton with sour greens. April 3. Non-vegetarian recipe | Leave a Comment Dondakaya (Tindly) Fry with Coconut Powder Dondakaya (Tindly) Fry With Coconut Powder Dhondakai(Tindli) Fry with Coconut Powder Ingredients Dondakai (Tindly) – 500gms Oil – 2 tsps Turmeric powder – 2 pinches Salt – 2 pinches Prepared Coconut powder – 3 tbsps ( See Recipe For Coconut powder in Home made Spice Powders) . 2011 Posted by Kezia Mary | Mutton . mutton sorrel curry.Spice Flavoured Rice Recipe for this rice given in Rice specials. Gongura mamsam.
but maida is easier Method: Make a soft dough of the flour by adding oil and salt. Maharashtrian Modak Recipe (Ganesh Chaturthi Special) Modak is a famous Indian sweet prepared in Maharashtrian houses. adding some dry fruits like cashews & raisins to the filling would be a great idea too! [img courtesy of TarlaDalal] I'm sending this to Mythreyee who's collecting Deep Fried Sweets this month. Leave it to cool for 30 minutes.Heat the pan and add oil. This is called a modak. Heat ghee in a vessel. you can even steam the dumpling rather than frying them as a healthier alternative. filled with jaggery and coconut mixture. let the diameter be 3-4 inches approximately. however. Modaks are fried in oil. Enjoy the Modaks. Make sure you cover all the filling so it doesn't spill out while frying. The jaggery dissolves and a sticky solution is formed. Flour dumplings. Keep stirring continuously on medium flame.Wash and drain the vegetable and cut into thin long strips. Feel free to customize the filling by replacing jaggery with sugar. coconut and sesame seeds. Make small balls of dough and roll it. just like you make for Parathas or Chapatis. but only after serving a plate to Lord Ganesha first! . hot or cold. especially for Ganesh Chaturthi. and for all Indians! Here is a simple recipe to make your own Modaks during the festival time! Traditionally. add jaggery.then the sliced tindly and fry till brown and sprinkle salt and coconut powder( this has little salt in it ) so adjust salt while using.Method 1. Take oil in a kadai and deep fry the Modaks till light brown. Put 1 tbsp of the above stuffing in the dough and pack it by taking all the corners up giving it a shape like a cone on top. Ingredients makes about 15 Modaks For Stuffing: 250 gm Coconut (grated) 250 gm Jaggery 1 1/2 tbps Sesame seeds 1 tbps Ghee For Modak Covering 400 gms Maida or All purpose Flour 3 tbps Oil Salt to taste oil for frying ** you can also use rice flour or regular wheat flour. it is a traditional favorite for Lord Ganesha.
dry chilies until the mustard splatter. Soak the tamarind in water for 15 – 30 min. . INGREDIENTS: Ripe tomatoes 2 1 cup 1 lemon size 1 1 table spoon 1 table spoon 1 table spoon 2-3 to taste 2-3 table spoon. Now add the cut onion and cook until it turns golden brown. Now add the soaked rice. 3. Make a thick paste from the soaked tamarind. 5. Cut the onion into fine pieces. Heat oil in pan add the mustard seed. 2. Mix the tamarind paste with the rice and keep it aside for 10 min. Lower the heat and simmer and cook until oil separates from the rice. chana.rice INGREDIENTS: Old cooked rice Tamarind Onion Mustard seed Urad dal (black gram) Chana dal Dry hot chilies Salt Oil PREPARATION: 1.Related Recipes: Homemade Kaju Katli (Kaju Burfi) Kesar-Badam(Almond) Burfi Coconut Laddoos(Koprapaak) Tamarind rice . 4. urad dal.
3. roasted mustard seed and salt and grind it to a find paste. Toast 1 table spoon of mustard seed in a hot pan for 2-3 min. Lemon rice .Hot chili powder Ghee Mustard seed Cooked rice Salt Curry leaves Oil PREPARATION: 1/4 table spoon 1 table spoon 2 table spoon 1 Cup for taste 5 2 table spoon 1. Now add the Ghee and cook for another 1-2 min.rice INGREDIENTS: Cooked rice Lemon Hot green chili Mustard seed Urad dal Pea nuts (optional) Asafoetida Turmeric powder Coriander leaves Oil 1 cup 2 6 1 table spoon 1 table spoon 1/4 cup 1/2 table spoon 1/4 table spoon 5-10 2 table spoon . 2. Grind tomatoes. Now add the ground paste and hot chili powder and bring to a boil. add curry leaves and cook for 1 – 2 min. add mustard seed when it splatter. Simmer and cook until oil separates. In a pan heat oil. Add the rice and cook for another 2-3 min and serve.
4. 2. coriander leaves and mix well and serve. NOTES: Coconut milk rice recipe .rice INGREDIENTS: Ripe tomatoes 2 . Now add the hot green chili. Add the lemon juice and salt and cook until oil separates. 3. Now add the rice. In a pan heat the oil add mustard seed and wait until splatter. 3. asafoetida. Lower the heat simmer and cook until 2 cups 4 cups 4 2 1/2 inch 1 3 table spoon to taste Easy tomato rice recipe . Now add curry leaves and cook until they stop splattering. cinnamon stick. pea nuts and cook for 1-2 min. bay leaf and cook for 1 min. 2. Now add the urad dal. Now add the coconut milk and bring to boil. cut the green chili into fine pieces. turmeric powder and cook for 1 min.Salt PREPARATION: to taste 1. Get juice from the lemon. add cardamom.rice INGREDIENTS: Rice Coconut milk Curry leaves Cardamom Cinnamon stick Bay leaf Ghee Salt PREPARATION: 1. Now add the rice and bring to boil again. In pan melt the ghee.
add the rest of the mustard seed wait until splatter now add curry leaves and cook for 1-2 min. Dry roast 1 table spoon of mustard seed in a pan until they splatter. 2. NOTES: Trick is to make make the sauce to right consistency so its dry when you mix with rice. Now add the butter. Puree the tomatoes in a mixer. 4. 3. Now add the tomato puree and bring to boil. In a pestle grind them to a fine powder. 5. In pan heat oil. Peas rice recipe .3/4 cup 2 cup 2 table spoon 2 table spoon 1/2 table spoon 2 . Remove from the heat and mix the cooked rice until the sauce is coated well and serve.rice INGREDIENTS: Rice Peas Coconut milk Ginger garlic paste Ghee Fennel seeds Cardamom 1 cup 2/3 . 6. Simmer and cook until it becomes mixture becomes thick or the consistency you wanted. Don't burn them.Hot chili powder Butter Mustard seed Cooked rice Curry leaves (optional) Oil Salt PREPARATION: 1/4 table spoon 1 table spoon 1 1/4 table spoon 1 cup 4 1 table spoon to taste 1. Now add the ground mustard seed.
NOTES: Pulao (pilaf) recipe . 5. Now add the rice and cook for 1 min.rice INGREDIENTS: Basmati rice Cauliflower Onion Hot green chili Garlic Ghee Cinnamon stick Cloves Cardamom Bay leaf Mint leaves Coriander leaves 1 cup 1 1 3 4 cloves 3 table spoon 1 inch 2 2 1 1/4 cup 1/4 cup . Now add the ginger garlic paste and cook for another minute. stir and cook for 2-3 min. Add the coconut milk bring to boil then reduce heat simmer and cook until the rice is done. 2. Now add the peas. 4. In a pan heat ghee when it melted add cardamom. cloves. 3. cinnamon stick. bay leaves and cook for 1 min.Cinnamon stick Cloves Bay leaves Salt PREPARATION: 1/2 inch 2 1 to taste 1. Wash and clean the rice with water and keep it aside.
Now add 2-3 cups of water. Now add onion. Now add the rice pressure cook until the rice is done or if used a pan reduce heat simmer and cook until the rice is done. 3. 4. Slit the hot green chili vertically. mint leaves and cauliflower and cook for 2 min. cardamom.Salt PREPARATION: to taste 1. In a pan or pressure cooker add ghee when its melted add cinnamon stick. ginger. Add salt to taste and bring to boil. bay leaf and cook for 1-2 min. Cut onion into fine pieces. Now add the coriander leaves. Cut cauliflower into 1 inch cubes. cloves.rice INGREDIENTS: Basmati rice Cauliflower Green beans Carrots Potatoes Cloves Cinnamon sticks Cardamom Onion Hot green chilies Ginger root Garlic Oil 1cup 300 grams 150 grams 150 grams 2 medium size 2-3 1/4 inch 1-2 2 small 3-4 1 inch 2-3 cloves 1/4 cup . NOTES: CHECKOUT MORE VEGETARIAN Vegetable pulav(pilaf) recipe . 5. 2. green chili.
5. 4. Heat oil in a pan. carrots and potatoes into big pieces Cut the onion and hot green chilies into small pieces. rice and 2-2. green beans. Make a paste with ginger and garlic. Add mint leaves and cook for 1-2 minute. Now reduce the heat simmer and cook until the rice is done. 3. 9. 7. NOTES: Urad dal rice recipe . 6. 10. 2.rice INGREDIENTS: Rice Urad dal Fenugreek seeds Light coconut milk Mustard seeds Ginger root Curry leaves Asafoetida Hot dry chilli Oil Ghee 1 cup 1/4 cup 1/4 cup 5 cups 1/2 table spoon 1 inch 5 1/4 table spoon 2 2 table spoon 1 table spoon . Add ginger and garlic paste and cook for 2-3 minute.5 cups of water and bring to boil. Add add the cut vegetables. 8. cardamom and onions and cook until onion turns golden brown. 1/2 cup to taste Cut the cauliflower. Add cloves.2 minute. Add the cut hot chilies and cook for 1. cinnamon sticks.Mint leaves Salt PREPARATION: 1.
Now add urad dal.rice INGREDIENTS: White aval Shredded Coconut Hot green chili Garlic Tamarind Curry leaves Salt Oil Mustard seed Dry hot chili Onion 200 grams 1/2 cup 4 4 cloves 1 small lemon size 10 to taste 2 table spoon 1 table spoon 2 1 small . 4. garlic. garlic and salt to taste. asafoetida. Heat oil in a pressure cooker or pan add mustard seed and dry chili until mustard seed splatter. 7. fenugreek seeds until the urad dal turns slight golden brown. 2. 5. ghee. ginger. 3. If used pressure cooker cook for 5 min or until the rice is done.Salt Garlic PREPARATION: to taste 10 -15 cloves 1. 6. Heat a pan and dry roast urad dal. NOTES: CHECKOUT MORE VEGETARIAN RECIPES White aval (flattened rice) recipe . Clean and cut ginger into fine pieces. if just a pan simmer and cook until the rice is cooked well. fenugreek seeds. Soak the rice for 2-3 hours. coconut milk. Now add the curry leaves cook for 1 min.
Turmeric powder and cook for 1 min. Now cook this mixture until oil starts to separates. Heat oil in a pan. add mustard seed and wait till it splatter now add crushed dry chili. 2 cup 1/2 table spoon 1/4 table spoon 1/4 table spoon 1/2 table spoon 3 1/4 table spoon 2-3 lemons to taste 1/4 cup . garlic. curry leaves. tamarind. Then Serve. Now add the cooked rice. green chili. 5. Cut the onion into fine paste 2. Now add the lemon juice and salt to taste. add mustard seed. Now add the asafoetida powder.e make sure you don't burn. 2. 4. Now add the aval mixture and cook for 5 to 10 min. 3. 4. Wash the while aval with water and keep it aside for 10 minutes. 3. Mix together well washed aval and the ground paste and keep it aside for 15 min. toor dal. NOTES: CHECKOUT MORE VEGETARIAN RECIPES Lemon rice recipe (1) .rice INGREDIENTS: Cooked rice Mustard seed Urad dal Toor dal Asafoetida powder Black pepper Turmeric powder Lemon juice Salt Oil PREPARATION: 1. Heat oil in a pan. curry leaves and salt. Grind to a thick paste shredded coconut. Urad dal. cut onion and cook until the onion turn golden brown. black pepper and cook until the mustard seed star to splatter. mix and coat well and cook for 1 or 2 min. 5. i.PREPARATION: 1.
In a frying pan or wok heat oil to high temperature.rice INGREDIENTS: Cooked rice 1 cup . Stir fry until the vegetable are fully covered and cooked well. Now black pepper. Now add all the cut vegetables and fry then until they are 3/4 done. 3. 4. Now add the cooked basmati rice. lemon juice and salt and cook for 2 min. NOTES: 3 cups 1 cups 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1 3/4 cup 1 table spoon 1 table spoon to taste Mango rice recipe .rice INGREDIENTS: Cooked basmati rice Cut Cauliflower Cut green beans Cut carrots Peas Finely cut cabbages Finely cut onions Cut bell pepper Oil Black pepper powder Lemon juice Salt PREPARATION: 1.6. NOTES: Vegetable fried rice recipe . Remove and serve. 2.
NOTES: 5 1/4 table spoon to taste Nellikai (Goose berry) rice recipe . Mango rice is ready to serve. 5. 3. Now add the cooked rice and mix well until the sauce is coated well. salt and turmeric powder.rice INGREDIENTS: Cooked rice Nellikai (Goose berry) Oil Mustard seeds Hot dry chili Garlic 1 cup 1 cup 1/4 cup 1/4 cup 5 10 cloves . Add a 1/2 cup of water bring to boil. Remove the skin of the mango and grate it into fine pieces. curry leaves when mustard start to splatter add garlic. In a pan heat oil. 2. Now add the mango. urad dal.Mango (not ripe) Oil Mustard seeds Hot dry chili Garlic Urad dal 1 medium size 1/4 cup 1/4 cup 5 10 cloves 1 table spoon Kadala Paruppu (chana dal) 1 table spoon Curry leaves (optional) Turmeric powder Salt PREPARATION: 1. add mustard seeds. dry chili and stir and cook for 2 min. kadala Paruppu (chana dal). Simmer and cook until oil separates. Remove from heat. 4.
3. salt and turmeric powder. 2. add mustard seeds. kadala Paruppu (chana dal). curry leaves when mustard start to splatter add garlic. 2. 1 cup 3 4 4 1 inch 50 gram or 1/4 cup to taste NOTES: . Add a 1/2 cup of water bring to boil. In a pan heat oil. Now add the cooked rice and mix well until the sauce is coated well. Nellikai (Goose berry) rice is ready to serve. add cloves. cardamom. 3. cinnamon stick cook for 1 min. Remove the seeds from of the Nellikai (Goose berry) and grate it into fine pieces.rice INGREDIENTS: Cooked Basmati rice Onion Cloves Cardamom Cinnamon stick Ghee Salt PREPARATION: 1.Urad dal 1 table spoon Kadala Paruppu (chana dal) 1 table spoon Curry leaves (optional) Turmeric powder Salt PREPARATION: 1. Crush cardamom in a pestle. Mix well and serve. Remove from heat. Melt ghee in a pan. 4. dry chili and stir and cook for 2 min. urad dal. 4. Now add the cooked basmati rice and salt. 5 1/4 table spoon to taste Ghee rice recipe . Simmer and cook until oil separates. Cut onions into find pieces. 5. Now add the cut onions and cook until they turn golden brown. Now add the mango.
rice INGREDIENTS: Mung beans (pasi paruppu) Rice Ghee Cashews Black pepper 200 grams 1 cup 50 grams 10 2 tablespoon . Now powder the fried ingredients and keep it aside. 2 and salt to the cooked rice mix well and serve. In the same pan with some butter left add sesame seeds. 3. hot dry chili (you can break it). NOTES: 1 Cup 100 grams 3 1 table spoon a pinch 2 table spoon 5 1/2 4 to taste Ven pongal (white pongal) recipe . Melt butter add cashews and curry leaves and keep it aside.Sesame (ellu) rice recipe . 2. asafoetida and ural dal and fry them until urad dal turns light brown. Now add the items fried in step 1.rice INGREDIENTS: Cooked rice Sesame (ellu) seeds Hot dry chili Urad dal Asafoetida Ghee Cashews (optional) Lemon Curry leaves (optional) Salt PREPARATION: 1.
Cut ginger into fine pieces.korma INGREDIENTS: Cauliflower Green beans Green peas Potatoes Carrots Tomatoes Onion Garlic Ginger Turmeric powder Hot chili powder Garam masala powder Fennel seeds 300 grams 150 grams 1/2 cup 1 medium size 100 grams 2-3 2 2-3 cloves 1 inch 1 table spoon 1 table spoon 1 table spoon 1 table spoon . cumin seeds. Now add the fried items in step 4 to the cooked rice Vegetable korma recipe .Cumin seeds Curry leaves (optional) Ginger Salt PREPARATION: 1 tablespoon 5 1 inch to taste 1. Cook the rice to paste by adding mung beans (pasi paruppu) and salt to taste with 3-4 cups of water. In a pan melt ghee add ginger. 2. 4. 5. black pepper. In a pan fry the mung beans ( pasi paruppu) for 4-5 min ( note don't burn it) 3. curry leaves and cashews until cashews turn golden brown.
garam masala powder stir and cook for 1. Grind ginger and garlic into a paste. stir and cook until it become softened.2 min.Oil Coriander leaves PREPARATION: 1. Continue cooking for the required Coriander leaves rasam recipe . chili powder. Add the coriander leaves. 2. 4 table spoon 1/4 cup Cut vegetables cauliflower. Now add tomatoes and cook until oil separates. Add ginger garlic paste and cook for 2-3 minute or until the raw smell goes away. 6. Add fennel seeds. Add salt for taste. onions and cook until onion turns golden brown. 10. 8. 9. 3. . green beans. 5. Cut onion and tomatoes into fine pieces. green beans. 2 4 1 table spoon 2 table spoon small lemon size or 3 table spoon paste 1/2 table spoon 1/2 table spoon for taste as needed (3 table spoon) 5-6 10 cloves. 7. carrots and potatoes) and the green peas.rasam INGREDIENTS: Coriander leaves Tomatoes Hot dry chili Black pepper Cumin seed Tamarind Mustard Seed Turmeric Powder Salt Oil Curry leaves(optional) Garlic From 1 bunch or 1 cup. 12. 4. Now add 2 cups of water and bring to boil. Now add all the vegetables (cauliflower. carrots and potatoes into small cubes. Cook until the vegetables are cooked. Now add turmeric powder. Heat oil in a pan. 11.
Now heat oil in a pan and add mustard seed and wait until it splatter. cumin seed. Grind to a paste black pepper. garlic and hot dry chili (2)) and cook for 2-3 min. Make 1 Cup of tamarind water (small lemon size). madras curry powder and cut hot green chili. Grind the tomatoes in a blender( mix) and keep it aside. Now add the ground paste(black pepper. Now add turmeric powder. Now add the grounded tomato paste and cook until it boils. 7. now add the left over hot dry chili(2) and curry leaves and cook for 1 or 2 minutes. 2.rasam INGREDIENTS: Lemon Tomatoes Garlic Hot green chili Turmeric powder Madras curry powder Hot dry chili Mustard seed Salt Coriander leaves Curry leaves(optional) Oil PREPARATION: 1. salt. 2. garlic and hot dry chili (2) and keep it aside add little water if needed. Cut the lemon and take the juices ( take the seeds and throw it away) 1 2 8 cloves (small) 1 1/4 table spoon 1 table spoon 1 1/2 table spoon to taste from small 1 bunch 5-7 1 to 3 table spoon . turmeric powder and cook for 2-3 minutes. 8.PREPARATION: 1. Now add the coriander leaves. Now the rasam is ready. Puree the tomatoes ( or mash them) in bowl. NOTES: lemon rasam recipe . 3. Add a 1/4 cup of water and let it boil. 6. 5. 4. if paste mix in 1 cup of water. cumin seed. When it boils add the tamarind water and cook it starts to boil.
coriander leaves and rest of the garlic and cook for 1 minute.rasam INGREDIENTS: Toor Dal Tamarind Hot dry chili Tomatoes Garlic Curry leaves(optional) Coriander leaves Salt Rasam powder Turmeric powder Oil Mustard seed Cumin seed Urud dal Chana dal 1/4 cup 1/2 small size or 1 table spoon paste 2 1 4 cloves 5 1/4 cup to taste 1 1/2 table spoon 1/4 table spoon 3 table spoon 1/4 table spoon 1/4 table spoon 1/4 table spoon 1/4 table spoon . curry leaves. now add the dry chili ( you can break into small pieces). Tomato puree mixture.3. half of the garlic and cook until it almost boils. Now add the lemon juice and cook for another minute. NOTES: Good to eat with white rice. 4. Stop cooking and Lemon rasam is ready. 5. Now pour the boiled liquid into the pan and heat for another 1 min. Toor dal rasam recipe . Heat a pan add 1 cup of water. Crush the garlic in pestle. Heat oil another pan ( or you can use the same pan by transferring the liquid ) add mustard seed until it splatter. 6.
5. Now add the Toor Dal water. 6. Urud dal. Cut the tomatoes into small cubes. 4. Now heat oil in a pan add mustard seed. Crush the garlic (you can use a pestle) 2. 7. curry leaves. Now add the rasam powder. Now add the cut tomatoes. 8.rasam INGREDIENTS: Tamarind Cumin Tomatoes black pepper thoor dal or toor dal Garlic Mustard seeds Dry chili Asafoetida Curry leaves (optional) 1 small lemon size 1 table spoon 2 1 table spoon 1 table spoon 4 cloves 1/4 table spoon 4 a pinch 5 Coriander leaves (optional) 5 Salt Oil to taste 3-4 table spoon . Make 1 cup of tamarind water.PREPARATION: 1. Cook the dal into a paste and 2 cup hot water or you cook the dal with lot of water and keep the water (2 cups) 3. cumin seed until splatter. tamarind water. NOTES: Milagu (pepper) rasam recipe . Now add the Hot dry chili. crushed garlic until oil separated. salt. turmeric powder (note might want to reduce heat or the spices will be burnt) and mix for 1 min. coriander leaves and cook until the mixture is about to boil. chana dal and cook for 2-3 min until the chana dal turns red.
when the mustard seed start to splatter. asafoetida. 3. After boiling for few minutes add the coriander leaves remove and serve. Cut shallots into fine pieces. add mustard seed. 3. 250 grams 3 1/4 cup 1/4 table spoon 1/4 table spoon 3-4 table spoon 1/2 table spoon 5 To taste . cumin with pestle into a powder and keep it aside. 5. curry leaves. Heat oil in a pan add mustard and urad dal.PREPARATION: 1. Now add the tamarind juice. Cut Avarakkai (broad bean) into 1 inch sizes or fine pieces. 2. Cut tomatoes into fine pieces and add to the tamarind juice. NOTES: CHECKOUT MORE VEGETARIAN RECIPES Avarakkai (broad bean) vathakal recipe poriyal INGREDIENTS: Avarakkai (broad bean) Chinna vengayam (onion) or shallots Coconut milk Mustard seeds Urad dal Oil Turmeric powder Curry leaves (optional) Salt PREPARATION: 1. Crush the thoor dal. Stir and cook until the Avarakkai (broad bean) cooked and oil separates then serve. turmeric powder and salt. Heat oil in pan. dry chili and cook until mustard start to splatter. Now add the cut shallots and cook until they turn golden brown. 2. Crush the garlic with pestle and add to the tamarind juice. 6. Add the coconut milk. 4. 5. black pepper. Now add the Avarakkai (broad bean) cook for 1 min. Soak tamarind in 1 cup of water and get the juice. Add curry leaves and cook for a minute. powdered ingredients and bring to boil. 4.
Now add the cut vendakkai (okra). When mustard seed start to splatter add cut shallot. urad dal. green chili.NOTES: Vendakkai vathakal (okra fry) recipe poriyal INGREDIENTS: Vendakkai (okra) Chinna vengayam (onion) or shallots Hot green chili Mustard seed Urad dal Curry leaves (optional) Oil Salt PREPARATION: 1. salt and fry until the vendakkai loses its slime and fried well. 250 grams 5 2 1/4 table spoon 1/4 table spoon 5 1/4 cup to taste . 2. In a pan heat oil add mustard seed. curry leaves adn cook until the onion turns golden brown. 3. Cut vendakkai (okra) into find pieces. green chili into fine pieces. Cut shallots.
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