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Oil............................................................................................................................... 2
Idly Kadappa ............................................................................................................... 2
Aloo Bhindhi Masala ................................................................................................... 3
Idli Sambar ................................................................................................................. 6
Pepper Potato Kurma ................................................................................................ 18
Vegetable Kuruma .................................................................................................... 20
Aloo Mutter
Ingredients needed
Potato - 4
Peas - 1 cup ( fresh/frozen)
Onion - 1 cup chopped
Green chillie -1 or 2
Ginger - 1 inch piece
Tomato - 2 big finely chopped
Salt as needed
Oil -1 tbspCumin seeds/Jeera - 1 tsp
Spice powder
Coriander powder - 1 1/2 tsp
Chillies powder -1/2 tsp ( add more if you want more heat)
Garam masala- 1/2 tsp
Amchur powder 1/2 tsp
Preparation
Grind onion, green chillies and ginger to a fine paste.
Cook peas till soft.
Cook potatoes till soft, peel its skin and cut it into cubes. Keep aside.
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Method
Heat oil , add cumin seeds, when they splutter, add the above paste and saute till
oil separates.
Then add finely chopped tomatoes and cook till mushy. Add all the spice powder.
Add potatoes, peas, needed salt,1/2 cup of water and simmer till it blends well with
the spices and thickens a little.
You can adjust the consistency of the gravy as you like.
Also refer Aloo Gobi Masala and more side dish for chapati
This recipe goes to My Legume Love Affair- 23 started by Susan
Meet you all again with an interesting post, till then it is bye from Padhu of
Padhuskitchen .......................................................................................................... 24
OilKadugu
Karuvepillai
China vengayam
Vegetable (brinjal / drumstick)
Puli water
Uppu
(Dhaniya- jeera-milagu-ulutham paruppu red chilly little coconut ) fry and grind
Idly Kadappa
Moong Dal/Paasi paruppu 1/4 cup
Potato 2
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Onion 2
Green Chillies 4
Salt As needed
Lemon Juice From 1/2 of a lemon
Coconut oil(optional) 1 tsp,garnish
Coriander leaves(optional) For garnish
To Grind
Coconut,grated 1/4 cup
Fennel seeds/Saunf/Soambu 1 tsp
Garlic 2 flakes
To temper
Oil 1 tblsp
Cinnamon 1 piece
Bay leaf 1
Mustard 3/4 tsp
Curry leaves 1 sprig
Pressure cook potato and moong dal.Peel the potatoes,mash it and mash the moong dal too.Slice onion and green chillies.Grind coconut,fennel and garlic with water to a smooth paste.
Heat a pan with oil and temper with the items given under" To temper table. Add
onion,green chillies and fry until onion turns just transparent,do not let it change its
colour.
Add 2 cups water,salt and boil for 3 minutes. Add the mashed dal and potatoes.Mix
well, bring to boil.
Keep in low flame as after adding dal and potato it easy gets burnt at the bottom,so
keep stirring. add the Ground masala,mix well and cook in low flame for 1 or two
minutes.
Garnish with lemon juice,coconut oil and coriander leaves and serve with Idli or
Dosai.
Aloo Bhindhi MasalaLadies finger(small) 12-14
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Potato 1 or 2
Oil 4 tblsp
Red chilli powder 1/2 tsp
Coriander powder 2 tsp
Garam masala
powder
3/4 tsp
Turmeric 1/8 tsp
salt As
needed
To grind
Onion 2
Tomato 2
Green chilli 4-5
Garlic flakes(small) 6-7
Coriander leaves 2 tblsp
To temper
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Method:As
need
ed1. Chop onion,tomatoes roughly,peel the garlic and grind everything underto grind table to a smooth paste.
2. Clean the ladies finger and pat dry it using a kitchen towel. Cut the headand tail of it and slit it in the middle to check. Heat a pan and add 2 tblspof oil and arrange these ladies finger and cook in medium-low flame.
3. Turn/toss to ensure even cooking. carefully drain the ladies finger fromoil.
4. Arrange peeled and round cut potatoes and cook them till golden andsoft.Drain from oil.
5. Temper with jeera and add the ground paste and add all the masalapowders-red chilli,garam masala,coriander and turmeric. Add salt.
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Jeera 1 tsp
Idli Sambar
Ingredients:
Moong dal/paasi
paruppu
1/3 cup
6. Mix well and fry in medium flame until oil oozes out and raw smell goesaway.
7. Add the fried ladies finger and potaoes and add 1/2 cup water and mix.
8. Boil in medium flame for 2-3 minutes until the masala coats the potatoesand ladies finger.
9. Garnish with coriander leaves if desired and serve with roti or mild pulavs.
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Onion,chopped 1/2 cup
Tomato 1 no.
Green chillies 2 nos.
Brinjal,small 2 nos.
potato 1 no.
carrot,small 1 no.
Tamarind extract 1 tblsp
Turmeric powder 1/4 tsp
Asafoetida 1/8 tsp
Jaggery 1/4 tsp
Coriander
leaves,chopped
2 tblsp
Curry leaves few
Salt and water as needed
Sambar powder: Roast in 1/2 tsp oil and powder coarsely
Channa dal/kadalai
paruppu
1 &1/2 tblsp
Coriander seeds 1 & 1/2 tsp
Dry red chilli 3-4 nos
Fenugreek seeds 1/2 tsp
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To season:
Oil/Ghee 2-3 tsp
Mustard 3/4 tsp
Jeera 1 tsp
Curry
leaves
1 sprig
Asafoetida 1/4 tsp
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Method:
1. Pressure cook dal for 3 whistles,mash and keep aside.Choponion,vegetables,,tomatoes,slit green chillies.
2. Heat kadai/pan with oil/ghee and temper with the items given under Totemper table in order.
3. Add onion and fry till transparent. Add the vegetables and tomato togetherand fry in medium flame for 2 minutes.Add little salt while frying for easycooking of the vegetables.
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4. Add required water and the tamarind and boil till the vegetables getcooked.Add the curry leaves,coriander leaves,salt,asafoetida. Lastly add thesambar powder and bring to boil.
5. Add the cooked dal and mix well.Adjust water as needed to get a sambarconsistency. Bring to boil and garnish with coriander leaves.
Serve with idly/dosa or pongal or you can have it with mini idlies as I did that day
for dinner ! Top with sesame oil or ghee if desired..
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Notes:
The sambar is very mild,so perfect for kids,myson loves this!
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Add tamarind less as mentioned,thats thespeciality of this sambar..
Sambar Sadham
When I posted keerai poriyal recipe, the background item sambar sadam was catchy to some ofyou. Special effort from Sharmi to post this recipe for sambar sadam,as she always asked me to
post it soon and if I ever not post this now,she would squeeze my neck .
I do nothing special,I almost make similar to arachuvitta sambar and mix it with cooked rice
and dal,that's it..
Ingredients:
Rice 1/2 cup
Toor dal 1/3 cup
Tamarind marble size
Mixed veggies or vegetable
of your choice
As needed
Shallots/small onion,peeled 1/2 cup
Green chillies 2-3
Tomato 1
Sambar powder(ready
made)
1/2 tsp
Turmeric 1/8 tsp
Asafoetida 1/4 tsp
Curry leaves 1 sprig
Coriander leaves,chopped 2 tblsp
Jaggery 1/2 tsp
To roast and grind to coarse powder
http://www.rakskitchen.net/2011/03/keerai-poriyal.htmlhttp://www.sharmispassions.com/http://www.rakskitchen.net/2011/03/keerai-poriyal.htmlhttp://www.sharmispassions.com/8/3/2019 Cooking Recipies
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Red chillies,long variety 4
Channa dal 1 tblsp
Coriander seeds 1 & 1/2 tsp
Fenugreek seeds 1/4 tsp
Coconut 2 tblsp
To temper:
Oil/ghee 1 tblsp
Mustard 3/4 tsp
Jeera 1 tsp
Asafoetida 1/4 tsp
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Method:
1. Cook rice and dal,extract tamarind juice and keep aside. I cook rice and dalseparately as I do not like rice get mashed too much(which will happen if wecook together rice and dal). So If you want you can cook both together too.
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2. Heat kadai and roast to golden brown,the ingredients under To roast andgrind table with a tsp of ghee/oil except coconut. Roast coconut separately.
3. Cool down and grind to coarse powder and keep a side.
4. Heat kadai and temper with the items given under to temper table. Add
curry leaves followed by onion,slit green chillies and fry till the onions start toturn golden.
5. Add the tomatoes and fry till soft.
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6. Add the tamarind extract,bring to boil. Add the turmeric,sambarpowder,asafoetida and the chopped veggies.
7. When the vegetables get cooked,add jaggery,the ground sambar powder andbring to boil.
8. Add the sambar powder gradually while stirring,as there are chances offorming lumps.
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9. Add this to the cooked rice.I used a pot shaped pressure cooker for makingsambar rice. Add the mashed dal and mix well with out mashing the veggies.Add hot water if its too thick. I just mix under low flame for 2 minutes.
10.Let the sambar rice be in a loose consistency. After cooled down, it tends toget thick,so let the consistency be according to that.Top with 2 tsp ghee andcoriander leaves,serve hot with simply potato chips(best combo) or any otherveggie accompaniment .
http://www.rakskitchen.net/search/label/DRY%20CURRIEShttp://lh5.ggpht.com/_WVu0gJovIxY/TYq5s9IjP_I/AAAAAAAATf0/Qun1w4A-ii0/s1600-h/DSC_25151%5B1%5D.jpghttp://lh6.ggpht.com/_WVu0gJovIxY/TYq5rRfeBZI/AAAAAAAASog/JjgZKFN92nA/s1600-h/DSC_2514%5B4%5D.jpghttp://lh4.ggpht.com/_WVu0gJovIxY/TYq5p5wW3eI/AAAAAAAASoY/cO56I4krmek/s1600-h/DSC_2511%5B4%5D.jpghttp://www.rakskitchen.net/search/label/DRY%20CURRIES8/3/2019 Cooking Recipies
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Pepper Potato KurmaPeppery Potato Kurma Ingredients Potato- 2 numberOil - 1/2 cupFennel seeds- 1 teaspoon
To grind:Channa dhal / Gram dhal- 1/4 cupMedium sized onion - 1Medium sized tomato 1Cumin seeds - 1 teaspoonPepper corns - ? teaspoonGinger - 2 inch pieceRed chilli powder- 2 teaspoonCoriander powder 1/8 teaspoonTurmeric powder - few pinches
Peppery Potato Kurma Preparing Method:1. Finely chop the potato2. Take the ingredients in the to grind list andgrind with little water and make as a coarse paste3. Heat oil in a non stick skillet/pan, sputter fennel seeds, add the ground paste, keepstirring continuously till the raw smells goes away4. Once oil separates out from the masala, add the chopped potato and stir slightly. Addenough water and salt according to taste5. Transfer the contents to a pressure cooker and cook till you hear the first whistle6. The curry thickens very well after cooking. Now the Peppery potato kurma is ready toserve with idli.
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Notes:
I added 1/2 of a drumstick,1 brinjal,1/2 carrotand 1/2 potato. You can add your choice ofveggies.. I like potato the best
While adding the veggies,add the veggie whichtakes longer time to cook first,follwed by theother veggies depending on their cooking time.
I usually cut the veggies in to small pieces toensure easy cooking(except drumstick andbrinjal in this case)
I have used both the sambar powder,you canuse only one too,adjust the quantityaccordingly.
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Vegetable Kuruma
Ingredients:
Potato 1 no.
carrot ,small 1 no.
beans 10 nos.
cauliflower small portion
peas 1 fist full
onion 2 nos.
tomato 2 small sized
ginger garlic paste 2 tsp
turmeric 1/8 tsp
redchilli powder 1 tsp
garam masala 1/2 tsp
curry leaves 1 sprig
coriander leaves,chopped 2 tblsp
salt as needed
To Temper:
Elachi 1 no.
Clove 1 no.
Cinnamon 1 inch piece
Bay leaf 1 no.
Jeera 1 tsp
Oil 2 tblsp
To grind:
Coconut 2 tblsp
Fennel 3/4 tsp
Khus khus 3/4 tsp
cashew nuts 5-8 nos.Fried gram dal(pottu
kadalai)
1 tsp
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Method:
1. Chop the veggies to fine cubes,also chop the onions and tomatoes finely.2. Grind the ingredients under the table To grind to a smooth paste.
3. Heat a small pressure cooker/pan with oil and add the tempering items in the table to
temper.
4. After the cumin splutters,add curry leaves .Add onion and fry for a minute and add the
ginger garlic paste and fry in low flame till the raw smell of the ginger garlic pastedisappears.
5. Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.
6. Add the ground paste,followed by the red chilli powder,garam masala powder andturmeric powder.
7. Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and acup of water and mix well.Check the salt.
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8. Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.
9. Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and
mix well. Serve with poori/parotta or chapathi!
I have made in larger quantities two three times for get together,never failed,hope this
helps budding cooks.Tastes very similar to hotel kurma!!
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Note:
Please dont skip curry leaves and coriander leaves as itgives a nice flavor!
You can also add soya chunks with the veggies!
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Aloo Mutter
Ingredients needed
Potato - 4
Peas - 1 cup ( fresh/frozen)
Onion - 1 cup chopped
Green chillie -1 or 2
Ginger - 1 inch piece
Tomato - 2 big finely chopped
Salt as needed
Oil -1 tbspCumin seeds/Jeera - 1 tsp
Spice powder
Coriander powder - 1 1/2 tsp
Chillies powder -1/2 tsp ( add more if you want more
heat)
Garam masala- 1/2 tspAmchur powder 1/2 tsp
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Preparation
Grind onion, green chillies and ginger to a fine paste.
Cook peas till soft.
Cook potatoes till soft, peel its skin and cut it into
cubes. Keep aside.
Method
Heat oil , add cumin seeds, when they splutter, add the
above paste and saute till oil separates.
Then add finely chopped tomatoes and cook till mushy.
Add all the spice powder.
Add potatoes, peas, needed salt,1/2 cup of water andsimmer till it blends well with the spices and thickens a
little.
You can adjust the consistency of the gravy as you like.
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Also refer Aloo Gobi Masala and more side dish for
chapati
This recipe goes to My Legume Love Affair- 23 started
by Susan
Meet you all again with an interesting post, till then it
is bye from Padhu of Padhuskitchen
http://www.padhuskitchen.com/2010/12/aloo-gobi-aloo-gobi-recipe-aloo-gobi.htmlhttp://www.padhuskitchen.com/2010/09/side-dish-for-chapatiroti-veg-side-dish.htmlhttp://www.padhuskitchen.com/2010/09/side-dish-for-chapatiroti-veg-side-dish.htmlhttp://thewellseasonedcook.blogspot.com/2010/05/announcing-my-legume-love-affair-23.htmlhttp://www.padhuskitchen.com/2010/12/aloo-gobi-aloo-gobi-recipe-aloo-gobi.htmlhttp://www.padhuskitchen.com/2010/09/side-dish-for-chapatiroti-veg-side-dish.htmlhttp://www.padhuskitchen.com/2010/09/side-dish-for-chapatiroti-veg-side-dish.htmlhttp://thewellseasonedcook.blogspot.com/2010/05/announcing-my-legume-love-affair-23.htmlRecommended