tag:blogger.com,1999:blog-52257149786510075792024-02-07T08:46:20.452-08:00Indian Vegetarian Recipesvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-5225714978651007579.post-15471266744009291432011-08-20T22:35:00.000-07:002011-08-20T22:36:22.951-07:00Video - Tomato Chutney - www.veenaskitchen.com<iframe width="640" height="510" src="http://www.youtube.com/embed/waOuf5PLKAQ" frameborder="0" allowfullscreen></iframe>
<br />source: http://youtu.be/waOuf5PLKAQvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-40705901034627385082011-08-20T22:32:00.000-07:002011-08-20T22:33:40.632-07:00Video - Onion Chutney - www.veenaskitchen.com<iframe width="640" height="510" src="http://www.youtube.com/embed/6Od1cSyNa44" frameborder="0" allowfullscreen></iframe>
<br />source: http://youtu.be/6Od1cSyNa44vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-70290744394967064152011-08-20T22:26:00.000-07:002011-08-20T22:27:07.230-07:00Video - South India Snack VADAI<iframe width="640" height="390" src="http://www.youtube.com/embed/c36153GXB-8" frameborder="0" allowfullscreen></iframe>
<br />source:http://youtu.be/c36153GXB-8vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-80821301948318466732011-08-20T22:20:00.000-07:002011-08-20T22:25:11.075-07:00Video - South Indian Cooking Yogurt Rice<iframe width="640" height="390" src="http://www.youtube.com/embed/pLWZVN3m7gs" frameborder="0" allowfullscreen></iframe>
<br />source: http://youtu.be/pLWZVN3m7gsvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-30353727882724351442011-08-20T22:19:00.000-07:002011-08-20T22:24:52.868-07:00Video - South Indian Cooking Avial<iframe width="640" height="390" src="http://www.youtube.com/embed/GlY7M_IVkho" frameborder="0" allowfullscreen></iframe>
<br />source: http://youtu.be/GlY7M_IVkhovegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-87630863573626318742011-08-20T22:17:00.000-07:002011-08-20T22:24:34.321-07:00Video - South Indian Cooking KOOTU<iframe width="640" height="390" src="http://www.youtube.com/embed/ywRJneUeWCs" frameborder="0" allowfullscreen></iframe>
<br />source:http://youtu.be/ywRJneUeWCsvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-3535424049937262302011-08-20T22:12:00.000-07:002011-08-20T22:16:33.562-07:00Video - South Indian Cooking Onion Sambar<iframe width="640" height="390" src="http://www.youtube.com/embed/pOCiXUiJmjY" frameborder="0" allowfullscreen></iframe>
<br />source: http://www.youtube.com/watch?v=pOCiXUiJmjYvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-20174336607291729862011-08-01T00:08:00.000-07:002011-08-01T00:09:51.482-07:00Video - Puttu and Kadala Curry - Kerala Breakfast<iframe width="640" height="510" src="http://www.youtube.com/embed/pOxl3Ykzsdw" frameborder="0" allowfullscreen></iframe><br /><br />source: http://youtu.be/pOxl3Ykzsdwvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-25638683306753934172011-07-31T23:54:00.000-07:002011-07-31T23:58:36.721-07:00Video - Sambar Recipe<iframe width="640" height="510" src="http://www.youtube.com/embed/V3KyTocH1Vg" frameborder="0" allowfullscreen></iframe><br /><br />source: http://youtu.be/V3KyTocH1Vgvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-55489759635629418982011-07-31T23:44:00.001-07:002011-07-31T23:59:10.426-07:00Video - Potato Curry with Yogurt Gravy by Manjula<iframe width="640" height="510" src="http://www.youtube.com/embed/BOLKaQeB6j0" frameborder="0" allowfullscreen></iframe><br /><br />source: http://youtu.be/BOLKaQeB6j0vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-29189606306371844772011-07-31T23:44:00.000-07:002011-07-31T23:59:20.229-07:00Video - Shahi Paneer, Indian Vegetarian Cuisine by Manjula<iframe width="640" height="510" src="http://www.youtube.com/embed/bPTmDhNPhFY" frameborder="0" allowfullscreen></iframe><br /><br />source: http://youtu.be/bPTmDhNPhFYvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-57521854796912120342011-07-31T23:41:00.000-07:002011-07-31T23:59:33.011-07:00Video - Mattar Paneer (Peas and Cheese) by Manjula<iframe width="640" height="510" src="http://www.youtube.com/embed/sdGtxnEh0zQ" frameborder="0" allowfullscreen></iframe><br /><br />source: http://youtu.be/sdGtxnEh0zQvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-68042524642352070972011-07-31T23:34:00.000-07:002011-07-31T23:59:56.551-07:00Video - Butter Paneer Masala by Manjula, Indian Vegetarian Curry<iframe width="640" height="510" src="http://www.youtube.com/embed/DIkRo-2mIEw" frameborder="0" allowfullscreen></iframe><br />source: http://youtu.be/DIkRo-2mIEwvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-85494264803853834952011-07-31T23:19:00.000-07:002011-07-31T23:22:44.165-07:00Thayir Sadam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYNcZ1RXTuhh3Vdh6mUCom0JKBx988ywpoV3eMQNc2IUjKD_UIrjaHIprrOb89ht9Yu_Q0tEpSco96yM2stBr6UH4uKostZ_qzTD0vYVm4AZFrnsA4Q_pFHE3ewGhqaFQIn5RHexUdOLH/s1600/thayir-sadam.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 182px; height: 119px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYNcZ1RXTuhh3Vdh6mUCom0JKBx988ywpoV3eMQNc2IUjKD_UIrjaHIprrOb89ht9Yu_Q0tEpSco96yM2stBr6UH4uKostZ_qzTD0vYVm4AZFrnsA4Q_pFHE3ewGhqaFQIn5RHexUdOLH/s400/thayir-sadam.jpg" alt="" id="BLOGGER_PHOTO_ID_5635769153762257378" border="0" /></a><br /> Thayir Sadam, a famous delicacy of Tamil Nadu is also known as yogurt rice or yoghurt rice. Though originating in Tamil Nadu, it is one of the most loved <b>recipes of India</b>. This Indian cuisine is mouth watering and less spicy. It is also prepared in the states of Andhra Pradesh, Kerala and Karnataka.<br /><br /><b>Thayir Sadam Recipe</b><br />Ingredients Required:<br /><ul><li>Rice </li><li>Milk </li><li>Grated ginger </li><li>Fresh curd </li><li>Asafoetida </li><li>Green chilies </li><li>Coriander leaves </li><li>Salt </li></ul> <ul><li>Ingredients for seasoning: </li><li>Black gram lentils </li><li>Mustard seeds </li><li>Bengal gram lentils </li></ul> <b>Method of Preparing Thayir Sadam</b><br /><ul><li>Rice is sieved, washed and boiled. Later it is cooled and mashed. </li><li>In the mashed rice, milk is added and kept aside. </li><li>A cooking pan is taken and white oil is heated in it. Then mustard seeds are crackled in it. After this, Bengal gram lentils along with black grams are added to this. </li><li>It is tossed in oil until light golden in color. Then chopped green chilies are added. </li><li>These are stirred for sometime and then grated ginger is added. It is sautéed for about 2 minutes. </li><li>Then, rice with milk is poured over this. Curd along with asafetida is mixed. </li><li>Then salt is added according to taste. </li><li>Finally, it is garnished with coriander leaves. </li></ul> <b>Tip: Curd rice is often eaten accompanied by South Indian pickles of mango or Lime.</b><br /><br /><b>Note:</b> Curd rice can also be prepared without milk. However, adding more curd to the dish would make the consistency of the gravy quite thick. Other ingredients and method of preparation remains the same. However, you could add a little butter, cucumbers, grated carrots, green sweet grapes and raw mango to the dish. This would enhance the taste of the recipe of Thayir Sadam.<br /><br />source: http://www.indianholiday.com/best-of-india/cuisine/thayir-sadam.htmlvegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-83516759337934951062010-10-29T20:58:00.000-07:002010-10-29T21:00:10.452-07:00Traditional Tamil Tiffins<div class="entry-author"><span class="entry-source-title-parent">from <a href="http://www.sailusfood.com/" class="entry-source-title" target="_blank">www.sailusfood.com</a></span> <div class="entry-via"><div class="entry-profile-image-container"><br /></div>Shared by <a name="03681240747879835149" class="entry-author-attribution-link friend-link" target="_blank" href="http://www.google.com.my/reader/view/user/03681240747879835149/state/com.google/broadcast">you</a></div></div><span><h2>Traditional Tamil Tiffins – by Lakshmi of Veggie Cuisine</h2></span><div style="float: right;"><a target="_blank" href="http://www.google.com/reader/link?url=http://www.sailusfood.com/2009/02/18/traditional-tamil-tiffins-by-lakshmi-of-veggie-cuisine/&title=Traditional%20Tamil%20Tiffins%20-%20by%20Lakshmi%20of%20Veggie%20Cuisine&srcTitle=Indian%20Food%20Recipes%20-%20%20Andhra%20Cuisine%20-%20Sailu%27s%20Kitchen&srcURL=http://www.sailusfood.com" rel="nofollow"><br /></a></div><p><em>Lakshmi of <a target="_blank" href="http://veggiecuisine.blogspot.com/">Veggie Cuisine</a> who runs the wonderful <a target="_blank" href="http://veggiecuisine.blogspot.com/2007/03/celebrating-regional-cuisines-of-india.html">RCI – Regional Cuisines of India</a> food event is our guest poster today. RCI is a food blog event that celebrates the rich and diverse regional cuisines of India. Visit the <a target="_blank" href="http://events-n-roundups.blogspot.com/">regional cuisine round ups</a> which are treasure houses of recipes from different part of the country to learn about our rich culinary heritage.</em></p><p><em>Guess what Lakshmi is writing about today – ‘Traditional Tiffins’, much loved by our family. Thank you Lakshmi for your effort and time in bringing to us delectable plates of not one but two tiffin items. Friends, please welcome Lakshmi. <img src="http://www.sailusfood.com/wp-includes/images/smilies/icon_smile.gif" alt=":)" /></em></p><p><em>~ Sailaja </em></p><p>TRADITIONAL TAMIL TIFFINS</p><p>A plate of steaming hot idlis served with sambar and chutney on the side is what comes to mind the moment you think of a Tamil tiffin. While idlis are the most commonly available Tamil tiffin, the spread includes a whole lot of other varieties of tiffins and accompaniments. Step into any South Indian restaurant and you will find a whole array of popular Tamil tiffins like idly, dosa, vada, pongal, rava idli, uthappam, rava dosa, etc.</p><p>What you will not find on restaurant menus are traditional home made recipes like upma kozhakattai, sevai, aapam, kuzhi paniyaram, adai, idiyappam (also a Kerala delicacy) etc. Restaurants apart, mobile vendors (also called ‘Kayendhi Bhavan’) whip up delicious and fresh tiffins right out of their carts. As a kid, I remember eating at these Kayendhi Bhavans whenever we embarked on a long road trip. It was like a ritual in our family.</p><p>Breakfast is not the only meal where tiffins are consumed. They are also a great alternative when you need a light evening snack. Some of the recipes have even found their way to the dinner table. For instance, Pongal accompanied by Gothsu makes for a wholesome and nutritious dinner. Whatever be your choice, Tamil tiffins are sure to please your palette.</p><p>Accompaniments are an integral part of any traditional tamil tiffin menu. Sambar and chutney goes with idli, vada and dosa. Kurma is usually served with aapam and sevai while adai can be eaten with a simple tomato pickle or lime pickle. The most popular chutney made in Tamil households is the coconut chutney which has freshly grated coconut, chutney dal and fresh green chillies. Pair it up with idli and dosa and your taste buds will be thanking you. I love to try out recipes from various cuisines and accompaniments are no exception. Sometimes I make a Chettinad tomato chutney or a peanut chutney from Andhra cuisine to go with idlis, dosas or even adai. I also make chutneys with vegetables like tindora, zucchini, ridge gourd, etc. as a healthy alternative.</p><p>Tamil tiffins are very versatile even if you are on a low carb or low fat diet. Try substituting cracked wheat instead of rice while making pongal. For upma kozhakattai use gritts instead of rice. I recently came upon a recipe for adai with gritts. The vegetable chutneys I mentioned earlier are a great substitute to the traditional coconut chutney. The options are unlimited.</p><p>A write up on Traditional Tamil Tiffins is incomplete without a recipe for the traditional idli, sambar and chutney. Here it goes.</p><div align="center"><a target="_blank" href="http://www.sailusfood.com/wp-content/uploads/2009/02/idli-coconut-chutney.jpg"><img src="http://www.sailusfood.com/wp-content/uploads/2009/02/idli-coconut-chutney.jpg" alt="idli-coconut-chutney" title="idli-coconut-chutney" width="450" height="300" /></a></div><div align="center">Idli with coconut chutney and varuthu araicha sambar</div><p><strong>IDLI</strong></p><p><strong>Ingredients:</strong><br />Ponni boiled rice – 4 cups (use either Laxmi Brand or Raja Brand)<br />Urad dal – 1 cup<br />Methi seeds – 1 tbsp (adjust according to taste)<br />Salt</p><p><strong>Method:</strong><br />1. Soak the rice and dal in separate bowls for about 3-4 hours.<br />2. Add the methi seeds either to the dal or rice while soaking.<br />3. Grind the dal to a smooth consistency.<br />4. Do not grind the rice into a very smooth paste. Make it a bit coarse. The idlis and dosas will turn out better.<br />5. Add salt and to the above batter and let ferment overnight or until you see the batter rise up.<br />6. Pour into idli moulds. Steam 10-12 minutes and serve hot with chutney and sambar.</p><p>Add water and dilute the batter to make dosas.</p><p><strong>COCONUT CHUTNEY</strong></p><p><strong>Ingredients:</strong><br />Fresh/frozen grated coconut – 1/4 cup<br />Chutney dal/Putana dal – 1/4 cup<br />Green chillies – a few according to taste<br />Asafoetida – a pinch<br />Salt to taste</p><p><strong>For seasoning:</strong><br />Mustard seeds – 1/2 tsp<br />Urad dal/channa dal – 1/4 tsp<br />Curry leaves – a few<br />Dry red chilly – 1</p><p><strong>Method:</strong><br />1. Put the ingredients in a blender and make a paste.<br />2. Season with mustard, urad dal, curry leaves and dry red chilli.<br />3. Add salt to taste.<br />4. For a thinner consistency add more water while grinding.</p><p><strong>VARUTHU ARAICHA SAMBAR</strong></p><p><strong>Ingredients:</strong><br />Thuvar dal – 1/2 cup<br />Onion – 1 (you can use a handful of pearl onions too)<br />Tomato – 1<br />Tamarind extract – 1/2 cup ( I use 2 tsps of Laxmi brand tamarind concentrate)<br />Turmeric powder – 1/4 tsp<br />Fresh coriander – for garnish</p><p><strong>For the paste:</strong><br />Coconut – 2 tbps<br />Channa dal – 1 tsp<br />Dhania/Coriander seeds – 2 tsp<br />Methi seeds – 1/2 tsp<br />Dry red chillies – 5 or 6 (adjust to taste)<br />Asafoetida – a pinch</p><p><strong>For seasoning:</strong><br />Mustard – 1/2 tsp<br />Curry leaves<br />Urad dal – 14 tsp</p><p><strong>Method:</strong><br />1. Cook thuvar dal and set aside.<br />2. Pour oil in a pan and slightly fry the onions until they become soft. Do not burn them.<br />3. Add the tamarind extract, tomatoes and turmeric powder and boil until the raw smell of the tamarind disappears. The tomatoes will get cooked in this process.<br />4. Fry the ingredients for the paste with very little oil. Make a paste and add to the tamarind mixture.<br />5. Let it come together then add the cooked and slightly mashed thuvar dal.<br />6. Add salt and water if required. Mix well.<br />7. Season with mustard seeds, urad dal and curry leaves.<br />8. Garnish with coriander.</p><p>Sambar can also be made with vegetables like bell peppers, bottle gourd, butternut squash, etc. For idlis onion sambar is the best.</p><p>The next recipe is for sevai and kurma. A light snack would be served whenever a groom came to see a prospective bride. And sevai was the most popular and a must-have item on the menu for this occasion. While making sevai from scratch is a laborious process, everyone in the house would pitch in to make this light and fluffy delicacy. Sevai is usually served with potato masala and coconut chutney. Kurma as an accompaniment to sevai offers an interesting twist to this traditional recipe.</p><div align="center"><a target="_blank" href="http://www.sailusfood.com/wp-content/uploads/2009/02/instant-sevai-vegetable-kurma.jpg"><img src="http://www.sailusfood.com/wp-content/uploads/2009/02/instant-sevai-vegetable-kurma.jpg" alt="instant-sevai-vegetable-kurma" title="instant-sevai-vegetable-kurma" width="450" height="300" /></a></div><div align="center">Instant sevai with Vegetable kurma</div><p><strong>INSTANT SEVAI</strong></p><p><strong>Ingredients:</strong><br />Instant rice vermicelli – 1/2 packet (I buy it from the Asian store)<br />Mustard – 1 tsp<br />Urad dal – 1 tsp<br />Channa dal – 1 tsp<br />Green chillies – 1 or 2 (adjust to taste)<br />Cashews – 2 tsp<br />Lemon juice – 2 tsps<br />Turmeric powder – 1/2 tsp<br />A pinch of asafoetida<br />Salt to taste<br />Oil as needed<br />A few curry leaves<br />Fresh cilantro for garnish</p><p><strong>Method:</strong><br />1. Put a big pot of water to boil. Once the water boils add the instant rice vermicelli. Keep stirring and remove as soon as it is cooked. This takes hardly 3 to 4 minutes. Do not overcook as it will become sticky and lumpy. Drain and spread out on a plate to cool. Add 1 to 2 tsps of oil to prevent the vermicelli from sticking.<br />2. Pour oil in a pan and add the mustard. Once it splutters add urad dal, channa dal, green chillies and curry leaves.<br />3. Add the turmeric powder and asafoetida mix well and remove from the flame.<br />4. Transfer the rice vermicelli to the pan with seasonings and mix well. It is easier to handle the vermicelli with your hands. Keep loosening the vermicelli as you mix into the seasoning.<br />5. Add salt, lemon juice and cilantro and mix till all are incorporated.<br />6. Garnish with roasted cashews.</p><p><strong>VEGETABLE KURMA</strong></p><p><strong>Ingredients:</strong><br />Vegetables – 2 cups – use a combination of carrot, cauliflower, potato, green peas and beans<br />Onion – 1 (finely chopped)<br />Tomato – 1 (finely chopped)<br />Tomato paste – ½ tsp<br />Green chillies – 2 or 3<br />Ginger garlic paste – 1 tsp<br />Red chilli powder – 1 tsp<br />Kashmiri chilli powder – ½ tsp (for color)<br />Coriander powder – 1 tsp<br />Garam masala powder – 1 tsp<br />Turmeric powder – a pinch<br />Bay leaf – 1 or 2<br />Salt to taste</p><p><strong>For the paste:</strong><br />Coconut – ¼ cup<br />Cashewnuts – a few<br />Poppy seeds – 1 tsp<br />Fennel seeds/saunf – 1 tsp<br />Green chillies – 2 (optional)</p><p>Method<br />1. Cook/steam the vegetables and set aside. I use a microwave steamer. You can also use a pressure cooker.<br />2. Make a paste of the ingredients above.<br />3. Pour oil in a pan and add bay leaf and onions.<br />4. Saute until onions are soft and add green chillies and ginger garlic paste and mix well.<br />5. Next add the red chilli powder, Kashmiri chilli powder, coriander and garam masala powder and sauté till blended with the onions.<br />6. Add the masala paste, tomato and tomato paste and cook till the oil leaves the sides of the pan.<br />7. Add water to make the gravy thinner.<br />8. Drain the water from the steamed vegetables and add to the gravy.<br />9. Add salt to taste and garnish with fresh chopped cilantro.</p><p>Thank you Sailaja for giving me an opportunity to write a guest post on your blog. I really appreciate your effort in trying to bring to light the Indian traditional recipes and cooking ideas from home kitchens across the world. I hope the readers will enjoy reading this write up on Traditional Tamil Tiffins.</p><p><strong>Article, recipes and images – <a target="_blank" href="http://veggiecuisine.blogspot.com/">Lakshmi</a></strong></p><p><em>Earlier on Indian Food Trail<br /></em> <strong>Maharastra </strong><br /><a target="_blank" href="http://www.sailusfood.com/2008/09/01/indian-food-trail-maharastra-guest-post-by-nupur/">A Simple Summer Meal </a>by <a target="_blank" href="http://onehotstove.blogspot.com/">Nupur</a><br /><a target="_blank" href="http://www.sailusfood.com/2008/09/18/indian-food-trail-traditional-maharashtrian-veg-non-veg-thalis-guest-post-by-meera/">Traditional Maharashtrian Thalis – Veg & Non-Veg </a>by <a target="_blank" href="http://enjoyindianfood.blogspot.com/">Meera</a><br /><a target="_blank" href="http://www.sailusfood.com/2008/09/25/indian-food-trail-traditional-maharastrian-snacks-sweets-guest-post-by-meera/">Traditional Maharastrian Sweet & Snacks</a> by <a target="_blank" href="http://enjoyindianfood.blogspot.com/">Meera</a><br /><strong>Konkan Region – North Canara</strong><br /><a target="_blank" href="http://www.sailusfood.com/2008/10/14/indian-food-trail-an-essay-on-konkani-cuisine-by-shilpa/">An Essay on Konkani Cuisine </a>by <a target="_blank" href="http://aayisrecipes.com/">Shilpa</a><br /><strong>Kerala</strong><br /><a target="_blank" href="http://www.sailusfood.com/2008/11/18/munchies-from-a-kerala-home-guest-post-by-shn-of-mishmash/">Munchies from a Kerala home </a>- Shn of <a target="_blank" href="http://kitchenmishmash.blogspot.com/">Mishmash</a><br /><strong>Udupi-Mangalore</strong><br /><a target="_blank" href="http://www.sailusfood.com/2009/01/20/exploring-udipi-mangalorean-street-foods-by-sia-of-monsoon-spice/">Exploring Udupi Mangalorean Street Foods </a> by <a target="_blank" href="http://monsoonspice.com/">Sia</a></p>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com1tag:blogger.com,1999:blog-5225714978651007579.post-17228505308261127842010-10-29T20:52:00.000-07:002010-10-29T20:57:42.385-07:00Tamil Vegetarian Cooking<div class="entry-author"><span class="entry-source-title-parent">from <a href="http://www.livestrong.com/" class="entry-source-title" target="_blank">www.livestrong.com</a></span> <div class="entry-via">Shared by <a name="03681240747879835149" class="entry-author-attribution-link friend-link" target="_blank" href="http://www.google.com.my/reader/view/user/03681240747879835149/state/com.google/broadcast">you</a></div></div><div class="entry-body"><div><div class="item-body"><div> <div> <div style="float: left; margin: 0pt 10px 15px 0pt; display: inline;"> <span><br /></span> </div> <div style="float: left;"> <div style="width: 107px;"> <a target="_blank" href="http://www.livestrong.com/article/216399-tamil-vegetarian-cooking/#" rel="nofollow"><br /></a> </div> <div> This Article has been added to your favorites. </div> </div> </div> <div style="float: left; padding: 0pt 20px 0pt 0pt;"> <a target="_blank" title="Dinner curry image by Rose from Fotolia.com " href="http://photos.demandstudios.com/80/65/fotolia_4793302_XS.jpg"> <img src="http://photos.demandstudios.com/80/65/fotolia_4793302_XS.jpg" alt="Tamil Vegetarian Cooking" height="249" /> </a> <p>Tamil Vegetarian Cooking</p> </div> <div> <div> <h2><strong></strong></h2> <h3>Overview</h3> <p>Vegetarians often embrace the culture and cuisine of India. It is estimated that a quarter of the population of India is vegetarian. Therefore, Indian cuisine is largely based around rice, legumes and spices, all vegetarian-friendly foods. Dishes and flavors vary throughout India. Northern Indian cuisine has been more strongly influenced by foreign foods, whereas southern Indian cuisine remains truer to its traditional roots. Tamil Nadu is one of India's 28 states. The ethnic and linguistic Tamil region is located in southern India and boasts a distinct, traditional Indian cuisine. The staple foods in Tamil are vegetarian.</p> <h3>Staples of Tamil Cooking</h3> <p>Most Tamil foods consist of rice, lentils and legumes. Traditionally, Tamil cooking has an extensive preparation and cooking process that blends the right spices together to bring out the best flavor. South Indian food is generally spicy and colorful. Rice may be prepared in a variety of ways, and often varies depending on the food the rice will be served with. Common types of rice in Tamil cooking include fried rice, coconut rice, tamarind rice and egg rice.</p> <div name="&ad_unit_network=GAP&ad_unit_type=CNT&revenue_basis=CPC&revenue_tag=art_sub_top_Food_Health,article_top_nutrition&adunit_id=ca-livestrong_html&ad_position=T"> <div> <div> <span name="KonaFilter"><div><div><span><a target="_blank" href="http://googleads.g.doubleclick.net/aclk?sa=l&ai=Boxs41pLLTMKBFcKicPHAza8HnoDklwGQvtbPEsCNtwGA4gkQARgBII-wpBA4AFCA8KrcBWDLo_-EiBeyARJ3d3cubGl2ZXN0cm9uZy5jb23IAQHaAUJodHRwOi8vd3d3LmxpdmVzdHJvbmcuY29tL2FydGljbGUvMjE2Mzk5LXRhbWlsLXZlZ2V0YXJpYW4tY29va2luZy-AAgGpAmH9mAX44Kk-yAKg3PMWqAMB6AOQB-gDevUDAAAARPUDAAACAA&num=1&sig=AGiWqtyasuNkXUoRqihlI_PvVaIrR3grmQ&client=ca-livestrong_html&adurl=http://www.701panduan.com/var/4/malaysian-food.html" rel="nofollow">Top Malaysian Food</a></span> <span><a target="_blank" href="http://googleads.g.doubleclick.net/aclk?sa=l&ai=Boxs41pLLTMKBFcKicPHAza8HnoDklwGQvtbPEsCNtwGA4gkQARgBII-wpBA4AFCA8KrcBWDLo_-EiBeyARJ3d3cubGl2ZXN0cm9uZy5jb23IAQHaAUJodHRwOi8vd3d3LmxpdmVzdHJvbmcuY29tL2FydGljbGUvMjE2Mzk5LXRhbWlsLXZlZ2V0YXJpYW4tY29va2luZy-AAgGpAmH9mAX44Kk-yAKg3PMWqAMB6AOQB-gDevUDAAAARPUDAAACAA&num=1&sig=AGiWqtyasuNkXUoRqihlI_PvVaIrR3grmQ&client=ca-livestrong_html&adurl=http://www.701panduan.com/var/4/malaysian-food.html" rel="nofollow">www.701panduan.com/Malaysian-Food</a></span> <div><span>Find guide to Malaysian best</span> <span>food. Don't miss these!</span></div> </div><div><a target="_blank" href="http://www.google.com/url?ct=abg&q=https://www.google.com/adsense/support/bin/request.py%3Fcontact%3Dabg_afc%26url%3Dhttp://www.livestrong.com/article/216399-tamil-vegetarian-cooking/%26hl%3Den%26client%3Dca-livestrong_html%26adU%3Dwww.701panduan.com/Malaysian-Food%26adT%3DTop%2BMalaysian%2BFood%26gl%3DMY&usg=AFQjCNGQSpOFEft5OSroVvntc2IKgYYdaA" rel="nofollow">Sponsored Links</a></div></div></span> </div> </div> </div> <h3>Main Entrees</h3> <p>Curries are among the most popular entrees in Tamil. The curries produced in Tamil vary greatly from "westernized" curries found in other countries, according to Tamil residents. Curries in Tamil often consist of rice, vegetables and spices. The curry flavor is created by blending spices, often including curry leaves, coriander, mustard seeds, pepper, cumin, turmeric, cloves, cinnamon and cardamom.<br /><br /><br /><br />Sambar is another dish common to southern India. Sambar is a broth made from tamarind and toovar dal, a legume. Vegetables such as okra, pumpkins, potatoes and tomatoes are cooked in the broth. Coriander seeds, chillies and lentils are also ground up to make a Sambar powder that is cooked with the vegetables. When complete, the Sambar has the consistency of a vegetable stew.</p> <h3>Side Dishes</h3> <p>Poriyal is a Tamil dish made by frying vegetables in a masala spice mixture. It often accompanies a main entree. Naan and roti bread are two bread staples served with meals. Naan bread is a flat bread popular throughout India, although it's more commonly consumed in northern India. Naan bread is cooked in a clay oven and resembles pita bread but is much lighter. Roti is another bread popular in Tamil cooking. Roti bread is an unleavened flat bread that is much thinner than naan bread.</p> <h3>Eating Etiquette</h3> <p>Tamil food is served on a banana leaf. It is believed that the banana leaf has medicinal and nutritional properties that transfer to the food. It is also tradition for individuals to eat a meal sitting on the floor, and consume the food with their right hands. After the meal, it is proper etiquette for an individual to fold the banana leaf over and wash his or her hands.</p> <h3>International Influence</h3> <p>Indian food is popular throughout the world, and it is usually easy to find an Indian restaurant if you're in a major city. Many English words have come from Tamil culinary terms. The popular term "curry" comes from the Tamil word "kari," which means sauce. The English word "mango" is derived from the Tamil word "maangaai."</p></div></div></div></div></div></div>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-78759218041785870342010-10-29T20:51:00.000-07:002010-10-29T20:52:14.414-07:00Pudalangai Poriyal - Snake Gourd Curry<div class="entry-author"><span class="entry-source-title-parent">from <a href="http://nilasworld.blogspot.com/" class="entry-source-title" target="_blank">nilasworld.blogspot.com</a></span> <div class="entry-via">Shared by <a name="12634865377436570913" class="entry-author-attribution-link friend-link" target="_blank" href="http://www.google.com.my/reader/view/user/12634865377436570913/state/com.google/broadcast">you</a></div></div><div class="entry-body"><div><div class="item-body"><div><h2>Monday, June 26, 2006</h2> <div><a target="_blank" name="115135576389035073"></a> <h3> <a target="_blank" href="http://nilasworld.blogspot.com/2006/06/pudalangai-poriyal-snake-gourd-curry_26.html" title="external link"> Pudalangai Poriyal - Snake Gourd Curry </a> </h3> <div> <div> <span style="font-family: verdana;">My liking for this vegetable grew considerably after coming here. Not sure why, perhaps we don't see these often in stores so it could be the rare stuff thing. </span><span style="font-family: verdana;">They started showing up only for the past couple of months near our place. </span><span style="font-family: verdana;">You can make yummy dishes with 'em like pudalangai-thayir kulambu/ yogurt curry, sambar and so on.</span><span style="font-family: verdana;"> It</span><span style="font-family: verdana;"> is still a relatively costly vegetable in our stores, but sure tastes good.</span><br /><span style="font-size: 78%;"><br /> [ washed, peeled, unpeeled snake gourds ]<br /></span> <div style="text-align: left;"><a target="_blank" href="http://photos1.blogger.com/blogger/1330/3086/1600/P100070011.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" src="http://photos1.blogger.com/blogger/1330/3086/400/P100070011.jpg" alt="" border="0" /></a><br /></div> <span style="font-size: 78%;">[ Seeds scooped out and sliced thin ]</span><br /> <div style="text-align: left;"><a target="_blank" href="http://photos1.blogger.com/blogger/1330/3086/1600/P100070211-1.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" src="http://photos1.blogger.com/blogger/1330/3086/400/P100070211-1.jpg" alt="" border="0" /></a><br /></div><span style="font-weight: bold; font-family: verdana;">Ingredients:</span><br /><br /><span style="font-family: verdana;">Snake gourd/ Pudalangai - 2 sliced thin </span><br /><span style="font-family: verdana;">Mustard Seeds - 1 tsp</span><br /><span style="font-family: verdana;">Urid Dal - 1 tsp</span><br /><span style="font-family: verdana;">Red Chillies - 5 </span><br /><span style="font-family: verdana;">Sambar Powder - 1 tsp [optional]</span><br /><span style="font-family: verdana;">Onion (medium size) - 1 chopped</span><br /><span style="font-family: verdana;">Curry leaves few</span><br /><span style="font-family: verdana;">Oil - 1 tblspn</span><br /><span style="font-family: verdana;">Salt to taste<br />Shredded coconut - 1 tblspn [optional]<br /></span><br /> <div style="text-align: left;"><a target="_blank" href="http://photos1.blogger.com/blogger/1330/3086/1600/P100070311.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" src="http://photos1.blogger.com/blogger/1330/3086/400/P100070311.jpg" alt="" border="0" /></a><a target="_blank" href="http://photos1.blogger.com/blogger/1330/3086/1600/P100070311.0.jpg"> </a><br /><br /><a target="_blank" href="http://photos1.blogger.com/blogger/1330/3086/1600/P100070511.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" src="http://photos1.blogger.com/blogger/1330/3086/400/P100070511.jpg" alt="" border="0" /></a><br /></div><span style="font-weight: bold; font-family: verdana;">Directions:</span><br /><ol style="font-family: verdana;"><li>Wash gourd and peel/scrape the outer skin with a knife. Cut lengthwise to scoop out seeds [they are not edible] and slice it thin as shown above.</li><li>Heat oil in a pan and put mustard seeds and let it crackle. Add urid dal, curry leaves, red chilles, onion in the same order and saute it till it turns light golden brown in color.</li><li>Add sliced gourd pieces, salt, sambar powder and mix everything; close the pan with a lid and let it cook in low-medium heat. You might want to add some shredded coconut.<br /></li><li>It is a good side dish for rice or any kind of bread.</li></ol><a target="_blank" href="http://photos1.blogger.com/blogger/1330/3086/1600/P1000706121111.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" src="http://photos1.blogger.com/blogger/1330/3086/400/P1000706121111.jpg" alt="" border="0" /></a><span style="font-family: verdana;"><br /><span style="font-weight: bold;">Note: </span>When I cook it with slow heat I don't add water. When you mix it with salt, gourd pieces yields enough water to cook it.<br />Here is <a target="_blank" href="http://isouthpotpourri.blogspot.com/">Indiandoc's</a> another nice version of <a target="_blank" href="http://isouthpotpourri.blogspot.com/2006/06/padavalanga-parippu-erissery.html">snake gourd recipe</a>, she listed out the medicinal uses too. Another good reason to love this vegetable.</span></div></div></div></div></div></div></div>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-52559917870881390672010-02-27T21:44:00.000-08:002010-02-27T21:47:37.494-08:00Masala Dosa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnSYK6FtNa_m34cMVRgPsPf2ozRBwhXiqCPcilGBhiYd-lxgtegqGQPxSErjz3F4DwczJ9_ekUCBxOb_Z020zIVnOgoBw3g5hYPogKE3CWs-8m6SD8ABkvYVt4SC3RPEeG3jvkRXyanM2/s1600-h/masala-dosa.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 234px; height: 124px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnSYK6FtNa_m34cMVRgPsPf2ozRBwhXiqCPcilGBhiYd-lxgtegqGQPxSErjz3F4DwczJ9_ekUCBxOb_Z020zIVnOgoBw3g5hYPogKE3CWs-8m6SD8ABkvYVt4SC3RPEeG3jvkRXyanM2/s400/masala-dosa.jpg" alt="" id="BLOGGER_PHOTO_ID_5443166685538930402" border="0" /></a>Ingredients Masala Dosa<br /><br /> * 2 cup: Rice - preferably parboiled<br /> * 1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours<br /> * 1/2 tsp: Fenugreek Seeds<br /> * Oil to smear the pan for cooking the dosas<br /> * 2 tsp: Salt<br /><br />For Masala<br /><br /> * 500 gm (3 cups): Potatoes - boiled, peeled and cubed<br /> * 1 1/2 cups: Onions - sliced not very thin<br /> * 1/4 tsp: Powdered Turmeric<br /> * 2-3: Green chillies - chopped coarsely (optional)<br /> * 6-7 : Curry leaves or 1/2 tsp dried curry leaves<br /> * 2 tbsp: Oil<br /> * 1 tsp: Mustard seeds<br /> * 2 tsp: Salt<br /> * 1/2 cup: Water<br /><br /><br />Method<br /><br /> 1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.<br /> 2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.<br /> 3. After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.<br /> 4. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney<br /><br />For the Masala Filling<br /><br /> 1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.<br /> 2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.<br /><br /><span style="font-style: italic;font-size:85%;" >http://www.surfindia.com/recipes/masala-dosa.html</span>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com2tag:blogger.com,1999:blog-5225714978651007579.post-17077661705840455242009-08-02T08:33:00.001-07:002009-08-02T08:33:28.730-07:00Naan Bread Recipe by Manjula<a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/1274514/naan_bread_recipe_by_manjula/"><img src="http://s3.mcstatic.com/thumb/1274514/6747312/4/directors_cut/0/1/naan_bread_recipe_by_manjula.jpg" align="right" border="0" alt="Naan Bread Recipe by Manjula " vspace="4" hspace="4" width="134" height="78" /></a> <p> Learn how to make Indian Naan at home INGREDIENTS: Recipe makes 6 Naans 2 cups all purpose flour 1 teaspoon active dry yeast 1 teaspoon salt 1 teaspoon sugar Pinch of baking soda 2 tablespoons oil 21/2 tablespoons yogurt 3/4cup look warm water 1 teaspoon clear butter or ghee 1/4 cup all purpose flour for rolling <br>Ranked <strong>3.87</strong> / 5 | 4118 views | <a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/1274514/naan_bread_recipe_by_manjula/">2 comments</a><br> </p> <p> <a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/1274514/naan_bread_recipe_by_manjula/"><strong>Click here to watch the video</strong></a> (09:07)<br> Submitted By: <a target="_blank" rel="nofollow" href="http://www.metacafe.com/channels/Manjulas+Kitchen/">Manjulas Kitchen</a><br> Tags: <a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/manjula/">Manjula</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/naan/">Naan</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/bread/">Bread</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/indian/">Indian</a>�<a target="_blank" rel="nofollow" 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target="_blank" rel="nofollow" href='http://www.metacafe.com/videos/how_to/'>How To</a> </p> <a target="_blank" rel="nofollow" href='http://www.metacafe.com/watch/1274514/naan_bread_recipe_by_manjula/ '>more</a><br><br> <a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/yt-pEZUKcuZQck/how_to_make_masala_mushrooms/"><img src="http://s6.mcstatic.com/thumb/2570509/0/4/directors_cut/0/1/how_to_make_masala_mushrooms.jpg" align="right" border="0" alt="How to Make Masala Mushrooms" vspace="4" hspace="4" width="134" height="78" /></a> <p> Recipe: http://showmethecurry.com/2008/11/10/<b>masala</b>-mushrooms-indian-vegetarian-delight/ <br>407 views | <a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/yt-pEZUKcuZQck/how_to_make_masala_mushrooms/">0 comments</a><br> </p> <p> <a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/yt-pEZUKcuZQck/how_to_make_masala_mushrooms/"><strong>Click here to watch the video</strong></a> (09:06)<br> Submitted By: ShowMeTheCurry<br> Tags: <a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/anuja/">Anuja</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/hetal/">Hetal</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/showmethecurry/">Showmethecurry</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/mushrooms/">Mushrooms</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/spicy/">Spicy</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/masala/">Masala</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/quick/">Quick</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/easy/">Easy</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/fast/">Fast</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/indian/">Indian</a>�<a target="_blank" rel="nofollow" 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rel="nofollow" href="http://www.metacafe.com/watch/896149/cooking_with_manoj_jain_coconutbarfi/"><strong>Click here to watch the video</strong></a> (04:15)<br> Submitted By: <a target="_blank" rel="nofollow" href="http://www.metacafe.com/channels/mjain.net/">mjain.net</a><br> Tags: <a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/manoj/">Manoj</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/tarla/">Tarla</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/laxmi/">Laxmi</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/jain/">Jain</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/coconuts/">Coconuts</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/barfi/">Barfi</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/cooking/">Cooking</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/learning/">Learning</a>�<a 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src="http://s1.mcstatic.com/thumb/896168/5248293/4/directors_cut/0/1/cooking_with_manoj_jain_lemonade_with_mint.jpg" align="right" border="0" alt="Cooking With Manoj Jain-Lemonade With Mint" vspace="4" hspace="4" width="134" height="78" /></a> <p> Learn how to make Lemonade with Mint <br>Ranked <strong>3.69</strong> / 5 | 324 views | <a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/896168/cooking_with_manoj_jain_lemonade_with_mint/">1 comments</a><br> </p> <p> <a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/896168/cooking_with_manoj_jain_lemonade_with_mint/"><strong>Click here to watch the video</strong></a> (02:28)<br> Submitted By: <a target="_blank" rel="nofollow" href="http://www.metacafe.com/channels/mjain.net/">mjain.net</a><br> Tags: <a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/manoj/">Manoj</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/tarla/">Tarla</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/laxmi/">Laxmi</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/jain/">Jain</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/mint/">Mint</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/lemonade/">Lemonade</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/cooking/">Cooking</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/learning/">Learning</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/recipes/">Recipes</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/food/">Food</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/lemons/">Lemons</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/indian/">Indian</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/vegetarian/">Vegetarian</a>� <br> Categories: <a target="_blank" rel="nofollow" href='http://www.metacafe.com/videos/entertainment/'>Entertainment</a> <a target="_blank" rel="nofollow" href='http://www.metacafe.com/videos/how_to/'>How To</a> </p> <a target="_blank" rel="nofollow" href='http://www.metacafe.com/watch/896168/cooking_with_manoj_jain_lemonade_with_mint/ '>more</a><br><br>Healthy indian vegetarian recipe - indian fried macaroni Ingredients (use vegan versions): sliced green chilies freshly ground red chili paste or hot chili sauce tomato sauce quartered tomatoes boiled and diced potatoes crumbs of firm tofu sliced onion bean sprouts finely sliced cabbage yellow noodle (oil noodle) salt Directions: Heat oil and fry onion well. Add crumbs of tofu, tomatoes, potatoes and cabbage. Next, throw in noodles and bean sprouts, and <a target="_blank" rel="nofollow" href='http://quickvegetarianrecipes.com/quick-indian-vegetarian-recipes/ '>more</a><br><br> <a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/2103963/apple_crumb_pie_recipe_by_manjula/"><img src="http://s4.mcstatic.com/thumb/2103963/8983323/4/directors_cut/0/1/apple_crumb_pie_recipe_by_manjula.jpg" align="right" border="0" alt="Apple Crumb Pie Recipe by Manjula" vspace="4" hspace="4" width="134" height="78" /></a> <p> http://www.manjulaskitchen.com Apple Crumb Pie Recipe by Manjula Please visit the above website for detailed recipe and step by step method. Thank You! <br>Ranked <strong>3.55</strong> / 5 | 516 views | <a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/2103963/apple_crumb_pie_recipe_by_manjula/">0 comments</a><br> </p> <p> <a target="_blank" rel="nofollow" href="http://www.metacafe.com/watch/2103963/apple_crumb_pie_recipe_by_manjula/"><strong>Click here to watch the video</strong></a> (06:01)<br> Submitted By: <a target="_blank" rel="nofollow" href="http://www.metacafe.com/channels/Manjulas+Kitchen/">Manjulas Kitchen</a><br> Tags: <a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/apple/">Apple</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/crumb/">Crumb</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/pie/">Pie</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/recipes/">Recipes</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/manjula/">Manjula</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/food/">Food</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/cook/">Cook</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/make/">Make</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/india/">India</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/indian/">Indian</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/learning/">Learning</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/oatmeal/">Oatmeal</a>�<a target="_blank" rel="nofollow" href="http://www.metacafe.com/tags/vegetarian/">Vegetarian</a>� <br> Categories: <a target="_blank" rel="nofollow" href='http://www.metacafe.com/videos/how_to/'>How To</a> </p> <a target="_blank" rel="nofollow" href='http://www.metacafe.com/watch/2103963/apple_crumb_pie_recipe_by_manjula/ '>more</a><br><br>When people talk about being vegetarian, many usually think that they do not have many recipes to choose from. Furthermore, being vegetarian in several countries like United States would only require them to vegetarian eat raw or uncooked vegetables.However, that is not the case for vegetarian Indian vegetarian recipes .Vegetable lovers will find delight in eating the delectable Indian food recipes without the need to have the same old, boring, and dull taste that they have with the typical <a target="_blank" rel="nofollow" href='http://www.vegetarian-meals-and-recipes.com/indian-vegetarian-recipes '>more</a><br>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-81453656739900273202009-03-24T18:29:00.000-07:002010-02-27T21:21:04.537-08:00Vendakkai pitla (Okra "stew")<span style="color: rgb(255, 255, 255);font-family:verdana;" >This is another of those traditional handed-down-from-grandma recipes that my mother makes and that I cant seem to duplicate, no matter what. Oh, I'm sure it turns out just fine, because after all it's her recipe that I follow. But somehow, that extra infusion - of taste, of aroma - doesnt seem to happen for me.<br /><br />There is a word in Tamil to define that elusive whatever-it-is that adds oomph to everyday food - <em>kaimanam</em>. The closest translation of that word is "aroma of the hand". Anybody who cooks probably acquires that quality to some degree, but there arent many who can evoke that feeling of warm contentment (home, family, food) in persons other than immediate family. As far as I'm concerned, anybody who can do that deserves the ultimate accolade. Fancy chefs with their fancy cooking dont hold a candle to all those unknown, unremarked yet fabulous home cooks out there.<br /><br />Ok, returning from the high realms of philosophy, I'm dedicating this entry to <a href="http://anthonyskitchen.blogspot.com/" title="mela" target="_blank">Anthony's Curry Mela</a> this week (Week No 21). He does a terrific job of rounding up all the entries from various blogs, making it really convenient for lazy people like me to see who's been making what during the week!<br /><br />The week before last, I left a note on his blog to say that I would try to contribute a recipe to his weekly round-up of recipes. Daft thing to do, because of COURSE circumstances ensured that I not only did not manage to keep that promise, but I also didnt get to write anything substantial that week. In hindsight, I shouldnt have made an open promise like that - Fate tends to keep an ear out just so she can scupper any plans :)<br /><br />Anyway, Tony, here's my entry for your Curry Mela this week, and thanks for your efforts!<br /><br />Recipe for: Vendakkai pitla (Okra "stew")<span class="fullpost"><br /><br /><img src="http://i6.photobucket.com/albums/y246/shyam69/pitla3.jpg" /><br /><br />Ingredients:<br /><br />2 cups sliced okra<br />1/2 cup cooked mashed tuvar/toor dal<br />1 tsp tamarind paste dissolved in 3 cups water<br />1/4 tsp turmeric powder<br />Salt to taste<br /><br />For the masala paste:<br /><br /><img src="http://i6.photobucket.com/albums/y246/shyam69/pitla.jpg" /><br /><br />2 tsp urad dal<br />2 tsp chana dal<br />4-5 dried red chillies or to taste<br />2 tbsp fresh grated coconut<br />3 tsp coriander seeds<br />2 tbsp warm water<br /><br />For tempering:<br /><br />1 tsp oil<br />2 tsp mustard seeds<br />1/4 tsp asafoetida powder (optional)<br />4-5 fresh or dry curry leaves, torn<br /><br />Method:<br /><br />1. Grind the first four masala ingredients to a smooth paste with 2 tbsp water. Then add the coriander seeds and grind agin until the seeds are crushed but not smoothly ground. Reserve.<br /><br />2. Cook the okra in the tamarind water till done but not mushy. (Skim off any froth that rises.)<br /><br /><img src="http://i6.photobucket.com/albums/y246/shyam69/pitla2.jpg" /><br /><br /><img src="http://i6.photobucket.com/albums/y246/shyam69/pitla4.jpg" /><br /><br />3. Blend the masala, turmeric powder and cooked tuvar/toor dal with 1/2 cup water in a bowl, making sure there are no lumps.<br /><br />4. Add this to the cooked okra along with salt to taste and stir carefully to mix without breaking up the okra pieces. Let the pitla simmer for 5 minutes while you do the tempering.<br /><br />5. For the tempering, heat the oil in a small pan. Pop the mustard seeds (cover the pan) for about 30 seconds on high haet, then lower the heat and add the asafoetida powder and curry leaves.<br /><br /><img src="http://i6.photobucket.com/albums/y246/shyam69/pitla5.jpg" /><br /><br />6. After 10 seconds, pour the tempering immediately on the pitla and stir it in. Serve hot over rice, accompanied by a raita and papad.</span> </span>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-3354785642433310942009-03-24T18:27:00.000-07:002009-03-24T18:29:02.009-07:00Parrupu Urundai Kuzhambu<div class="post-body entry-content"> <img id="BLOGGER_PHOTO_ID_5068523525909566658" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbLQd3QlgqN6g3xsWguCd2S52bu4jZDyEQiLWVL5NfVrK7T_Tcl-Cz1XklfimJ6JHQ2p9SgVrwCHsjDoldidMvFZgzl5nUVlgZDeDORLba_7FIWEmA3HnRF3qxoExhfUCFh9urOSZkfjG/s400/DSC05085.JPG" border="0" /> <span style="font-family: arial;"><span style="font-size: 85%;">This is one of my favorites. It might look like a kofta curry, but this is totally different. It is toor dal balls cooked in a tangy tamarind sauce. It goes well with plain rice. There is another version called paruppu urundai mor kuzhambu. Will post about that later.</span><br /></span><br /><span style="font-family: arial;"><span style="font-size: 85%;">Meanwhile, I just wanted to share my experiences on making this gravy. The first time I did this curry, I dropped the dal balls directly in the boiling gravy and it came out well. But the second time it was a total flop. All the balls broke and I ended up in one single mess. After doing it frequently I have now mastered the art of doing it right. So, if you wish to give this gravy a try I strongly recommend you to steam the toor dal balls for a 10 minutes and then add to the gravy. Slowly as you gain confidence you can add the dal balls directly.</span></span><strong> </strong><br /><strong><span style="font-family: arial; font-size: 85%;"><br />Ingredients:</span></strong><br /><span style="font-family: arial; font-size: 85%;">Toor Dhal – 1 cup</span><br /><span style="font-family: arial; font-size: 85%;">onion- 1/2 (finely chopped)</span><br /><span style="font-family: arial; font-size: 85%;">Sambar Powder – 1 tsp</span><br /><span style="font-family: arial; font-size: 85%;">corriander leaves- 3 tbsp</span><br /><span style="font-family: arial; font-size: 85%;">Salt – 2 teaspoon</span><br /><span style="font-family: arial; font-size: 85%;"></span><br /><span style="font-family: arial; font-size: 85%;">Mustard – 1 teaspoon</span><br /><span style="font-family: arial; font-size: 85%;">urad dal -1/4 tsp</span><br /><span style="font-family: arial; font-size: 85%;">small onions – 10 chopped finely</span><br /><span style="font-family: arial; font-size: 85%;">tomato- 1 small</span><br /><span style="font-family: arial; font-size: 85%;">Curry leaves – few</span><br /><span style="font-family: arial; font-size: 85%;">tamarind- 2 spoons</span><br /><span style="font-family: arial; font-size: 85%;">sambar powder- 1 heaped tbsp</span><br /><span style="font-family: arial; font-size: 85%;">coconut- 1/4 cup(grind to a paste)</span><br /><strong><span style="font-family: arial; font-size: 85%;"><br />Method:</span></strong><br /><span style="font-family: arial; font-size: 85%;">Soak toor dal in water for about 2 hours. Wash the dal and drain out the water completely. Put it in a mixie and grind to a thick coarse paste (as you do for vadai). Add ½ teaspoon salt, sambar powder, a pinch of turmeric powder, chopped onions, one tablespoon coconut gratings and few curry leaves chopped to the dal paste. Mix well. Make a small lemon size balls. Set aside.</span><br /><span style="font-family: arial; font-size: 85%;">Heat oil in kadai and splutter mustard seeds, urad dal. Then add onions and curry leaves. After sometime add tomatoes and fry till soft. Add the tamarind paste and sambar powder. Add 3 cups water. Bring to boil. When it starts boiling, add two to three dhal balls and reduce to heat to medium. Allow to boil. When it starts boiling again, then add three more balls. Again wait for the Kuzhambu to start boiling. Add three more balls and finish all the balls like this. Once you finished all the dal urundais, gently turn them with a spoon. Keep the flame to low. Add ground coconut to the boiling kuzhambu. </span><br /><span style="font-family: arial;"><span style="font-size: 85%;"><br /><strong>Note:</strong> This is the authentic way of doing this gravy. If the dal balls gets cooked directly in the kuzhambu itself then the tamarind juice enters the balls and gives a special taste. </span></span><br /><span style="font-family: Arial; font-size: 85%;"><em><strong><span style="color: rgb(102, 0, 0);">Check out my friend's viji's version too:</span></strong></em> </span><span style="font-family: Arial; font-size: 85%;"><a href="http://vcuisine.blogspot.com/2007/03/parrupurundai-kozumbu-parupurundai.html"><span style="font-size: 85%; color: rgb(102, 0, 0);"><strong><span style="font-size: 100%;">Viji's</span> </strong></span></a></span><br /><span style="font-family: Arial; font-size: 85%;"></span><br /><span style="font-family: Arial; font-size: 85%;">One more thing, I might go to India by june 10th to attend my SIL's marriage. Will keep you guys posted. </span><br /><span style="font-family: Arial; font-size: 85%;">Till then, try this curry friends and have a great weekend!!!! </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2W5gxgRAo699RVpaNaE11j2m7u8eGtsDo3eRZgsOxF0TcKv0COPwAS4hu6zOI58mqIqOnXShjAJh8y9FLfax8iNs2F3VVOk7LnvKMc0kHMZM5W2YAgziRagcY4oum_LSf7mwaiHkM1Dbp/s1600-h/DSC05084.JPG"><img id="BLOGGER_PHOTO_ID_5068522246009312434" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2W5gxgRAo699RVpaNaE11j2m7u8eGtsDo3eRZgsOxF0TcKv0COPwAS4hu6zOI58mqIqOnXShjAJh8y9FLfax8iNs2F3VVOk7LnvKMc0kHMZM5W2YAgziRagcY4oum_LSf7mwaiHkM1Dbp/s400/DSC05084.JPG" border="0" /></a> </div> <span class="post-author vcard"></span><span class="post-timestamp"><a class="timestamp-link" href="http://veetusamayal.blogspot.com/2007/05/parrupu-urundai-kuzhambu.html" rel="bookmark" title="permanent link"><abbr class="published" title="2007-05-25T07:10:00-05:00"><br /></abbr></a> </span>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-88949355292514186362009-03-24T18:25:00.002-07:002011-08-04T14:08:58.533-07:00Kara Kulambu<div style="color: rgb(255, 255, 153);" align="center"><em><span style="color: rgb(51, 0, 0);"><strong>Kara Kulambu</strong></span></em></div><br /><a style="color: rgb(255, 255, 153);" href="http://photos1.blogger.com/blogger/506/2109/1600/karakulambu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/blogger/506/2109/320/karakulambu.jpg" border="0" /></a><br /><span style="color: rgb(255, 255, 153);"><em><strong>Ingredients needed:</strong><br /></em></span><span style="color: rgb(255, 255, 153);"><em>1. Small Onion 6 to 7 sliced.<br />2. One Tomato chopped<br />3. Garlic pods 4 to 5<br />4. Any One vegetable (lady’s finger, brinjal, bitter guard or drumstick)<br />5. Tamarind Paste 3 tsp or One lemon size. (To dilute in ¾ cup).<br />6. Hing little.<br />7. Red Chilli Powder 1 ½ tsp to 2 tsp<br />8. Coriander Powder 1 ½ tsp to 2 tsp.<br />9. Sambar Powder ½ tsp.<br />10.Turmeric powder little<br /></em></span><strong style="color: rgb(255, 255, 153);"><span style="color: rgb(51, 0, 0);"><em><br /><span style="color: rgb(255, 255, 153);">For grinding:</span><br /></em></span></strong><span style="color: rgb(255, 255, 153);"><em>1. Coconut 1 table spoon or coconut milk 1 table spoon. This takes out the extra hot and extra sour out of the dish.<br />2. ½ tsp Poppy seeds.<br /></em></span><em style="color: rgb(255, 255, 153);"><strong><span style="color: rgb(51, 0, 0);"><br /><span style="color: rgb(255, 255, 204);">For seasoning:</span><br /></span></strong><span style="color: rgb(255, 255, 204);">1. Oil 2 table spoons.<br />2. Mustard seeds ½ tsp<br />3. Cumin seeds ¼ tsp<br />4. Fenugreek seeds ¼ tsp<br />5. Fennel seeds ¼ tsp<br />6. Urad dal and Channa dal ½ tsp.<br />7. Curry leaves one string</span></em><br /><strong style="color: rgb(255, 255, 255);"><em><span style="color: rgb(51, 0, 0);"><br /><span style="color: rgb(255, 255, 204);">Method</span><span style="color: rgb(255, 255, 204);">:</span></span></em></strong><br /><em style="color: rgb(255, 255, 204);"><span style="color: rgb(102, 0, 204);"><span style="color: rgb(255, 255, 204);">a. Heat oil in a pan or kadai and season with the above and fry onion and garlic till Golden brown.</span><br /><span style="color: rgb(255, 255, 204);">b. Now add chopped tomato and fry till it becomes pulp and next goes the vegetables for few minutes (4-5 mins) of frying.</span><br /><span style="color: rgb(255, 255, 204);">c. Add all powders, mix well and pour tamarind diluted water.</span><br /><span style="color: rgb(255, 255, 204);">d. Bring it to a boil, till Oil floats on top.</span><br /><span style="color: rgb(255, 255, 204);">e. Add the grinded Coconut or Coconut Milk and bring it to a boil for few minutes.</span><br /><br /><span style="color: rgb(255, 255, 204);">Ready -> Tasty and Spicy Kulambu is ready</span></span></em><span style="color: rgb(255, 255, 204);">.</span><br /><em style="color: rgb(255, 255, 153);"><span style="color: rgb(204, 51, 204);"><br />* <span style="color: rgb(0, 102, 0);">This is best enjoyed with Idli or Dosa or Paratha or Plain Rice with Ghee.</span> *</span></em>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com2tag:blogger.com,1999:blog-5225714978651007579.post-30079925474332429532009-03-24T18:25:00.001-07:002009-03-24T18:25:50.942-07:00Tomato Kurma<div align="justify">Amma makes this delicious Tomato Kurma (Thakkali Kurma) for breakfast. I don't know where she got this recipe from. When I think of it, it's always been there, when we grew up. It is wonderful to have this with idlis and dosas. She makes Potato Kurma is the same way, substituting boiled potatoes for tomatoes. Sometimes with cauliflower and fresh green peas. These kurmas taste the best, when had with dosas, but with idlis, it is no less tasty! </div><div align="justify">This recipe, traditionally calls for some more coconut, but to avoid too much of coconut for health reasons, my mother adds the roasted channa dal and poppy seeds which can thicken and dish and also give the rich flavor. I can honestly say, I don't miss the coconut when I add the roasted channa dal and poppy seeds. (Btw, I store poppy seeds in the refrigerator to prevent rancidity.) This dish doesnt taste good with rice though. If you are making this to go along with rice, skip the roasted channa dal and add some more coconut.<br /><br /></div><a href="http://photos1.blogger.com/blogger/3670/1872/1600/IMG_1784.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/blogger/3670/1872/400/IMG_1784.2.jpg" border="0" /></a> <p align="center">Ripe tomatoes - 4-5, finely chopped<br />Onion - 1, finely chopped<br />Turmeric powder - 1/4 tsp<br />Salt to taste<br />Olive oil - 1 tbsp<br />Curry leaves - 1 sprig, chopped<br /><em><u>Wet Masala:<br /></u></em><span style="color: rgb(102, 102, 204);">Garlic - 3 cloves<br />Ginger - 1 inch<br />Roasted channa dal/Pottu kadalai - 1 tbsp<br />Poppy seeds / khuskhus - 1 tsp<br />Coconut - 1 tbsp (dry/frozen is fine, but fresh is ideal)<br />Cinnamon - 1 small piece<br />Clove - 1<br />Fennel seeds - 1/2 tsp<br />Green chillies - 2 (you can add more to make it more hot)</span><br /></p><p align="justify">Make a fine paste of the wet masala ingedients using some water and a pinch of salt. Green chillies when ground to a paste sometimes, turn slightly bitter. The pinch of salt is added to the wet masala while grinding to prevent this. </p><p align="justify">Heat oil in a sauce pan and add the onions and curry leaves. Saute till the onions turn translucent. Add the tomatoes and sprinkle some salt to help the tomatoes cook faster. When the tomatoes are done, add the turmeric powder, ground masala and some more salt. Add about 2 cups of water and cover the sauce pan. simmer for about 15-20 mins. Garnish with some coriander leaves and serve hot with hot dosas or idlis. </p>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-76059490025318227952009-03-24T18:23:00.001-07:002009-03-24T18:23:20.577-07:00Vatral KuzhambuVatral kuzhambu is a famous dish in Tamilnadu. The word 'Vatral' means sun dried vegetable. Some veggies like brinjal, sundakkai,manathakkali and clusterbeans can be sundried.U can make this kuzhambu with any one of these vatrals .Vatral kuzhambu with rice , papad and keerai is a wonderful combination. I have tried vatral kuzhambu in different methods, many of them turned out watery, without much gravy.... this one was very good and so I thought I would share it with u all.<img id="BLOGGER_PHOTO_ID_5043305759711202050" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn-1Cu_zKH_GV1DbRskOs38ZqsrqO1QOrTCaICSuCb8xDO26NagXxwQjYEjDB1cy8vJAbLd_X4YXxAx-dNab91XKJc6ejEAhyphenhyphenWtX7KiIG6aNI7HS2B0Nr-m_s2NunQAx2a9JMoJ3pUM5p/s400/P8240362.JPG" border="0" /> <div class="post-body"><div><div><div><div><strong><span style="color: rgb(51, 153, 153);">Ingredients</span></strong></div><strong><span style="color: rgb(51, 153, 153);"></span></strong><br /><img id="BLOGGER_PHOTO_ID_5043306665949301538" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMTEyQt8VvrAZ4qE8V439Y3OVQnWWpjm0ygBDCZlhsU85uIA7R9YO7qPF9AqLYcAXCfvBs8vrwROKQPmVekmeTm_m_AqPvJQvpgDHXcHuDWC68ti62n1USZyPvr4rRWE1qcTHPbVMJgXO/s400/P8240361.JPG" border="0" /> <div>Sundakkai vatral or any type of vatral-1/4 cup<br />Tamarind - golf ball sized<br />Sambar powder/Vatral kuzhambu powder- 1- 1½ tsp(I used sakthi sambar powder)<br />Onion- 1 small cut tinto strips<br />Shallots /pearl onions- 6<br />Garlic- 6-8 cloves<br />Oil - 4 to 5 tsp<br />Coconut grated-little, approx 2 tsp<br />Curry leaves- 1 sprig<br />Methi powder-1/4 tsp<br />Salt to taste</div><div><strong><span style="color: rgb(51, 153, 153);"></span></strong></div><div><strong><span style="color: rgb(51, 153, 153);">Method</span></strong></div><br /><div>Peal and cut the pearl onions to chunks. Soak the tamarind in water and get the juice. Keep aside.<br />Heat 1 tsp of oil in a pan and add the pearl onions and fry till it turns transparent. Remove from fire. When cooled grind this with sambar powder and coconut into a fine paste.<br />Heat the remaining oil in the same pan and when it is hot add the vatrals and fry till it turns brown. Then add the onions , curryleaves and garlic. Fry for sometime and then add the tamarind juice. When it boils add the ground paste. Add ½ cup of water,methi powder and salt , simmer the flame and partly close it with a lid. Cook for 15 to 20 minutes till the oil separates on top.<br />Serve hot with rice and papad.<img id="BLOGGER_PHOTO_ID_5043306163438127890" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkeQA1Hp2a1qZQonJqLdvW4LSuzWm56mjdxkwUUx2wMNib8O4EEA9zCUUEHDx7GqyoKa86fyFN8ZNvCLs6iEU3DQptT_mWKB8vwJT0hPTG2jeKLpzzcYsJKrdWIxXp17TqyxJBxKT8EnL/s400/P8240365.JPG" border="0" /></div></div></div></div> </div> <span class="post-author"></span>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0tag:blogger.com,1999:blog-5225714978651007579.post-4757403275176629242009-03-24T18:22:00.001-07:002009-03-24T18:22:26.394-07:00Kadalai KuzhambuChickpeas are good source of protein. So I make it a point to include it in our diet more often. I learnt this from one of my friends and this has become our favourite kuzhambu now.U can try this with any other payaru instead of chick peas.<br /><p><br /><br /></p><p><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/blogger/1137/3408/400/P8300434.jpg" border="0" /><br /><strong><span style="color: rgb(0, 153, 0);">Ingredients</span></strong><br /><strong><span style="color: rgb(0, 153, 0);"></span></strong><br />Channa(chick peas)- ¾ cup<br />Onions- 2 (if large or 3 if medium) chopped finely<br />Tomatoes- 1 ½ chopped finely<br />Green chilli-1 slit into two<br />Oil- 4 tsp<br />Tamarind- small lime size<br />Mustard seeds- ¼ tsp<br />Curry leaves- a few<br />Fenugreek- ¼ tsp<br />Salt to </p><p><br /></p><p><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/blogger/1137/3408/400/P8300431.jpg" border="0" /><br /><span style="color: rgb(0, 153, 0);"><em><strong>To grind</strong></em></span><br /><span style="color: rgb(0, 153, 0);"><strong><em></em></strong><br /></span>Coconut- 4 tsp<br />Pearl onions- 5<br />Jeera- ½ tsp<br />Pepper- ¼ tsp<br />Tomato – ½<br />Chilli powder- ½ tsp<br />Coriander seeds- 1 tsp<br />Sambar powder- ½ tsp </p><p>Grind all this to a very fine paste.</p><p><br /><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/blogger/1137/3408/320/P8300433.jpg" border="0" /> <em>Indredients ground to a fine paste</em><br /><strong><span style="color: rgb(0, 153, 0);">Method</span></strong><br /><strong><span style="color: rgb(0, 153, 0);"><br /></span></strong>Soak the channa overnight. Pressure cook that and keep it aside. soak the tamarind in water and squeeze the juice out of it. Keep aside.<br />Heat oil in a pan and add mustard seeds. When it splutters add curry leaves,fenugreek seeds, onions and green chilli. Saute for some time till the onions become transparent and then add the cut tomatoes. Saute for some time till the tomatoes become mushy and then add the ground paste.<br />Add the channa , tamarind water and salt to taste. Add 1 cup of water to it. Cover it partly with a lid and keep in a medium flame. Remove from fire when oil floats on top.<br />Serve hot with rice .<br /><br />Note: If u are in a hurry u can straight away do it in the pressure cooker itself. In that case u dont need to pressure cook the channa seperately.</p>vegetarian recipeshttp://www.blogger.com/profile/17156557675407975966noreply@blogger.com0