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Thread: Velan's Cuisine Extraordinaire

  1. #341
    Senior Member Senior Hubber mexicomeat's Avatar
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    mappi, next time try arai keerai in a sambar (thandu keerai sambar) - make it watery (add keerai at the end) you can drink it like a soup (like murunagai illa sambar)

    இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
    சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்

    -Vaali

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  4. #342
    Senior Member Senior Hubber mexicomeat's Avatar
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    speaking of keerai, do u get fresh methi there? if not, throw some fenugreek seeds in your garden bed.. takes 10-15 days to grow..
    இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
    சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்

    -Vaali

  5. #343
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    Will prepare the Arai Keerai Sambhar sometime this week.

    We are having winter and no gardening for the next few months. I will try to plant them mid of next year. And no, we do not get fresh methi leafs here, only dry ones are available.
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  6. #344
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    Pongal - Medhu Vadai



    With Sambar sans onion & tomatoes + roasted gram & coconut chutney.
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  8. #345
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    Chukka Roti with Vegetable Kurma

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  10. #346
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    Rava Idli & Masal Vadai



    With Sambar sans onion & tomatoes + roasted gram & coconut chutney.
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  12. #347
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    Bee Hoon Goreng (Fried Rice Noodles)

    1. Soak rice noodles in tap water for an hour and drain.
    Chop kadugu keerai and bean sprouts.




    2. Deep fry cubes of tofu and salted potato.




    3. Chop onions, garlic & tomato.




    4. Make scrambled egg if desired.




    5. Make sambal - fry onion and garlic in a little oil. Add chilly paste and fry till it separates from the oil.
    Add chopped tomato, chilly sauce, salt & soy sauce.
    At this stage, you can add non-vege items like prawns, squid and/or chicken pieces.




    6. Add the pre-soaked noodles and stir.
    Add all the earlier ingredients.




    7. Serve as desired.

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  13. #348
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    Cauliflower (green peas) Fry



    Vessel : cookiing pan and a lid to cover.

    Half bouquet of Cauliflower, floret seperated
    1 small cup of green peas.

    1 medium size onion chopped finely
    1 medium size tomato chopped finely
    1 tablespoon coconut puree
    2 pods of garlic
    1/2 inch ginger
    (make ginger/garlic paste)
    Salt

    Spice : 2 cloves, cinnamon stick, 1 cardamon struck hard once, few grains of somb

    Masala : 1/2 teaspoon cummin power, 1/2 teaspoon corriander powder, chilli powder (according to taste), a pinch of turmeric powder

    Coconut Oil - 3 tablespoon

    1/ Wash the cauliflower florets in running water. Add salt in hot water and soak the florets for 30 minutes.

    2/ Boil green peas for 6 minutes. Add salt to the boiling water.

    3/ Heat 1 tablespoon of coconut oil in a cooking pan. Add the spices one by one.

    4/ Fry onions. When they trun brown, add ginger garlic paste and fry from a minute.

    5/ Add tomatoes and fry until the juice is evaporated. Add coconut puree and mix well.

    6/ Add the masala and mix well for a minute. Add half a cup of hot water.

    7/ Filter florets and green peas to remove from water completely. Add them to the cooking pan and mix well.

    Note : Cauliflower should not be stired vigourously. To avoid them from breaking, slowly stir from the wall of the cooking pan to the center.

    8/ Close the pan with a lid and cook in low flame for 5 minutes.

    9/ Open and add 2 tablespoon of coconut oil and fry to the dish until until needed consistency over low flame. ATTN: the dish will quick stick to the pan. That's the reason we greese using coconut oil. Stay close by and keep stiring slowly.

    Had cauliflower fry with vendakai sambhar. The dish is excellent with chapathis.
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  14. #349
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    Sunday Spl.

    Vegetable Cutlet




    2 large size potatoes
    50 gms of green peas, chopped carrot & beans chopped
    (you can add more or less the vegetables according to your preferance)
    1 cup breadcrumbs
    (if you don't find breadcrumbs, buy rusk and grind it)
    1/2 cup all purpose flour (maidha)
    1 teaspoon ginger/garlic paste
    finely chopped corriandre leaves / mint leaves

    Powders, all 1/2 teaspoon : Garam masala, corriander powder & cummin powder

    Optional
    1/4 teaspoon chilli powder
    1/4 teaspoon cumin seeds
    1/4 teaspoon Dry Mango powder (I use it)
    (you can also use a teaspoon of lemon juice to give a tangy taste to the cutlets)
    1 small size union chopped finely (I use it)
    1 finely chopped green chilli (I use it)

    Salt / Oil to fry

    Vessels : Pan (to cook potatoes), Pressure Cooker (to cook vegetables), Flat Frying Pan (to fry cutlet)

    1/ Cook Potatoes - with skin in cold water made to boil. Peal and smash.

    2/ Wash and cook the vegetables in a pressure cooker in 1/2 cup of water for 1 whistle

    3/ Drain water completely from the cooked vegetable and add them to the smashed potatoes.

    4/ Add chopped corriandre, mint, masala powder (optional items if you are using), ginger-garlic paste & salt to the vegetables and mix well.

    5/ Make a thick paster out of the maidha. It should be fluid like the batter prepared from Bajji.

    6/ Make a tiny vegetable ball (size of a golf ball). Press it in your palms to flatten it (just like making masal vedai). [you can also roll them or use a mould to get them to the shape you wish]. Dip them in the maidha batter and immediately coat it over the breadcrumbs. Make sure the whole cutlet is well coated with bread crumbs.

    7/ Heat oil in a flat pan. You can deep fry it, but attention the cutlet will drink oil generously. Just a bit of oil to damp the cutlet is enough, thats the reason we use a flat frying pan.

    8/ Once the oil is hot, turn the flame to medium and place the cutlet pieces and cook both sides until they are well cooked. The cutlets will become rigid and turn crispy. As the vegetables are already cooked, we just cook the maidha + fry the raw masala during the process. High flame will burn the crumbs, low flame will make the cutlet suck oil. Cook in medium flame once the oil is hot.

    Note : If you don't wish to fry them in oil, you can cook them in an oven. Add 1/4 teaspoon of cooking oil on both side of the cutlet. Heat the oven to 210C. Place the cutlets inside. Turn them at regular interval and bake them until cooked.
    Last edited by mappi; 27th February 2017 at 03:36 AM.
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  15. #350
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    I love the one added here about making rice in a coconut milk . Haven't tried it before.
    Fix your eyes on perfection and you make almost everything speed towards it.

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