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1st June 2006, 04:01 PM
#101
Senior Member
Senior Hubber
BRINJI
basmati rice - 2 cups, soaked
ghee - 2 tbsp
oil - 2 tbsp
cloves - 2
cardamom - 2 small
cinnamon - 1 stick
brinji leaves/bay leaves - 2 to 3
small red onions - 1 cup, (if small leave it whole, if big cut each into 3 to 4 pieces)
very small garlic pods - 1/2 cup, whole
curry leaves - a few sprigs
grind together:
1 tomato
2 green chilli
1 tbsp saunf
2 tbsp coriander seeds
2 whole red chilli (more if u want spicy)
turmeric - 1/2 tsp
salt
coconut milk - 1 cup
water - 3 cups
green peas and carrots - 1/2 cup (optional)
1. Heat oil and ghee, add the whole garam masala. now add onions, garlic and curry leaves. fry well.
2. add the ground paste; and vegetables. fry till oil saparates.
3. add the rice and fry.
4. add water, coconut milk and salt, boil.
5. simmer, closed till done.
6. serve hot.
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1st June 2006 04:01 PM
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1st June 2006, 04:53 PM
#102
Senior Member
Senior Hubber
GREEN TOMATO FOOGATH
green tomato - 4, hard and green, chopped
onion - 1 , chopped
green chilli - 3, chopped
curry leaves - a sprig
mustard seeds - 1 tsp
cumin - 1 tsp
oil - 1 tbsp
grated coconut 2 tbsp
salt
1. heat oil, add mustard , cumin, curry leaves. when they pop, add the onion and chilli
2. add the tomato and salt. cook till done and dry.
3. add grated coconut and serve.
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1st June 2006, 04:54 PM
#103
Senior Member
Senior Hubber
green tomatoes can be used in sambar as a veggie.
it can be used in paruppu kadaiyal also
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1st June 2006, 05:06 PM
#104
Senior Member
Senior Hubber
DRUMSTICK FLOWER PORIYAL
drumstick flowers - 2 cups
oil - 1 tbsp
mustard seeds - 1 tsp
cumin - 1 tsp
urad dal - 1 tsp
whole red chilli - 2 nos
green chilli - 1, chopped
grated ginger - 2 tsp
curry leaves
onion - 1, chopped
salt
coconut - 2 tbsp, grated
1. heat oil add the tempering items ; then add onion and fry.
2. add drumstick flowers and salt. cook till done.
3. add grated coconut and serve.
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1st June 2006, 05:09 PM
#105
Senior Member
Senior Hubber
drumstick leaves can also be used in making poriyal.
the tempering is the same...another method to finish it up, is instead of coconut (grated) in the last, a tbsp of rice and a tbsp of ground nut (both dry roasted) can be ground and added in the end before serving.
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1st June 2006, 05:30 PM
#106
Senior Member
Senior Hubber
tamil cooking uses a lot of "poov" in cooking.
poov - flower
tamarind flower
neem flowers
agathi flowers
drumstick flowers
banana flowers
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1st June 2006, 05:37 PM
#107
Senior Member
Senior Hubber
NEEM FLOWER THUVAIYAL
Neem Flower - 1/2 cup, fried in a tsp of oil
red chillis - 2
small red onions -2
urad dal - 2 tbsp
tamarind - half a lemon size
salt
oil - 1 tsp
1. Fry red chillis, urad dal , tamarind and onion in 1 tsp of oil. Keep aside .
2. Grind all together.
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1st June 2006, 05:44 PM
#108
Senior Member
Senior Hubber
rose petals
hibiscus flower
gulmohur flowers
pumpkin flowers etc are also edible flowers
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1st June 2006, 06:01 PM
#109
Senior Member
Senior Hubber
i think they eat atthi poov too ( can anyone confirm yes or no)!!
zucchini flowers
violets
marigolds
chrysanthemums
jasmine
borage
orange bloosoms
chive
onion
lilacs pansies............wow , all are edible
does anyone have indian recipes for these? :P
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1st June 2006, 06:04 PM
#110
Senior Member
Veteran Hubber
Katralai poo is also edible... I remember having a kind of puli kulambu in one of my relatives place looooong back....
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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