Page 3 of 4 FirstFirst 1234 LastLast
Results 21 to 30 of 37

Thread: Today's special-- Today's menu--RECIPE

  1. #21
    Senior Member Regular Hubber solona's Avatar
    Join Date
    Mar 2005
    Location
    NC
    Posts
    114
    Post Thanks / Like
    Dsath asked me for th yannai kathrikai receipe in an other thread, i did not know where to post, so I post here :

    4/5 brinjals (illam kaya parthu vanganum) cut inti long strips
    1/2 cup of onions finely chopped
    1 tablespoon of ginger garlic paste
    1 teaspoon of venthiyam
    1 teaspoon cumin
    1 teaspoon coriander grains
    1 teaspoon chillipowder
    1 cup of tamarind juice
    mustard uluthamparuppu
    karuvaepillai leaves/coriander leaves

    Heat oil and saute the brinjal pieces until they are well coloured and then thake them away. Fry the venthiyam, cumin and coriander seeds in a bit of oil and grind into paste.
    Heat oil spultter the kadugu,uluthamparruppu and karuvepillai
    - add and saute the onions until colour changes
    -add ginger garlic paste and some water let the gravy form
    -add the grind spice paste and chilli powder fry well
    -add the tamarind, salt and the brinjal pieces, crush the brinjal pieces and cook until done and then garnish with coriander leaves.

  2. # ADS
    Circuit advertisement
    Join Date
    Always
    Location
    Advertising world
    Posts
    Many
     

  3. #22
    Senior Member Regular Hubber southiecook's Avatar
    Join Date
    May 2006
    Posts
    125
    Post Thanks / Like
    Today I had a tomato and vendakkai curry for lunch. Here is the idea : Heat oil, splutter mustard,urad dal,curry leaves and red chillies, then fry vendakkais and pearl onions. When the raw smell is gone, add tomatoes, turmeric and salt. Cook covered without adding any water. Meanwhile, grind coconut,coriander powder,little jeera and a pinch of garam masala together. Add the paste to the vendakkais with sufficient water and cook until done.

  4. #23
    Senior Member Platinum Hubber Shakthiprabha.'s Avatar
    Join Date
    Oct 2004
    Location
    Vagabond
    Posts
    17,596
    Post Thanks / Like
    wow southie cook that sounds yum.

    anou by broad beans u mean avarakkai or its bean?

    dsath/solona yeNNai kathrikai can also be done with stuffings.

    slit small brinjals into half on one side turn around and split into half on other side (so that after all these slits it remains one single round brinjal)

    apart from the masala mentioned by solona, plain
    onion-tomato
    or
    onion-mashed potato etc can be done too.

    tastes yum (need to be lil generous with oil )

  5. #24
    Senior Member Platinum Hubber Shakthiprabha.'s Avatar
    Join Date
    Oct 2004
    Location
    Vagabond
    Posts
    17,596
    Post Thanks / Like
    my today's menu

    raddish parota (same way mentioned before)

    salad, curd.


    morning :

    dhalia

  6. #25
    Senior Member Veteran Hubber Anoushka's Avatar
    Join Date
    Nov 2004
    Location
    Dublin, Ireland
    Posts
    2,807
    Post Thanks / Like
    Shakthi: by broad beans I mean the white dried up broad beans that I get here... It is fairly big when it soaks up!
    The moment will arrive when you are comfortable with who you are, and what you are--when you don't feel the need to apologize for anything or to deny anything. To be comfortable in your own skin is the beginning of strength.

  7. #26
    Senior Member Veteran Hubber Anoushka's Avatar
    Join Date
    Nov 2004
    Location
    Dublin, Ireland
    Posts
    2,807
    Post Thanks / Like
    My lunch today is rice + keerai sambar + mixed veg sabzi
    The moment will arrive when you are comfortable with who you are, and what you are--when you don't feel the need to apologize for anything or to deny anything. To be comfortable in your own skin is the beginning of strength.

  8. #27
    Junior Member Admin HubberNewbie HubberTeam HubberModerator HubberPro Hubber
    Join Date
    Jan 2006
    Posts
    14
    Post Thanks / Like
    i've not been active for a loooooong time, but looks like the discussion is gettting interesting.

    I made murungaikkai sambar, keerai and rasam today.

    dev, i got this lemon rasam recipe from Meenakshiammal cook book.

    Ingredients:
    green chillies (slit)
    paruppu thanni (very thin - 2 karandis, a little thickish - 2 karandis)
    oil (to fry chillies)
    salt
    ghee, mustard - to season
    curry leaves
    perungayam
    lemon
    coriander finely chopped

    Procedure:
    1. slit green chillies and fry them in a very little oil (as we add no rasam powder, this is the only source of kaaram), pour some water and let it boil.
    2. add curry leaves and perungayam when the water is boilling and add the very thin paruppu thanni.
    3. let it boil well.
    4. add salt and the thickish paruppu thanni.
    5. add lemon juice as is necessary
    6. season with mustard
    7. add cut coriander.

    this is different from the normal podi potta or arachivitta rasam.
    try it and give me a feedback.
    Mini

  9. #28
    Senior Member Senior Hubber dsath's Avatar
    Join Date
    Jan 2006
    Location
    UK
    Posts
    652
    Post Thanks / Like
    Thanks a lot Solona for the recipe. I will give it a go this week.
    Thanks SP for the stuffing idea. I have a stuffed recipe for brinjal from an friend of mine from Andhra. They use peanuts while cooking Brinjal,which tastes really good.
    My dinner menu today is Vendaikkai pachadi and fish fry. (Can't get my son to eat vendakkai without the fish!!!!).

  10. #29
    Senior Member Regular Hubber southiecook's Avatar
    Join Date
    May 2006
    Posts
    125
    Post Thanks / Like
    Today's lunch: Sambar with swiss chard and poriyal made of grated carrots

  11. #30
    Senior Member Senior Hubber dsath's Avatar
    Join Date
    Jan 2006
    Location
    UK
    Posts
    652
    Post Thanks / Like
    Don't know why this thread went quiet.
    Thanks Solona for the recipe. I tried out and the results were good.

Page 3 of 4 FirstFirst 1234 LastLast

Similar Threads

  1. Menu for a birthday party
    By pravi_kr in forum Indian Food
    Replies: 8
    Last Post: 25th June 2010, 08:44 AM
  2. today's post
    By tint in forum Indian Food
    Replies: 2
    Last Post: 22nd August 2006, 10:52 AM
  3. a 1000-1200 Kcals/day menu suggestions...
    By ayeshasadique in forum Indian Food
    Replies: 5
    Last Post: 31st May 2006, 07:20 PM
  4. A Traditional Christmas Menu
    By Oldposts in forum Indian Food
    Replies: 26
    Last Post: 17th December 2005, 09:35 AM
  5. Help in the party menu
    By kritica in forum Indian Food
    Replies: 19
    Last Post: 29th August 2005, 08:13 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •