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18th January 2005, 06:34 AM
#11
Senior Member
Veteran Hubber
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18th January 2005 06:34 AM
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Circuit advertisement
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18th January 2005, 10:35 AM
#12
Senior Member
Veteran Hubber
forgot to mention...this curry with go well with dosas too...
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19th January 2005, 12:36 PM
#13
Senior Member
Veteran Hubber
Hello R,
I found that hung curds & evaporated milk is a good substitute to cream... I managed to find lowfat evaporated milk...Hung curds made from lowfat or fatfree milk is good too...
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19th January 2005, 07:44 PM
#14
Senior Member
Senior Hubber
Hung curd-sounds good. Will give a try.
Thanks for the tip, Dev.
Bye
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20th January 2005, 07:07 AM
#15
Senior Member
Veteran Hubber
Hello R,
Try out this cuury that uses curds...Mushroom curry which i read from a cookbook...
Ingredients
10 large button mushrooms, quartered
1 teaspoon ginger-garlic paste
2 tablespoons onion paste
1 teaspoon tomato puree
1/4 teaspoon chilli powder
3 tablespoons curds
1/4 teaspoon garam masala
1 tablespoon oil
Salt to taste
For garnish
2 tablespoons chopped coriander
Method
1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and saute for some time.
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curd, garam masala and salt. Mix well.
5. Garnish with coriander and serve hot with chapathi
Instead of onion paste,tomato paste & gin-gar paste i chopped everything & sauted onion,gin ,gar in 1 tsp oil...& then added tomatoes..cooked for a min...took off the flame & let cool...& the ground it with chilli powder & added back to the pan & let boil for a while with little water & proceeded as given in the recipe. This way we can reduce the consumption of oil.Remember not to cook for a long time afer adding the curd...just mix it & take off flame...
Can add frozen peas also...it'll look colourful...
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20th January 2005, 07:08 AM
#16
Senior Member
Veteran Hubber
Make sure that the curd is not very sour...
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31st January 2005, 10:50 AM
#17
Junior Member
Admin HubberNewbie HubberTeam HubberModerator HubberPro Hubber
Here is a recipe using dal and methi leaves.
Muddhi palya.
1/2 cup toor dal cooked and mashed,
2 bunches methi (fenugreek ) leaves, (sepearte the leaves from the stem and rinse well at least twice to get rid of any soil)
1-2 tbs grated jaggery,
2-3 tbs tamarind pulp (depeding on the sourness),
1-2 tsp chilli pow,
1tsp dhania pow,
1tsp jeera pow,
a pinch turmeric pow,
1 med oinion chopped fine,
1tbs (or less) oil,
In a kadai pour cooked dal, and methi leaves, salt, jaggery and tamarind pulp. Cover and cook till methi leaves r cooked. In another small pan heat oil. Add the chopped onion, when golden brown remove from heat and add all the masala pow ( it hepls to keep the chilli, dhania, jeera, haldi pow togeter in a small bowl) . mix the powder well the the fried onions. add this to the methi-dal mix. mix well and turn off the flame. keep covered for 10 mins.
Serve with roti, chapathi or jola roti.
The same recipe can be used with diff greens for variety.
P.S. : This recipe was given to me by my aunt who lives in belgaum. This is a traditionas dish that goes with Jola roti.
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31st January 2005, 11:56 AM
#18
Senior Member
Veteran Hubber
Hi Vidhya,
Thanks a lot for the recipe...can U please let me know where I can find methi leaves in Singapore...I couldn't find it in Mustafa, coldstorage,E-mart,wholesale centre etc...
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31st January 2005, 01:14 PM
#19
Senior Member
Regular Hubber
ask any Tamil worker of Mustafa or opposite Murugan Temple as to where you can get VENDHI KIRAI.
You will be sure to get the same .
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1st February 2005, 08:17 AM
#20
Senior Member
Veteran Hubber
Will do that Mr.Hemant...thanks a lot for the tip...
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