Cucumber Curry Cucumber Curry Ingredients: 1 tsp Sugar 120 ml Water ·4-6 Curry leaves 1 tsp Cumin Seeds 2 Dried Red Chillies 1 tsp Mustard Seeds 4 tbsps Vegetable Oil ½ tsp Turmeric Powder 4 Pods of Garlic, crushed 115 gms Creamed Coconut 1 Cucumber, cut into small pieces 1 Red Pepper, cut into small pieces 50 gms Palted Potatoes, coarsely crushed A few whole Salted Peanuts, to garnish Salt to taste Method: Bring the water to the boil in a heavy pan and add the creamed coconut, turmeric, slat and sugar. Simmer until the coconut dissolves to obtain smooth, thick sauce. Add the cucumber, red pepper and crushed peanuts and simmer for about 5 minutes. Transfer to a heatproof serving dish and keep warm. Heat the oil in a frying pan. Fry the chillies and cumin with the mustard seeds until they start to pop. Reduce the heat, add the curry leaves and garlic and fry. Pour over the cucumber mixture and stir well. [FONT="]Garnish and serve hot. [/FONT] [FONT="]From cuttings of my recipes from magazines[/FONT] [FONT="][/FONT]
Fruity Pullao Fruity Pullao <?xml:namespace prefix = v /><v:shapetype id=_x0000_t75 stroked="f" filled="f" path="m@4@5l@4@11@9@11@9@5xe" oreferrelative="t" o:spt="75" coordsize="21600,21600"><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><vath o:connecttype="rect" gradientshapeok="t" o:extrusionok="f"></vath><o:lock aspectratio="t" v:ext="edit"></o:lock></v:shapetype><v:shape id=_x0000_s1026 style="MARGIN-TOP: 6.5pt; Z-INDEX: 1; MARGIN-LEFT: 270pt; WIDTH: 187.5pt; POSITION: absolute; HEIGHT: 201pt; mso-wrap-distance-left: 0; mso-wrap-distance-top: 0; mso-wrap-distance-right: 0; mso-wrap-distance-bottom: 0; mso-position-horizontal: absolute; mso-position-horizontal-relative: text; mso-position-vertical: absolute; mso-position-vertical-relative: line" o:allowoverlap="f" alt="" type="#_x0000_t75"><v:imagedata o:title="FruityPullao" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtml1\01\clip_image001.jpg"></v:imagedata><?xml:namespace prefix = w /><w:wrap type="square"></w:wrap></v:shape> Ingredients: ·1 tsp Salt <!--[endif]--><!--[endif]--> 1 bay leaf <!--[if !supportLists]-->·1 tbsp Corn Oil <!--[if !supportLists]-->·75 gms Sulatanas <!--[if !supportLists]-->·4 Green Cardamom <!--[if !supportLists]-->·6 Black Peppercorns <!--[if !supportLists]-->·450 gms Basmati Rice <!--[if !supportLists]-->·75 gms Unsalted Butter <!--[if !supportLists]-->·50 gms Flaked Almonds <!--[if !supportLists]-->·1 litre Water<!--[endif]--> Method: <!--[if !supportLists]-->1.Wash the rice twice, drain and set aside in a sieve (Strainer). <!--[endif]--> <!--[if !supportLists]-->2.Heat the butter and oil in a medium saucepan. Lower the heat and throw in the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds. <!--[endif]--> <!--[if !supportLists]-->3.Add the rice, salt, sulatanas (golden raisins) and flaked almonds. Stir-fry for about 1 minute, then pour in the water. Bring to the boil, then cover with a lightly fitting lid and lower the heat. Cook for 15-20 minutes. <!--[endif]--> <!--[if !supportLists]-->4.Turn off the heat and leave the rice to stand, still covered, for about 5 minutes before serving. <!--[endif]--> Tip: To keep each grain of rice separate, spread a wet cloth over the cooked rice vessel and cover it with a plate for 10 minutes. [FONT="]<!--[if !supportLineBreakNewLine]-->[/FONT] [FONT="]<!--[endif]-->[/FONT]
Re: Spicy Cabbage Spinach and Potatoes Ingredients: <!--[if !supportLists]-->·<!--[endif]-->225 gms Potatoes <!--[if !supportLists]-->·<!--[endif]-->1 tsp Cumin Seeds <!--[if !supportLists]-->·<!--[endif]-->4 tbsps Vegetable Oil <!--[if !supportLists]-->·<!--[endif]-->1 Piece Ginger, crushed <!--[if !supportLists]-->·<!--[endif]-->2 Green Chillies, chopped <!--[if !supportLists]-->·<!--[endif]-->4 Pods of Garlic, crushed <!--[if !supportLists]-->·<!--[endif]-->1 Onion, coarsely chopped <!--[if !supportLists]-->·<!--[endif]-->2 Dried Red Chillies, coarsely broken <!--[if !supportLists]-->·<!--[endif]-->2 Tomatoes, coarsely chopped, to garnish <!--[if !supportLists]-->·<!--[endif]-->225 gms Spinach, trimmed, washed and chopped <!--[if !supportLists]-->·<!--[endif]-->Salt to taste Method: <!--[if !supportLists]-->1.<!--[endif]-->Wash the potatoes and cut into quarters. If using small new potatoes, leave them whole. Heat the oil in a frying pan and fry the potatoes until brown on all sides. Remove and put aside. <!--[if !supportLists]-->2.<!--[endif]-->Remove the excess oil leaving about 1 tbsp in the pan. Fry the ginger, garlic, onion, green chillies, dried chillies and cumin seeds until the onion is golden brown. <!--[if !supportLists]-->3.<!--[endif]-->Add the potatoes and salt and stir well. Cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender when pierced with a sharp knife. <!--[if !supportLists]-->4.<!--[endif]-->Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have evaporated. <!--[if !supportLists]-->5.<!--[endif]-->[FONT="]Garnish with the chopped tomatoes and serve hot.[/FONT] [FONT="] [/FONT]
Meat Pullao Fragrant Meat Pullao <!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" o:spt="75" oreferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"/> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"/> <v:f eqn="sum @0 1 0"/> <v:f eqn="sum 0 0 @1"/> <v:f eqn="prod @2 1 2"/> <v:f eqn="prod @3 21600 pixelWidth"/> <v:f eqn="prod @3 21600 pixelHeight"/> <v:f eqn="sum @0 0 1"/> <v:f eqn="prod @6 1 2"/> <v:f eqn="prod @7 21600 pixelWidth"/> <v:f eqn="sum @8 21600 0"/> <v:f eqn="prod @7 21600 pixelHeight"/> <v:f eqn="sum @10 21600 0"/> </v:formulas> <vath o:extrusionok="f" gradientshapeok="t" o:connecttype="rect"/> <o:lock v:ext="edit" aspectratio="t"/> </v:shapetype><v:shape id="_x0000_s1026" type="#_x0000_t75" alt="" style='position:absolute; margin-left:315pt;margin-top:1.7pt;width:187.5pt;height:189.75pt;z-index:1; mso-wrap-distance-left:0;mso-wrap-distance-top:0;mso-wrap-distance-right:0; mso-wrap-distance-bottom:0;mso-position-horizontal:absolute; mso-position-horizontal-relative:text;mso-position-vertical:absolute; mso-position-vertical-relative:line' o:allowoverlap="f"> <v:imagedata src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtml1\01\clip_image001.jpg" o:title="FragrantMeatPullao"/> <w:wrap type="square"/> </v:shape><![endif]--><!--[if !vml]--><!--[endif]-->Ingredients: 4 Cloves 600 ml Water 4 Green Cardamon 2 Black Cardamom 8-10 Saffron strands 10 Black Peppercorns 900 gms Lamb, cubed 450 gms Basmati Rice 1 Medium Onion, sliced 2 Pods of Garlic, crushed 1 Piece of Ginger, 5 cm/ 2", crushed 1 Piece of Cinnamon stick, 5 cm/2" long 175 gms Sultanas and Blanched Almonds, sauteed to garnish Salt, to taste Method: <!--[if !supportLists]-->1.In a large saucepan, cook the lamb in the water with the cardamom pods, peppercorns, cloves, onions and salt until the meat is cooked.<!--[endif]--> <!--[if !supportLists]-->2.Remove the meat with a slotted spoon and keep warm and return to the saucepan.<!--[endif]--> <!--[if !supportLists]-->3.Add the rice, saffron, garlic, ginger and cinnamon to the stock and bring the contents to the boil.<!--[endif]--> <!--[if !supportLists]-->4.Quickly add the meat and stir well. Bring back to the boil, reduce the heat and cover. Cook covered for about 15-20 minutes.<!--[endif]--> <!--[if !supportLists]-->5.Remove from the heat and leave to stand for 5 minutes. Garnish witrh sultanas and almonds and serve.<!--[endif]-->
Re: Spicy Cabbage Dear hasa Excellent recipe's...........its yummy to look , and feel like eating it imm'ly.....and makes us hungry also...... I have never heard about cucumber curry.let me try and give u feedback...... thank u for sharing..........keep posting.......
Onion and Cabbage Curry I am giving below the above curry given by my daughter Priya who is in Dubai Cut Onions and Cabbage and also Chillies and ginger according to yourchoice. Heat Oil. Add rai, urad dal when urad dal splutters add onions. Fry till the onion becomes brown then add cabbage and add water, salt and haldi. Grind coconut , chilli, ginger andkadi patha. After the cabbage and onions are cooked add the ground paste and fry for a little while. Mor Curry First heat oil, thenput mustard, after the mustard crackles add onion, chilli and ginger: then u may add salt and turmeric to it and heat it for soemtime then u can put a little water and boil it for sometime: then u may add the curd after switching off the fire. Then add kadi patha and coriander leaves. If u want u can alsoadd urad dal and chana dal after adding mustard.
Brinjal dry curry (Kathirikka poriyal) Ingredients: Eggplant/Brinjal - 5 Big onion - 1 Tomato - 1 garlic - 2 turmeric powder - a pinch chilli powder - 1 tsp grated coconut - 1/2 cup mustard - 1tsp oil - 2 tbsp curry leaves - 5 Procedure: Cut the brinjal into small pieces and immerse them in the water. Chop the onion, garlic and tomato and keep them aside. Take oil in the kadai, add mustard. When it splutters, add chopped onion, garlic and curry leaves. Saute it, till the onion and garlic becomes soft and red. Add chopped tomato and cut brinjal pieces and saute again, till the tomato is cooked. Meanwhile, add turmeric and chilli powder too. There should be enough oil for this. If you feel that it's dry, add some more oil. Then add enough water and salt, close the lid. When the brinjal is half-cooked, open the lid and keep it in the low flame. Do not close the lid again. Let the brinjal get cooked as it is, till the water is completely evaporated. Stir it very gently, as the brinjal pieces might get mashed. Finally add the grated coconut and remove from fire. This is also a good combination for rice with morkozhambu, rasam etc.
Easy mixed veg curry Vegetable Curry[FONT="][/FONT] 1 cup Vegetables[FONT="] diced (other than ladies finger) [/FONT] 1/ 2 teaspoon Coriander powder[FONT="] [/FONT] 1/4 teaspoon Chili powder[FONT="] [/FONT] 1/ 4 teaspoon Garlic paste[FONT="] [/FONT] 1 teaspoon Salt[FONT="] [/FONT] 1 large Onion[FONT="] [/FONT] 1/ 2 teaspoon Mustard seeds[FONT="] [/FONT] 1/4 teaspoon Urad Dal[FONT="] [/FONT] 2 Tomatoes finely chopped[FONT="][/FONT] Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the chopped tomatoes. Fry for about 5 minutes, cover the pan and let the vegetables cook. (This might take about 10- 15 min.)[FONT="][/FONT]
Raw mango Subji(Kaji keri nu shak) Raw mango Subji(Kaji keri nu shak) Computer Typing 1 cup raw mango (cut into small pieces) ½ teaspoon muster seeds 1 teaspoon chilli powder ¼ teaspoon turmeric powder (haldi) 1 tea spoon Cumin Seeds 1 tea spoon fenugreek seeds 2 tablespoons oil ¼ teaspoon asafetida)hing) 1/3 cup Jaggery (Gol) salt to taste Method Boil to mango in water remove all water (in charni) Heat the oil in a pan, add the muster seeds , hing ,Cumin seeds, Fenugreek seeds, chili powder, turmeric powder, and mango pieces and Jaggery and salt with. Stir and simmer till the Jaggery has dissolved. Allow cooling completely. Store refrigerated for up to 15 days. and above :coffeeketal
