Shakambari-Vegetables unlimited

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thani Kootu - a must for Sumangali Prarthanai.

    This is a delicious kootu though no vegetables are added. I love this with parathas!

    This particular recipe is my Amma’s & includes small black whole channa.

    Small black channa - 2 tbsp(soak overnight & cook till soft)

    Roast in 1 tsp oil & powder:

    Red chillies - 7-8 (or more to taste)

    Gram dhal - 1 tbsp

    Dhaniya - 2 tbsp

    Urad dhal - 1 tsp

    Grated coconut - ½ cup

    Curry leaves - few

    Hing - ½ tsp

    Tamarind paste – 2 tbsp

    Salt, haldi

    Jaggery - ¾ of the volume of the ground powder

    To temper:

    Oil - 1 tbsp

    Mustar seeds - 1 tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Grated coconut - 2 tbsp

    Curry leaves - few

    Keep the powder ready.

    To the boiled black channa, add 1 ½ cups of water, salt, haldi, tamarind paste, ground powder & jaggery.

    Simmer to boil & continue to cook till it becomes sauce like.

    Remove & temper the ingredients, making sure, they become golden brown.

    This is slightly thick & slightly sweet.

    The following is Cheeniya’s mother’s recipe, which is equally good.
    Here, the whole lentil is not added. The roasted ingredients are ground to a paste and added. The level of thickness is one’s choice.
    thanikootu1-s.JPG

    thanikootu2-s.JPG
     
    Last edited: Feb 21, 2010
  2. manjunat

    manjunat New IL'ite

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    Re: Thani Kootu - a must for Sumangali Prarthanai.

    Thank you ,Thank you Chithra. I found the thanikootu. Will make it tomorrow!!!!!:thankyou2:
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Seppankizangu (Arbi) Fry - stays crisp for hours !

    Buy fresh, big, uniform sized arbis. Wash well & cook in pressure pan for one whistle.

    Open after one hour. It should be cooked, but not soft.

    Peel & slice, round, ½ cm.

    I use the slicer to get uniform thickness.

    Deep fry in plenty of oil, till golden brown.

    Fry small batches at a time and do not overcrowd in the oil.

    Add salt & chilli powder when still hot & mix well.

    sembu fry-s.JPG
     
    Last edited: Feb 21, 2010
  4. charuchitthra

    charuchitthra Bronze IL'ite

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    Dear Chithra Madam,

    Is Sembu the seppankizhanghu?

    The pic looks tempting . am trying ti tonight if its seppankizhanghu as I ve them.

    Regards,
    Cc
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear CC,
    Yes, it is seppankizhanghu. I am editing & correcting the name.
    Love,
    Chithra.


     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Shahi Paneer - mine is a rich white gravy!

    Paneer cubes - 1 cup ( lightly sauté in a tava in 1 tbsp oil or use it plain)

    Lightly sauté in oil:

    Onions - 2 large, chopped

    Garlic - 4 pcs

    Ginger - 1 “

    And grind to a paste adding:

    Khus khus - 1 tbsp (roasted and powdered)

    Melon seeds or cashewnuts - 3 tbsp (soaked well)

    To temper:

    Ghee _ oil - 2 tbsp

    Bay leaf - 1

    Cardamon, cloves, cinnamon, star anise - 2 pcs, each

    Shajeera - ½ tsp

    Pepper powder - 1 tsp

    Curd - ½ cup

    Milk - ½ cup

    Coconut milk - ½ cup

    Salt

    Heat oil & ghee & temper as given.

    Add the paste, sauting till raw smell is gone.

    Add salt, pepper powder and curd, milk & coconut milk.

    Stir to boil & simmer till thick.

    Add paneer & a little sugar.

    Remove & serve hot.

    Adding red chilli powder, cream etc is optional.
    shahi paneer.jpg



     
    Last edited: Feb 21, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rajma Stirfry - keep boiled rajma ready!

    If you have cooked rajma ready, this can be prepared in a jiffy to go with parathas or a filling for grilled sandwiches or even as a snack, topped with sev !

    Cooked rajma - 1 cup

    Chopped onions - 2 tbsp

    Chopped tomatoes - 2 tbsp

    Oil - 1 tbsp

    Salt

    Mince together:

    Green chillies - 3,4

    Ginger - 1 “

    Garlic pieces - 4, 5

    Coriander leaves - to garnish

    In a kadai, heat oil.

    Add onions first & sauté for a minute.

    Then add the minced mixture & fry for a few secs.

    Next add rajma, tomatoes & salt.

    Cook on a high flame, stirring for 3 mts.

    Switch off & garnish with coriander leaves.

    rajma stirfry-s.JPG
     
    Last edited: Feb 21, 2010
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  8. asha_ram

    asha_ram Silver IL'ite

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    Re: Rajma Curry - Try Basmathi Chawal+ Rajma combination, this sunday !

    dear mam

    cant we put ordinary south indian garam masala. will thhe taste differ. how is it different from punjabi one.

    cheers
    asha



     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Asha,
    Yes, definitely. Punjabi masala gives a typical punjabi taste - that is all the difference.
    Love,
    Chithra.
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Paneer Pasanda - make it & win praise every time!

    Paneer cubes - 1 ½ cups

    Onion & cashew paste:

    Onions, roughly chopped - 1 cup

    Garlic - 5

    Ginger - 2 cm

    Broken cashew - 2 tbsp

    Boil onions in 1 cup of water till soft.

    Grind to a paste with all other ingredients.

    Brown onion paste:

    Onions - 2, sliced

    Oil - to deep fry

    Deep fry onions to golden brown, drain & grind to a paste with very little water.

    Other ingredients:

    Chilli powder - 1 tsp

    Garam masala - ½ tsp

    Whisked curds - 1 cup

    Oil - 2 tbsp

    Salt

    Heat oil, add onion-cashew paste and cook over a slow flame for few mts.

    Add chilli powder & garam masala, mix & cook till oil floats.

    Remove from fire, add curds & mix well.

    Simmer for 5-6 mts, stirring continuously.

    Add brown onion paste and salt & simmer for 2 more mts.

    Add paneer, garnish with 2 tsp cream & serve hot.
    paneerpasanda.jpg

     
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