Indian ladies in Gothenburg,Sweden

Discussion in 'Europe - Other Areas' started by ksridevi81, Sep 19, 2008.

  1. lakshmidurga

    lakshmidurga New IL'ite

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    Hello Madhu,

    very happy to see ur response. I am also very much interested in the cooking... and have high regard for their cooking blended with spice usage intelligence... lets start the thread today. As we said lets talk until our brains drain....
     
  2. soma60

    soma60 New IL'ite

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    I enjoyed all of your post. I visted Sweden few times. Good to hear that you Indians are getting close. I like Sweden.
     
  3. madhusri8576

    madhusri8576 New IL'ite

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    Hi Lakshmi,
    Great to see your interest on cooking.Ok lets start today,here i am going to post you the tradational stew(pulusu) sorakaya pulusu,this is my granny's recipe.Here the recipe goes....

    Dry roast 1 handful of peanuts,few corrinader seeds,few raw rice,red chilles(4 or 5) let them cool,blend it in a coarse pwd.
    Heat oil in a kadai,add hing wait for 3 to 4 secs then add mustardseeds when it start splutter add methi seeds red chilles,sorakaya cubes.saute for a mint.then add green chilles,curry leaves.add tumeric pwd chillie pwd,salt to it.let it cook for 3 mints.now add tamarind juice.let it cook until the stew gets thick.atlast add this masala pwd to this.Let it rest for 3 to 4 mints.Dont overcook this gravy,the more you cook the gravy becomes thick.


    If you want you can add garlic to this.Atlast dont forget to add a piece of jaggery,bcoz this gives extra flavor to your gravy.Try this i bet you would get good result,really goes well with rice in winter nights.

    I am very interested to learn traditional guntur style spicy kodi koora/kodi pulusu.Pls let me know if you know any.

    Ok lakshmi.Lets meet with another new recipe.
    Have a nice time.

    With Regards,
    Madhu.
     
  4. lakshmidurga

    lakshmidurga New IL'ite

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    hello Soma,
    welcome to our thread.... now we are talking abt the traditional indian cooking... so if u know any age old recipes and tips our elders used to follow.... please share with us.. enjoy ur stay.
     
  5. ksridevi81

    ksridevi81 Junior IL'ite

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    Hi Soma...
    Welcome to our thread...as Lakshmi suggested you plz post any age old recipe...

    Hi Lakshmi...
    Naku age old recipes anthaga emi ravu... appudu eppudu konni nerchukunanu but andulo chala variations chestunnanu..so eesari india ki velli ammama daggara nerchukuntanu..vachaka post chestanu..ela undi idea...:)
     
  6. lakshmidurga

    lakshmidurga New IL'ite

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    Hello Madhu,

    reading the recipe itself i knew it would taste very nice... i will definitely try it.

    I am sorry that i cannot give u those recipes with kodi, as i am a strict vegetarian.

    one tip you should know is .. if u know this u will appreciate the interwined intelligence
    of our ancestors in providing good nutrition... whenever they use tamarind they make sure
    that they put a little bit or more as u like jaggery in the recipe... u know... jaggery
    contains iron and tamarind contains vitamin C.... everyone knows this but do you know....
    Vitamin C is vital in absorbing the iron into our body... so the combination gives u not
    only the nutrients but makes sure that ur body absorbs them right.

    here's my recipe...

    name:- vankaya pacchadi( brinjal chutney)
    ingredients for thiragamata(tadka):-
    Oil - 3 tsp
    methi seeds - 1 tsp
    mustard seeds - 1 tsp
    urad dal - 2 tsp
    chana dal - 2 tsp
    green chilli - 4
    red chilli - 4
    hing - a little bit
    curry leaves - little bit
    brijals - 3 number (cut into cubes)
    tomato - 1 large (cut into cubes)
    tamarind - lemon sized ball (should be soaked and the juice should be squeezed out)
    a very small piece of jaggery.
    salt to taste and last but not least turmeric.
    Method:-
    first heat the oil...
    then put the methi seeds.. when they turn dark brown... put the mustard seeds.. and then
    urad, chana, green chilli, red chilli, hing and curry leaves see that the tadka does not
    burn..
    next add brinjal and tomato cubes saute them in oil don't add water... and saute them until
    they get half cooked(maggali). then turn down the heat... add tamaring and little bit of
    jaggery.. then add salt and turmeric...
    let it cool to room temperature. then grind it into a coarse paste... now it is ready...
    to eat with hot rice and ghee or with chapathi's.
    Do you know this recipe has all the six tastes? methi-bitter, tamarind - sour, jaggery -
    sweet, salt, pungent(chilli,mustard), astringent(turmeric).
    I also don't know much of the old recipes but I am very much interested to know...so no
    prob... u post any recipe of ur choice something which u love to eat together in ur
    family... anything like that.

    Madhu don't mind my delay in reply ... just domestic chores...
    ok bye for now,
     
  7. madhusri8576

    madhusri8576 New IL'ite

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    Hi lakshmi,
    No issues...I can understand its very hard to keep replying in time..
    Anyhave thanks for your valuable information.I havent heard about jaggery contains iron before.its really interesting.I am sorry i didnt know that you are a vegetarian,even i am pure vegetarian,but though vegetarian my hubby loves to have non-veg.So i used to cook non-veg for my hubby with the help of gloves :).
    BTW your recipe smells good,def i will give a try.
    Today i am going to post bendakaya pulusu(rayasalaseema base),this i learnt from my mom.

    basic ingredents we need for this are:

    minappu-3 spns
    sengappapu-3 spns
    red chilles-4
    few raw rice
    desicated cocunut
    dry roast above and grind coarsly.

    heat oil in a kadai,asusual add mustard,methi seeds,hing and red chilles.
    add this masala powder mix well,it shouldn't form lumps.so mix it well.let it cook in a oil for couple of mints.then add bendakaya to it,followed by tumeric,salt and red chillie powder.stir well.Now its time to add tamirind water let it cook(baga mirgakkka).add pinch sugar to it.turn off the fire.This goes well with rice,dosas.

    But better to make tamarind juice very thin bcoz we are adding urid and rice to this gravy it may become thick soon.

    Ok lakshmi,happy cooking.I will see you soon with another new recipe,anyhave i am going to try your recipe tommorow and get back you.

    Bye now,
    Madhu.
     
  8. gli

    gli New IL'ite

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    Hi Ladies

    My sister wants to do MS in sweden at chalmers university..Do u have any idea about that.Please tell me..She doesnt know anyone studying there..
     
  9. lakshmidurga

    lakshmidurga New IL'ite

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    Hello Madhu
    are u still there?
    i was logging on to the site ... but could not find the thread... i was searching in the switzerland area... then i remember that i posted all this on this place for my friend... they were moving to sweden... i tried ur bendakaya pulusu it was very very tasy... i remembered u so much eating it... even my kid ate that(she is real bad in eating)... how are u? how were ur holidays? Wish u a very happy new year.
     
  10. Hemambuja

    Hemambuja New IL'ite

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    Hello everyone,

    Happy New Year to,archu,dg,sridevi,lakshmidurga, madhu.

    u guys r posting nice traditional receipes please continue

    My trip to India was great, how r u all doing?
     

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