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Cooking Recipes indian traditional cooking vegan

VEGETABLE WHITE KURMA

This type of vegetable kurma can be had with roti,parotta ,ghee rice or fried rice.

Masala to be grinded

  • Coconut grated ……1/2 to3/4 cup
  • Green chillies……..3 to 4
  • Cashew nuts………7 to 8
  • Small onions……….6 nos
  • Garlic…………few flakes
  • Ginger chopped………1 inch size
  • Fennel seeds……..2 TBS
  • Cinnamon……..2 pieces
  • Poppy seeds…….2tbs
  • Cloves…….3nos

All these are to be grinded raw.

Vegetables like carrot,beans,potato,beans all these are to be cut and boiled or can be cooked in cooker in one whistle.

  • Onion……..2 finely chopped
  • Salt as needed
  • Oil …..2 TBS
  • 1 TSP…….fennel seeds.
  • Chopped coriander leaves 1 tbs

Method

  1. Ina saucepan put oil then add fennel seeds
  2. Now add chopped onions to it.
  3. After frying add the grinded paste.fry till the raw smell goes.
  4. Add the boiled or cooked vegetables,required salt to it.when it mixes well add chopped coriander leaves.
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Cooking Recipes

ONION PAKORAS/ONION VADA

Onion pakoras is a deep fried snack. Its a commonly prepared by many. It is a proper snack also some say it as Onion Vada. It is a delicious one the onion should be thinly sliced. If it is thickly sliced then it will not be cooked properly.It is a all time starter too.

 

Ingredients

  • Maida – 1 cup.
  • Gram flout – 1/2 cup.
  • Corn flour – 1-2 tbps.
  • Onion sliced thin – 1/2-3/4 cup.
  • Chilli powder – 1/2 tsps or as desired.
  • Ginger grated – 1/4tsps.
  • Coriander finely chopped and Curry leaves also.
  • ¬†Cooking soda a pinch(optional).
  • Oil for frying.
  • Salt to taste.

 

Method

 

In a vessel first add all the dry ingredients and mix well then add onions coriander leaves curry leaves ginger grated and leave aside for 20-30 mins.then sprinkle water and mix well so that it can be taken in a small ball keep oil in kadai for frying now take a spoonful of this mixture and put it in the oil and fry it.After frying,excessive oil can be absorbed using paper towel.This is will be crispy outside and soft inside.Serve hot with sauce.

 

IMG_3639

 

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Uncategorized

LEFT OVER CURRY. SUNDA CURRY/ PAZHANG CURRY

This receipe is made with left over curries.Yesterday after a small function there was excess of varieties of dishes.Instead of repeating the same menu the next also thought of giving it a new form.The left over curries was kept in the fridge and used.Left over sambar, dhal,avial and kootu was used.If we have ladies finger pachadi that too can be added but not thayir pachadi.

Procedure:

1.Take a kadai.
2.To it add all the left over curries.
3. After few minutes when it starts to boil add 2 or 3 tablespoons of gingelly oil/sesame oil.
4.When it thickens remove from fire.
It’s ready.

When cool can refrigerate.Can use for 3 or 4 days.

Can be eaten with dosai or mix with plain rice or stuffed inside dosai just like masala dosai or best as side dish for curd rice.

image

My daughter likes it.Try this and let me know.

Categories
indian traditional cooking Uncategorized

GREEN GRAM DHAL PAYASAM

INGREDIENTS:

  • Dehusked green gram dhal:250gms.
  • Coconut:1
  • Ghee:2 tbs
  • Jaggery:500gms
  • Powdered cardomom:1tsp
  • Cashews: 2tbs
  • Raisins:1tsp

Method:

  1. Roast dehusked dhal in a kadai without oil
  2. Cook dhal and mash well.
  3. Melt jaggery in a cup of water and strain to remove dirt.
  4. Extract milk from coconut.keep aside this thick milk.
  5. Now add water and extract 2nd milk.
  6. Keep kadai or thick bottomed vessel and put mashed dhal into it.
  7. Add melted jaggery to it and mix well.
  8. Now add 2nd extract milk.
  9. when almost thick add 1st extract milk
  10. When it begins to boil remove and add cardomom powder
  11. Heat ghee fry cashews and raisins add to it.

    Payasam is now ready.Serving with vadai or with banana and papad is a good combination.Instead of coconut milk ordinary milk can be added.

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Tips

Excess Salt in Food

  • If salt is excess in kootu or curry, grind 2 or 3 of the following ingredients,onion tomato,cashew,coconut fry and grind it then add to curry
  • If dosa batter,can fry little rawa and add to batter.
  • To remove excess salt in vegetable porial like brinjal,carrot beetroot,ladiesfinger can add fried onions
  • If in rice items can add ghee.
  • If in sambar put raw potato in it..