Friday, July 10, 2009

Vatha kulambu

Ingredients

Thoor dhal:2tsp
Urad dhal:2tsp
Corianderseed:2tsp
Channa dhal:2tsp
Rice:1tsp
cumin seed:1tsp
Pepper seed:1 tsp
Tumeric powder:1tsp
salt to taste
Tamarind:one big lemon size
curry leave:few
Red chilli powder:1
Mustard:1tsp
Oil
onion(small):slice long



Preparation


Fry the Thoor dhal,urad dal,coriander seed,,channa dhal,Rice,pepper seed,cumin seed.Grind the fried ingredients&add red chilli powder during grind.pour oil and put Mustard.channa dhal.After it popped put sliced onion,curry leave.Then pour the grounded things.Add some water,turmeric powder,salt.cook for 5-10 min.




Tips
If you need you can add vegetables like brinjal,drumstick,Mango etc.You can keep more than three days

Unni Appam

Ingredients

Rice Powder - 2 cup
Maida - 1/2 cup
Shredded coconut-1cup
Jaggery - 1/2 cup
Ripe Banana - 2

Preparation
Fry the shredded coconut. and keep.Heat 1 cup of water and add

jaggery and melt it. In another bowl add rice powder and maida

and mix it well. Add the melted jaggery to the mix.Add sthe

fried shredded coconut to it and mix well. When the batter

cools, add f grinded banana to it. Keep this batter for a min of

4 hrs. Take the unni appam vessel and add oil to each hole. When

it boils, pour the mix . TFry both side and can serve.

Spicy Baby Potatoes

Baby potatoes /new potatoes – 15 nos
Onions - 2 medium sized ones, chopped
Garlic paste - 1 tsp (or 4 pods, minced)
Sambar powder - 2 tbsp (or 2 tsp coriander powder, 1 tsp jeera, 1/8 tsp fenugreek seeds, 2 tsp red chilli powder)
Turmeric powder - a pinch
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Oil - 2 tbsps
Salt - to taste

Method:

1. Wash the potatoes. Pressure cook for 3 whistles (or put in a heavy-bottomed pan with sufficient water and let cook on a medium fire). Cool, peel and set aside.

2. Add sambar powder, salt and turmeric to the potatoes with very little water and leave to marinate for half hour.

3. Heat oil and temper mustard seeds. Fry the urad dal next until golden brown and then add the onions and garlic. Fry well till the onions turn a dark brown (I like mine just short of burnt so that's how I made it).

4. Add the curry leaves and the potatoes. Add about 4 tbsp water and toss well.

5. Cook open for about 25 mins until the potatoes look yummy and you can't wait a single second longer to serve it already!
saikala is online.
Sent at 10:44 AM on Thursday