Ingredients
ada - 200 gms
jaggery - 750 gms
ghee - 200 gms
cardamom - 50 gms
coconut - 3
raisins - 10
cashew nuts - 10
Method
Melt Jaggery and keep aside.
Boil water and keep the ada in it till it is cooked soft.
Strain after 10 minutes and keep aside.
Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
Take two extracts of the coconut milk and add the second extract to the above mixture.
Boil this until it becomes thick.
Take it off the fire and add the first extract of milk.
Fry the cashew and raisins and ghee and garnish the payasam.
Thursday, August 27, 2009
Moru Kalan
Ingredients:
2 cups mixed vegetables chopped finely
4 green chillies slit vertically
4 garlic flakes, crushed
3 stalks curry leaves
1 onion chopped finely
2-3 dried red chillies, whole
1 fresh coconut scraped
1/2 tsp. turmeric powder
4 cups fresh buttermilk
1/2 tsp. mustard seeds
1/2 tsp. fenugreek seeds
1 tsp. cumin seeds
salt to taste
Method:
1. Grind coconut, cumin, garlic together to a smooth paste, keep aside.
2. Mix chopped mixed veggies, turmeric, 1 stalk curry leaves, green chillies.
3. Add 1 1/2 tbps water, cook in a deep vessels, till vegetables are soft.
4. Add ground paste, after cooling the vegetables a little.
5. Add buttermilk, warm again, stirring gently continuously.
6. Do not bring to boil, or mixture will curdle.
7. Take off fire, pour into serving dish.
8. Heat oil in a small pan, add mustard, fenugreek seeds, curryleaves.
9. Allow to splutter, add broken red chillies, onions.
10. Stirfry for a minute, pour over kalan to season.
11. Serve as is, with rice, appams, and papadams
2 cups mixed vegetables chopped finely
4 green chillies slit vertically
4 garlic flakes, crushed
3 stalks curry leaves
1 onion chopped finely
2-3 dried red chillies, whole
1 fresh coconut scraped
1/2 tsp. turmeric powder
4 cups fresh buttermilk
1/2 tsp. mustard seeds
1/2 tsp. fenugreek seeds
1 tsp. cumin seeds
salt to taste
Method:
1. Grind coconut, cumin, garlic together to a smooth paste, keep aside.
2. Mix chopped mixed veggies, turmeric, 1 stalk curry leaves, green chillies.
3. Add 1 1/2 tbps water, cook in a deep vessels, till vegetables are soft.
4. Add ground paste, after cooling the vegetables a little.
5. Add buttermilk, warm again, stirring gently continuously.
6. Do not bring to boil, or mixture will curdle.
7. Take off fire, pour into serving dish.
8. Heat oil in a small pan, add mustard, fenugreek seeds, curryleaves.
9. Allow to splutter, add broken red chillies, onions.
10. Stirfry for a minute, pour over kalan to season.
11. Serve as is, with rice, appams, and papadams
Payar Thoran
Ingredients
Payar (long beans) 2 cups chopped fine
Salt - as per taste
Turmeric - ¼ tsp
Green Chilly - 3-4
Garlic - 3-4 cloves
Coconut Oil - 1 tbsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Curry Leaves - 1 sprig
Coconut - 1/2 cup shredded
Method
Chop long beans very fine.
Mince garlic and green chilly together.
Shred coconut and mix with minced garlic, green chilly and turmeric.
Heat oil in a pan and add mustard seeds and urad dal.
When mustard seeds crackle, add curry leaves and fry for a few seconds.
Add long beans to pan along with 1 cup of water and cook on medium heat.
When almost done, add salt, and coconut-mix and mix well and cook till beans is done and water is fully evaporated.
Payar (long beans) 2 cups chopped fine
Salt - as per taste
Turmeric - ¼ tsp
Green Chilly - 3-4
Garlic - 3-4 cloves
Coconut Oil - 1 tbsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Curry Leaves - 1 sprig
Coconut - 1/2 cup shredded
Method
Chop long beans very fine.
Mince garlic and green chilly together.
Shred coconut and mix with minced garlic, green chilly and turmeric.
Heat oil in a pan and add mustard seeds and urad dal.
When mustard seeds crackle, add curry leaves and fry for a few seconds.
Add long beans to pan along with 1 cup of water and cook on medium heat.
When almost done, add salt, and coconut-mix and mix well and cook till beans is done and water is fully evaporated.
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