NEW RECIPE THREAD 3

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kadhambari

@kadhambari

Inactive

Posted: 17 years ago

#11

oh thanx a lot dear.................thanx again 4 the picture.........😃

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Netra Ramanathan

@netra_rama

Rocker

Posted: 17 years ago

#12

lol ambi and caryn, i just saw ur question. Thanks for the explanation malliga....

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Netra Ramanathan

@netra_rama

Rocker

Posted: 17 years ago

#13

Asparagus Stir Fry

250g asparagus cut into two inch pieces
100g baby corn cut in half lengthways
100g mange tout cut in half lengthways
1 red pepper cut into strips
1 chopped red chilli
2 garlic cloves
1 inch piece fresh ginger, chopped
1tbsp sweet Thai soy sauce or light soy sauce if unavailable
2 tbsp roughly chopped fresh coriander
1 tbsp roughly copped Thai holy basil leaves, or ordinary basil if unavailable
3 tbsp sunflower oil

If desired, blanch the asparagus, corn and mange tout in boiling water for 2 minutes, refresh with cold water and drain.

Heat the oil in a wok or deep frying pan and stir fry the red pepper, chilli, garlic and ginger. Add the soy sauce and stir through.

Add the asparagus, corn and mange tout and stir fry for 2-3 minutes.

Finally, add the coriander and basil, stir and serve at once with jasmine rice or noodles.

Edited by netra_rama - 17 years ago

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Netra Ramanathan

@netra_rama

Rocker

Posted: 17 years ago

#14

Black Bean Chili

3 Cups dried black beans
2 large onions, chopped
6 cloves garlic, minced
1 bay leaf
4 Tsp Cumin
1 Tbsp Sweet Hungarian Paprika
1/2 Tsp pepper
2 Tbsp Chili powder
2 tsp Oregano
1 Green Pepper, Chopped
2 can (16Oz) Peeled Tomatoes, With Juice, cut up
1 tsp Sugar
Salt To Taste
cider vinegar for sauteing

Soak the dried black beans overnight.

In large pan, saute 1/2 of the onions & 2 cloves of the garlic in cider vinegar. Once they are soft, add the black beans and 8 cups water (or enough to cover the beans by 1 inch) and the bay leaf. Bring to a boil, then cover and simmer 1 hour.

In a 2nd large pan, saute rest of onions until soft (again in cider/water), then add 2 cloves garlic and green pepper .. saute until the peppers get slightly soft.

Add spices (cumin, Hungarian paprika, chili, cayenne, oregano) and saute for an additional 3-5 minutes, adding more water if necessary to keep it from sticking to the bottom of the pan.

Add tomatoes & their juices, sugar, and 1/2 tsp salt. Simmer for 30 min.

When the beans have simmered for 1 hr, add them to the tomato mixture. Simmer this for 30 minutes and then throw in remaining 2 cloves of minced garlic.

Stir and simmer 1-2 additional hours, leaving the cover off to get to your desired thickness/consistency.

Add more salt if you need it during this cooking stage.

Edited by netra_rama - 17 years ago

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Meli/Melz/Aahanaa

@Aahaana

Alumni

+ 6

Posted: 17 years ago

#15

Thanks for the recipes Malligai and Netra😃

It looks yummy😛

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Prema

@Caryn

Inactive

Posted: 17 years ago

#16

Originally posted by: malligai
Yes Caryn it is thallipu.
Mostly used in Bengali cooking.

Thanks Malliga. We use thallipu alot at home. But the mixture is mustard seed, fenugreek seeds, peria and chinna seeragam, mustard seed and urad dhall. We never used onion seeds. Maybe should try that.😊

Thank you Netz

Edited by Caryn - 17 years ago

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kadhambari

@kadhambari

Inactive

Posted: 17 years ago

#17

Ok here are 2 more fillings for the modakam.

Ulutham pooranam:
1/2 cup urad dhal soaked for about an hour.
dry red chillies to taste.
salt to taste
asafoetida - a pinch.

grind all this like how u do for vadais. Steam it in the idli cooker until done. Get it to a powdery consistency. Heat oil in a pan, splutter mustard seeds and add curry leaves. Put this pooranam and stir for a minute. After it cools , u can fill it in to the modhakams and steam as usual.

Ellu(til) pooranam: This is done on saturdays, offered to Saniswara Bhagavan and then distributed to as many as possible. You are not supposed to keep behind anything for the next day. Do and dispense the same day.

1/2 cup black til (ellu)seeds - soaked for 1/2 hour, washed and drained.
1/2 cup grated cocoanut
a pinch of cardamum powder
Jaggery powder as per taste.

Heat the pan with little water and add the jaggery (urundai vellam). Strain thro' a muslin cloth to remove any sand particles. Heat it again and when the water evaporates add cocoanut, til seeds and cardamum powder. The mixture will thicken. Take it out and cool. use as pooranam for modhakams. recipe given earliar by roja akka....i got it 4m archives..........thanx roja akka........lemme try this

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Netra Ramanathan

@netra_rama

Rocker

Posted: 17 years ago

#18

Thanks ambi, dats my fav naa. Every year vinayagar chadurti, i wil force mum and attai to make lots of it lol 😆

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jasunap

@jasunap

Rocker

Posted: 17 years ago

#19

MATAR MUSHROOM

Ingredients

200 grams Peas (Fresh or frozen)
200 grams Button Mushroom
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta )
3-4 Cloves (Laung)
1-2 Green Cardamom
2 Teaspoons Garam Masala
3 Tablespoons Oil
Salt to taste

Method:

Wash the peas and boil in water for 5 minutes or till they are cooked.Rinse in cold water, Drain and keep aside. Blanch the mushrooms in boiling water for 1 minute. Rinse, Drain and keep aside.

Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and Cardamoms. Immediately afterwards, add the onion paste, Ginger Garlic Paste and the Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook till the paste is pink/light -brown and cooked. Now stir in the Tomato paste and cook till the oil starts appearing over the gravy. Keep stirring so that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let it flavor the gravy. If you want the gravy to be a little more spicy, you can add some red chilli powder at this stage. Now add the cooked peas and blanched Button Mushrooms to the gravy and cover for 2 minutes. Your Matar Mushroom is ready to serve.

Tip: for a unique restaurant style taste, I use 'Badshah' brand 'Nawabi Meat Masala', instead of the Garam Masala.