RECIPES - New mainthread - Page 66

Originally posted by: Kavitha Ravi

Try this simple fish fry.

FRIED FISH

Ingredients:

1 pomfret clean and wipe, cut across lightly
tsp tumeric powder
1 tsp ginger paste
1 tsp garlic paste
2 tsp chillie paste
1 tsp lime juice
Salt to taste
Oil for frying

Method:
Mix all the ingredients with little water.
Apply the paste all over the fish , in the cuts
And in the cavity. Marinate for about 30 minutes.
Heat oil in a wok and fry fish on both sides until golden
Brown. Drain and serve with lime wedges on a plate
Of salad leaves. Garnish with cucumber tomato slices
And onion rings.

Kavi, the fish is tempting and nice presentation too 😊, ooops , oh no, I'm vegetarian today 😕

Originally posted by: Kavitha Ravi

GREEN CHILLIES IN CREAMY SAUCE

Ingredients.
200 grms green chillies slit and seeds removed.
2 tbs coriander powder
1 tbs chillie powder
1 tbs tamarind paste
tsp mustard seeds
tsp cumin seeds
tsp fenugreek seeds
tsp tumeric powder
2 tbs chopped coriander leaves
4 tbs oil
1 sprig curry leaves
Salt to taste

To roast and powder:
2 tbs sesame seeds
2 tbs peanuts
1 tbs cumin seeds

To grind to a paste:
1 big tomato chopped
1 big onion chopped
inch piece ginger
5 pips of garlic
3 tbs grated coconut

Method:
Fry the green chillies a little in the oil. Remove.
In the same oil, add the cumin seeds, mustard seeds
Fenugreek seeds and curry leaves.
When the seeds crackle add the ground paste and cook for 2 mins.
Add the tumeric, coriander, chillie powder and also
The roasted powders. Cook over medium heat stirring.
Now add 2 cups of water and tamarind pulp and bring to a boil.
Add the fried green chillies and salt.
Simmer until the gravy thickens and the juices of the gravy gets
Absorbed by the chillies. Add the chopped coriander leaves.
If you like you can add a tsp of sugar towards the end.
Note: If you like you can cut the green chillies into 2 inch pieces

Thanks Kavi for the recipe, will try it out

Thanks Supree for the nice Vada, enaku ippo pasikithu pa

Originally posted by: supree

A good change from our usual Medhu & Masal Vadas...

Spinach Black-eyed Peas Vadas

Ingredients:
Black-eyed Peas - 1 1/2 Cups
Chopped Spinach - 1 Cup
Onion - 1 Big (Chopped finely)
Green chilies - 3 or 4
Ginger - 1 inch piece
Curry leaves - finely chopped
Salt - to taste
Oil - for deep frying

Method:
Wash and soak the peas for 6 to 8 hours. Remove skin and cut the ginger.
Drain the water completely and grind it along with ginger, Green chilies and salt to a coarse paste.
Tip: Do not add water while you grind this as it tends to leave water plus it will when you add onion at the end. So add 1 or 2 tsp of water as needed.
After grinding, add finely chopped Onion, Curry leaves & Chopped spinach to it and mix well.
Take this mixture to a lemon-sized ball and flatten it on your palm and deep-fry them in oil to a nice golden color.
Your Spinach Black-eyed peas vadas are ready! Enjoy it with your evening tea or with lunch. 😊

Thanks for the moong dal recipe 👏

Oh vani you are one of the true loyal fan of the recipe thread. You have commented on all the recipes posted. Thanks
its like a booster to us. Thanks again Vani I feel like giving you a sweet dish as a bonus.

Originally posted by: Kavitha Ravi

Ambi try this poha recipe. I got it from a magazine. It was written by one Suvir saran.

1/4 cup canola oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
20 curry leaves, roughly torn
1 medium red onion, halved and thinly sliced
Kosher salt, to taste
2 small red potatoes, diced into very small cubes
1/2 teaspoon turmeric
1 jalapeo chile, finely diced
4 cups thick poha, rinsed quickly in cold water and drained
1 cup frozen green peas
1 medium-ripe tomato, cored and finely chopped
Juice of 1 lime plus 1 lime, cut into wedges for serving
3/4 cup chopped cilantro, divided
Heat the oil with the mustard seeds, cumin seeds and curry leaves in a large skillet or wok over medium-high heat and cook, stirring often, until the cumin seeds are golden brown, about 2 minutes. Stir in the onion and salt and cook, stirring occasionally, until the onion is soft but not browned, 3 to 4 minutes. Add the potatoes and cook, stirring occasionally, for another 3 to 4 minutes. Add the turmeric and jalapeo and cook until the potatoes are tender and crispy browned, 5 to 6 minutes, stirring only once or twice.

Carefully stir in the poha, peas and tomato, taking care not to overwork and break the rice flakes. Once completely incorporated, drizzle 1/2 cup water around the edges of the skillet. Cover. Reduce the heat to low, cooking the poha until it is completely tender, about 5 minutes. Add the lime juice and 1/2 cup of the cilantro and fluff with a fork.

Taste for seasonings. Sprinkle with remaining cilantro. Serve with lime wedges.

Thanx a lot,kavi.for the 1st time i'm seeing tomato in a poha recipe,but it sounds gud too.let me try & get back 2 u kavi.Once more thanx for the black eyed peas picture,kavi.

Try it Ambi, Suvir Saran is a great author of two cookery books. He wrote the foreword for my best friends cookery book. His recipes are good. Let us know the feedback. thanks Kavitha Ravi.

vow kavi,another sweet dish.vermicelli kesari,i use little milk along with water.i like it very much.Next time,let me try with water alone,u'r kesari luks yummy.

Originally posted by: Kavitha Ravi

VERMICELLI KESARI

Ingredients:
1 cup vermicelli roasted in 1 tsp of ghee
1 cup sugar
2 tbs ghee
1 cups of water
tsp cardamom powder
5 cashew nuts roasted in ghee
5 raisins roasted in ghee
A pinch of kesari colour

Method:
In a thick bottomed vessel put the water to boil.
When it starts boiling add the fried vermicelli and
Cook till soft and the water absorbed
Add sugar and mix well.
Add the kesari powder and stir well.
Keep the flame low and when it is fully cooked, (soft )
Add the remaining ghee, nuts, raisins and cardamom powder.
Stir thoroughly and transfer it to a greased tray.

Oh Kavi, mouth watering dish, I have to remind myself again not to come into this thread at lunch time 😃. Now I'm hungry 😕.

Kavi, Supree and others, I'm the one who should thank you guys for giving these lovely recipes. Most of the recipes are new to me and when I try it out, turns out so good. I have tried your carrot halwa for the third time because of popular demand 😃. Except my brother, he said it tasted like kesari. 🤢

Originally posted by: Kavitha Ravi

Try this moong dal recipe, very tastey.

1 cup whole green moong daal(washed and boiled till cooked
2 tomatoes
1 onion
4 tbsp ginger-garlic(fresh,pounded)
4-5 green chillies-broken into pcs
1 tsp tomato paste(optional-gives good colour)
1/4th cup coriander leaves
1 tsp chili powder
1/2 tsp tumeric
salt to taste

Tempering:

2 tbsp ghee
a pinch hing
bay leaf,
1"cinnamon stick
2-3 cloves
whole red chillies
1 tsp jeera


method

1 In a pot, heat the ghee and make a tempering adding all the ingredients above in the order mentioned.

2 Then add the onions(cook for a while), green chillies,ginger-garlic(do not cook the garlic and ginger for long)..tomatoes(chopped)add the salt and tumeric powder

3 When the tomatoes are cooked add the tomato paste, chilli powder and the moong dal,stir for some time.add the coriander leaves and add 1 cup of water.

4 Let it boil for about 10 minutes.

This daal is supposed to be thickish but u may want to adjust the thickness and the seasoning,enjoy with rice or roti.

I love to take this with rice and my anchovies sambal. It goes well with chapatis too.❤️ Thanks Kavi..!!👏