RECIPES - New mainthread - Page 68

Ambi did you see the picture of my puli aval?
You have to use little water and do not use
the very thin aval.


Now I have recipes of puli sevai, tayir sevai, lemon sevai and tempered sevai. I do not know wheather it will
be appreciated if posted.

Thanks for the feedbacks.

No Jas after cooking you will not have the vazha vazha.
To me it looked like squid pieces.
Everyone in the crowd liked the dish.
They had tender coconut payasam too.
That too was nice. I will cook and post.
Thanks. Kavi.

Congratulations we have reached the 100th page!! 👏 👏

Wow...wow...Kavi...look at all those aval dishes you have posted. 😊 ...Its mouth watering.
I am definitely going to try out your puli aval and see if my lil one likes it, I will have one more option for his lunch dubba.
Thanks Kavi 👏

Originally posted by: Kavitha Ravi

Recently I attended a function in India. I was served this unique dish which was very tastey. I managed to get the recipe from the cook. They also had payasam made from this tender coconut.

TENDER COCONUT SABJI

Ingredients:
1 cup of tender coconut cut into pieces.
10 cashew nuts ground to paste
1 cup chopped onions
1 cup chopped tomatoes
1 tsp tumeric powder
2 tsp chillie powder more if you like
tsp garam masala powder
cup of chopped coriander leaves
Salt to taste
2 tbs of oil or ghee

Method:
Heat a wok, add the ghee and add in the chopped onions.
Saut well till lightly brown,
Add in the tumeric powder, chillie powder and garam masala.
Stir well, add in the salt and the tomatoes.
Now add in the cashew nut paste and stir well.
Once the tomatoes have become mushy,
Add in a cup of water the chopped tender coconut pieces
And the coriander leaves. Let it boil once and remove.
Serve it with pulao or chappati.
This dish has a unique taste of cashew, tomato and coconut.

URL=http://imageshack.us][/URL]

For a moment I thought you made sotong sambal (squid sambal)...never imagined something like this could be made with tender coconut. I love tender coconut with its water just like that with a little sugar added and kept in the fridge to cool....apporam enjoyment thaan!!👏

Whose creation is this? yours or your late MIL?? 😊 Thanks for all the unique recipes Kavi...👏

Thanks Sue akka and Nittip for your compliments.
Akka I tipped a cook in a function in India for
this recipe.

Originally posted by: Kavitha Ravi

Recently I attended a function in India. I was served this unique dish which was very tastey. I managed to get the recipe from the cook. They also had payasam made from this tender coconut.

TENDER COCONUT SABJI

Ingredients:
1 cup of tender coconut cut into pieces.
10 cashew nuts ground to paste
1 cup chopped onions
1 cup chopped tomatoes
1 tsp tumeric powder
2 tsp chillie powder more if you like
tsp garam masala powder
cup of chopped coriander leaves
Salt to taste
2 tbs of oil or ghee

Method:
Heat a wok, add the ghee and add in the chopped onions.
Saut well till lightly brown,
Add in the tumeric powder, chillie powder and garam masala.
Stir well, add in the salt and the tomatoes.
Now add in the cashew nut paste and stir well.
Once the tomatoes have become mushy,
Add in a cup of water the chopped tender coconut pieces
And the coriander leaves. Let it boil once and remove.
Serve it with pulao or chappati.
This dish has a unique taste of cashew, tomato and coconut.

URL=http://imageshack.us][/URL]

Thanks Kavi for the lovely recipe, looks yummy 😃

Thanks Kavi for the varieties of aval recipes 👏. Normally I don't enjoy Aval but will try the recipe. 😃

Originally posted by: Kavitha Ravi

Try this for a change.

LEMON RICE NOO DLES

Ingredients:

2 cups dry rice noodles or freshly made iddiappams (string hoppers)
cup frozen green peas
cup grated carrot
1 tbs peanuts
1 tbs chana dal
2 green chillies finely chopped
1 sprig curry leaves
tsp mustard seeds
tsp tumeric powder
1 tbs lemon juice
1 tbs oil
A pinch of asafetida
Salt to taste

Method:

Take enough water in a pot, add salt and boil.
When it begins to boil, add the rice noodles.
Turn the heat off. Keep it covered for 10 minutes.
Drain and keep aside. Let it cool. Skip this step if using iddiappams.

Heat oil in a wok, add the mustard seeds, chana dal,
And peanuts. When they turn lightly brown, add
The green chillies, asafoetida powder, curry leaves
And peas. Saute for a few minutes.
Add the rice noodles. Mix well.
Turn the heat off. Add the carrot and enough lime juice.
Stir nicely, check for seasoning. Serve hot.

Vow too gud kavi.Yeah,i saw u'r picture of Puli Aval,i'll try once more as u mentioned.

I'm interested in sevai dishes,do post it dear.Thanx.

Originally posted by: Kavitha Ravi

Thanks Vani, Sue akka, Supree, Ambi and Jenim.

Also thanks to the friend who posted the cabbage recipe.

You are welcome Kavi & Rima! (That mysterious Cabbage recipe person is me...😃)

Thanks for trying it out and giving us the feedback Rima!