Arusuvai Arangam Arambam - Page 3

PANNER BUTTER MASALA

Ingredients:

50 grms butter

2 cardamom pods

2 cinnamon sticks

2 cloves

1 tbs ginger garlic paste

1 cup boiled and ground onions

1 cup tomato pureed with 1 green chillie. Cooked till raw smell goes.

1 tsp cumin powder

2 tsp kashmiri chillie powder

1 cup ground cashew nuts

Little water

Salt to taste

250 grms fried panner cubes

Little coriander leaves

50 grms butter

2 tbs cream

1 tsp kasoori methi leaves crushed

Method:

Heat the butter in a pot, add in the spices.

Add in the ginger and garlic paste. Saute well.

Add in the cooked ground onions, saute well.

Now add in the cooked tomato puree.

Cook till every thing is mixed well.

Now add in the cumin powder, chillie powder.

Stir fry and mix well. add in the cashew nut paste.

Add also little water, and salt, let it boil nicely.

Add in the fried panner, and mix well.

Lastly add in the cut coriander leaves, and butter.

Also add in the cream and crushed methi leaves.

Mix well and remove.

Spicy pavakkai:

Pavakkai (bitter gourd) 4 or 5
Onion 1 large
Tomatoes 1 large or 2 to 3 medium
Ginger garlic paste
Red chilies 2 or 3
Curry leaves
Mustard
Cumin seeds
Tamarind small lemon sized ball
Jaggery about 2 to 3 tablespoons
Salt and chili powder to taste
Roasted peanuts 1 cup

1. Cut the bitter gourd in quarters after removing the inside pulp, then cook for about ten minutes on the stove or 5 minutes in the microwave with the tamarind and a pinch of turmeric powder and a little water. Let it cool, then squeeze out all the water from the bitter gourd.

2. Heat 1 tbsp oil in a kadai, fry the onions till translucent, add the ginger garlic paste (I omitted it), then add tomatoes till everything turns mushy. Remove and keep in a separate container and allow it to cool.

3. Heat another tbsp of oil, add mustard seeds and cumin seeds and allow them to splutter. Add the curry leaves and red chilies and fry for a minute. Then add the half cooked bitter gourd and allow it to cook some more in the kadai, keeping the kadai closed, for about five to six minutes.

4. Take the roasted peanuts, blend them with the onions - tomatoes mixture, jaggery and tamarind, using a little water, to a smooth paste.

5. Add the peanuts masala paste to the cooked bitter gourd, add salt and chili powder to taste, and let everything cook together for about ten minutes so that the flavors get completely absorbed in the bitter gourd. Serve hot with rotis or rice.

Fresh Salad

Just made this for my dinner. Good for diet watcher's 😊


You need ...

• 2 to 3 tbs. salt
• 1 English cucumber or 2 garden cucumbers
• 4 large tomatoes
• 3/4 bunch cilantro
• 1/2 lettuce
• 2 lemons
• Garlic-pepper grinder spice
• 1 1/2 tbs dried sumac
• 1/3 cup light olive oil
• 1/3 onion, diced (optional)

Cut tomatoes and cucumber with skin. Chop few lettuce, cilantro and little onion, place all this into a large bowl. Squeeze 2 lemons into the salad, make sure seeds are removed out. Then add in salt (according to taste) garlic-pepper grinder spices and olive oil. Toss the salad well and make sure all ingredients spread evenly. Chill for at least 30 minutes in the fridge before serving 😉

@ Caryn - It is called karkadagachingi in Tamil. The Chinese stores will have them as lan fu mu or Chinese gall.

LENTIL SOUP

2 tbs oil

3 pips garlic chopped

1 tbs ginger chopped

3 tbs red onion chopped

1 tsp cumin seeds

1 cup tomatoes chopped

1 cup diced carrots

1 tbs garam masala powder

1/4 tsp tumeric powder

Little pepper powder

Salt to taste

1 cup brown lentils

6 cups of water.

Lime juice to taste

Little coriander leaves.

Method:

Add oil, add in the chopped garlic, ginger and onions.

Saute well, add in the cumin seeds, stir fry well.

Add in the chopped tomatoes , carrots and stir fry well.

Now add in the tumeric powder, and garam masala powder.

Stir well, add in the salt , pepper powder and cleaned lentils.

Add in 6 cups of water and let it simmer for about 25 minutes.

When the lentil is cooked remove, add in lime juice to taste

Garnish with coriander leaves.

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Malliga, inniki taan Lentil try panninen. Love it 😳 Together i fried some bread and added lemon 😃

Thanks for trying the recipe hopper_ocean.

Mixed vegetable Kolambu

INGREDIENTS:

1. Carrot – 1 large

2. Raw banana (Valakkai) – 1 medium size

3. Beans – 10 to 12

4. Brinjal – 1 large or 2 small

5. Yam (karunai kilangu) – kg

6. Cluster beans (Kothavarangai) – 100gms

7. Drumstick – 1

8. Mango (raw) – 1 medium side

9. Curry leaves – 1 twig

10. Tamarind pulp – 2 tbsp (extract the tamarind pulp by soaking tamarind in 4 tbsp of water for 15 to 20 mins) or Yoghurt – cup (optional)

11. Corriander leaves

To Grind:

1. Cumin seeds – 5 tsp,Turmeric powder – 1 tsp, Chilli powder – 1 tsp, Grated coconut – cup or 7 tbsp, 5. Garlic – 7 to 10 pods, Green chilli – 6 or 8 pods

PREPARATION:

1. Toss all the vegetables in a basin of water, soon after cutting them.

2. Heat oil in a pan and splutter 1 tsp of cumin seeds and curry leaves.

3. Add all the vegetables to it along with salt and 1/2 cup water.

4. Cook the vegetables with the lids on, in medium flame.

5. Grind together the grated coconut, green chillies, garlic and cumin seeds and keep it aside.

6. When the vegetables are half cooked, add the ground mixture and the tamarind pulp and stir it up.

7. Allow it to cook until the vegetables are cooked and have a thick consistency.

8. Check for salt and remove from fire.

9. Serve hot with rice or dosa.

Note:

1. If you prefer to add Yoghurt, add it after the vegetables are cooked. Do not allow it to boil along with yoghurt.

2. Tamarind pulp and Mango are unnecessary while adding yoghurt