Ingredients:
½ Cup rice
¼ moong Dahl
Vellam
Ghee
Oil
Cashews
Raisins
Pinch of Cardamom powder
Directions
Soak rice and moong dahl. Add 1 ½ cups water to rice/dahl and cook in pressure cooker for 3 whistles. In a pan, add vellam and water and boil, then strain. Add to rice/dahl mixture. Add ghee and oil, cashews, raisins, cardamom powder
Note: If you don’t have vellam, use 1 ½ cup long grain rice with 3 ½ cups water and 2 ¼ cup dark brown sugar
Showing posts with label Veg Specailites. Show all posts
Showing posts with label Veg Specailites. Show all posts
Thursday, January 8, 2009
Dahl for Idili
1 c. chana dahl
½ big onion
2 medium tomatoes
Ingredients:
2 green chilies
½ tsp. ginger/garlic
Chili/coriander powder
Turmeric
Garam masala
Water to cover
Salt (will cause the dahl to not cook)
Fennel
Curry leaves
Coriander Leaves
Directions:
In a small pressure cooker, add all ingredients and cook for 3 to 4 whistles. You can put in a sliver bowl and place water between the bowl and the pressure cooker exterior. Mash and then add salt. In a separate pan, add oil and fry fennel seeds. Lastly add curry and coriander leaves
½ big onion
2 medium tomatoes
Ingredients:
2 green chilies
½ tsp. ginger/garlic
Chili/coriander powder
Turmeric
Garam masala
Water to cover
Salt (will cause the dahl to not cook)
Fennel
Curry leaves
Coriander Leaves
Directions:
In a small pressure cooker, add all ingredients and cook for 3 to 4 whistles. You can put in a sliver bowl and place water between the bowl and the pressure cooker exterior. Mash and then add salt. In a separate pan, add oil and fry fennel seeds. Lastly add curry and coriander leaves
Channa /Peas Dahl for Chapathi
Ingredients:
Peas
Fennel
Cinnamon
Clove
Onion
Tomatoes
Ginger/garlic Paste
Chili/coriander powder
Salt
Directions:
Soak and cook peas in pressure cooker for 1 whistle. In a separate pan, add oil and fry fennel, cinnamon, cloves, onions, tomatoes, ginger/garlic paste and peas. Then add chili/coriander powder, turmeric and salt.
Peas
Fennel
Cinnamon
Clove
Onion
Tomatoes
Ginger/garlic Paste
Chili/coriander powder
Salt
Directions:
Soak and cook peas in pressure cooker for 1 whistle. In a separate pan, add oil and fry fennel, cinnamon, cloves, onions, tomatoes, ginger/garlic paste and peas. Then add chili/coriander powder, turmeric and salt.
Idli Sambar
Ingredients:
Cumin
Black Pepper
Red Chilies
Chana Dahl
Rice
Fennel
Onions
Green chilies
Tomato
1 cup cooked dahl
Turmeric
Directions:
Fry the first six ingredients in very little oil and then grind. Add onions, green chilies and tomato and cook well. Then add 1 cooked cup dahl, salt, turmeric, chili/coriander powder (minimal) and bring to a rolling boil. Add to mixture above. Last, add curry leaves and cilantro before taking off heat. Add ghee for finishing touch.
Cumin
Black Pepper
Red Chilies
Chana Dahl
Rice
Fennel
Onions
Green chilies
Tomato
1 cup cooked dahl
Turmeric
Directions:
Fry the first six ingredients in very little oil and then grind. Add onions, green chilies and tomato and cook well. Then add 1 cooked cup dahl, salt, turmeric, chili/coriander powder (minimal) and bring to a rolling boil. Add to mixture above. Last, add curry leaves and cilantro before taking off heat. Add ghee for finishing touch.
Moore (Yogurt) Kolambu
Ingredients:
½ tsp rice
1 tsp chana dahl
Handful of shredded coconut
4 -5 green chilies
Ginger
¾ tsp cumin
Directions:
The night before, place yogurt diluted with water in the oven (with the light on). Soak the rice and dahl. Grind the above ingredients, add water to correct consistency. Then add asafetida, turmeric and salt.
In a pan with oil, fry mustard seeds, red chilies. Add to yogurt mixture when the mustard seeds pop
½ tsp rice
1 tsp chana dahl
Handful of shredded coconut
4 -5 green chilies
Ginger
¾ tsp cumin
Directions:
The night before, place yogurt diluted with water in the oven (with the light on). Soak the rice and dahl. Grind the above ingredients, add water to correct consistency. Then add asafetida, turmeric and salt.
In a pan with oil, fry mustard seeds, red chilies. Add to yogurt mixture when the mustard seeds pop
Brinji Kuruma
Ingredients:
Fennel
Ginger/Garlic paste
Onions
Tomato (or tomato paste)
Curry powder
Garam Masala
Coconut Milk
Salt
Turmeric
Chili Powder
Directions:
In a pan, add oil, fennel, tomato (or tomato paste), onions, ginger/garlic paste, curry powder, garam masala. Then add coconut milk, salt, turmeric and chili powder. Bring to a boil
Fennel
Ginger/Garlic paste
Onions
Tomato (or tomato paste)
Curry powder
Garam Masala
Coconut Milk
Salt
Turmeric
Chili Powder
Directions:
In a pan, add oil, fennel, tomato (or tomato paste), onions, ginger/garlic paste, curry powder, garam masala. Then add coconut milk, salt, turmeric and chili powder. Bring to a boil
Moong Dahl
Ingredients:
1 c. mong dahl
½ onion
2 tomatoes
2 green chilies
Turmeric
Pinch of chili/coriander powder
Mustard seeds
Red chilies
Fenugreek seeds
Fenugreek powder
Salt
Directions:
In a pressure cooker, cook above ingredients for 3 t 4 whistles. Mash well and add salt. In a separate pan, add oil and fry mustard seeds, red chilies and fenugreek seeds. Add to dahl and boil. Finish by adding fenugreek powder
1 c. mong dahl
½ onion
2 tomatoes
2 green chilies
Turmeric
Pinch of chili/coriander powder
Mustard seeds
Red chilies
Fenugreek seeds
Fenugreek powder
Salt
Directions:
In a pressure cooker, cook above ingredients for 3 t 4 whistles. Mash well and add salt. In a separate pan, add oil and fry mustard seeds, red chilies and fenugreek seeds. Add to dahl and boil. Finish by adding fenugreek powder
Coconut Chutney
Ingredients
1 cup Shredded coconut
Green chilies
Ginger piece
Tamarind or lime juice
Salt to taste
Directions:
Grind all the above ingredients. In an oil pan, add mustard seeds, urad dahl, cumin and red chilies if needed.
Split Chana Dahl Chutney
Split Chana Dahl Chutney I
Ingredients:
½ cup Shredded coconut
4 green chilies
½ cup split chana dahlia
Water
Salt to taste
Asafetida
Curry leaves
Urad dahl
Mustard seeds
Directions:
In a small grinder, fill with coconut is shredded, green chilies, split chana dahlia. Grind and add water and salt. In a pan fry asafetida, curry leaves, Urad dahl, mustard seeds.
Split Chana Dahl Chutney (II)1 cup Shredded coconut
Ingredients:
4 red chilies
1 cup split chana dahlia
Water
Salt to taste
Curry leaves
1 ½ tsp Moong dahl
1 ½ tsp Chana dahl
2 tsp mustard seeds
Directions:
In a small grinder, fill with coconut is shredded, red chilies, split chana dahlia. Grind and add water and salt. In a pan fry mustard seeds, mong dahl, chana dahl. When brown, add curry leaves. Add to blended mix.
Split Chana Dahl Chutney (III)1 cup Shredded coconut
Ingredients:
4 red chilies
1 cup split chana dahlia
Water
Salt to taste
Curry leaves
1 ½ tsp Moong dahl
1 ½ tsp Chana dahl
2 tsp mustard seeds
Directions:
Roast chana dahl on low, without oil until very light brown. Remove from heat. In the same pan with a little oil, roast chilies. Remove from heat. Add frozen coconut that is thawed in microwave and turn off stove. Grind chili and chana dahl without water. Add tamarind, salt, coconut and grind. In a pan with oil, roast urad dahl, mustard seeds and curry leaves. Add to chutney
Ingredients:
½ cup Shredded coconut
4 green chilies
½ cup split chana dahlia
Water
Salt to taste
Asafetida
Curry leaves
Urad dahl
Mustard seeds
Directions:
In a small grinder, fill with coconut is shredded, green chilies, split chana dahlia. Grind and add water and salt. In a pan fry asafetida, curry leaves, Urad dahl, mustard seeds.
Split Chana Dahl Chutney (II)1 cup Shredded coconut
Ingredients:
4 red chilies
1 cup split chana dahlia
Water
Salt to taste
Curry leaves
1 ½ tsp Moong dahl
1 ½ tsp Chana dahl
2 tsp mustard seeds
Directions:
In a small grinder, fill with coconut is shredded, red chilies, split chana dahlia. Grind and add water and salt. In a pan fry mustard seeds, mong dahl, chana dahl. When brown, add curry leaves. Add to blended mix.
Split Chana Dahl Chutney (III)1 cup Shredded coconut
Ingredients:
4 red chilies
1 cup split chana dahlia
Water
Salt to taste
Curry leaves
1 ½ tsp Moong dahl
1 ½ tsp Chana dahl
2 tsp mustard seeds
Directions:
Roast chana dahl on low, without oil until very light brown. Remove from heat. In the same pan with a little oil, roast chilies. Remove from heat. Add frozen coconut that is thawed in microwave and turn off stove. Grind chili and chana dahl without water. Add tamarind, salt, coconut and grind. In a pan with oil, roast urad dahl, mustard seeds and curry leaves. Add to chutney
Tomato Chutney
Tomato Chutney
Ingredients:
4 Tomatoes (or large petite diced tomatoes can)
1 onion
Chili/coriander powder
Salt
Directions :
In oil, fry mustard seeds, then add the diced onions until transparent. Add the tomatoes and cook initially at a high heat then lower the heat to roast the tomatoes. Add chili/coriander powder and salt to taste.
Tomato Chutney (II)
Ingredients:
1 onions
2 big tomato
2-3 red chilies
1 tsp cumin
½ pack Mint leaves (optional)
Directions :
In oil, fry the above ingredients and grind in mixie. Add salt and grind. Add water if necessary. In a separate pan, add oil and fry mustard seed and asofietida.
In oil, fry mustard seeds, then the tomato/chilies mix.
1 onions
In oil, fry the above ingredients and grind in mixie. Add salt and grind. Add water if necessary. In a separate pan, add oil and fry mustard seed and asafetida.
In oil, fry mustard seeds, then the tomato/chilies mix.
Ingredients:
4 Tomatoes (or large petite diced tomatoes can)
1 onion
Chili/coriander powder
Salt
Directions :
In oil, fry mustard seeds, then add the diced onions until transparent. Add the tomatoes and cook initially at a high heat then lower the heat to roast the tomatoes. Add chili/coriander powder and salt to taste.
Tomato Chutney (II)
Ingredients:
1 onions
2 big tomato
2-3 red chilies
1 tsp cumin
½ pack Mint leaves (optional)
Directions :
In oil, fry the above ingredients and grind in mixie. Add salt and grind. Add water if necessary. In a separate pan, add oil and fry mustard seed and asofietida.
In oil, fry mustard seeds, then the tomato/chilies mix.
1 onions
In oil, fry the above ingredients and grind in mixie. Add salt and grind. Add water if necessary. In a separate pan, add oil and fry mustard seed and asafetida.
In oil, fry mustard seeds, then the tomato/chilies mix.
Onion Chutney
Ingredients:
1 big onion
3 to 4 red chilies
Tamarind paste
Salt
Directions:
Grind the above ingredients. In oil, fry mustard seeds and the onion mixture
1 big onion
3 to 4 red chilies
Tamarind paste
Salt
Directions:
Grind the above ingredients. In oil, fry mustard seeds and the onion mixture
Wadai Curry
Ingredients:
1 cup Chana dahl
2 red or green chili
Salt
Onions (optional for Wada)
Fennel
½ tsp ginger/garlic paste
½ tsp turmeric
½ small tomato
2 tsp chili/coriander powder
Directions:
Soak the chana dahl for 3 hours and wash thoroughly and drain. Add 2 red or green chilies, 1 tsp of salt and grind to a paste. Tip: If you add onions, you have wada.
In a dosai pan, flatten the mixture into a big round pancake and add oil and fry on medium high heat until golden brown. Then crumble.
In a pressure cooker, add oil to coat the bottom of the pan. Add 1 tsp of fennel, then when slightly browned, add 1 medium onion, diced finely. Add a pinch of salt to fry the onions a little crispier. Add ½ tsp ginger/garlic paste. For a change, you can add tomato/tomato sauce right after frying the onions.
Cook well, then add ½ tsp turmeric powder, then 1-2 tsp chili powder. When it comes to a boil, add the crumbled wada and smash the wada. Cook for 1 whistle and take off the heat. Add curry leaves or/and coriander leaves.
1 cup Chana dahl
2 red or green chili
Salt
Onions (optional for Wada)
Fennel
½ tsp ginger/garlic paste
½ tsp turmeric
½ small tomato
2 tsp chili/coriander powder
Directions:
Soak the chana dahl for 3 hours and wash thoroughly and drain. Add 2 red or green chilies, 1 tsp of salt and grind to a paste. Tip: If you add onions, you have wada.
In a dosai pan, flatten the mixture into a big round pancake and add oil and fry on medium high heat until golden brown. Then crumble.
In a pressure cooker, add oil to coat the bottom of the pan. Add 1 tsp of fennel, then when slightly browned, add 1 medium onion, diced finely. Add a pinch of salt to fry the onions a little crispier. Add ½ tsp ginger/garlic paste. For a change, you can add tomato/tomato sauce right after frying the onions.
Cook well, then add ½ tsp turmeric powder, then 1-2 tsp chili powder. When it comes to a boil, add the crumbled wada and smash the wada. Cook for 1 whistle and take off the heat. Add curry leaves or/and coriander leaves.
Ulunthu Wadai
Ingredients:
1 cup whole urad dahl
1 tsp rice
Directions :
Soak the urad dahl and rice for 45 minutes. Add green chilies and salt and grind to a thick, coarse paste,
Make rounds and fry in oil
1 cup whole urad dahl
1 tsp rice
Directions :
Soak the urad dahl and rice for 45 minutes. Add green chilies and salt and grind to a thick, coarse paste,
Make rounds and fry in oil
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