CHILLIE PASTE

HOW TO MAKE CHILLIE PASTE

Here is how she makes.
Cut the dried red chillies into diagonal strips, so that the seeds are easier to come out. Wash them in water. Drain out the water. Put the chillies in a pot with fresh water, boil it for about 5 minutes.
Let it cool, remove the chillies to a blender, add little salt, add little water from the previous boiled pot. ( Do not use fresh tap water ) Grind to a coarse or smooth paste as you like.
Pour the paste into glass jars, mix a table spoon of cooking oil, before storing in the fridge. She also said, if you want you can cook the ground paste with little oil on medium flame till the raw smell goes. Then you can store it in the fridge.
Good for cooking stir fry veges or noddles. I make beautiful red red cili boh now.
Thanks to Kugan

BREAD BONDA (NOV )

BREAD BONDA

simply thaalichufy peas with sliced onion and red chilly. set aside

for the outer shell, dip bread slices in cold water and squeeze out water immediately. use a grinder and grind the bread to resemble a dough. do not add water.

assembling the bread bonda is just like how you would do a mOdhakam. take a ball of the dough and make a hole carefully not stretching it to cause tears. put a spoonful of peas mixture and close to make a ball.

Deep fry, and that's it. Delicious

NATURAL ROSE MILK ( Dev )

A simple recipe: Natural rose milk
This is a recipe I madeup - my kid loves rose milk and I don't like giving her stuffs with artificial flavor and color.So I used rose gulkand and beetroot to make this rose milk.

Rose Gulkand is nothing but rose petals preserved in sugar...These are available easily even in small dept stores... Rose Gulkand is said to have a cooling effect on the body, reduces pittha and also has many medicinal properties... You can have the gulkand as such( 1 or 2 tsp a day)...very tasty...Don't eat too much as it is a mild laxative too... rose gulkand is commonly used in beedas...

I personally HATE rose milk and so I din't taste it... but the lil one loved it...So I guess it tastes good... all I can say is the flavour was superb and the color too...

Natural rose milk
To 3/4 cup of milk add1 thin medium slice of beetroot chopped roughly and bring it to a boil. Once the desired colour is reached( baby pink is what we are looking for here), switch off flame and let it cool down.
In a mixie grind together 1 tsp(or more) sugar, 1/4 cup water and 1 heaped tsp of rose gulkand. You can add more or less depending on how flavorful the gulkand is.
Add this mixture to completely cooled milk. Mix well and then strain.
Serve chilled or at room temperature.

CAULIFLOWER KURMA ( Kugan )

CAULIFLOWER KURMA (Kugan)

Dear VM, sorry for the delay in posting the kurma.

CAULIFLOWER KURMA

Ingredients:

1.5 cups of cauliflower florets, cleaned
Salt to taste

(A)
2 tbs ghee
1 tsp aniseeds
2 one inch cinnamon sticks
3 cloves
3 cardamom pods
1 sprig curry leaves

To Grind To Paste ( 1 )
1 big onion cut into cubes
2 tomatoes cut into cubes
3 green chillies
1 tsp ginger paste
1 tsp garlic paste
½ tsp tumeric powder
2 tsp coriander powder
1 tsp chillie powder

To Grind To Paste (2)
6 cashew nuts
¼ cup coconut grated
2 tsp kas kas powder


¼ cup sour curds
Little coriander leaves cut for garnishing

Method:

Heat a wok with the ghee or oil.
Add in the ingredients in (A). Let them splutter.
Add in the ground paste (1) stir fry till the raw smell goes.
Cook on medium heat until the oil separates.

Add in ½ cup of water. Mix well add in the salt.
Add in the cauliflower florets. Stir nicely.
Let the cauliflower cook, DO not over cook the cauliflowder.

Now add in the paste (2) mix well.
Add in the well beaten curds. Let it come to a boil once.
You should have a nice golden yellow colour.
The cauliflower too must be a little crunchy.
Add in the coriander leaves and remove.
This dish goes well with pulaos, idlis, parota and so on.

MADRAS MUTTON VARUVAL (kugan )

MADRAS MUTTON VARUVAL ( Kugan)

Gulabjamun, cook this for the father's day.


MADRAS MUTTON VARUVAL

Ingredients:

(A)
500 grms mutton
150 grms onion chopped
150 grms tomato chopped
4 green chillies slit into 4
1 tbs ginger paste
1 tbs garlic paste
3 tsp coriander powder
2 tsp chillie powder
½ tsp tumeric powder
Salt to taste
½ cup water

(B)
1 tbs oil
1 tsp aniseeds
1 bay leaf
2 small cinnamon sticks
3 cloves
3 cardamom pods
1 sprig curry leaves
2 tsp sesame seeds

½ tsp pepper powder

Method:
In a pressure cooker, add in all the ingredients in (A)
Cook for 3 whistles for about 5 minutes.
Let the steam subside.

Heat a wok with the 1 tbs oil.
Add in all the ingredients in (B) except the pepper powder.
Saute for a second. Add in the contents from the pressure cooker.
Let the gravy boil till it thickens well.

Add in the pepper powder, stir well and remove.
You can garnish with cut coriander leaves.
Serve with rice or bread.

SPICY VENDI MASALA (kugan )

SPICY VENDI MASALA (Kugan )

SPICY VENDI MASALA (NEW )

Ingredients:

500 grms vendi sliced into ¼ inch in length
1 tsp oil

8 dried red chillies soaked
4 pips garlic

1 tbs oil
½ tsp aniseeds
1 sprig curry leaves
4 tbs grated coconut
150 grms onions chopped
2 tsp coriander powder
¼ tsp tumeric powder
Salt to taste
½ tsp pepper powder

Method:
Grind the red chillies and garlic to a paste. Keep aside.
Heat 1 tsp oil and shallow fry the vendi to get rid of the slime.

Heat the 1 tbs oil in a wok. Add in the aniseeds and curry leaves.
Add in the grated coconut and saute for a minute.
Add in the chopped onions, and saute well.
Add in the coriander and tumeric powders and salt.

Mix well, add in the chillie paste and fry well till the raw smell goes.
Add in the vendi and stir fry well. Let the spice coat the vendi well.
Lastly add in the pepper powder, mix well and remove.
This is a dry dish. Serve as a side dish or with roti.

RADISH CHUTNEY (kugan)

RADISH CHUTNEY ( Kugan)

Here is another simple chutney. Kugan98

RADISH CHUTNEY

Ingredients:

1 tsp oil
1 cup peeled cut white radish
6 dry red chillies cut into pieces
6 shallots
2 pips garlic
4 tbs grated coconut
A small piece of tamarind
Little asafoetida powder

½ tsp oil
¼ tsp mustard seeds
1 sprig curry leaves
1 red chillie cut into pieces

Method:
Heat the oil, add in the shallots, red chillies, garlic, and the radish pieces.
Fry them till they turn little golden in colour.
Add in the grated coconut, tamarind piece and the asafoetida.
Mix well and remove. Add in the salt.

Let the mixture cool and grind it to a coarse paste.
Heat oil in a pan, add in the seasonings, allow to splutter.
Pour over the chutney. Mix well and serve.