One Stop for tamilians all over the world

Movietamil.co.nr - Tamilar Ulagam

Tv channels are updated and new links posted, the movietamil team is back after holidays we r in the process of adding 3000 Mp3 songs , Please stay tuned

Recipes

 

These are some of the finest indian recipes

Venn pongal

Ingredients: 2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin turmeric, salt to taste A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews

Method: Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi- solid. When done remove from heat. Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well.

Erucheri

Ingredients 2 plaintans 1 1/2 cups fresh coconut crushed black pepper turmeric, salt to taste. mustard, 1 red chilli, 1 tsp urad dal curry leaves oil for seasoning

Method: Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. Cook with water well above level of veggies, salt turmeric and pepper added on low heat until plantanos get really done. Takes about 25 mins or so. Grind half the fresh coconut and add to cooked plaintanos. In a separate pan season with mustard, urad dal, curry leaves and fry remaining grated coconut until a reddish brown. Pour this onto the plaintains and ericheri is ready. Molagootal

Ingredients 1/2 cup mung dal 1/2 a small head cabbage chopped fine 1 large baking potato, diced a bunch frozen peas 1/4 tsp turmeric salt to taste 3/4 cup fresh coconut soaked in a little water 1/4 tsp jeera 1/2 tsp uncooked rice 1/4 tsp mustard urad dal dry red chilli, curry leaves and oil for seasoning

Method: Set dal to cook in about 2 cups water and a touch turmeric. When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal. Add salt. Cover with a lid and let it simmer away another 10 to 15 mins. Veggies should be done but still holding their shape. Grind fresh coconut with roasted red chilli and roasted urad dal, jeera and rice. Add to the cooked vegetables and boil. Remove from heat. Top with seasoning as explained in previous recipes. Variations: You can do a keerai (spinach) kootan with a little modification. Add fresh coconut ground with roasted red chillies, urad dal and a little cumin. Also you can cook toovar dal separately or throw veggies + dal in a cooker for a few minutes, if you like. This tends to overcook veggies but can be done fast.

Pavakai Pitla

Ingredients 2 med bitter gourds (karela) 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 red dry chillies 2 tspns urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut few peppercorns turmeric salt to taste mustard seeds curry leaves oil for seasoning

Method: Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saute cut karelas and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until karelas are tender. Add chickpeas and jaggery/sugar. While karelas are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy for color. Blend in cocunut paste into the karela-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove. Pour seasoning on top.

Onion Vatha Kozhambu

Ingredients lemon size tamarind soaked in about a cup of water 2 Cups pearl onions peeled 2 dried red chilli pods 1 1/2 tspn sambar powder 1 1/2 tspn rice flour mixed with a little water for thickening salt to taste mustard chana dal curry leaves for seasoning a pinch asafoetida 2 tbspn oil

Method: Warm oil. Season with mustard , chana dal and curry powder. Saute peeled onions till translucent. Add squeezed out extract of tamarind. Throw the sambar powder, salt and asafoetida in. Let simmer till onions are cooked. Add dissolved rice flour water for thickening. Stir and wait till it simmers again a couple of minutes.

Variations: Tomatoes with chick peas makes a delicious vatha kozhambu. Add some slit green chillies if you would like to spike it up. Other suggestions are diced sweet potato, diced butternut squash, daikon (chinese radish), drumsticks (available fresh in Indian stores or canned, pre-cooked) all on their own.

Pesarattu

Ingredients: 1 cup mung dal 1/3 cup rice 4 green chillies 1 tspn cumin seeds 1 inch piece ginger salt to taste oil for making dosas 1 cup chopped onions chopped coriander

Method: Soak mung dal and rice five to six hours. Grind to rava consistency with chillies, ginger and cumin. Add chopped onions, coriander and mix well without beating. Lay out thin crepes in non-stick pan and do same as for regular dosas.

Onion Rava Dosa

Ingredients one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas

Method: Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing by hand is a good idea if you don’t have a whisk or electric mixer. Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. When ready to eat, spray a non-stick pan lightly with oil and warm. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green chillies and ginger into batter. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few minutes and make more. For the plain rava dosa leave out the onions.

Katirikka Rasavangi

Ingredients One Bhima eggplant 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried red chillies 4 tbsp coconut (dry will do but fresh is better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves A little oil for roasting and seasoning salt to taste

Method: Cube eggplant. In about a cup of water dissolve the tamcon paste. Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape. In a pan with very little oil roast red chillies, coriander seeds, chana dal and asafoetida. When you can get the aroma of roasted coriander or the red chillies have turned a dark, dark red remove from heat and let cool. Throw into blender with coconut, add 3 tbsp water and grind slowly into paste. Add a little water if blade gets stuck. Remove from jar and wash it out with water and save this. Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. Keep on low heat till it starts to simmer a little. Take off heat. Season with spluttering mustard seeds and curry leaves.

Variations: You can throw in a handful of chick peas from a can into this, thin it out somewhat and have it as katirikka sambar. Alternately, you can make the cooked dal with half toovar and half chana dal, in which case you should not cook until mashed. Remove a trifle before it gets fully done.

Anai Pachadi

Ingredients One small butternut squash 3-4 green chillies 3 tbs coconut 1 tspn tamarind paste 1/2 tspn mustard seeds a little jaggery/sugar turmeric and salt to taste

For seasoning: A little mustard seeds fenugreek red chilli curry leaves and oil.

Method: Cut squash into inch square and 1/4 inch thick slices. Wash and in about a cup and a half of water, add tamarind paste and sliced squash. Add turmeric, salt and cook on low heat till done. Grind coconut, green chillies, 1/2 tspn mustard seeds and stir into cooked squash. Can wash out blender and add this water too. Let mustard seeds splutter in oil, add fenugreek, red chilli, curry leaves and in a couple of minutes pour onto pachadi.

Variations: Instead of tamarind paste can use yogurt at the end. Can use cut okra or, okra and eggplant pieces, instead of squash.

Gotsu

Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked one large onion, chopped 2 ripe tomatoes, diced 6 hot green chilles, slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil

Method: Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fry till onions become transcluscent. Add tomatoes and eggplant and fry for another five minutes. If using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat.

Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato- onion gotsu. Add more chillies if necessary.


Free Web Hosting  ---  Free Hit Counter