Step By Step photos for Veggie-maniacs

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Oct 1, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Greens Poriyal - a dry curry with any keerai.

    You can use any greens for this method.
    Onions are optional. Small onions taste better.
    Adding coconut at the end is also optional.
    This is also called Keerai Sundal.
    Chop greens very fine, wash VERY THOROUGLY & REPEATEDLY. Drain the water completely. Using
    Salad Spinner
    is ideal.

    Chopped greens - 3 cups

    Coconut - 1-2 tbsp

    Salt

    To temper:

    Oil - 2 tsp

    Musard seeds - 1 tsp

    Urad dhal - 2 tsp

    Red chillies, broken - 2-3

    Finely chopped onions - 2-3 tbsp

    Temper,add greens, keep covered for a few mtes.

    Open add salt & when dry, switch off. Adding a tsp of sugar is optional.
    Add coconut.

    Hing - 1/4 tsp

    The photos are self-explanatory! This goes with phulkas along with a dhal. This also goes well with sambar or any kuzambu.
    keeraisundal-1.gif

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    Last edited: Dec 16, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    French Beans Foogath - semi crunchy texture!

    This is also called palya.
    This is suitable for cabbage as well.
    Adding lime juice is optional.

    Tender French beans - 2 cups (string & cut thin)

    Channa dhal - ¼ cup (soaked for 2 hrs)

    Grated coconut - 2 tbsp

    Salt, haldi

    To temper:

    Oil - 2 tsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Hing - ¼ tsp

    Curry leaves - few

    Heat oil & temper as given.

    Add beans, channa dhal, haldi, salt & ¼ cup of water.

    Cover with a lid & cook on medium flame for 10-12 mts, stirring in between.

    When tender, remove the lid & add coconut.

    Cook on ahigh flame till the mixture becomes dry.

    Serve hot with morkuzambu-rice combo or with parathas.
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    Last edited: Jan 13, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chenai Chops(1) - a delightfully dry curry!!

    Chenai is Elephant Yam.
    IMG_2064.jpg
    IMG_2066.jpg

    This is a famous dish in a Madurai restaurant & my sister learnt it from the chef.
    Peel chenai & chop into 1 cm cubes. Cook for one whistle& drain completely.
    White or brown bread is also cubed the same way.

    Senai & bread cubes - 2 cups, each

    Bread crumbs - 2 tbsp

    Grind coarsely without adding water:

    Red chillies - 5,6 (or to taste)

    Small onions - ½ cup

    Ginger - 1 “

    Garlic - 2,3 pcs

    Tomatoes - 2, small

    Heat oil & deep fry boiled senai pieces till CRISP.

    The same way, deep fry bread cubes.

    In a pan, heat 2 tbsp oil & fry the ground paste till raw smell goes.

    Add deep-fried vegetable & bread.

    Saute for some time till crisp.

    Sprinkle bread crumbs & mix well to crispen it before serving.

    Goes with sambar, bisibela, morkuzambu etc.
    senai chops-1.jpg
    senai chops-2.jpg
    senai chops-3.jpg


     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chenai Chops(2)

    Photos continue...........
    senai chops-4.jpg

    senai chops-5.jpg

    senai chops-6.jpg
    IMG_2078.jpg
     
    Last edited: Feb 18, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Potato Podimas - the perennial favourite!

    Boil potatoes in a ressure pan till just soft. It should not become mushy. cool, open & allow the potatoes to cool completely. Peel 7 'break' with a fork.

    Broken potatoes - 2 cups

    To temper:

    Oil - 4 tsp

    Mustard seeds - 1 tsp

    Urad & gram dhal - 2 tsp

    Chopped green chillies & ginger - 2 tsp each

    Hing

    Salt,

    Coriander leaves

    Lime juice - to taste

    Grated coconut - 2 tbsp

    Temper as given, add potatoes & salt.Saute for a few minutes & switch off.

    Add limejuice, coriander leaves & coconut.

    Goes with kuzambu sadam as well as rotis.

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  6. Chitvish

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    Vegetarian Salna - goes well with naan, chappathi etc

    I learnt this from my Madurai friend. I make this using potatoes & peas.

    Potato cubes (peel & cube) - 2 cups

    Peas - ½ cup

    Coconut - ¾ cup (grind to a paste, adding water)

    Onions - 2, chopped

    Tomatoes - 3, chopped

    Green chillies - 4,5

    Grind together:

    Cinnamon - 1 “

    Cardamom - 3,4

    Cloves - 2,3

    Star anise - 2pcs

    Dhaniya powder - 2 tbsp

    Red chillies - 3, 4

    Khus khus - 2 tbsp

    To temper:

    Oil - 2 tsp (traditionally coconut oil is used)

    Bay leaves - 2 pcs

    Saunf - ½ tsp

    To garnish - chopped coriander leaves

    In a kadai, heat oil & temper.

    Add onions, tomatoes & ground masala.

    Add little water & sauté lightly.

    Add ground coconut & green chillies.

    Add potatoes & peas & sufficient water.

    Add salt & cook till soft.

    When the vegetables are cooked & the curry is well blended, remove & garnish.
    veg salna-1.jpg

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  7. Chitvish

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    Bendekai (Bhindi) gojju - deliciously, sweet & sour!!

    This is a Mysore style recipe. Goes with rice and rotis. It is fairy thick & not gravyish.

    Bhindi - 500 gms (cut 2” long)

    Tamarind paste - 2 tsp or more by choice

    Jaggery - 4 tsp or more to taste

    Salt, haldi

    Dry roast & powder together:

    Sesame seeds, methi seeds & jeera - each 1 tsp

    Grind to a paste:

    Grated coconut - ½ cup

    Chopped coriander leaves - ½ cup

    Green chillies - 5,6

    Mustard seeds, raw rice - 1 tsp each

    Oil - 3-4 tbsp

    Heat oil in a kadai & shallow fry the vegetable, adding haldi, till well sauted.

    Add tamarind paste+jaggery+1/2 cup of water, cover & cook till soft.

    Open, add the paste, powder & salt.

    Simmer to boil & remove – the consistency should be fairly thick.

    Temper with 1 tsp mustard seeds, spluttered in ½ tsp oil.

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    Beetroot-Garlic Poriyal - goes with rice & rotis!!

    Beetroot can be ‘julienned’ (in mandolin or salad shooter) or grated thick or finely chopped.

    Vegetable - 2 cups

    Garlic pieces, finely chopped - 2 tbsp

    Pepper, coarsely crushed - 2-3 tsp (or use chilli flakes)

    To temper:

    oil - 1 tbsp

    Mustard seeds - 1 tsp

    urad dhal & gram dhal, each - 2 tsp

    Hing, curry leaves/powder, salt

    To garnish;

    Peanuts, roasted & coarsely powdered - 2 tbsp

    Heat oil & temper.

    Add garlic & pepper & sauté on a low fire.

    Add beetroot, salt & cook covered – no water is necessary.Do not overcook since the vegetable is best, crunchy.

    When cooked, add peanut powder and gently mix.

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    Banana Stem Chutney - goes with any tiffin, rice and roti!!

    In a kadai, heat

    Oil - 2 tsp

    Fry one by one as given below:

    Red chillies - 3-4

    Urad & gram dhals, each - 1 tbsp

    Tomato - 1 medium, chopped

    Banana stem, chopped - 1 cup

    Coconut - 2-3 tbsp

    Garlic pieces - 4,5 (optional)

    When well sauted, remove & add

    Curry leaves – few, salt & little sugar, 1 tsp tamarind paste

    Grind to a chutney & temper with mustard seeds & curry leaves.

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    Tricolour Treasure Hunt Kofta - play with coloured capsicums!!

    Koftas:

    For outer covering, mix together:

    Potaotes - 4, boiled, peeled & mashed

    Bread slices - 2, dipped in water, squeezed lightly &made into crumbs

    Salt & pepper

    For filling, mix together:

    Red, yellow, green capsicums, chopped, each - 2 tbsp

    Grated paneer & cabbage, each - 2 tbsp

    Salt & pepper

    Make koftas stuffing the outer covering with the filling inside & deep fry.

    Gravy:

    Heat ghee + oil - 2 tbsp

    Add:

    Cardamom - 3

    tomato pulp - 4 tomatoes, blanched & pureed

    Red chilli powder - 1-2 tsp

    Dhaniya powder - 2 tsp

    Garam masala powder - ½ tsp

    Salt

    Tomato ketchup - 2 tbsp

    After sauting all the above ,add

    Milk - 4-5 tbsp

    The gravy must be thick.

    Arrange the koftas, cut (to show the colours inside) with gravy surrounding them.

    Decoarate, surrounded by slices of the different coloured capsicums.

    Do not cover the cut koftas with gravy. Keep extra gravy in a bowl near, for the guests to help themselves. The beauty of the ‘treasure-hunt’ should not be marred by pouring gravy over!


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