Shakambari-Vegetables unlimited

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cabbage Kofta - Goes with pulaos & Rotis!

    This is the first kofta & one of the first N I dishes, I learnt from a Chef, who had come to Madurai in 60's !

    For koftas:

    Very finely grated cabbage - 2 cups

    Minced green chillies & ginger - 1 tbsp

    Finely chopped coriander leaves - 2 tbsp

    Besan - 2 tbsp

    Atta - 1 tbsp

    Curd - just enough to bind

    Salt


    Oil - to deep fry koftas

    Gravy:

    Big onions - 2, chopped

    Tomatoes - 4, chopped

    Ginger - 1”

    Red chilli powder - 2 tsp

    Dhaniya powder - 2 tsp

    Garam masala powder - ½ tsp

    Salt & little sugar

    Oil - 2 tsp

    Heat oil & fry onion & tomatoes for a few mts.

    Add ginger & all masalas.

    Fry for few more mts.

    Remove, cool & grind.

    Add sufficient water, salt, sugar & simmer & keep ready.

    For koftas, add 1 tsp salt to chopped cabbage & leave for 10 mts.

    It will leave water, ten extract that by squeezing well.

    Add all other ingredients & enough curds to be able to roll balls.

    Heat oil & deep fry.

    Add to the gravy before serving.

    Garnish with coriander leaves.

    Always test fry a kofta - if it breaks add a little more of both flours.
    cabbage kofta.jpg
    cabbage kofta.JPG
     
    Last edited: Jan 8, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Banana Podi - a very old fashioned Dry Curry

    Vazhaikai podi & podimas are different, please note.

    The former is made by roasting & the latter by boiling the vegetable.

    For the podi the vazakai must be very “muththal”.

    Roast the banana , keeping over the stove, till skin turns black.

    Remove, cool & peel of the skin.

    Roast dry & powder coarsely:

    Red chillies - 2

    Gram dhal - 1 tbsp

    Tur dhal - 1 tbsp

    Hing - ¼ tsp.

    To temper:

    Oil - 1 tsp

    Mustard seeds - ½ tsp

    Curry leaves - few

    Now crumble the cooled banana – do not mash or grate.

    Mix into it salt & the powder.

    Temper & serve.

    This goes well with morkuzambu as a side-dish.

    Or mix this with hot rice & ghee & serve with dangar pachadi.
     

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Channa palak - a very delicious side dish for rice & chappathis

    Channa dhal - ½ cup

    Palak chopped - 2 cups

    Potato - 1 chopped

    Carrot - 1 chopped

    Tomatoes - 3 big chopped

    Green chillies - 2 chopped

    Ginger - 1’’ piece chopped

    To temper:

    Oil - 1 tsp

    Garlic minced - 5, 6

    Cook all the above ingredients with ½ cup water, haldi, salt and chilli powder in a pressure pan for 4 whistles.

    After opening ligtly mash it to get a uniform consistency.

    Then grate or finely chop 5,6 garlic, temper it to brown colour in oil.

    Add to the mixture.
    channa palak1.JPG
     
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  4. tweenie

    tweenie New IL'ite

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    Re: Cauliflower Palkootu - very simple, but very tasty.

    too good!! i really loved it. thanks a million, pal!

    tweenie.


     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re: Cauliflower Palkootu - very simple, but very tasty.

    Dear Tweenie,
    I am glad you liked it. Thankyou very much for the F B.
    Love,
    Chithra.




     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cauliflower-Tomato-Paneer Sabji – no onions & no oil

    This is a simple dish which goes well with pulaos & parathas.

    Cut cauliflower into small flowerettes.

    Cauliflowerettes - 2 cup

    Chopped tomato - 1 cup

    Grated paneer - 2 tbsp

    Besan - 2 tbsp

    Red chilli powder - 1-2 tsp (to taste)

    Dhaniya powder - 2 tsp

    Salt, haldi, coriander leaves

    In a pressure pan, to ½ cup of water, add both vegetables & haldi.

    Cook for 2 whistles.

    Cool, open & add besan, red chilli powder, dhaniya powder mixed with 1 cup of water.

    Cook, stirring, till it thickens.

    Simmer for 5 mts & add grated paneer.

    Remove & garnish with coriander leaves.
     

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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mashed Potatoes – delicious, more delicious, most delicious

    Select fresh blemishless potatoes. You can give serve it hot, without baking also.

    Medium potatoes - 6

    Salted butter - 1 tbsp

    Hot milk - 2-3 tbsp

    Pepper corns - 20, freshly crushed

    Salt - ¾ tsp

    Grated cheese - 25 gms

    Coriander leaves - 3-4 tbsp

    Boil potatoes, peel & grated when still warm.

    Mix with all other ingredients, using a fork.

    Grease a baked dish & fill with this.

    Sprinkle coriander on top.

    Run a fork all over to make impressions.

    Dot with little butter.

    Bake in a hot oven for 25 mts till top turns golden.

    Serve hot with buttered bread.
     

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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Green Tomato Kootu - Goes with rice as well as chappathis

    Gram dhal - 3 tbsp

    Chopped green tomato - 3 cups

    Green chillies - 3-4, chopped

    Chopped ginger - 2 tsp

    Grated coconut - 3 tbsp

    Salt, haldi

    To temper:

    Oil - 1 tsp

    Mustard seeds - 1 tsp

    Urad dhal - 1 tsp

    Curry leaves - few

    To cook gram dhal fast, soak it in water for 1 hr.

    Boil gram dhal in a pressure pan till just soft with correct amount of water.

    Add tomatoes, green chillies, ginger, haldi & salt.

    Do not add water since tomatoes leave out much water.

    Boil till soft.

    Add coconut & remove.

    Temper as given.
     

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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Clusterbeans Kootu - Fibre + Protein combination.

    Select tender fresh cluster beans & chop fine.
    For this, I prefer to soak gram dhal in hot water for 2 hrs, so that it will cook soft along with the vegetable. Otherwise, cook dhal fist & then add the chopped vegetable to cook further.

    Chopped vegetable - 2 cups

    Gram dhal - ½ cup

    Tamarind paste - 2 tsp

    Salt, haldi

    To roast in ½ tsp oil & grind to a paste:

    Red chillies - 3, 4

    Gram dhal - 1 tsp

    Dhaniya - 2 tsp

    Hing - ¼ tsp

    Grated coconut - 1-2 tbsp

    To temper:

    Oil - 1 tsp

    Mustard seeds - 1 tsp

    Peanuts - 2 tbsp ( pre roasted)

    Curry leaves - few

    Boil vegetable & gram dhal till soft with minimum water.

    Add salt & tamarind paste mixed with ½ cup of water.

    Boil for a few mtes & then add the paste.

    well & simmer till it thickens.

    Remove & temper as given.

    A marble size jaggery is optionally added.


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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kadai Kurma - very popular in Chennai buffet dinners.

    Suitable vegetables are cauliflower, capsicum, beans, carrots, potatoes etc.
    Take 500 gms of above & cut into 1 “ size. They must be very fresh because this recipe involves stir-frying.

    First part:
    Oil – 2 tbsp

    Onion paste - ½ cup

    Ginger-garlic paste - 1 tbsp

    Green chilli paste - ½ tsp

    Chilli pdr, dhaniya powder - each 1 tsp

    Tmatoes - 2, finely chopped

    Garam masala - ¼ tsp

    Heat oil, add onion paste, g-g paste, fry till golden.

    Add green chilli paste, both powders & fry till masala leaves the oil.

    Now add tomatoes & fry well.

    Add 1 cup of water & boil till it reduces to half.

    Add salt, garam masala & keep aside.

    Second part:

    Oil - 1 tbsp

    Ginger juliennes - 1 tbsp

    Green chillies, slit - 3, 4

    Kasoori Methi - 1 tsp

    Heat oil add green chillies & ginger juliennes & lightly fry.

    Add vegetables & stir fry, adding the prepared curry gradually, to keep the frying mixture moist.

    When all the curry is added & the mixture leaves the oil, add kasuri methi.

    Switch off & keep covered for a few mts for the kasuri methi flavour to penetrate.


    kadai%20veg.JPG

    KK.jjpg.jpg
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    Last edited: May 22, 2010
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