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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    Aviyal - unconventional but thick,creamy&tasty!


    There are 2 methods I follow , combining Kerala & tamilnadu recipes.

    Use all vegetables except bitter gourd , ladies’ finger , banana stem , flower , kovaikkai ,

    beet root etc.I don’add cauliflower also – it is your choice.

    First method – little tamarind & not sour curds. The main thing I do is for the paste

    (because of the cholestrol angle ) I grind 75 % grated carrots & 25 % coconut ! If freshly

    grated carrots are used , it gives such nice colour & taste to the avial- nobody will know

    the difference. I don’t like to add anyother thickening agent like soaked rice , dhal etc & so

    I just tried this . It clicked so well that I now use this method regularly! If the avial has to

    be creamy the paste has to be considerable amount – otherwise it will not be thick. In a

    pressurepan , add just ¼ tsp coconut oil ( not more ) , a bunch of curry leaves & the cut

    vegetables. Now see that hard vegs are at the bottom & brinjal , drumstick are on top.

    Then mix just 1 tsp tamarind paste with ½ cup water (not more ) , salt & haldi.If you like it

    hot you can add a little chill pdr at this stage & less gr : chillies. It is your preference. Now

    cook for 1 whistle. Cool , open , strain the water . Using that water grind coc:+carrots ,

    green chillies+ Jeera ( optional – some don’t use it).Add this paste , keeping the stove on

    low , let it simmer for 1,2 mts , then add thick curds , churned well. Switch off gas & mix

    thoroughly. The avial is thick & creamy. In the second method , if the curds are sour , you

    don’t need tamarind paste . Otherwise the method is the same. The main thing is using

    very little water when cooking vegs(anyway we will include watery vegs which in turn will

    give away some water ), using the water to grind the paste. The curd has to be thick &

    churned well. I think avial becomes watery because we do not want to use lot of coconut &

    the paste is thinner than how it should be. Once curd is added , switch off the stove

    immediately. Because a little coc: oil is added in the beginning , , it gives enough flavour

    & so at the end it is enough if you add curry leaves(the traditional method is to dip curry

    leaves in coc: oil & add !). All that is one’s choice.
    aviyal-1.jpg
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    Last edited: Dec 10, 2009
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bhagara Baingan - one of the delicious Avatars of the Versatile Brinjal!

    Small round tender brinjals - ½ kg

    Medium onions - 2

    Ginger-garlic paste - 1 tsp

    Tamarind paste - 1 tbsp

    Chilli powder - 1 tsp

    Salt, haldi

    Oil - 2 tbsp

    Jeera - ½ tsp

    Curry leaves - few

    To roast dry:

    Seasame seeds - 4 tsp

    Groundnuts - 4 tsp

    Grated copra - 4 tsp

    Dry in ¼ tsp oil:

    Dhaniya - 2 tsp

    Jeera - 1 tsp

    Wash, cut the stem & slit the brinjals vertically upto ¾ of the length into a criss cross, leaving in tact at the other end.

    Keep them in water to prevent discolouration.

    Holding the onions with a pair of tongs(or piercing with a knife or fork) roast them over a medium flame till the skin turns black.

    Cool, peel & chop.

    The above step is given because roasting over flame gives a nice flavour. Otherwise, you can chop & fry them in ½ tsp oil till pink.

    Roast all ingredients as given above.

    Powder them first, then add chopped onion, ginger-garlic paste, red chilli powder & grind fine adding just enough water.

    Add little salt to the above masala & stuff the brinjals with this.

    If a little masala is left over, it can be added later.

    Heat oil in a pressurepan, temper ½ tsp jeera, few curry leaves & add the stuffed brinjals.

    Turn them over carefully a few times without breaking them, just to coat them uniformly with oil.

    Now add tamarind paste mixed with 1 cup of water, haldi & rest of the salt.

    Any residual paste, can be added at this stage.

    Adding little jaggery at this stage is optional.

    Close the pan, keep the weight & cook for one whistle.

    Cool, open & garnish with chopped coriander leaves.

    Besides, parathas, this dish goes very well with jeera rice & vegetagle pulao.
    bhagara baingan-1.jpg
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    bhagara baingan-4.jpg
    bhagara baingan-5.jpg
     
    Last edited: Dec 10, 2009
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pineapple Gojju-coming to Tamil Nadu now.

    Pineapple finely chopped - 2 cups

    Tamarind paste - 2 tsp

    Jaggery - little

    Salt

    To fry in ½ tsp oil & grind to a paste with water:

    Red chillies - 4-5

    Gram dhal - 2 tsp

    Udad dhal - 1 tsp

    Methi seeds - ¼ tsp

    Seasame seeds - 2 tsp

    Grated coconut - 2 tbsp ( add this last & switch off the stove )
    Add ½ cup water to fruit pieces, boil till soft ( 1 whistle in pressure pan is ideal )

    Cool, open add tamarind paste mixed with ½ cup of water, salt, ground paste & jaggery.

    Cook for 1 more whistle or a little more, if you prefer it very soft.
    Temper in 1 tsp oil with 1/2 tsp mustard seeds & curry leaves.
    pineapple gojju-1.jpg

    pineapple gojju-2.jpg
     
    Last edited: Jan 13, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Puli Kuthina Upperi - the name suggests the Kerala Origin !

    This is a slightly moist ( not dry) dish, little spicy & is a perfect combination for mulakootal.

    It is generally made with raw plantains & brinjals & some add ladies’ finger as well.

    Cut the vegetables into slightly long pieces (roughly 3cm by 2cm)

    Raw plantains - 1 cup

    Brinjals - 1 cup

    Ladies’ finger - 1 cup (optional)

    Tamarind paste - 1 tbsp or little more

    Salt, haldi

    Dry roast & powder:
    Red chillies - 3

    Methi seeds - ¼ tsp

    Urad dhal - 2 tsp

    Rice - 1 tbsp

    Dhaniya - 1 tsp (optional)

    To temper:

    Oil - 1 tbsp

    Mustard seeds - ½ tsp

    Urad dhal - 1 tsp

    Red chillies - 2

    Boil plantains first in 1 cup of water with haldi.

    After a few mts add brinjals & finally add ladies’ finger after frying them well separately in a kadai in 2 tsp oil to remove their sliminess a little.

    Adjust the water added at the beginning, so that not much is left when vegetables are cooked.

    Now add tamarind pase mixed with ½ cup of water & salt.

    When it boils, simmer for a few mins.

    In another kadai heat oil, temper as given & add the vegetable-tamarind mixture& the powder made.

    Roast for a few mts on a low fire & serve hot.
    pkpk-1.jpg

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    pkpk-5.jpg
     
    Last edited: Jan 13, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Malabar Kootu Curry - a "must" for kerala Sadhya.

    Vegetables like Pooshanikkai ( white ashgourd), Chenai kizangu (elephant yam), Brinjals and drumstick can be used.

    Cut them slightly bigger than for kootu .

    Whole brown channa ( small variety) - ¼ cup

    White karamani or perumpayuru can be substituted.

    Chopped vegetables - 3 cups


    Tamarind paste - 2 tsp

    Salt, haldi

    To fry in 1 tsp oil & grind to a paste:

    Red chillies - 3,4 ( or to taste)

    Pepper - ½ tsp

    Dhaniya - 2 tsp

    Gram dhal - 1 tsp

    Urad dhal - 1 tsp

    Grated coconut - 2 tbsp

    Hing - ½ tsp

    To temper:

    Coconut oil - 1 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Jeera - 1 tsp

    Curry leaves - few

    Finely grated coconut - 1 tbsp


    Soak the whole pulse for 6 hrs & cook till soft.

    In a pressure pan, mix cooked pulse, vegetables, tamarind paste mixed with water, salt, haldi & the ground paste.


    It is optional to add marble size jaggery at this stage.

    Mix ingredients to the correct consistency you want – remember that there is no loss by evaporation in pressurecooking.

    Cook for 1 or 2 whistles, depeding on how soft you like it.

    Cool open & temper the given ingredients & fry the coconut to light brown colour.


    A simple variation is :

    Soak ¼ cup channa dal in hot water for 1 hr.

    Then to that add 1 cup poosanikkai cubes & 1 cup chenai kizangu cubes .

    Put them in a pressurepan with salt & turmeric powder&cook for 1 whistle.

    Cool, open & add ground mixture of ½ cup coconut, 2 red chillies & ½ tsp jeera.

    Add little jaggery.

    Simmer & remove.

    Temper in 1 tsp coconut oil with 1 tsp mustard seeds., 1 tbsp grated coconut ( fry to red) & curry leaves.

    This is for everyday cooking & the 1st is for occasions.
    MKcurry-1.jpg

    MKcurry-2.jpg

    MKcurry-3.jpg

    MKCurry-4.jpg
     
    Last edited: Jan 13, 2010
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thiruvathirai kali & Podithuval - Let us pray to Lord Nataraja.

    Raw rice - 1 cup

    Moong dhal - ¼ cup

    Jaggery - 1 1/4 cup ( can be 1 1/2 cup, if you like it sweet)

    Frehly grated coconut - ¾ cup

    Ghee - 2 tbsp

    Cardamom Powder - 1 tsp

    Cashews, chopped - 2 tbsp

    Wash & drain rice well.

    Spread on a cloth to dry.

    On a dry kadai, roast it on medium flame till the colour changes & becomes pink.

    Cool & grind in the mixi ( need not be very fine-rava consistency is OK)

    Soak moong dhal in boiling water for 1 hour.

    Boil it till soft & drain the water.

    Reserve the drained water, if any, for cooking the rice rava.

    Measure the roasted rice rava – it will roughly be 1 cup

    Take 2 ½ times the water (include the water drained from dhal), add jaggery & let boil.

    Strain & boil the water again.

    Smear 1 tbsp ghee on the rava & add to the boiling jaggery water with one hand, whisking the mixture with the other hand to prevent lump formation.

    When the mixture starts boiling, it should be “ dosai mavu” consistency.

    Add cooked dhal, grated coconut, mix well, close with a lid &lower the flame to the minimum.

    Open after 10 mts, if a little more water is necessary, boil little & add.

    When completely cooked, cover & leave for 10 mts for resting.

    Then add cardamom powder & cashewnuts roasted in ghee.

    Mix thoroughly.

    The quantity of water varies with the quality of rice used.

    Podithuval: (This is Kerala style – Thalakams & Ezukarikuzambu will follow in separate postings)

    This is not made very dry, but thicker than kootu.

    Vegetables traditionally used are kaavathu, avarakkai, yellow pumpkin, chenai, banana & siru kizangu.

    Now, we also add mochai, sweet potato, chow chow etc

    Vegetables are cut as for sambar.

    Cut vegetables - 3 cups

    Salt, haldi

    Crush together: ( do not grind)

    Grated coconut - 1 cup

    Green chillies - 5,6

    To temper:

    Coconut oil - 2 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Red chillies - 2,3

    Curry leaves - few

    Boil all vegetables with salt & haldi.

    Sometimes kaavathu takes a little longer to become soft.

    Add the crushed paste & mix well.

    It is customary to sprinkle 2,3 tsp of thiruvathirai kali powder !

    That acts as a thickening agent as well.

    When everything has blended well, remove & temper.

    Kali with Ezukari & Podithuval:
    podithuval-1.jpg

    podithuval-2.jpg

    podithuval-3.jpg

    10th Jan 09 006.jpg
     
    Last edited: Dec 21, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thalakam - the Thirunelveli Special

    There are many recipes for thalakam - I am giving 2 here.

    Vegetables like white ashgourd, yellow ash gourd, avarakkai, clusterbeans, mochaiparuppu, snake gourd, raw banana, brinjal, chenaikizangu, cheppankizangu, koorkankizangu, sweet potato are best suited.

    Next come carrot, potato & peas.

    Avoid ladies’ finger, drumstick, bitter gourd etc.

    Cut into cubes as for sambar.

    Vegetables - 4 cups

    Tamarind paste - 1 tbsp

    Salt, haldi
    thalakam-1.jpg

    First recipe:

    Roast dry & powder:

    Raw rice - 2 tsp

    Urad dhal - 2 tsp

    Black seasame seeds - 2 tsp ( if not available, use white variety)

    Red chillies - 7,8

    Grated coconut - ½ cup
    thalakam-2.jpg

    To temper:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Red chillies - 2,3

    Curry leaves - few

    Boil vegetables in water to which haldi & salt are added.

    When the vegetables are cooked soft, add the powder mixed with little water, to prevent lump formation.

    Boil again & when the correct consistency is reached, remove & temper as given.
    thalakam-3.jpg

    Variation:

    The roasted ingredients can be ground to a paste & added for a thicker consistency.

    Half the coconut can be used for roasting & the other half added with tempering ingredients.
    thalakam-4.jpg

    Second method;

    In this the ingredients to be roasted are different.
    thalakam-5.jpg

    To roast dry & powder:

    Red chillies - 7,8

    Raw rice - 1 tbsp

    Tur dhal - 1 tbsp

    Hing - 1 tsp

    Curry leaves - few

    The method is the same as above.

    Frying 2 tbsp coconut with tempering ingredients is optional.
     
    Last edited by a moderator: Dec 11, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mullangi masal kootu - good combintion for chappathis.

    White radish ( mullangi) - ½ kg – peel & chop into cubes

    Potatoes - 2 – boil, peel & crumble
    Grind to a paste:

    Tomatoes - 2 big

    Green chillies - 4,5

    Ginger - 1”

    Dhaniya - 2 tsp

    Jeera - 1 tsp

    Oil - 2 tbsp

    Salt, haldi

    In a pressure pan heat oil & fry the paste well for 3-4 mts on medium flame.

    Add chopped vegetable cubes, salt, haldi & 1 cup of water.

    Cook for one whistle.

    Cool, open & add crumbled potatoes.

    Boil everything together & remove.

    Garnish with chopped coriander leaves.
    MMkootu-1.jpg

    MMkootu-2.jpg

    MMkootu-3.jpg

    MMkootu-4.jpg
     
    Last edited: Jan 13, 2010
  9. Chitvish

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    Potato Roast - the Perfect foil to Vengaya Sambar.

    Potatoes - ½ kg ( select firm ones without blemishes & green patches)

    Red chilli powder - 2 tsp

    Hing - 1 tsp

    Salt, haldi

    Fresh curds - 4 tbsp

    Oil - 3 tbsp ( minimum)

    Mustard seeds - 1 tsp

    Urad dhal - 1 tsp

    Wash & scrub potatoes well.

    If they are big, cut into 2, otherwise they can be boiled whole.

    Put them in a pressure pan in water to which little vinegar is added.

    ( this gives a nice white colour to the potato).

    When the first whistle comes, simmer the flame & cook for 8-10 mts, depending on how fresh or old, the potatoes are.

    Cool, open & peel the potatoes.

    Cut them into 1” cubes.

    Mix curds, chilli powder, salt, hing & haldi.

    Marinate the potatoes in this mixture for minimum 30 mts.
    potato roast 1.jpg
    Then in a kadai, heat oil & temper mustard seeds & urad dhal.

    Next add the potatoes which would have absorbed the curds now.

    Initially keep the flame on medium for about 10 mins & then lower it.
    potato roast 2.jpg
    Regular & gentle stirring is necessary.

    Saute till they become crisp..
    potato roast 5.jpg
    Potato – onion roast:
    For ½ kg potatoes, 3 medium onions are required.

    Slice them thin & long.

    First, heat 2 tbsp oil & fry onions adding a pinch of sugar till they become light brown ( sugar caramelises to give a rich colour !).

    Remove & keep them.

    Then roast potatoes as given above & finally add the roasted onions to mix well & serve.
     
    Last edited: Dec 10, 2009
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  10. Chitvish

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    Brinjal Gravy Curry - Goes wirh rice & chappathi.

    Brinjal - ½ kg

    Tamarind - 1 tsp( optional)

    Salt

    Oil - 1 tbsp

    To roast in 2 tsp oil & grind to a paste

    Red chillies - 5,6 ( or to taste)

    Gram dhal - 1 tbsp

    Dhaniya - 2 tbsp

    Tomatoes - 2, big, chopped

    Oninons - 2, chopped

    Grated coconut - 2 tbsp

    Haldi - a pinch

    Hing - ½ tsp
    AB-1.jpg

    To temper

    Oil - 1 tsp

    Curry leaves - few

    Chop brinjal into thin long pieces.
    AB-2.jpg
    Take a pressurepan & heat 1 tbsp oil.

    Fry the ground paste & brinjals well for 5 mts on a low flame.
    AB-3.jpg
    Add 2 cups of water & salt.

    Close, put the weight & cook for 1 or 2 whistles, depending on how soft you want the brinjals.

    The consistency can be adjusted to desired thickness by adding more or less water.

    Adding tamarind is optional.
    AB-4.jpg
    Cool, open & temper.

    AB-5.jpg
     
    Last edited: Dec 10, 2009
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