Step By Step Photos for Soups,Rasams and Kuzambus

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Sep 29, 2005.

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Potato Masal Sambar (1) - you will simply drink it!

    This goes excellent with idlis!

    Cooked tur dhal - ½ cup



    Coconut milk (medium ) - 1 cup (take from 2 tbsp grated coconut & 1 cup warm water)



    Medium potatoes - 4 (boil, peel & lightly break )



    Onions - 2 (chopped )



    Sambar powder - 2 tsp



    Garlic - 6 pcs (chopped )



    Lightly fry dry & powder:



    3 tsp khus khus & 1 tsp saunf



    To temper:



    Oil - 1 tbsp



    Mustard seeds - ½ tsp

    Cloves - 6

    Cinnamon - 1” piece

    Curry leaves - few

    Salt

    In a kadai, heat oil, temper the given ingredients, then add chopped onions & garlic & fry well till golden.


    Now add sambar powder, saunf-khus khus powder & coconut milk.

    Add salt. When it boils for a few mts, add boiled tur dhal & potato pieces.

    Simmer everything on a low fire.

    Remove & serve with idlis.
    potato masal sambar-1.jpg

    potato masal sambar-2.jpg

    potato masal sambar-3.jpg

    potato masal sambar-4.jpg

    potato masal sambar-5.jpg
     
    1 person likes this.
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Potato Masal Sambar (2)

    Photos continue.............

    potato masalsambar-6.jpg

    potato masal sambar-7.jpg
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Green Chilli Kuzambu - full of green chilli flavour.

    Select fresh tender green chillies, not the very spicy variety.
    For gravy use tomato+tamarind combination.
    Make like usual vathakuzambu. Since the chillies are hot, no sambar powder is necessary. Temper in gingelly oil (preferred) with mustard, methi, hing, curry leaves & then fry chillies till very well sauted.
    A little jaggery is optional.
    greenchillikuzambu-1.jpg

    greenchillikuzambu-2.jpg

    greenchillikuzambu-3.jpg
    greenchillikuzambu-4.jpg
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Hotel Vathakuzambu - we all love this!!

    Mince individually:

    Small onions - 1 cup

    Garlic pieces - 1/4 cup

    Make a puree with:

    TAMARIND PASTE - 2-3 TSP ( TO TASTE)

    TOMATOES - 6

    To temper:

    Oil - 4 tbsp

    Red chillies - 3-4

    Mustard seds - 1 tsp

    Methi seeds - 1 tsp

    Hing - 1/2 tsp

    Curry leaves - few

    Red chilli powder - 3-4 tsp

    Dhaniya POWDER - 1 TSP

    Grind to a paste:

    Fresh coconut - 3 tbsp

    Cashews - 6

    Salt & haldi

    THE PITURES ARE SELF EXPLANATORY. FINALLY ADD THE PASTE, SWITCH OFF & KEEP COVERED.
    hotel VK-1.jpg

    hotel VK-2.jpg

    hotel VK-3.jpg

    hotel VK-4.jpg

    hotel VK-5.jpg
     
    Last edited: Feb 17, 2010
    2 people like this.
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Sprouts Soup - makes a delicious meal!

    Shred onion & cabbage thin.

    Sprouts, cabbage and onions, shredded - each ½ cup

    Tomatoes - 2 ( blanche & puree)

    Oil - 2 tsp

    Tomato ketchup - 1-2 tbsp

    Grated cheese or paneer - to garnish

    Heat oil in a kadai & sauté sprouts, cabbage and onions lightly.

    Add enough water to cover them completely & cook till just soft.

    Add tomato puree & sauce.

    Adjust to desired consistency after adding little salt.

    Serve hot garnished with grated cheese or paneer.
    sprout soup 1.jpg

    sprout soup 2.jpg
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Vengaya Kose - a Chettiar dish to go with tiffins.

    This is a speciality Nagarathar dish, specially made with idli / dosa / idiyappam.

    For this, it is a must to cut onions thus – peel, cut first vertically, then both halves horizontally & then slice.

    Potatoes are optional. If used, must be chopped fine.

    Tomatoes can be chopped & directly used or blanched & blended.

    Onions - 4

    Potato - 1 medium

    Tomatoes - 3

    To grind to a paste:

    Coconut - ¾ cup

    Red chillies - 3-4

    Khus khus - 2 tsp

    Saunf - 1 tsp ( you can reduce it to your option – just a few seeds will do; but this is necessary to give the typical vengaya kose flavor).

    In a pressure pan, heat 1 tbsp oil & sauté onions till pink.

    Next add tomatoes & fry on a low fire.

    Finally add potatoes, salt & the paste.

    Cook for one whistle.

    Temper in 1 tsp oil with mustard seeds & curry leaves.


    1.jpg



    2.jpg



    3.jpg



    mar 03rd.jpg
     
    1 person likes this.
Thread Status:
Not open for further replies.

Share This Page