Whats for dinner today?

HI all,

We had Roti with Potato kurma for lunch today.Looks like everybody is bsy this weekend.

Have a nice weekend,
Vaishu

Hi all,

We had Bittergourd fry and sambar with rice for lunch.

vaishu

Hi ladies,

Where are u all??Pavithra,Kamala,punitha,mythili,varalakshmey! No posting on ur cooking here..Are u not cooking or just bsy with ur routines and new schedules??


Last night for dinner we had Thotakura Pulusu(Amaranth leaves curry),Okra-potato fry ,sauteed boiled eggs, with rice and left over sambar from lunch .My husband' all time favourites are thotakura pulusu and Pulihora.Since its summer we are getting lots of thotakura in indian stores.

I heard we get thotakura(amaranth leaves) in farms etc.Americans consider them as weeds and just let us take how much we want.One of my negihbour used to get them and give me too.I should try sometime this weekend.Did any of u here ever tried getting it from farms???

Cheers,
Vaishu

Hi Vaishu,

I grow lot of thotakura(amaranth leaves) and siri kura in back yard..It grows so easily...I have so much don't know what to do apart from making thotokura pappu
and thotakura thalimppu...how do you cook thotakura pulusu? is it the same as poppu...eagarly waiting for the recipe..

Thanks
Tulasi

Hi Tulasi,

Here goes the recipe for thotakura pulusu :

Ingredients :
----------
Thotakura-washed,finely chopped-4cups
green chillies-5-8
ginger galic paste-1/2tsp
onion-1/4cup minced
tamarind-1 .5 big lime sized or more soaked in 1cup of water.
salt-1.5tsp or more.adjust accordingly
Roasted peanut powder-1/4th cup
urad dal,-1/tsp
cumin-1/tsp
curry leaves-few
cilantro -2tsp chopped fine
oil-3tsp

Seasoning Ingredients
-------------------
oil-1 or 2 tsp
Urad dal-1/2tsp
cumin-1/tsp
galic-5-6 minced/crushed
red chillies-2 or 3
curry leaves-few

Procedure
----------
1)In a pressure cooker pan,Heat 3tsp oil on medium heat and add urad dal,cumin,once they start browning,curry leaves,change the flame to high add curry leaves,green chillies,minced onions,ginger-garlic paste,salt,turmeric.Saute for a while.
2).Now add the chopped amaranth(thotakura),saute for a while for 5minutes and add the tamarind pulp little water,salt and pressure cook for 3 whistles and switch off and let it cool.
3).Finally stir in the peanut powder and do the seasning in another pan with 2 tsp oil and add the seanoning ingredients one after the other.Now add the cooked amaranth mixture to it stir well and garnish with chopped cilantro and close the lid and let it stand for sometime.Adjust salt accordingly.Serve with warm rice and paapad/boiled egg or some chips.

Note :
----
-This curry tastes even good when served after 4-6 hours of cooking.Normally i cook this in the morning and serve in the evening.

-Alternately u can cook amaranth cooks in normal pan without pressure cooking.But here the leaves are not as tender as we get in india.So i pressure cook it.And Tulasi,if the leaves which u are growing are tender,then u can try cooking in a normal nonstick pan or so without pressure cooking it.


Cheers,
Vaishu

Vaishu,

Thank you so much for your quick response with the recipe. This is definetly different than what I know... I never tried putting garlic ginger paste also peanut powder... I will try this recipe..

Thanks agaian
Tulasi

Hi Thulasi,
You said u grow them in your backyard.Where do u get the seeds from?
Let me know,so that i can also do the same.Waiting for your reply.

-Shantha Kasiarunchalam

Hi Shantha,

I bought mine from India when I visited last time. I heard you can order online
from some of the seed sellers.. i heard this company is good check it out...
www.evergreenseeds.com

Tulasi

Hi Vaishu,

Thanks for keeping the flag flying high in this thread:)
....Sorry, I was unable to participate lately. You are right, other things keep me so occupied that I barely have time to log in.
Well, if I don't cook, how will the food float into our home?! Have been cooking and pillaging my freezer for all the frozen stuff such as idlis, chutneys, veg curries, dhals etc etc. Now, it is time I start preparing the larder and freezer and everything possible for another time of want
There just doesn't seem to be any end to it!
So what has been cooking in my kitchen recently?...We have gone through stacks of chapathis, paneer and veggie korma, brinjal curry, green beans poriyal, ragda patties with all its accompaniments, apple cake, spaghetti and marinara sauce, butter chicken masala ( for some), salads, gulabjamun+ kulfi etc etc. Please don't ask in what order as I do not remember!! Obviously, had guests:)
Okay, today's lunch was white pumpkin morkozhambu, zucchini veggie spiced with til and chilli masala, rasam, yoghurt and the rest.
Upma for tonight.
Your thotakura sounded interesting. I did not notice it in my local Indian shop, he sticks to his usual selection!
I keep reading others' comments here about my cooking being so this and that!!!
I must protest. Normally, my cooking is very boring..it is one veggie and one dhal with rice..occassionally chapathi and maybe another chutney or so. I only improvise on whatever is available at home for evenings. I see that many here cook much more elaborately. I guess it is the case of distant hills seeming greener??:)))))

L, Kamla

Hi Tulasi,

Try and let me know.Iam happy to know that u r having lots of Amaranth.Hope i was there in ur place.

Hi Kamala,

Iam happy to c u back here..I know i was just kidding in asking"Were u not cooking or bsy with routines"..In that way all ladies would just jump and post.Coz without that job no day would go...And out of so many bsy schedules with guests etc,u come up with awesome menus!I appreciate that!!!
Anyways,we had last night's leftover thotakura pulusu and bendi curry with rice for lunch.Now going to prepare black channa curry and roti for dinner.

Catch u all tommorow,
Vaishu