Close [X]
LOG IN
Close [X]
PLEASE LOG IN OR REGISTER

Sorry, you need to be a registered member and logged in to access this page.
Please login or register below.

REGISTER

It's easy, quick and FREE!



Like Tree7Likes
  1. #11
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,714
    Blog Entries
    100

    Default Baingan Bartha - S I Style

    Fat big violet brinjal - 1 ( around 250 – 300 gms)

    Onion - 2, finely chopped

    Tomatoes - 3, finely chopped

    Green chillies - 5, 6 – slit into 2

    Ginger - 1 tsp, minced ( optional)

    Salt, haldi

    To temper:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 1 tsp

    Gram dhal - 1 tsp

    Hing - ˝ tsp

    Curry leaves - few

    To Garnish -

    chopped coriander leaves - 1 tbsp

    Wash the brinjal & wipe dry.

    Apply oil lightly & dry roast over the gas stove directly till the skin turns black.

    The brinjal will be cooked inside.

    Leave it closed for 10 mts till it cools.

    Peel the skin carefully & mash well.

    In a kadai, heat oil.

    Temper mustard seeds, both dhals & fry.

    Next add onions, green chillies & ginger.

    When they are sauted well, add hing, curry leaves & chopped tomatoes & fry till they turn pulpy.

    Add mashed brinjal, salt & cook on a low fire till the mass is well blended.

    Remove & garnish with chopped coriander leaves.

    In the N I style, finely chopped garlic, red chilli powder & dhaniya powder are also added.
    Step By Step photos for Veggie-maniacs-baingan-20bartha-1.jpg

    Step By Step photos for Veggie-maniacs-baingan-20bartha-2.jpg

    Step By Step photos for Veggie-maniacs-baingan-20bartha-3.jpg

    Step By Step photos for Veggie-maniacs-bainganbartha-4.jpg

    Step By Step photos for Veggie-maniacs-bainganbartha-5.jpg

    Last edited by Chitvish; 11th December 2009 at 07:15 AM.
    Deepu04 likes this.

  2. #12
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,714
    Blog Entries
    100

    Default Diet Kootu - you can make a meal out of it !

    This kootu can be made with white pumpkin, bottle gourd, snake gourd etc specially for diet purposes. This also tastes good with cabbage, cauliflower, chow chow etc. I make it bland; you can add more chillies.

    Masoor dhal - 1 tbsp

    Moong dhal - 1 tbsp

    Chopped vegetable - 2 cups

    Red chilli - 2 or more

    To temper:

    Mustard seeds - 1 tsp

    Jeera - ˝ tsp

    Curry leaves

    In a vessel, take the dhals & enough water to immerse them.

    On top add the vegetables & the raw red chillies.

    Cover & cook inside a pressre cooker for 10 mts, after the first whistle comes.

    Cool, open, add salt & lightly mix, mashing the chillies.

    Temper dry in a ladle as given.

    This goes well with rotis also.
    Step By Step photos for Veggie-maniacs-diet-kootu-1.jpg

    Step By Step photos for Veggie-maniacs-diet-kootu-2.jpg

    Step By Step photos for Veggie-maniacs-diet-kootu-3.jpg

    Last edited by Chitvish; 16th December 2009 at 12:55 PM.
    bhuvisrini likes this.

  3. #13
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,714
    Blog Entries
    100

    Default Babycorn Roast - call it Babycorn 65!

    Babycorn - 1 kg (cut 1” long)

    Curds - 1 cup

    Besan - 1 cup

    Rice flour - ˝ cup

    Cornflour - ˝ cup

    Chilli powder - 2 tsp (or to taste)

    Salt

    Oil - to deep fry

    Marinate the babycorn pieces in curds for 2 hrs.

    Drain well, add all other ingredients & deep fry.
    Step By Step photos for Veggie-maniacs-babycorn-roast-1.jpg

    Step By Step photos for Veggie-maniacs-babycorn-roast-2.jpg

    Last edited by Chitvish; 16th December 2009 at 12:58 PM.

  4. #14
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,714
    Blog Entries
    100

    Default Senai Kizangu (Yam) chips - a perfect combo for Bisibela!!

    Buy fresh senai, preferably yellow inside & not red. The variety called Malabar senai is very good. Keep immersed in water for an hour before cleaning, to get rid of all mud.
    Peel & cut into “logs” – 3-4” long & 2cm*2 cm.

    Slice them using a chips slicer.

    Wash 4,5 times in plenty of water, rinsing well. Drain completely & spread on a cloth under the fan for an hour.

    Heat oil in a kadai & fry 1 cup at a time like usual chips. Wait till the bubbles stop completely.
    After frying all batches, deep- fry a few red chillies, remove, add hing, salt, haldi to them & powder when still warm. Add to the chips & shake well to spread uniformly.

    Cool & store airtight.
    Step By Step photos for Veggie-maniacs-chenaichips-1.jpg

    Step By Step photos for Veggie-maniacs-chenai-chips-2.jpg

    Step By Step photos for Veggie-maniacs-chenaichips-3.jpg

    Step By Step photos for Veggie-maniacs-chenaichips-4.jpg

    Step By Step photos for Veggie-maniacs-chenaichips-5.jpg

    Last edited by Chitvish; 16th December 2009 at 01:01 PM.

  5. #15
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,714
    Blog Entries
    100

    Default Banana Chips - less popular but more tasty than Potato Chips!

    Banana Chips:

    Select fully grown raw bananas.
    Wash the bananas, peel & keep immersed in water.
    Drain, wipe & slice on a plate.
    Transfer them to hot oil & process as above.

    Follow the same method for deep frying like Senaikizangu Chips.
    Senaikizangu (Yam) Chips

    Step By Step photos for Veggie-maniacs-slicer-banana.jpg
    Step By Step photos for Veggie-maniacs-banana-chips.jpg


    Nenthrangai Chips:
    Peel and soak in plenty of water,to which haldi is added. After 1 hr, take them, wipe them & directly slice on to very hot oil. This has to be done very carefully & comes only by practice. Keep a little salt water ready. When the chips are half-fried, sprinkle salt water on to the oil (carefully) so that salt adheres to the chips. As you fry a few batches, decrease the amount of salt water because the oil would have become salty by now.

    Please go to
    Finger Chips
    for potato chips.

    Step By Step photos for Veggie-maniacs-nendrankai-chips.jpg

    Last edited by Chitvish; 21st February 2010 at 11:26 AM.



  6. #16
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,714
    Blog Entries
    100

    Default One whistle Greens - full of taste, colour & nuitrition!

    You can use any fresh greens. I have tried with palak, muLaikeerai & Ponnanganni.
    You can make it with or without onions.

    Without onions:

    Pressurise in a pressurise pan or small pressure cooker for just one whistle:

    Greens, chopped - 2 cups

    Tomatoes - 1, medium, chopped

    Green chillies - 1-2
    Step By Step photos for Veggie-maniacs-1-whistle-greens-1.jpg
    As soon as you switch off the gas, take the pan or cooker to the kitchen sink & run water on its side from the tap, to drop the pressure inside.

    You can lift the weight & open in 2 mts. This is to ensure a nice green colour. add salt & mash.
    Step By Step photos for Veggie-maniacs-1-whistle-greens-2.jpg
    Temper as given below.
    To temper:

    Oil - 1 tsp

    Mustard seeds - 1 tsp

    Red chilli - 1

    Urad dhal 1 tsp.
    Step By Step photos for Veggie-maniacs-1-whistle-masiyal.jpg

    With onions:

    Add 2-3 finely chopped small onions before cooking. Also when tempering add 2-3 small onions, finely chopped.
    Step By Step photos for Veggie-maniacs-1-whistle-keerai-with-onion.jpg

    Last edited by Chitvish; 16th December 2009 at 01:07 PM.

  7. #17
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,714
    Blog Entries
    100

    Default Cauliflower -Pepper Fry - is not gobi our favourite??


    Select fresh, healthy, cauliflower and pick out the florettes, not more than 2 cms.
    Boil plenty of water & drop the flowers & swich off. Drain after 2-3 mts, completely. This is only to soften the flowers.

    Florettes - 2 cups

    Rice flour - 2 tbsp

    Ginger-garlic paste - 2 tsp (optional)


    Red chilli powder - 1 tsp

    Ajwain - 1 tsp

    Lime juice - 2-3 tsp

    Salt, haldi

    Dry roast, adding fried gram last & powder:

    Rice - 1 tbsp

    Pepper - 2 tsp

    Jeera - 1 tsp

    Fried gram - 2 tbsp

    Take the cauliflower in a shallow basin & add all the first listed ingredients, adding the last powder to taste.

    Add minimum water for the ingredients to stick together, rather smear with water..
    Step By Step photos for Veggie-maniacs-gobi-pepper-fry.jpg
    Marinate for 10 mts.

    Heat oil & deep-fry handfuls till well-fried.

    Goes very well with bisibela, sambar saadam etc.
    Step By Step photos for Veggie-maniacs-gobi-pepper-fry2.jpg

    Last edited by Chitvish; 16th December 2009 at 01:51 PM.

  8. #18
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,714
    Blog Entries
    100

    Default Baked Potato Roast - it cooks on its own!!

    For this,cutting potatoes into uniform size wedges (big or small) or cubes is important.
    Wash the cut potatoes several times in water to remove the starch completely & drain.
    To 3 cups of cut vegetables, add 1&1/2 tsp chilli powder (or a little more), salt, hing, haldi & 2 tbsp of oil & mix well. Any dry herb like oregano etccan be addedoptionally.
    Transfer to a flat baking dish & bake at 220 deg C for 40 mts, stirring thoroughly twice, to make sure that all pieces are uniformly roasted.
    Timing varies wih ovens, please remember!
    This is an easy method and the raw potato gets cooked very well.
    This is one size:
    Step By Step photos for Veggie-maniacs-baked-potato-curry-1.jpg
    Step By Step photos for Veggie-maniacs-baked-poato-curry-2.jpg
    Small squares;
    Step By Step photos for Veggie-maniacs-baked-potato-curry-6.jpg
    Step By Step photos for Veggie-maniacs-baked-potao-curry-7.jpg
    Long wedges: with herb added!
    Step By Step photos for Veggie-maniacs-baked-potato-wedges-x.jpg

    Last edited by Chitvish; 16th December 2009 at 01:47 PM.

  9. #19
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,714
    Blog Entries
    100

    Default One Whistle Brinjal Curry - in pressure pan!

    Select fresh brinjals & cut into long segments.

    To powder coarse;

    Red chillies - 3-4 (or to taste)

    Roasted peanuts - 2 tbsp

    To temper:

    Oil - 1 tbsp

    Red chillies - 2

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Hing - ˝ tsp

    Salt & haldi

    Heat oil in a pressure pan & temper as given.

    Add washed & freshly drained brinjal pieces, haldi & salt.
    The moisture in the brinjal is sufficient usually. If at all, add 2 tsp water.

    Cover & keep the weight.

    Switch off on the first whistle.

    Open in 5 mtes & if there is even little water,evaporate by heating the pan for 3-4 mts more.

    Add the coarsely powdered red chilli-peanut mixture & sauté till uniformly mixed.
    This can be left plain or curryma powder added as well.
    Step By Step photos for Veggie-maniacs-brinjal-1.jpg

    Step By Step photos for Veggie-maniacs-brinjal-2.jpg

    Step By Step photos for Veggie-maniacs-brinjal-3.jpg

    Step By Step photos for Veggie-maniacs-brinjal-4.jpg

    Step By Step photos for Veggie-maniacs-brinjal-5.jpg

    Last edited by Chitvish; 16th December 2009 at 01:45 PM.

  10. #20
    Chitvish's Avatar
    Chitvish is offline IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,714
    Blog Entries
    100

    Default BajjiChilli – Tomato Mandi - colourful & spicy!

    I watched this recipe on a TV show, with green chillies. Since the variety of chillies we get here is very hot, I tried with bajji chillies.

    Bajji chillies - 250 gms

    Tomatoes - 250 gms

    Tamarind paste - 1 tbsp (or to taste)

    Chilli powder - 2-3 tsp

    Salt

    Oil - 2 tbsp

    Cut chillies & tomatoes as shown below.
    Step By Step photos for Veggie-maniacs-mandi-1.jpg
    Heat oil & sauté chillies.

    They must shrink well; then add tomatoes.

    Add salt & chilli powder & lighly fry till cooked.

    Add tamarind paste wih just sufficient water & simmer.

    Step By Step photos for Veggie-maniacs-mandi-2.jpg
    Switch off when you get the required consistency.
    Step By Step photos for Veggie-maniacs-mandi-3.jpg
    serve hot.
    Step By Step photos for Veggie-maniacs-mandi-4.jpg
    Serve with any tiffin or curd rice. Here I haver served with vattayappam.
    Step By Step photos for Veggie-maniacs-mandii-5.jpg

    Last edited by Chitvish; 16th December 2009 at 01:40 PM.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
All times are GMT +5.5. The time now is 07:59 PM.

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283