Ingredients:
Tomatoes - 3 to 4 chopped fine
Turmeric powder - 1/4 tsp
Salt
Oil - 1 tsp
To grind to a fine paste:
Coconut - 1 cup
Roasted gram dhal - 3/4 cup
Cinnamon (pattai) - 1"
Cloves(Kirambhu) - 4
Khus Khus - 1 tsp
Sombhu - 2 tsp
Poppy seeds - 1 tsp
To temper:
Small onions - 7 to 8 chopped
Green chillies - 4 chopped fine
Curry leaves - few
Method:
Heat oil in a vessel and temper the given ingredients.
Add tomatoes and saute well.
Add turmeric powder, salt and the ground paste with enough water to the desired consistency..
Make it as a thin gravy.
When it is about to froth, switch off.
Garnish with coriander leaves.
Very well suited for dosas, idlis.. and lip smacking too.
Variation:
If you didn't like the raw smell of the gravy, you can make it to boil for 5 - 7 minutes and can serve.
Chinese Vegetable Fried Rice
Ingredients:
Long grain/Basmati rice - 1 cup
Water - 6 cups
Carrot - 1
Beans - 4 to 5
Capsicum - 1 small
Cauliflower - 1/2 cup tiny florets
Spring onions - 3
Spring onion tops - 1 cup chopped
Oil - 1 tbsp
Salt
Soy sauce - 1 tbsp (optional)
Ajinomotto - a pinch
Method:
Wash the rice.
Boil water and add rice and 1 tsp salt.
Cook uncovered over a medium flame, stirring occassionally so that every grain of rice is separate.
Drain the rice and allow it to cool.
Scrape the carrot and string the beans.
Drop the both in boiling water to which 1/2 tsp salt is added.
Boil for 1 minute.
Remove, drain, cool and then dice carrot and beans.
Dice capsicums.
Heat Oil.
Fry onion and cauliflower over a high flame for 1 minute.
Add carrot, beans, capsicum and salt and fry over a high flame for 2 minutes.
Add rice, ajinomotto, soy sauce and spring onion tops.
Can omit soy sauce if you didn't like the flavor.
Stir fry over high flame for 3 to 5 minutes.
Serve with Chilli sauce, Gobi fry,...
Long grain/Basmati rice - 1 cup
Water - 6 cups
Carrot - 1
Beans - 4 to 5
Capsicum - 1 small
Cauliflower - 1/2 cup tiny florets
Spring onions - 3
Spring onion tops - 1 cup chopped
Oil - 1 tbsp
Salt
Soy sauce - 1 tbsp (optional)
Ajinomotto - a pinch
Method:
Wash the rice.
Boil water and add rice and 1 tsp salt.
Cook uncovered over a medium flame, stirring occassionally so that every grain of rice is separate.
Drain the rice and allow it to cool.
Scrape the carrot and string the beans.
Drop the both in boiling water to which 1/2 tsp salt is added.
Boil for 1 minute.
Remove, drain, cool and then dice carrot and beans.
Dice capsicums.
Heat Oil.
Fry onion and cauliflower over a high flame for 1 minute.
Add carrot, beans, capsicum and salt and fry over a high flame for 2 minutes.
Add rice, ajinomotto, soy sauce and spring onion tops.
Can omit soy sauce if you didn't like the flavor.
Stir fry over high flame for 3 to 5 minutes.
Serve with Chilli sauce, Gobi fry,...
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