Kalkandu Pongal
1 year ago
Showing posts with label Poriyal(s). Show all posts
Showing posts with label Poriyal(s). Show all posts
Posted by
SabreeNaz
Rants & Raves (1)
Always had a craze of trying out recipes from VahrehVah. I am really thankful to Chef Sanjay Thumma for his wonderful video recipes cos I never knew ABC's of cooking and now I cook pretty well that I impress my dear Naz with my cooking skills.This is infact a desi method of cooking Capsicum. Its worth a try and I am sure it would become a houshold menu in no time.
I don't think anyone would need a recipe after watching the video.
Posted by
SabreeNaz
Rants & Raves (2)
Ingredients:
Potatoes - 250gms
Oregano - 1/2 tsp
Chilli powder - 3/4 tsp
Garlic - 2 or 3 pods
Asafoetida powder - 1/4 tsp
Potatoes - 250gms
Oregano - 1/2 tsp
Chilli powder - 3/4 tsp
Garlic - 2 or 3 pods
Asafoetida powder - 1/4 tsp
Curry leaves - a sprig
Salt - to taste
Oil - required amt
Water - required amt.
Method:
Cut potatoes into cubes and microwave it till the cubes are 95% cooked. Heat oil in a skillet and add crushed garlic pods when the oil is hot. Once these pods turn golden brown, add the potato cubes to it and toss it gently. Now add chilli powder, asafoetida powder and salt to the cubes and mix it thorougly. When the cubes turn brown on all the sides, add oregano and toss it gently. Let it cook till done. Garnish it with fresh curry leaves
This can be served hot with rice and chappathis
Oil - required amt
Water - required amt.
Method:
Cut potatoes into cubes and microwave it till the cubes are 95% cooked. Heat oil in a skillet and add crushed garlic pods when the oil is hot. Once these pods turn golden brown, add the potato cubes to it and toss it gently. Now add chilli powder, asafoetida powder and salt to the cubes and mix it thorougly. When the cubes turn brown on all the sides, add oregano and toss it gently. Let it cook till done. Garnish it with fresh curry leaves
This can be served hot with rice and chappathis
Posted by
SabreeNaz
Rants & Raves (0)
I started cooking, that is I mean proper cooking, only after my marriage. I then took cooking seriously so as to impress Naz with my cooking skills. He is an ardent lover of delicious food and innovative recipes :). Though not a master in non-veg cooking, I feel that I cook them better. Vegetables were a difficult thing for me; to get a veg recipe right was a big achievement for me initially. Though Samyuktha insisted on vegetarian cooking, I seldom did that. In the beginning, my cooking was mostly non-vegetarian as it was easy to bring a good taste and satisfy Naz.
It was during Samyuktha’s visit that she scribbled a few vegetable tips for me to concentrate on healthier food. I know she wouldn’t mind me blogging the same. This would definitely help people who are first timers in Vegetarian Cooking :).
This mainly focuses on how to make Vegetable Poriyal. She has covered almost all the vegetables that can be made into poriyal in our day-to-day life.
I have given the exact details of her VEG INFO that she had scribbled in my grey cook book.
1) Potato:- Easy to cook; best as cubes; be liberal with oil; only chilli powder; use less water.
2) Carrot:- Easy to cook; small pieces; minimal oil required; only green chillies; no H2O required.
3) Brinjal:- Moderate to cook; never as cubes; slices or as whole slit from top; be liberal with oil; curry leaves is a must; minimal H2O ( spary a lil’ )
4) Chenai:- (forgive me for the spelling); Any shape, if small cubes or slices be liberal with oil; it boiled then mash & squeeze lemon; only chilli powder; curry leaves very important; Easy to cook.
5) Beans:- Pieces; minimal oil; only green chillies; water is essential; Takes a lil’ longer than carrot to cook.
6) Chow Chow:- (FMFTS) Cubes; green chillies; water is necessary; tastes best with coconut powder; Add coconut powder after cooking.
7) Tomato:- As a side dish:- Make sure you u dice it well and remove the skin if u want. Add only green chillies.
8) Cauliflower:- (FMFTS) Easiest to cook; Be liberal with oil; green chillies; spray a lil’ water.
9) Cabbage:- Don’t cook for long; loses most of the vitamins when fried or heated for long; Eat it raw!!!
And finally here is her declaration!!!!!!!!!!!!!!!
I DON’T GUARANTEE ANYTHING!!
Hahhaahha…
It was during Samyuktha’s visit that she scribbled a few vegetable tips for me to concentrate on healthier food. I know she wouldn’t mind me blogging the same. This would definitely help people who are first timers in Vegetarian Cooking :).
This mainly focuses on how to make Vegetable Poriyal. She has covered almost all the vegetables that can be made into poriyal in our day-to-day life.
I have given the exact details of her VEG INFO that she had scribbled in my grey cook book.
1) Potato:- Easy to cook; best as cubes; be liberal with oil; only chilli powder; use less water.
2) Carrot:- Easy to cook; small pieces; minimal oil required; only green chillies; no H2O required.
3) Brinjal:- Moderate to cook; never as cubes; slices or as whole slit from top; be liberal with oil; curry leaves is a must; minimal H2O ( spary a lil’ )
4) Chenai:- (forgive me for the spelling); Any shape, if small cubes or slices be liberal with oil; it boiled then mash & squeeze lemon; only chilli powder; curry leaves very important; Easy to cook.
5) Beans:- Pieces; minimal oil; only green chillies; water is essential; Takes a lil’ longer than carrot to cook.
6) Chow Chow:- (FMFTS) Cubes; green chillies; water is necessary; tastes best with coconut powder; Add coconut powder after cooking.
7) Tomato:- As a side dish:- Make sure you u dice it well and remove the skin if u want. Add only green chillies.
8) Cauliflower:- (FMFTS) Easiest to cook; Be liberal with oil; green chillies; spray a lil’ water.
9) Cabbage:- Don’t cook for long; loses most of the vitamins when fried or heated for long; Eat it raw!!!
And finally here is her declaration!!!!!!!!!!!!!!!
I DON’T GUARANTEE ANYTHING!!
Hahhaahha…
