Asikkkk akhirnya punya blog baru juga deh bakul kue nya.hehehhe.Setelah awalnya di MP,akhirnya memutuskan untuk pindah ke blogspot.
Yuk temen-temen liat kreasi Lola Kitchen dan jangan lupa di order ya.hihiihihi
Monday, October 04, 2010
Vendaikkai Thair Pachadi - Okra/Lady's finger in Yoghurt
VENDAIKKAI THAIR PACHADI
My children prefer my mother's method of preparing vendaikkai thair pachadi to mine. I usually saute the vegetable - okra or lady's finger - in a little seasoned oil and add it to the curd. Here I wish to record my mother's recipe which is adored by every one in the family.
INGREDIENTS
Okra/lady's finger - 200 gms
Fresh and thick curds - 2 cups
Salt - 1/4 tsp
Oil - for frying
METHOD
1. Wash, wipe and slice the okra into 1/2" pieces. Even little bit of water is enough to release the slime from the cut okra.
2. Heat oil in a kadai and drop in a ladleful of okra pieces. Since the oil will hiss and foam it is better to fry the okras in small batches to avoid oveflowing of hot oil.
3. Turn the okra pieces now and then with a perforated ladle till they start to turn brown in colour. By this time the foaming and bubbling would have stopped
4. Remove the fried okra pieces and drain them on a paper towel.
5. Lightly beat the cool thick curd and salt with a spoon or fork.
6. Mix the fried okra pieces into the prepared curd after they cool down.
No garnishing or seasoning is necessary as it will mar the heavenly flavour of fried okra.
Enjoy the cool and crisp vendaikkai thair pachadi with spicy bisibele bath or a hot vegetable biriani.
My children prefer my mother's method of preparing vendaikkai thair pachadi to mine. I usually saute the vegetable - okra or lady's finger - in a little seasoned oil and add it to the curd. Here I wish to record my mother's recipe which is adored by every one in the family.
INGREDIENTS
Okra/lady's finger - 200 gms
Fresh and thick curds - 2 cups
Salt - 1/4 tsp
Oil - for frying
METHOD
1. Wash, wipe and slice the okra into 1/2" pieces. Even little bit of water is enough to release the slime from the cut okra.
2. Heat oil in a kadai and drop in a ladleful of okra pieces. Since the oil will hiss and foam it is better to fry the okras in small batches to avoid oveflowing of hot oil.
3. Turn the okra pieces now and then with a perforated ladle till they start to turn brown in colour. By this time the foaming and bubbling would have stopped
4. Remove the fried okra pieces and drain them on a paper towel.
5. Lightly beat the cool thick curd and salt with a spoon or fork.
6. Mix the fried okra pieces into the prepared curd after they cool down.
No garnishing or seasoning is necessary as it will mar the heavenly flavour of fried okra.
Enjoy the cool and crisp vendaikkai thair pachadi with spicy bisibele bath or a hot vegetable biriani.
Sunday, October 03, 2010
The Chutney Special
Chutney a must breakfast condiment in any south-indian home. But it is always a confusion what to make and always looking for something different than the normal Coconut/Tomato Chutney.
I normally try to avoid making Coconut Chuntey, fearing those calories!!!! So, keep looking/trying for some different chutney. Peanut Chutney is my hubby's favorite, but this time i tried by adding some onion to it, tasted good.
Walnut Chutney recipe i got it from a tamil magazine, tasted great, hubby dear was surprised, when i told him it is Walnuts!!! Just try it and surprise your better half!!!!!
Peanut Chutney
1/4 cup Peanuts
1 Large Onion (optional)
2 Red/Green Chillies (Red better)
2 cloves of garlic (optional)
A Small ball of tamarind (A small Gooseberry size)
Salt to taste
For the Tadka
1-2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
Method
Roast the peanuts with little oil. Grind them with rest of the given ingredients. Heat one tsp of oil, splutter mustard seeds, add a tsp of urad dal. When the dal is roasted, add it to chutney. Makes a Good Combo with Idly/Dosa.
Walnut Chutney
1 bunch of Mint leaves
10 Walnuts
2 green chillies
2 tbsp of freshly grated coconut
2 tsp of grated ginger
a small ball of tamarind (a Small Gooseberry size)
Salt to taste
For the Tadka
1-2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
Method
Soak Walnuts in Hot water for 10 minutes and Drain. Wash Mint leaves. Grind all the ingredients together. Heat a tsp of oil, Splutter mustard seeds, add urad dal, once the dal is roasted, Pour it over the Chutney. Enjoy with Hot Idly/Dosa.
Sending these two Chutnies to CMT-Chuntey Happening @ Joy of Cooking.
Along with these two i m sending these Chutnies too for the event
Peerkangai Thol thogayal/Ridge-gourd peel Chutney
Thengai Thogayal/Coconut Chutney My MIL's Version
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