Sunday, 18 September 2011

Dal vada with nariyal chutney
South Indian papad
Vermicelli payasum

(curd based mixed vegetable curry)
200gm red pumpkin
200gm ashgourd
200gm suran(yam)
200gm French beans
2-3 drumsticks
2-3 potatoes
2 raw bananas
1 coconut, grated
3 cups curd
5 green chillies
1 tsp cumin seeds
½ cup coconut oil
1 ½ tsp salt
2 tsp curry leaves
½ tsp mustard seeds
2 tsp coriander leaves, chopped
2tsp mint leaves, chopped

1.       Wash , peel and cut all the vegetables into 1’ pieces.
2.       Cook the vegetables with 1 tsp salt and enough water till tender and dry.
3.       Grind the coconut, green chillies and cumin seeds to a fine paste.
4.       Mix the curd, ground paste with the remaining quantity of salt till well combined.
5.       Heat 2 tsp coconut oil and sauté the seasoning ingredients.
6.       Stir in the cooked vegetables, curd mixture and the remaining quantity of coconut oil, cookon low heat for five minutes and remove from the fire.
7.       Transfer the contents to a serving dish.
8.       Garnish the dish with chopped coriander and the mint leaves.
9.       Serve accompaniment at lunch or dinner.

250gm red pumpkin (or ashgourd)
250gm beans
1 cup thick coconut milk(first extract)
1 tsp salt
4 tsp coconut oil
2 tsp curry leaves
½ mustard seeds
2 green chillies, minced

1.       Wash, remove the strings and cut the beans into one inch piece.
2.       Wash, peel and cut the pumkin into one inch pieces.
3.       Cook the vegetables with salt and enough water till tender and dry. Transfer the contents to a serving dish.
4.       Add coconut milk and stir the contents.
5.       Spoon half the quantity of the coconut oil over the dish.
6.       Heat the3 remaining quantity of coconut oil and sauté the seasoning ingredients. Pour it over the curry, and mix well.
7.       Garnish it well the roasted coconut.
8.       Serve hot with rice.

Coconut chutney
A.      8 green chillies
A marble sized lump of tamrind
½ coconut
Salt to taste
Pinch of asafetida
Grind to a smooth paste.
B.      ½ grated coconut
2 cloves
1 onion
¼ ginger
8 green chillies
Juice of 1 lime
Salt to taste
Grind with warm water in a mixie till smooth.
C.      ½ coconut grated
Fried red chilles
1 cup curd
8 madras onions
½ marble sized tamarind
Grind ingredients and add to curd.
D.      ½ coconut grated
1  cup curd
Salt to taste 3 fried red chillies
¼ ginger
Grind and add to curd.

E.       ½ coconut grated
3 fried red chillies
6 flakes garlic
Grind into a smooth ball(not using water).

Dal vada

Ingredients for Parippu Vada (Dal Vada) Recipe
Red gram(Thuvaraparippu) - 2 cups
Masoor dal - 1 cup
Curry leaves - 2 stems
Onion - As reqd
Ginger - As reqd
Green chillies - As reqd
Asafoetida powder(Kayam) - As reqd
Red pepper powder - As reqd
Salt - As reqd
Oil for frying

Preparation Method of Parippu Vada (Dal Vada) Recipe
1)Wash and soak dal separately
for four hours.

2)Drain the dals in a colandar for 1 hour. There should be hardly any water left on the dal. If the dal is too wet, the vada will break apart.

3)Pat the dal dry with a paper towel.

4)With a food processor, the grinding will be easy. Grind the dals separately and make a paste.

5)In the last portion of your grinding (if you have a food processor), add the onions, ginger and curry leaves, so they get minced further.

6)Mix well the whole mixture.

7)Add asoefetida powder, salt and powdered red pepper for taste.

8)Shape into patties and deep fry till Parippu Vada (Dal Vada) become golden brown.

:- Parippu Vada (Dal Vada) is ready.

:- Serve Parippu Vada (Dal Vada) with coconut chutney.

1 cup arhar dal
¼ kg ladies finger
150 gm pumpkin
100 gm brinjal
1 onion quartered
3 heaped tbsp sambar powder
2 flakes garlic
2 tsp chilli powder
2 heaped tbsp coriander
1 tsp fenugreek seeds
1 tsp asafoetida
1 red chilli
Lime sized tamarind
Coriander leaves
Pure ghee for frying
1 tsp turmeric powder

1.       Boil and mash the dal. Fry the onion and ladies finger till brown.
2.       Mix vegetables with the dal. Also add asafetida, chilli powder, turmeric, coriander powder, salt sambar powder and about 2 cups or water. Bring this to a boil.
3.       Add tamarind dissolved in water and cook without stirring till it boils, add more water if thinner sambar is desired.
4.       Add minced coriander leaves.
5.       In hot ghee, splutter mustard seeds, and then brown garlic, fenugreek, red chillies, curry leaves and ½ tsp sambar powder.

Sambar can be made with brinjals, all types of beans, radish, red/white pumpkin and the madras small onions.

250gm red chillies
1 tbsp peppercorns
25 gm turmeric
¼ cup red gram dal
Curry leaves
250 gm coriander powder
¼ cup Bengal gram dal
2 heaped tsp fenugreek seeds
Roast all ingredients separately on slow fire and make a fine powder of the same.
Sambar and rasam powder, available in the market are also good.

125 gm vermicelli
6 cups milk
4 cups water
2 tbsp ghee
8 raisins
¼ cup sugar
A pinch of saffron(optional)
½  tsp cardamom powder
8 chopped cashewnuts
1 tbsp sago

1.       Fry vermicelli in ghee till brown. Add boiling water and cook. When half the water is absorbed, add sago and cook till done.
2.       Add sugar and milk to vermicelli bringing to a boil. Simmer till the desired thickness is reached.
3.       Dissolve saffron in a little milk and add.
4.       Add fried nuts, raisins and cardamom powder.
5.       Serve hot or cold.
6.       ¼ tin condensed milk added to this will give a richer flavour.