I've started cook for good (Well!! Whose good? I seriously dont know) By around 2 weeks I've learnt cooking quite some items. I am just bloging so that I dont have to make ISD every time am stuck up in the kitchen :P. OK here goes my first item:
PUDHINA THOGAYAL:
The following ingredients are required for the preparation:
fistfull of Ulutham parupu (kaipidi alau)
2 kanja milagai (2 dry chilly)
1 kattu pudhina ( 1 pck of Mint leaves)
2 teaspoons of tamarind paste
Coconut, as per the taste required/optional ( I used less than a half coconut)
Salt as per taste
asafoetida (perungayam)
Procedure
- Heat the tawa with a litte oil
- Add the Ulutham parupu and the dried chillies
- Fry it until the dhal truns golden brown. Turn off the stove
- Add a pinch of asafoetida for the taste. mix well.
- Empty the contents into a dry bowl
- Now add the washed pudhina leaves (without water) into the tawa. No need to light the stove.
- Let the leaves cook in the mild heat
- Meanwhile, powder the fried dal and chillies in the mixie.
- Now add 1 teaspoon of the tamarind paste, 1/4 spoon of salt, a little water so that they mix well and grind
- Add the grated coconut and cooked pudhina in this mixture and little water for the consistency and rind well.
- Taste it and add salt and tamarind paste as required.
- The coconut in this recipie is optional. This same procedure can be userd for curry leaves thogayal but without coconut.
It Looks AWSOMEEEEEEEEEEE
ReplyDeletesuvaiyana suvai
ReplyDeleteHeading parthutu i thot u hv cooked a whole feast...Thogayal panradhukku ivlo bld up aa?? :-P
ReplyDeleteSeri seri i understand small steps takes yu long way...
Method potrukeenga..saptutu result sollaliyee...impact enna??? :-)
good for you..start another sub blog for cooking cos it doesnt get mixed with others and you can easily retrieve recipies for self
ReplyDelete@ Santhosh & அண்ணாமலையான் i Thanks :P
ReplyDelete@Chan - Idhu dhan arambam...ini samaykradha mattum parunge!! It came out well. actually romba nalla irundhuchu!!
@DV - OK madam!!!ippothiku new label potu irukken, depending upon d volue of my posts, I'll start one
super. Kalakkunga. Preparing a thogayal is really a tough task ;). U did it. So, move on to other kashtamaana kariyam like paal kaachufying and saatham vadichufying....Jus kidding.
ReplyDeleteInstead of 2 red chillies u can try out with 1 red chilly and 3-4 pods of pepper without coconut and lastly add urad dhal and grind it coarsely. Just a varied version.
@CG - Thanks for the support ;). Will try ur suggestions next time
ReplyDeletekalaks !!!! welcome to the cooking world :). All the best !!! And if you just make a paste of pudhina using green chilli and coriander, you can use it for bread sandwiches :).I love pudhina in any form.
ReplyDeleteHooo ... cookingg ?? you ??? making ??? Aiyooo paavam, indha vishayam andha "eli" ku teriyumaa ?? ;))
ReplyDeleteOk here is a tip, pudhinaa thogayal pannarache, you need not fry those leaves in a pan, all you need to do is, take those cut leaves and add a few drops of lemon on them, and then grind it ... andha pacha vaasanai varaadhu :) Baasu ... naangelaam 10 varushamaa samaikara aalu ... enga kittayevaa ?? ;)))
@Lavs : Thanks!! ya even I love tat paste...my moms makes it so well!!!
ReplyDelete@Sathish : hmmm theriyum ;) Wooow!! ellarum tips tharinge...nan dhan indha world'le late pola irukku.....Kandippa try panren
!!! cookinga!! and tht too pudina thuvayal!!! wow! :D bakra matirichi solitu labku poga aarambichacha :)
ReplyDelete~gils
yen case'le nane cooking nane t(e/a)sting :(
ReplyDelete//yen case'le nane cooking nane t(e/a)sting :(//
ReplyDeleteLOL... the sad smiley at the end,speaks more!! :)
you have been tagged :). If you have the time, that is :)
ReplyDeletehttp://a-peep-into-my-world.blogspot.com/2010/04/know-me-tag.html