A Punjabi friend of mine served this curry with chappati. It was really very nice. She calls it Paal Curry. Try it friends.
POTATO AND PANNER PAAL CURRY
Ingredients:
250 grms potatoes cut into 1 inches in length and fried lightly
250 grms panner or tofu also cut like above and fried lightly
2 big onions chopped fine
250 grms tomatoes chopped
1 cup coconut milk
2 tsp of ginger and garlic paste
2 tsp chillie powder
2 green chillies sliced
1 small piece of cinnamon stick
1 brinji leaf
2 star aniseed
Salt to taste
Little lime juice to taste
oil
Little coriander leaves chopped for garnishing
Method:
Heat 2 tbs of oil in a wok.
Add in the brinji leaf, cinnamon stick, star aniseed,
Onions and green chillies.
Saute nicely than add in the ginger garlic paste.
Stir well and add in the chopped tomatoes.
Cook till the tomatoes are slightly mashed.
Add in the coconut milk, and let it boil.
Add in the fried potatoes, tofu, chillie powder and salt.
Cook for a minute, remove and add the lime juice
And garnish with the chopped coriander leaves.
Goes well with puris or chappatis.
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In Malacca we have the Baba community.
I was served this sweet lemon pickle
with chappati. I instantly fell in love
with this sweet pickle.
SWEET LEMON PICKLE
Ingredients:
6 medium sized lemons (the yellow bitter ones )
250 grms sugar make it into thick syrup
200 grms chillie powder
tsp tumeric powder
1 tsp mustard seeds dry roasted and powdered
1 tsp fenugreek seeds dry roasted and powdered
3 tbs gingelly oil
tsp salt
Method:
Boil the lemons in a pot of water for about 10 minutes.
Let it cool, wipe nicely and cut them into pieces.
In a jar add the cooled syrup and the cut lemons.
Add the salt, and tumeric and keep aside for two days.
On the third day add the chillie powder, mustard powder
And the fenugreek powder and mix well.
Heat the oil, let it cool and add to the lemon pickle.
Taste for salt and sugar, both can be added if necessary.
Keep it in the sunlight for few days.
Use a dry spoon. It goes well with chappati, dosa and things.
This pesarattu always reminds me of my college days. My Telugu friend always shares her pesarattu with me.
PESARATTU
Ingredients:
250 grms of green gram dal soaked for 5 hours.
3 tbs of raw rice also soaked
1 big onion
5 green chillies
inch of ginger
Salt to taste
To garnish:
a cup of chopped onions
1 tbs of finely chopped green chillies
tsp of cumin seeds
Oil
Method:
Grind together the green gram dal, rice, onion,
Green chillies and ginger to a dosa batter.
Add the salt and keep aside.
In a pan add 1 tbs of oil and saut the chopped onions,
Chopped green chillie and cumin seeds.
Remove and keep in a plate.
Heat up a dosa kal, spread the batter to a thick dosa.
Pour 1 tsp of oil all around the dosa.
Sprinkle the garnish on the top of the dosa.
Press lightly with your dosa spoon..
Cook on medium heat till the dosa is little crisp.
Serve with ginger chutney.
Note: this dosa will be soft till the next day.
Green gram dal is full of protein. Good for a change.
Another panner dish for Meli
PANNER DELIGHT
Ingredients:
300 grms panner or tofu cut into rectangles and lightly fried
300 grms of button or oyster mushroom sliced
2 big onions chopped
2 tomatoes chopped
5 green chillies slit into 4 and cut across
2 tsp chillie powder
1 tsp cumin seed powder
tsp gram masala powder
2 tsp of ginger garlic paste
1 cup thick curds beaten well cup of water
10 cashew nuts
Salt to taste
oil
To be sauted and ground:
1 cup chopped onion
1 cup chopped tomatoes
10 cashew nuts
Method:
Pour 2 tbs of oil in a wok, add the cashew nuts, green chillies
Onions, ginger garlic paste and saut till the onions are lightly
Brown. Then add in the tomatoes and stir for a minute.
Now add in the ground masala and stir for another minute.
In the mixture now add the chillie powder, cumin powder,
Gram masala powder salt and mix well.
Now add the well beaten curds and cook till the oil rises.
Add in the mushrooms and panner and cook till the mushrooms
Are cooked. Garnish with coriander leaves and serve.
This dish will look grand when served with naan or chappati
To our guests.
This pesarattu always reminds me of my college days. My Telugu friend always shares her pesarattu with me.
PESARATTU
Ingredients:
250 grms of green gram dal soaked for 5 hours.
3 tbs of raw rice also soaked
1 big onion
5 green chillies
inch of ginger
Salt to taste
To garnish:
a cup of chopped onions
1 tbs of finely chopped green chillies
tsp of cumin seeds
Oil
Method:
Grind together the green gram dal, rice, onion,
Green chillies and ginger to a dosa batter.
Add the salt and keep aside.
In a pan add 1 tbs of oil and saut the chopped onions,
Chopped green chillie and cumin seeds.
Remove and keep in a plate.
Heat up a dosa kal, spread the batter to a thick dosa.
Pour 1 tsp of oil all around the dosa.
Sprinkle the garnish on the top of the dosa.
Press lightly with your dosa spoon..
Cook on medium heat till the dosa is little crisp.
Serve with ginger chutney.
Note: this dosa will be soft till the next day.
Green gram dal is full of protein. Good for a change.
Aiyoo... I was so surprised to see the pesarattu today Kavi!! Because I too prepared this dish in this week and wanted to write abuot it today and when I logged into Recipes thread... and there it's - you must have read my mind!! 😊
Anyway, my ingredients are similar to yours, except I made mine with moong dal sprouts, No rice and also I added the finely chopped onion & curry leaves into the batter and mixed well before making Dosas. Shall try your method also some time.
Moong Dal Sprout Adai!
This is a simple ash gourd kutto
ASH GOURD KUTTO
Ingredients:
cup cooked moong dal
tsp tumeric powder
250 grms ash gourd cut into cubes
1 tsp tamarind paste
1 inch ginger cut into thin strips
4 green chillies sliced
2 tsp lime juice or to taste
cup coconut ground to paste
1 tbs coconut roasted to a golden colour
Salt to taste
To temper:
2 tbs oil
1 tsp mustard seeds
2 tsp urad dal
1 tsp gram dal
2 dry red chillies cut into pieces
1 sprig curry leaves
1 tbs chopped coriander leaves for garnishing.
Method:
In a wok heat the oil and add the tempering items.
When the dals turn brown add the green chillies
Ginger and the gourd pieces. Stir nicely.
Add in the tamarind paste, salt, tumeric powder
The cooked dal with a cup of water.
When the gourd is cooked add in the coconut paste.
Simmer and remove. Now add the roasted coconut,
Lime juice and the chopped coriander leaves..
Mix nicely and serve. Goes well with rotis and rice.
Well friends try this elephant yam roast.
ELEPHANT YAM ROAST
Ingredients:
kg elephant yam skinned and cut into slices
1 tsp tamarind paste
1 tsp salt
tsp tumeric powder
To grind to paste:
2 small onions
1 pip garlic
tsp pepper
tsp cumin seeds
tsp chillie powder
Little salt
1 sprig curry leaves to garnish
2 tbs of oil or more
Method:
Boil the cut elephant yam pieces with the tumeric powder
Tamarind paste and salt till cooked.
Drain the water, apply the ground paste to the yam.
Rub nicely and leave it for about 10 minutes.
Heat a non-stick pan. Add the oil and also the boiled yam.
Add in the curry leaves and stir fry the yams on slow fire
Till the yams are cooked and crisp on the outside.
Add little bit oil if needed. Remove and serve.