Showing posts with label Bhooma Sudhakar. Show all posts
Showing posts with label Bhooma Sudhakar. Show all posts
Kathirikkai Gothsu by Bhooma Sudhakar
Brinjal Contest entry by Bhooma Sudhagar
Ingredients:
Brinjal – 5-6 pcs (medium size-finely diced)
Onion – 2
Tomato – 1
Tamarind extract - one cup (take a lemon size tamarind extract)
thuvar Dhal – cooked and smashed
Turmeric powder and salt as required.
Ingredients:
Brinjal – 5-6 pcs (medium size-finely diced)
Onion – 2
Tomato – 1
Tamarind extract - one cup (take a lemon size tamarind extract)
thuvar Dhal – cooked and smashed
Turmeric powder and salt as required.
Roast and coarse grind:-
Coriander seeds – 3 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Red chillies – 4 (round chillies)
For seasoning:-
Musturd seeds - ½ tsp
Curry leaves – 1 string.
How to make :-
Heat the kadai, pour 2 spoons of oil and add mustard seeds and curry leaves.
When the mustard splutters, add onions and allow to saute till soft. Now add the tomatoes and mix well.
Tap in a pinch of turmeric and cook till the tomato-onion mixture is mushy.
Now add the diced brinjals and mix well. Then add the tamarind extract.
Allow around 5-8mints for the brinjals also to cook in to the mixture and get soft.
When its a little thick add the smashed thuvar dhal, add salt and pour some more water depending on what you want the final consistency to be.
Lastly add the grinded powder and mix well. keep it just for a mintute .
Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
Garnish with chopped coriander leaves and serve hot with Venn Pongal.
I just added smash thuvar dhal to subside the sour taste of tamarind water and enhance the flavour..so it is optional..
Coriander seeds – 3 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Red chillies – 4 (round chillies)
For seasoning:-
Musturd seeds - ½ tsp
Curry leaves – 1 string.
How to make :-
Heat the kadai, pour 2 spoons of oil and add mustard seeds and curry leaves.
When the mustard splutters, add onions and allow to saute till soft. Now add the tomatoes and mix well.
Tap in a pinch of turmeric and cook till the tomato-onion mixture is mushy.
Now add the diced brinjals and mix well. Then add the tamarind extract.
Allow around 5-8mints for the brinjals also to cook in to the mixture and get soft.
When its a little thick add the smashed thuvar dhal, add salt and pour some more water depending on what you want the final consistency to be.
Lastly add the grinded powder and mix well. keep it just for a mintute .
Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
Garnish with chopped coriander leaves and serve hot with Venn Pongal.
I just added smash thuvar dhal to subside the sour taste of tamarind water and enhance the flavour..so it is optional..
Party Menu - 1 by Bhooma Sudhakar
Welcome Drink:
Masala Buttermilk, Watermelon Juice, Orange Juice
Starters:
Hara Bhara Kabab, Crispy Baby Corn, Green Salad, Thayir Vadai, Masala Pappad.
Soup:
Tom Yum Soup, Curry Leaves Soup
Main Dish
Mini Idlys/Dosas, Poori (For Kids), Plain Naan, Butter Naan, Onion/Garlic Kulcha, Bisibelabath, Veg/Peas Pulav, Curd Rice.
Side Dish
Sambar/Chutney (Coconut, Coriander/Tomato), Vegetable Manchurian, Channa Masala, Dal Makhani, Onion/Cucumber Raitas, Roated pappad.
Desserts:
Pineapple Kesari, Fruit Salad/ Gulab Jamum with Vannila Ice cream, Rasamalai
Samba Godhumai Adai by Bhooma Sudhakar
Wheat based recipes posted by Bhooma Sudhagar
Ingredients:
Samba rawa - 1 cup
Toor Dhal,Urad dhal and channa dhal - 1/2 cup (mixture of dhals).
Raw rice or boiled rice - 1/2 cup
Onion - 2
Red Chillies - 4
Jeera - 1 tsp
black pepper - 1/4 tsp
ginger - small piece.
Asafoetida - little
Curry leaves - 2-3 strings
Salt - As needed.
Ingredients:
1. Soak the Samba rawa separately for 1 hour and soak the dhals and the rice together for 2 hours.
2. Add the dhals and rice with red chillies,jeera, black pepper,ginger and asafoetida and grind it
coarsely in the mixer grinder.
3. Last add the samba rawa and grind it in adai batter consistency. Add the salt.
4. Chop the onions, curry leaves and coriander leaves then add it to the batter.
5. Heat the greased tawa, pour 1 or 2 laddles of the batter, pour oil around. Then flip it over and cook the other side.
Now the Samb rawa Adai is ready to eat. Serve it hot with avial/coconut chutney.
Wheat Veggie Rolls by Bhooma Sudhakar
Wheat based recipe by Bhooma Sudakar
Ingredients:
Atta – 2 cup
Maida – 1 cup
Carrot, cabbage, capsicum, peas – one cup each (finely chopped)
Green chillis – 2
Pepper powder – 1 tsp
Salt to taste
Oil to fry.
Method:
Mix the atta and maida with salt and water, make dough.
Heat the pan, pour little oil, add green chillis, all veggis stir well and half cook it. add pepper powder and salt. Keep it aside till it cools.
Make a small balls of atta, roll them into small pooris.
Take one spoon full of mixed veggis place it in one corner of the round, and roll it nicely and close the ends as the stuffing should not cum out when you fry. (make sure that you remove the green chills before stuffing)
Heat the pan, add oil, put the rolls one by one fry both the sides till it turns golden.
Now, Hot Wheat Veggi rolls are ready to serve with tomato sauce.
suggestion :- pls add the green chillis, as whole. as it will be difficult to remove before stuffing..
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