Archive for tuvaiyal

Try These IV

Posted in Try These with tags , , , , , on January 26, 2018 by icareufriend

Before I start with the posting, let me tell you that it is always better to cultivate your own vegetables if you have enough space. Even if you do not have try to utilise some space as we have done using our balcony to plant chilli, tomato and greens (KIrais). These will be pure and sans chemical fertilizers. We have harvested greens [(Fenugreek leaves (VendayakkIrai) and MuLaikkIrai] and prepared poricca kUTTu from both these leaves (See images below)

 

Green Chillies, MuLaikkIrai/Tomatoes, MuLaikkIrai & VendayakkIrai (Fenugreek in bag)

                       Fenugreek leaves      

                        Poricca KUTTu

                                      MuLaikkIrai leaves

 

Last week someone gave me a lot of curry leaves as it was grown enough in their garden. I wanted to make tuvaiyal as well as store it as powder to be used with cooked rice. This time I tried a different version, a modification of old version posted underhttps://dotcom2889.wordpress.com/2011/05/17/podi-varieties-ii/

Curry leaves powder (New version)

Ingredients

urad dAl (dehusked Black gram)   

Bengal gram dAl    

Curry leaves      

Red chillies (Medium)  

Garlic        

Asafoetida    

Refined oil   

Salt       

1 tbs

1 tbs

1/2 cup

8

5 or 6

2 pinches

1 tsp

to taste

Method

After cleaning and washing curry leaves dry them cold and once the moisture is out keep them aside. Take a wok and pour the oil. When it is hot, add the urad and gram dAls, chillies and garlic and sauté well. After urad dAl becomes golden add the curry leaves and sauté for another minute. Put off fire and let these cool. After these are not hot, grind them in a mixi/blender adding salt and asafoetida. When it is cool, bottle it airtight and refrigerate. Goes well with cooked rice and ghee with poricca kUTTu or roasted appaLam as side dish. To enhance you can add ¼ tsp black pepper to the ingredients for sautéing.

             Curry leaves powder

Green grapes roughage (Cakkai) tuvaiyal

My husband had purchased some big green seedless grapes in the hope they would be sweet but I found them to be sour and sweet as such we extracted juice. I found the remnants (aka chakkai) also to be quite sour as such I wanted to try to convert them into tuvaiyal. This resulted well as expected.

Ingredients

Fibrous remnants after extracting grape juice

Red chilli (Medium)        

Green chili (Medium)

Tamarind             

Urad dAl           

Asfaoetida

Salt 

250 gms

2

2

Small marble size

1 tbs   

1/4 tsp

to taste

* The roughage should be more sour and less sweet as otherwise we may have to increase tamarind quantity.

If you want only green chilli, you can replace the red chilli with that.

If the grapes have seeds, remove the seeds before extracting juice.

Method

Take a wok and add a little oil. When it is hot add the red and green chillies and the urad dAl. Sauté well till urad dAl becomes golden. Put off fire and add these to the other ingredients. Grind all in to the consistency of tuvaiyal in a blender/mixi. This goes well with curd rice. If you like you can use it with cooked rice too and roasted appaLam or poricca kUTTu.

Grapes roughage Chutney

 

 

Try These II

Posted in Try These with tags , , , , , , , on December 15, 2017 by icareufriend

My husband brought a packet of cherry fruits as he was misguided by the name printed on the packet. It was mentioned a Garonda which in Tamil we call ‘KLAkkAy’. Since it was not ‘KLAkkAy” but cherries, I did not know what to do with so many fruits. It struck to my mind that I should try a new recipe using this so as to consume. The result is Cherry fruit halwA.

Cherry fruit halwA

Ingredients

Cherry fruits

Sugar

GhI (Clarified butter)

Milk

Cardamom powder

Cashew nut

 

250 gms

200 gms

2 Tbs

½ cup

¼ tsp

Optional

 

Method

Clean the fruits and grind them into fine paste. You must always take the sugar that equals the quantity of the ground paste. Place a wok on the oven. Add the paste, milk and sugar and heat well while stirring constantly so as not to allow charring. After evaporation of water in the milk the contents become thick mass. Now add the ghI and again stir till the paste becomes non-sticky. Add cardamom powder. If you want you can add fried cashews and other nuts. Remove from fire. Cool it down. You can pack these like bAdAm halwA in butter paper or try to shape as I did or give through spoon as the case of consistency.

    

              Cherry HalwA                              Cherry HalwA Cakes

You can also try these:

     

        Stuffed ladies fingers                Ladies fingers chutney

 

                                                                                                                                  Garlic tuvaiyal

  1. Stuffed ladies fingers curry as done in the case of PoTTal using ladies fingers in place of pottal but following the same method.
  2. Ladies fingers chutney (tuvaiyal). This is done like any other tuvaiyal after sautéing the ladies fingers’ pieces well. You should remember that while grinding, first grind all other things except ladies fingers coarsely and then lastly add the sautéed pieces so that they do not become pastry since the vegetable has a tendency to be sticky. The tuvaiyal should be coarse.
  3. Garlic (PUNDu) tuvaiyal. Prepare as above. Here it can be added with all things unlike the above since garlic tuvaiyal should be a bit finer.

Recipes Available 1

Posted in Recipes Available with tags , , , , , , , , , , , , on February 6, 2013 by icareufriend

Bread & Bun

Bread and Buns I (Bread & Bun)

Bread and Buns II (Hot Cross Bun)

Bread and Buns III (Doughnuts)

Bread and Buns IV (PAv BhAji)

Bread and Buns V (PAv BhAji varieties)

Bread and Buns V (Butter cake, egg substitute))

Canadian Buns

Cream Fingers

 

Cakes and Puddings

Puddings and Cakes I (Caramel, Mixed Fruit Puddings)

Puddings and Cakes II (Coconut Milk, Ribbon Puddings)

Puddings and Cakes III (Banana & Chocolate Bread Puddings)

Puddings and Cakes IV (ShAhi & Fruit Puddings)

Puddings and Cakes V (Christmas Pudding)

Puddings and Cakes VI (Christmas Plum Cake and Butter Cake)

Puddings and Cakes VII (Chocolate and Ribbon Cakes)

Puddings and Cakes VIII (American Sponge and Cherry Cakes)

Puddings and Cakes IX (Vanilla cup and Tray Bake Cakes)

Rainbow Jello Mold 

Chutneys & tuvaiyals

Baingan BurtA

BESan (aka Bombay Chutney)

Betel leaves thuvaiyal

Brinjal pulp tuvaiyal

Chou Chou skin tuvaiyal

Coconut chutney

Coriander chutney

Grapes roughage tuvaiyal

Mango chutney

PudinA (Mint leaves) chutney

PudinA chutney

Tamarind chutney

VengAya (Onion) takkALi (Tomato) Chutney 

 

Coconut tuvaiyal

Coriander leaves tuvaiyal

Coriander seeds tuvaiyal

Curry (KAra curry from different vegetables)

Curry leaves tuvaiyal

Ginger tuvaiyal

KaruNaikkizhangu tuvaiyal

Onion tuvaiyal

Paruppu tuvaiyal

PudinA tuvaiyal

Ribbed gourd skin tuvaiyal

Tomato tuvaiyal

VAzhaippU (Banana Flower) tuvaiyal

Yam tuvaiyal

Jams, MorabbAs, Squashes & Sauces

Jams, Morabbas, Squashes and Sauces I (Introduction)

Jams, Morabbas, Squashes and Sauces II (Mango Jam)

Jams, Morabbas, Squashes and Sauces III (Guava & Tomato Jams)

Jams, Morabbas, Squashes and Sauces IV (On Pectin)

Jams, Morabbas, Squashes and Sauces V (Pineapple Jam)

Jams, Morabbas, Squashes and Sauces VI (Mixed fruits Jam)

Jams, Morabbas, Squashes and Sauces VII (Berry, Fig & Peach Jams)

Jams, Morabbas, Squashes and Sauces VIII (Morabba varieties)

Jams, Morabbas, Squashes and Sauces IX (Mango morabba)

Jams, Morabbas, Squashes and Sauces X (Jellies)

Jams, Morabbas, Squashes and Sauces XI (Marmalades & Squashes)

Jams, Morabbas, Squashes and Sauces XII (Mixed fruits squash & Syrups)

Jams, Morabbas, Squashes and Sauces XIII (Sauces)

Jams, Morabbas, Squashes and Sauces XIV (Sauces)

Jams, Morabbas, Squashes and Sauces XV (Ketchup)