Topic started by rajee (@ inktomi4-cdf.server.ntl.com) on Wed Dec 11 10:13:26 .
All times in EST +10:30 for IST.

hi shreedevi
im rajee in uk.can u tell me how to make a brinjal curry i mean "ennai kathirikkai"

Responses:

• From: Mini (@ adsl-33-142-171.asm.bellsouth.net) on: Wed Dec 11 10:40:56
  
  This is a recipe posted by Mrs.Mano.
  
  ENNAI KATHTHARIKAI CURRY
  ingredients:
  groundnuts-2tbsp,
  kuskus-1sp,
  methi seeds[fenugreek seeds]-1/2sp,
  white sesame seeds-1sp,
  cummin seeds-3/4sp,
  small sambar onions-15.
  tomato pieces-11/2 cups,
  garlic flakes-6,
  coriander powder-11/2sp,
  chilli powder-1 tbsp,
  turmeric powder-1sp
  kaththarikai[brinjal]-8 to 10[small size],
  gingelly oil- 4tbsp,
  mustard seeds-1sp,
  peppercorns-1sp,
  green chillies-5,[slit them lengthwise]
  tamarind-a lime size
  enough salt to taste.
  Method:
  Dry roast groundnuts,cummin seeds,kuskus, sesame seeds,fenugreeks seeds to a golden brown colour and grind them with onions, tomatoes and garlic without adding water.Add the turperic powder,chilli powder, and the coriander powder and mix well. Cut each brinjal in to 8 pieces lengthwise, add enough salt and the mixed masala to this,mix well and keep them covered for 1/2 hour.
  Heat the oil in a kadai and add mustard seeds. When it splutters, add the green chillies and the peppercorns and fry for two minutes. Now add the brinjal with masasla and cook on a medium fire until the oil comes on the top. Extract a thick juice from the tamarind and add to the brinjal.When all the water is absorbed and the oil floats on the top,put off the fire.The gravy must be thick.
  
  
• From: rajee (@ inktomi4-cdf.server.ntl.com) on: Fri Dec 13 12:21:53
  
  thank you very much for ur immediate response.
  i will be very useful for me.
  thnx.
  
  
  
• From: rajee (@ inktomi4-cdf.server.ntl.com) on: Fri Dec 13 12:24:32
  
  also can u tell me how to do spinach kootu
  i will try ur receipe of ennai kathirikkai
  i want to know spinach kootu
  thnx.
  
  
• From: Mini (@ adsl-33-126-116.asm.bellsouth.net) on: Fri Dec 13 13:05:27
  
  There you go!
  
  Posted by R
  -----------
  You can do lots of varieties with spinach.
  
  For south indian foods like rice, u can boil potato and fry it separately, the same with spinach, then mix them both by adding chilli powder, salt etc.
  
  Boil spinach with little water, mash or grind, season with mustard, jeera, urad dhal, channa dhal, hing in oil. Add salt.
  
  With the above, u can add curd at the end. Also, u can fry onion and tomato before adding spinach to the vanali. If u want, u can add cooked thoor dhal or moong dhal. That is one kind, another kind is u can grind coconut, red chillies with jeera, this is called keerai kootu.
  
  By adding tamarind water, boiled thoor dhal, sambhar powder, that is called puliyita keerai.
  
  Or else, u can boil and mash the potato, mix with spinach.
  
  Instead of dhals, u can boil and add any chickpeas or sprouts, tastes good and also it is very healthy.
  
  
  
• From: Mini (@ adsl-33-126-116.asm.bellsouth.net) on: Fri Dec 13 13:06:13
  
  Rimi's recipe
  --------------
  
  
  Spinach Dal Kootu.
  **********************
  1 cup toor dal
  2 packed cups chopped spinach
  1 cup chopped tomatoes
  1/4 tsp turmeric powder
  1 chopped green chilli
  1 tsp coriander powder
  1/2 cup chopped onion
  1 tsp grated ginger
  1/2 tsp mustard seeds
  2 seeded dried chillies
  1 sprig curry leaves
  salt to taste
  1 tbsp canola oil
  
  Cook dal with turmeric powder. When 3/4 cooked, add tomatoes, salt and chopped green chilli. When done, mash slightly and remove from heat.
  Heat oil in a pan. Pop mustard seeds, dried chillies, curry leaves. Stir in ginger, chopped onions and coriander powder. When aroma rises add spinach. Sprinkle a little water, cover and cook for a few minutes. Mix in the dhal. Add more salt if needed.
  
  
• From: rajee (@ inktomi4-cdf.server.ntl.com) on: Mon Dec 16 10:35:39
  
  thnk u for ur tips
  i will try it first. i think u have lots of receipes. do u know how to do vazhaikkai varuval
  i did one method. but it was like gravey. i want varuval to make. can u tell me.
  thnx
  
  
• From: Mini (@ 68.155.223.104) on: Mon Dec 16 12:33:01
  
  Hi Rajee,
  
  Please note that those are not my recipes. I am copying from the previous posts. Your compliments should go to those people. I will search for your new request and post if something came up.
  
  Thanks.
  
  
• From: Sowmya (@ pfg-ha-cp.principal.com) on: Thu May 15 16:01:46
  
  Try this..
  
  Easy and very tasty spinach kootu with coconut.
  
  Spinach - 1 cup
  Moong dhAl - 1/4 cup
  Coconut - 2or3 spoons
  Green chillies - 2 (varies depending on how hot the dish needs to be)
  Jeera - 1/2 spoon
  Hing
  Salt to taste
  
  .Pressure cook cut spinach with moong dhal, salt and hing.
  .Grind coconut, jeera, chillies raw to make a smooth paste.
  .In pan add cooked spinach, ground paste and boil mixture for few minutes.
  
  Goes great with roti/rice.
  
  Enjoy!
  
  
• From: unknown (@ 213.78.76.128) on: Fri May 16 11:39:04 EDT 2003
  
  spinach kootu:
  
  one big bunch of keerai (greens)
  half cup green gram dhal
  a pinch of turmeric powder
  two tablespoon coconut gratings
  one teaspoon jeera
  three green chillies
  one teaspoon oil
  one teaspoon mustard seed
  
  Cooking procedure:
  Wash and cut the Keerai (greens) into small bits. In a separate vessel put Two cups water and Half cup green gram dhal, a pinch of turmeric powder and cook till soft. When the dhal is cooked add the greens, salt on to it and mix well. Cook it on a slow fire for five minutes. Grind coconut, green chillies, jeera into a fine paste. Add this to the greens. Mix well and season it with one teaspoon mustard and urud dhal. After few minutes remove it from fire.
  
  
  
  
• From: unknown (@ 213.78.76.128) on: Fri May 16 11:40:15 EDT 2003
  
  brinjal curry:
  
  
  4 small size brinjals
  one tablespoon mochai kottai
  one big onion
  4 red chillies
  one teaspoon coriander seeds
  one teaspoon bengal gram dhal
  a pinch of asafotida
  half teaspoon salt
  oil for frying
  
  Cooking procedure:
  Soak the Mochai Kottai (Broad beans seed) in water for for one to two hours. Cook till soft. Keep aside. Split the bringals into four. Fry the red chillies, coriander seeds. bengal gram dhal in a teaspoon of oil and powder it. In a kadai, pour oil and when it is hot deep fry the brinjals. Now in a separate kadi pour one tablespoon oil and when it is hot put one teaspoon mustard seed. When it splutters, add the onions cut finely with one spring curry leaves. Fry for five minutes. Now add the fried brinajals, cooked mochai kottai, chilli powder, little turmeric powder, asafotida powder and mix well. Keep it on a slow fire for five minutes.
  Any additional information:
  You can prepare this curry without Mochai Kottai also.
  
  
• From: unknown (@ 213.78.76.128) on: Fri May 16 11:41:22 EDT 2003
  
  BRINJAL AND CAHEWNUT CURRY:
  
  5 medium sized brinjals
  1 big onion chopped
  10 nos cashew nuts
  2 big tomato chopped
  1 teaspoon chilli powder
  1 teaspoon salt
  a pinch of turmeric powder
  half teaspoon garam masala powder
  1 tablespoon oil
  1 teaspoon mustard
  1 spring curry leaves
  1 teaspoon ghee
  oil for deep frying
  
  Cooking procedure:
  Cut the brinjals lenghwise and deep fry in oil and keep aside. Fry the cashew nuts in a teaspoon of ghee and keep aside. In a kadai put the oil and when it is hot add mustard seeds. When it crackles, add onions chopped, curry leaves and fry for a while. Add tomatos cut into small pieces and again fry for two to three minutes. Add chilli powder, turmeric powder, garam masala powder, salt and mix well. Add brinjals, cashew nuts and mix well. Remove from fire
  
  
• From: Susan Sara Biju (@ ) on: Sun Oct 19 02:51:11
  
  Hi, I'm Susan fm Mct. Can anyone pls. give me the recipe for Mutton varutharachathu ???
  
  

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