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For my people will live as long as trees...For they are people blessed by the Lord,and their children too, will be blessed. I will answer them before they even call to me. While they are still talking about their needs,I will go ahead and answer their prayers! Isaiah 65:22-24
Sunday, December 21, 2008
Saturday, December 13, 2008
Kari urundai kozhumbhu ( Meat balls cooked with coconut & spices!)
Saturday, December 6, 2008
Beans paruppu usili
French beans - a handful, chopped, parboiled, toor dal - 1/4 cup, channa dal - a handful, onion - 1, chopped, garlic - 2 cloves, finely chopped, oil - 5 tbsps, mustard seeds - 1 tsp, curry leaves - 6 , asafoetida - a pinch, chopped coriander leaves - 2 tbsps.
Cumin seeds - 1 tsp, fennel seeds - 1 tsp, grated fresh coconut - 2 tsp, dry red chillies - 4,asafoetida - a generous pinch.
Grind the above ingredients to a smooth paste.
Soak the toor dal & channa dal for 3 hours, drain & grind to a coarse paste ( like how you grind for masala vadai) alongwith the ground masala paste & salt to taste. Steam cook the ground paste ( i used my idli cooker & steamed them on greased idli plates like how you do for idlis for 10 mins) in a greased dish for 10 mins. Cool & crumble the cooked dal paste & keep aside. In a pan, heat the oil & season with the mustard seeds, curry leaves & asafoetida. Add the onions & garlic & fry for a minute. Then add the cooked beans & sauté for about 3 to 4 mins. Now add the crumbled dal paste & stir fry over low heat for about 5 to 6 mins , till the mixture turns golden & dry. Then add the coriander leaves & sauté for another minute & serve immediately with rice & gravy of your choice.
I had this with some curd rice & liked the dish a lot. I found that it tasted like the deep fried masala vadai (but minus the deep frying part) in a crumbled form.