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Sue Nair

IF-Rockerz

Sue Nair

Joined: 07 March 2007

Posts: 6769

Posted: 07 July 2008 at 9:49am | IP Logged
MIXED VEGETABLES WITH SOY SAUCE DRESSING

Ingredients
1 cup asparagus
1 cup carrots
1 cup cauliflower florets
1 cup Tofu

Dressing
1/2 cup corn oil
2 Tbsp sesame oil
2 Tbsp soy sauce
2 tsp apple-cider vinegar
1 tsp sugar
2 tsp. toasted sesame seeds
pinch of salt

Method
Cut the vegetables into bite-size pieces. Steam them for about 15 to 20 minutes. For the dressing, combine all ingredients in a small bottle and shake vigorously. Pour dressing over steamed vegetables....enjoy!! Big smile


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Kavitha Ravi

IF-Dazzler

Kavitha Ravi

Joined: 05 June 2006

Posts: 3755

Posted: 07 July 2008 at 11:39am | IP Logged

This topic came long time ago.

FERN LEAF IN COCONUT SAUCE
                   ( PUCHOK   PAKU )

Ingredients:
1 bundle of   ferns
2 fresh red chillies
1 tbs dried shrimps     soaked in water
2 small   onions
1 pip garlic
1 small piece of fresh tumeric
cup thick coconut milk
Oil
Salt to taste.

Method:

Clean and cut the ferns to about 2 inches in length.
Discard the tough part.
Using a motar and pestle, pound the softened shrimps,
Fresh red chillies, onions, garlic and tumeric.
Heat about 1 tbs of oil in a wok.
Add the pounded ingredients, stir fry until oil oozes out.
Add in the cut ferns, sprinkle little water and stir fry.
Once the ferns are cooked add in the thick coconut milk.
Taste for salt and remove.

This is how the ferns look like.

The cooked dish




Edited by Kavitha Ravi - 07 July 2008 at 11:50am

Kavitha Ravi

IF-Dazzler

Kavitha Ravi

Joined: 05 June 2006

Posts: 3755

Posted: 07 July 2008 at 11:52am | IP Logged


PASALAI KEERAI   POONDU    MASIYA L
                              (PALAK)
Ingredients:
1 bunch of keerai cleaned and chopped
4 pips garlic   crushed
3 green chillies sliced
Salt   to taste
A pinch of sugar    (it retains the green in the keerai)

To Season:
1 tbs ghee or oil
4 pips garlic chopped
1 medium onion sliced
tsp mustard seeds
tsp urad dal
Lime juice to taste

Method:
In a deep pot, add the chopped keerai, crushed garlic,
Sliced green chillies, salt and sugar. Add very little water
And cook the keerai. Remove as soon as it is cooked.
Cool a bit and mash it nicely. You can use the wooden mathu
Or just one spin in the mixie.
Heat the ghee, add the mustard seeds, and urad dal seeds.
Then add in the onions and chopped garlic.
Let the garlic brown a bit, it gives out a good aroma.
Pour it on the mashed keerai and mix nicely.
Add little lime juice to your taste.
Serve with steaming rice.




Edited by Kavitha Ravi - 07 July 2008 at 11:57am

netra_rama

IF-Rockerz

netra_rama

Joined: 31 July 2007

Posts: 9332

Posted: 25 July 2008 at 11:00am | IP Logged
Panfried Tofu with Caramel Sauce
 
1 (14-ounce) block extra-firm tofu, rinsed
1/2 pound shallots (4 to 5 large)
1 cup vegetable oil
1/3 cup sugar
1 garlic clove, finely chopped
1/2 tablespoon finely chopped peeled fresh ginger
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 1/3 cups plus 2 tablespoons water
2 tablespoons cornstarch
1/3 cup loosely packed fresh basil leaves
1/3 cup loosely packed fresh mint leaves
Drain tofu and fry shallots:
Halve tofu crosswise, then cut lengthwise into fourths to form 8 slices. Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use. Finely chop enough shallots to measure 1/2 cup and reserve. Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon oil from skillet and reserve skillet.

Make sauce:
Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel.

Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute.

Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes. Remove from heat and keep warm, covered.

Panfry tofu:
Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total. Transfer to clean paper towels to drain briefly.

Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots.
 
A friend of mine mailed me this this and i had tried it last week. It tasted good. Hope you guys like it...Smile


Edited by netra_rama - 25 July 2008 at 11:03am

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