In goes :
Soyi Keerai ( Fennel Leaves) : 2 Cups finely chopped
Brinjals : 100g diced
Potatoes : 100g diced
Onions : 1 big finely chopped
Ginger n Garlic(GG) Paste : 1 tbsp
Mutton stock: 2 cups ( alternatively you can use chicken/fish/veg stock as per choice)
Red Chilli powder: 1 tsp
Coriander Powder : 2tsp
Pepper, Cumin, Turmeric Powder : half a tsp each
Powdered mix(PMS) of Cardamom, Clove, and Chinnamon at 1:2:2 ratio : 1/4 tsp
Salt : to taste
Ghee or Veg oil : 1 tsp
Curd : 1tbsp
Almonds : 10 blanched and ground to a fine paste.
In a heavy bottomed pan heat the oil, add curd, saute the onions. In a bowl add curd, GG paste, all the powders except PMS. When onions turn golden add fennel leaves, and diced vegetables. just when the raw smell starts changing add the mix of curd. (You can tomatoes at this stage, if you like them in your dishes. I normally prepare NV dishes incl briyani without tomatoes to get the best taste)
Simmer for two minutes. Add salt and the stock just when the vegetables start taking in the spices and curd. Cover and cook till the potatoes are done. Add the paste of almonds, and PMS. Stir, and allow to cook for just 2 min. Cover and allow standing time of another 2min.
Ready to serve with rice/roti/pongal/kanji is your Soyi Keerai with vegetables in Mutton Stock!
Soyi Keerai ( Fennel Leaves) : 2 Cups finely chopped
Brinjals : 100g diced
Potatoes : 100g diced
Onions : 1 big finely chopped
Ginger n Garlic(GG) Paste : 1 tbsp
Mutton stock: 2 cups ( alternatively you can use chicken/fish/veg stock as per choice)
Red Chilli powder: 1 tsp
Coriander Powder : 2tsp
Pepper, Cumin, Turmeric Powder : half a tsp each
Powdered mix(PMS) of Cardamom, Clove, and Chinnamon at 1:2:2 ratio : 1/4 tsp
Salt : to taste
Ghee or Veg oil : 1 tsp
Curd : 1tbsp
Almonds : 10 blanched and ground to a fine paste.
In a heavy bottomed pan heat the oil, add curd, saute the onions. In a bowl add curd, GG paste, all the powders except PMS. When onions turn golden add fennel leaves, and diced vegetables. just when the raw smell starts changing add the mix of curd. (You can tomatoes at this stage, if you like them in your dishes. I normally prepare NV dishes incl briyani without tomatoes to get the best taste)
Simmer for two minutes. Add salt and the stock just when the vegetables start taking in the spices and curd. Cover and cook till the potatoes are done. Add the paste of almonds, and PMS. Stir, and allow to cook for just 2 min. Cover and allow standing time of another 2min.
Ready to serve with rice/roti/pongal/kanji is your Soyi Keerai with vegetables in Mutton Stock!
No question a akka ? Like previous ??
ReplyDeleteFor a change no sothappals in the lunch. So no Question!
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