Palaakkai Pinju recipes

Friday,March 14, 2008 at 10:15 am 1 comment

PALA KAI (PALA PINJU) RECIPES

from Ramesh 0n 14-3-2008

PK doesn’t need boiling – instead pour eneough oil in to the KADAI – like we do for making Vadai or Bonda and fry deep – then

keep aside to allow oil to drain.
 
Then make your base masala
 
The options are
a) Ginger Garlic base
b) Tomato onion base
c) Ginger garlic + Thengaipaal + bay leaves + Pudina
 
etc to name a few bases.
 
Then fry this masala in a teaspoon oil over 12 -1 5 minutes in a kadai till the oil oozes out.
 
Allow the masala to coll for 5 – 7 minutes.
 
Then add a cup full of water ( 150 ml to 200 ml) to the cooled masala.
 
Mix water with masala thorougly with Karandi/spoon so that the masalabecomes thin.
 
Now transfer this mixture to the kadai and allow to become boil.
 
When you see the bubbles surfacing, aimmer the stove & add the FRIED PK
 
The masala & PK has to be mixed gently
 
The thin masala will be absorbed by the PK fry and when it is about to become dry, remove from teh stove & garnish with

Kothumalli leaves
 
Pls wait for one wek – let me give you step by step along with fotos.( ofcourse JPEG )
 
Ramesh

———
Recipe from Rajappa on 14-03-2008   Meenakshi Ammal Samayal Kurippu

Pala kaai (pk) – peel its outer skin, remove the centre narambu, and cut into small cubes.
Cook the cubes, with 1/4 tbsp of haldi powder, in a closed pan.
After these are well-cooked, add a pinch of salt and continue cooking for a few more minutes.

Drain the water and allow the pk to cool.

Using an appalak kuzahvi, te cooked pk is to be uthirthu_fied.

For every 2 cups of uthirtha pk, the following are needed:

1 1/4 tsp of salt, 4 milagai vaththal (red milagai), kadugu 1 tsp, Udad dal 1 1/2  tsp, sugar 1 1/2 tsp,kariveppilai oru killu, hing a pinch, Oil 4 tsps,
Cooked thuvaramparuppu 1 handful, 1/2 moodi thruviya thengai.

Heat a vanali and pour the oil and add kadugu, uluththamparuppu, killiya milagai vaththal, and let them saute (thaalikkavum) .

add cooked thuvaramparuppu, and kilaravum for a couple of minutes.
Add the cooked pk.
Dissolve the hing in water (karaithu kollavum) and add this.
Add kariveppilai
Add sugar
Usiliththu_fy this for a few minutes.

** End of recipe.

———
recipe from Ganesh on 13-03-2008

PALA KAI KURMA

This kurma recipe is based on canned jackfruit (and the can contains 20 to 25 small cubes of pala kaai). I am sure this can be

applied to the Pinju pala kaai. The kurma can be eaten with hot rice or rotis.
 
Things to grind in Mixie:
1. 1 big onion, roughly sliced and slightly fried with few drops of oil
2. 1 tomato (the size of a tennis ball)
3. 3 or 4 cloves of Garlic
4. a small piece of ginger root
5.4 to 6 green chillies (depending on the level of ‘kaaram’ you prefer)
6. a handful of mint leaves
7. a small bunch of Kotthamalli leaves
8. 2 or 3 bay leaves, 3 or 4 lavang, a tea spoon of black pepper, 1 vaasanai poo (you may play around here depending on the level

of masala you prefer)
9. few pieces of cashew and/or almond (if you haven’t tried this before, cashew/almond gives a rich flavour in most of the

chutney/gravy mix)
10. right amount of salt and a tea spoon of sugar
11. A can of coconut milk or half moodi Thengai (if you are going to use raw thengai, make sure the gravy is not coarse at the

end)
 
Method:
1. I am not sure about the form of the Pala kaai which you get. Make sure the kaai is in small cubes. Add 1 or 2 tea spoons of your

favourite oil and fry the pala kaai until they become slightly brown. The purpose of this is for them to retain the shape when you

finally drop them in the Kurma. Keep them aside.
2. Add 2 table spoons of oil in the pan(depending on the level of oil that you would prefer). Add a tea spoon of jeera and let them

sputter.
3. Now pour the ground masala in the pan. If your ground masala is too thick, add a tumbler of water. Simmer the stove to

medium and let it cook for 15 to 20 minutes OR until you see the masala mixed with oil completely.
4. Now add the fried pala kaai to the masala in the pan. Simmer the stove to low and cover the pan if possible. Slow cooking

gives a better taste in my experience. Put off the stove after 15 minutes or so (depending on how raw the pala kaai is).

——-

Entry filed under: Dry Curry. Tags: , , .

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