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April 2018

Butternut Squash Recipes

Salad Recipes

Avocado Mozarella Cheese Stuffed Tomatoes

Avocado Mozarella Cheese Stuffed Tomatoes Recipe
2 Avocados cut in 1/2 cubes 6 oz Mozarella cut in 1/2 cubes 4 lg Tomatoes vine ripened ...

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ChouChou KootCurryPooduthual Recipe

ChouChou KootCurryPooduthual recipe and other butternut squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print ChouChou KootCurryPooduthual recipe  PDF


2 md Chayote squash
1/2 c Shredded coconut
2 Green chillies, crushed
Turmeric to taste Salt to taste Mustard 1 Red chilli
Urad dal Oil (seasoning) Curry leaves (seasoning) Peel skin of squash. Cube. Cook with a little water, turmeric and salt. When done yet firm, add coconut and green chilli mi . Pour seasoning on top. If there's more liquid it becomes kootu, if moist but not liquidy then poduthual. Variations: Can do plaintanos (raw, green or, if not there, very, very green chiquita bananas) for a vazhakai poduthual/thoran. Also can do red pumpkin/butternut squash similarly. An e cellent and quick ckakka thoran is also possible. A Thai canned product is green jackfruit, already cooked. Just shred this by hand, prepare seasoning in 5 6 tablespoons oil and toss crushed coconut and green chillies in. Salt. Stir well and remove when thoroughly heated through and still moist. This dish needs a fair amount of coconut, and the fresh one is preferred. U15297uicvm.bitnet (Shyamala Parameswaran)

ChouChou KootCurryPooduthual recipe and other butternut squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
226 people have voted
Last Reviewed on 2018-04-19



Thursday, Apr 19 2018 Download & Print ChouChou KootCurryPooduthual recipe  PDF   Butternut Squash recipes RSS   Thumsb up

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4 md Artichokes 1 md Lemon, halved Oyster Souffle Base Oyster Sauce See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents o idation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook for 30 minutes or until the bottoms are just tender and a leaf pulls out with only slight resistance. Remove the choke from the water, re form the cooked artichoke and stuff with the souffle base. Preheat your oven to 375 F. Bake for 20 minutes or until the souffle is puffed ...

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