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Hello nga mrs mano nallam endru neenaikaren :-)
onga coconut chutney masala try panninen very different taste & super combo with idly :-) ty ty
sangeetha u had asked for green gram potato kurma it is page 2 number 58....chutney thedum bothu kurma vum kidaichithu.. :-) enjoy
i have got some longpepper and allspice (pimento)
pictures below - i don't know what to do with them. can someone suggest any recipes... maybe rasam? please advise
http://3.bp.blogspot.com/-vBjkD6rcRL...1600/peepr.jpg
http://www.mokshalifestyle.com/uploads/pimento.jpg
Hello Mecicomeat, I am reposting Kugan's recipe in her thread for the longpepper rasam.
Thank youQuote:
Originally Posted by rose75
Dear Suvai!
How are you? After a long time I have come back here! Family problems and ill-health caused a huge gap !
Your nice feedback on millet Idli, green gram potato kurma and Kovaikkai curry gave me tremendous pleasure! You have mentioned that you have made thakkaali kuzhambu as a side dish for millet Idli. If possible, post down here its recipe! I am curious to know about it!!
Dear Sangeetha!
How are you? How is yr health?
Glad to have your nice feed back on Kovaikkai curry!
I am posting here a tasty rice variety. This keerai pulao is prepared with left over rice. Any keerai variety like Palak, Molaikkeerai, siru keerai, arai keerai, green ponnaangkanni keerai goes well with this pulao. But, I think Palak is most suitable. I am going to try with murungkai keerai next time. let me see how it tastes!!
https://lh5.googleusercontent.com/-n...i%2Brice-6.JPG
KEERAI PULAO:
Ingredients:
Finely chopped Palak keerai- 1 1/2 cups
Cooked rice-2 cups
Fennel seeds- 1/2 sp
small garlic flakes- 2 tbsp
finely chopped tomato- 1
finely sliced onion [ medium size] -2
ginger garlic paste- quarter sp
turmeric powder- 1/4 sp
finely chopped coriander- 1 tbsp
finely chopped mint leaves- 1/2 tbsp
salt to taste
ghee- 1 tsp
oil- 1 1/2 tsp
cashew nuts-6
Procedure:
heat a pan and pour the oil and ghee.
when they become hot add the fennel seeds with the cashew nuts.
Immediately add the onion, garlic flakes and the G.G.Paste.
Fry them well on slow fire until the raw flavour of the paste goes out.
Then add the tomato along with the greens, a pinch of salt and the turmeric powder.
Cook them well until the tomato is mashed and the oil floats on top.
Now add the cooked rice with enough salt.
Toss well on slow fire for at least a few minutes or until the rice is combined well with the masala.
Sprinkle a few drops of ghee on top of it.
The delicious keerai pulao is ready to use now!!
hello nga mrs mano...nalla irukeengala ...naan thaan :noteeth: vera yaarum ileenga
hope your health issues are all solved & you are getting better & better day by day.
Your keerai pulao looks very delicious.
enoda thakaali kuzhambu acho romba simple i am sure you also do the same way.
oru paathirathil...konjam ennai...mustard jeera onion green chillies then lots of tomatoes chopped...add karuvepilai & kothamalli stocks...fry this a bit till the tomatoes become mushy....i add peas to this....now i grind coconut with little kuss kuss....& add it to this...konjam kothika vachi irukanum (sometimes i dont add the coconut) i leave it as is also...athuvum nalla "suvai" thaanga :noteeth: another variation is one can add konjam pattai lavangam & sombu to the coconut & add athuvum oru "suvai" but different....
Thanks for the thakkaali kuzambu recipe, Suvai!
Mano mam my daughter will be 3 months in 3 days. I did not have any help throughout and was finding it so difficult. It was emergency C. I am back to the forum to try out all your recipes. Please do keep posting whenever you get time.