Dear mrs mano.....i made yr mysore rasam & it came out really well nga.....thank u....:-)
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Dear mrs mano.....i made yr mysore rasam & it came out really well nga.....thank u....:-)
Dear Suvai!
Thank you very much for the nice feedback on 'mysore rasam'!!
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Dear Sinrultz!
I am posting here the recipes for ‘Sambar vadai’ and ‘Thayir vadai’ for you! As I was in Tamilnadu for a family function for the past month, I could not post these recipes earlier. I regret for the delay.
SAMBAR VADAI:
For vadai:
Ingredients:
Whole black gram- 1 cup
Raw rice- 1 tbsp
Salt to taste
Oil to fry
Procedure:
Soak the black gram and the raw rice for an hour. Then grind them in a grinder to a fluffy texture sprinkling water in intervals. The salt must be added at the last stage. Heat oil, wet the left palm, take a ball of the ground mixture, flatten it on the wet palm and slip it in to the hot oil. Fry all the vadais to golden brown in this manner. The fire must be medium. Press them slightly in a kitchem towel to take out the excessive oil.
SAMBAR:
Ingredients:
Tuar dal- ¾ cup
Tamarind- a small lime size
Chopped tomato- 1 ½ cup
Sambar onions- 1 cup
Slit Green chillies-2
Chopped coriander-qaurter cup
Curry leaves- a few
Asafetida- 1 sp
Turmeric powder- half sp
Salt to taste
Gingelly oil- 4 tbsp
Mustard seeds- 1 tsp
Fry the following ingredients in a tsp of oil and powder them to a coarse powder:
Red chillies-5, coriander seeds-1 tbsp, Bengal gram-1 tsp, fenugreek seeds-half sp, cumin seeds- a pinch, curry leaves-1 arc, shredded coconut- 1 tsp
Procedure:
Soak the tamarind in a cup of water for an hour then extract its juice. Cook the dal in a pressure cooker for 5 whistles.
Heat the oil in a vessel and the mustard seeds. When the splutter, add the onion with the green chillies and fry them to a slightly golden brown colour. Then add the tomatoes with the coriander leaves, asafetida powder and the turmeric powder. Cook them until they become mashed and the oil floats on the surface. Add the tamarind extract and allow it to boil for 10 minutes. Add the cooked dal with enough water. Sprinkle the sambar podi and mix well. Boil the sambar on slow fire for 10 minutes. The sambar must be watery. Before serving, add all the vadais and allow them to soak in it for 15 minutes.
THAYIR VADAI:
Ingredients:
Thick curd- 3 cups
Thin butter milk- 2 cups
Chopped coriander- quarter cup
Salt to taste
Hot vadais
Grind the following to a slight coarse mixture:
Shredded coconut- 1 tbsp
Green chillies-2
Ginger- a pea size
Gram dal- 1 tsp
Cashew nuts- 2
Procedure:
Mix the coarse paste in the curd with enough salt. Put all the hot vadais in the butter milk for 2 minutes, then take them out and squeeze the water thoroughly. Then add all of them in the curd mixture and mix well. Decorate with the coriander leaves.
Thank you very much ma'am..excited to try it out soon
Hi to all :boo:
I am Karthika new to this thread.Mrs.Mano .. Mam I have read all your recipes posted in this thread.If possible pls post the recipe of Elumbu kulambu.Thanks in advance :)
Dear Karthika!
Welcome to this thread!
Here is the recipe of ‘elumbu kuzhambu’ for you!
MUTTON ELUMBU KUZHAMBU:
Ingredients:
Mutton elumbu[bones]- 500gms
Fennel seeds-2tsp
Sambar onions-1 cup
Garlic flakes-20
Shredded ginger- 1 tbsp
Tuar dal-3/4 cup
Turmeric powder
Chilli powder- 2 tsp
Coriander powder-3 tsp
Drumstick-3
Patato-2
Onion[sliced]-half cup
Crushed tomato- 1 cup
Cloves-2
Cinnamon- 1 piece
Chopped coriander leaves- half cup
Curry leaves- a few
Oil- 4 tbsp
Shredded coconut-1 cup
Poppy seeds-1 tbsp
Salt to taste
Procedure:
Pressure cook the dal with enough water. Grind the sambar onions, 1sp fennel seeds, ginger and the garlic coarsely and mix with the bones. Pressure cook the bones with little water to 8 to 10 whistles on slow fire. Heat a pan and pour the oil. Add the sliced onion with the gloves and the cinnamon and fry them to golden brown. Then add the tomato and the greens with the turmeric powder. Cook them until they are crushed and the oil floats on the surface. Add the bones with enough water, salt, powders and the vegetables. When the vegetables are half cooked, add the cooked dal. Grind the coconut with the poppy seeds and the remaining fennel seeds to a fine paste. Add this paste to the simmering kuzhambu. When the vegetables are cooked and the required consistency is acquired, put off the fire.
I wish all the hubbers a very 'HAPPY DEEPAVALI'!!
happy diwali Mrs Mano :)
Dear Mrs Mano!!!
Iniya Deepavali Vaazhthukal nga....to you & all hubbers too!
s
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