Dear NOV!
Thanks a lot for the warm wishes and wish the same to you!!
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Dear NOV!
Thanks a lot for the warm wishes and wish the same to you!!
Dear mrs mano,
What is thirutu halva? athoda recipe iruntha podunga plz....thank u nga in advance.
is it same as black halva?
Mrs Mano...
Thank u very much for posting the Elumbu kuzhambu recipe.I will try this recipe this week and i will tell u how it comes. I have a small doubt.In that recipe you have mentioned measurements in cup.Cup means how much gms it will come approximately? and one more thing i have that soup bowl(used in road side soup shops).Can i use that for this measurement.Thanks in advance!
Dear karthika!
One cup measures 100 gms for flours while it measures more or less 150gms for dals etc. You can take a small cup which measures 150gms to 200 gms of dals correctly. This will go for all my recipes. But for vegetables, you can even use a little bigger cup. No problem.
Dear Selvi!
I am posting here the recipe of ‘ CRAB KUZHAMBU’ for you!!
CRAB KUZHAMBU:
Ingredients:
Crabs-9
Onion [sliced]-3
Crushed tomatoes-3 cups
Ginger- 1 “piece
Garlic flakes-15
Fennel seeds-1 tbsp+ 1 tsp
Shredded coconut- 1 1/2 cups
Curry leaves- quarter cup
Chopped coriander leaves-1 cup
Chilli powder- 11/2 tbsp
Coriander powder- half tbsp
Turmeric powder- half tsp
Boiled rice- a handful
Peppercorns- 1 tbsp
Cumin seeds- half tsp
Oil- 5 tbsp
Salt to taste
Procedure:
Clean the crabs well and cut each crab in to 2 pieces. Separate the legs. In a dry pan fry the rice, peppercorns, 1 tsp fennel seeds and the cumin seeds to light golden brown. When cooled, powder them to a fine flour. Grind the coconut with the ginger, garlic and the remaining fennel seeds to a fine paste.
Heat a pan and pour the oil. Add the onion and fry them to golden brown. Then add the tomatoes with the curry leaves, coriander leaves and the turmeric powder and fry until the tomatoes are cooked to a mashed paste and the oil floats on the surface. Add the crab pieces and the legs along with the chilli and coriander powders and 4 cups of water. Add the salt. When the crabs are cooked for 10 minutes, mix well and add the coconut paste. Water can be added according to the consistency. Cook for further 10 minutes. When the gravy starts to thicken, sprinkle the ground powder little by little and mix well. Keep the kuzhambu on slow fire for ten more minutes mixing in intervals.
Aunty,
this was the exact receipe amma told me, sure i will try and give u feedback. thank u so much. i have sent the link to amma also.
Today i made ur soya chunky gravy. That was one of the favourite dish for our kids.
selvi
Dear Selvi!
This recipe originally belongs to my mother in law. For extra flavour and richness, I am always adding a lots of tomatoes and coriander leaves which will make the kuzhambu delicious.
And thanks a lot for the nice feedback on 'SOYA CHUNK CURRY'!!
aunty,
i knew ur cooking, it so delicious. channa pulav is on our weekly schedule. everybody enjoys it. My husband that is a whole meal. So for me it is very easy to cook that too. Everybody will eat quietly. Also last week i made green thokku, that was also a superhit.
Thanks for the receipes. take care
selvi
Dear mrs mano,
I tried your tomato thokku - 1.....we had it with dosai & it was veryyyy delicious......thank you nga for another wonderful recipe....:-)
neenga epadi irukeenga? hope all is well.
take care
s
Dear Selvi!
I felt happy to know that my 'Chenna pulao' often plays an important role in your cooking! Thanks for it as well as the nice feedback on green thokku.