Aunty,
i was so much tempted about tomato thokku, can u please tell me where is that receipe of tomato thokku.
i also want to try it. thanks in advance.
selvi
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Aunty,
i was so much tempted about tomato thokku, can u please tell me where is that receipe of tomato thokku.
i also want to try it. thanks in advance.
selvi
Dear Selvi!
This thakkali thokku recipe is a very old one and is always having a lots of fans! Years back, I have posted this in my first thread. Here I have pasted it from my file.
TOMATO THOKKU-1:
Fry 1sp fenugreek seeds and a pea-sized asafoetida in a tsp of oil to a golden brown colour and then powder them finely.
Grind 4 big tomatoes with a gooseberry-sized tamarind and 7 red chillies to a fine paste. Pour this in a pan and heat it.
Add 1sp turmeric powder and mix well.
Cook until all the water is evaporated.
Then heat a kadai and pour 6tbsp gingelly oil.
When the oil becomes hot, add 1sp mustard seeds.
When they splutter add a handful of curry leaves, and 1 tbsp of finely chopped garlic flakes and fry them on a slow fire for a few seconds.
The colour of the garlic flakes should not be changed.
Then add the cooked tomato paste and enough salt.
Cook on slow fire for some minutes until the oil floats on the surface.
Add the fried powder and mix well.
Cook for a few minutes and then put off the fire.
thank u so much aunty. i will try it.
selvi
Quote:
Originally Posted by Mrs.Mano
dear mrs mano,
what an awesome idea........saves time too.....thanks nga...will surely try it...i am positive about the super taste ;-)
thanks nga
Mrs.Mano, can u pls post a recipe for mini pepper idli & mini masala idli?...
Dear Dev!
As I am in Tamilnadu now, I happened to notice yr query only a few days ago.
I have never cooked Pepper idli. But I have some tips for it. In 4 tbsp of gingelly oil, fry a little cumin seeds with curry leaves, asafetida powder, a handful of finely chopped small onions with one tbsp of coarsely crushed peppercorns. When you pour idli batter on the moulds, pour half the quantity first, then sprinkle half tsp of this mixture and pour the remaining batter on it to fill the mould. Then steam the pepper idly.
For masala idli also, you can prepare potato masala, fill it as in the above method and steam them.
I have cooked this delicious rice variety a few days back. Here is the recipe!
THENGAIPAL PULAVU SADHAM:
Ingredients:
Basmati rice- 1 heaped cup
Bengal gram-2 tbsp
Green gram- quarter cup
Slice onon-1
Finely chopped tomato-1
Mint leaves- 1 cup
Coriander leaves-chopped- 1 cup
Thick coconut milk- 1 cup
Salt to taste
Ghee-3 tbsp
Oil-2 tbsps
Turmeric powder- half sp
Grind the following ingredients coarsely:
Ginger- 1 tsp, small garlic flakes-5, cardamom-1, clove-1, cinnamon- a small piece, green chillies-2
Procedure:
Heat a vessel and pour the ghee and the oil. Add the onion and fry it to golden brown. Then add the ground paste and fry for a few seconds. Then add the tomato with the turmeric powder, mint and coriander leaves. Fry them well until the tomatoes are mashed well and the oil floats on top. Pour 5 cups of water with the coconut milk and salt. Wash the rice and the dals and add them to the milk. Cook on slow fire. When the rice is fully cooked and all the water is evaporated, add a little ghee and put off the fire.
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Aunty,
how r u? thengapal pilav satham, is thengapal kitchadi. final result of this pilav will be like paruppu sadham, am i right. I have the receipe of thengapal kitchadi of urs, which i prepare regularly at home. kids like that so much.
selvi
Mrs.mano, thanks a lot... your version of pepper idli is very diff...will try it out...
Thanks again...:)
Dear mrs mano,
Epadi irukeenga?
Thengai paal pulao sounds very interesting...never heard of dals in pulao.....try pannitu solaren kandipa onga kita.
do u by any chance have andra ellu adai recipe nga? iruntha share pannunga plz. avanga chutneys & podis iruntha kooda share pannunga plz. Thanks nga in advance.