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:mrgreen:hello nga nov ngovvvv...:-)
epadi irukeenga?
neenga pottu irukara kadamba pakoda....puth vithama irukey!!!....pakodaku...most of the time....maavugal kalanthu thaaan senji kelvi pattu iruken.....intha kadalai parupu plus thuvaram parupu plus ulunthu soak panni seiyarthai..read it with wide eyes...(surprised look ofcourse) :noteeth: i will surely try this "oru naal" ;-).
It is very interesting nga.....yaar recipe....amma recipengla?? :smile:
hmmmm picture paarthaaley suda suda eduthu saapidanum pola iruku...intha winter la ;-):mrgreen:
try panni paarunga suvai-nga... appuram vandhu sollunga :)
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In a pan, heat oil and add the following spices one by one: kadugu (mustard seeds), vendhayam (fenugreek) and peruncheeragam (fennel seeds). Keep the flame low as you don't want to burn the spices.
The add the following in this order: Sliced onions, halved garlic pods, chopped ginger & curry leaves.
Once onion is nicely cooked, add fish masala powder, chilly powder & turmeric powder. Fry for a while under very low flame. Add water to make it a paste and let it boil.
Add the following vegetables next: ladies finger, brinjals, tomato, green chilly. For better flavour you can deep fry the brinjals first.
Add some tamarind water and salt to taste. Wait for vegetables to cook.
Finally add fish and allow fish to cook. Fish cooks very fast. Don't stir much or the fish will break.
Once fish is cooked, switch off fire and leave it in the pan to cool down. Allow at least a couple of hours for curry to settle.
Bring the fish curry to boil again, once you are ready to eat - over very small flame.
https://fbcdn-sphotos-h-a.akamaihd.n...a0bb8d84492809
Boil, peel and crumble potatoes. I use Russet potatoes.
In a pan fry sliced onion, chopped ginger, curry leaves and sliced green chilly.
Add salt and cooked potato.
For the batter I don't use chickpea flour - thigattum
So I mix white wheat flour and rice flour, salt and turmeric and make a thick batter.
I add a secret ingredient now for better batter (shhhhhhhhhhhhhh...... Some corn oil) and leave the batter to rest.
Roll potato masala into small balls, dip into batter and deep fry.
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My version of Pongal
Soak rice for at least an hour.
Boil milk and water. Add soaked rice.
Let it simmer. If necessary add more water.
Once it's overcooked, add brown sugar. Stir nicely.
Add cashews and raisins fried in ghee. Add more ghee, stir and switch off fire.
Let it cool - it will coagulate.
Asusual Bonda Super ... Thanks Chef
http://www.mayyam.com/talk/attachmen...3&d=1421441212
Fried Noodles with fried chicken
- Not Maggi but chinese yellow noodles made with wheat flour without egg.
- No Tofu, I forgot to buy them.
- No Prawns, for some reasons I stopped eating sea food.
Rest followed NOV's recipe and made a portion from 120 gms of noodles (60gx60g pack), 200 gms Boneless Chicken, 1 egg, 1 tsp of soya Sauce, 1 tsp of Chilli Sauce (this is a must - add more if you like) and the dish was exact quantity for 2 people. And it was excellent.
http://www.mayyam.com/talk/attachmen...4&d=1421583230
Thanks Chef.