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ennamo sonnaa udanae senju thandhudura maathiri.. :evil: manasa thottu sollunga.. ennaikaachcum unga veetula viruppa pattu kaettu neenga thanthirukeengannu :huh: unga samayal paththi theriyum, avar kaetka maattaarngrathu vaera vishayam :rotfl:Quote:
Originally Posted by dev
udane seiromo illa 4 naal kalichu seiromo...eppadium naanga thaane senju tharom... adhaan matter... :evil:
Sabash Sariyana pOti :lol2:
This looks interesting... maybe for one day of navarathri?
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Saboodana Vadai
Ingredients:
1) Potato - 1, boiled, peeled and mashed.
2) Green Chillies - 8-10 (crushed).
3) Sago - 1 Cup.
4) Peanuts - 1/2 cup, roasted and crushed crudely.
5) Rock salt (for taste)
6) Oil (to deep fry)
Instructions:
1) Wash Sago properly and drain the surplus water. Soak it for about 3 hours.
2) Next, add all the ingredients to Sago except oil. Blend it all into a paste.
3) In the deep frying pan, heat the oil.
4) Moist your hands and make small ball shaped moulds out of the paste you have made. Slip these into the heated oil on medium flame.
5) Keep frying the balls till they turn crisp and light brown. Drain them well using a sieve ladle. Serve with badaam chutney.
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Peanut Curd Chutney Recipe
Ingredients:
• 1 tbsp Peanuts (crushed)
• 1 cup Fresh Curd
• 1 Stalk Curry Leaves
• 1/2 tsp Powdered Sugar
• 1 Green Chilli (finely chopped)
• 1 tbsp Coriander Leaves (finely chopped)
• 1 tsp Oil
• Salt to taste
How to make Peanut Curd Chutney:
• Beat the yogurt to make it smooth.
• Add chillis, peanut, coriander, sugar and salt.
• Heat oil in a pan and saute curry leaves.
• Add them to curds when they begin to splutter. Mix well.
• Refrigerate the mixture as per requirement.
• Serve the chutney with sabodana vadas.
NOV anneh your two recipes are super.
I have heard of sabudana vadai, but thought that they will be oily.
Peanut curd chutney looks very yummy.
Thanks NOV anneh for both the recipes.
Thanks and take care, Kugan
Dear Dev, I am posting the recipe for the fried rice.
Nothing much new, just as you have posted. So do not be disappointed.
Thanks, Kugan
RESTAURANT FRIED RICE
Ingredients:
2 tbs oil
2 pips of garlic chopped
1 tbs chopped white of the spring onion
1 to 2 tbs light soy sauce
1 cup of chopped vegetables (carrots, french beans, cabbage etc )
2 cups of cooked rice (refrigerated )
Pepper powder to taste
Salt to taste
1 tsp vinegar
1 tbs chopped green spring onion leaves
1 tsp sesame oil (optional )
Method
In a non-stick pan heat the oil.
Add in the chopped garlic, raise the heat, use your spatula and smash the garlic pieces.
This will give out a good aroma, add in the white of the spring onions.
Stir fry again well, add in the soy sauce and mix well. The pan will be smoky.
This will give the smoky smell, add in the vegetables and stir fry well.
The veges should not be over cooked, add in the cold cooked rice.
Add in the pepper powder , vinegar and salt, give ever thing a very good stir.
Now add in the onion green and the sesame oil if used.
Stir fry on high heat and remove. Garnish with cut salad leaves.
NOTES: use cooked rice that is refrigerated overnight .
This helps to prevent the rice from breaking as well as sticking together.
You can add in any veges of your choice.
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Can you see the bird's eye chillie?
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Dear friends, has any one made sesame rice?
My aunt mailed me the recipe, hope to make it for prayers.
Thanks and take care, Kugan
Kuganji..
sesame rice / எள்ளு சாதம் is available as prasadam in many Perumal temples on purattasi saturdays.
Its an offering to Devi on navarathri saturdays by my mom.
K, I've had ellu saadham from our college canteen during my UG days... I used to hate it as it will have a slightly bitter taste...but on days we go late to the canteen, we'll get only this ellu saadham... guess it was on the hate list of many...adhaan kadaisiya ponaalum ellu saadham irukkum... Anyway, if ur aunt gives a recipe, it should be good... so try senju paarunga... canteen cooks are mostly ok-ok cooks,.adhanaal namma avanga senjadhai saapititu mudivukku vara koodathu...