Quote:
Originally Posted by dev
amaam amaam dev....that is the link that got me all intrigued.
mrs mano nga.....:-) the list is from that link that dev has given. I came across it while browsing....was very keen to know what those items were...
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Quote:
Originally Posted by dev
amaam amaam dev....that is the link that got me all intrigued.
mrs mano nga.....:-) the list is from that link that dev has given. I came across it while browsing....was very keen to know what those items were...
[quote
1. sikappu arisi paayasam:
This I know. This is also kalled as 'puttarisi'. Village people used to eat this once upon a time. It is called as 'sikappu samba arisi'. Nowadays it is very rare to get. Soon I will post this recipe.
( Thank u nga mrs mano...will look forward to it )
2. Pakalkai puli inji:
puli inji is always the most favourite kerala dish. But I have never tasted bitter gourd puli inji.
Here is the link for it.
http://www.ifood.tv/recipe/pavakka_p..._ginger_pickle
( Thank u nga for the link.....even i have heard of puli inji but not paavakai puli inji )
3. Thengai paal kuzhambu:
There are some varieties on this recipe. In this name, a famous chettinadu kuzmabu is there. And again there is a recipe called 'Murungkaikai theengaipal kuzhambu. Also there are a few varieties of thengai pal kuzhambu based on kurma recipes. Which recipe do you like to have?
( oh neraiya varieties irukungala??? onga kita irukarthu the ones that u think will be easy to make podunga mrs mano plz)
4. Midukka vatral kuzhambu:
( athaan enakum therileenga mrs mano.....:mrgreen: i was hoping u wld know...;-)
I never heard about this. what kind of vegetable is this?
5. Pithukku paruppu sambar:
this I can give the recipe, I think.
( would love to have the recipe for this saambar nga )
6. Mochai veerkkadalai pirattal:
Mochai means dried mochai or fresh mochaikkai?
( i would assume if fresh or if its dried then maybe we wld need to soak & pressure cook before we make the pirattal )
7. Vellai poosani alva:
This is also called as Kasi halwa. This I can give recipe to you.
(ohh ithu thaan kaasi halva vaa??? plz do share the recipe)
[/b]
8. Thengai Bun:
I am also having this recipe.
( this i am really curious to know its ingris )
thank u nga mrs mano for yr efforts in posting my requests :-) even though some of it is going to be difficult to obtain )[/i][/b]
Hello Mrs. Mano,
I am also searching for the coconut bun recipe. I used to love it as a child. The bun is as big as a dosai and sweet coconut stuffing sandwiched between the bun. If you have the recipe can you kindly post it as and when time permits. Thanks.
Suja
Dear Suvai!
I am posting here the recipe for ‘pithukku paruppu sambar’.
PITHUKKU PARUPPU SAMBAR
பிதுக்குப் பருப்பு என்பது Pod-லிருந்து நீக்கப்பட்ட பச்சை மொச்சைக்கொட்டைகளை சில மணி நேரங்கள் தண்ணீரில் ஊறவைத்து அதன் தோல்களை பிதுக்கி எடுப்பதுதான். தோல் நீக்கப்பட்ட மொச்சைக்கொட்டைகளை மற்ற காய்கறி போல அப்படியே சாம்பாரில் உபயோகப்படுத்தலாம்.
Ingredients:
Thuar dal- 3/4 cup
Tamarind- a small lime size
Sambar podi- 2 tsp
Turmeric powder- half sp
Onion [chopped]-1
Finely chopped tomato- 1 cup
Slit green chillies-3
Chopped coriander- 2 tbsp
Asafetida- half sp
Oil- 4 tbsp
Pithukku paruppu- 1 cup
Salt to taste
Mustard seeds- 1 sp
Procedure:
Pressure cook the dal with enough water.
Soak the tamarind in a cup of water for half an hour and extract its juice.
Heat a big pan and pour the oil.
Add the mustard seeds and when they splutter add the chopped onion and the green chilies.
Fry for a few minutes and add the tomatoes with the asafetida and the turmeric powders.
Cook on medium fire until the tomatoes are mashed well and the oil floats on top.
Add the coriander and cook for a few seconds.
Pour the tamarind extract and add the pithukku paruppu with enough water and salt.
When the pithukku paruppu is cooked, add the cooked dal.
When the sambar starts to simmer again, turn the fire in to low and sprinkle the sambar powder.
Mix well and cook for a few seconds.
Pithukku paruppu sambar is ready now!
www.manoskitchen.blogspot.com
www.muthusidharal.blogspot.com
Dear mrs mano...thank u nga for the pithuku saambar.....pannidaren seekiramey & will give u the feed back...;-)
hope all is well nga :-)
Dear Mrs.Mano, tried CURRY LEAVES KUZHAMBU from you blog and it was loved by all at home... I din't have vadagam for thalippu and poppy seeds but still the curry was delicious... Thanks a lot for sharing the recipe...
For those who want the recipe, here is the link...
http://manoskitchen.blogspot.com/201...-kuzhambu.html
Dear mrs mano....i made the pithuku parrupu saambar....I had some frozen pithuku parrupu & it turned out very well. The flavor is excellent . Thank u nga...:-)
I also made your aval payasam....which turned out slurpy slurpppp.... :mrgreen:
Dear Suja Rajkumar!
The thengkai bun which i have said is like an appam fried in a pan. May be it could be cooked as dosa and the sweet filling combined with coconut, sugar, and cardamom can be filled inside. We can try it like that.
Dear Dev!
Thanks a lot for the nice feedback on 'curry leaves kuzhambu". Due to continuous cold and fever, I could not post this reply earlier.
Dear Suvai!
Thank you very much for the lovely feedback and appreciation for the 'pithukku paruppu sambar' as well as ' aval payasam'.