Thanks, D..looks like it is a long procedure!! guess, that I can try during some occasion.
Rgds.
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Thanks, D..looks like it is a long procedure!! guess, that I can try during some occasion.
Rgds.
Thanks, rain so much..
Hi,
Could somebody please give me the recipe for "Fried Icecream with caramel sauce"? It came on Mangaiyar Choice on Sun TV 3-4 weeks ago. The lady made the caramel sauce using Naattu chakkarai.
Thanks in advance.
Sukanya.
Hi R
Made the idly sambhar u had posted a while ago and it came out good.Nice change from the frying and grinding!!
GVB
Good, gvb that you tried and of course, when you feel so boring to cook, just hit this sambar!!
This week, here a couple of recipes from SUN as well as from myself. Anyways, from SUN, here it is...
Potato masala roast:
Potato 3 to 4
coconut milk 1/4 cup
onion 1/2 cup
tomato 2 to 3
coconut oil 4 tsp or lesser than that
red chillies 5
haldi, salt
urad dal 1 tbsp
green chillies 2
garlic 5 flakes
cinnamon powder 1/2 tsp
curry leaves
Heat oil, add cinnamon, urad dal, chillies saute. Once done, add cut onion, flakes, curry leaves saute more. Add tomato pieces, cooked potato, haldi & salt, mix well.
If you want the potato to be cooked directly, then, close and cook on low fire. Add half of the coconut milk, mix well and cook for some time.
While adding the remaining milk, keep the fire in high. After pouring, sim the gas and dont close the lid. Let them boil so that the spices will distribute evenly throughout the potatoes. Check for salt.
Omitting or reducing chillies is upto you.
It is a good combination for the forthcoming kitchidi recipe which tried.
---------------------------
Masala kitchdi(second version):
Just follow the procedure regarding cooking which have mentioned here already.
Rice 1 cup
moong dal & gram dal(channa dal) 1 cup together
peanut 1/4 cup
onion 1
tomato 1
potato 1 (can include other veggies)
garlic 5 flakes
green peas 1/2 cup
jeera 1 tsp
bay leaf, cinnamon, cloves 2 each
garam masala 1 tsp
haldi, ginger
green chillies 5
sambar powder 1/2 tsp
oil & salt.
Heat oil and jeera, other raw spices, fry well. Now, add cut onion, ginger, chillies, garlic, soaked peas, potato, tomato with other powders, mix well. Add more water than the regular amount with haldi & salt.
Before that, as usual, soak rice and dal together 1 hr. before and also peanut separately for 1/2 hr. atleast. Mix all of them together and cook for 2 whistles and sim for 20 mts.
Points from me:
Though it is a combination of dal and rice, if you taste the leftover kitchdi, it wont be the same. So, have to add more veggies especially tomato & spices to get a good flavor & taste.
.....................
A couple of recipes from myself:
Punjabi pakoda:
Besan flour 1 cup
red chili powder 1 tsp
haldi, salt depends
potato 1 to 2 cooked and mashed
onion 1
kesari powder a pinch(optl.)
water to prepare the batter.
Cut onion into two halves and then, cut into slices(medium size) and keep aside.
Meanwhile, mix flour with the other ingredients and add mashed potato, sliced onion and add water accordingly. The consistency should be like appam or bajji batter.
Now, take a small laddle and pour onto the hot oil. Instead of pouring straightly, you can just drag in the oil and that is how, had it at my friend's place.
This pakoda is so soft unlike our South Indian pakoda and the taste is really great.
---------------------------
Vazhaipoo(banana flower) vada:
banana flower-quarter portion from the whole
channa dal 1 cup
thoor dal 1 handful
ginger 1 piece small
garlic 1 flakes optl.
red chillies 2 to 3
saunf 1 tsp
jeera 1/2 tsp
salt.
Clean the banana flower and cut them coarsely. Take a quarter cup of butter milk and put the cleaned cut flower with haldi. Cook them. Drain the butter milk and wash with water once again.
Meanwhile, soak dals for 2 hrs and drain the water. Grind dals with other ingredients coarsely and before grinding, as usual, take a handful of dhals separately. Once done, keep aside and put the cooked flower and run for one time(coarse texture is fine).
Mix dals, ground flower & whole dals and prepare vada. Deep fry in oil and wait till it turns into golden brown color.
--------------------------
Hi R:
Can you explain about the dragging procedure? Thanks
Seetha
Hi R / any other friends,
Any idea about the significance of Navrathri ? All I know is victory of good over evil, but what is exact story behind the 9 day celebrations ?
When exactly is the 1st.day of Navarathri this year, Oct. 3 or Oct. 4 ?
Thanks in advance,
Yamuna.
hi R,
Congratulations on u'r thread becoming "Sticky"! i was busy last week...so belated wishes!
Hello R,
Tried Instand Burfi. As you said i can't make it in the microwave. It overflowed. So after 4 mins i cooked in the sotve top. The outcome was like a halwa but not burfi. Tastes very good. Can u tell me how to make burfi rather than halwa?
Oct 4. thQuote:
Originally Posted by Yamuna
Hello R,
Congratulations on your thread becoming sticky.
:) keep up your good work.
Hello Dev, you are doing a good job. Thanks for this.
rsankar.
Hi R:
Wondering why you are missing in action? Its ok if you are busy with navarathri. Hope you are doing fine!!
Happy navaratri!!
Seetha
Hi R,
You are mssing for quite some time now. Is everything ok with you.
Take Care
GV
Hi all,
I'd like to share a few of our family receipes tested several times.
CHICKEN VINDALOO (GOANESE CHICKEN)
Chicken 1kg
Onions grated 2 cups (big cups)
Tomatos diced 1 cup
Garlic paste 3 tbs
Shombou 1 tsp
Cumin powder (Seeraga thool)4 tbspoons
Chilli powder 1tbspoon
Vineager 1 tablespoon
salt
Heat oil and season shombu (fennel) well add onions, sauté until transparent, add tomatos and sauté well until oil seperates and color changes to brownish red add garlic paste add bit of water and fry yet. Add the powdered spices adding a bit of more water until the masalas send a cooked aroma add chicken pieces and 1/2 cup of water cook the meat for about 1/4 hour (depends on the type of chicken used) when the meat is cooked add the vineager blend it to the gravy simmer for 1 minutes and serve hot with rice.
Milagou Erral
1 Kg of shelled cleaned prawns
onion grated 1 cup
tomato 1/2 cup
ginger garlic paste 2 tbs
pepper 2 tbs (increase qty if you want real hot)
Cumin powder 1tbs
Garam masala 1/2 tbs
fresh cream 1/2 cup
Mustard and oloutamparuppu 1tsp
Karuvepillai
salt
Fry mustard and uluthamparuppu in oil until they crack, add onions sauté a bit add tomatoes and sauté until oil seperates add gin&gar paste sauté after adding a bit of water and mash the mixture at the same time. Add the powdered spices, some water and simmer a bit for 2 minutes. Now add prawns cook and when the prawns are cooked add fresh cream leave 3 to 5 minutes for gravy to set and serve hot with rice.
Fish cutlets
Mackerel fish flesh (steamed with a bit of turmeric powder and cleaned without bones) 4 cups
Onions 1 cup
ginger garlic paste 1/4 cup
green chillies chopped as per your taste
Coriander leaves and laruvepillai 1 branch each chopped
1 egg
maida 1cup
mix the fish flesh with onions gin&gar paste, green chillies,salt, the spice leaves, add 1 egg and make a paste with your hand, make balls, flatten them coat a bit with maida and fry in a pan of oil ( as for fish varuval) until they are brown the either sides
If you like these receipes tell me I will post more
Solona
Dear R!
My hearty Congratulations to you for the dedicated work you are keeping in this thread to make it a very nice one.
Could someone repost the recipe of carrot burfi (two layered ) posted by R. I tried to search it but could not find it.
Tomato Am not sure if this is what u had asked for.Anyways am posting a coconut carrot burfi which R had given.
For coconut burfi:
coconut grated 1 cup
milk 1 cup
sugar 3/4 to 1 cup
Now, for carrot burfi...
carrot grated 1 cup
milk 1/2 cup plus 1/2 cup
sugar 1/2 cup
Heat a vanali add the mixture of coconut, milk and sugar. Keep stirring until it becomes very thick. For the sweetness, 3/4 cup is enough; but, if it comes out separately, have to add the remaining 1/4 cup(3/4 plus 1/4). Final result will come like a ball in the center which is the right time to pour onto the greased plate. Dont disturb it for some time.
Wash the vanali and heat the same. Add 2 tsp of ghee with carrot, saute them for 2 or 3 mts. Pour 1/2 cup of milk and when it all absorbed, check whether the carrot is cooked or not. If not, add the remaining 1/2 cup of milk and stirring. It will be done before the milk got absorbed. Wait till the carrot absorbs all milk. Now, time to pour sugar.
Keep stirring till it forms like a ball in the center just like with coconut burfi. Once the ball is formed, pour the mixture on top of the coconut burfi and level it accordingly so that they both should be equal in size. When it is cold, cut down together.
Now, you get a 2 in 1 sweet with double colors and double taste. This is such a nice sweet where the kids will enjoy and also no ghee in it. Adding ghee or caradamom powder and nuts is upto you.
You can put carrot mixture at the bottom, and pour the coconut burfi on the top which will give the same taste.
hey any body mind to tell me how to make veg kurma plz?
thanks
shylaja
Thanx a bunch gvb this is what I was looking for.
Hi R,
Hope you had a lovely dussehra . Why silent all these days ?
Like so many other hubbers, I am also awaiting your enthusiastic participation once again.
Hope things are well,
Regards,
Urmil.
hi R!
Could please post the pressure cooking tips on
Cooking Time, Grain/Water Ratio
for the following items:
RICE
DHAL/LENTIL
VEGETABLE
MEAT
Regards
Noodles
hello R,
tried ur pudina khuzambu.it had a nice and different taste.thanks for sharing ur recipes.
regards,
rain
Hi all
I tried this recipe from Sanjeev kapoor's website and the taste was awesome.The use of cardamom & cinnamon gives a nice taste.
Here is the link
http://www.sanjeevkapoor.com/FreeSec...asp?passid=736
regards
Sowmya :D
Dear R,
Missing u and your recipes.Hope everything is ok
Dear R !
Hope ur doing fine.Hoping to see u in full swing soon !
Regards Foodlover.
HAI,
I JOINED THE FORUM RECENTLY.ALL OF YOU R DOING FABULOUS WORK.IT'S AMAZING!!! THE EFFORT U TAKE TO POST THE RECIPES....REALLY GR8!!!
I WOULD ALSO LIKE TO GET MRS REVATHY SHANMUGHAM'S RECIPES.CAN ANYONE SEND IT TO minikr@rediffmail.com..thanks,bye
Dear R,
I made mysore pak for diwali..I followed u'r step-by-step instruction.It came out gr8 om my first attempt itself.My MIL was very much impressed.Infact she had even got u'r recipe for mysore pak.Thank u soo much for the recipe.Keep up u'r gud work.
Cheers
Ramya
Hi R,
hope everything is ok with u!
Unfortunately, R has requested us to delete this topic due to copyright issues. It'll remain locked for a day and be trashed tomorrow. Sorry about that.