@mappi, thanks. surprised to know that you don't get methi seeds (fenugreek) there.
Printable View
@mappi, thanks. surprised to know that you don't get methi seeds (fenugreek) there.
oopss ... my bad (should have asked or checked), thought methi seeds were something else. Yes, we get fenugreek seeds here. I will add some while doing it next time.
one of my favourite recipes. very simple. i used to cook this a lot - but i havent cooked it in more than 2 years now. might cook this weekend.
please let me know if you want me to translate.
https://www.youtube.com/watch?v=-AMtXvRkuvM
vanakam ngovvvv.....& all who have contributed on here...hello devvvvvvvv....nalamaa.....neenga sonna maathri..looks like the bells are ringing in the kitchen once again :-) but with gentlemen for a change ... :-) neat to observe :-)
good luck with presenting more of your kaivannams!!! :-)
I keep the ends of bread loaves in the freezer - they make very good puddings!
But if you want to make with fresh bread, that's possible too.
https://fbcdn-sphotos-b-a.akamaihd.n...8016148295f05f
Simply soak about 10 slices of bread in milk (UHT or Fresh) for about 30 mins.
Add 2 beaten eggs, salt & sugar to taste and mix well.
Add raisins and a few drops of vanilla essence.
Grease a baking container lightly and bake for about 15 mins. Use a fork to pierce, to see whether it's cooked. The fork should come clean.
https://fbcdn-sphotos-h-a.akamaihd.n...ff2e86e90e4b78
Serve warm, either on its own or with your preferred sauce.
Leftover pudding can be kept in the fridge and served cold - delicious too!
Ahaaaa.....what caught my attention on here is.........lemon rice and masala vadai. .������
Mappi....nga......plz share both of your recipes if u can....ty ty.
Nov ngovv....neenga kitchen la king nu recipes paarthu..nambarengo. ....dosai milagaipodi onga family recipe Konjam
Podareengalaa ty ty...too����
Devvvv.....seems like u too walked in like me...into kugans neighbour's kitchen.....��������....naan vegetarian line la ninukaren. ..neenga.???
Paarunga....Nov ngov....nikaraaru chefs cap pottukittu....angey. ..thattodu pona...sweet oda thirumbalaam nu neenaikaren. ....correct ngala ngovvv ngovvv����������
Not able to use..smiling icons...inga oru sad icon pottukonga
Why sad suvai? :(
Because I forgot how to use icons...lol...I was using the ones available and it was posting as question marks. .lol
Suvai,
Masal Vadai
Ingredients
Bengal Gram (Kadalai Paruppu) - 1 cup
Onion - 1 small size finely chopped
Red Chillies - 5 or 6 depending on the size/hotness
Curry leaves - Few finely chopped
Somb Seeds - 1 teaspoon
Oil - For frying enough for the vadas to float
1/ Soak dhal for minimum 1 hour (maximum 2-3 hours)
2/ Drain the water completely.
3/ Add Dhal, red chillies, somb, salt & grind them coarsely without adding water (some drops if its too hard to grind)
[I use 'Preethi' Robot, Jar & 4 side Blades (Type 3)]
Note: It must not be fully grinded to a paste - Kora Kora nu irrukanum.
4/ Take the grinded dhal and add onion & curry leaves and mix everything till its well blended.
(Add Onions only when you are ready to prepare the Vadai. Onions inject their juice which makes the Vadais hard.)
5/ Make medium sized dumplings, flatten and deep fry in hot oil.
(Just take a little bit batter, make a tiny ball, place it on your palm, press it flat, adjust the circumfrence with your little finger to close the cracks)
You can fry 5-6 vadais at a time.
Note: Oil should be too hot, else the vadais will absorb oil.
6/ Fry till the vadais are cooked (turns brown and crispy when ready). Place it in paper towel to get rid of excess oil.
Lemon Rice
Ingredients
Rice - 1 cup (Water 2 cups)
Lemon Juice - 2 Table Spoons (more if you wish)
Cashew nuts - 10-15 ; roasted in ghee or plain or fried
Peanut - ½ cup; roasted in ghee or plain or fried
Salt
Seasonning
Mustard Seeds - ½ tea spoon
Ghee - 2 Table spoons
Hing - One pinch
Dried Red Chillies - 2-3 depending the size/hotness
Urad Dhal (Ullutham Paruppu) - 1 Table spoon
Bengal Gram (Kadalai Paruppu) - 1 Table spoon
Fenugreek Seeds - ½ tea spoon
Cumin Seeds - 1 Teaspoon
Ginger - 1 Tea spoon – finely chopped
Carrot - 2 Table spoons – finely chopped (optional)
Turmeric Powder - ½ Tea spoon
Curry leaves Few ; full leaves
Coriander leaves - Few; Finely choped
1/ Wash and soak rice for 30 minutes.
2/ Drain water and then boil in salted water until done. Mix the cooked rice and keep aside.
3/ Heat ghee in a shallow pan and add curry leaves, mustard seeds (wait until they brust), a pinch of Hing, dried red chillies, Ullutham Paruppu & Kadalai Paruppu (wait until they change color), fenugreek and cumin seeds. (In the order mentioned & try not to burn them)
4/ Add ginger and carrot, cashew nuts, peanuts and curry leaves. Add Turmeric powder. Fry for half a minute.
5/ Low the flame. If the Pan is hot, you can sprinkle some water to cool it down, else the Rice will start to stick to the Pan. Add cooked rice and then, lemon juice and stir well. Cook in low fire for few minutes.
6/ Add Salt. Garnish with Coriander leaves.
Beans Poriyal
Ingredients
Bengal Gram (Kadalai Parruppu) - 1 tablespoon
Turmeric - a pinch
Beans - 200 gms cut into very tiny pieces
Onion - 1 medium size
Curry leaves - few
Green or Red Chillies - 2 or 3 depending on the size/hotness
Oil - 2 teaspoon
Mustard - 1/2 teaspoon
Urad dhal (Ullutham Parrupu) - 1 teaspoon
Salt
Coconut Gratings - 1 tablespoon (or more if you wish)
1/ Cut Beans into fine bits. Chop the onion, curry leaves and green or red chillies.
2/ Cook the bengal gram (Kadalai Parruppu) along with a pinch of turmeric powder till soft and drain the excess water.
3/ In a pan add oil and then, add mustard, urad dhal (Ullutham Paruppu) and fry till it turns light brown. Then add chopped onion, green chillies and curry leaves and fry for two minutes.
4/ Add beans and mix well. Sprinkle some water to fasten the cooking . Cover with a lid and cook on low flame. Stir now and then till it is cooked. (Adi Pidichikum, so be careful, be close and stir constantly.)
5/ Add the cooked (Kadalai Parruppu) - from Step 2 - along with salt and stir for few seconds.
6/ Finally add coconut gratings and mix well.