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At stop & shop, all kinds of pastas are available in the same pasta section itself, gvb. Brandwise, they will organize right from small pasta upto noodles, so should not be a problem in retrieving.
Sorry, I thought that already told you that payasam recipe is readable in tamil font, thanks for asking. I sent a mail to inimai, so, got confused.
And about jalopena pepper, saw an article which says that for making hot pepper sauce, one should use either jalapeno or habinaro. Becoz of the seeds inside, it makes the pepper hot.
http://search.yahoo.com/search?fr=FP...apeno+pepper++
Have a look at the above picture becoz that is jalapeno pepper's and is this the one you made bajji?
Bye.
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Hi R,
Have a doubt in your recipe for Bread Dosai. Is it the raw boiled rice 'puzhungal arisi' to be used, or cooked rice - 'sadam' ? If it is the puzhungal arisi, how long should it be soaked & also how long to soak the mung dal? If you've tried this , can yu tell if it will come without sticking to the pan , like crisp or should it be thicker like oothappam!
Thanks & Bye.
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Hi Indu,
Yes, it is puzhangal arisi. I soaked for 4 hrs (just like for idly) and for dal, if you want to soak separately, 2 hrs should be more than enough; but, you are going to grind together, so no harm in soaking 4 hrs with rice. Hope I am clear.
Tried bread dosa only one time; the texture will be soft though the base color will be like our mysore masala dosa. The ingredients like bread and milk will give extra flavor.
Definitely, it will not stick at all. Though the name is dosa, it is more or less like pesaret(how it comes without sticking, the same way it is).
You can make small dosa(palm size) or big dosa, whichever you want.
FYI, I am posting here the recipes ONLY AFTER I TRIED AT HOME.
Bye.
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Thanks R for the link..The ones i got looks a little longer and leaner..This one is short and stubby..When i go for shopping next time i will take another look at it..Okay i have a clear idea about what pasta to get now..Thanks again..Happy to know that u are able to read the payasam recipes..Sure looks yummy..
R is pasi payar green in color?or is it moong dhal?Saw a Revathyshanmugam recipe and i just want to be clear b4 making it..
GVB
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Hi Anju,
Thanks for ur help..I din't see a whole wheat or sooji pasta so got confused..I think i have a pretty good idea now..Shudn't be a problem getting it.. :)
GVB
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I dont know which one of the recipe you are talking about it.
Yes, paasi payaru is whole moong(green color-the one we use for making sprouts); and moong dal is paitham paruppu-the one we make payasam and for ven pongal.
Hope I am clear.
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Kalasamelara Kuzhambu(kootu):
Those who like thiruvadhirai(thaalagam) kuzhambu or kootu, they will definitely love this dish.
Mixed veg., like carrot, pumpkin, sweet potato, colocasia, cluster,broad beans, chow chow, potato, beans etc. 1/2 kg.
rice 2 tbsp
tamarind, jaggery
red chillies 4
coconut 1/4 cup
channa dal, urad dal, thoor dal 2 tbsp each
kuskus 1 tbsp
sesame seed 1 tsp
fenugreek seed 1 tsp
pepper 1 tsp
jeera 1 tsp
dhania powder 1 tsp
haldi, hing
Seasoning:
mustard 1 tsp
peanut 1/4 cup
curry leaves 1 sprig
coriander leaves little
oil and salt.
Dry fry sesame, kuskus till they are hot and powder them nicely. Keep aside.
Heat little amt of oil, add chillies, hing, dals, rice, pepper, fenugreek seed, jeera, dhania powder, coconut-fry well and grind into paste.
Heat a pan, add tamarind juice with haldi, salt and cooked vegetables, let them boil till the smell goes partially. Now, add paste, powder, jaggery mix well and boil for some more time.
Finally do the seasoning and mix well. The consistency can be prepared like kuzhambu or kootu. Either way, it tastes heavenly.
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Thanx for xplaining R..There is this "pasipayar thanni kuzhambu" recipe and i wanted to try it cos i like the taste of whole moong.
GVB
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Do let me know the result so that can also give a try someday.
Bye.
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Hi R,
Thanks for replying about bread dosa.
I tried out both that andhra aloo, and the vendakaai poriyal, very very nice taste, both. Wish I had made more, it was really superb.
Keep such goodies coming......
Bye and thanks again,
Indu.
