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hi ayesha,
am surprised how u think of so many varieties of dishes!. am jus 3yrs into cooking and i still have a looooooooong way to go. :P
can u send me ur recipe collection to thendral_guru@hotmail.com?
(if its not much of a bother)
(am having a 2 yr old kid and he does not allow me to browse .he tries to sit on the keyboard when i browse!!! :lol: )
thnx tharuna
that was a nice compliment.. :)
i dont maintain any separate collection of my recipes :cry: ...what ever i made and make , i put it on this forum
is there a way you can get the recipes from the forum threads to ur email? ....iam really dumb with computers.. :bangcomp:
well, may be i too should make a file of these recipes to pass it on to my daughter :)
I dont know where else to post this.
THIS IS A NEW PUMPKIN RECIPE i TRIED.
any MAHARASHTRIAN RECIPE have moongfali ka powder added finally (raw groundnut powder) which gives a YUMMY flavour.
__
pumpkin-moongfali subzi
poosanikkai-verkadalai sabji
(It has to be EATEN WITH ROTI only, I aint sure if it would be fine wiht rice)
cooking time 5 to 10 mins (250 gms of pumpkin)
* cut pumpkin into small pieces.
* powder 2 to 3 spoon of raw groundnut and keep aside.
* add oil and season it with JEERA and HING
* add pumpkin pieces and cook till its soft (keep adding sufficient water to get it cooked, KEEP IN MIND, IT SHOULD NOT BE WET OR SOGGY, but RIGHTLY cooked)
* add dhania powder, jeera powder and saute more.
* when its fully cooked, (and no water is left in your kadai) add groundnut powder and saute for few mins
* add generous amount of corriander leaves and curry leaves
* SERVE HOT with CHAPPATIS.
(very healthy as it consumes LESS OIL )
:shock: ... SP, neengale???????????!!!!!!!!.... Ennala nambave mudiyalai... :) :wink:
:rotfl:
:shock: , SP to food thread :D
:D :lol:
thnx SP , will try it out
my mom in law adds roasted verkadalai powder in the end when making murungai keerai....its yummy too! :)
she also sometimes adds roasted rice powder
or grated coconut as usual :)