Kuganka, paruppi satham came out very excellent . Every one enjoyed in my house.
Thanks a lot for the recipe. Will try your ash gourd recipe too.
Can we use the tomato tho kaki for dosai and things, or only rice.
Thanks. Rose
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Kuganka, paruppi satham came out very excellent . Every one enjoyed in my house.
Thanks a lot for the recipe. Will try your ash gourd recipe too.
Can we use the tomato tho kaki for dosai and things, or only rice.
Thanks. Rose
Town vittu town poi recipe collect pannitu varum K..... unga interest in this is amazing.Quote:
Originally Posted by kugan98
I have little problem here. MIL is admitted in hospital for a surgery. So all SIL and
their children and grand children are visiting. So I am running between 2 houses, hospital and office.
So will get the recipe once everything is settled.
Thanks Rose for your nice post.Quote:
Originally Posted by rose75
Glad that all enjoyed the dish.
You can use the thokku for dosai, roti or even rice.
Thanks and take care, Kugan
Dear Sudha, very sorry to hear about your in- law.Quote:
Originally Posted by sudha india
Do not worry about the recipe. I was just kidding.
Family comes first, I know how busy you will be.
Take care Sudha. Kugan
Here is one recipe which my mom use to prepare and it is my favourite.
I really dont know how my mom prepares, but this how I prepare and yes it tasted the same and looked the same as my mom's recipe.
I use to prepare this on the day when I dont like/want to have onion or garlic.
Simple Keerai poricha kozhambu:
Spinach - 1 bunch
Toor dal - I guess 4 tbsp. (3/4th handful :oops2: seriously this is how I measure :|)
Channa dal - 1.5 tbsp
Redchilli - 4
Coconut shreds - 1 tbsp(optional)
Turmeric - as required.
Salt - as required.
Oil - as required.
Tempering:
Panch puran seeds - 2 tsp or mustard seeds, jeera - 1/2 tsp
urad dal - 1.2 tsp
Method:
Fry channadal and red chille in oil and keep it aside to cool town.
In a wok, add toor dal and required water, cook till toor dal is mashable. Add turmeric powder, salt, spinach, mix it well. Let is cook for about 15 mins.
Now grind channa dal + red chillies +coconut shreds and add the powder to the spinach mixture.
Add a pinch of asofotida/perungaayam, tempered Panch puran seeds or mustard, jeera and urad dal. Mix well. Leave for about 2 mins.
Thats it. Keerai poricha kozhambu is ready. Enjoy as a main dish or a side for thengaai thuvayal rice.
Thanks,
Madhu Sree
unga kai photo onnu ( original size ) podunga.. appothan recipe puriyum :yes:Quote:
(3/4th handful seriously this is how I measure )
paanch puran seeds-na enna ? அஞ்சு பூரான் விதையா ? கேள்விபட்டதே இல்லையே ! :think:
இதுக்கு விளக்கம் அளித்து விட்டால் செஞ்சு பார்க்க சௌகரியப்படும். :noteeth:
This is too much madhu :roll: :|Quote:
Originally Posted by madhu
It is like a mix of 5 different seeds... check here, http://en.wikipedia.org/wiki/Panch_phoronQuote:
Originally Posted by madhu
Hi Kugan akka & co
When making Briyani, does it have to be "Oily"?? I have a veg briyani in a restaurant once a week for lunch, it tastes so nice, but I think they use lot of ghee, is ghee a must in such dishes ?
Hello everyone its taking a lot time for me to recover this time. Thank you K and PS Thamby for the tips I am following everything and they did help me.
lack of appetite is still there, which is very strange. I always eat with full interest.
K thakkali thokku looks easy and yummy.
Madhu Shree can the keerai procha kulambu be done with Drumstick leaves?
PS Thamby I have experienced it twice once when I did Biryani at friends' place by mistake I added a lot of oil poured oil without control, did not remove the excess oils as we were in hurry. THe biryani turned out excellent like the hotel ones. Everyone wished for more portion. And once in a hotel i did not have oil so made it with full ghee the biryani was also very tasty. made it with camping stove. So more oil definitely tasty with my exp. I dont know for sure as I am not expert :cry::cry: