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Dear PR!
Thanks a lot for the feedback on Karamani Kara kuzhambu.
About Dhaniya powder-you can roast the coriander seeds on a dry pan for a few minutes and then powder them finely. But there is no need to fry them to a golden brown colour. In the native place, people always dry them under the hot sun for a day or two. Then they will send them to the mill for grinding.
Hello Kalyani!
I don’t have the part 2 with me. One of forum hub friend, Mrs.KH sends to the friends who need them. As she is immersed in her personal commitments now, she couldn’t attend the forum hub regularly.
Hello Dev!
I have already posted a recipe of kanji months back. It contains green gram, boiled rice, fenugreek seeds, garlic flakes and coconut milk. It helps to reduce the stomach problems. If you need it I will re-post it.
Here is a recipe for Egg curry.
EGG BALLS CURRY:[ muttai paniyaara kuzhambu]Ingredients:
For the balls:
Small onions-3/4 cup
Green chillies-3
Shredded coconut- ½ cup
Fennel seeds- 1 tsp
Cumin seeds- ¼ tsp
Gram dal- 1 tbsp
Poppy seeds- 1 tsp
Eggs- 4
For gravy:
Onions-2 [chopped finely]
Tomatoes [chopped] - 1 cup
Green chillies-3
Curry leaves- a handful
Chilli powder- 1 tbsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 3 tbsp
Tamarind- a gooseberry size
Shredded coconut- 1/2 cup
Oil- 4 tbsp
Turmeric powder- 1 tsp
Salt to taste
Procedure:Beat the eggs well. Grind all the ingredients for the balls and add the paste to the beaten eggs. Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in every kuzhi. Pour the mixture to the 3/4th of the kuzhi. Like this, fill all the kuzhis and cook them like paniyarams. Take them away.
Soak the tamarind in enough water for 1 hour and then extract its thick juice. Extract thick milk and then a thin milk from the shredded coconut.
Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well to golden brown colour. Then add the tomatoes with the turmeric powder, slit green chillies and the curry leaves. Fry them until the oil floats on the surface and the tomatoes are mashed well. Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light milk with enough salt. Let it simmer for a few minutes. Then add all the balls and let it simmer for a few seconds. Now pour the thick milk. Mix well. Put off the fire and pour in a serving dish.
Hi Sujji,
i have posted the 2 recipe collections of Mrs.Mano.
Bye,
Kz
Thanks a lot KZ
Dear Mrs Mano
Thanks a lot for clarifying about the kothumalli powder . Could you please tell us about preparing the powder for masala tea . I usually add cardamom and ginger . But apart from this , will adding some other ingredient enhance the taste . Thanks and regards
Dear Mrs Mano
Is the procedure same for preparing seeraga powder ? i forgot to ask abt this in the query for coriander powder . sorry for bothering u again .Thanks
Hello Mrs.Mano,
Can you pls suggest me how to make semia dosa?
Heard that it will be prepared by mixing our regular idly/dosa batter with cooked semia? Can u specify the qty alone pls?
Thanks and Regards
Hello Mrs.Mano,
Thanks a lot for the egg curry recipe...& the Kanji recipe ,I'll try to find it out from the old responses.If I'm not able to find it,I'll let u know.
Hello Mrs.Mano,
I don't have a paniyara kal.can i use boiled eggs in place of egg balls?...or can i cook the egg mixture on a dosa tava & cut it into pieces & use in the curry?... :roll: