K, tender coconutla u can make a poriyal just like the potato-brinjal poriyal using KMP I've posted...
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K, tender coconutla u can make a poriyal just like the potato-brinjal poriyal using KMP I've posted...
Suvai India poraangala!!!...sollave illai...;) Eppo poreenga Suvai?... Enjoy ur days in India... Enga ooru pakkam vandhaa sollunga...oru meet arrange pannidalaam...:)
K, laptop serviceku kuduthaachu...I'm using hubby's laptop...so weekdaysla access panna mudiyaadhu...hope he'll spare sometime in the evening...
ah ha oh ho nu ila neer kondu ivalo specialities ah......naan saapitathilai.....not even in india....recipes try pannaren angey time kidaicha..;-)
kugan nga....all yr 3 recipes look veryyyy yummy...
Potato open sandwich:
1/4 kg potatoes - boiled, peeled, mashed
2 tbsp bengal gram flour- heat 2 tbsp ghee & fry the flour on low heat until flavourful & golden brown.
HEat oil. Add 2 finely chopped onion, green chillies & cook till translucent. Add 1/4 tsp each chilly pwd, pepper pwd, turmeric, salt,1/2 to 3/4th tsp garam masala. stir for few secs. Add in the potatoes & flour , lemon juice to taste. Mix well & adjust seasoning. Add cori leaves & take off flame.
Butter one side of bread. Spread the potato mix on the buttered side. sprinkle bread crumbs on it & press slightly. Cook on a tawa adding lil oil until nice & brown on the bottom side. pour some oil on the veggie side,turnover & cook till the veggie side is slightly brown. Serve with tomato sauce.
Vanilla-lemon cake:
2 eggs
1 1/4 cup plain flour (maida)
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
1/2 cup butter
1 teaspoon vanilla essence
Method
1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix eggs, melted butter, essence.beat well. Add 3 tbsp lemon juice & lemon zest grated from 1 lemon. mix. Add the flour & fold in.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 180C for 30 mins
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute and unmould.
This is Tarla Dalal recipe which I tweaked a bit adding lemon juice etc. Actuall I intended to make it into a lemon cake but since the flavour of lemon was too mild, I named it as vanilla cake... hehehe...
Dev, thanks for your potato sandwich.
I need recipes like this to make for my children to take to school.
I think I will make the paste, butter a bread slice, add the potato fillings, cover with another slice of bread.
Then give one press in a sandwich maker. It will be easy for them to handle.
Thanks Dev for the nice recipe.
I will also try the lemon vanilla cake.
Thanks too for the recipe.
Kugan98
[tscii]School starts today for the new year after a long break.
Its a practice in our home to have a special pooja before
the children go to school for the new term.
I decided to make motchai sundal for a change with ponggal.
Here is the recipe.
MOTCHAI SUNDAL
Ingredients:
1 ˝ cups of motchai
A pinch of tumeric powder
Enough salt
3 tbs grated coconut
2 small shallots sliced fine
˝ tsp mustard seeds
˝ tsp urad dal
2 dry red chillies cut into pieces
1 sprig curry leaves
A pinch of asafetida
1 tsp oil
Method:
Soak the motchai over night to prepare the sundal the next day.
Wash the soaked motchai, and cook in water
with the tumeric powder and little salt.
Do not over cook the motchai. Decant the water.
Heat up the oil and add the mustard seeds, urad dal, asafetida,
dry red chillie, sliced shallots and curry leaves. Sauté well.
Now add the coconut, very little salt and mix well.
Add in the cooked motchai and stir until well mixed.
Remove and serve.
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ahaaa kugan nga enaku sundal naaley romba pidikum nga ;-)
Thanks Suvai nga, ennakkum sundal romba pudikum.
I like to try with different pulses.
Thanks. Kugan98
Yes....that was wat I was thinking too...easier for the kids to handle and the fillings will not drop off easily... :DQuote:
Originally Posted by kugan98