aarthi and dev,
thanks a lot. i am leaving on 7th. coming back may around 5th sep to 10th of sep.
busy in clearing up the house and packing. kids are so excited.
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aarthi and dev,
thanks a lot. i am leaving on 7th. coming back may around 5th sep to 10th of sep.
busy in clearing up the house and packing. kids are so excited.
kugan,
nice valaipoo kulambu and bajji. will try out. channa masala also looks nice. thanks for giving the receipe for channa masala powder. all will be tried after i return from vacation.
K : thank you for the PM, your concern and wishes.
Sonu akka :
ISKCON is the famous Prabupad's Krishna Movement :lol: aiyooh akka :rotfl: athu restraunt illa .... sorry :oops: anyway, in Melbourne, the ISKCON centre provides free lunches on Sundays,... i haven't been there. Been to one on Penang with a friend of mine who is an ISKCON member and a devout Krishna devotee. That's where i tasted the mee goreng!
Raghu thamby -
thanks for the suggestion. I'll try fish oil. Teh doctor told me that if its serious I may need to for a surgery too :( . Hope i get better without it.
Amma solluvaanga - vayasaachinaa onnonna karai (rust) pidikkum-nu ..... ippothaan teriyuthu! ulunthu saappdu-nu solluvaanga appO, ippo thaan theriyuthu ethukku-nu :( :lol:
but there are their restaurants NM - Govinda's. :slurp:
yes, i know .. there's one here by the name of Gopal's costly and not really as good as the free meals :lol:Quote:
Originally Posted by NOV
More Food for Gods.
While the use of jaggery covers nearly all of the Indian subcontinent, it is particularly famous in South Indian recipes. At the Sree Padmanabha Swamy Temple at Thiruvananthapuram (Trivandrum), Kerala, one of the 108 Vaisnava Divya Desams, jaggery is a prominent ingredient in one of the main bhoga preparations offered to the Deity, Lord Mahavisnu on Anantasesa. Called Unni Appams, these spongy sweets are composed of rice flour, banana, jackfruit and jaggery, fried in ghee to a crispy golden brown. In Malayalam, 'unni' means small and 'appam' means rice cake.
Unni Appams
Ingredients:
Rice Flour - 2 cups
Maida (regular flour) - 1/2 cup
Jaggery - 1/2 cup
Ripe Banana - 1
Ripe Jackfruit - ½ cup
Shredded coconut - 1cup
Ghee 2 Tbl.
Fry the shredded coconut to a light brown and set aside. Heat 1 cup of water and add the jaggery to melt it. In another bowl mix the rice flour and maida. Add the melted jaggery along with the coconut and mix well. When the batter cools, fold the mashed banana and jackfruit into the batter, which should be the consistency of a dosa batter. Add a little milk or water if needed to get the desired consistency.
Lightly cover and let the batter sit for about 6 hours, or overnight. To cook, use ghee to lightly grease the holes of an unni appam pan or idli cooker. Fill with batter and cook over medium heat for about 5 minutes, then flip, cooking both sides to a crispy golden brown. Drain on paper, and offer warm.
Variations: You can add cardamom to the batter for a nice addition. If you want a lighter appam, add a pinch of baking powder to the batter just before cooking. You can also begin with raw rice, well soaked and mashed. This will give a denser appam.
what nice unni appams, nov anna. thanks a lot. my mom loves it, i will send this receipe.
selvi
IthukendE oru kootam irukumala :lol2: :yessir:Quote:
Originally Posted by NM
Selviem, thanks and a have a safe journey.
Look out for new recipes in India.
Thanks, Kugan98.
Nm, I am very interested in the mee goreng.
I hope some one will enlighten me.
Thanks Kugan98