Dear Thattai!
In ‘Malabar chicken kuzhambu’, I forgot to mention about the usage of
garlic flakes in the procedure. You must fry them with the onion and the tomatoes. It is just to add an additional flavour. That is all.
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Dear Thattai!
In ‘Malabar chicken kuzhambu’, I forgot to mention about the usage of
garlic flakes in the procedure. You must fry them with the onion and the tomatoes. It is just to add an additional flavour. That is all.
Dear Pr!
Thanks a lot for the feedback on ‘Ragi dosai’!
Dear Nichiro!
Thank you very much for yr suggestion. I will think about it.
Dear Mrs Mano..recipe for Poricha rasam and Thavalai vadai..u forgot to include these two... :(
Hello mrs.mano,
Hope ur doing fine.I tried ur ladys finger chutney and surrakai paal kootu.Both came out very well.Thanks a lot.Keep up ur great work!!!
I had infact posted a message to u sometime back also but guess u didn't notice but i understood from ur messages that ur in tamilnadu.Its always nice to be back home.Have a great trip!!!
Thanks for the clarification mrs. Mano.
Dear Sangeetha!
I did not forget yr request for the recipes of ‘porichq rqsam’ and ‘thavalai vadai’. It took a little more time to post the recipes you have required because I am touring around Tamilnadu now.
Here are the recipes for ‘Poricha rasam’ and ‘Thavalai vadai’ for you!
[b]PORICHA RASAM:[/b]
Ingredients:
Lentils- 1/4 cup
Green gram-1/4 cup
Chopped tomato- 1 cup
Turmeric powder- 1/2 tsp
Chopped coriander- 1/4 cup piece
Salt to taste
Ghee- 1 tbsp
Mustard seeds- 1tsp
Asafoetida- a marble size
Fry the following ingredients in a little oil to golden brown and powder them coarsely:
Black gram-1 tsp, cumin seeds- 1 tsp, peppercorns- 1 tsp, Bengal gram- 1 tsp, red chilli- 1, shredded coconut-1/4 cup
Procedure:
Cook the dals. Add 4 to 5 cups of water to it. Add the fried powder, and all the ingredients to it except the mustard seeds and the asafoetida. Simmer it for
2 minutes. Heat a pan and pour the ghee. Add the mustards and the asafoetida. When the mustards splutter add this to the rasam.
THAVALAI VADAI:
There are a few varieties on ‘Thavalai vadai’. This is my favourite.
Ingredients:
Lentils- 1 cup
Black gram-1 cup
Bengal gram- 1 cup
Raw rice- 1/2 cup
Par boiled rice- 1/2 cup
Green gram- 1.21/2cup
Sag0- 1/2 cup
Chopped coconut-1 cup
Mustard seeds- 1 tsp
Peppercorns- 2 tbsp
Curry leaves- a handful
Red chillies-6
Salt to taste
Gingelly oil- 2 tbsp
Procedure:
Soak the rice varieties and other dal varieties separately in enough water for 2 hours. Grind all the ingredients with the red chillies and enough salt to a thick dough. Add the coconut, and the curry leaves. Heat a small pan and pour the gingelly oil. Add the mustard seeds and the peppercorns. When they splutter add this to the vadai dough. Mix well. Take a big ball, flatten it, make a hole in the centre and fry it in the hot oil to golden brown colour. Thus finish all the dough.
Dear Mrs. Mano..oh sorry.. i thought u missed my msgs..
Thanks a ton for the recipes. Will try them out sometime during this week.
Have a great trip !
Tried the Kuzhambu and came out very well. I toned down the red chilles and powder. It was very nice. Thanks for sharing the recipe.Quote:
Originally Posted by Thattai
Cheers
dsath.
Dear Anuu!
I regret for the delayed reply. I have kept yr query in my file. But I couldn’t reply immediately as I was touring in Tamilnadu. Now I have returned back to my residence.
I am glad that you were successful with wheat appam, lady’s finger chutney, suraikkai paal kootu and uppuma. Here is the procedure of making Ragi koozh for you!
RAGI KOOZH:
The koozh of ragi is prepared out of ragi flour. Soak 1/2 kilo of ragi in water for more than 10 hours. After draining the water, wash 3 or 4 times the ragi with lots of water. Then drain the water completely. Prepare ragi sprouts either by using a sprout maker or tying the soaked ragi in a white cloth for 24 hours. Then dry the sprouted ragi on a white cloth for some hours. Then roast them in a dry pan for a few minutes. After it is cooled down, grind them to fine flour. Sieve it twice. This is the prepared flour to use for khoozh, adai, dosai etc.
Take a cup of water and warm it. Add 1 tsp of this ragi flour and mix well without any lumps. Place it on fire and allow it to simmer for a few minutes. You can drink it either by adding thick butter milk with salt or by adding milk with sugar.