Kugan welcome, the thread is so lively now. We all missed you very much. Thanks for so many recipes. Take care of your health. Rose75
Printable View
Kugan welcome, the thread is so lively now. We all missed you very much. Thanks for so many recipes. Take care of your health. Rose75
No! No! I want an invitation for dinner at pp's ! :lol:Quote:
Originally Posted by dev
:rotfl3: PP veettil appadi oru dinner nadakka members ellOrum kooduvathE kashtamaana kaariyamaa irukkE! :(Quote:
Originally Posted by rajraj
Thanks Jay tamby for your nice comments.
I know how tired you will be after work.
Take care, Kugan98
Thanks Suvai for your nice comments.
I try to rest when ever time permits. I too used to think a lot about Suja. Hope she had no problem.
Thanks Suvai for the sweets. I will post something special for our Tamby Jay soon. Thanks, take care, Kugan98.
Achocho, oru muttaikaga, namma PP maamai, ippadiyaa.
NOV anneh neengalumaa? Do not worry maam.
PP, maam, as far as I know, when you add quartered eggs in a gravy, the yolk will fall out easily.
Thats why we add whole boiled eggs.
Your dish looks more like a prettal. Add the eggs last, I am sure it will taste great.
NOV anneh, of course, fried eggs added to kulambu tastes great.
As for Wibha, the method is that, when the kulambu is fully cooked.
Simmer the kulambu, do not let it boil, then break one whole egg into the gravy. Do not distrub, let it fully cook.
If your pot is big you can break about 2 to 3 eggs.
Other wise, when i egg is fully cooked, remove gently to a plate and break the other egg. This way you will not get scramble egg.
Another method my cousin makes is that, wash the egg nicely. make a small crack on the top of the egg, about 1/2 inch round. use a chop stick stir the egg well, drain out the egg. then add in very finely chopped onions, green chillies, pepper powder, little red chillie powder, little finely chopped coriander leaves, and salt.
using a small funnel, pour the egg contents into the shell.
seal the mouth with all purpose flour dough.
boil the egg, when cooked remove and shell the egg and add it to your muttai kulambu.
Hard work, but if you do it while having guests, they will praise you.
Sorry if I am wrong, Kugan98
Aarthii, Dev, Rose75, thanks for all the nice comments.
Thanks and take care, Kugan98
Kugan ka
Have you heard of this Peri Peri Sauce? if so do you know how to make it please?
Suvai, here is your dish.
Simple Zuchini Subji (suvai)
Iniki oru simple side dish panninen here it is:
zuchini - small ones 2 halved & cut into reasonable bite size
1 big juicy tomato chopped small one
2 green chillies or one according to yr taste
little corriander & karuvepilai chopped
1 garlic pod sliced
1 onion (small one is enough) diced
two pinches of garam masala (kissan)
(Only in medium fire ) In a kadaai...add 1 & a half tsp of oil, when hot add two pinches of jeeragam, to this add diced onions & green chillies..garlic.stir till onion is limp....now add tomatoes & a pinch of turmeric.......fry this for a bit now add in the bite size zuchini stir well /add salt & cover & cook till the tomatoes are well mashed & the zuchini is cooked....once this is done....stir it..kaai onnum paathiyaai irukanum....put off the fire....add in the two pinches of garam masala stir add in the corriander & karuveppilai (chopped) stir it goes well with chapathi or even little white rice or brown rice...Smile
[html:c9feb9afc1]
http://img200.imageshack.us/img200/4803/img99170.jpg
[/html:c9feb9afc1]
P.S Tamby, making the peri peri sauce is easy.
Why the trouble, just buy a bottle.
It consists of sweet red chillie, firey small chillies, garlic, white vinegar, lime juice, salt and oregano.
Heat the oil, add in the sweet red chillie and the garlic.
Then add in the white vinegar, lime juice, simmer a bit,
add in the salt the firey red chillies, and oregano.
Cool the whole thing then blend them well.
Keep in the fridge for a month. Thanks, Kugan98