Dear Selvi!!
You can cook this to a much thickened gravy. This goes well with potato kurma and rice or sambar with rice and parotta also!!
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Dear Selvi!!
You can cook this to a much thickened gravy. This goes well with potato kurma and rice or sambar with rice and parotta also!!
Dear Suvai!
have you cooked 'pal vazaikkai'? You can prepare this recipe with potato also!!
ok fine aunty, let me try it out tomorrow and post u the feedback.
selvi
Dear Mrs Mano,
Indian store poi....got the vazhakai /sambar onions & tried out yr paaal vaazhakai nga......it was superbbbbbb....very very different taste.... loved the combo of pepper/red chillies/sambar onions & coconut milk....puthu taste.....thanks nga!! Good to know that it can be tried with potatoes too....inga vaazhakai kidaikarthu konjam kazhtam athaan kettukiten...;-)
Thanks nga mrs mano!
neenga rendu vagai iruku nu pottu iruntheenga...plz post the other variety too nga....will surely try it....:-)
Mrs mano....onga kita obottu (not sure if i am typing it correctly...it is a karnataka dish....not sure what its made up of....recipe iruntha podunga plz & thanks nga :-)
Dear Mrs.Mano, Can u pls post a recipe for chettinad style chicken dosai?...
Aunty,
today i made ur spicy chicken gravy,
it came out very nicely. we all enjoyed it. i made with small pieces of pieces with bones. very good dish had it with rasam sadham.
thanks a lot aunty.
selvi
Aunty,
wishing u a merry christmas and a happy new year.
selvi
Dear Mrs.Mano, wishing you & family a very happy christmas & a wonderful 2010...
Dear Suvai!
Thank you very much for yr wishes. I wish you and your family a very Happy New year!!!
Thanks a lot for the compliments on ‘pal vazhaikkai’ recipe! Your appreciation always inspires me very much to post interesting recipes often!!
Suvai! I will search my file and try for the recipe you have asked.
Here is the second version of pal vazhaikkai for you!
PAL VAZHAIKKAI-2:
Ingredients:
Big Vazaikkai[raw banana]-2
Shredded coconut- 2 cups
Slightly coarse pepper powder- ½ tsp
Slightly coarse cumin powder- half sp
Turmeric powder- a pinch
Salt to taste
Sambar onions[finely chopped]- 6
Finely chopped green chillies-2
Curry leaves- 1 arc
Finely chopped coriander- 2 tbsp
Mustard seeds- 1 tsp
Split black gram- 1 tsp
Gingelly oil- 2 tbsp
Red chillies-2
Asafetida powder- half sp
Procedure:
Extract thick and thin milk from the coconut. Cut the vazhaikkai in to thin pieces. Cook them in the thin milk with all the powders and salt until 3/4th is done. Heat a small kadai and pour the oil. Add the mustard seeds and when they splutter add the black gram and fry for a few seconds. Then add the onions, green chillies, red chillies, coriander leaves and curry leaves. Fry them well on slow fire. Pour the vazahikkai curry with the thin milk to this and add the thick milk. Mix well and Cook for a few seconds.
Dear Dev!
Thanks a lot for the hearty wishes! I also wish you and your family a VERY HAPPY NEW YEAR!!
I will post the chicken dosai recipe soon!!
Dear Selvi!
Thank you very much for the wishes. I also wish you and yr family a VERY HAPPY NEW YEAR!!
And thanks a lot for the nice feedback on ‘spicy chicken gravy’.
Dear Aunty,
thanks a lot aunty. waiting for ur chicken dosa receipe.
selvi
Seasons Greetings to you!!!
Maa'm could please post a recipe for Fish Tikka?
Dear sinrultz!
Wish you a Very Happy new Year!!
I will post the recipe of'Fish Tikka' soon!
Dear Dev!
Here is the recipe for chettinadu type chicken dosai. I am also posting two more recipes of ‘Chicken dosai’ for you!!
CHICKEN DOSAI-1:
Ingredients:
Shredded chicken- 3 cups
Ghee- 1 tbsp
Oil- 1 tbsp
Chopped cashed nuts- 1/4 cup
Fennel seeds- 1/2 sp
Black gram- 1/2 tsp
Turmeric powder- half sp
Coarsely ground red chillies-1 tsp
Finely chopped onion-1
Finely chopped sambar onions-1 cup
Cinnamon powder- 1/4 tsp
Crushed tomato- half cup
Small garlic flakes- 1/4 cup
Ginger paste- half sp
Lime juice- 11/2 tsp
Curry leaves- a handful
Coarsely ground pepper-3 tsp
Coarsely ground fennel powder- 1 tsp
Shredded chicken-750 gms
Salt to taste
Enough dosai batter and gingelly oil
Butter- 1 tbsp
Procedure:
Heat a big pan and pour the oil and the ghee. Add the black gram and when they start to splutter, add the fennel seeds, and the cashew nuts with the curry leaves. Fry for a few seconds. Then add the onions, garlic flakes and the ginger and fry them finely to golden brown. Then add the tomatoes with the turmeric powder and fry them until they are mashed well. Add the chicken, lime juice, red chillies and the cinnamon with little water and enough salt and cook them finely on medium fire. Lastly Sprinkle the pepper and fennel powder and cook until all the water in the chicken is evaporated. Add the butter, mix well and cook for a minute
When making dosa, spread the batter on the hot dosaikkal and pour either gingelly oil or butter around it. When it is cooked on one side to golden brown, flip it to the other side. Spread the chicken masala thinly on half of the dosai. Flip the other half and cover the chicken and press the dosai slightly. Spread a little more oil around the dosai. Now the delicious chicken dosai is ready!!!
This is my innovative version on ‘ chicken dosai ’. This will be more delicious with less spices than the previous one.
CHICKEN DOSAI-2:
Ingredients:
Finely shredded chicken-3 cups
Finely chopped sambar onions-3 cups
Finely chopped coriander-half cup
Finely chopped mint leaves-2 tbsp
Curry leaves- 1 arc
Salt to taste
Oil-3 tbsp
Tomato thokku- 1/2 cup
Butter- 1/2 cup
Turmeric powder- half sp
Enough Dosai batter and gingelly oil.
Grind the following to a fine paste:
Red chillies-4, cinnamon-1” piece, small garlic flakes-6, ginger- 1 tsp and fennel seeds- 1 tsp
Procedure:
Mix the butter and the tomato thokku well.
Heat a pan and pour the oil. Add the onions and fry with the curry leaves to golden brown. Then add the ground paste with the chicken, turmeric powder and salt. Cook the chicken on medium fire until all the water is evaporated and the chicken is well cooked. Lastly add the greens and cook for a second.
When making dosa, spread the batter on the hot dosaikkal and pour either gingelly oil or butter around it. When it is cooked on one side to golden brown, flip it to the other side. Spread a thin layer of thokku butter mixture. Then spread thinly and evenly the chicken mixture on half of the dosai. Flip the other half and cover the chicken and press the dosai slightly. Pour a little oil around the dosai. Now the chicken dosai is ready.
CHICKEN DOSAI-3:
Ingredients:
Finely shredded chicken- 200 gms
Plain flour-1 cup
Dosai batter- 1 cup
Oil- 1 tbsp
Green chilli paste- 1 tsp
Ginger paste- 1 tsp
Garlic paste-1 tsp
Onion paste- 1 tbsp
Salt to taste
Chopped coriander- 2 tbsp
Finely shred carrot [optional]-2 tbsp
Procedure:
Heat a pan and pour the oil. Add all the pastes and fry them on slow fire for a few seconds. Add the chicken with salt and fry until it is well cooked. When it is cooled add this to the dosai batter along with the flour, coriander and the carrot. Mix well and keep it covered for an hour. Then spread the batter as a small ooththappam on a hot dosaikkal and cook dosai as usual on both sides.
Dear Mrs.Mano, thanks a lot for posting 3 varieties of chicken dosai... The dosai I had was some semi-dry chicken masala mixed with egg &spread on one side of the dosai add cooked ... just like egg dosai but with chicken-egg mix... I'll try chicken dosai 1 mixed with egg... recipe 2 looks more interesting with a tangy base...
Thanks again for the recipes...
Dear sinrultz!
In restaurants tandoori or oven baked fish kebabs are called 'Fish Tikka'. Steamed Fish with spices and mashed potato or breadcrumbs is shaped like patties or cutlets and deep fried in oil. They are also called as 'Fish Tikka'! Do tell me which type do you want to be posted.
Dear mrs mano,
thank u for the second variety of paal vazhakaai...:-)
Will surely try it & give u the feed back.
Thank u nga for yr kind New Year Wishes!!!
I too take this to Wish You & all your Family a Very Happy New Year!!! May 2010 bring in more smiles & joy to your hearts!
regards,
s
I WISH ALL THE HUBBERS, MR.NOV, MR.HEMANT TRIVEDI AND MR.KUGAN A VERY HAPPY AND PROSPEROUS NEW YEAR!!!
Dear Mrs.Mano, I tried ur kuzhambu milagai thool for sprouts kuzhambu & it was awesome... Thanks a lot for the recipe...
Dear Mrs.Mano, wish u & family a very happy, peaceful, prosperous 2010...:)
:ty: Mrs Mano!
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to Mrs Mano and all readers/contributors of this thread!
MRS. Mano wishing you a very happy New Year.
May you be blessed with all the happiness in this world,
and more grandchildren to play with.
Thanks. Kugan98
Dear Mrs.Mano, I tried the ulab jamun recipe will reasonable success... Though the jamuns were soft, they lost their round shape after they cooled down...it was like dented allover... also when I cooked the jamuns in the syrup, some jamuns started breakingup...so I stopped cooking after 10 mins... what could be wrong... pls let me know ur thoughts on this... here is the recipe I followed...
GULAB JAMOON:
Ingredients
Plain flour- 3 tbsp
Full cream Milk powder- 8 tbsp
Soda bi carbonate- ¼ sp
Baking powder- ¼ sp
Cardamom powder- ½ tsp
Soft butter- 1 tbsp
Water- 2 to 3 tbsp
For the syrup:
Sugar- 2 cups
Water- 3 ½ cups
Procedure:
Sieve the milk powder, plain flour, soda-bi-carbonate, baking powder and cardamom powder thrice.
Then add the soft butter to it and mix well with the fingers like breadcrumbs.
Then add the water to make a soft dough.
The dough should be soft and shiny.
Do not give pressure when making the dough.
Then make small balls out of it.
Heat enough oil in a kadai.
The fire should be LOW.
Then fry the balls to a light brown colour.
This way, the balls will be fried fully.
Heat a vessel and pour 3 ½ cups of water with 2 cups of sugar to it.
When the sugar syrup starts to simmer, reduce the fire to medium and add the gulab jamuns to the syrup.
When adding the gulab jamuns, they should be still warm.
Cook the jamuns in the same medium heat for exactly 18 minutes.
This way, the gulab jamuns will be nicely cooked, and the syrup will be thickened to the correct consistency.
When frying the jamuns in oil, the balls should change into bigger size- they should double in size when simmering in the syrup- This is the correct procedure of making gulab jamuns.
Dear Dev!
Have you used a measuring spoon to measure the quantities of baking powder as well as soda bi carbonate? It must be leveled to quarter sp. If you have measured correctly, then you can add ¼ sp of baking powder instead of using soda bi carbonate. In this way, the jamoons will not be very soft.
But I always use these measurements since 1983 and these measurements yield very fine gulab jamoons till date.
The fire should not be low when you cook the jamoons in the syrup. If it is low, then the jamoons tend to break.
Dear Mrs.Mano, thanks a lot for the clarification. I don't have a proper measuing spoon... so used the normal spoon... I'll get a measuring spoon & try it again. I cooked the jamuns in the syrup on medium flame as mentioned in the recipe.So it must be the measurements I believe. Let me try again. Thanks again...:)
Dear mrs mano.....i tried yr keerai parupu kootu....& absolutely enjoyed it....thanks nga!
I am sure u must have tried saravana bhavan channa or chole for their batura.....athoda recipe onga kita iruntha podunga plz....& thanks nga!
Hope all is well.
Dear Suvai!
How are you? I do not know the recipe for "Saravana Bavan's channa". I only know the usual recipe.
Thanks a lot for the nice feed back on 'keerai paruppu koottu'.
Dear mrs mano...........:-) i am well nga! Hope the same with u & especially your payren..:-)
No worries nga mrs mano if u dont have the channa masala recipe....
Dear Mrs.Mano, wish you & family a very happy pongal!!!...:)
Dear Dev!
Thank a lot for the warm greetings!
I also wish you and yr family a very happy pongal!!
I WISH ALL THE FRIENDS HERE, ' A VERY VERY HAPPY PONGAL!!!'
Sorry for the late rely..
Could you post the restaurant style oven baked Fish tikka recipe ma'am?
Dear mrs mano!!!
Happy Pongal to you & your family ..ithu muthal Pongal for your payren :-) awesome!
Enjoy pannunga
s
Dear Suvai!
Thanks a lot for the greetings!
My hearty wishes to you for a Happy Pongal!
Dear Mrs.Mano, I made the gulab jamuns again...this time I used proper measuring spoons... & the jamuns tuned out fantastic...I don't think I'll go back to the store bought gulab jamun mix anymore...
Thanks a lot for the recipe & the tips...:bow: :)
Also prepared the kuzhambu masala & used it in a couple of kuzhambu with fantastic result... thanks again ma...:)
Dear mrs.Mano, tried the idli sambar today... aahaa enna ruchi!!!...:slurp: Thanks a lot for the recipe...:)