Dear Cynthia!
Thank you very much for the feedback on rawa idli.
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Dear Cynthia!
Thank you very much for the feedback on rawa idli.
Dear Inimai!
I have mentioned 'thoor dal' as red gram dal in the 'pongal kuzhambu' recipe.
I will post the recipe you have asked very soon.
Hi Mano,
Can you please post the recipe for poondu saadham.
Thanks in advance
Hi Mano,
Can you please post the recipe for seppankizhangu kuzhambu.
I have had this in chennai.This has puli and coconut in it...But I am not sure what is the procedure to make it.
Thanks in advance.
Dear Mrs. Mano,
Thank you for the reply!
Hi Mrs MANO,
thx for your Microwave recipe and GUDI VANKAYA KURA
Tomato chicken is realy tasty indeed,
and about GUDI VANKAYA KURA, sry to say
i dint get that taste ,which i eated in my friends home is more spicy and with different taste, i think they dint use PEANUTS ,
is there any alternate for this??
Any way once again thanks for your help,keep on doing this great job
i am having little bit knowledge in cooking ,i am here posting my recipies which was learnt from my mother ,please look over it and say ur comments,the below link is for the famous TRIPLICANE RATHNA CAFE SAMBAR in chennai
http://forumhub.mayyam.com/hub/viewtopic.php?t=8989
Dear Inimai!
Here is the recipe for 'Koftha pulav'!
KOFTHA PULAO:
Ingredients:
Basmathi rice- 3 cups
Coconut milk- 2 cups
sliceded onion-3
Chopped tomato- 2 cups
Ginger paste- 2 tsp
Garlic paste- 2 tsp
Cinnamon- 2 pieces
Cloves-2
Garlic flakes -1/2 cup
Mint leaves- a handful
Coriander leaves- a handful
Cumin seeds- 1 tbsp
Salt to taste
Turmeric powder- half tsp
Slit geen chillies-8
enough breadcrumbs
beaten eggs
or cornflour mixture
[equal quantity of corn flour and plain flour with a little chilli powder and salt]
Ghee- half cup
For koftas:
Cooked and mashed potato- 2 cups
Green chilli paste- 1 tsp
Ginger paste- 1 tsp
Mixed vegetables- 1 cup
Chopped onion- 1
Turmeric powder- half tsp
Salt to taste
Oil- 2 tbsp
Enough oil to fry the kofthas
Procedure:
For koftas, pour the oil in a pan and heat it. Add the onion and fry well. Add the mixed vegetables with the pastes and the turmeric powder. Cook for some minutes until the vegetables are cooked. Then add the mashed potato and cook on slow fire until the mixture is well combined. Allow it to cool for a while and then prepare small balls out of it. Dip the balls either in beaten eggs or cornflour mixture and coat with fine breadcrumbs. Deep fry them to golden brown in hot oil. In another broad pan, pour 3 tbsp of oil and heat it. Add a handful of sliced onion and fry it on slow fire for a few minutes. Then add the tomato, garlic flakes, turmeric powder, a tsp of garlic paste and a tsp of ginger paste. Cook well until the tomatoes are mashed and the oil floats on top. Add enough salt and cook for a few more minutes on slow fire. The gravy must be thick. Now heat a big vessel and pour the ghee. Add the remaining sliced onion with the pastes, cloves, cummin seeds and cinnamon and cook for some minutes. Add the coconut milk and 2 1/2 cups of water. Add the rice and cook on medium high fire. Add enough salt. When all the water is evaporated,place the balls evenly on top and pour the gravy on it. Sprinke the chopped coriander and mint leaves. Pour some more ghee on top. Place the vessel in a pre-heated oven for 20 minutes for 'dhum'.
Hello KPR!
I will soon post the recipe for 'Poondu sadham'. I could not understand about the seppangkizhangu kuzhambu. Is it a puli kuzhambu or a sambar type?
Dear Mrs. Mano,
Thank you for the recipe! I'll let you know how it turned when I tried it.
I have a question regarding the recipe. You have mentioned "paste
" in two places, while making the koftas and while preparing the rice. Is it Ginger garlic paste or something else?
Thanks!
Inimai.
Hi Mano,
Thanks for your reply.
This kuzhambu is like puli kuzhambu.
I have had this in chennai.This has ground coconut in it.