aarthi,
red rice flakes is good for health. even u can make in white rice flakes, but donot use the thin variety. use the thicker variety.
selvi
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aarthi,
red rice flakes is good for health. even u can make in white rice flakes, but donot use the thin variety. use the thicker variety.
selvi
kugan i have to try ur mushroom curry, that is a favourite dish in our family. i prepare mushroom pepper masala.
i will try and give u the feedback
selvi
Welcome Madhu, you have come with a bang.
Hope to hear more from you.
Kugan98
Thanks, thanks Aarthii, all your comments and feed backs are so motivating for Selviem and me.
We feel so glad that you are happy cooking all the dishes.
Please feel free to ask us if you have any queries.
Please try the method for uthir uthir upma.
You can make upma even with arisi rava.
Thanks for the method for making the caramalized bananas.
Well you can use vanilla essence for pandan leaves.
As you will not get it there.
Can try your method also, it will be a bit different.
Thanks Aarthii for all your efforts.
Take care. Kugan98
Thanks Selviem, the recipe belongs to DEV.
I too have a pepper mushroom recipe.
I do not know if it taste like yours.
Thanks Selviem. Kugan98
Friends once in a way, I like to relax with a cup of steaming
masala tea. What about you all?
MASALA TEA
Ingredients:
2 cups of water
1 cup whole milk
3 tsp tea leaves
1 small piece of dry ginger mashed a bit
2 cardamom pods crushed
2 cloves
1 piece cinnamon stick crushed
4 pepper corns
Sugar as desired
Method:
Put the water on the stove and add the spices.
Bring to boil, cover and simmer for few minutes.
Add tea leaves, cover pot, remove from heat.
Steep for 5 minutes.
Strain and pour the tea to 3 cups equally.
Add milk and sugar as desired.
Your masala tea is ready to serve.
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A simple cabbage, potato combo to try.
POTATO AND CABBAGE SUBZI
Ingredients:
300 grms cabbage sliced
200 grms potato cut into small cubes
1 big onion sliced
1 green chillie sliced
tsp tumeric powder
1 tsp chillie powder
tsp mustard seeds
1 tsp lime juice
1 tbs oil
Salt to taste
Method:
Heat the oil in a wok, add the mustard seeds.
Now add the sliced onions and the green chillie.
Stir fry the onion for half a minute.
Now add the cabbage and potato cubes.
Give a thorough rollover to the veges once or twice.
Add little water and cover the wok and reduce the heat
to a medium cook slow. Turn the veges once or twice
In 15 minutes time. When three fourth done, add the
chillie and tumeric powder and salt to taste.
Stir fry nicely and add the lime juice.
There should be no water content left in the subzi.
Remove and serve with rice or roti.
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Kugan, the recipe actually belongs to Tarla Dalal...:)
Today I had some 7-8 chapathis leftover from breakfast... so here is what I did & it vanished in no time...;)
Chilly chapathi or masala chapathi:
cut the chapathis into small pieces... add 1 tbsp of tomato sauce & 1 tsp soy sauce...mix well & keep aside for 15 mins...
Cut 1 large onion & chop 3 tomatoes(naatu thakkalai tastes best for this)
Heat 1 tbsp of oil until smoky... add a sprig of curry leaves,1 green chilly & the onions...fry for a min... add 3 cloves of garlic & 1 inch gin crushed... reduce flame & saute well... add chilly pwd & 1/4 tsp garam masala pwd... mix... add the tomates,salt & cook until pulpy...don't let the tomatoes dry out... now add the chapathis...increase the flame & keep mixing for a min... Garnish with cori laves...
This dish tastes best if made hot & sour...if the tomatoes r not sour enough, u can add some lime juice...
what a wonderful receipe dev. i always go mad what to do with the leftover chapathi. hereafter, i will try ur masala chapathi.
thanks for giving us a nice receipe. my kids will enjoy.
selvi