Dear Inimai!
The pastes I have mentioned were ginger and garlic pastes only.
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Dear Inimai!
The pastes I have mentioned were ginger and garlic pastes only.
Dear Mrs. Mano,
I made the Kofta Pulav yesterday guessing the pastes are Ginger garlic. We had a small get together with a family. Usually I wont try any new dish when I call friends to eat. I scare to try becoz it may end as disaster. yesterday,I was bored to do same briyani kind and hence decided to try your Kofta pulav. I have confident in your culinary expertism and didnt hesitate to try.
My guests appreciated much about the pulav and they had second helpings too. I was happy but not much satisfied. My son who is a picky eater was also appreciated. Still I was not that much happy. later I fed my baby (baby food) and I had my dinner very last. By the time everybody finished I had mine in a hurry. It was late and they had to go home soon. It tasted like tomato rice for me.
I have leftover of the pulav and I ate today. It tasted heavenly!!!! I am happy and exited and much satisfied. Since I was cooking and cleaning the whole day, yesterday,. was tired and couldn't realised the taste.
Thank you! Mrs. Mano! Sorry for the long story! But I want to express my feelings and happiness exactly as I feel that's why ..all these story. My son want the left over pulav too and he enjoyed aswell.
Thank you! I am much obliged!
dID YOU MAKE A DINNER?
Dear Inimai!
Your heart-warming appreciation and feedback really made me happy. That is the precious award I am getting for my hard work.
There are so many varieties on kofta pulao. But I have wanted to try on vegetables only. You can add more coconut milk to the rice and reduce tomato in the gravy. This will give another different taste. Every one must has self-satisfaction in their cookery before sharing their preparation with others. That is the main aspect of cookery. I am very glad that you were satisfied with yr preparation as well as my recipe. Thanks once again for yr nice feedback.
Hello KPR!
For the rice you have tried, potato fry, kofta varieties and chips are suitable as side dishes.
Dear Mrs.Mano,
Thx for your appreciation,
i want to know how to do "AATTU KAL PAYA" or "Idiyappam PAYA"
Plz help
Hello KPR!
Here is the recipe for Seppankizhangu pulikuzhambu!
SEPPANKIZHANGU PULI KUZHAMBU:
Ingredients:
Seppangkizhangu- 200gms
Tamarind- lemon size
Chilli powder- 1 tsp
Sambar powder- 1 tsp
Coriander powder- 2 tsp
Turmeric powder- half tsp
Curry leaves- a handful
Sambar onions[chopped]-half cup
Chopped tomato- half cup
Fenugreek powder- half tsp
Ground coconut paste- 2 tbsp
Salt to taste
Gingelly oil- 4 tbsp
Procedure:
Soak the tamarind in 2 cups of water for an hour and extract its juice. Steam the seppangkizhangu in pressure cooker up to 4 whistles. When cooled remove the outer skins and cut them in to cubes.
Heat a pan and add the oil. When it becomes hot, add the onion and fry well. Then add the tomato with the curry leaves and the fenugreek powder. When the tomatoes are mashed well and the oil floats on the surface, add the tamarind extract with the powders, coconut paste, and seppangkizhangu pieces with enough salt. Cook until you get the desired consistency.
Dear Rocky deva!
I will post the recipe of 'Aattukkal paya' very soon!
Hello Rockydeva!
Here is the recipe you have asked!
AATTUKKAAL PAAYA:
Ingredients:
Aattukkaal-4
Shredded ginger- 1 tbsp
Onion-2
Tomato [big]-2
Green chillies-8
Lemon juice- 1 tbsp
Shredded coconut- 2 cups
Fennel seeds- 1tsp
Gram dal- 1 tsp
Poppy seeds- 1 tsp
Peppercorn-1 tsp
Cummin seeds- 1 tsp
Chopped coriander- 2 tbsp
Chopped mint- 2 tbsp
Turmeric powder- half sp
Chilli powder-1 tsp
Cloves-2
Cardamom-2
Cinnamon-1
Garlic flakes-15
Cashew nuts-5
Salt to taste
Oil- 3 tbsp
Procedure:
Grind coarsely the onion, tomato, ginger and the garlic. Grind the coconut with the fennel seeds, cumin, pepper, gram dal, cashew and poppy seeds to a fine paste.
Boil the aattukkaal well in the pressure cooker with enough water and turmeric powder after having cleaned them thoroughly. Heat a broad vessel and pour the oil. Add the cloves, cardamom and cinnamon. Then add the coarse paste and fry well. When the oil floats on top, add the cooked aattukkal with the ground paste, powders and enough water. When the kurma is cooked well, add the greens and the lemon juice finally and mix well. The gravy should not be thick.
Dear mrs.Mano,
Hope ur doing fine.Well i guess I have been missing all those wonderful recipes for the past one month. :( I have been really busy shifting from one state to another soI have not able to try any of the new recipes.
I cooked for one of my pregnant friend this weekend n invited her home.I made ur layered parotta,spicy egg curry,poricha rasam,thavalai vadai,potato podimas n gulab jamun.She really enjoyed the food very much.Thanks a lot for sharing ur recipes.