Dear Dev!
Thanks a lot for the nice feedback on vegetable cutlet.
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Dear Dev!
Thanks a lot for the nice feedback on vegetable cutlet.
Dear arrecipes!
Mix milk with full cream milk powder for better taste. I always add 5 tsps of milk powder to a cup of water and boil it. Then I would mix this with a cup of boiled milk. When the milk is cooled slightly [viral porukkum soodu] I would beat 1 or 2 tbsp of fresh curd with a tsp of salt and a few curry leaves with the help of a spoon and then mix this thoroughly with the hot milk. You will get the tastiest curd within 8 hours. This is the usual procedure I am following. I do not remember any method to prepare curd without the help of a little curd. But somewhere I have read that adding 3 or 4 red chillies in hot milk would help making curd. But I haven’t ever tried this.
Dear Suvai!
If I ever come across the recipe you have asked, I will definitely post it for you
Hi Dsath,
Your friends recipe with Vella paagu & coconut milk sounds like a mouth watering treat......would it be possible for you to share the same with proportions & method for the rest of us?
Thank you in advance.......regards.........Suvai
Hi Mrs.Mano,
Tried Coriander Briyani recipe... I didn't add coconut milk but still it has come out very well... Thanks a lot for the recipe...:)
Can we make mint rice by substituting mint in place of coriander...or does the recipe differ for mint rice?...
Suvai, my friend has gone on holiday to India, when she returns, I will get the recipe and post it here.Quote:
Originally Posted by suvai
Dear Mrs. Mano,
I prepared curd by adding curry leaves and salt and when it got fermented it was like thalicha thayir and delicious. Thanks for the tips.
We had a gettogether on sunday and I made garlic rasam and Ennai kathirikkai curry which was very well appreciated by all of the guests.
Dear Mrs. Mano,
I prepared curd by adding curry leaves and salt and when it got fermented it was like thalicha thayir and delicious. Thanks for the tips.
We had a gettogether on sunday and I made garlic rasam and Ennai kathirikkai curry which was very well appreciated by all of the guests.
Dear Mrs. Mano,
I found a Kaaram Recipe for Thayir Roti......this is not mine...............in this the author says to use water or thayir.....I used thayir & water. I dry fried the rice flour for a bit. I also added chopped Dill Leaves, karuvepilai, kothamalli & Vendhiyakeerai all to measure about one cup...romba tasty......I made 8 rotis out of the given measurement....I thatified thin..... try panni sollunga.
Ingredients:
* 2 cups rice flour
* 1 cup grated coconut
* 1 big onion, chopped fine
* 2 green chillies , chopped (optional)
* 1/2 " piece of ginger, grated fine.
* 1 tsp jeera / cumin powder
* 1 tsp salt
* A pinch of hing/ asafoetida
* 1/2 cup water/ curds
Mix all the ingredients together and form a soft dough by adding yogurt or water. Add the yogurt or water gradually so as to make a dough of the right consistency.
Divide the dough into six portions.
Take one portion and pat it into a round shape about 4" diameter.
Heat a frying pan or tava.Pour 1 tbsp of oil on the tava and place the roti on it .Press the patty out out further into a 7" roti , 1/4 " thick with your fingers.
Cover the pan and cook for 5 minutes. Turn over and cook for a further 3 minutes.
Serve hot with ghee , chutney or tomato sauce
Hi Mrs.Mano,
I once had a soup that was served with white rice... It had strong flavour of 'sombu' but no other vegs etc were seen... I don't have any idea if it was made using dhal water or if they used any vegs in it... It was very thin like rasam but tasted very different from rasam... Please let me know if u have any recipe that resembles this description...