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Kuganka,My sincere thanks for ur nice & clear explanation.Will keep these points in mind while making it for the next time.Quote:
Originally Posted by kugan98
Kuganka,I used to make Fired penne(Ur recipe),apart frm that i dont make any pasta dishes.This is the only the pasta recipe which i know.
Will try this method for the next time and will tell u the result kuganka.Thanks a lot.
Channa & Potato Gravy
Required Items :
Channa dal (Kondakadalai): 1 ½ cups
Potatoes: 3 to 4(Small size)
Onion: 1 to 2
Garlic: 2 pips
For Grinding:
Coconut: 4 tbsp
Red Chili : 3 to 4
Garlic: 3 pips
Cumin seeds: 1/2tsp
Tamarind Juice: 1 tbs
For Seasoning :
Mustard seeds,Urad dal : ½ tsp
Curry leaves
Method :
Soak tha channa overnight .
Pressure it along with salt in a cooker until it is done
Chop the potatoes into half and pressure it for 1 whistle.
Peel the skin of the boiled potatoes and cut it into small pieces
Grind the items for grinding into a fine paste.
Chop the onions into small pieces.
Chop the garlic too.
In a pan, pour the oil, add mustard and urad dal.
Once wen it splutters, add the onions and garlic pieces and fry it nicely, Till the aroma of garlic comes out.
Now add the grinded paste and add salt and fry it nicely.
Take about half cup of boiled channa and keep it aside.
After 5 mins, put the boiled potato and boiled channa along with some water(The potatoes and channa shud be fully immersed in the water) into the boiling pan.
Mix it well and close the lid .
Now mash the boiled ½ cup channa or grind it in a mixie.
After some 5 to 10 mins,open the pan and now add the grinded channa mixture into the gravy.
Allow it to boil for 2 mins. Taste for salt and remove.
Garnish it with coriander leaves.
Goes well with chappati and rice.
Aarthi,
nice receipe. i will try this and let u know.
selvi
Aarthii, easy recipe... will try it...:)
A radish chutney I tried yday... this recipe is from a book named
'tamilar samayal" by Subbulakshmi Sivamathi. So tasty that ppl won't believe it's made using radish.
Radish chutney:
grate 1 medium radish. Saute in 1 tsp oil till 3/4th done. Add 4 tbsp coconut & fry till radish is cooked well. Set aside to cool.
heat 1 tsp oil. fry small asafoetida piece, 2 red chillies, 1 tbsp urad-channa dhal & let it turn golden. Grind it along with small gooseberry sized tamrind(or less),salt to a coarse pwd. Add the radish-coconut mix & grind to a coarse paste adding lil water if req.
Heat 1 tsp oil. Splutter mustard. Add 1 chopped tomato, 1 tbsp chopped coriander leaves & fry till pulpy. Add a sprig of curry leaves torn & mix well. Add the chutney, mix well & take off flame imme.
Goes well with rice, dosai & chapathi.
Dev, today I made the Madurai drink.
There is no special jigar thanda juice.
You can use what ever flavour ice cream that you want.
The main ingredients are milk, ice cream, China grass,
nannari syrup and sabja seeds.
This is the original recipe from Madurai.
Thats what my aunt says.
I too never fail to slurp up this cooling drink,
when ever I visit Madurai. Now you get them everywhere.
Well vendors change here and there to suit them for selling.
I will post the recipe soon.
Thanks for your nice recipe, I will try it out
Take care. Kugan98
Selviem , I am very happy that your dishes came out nice..
Ah! nice to hear that your children enjoyed the kutoo.
Avargal vayaru nerainthaal, namma vayaru nerainthamaathiri.
Keep posting Selviem, Thanks. Kugan98
Selviem I too make the oats just like you. ( Diet) :lol:
I will make sure I pour some gravy and gobble it up .
Otherwise it will be difficult to eat. Kugan98
Aarthi ma the penne is fried just like noodles.
With vegetables added.
I will post a salsa recipe for you later.
You can add if he wants sauce.
Or as I said you can make it a bit sotha sotha.
I will post some other pasta recipe for you to try.
Thanks for the Channa dal recipe.
I remember also posting a channa dal recipe long ago.
Let me check and see. Take care. Kugan98
[tscii]Dear friends, our dear friend Suvai is leaving for India on the 22nd.
She will be away for about a month. :cry2: :cry2:
I do not know if she has any access there for internet.
We will be dearly missing her lovely posts.
I normally every morning look forward for her posts.
She can really make a person relax with her nice posts.
Suvai, we all pray to God that you must have a pleasant and safe journey. Enjoy every bit of time you get.
I am posting a sweet recipe for our beloved Suvai,
as a send off present for her. Bon Voyage
GULAB JAMUN
Ingredients:
For the syrup:
2 cups of sugar
2 cups of water
¼ tsp cardamom powder
Few drops of rose essence
Few strands of saffron ( I did not use)
The Jamuns:
1 cup of dry powdered milk
4 tbs of all purpose flour
4 tbs curds (not very thick)
2 tbs melted butter
½ tsp baking soda
Oil for frying
Method:
Mix all the ingredients for the syrup in a pot.
Bring to a boil, reduce the flame very low and put it in a sim.
Sift the flour, milk powder and the baking soda 2 times.
Add them in a bowl, along with the melted butter.
Now slowly add in the curds and mix well.
Let the dough rest for few minutes.
Now use little oil on your hands and roll into balls.
Make sure they are smooth and do not have any creases.
Heat up the oil on to a low medium heat.
When you drop a ball in the oil, it should sit at the bottom
of the pan for a second before coming to the surface.
Drop few balls at a time and keep rotating them
till you get an even colour. Fry all the balls.
Bring the syrup to another quick boil.
Add in all the fried jamuns, turn off the flame.
Close and let it soak for about ½ an hour or more.
Serve cold.
The most important factor in jamun making is the temperature of the
oil.
Note: you can press the dough to form balls.
The Jammuns Before Frying:
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The Jammuns In Syrup:
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http://img693.imageshack.us/img693/9827/gulubjamun.jpg
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This Is How The Cut Jammun Will Look:
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http://img705.imageshack.us/img705/9...gulubjamun.jpg
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