Does anyone here have a recipe using carrot leaves?... I bought a bunch of fresh carrots with leaves on...if u have any interesting recipes using it, pls post it...
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Does anyone here have a recipe using carrot leaves?... I bought a bunch of fresh carrots with leaves on...if u have any interesting recipes using it, pls post it...
oh wowwwww!!! ethanai recipes iruku namba try panna......thank u ladies!!!
kugan nga........thank u soooo very much for the parupu urundai kuzhambu.........ingri is different from what i have......iniki try pannitu solaren.....thank u nga once again.
dev......so left over rice soaking in puli thanni wont it become very soggy? Frying the rice for approximately how long? This puli saadam sounds perfecttttttt to make with left over rice....never have i heard about this method...thank u....plz do post the rest of the recipes u have mentioned (kongu)
selvi.....plz do post yr parupu urundai kuzhambu too & thanks in advance.
kugan / dev.... have u heard about "karupatti Dosai" just read in a mag & am curious to know the recipe.......
vanakam dev!!
nalla irukeengala?
carot leaves : u can use it in adai / all mixed greens poriyal la kooda u can add / one of my friend she made chutney out of it....with garlic & without garlic...
vanakam nov ngov!
dinner aachungala? enna saapiteengo!
picture oda asathunga (mudinja) ;-)
kugan....how did u get yr Tuvaram Dhal And Greens Creamy Sauce dry?...looks like a perfect side dish for chapathi or even with rice......awesome....naakellaam orikitey iruku kugan thread ku vanthaaaa......;-)
Suvai, u have to extract a thick tamarind juce. Rice wouldn't become soggy that way. Approx 3-4 mins fry panninaal podhum for a serving of 2. The more the rice, it'll take lil longer to get heated thoroughly. It'll stick to the bottom a bit... once that starts to happen,aprom oru 1 min fry panninaal podhum.
Will post the other kongu specialities soon. We use a masala powder for everyday cooking(for sambar,poriyals,pairisiyum paruppu rice etc). I'll have to post that recipe first coz I'm not sure of a good substitute for that powder. sambar pwd would be a close substitute I guess. I'll ask my ppl here abt the masala podi recipe and the substitutes & then post the recipes.
:thumbsup: thanks dev........will look forward for the podi & then the recipes from kongu ;-)
omg ethanai vagai ethanai suvai...;-)
Suvai, I got the masala chilly pwd from mom. We call it molagu podi. The measurement is for 1 kg chillies. She's not able to tell the measurement for smaller qty as we always make it in bulk.
Kongunadu molagu podi or Kongu special masala powder:
Gundu milagai- 1 kg
cori seeds- 1/2 kg
jeera- 1/4 kg
peppercorns- 1/4 kg
fenugreek- 100g
Asafoetida block cut into small pieces- 50 g
gundu manjal(crushed) or turmeric powder-50 g
curry leaves - a handful.
Dry roast all these ingredients one by one until they become nice & brown and flavourful.let cool & powder. they usually machine grind it to get a fine powder. Let cool.
if using turmeric pwd, no need to roast it.
make sure asafoetida is well roasted(becomes whitish)
Pepeprcorns must splutter.
Dry roast 50 g mustard seeds and powder it well in the mixie. Add it to the above powder.
Heat 50 ml castor oil & wait till it cools down. Mix with the above powder & once cool put it in a clean bottle. The powder will last for more than a year without getting spoilt if all the masalas are roasted right, ie until they r brown.
ohhh thanks dev & dev's amma!!!
very different podi thaan for sure especially the alavu....will surely try it dev......
tell me castor oil....inga kidaikarthu is not very good...can i use nallenai? ask amma & let me know plz & thanks....
This dish is fav of almost everyone from the kongu region. There are many variations to it. Today I'm posting the basic recipe. there r such fans for this dish that it's called kongu biriyani coz we ppl can eat this for all 3 meals ;) & we never complain even if it's done 2-3 times a week. This is one quick, easy,healthy,tasty dish.
Arisiyum paruppu saadham(Kongu special):
1 1/2 cup rice(ponni rice aka pulungal arisi)
1/2 cup thoor dhal
1 big onion(cut lengthwise) or 25 baby onions cut into 2 crosswise
10 cloves china garlic cut into 2 crosswise
Dry red chillies or green chillies or both- I use red chillies only
Seasoning:
1/4 tsp mustard seeds
1/2 tsp jeera
curry leaves
turmeric pwd
kongu spl masala powder(sambar powder might be a good substitute I guess)
Salt
1.Soak rice & dhal for 15 mins)
2. Heat oil in a pressure cooker. Add 1/4 tsp mustard seeds,let it splutter. Add 1/2 tsp jeera,curry leaves, chillies. fry for 10 secs.
3. Add the onions, garlic. mix well & fry for just about a minute just until the onions start to turn a lil transparent. no need of frying it for long.
4. Add in turmeric pwd & the kongu spl masala powder. mix well & imme add in the rice,dhal & enough water(abt 5 cups).Add salt & let it start to boil. Check the taste & adjust the masala pwd and salt.
5. Close the cooker & cook for 3 whistles. Let the steam release & then open the cooker and mix the rice gently but well.
We usually have 2 course with this rice.
First course - steaming Arisiyum paruppu saadham with coconut oil or ghee. I prefer coconut oil.
Second course- Arisiyum paruppu saadham with curd.
Accompaniments:
Appalam
Pickle
brinjal+potato poriyal(traditional combo with Arisiyum paruppu saadham)
Arthi's stuffed brinjals went well with these.
A salad made of finely chopped onions(1 big)+tomatoes(1/3 medium)+cori.leaves+salt+kongu masala pwd. Crush & mix it using ur hands.