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Kugan,
Last night I made your chicken salna. It was wonderful. I had sent some to my friend last night. She called and said her kids and husband have enjoyed it . Kaaram skonjam kooda pottaen. Thanks for sharing the recipe.
I am going to try Ragi puttu next. Ragi'l innippu adai and Kara adai and Kali recipe post pannureengala. I have never made this. I saw Ragi flour at the Indian store and would like to try them. No hurry whenever you get time. Thanks.
Suja
dev,
for me also i got error message when posting the messages and some time while browsing the thread.
Suja,
nice to see the receipes. what is white chicken, plz post that receipe. we can try it out.
chicken 65, my mom's receipe.
chicken cut into pieces, either with or without bone.
marination items:
-----------------
pepper jeera powder coarsely ground
salt
red food colour
ginger garlic paste
lemon juice
little coconut milk powder
little curd
mix and keep overnight, pour little oil, put 3 to 4 chicken pieces and cover with the lid, then after sometimes turn pieces cook and remove.
with the same marination, i do grilling.
try this . let me know whether u like it or not.
Sorry friends, yesterday I was not in the mood to log on.
I was very worried about our NOV anna.
The pain of loosing loved ones are still fresh in my heart and mind.
I hope our NOV anna copes well.
Thanks. Kugan98
Suja I am happy that you have already lined up your menu.
Selviem has posted her chicken 65 recipe.
Asathungga :lol:
If possible take a snap of your spread.
When you have the time please post your salsa recipe.
Suja I have posted few ragi recipes before.
I will see through and post the pages for you.
If I have not posted any particular recipe,
I will post it for you.
Thanks. Kugan98
Selviem, thanks a lot for the chicken 65 recipe.
I am sure one can use your recipe and make,
tofu 65 and cauliflower 65.
Thanks Selviem. Kugan98
Dev, ungga sathu maavu recipe vanthudichi.
My aunt was a bit busy with her son's 60th birthday.
Here it is.
SATHU MAAVU
Ingredients:
(A)
100 grms green gram dal
100 grms ragi
100 grms kambu
100 grms whole black urad dal
(B)
100 grms soya beans
100 grms whole wheat
100 grms par boiled rice
100 grms channa dal
100 grms groundnuts
50 grms cashew nuts
50 grms almonds
10 caradamom pods
Method:
Soak the ingredients in (A) for a night.
Next day drain them and allow them to sprout.
It might take 2 days.
Then dry toast the sprouted grms without moisture.
Dry roast all the ingredients in (B) except the cardamom pods.
Now mix the caradom pods to all the above ingredients.
Grind them in a kitchen dry mill or send it to a mill.
Store it in a air tight container.
You can make this sathu maavu even without sprouting the grams.
To Serve:
1 cup of water or milk, boil.
Add in 3 tsp of the powder.
Mix nicely so that no lumps are formed.
It will thicken lightly.
Add in sugar, remove.
Serve in a bowl with fruits or just like that.
You can make thick kali with this powder.
You can make a healthy drink with this powder.
You can add sugar syrup and make laddu too with this powder.
The Sathu Maavu:
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http://img24.imageshack.us/img24/5326/sathumaavu.jpg
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Sathu Maavu Porridge:
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Suja ma, as per your request.
In Kugan's Kitchen 1
In page 5
there is a recipe for ragi idli
In Kugan's Kitchen 2
In page 19
there is a recipe for ragi upma.
In page 48
Selviem has posted dosai and idli
In page 89
there are recipes for ragi kali and koozh.
I will soon post for you ragi urapu adai
and innipu adai.
Take care. Kugan98
Selvika,thanks for giving us another way of making chicken 65.Looks easy also.Will try out ur recipe soon.Thanks selvika
[tscii]Suja here is another way of making Chicken 65.
CHICKEN 65
Ingredients:
(A)
500 grms boneless chicken cut into bite pieces
2 tsp chillie powder
1 tsp ginger paste
1 tsp garlic paste
¼ tsp pepper powder
1 egg white
1 tbs curds
2 tbs corn flour
1 tsp all purpose flour
Salt to taste
1 tsp oil
Little orange colour
(B)
Oil for deep frying
Curry leaves
Lemon juice or slices
Method:
Mix all the ingredients in (A).
You can marinate over night or for about 3 hours.
Heat a wok with oil for deep frying.
Drop few pieces at a time and deep fry them well.
It should not be over fried.
The chicken should feel crisp on the outer side,
but soft inside.
Fry all the chicken pieces in this manner.
Fry some curry leaves and sprinkle on the chicken pieces.
Serve with lemon slices or squeeze some lemon juice on them .
Serve them on a bed of lettuce.
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