i have to prepare kongu masala powder, it is quiet interesting , once it is ready, i have to try all the receipes. all seems to be simple and delicious.
selvi
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i have to prepare kongu masala powder, it is quiet interesting , once it is ready, i have to try all the receipes. all seems to be simple and delicious.
selvi
dev,
next in my list is puffed rice. it is very interesting.
selvi
kugan,
puliyotharai is very tempting. i have to try that one.
selvi
Aarthi,
pulikulambu is interesting, i will try and let u know
selvi
Aarthii as usual I am very very pleased with your
participation in this thread.
Your eagerness to try the recipes shows
how much you are interested in cooking.
Good keep it up Aarthii.
Good to see you posting recipes too.
I will try out your method too.
Ask your chitti too , to join in our fun.
I am sure she has lots of recipes to share.
Thanks Aarthii, my hugs to little Pranay.
Take care. Kugan98
This is DEV'S kongunadu molagu podi with
small measurement.
250 grms gundu milagai
125 grms coriander seeds
60 grms jeera
60 grms pepper corns
25 grms fenugreek seeds
10 grms asafoetida
10 grms gundu manjal
1/4 hand ful curry leaves
10 grms of mustard seeds
10 ml castor oil
The method the same as how DEV has written.
Imm mana manakkuthu.
Selviem you are too good.
Its nice to see you plus and minus according
to your family's needs.
I too followed your style while doing Aarthii's kurma.
Thanks Selviem. Continue your good work.
Later I will post Dev's 2 recipes and how we do the
seasoned dal.
Thanks. Kugan98
[tscii]Yesterday was Amavasai, I did this sago payasam.
SAGO PAYASAM
Ingredients:
1 cup pearl sago
1 cup sugar
2 tbs cashew nuts
2 tbs rasinis
3 tbs ghee
¼ tsp of cardamom powder
2 tbs of warm milk with a pinch of saffron
2 cups of boiled milk.
2 cups of water
A tiny pinch of salt
Method:
Add 1 tbs of ghee and roast the cashew nuts and raisins. Keep aside.
Add another 1 tbs of ghee and roast the sago for a minute.
Keep aside.
Bring 2 cups of water to boil, add in the roasted sago, stirring,
the water while doing to prevent lumps forming.
On low fire let the sago boil. when the sago has boiled and looks
transparent, add the sugar. Stir constantly till the sugar has melted.
Add in the 2 cups of milk and the saffron soaked milk.
Add in the salt and simmer till it becomes semi-thick.
Remove from heat, add in cashew nuts, raisins, cardamom powder
And the 1 tbs of ghee. Stir well and serve hot.
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kugan,
how did u grind kongu molagu powder? did u grind it in the mixier ? i also want to try. not sure whether mixier will grind urundai manjal.
plz advice
selvi
Selviem, I used my pounding stone to break up the
gundu manjal into very very small pieces.
I used my dry mixie to grind the powder.
I had to sieve it few times to get a fine powder.
Thanks. Kugan98