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Dear KPR!
Here is the recipe for Mudakkaththaan dosai!
MUDAKKATHTHAAN DOSAI:
Ingredients:
Boiled rice- 6 cups
Fenugreek seeds- 1 tbsp
Black gram- ¼ cup
Mudakkaththaan keerai- 2 cups [finely chopped]
Salt to taste
Procedure:
Soak the rice with all the ingredients except keerai overnight in plenty of water. Grind them well to a fine batter. At the last stage, add the keerai and grind coarsely. Let the batter ferment for 8 hours. Make thin dosais.
I am going to post a tasty chicken curry recipe here!
HYDERABAD CHICKEN CURRY
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Ingredients:
Chicken cut into small pieces- 1 kilo
Mashed tomato- 2 cup
Salt to taste
Turmeric powder- half sp
Onion-2
Fry the following ingredients in 2 tbsp of ghee to golden brown:
Curry leaves- a handful, cinnamon-1, fennel seeds- 1tbsp, poppy seeds- 1 tsp, cardamom-2, shredded coconut- 1 cup
Procedure:
Roast the onions on slow fire with the outer skin until they are burnt with black colour. Then peel off the outer cover. Grind it with the fried ingredients to a fine paste. Cook the chicken with enough water, salt, the tomatoes and the turmeric powder. When the chicken is half-cooked, add the ground paste. Cook further for at least 15 minutes until the chicken is fully cooked.
Dear Mano,
did u come back to shj?
I will try out this and will let u know. seems like a diff. recipe.
S.
Dear Sahana!
I came back here at the first week of December as I have already informed. I will reply soon.
I WISH ALL THE HUBBERS A VERY HAPPY PONGAL!!!
Here Iam going to post a few recipes on payasam varieties:
SEMOLINA RICE FLAKES PAAYASAM:
Ingredients:
Semolina- 1 cup
Rice flakes[aval]- 3 tbsp
Ghee- 1 tbsp
Cooked green gram-1/2 cup
Jaggery- 1 1/2 cup
Milk- half cup
Cardamom powder- 1 tsp
Shredded coconut- 1/4 cup
Procedure:
Fry the semolina in the ghee on slow fire till golden brown.
Let it cool down.
Wash the rice flakes few times and keep it on a bowl without any trace of water.
Boil 3 cups of water.
When the water starts simmering, add the semolina and cook it on medium fire for some minutes.
When the semolina is cooked, add the green gram, rice flakes and the milk and cook for a few minutes.
Then add the jaggery, cardamom powder and the coconut.
Cook for a few minutes on slow fire.
COCONUT PAAYASAM:
Ingredients:
Shredded coconut- 1 cup
Cashew nuts- 10
Raisins- 2 tbsp
Cardamom powder- 1 Spoon
Ghee- 2 tbsp
Saffron- a pinch
Raw rice- 1 cup
Jaggery- 2 cups
Procedure:
Soak the raw rice in water for 1 hour.
Then grind it with half cup of coconut to a fine paste. Boil 5 cups of water.
When the water starts simmering add the paste and cook on medium fire.
When the rice is cooked, add the jaggery and cook for a few minutes.
Fry the cashew nuts, raisins and the remaining coconut in the ghee to golden brown and then add them along with the saffron and cardamom powder to the paayasam.
Cook the payasam for a few minutes.
Mano madam ... Semolina nna ??? Semiyaavaa ?
Hello Bingleguy!
Semolina means 'rawa' in Tamil.
Hi Mrs.Mano, please let me know how to make thattai without it puffing like puris... I found ur recipe for thattai... it says
"THATTAI:
Ingredients:
Raw rice- 2 cups
[Small] Garlic flakes- 10
Red chillies-3
Asafotida powder- 1/2 tsp
Butter- 2 tsp
Soaked Bengal gram- a handful
Sesame seeds- 3 tsp
Salt to taste
Procedure:
Grind the red chillies, garlic and A.powder to a fine paste. Soak the rice for ½ hour and then drain the water. Then pound the rice to a fine powder and sieve twice. Roast the powder to a very light brown colour. When cooled, add all the above ingredients and the ground paste to the flour and make soft dough adding enough salt. Make small even balls and flatten them thinly. Deep fry them in hot oil. . "...
Does roasting the rice powder help to get flat thattais... We don't usually roast the rice powder coz mom grinds the soaked rice in the grinder to a fine paste & she adds some pottu kadalai maavu to get the dough consistency... Otherwise the procedure is pretty much the same as in the recipe given by you...but my mom almost always ends up making puris rather than thattais...;) what could be wrong?
my mom almost always ends up making puris rather than thattais... what could be wrong?
Dear dev,
Ennoda ammakum idhae prob.So enkaum idhae prob. :lol: (indha letter patri sollum podhae en ammaku konjam kobam.Seedai ellam nanna panrenae.Thattai dhanae seri ilai ...)
Thattai yai Thattaiyaga seiya romba asai padum.
Usha Sankar.