Dear Kavim10!
Thanks a lot for the feedback on pepper chicken.
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Dear Kavim10!
Thanks a lot for the feedback on pepper chicken.
Dear Manjusiva!
Thank you very much for the appreciation.
About the coconut burfi- At the final stage, the small portion you have taken in your hand must be shaped in a ball and it should not stick in yr hand. That is the correct stage for pouring the mixture on a greased plate. Many hubbers became successful in making this burfi. Hope you will get a successful result.
Dear Cynthia!
Thanks a lot for the nice feedback on idlis and idli sambar.
You can add paruppu podi in vegetables. You can sprinkle a little when making fried recipes, and add a little when grinding masala for the koottu varieties. I am posting here a few recipes using paruppu podi.
PARUPPU PODI TOMATO RICE:
Ingredients:
Cooked rice- 2 big cups
Paruppu podi- 4 heaped spoons
Shredded coconut- a handful
Chopped coriander leaves- ¼ cup
Chopped onion- 2
Chopped tomatoes- 1 cup
Mustard seeds 1 tsp
Split black gram- 1 tsp
Curry leaves- 1 arc
Asafoetida powder- 1 tsp
Turmeric powder- 1/ tsp
Enough salt
Oil- 2tbsp
Ghee- 2 tsp
Procedure:
Heat a pan and pour the oil. Add the mustard seeds and when they splutter, add the black gram and curry leaves and fry for a few seconds. Then add the onion with the tomatoes and the coriander leaves and fry them till they are well mashed and the oil floats on the surface. Add the coconut with the asafoetida powder and turmeric power. Fry for a few minutes. Add the rice with the paruppu podi, enough salt and ghee. Mix them well on slow fire for a few minutes.
PARUPPU PODI DOSAI:
Ingredients:
Dosai batter-2 cups
Paruppu podi- 5 tsp
Finely chopped onion- a handful
Finely chopped coriander leaves- 2 tbsp
Red chillies-2
Garlic flakes-4
Enough salt
Procedure:
Fry the red chillies and the garlic flakes in a little gingelly oil for a few seconds. Do not allow the garlic flakes change its colour and then grind them to a fine paste. Add this paste with all the other ingredients to the dosai batter and mix well. You can prepare dosa immediately. This is like an instant adai.
Dear Sonia!
Thank you very much for the feedback on Hyderabad chicken as well as Kerala spicy chicken masala.
About Idli- the measurement for par boiled rice and black gram must be 5:1. Normally the fenugreek seeds are added when soaking the dal. But a friend of mine does not use fenugreek seeds for idli and her idli is always very soft. The black gram should be fresh and the whole white black gram must be used. Do not use iodized salt for the batter. Ordinary salt is enough. The batter should not be very thick. For dosai, use 4 cups of par boiled rice to one cup of black gram and also add 1 tsp of fenugreek seeds and 1/2 cup of raw rice when soaking. Mix well the batter and allow it to ferment for at least 10 hours.
Hello Rajshank!
You can use lite coconut milk for the 2nd and 3rd extracts and tinned thick coconut milk for the 1st extract. I am also using these tinned varieties when I have to prepare something fast.
But using original and fresh coconut milk is always tastier and delicious compared to tinned and powdered coconut milk.
I am still in Tamilnadu enjoying its climate and visiting friends
Dear Dev!
I am glad that you got a spicy sambar powder and I hope that you will get a delicious sambar with it. Do post the recipe of yr kollu chutney here.
Hi Mrs.Mano,
made drumstick sambar Y'day... It turned out to be very tasty that we didn't spare a drop of the sambar... The vessel was wiped clean in minutes... Thank U one again for the wonderful recipe...:)
And here is the kollu recipe, Mrs.Mano...
Kollu Chutney:
Soak kollu(around 175 gms) overnight & cook until done... The excess water can be drained to make kollu rasam... Now heat some oil in a pan... add some jeera(1/2 tsp), coriander seeds(1/2 tsp), chopped onions(one medium onion), garlic(1 or 2), dry chillies(2-3) & curry leaves(10 leaves), asafotida(can add it now or cook along with dhal)... fry until the onions turn transparent...let cool... grind this along with the kollu mixture & salt to a bit coarse paste... the ground mixture should be of idli batter consistency...not too thick nor too watery... can use the water in which the dhal was cooked or plain water too...but it tastes better if the former is used) tastes heavenly with rice & a bit of coconut oil or ghee...ghee & coconut oil are optional)
Sorry, I don't have the exact measurements... pls adjust to taste...
dev,
i wanted to ask this kollu recipe and mrs.mano asked and thanks for posting. my mouth is watering...have to try soon. its been yrs i tasted this back at home. also whats the english or hindi name for kollu. have to look in indian grocery. thanks again.
Englisg name- Horsegram dhal... This is how it's known in India... I'm not sure if it comes under the same name elsewhere... Good luck, Kavitha...:)
Dear Mrs.Mano,
Thanks a lot for ur reply.i'll try the parrupu podi receipes and let u know the result.i tried ur meen kuzhambu yesterday.it is very very nice.enga amma seiyira mathiriyae iruthuchu.thanks a lot.after a long gap i ate a good meen kuzhambu.thanks again.bye.take care.