Food SOS - Ask questions here!

That sounds tasty too Kugan. I'll try it for dinner today :D

My grandson's( pre KG) teacher has sent a note asking him to bring a packet of nippet for the bhel puri party day after tomorrow. A country mouse that I am I couldn't figure out what that could be. Asking in the neighbouring bakery, chat corner, snack bar etc I come to understand it is nothing other than our thattai. But my son is not convinced. He & my dil suspect it might be some other product esp. made for bhel puri mix. Can anyone enlighten me?

[tscii]With due thanks to Mrs. Revathy Shanmugam.


Rice Nippet


Ingredients

Raw rice powder : 1 cup

Maida : ½ cup

Grated coconut : 2 tsp

Groundnut (fried) : ¼ cup

Split roasted gram : ¼ cup

Curry leaves : a few

Ginger : 1 small piece

Green Chilli : 12

Ghee : 1

Salt : 1

Oil : as needed

Method -

Grind fried groundnut and split roasted gram coarsely. Grind ginger, green chilli and grated coconut. Mix raw rice powder and maida in a bowl. Add the ground gram, coconut Paste, salt, ghee and curry leaves. Add water to form a dough. Heat oil in a frying pan. Take a small ball of dough. Flatten it into small circles and fry them in oil. Remove when cooked.



This recipe is taken from the book "Kara Vagaigal" by Revathi Shanmugam published by Kannadhasan Pathippagam


I hope you are clear now Mrs. Pavalamani Pragasam.

guys, how to make good spicy sundal?? :roll:

thanks for your help

Thanx, kugan98!

To vibinrajmani: My mil's recipe

Soak channa overnight & pressure cook it. Grind thaniya, jeera, red chilli to a paste. Heat a few tsp's of oil in the kadai, saute chopped small onion till brown, add masala paste, salt and channa. ( A little water may be sprinkled if the masala is very thick). Simmer it till thaniya gets a cooked smell, add coconut flakes and remove from fire.

Vibin : Soak channa overnight and pressure cook with salt. Grind a small piece ginger and two/three green chillies coarsely. Heat oil in a pan, add mustard, perungayam, curry leaves, then the cooked channa (without water). Mix, add the ground paste, mix well and serve. If you want, add some lemon juice, after removing from fire. Dried peas, channa dhal, green gram - all taste good this way.

Hey since is the SOS thread 'thot I might post a query here-
I'm going to make beans curry for the first time, moving from a steady diet of vendakkai/kovakkai (having jus these 2 for the last 1 year! :shock: :roll:)

So bought the 'slim' type beans (kotthavarung'kai?) and cut it...BUT jus then a doubt came in my mind- do we need to boil beans first in the pressure cooker before cooking?? :?
My mother would do tat whenever she cooks beans curry....

'grateful for ne guidance! :)

Can do it easily: put the vegetable pieces in the pressure cooker, add a little water, turmeric powder, jeera powder, chilli powder, salt, and chopped small onion fried with urad dhal tand cook for 2 whistle time!

Quote:

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Originally Posted by ksen

Wibha : Soak channa overnight and pressure cook with salt. Grind a small piece ginger and two/three green chillies coarsely. Heat oil in a pan, add mustard, perungayam, curry leaves, then the cooked channa (without water). Mix, add the ground paste, mix well and serve. If you want, add some lemon juice, after removing from fire. Dried peas, channa dhal, green gram - all taste good this way.

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akka ketadhu vibin :P

hehe anyway this is exactly how amma does sundal too :o SAME!!!!!! :omg:

endha vibin 8-)

So you want to make it differently and impress her ?