Vannga NakeerarE :lol2:Quote:
Originally Posted by rajraj
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Vannga NakeerarE :lol2:Quote:
Originally Posted by rajraj
As heavy snow fall? :lol:Quote:
Originally Posted by PARAMASHIVAN
:poke: How have you been uncle ?Quote:
Originally Posted by rajraj
Sangeetha akk
Pls check your PM
Ipdi protein a adichu thaluneenga na naangellam protein ku enga poradhu. JUst kidding..Quote:
Originally Posted by PARAMASHIVAN
:lol2: :)Quote:
Originally Posted by nithishri
All fine...:) how have u been?... I see that u r still the same protein shake PS...;) Keep going...:DQuote:
Originally Posted by PARAMASHIVAN
Sangeetha, congrats and all the best on ur pregnancy...:) Naan master chef ellam illengo... I'll try to post/give links for recipes I try n like...
Suvai, just add salt, turmeric, fine chop g. chillies,curry leaves to fine choppd cabbage and let it sit for 15 mins or so. Then heat oil, add thalippu stuffs, add cabbage along with the water it has oozed out and keep covered on low flame and cook... u can also add some coconut scrapped if u like...Quote:
Originally Posted by suvai
hello dev....:-) ty for a new tip ...will surely try it the next time i make cabbage ;-)
dev and suvai thank you for the cabbage recipes. i do have some cabbage at home. will try and post the result.
:rotfl3::-D PS thamby thanks for all the tips. will buy this liquid protein from next time . evlo protein edukanama ellarum?
made this vendaya saadham and it turned out great
http://spicy-south-indian-recipes.bl...reek-rice.html
Dev it looks like its a koovai dish do you make this at your home?
made this roasted bell pepper pesto pasta. I made with penne pasta. with simple ingredients it turned out so great.
http://kidszone.sailusfood.com/2011/...r-pesto-pasta/
I do weight training, so I need 1 g of protein for 1lb of my body weight . Hence I do need this much protein (plus, I am a herbivore :) ) but people who don't weight train and ladies should consume around 70g of protein a day :)Quote:
Originally Posted by sangeethabalaji
500 g total? :)Quote:
Originally Posted by PARAMASHIVAN
Intha vayathilum, umOda lollu thaanga mudiyala :lol: I weigh 160ilbs(70kg), so I need to drink only 160g of protein :poke: :)Quote:
Originally Posted by rajraj
Suvai n sangeetha, u can add some capsicum to cabbage poriyal... add it towards the end-when cabbage is abt 80% done...
Sangeetha, I've never heard abt this venthaya sadham... will give it a try...
https://fbcdn-sphotos-d-a.akamaihd.n...90528325_o.jpg
Corn Bhel
Ingredients:
2 cups Sev, Salt to taste,1 Potato (boiled), 2 Onion (chopped) ,
4-5 Papdi (crushed) , 1 Tomato (chopped) , 1 tsp Green Chutney ,
1 tsp Sweet Chutney , ½ tsp Chat Masala ,½ Cucumber (chopped) ,
1 cup Corn Kernel (boiled) ,½ cup Coriander Leaves (chopped)
How to make Corn Bhel:
1. Cut potato into fine pieces.
2. Now, put boiled corn, potato, tomato, onion, cucumber, coriander leaves (1/4cup) and sev (1 cup) in a bowl. Mix them well.
3. Add chutneys, chat masala, salt and crushed papdi to the above. Mix well.
4. Garnish the bhel with remaining coriander leaves and sev.
5. Fresh Corn Bhel is ready to savor.
dev, suvai unga rendu cabbage recipesum nalla vanduchu.
dev i tried it before u gave the tip of capsicum so could not try that. as u said lot of water oozed out and i fried it along with the water. kalyanathla poduvangale anda poriyla mathri vanduchu.
suvai yours went with chapati nicely.
thanks for the recipes.
madhushree i tried this brinjal puli kothsu for arisi upma. naala irundadu.
http://www.mayyam.com/talk/showthrea...Kitchen/page81
thanks for the recipe
friends i tried this recipe from internet on a rainy day. was very yummy with hot rice and ghee on top.
பூண்டு - மிளகுக் குழம்பு
தேவையானவை:
உரித்த பூண்டு - ஒரு கிண்ணம்,
தனியா - 3 டேபிள்ஸ்பூன்,
மிளகு - 2 டேபிள்ஸ்பூன்,
காய்ந்த மிளகாய் - 4,
உளுத்தம்பருப்பு,
சீரகம் - தலா 2 டீஸ்பூன்,
கடலைப்பருப்பு - ஒரு டீஸ்பூன்,
கறிவேப்பிலை - ஒரு கைப்பிடி,
புளி - சிறிய உருண்டை,
உப்பு - தேவையான அளவு,
நல்லெண்ணெய் - ஒரு டேபிள்ஸ்பூன்,
கடுகு - அரை டீஸ்பூன்.
செய்முறை:
கடாயில் தனியா, மிளகு, காய்ந்த மிளகாய், உளுத்தம்பருப்பு, கடலைப்பருப்பு ஆகியவற்றை வரட்டு வறுவலாக வறுத்து மிக்ஸியில் பொடிக்கவும். சீரகம், கறிவேப்பிலையைப் பச்சையாக அரைத்துக்கொள்ளவும்.
கரைத்த புளித்தண்ணீரில் கறிவேப்பிலை விழுது, வறுத்து அரைத்த பொடி, உப்பையும் போட்டுக் கட்டி இல்லாமல் கரைத்து வைத்துக்கொள்ளவும்.
கடாயில் அரை ஸ்பூன் எண்ணெய் விட்டு உரித்த பூண்டு சேர்த்து, லேசாகச் சிவக்கும் வரை வறுத்து தண்ணீர் ஊற்றி வேகவிடவும். வெந்ததும், புளிக்கரைசலைச் சேர்த்து, நன்றாகக் கொதிக்கவிடவும்.
கெட்டியானதும் இறக்கவும். மீதம் உள்ள எண்ணெயில் கடுகு தாளித்துச் சேர்க்கவும்.
மருத்துவப் பலன்கள்:
பசியைத் தூண்டி, செரிமானத்தைத் தரும். நோய்த் தொற்றைத் தடுக்கும். பூண்டுக்கு, கொழுப்பைக் குறைக்கும் தன்மை உண்டு.
GARLIC TOMATO THOKKU
Ingredients:
500 grms red ripe tomatoes chopped
1 tsp turmeric powder
Little salt
80 grms tamarind, take thick juice, add to suit your taste
3 tbs chillie powder (more if you need )
1 tbs funugreek seeds roasted and ground
Salt to taste
To Season;
Little hing or perungayam
50 ml gingelly oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tbs urad dal
1 tbs channa dal
10 pips of garlic sliced into two
1 sprig curry leaves
1 dry red chillie cut into pieces
Method:
In a non stick kuali add in the chopped tomatoes, turmeric and salt.
Cook on medium heat till the tomatoes turn mushy.
Add in the strained tamarind juice and cook till the raw smell goes.
Add in the chillie, funugreek powder, and salt to taste.
Cook for few minutes and remove.
Heat oil in a pan, add in the perungayam.
Add in the mustard seeds and cumin and let to crackle.
Add in the urad dal , channa and the garlic. Fry for a minute.
Add in the curry leaves and the cut red chillies.
Fry well and add to the cooked tomatoes.
Stir fry well and remove.
[IMG]https://farm4.staticflickr.com/3854/...d91724eff2.jpg20140625_220918 [/IMG]
https://fbcdn-sphotos-a-a.akamaihd.n...42576917_n.jpg
BREAD CUTLET
Ingredients:
2 boiled potatoes
1 green chili (finely chopped)
1 inch ginger piece (chopped)
2 tblsp boiled peas (optional)
1/2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp dry mange powder
1/2 tsp mustard seed
1 tsp oil
4-5 curry leaves (optional)
Salt to taste
4 slices of bread (remove the brown edges)
Oil for deep frying
Bread Cutlet
How to make bread cutlet Indian style
Remove the skin of the potato and mash it properly.
Heat 1 tsp of oil in a kadai/wok, add mustard seed and curry leaves. When mustard seeds start to splatter add mashed potatoes along with green chili, ginger, boiled peas, red chili powder, garam masla powder, dry mango powder and salt. Mix all the ingredients well and let it cook for 2-3 minute.
When the mixtures gets slightly cold start making small round balls it and keep them aside.
Now take water in the wide bowl and dip a single bread slice into it just enough, that the bread gets wet and then immediately take them out and with a hand press, drain out the excess water from the bread slice.
While still holding the pressed bread slice, place a potato ball in the center of the slice and let it cover the ball evenly. Then with a light hand press the ball flat and smooth out the edges.
Prepare the balls of the remaining bread slices and keep aside
Now heat oil for frying in a heavy bottomed pan, when the oil is smoky hot slow down the heat and fry two bread cutlet at a time. Then on medium flame fry them till golden in color from all sides.
Take them out on the kitchen paper and sprinkle chat masala over it.
Serve hot with green chutney.
Note: 1. Remember to squeeze out all the water from the bread otherwise it will create splatter in the oil.
2. Also ensure that bread ball is closed from all sides. Otherwise the cutlet might break in the oil.
3. You can add some veggies like finely chopped carrot, beans, sweet corn and onion in the potato mixture.
4. You can give any shape to them - oval, ball or heart shaped. You can shallow fry them in a flat tikki form.
Source: indianfoodforever
hello!!!...
nov ngov bread cutlet looks delicious....so does sangeethas tomato thokku...my recipe is also similar sangheetha.. ;-)
hope all are well..
here is a simple kari podi that i tried
2Tblspn Thaniya (corriandar seeds)
3/4 Tblspn kadalai parupu
1/2 Tblspn ulluntham parupu
red chillies to yr suvai - i added 4 ( konjam kaarama pannina nalla irukum )
varuthu vaitha thengai - 1 Tblspn
ellaathaiyum dry fry pannikonga....let it cool...then add thengai last & then grind it coarsely store it in a bottle.
This you can use for vazhakai/kathirikai/urulai/chenai/sepangkizhangu poriyals!!
The other method is...u can use oil & fry all ingris thanithaniya...then allow to cool add thengai last & podi panni vachikonga.. :-) rendumey nalla irukum...enjoy!!
Here is the recipe, Mr. Mexicomeat.
Madhu annaa, here is another rasam for you.
It is very good if you have body pains, and feel some what feverish.
It has lot of medicinal values. Its botanical name is Piper Longum.
This recipe was requested by one of our hubbers, hope she sees it.
Thanks and take care, Kugan.
KANDATHIPPILI RASAM
Ingredients:
(A)
1 tsp pepper
3 sticks of kandathippli sticks
2 tsp toor dal
1 dry red chillie
Little ghee
(B)
1 lime sized tamarind, extract about 500 ml juice
Salt to taste
Little asafoetida powder
(C)
1 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves
Method:
Heat little ghee and roast all the ingredients in (A)
Let it cool and grind it into a powder.
In a pot, add the tamarind water, salt and asafoetida powder.
Let it come to a boil till the raw smell goes.
Now add in the powder and bring it to boil, till it is frothy.
Heat a small pan with the ghee, add in the mustard seeds and let it splutter.
Add in the curry leaves, stir for a moment and pour it on the rasam.
Remove and if you like garnish it with coriander leaves.
This is how the kandathippili looks:
http://farm8.staticflickr.com/7058/7...bf9471db68.jpg
Welcome back Rose. :)
https://scontent-a-sin.xx.fbcdn.net/...34&oe=5433C12E
Chinese Crullers (Char Kueh)
Ingredients:
1 kg Wheat Flour (enough for 80 - 90 pieces)
1 cup sugar
2 tbsp Salt
2 teaspoon of baker's yeast (mauripan / instant yeast)
2 tablespoons vegetable fat / margarine (melted)
2 tablespoons of milk @ (if using condensed milk, less sugar 2 tablespoons)
1 tsp bread improver (to soften the dough)
700 ml water
Method:
1 Prepare a large container
2 Pour half of the water into the container
3 Add the sugar, salt, milk, yeast, bread improver, stirring well
4 Add the melted vegetable fat
5 Then add the flour and remaining water
6 Mix until smooth
7 Marinate for 1 hour / up to 2-fold increase
8 After resting the dough roll on a board sprinkled with flour
9 Cut lengthwise width of 2 fingers, press on the center of the dough with a chopsticks dipped first into the water
10. Fry in hot oil until golden brown, remove from oil and drain.
Nov anna.. Chinese cullers-oda shelf life ethanai naal ?
orE naal .... :D :D :DQuote:
Originally Posted by madhu
Nov anna, you can freeze these cullers for a month in your freezer.
Deforst and microw wave for few seconds.
Here is a simple version:
250 grms plain flour
1/2 tsp instant yeast
1 tbs double action baking powder
2 tsp caster sugar
1 tsp fine salt
175 ml water
enough oil for frying.
The method is the same as yours.
Glad u liked it Sangeetha...:)
Cendol .... specially for madhu anna!
https://scontent-b-kul.xx.fbcdn.net/...27442199_o.jpg
2 cups rice flour
1 cup corn flour
1 tablespoon water from limestone paste (sunnaambu)
2 glasses of water and pandan leaves.
1 bowl of ice
Here's how:
1. Put pandan leaves in blender and from that liquid, mix the two types of flour together with the lime water.
2. Place the mixture in a pan and cook over small flame, stirring constantly
3. Fill a basin with ice cubes and squeeze out the mixture using a large murukku press or just create one, using baking paper or tin foil.
4. You can referigerate this and keep it for a few days. Keep the cendol in the original water as it contains lime and will act as a preservative.
Cendol naa கத்தாழையா?
No. It's a dessert made from pandan or fragrant pine leaves
http://pics.davesgarden.com/pics/200...one/963640.jpg
Sweet maathiriyaa. Thanks for the details nov
Kugan akka is missing for almost 9 months now, hope everything is OK !