-
5th January 2014, 07:18 PM
#3691
Senior Member
Senior Hubber
-
5th January 2014 07:18 PM
# ADS
Circuit advertisement
-
6th January 2014, 11:19 AM
#3692
Senior Member
Regular Hubber
Missing you Kuganka. Our prayers are with you.come back to the forum soon.
Take care of your health.
-
7th January 2014, 06:59 AM
#3693
hope u r getting better now kugan akka.....my prayers for ur speedy recovery......
-
10th January 2014, 08:08 AM
#3694
Administrator
Platinum Hubber
1 and 1/2 cups diced fresh pineapple,
1 banana,
1/2 cup Greek yogurt,
1/2 cup ice,
1/2 cup pineapple juice or water.
Blend to consistency of a smoothie.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
-
10th January 2014, 10:13 PM
#3695
Junior Member
Devoted Hubber
wow nice smooothie nov anna.
-
11th January 2014, 10:45 AM
#3696
Administrator
Platinum Hubber
Sangeetha, why aren't you sharing your recipes nowadays?
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
-
11th January 2014, 06:14 PM
#3697
Senior Member
Regular Hubber
Kuganka, praying for your speedy recovery . We miss you a lot Kuganka. Get well and come back quickly to the forum. Yes Sangeetha please post any recipes that you cook.
-
12th January 2014, 05:18 PM
#3698
Administrator
Platinum Hubber
Curry Leaf Podi
Ingredients
1˝ cups firmly packed curry leaves (stems removed)
1 tsp oil
1 tsp mustard seeds
1 tsp asafoetida powder
2 tbsp black gram (urad) dhall, rinsed and drained
3-5 dried chillies, soaked to soften and drained
1 piece dried tamarind (assam gelugor)
Salt to taste
Method
Wash the curry leaves and drain well to remove as much water as possible. Dab with a kitchen towel. In a dry frying pan over medium low heat, toss the curry leaves until they are dry and slightly crisp. Set aside.
Heat the oil in a frying pan over a low flame. Add mustard seeds and sauté until they start to sputter. Add the asafoetida and dhall. Fry until the dhall turns reddish brown, about two minutes.
Add the dried chillies (use to taste and tolerance to heat) and tamarind. Stir until chillies start to colour and become crisp, one to two minutes.
Add curry leaves and toss together, one minute.
Take mixture off the heat and grind to a powder in a mini blender or food processor (how fine is up to individual taste). Add salt to taste. Cool and store in an air-tight jar.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
-
Post Thanks / Like - 0 Thanks, 1 Likes
-
12th January 2014, 08:59 PM
#3699
Senior Member
Senior Hubber
கறிவேப்பிலைப் பொடி ரெஸிப்பி ஜோர் நவ்...ஆனா எனக்கு கறிவேப்பிலைத் தொக்கு ரொம்பப்பிடிக்குமே.. (777 ஒரு பிராண்ட்ல வரும்) ரெஸிப்பீ இருக்கா...
-
13th January 2014, 07:26 AM
#3700
Junior Member
Devoted Hubber
Bookmarks