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15th January 2011, 08:06 PM
#211
Senior Member
Senior Hubber
Aunty,
wishing u a happy pongal.
our regards uncle, madhu, vaishali and vimal kutti.
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15th January 2011 08:06 PM
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16th January 2011, 02:51 AM
#212
Thanks you very much for the recipes!!
Im sure it would taste great..cant wait to try it out
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21st January 2011, 06:38 PM
#213
Senior Member
Seasoned Hubber
Dear Suvai!
I am posting here the remaining recipes you have asked some time back.
SIKAPPU ARISI PAAYASAM
Ingredients:
Sikapparisi[ puttarisi]- 1 cup
Milk- 1 cup
Coconut-1
Powdered jaggery- 3/4 cup
Cardamom powder- half sp
Saffron - a pinch [optional]
Cashew nuts and raisins fried in ghee.
Procedure:
Soak the rice in water for 2 hours.
Squeeze thick milk and thin milk from the coconut.
Then Pressure cook the rice with the milk and enough water.
When cooled, take it away.
In a big pan, prepare kambi paagu[ syrup with one thread consistency].
Then add the cooked rice and also the thin coconut milk.
Cook them for a few minutes.
Add the cardamom powder, saffron, cashew nuts, raisins and the thick coconut milk.
Cook the payasam for a few seconds.
Now the delicious sikapparisi payasam is ready!
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21st January 2011, 06:41 PM
#214
Senior Member
Seasoned Hubber
THENGAIPAAL KUZAMBU
Ingredients:
Drumsticks-2
Brinjals-2
Carrot-1
Small potato-1
Beans- a handful
Tomato-2
Onion-1
Ginger and garlic paste- 1 tsp
Ghee- 1 tbsp
Salt to taste
Coconut-1/2
oil-3 tbsp
For tempering:
Mustard seeds- 1 tsp
Fenugreek seeds- half tsp
Black gram- 1 tsp
Curry leaves- 1 arc
Chopped coriander- 2 tbsp
Fry the following ingredients in ghee to golden brown and then grind them to a fine paste:
Coconut-1/2
Green chillies-6
Gram dal-1 tbsp
Procedure:
Heat a broad pan and pour the oil.
Add the ingredients for the tempering and fry them for a few seconds.
Now add the onion, tomato and the ginger garlic paste and fry them well.
Cut all the vegetables in to small pieces and add to the onion mixture.
Fry them for a few minutes.
Pour the thin coconut milk and add enough salt.
Boil the vegetables.
Add the ground paste and cook well.
When the vegetables are cooked enough, add the thick coconut milk.
Cook for a few seconds.
www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com
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1st February 2011, 09:28 PM
#215
Senior Member
Veteran Hubber
Dear Mrs.Mano, what is this sikapparisi?... is it matta rice?...or is it the one used to make kavunarisi?
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6th February 2011, 11:18 AM
#216
Senior Member
Seasoned Hubber
Dear Dev!
I regret for the delayed reply. I am in the midst of the packing for the travel to Tamilnadu.
years ago, farmers of Tamilnadu used to reap this sikapparisi as all the rice varieties. It was in slightly red colour and the taste was so good. But it was expensive and takes much time to cook. They had no buyers and gradually growing the sikapparisi crops had died.
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6th February 2011, 11:33 AM
#217
Administrator
Platinum Hubber
This is sivappu arisi
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
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6th February 2011, 12:05 PM
#218
Senior Member
Seasoned Hubber
Chicken rasam
This is a tasty rasam using small chicken pieces. This may be served as a starter before a delicious feast! It is also served with hot rice!
CHICKEN RASAM
கோழி ரசம்
INGREDIENTS:
Fennel seeds- half sp
Cumin seeds- half sp
Sambar onions-20
Tomato-2
Finely chopped pieces of chicken- 1 cup
Finely chopped garlic- 1 tsp
Finely chopped ginger- 1 tsp
Curry leaves-a few
Chopped coriander- 3 tbsp
Lime-1
Salt to taste
Turmeric powder- half
Oil-2 tbsp
Ghee- 1 tbsp+1 tsp
Fry the following ingredients in a tsp of ghee to golden brown and then powder them finely.
Coriander seeds- 2 tsp
Fennel seeds- 1 tsp
Cumin seeds- 1 tsp
Peppercorns- 1/2 tsp
Red chillies-3
Procedure:
Heat a pan and pour the ghee and the oil.
Add the fennel seeds and the cumin seeds.
When they start to splutter add the onion, tomato, ginger and the garlic.
Fry them until they are mashed and the oil floats on the surface.
Add the turmeric powder with the greens and fry them for a minute.
Add the chicken pieces and fry them on medium fire for a few minutes.
Add 8 cups of water, the ground powder and salt.
Let the rasam boil for some minutes.
Put off the fire and mix in the lime juice.
The delicious chicken rasam is ready now.
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6th February 2011, 12:09 PM
#219
Senior Member
Seasoned Hubber
This is a tasty rasam using small chicken pieces. This may be served as a starter before a delicious feast! It is also served with hot rice!
CHICKEN RASAM
கோழி ரசம்
INGREDIENTS:
Fennel seeds- half sp
Cumin seeds- half sp
Sambar onions-20
Tomato-2
Finely chopped pieces of chicken- 1 cup
Finely chopped garlic- 1 tsp
Finely chopped ginger- 1 tsp
Curry leaves-a few
Chopped coriander- 3 tbsp
Lime-1
Salt to taste
Turmeric powder- half
Oil-2 tbsp
Ghee- 1 tbsp+1 tsp
Fry the following ingredients in a tsp of ghee to golden brown and then powder them finely.
Coriander seeds- 2 tsp
Fennel seeds- 1 tsp
Cumin seeds- 1 tsp
Peppercorns- 1/2 tsp
Red chillies-3
Procedure:
Heat a pan and pour the ghee and the oil.
Add the fennel seeds and the cumin seeds.
When they start to splutter add the onion, tomato, ginger and the garlic.
Fry them until they are mashed and the oil floats on the surface.
Add the turmeric powder with the greens and fry them for a minute.
Add the chicken pieces and fry them on medium fire for a few minutes.
Add 8 cups of water, the ground powder and salt.
Let the rasam boil for some minutes.
Put off the fire and mix in the lime juice.
The delicious chicken rasam is ready now.
Last edited by Mrs.Mano; 6th February 2011 at 12:12 PM.
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11th February 2011, 09:14 AM
#220
Senior Member
Veteran Hubber
Dear mrs mano....thank u so very much for posting the red rice payasam & thengai paal kuzhambu....maranthu koda poitenga....as i have not come to the hub in a long time.....gnyabagam vaithu recipes post panninathuku migavum nandri nga...
I am not able to come to the hub as I used to before but will try to come when ever time permits.
Hope all is well.....take care nga...............s
hello to cdj too...
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