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Hello arrecipes!
Thank you very much for the feedback on aappam, kozhi kuzhambu and mor kuzhambu.
I couldn’t find the reason for the bitterness in yr mor kuzhambu. I think you might have added a little more fenugreek seeds.
Here I am posting the recipe of Kadappa for you! There are so many recipes on Kadappa. It is different from place to place. But this one will be very delicious.
KADAPPA:
Ingredients:
Green gram- 1/4 cup
Medium sized potato-2
Chopped onion- 1/2 cup
Chopped tomato- 2 cups
Cloves-2
Cardamom-2
Bay leaves-2
Slit green chillies-3
Salt to taste
Oil-4 tbsp
Grind the following ingredients to a fine paste:
Green chillies-2
Fennel seeds-1 tsp
Shredded coconut- 2 tbsp
Cinnamon-1 piece
Procedure:
Cook the green gram and the potatoes in a pressure cooker and then mash finely. Heat a kadai and pour the oil. Add the cardamom, bay leaves and the cloves and fry for a few minutes. Add the onion with the green chillies and the tomatoes and fry well until they are cooked and the oil floats on the surface. Add the mashed ingredients with the ground paste, salt and 2 cups of water. Let it simmer for some minutes until every thing is blended well and the gravy is slightly thickened.
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That was so nice and excellent of you; now, I know that thinai is millet flour, can check in local stores. I just want to include the same in my kids' diet, was wondering how?
thank you so much..will try a small pack and let you know the taste.
A note:
Have you used thinai in any food? Back at home, my grand mother would told that in her villages, some people were taking thinai maavu adding honey, ghee etc. Similarly, my mother would prepare with some flour(dont remember the exact) the same & it was so yummy.
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About panam kizhangu, have a small doubt(sorry for the continuous pestering)-panakarkandu & panavellam belongs to the same family as panam kizhangu(panai maram)?
Thanks a million once again.
Bye.
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Hello Mrs.Mano,
Tried ur chilli gobi recipe, it was great.my hubby liked it a lot. should the cauliflower be crispy or soft? it was mostly soft and some crispy but the taste was great. also how should the marination batter be, in what consistency? Thanks a lot!
Bye,
Kz.
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Thank you
Dear Mrs Mano,
I have downloaded all your receipes. Thank you very much. Now i am going to try them one by one.
U know what i am going to do now, i am going to send this to my mum as well.
Hats off :clap:
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Dear Mrs Mano,
My husband does not comment while eating but always after few hours he says that i am not a good cook. Every day we end up fighting. :oops:
Today i made ur chicken briyani and had a fight. :?:
do u know for what ? coz i made little amount of briyani. :evil:
I think only today, he has told me that i have cooked some real good food and i think all those credit goes to you.
Thank you.
I will try your other receipes as well and will defn post my results on them
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hi maggie,
try mrs.mano's vengaya puli kuzhambu. But reduce corriander powder according to ur taste. Your husband will really appreciate you.
Mrs. Mano,
My husband also told me that i became very good cook now a days. He said..initially i cooked few tasty recipes and lot of bad ones,but now all r awesome. It is hard to earn good comment from him as he has sensitive teeth. he always say average recipe as bad one and awesome recipe as a good one. Finally i got good comment from him. I am happy and proud now. All credit goes to you,bhargavi,hemant and R. Thks all of you.
Sorry sowmya i havent tried any of ur recipe. Will try them soon.
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hi Mrs Mano,
in the kadappa recipe is greem gram the split yellow paruppu or the green whole moong dal? and is this dish served with rice or roti? thanks in advance
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Hello R!
I think I have seen this ‘thinai’ in our native plave, may be in ‘Kadhi emporium’. But I had no interest to buy it. Because I heard that its taste is similar to Kambu. I had tasted ‘Kambu’in my friend’s house. Its khoozh was served with a tasty tomato chutney and chicken kuzhambu. It was delicious. But it is a heavy food and I couldn’t forget the heaviness I felt through out the day. Later, I came to know that Kambu is a good controller of appetite.
Panai vellam and panam kalkandu belong to the same ‘panai’family.