kugan,
my son is little bit getting better, doctor changed the medicine for him, still he is not much comfortable. it will take another 2 days.
selvi
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kugan,
my son is little bit getting better, doctor changed the medicine for him, still he is not much comfortable. it will take another 2 days.
selvi
thats not srirangam... thats chidambaram... the perumaal there is called Raaja Govindan - same saaindha kOlam as srirangamQuote:
Originally Posted by Selviem
[tscii]Dev, here is the chicken dosai that you wanted.
It is from Madurai :lol:
Cook and enjoy in your cousins place.
Thanks. Kugan98
CHICKEN DOSAI
Ingredients:
(A) 200 grms boneless chicken chopped into small bite size pieces
1 tso ginger paste
1 tsp garlic paste
2 tsp chillie powder
½ tsp pepper powder
¼ tsp tumeric powder
2 tsp tomato sauce (optional)
Salt to taste
1 onion chopped fine
2 green chillies chopped fine
2 tbs of oil
Little finely chopped coriander leaves
2 eggs
Little salt
Little pepper powder
Method:
Marinate the chicken with all the ingredients in (A),
for an hour or better over night.
Heat a wok with the oil, add the marinated chicken and cook
till the chicken is cooked and the pieces are dry.
Take the chicken pieces out, in the same wok, fry the green
chillies and the onions. (add little oil if necessary)
fry well till the onions are well roasted.
Now add the fried chicken into this. Mix well and sauté till
everything is well incoparated. Garnish with finely chopped
coriander leaves.
Take a cup, add in 2 tbs of the cooked chicken.
Break an egg into the cup, add little salt and pepper powder.
Mix the egg nicely with the chicken pieces.
Heat a dosai kal, make a dosai little thick.
Pour the egg mixture evenly on the dosai.
Cover the dosai kal, cook on medium heat till the egg sets
and is cooked. The dosi too would have cooked.
Remove and serve with mint chutney, raitha or coconut chutney.
Or serve with any of your favourite chutneys or curries.
NOTE: Dev, another method is to make a thin dosai,
spread the chicken mix with out the egg on the dosai when the top portion is getting cooked. just press the chicken mix lightly with your dosai spoon. when the dosai becomes crisp, fold it from both sides and transfer onto a plate. serve hot.
NOV anneh its nice to sit and think over about ones past.
Especially our childhood memories.
We had lot of these magizham poo trees in Ipoh.
Now all are missing. My mom used to put the flowers in the bottle where we had our oil for the head. Nice smell.
my sisters and myself going early morning to temple throughout the month of maargazhi. Getting scolding from mom for refusing to bath in cold water.
Joining friends in cooking kootan choru.
NOV anneh you have made me to sit and cry.
I just wanted to fly at once to Trichy. :D
Thanks anneh for bringing back childhood memories.
Kugan98.
Dev and friends, back to reality.
As I have said before, every month on the thithi day my F.I.Law passed away, I used to cook lunch for about 25 people.
I usually pack them in a thermoplastic pack and give it to poor people.
I usually cook a"kalantha saatham" with some accompaniment.
I have done curd rice, puli saatham, brinjal rice, kadamba satham,
lemon rice, pulaos and so on.
I wanted to try to make rasam saatham.
So I cooked little rice a bit soft, than made the dal rasam a bit thick and mixed with the rice.
It was not nice, no oomph in the rice. Can any of you suggest how to cook a better rasam saatham. I need to cook on the 13th of Jan.
Thanks. Kugan98
K, look into hemantji's website... you can find his version of rasam sadham there... I tried it long back & liked it... He makes a rasam paste which is mixed with rice...just similar to kalandha saadham... senju paarunga...u might like it...
Mahilam poo... oh, u guys bought back memories of SG... there is this street 'jalan mat jambol' in South Buona Vista... We lived in an aprt there for a few yrs...there were lots of mahilam maram throughout this street...Initially I used to wonder what this familiar smell is whenever I go for my morning walk... Only later I realised it's mahilam poo vaasanai when I saw the sidewalks... I just couldn't believe tht my most fav mahilam poo is there just near my aprt building in SG...& then I used to go for walks esp to enjoy the mahilampoo scent... when we had to move out of tht street, I missed the mahilampoo maram more than the aprt I lived in...:lol: Never have I seen so many mahilampoo maram in a row even in India...
K, thanks a ton for the chicken dosai recipe... will try it whenever I get a chance to... pls say a big thanks to ur aunt for sharing this wonderful recipe with us... Also, pls ask her to join the hub if she can spare some time for browsing...:)
K, idhai chk panni paarunga...
http://hemant-trivedis-cookery-corne...dry-rasam.html
valakai porikari:
-------------------
valakai - 2 peel, cut into cubes, boil in water with salt and turmerice powder, strain and keep aside.
fry in a tsp of oil and make a powder of the following:
red chilly - 4
kadalai paruppu - 1/4 tsp
urad dhal - 1/4 tsp
jeera - 1/4 tsp
in a pan, add 2 tsp of oil, kadukku, urad dhal, small onion - chopped 15, curry leaves, fry for 2 to 3 minutes.
add valakai pieces, ground powder, fry for 5 minutes till the powder is coated nicely in the vegetables, then add 1 tblsp of grated coconut and fry for a minute . remove from the fire.
this goes well with sambar, morekulambu , rasam rice and curd rice.