Hi Mrs.Mano,
I tried ur kaaramani kaara kulambu recipe today... I used brinjals instead of drumsticks... It turned out very very tasty...Finger licking good...;) :)
Thanks a ton for the recipe....:)
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Hi Mrs.Mano,
I tried ur kaaramani kaara kulambu recipe today... I used brinjals instead of drumsticks... It turned out very very tasty...Finger licking good...;) :)
Thanks a ton for the recipe....:)
CHOW CHOW THUKAIYAL:
Ingredients:
Chow chow- 1 [medium sized], chopped tomatoes- ½ cup, lentils- 2 tbsp, black gram- 1 tbsp, asafotida- a pea-sized, tamarind- a marble sized, red chillies-3, green chillies-2, oil- 2 tbsp, salt to taste
Procedure:
Cut the chow chow in to small pieces. Heat a kadai and pour the oil. Add the dals and the asafotida. Fry them to a golden brown colour. Then add the chow chow pieces with the chillies and fry till the vegetable become soft. When cooled, grind all the ingredients with the tamarind and enough salt to a coarse paste.
Hi Mrs.Mano, should we saute the tomatoes with the chow chow or add it raw?
Dear Pr!
Thanks a lot for the feedback on palak paneer.
Hello Dev!
Thank you veru much for the feedback on Karamani kara kuzhambu.
I forgot to add the tomato while frying the chow chow with green chillies. Please saute the tomato also.
I am posting here a few tasty recipes which I tried last week.
PALAPPAZHA IDLI: [JACKFRUIT IDLI]
Ingredients:
For palapazha paste:
Pala chulai- 12 to 15
Shredded coconut- 1 cup
Jaggery[achu vellam]-4
Cardamom-6
Salt- a pinch
other ingredients:
Semolina-1 to 1 1/2 cup
Baking soda- a pinch
Procedure:
Chop all the pala chlulai in to tiny bits. Grind them with the coconut to a fine paste. Add the cardamom, salt and the mashed jaggery and again grind them finely. This is the palapazha paste. Take half of the paste and add semolina little by little to make a fine idly batter. Add he baking soda and mix well. Keep it covered for 15 minutes. Prepare idlis as usual.
PALAPAZHA PONGAL:
Ingredients:[/b]
Half of the prepared Palapazha paste
Raw rice- 3/4 cup
Green gram- 1/4 cup
Milk- half cup
Saffron- a pinch
Ghee- quarter cup
Shredded coconut- half cup
Raisins- 1 tbsp
Cashew nuts- 1 tbsp
Procedure:
Wash the rice and the dal. Add 2 cups of water and the milk. Add a pinch of salt. Pressure cook them to 5 whistles. When cooled, place it on a pan. Add the palapazha paste and mix well. Heat the ghee in a small pan and fry the raisins and cashew nuts. Add the coconut and fry for a few seconds and add these to the pongal. Add the saffron also. Put on the fire and cook the mixture on slow fire for a few minutes
Hi Mrs.Mano,
I saw a similar recipe for jackfruit idli here http://supriyakrishna.blogspot.com/ & told myself I'm never going to try such a weird recipe(sry...the idea of adding jackfruit to idli sounded too weird to me)... So was surprised to find u posting a similar recipe & tht too saying it's so delicious...Now I feel like giving it a try coz I feel tht if it's Mrs.Mano's kitchen, then it SHOULD be delicious... ;) :D
Hello Dev!
Thanks a lot for the link. This blog looks interesting!
You will not believe it, but the taste of this palappazha pongal and idli is very very delicious. Write to me after you have tried.
Sure Mrs.Mano... Will definitely try it once I buy some palappazhams... the shops near my house doesn't carry it...I just checked with them today...Quote:
Originally Posted by Mrs.Mano
BTW, can we eat those idlis as such or ???... any good accompaniment for it?...
Dear Mrs Mano
I tried the gulab jamun recipe with milk powder and it turned excellent . Thanks very much for the recipe.
Could you please post the recipe for wheat dosai using wheat flour .. I want the exact proportion of mixing wheat flour with rice flour or whatever flour. My dosa sticks to the pan , and its not crisp . Its kine of kozha kozha.
Thanks and Regards
Pr