I thought of using evaporated milk(unsweetened)... I guess it's almost similar to condensed milk... :roll:Quote:
Originally Posted by pr
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I thought of using evaporated milk(unsweetened)... I guess it's almost similar to condensed milk... :roll:Quote:
Originally Posted by pr
Hello Dev!
Thank you very much for the nice feedback on ‘araiththu vitta sambar’. As I am now in Tamilandu, I couldn’t post a reply for your request on ‘Salem Kari kuzhambu powder’. earlier. I had it through my friend and hope it will be helpful to you. Here is the recipe:
SALEM KARI KUZHAMBU POWDER:
Ingredients:
Coriander seeds- 1 kilo
Cinnamon-50 gm
Cloves-50 gm
Fennel seeds-50gm
Cumin seeds-50gm
Peppercorns-100gm
Poppy seeds-100gm
Ragi-100gm
Bengal gram-100gm
Par boiled rice- 100gm
Black gram-50gm
Annaasi poo[star anise]-10
Marattimokku-10
Bay leaves-10
Curry leaves-a handful
Cardamom-15
Jathikkai[nutmeg]-1
PROCEDURE:
Roast each and every ingredient separately and then powder them finely.
I am going to post a chutney recipe which was given to me by my relative. It was very tasty and delicious.
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CARROT CHUTNEY:
Ingredients:
Carrot-2
Black gram-1 tbsp
Red chillies-3
Green chillies-2
Big tomato-1
Shredded coconut-1/2 cup
Salt to taste
Oil-2 tbsp
Procedure:
Heat the oil and fry the red chillies and the black gram to golden brown. Take them away. In the same oil, fry the chopped tomato and green chillies first and then add the shredded carrot. Fry them for 5 minutes on medium fire. When cooled grind all the ingredients with enough salt and the shredded coconut to a coarse paste.
Dev
Should we use this karikozhambu powder only in kari kuzhambu ? Can we use it in our regular cooking ?
Thanks
Pr
Hi Mrs.Mano, thanks a lot for the podi recipe...:)
pr, this podi is used mainly to make non-veg kolambu... but it can be used to make veg kulambu as well... like this one...
http://cookingweblog.blogspot.com/20...ngu-style.html
Dear Mrs. Mano,
Hope that you are doing well. It's been a while since I logged on.
In the recent past I tried the Microwave Kesari, Mutton Chukka, Mutton kurma and wheat dosa.
The microwave kesari came out just perfect this time round. (in my earlier attempt, I did not add the right amt of water).
The chukka was also good. I tried the one without the coconut milk. It tasted quite close to what you get in the TN nv messes, but it wasn't fully there. Their chukka is dark brown in colour, while this was quite reddish, maybe cos of the tomatoes. But tastewise, this was quite close. Maybe, I'll reduce the tomatoes and increase the pepper. Do you think that will work Mrs. Mano?
Also, the recipe that you have given for mutton chukka with coconut milk, will that end up with gravy or dry? If it will be dry, I'll try that as well.
Then with the bones left from the chukka, I made the kurma to eat with dosas. That tasted very good. and was also quite easy to make, even though it seems like a bit of work when you read it.
I tried the wheat dosa recipe with only wheat. That tasted very good, and was not sticky at all. Only thing, I was not able to get crisp dosas. Is there any way to do that?
Thanks for all the recipes.
Thattai
I also like that you are now posting the pictures as well with some recipes. It's a nice touch :thumbsup:
PS: Could you please mail me your recipe file at thattai@yahoo.com?
Thanks,
Thattai
Dear Mrs. Mano,
Could you please provide recipe for savoury kozhakottai filling as well as sundal recipes?
Thanks in advance.
Thattai
Hi Mrs.Mano, tried the carrot chutney y'day... it was very tasty & very diff from the carrot chutney I usually make(ie without tomatoes)... modi I made: didn't add coconut. Add a few cori leaves to the carrots towards the end of frying & some tamarind.
Thanks a lot for the recipe...:)
Dear Mrs. Mano,
Made the tomato corriander chutney to go with dosas. Was really yum. Put only 2 red chillies instead of 4, but that turned out to be just the right amt of 'kaaram'. thanks for a super and easy recipe.
Thattai