Hello Priya[tastemakers]!
For Adai pradhaman recipe, you can go through the following link. Mr.Ramadas has clearly explained about it.
http://forumhub.com/southfood/28321.21.25.30.html
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Hello Priya[tastemakers]!
For Adai pradhaman recipe, you can go through the following link. Mr.Ramadas has clearly explained about it.
http://forumhub.com/southfood/28321.21.25.30.html
Hello Mrs. Mano,Quote:
Originally Posted by Mrs.Mano
What you are refering to is BISI-BELE-HULI- ANNA.
This is Sambar sadam of Karnataka.
I take liberty to post link of Bisibelebhath recipe from my website as under.
http://www.hemant-trivedis-cookery-c...belebhath.html
Hello Noodles!
Here I am posting the recipe for BUTTER CHICKEN. This one is good enough to try.
About Pak style Kadai chicken- it is in fact ‘KARHAI CHICKEN- I don’t prefer to go to Pak restaurants as there is much oil floating on almost every recipe. So I do not know the taste of Pak style kadai chicken well. If you want to have the recipe, I can post it for you here.
BUTTER CHICKEN:
Ingredients:
Chicken pieces- 1 kilo
Curd- 1 cup
Chilli powder- 2 tsp
Garam masala powder- 1 1/2 sp
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Lime juice- 2 tbsp
Butter- 8 tbsp
Finely chopped onion- 1 cup
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Chilli powder- 2 tsp
Tomato puree- 2 cups
Garam masala powder- ½ sp
Cream- 2tbsp
Chopped coriander- 2tbsp
Ginger juliennes- 1 tbsp
Butter- 3 tbsp
Procedure:
Marinate the chicken pieces with the top 6 ingredients and enough salt for an hour. Then bake in a gas oven for 15 minutes at 150 deg. C. Heat a kadai and add the butter. Immediately add the onion and fry till brown. Then add the pastes and fry for a few minutes. Then add the tomato puree, and the chilli powder with the chicken and enough salt. Cook for some minutes. When the chicken is cooked well, keep the chicken gravy at low fire for 5 minutes. Pour the cream on it, and sprinkle the garam masala, ginger juliennes, and coriander leaves. Toss the butter in the center. Keep it on slow fire for 5 minutes again and put off the fire.
Hello Mr.Hemant!
Thanks a lot for posting the recipe of ‘Bisi bele huliyanna’’ here.
Hello Mrs.Mano,
Could you please post the "Mysore Masala Dosai".
I wonder how to make this.
thanks in advance.
rsankar.
hello Mrs Mano
Thank you Mrs Mano for the reply. I ll check it out
Priya
Dear Mrs.Mano,
Thanx for replying.
Regards,
GVB
Dear Mrs. Mano,
Thanks for clarrifying my doubts regarding Aapam. I made aapam with Thengaipal korma for this weekend. It was a great hit.
Thanks for sharing a wonderful recipe with us!
everyone
Please do not spoil the name of Bisibelebaath/Bisibelehulianna
People who do not know what that is refer it to as sambar rice.....
I did not expect to hear it from the pro cooks/chefs atleast.
:shock: It is not sambar rice at all. If u call that sambar rice then u should call rasam as sambar too... The ingredients vary and the proportions vary from anything else.
In the Traditional Bisibelebaath only aalo is used and u do not see a mix of vegetables..Adding vegetables just was some peoples idea to introduce more veggies in that form. even i do it sometimes when i'm lazy to cook any vegetables curry..i just add all veggies to bisibelebaath....
In Kannada,Quote:
Originally Posted by napolims445
BISI=HOT
BELE=DHALL
BHATH=RICE
HULI=TAMARIND
ANNA=RICE
Potato is just one of the ingredients.
Potato came very late in Indian cuisine.
Vegetables of Indian origin must have been used prior to Potato.
Hope my understanding is correct.
Nichiro :?: