Here is my contribution...Junnu Ingredients: 1 can Sweetened Condensed Milk 2 cups milk 2 eggs 1 tsp black pepper 1/4 tsp Cardamom/Ilachi powder Method: In a bowl,wisk the eggs smooth and make sure there are no bubbles. Add condensed milk and milk to the eggs and mix till all the ingredients mixes well. Now transfer it into a bowl that fits in your pressure cooker and sprinkle the cardamom and pepper powder. Cook in medium heat without whistle for 45 mints. Then cool and refrigerate till it and have it when it’s cool. Some people like it to have it when it is hot,but the thing is,it will be very soft and breaks..So,I would prefer cooling it overnight and next morning..yum..yum..
Nice thread.. My contribution: Raagi Sangati or Ragi Mudda: Ingredients: ---------------- 1/4 cup Ragi flour pinch of salt 1 cup water handful of boiled rice - Mix ragi flour in 1/2 cup of water without lumps. - place a bowl on stove with another half of cup water and cooked rice, bring that to boil and add the above ragi flour mixture and mix it thoroughly...cook it until mixture thickens, switch off the stove and leave for 5 mins. - Wet your hands, with helps of wet plate make raagi mudda and enjoy with peanut chutney/any tangy dal
Mmmm especially hot hot spicy tangy raw mango dal and a tsp ghee!!! Do add your mango dal recipe when possible
Hi nice thread.... my contribution prawns fry 1.Marinate the prawns in ginger garlic paste, chilli pwd, turmeric pwd, coriander pwd, cumin pwd, lemon juice and salt for half an hour 2 fry the marinated prawns until the excess water is gone. 3 Heat oil in a pan, add the sliced onions, green chillis and curry leaves and saute till the onions turns little brown colour and Add the cooked prawns and garam masala pwd and stir untill deap fry,Adjust salt and chilli powder and garam masala as per your taste.at last add podina and kothimera. they r tiger prawns so I cuted in to peices
Peanut/groundnut podi recipe 1 cup groundnuts or peanuts (200 g) - dry roast in a kadai till they are crisp - in microwave - roast for 2 mins, stir, again 2 mins, again stir and then 1 min each till the skin starts falling off easily. If not stirred in between, the peanuts will get burnt in microwave - and burnt peanut tastes horrible Remove the skin or not - your preference 1/4 cup roasted til (50g) - 2 mins in microwave or till the til smell comes in kadai while dry roasting 10-14 red chillies - dry roasted till slightly swollen and crisp Let everything cool down completely. Run the mixie with the red chillies and 1 tsp salt. When it is finely powdered, add the til. Whirr the mixie for 1 seconds only and OFF. Repeat this process only once more. Add the peanuts. Again whirr the mixie for 1 second and OFF - open and mix the powder thoroughly. And run it once again - you should get bread crumby powder - and the chillies and salt and til and groundnuts should be thoroughly mixed. Uses - Similar to til podi - Mix with rice and 1 tsp ghee. Add 1tsp ghee/oil and make a chutney for idli/dosa/oothapam/pesarettu Add 1tsp curd and make chutney for idli/dosa etc. Add 2-3 tbsp of this podi to boiled vegetables for the protein punch and taste
Instant dosa, when you have nothing planned for breakfast. take 1 cup leftover curd, mix one cup maida and 1 cup rice floor and 1 tbsp semolina to it. (we can add ragi flour also. i sometimes add wheat atta also ) mix throughly with little salt. add finely cut oinions, green chillies and green dhaniya to the batter. pour on dosa pan dont use spoon to make it. just pour it from out toward the center. put little oil and let it cook crisply. dosas of this kind are very tasty, when eaten with magai pachadi ie magai mixed in curd with finel paste of green chillies and kothimeera.
