thanks so much....i was trying to learn aviyal...i kept asking for receipes..now i have it...will try out today...thanks very muchBow
Hii, Being a new member and still learning was really thrilled to know the chart of kerala recipes. Thanks and God Bless to all the members who have contributed towards this. Bye.:thumbsup
Hai Laxmi , i tried our palakottai podimas .taste was very nice to eat .thanks you so much for the kerala recipes.
Rose matta rice is parboiled rice only. So instead of taking the usual white par boiled rice, use rose matta... For idly -- 3 qty of rose matta to 1 qty of urad dal (White uzhunu).. For dosa -- 2 qty of rose matta, 1 qty of raw rice(pachari) to 1 qty of urad dal.. soak over nite & grind well with necessary salt... for dosa batter may be diluted. but for idly use the undiluted batter. if u keep the batter to ferment for atleast 5 hours u'l get nice idlies.. hope this is helpful.. PS : during winter keep the batter in the slightly pre heated oven to ferment.
Hi Laxmi, Just now checked on ur recipe list..I am so excited to see all the dishes under one thread..My hubby likes kadalai curry and few other kerala recipes..Sure will try every recipe..Thanks a lot again..
Pineapple sweet curry Ingredients: Pineapple, chopped fine -1 cup green chillies,chopped - 3 ginger, chopped - 1/2 tsp Onion, chopped - 1/2 a cup fenugreek seeds - 1/2 tsp mustard - for tempering asafoetida - a pinch fenugreek powder - a pinch tamarind pulp - 1 tablespoon salt oil - 1 tsp jaggery - 1 tablespoon Method: heat oil and temper with mustard seeds and fenugreek seeds. Add chopped onion and saute till golden brown. Add green chillies, ginger and pineapple and saute. when it is almost cooked, add asafoetida and fenugreek powder. saute for a minute and add tamarind pulp and salt along with jaggery. Add a cup of water and let it simmer till the sauce is reduced and thickened. Add salt to taste and remove from fire. can be served hot or cold with rice and rotis.
