spandana, here is the recipe for the karakuzhambu i make at home..<link rel="File-List" href="file:///C:%5CWindows%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <wunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <wontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> Ingredients Veggies- drumsticks/brinjal/radish/yam/lady’s finger any of them can be used.I even use sprouts like moong, chana, methi... Garlic – (optional, we don’t use) Onions – cut into small slices /small onions taste more better Tomato-1 Curry leaves-little Sambar powder -2 teaspoon Tamarind- gooseberry size/ 1.5tblsp of paste sesame oil – 1tblsp..or more according to taste.. Grind : Roast 2 red chillies, 1tblsp of dhania seeds, 1tblsp of chana dal and 2tblsp of coconut, cool and grind. For seasoning Mustard seed-1 teaspoon Fenugreek seed-1/2 teaspoon Hing – a pinch Curry leaf-little ProcedureTake the tamarind pulp and add to a 2 cup of water. Add the sambar powder to it, along with salt. In a kadai, add the seasoning, add the onions, tomatoes and garlic(if u use) and sauté.Add the veggies and sauté for some more time… Add the mixture of tamarind allow to boil well. When it starts to reduce, add the ground paste..and mix..and allow to cook for 5 minutes more… This tastes awesome when allowed to rest for few hours...goes well with dosas, rice .
I was made aware that the photos that I had posted for my sweets were misiing. Thanks Malathy for letting me know. My laptop crashed a few weeks ago and we had to rebuild the operating system. I am re-posting the missing photos 1. Carrot Burfi 2. Rasgollas 3.Date Mysorepak 4. Dry fruits halwa
Recipe for Ennai Kathrikai.... Recipe for Ennai Kathrikai: Ennai Kathrikai Ingredients: Small brinjals (Indian eggplants) Dhaniya Powder- Dry roast whole dhaniya, gram dhal & red chillies and powder them coarsely. Salt Hing Turmeric Oil for frying Method: Choose firm, small and fresh brinjals for this recipe. Slit the brinjals into 4 from the top to the side, keeping the bottom intact. We can remove the green stem at the bottom or keep it as such. To the dhaniya powder, add hing, salt and turmeric powder. Mix them well in a bowl. Now stuff the brinjals one by one with this powder (depending upon your taste) and place them carefully so that the powder does not spill out. Place a Kadai on the stove and pour some oil for shallow frying. Please note : The brinjals should not be deep fried and adding too much oil will make it soggy. Then add mustard seeds to the oil, after they pop, add 5 to 6 brinjals at a time . Keep them in medium heat. After a minute or so, sprinkle some water (to make it moist, supple and prevent drying) and close the kadai with the brinjals with a heat resistant lid. This aids the brinjals getting soft on the insides and the shallow frying makes them crisp on the outside. After 2 to 3minutes, turn them over so that they are evenly cooked on all sides. This way, place them in batches of 5 or 6 depending upon the size of the kadai/pan. It may take approximately 5-6min for a batch. Drain them on a paper towel (optional). Some of the masala powder may over flow into the oil which can be removed from time to time. Add more oil whenever needed. Ennai Kathrikai goes well with Sambar rice/Bisibela bhath and curd rice too !!
Dears, Had Tomato rice + Keera masiyal with Ulundu appalam (Microwave ) for lunch and made Aval upma for dinner ! Enjoy !!
Hi all,:hiya Attached pics of Potato Bonda with hot sauce (prepared by my mom) Kothavarangai Pulikoottu with Kunukku (again made by my mom) Soft idlis with Tomato coriander chutney (Chitvish Recipe)-prepared by me Kalyana Rasam (chitvish's recipe)-prepared by me Enjoy! Cheers Krithika
Hi all, Made Pavakkai(Bitter gourd) Pitlai and relished with Corn Tostadas (appalam madiri ) Enjoy....:idea
hi i posted this yesterday morning. it has gone missing so posting again. my ds came home on friday saying one of his friends brought a princess paratha..i don't know the source of the recipe...but anything called rotis,kulchas,naans...my son is flat...so on his request and explanation i have tried it.. he wanted to have it immediatly..so picture is not picture perfect... princess parathas (maybe because of the pink colour) +avakkai+curds parathas made from beetroot juice (i soaked the beetroot i had cut for porichakuzhambu in hot water..drained the water for the pink color), stuffing is minced cauliflower and moong sprouts..DS felt potato stuffing would be more tastier...
