six types of chammanthi(chutney) ingredients 1.Coconut-1 cup 2.chilly(red/green)-3-4 nos 3.shallots-2-3 4.salt-as reqd. 5.Tamarind-as reqd. grind all the ingredients well in a mixer. coconut-1 cup dry chilly-3-4 garlic-1 salt-as per taste grind well to make a paste. coconut-1 cup dry chilly-4 nos shallot-3 nos tamarind-as per reqd salt corainder seeds-1/4 cup grind all the ingredients well in a mixer. coconut-1 cup pudina leaves-1/4 bunch coriander seeds- tamarind- salt green chilly-4 grind well. coconut-1 cup toor daal-2 tsp moon daal-2 tsp urid daal-2 tsp dry red chilly-5-6 nos asafoetida-a little salt -as per taste pepper-5-6 nos tamarind- A handful fry all the ingredients till light brown and then grind well in a mixer. 1 coconut-1 cup 2 dry red chilly-3 nos 3 shallot-2 4 salt 5 tomato-2 6 curd-1/2 cup grind 1-5nos well in a mixer.mix the paste with curdand serve..if u want u can add coriander seeds too.. this is good for chappathis.
Re: six types of chammanthi(chutney) hello indu, Six types of chutneys are really good and simple. Also i too like to give a type as like urs. coconut - 1/2 cup (grated) green chillies - 3 cumin seeds - 1 tsp garlic- 2 fried grams - 2 tsp curry leaves - a handful tamarind - small piece salt - to taste Saute all the ingredients (except cumin seeds and curry leaves) with a drop of oil for a while. Grind all the ingredients well and season with mustard seeds. regards karthiga.:wave
coconut squash Dear Meenuprakash, I will try to contack coconut board at cochin and enquire about the tender coconut squash.I will contact you if succeseeded.
coconut squash Dear Meenuprakash, I will try to contact coconut board at cochin and enquire about the tender coconut squash.I will contact you if succeseeded. tsseethalakshmi
Dear meenuprakash, I will try to contact coconut board cochin.I will contact you after succeeded. tsseethalakshmi
Sarkkaraivilli kizhangu leave koottu[mathurakkizhang][M]u All know the sarkkaraivalli kizhangu the sweet one.The leave can be used a s keerai.Two type of tubers are grwon one is yellow inside and another is white inside.When I was in japan there I saw pink colour inside sarkkaraivalli.My son and I bought it and microwave it for breakfast.Very sweet it was.Vegitarian meals is rare to reach.We have to go long distance to have vegitarian meals. It can be propagated by cutting. Sarkkaraivalli kishangu leave cut 2 cup green gram dhal cooked 1/2 cup red chilli 1 jeera 1 tsp coconut grated 1/2 cup turmaric,salt mustard seeds 1 tsp urud dhal 1 tsp Grind coconut,jeera,red chilli.Cook the leave in turmaric water.Add cooked dhal and coconut masala.Boil a while temper with mustard seeds and urud dhal.Enjoy with rice rotti.
Dear Seetha, I did check the website of the coconut board and was disappointed to see that the tender coconut water concentrate is sold only in kochi & namakkal. If you can find the recipe, it would be great. all the very best to you. i shall wait for your reply. Love,
ulli[M]vengayam[T]erulli[K] leave adai Venyagam,vengaya thal[leave] very common, we use in cooing.Leaves and pulbs have very strong smell. There are so many recipes in onion.There is two varieties small and big. vengaya thal cut one cup rice boiled 1 cup urud dhal 1/4 cup tuar dhal 1/8 cup kadalai paruppu 1/8 cup[bengal gram dhal] coconut grated 2 tbsoptional] asafoetida green chilli and red chilli 4 salt oil to cook adai Soak rice, all dhals for 4 hours.Grind with chilli asafotida,coconut grind it coursely.add salt.Add the vengayathal.Mix well.Prepare adai and cook in hot thava sprinkling oil in the boarder of the adai cook cripy. If you want soft adai dhosai increase the urud dhal and grind it nice batter.Make adai dhosai mixing the leave.
celery stuffed chappathi Celery is cultivated in himalaya region in India.Nowadays this leave are available in big shop.whole plant emanate a peculiar smell.This is widely used for salad.I add the stems with other vegitables for milakkootal,koottu. Celery cut into small pieces 2 cup ginger geen chilli paste 1 tsp garam masala 1/2 tsp jeera powder 1/2 tsp salt turmaric powder Mix all increadiants keep aside wheat flaour 2 cup water. Mix the flaour with water and make chappathi dough. Make chappathi spreat the celery mixer and cover with another chappathi. wet the edge and seal all sides.Make chappathi useing ghee is very taste.[optional] oil may be used.No side dish is needed.If you want curd may be used as side dish.
celery stuffed chappathi Celery is cultivated in himalaya region in India.Nowadays this leave are available in big shop.whole plant emanate a peculiar smell.This is widely used for salad.I add the stems with other vegitables for milakkootal,koottu. Celery cut into small pieces 2 cup ginger geen chilli paste 1 tsp garam masala 1/2 tsp jeera powder 1/2 tsp salt turmaric powder Mix all increadiants keep aside wheat flaour 2 cup water. Mix the flaour with water and make chappathi dough. Make chappathi spreat the celery mixer and cover with another chappathi. wet the edge and seal all sides.Make chappathi useing ghee is very taste.[optional] oil may be used.No side dish is needed.If you want curd may be used as side dish.
