Third Thread-Ask here the Recipes you want from Chitvish

Re: pidikarna recipe

Hi

You can boil it in tamarind water and fry it like the way we do it for yam.

You can search for the recipe in the chitvish mam's thread.

Cheers
Sweetlife

 

Re: pidikarna recipe

Hi Uma

Hope pidikaranai and KARUNAI KIZHANGHU is same........it will look like sepankizhanghu ( oval shape) or in tuticorin used to get...small small kizhanghu and they call it SIRUKIZHANGHU...what are you referring to exactly....

And, in our house, pidikaranai /karunai kizhanghu...we used to do masiyal......

1.Peel the skin and wash nicely to get rid of all mud...

2.Pressure cook it with 2-3 whistles with little turmeric and mash it nicely

3.Pressure cook payatham parruupu ( yello masoor dhal) with tumeric

4.Now in kadai ...put little oil sufficient for seasoning, add mustard seeds...then add, ginger pieces...now pour the mashed kizhanghu and cooked dhal , add salt and hing.....cook for a while...and then off the stove

5. Take out from stove and squeeze LEMON JUICE...as per your taste...

My parents used to say, karunia kizhanghu is very very good for health..no vayvu like other kizhanghu varieties...

 

Re: pidikarna recipe

Ya its karunai kilangu here in tuticorin tbhey are telling pidikarunai.thanks for ur recipe dear:thumbsup

 

Re: pidikarna recipe

Ya its karunai kilangu.thanks for ur recipe dear

 

Re: pidikarna recipe

Latha Nice differentiation i thought of giving the same reply....... nice recipe too.

 

Re: pidikarna recipe

Thanks for hte recipe

 

how to cook food that is spicy but not hot

I find your posts but informative and educative. Thanks a million for sharing this legacy with us.. Hopefully this shall be the beginning of a culinary journey for the next generation.

Colloquially speaking ""spicy"" and ""hot "" are used interchangeably . My question is how to make Indian food spicy( as in tasty retaining all the aromas of the spicies) but not hot (as in pungent).

regards

 

too much of sugar in kesari

hello mam
i did vermicelli kesari today but accidentally i added too much of sugar in it... plz help me.. what shall i do with this sweet kesar.. suggest me any ideas to get rid of the sweetness or any recipes with this like a stuff... thank you

 

Re: too much of sugar in kesari

Try to add some roasted rava and mix again. Good Luck.

 

Re: too much of sugar in kesari

Heat 2 cups of milk and add roasted vermicelli to it...don't do it same kadai,do it in other and add to it.because the other one is already cooked if you again heat it,it will become a mess.....