Arusuvai Arangam Arambam

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@ap.meena

Voyager

Posted: 14 years ago

#11

I am ready to read teh recipes for now.. to try those things need some more time..

I am yet to get the access to the kitchen, n then to the gas.. so have to wait.. I dont even have an access to raise a request to get these things prepared for me.. if i'm going for a week, then probably will order my mom.. if at all she is not busy with the work..

thanks for the thread and recipes.. will lend my share after i go home.. ha ha..

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malliga

@malligai

Explorer

Posted: 14 years ago

#12

Nice thread, why no pictures of the cooked dishes?

Edited by malligai - 14 years ago

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eljay

@eljay

Rocker

Posted: 14 years ago

#13

I tried two new dishes this last weekend, but am having too many guests right now, so will start posting after they are all gone. Until then, happy munching on pineapple halwa.

@Roja, I have made your dish - called it Marie biscuit logs, because I cut it to look like logs. It was a big hit.

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@atina

Rocker

+ 2

Posted: 14 years ago

#14

soon I will also post some here...!!

Coming soon atina's adi thadi...che adhiradi kitshen...he he he.

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hopper_ocean

@hopper_ocean

Alumni

+ 2

Posted: 14 years ago

#15

Hummus (Middle Eastern Dip)

I made this last weekend. Thanks to Shreenithi on how to upload my picture 😊

Hummos is easy to make. U can use them as appetizer served with pita bread, chips or crackers. Get 1 1/2 half can chickpeas. (it taste much better if u use dried chickpeas) Four tablespoon lemon juice (follow according to your taste) 1 tablespoon tahini, little bit crushed garlic, salt according to taste, few spoon olive oil.

Soak chickpeas in cold water for 4 hrs. Then rince it and boil them for another hour until chickpeas become tender. Drain chickpeas and put them into blender. Add the lemon juice, tahini, salt, garlic and blend them nicely to smooth.

Place them on bowl or plate. Pour few spoon lemon juice on top and ready to serve.

Edited by hopper_ocean - 14 years ago

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@raaspach

Rocker

+ 3

Posted: 14 years ago

#16

Pls post some kozhukattai recipes...

Pillaiyar aa naana nnu parkanum!!😆

Edited by shreenithi - 14 years ago

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hopper_ocean

@hopper_ocean

Alumni

+ 2

Posted: 14 years ago

#17

Chicken Spring Roll

Things you need ...

100 gram muchrooms sliced
Few carrots shredded
1tablespoon peanut oilo
150 gram cooked chicken shredded
white pepper according to taste
4 spoon sugar
1 spoon light soya sauce
1 spoon cornflour
half cabbage

Lightly stir fry the carrot, cabbage, mushrooms and chicken. Keep stirring it. Add in white pepper, sugar, soya sauce and continue stirring. After a while add in cornflour with little water. After a while it will get little dry. Put them out to cool.

Add in 1 teaspoon cornflour with water to make light paste. Lay spring roll wrapper and put the cooled stirred chicken. Brush the wrapper edges with the cornflour liquid to help the edges stick together when you roll the spring. Roll them into cylindrical shape. Pinch the sides together so that it does not split out while frying.

Heat oil and fry them to golden colour. Serve it hot with chili or tomato sauce.

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migan

@migan

Cool Viewbie

Posted: 14 years ago

#18

Nice Thread.

Hapy Ganesh Chaturti. Here you go recipe for Mothagam/Kozhukattai

Kozhukattai / Mothagam /Poorana Kozhukattai

Ingredients:
Rice flour - 1.5 Cup(s)
Water - 1 Cup
Jaggery - 7-8 pieces
Grated Coconut - 1/2 cup
Oil - 1 Tsp
Cardamom - 2
Salt - 1 Tsp

Method:

Boil water in a pan.Add Salt and oil.
Once water starts boiling, gradually add the rice flour. Mix it well and see to that no lumps are formed.
Allow it to cool. It should be in Chapati consistency.
For preparing pooranam (coconut sweet), in a pan add jaggery, sprinkle water and allow it to melt. Do not add more water.
Powder cardamom seeds.
Once jaggery starts melting add coconut and cardamom powder and keep mixing for sometime.
Allow it to cool.
Now form balls with the rice flour and small balls with the coconut sweet.
Make a cup like structure or a flat structure (whichever is comfortable) with the rice flour and place the coconut sweet ball in it.
Close the cup leaving a beak like appearance.
Steam the Kozhukattai for 10 mins.

Tips - It is even better you turn the stove off once the water boils before stirring with Rice Flour.
When making the Cup(Kinnams) rub your hand with some oil so it doesn't stick on the hand.

Enjoy!

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hopper_ocean

@hopper_ocean

Alumni

+ 2

Posted: 14 years ago

#19

Fruity Ice cream Nutella Kit Kat Salad

This is my most favourite fruit salad. Often do them when im feeling sad 😃 really works as making it always cheer me up. Kids will enjoy them most. 😉

First cut half apple, half pineapple, 1 manggo, 1 banana into small pieces. Place them into a bowl. Second, blend together another half apple, quarter pineapple, half carrot, half banana, half mango, add little sugar. Keep it aside. Next, take a tablesppon of vanilla, strawberry and chocolate ice cream, place them onto the cut fruits. (you can even use 1 flavor of ice cream). Next pour into 1 tablespoon condensed milk all over the ice cream. Then pour in the fruit juice that you blend earlier. Finally put in few kit kat stick around and its ready to serve. 😛 Hope you enjoy it. If you love straberry, add that fruit at the end on top of everything. 😳

Edited by hopper_ocean - 14 years ago

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hopper_ocean

@hopper_ocean

Alumni

+ 2

Posted: 14 years ago

#20

Vendakkai Kuzhambu

Found this recipe on net long ago, awesome cuisine site 🤔 i think. Tried it today and loved it 😃

Ingredients : -

Lady's Finger - 125 gms
Chopped, onions - 1
Small ball of tamarind - 1
Gingely Oil - 2 tbsp
Turmeric powder - 1/2 tsp
Salt to taste.

bengal gram dal - 2 tbsp
Coriander seeds - 1 1/2 tsp
Cumin seeds - 1 tsp
Red chillies - 3-4
Grated coconut - 4 tbsp
(Fry this in little oil)

Seasoning
Mustard seeds - 1/2 tsp
Curry leaves - 2 sprig.

1. Fry the chopped onions in 1 tsp oil.Cool, add the rest of the fried ingredients (from left hand side), grind to a paste.
2. Boil tamarind in water, take out extract. Add 1- 11/2 cups water, turmeric powder and salt, set aside.
3. Wash, wipe and cut lady's finger into 2" pieces. Heat oil, fry the pieces crisp. remove set aside.
4. To the oil in the kadai, add seasonings. When done, add tamarind water and boil for a while.
5. Now add the ground paste, mix. Add fried lady's finfer and allow all of it to simmer for a while, till they blend. Remove from fire.

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