18th February 2012, 08:14 PM
hello nga mrs mano....
onga idly podi vithyaasamaa iruku....try pannaren....horse gram (kollu nu neenaikaren) indian store ponaa thaan vaanganum...but will surely try it & let u know.
18th February 2012 08:14 PM
20th February 2012, 04:11 AM
Dear Mrs Mano,
Recently I have been getting a lot of "Vendhaya Keerai" is my local ethnic grocery and would like to try dosa out of it.
Could you post a recipe to make "Vendhaya Keerai Dosa" at your convenience?
27th February 2012, 02:31 PM
Thanks a lot for the nice feedback on idli podi.
27th February 2012, 10:58 PM
I will soon post the recipe for ' Fenugreek leaves dosa'!!.
29th February 2012, 11:31 AM
Usually chicken kola is prepared with lots of coconut and spices in some places of Tamilnadu. Some use more Bengal gram or gram dal. Some people use raw chicken for this kola. The recipe I am posting here consists mild spices only. This is a favourite dish for lunch. It goes well as an accompaniment for hot chichen kuzhambu, mutton kuzhambu and sambar. Also it suits well with a mild type of pulao variety.
Chopped chicken pieces- 3 cups
Ginger- 1 tsp
Small garlic flakes-10
Fennel seeds- 1 tsp
Cinnamon- 1” piece
Gram dal- 1 tbsp
Corn flour- 1 tbsp
Curry leaves-1 arc
Chopped coriander- 2 tbsp
Small tomato-1 [chopped]
Peppercorn- ½ tsp
Shredded coconut- 1 tbsp
Enough oil to fry and use
Turmeric powder- half sp
Heat a pan and pour 2 tbsp of oil.
Add the spices and when they start to splutter, add the onion pieces and fry them well.
Then add the chopped tomato, green chillies, garlic, turmeric powder, red chillies, ginger, coconut and the greens.
Fry them well.
Add the chicken pieces and cook on slow fire with salt until all the water is evaporated from it.
When cooled, grind the chicken coarsely.
Powder the gram dal.
Put the bread slices in a mixi and switch on for I second to make fine breadcrumbs.
Add these and the corn flour to the chicken mixture and mix well.
Make small balls and fry them in hot oil on medium fire to golden brown.
Delicious kolas are ready now!!
4th March 2012, 06:10 AM
Thanks Mrs. Mano
Originally Posted by Mrs.Mano
5th March 2012, 12:29 AM
8th March 2012, 10:23 AM
I WISH U A VERY HAPPY HOLI & WOMEN'S DAY !!!!!
11th March 2012, 11:30 AM
Here is the recipe for fenugreek leaves dosa for you! This is my new innovation for you. I regret for the delay in posting this recipe. Really I have to wait for fresh greenish venthayakeerai for this recipe. There are many variations in preparing this dosa. Mostly this fenugreek leaves is added directly in the dosa or adai batter without being cooked. But this method would give a very different taste as it is cooked with other spices. Hope you will try soon. The fenugreek paste can be used as a thuvaiyal. This is also can be mixed with hot cooked rice and ghee and could be served as ‘ venthaya keerai sadham!’.
FENUGREEK LEAVES DOSAI: [VENTHAYAKEERAI DOSAI]
dosa batter- 3 cups
For the paste:
Fenugreeks- 2 cups
Ripe big tomato-1
Red chillies- 7
Tamarind- a small gooseberry size
Black gram- 1 tbsp
Bengal gram- 1 tbsp
Salt to taste
Gingelly oil-2 tbsp
Heat a pan and pour the oil.
Add the grams and the red chillies and fry them to golden brown.
Take them away.
In the same oil fry the onion first to golden brown.
Then add the tomato and the fenugreek leaves.
Fry them until the tomato is well cooked.
When cooled, first grind the grams and the red chillies with the tamarind to a fine paste.
Then add the tomato, onion and fenugreek leaves and grind them coarsely.
Mix this with the dosa batter smoothly.
Now you can cook the spicy fenugreek dosai on both sides to golden brown!!
11th March 2012, 11:36 AM
Thanks a lot for the nice feedback! This kind of feedback really gives me the energy and interest to try more and more new recipes always!