-
15th November 2011, 09:44 AM
#311
Senior Member
Veteran Hubber
Hello nga mrs mano...
hope all is well......romba naal aachi naan hub pakkam vanthu.....i sure have missed out a lot of the recipes posted.....will surely go through them methuva.
Dev.....thank u too....for the setting up of the blog.....it will surely help a lot of us.
-
15th November 2011 09:44 AM
# ADS
Circuit advertisement
-
17th November 2011, 12:23 AM
#312
Vanakkam Mrs.Mano:
I tried your Malabar Kozhi kumzhambu with soya balls and they turned out fantastic. i made it for the third time last week and served wit your ghee rice. Thank you so much.
Suvai: You can try that too.
-
18th November 2011, 02:04 AM
#313
Senior Member
Veteran Hubber
hi cdj...
thank u for giving me a tip to try with soya the same recipe......will surely give it a try & let u & mrs mano know.
curd rice recipe is another that i have to try.....
sooo manyyyy recipesss & sooo little time.........
-
18th November 2011, 10:50 PM
#314
Senior Member
Seasoned Hubber
Cummin rasam
சீரக ரசம்
This jeeraka rasam is simply delicious even with little ingredients. When I prepare this rasam, nobody in the home like to have any other kuzambu variety. Any kind of poriyal and vathals and cutlet varieties are suitable accompaniment for this rasam. Hot rice, ghee, jeeraka rasam and any kind of poriyal are the suitable combination of meal for lunch.
INGREDIENTS:
Ripe tomatoes-4 to 5
Cumin seeds- half sp
Curry leaves- 2 springs
Red chilli-1
Tamarind- a gooseberry size
Salt to taste
Asafoetida- a small piece
Mustard seeds- 1 tsp
Tuar dal- 1 tbsp
Turmeric powder- half sp
Gingelly oil- 3 tsp
PROCEDURE:
Soak the tuar dal in a small cup of water for half an hour.
Soak the tamarind in a cup of hot water for an hour.
Grind the dal with the tomatoes, curry leaves, red chilli and the cumin seeds coarsely.
Pour the tamarind extract to the tomato mixture.
With the tomato mixture and the tamarind extract, it should be 5 to 6 cups.
The mixture should not be thick.
The consistency must be like any rasam.
Add enough salt and turmeric powder.
Heat a pan and pour the gingelly oil.
Add the mustard seeds and when they splutter, add the asafoetida piece.
When it is fried to golden brown, pour the rasam.
Allow it to boil for 3 minutes.
The tasty rasam is ready to serve now!!
-
18th November 2011, 10:52 PM
#315
Senior Member
Seasoned Hubber
Dear Chithra!
Thanks a lot for the nice feedback on 'malabar kozhi kuzambu'!!
-
18th November 2011, 10:54 PM
#316
Senior Member
Seasoned Hubber
Dear Suvai!
Welcome back!
I am happy to see you here after a long time! Hope you will be coming often here as usual!
-
19th November 2011, 07:50 PM
#317
Senior Member
Veteran Hubber
Dear Mrs.Mano, we make jeeraka rasam on similar lines except that we don't add tomatoes... will try ur version next time...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
-
23rd November 2011, 03:05 AM
#318
Senior Member
Veteran Hubber
Hello nga mrs mano...........tried your mint rasam......A1....came out well & intha kulir ku superrrrr ah irunthichi.....thanks to your kai vannam once again nga.!
-
4th December 2011, 02:19 AM
#319
Cummin soup is a favorite of my family as well.ungha recipe dhan use panuven.
Ma'am could you post milagu soup recipe suitable for cold remedy?
-
9th December 2011, 12:10 PM
#320
Senior Member
Veteran Hubber
Hi Mrs.Mano, I made the jeeraka rasam yday n it was delicious... thanks a lot for the recipe...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
Bookmarks