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 The Recipe Corner

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Reshmi
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PostSubject: Re: The Recipe Corner    Fri Oct 19, 2012 5:46 pm

Greesh...njan eppol Guest vannal...ente trump card....dosha....Cherupayar dosai aanu.... oru greenish colour aanu doshaku.......kadalaparippu dosai pole thanne...but instead of kadalaparippu.....cheruparayar aanu use cheyyunnathu evide....njan doorshanile Rhythm of Cookery kandu padichu....

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Greeeeeshma
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PostSubject: Re: The Recipe Corner    Fri Oct 19, 2012 5:48 pm

guest vannal njan


njan sandwitch undakum

or bred omlate


salkarikal avide niruttum
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Reshmi
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PostSubject: Re: The Recipe Corner    Fri Oct 19, 2012 5:51 pm

Greeeeeshma wrote:
guest vannal njan


njan sandwitch undakum

or bred omlate


salkarikal avide niruttum

greesh..njan paranjathu try out cheyyu....cheruparayar dosha....tamilil sirupayar dosai
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Greeeeeshma
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PostSubject: Re: The Recipe Corner    Fri Oct 19, 2012 5:52 pm



cheru payar dosha yo

tamil dish anallllo

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Binu
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PostSubject: Re: The Recipe Corner    Fri Oct 19, 2012 6:16 pm

vipinraj wrote:
Ammu wrote:
Binu wrote:
Ammu paranja ayala fry onnu try cheyyunnundu innu

ഞാന്‍ പറഞ്ഞു കൊടുത്ത പ്രകാരം അയാള്‍ ഫ്രൈ ചെയ്ത അഞ്ചു പേര്‍ക്ക് അഞ്ചു കിലോ തൂക്കം കൂടി ....ഈ റെസിപ്പി പുചിച്ചു തള്ളിയ ഒരാളുടെ തൊണ്ടയില്‍ അയല മുള്ള് തടഞ്ഞു ..........റെസിപ്പി കീറികളഞ്ഞ രണ്ടു പേര്‍ക്ക് മാര്‍ക്കെറ്റില്‍ നിന്നും ചീഞ്ഞ അയല ആണ് കിട്ടിയത്


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Reshmi
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PostSubject: Re: The Recipe Corner    Fri Oct 19, 2012 6:17 pm

Greeeeeshma wrote:


cheru payar dosha yo

tamil dish anallllo


No greesh....i had the recipe from Kerala Doordarshan...
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Mansoor
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PostSubject: Re: The Recipe Corner    Fri Oct 19, 2012 6:18 pm

vipinraj wrote:
midhun wrote:
suthan ennu njan ketittilla.. kilimeen search cheythappol ethupoleyulla picture aanennu thonunnu kandathu.. kilimeen thanne aarikkum..

vipinraj wrote:


athe ennu thonunnu

njanum searchi...athe ennu thonunnu...kannur bhaagath puyyapla katla ennu parayum dubayil ninna enik sultan enna peru kettath...ippo kili meenum

ngalude nattil puthinattii kattla aennu parayummmmmmmmmmmm


Last edited by Mansoor on Fri Oct 19, 2012 6:58 pm; edited 1 time in total
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midhun
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PostSubject: Re: The Recipe Corner    Fri Oct 19, 2012 6:23 pm




Mansoor wrote:
vipinraj wrote:
midhun wrote:
suthan ennu njan ketittilla.. kilimeen search cheythappol ethupoleyulla picture aanennu thonunnu kandathu.. kilimeen thanne aarikkum..


njanum searchi...athe ennu thonunnu...kannur bhaagath puyyapla katla ennu parayum dubayil ninna enik sultan enna peru kettath...ippo kili meenum

ngalude nattil puthinattii kattal aennu parayummmmmmmmmmmm
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Mansoor
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PostSubject: Re: The Recipe Corner    Fri Oct 19, 2012 6:58 pm

midhun wrote:



Mansoor wrote:
vipinraj wrote:


njanum searchi...athe ennu thonunnu...kannur bhaagath puyyapla katla ennu parayum dubayil ninna enik sultan enna peru kettath...ippo kili meenum

ngalude nattil puthinattii kattal aennu parayummmmmmmmmmmm

puthinatti kattla ;)
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Ammu
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PostSubject: Re: The Recipe Corner    Fri Oct 26, 2012 3:04 pm

Broccoli dish recipe post cheyyaamo? (simple &easy method )
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The Sorcerer
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PostSubject: Re: The Recipe Corner    Fri Oct 26, 2012 3:11 pm

Ammu wrote:
Broccoli dish recipe post cheyyaamo? (simple &easy method )

just follow the cabbage thoran recipe. subsitute broccoli, ammu.

fresh ones are too costly here which is being imported.
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Ammu
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PostSubject: Re: The Recipe Corner    Fri Oct 26, 2012 3:18 pm

The Sorcerer wrote:
Ammu wrote:
Broccoli dish recipe post cheyyaamo? (simple &easy method )

just follow the cabbage thoran recipe. subsitute broccoli, ammu.

fresh ones are too costly here which is being imported.

Sorccu

winter season aakumbol ivide vila kurayum so onnu try cheyyanam ennu karuthunnu
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jenny
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PostSubject: Re: The Recipe Corner    Fri Oct 26, 2012 5:10 pm

Ammu wrote:
Broccoli dish recipe post cheyyaamo? (simple &easy method )

Broccoli with pasta is very nice..i hate pasta..but i like broccoli cooked with it
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vipinraj
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PostSubject: Re: The Recipe Corner    Fri Oct 26, 2012 9:37 pm

Ammu wrote:
The Sorcerer wrote:
Ammu wrote:
Broccoli dish recipe post cheyyaamo? (simple &easy method )

just follow the cabbage thoran recipe. subsitute broccoli, ammu.

fresh ones are too costly here which is being imported.

Sorccu

winter season aakumbol ivide vila kurayum so onnu try cheyyanam ennu karuthunnu

costly aanelum valare healthy aanu brocoli...anti oxident

taste enikkishtallaa....
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Ammu
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PostSubject: Re: The Recipe Corner    Sat Oct 27, 2012 11:18 am

vipinraj wrote:
Ammu wrote:
The Sorcerer wrote:


just follow the cabbage thoran recipe. subsitute broccoli, ammu.

fresh ones are too costly here which is being imported.

Sorccu

winter season aakumbol ivide vila kurayum so onnu try cheyyanam ennu karuthunnu

costly aanelum valare healthy aanu brocoli...anti oxident

taste enikkishtallaa....


anti cancerus
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The Sorcerer
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PostSubject: Re: The Recipe Corner    Sat Oct 27, 2012 11:23 am

Broccoli Thoran

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Ammu
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PostSubject: Re: The Recipe Corner    Sat Oct 27, 2012 11:30 am

The Sorcerer wrote:
Broccoli Thoran


Sorccu.....


broccoli masala recipe kitty innale...
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sandeep
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PostSubject: Re: The Recipe Corner    Tue Oct 30, 2012 2:56 pm

Egg Dum Biryani

Ingredients:
4-5 hard boiled eggs, peeled and make long slits along each egg
2 large onions, finely sliced
1 small tomato, finely chopped (optional)
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 1/2 tbsps oil
3/4 cup thick curd/yogurt
5 green chillis, make a small slit in them
1/2 tbsp ginger garlic paste
1/4 tbsp red chilli pwd (adjust)
1/2 tbsp coriander pwd
2 tbsps lemon juice
salt as required
pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts
Biryani Masala:
4 cloves
1/2″ cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
5 pepper corns
Ingredients to cook rice:
2 1/2 cups Basmati rice
3 cloves
5 cardamoms
1/2″ cinnamon stick
1 marathi mogga
2 bay leaves
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required
1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
5 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently and serve hot with raita and curry of your choice.
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Neelu
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PostSubject: Re: The Recipe Corner    Tue Oct 30, 2012 4:01 pm

sandu....
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Ammu
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PostSubject: Re: The Recipe Corner    Fri Nov 09, 2012 10:09 am

Sambar

Ingredients

Cucumber 50 gm / Drumstick 2 / Brinjal 2 / Ladies finger 6 / Tomato 2 /
Colocesia (chembu) 5 / Snake gourd 50 gm / Shallot 50 gm / Green Chilly 5 /
Pigeon Pea (thuvaraparippu)50 gm / Chilly powder 2 teaspoon / Asafoetida
teaspoon / Coriander powder 1 teaspoon / Tamarind pulp / Turmeric powder ¼
teaspoon / Salt As required / Coconut oil 2 tablespoon / Curry leaves 2 stem /
Mustard seeds ¼ teaspoon.

Preparation Method

Cut all the vegetables from 1-8. / Make a loose paste of coriander powder, chilly
powder and turmeric powder / Cook the Pigeon pea in a pressure cooker along
with slit green chilly / When cooked add the vegetables except lady’s finger and
tomato and cook / When half done, add the lady’s finger and tomato and cook /
Add the tamarind pulp and salt and mix well / Now add the loose paste and
asafoetida / Allow this to boil nicely / Splutter mustard seeds in coconut oil, add
curry leaves and dry red chilly / Pour this to the boiling sambar.


Mixed Vegetable Poha

Ingredients

2 cups - flaked rice / 1 - potato grated / 1 - carrot grated / 1
- radish grated / 1 tbsp - cooked bengal gram / 1 -
chopped green chilli / 1 tbsp - chopped spinach / a pinch -
a safoetida / 1/4tsp - mustard seeds / salt to taste / 1 sprig -
curry leaves / 1 tbsp - coriander leaves / 1 tbsp - lemon juice
/ 1 tbsp - oil

Preparation Method

Put flaked rice in a strainer and keep it under running water
for a minute to get soaked. / Shake the grains. Peel and
grate carrot, potato and radish / Season hot oil in a pan
with asafoetida, mustard seeds and curry leaves / Add
grated carrot, potato and radish / Add cooked Bengal
grams and chopped green chilli / Add the flaked rice and
salt to taste. Mix well / Serve garnished with coriander leaves
and sprinkle lemon juice.
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parutty
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PostSubject: Re: The Recipe Corner    Fri Nov 09, 2012 10:15 am

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kaaat
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PostSubject: Re: The Recipe Corner    Fri Nov 09, 2012 12:24 pm

Ammuzz
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The Sorcerer
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PostSubject: Re: The Recipe Corner    Fri Nov 09, 2012 2:30 pm

Ammu wrote:



Mixed Vegetable Poha

Ingredients

2 cups - flaked rice / 1 - potato grated / 1 - carrot grated / 1
- radish grated / 1 tbsp - cooked bengal gram / 1 -
chopped green chilli / 1 tbsp - chopped spinach / a pinch -
a safoetida / 1/4tsp - mustard seeds / salt to taste / 1 sprig -
curry leaves / 1 tbsp - coriander leaves / 1 tbsp - lemon juice
/ 1 tbsp - oil

Preparation Method

Put flaked rice in a strainer and keep it under running water
for a minute to get soaked. / Shake the grains. Peel and
grate carrot, potato and radish / Season hot oil in a pan
with asafoetida, mustard seeds and curry leaves / Add
grated carrot, potato and radish / Add cooked Bengal
grams and chopped green chilli / Add the flaked rice and
salt to taste. Mix well / Serve garnished with coriander leaves
and sprinkle lemon juice.

letme give a try.. thanks
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The Sorcerer
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PostSubject: Re: The Recipe Corner    Fri Nov 09, 2012 2:31 pm

@sandeep, dum briyani.. i already tried it out for my daughter birthday party

thanks for ur recipe
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Ammu
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PostSubject: Re: The Recipe Corner    Thu Nov 15, 2012 10:41 am

Gopi manchirian


Ingredients
1 pcs: Cauliflower (medium, clean and broken into big
florettes) / 1/4 cup:Plain flour / 3 tsp:Cornflour / 1 small
bunch:Spring onion (finely chopped) / 2 tsp:Ginger (finely
chopped) / 1 tsp: Garlic (finely chopped) / 1/4 tsp:Red chilli
powder / 2 no. Red chillies (dry) / 1 tsp:Milk / 3 tsp:Oil / 1-1/2
cup Water
Method
1. Boil the florettes for 3-4 minutes in plenty of water, to
which a tsp. of milk has been added. Drain and pat
dry on a clean cloth.
2. Make thin batter out of flour and 2 tsp corn flour,
adding 1/4 tsp. each of ginger and garlic and red
chilli powder and salt to taste.
3. Dip the florettes in the batter one by one and deep
fry in hot oil. Keep aside.
4. In the remaining oil, add remaining ginger, garlic and
crushed red chilli and fry for a minute. Add the salt
and spring onions. Stir fry for a minute. Add 1-1/2
cups water and bring to a boil. Add 1 tsp. cornflour
to 1/4 cup water and dissolve well. Gradually add to
the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent.
5. Add florettes and soya sauce. Boil for two more
minutes and remove.
Serve hot with noodles or rice.
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