Saturday, October 31, 2009
I developed this paniyaram recipe, something different for the evening snack with the coffee. Just try it out in your house !!!!!!
Raw Rice – 200g
Urad dal – 50g
Coffee decoction – 75ml
Milk – 250ml
Soda bi Carbonate – a Pinch
1.Soak the raw rice and urad dal separately for one hour
2.Grind the both for separately and let it for leavening for about 5hrs.
3.Add the sugar, the coffee decoction and milk.
4.Make it as a pouring consistency. Cook it as like above Kara paniyaram.
5.But be careful, the paniyaram should not burn and the heat of the oil.
I heard lot about this paniyaram and tasted that in different taste and flavour. But this time, I visited to my friend house at Karaikudi, the authentic Kara paniyaram served with the breakfast; the taste was totally different from the earlier one.
At once the taste spurs me to collect the recipe from my friend’s maam and now blogged it for my readers use.
Raw Rice – 250g
Urad Dal – 175g
Oil – For Frying
Dry Redchillies- 5nos
Curry leaves- 1 sprig
Asafoetida- a pinch
Salt- as needed
Mustard Seeds- a little
Soda Bi Carbonate – a little
Small Onions – 3 cloves
Turmeric Powder- a pinch
1.Soak the raw rice and the urad dal for an hour. Grind the both like a pouring consistency.
2.Prepare the fundamental masala for the Kara paniyaram with oil, dry redchillies, ginger, Mustard seeds, small onions, curry leaves, Turmeric powder, and asafoetida. Make it as a fine paste.
3.Mix the masala and the batter well. Add the salt and soda bi Carbonate into it.
4.Heat the oil in a specially made paniyaram vessel, drop the batter in the hot oil.
5.Turn the side of the paniyaram after 2 minutes. Cook it with care, if the heat is too, the inner of the paniyaram will not cook properly.
Yes its taste awesome for the spicy lovers, prefect accompaniment for the typical south Indian breakfast and evening snack. Dish it out huahahahah !!!!!!!!
Munthiri Kothu means “bunch of balls”. You can see that from this picture it is a bind with each one.
Green Gram Flour – 250g
Jaggery – 200g Cup
Cardamom – as required
Cloves – two
Ginger Powder – a pinch
Maida – 200 gram
Rice – 60g
Lemon Yellow colour – a pinch
Grated Coconut – 1 tbsp
Oil – For deep frying
Ghee – 2 tbsp
1.Fry the green gram and rice with cardamom and cloves in medium fire, coarsely grind the gram mixture.
2.Make thick Jaggery syrup; add the grinded powder and ginger powder, grated Coconut, little ghee, mix all these ingredients well.
3.While it is in little heat, make even size balls. Prepare the batter with maida and lemon yellow colour; dip the balls in this batter.
4.Deep fry it in hot oil.
5.It is a wonderful evening snack; take along with tea or coffee.
I recommend you, Taste it after a day or few hours it has been prepared.
Thursday, October 15, 2009
It was highly acclaimed by the onlookers, watch this interesting preparation on AMN TV (2.00pm) for this diwali special.......
Saturday, October 3, 2009
Tuticorin kara meen Soup, Thalavai Thakali soup, Vadi thanni, Payaru thalippu, Thaen Kozhi, Kulachal Meen Manga Curry, Border Parotta, Sultan Biriyani, Puhari Thengai Pal Biriyani, Urulai puttu, Veg Eral Kulambhu, Ambai Kai Khurma, Nei paruppu thalippu, Madurai meen varuval, Kai khurma are the exotic dishes from our ancestors land.
The sweets like Chendur Panchamirtham, Mascoth Halwa, Amirtha vadai, Kal Khona, Jeerani Meethai will taste as like the ambrosia.
Visit and taste my masterpiece recipes !!!!!
Experience our ancestors style……
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