5 ~ 6. 1 tsp Kuzhambu milagai thool/ Sambar powder or to taste. 1/8 tsp turmeric powder. Place the yolk side of the egg on the skillet and fry for till it change to golden brown color or for 2 ~ 3 minutes in low-medium heat. 1/8 tsp turmeric powder
Oil or cooking spray - for coating the chicken. Wash & clean chicken & cut into desired size. In a mixing bowl, Add all Marinating ingredients to the chicken pieces & mix well
All purpose flour / maida - 1 cup (I have reduced the flour quantity from 1 1/2 cups to 1 cup). Salt - 1/4 tsp. Low fat milk - 1 1/4cups. Oil - 1/2cup. Brown sugar - 11/4 cups ( I have changed caster sugar to brown sugar). Cocoa - 1/2cup ( I have increased the quantity by 1/4 cup from original recipe to make more chocolatee). Preheat the oven for 160 C/320F
Fish Fillets ( any fish) - 4 ~ 5 big pieces, I used King Fish. Fennel seed powder- 1/2 tsp. Tamarind paste- 1/4 tsp. Rice flour / corn flour- 1tsp. Garam masala powder - 1/4 tsp. Marinate Fish fillets with the paste & keep it aside for at least 1/2 hour. Place Fish fillets over the Griddle & cook for 5~7 mins in low heat. Flip the fish to other side & cook for another 5~7 mins in low heat. 1/4 tsp Rice flour / corn flour- 1tsp
Lower the heat and add butter milk, food coloring, and salt to taste. The chicken can also be easily replaced with cubes of paneer for vegetarians and the recipe tastes equally delicious when made with either fish or shrimp
Urad dal flour or roasted gram dal - 2 tbsp ( I used roasted gram dal/pottukadalai mavu). Hing -- less than 1/4 tsp. Soak rice for 1/2 hour, drain & spread it on a cloth to dry. for 15 ~ 20 minutes
Submitted Torview food palette series white. Milk - 31/2 cup. Sugar - 3/4 cup. Chopped Almonds - 1/4 -1/2 cup. Cardamon powder - 1/4 spn. Milk - 1/2 cup. In microwave safe bowl, pour 31/2 cup milk & keep it for 10-15 mins to reduce it to 2 cups. Grind bread pieces, cornflour, salt, 1/2 cup milk and bit of nuts into a fine paste. Share to TwitterShare to Facebook 31/2 cup Sugar. 3/4 cup Chopped. 1/2 cup Cardamon powder. 1/2 cup Corn flour. 31/2 cup milk
Great for sea food lovers. Saffron or orange food color - A pinch. Soak saffron in little hot water or mix food color in little water and keep it aside
I thought it was mainly because the food was not the same. It had a sauce which could be scooped up with the porottas and the chicken was partially fried
15 ~ 20 minutes. 1 1/2 cups unsalted butter, softened. 2/3 cup granulated sugar. 1/4 cup unsweetened cocoa powder. each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick. 1/4-inch-thick rounds. 1 1/2 cups unsalted butter. 2/3 cup granulated sugar. 1/4 cup unsweetened cocoa powder
will get a juicy, crispy, chicken fries. Whenever I make chicken curry at home. Chicken. Marinate the chicken pieces with all the ingredients and keep aside for an hour
Linking this recipe to Seasoned and Dressed's "Healing foods- Eggplant" started by Siri. Corainder seeds - 150gram or 3/4 cup. Peanuts - 150gram or 3/4 cup. Red chili - 10 ~ 12 or To taste. Jeera/ Cumin - 1/2 tsp. Mustard seed - 1/4 tsp. Pepper - 4 ~5 no. Fenugreek seed - 1/4 tsp. Mustard seed - 1/2 tsp. Add Turmeric powder & masala powder & stir gently to coat masala powder over the eggplant & let it be in low heat for another 7~10mins or until done. 3/4 cup Peanuts. 3/4 cup Red chili - 10 ~ 12 or To taste. 1/2 tsp Curry leaves
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