How To make Molahu Kozhambhu
Ingredients
1
teaspoon
tamcon
2
teaspoon
salt
1
teaspoon
mustard seeds
1
turmeric, pinch
1/2
each
tomatoes, can
1
teaspoon
rice powder
1/4
teaspoon
hing
MASALA
:
1
teaspoon
black pepper
6
each
red chillies
1
tablespoon
chana dal
1
tablespoon
toor dal
1
tablespoon
coriander seeds
1
tablespoon
coconut, grated
Directions:
Heat oil, mustard seeds. Add 4 cups water, tamcon, masala, turmeric, tomatoes, and salt to the pan. Boil for about 10 minutes. Add hing, rice powder and stir to thicken. Boil for another minute or so.
Masala: Fry all ingredients (except coconut) in as little oil as possible. Add coconut, grind (very fine) in blender.
How To make Molahu Kozhambhu's Videos
HOW TO PREPARE MOLAHU KOZHAMBHU Funny hot curries, non vegetarian, food, cooking
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Milagorai ஐயங்கார் ஸ்டைல் மிளகு சாதம்/பெருமாள் கோவில் பிரசாதம் 5/Pepper podi & rice
This is the video explains how to make milagu rice as prasadam for neivethyam
Kerala Style Fish Curry Recipe - Ayala Curry | Ayala Mulakittathu
Ingredients
Mackerel fish – 1 kg
Shallots – 7 to 8 nos
Tomato –nos
Ginger – 1 nos
Garlic – 6 to 7 nos
Curry leaves – 3 sprigs
Green chilli – 3 nos
Tamarind – small ball
Turmeric powder -1 tsp
Coriander powder – 1 ½ tsp
Red chilli powder- 2 tsp
Fenugreek powder – 1 tsp
Mustard seed – 1 tsp
Salt – 1tsp
Oil- 3 or 4 tb
Method
Heat oil in a pan add shallots and saute for 4 to 5 minutes, remove from pan and keep a side.
Then add tomatoe for the hot oiled pan and fry for 5 to 6 minutes and set aside.
Then chopped the tomato ,set aside.
Take a small bowl add tamarind and water soak for some minutes.
Then grind fried shallots and tomatoes into fine puree ,set aside.
Heat oil in a heavy mud pot add mustard seed and fenugreek seed, lets crackled.
Add chopped ginger , garlic , curry leaves and green chilli , saute them well.
Then add curry powders like turmeric powder, coriander powder and red chilli powder , saute them
well.
Add grinded shallots and tomato puree mix them well.
Pour some water ,combine them well
Then pour tamarind soaked water and salt ,mix them well.
Cover and boil them well for 6 to 7 minutes.
Finally add mackerel fish ,cover and cook till the fish become well cooked .
Remove from fire and keep aside.
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மீல்மேக்கர் கிரேவி????| Meal Maker Gravy in Tamil | Soya Chunks Gravy | mealmaker kulambu | soyacurry
மீல்மேக்கர் கிரேவி????| Meal Maker Gravy in Tamil | Soya Chunks Gravy | mealmaker kulambu | soyacurry
Please Check Below the list Of Varieties Of Other Recipes You may Love it,
Varieties Of Kulambu Recipes:
Varieties Of Summer Special Ice Cream Recipes:
Varieties Of Cake Recipes:
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INGREDIENTS USED:
1 Cup= 200 gm/ml
Total Servings= 4
FOR PASTE:
Oil- 1 tbsp
Garlic Cloves- Handful
Ginger- 2 inch
Shallots- 4 to 5
Tomato- 2 (Medium Size)
Coriander Seeds- 1 tsp
Fennel Seed- 1 tsp
Cumins- 1 tsp
Pepper- 1/2 tsp
Cloves- 2 to 3
Star Anaise- 1
Mace Spice- 1
Bay Leaf- 1
Chinnamon Stick- 2 inch
Cashew Nuts- 6 to 8 (Optional)
FOR GRAVY:
Oil- 3 to 4 tbsp
Ghee- 1 tbsp
Chinnamon Stick- 2
Fennel Seeds- 1 tsp
Coriander/Mint/Curry Leaves- Handful
Cashew Nuts- 5 to 9 (Optional)
Chopped Shallots- a Handful
Salt- 1/2 tsp
Soya/Meal Maker- 1 Cup
Chilli Powder- 1 tbsp
Turmeric Powder- 1/4 tsp
Garam Masala- 1/2 tsp
Coriander Powder- 2 tbsp
Water- 2 Cup
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#MealMakerGravyInTamil
#SoyaChunksGravy
#IndianRecipesTamil
#HowToMakeMealMakerGravy
#SoyaRecipesInTamil
#KulambuVarietiesInTamil
நாகர்கோவில் சாளை மீன் புளி ஊத்தி அவிச்சது/Chala meen avaicha curry/மத்தி மீன் குழம்பு
#fishcurry #chalameen #chalafish #matthicurry #chalakulambu
Recipe 507: Milagu vadai & Curd Rice (Hanuman Jayanthi)
Milagu Vadai is a crispy vadai made using Urad dal and black pepper. This Vadai is usually served as prasad (gods offering) in Tamil Nadu Hanuman Temples. The blend of crispness and the spice from pepper are divine. I make this milagu vadai as an offering to Lord Anjeneya on this auspicious month of Margazhi especially during Hanumath Jayanthi. With strong pepper flavor and crispy texture, this vadai is so delicious and unique.
Curd rice is a South Indian dish made with precooked rice, curd (yogurt) & tempering spices. It is more often eaten by South Indians as a part of a meal. Curd rice also known as thayir saddam & daddojanam makes a great summer food. It is eaten with a podi, papad, pickle & even topped with some pomegranate arils or raw cucumber & onions. Curd rice is also offered to gods during pooja. Temples in South India also offer this to the deities & distribute among the devotees as prasadam.
I got the opportunity to use GPC asafoetida which provides the best-compounded asafoetida powder, super fine powder blends with all food varieties and acts as a natural flavour enhancer, easy to store and use.
It helped in bringing a sense of great aroma and taste to the recipe.Do try and indulge in this aromatic fragrance and flavour induced Hing powder.Given below is the information where GPC Hing powder would be available along with the contact of the person to whom you can directly order.
GPC Perungayam / Asafoetida
Mr.Lashminarain : +919880605437
Amazon-
Flipkart-
Bigbasket-
Meesho -
#INGREDIENTS FOR THIS RECIPE:
#MILAGU_VADAI
Urad Dal - 1 cup
Asafoetida (GPC) - 8 nos
Pepper Seeds - 1 tbsp
Salt to taste
Rice Flour - 2 tbsp
Ghee - 1 tsp
#CURD_RICE
Boiled Raw Rice
Salt to taste
Butter - 1 tsp
Milk - 1/4 cup
Curd as required
Mustard - 1 tsp
Asafoetida Powder - 1/4 tsp
Green Chilli - 1 (Chopped)
Grated Ginger - 1/2 tsp
Curry Leaves
Coriander Leaves