rojashr.blogspot.com

chettinadu samayal kurippu

Wednesday, March 4, 2015. Javvarisi (Sago) – 2 cups. Rice flour – 2 tablespoons. Green Chillies – 4 Nos. Asafotida Powder – ½ teaspoon. Salt – 1 teaspoon or as per taste. Lemon juice – 1 tablespoon. Water – 6 cups. Soak javvarisi for about 6 to 8 hours or over night. Next day morning you can make the koozh. Grind green chillies and salt to a fine paste. Dry it for the whole day. When it is dried well, store it in a container. Wednesday, September 24, 2014. I tried making a cake for my hubby's Birthday...

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chettinadu samayal kurippu | rojashr.blogspot.com Reviews

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Wednesday, March 4, 2015. Javvarisi (Sago) – 2 cups. Rice flour – 2 tablespoons. Green Chillies – 4 Nos. Asafotida Powder – ½ teaspoon. Salt – 1 teaspoon or as per taste. Lemon juice – 1 tablespoon. Water – 6 cups. Soak javvarisi for about 6 to 8 hours or over night. Next day morning you can make the koozh. Grind green chillies and salt to a fine paste. Dry it for the whole day. When it is dried well, store it in a container. Wednesday, September 24, 2014. I tried making a cake for my hubby's Birthday&#4...

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1 chettinadu samayal kurippu

2 samayal

3 javvarisi vadam

4 ingredients

5 method

6 posted by

7 chettinadu samayal

8 no comments

9 4 egg whites

10 1/2 cup water

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chettinadu samayal kurippu | rojashr.blogspot.com Reviews

https://rojashr.blogspot.com

Wednesday, March 4, 2015. Javvarisi (Sago) – 2 cups. Rice flour – 2 tablespoons. Green Chillies – 4 Nos. Asafotida Powder – ½ teaspoon. Salt – 1 teaspoon or as per taste. Lemon juice – 1 tablespoon. Water – 6 cups. Soak javvarisi for about 6 to 8 hours or over night. Next day morning you can make the koozh. Grind green chillies and salt to a fine paste. Dry it for the whole day. When it is dried well, store it in a container. Wednesday, September 24, 2014. I tried making a cake for my hubby's Birthday&#4...

INTERNAL PAGES

rojashr.blogspot.com

1

chettinadu samayal kurippu: 04/23/13

http://rojashr.blogspot.com/2013_04_23_archive.html

Tuesday, April 23, 2013. Urid dhal - 1 cup (200 gm). Oil - 200 ml. Shallot / red onion (chopped) - 1/2 cup. Green chilly - 2 (finely chopped). Whole black pepper - 1 tbsp 1 tsp. Curry leaf - 1 sprig. Ginger - 1 tsp (finely chopped). Wash the urid dhal twice thoroughly. Soak the urid dhal in cold water for 2 or 3 hours. Grind it to a fine paste with very little water. Add the required salt 1 tsp black pepper and grind again for a while. Pour the batter to a mixing bowl. Taste and adjust the salt now.

2

chettinadu samayal kurippu: Vathal Kuzhambu

http://rojashr.blogspot.com/2013/11/vathal-kuzhambu.html

Friday, November 29, 2013. Tamarind – Lemon sized to extract 1 1/2 cups of juice. Vathal – Any variety a small handful. Turmeric – A pinch. Coconut Milk – 2 spoons (Optional). Sambar Powder- 1 spoon heaped. Salt – 3/4 spoon. Mustard, Bengal Gram,Raw Peanuts, Curry Leaves, gingely oil. Keep the vathals,tamarind water and the seasoning ingredients ready. Use a heavy bottomed vessel and pour in it 4 spoons of gingely oil. When hot, add 2 spoons of bengal gram, and raw peanuts and saute it for 3-4 seconds.

3

chettinadu samayal kurippu: 03/04/15

http://rojashr.blogspot.com/2015_03_04_archive.html

Wednesday, March 4, 2015. Javvarisi (Sago) – 2 cups. Rice flour – 2 tablespoons. Green Chillies – 4 Nos. Asafotida Powder – ½ teaspoon. Salt – 1 teaspoon or as per taste. Lemon juice – 1 tablespoon. Water – 6 cups. Soak javvarisi for about 6 to 8 hours or over night. Next day morning you can make the koozh. Grind green chillies and salt to a fine paste. Dry it for the whole day. When it is dried well, store it in a container. Subscribe to: Posts (Atom). Welcome to my blog. Sweet kulizhi paniyaram Paniyar...

4

chettinadu samayal kurippu: Idiyappam

http://rojashr.blogspot.com/2013/11/idiyappam.html

Friday, November 29, 2013. Rice flour - 1 cup. Salt - a pinch. Bring two cups of water to boil. Add a pinch of salt and a teaspoon of oil to the boiling water. Put one cup of flour in a bowl. Add the boiling water little by little and stir with a wooden spoon. Make a soft dough. Grease idiyappam plate. Take a small quantity of dough and put it in the Idiyappam maker. Press on the greased plate circle wise. Steam it for 5 minutes. This is the plain idiyappam. You can serve it with any kurma. Kerala Avial ...

5

chettinadu samayal kurippu: Ennai Kathirikai Kuzhambu

http://rojashr.blogspot.com/2013/11/ennai-kathirikai-kuzhambu.html

Friday, November 29, 2013. Brinjals small – 5 to 6 Nos. Tamarind - a lemon size. Turmeric powder 1/2 tsp. Toor dal 3 tsp. Channa dal 1/4 tsp. Urad dal 1/2 tsp. Red Chillies – 4 Nos. Curry leaves a few. Sambar Powder – 1 tablespoon. Gingelly Oil – 4 tablespoon. Salt – 1 teaspoon or as per taste. Soak tamarind and salt in 1 1/2 cup water. Take out the tamarind juice. Slit the brinjals into four keeping the bottom in tact. Stuff the ground powder into the brinjals. Subscribe to: Post Comments (Atom). 160;&#...

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rojashr.blogspot.com

chettinadu samayal kurippu

Wednesday, March 4, 2015. Javvarisi (Sago) – 2 cups. Rice flour – 2 tablespoons. Green Chillies – 4 Nos. Asafotida Powder – ½ teaspoon. Salt – 1 teaspoon or as per taste. Lemon juice – 1 tablespoon. Water – 6 cups. Soak javvarisi for about 6 to 8 hours or over night. Next day morning you can make the koozh. Grind green chillies and salt to a fine paste. Dry it for the whole day. When it is dried well, store it in a container. Wednesday, September 24, 2014. I tried making a cake for my hubby's Birthday&#4...

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