Dear Seethalakshmi Amma, Thanks for the Thari Recipe..We say Tharikkanji for it! Actually I don't know how to make it..My mother would make it during ramadan...
Jeeraga kanji [ramjan vibavangal] Raw rice[Chemba pachari] 1/2 cup jeera 1/2 teaspoon coconut grated 1cup sambar onion[small] 3 or 4 nos. salt ghee Grind coconut,small onion,jeera into a paste.Boil the raw rice and cook well.Add the coconut masala and salt and boil zo as the masala mix well in the kanji.Remove from fire.When you consume the kanji add ghee in the hot kanji and drink.
Dear safa What is mean in your society 'Kaima ari' .Please explain and where we will buy it. tsseethalakshmi
Dear Seethalakshmi Amma, I didn't understand the term...In Thrissur I haven't heard this..May be used by Kozhikkode or Kannur people...will try to know ...
Ramzan Kanji Kuthari [red boiled rice variety] 1/2 cup greengram 1/2 cup Coconut one extract two time milk salt In a vessal pore IInd coconut milk bring to boil and add kutharisi,green gram and cook well.When tonned add salt and Ist coconut milk when begins to boil remove from fire and enjoy with side dish.
Kaiada Nenthirampazham 1/2 kg egg 3 cardamum powder sugar 1/4 cup Boil the nenthirampasham and remove skin grind it smooth paste. break the egg and add cardamum powder and sugar.Mix well and cook it in the fire.Take one lemon size nenthirapazham paste press it as small puri and inthe centre egg mixer and cover it with the nenthirampazha paste and press it like masalvadai and deep fry as golden brown. variation:I am not using egg I use coconut grated and do the poornam and do the kaiadai.Green gram,channa dall may also used for poornam
tharikanji with milk Dear Shahana and Seethalakshmi, Have you tried this kanji with milk instead of coconut milk?? Even that comes out well and tastes really nice. Latha :wave
Kaima ari Dear , Kaima ari , I think is podi ari. I am guessing it as such. Because kaima is minced and so kaima ari must be minced ari ie" podi ari" Enthhu Parayunnu??? Sariyanooo!! :mrgreen: Latha :wave
Paal Molee Hi , Here is one vegetable curry which my mother used to make at home. It should be from the northern part of Kerala. Ingredients: Potato - 2 cut into small cubes, Carrots - 1 medium sized, cut into small pieces Beans - 5-6 cut into 1" pieces snake gourd- 1/2 of a small one, cut into 1"pieces Green peas (Optional) - 1/2 cup Cauliflower - 3-4 flowerettes Green chillies - 3 slit Small onions - 1/2 cup peeled, Coconut milk - 1cup thick milk and 2 cups thin milk Chilli powder - 1 tsp Turmeric powder - 1/2 tsp salt to taste curry leaves coconut oil - 1 tbsp Method : Mix turmeric powder and chilli powder in a little water and keep aside. Heat coconut oil in a pan. Add chilli powder and turmeric powder mixed in water to the oil .When the nice aroma comes, add the small onions and green chillies. Saute for a minute or two. Add the other vegetables and saute. When they are coated with oil add the second milk and salt to taste. Cook till the vegetables are cooked. Simmer the fire , add the first milk and cook till it reaches the boiling point. Remove and garnish with curry leaves and Serve. Try it and tell me how you like this, Latha
Dear latha Thank you for your kaima ari explanation.Angane Aiyirikkam. The rava kanji with milk is ordinary recipe easy way to prepare.Sometimes it is consumed whenever light meal required. Your paal molee will tastes good and I will try. tsseethalakshmi