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10th May 2008, 06:33 PM
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| | Re: Nannari Sharbath - do all delicacies come only from enga ooru Madurai ?
Dear Chitra Ma'am,
Is nannari same as vettiver? If not, I have some vettiver at home, can I try your nannari sharbath recipe with vettiver?
Thanks
Bee
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11th May 2008, 03:32 AM
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| | Re: Nannari Sharbath - do all delicacies come only from enga ooru Madurai ?
Dear Bee,
Yes, dry vettiver is nannari.
Love,
Chithra. Quote:
Originally Posted by bhagirathi Dear Chitra Ma'am,
Is nannari same as vettiver? If not, I have some vettiver at home, can I try your nannari sharbath recipe with vettiver?
Thanks
Bee | | 
11th May 2008, 06:58 AM
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| | Four-fruit Juice - an aromatic variety to make your day! Pears, unpeeled, cored & chopped - 2, medium Apples, unpeeled, cored & chopped - 1, medium Pineapple slices, skin removed - 2 Black grapes - ¼ cup Crushed ice to serve This is best served freshly made, without adding salt or sugar. Blend all ingredients in a blender or liquidiser adding one cup water. Strain using a fine sieve. Serve with crushed ice.
Last edited by Chitvish; 11th May 2008 at 07:08 AM.
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12th May 2008, 06:47 AM
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| | Peas Paratha - stuffed with peas, this is quite filling ! For stuffing: Grind to a paste: Boiled peas - 1 cup Green chillies - 4, 5 Salt To temper: Oil - 1 tsp Jeera - 1 tsp Dough for chappathi - 1 cup atta. Make 6 balls of the dough & filling. Spread one ball to 3” diameter. Keep one portion of filling & cover it, drawing from all sides & closing it. Roll again to around 6 “ diameter. Make parathas, the usual way, using litte oil. Serve with any raita or pickle or sabji. | 
13th May 2008, 06:12 AM
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| | Thandaai - who does not ask for more? Grind the following fine with 1 cup of water: Khus khus - ¼ cup Dry magaz - ½ cup Saunf - 2 tbsp Pepper - 1 ½ tsp Rose water - for flavour Almonds - ¼ cup Pass through a muslin cloth. Add 1 litre of milk & ½ cup of powdered sugar. Serve chilled. | 
18th May 2008, 09:46 AM
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| | Re: Hanumar Kovil Vadai to be used for Anjaneyar prasadam. Quote:
Originally Posted by Chitvish Wash & soak urad dhal for 30 mtes or so. Drain & grind, coarse & thick, adding minimum water and only pepper & little salt. Roll tiny balls and make very thin vadais on a small thick plastic sheet & deep fry in hot oil till noise stops. After you fry , say 3 batches, fry again the first 2 batches of removed vadais together on very low heat to get them very crisp. Repeat till all vadais become crisp. Do not forget to put a hole in the middle to string & make a garland ! For 1 cup urad dhal use 1 tsp pepper & it makes about 25 small vadais. This is an approximate measurement since you can make it as small & thin as you possibly can. | Chithra can this be ground in the mixie or should i use the grinder? which'll be better?
Manju
__________________ Manju TOUGH TIMES NEVER LAST ....TOUGH PEOPLE DO! Smile - A curve that can set a lot of things straight. | 
18th May 2008, 10:57 AM
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| | Re: Hanumar Kovil Vadai to be used for Anjaneyar prasadam.
Dear Manju,
For this, mixi is good enough. But be careful in adding water very little by little.
Love,
Chithra. Quote:
Originally Posted by manjunat Chithra can this be ground in the mixie or should i use the grinder? which'll be better?
Manju | | 
23rd May 2008, 09:02 AM
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| | Palak Paratha - the soft, green delicacy! Cleaned & roughly chopped palak leaves - 2 cups Green chillies - 2, chopped Ginger - 1 “ chopped Jeera powder - 1 tsp Salt Wheat flour - 1 cup Curd - 1 tbsp Oil - to make chappathis. Boil 2 cups of water, switch off & add palak leaves. Immediately drain thoroughly and grind with green chillies and ginger. To the flour, first add 1 tbsp curds, 1 tsp oil, salt & jeera powder. Knead adding just as much of the palak paste as is necessary to get a soft dough. Rest for 30 mts. Make 6 balls. Roll each ball into 5”, smear oil & make a cut with knife on any radius. Now roll, as shown in the photo, one triangle formed over the other to get a small triangle. Using flour, roll it without applying much pressure. Make parathas, the usual way, using little oil. Serve with a dhal or any sabji. | 
25th May 2008, 05:11 AM
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| | Mango Lassi - can you ask for a better treat? Select ripe, sweet mangoes. Peel & chop into small cubes. Chopped mango cubes - 1 cup Fresh curds - 1 cup Milk - ½ cup Sugar - 2-3 tbsp Crushed ice to serve Blend all ingredients in a liquidiser. Serve topped with crushed ice. | 
25th May 2008, 07:48 AM
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| | Re: Miscellaneous not to be missed !
Dear All,
I make green Peas paratha the same way as the Spinach ones written by Chitra Mam. Cook the peas, mash them, add the masala and some coriander leaves. Make into balls and proceed as for stuffed parathas.
Thyla
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