http://www.indusladies.com/forums Browse through our Indian Regional Recipes - regional cuisine from all over India. Ladies go ahead put your chef cap and dish out a five star menu in your dinner table. en Sat, 21 Nov 2009 03:55:55 GMT vBulletin 60 http://www.IndusLadies.com/forums/images/006/misc/rss.jpg http://www.indusladies.com/forums http://www.indusladies.com/forums/indian-regional-recipes/77829-check-out-south-indian-recipies.html Fri, 20 Nov 2009 22:31:09 GMT I found this blog recently with some nice indian recipes. few unique recipes too Roochis (http://roochis.blogspot.com/) Check out if it might interest you too I found this blog recently with some nice indian recipes. few unique recipes too

Roochis

Check out if it might interest you too ]]> Indian Regional Recipes maggi99 http://www.indusladies.com/forums/indian-regional-recipes/77829-check-out-south-indian-recipies.html http://www.indusladies.com/forums/indian-regional-recipes/76742-idli-dosa-batter-suddenly-very.html Tue, 10 Nov 2009 17:07:30 GMT Friends, I have been making idli-dosa batter for more than a year now. And i was using the following proportion: sona masoori 1/2 glass boiled rice - 1 glass urad dal - 1/2 of 3/4th glass fenugreek - about 10-15 grains cooked rice - cooked rice Friends,

I have been making idli-dosa batter for more than a year now. And i was using the following proportion:

sona masoori 1/2 glass
boiled rice - 1 glass
urad dal - 1/2 of 3/4th glass
fenugreek - about 10-15 grains
cooked rice - cooked rice

The idli was soft and dosa was brown and crispy. But offlate my sona masoori rice got over and also urad dal. A friend of mine told me to whole urad ...that urad gota..and so i got it. And got Swad sona masoori rice. And the night mare began. I followed the same as above proprtion and the batter wont rise at all. :( I kept it in a oven wit oven light on and did everything i could. But no good. Then made some changes and then the batter was stinking like hell.. not the smell of yeast...but spoilt smell. A light pink colour. :-( So, yesterday after googling..i did the following proportions...

boiled rice - 2 glass
urad dal - 3/4 glass
fenugreek - 1/2 tsp
cooked rice - 1 tbsp

Ground it around 5 pm yesteday and saw it in the morning..it never rose and was stinking...a very slight pink colour on top. :shock: :-(:cry:
Im so upset since so much stuff is getting wasted and rice is so expensive here in US. Please help me guys. All i feel is that something is wrong with urad dal.....may be it is old stock. :( Not sure though.
Please help guys......we just love south indian breakfast and im missing idli and dosa so much..............:cry: :cry: :cry:

please helppppppp

Priya ]]> Indian Regional Recipes jkpriyadarshini http://www.indusladies.com/forums/indian-regional-recipes/76742-idli-dosa-batter-suddenly-very.html http://www.indusladies.com/forums/indian-regional-recipes/76651-need-translation-for-these-receipes.html Tue, 10 Nov 2009 03:22:41 GMT please give me the tamil and telugu translation for peppercorns saunf corn flour please give me the tamil and telugu translation for

peppercorns
saunf
corn flour ]]> Indian Regional Recipes arthy999 http://www.indusladies.com/forums/indian-regional-recipes/76651-need-translation-for-these-receipes.html http://www.indusladies.com/forums/indian-regional-recipes/76608-difference-between-receipes.html Mon, 09 Nov 2009 15:39:10 GMT hi what is the differene between tamilnadu and andhra receipes.. which one do you prefer, in health aspects... hi
what is the differene between tamilnadu and andhra receipes..
which one do you prefer, in health aspects... ]]> Indian Regional Recipes matraa http://www.indusladies.com/forums/indian-regional-recipes/76608-difference-between-receipes.html http://www.indusladies.com/forums/indian-regional-recipes/75602-hyderabadi-shaadi-trifle-pudding-recipe.html Fri, 30 Oct 2009 15:53:21 GMT Nowadays in Hyderabad, my sister told me that a new kind of trifle pudding is being served and which is totally to die for. It is served in large flat trays, with a thin brick of sponge cake arranged in the center of the tray and a huge block of vanilla ice cream on top. My sister said that she... Nowadays in Hyderabad, my sister told me that a new kind of trifle pudding is being served and which is totally to die for.

It is served in large flat trays, with a thin brick of sponge cake arranged in the center of the tray and a huge block of vanilla ice cream on top. My sister said that she had this dessert in one of her Muslim friends wedding in Hyderabad.
Dry fruits and nuts are spread around in some cream/condensed milk. I do not know the exact recipe, but this is what my sister could make out. Can anyone of the Local hyderabadis who are attending the weddings in Hyderabad nowadays, and have had it, and familiar with the correct recipe, share with me the procedure for it?

I will appreciate it very much.
Thanks in advance. ]]> Indian Regional Recipes ihsnm http://www.indusladies.com/forums/indian-regional-recipes/75602-hyderabadi-shaadi-trifle-pudding-recipe.html http://www.indusladies.com/forums/indian-regional-recipes/75555-lunch-box-recipes.html Fri, 30 Oct 2009 08:25:12 GMT Hi friends, could anyone help me with lunch box recipes? Iam a vegetarian and bored of idli/dosa/lemon rice/ coconut rice. Any dish that would help me prepare in a shorter time and would taste good:hide: would be welcome.Well... thanks in advance. bye! Hi friends, could anyone help me with lunch box recipes? Iam a vegetarian and bored of idli/dosa/lemon rice/ coconut rice. Any dish that would help me prepare in a shorter time and would taste good:hide: would be welcome.Well... thanks in advance. bye! ]]> Indian Regional Recipes nightangel http://www.indusladies.com/forums/indian-regional-recipes/75555-lunch-box-recipes.html http://www.indusladies.com/forums/indian-regional-recipes/75241-kairy-curry-raw-mango-curry.html Tue, 27 Oct 2009 08:00:57 GMT Hi, Kairy curry, Ingredients: Raw Mango – 150 gm Sunflower oil – 60 ml Methi seeds – 1 tsp Turmeric – 1 tsp Hi,

Kairy curry,

Ingredients:

Raw Mango – 150 gm
Sunflower oil – 60 ml
Methi seeds – 1 tsp
Turmeric – 1 tsp
Red chilli powder– 1/2 tsp
Basmati rice -10 gms
Jaggery – 50 gm
Mustard seeds – 1 tsp
Curry leaves – 8
coconut milk- – 120 ml
Vegetable stock – as required
Salt and pepper – to taste
Method

Peel and cut the raw mango into dices. Toast the basmati rice and make a fine dust out of it. Bloom the methi seeds in sunflower oil and add in the diced mango. Slowly sear the mango pieces. Add in the turmeric powder and red chilli powder. Slowly cook for about 5 to 7 minutes. Add in water, just enough to cover the mangoes. Bring the mixture to a boil and then simmer it till the mangoes are very tender. Add in jaggery and rice dust. Season with salt and pepper. Make a fine puree of the above mixture. Strain through a single strainer if required. Adjust the consistency of the puree with coconut milk and vegetable stock (if required). In a heavy bottom pan bloom the mustard seeds and curry leaves in sunflower oil. Add in the puree and simmer for 5 to 7 minutes. Season with salt and pepper.

regards,
cute jen ]]> Indian Regional Recipes cutejen http://www.indusladies.com/forums/indian-regional-recipes/75241-kairy-curry-raw-mango-curry.html http://www.indusladies.com/forums/indian-regional-recipes/75240-kairy-curry-raw-mango-curry.html Tue, 27 Oct 2009 07:55:58 GMT Hi, Kairy curry Ingredients: Raw Mango – 150 gm Sunflower oil – 60 ml Methi seeds – 1 tsp Turmeric – 1 tsp Hi,

Kairy curry

Ingredients:

Raw Mango – 150 gm
Sunflower oil – 60 ml
Methi seeds – 1 tsp
Turmeric – 1 tsp
Red chilli powder – 1/2 tsp
Basmati rice – 10 gm
Jaggery – 50 gm
Mustard seeds – 1 tsp
Curry leaves – 8
Coconut milk – 120 ml
Vegetable stock – as required
Salt and pepper – to taste

For Kairy Curry

Peel and cut the raw mango into dices. Toast the basmati rice and make a fine dust out of it. Bloom the methi seeds in sunflower oil and add in the diced mango. Slowly sear the mango pieces. Add in the turmeric powder and red chilli powder. Slowly cook for about 5 to 7 minutes. Add in water, just enough to cover the mangoes. Bring the mixture to a boil and then simmer it till the mangoes are very tender. Add in jaggery and rice dust. Season with salt and pepper. Make a fine puree of the above mixture. Strain through a single strainer if required. Adjust the consistency of the puree with coconut milk and vegetable stock (if required).In a heavy bottom pan bloom the mustard seeds and curry leaves in sunflower oil. Add in the puree and simmer for 5 to 7 minutes. Season with salt and pepper.

regards,
cutejen ]]> Indian Regional Recipes cutejen http://www.indusladies.com/forums/indian-regional-recipes/75240-kairy-curry-raw-mango-curry.html http://www.indusladies.com/forums/indian-regional-recipes/75082-brinjal-curry.html Sun, 25 Oct 2009 12:57:39 GMT Hi, can anyone give me the recipe for making brinjal curry that is served with hyderabadi biryani? Hi, can anyone give me the recipe for making brinjal curry that is served with hyderabadi biryani? ]]> Indian Regional Recipes Srimoha http://www.indusladies.com/forums/indian-regional-recipes/75082-brinjal-curry.html