Ingredients:
– 2 cups fresh curry leaves
– 1/2 cup chana dal (split chickpeas)
– 1/4 cup urad dal (black gram lentils)
– 10-12 dried red chilies
– 1/4 cup sesame seeds
– 1 tsp asafoetida (hing)
– 1 tsp salt
– 1 tbsp oil

Recipe:
1. Start by thoroughly washing the curry leaves and allowing them to air dry completely.
2. In a pan, dry roast the chana dal and urad dal until they turn golden brown and emit a nutty aroma. Transfer to a plate and set aside.
3. In the same pan, dry roast the dried red chilies, sesame seeds, and asafoetida until the sesame seeds start to pop. Remove from heat and let cool.
4. Heat the oil in the pan and add the dried curry leaves. Sauté until the leaves turn crisp and then remove from heat.
5. Once all the roasted ingredients have cooled down, transfer them to a blender or spice grinder, along with the salt. Grind into a fine powder.
6. Allow the Karuveppilai Podi to cool completely before storing it in an airtight container.

Incorporating Karuveppilai Podi into your cooking:
– Sprinkle Karuveppilai Podi on rice, dosas, idlis, or any other South Indian dishes for an extra punch of flavor.
– Use it as a seasoning for vegetables, meat, or seafood to infuse them with the fragrance and richness of curry leaves.
– Experiment with adding Karuveppilai Podi to marinades, dressings, or even popcorn for an unexpected twist.

By making your own Karuveppilai Podi at home, you’re not only enhancing the authenticity and flavor of your dishes, but also preserving a cherished tradition in Tamil cuisine. Embrace the aromatic allure of curry leaves and elevate your cooking to new heights with this classic spice blend.

The post Karuveppilai Podi Curry Leaves Powder In Tamil appeared first on Desi Cooking Recipes.

Ingredients:
For the Chole:
– 1 cup chickpeas
– 2 tomatoes, finely chopped
– 1 onion, finely chopped
– 2 green chilies, chopped
– 1 tsp ginger-garlic paste
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp garam masala
– Salt to taste
– Fresh coriander leaves for garnish

For the Poori:
– 2 cups whole wheat flour
– Water, as needed
– Oil for frying
– Salt to taste

Recipe:
Chole:
1. Soak the chickpeas overnight and pressure cook them until soft.
2. In a pan, heat oil and add cumin seeds, onions, and green chilies. Saute until onions turn golden brown.
3. Add ginger-garlic paste and tomatoes, and cook until the tomatoes are soft and mushy.
4. Add the cooked chickpeas, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 10 minutes.
5. Garnish with fresh coriander leaves.

Poori:
1. In a large bowl, mix the whole wheat flour and salt. Slowly add water and knead into a soft dough.
2. Divide the dough into small balls and roll them out into small circles.
3. Heat oil in a deep pan and fry the pooris until they puff up and turn golden brown.

Serve the hot and fluffy pooris with the spicy chole for a comforting and satisfying meal that will transport you to the streets of India.

I hope you enjoy making and indulging in this delicious amma kai manam Chola Poori Chole Puri as much as I did. Happy cooking!

The post Chola Poori Chole Puri appeared first on Desi Cooking Recipes.

Ingredients:
– 2 cups basmati rice, soaked for 30 minutes and drained
– 500g chicken or mutton, cut into pieces
– 1 cup yogurt
– 2 onions, finely sliced
– 2 tomatoes, chopped
– 2 green chilies, slit
– 1/2 cup mint leaves
– 1/2 cup coriander leaves
– 1 tbsp ginger-garlic paste
– 1 tsp red chili powder
– 1/2 tsp turmeric powder
– 1 tsp biryani masala powder
– 4 cups water
– Salt to taste
– Ghee
– Oil

Recipe:
1. Marinate the chicken or mutton with yogurt, red chili powder, turmeric powder, biryani masala powder, ginger-garlic paste, salt, mint leaves, and coriander leaves for 1 hour.
2. Heat ghee and oil in a deep-bottomed pan, and fry the onions till golden brown. Remove half of the fried onions and set aside.
3. Add the tomatoes and green chilies to the pan and cook until the tomatoes are soft.
4. Add the marinated chicken or mutton to the pan and cook for 10 minutes.
5. Then, add the soaked and drained rice to the pan and mix well.
6. Pour in the water and bring to a boil. Reduce the heat, cover, and cook for 20 minutes or until the rice is done and the meat is tender.
7. Garnish with the remaining fried onions and serve hot with raita or salan.

I hope you enjoy making and eating this delicious Coimbatore specialty, “amma kai manam Gilma Biryani.” Let me know in the comments how it turned out for you!

The post Coimbatore Special Gilma Biryani appeared first on Desi Cooking Recipes.

Ingredients:
– 1 cup of creamy caramel
– 1/2 cup of chopped peanuts
– 12 ounces of high-quality chocolate, chopped
– 1 tablespoon of butter
– Sea salt for sprinkling

Recipe:
1. Begin by melting the chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth and glossy.
2. Pour a small amount of the melted chocolate into the bottom of mini cupcake liners, spreading it to cover the base.
3. Spoon a dollop of creamy caramel onto the chocolate, then sprinkle a generous amount of chopped peanuts on top.
4. Cover the caramel and peanuts with more of the melted chocolate, smoothing it out to create a sealed top layer.
5. Finally, sprinkle a pinch of sea salt on each chocolate cup before placing them in the refrigerator to set for at least 1 hour.

Now, you can enjoy the irresistible combination of gooey caramel, crunchy peanuts, and rich chocolate with every bite of these Caramel Peanut Stuffed Chocolate delights. Whether you share them with friends and family or savor them all on your own, these treats are guaranteed to bring a smile to your face. So go ahead, channel your inner chef and whip up a batch of these indulgent CWC Recipe Caramel Peanut Stuffed Chocolates today!

The post Caramel Peanut Stuffed Chocolate Cwc Recipe Caramel Peanut Chocolate Cook With Comali Darshan appeared first on Desi Cooking Recipes.

for vatha kulambu rice paste https://youtu.be/XP5fGnwMRD8

INGREDIENT Cooked rice – 1 cup Sesame oil – 1 tbsp

Vatha kulambu rice paste – as required

METHOD

1. Add sesame oil in cooked rice. 2. Add required amount of Vatha kulambu rice paste to cooked rice. 3. Mix well. 4. Our vatha kuzambu sadham is ready to eat

5. Serve hot with sutta appalam or masala papad.

Rated 5.00

The post Vatha kuzhambu rice / வத்த குழம்பு சாதம் / Vatha kulambu sadham / Variety rice recipe appeared first on Desi Cooking Recipes.

1. Heat 2 tbsp of oil in a sauce pan. 2. Add 1 tsp mustard seeds 3. Add 1 tsp Cumin seeds 4. Add fresh curry leaves, allow them to crackle 5. Now, add chopped onions, and salt (which helps the onions to cook faster) 6. When the onions are slightly cooked add ginger – garlic paste. 7. When the onions are lightly sauted, add bell pepper. 8. When the Bell pepper is slightly cooked, add 1 tsp of coriander powder. 1 tsp of Garam masala powder, chilli pwd according to your taste, 2 tbsp of coconut powder. Mix Well and cover with lid and cook on very low flame. 9. After 10 mins of slow cooking, the capsicum (bell pepper) looks great and your dish is ready. 10. garnish it with Spring Onion.

11. Serve with Chapati, phulka, or Rice

Rated 4.27

The post Capsicum masala/Spicy Green Bell Pepper Masal… appeared first on Desi Cooking Recipes.

– Welcome friends! Today, I am going to share with you a delightful Tamil recipe called Amma Kai Manam Kuska.
– This aromatic and flavorful dish is a popular South Indian rice-based recipe that is sure to tantalize your taste buds.
– Whether you are a cooking enthusiast or just looking to try something new, this recipe is perfect for anyone who loves traditional South Indian cuisine.
– Get ready to embark on a culinary adventure as we dive into the ingredients and preparation of this mouthwatering Amma Kai Manam Kuska.

Ingredients:
– 2 cups of basmati rice
– 1 onion, finely chopped
– 3-4 medium-sized tomatoes, diced
– 2 green chilies, slit
– 1-inch piece of ginger, grated
– 3-4 cloves of garlic, minced
– 1 teaspoon of cumin seeds
– 1 bay leaf
– 2-3 cloves
– 1-inch piece of cinnamon stick
– 3-4 cardamom pods
– 1/2 teaspoon of turmeric powder
– Salt to taste
– 4 cups of water
– Fresh coriander leaves for garnish

Recipe:
1. Rinse the basmati rice in cold water and set it aside.
2. In a deep-bottomed pan, heat some oil and add the cumin seeds, bay leaf, cloves, cinnamon stick, and cardamom pods.
3. Once the spices start to release their aroma, add the chopped onions and sauté until they turn golden brown.
4. Add the green chilies, grated ginger, and minced garlic to the pan and sauté for a few minutes.
5. Stir in the diced tomatoes and cook until they become soft and mushy.
6. Add turmeric powder and salt to the mixture and stir well.
7. Pour in the rinsed basmati rice and mix it with the masala mixture.
8. Add 4 cups of water to the pan and bring the mixture to a boil.
9. Once the mixture comes to a boil, cover the pan with a lid and let the rice cook on a low flame for about 15-20 minutes or until the rice is fully cooked.
10. Once the rice is cooked, remove the pan from the heat and let it sit for a few minutes.
11. Garnish the Amma Kai Manam Kuska with fresh coriander leaves and serve hot with your favorite side dish.

Get ready to savor the delightful flavors of Amma Kai Manam Kuska! This traditional Tamil recipe is a must-try for all food enthusiasts. Whether you are cooking for your family or friends, this dish is sure to impress with its rich and aromatic taste. So, roll up your sleeves and get ready to immerse yourself in the flavors of South India with this simple yet mouthwatering recipe.

The post Kuska In Tamil appeared first on Desi Cooking Recipes.

FOR SWEET CHUTNEY AND GREEN CHUTNEY

https://youtu.be/3yByyf3vWJIINGREDIENTS

FOR PANEER STUFFING:

• ▢2 tbsp oil • ▢ 1 tsp cumin seeds • ▢ 100 gram paneer / cottage cheese, grated • ▢1/4 cup capsicum, sliced

• ▢2 tbsp coriander, finely chopped

FRANKIE MASALA:

• 1 tomato • 10 shallot • 1 tsp kashmiri red chili powder • small piece of ginger • 1 pod garlic • 1 tsp coriander powder • 1 tsp garam masala

• 3 tbsp curd

OTHER INGREDIENTS:

• ▢ 6 chapati (Fresh or left over chapatti) • ▢ sweet chutney as required • ▢ 1 onion finely chopped

• ▢ chat masala as required

INSTRUCTIONS

FRANKIE STUFFING PREPARATION:

1. In a mixer jar add all masala ingredients blend to a smooth paste without water. Keep aside.

2. In a kadai heat 2 tbsp oil and add 1 tsp cumin seeds sauté on low flame.

3. Now add prepared masala paste saute until the oil separates from the paste.

4. Now add capsicum, grated paneer and required salt mix well. Sauté for 5 minutes on low flame.

5. cover and simmer for 5 minutes.

6. now add 2 tbsp coriander and mix well. paneer stuffing ready.

PANEER KATHI ROLL PREPARTRION:

1. take a chapati add 1 tbsp sweet chutney spread uniformly.

2. now add in 3 tbsp prepared paneer stuffing and spread slightly.

3. top with few onions.

4. sprinkle in chat masala.

5. now roll tight without allowing the stuffing to come out.

6. tuck the ends make it well secured.

7. enjoy paneer frankie.

Rated 5.00

The post Paneer capsicum frankie / Paneer capsicum kathi roll / Paneer capsicum roll /frankie recipe in tamil appeared first on Desi Cooking Recipes.

Ingredients:

– 3-4 medium-sized potatoes, boiled and mashed
– 1 onion, finely chopped
– 2-3 green chilies, finely chopped
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 sprig curry leaves
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– Salt to taste
– 2-3 tablespoons oil
– Fresh coriander leaves for garnish
– 2 cups all-purpose flour
– Water for kneading the dough
– Oil for deep frying the pooris

Recipe:

1. Heat oil in a pan and add the mustard seeds. Once they start spluttering, add the cumin seeds and curry leaves.
2. Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
3. Add the turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
4. Add the mashed potatoes and salt to taste. Mix everything together until well combined. Cook for a few minutes and then garnish with fresh coriander leaves. Your filling for Poori Kilangu Masala is ready!
5. For the pooris, knead the all-purpose flour with water to form a smooth dough. Make small balls from the dough and roll them out into small circles.
6. Heat oil in a deep pan and fry the pooris until they puff up and turn golden brown.
7. Serve the hot and crispy pooris with the flavorful potato masala and enjoy the burst of flavors with each bite.

So there you have it, a simple and delicious recipe for amma kai manam Poori Masala in Tamil! This dish is sure to be a hit with your family and friends. Try it out and let your taste buds savor the authentic flavors of South India. Happy cooking!

The post Poori Masala In Tamil Poori Kilangu Masala appeared first on Desi Cooking Recipes.

Ingredients:

– Freshly ground coffee beans
– Boiling water
– Filter coffee powder
– Fresh cow’s milk
– Sugar (optional)
– Traditional stainless steel filter (dabarah and tumbler)

Recipe:

– Start by adding the freshly ground coffee beans into the top compartment of the traditional stainless steel filter.
– Gently press down on the coffee grounds to compact them, then pour boiling water over the top and allow it to slowly drip through the filter.
– Meanwhile, heat the fresh cow’s milk in a separate vessel until it reaches a gentle simmer.
– Once the coffee has finished filtering, pour a small amount into the traditional stainless steel tumbler, followed by an equal amount of the simmered milk.
– Repeat the process, pouring the coffee and milk back and forth between the tumbler and dabarah until the drink becomes frothy and well-mixed.
– If desired, add sugar to taste and stir until fully dissolved.
– Serve the amma kai manam filter coffee hot and enjoy the invigorating flavors and aromas.

Join me in the journey of preparing this traditional South Indian filter coffee and experience the joy of brewing and savoring this iconic beverage. As we dive into the rich cultural heritage and time-honored practices of Tamil Nadu, let’s awaken our senses with each delightful sip of amma kai manam filter coffee.

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