HAPPY COOKING!!!

Hi , My favorite coconut milagai podi recipe is as below, COOKING TIME :15 MINS. SERVINGS : 6 INGREDIENTS : Dry coconut / Fresh coconut – 1 1/4 cup. Channa dal – 1/4 cup. Urad dal – 1/4 cup. Dry red chillies – 8 nos. Mustard – 1 tsp. Tamarind – gooseberry size. Jaggery – 2 tsp. Curry leaves – 2 springs. Asafoetida – 1/2 tsp. Salt – as required. Coconut oil- 1 tsp. METHOD : a) Dry roast coconut till aroma. b) Heat oil in kadai and roast each ingredient separately except jaggery. c) Grind roasted ingredients to coarse powder and finally add coconut, Jaggery and pulse for a minute. d) Store in airtight containers and it stays fresh for 2 weeks.  e) If refrigerated the powder stays good even for months. f) To make coconut podi rice, saute mustard, curry leaves in a tsp of ghee and mix it with rice, add salt, coconut powder and mix well, serve hot with papad. g) I served with potato curry.   HA

தமிழில் காண : கிளிக்  Hi All, Iam back to blogging after a very long time :( . So not wasting much time in flashback I will move quickly to recipe. This tangy prawns recipe I tasted from my Friend's house and it was just amazing .Thank you Rifana dear for your wonderful recipe. I made it few times and every time it is a hit in my house. The easy ,yummy recipe is as below, COOKING TIME : 20 MINS SERVING MEMBERS : 3 members INGREDIENTS : Prawns – 500 gms. Pearl onions – 10 Dry red chillies – 2 Tamarind – gooseberry size Fenugreek – 1/2 tsp Cinnamon – 1”- 1 nos. Coconut oil / gingelly oil – 2 tablespoon Mustard – 1/2 tsp Salt – as required. Curry leaves – a sprig TO ROAST AND GRIND : Coconut – 1/2 cup Coriander seeds – 2 tablespoon Fennel – 1 tsp Dry red chillies – 5 Pearl onions – 1/2 cup Cinnamon 1” - 2 nos Curry leaves – a sprig. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK. METHOD : Heat a pan