cholam is more nutricious and healthy than rice.it has more fibre,and once in a week we can use cholam.this recipe has no oil at all.
Search Results for kurma
Pulav made with Coconut milk and spices.
Hi all this recipe i read in a magazine and tried it out..it tasted very good …so like to share with u all…it goes well with rice and chappathi also…try it out and enjoy…
Chettinad cuisine, enjoys a special place among food lovers, let it be a normal veggie dish or sizzling non-veg , they always include a radically distinctive blend of spices covering up the key ingredient, which wakes up your taste buds. Here is one such recipe… mixed vegetables tossed with freshly ground spice blend
Tamil to English ~~~ Kaikari – Vegetables, Pirattal – Tossed/Stir-fry
KaiKari Perattal / Mixed Vegetable Pirattal / Chettinad Vegetable Curry / Pirrattal / Kaikari Piratal
Mutton cooked in thick coconut gravy, which looks little thicker than stew.Mutton Khorma/ Mutton Kurma / Kari Kolumbu.
A special type of kurma / chutney / thick lentil stew that is served as an accompaniment for Idlis dosas around Thanjore District, especially very popular among Kubakonam & Mayavaram!
This a non spicy , mild Stew [kurma] made with lots of vegetables ,prawn and coconut milk. Hope u will like it.
Ingredients:
Goat meat cooked in yogurt based exotic spice gravy.
Mughlai Mutton Curry / Mughalai Mutton Masala / Mutton Curry / Lamb Masala / Lamb Mughlai
Roti Canai is a popular Malaysian style fried bread similar to our Kerala style Parotta. Flour, eggs, milk and loads of fat mainly ghee or margarine is used to give a flaky texture. The process is similar to our Parotta but with extra ingredients which alters the taste and texture. Another popular version from Singapore is called Roti Prata, similar ingredients and process except for the folding. Roti refers to bread in Malay.