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Prepare about 2 cups of tamarind extract from a lemon sized ball of
tamarind. Roast 1 tsp each of coriander seeds, Bengal gram, Split
gram, fenugreek seeds until golden color and grind fine to powder
(masala). Prepare rice milk by mixing 1 tbsp of rice flour and a
little water. Cut 2 eggplants (brinjal) and fry soft in oil. Fry 1 tsp
each of mustard seed and Split Black gram in oil until brown. Add a
few curry leaves, followed by a red chili, about 5 cloves of garlic,
and a chopped onion. Continue frying until the garlic becomes soft.
Add 1 tbsp of chili powder and fry. Add the tamarind extract and fried
eggplant and boil. Add powdered masala and salt to taste. Add rice
milk and ½ to 1 cup of water. Continue boiling under low flame for
about 15 minutes. Serve hot with rice, papad (appalam)...

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Roast lightly 2 cups of rice flour in a skillet. Allow it to cool by
spreading on a tray. Add 1 cup of jaggery which is shredded, ¼ cup of
finely sliced coconut and 1 tsp of salt. Mix together with required
quantity of water so as to be well-kneaded and firm. Make lemon sized
balls. By gripping each ball within palm, knuckle shaped kolukkattais
can be made easily. Arrange the kolukattais in idli cooker so that
they don't contact each other. Steam cook until light brown in color.
Serve hot or cold.

Visit
http://cookingfine.blogspot.com/2008/09/kolukattai-kozhukkattai-special-sweet.ht...

Does anyone know if it's OK to use paprika instead of deghi mirch for a
recipe that demands it? If so then what kind of paprika is best, and should
I reduce / increase the quantity used?

Arrange all the items used for cooking, so as to be easily accessible.
Label the containers for quick reference.
Wash vegetables before cutting to avoid loss of soluble vitamins and
minerals.
Peel vegetables as thinly as possible to preserve the minerals and
vitamins.
Do not throw the water used to boil vegetables.
Soak onion in water before peeling it.
Soak rice for a while before cooking.
The order of preference of food should be steamed, boiled followed by
fried.
To obtain maximum juice from lemon, soak it in luke warm water for a
while before cutting.
To reduce fat in the chicken, remove the skin before marinating it.
The thicker the fish, the longer is the duration of cooking it.

For more

http://usefulcookingtips.blogspot.com/2008/02/tips.html

Arrange all the items used for cooking, so as to be easily accessible.
Label the containers for quick reference.
Wash vegetables before cutting to avoid loss of soluble vitamins and
minerals.
Peel vegetables as thinly as possible to preserve the minerals and
vitamins.
Do not throw the water used to boil vegetables.
Soak onion in water before peeling it.
Soak rice for a while before cooking.
The order of preference of food should be steamed, boiled followed by
fried.
To obtain maximum juice from lemon, soak it in luke warm water for a
while before cutting.
To reduce fat in the chicken, remove the skin before marinating it.
The thicker the fish, the longer is the duration of cooking it.

For more

http://usefulcookingtips.blogspot.com/2008/02/tips.html

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