Potato Chips | Urulai Kilangu Chips | Crunchy Potato Chips Recipe

About The Recipe:

Potato Chips | Moru Moru Urulai Kizhangu Chips - are very light and crunchy texture. I used chat masala for the tangy taste. It can be easily make at any time. It goes well with the sambar rice and bisi bell bath. Just grate the potatoes or slice it, deep fry in the oil and mix with the masala's, that's all. You can store for two to three days in a air tight box. But I prefer to make freshly at each time. Now lets see how to make this potato chips with easy step by step images, instructions and video.

Vanjaram Meen Kulambu In Manpaanai | Coconut Milk Seer Fish Curry

About The Recipe:

Manpaanai Vanjaram Meen Kulambu | Manpaanai Seer Fish Curry made with the thengai pal | coconut milk. This is the first time, I used manpaanai. My amma said, always have to use separate manpaanai to make fish curry. Because manpaanai will absorb the fish flavors with it and also it will not suitable to make other dishes. So use separate manpaanai for chicken, tamarind based curry and also for veg curries. This manpaanai vanjaram meen kulambu is made with simple ingredients along with the main ingredient of coconut milk. It is easy to make. Now lets see how to make this vanjaram meen kulambu in manpaanai with easy step by step images, instructions and video.