Hello Sudha Karthik!
Thank you very much for the feedback on sambar and pongal recipes.
I haven’t gone through any ‘kalyana sambar’ recipe till date. If I come across it, then I will post the recipe of it.
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Hello Sudha Karthik!
Thank you very much for the feedback on sambar and pongal recipes.
I haven’t gone through any ‘kalyana sambar’ recipe till date. If I come across it, then I will post the recipe of it.
Dear Annu!
Thanks a lot for the feedback on kadalaipparuppu payasam, masala peanuts, chettinadu adai dosai and date-ginger rasam.
Here I am going to post a different recipe which I tried recently.
RAW BANANA MANCHURIAN:
Ingredients:
For the balls:
Raw banana-3
Big onion[Chopped]-1
Finely chopped green chillies- 1 tsp
Ginger paste- 1/2 tsp
Garlic paste- 1/2 tsp
Chopped mint leaves-1 tbsp
Chopped coriander leaves- 1 tbsp
Gram dal powder- 2 tbsp
Turmeric powder- 1/2 tsp
For the gravy:
Soya sauce- 2tsp
Chilli sauce- 2 tsp
Crushed tomato- 1 cup
Ginger paste- 1/2 tsp
Garlic paste- 1/2 tsp
Turmeric powder- 1/2 tsp
Tomato ketchup- 1 tsp
Coarse pepper powder- 1 tsp
Chopped spring onions- 1 cup
Finely Chopped capsicum- 1 tbsp
Corn flour- 2 tsp [mixed in 2 cups of water]
Salt and oil to taste
Procedure:
Steam the raw bananas for 15 minutes. Then mash it. Heat a pan and pour 2 tbsp of oil. Add the chopped onion and fry for a few minutes till it turns light brown. Add the green chillies with the pastes and the greens. Fry for a few seconds. Then add the mashed banana with enough salt and the turmeric powder and cook for a few minutes. Put off the fire. Mix the dal powder with the cooked mixture. Make small balls out of the mixture and deep fry the balls to a golden brown colour. Again heat a pan and pour 2 tbsps of oil. Add the tomato with the pastes and the turmeric powder and fry for a few minutes till they cook well and the oil floats on the surface. Add the spring onion, capsicum, sauces and the ketchup and fry for a few seconds. Pour the corn flour mixture and let it simmer. Add all the balls and cook in slow fire. Sprinkle the pepper powder and put off the fire.
I WISH ALL THE HUBBERS AND THE MANAGEMENT A VERY HAPPY DEEPAVALI!!!
Dear Mrs .Mano,
Thanks a lot for ur wishes.I wish u and ur family a very Happy Deepavali.
I wish all of you a very HAPPY DEEPAVALI.
Hi Mrs.Mano,
Tried ur lemon rasam recipe and it was superb. everyone liked it very much. thanks for the recipe.
Kz
Hello KZ!
Thanks a lot for the feedback on lemon rasam!
Dear Mrs. Mano,
I tried the date ginger rasam and it was just so perfect and heavenly. I already had 3 cups without any rice.
Thank you very much.
Sudha
HEllo Mrs. MAno.
Am visiting the hub after a loooong time. Hope you are doing well. Very tied up since the baby arrived.
Anyways, Made your biryani 1 which was again well recieved and also the mutton voor kuzhambu to go with that. It went well with the biryani as well as with parathas at night. Only thing was that it seemed to lack a little something and so I added some imli juice for some tang. I don't know whether it was missed out in the original recipe. Anyways, post adding imli the kuzhambu was also very very tasty.
Thanks,
Thattai
Dear Mrs.Mano,
Hope ur doing good.I tried ur paal payasam and semolina halwa.Both were very tasty.Thanks a lot for sharing ur recipes.
I was invited for a dinner recently and there were so many dishes there of which only two dishes were totally new to me.The first one was chettinad vellai paniyaram.It was soo tasty.The other dish was chettinad ennai kathirikai.This dish was also very good.
Then I came home and searched ur old posts and found out the recipe of vellai paniyaram and made it but it came out quite hard for meIt was not very soft but it was quite hard.I don't know where I went wrong.After grinding the batter I immediately made the paniyarams was it cos of that the paniyarams became hard?Please could u give me any suggestions.Also could u post the recipe of chettinad ennai kathirikai for me?Thanks a lot for ur time.
Hello MRs. MAno,
Made Pepper Chicken I the other day. Was a huge hit with hubby, who immediately said this is the only way to make pepper chicken from now on. He started to protest when I told him there were other versions I wanted to try, until I told him they were yours!! Then he was like u can try variants only if they are from Mrs Mano!! :D
Thanks again for one more winning recipe...
PS: The chicken I bought happened to be a little small, so I also added some hard boiled eggs. THat also tasted very good. In fact, I have some left over marinade paste which I am planning to make as a pepper egg masala very soon.
Dear MRs. MAno,
Could you provide some nice pachidi recipes that would be good with your biryani recipes? As also any thin chicken/mutton gravy that can accompany biyanis that does not have coconut?
Thanks a lot,
Thattai
Dear Mrs.Mano,
Tried ur bisibelabath receipe.its very very nice.thanks a lot.
Mrs. Mano,
Vanakkam!!!....Romba nandri nga onga recipes ku ellaaam. I tried your saambar saatham...superrrrr hit.......ellaarum antha receipe ketaanga.....& I gave them all a copy of it....:-)
Request for you if I may ask..........when you a say "spn" in your receipes is it Tablespoon or teaspoon.....also the recipes you give is generally for how many people......these information would certainly help........thank you for your sincere dedication.
No doubts that many are going to turn out to be "Good Cooks"!!! ;-)
Thanks to U...:-)
Dear Sudha!
I felt very happy to know that your effort in trying ‘DATE AND GINGER RASAM’ became very successful. Thanks a lot for the nice feedback on it.
Dear Thattai!
Thank you very much for the feedback on briyani as well as oorkuzhambu. This ‘oorkuzhambu’ is a village recipe which sometimes seem a bland one. We can always add more ingredients to taste it differently.
About pepper chicken-It is a very good idea to combine it with cooked hard boiled eggs. Hope your another innovation with the eggs and the left-over marinade paste turned well.
Here I am posting two different varieties of pachadi for you. I will post a few different chicken and mutton gravy recipes soon!!
BRINJAL PACHADI:
Ingredients:
Brinjal-1 [big]
Fresh curd-1 cup
Chopped Small onion-half cup
Red chillies-5
Tamarind- a small gooseberry size
Mustard seeds- 1 tsp
Black gram- 1 tsp
Curry leaves- a few
Asafoetida- half sp
Oil-2 tbsp
Salt to taste
Procedure:
Grill the brinjal and take out its flesh. Grind the red chillies, tamarind and the brinjal with enough salt to a slightly coarse-thick mixture. Heat a small pan and pour the oil. Add the mustard seeds and when they splutter add the black gram with the asafoetida and fry them to a slightly brown colour. Add the small onion with the curry leaves and fry well. Add the ground paste and mix well on heat for 2 seconds. Put off the fire. When the mixture is cooled, add the curd and mix well.
This is a very tasty one. This pachadi goes well with any kind of rice. You can add curd as per your wish. But less curd will give much taste. Small nattu kaththarikkai will taste more than the big one.
ONION TOMATO CUCUMBER PACHADI:
Ingredients:
Chopped onion- half cup
Chopped tomato- 1 cup
Thinly sliced cucumber-half cup
Finely chopped mint-2 tbsp
Finely chopped coriander- 2 tbsp
Finely chopped green chillies- 1 tsp
Lime juice- 2 tsp
Shredded carrot-half cup
Fresh curd and salt to taste
Procedure:
Mix well all the ingredients with salt except curd. Then add enough curd according to the desired consistency.
Note: This is my regular recipe which goes well with all kinds of briyanis.
Dear Anuu!
Thanks a lot for the nice feedback on paal payasam and semolina halwa.
About vellai paniyaram-have you added soda bi carbonate? If it is added, then there will be definitely softness. Sometimes, if the black gram is too old, then the recipes which are prepared with it will not be that much softness. I will post another recipe for ‘Vellai paniyaram’ soon. I have already posted the recipe for ‘Ennai katharikkai curry’. More or less it has all the ingredients of a chettinadu recipe.
Thanks for the pachidi recipes Mrs. Mano. Will try them at the next opportunity.
Incidentally, made the Chicken Biryani yet again, for sunday lunch for family who had not yet tried it, and they all loved it! Even my dad who usually does not eat such food took two helpings and even had some at night.
Incidentally, to whoever tries the biryani recipe - i would suggest that you make more than enough and have the leftovers for dinner or lunch the next day. It tastes fab! Or you can make it a few hours before you eat it to let all the masalas steep in and become mellow.
Thanks again mrs. Mano. Look forward to the gravy recipes also.
Dear Synthia!
Thank you very much for the nice feedback on bisi bela bath.
Hello Suvai!
Thanks a lot for the nice feedback on ‘Sambar sadham’.
‘spn’ means teaspoon only and Tbsp refers Tablespoon.
I will try to mention about the servings in the forthcoming recipes as you have requested.
Dear Anuu!
Here is a new recipe for ‘VELLAI APPAM’. I hope you will try and enjoy it.
VELLAI APPAM:
Ingredients:
Raw rice- 200gms
Whole black gram- 50 gm
Soda bi carbonate- a pinch
Coconut milk-1 tbsp
Sugar- 1 tsp
Procedure:
Soak the rice and the black gram for 2 hours. Then grind them to a fine paste. Mix in the coconut milk, soda bi carbonate, and sugar with enough salt. The batter should be like dosa batter. Heat a pan and pour 2 tbsp of oil. Pour a tbsp of the batter. The fire should be medium. When the appam is cooked and comes on top, turn it to the other side and allow it to cook for a few seconds.
Dear Mrs. MAno,
Post Suvai giving feedback about sambhar sadam, I tried it out as well. It was very good and fairly simple. My husband and mom both really liked it, and my mom has asked for the recipe as well.
Also made Garlic Rasam, which also came out very nice. It is a very quick and simple recipe to assemble and prepare.
Thanks,
Thattai
Hello Mrs. Mano,
Thank you for considering my request!! & also clarifying spn vs tblspn.....:-)
Do you have a recipe as to how to make soft idly's in north america becoz mine always flops & is compared to "cricket ball" lolllllll I dont blame them as it does turn out that way!!!
Your suggestion/tips/proportion with what type of rice etc would be helpful..........thank you in advance nga............regards....suvai
Dear Mrs Mano.. I made your sambhar powder today as the sambhar powder I brought from India got over. It was excellent. The sambhar was so tasty.
Hello Mrs.Mano nga...........onga saambar & rasam powder recipe enakum kodunga plz........thank u thank u ....:-)
Suvai,
Pls chk the index & locate the recipe... you should be able to find it out easily...
Hi Dev,
Thank you !!
suvai
Hi Dev,
I just looked thru the Index, recipe for sambar powder is not there. Index starts from Idyaapam with Rice Batter & ends in Egg Adai......am I missing anything? Please let me know....thanks in advance............suvai
Hi Suvai
It is there in the Index..under Mrs Mano's Tamil Nadu delicacies..here is the link
http://forumhub.mayyam.com/hub/viewt...=asc&start=705
Hi Sangeetha...............:-) thank u for sending me the link for sambar powder.....miga miga nandri.......suvai
I have been promoted ....... from new hubber to junior hubber ehhhhhhh!!!!! ;-)
Suvai,
You should be able to find almost all recipes posted by Mrs.Mano in the "Index of recipes thread"...here...
http://forumhub.mayyam.com/hub/viewtopic.php?t=8549
Dear Mrs.Mano,
Thanks a lot for ur vellai appam recipe.I tried it yesterday and it came out perfectly well.Thank You so much for posting another version of vellai appam recipe.
I also tried ennai kathirikai, vazhaipoo cutlet, cauliflower soup and mor rasam and all the dishes turned out to be good.Thank you so much for sharing all ur wonderful recipes.
Dear Thattai!
Thanks a lot for the feedback on sambar sadham as well as garlic rasam. Especially this sambar sadham recipe is a favourite one among my friends also!
Here is a recipe of delicious mutton gravy for you!
TOMATO MUTTON GRAVY:
Ingredients:
Mutton pieces- 1/2 kilo
Chopped onion-1
Chopped tomato-1 cup
Turmeric powder- half tsp
Fennel seeds-1 tsp
Curry leaves-a handful
Kashmir chilli powder- 1 tbsp
Coriander powder-1 tsp
Salt to taste
Oil- 4 tbsp
Grind to a paste:
Poppy seeds- 1 tbsp, Cashew nuts- 15, fennel seeds- 1 tsp, chopped tomato-1 cup, small onion-5, coriander leaves- half cup, cinnamon- 2 pieces, garlic flakes-5, shredded ginger-1 tsp, chopped mint- 1 tbsp
Procedure:
Heat a pan and add pour the oil. When the oil becomes hot, add the chopped onion with the fennel seeds, turmeric powder, tomato and the curry leaves and fry them well until they are mashed and the oil floats on top. Add the powders and fry for a few seconds. Add the mutton and fry for a few seconds. Pour 2 cups of water and add enough salt. Allow the gravy to cook well. When the mutton is cooked, add the ground paste with enough water. Cook for some minutes to the desired consistency.
Hello Suvai!
To get soft idlies- always use whole white black gram. Do not use old stock. Fresh black gram will yield soft idlis.
The measurement of boiled rice and black gram must be 4:1. Always soak 1 tsp of fenugreek seeds with the black gram. The batter must be fermented for 10 to 12 hours. This is always the best method to get soft idlis.
Some people will add a handful of cooked rice when grinding the rice to get soft idlis. Some will make’kanji’ out of the washed water of the grinder after grinding the rice and will add the cooled kanji to the batter before the fermentation to get soft idlis.
The hubbers who live in cooler climates can give their ideas here for soft idlis.
Dear Sangeetha!
Thank you very much for the feedback on sambar powder and also the sambar.
Dear Anuu!
I am delighted to know that this time the ‘vellai appam’ came out well for you.
Thanks a lot for the feed back on it as well as Ennai katharikkai, vazhaipoo cutlet, cauliflower soup and mor rasam.
Hello Mrs.Mano,
Thank you so very kindly for giving me the measurements for soft idly's.....will surely try & give you a feed back. Mrs. Mano....oru ruchiyaana sathu maavu receipe kodungalen plzz plzzzz...:-) thank u for it in advance.....regards...Suvai
Dear Suvai!
'Sathu maavu' is used for elders as well as babies. Which one do you like to have?