Vanakam SP.............u r most welcome...:-)
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Vanakam SP.............u r most welcome...:-)
dear mrs mano............ "coconut buscuit" recipe without eggs irunthaa post pannunga plz.....thank u thank u in advance................regards.....s
Dear Mrs. Mano,
MAde the tomato coconut kuzhambu which was REALLY easy-peasy. Start to finish was less that 1/2 an hour. I also added some boiled eggs to it which went very well. Next time, I think I will add paneer.
Have tons of coconut after the festive season, so looking for ways to use it up.
Related query - would you have a recipe for Coconut Rice? Really looking forward to your version Mrs. Mano. Also would you please provide a recipe for chicken kheema in a gravy to have with rice or rotis?
Thanks,
Thattai
Dear Mrs.Mano / hubbers,
My idlies are coming flat everytime i do it. My ratio of idli rice to ulundu is 4:1. Can u please tell me if i should increase or decrease ulundu or rice.
Thanks for your time, Kavitha
Dear Mrs.MAno / Hubbers,
Usually i prepare idly using idly rice and urad dal.
but as we dont get idly rice nowadays in USA, i need a alternative for idly rice for preparing idlies...
we get boiled rice from SAM's CLUB though.I dont knw whether u r aware of SAM's rice.Also We get Jasmine rice from oriental mart and
Long grain rice in grocery Stores...
is it possible to substitute any of this kind of rice
which we get easily in USA for Idly rice and make good idlies...
Plzzzzzz i really need help...
Hi kavim,
i always go with 6:1 ratio for preparing idlies.And idly batter consistency shld be always thick(less water) and shld not be too soft as we prepare for dosas.
And i steam cook idlies for 12 minutes to 15 minutes and before taking the idlies from the plate i splash water on the plates leave it for 2 mts and then i take the idly with spoon.
also i apply little oil to the idly plates each time before pouring the batter...
hope this helps...
Hi swapna
I am following the recipe below which was given by an aunt who has been here in US for the past 30 yrs .It works very good .
Long grain rice- 4.5 cups
Golden parboiled rice 0.5 cups (you can get this in Indian stores)
Urad dal 1 to 1.25 cups(depending on the type of urad you use)
Fenugreek seeds 2 tsp
soaking is slightly different. We use warm water for soaking. Take water as needed and put it in the stove and light it. Switch off the stove just before the water starts boiling or wait for some bubbles trvelling upwards. Then put both the rice . soak it for 6to 7 hours. Soak urad and fenugreek for 2 hrs .Grind them separately. Mix them with salt , ferment and use it.
Recently i tried with 5.5 cups instead of 4.5 and It worked better.
Try this and let me know .
Hope this info is useful
Regards
Pr
Dear Suvai!
Here is the recipe of egg less coconut biscuit for you. This I have learnt from a close friend.
COCONUT BISCUIT:
Ingredients:
Plain flour- 1 1/2 cups
Butter- 1/2 cup
Castor sugar- 1/4 cup
Baking powder- half sp
Desiccated coconut- 3/4 cup
Condensed milk- 3 tbsp
Procedure:
Sieve the flour with the B.Powder thrice. Mix in the butter, powdered sugar and coconut. Mix well with the condensed milk and make small balls. Flatten them slightly and place them on a greased baking tray. Bake them in a hot oven which is pre-heated to 160 degree C till you they are slightly browned.
Dear Thattai!
Thanks a lot for the feedback on tomato kuzhambu. And hats off to your innovations of adding different ingredients to my recipes!!
I always make a different coconut rice and I am going to post its recipe for you here.
MINT COCONUT RICE:
Ingredients:
Basmati rice [cooked with salt] - 4 cups
Cumin seeds- 1 tsp
Shredded coconut- 2 cups
Mint leaves- 1 cup
Salt to taste
Oil- 3 tbsp
Black gram- 2 tsp
Asafoetida pr- 1 tsp
Cashew nuts- 3 tbsp
Crush the following coarsely:
Green chillies-2, fennel seeds-1/4 tsp, shredded ginger- 1tsp
Procedure:
Heat a broad pan and pour the oil. Add the cumin seeds, black gram and the asafoetida and fry them for a few seconds. Add the cashew nuts and fry them to slightly brown. Add the crushed ingredients and fry them for a few seconds. Add the coconut with the mint leaves. Fry them for a few minutes. Add the cooked rice and mix well on the heat for a few seconds.
Dear Kavitha!
Your ratio of par boiled rice and the black gram for Idli are correct. There is no need to decrease or increase the quantity of black gram. The idlies will become flat if the batter is watery and if the rice and the black gram are ground for a long time. If the idlies are cooked in pressure cooker, then sometimes the idlies will become flat due to the pressure. Grind the black gram only for 20 to 30 minutes to a fluffy consistency. Then grind the rice with enough water to a fine paste. The batter should be neither too thick nor too thin [watery]. You can add a tsp of fenugreek seeds when you soak the black gram in water.