Dear Mrs Mano and saji
Thank u very much for the clarification abt corn flour ..
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Dear Mrs Mano and saji
Thank u very much for the clarification abt corn flour ..
Dear Mrs Mano
I tried the gulab jamuns using baking powder only . This time there was a small ball inside the gulab jamun which dint cook well .and it was hard too . where did i go wrong ..
To add to ur notice the gulab jamuns in ur original recipe turned really gr8 and it was like the ones prepared in hotels .. Thank u very much
Dear Mrs. Mano,
In ur recipe for garlic sambhar (salem sambhar) at which stage should we add the tuvar dal? It is not mentioned in the recipe. Tx in advance...
Dear GVB,
The ratio i use of rava:water::1:1.5 ie 1.5 cups of water for every 1 cup of rava. The max qty i have made is with 2 cups rava and this works fine for me.
U may also need to adjust the water depending on the quality of rava (u may need more or less) that u will figure out by trial and error. My rava qlty is fine, so i need less water. coarser rava may require more water.
I hope that this helps u out.
Hello Ammu, Pls check ur mail box i have sent mrs. Mano's recipes for you.
Rgds
Kalyani
hi Kalyani
can you please send me also a set of mrs.mano's recipes.
thanks
amba
Dear Kalyani,
Thank you so much for the recipes of Mrs.Mano.
with regards
Devi
Hi KH,
I am new to the hub. Can you please send me the collection of recipes of mrs Mano at puuppys@hotmail.com. Thanks.
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Hello saji and Madhavan,
I've Mrs. Mano's recipe collection with me, if u guys want i can send it to u. I have two collections, one will have only Mrs. Mano's recipes and other will have all the recipes posted by Mrs. Mano including recipes taken from cookery book etc. Just let me know which one u want!
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Hello Suganthi!
For 1 cup of rava, It is better to add 2 ½ cups of water. When the water starts to boil, reduce the flame to low and then sprinkle the rawa a handful at a time and then mix it well and again sprinkle the rava again and mix. This way there will be no lumps as the mixture is not simmering now. Then increase the flame a little and cook the upma to a solid mixture. When it reaches a semi-soild texture, pour 1sp or 2 sp oil and mix well. So the upma will not stick to the bottom and make it easy for you to complete the upma in good texture.
Dear Thattai!
I couldn’t understand in which chicken recipe you have asked clarification. Please mention the name of the recipe.
Thanks a lot for the feedback on mysore rasam. You can add a little shredded coconut or a little coconut milk. But definitely this will change the taste of the rasam.
About the garlic sambar- Now only I have noticed that I have omitted the addition of the cooked dal. I regret for the mistake.
When the vegetables are cooked, pour the cooked dal. You should add enough salt when the evegtable are cooked and also add a little salt when you pour the cooked dal to the simmering mixture. When the sambar starts to simmer, reduce the heat and add the sambar powder and mix well. Let the sambar simmer for 5 minutes in slow fire. In any kind of samabr, this is the procedure in the finishing stage. The cooked dal should not be simmered again for a long time.
Dear Pr!
You have not cooked the gulabjamoons in slow fire. That is why the inner portion is not cooked. If the fire is low, the balls will be cooked nicely. The mistake is not in baking powder.
Thanks Mrs Mano .. i will try again till i reach perfection
Hello everybody,
cud somebody please send me the second part of Mrs.Mano's recipes?I think its the collection from cookery books..Thanks in advance..
My email id is gvsugan@hotmail.com
Hello Mrs.Mano,
Thank you for ur response..Meanwhile i tried ur tomato rice,oothapam,pudhina chutney..It was fantastic..Thank you once again..
Warmly,
Suganthi
Dear Thattai,
Thanks for replying so quickly..Will try out ur proportion Soon..
Mrs Mano,
Can you please tell me what I can do with rice that is very sticky when I cook it it is too sticky and As i oped the bag I cannot return it.
Hi Kuku,
Try cooking the rice by boiling and then draining the remaining water once the rice is cooked,( vadikarathu) in this method as the water is drained it wont be much sticky. u could also try adding just few drops of oil in the water so it is separate.
Kz
Hello Mrs Mano,
I am new to Food forum, eventhough I have been a silent lurker, so far. I want to thank you far, Sora puttu (I made iot with cod and it was very nice), Chicken Khuzumbu 1, butter chicken etc.
Can you give me some good Mutton recipes.
Thanks
Dear Mrs Mano
I tried the gulab jamun again . This time the jamuns broke when put in oil . Actually u have mentioned bakin soda to be 1/4 spoon . is it teaspoon . ??why did the jamuns break . i perfectly followed ur instructions .. but regarding the baking powder measurement i,m not sure how much to add ..
I converted the tablespoon measurments to ounces for the milk powder and all purpose flour . As we try many times we shld reach perfection right ? . But the very first time it turned out excellent .
I will try again after ur instructions . sorry for bothering u again and again ..
Thanks and regards
Mrs. Mano, this query was with regard to chicken rasam (which I had mentioned as the subject, that's why I wrote 'for the above').Quote:
Originally Posted by Thattai
Thanks for ur response to my other queries.
Meanwhile I also tried ur drumstick rasam and soya ball masala, both of which were much appreciated by my husband. Thanks for all the sharing that you do.
Dear Mrs Mano
I tried ur vegetable kuruma , kidney beans potato dish . They turned excellent . The kuruma is so tasty and it goes well with poori , chappathi , idli and dosai .. My husband liked it very much ..
Thanks and Regards
Dear Mrs.Mano !
i made white kurma yesterday.it was very nice.My husband liked it very much.Thank u very much for the recipe.i have a doubt.To make idiyyappam i soaked raw rice and when i drained it it has some water left so i thought i couldn't dry grind it so i spread that on a baking sheet and turned the oven keeping it in the warm mode (170 F).the rice become dry but when i tried to dry grind it (i used a coffee grinder) it didn't become powder.there were granules.How can i drain water from the rice?Please clarify my doubt when u find time.Thanks in advance.
Hi Foodlover,
After soaking the rice, spread them on 2 to 3 sheets of newspaper, the paper will absorb the moisture . if it is too wet, then change the paper again and then grind them in ur mixie, u'll get fine powder.don't keep in oven.
Kz
hi everyone,,
how did i miss this thread sooo far??...i hope i can develop an interest in cooking :( atleast by visiting here...
if i was alone, then i would just live with bread, butter, juice etc.. :(
Hello Kz !
Thank u very much for the advice.will try that.regards foodlover.
Mano & others,
//SEPPANGKIZHANGU FRY-I [COLOCASIA FRY]: //--i saw this recipe u posted...
can someone tell me if 'Sepangkizhangu' is the same as "Chennaikizhangu' or Yam (in english)?? :roll:
thanks in advance... :)
Mrs Mano,
i am truly impressed to know that this thread has been here for a very loooong time... :)
but i think it will be great if u have a separate thread for ur recipes and a different one for the discussions and doubts...that will help lots of people (like me :D ) to just refer to the recipes anytime we want, without having to search for it among sooo many pages ......
Just a suggestion.... :) ..think seidhu paarunga...
Hello Mrs.Mano,
How u r doing?
Have a couple of doubts-no. 1...For kanchipuram idly, you have mentioned to make idlis after 1 hr. of waiting time. Without fermentation or adding baking soda, will it come soft? Becoz, heard that for rice dal idly, poor fermentation is also one of the cause for hard idly. Can u explain me pls?
no.2....Can I make dosas from the above batter after a day or two or from kudalai idly?
I ground the batter for the above two, will let you know how the taste is.
Take care, bye.
Sorry, forgot to ask..it says the steaming shd be done for 20 mts! Can u reconfirm me pls?
Thanks a bunch in advance.
Hello R!
Kanchipuram Idly will not be soft as our usual idly. But it is a tasty dish. There are so many varieties in kanchipuram idli recipes. In this recipe, you must cook without fermentation. You can test it also after 3 or 4 hours of fermentation. As this batter is raw and not fermented, it needs more minutes to cook.
With kudalai idli batter-you can make dosas also.
Hello Suganthi!
Thanks a lot for the feedback on tomato rice, ooththappam, and pudhina chutney.
Hello kuku!
You can make sarkkarai pongal, paruppu pongal and some rice varieties with the sticky rice. You can also make idiyappam flour with it. You can use it when you grind for adai, idli and dosa.
Hello Suba’s mummy!
Welcome to the forumhub.
I am happy to know that yr experiments with sura puttu, chicken kuzhambu and butter chicken turned excellent for you. Thanks for the feedback.
I will soon post a few mutton recipes for you!
Hello food lover!
What KZ had written is the correct answer for yr query. After having drained the rice in a colander, you must spread it on a cotton cloth or newspapers and dry the rice in a shady place.
Thank you very much for the feedback on white kuruma.
Dear Pr!
Only with the excessive addition of baking soda as well as butter, the gulab jamoon will break. Otherwise you will get nicely shaped-tasty gulab jamoons if you prepare according to the correct measurements I have given. One more thing- if you do not have plain flour, you can use self raising flour. I am not sure about all purpose flour.
And thanks a lot for the feedback on vegetable kurma, and kidney beans potato fry.
Hello Thattai!
In the chicken rasam recipe, you must add uncooked chicken chunks like chicken kheema so that you can eat them with the rasam also. If you add uncooked chicken pieces with some bones, then you must take them off when you serve the rasam. You can halve the quantities for the two of you. Taste wise, there will not be much difference like the mutton where the bones alone enhance and increase the flavour.
Thank you very much for the feedback on drumstick rasam and soya balls masala.
Hello Malligai!
Welcome to the Tamilnadu delicacies thread!
Seppangkizhangu and senaikkizhangu are different root vegetables.
About yr thoughts on opening a separate thread- thank you very much for yr nice opinion.
Few years back, I have opened this thread with the purpose of posting and learning Tamilnadu recipes. Gradually it has become a fine-popular thread where we could discuss our doubts on cookery, exchange our experience and post tasty recipes. Then so many people wanted to have the old recipes and as they couldn’t go to the old responses, I have started to work on my website. It is still under construction due to various commitments. So I even send the attachment of my previous recipes to those who need them. Thus this thread has changed into a very different cookery thread. If I open a new thread, I couldn’t work on two different threads. You can copy and paste every recipe in a document and could save them for yr use.
Hello Mrs.Mano,
Thanks once again for yr replies.
For making idiappam or kozhukattai, saw people making with rice flour or rice batter. Similarly, can u suggest me or is it possible to do athirasam?
Though I grind rice for a long time in mixie, it is not becoming fine nice flour!
Advise me whenever find time.
Lots of thanks in advance. Bye.
hi Mrs Mano
I recently came across your forum and find it very useful for its variety and tips. Could you please mail me the collection of your recipes so far. Thanks and regards.
amba
Hello,
I have been reading this forum for quite some time now. I just obtained the user status so I can talk to you all.
Can any one please send me all of Mrs Mano's recepies; They really look good.
Thanks in advance.