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Dear Ani!
Again I have tried the first email address. Again the message came that the ‘to’ address was not proper. Is there any underscore between ani and parveen? Anyhow I have sent my recipes collection to the second email address you have just given.
You must roll thinly the chappathi before filling it with the vegetable or chicken mince. And close it tightly with your fingers like you are doing with the ‘mothaga kozukkattai’. Then steam it. Hope this explanation will be helpful.
Respected Mrs.Mano,
Can you please send me your recipe collection.
My email address is bhavyakm@gmail.com
Thanks,
PK
Dear KPR!
I have just sent my recipes collection to you!
Here I am posting two non-veg recipes which I tried recently.
FISH FRY:
Ingredients:
Fish pieces-12
Chilli powder- 1 to 2 tbsp
Turmeric powder- half sp
Salt to taste
Enough oil to fry
Grind the following ingredients to a fine paste:
Shredded Coconut- 1 cup, fennel seeds- 1 tbsp, shredded ginger- 1 tbsp, small garlic flakes-10, sambar onions- 6
Procedure:
Wash and clean the fish pieces. Mix well with the paste, salt and the powders thoroughly and allow it to marinate in this mixture for 2 hours. Then fry them to golden brown in hot oil.
CHICKEN SOYA VADAI:
Ingredients:
Boiled and shredded chicken- 1 cup
Onion-2 [thinly sliced]
Gram dal powder- 2 tbsp
Curry leaves- a few
Soya balls-8
Salt to taste
Enough oil to fry
Turmeric powder- half sp
fry the following in a spoon of oil and then grind coarsely:
Chopped Coriander leaves-half cup, sambar onions-6, green chillies-4, ginger- 1 tsp, garlic flakes-2, fennel seeds- 1 tsp, small piece of cinnamon-1
Procedure:
Fry the onions along with the curry leaves in a little oil and take away. Soak the soya balls in hot water for 10 minutes, then wash in cold water a few times, squeeze the water out of them and mash in a mixi. Add this to the chicken along with the turmeric powder, coarse paste, fried onion, gram dal powder with enough salt. Mix well thoroughly. Make small vadais and fry them in hot oil to golden brown.
Dear mrs. mano!!!
enakum anupunga plz onga recipes...:-)
thank u thank u....................ipadiku suvai
Dear Mrs Mano,
Hope you are doing well.
Ma'am may I request for some simple recipes using sprouts which are healthy too
Dear sinrultz!
Here I am posting a few recipes on sprouts for you!!
GREEN GRAM SPROUT RICE:
Ingredients:
green gram sprouts- 1 cup
basmati rice- 2 cups
sliced onion- 1 cup
slit green chillies-4
chopped mint and coriander leaves- ˝ cup
ginger paste- half sp
small garlic flakes- 2 tbsp
tomato paste- 1 tbsp
shredded coconut [slightly roasted]- half cup
turmeric powder- half sp
salt to taste
sliced capsicum- 3 tbsp
sliced cabbage- 3 tbsp
oil and ghee- 2 tbsp each
roasted and coarsely powdered groundnuts- 3 tbsp
lemon juice- 1 tbsp
powder the following ingredients:
half sp- fennel seeds, 1 cardamom, 1 small piece of cinnamon
Procedure:
Cook the rice. Heat a pan and add the oil and the ghee. Add the sliced onion with the powdered garam masala and fry it well. Add the ginger paste with the garlic flakes and the turmeric powder. Fry well. Add the tomato paste with the green chillies and fry for a few minutes. Add the sprouts with a little salt and water. Cook until the green grams are half done. Add the cabbage, coriander, mint leaves and the capsicum and toss for a few minutes. Put off the fire. Pour the lemon juice and mix well. Add this to the cooked rice with enough salt for the rice. Mix well. Add the ground groundnuts and mix well. Lastly add the coconut and mix well.
GREEN GRAM SPROUTS CURRY:
Ingredients:
Green gram sprouts- 1 cup
Finely chopped tomato- 1 cup
Finely sliced onion- half cup
Finely chopped coriander leaves- half cup
Cumin seeds- half sp
Salt to taste
Turmeric powder-half sp
Oil- 4 tbsp
Grind the following in to slightly coarse paste:
Shredded coconut- half cup, fennel seeds- half sp, small garlic flakes-3, shredded ginger- half sp
Procedure:
Heat a pan and pour the oil. Add the cumin seeds and when they splutter, add the onion and fry well. Then add the tomato with the turmeric powder and cook well until the tomatoes are mashed and the oil floats on the surface. Add the green gram sprouts with enough salt and 2 cups of water. When they are half done, add the ground paste as well as the coriander leaves. Cook until the gravy thickens.
Dear mrs mano!!
Would it be possible for you to give khari buiscut recipe.....(without egg) if you can plz.
Thank you for the bean sprout recipes above.
regards,
suvai
Dear Mrs. MAno,
Hope you are doing well.
Tried your Mushroom curry 2 and mutton briyani1 over the weekend. The mushroom curry was good and the briyani was fab. The taste was very good.
The only thing is that the mutton was a little tough, which I realised only when we sat down to eat. Is there anything that can be done for that after the cooking process is over? I pressure cooked the mutton for a few seeties before mixing with the rice and cooking in dum. Any help I can use in the future would be much appreciated.
Thanks in advance.
Dear Thattai!
How are you?
Thanks a lot for the feedback on Mushroom curry as well as Mutton briyani. The meat of old ones are always tough where as the meat of the younger ones are soft. If you cook a soft meat, then cook in the pressure cooker for 3 whistles. If it is either rough or frozen, you must pressure cook for 5 whistles. If you marinate the mutton with pappaya paste for half an hour and then cook, it will be soft definitely. Hope these tips will be helpful.