Printable View
Dear Mrs. Mano,
Thanks a lot for the cheese & onion parathas recipe.I made it for dinner yesterday & it was a huge hit.My hubby liked it a lot & the credit goes to u.I just omitted the pomegranate seeds powder since I couldn't go shopping .Is it available in stores.If so,in what name?Or should we dry fresh seeds & grind to a powder.
Once again a huge thanks from my hubby & me. :D
Regards,
Kate.
Dear Mrs.Mano,
I made ur "tomato soup" yesterday and it came out more like Dhal soup and it was yellow in color.Is that how it will be?Please let me know.
Regards,
Suganthi.
Hi Mrs Mano,
I made ur Chicken Biriyani on sunday and was drenched with aah haa's and ho ho's from my hubby!!! I do make biriyani frequently...but this was the first time my hubby enjoyed each mouth...infact he normally doesn't take the biriyani at night. But this time he cldn't resist from having it again for dinner !!! Infact y'day he asked me to prepare the biriyani again this sunday. My kid too enjoyed it and said it's like hotel biriyani. All the credit goes to u!
A big applause to you! Thanks a lot...and pls do continue with ur great work.
-Kala
Dear Mrs.Mano,
Today i made "Tomato masala" and the taste was so awesome.I'l defintely be making this again!Thanks to Rajshank for asking this recipe and to u for posting such a delicious one.
Regards,
Suganthi.
hello mrs.mano,
tried paruppu urundai khuzambu and we enjoyed the taste.thanks for all ur wonderful contributions.
regards,
rain
Hello Mrs.Mano,
It would be great if u can send the titles of the old responses...:)
Just wanted to request you for recipes using Kovaikaai... I make poriyal with it & a subzi that can be used with chapathi... Any other recipe with it would be highly appreciated...
Dear Yamuna!
I regret for the delayed reply.
We can prepare rice rawa in our home itself. Wash raw rice in enough water and then drain the rice in a colander. After all the water has been drained, dry the rice on a white cloth or a newspaper for 2 hours. Then grind the rice coarsely. Sieve it and store the rawa in a glass jar.
I have already posted a recipe for a delicious rice rawa uppuma. I am re-pasting it here for you.
RICE RAWA UPPUMA:
Ingredients:
Bengal gram-2tbsp
Lentils-1tbsp
Red chillies-4
Black gram-1sp
Rice rawa- 2 cups
Oil-4 tbsp
Mustard seeds-1sp
Onion-1 cup [chopped]
Tomato- 1 cup [chopped finely]
Turmeric powder- 1/2 sp
Asafoetida powder- 1 sp
Chopped coriander leaves-1 tbsp
Chopped curry leaves- 1 tbsp
Salt to taste
Method:
Grind the Bengal gram, lentils, red chillies and black gram into a coarse powder.
Mix this with the rice rawa.
Heat a kadai and pour the oil.
Add the mustard seeds, and when they splutter add the chopped onions and tomatoes.
Add the turmeric powder and cook until the vegetables are mashed well and the oil floats on the top.
Add asafoetida powder, a little salt, and the greens and fry for a few minutes.
Add 6 cups of water and enough salt.
When the water starts to boil, reduce the fire to medium, and sprinkle the rice rawa little by little.
Cover the kadai and let the uppuma cook on a slow fire.
If you want, you can add 1/2 cup shredded coconut in the end.
Dear kate!
I felt happy to know that yr cheese and onion paraththa became a huge hit with yr family. Thanks a lot for the feedback and convey my sincere thanks to yr hubby also!
We can get pomegranate powder in the supermarkets. We can get pomegranate seeds also. But they are sticky and we must crush them to a coarse mixture. You can also try to dry them under hot sun and then powder it.
Dear Shoba!
I haven’t come across any use for betal leaves other than chewing.
Dear Suganthi!
Thanks a lot for the feedback on tomato masala.
Regarding tomato soup- If you feel it like a dal soup, reduce the quantity of lentils to 2 tbsps and then try again.