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Dear Mrs. Mano,
I have not tried your Tomato Masala recipe yet, since it is Navarathri and i cannot use Onions. Tomorrow most likely i will make it. Thanks a lot for your recipe.
I had asked Aunty about the Mullu Murukku recipe. She said she will give it to me. Shall post it as soon as i get hold of it.
Thankyou once again
Rajshank
Dear Mrs.Mano,
I found this thread interesting
Can u suggest me how tomake bisebella bath.
Any help appreciated
-nag
Nag,
U should be able to find the recipe in Karnata recipes thread...chk it out...
hi Mrs Mano,
could you plz the recipe for Karakuzhmabu which has eggplant or parika as the vegetable? thanks.
Mrs. Mano
Could please post the pressure cooking tips on
Cooking Time, Water Ratio for the following items:
RICE
DHAL/LENTIL
VEGETABLE
MEAT
regards
Noodles
Dev,
I am not able to locate the recipe for bisebella bath.Could u pls provide the link?
-Nag
Nag,
U'll have to searc for it in the old responses...
Dear Dev!
I regret for the delayed reply.
Here is a recipe for kovaikkaai.
KOVAIKKAI FRY:
Ingredients:
Kovaikkai- 1/4 kilo
Chopped onion- 1 cup
Chopped tomatoes- 1/2 cup
Turmeric powder- 1/2 tsp
Chilli powder- 1 tbsp
Salt to taste
Chopped coriander leaves- 2 tbsp
Curry leaves- a few
Oil- 3 tbsps
Grind the following ingredients to a paste:
Shredded coconut- 3 tbsps
Sambar onions- 5
Shredded ginger- 1 tsp
Garlic flakes- 4
Fennel seeds- 1 tsp
Procedure:
Cut the kovaikkai in to thin long stripes.
Heat a kadai and pour the oil. When the oil becomes hot, add the chopped onion and fry it until it becomes golden brown. Then add the tomatoes with the turmeric powder and fry them until it is mashed well and the oil floats on the surface. Then add the sliced kovaikkai with the powders, the paste and enough salt. Fry well until the vegetable is cooked well. Mix in the chopped coriander and curry leaves.
Dear Rain!
About the ‘dum’ method using for kuska briyani- When the briyani is almost cooked and all the water is absorbed, place the vessel on a pre-heated tawa and reduce the heat to low fire. Cover the vessel with a flat lid. Pour cool water in a small bowl and place it on the flat lid. After 10 minutes, the water in the bowl will become a little warm. Take off the lid, mix the briyani well without breaking the rice and pour a little ghee on it. Then again close it with the lid and place the bowl on it. After 10 minutes the water will become hot and at that time, the briyani will be ready.
You can try this briyani in cooker by adding water to the rice in 1 ¼: 1 ratio. You must cook it for one whistle and then reduce the heat to low fire and cook for another five minutes. I do not know how the frozen coconut will be there. If you keep the fresh shredded coconut in the freezer, then you can take it our and prepare coconut milk from it. 1/2 to 1 cup of shredded coconut can be used for 2 cups of rice.
Hello Di!
I have already posted the recipe for karakuzambu. Here I am re-posting it for you. You can add brinjals instead of drumsticks.
KARAMANI KARA KUZHAMBU [Chettinadu style]:
Ingredients:
Karamani paruppu- 1/2 cup
Tamarind- a big lime size
Mustard seeds- 1 tsp
Cumin seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Garlic fales-5
Small onions- 1 cup
Finely chopped tomatoes- 3/4 cup
Turmeric powder- 1/2 tsp
Chilli powder- 1 tsp
Coriander powder- 2tsp
Drumstick pieces-8
Grind to a paste: shredded coconut-4tbsp, sambar onions-3, fennel seeds- 1/2 tsp
Enough gingelly oil
Salt to taste
Procedure:
Soak the Karamani paruppu for 4 hours and then drain the water.
Add 1 cup of fresh water and cook the karamani in a pressure cooker for 4 whistles. Soak the tamarind in water for half an hour and then extract its juice.
Heat a kadai and pour enough gingelly oil.
Add the mustards seeds and when they splutter add the cumin seeds, fenugreek seeds and the garlic flakes.
Then add the sambar onions with the tomatoes and cook under moderate fire until they are well mashed.
Pour the tamarind extract, with the turmeric powder, chilli powder, coriander powder, drumstick pieces and enough salt.
Let the kuzhambu simmer for 15 minutes.
Then add the ground paste to the kuzhambu and allow it to simmer for a few minutes.