Dear Inimai!
The pastes I have mentioned were ginger and garlic pastes only.
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Dear Inimai!
The pastes I have mentioned were ginger and garlic pastes only.
Dear Mrs. Mano,
I made the Kofta Pulav yesterday guessing the pastes are Ginger garlic. We had a small get together with a family. Usually I wont try any new dish when I call friends to eat. I scare to try becoz it may end as disaster. yesterday,I was bored to do same briyani kind and hence decided to try your Kofta pulav. I have confident in your culinary expertism and didnt hesitate to try.
My guests appreciated much about the pulav and they had second helpings too. I was happy but not much satisfied. My son who is a picky eater was also appreciated. Still I was not that much happy. later I fed my baby (baby food) and I had my dinner very last. By the time everybody finished I had mine in a hurry. It was late and they had to go home soon. It tasted like tomato rice for me.
I have leftover of the pulav and I ate today. It tasted heavenly!!!! I am happy and exited and much satisfied. Since I was cooking and cleaning the whole day, yesterday,. was tired and couldn't realised the taste.
Thank you! Mrs. Mano! Sorry for the long story! But I want to express my feelings and happiness exactly as I feel that's why ..all these story. My son want the left over pulav too and he enjoyed aswell.
Thank you! I am much obliged!
dID YOU MAKE A DINNER?
Dear Inimai!
Your heart-warming appreciation and feedback really made me happy. That is the precious award I am getting for my hard work.
There are so many varieties on kofta pulao. But I have wanted to try on vegetables only. You can add more coconut milk to the rice and reduce tomato in the gravy. This will give another different taste. Every one must has self-satisfaction in their cookery before sharing their preparation with others. That is the main aspect of cookery. I am very glad that you were satisfied with yr preparation as well as my recipe. Thanks once again for yr nice feedback.
Hello KPR!
For the rice you have tried, potato fry, kofta varieties and chips are suitable as side dishes.
Dear Mrs.Mano,
Thx for your appreciation,
i want to know how to do "AATTU KAL PAYA" or "Idiyappam PAYA"
Plz help
Hello KPR!
Here is the recipe for Seppankizhangu pulikuzhambu!
SEPPANKIZHANGU PULI KUZHAMBU:
Ingredients:
Seppangkizhangu- 200gms
Tamarind- lemon size
Chilli powder- 1 tsp
Sambar powder- 1 tsp
Coriander powder- 2 tsp
Turmeric powder- half tsp
Curry leaves- a handful
Sambar onions[chopped]-half cup
Chopped tomato- half cup
Fenugreek powder- half tsp
Ground coconut paste- 2 tbsp
Salt to taste
Gingelly oil- 4 tbsp
Procedure:
Soak the tamarind in 2 cups of water for an hour and extract its juice. Steam the seppangkizhangu in pressure cooker up to 4 whistles. When cooled remove the outer skins and cut them in to cubes.
Heat a pan and add the oil. When it becomes hot, add the onion and fry well. Then add the tomato with the curry leaves and the fenugreek powder. When the tomatoes are mashed well and the oil floats on the surface, add the tamarind extract with the powders, coconut paste, and seppangkizhangu pieces with enough salt. Cook until you get the desired consistency.
Dear Rocky deva!
I will post the recipe of 'Aattukkal paya' very soon!
Hello Rockydeva!
Here is the recipe you have asked!
AATTUKKAAL PAAYA:
Ingredients:
Aattukkaal-4
Shredded ginger- 1 tbsp
Onion-2
Tomato [big]-2
Green chillies-8
Lemon juice- 1 tbsp
Shredded coconut- 2 cups
Fennel seeds- 1tsp
Gram dal- 1 tsp
Poppy seeds- 1 tsp
Peppercorn-1 tsp
Cummin seeds- 1 tsp
Chopped coriander- 2 tbsp
Chopped mint- 2 tbsp
Turmeric powder- half sp
Chilli powder-1 tsp
Cloves-2
Cardamom-2
Cinnamon-1
Garlic flakes-15
Cashew nuts-5
Salt to taste
Oil- 3 tbsp
Procedure:
Grind coarsely the onion, tomato, ginger and the garlic. Grind the coconut with the fennel seeds, cumin, pepper, gram dal, cashew and poppy seeds to a fine paste.
Boil the aattukkaal well in the pressure cooker with enough water and turmeric powder after having cleaned them thoroughly. Heat a broad vessel and pour the oil. Add the cloves, cardamom and cinnamon. Then add the coarse paste and fry well. When the oil floats on top, add the cooked aattukkal with the ground paste, powders and enough water. When the kurma is cooked well, add the greens and the lemon juice finally and mix well. The gravy should not be thick.
Dear mrs.Mano,
Hope ur doing fine.Well i guess I have been missing all those wonderful recipes for the past one month. :( I have been really busy shifting from one state to another soI have not able to try any of the new recipes.
I cooked for one of my pregnant friend this weekend n invited her home.I made ur layered parotta,spicy egg curry,poricha rasam,thavalai vadai,potato podimas n gulab jamun.She really enjoyed the food very much.Thanks a lot for sharing ur recipes.
Mrs Mano excellent PAYA ,thanks for the recipe,My MOM tasted this and appericiated you well
thank you again
Dear Mrs. Mano,
I tried Mushroom fried rice and egg curry, It was tasty. I will try the egg cutlet kuzhambu and let you know about it.
Here I am posting a tasty recipe on Mutton.
MUTTON PODIMAAS:
Ingredients:
Boneless mutton- 100 gms
Garlic paste - half sp
Finely chopped onion-3
Gram dal- 2 handful
Shredded coconut- 2 tbsp
Finely chopped tomato- half cup
Finely chopped coriander- half cup
Turmeric powder- 1 sp
Oil- 4 tbsp
Salt to taste
Garlic flakes [small]- half cup
Ginger paste- 2 sp
Powder the following:
Cloves-2
Cinnamon-2 pieces
Cardamom-2
Onion-3
Fennel seeds- 1 sp
Procedure:
Cut the mutton into very small pieces. Powder the gram dal finely. Heat a pan and pour a cup of water. Add the muttons pieces along with garlic paste, 1sp ginger paste, half of the ground powder and shredded coconut with enough salt. Cook the mutton on slow fire. When the water is evaporated completely, put off the fire. When cooled, mash the mutton pieces with the help of a mixi. Add the gram dal powder and mix well. Again heat the pan and pour the oil. Add the chopped onion and fry well. Then add the ginger paste and the garlic flakes and fry them on slow fire until they are cooked. The colour of the garlic should not be changed. Otherwise the taste will be changed. Then add the tomato with the turmeric powder and cook until the tomatoes are well mashed and the oil floats on top. Add the remaining ground powder and cook for a few seconds. Then add the mutton with the chopped coriander leaves and mix well. Cook it for a few minutes. i
Dear Anuu!
Thank you very much for yr nice feedback on layered parotta, spicy egg curry, poricha rasam, potato podimas and gulab jamoon.
Hello Rockydeva!
Thanks a lot for the feedback on Aattukkaal paya’!
Dear Arrecipes!
Thank you very much for the feedback on mushroom fried rice and egg curry.
Hi Mrs.Mano,
tried the chilly parotta recipe using parottas bought from a neighbourhood restaurent... It tasted soooo gooood...(I didn't add pesto sauce,as I didn't have it on hand)... Thanks a ton for the recipe... :)
Hello Mrs. Mano,
Trust & hope all is well..... :) missed visiting your pages of interesting recipes. I am back on track now ;-).
I have a quick question......can we make kuzhambu without tamarind; tomato & coconut??? If there is a kuzhambu recipe without these three ingridients, please share & that would be much appreciated.
Regards to you & yours!!..................suvai :-)
Dear Mrs. Mano,
Hope you are doing well!! You mentioned there are many varieties in kofta curry/rice. Could you able to post those when you have time?
I want to try different recipes using tofu for my 8 year old son. He is a really picky eater as well as very thin when compared with the american children. Could you post any recipes using tofu?
Thank you!
With Regards,
Inimai.
hi Mrs Mano, could u please post the recepie for karuveppilai pickle or thokku ?
Hi, remember someone asking for hyderabadi style stuffed brinjals... just try this...
http://deepann.wordpress.com/2007/03...ffed-brinjals/
Dev its me, thank you for the linkQuote:
Originally Posted by dev
Hello Dev!
Thanks a lot for the feedback on ‘Chilli Parotta’!
Hello Suvai!
To my knowledge, every kuzhambu either needs tamarind or coconut or tomatoes.
If I find any kuzhambu without these ingredients, I will share it with you.
Dear Luz!
I will post the recipe of ‘Curry leaves’ thokku soon!
Dear Inimai!
I will soon post the recipes you have requested!
Dear Mrs Mano
Could you also post the traditional Thengai Paal recipe which they make during the Aadi pandigai?
I tried searching for it thinking it would surely have been covered somewhere but not able to find it.
Thanks in advance
Dear Mrs. Mano,
Romba thanks nga!!!
From
Suvai
Dear Mrs.Mano,
Hope ur doing fine.I had this ginger pickle recently at a restuarant and it tasted sweet.It looked like thick chutney rather than pickle and its not the usual allam chutney which is served with pesaratu either.
This one had grated ginger and it tasted sweet and was in orange colour for a second I thought it to be carrot but we were confirmed it was made of ginger and we could feel that taste also a little.I would be glad if u could post me this recipe incase u know.Thanks a lot for ur time.
Dear Mrs Mano,
Hope that you are doing well. Tried your Pepper Chicken 2 and Prawn Biryani. Both were DEEEE-LISH!! :thumbsup: Esp the biryani. It was also very simple to make. I think that it is going to become a regular feature in our menu :D
Thanks again,
Thattai
Dear Luz!
Here is the recipe of ‘Curry leaves thokku you have requested.
KARUVEPPILAI THOKKU [CURRY LEAVES THOKKU]:
Ingredients:
Gingelly oil- quarter cup
Turmeric powder- half sp
Asafoetida powder- half sp
Salt to taste
Grind the following ingredients to a coarse paste.
Curry leaves- 3 handfuls
Shredded Ginger- 1 tsp
Green chillies-2
Tamarind- a small lime size
Fry the following ingredients in a tsp of oil to golden brown and then powder them finely:
Bengal gram- 1 tbsp
Black gram- 1 tbsp
Fenugreek seeds- 1 tsp
Red chillies-7
Procedure:
Heat a pan and pour the oil. Add the ground paste with the turmeric powder, asafoetida powder and enough salt. Fry the paste for 5 minutes on slow fire. Then add the ground powder and fry again for a few minutes. Add more gingelly oil when frying the thokku. After a few minutes, put off the fire.
Hi Mrs. Mano, can you post a recipe for veg cutlet...preferably pan fried...
dev i will be posting VEG cullet in my thread check it outQuote:
Originally Posted by dev
Hi Mrs. Mano,
Kindly let me know as to where I need to go to view your thread for more recipes.
Thank you in advance Mrs. Mano.
Regards,
Suvai
Dear Inimai!
Here I am posting two korta rice varieties as per yr request.
Regarding Tofu recipes- you can try and cook all the paneer recipes using tofu instead. I will post few recipes on it when I find enough time.
RAW JACKFRUIT KOFTA PULAO:
Ingredients:
Basmati rice- 4 cups
Coconut -1
sliced onion-4
Chopped tomato- 2 cups
Ginger paste- 2 tsp
Garlic paste- 2 tsp
Cinnamon- 2 pieces
Cloves-2
Cardamom-2
Fennel seeds-1tsp
Mint leaves- a handful
Coriander leaves- 1 cup
Salt to taste
Turmeric powder- half tsp
Slit geen chillies-10
Ghee- half cup
Oil- 3 tbsp
Salt to taste
For Kofta:
Small RAW JACKFRUIT [PALAKKAI] - 1
Bengal gram- half cup
Thuar dal- half cup
Red chillies-8
Fennel seeds- 1 tsp
Curry leaves- a handful
Chopped onion- 1 cup
Chopped coriander- half cup
Turmeric powder- half sp
Salt to taste
Oil to fry
Procedure:
Remove the outer skin of the palakkai and also remove the white centre piece. Cut them in to big pieces and boil them in enough water. When cooled, add enough salt and mash them either with fingers or with the help of a mixi. Soak the dals in enough water for 1 hour and then drain the water. Grind them with the fennel seeds, red chillies and salt coarsely. Add this to the mashed raw jackfruit with the chopped ingredients, turmeric powder, and the curry leaves. Mix well. Make small balls and fry them to golden brown in hot oil on medium fire.
Extract thick milk from the coconut. Powder the cloves, cardamoms, cinnamons and fennel seeds.
In another pan, pour 3 tbsp of oil and heat it. Add a handful of sliced onion and fry it on slow fire for a few minutes. Then add the tomato, turmeric powder, a tsp of garlic paste and a tsp of ginger paste. Cook well until the tomatoes are mashed and the oil floats on top. Sprinkle half of the ground powder. Add enough salt and cook for a few more minutes on slow fire. The gravy must be thick. Now heat a big vessel and pour the ghee. Add the remaining sliced onion with the pastes and the remaining powder and cook for some minutes. Add the coconut milk. Add enough water so that the water and the coconut milk should be 7 cups. Add the rice and cook on medium high fire. Add enough salt. When all the water is evaporated, place the balls evenly on top and pour the gravy on it. Sprinkle the chopped coriander and mint leaves. Pour some more ghee on top. Place the vessel in a pre-heated oven for 20 minutes for 'dhum'.
CHICKEN KOFTA PULAO:
Ingredients:
Basmati briyani rice- 5 cups
Boneless chicken pieces- 500gms
For Kofta:
Grind the following ingredients:
1sp cumin seeds, 1sp peppercorns, 1tsp fennel seeds, red chillies-8, shredded ginger- 1tsp, 5 garlic flakes, 1 tbsp poppy seeds, cinnamon-1, cardamoms-2.
Then add the chicken with enough salt and mince it. Make small balls out of it and fry them all in hot oil to golden colour.
For Kofta Gravy:
Chopped onion-1 cup,
Chopped tomato- 2 cups,
Salt to taste
Turmeric powder-half sp
Ghee-2tbsp
Oil- 1 tbsp
Powder the following ingredinets:
Cloves-4, cardamom-3, peppercorn- half sp,
Heat a pan and pour the oil and the ghee. Add the chopped onion and cook until they turns golden brown. Then add the tomatoes with the turmeric powder and salt. Cook well until the tomatoes are mashed well and then add the powder and mix well. Now add the koftas and cook on slow fire for a few more minutes.
FOR BRIYANI:
Cloves-3
Cardamom-2
Cinnamon-2 pieces
Shredded ginger- 1 tbsp
Garlic flakes-10
Chopped Onion- 2 cups
Chopped tomatoes-2 cups
Thick coconut milk- 2 cups
Mint leaves -a handful
Coriander leaves- a handful
Curry leaves - a handful
Lime juice- 1 tbsp
Salt to taste
Ghee- half cup
Green chillies-8 [slit]
Procedure:
Soak the briyani rice for 30 minutes. Heat a vessel and pour the ghee. Add the spices and fry for a few seconds. Then add the onion and the green chillies. Fry them until the onions turn golden brown. Then add the tomatoes with the turmeric powder, the greens, ginger and the garlic. Fry well till all the ingredients are blended well and ghee floats on surface. Then add the coconut milk and 7 cups of water. Add the rice and cook until all the water is evaporated. Pour the kofta gravy on top and spread evenly. Add more ghee. Sprinkle the lime juice. Cook on ‘Dhum’ for 20 minutes.
Dear Badri!
I really am not aware of any coconut milk prepared for the aadi pandikai! If I came to know about it, then I will post it for you.
Dear Suvai!
Please go to the first pages of my links here and you can see the index there and from there you can view all of my recipes. You can also view my recipes in Tamil in Arusuvai.com
Dear Thattai!
Thanks a lot for the feedbacks on Prawn briyani and the pepper chicken.
Dear Anuu!
I have a ‘Ginger Tomato pickle’ in my file which has a little bit sweetness in it also. If you need it, I will post it here.
It is quite traditional, I am surprised that you havent heard about it!!Quote:
Originally Posted by Mrs.Mano
Usually puthu mappillais are invited to their in-laws house and given this in a silver tumbler!
After you said you didnt know the recipe, I checked with my mother and here's the recipe according to her. Maybe you know it by a different name?
Take 2 cups of shredded coconut
Add a tsp of raw rice to this coconut and run it in the blender
Filter it through a clean muslin cloth
Use the coconut just once more and extract the "paal" again
Make thick paagu with 1 cup jaggery
When the paagu has become thick, add the extracted coconut paal to it
Reduce heat at once and simmer for few mins
If desired, you can add a half a cup of fresh milk to this
Top up with cashews and elaichi