Dear Mrs. Mano,
Congrats on reschiong a milestone. I made Potato-65 and ennai katharikkai as per your recipe for a Thanksgivingf dinner last night. All the guests appreciated both the dishes. Thanks to you for sharing these recipes.
- D
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Dear Mrs. Mano,
Congrats on reschiong a milestone. I made Potato-65 and ennai katharikkai as per your recipe for a Thanksgivingf dinner last night. All the guests appreciated both the dishes. Thanks to you for sharing these recipes.
- D
hi Mrs Mano,Quote:
Originally Posted by sk
Congrats :)
Regards,
Sk
Dear Mrs Mano
Please accept my congratulations on your fantastic century... and my best wishes for many to come.
Regrads
Ramanan
Dear Mrs.Mano,
Congrats on reaching 100 pages. You are doing a great job. Thanks a lot for sharing your recipes.
Suja Rajkumar
Hello Nichiro!
My heartiest thanks for the best wishes you have expressed. I do hope that this thread will continue beautifully with all your wishes.
Hello Dev!
Thanks a lot for the compliment. About the accompaniments for idli and pongal- I have already posted a few types of kothsu varieties as well as tomato and onion chutney varieties with the preparations of Idli, Dosai and Pongal. .
Dear Java!
As I have never tested the reshmi kabab and Kalmi kabab, I have pasted below the links for these recipes.
http://www.angelfire.com/country/fau...shmikabab.html
http://www.angelfire.com/country/fau...almikabab.html
Hello Sk!
Thank you very much for the compliment. Here is the recipe for Karam pakoda.
GARAM PAKODA:
Ingredients:
Gram flour- 2 cups
Rice flour- 1 cup
Fennel seeds- 1 tsp
Chopped coriander leaves-1/2 cup
Curry leaves- a handful
Onion- 4 to 6
Hot ghee- 1 tbsp
Sliced cashew nuts- a handful
Finely chopped green chillies- 1 tbsp
Enough salt and oil
Procedure:
Slice the onions very thinly. Crush them with the fingers and then add the other ingredients. Add enough salt. Mix well with the fingers. Do not add any water. If water is needed, sprinkle a little. Take out gooseberry-sized portions and drop them in the hot oil. Fry them to a golden brown colour.
Hello 6thsense!
Thanks a lot for the feedback on Chicken Briyani.
Here is the recipe for Handi Chicken.
HANDI CHICKEN
Ingredients
Chicken pieces- 1 kilo
Green Chili paste- 2 tsp
Garlic paste- 1 tbsp
Ginger paste- 1 tbsp
Lemon juice- 2 tsp
Sliced onion- 1 cup
Cashew nuts- 1/4 cup
Shredded coconut- 1/4 cup
Coriander leaves- 1 cup
Chilli powder- 1 1/2 tsp
Finely chopped tomatoes- 1 cup
Turmeric powder- 1 tsp
Freshly ground garam masala powder- 1 tsp
Bay leaves- 3
Bay Leaves-2
Curd- 3 tbsp
Ghee- 3 tbsp
Oil- 2 tbsp
Salt to taste
Procedure:
Marinate the chicken pieces with the pastes, lemon juice and enough salt for 30 minutes.
Fry the sliced onions in a little ghee to a brown colour and grind it with the curd, coconut and the cashew nuts to a fine paste.
Heat the ghee and the oil. Add the marinated chicken and cook in low flame for a few minutes. Add the ground paste with the powders and the tomatoes and cook on medium fire until the chicken is cooked well. Add the coriander leaves and sprinkle the garam masala powder. Cook for a few minutes on slow fire.
Dear D!
Thanks a lot for the feedback on potato-65 and Ennai akththarikkai as well as the nice appreciation on my work.