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Dear Kavitha, Dev, Shoba and Cynthia!
Let me thank you all for the affection you have showered on me. This kind of appreciation is the reward as well as the inspiration for my enthusiasm in cookery.
That is why I am taking my lap top with me whenever I travel outside just to share my knowledge with you all!! . Here I wish to convey my sincere thanks to NOV for letting me share my knowledge with all the food lovers through my thread’ TAMILANDU DELICACIES’!
Dear Mrs. Mano,
As our fellow hubbers said you are a mother like figure who is toning up our culinary skills. Thanks for the effort you are putting in to help others.
Dear Mrs. Mano,
I am looking forward for your Gobi Manchurian recipe. Thanks.
Dear apujittu!
For crispy outer cover for samosa, add ice cold water, a little oil and a little baking powder to the plain flour and make a stiff dough. You can fill any masala inside. Roll the outer cover very thinly.
Dear Noodles!
Here are a few recipes on whole green gram and black eye beans!
BLACK EYE BEANS KURMA:
INGREDIENTS:
Black eye beans- 2 cups
[soak over night, drain the water and then cook with enough fresh water in the pressure cooker for 3 or 4 whistles. If you sprout them, the taste will be delicious and there is no need to cook them in the pressure cooker. Just cook them with lots of water and salt to 3/4th. Then drain the water. ]
Chopped onions-1 cup
Crushed tomatoes- 2 cups
Turmeric powder- 1/2 tsp
Enough salt
Fry the following ingredients in 2 tsp of oil till they change to a golden brown colour:
Coriander seeds- 2 tsp
Shredded coconut- 2 cups
Green chillies-3
Red chillies-2
Cashew nuts-6
Gram dal- 2 tsp
Fennel seeds- 2 tsp
Poppy seeds- 2 tsp
Sambar onions-8
Shredded ginger-1 tsp
Garlic pearls-8
POWDER THE FOLLOWING INGREDIENTS COARSELY:
2 cardamoms, 2 cloves, 2 pieces of cinnamon, 1/2 tsp of fennel seeds
PROCEDURE:
Heat a kadai and pour 5 or 6 tbsp of oil. When it becomes hot, add the ground powder and fry for a few seconds. Then add the onions with the tomatoes and the turmeric powder and fry them well until the oil floats on the top and the vegetables are cooked thoroughly. Grind the fried spices to a fine paste and add this with enough water, salt and the cooked black eye beans. Cook the gravy until it is thickened and add chopped coriander leaves finally.
MILKY GREEN GRAM GRAVY:
Ingredients:
Whole green gram- 2 cups
[soak in enough water for a few hours, then pressure cook them for 2 whistles.
Ghee- 2 tbsp
Oil-2 tbsp
Warm milk- 2 cup
Enough salt
Turmeric powder- 1/2 tsp
Lime juice- 1/2 tsp
Grind the following ingredients to a fine paste:
Coriander leaves- 1 cup
Green chillies-5
Fresh coconut- 1/2 cup
Cardamom-1
Cinnamon-1 piece
Clove-1
Peppercorn-6
Garlic flakes-6
Sambar onions-6
PROCEDURE:
Heat a kadai and pour the oil and the ghee. Add the ground paste with the turmeric powder and fry it on slow fire for a few minutes until the oil floats on the surface. Add the green gram with a cup of water, enough salt and the milk. Cook the gravy until it is thickened. Add chopped coriander leaves and the lime juice finally and mix well.
SPROUTED MOONG AND CASHEW NUT MASALA:
Ingredients:
Sprouted and cooked whole green gram- 2 cups
Enough salt
Oil- 4 tbsp
Cashew nuts-1/2 cup
Thick coconut milk- 2 cups
Tomato juice-1/2 cup
Grind the following to a fine paste:
Green chillies-5
Coriander leaves-1/2 cup
Garlic flakes-5
Onion-1
Shredded ginger- 1 tsp
Coriander powder- 1 tbsp
Poppy seeds- 1 tbsp
Fennel seeds- 1 tsp
Grind the following in to a coarse powder:
2 cardamom, 2 cloves, cinnamon- 1 piece
Milk- 3 tbsp
Corn flour- 1 tbsp
Procedure:
Heat a kadai and pour the oil. Add the ground masala and fry it for a few minutes on slow fire until the oil floats on top. Add the green gram and the cashew nuts with the coconut milk, enough salt and the tomato juice. Cook until the gravy is slightly thickened. Then mix the corn flour with the milk and add this to the gravy. Mix well. Sprinkle the powder. Cook for a few minutes.
GREEN GRAM KADAIYAL:
Ingredients:
Whole green gram- 1 cup [cook in the pressure cooker with 2 cups of water.]
Garlic flakes-3
Red chillies-3
Cumin seeds- 1 tsp
Coriander seeds- 1 tsp
Sambar onions-8 [chop finely]
Chopped coriander leaves- 2 tbsp
Curry leaves- a few
Oil- 2 tbsp
Enough salt
Procedure:
Pour the oil in a kadai and heat it. Fry all the ingredients and then grind them coarsely. Again heat the same kadai and add the ground masala, cooked gram, 1 tsp of ghee and enough salt. Heat them and then put off the fire. Mash them with a masher. Eat it with hot rice and ghee.
Hi Mrs.Mano,
Tried red chutney & fell madly in love with it... It went very well with pesarattu & even puliyogare... Thanks a lot for the easy & delicious recipe...:)
Thanks for your recipes. I will try it out and let u know the result.
Regards
Noodles
Thanks Mrs. Mano for your response..I have One more doubt should I add rice flour too, to plain flour or plain flour alone is sufficent to get the crispiness.Quote:
Originally Posted by Mrs.Mano
I really appreciate the time you spend to post receipes and respond to our queries.
Thank you very much for sending me the link !!
Dear Mrs Mano,
I tried your chettinad chicken masala from your recipe collection and my husband loved it. Could you please post pal payasam recipe. I like pal payasam but couldn't make it up to a good standard.
Thanks a lot
DSath.