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Dear Mrs. Mano,
Thank you for posting punjabi Khadi recipe...:-) Will surely try it & let u know the result.
I take this to wish you & yours Puthiya Puthaandu Vaazhthukal!!!!
I also wish all the hubbers & members who make this forum happen.
Double thanks......:-) suvai
Thanks for the reply Mrs. MAno.
A very happy and prosperous new year to you and all fellow hubbers.
I made Microwave rava kesari, rava khichidi and ulunthu vada as per your recipes today. I messed up the kesari as I was in a hurry and read the proportions wrong. I took some firefighting measures, so the taste was pretty good though the texture was sad :cry: But intend to re-make it the proper way next weekend as it is one of my husband's fav sweets.
The khichidi was very good. The vada was also tasting very good. Also nice and crisp and did not soak too much oil as i added lentils also.
Only thing was I ground it in the mixie, so had to add more water than required to make the thing grind, so it did not hold the shape. So instead I made bondas with it and the taste and texture were both very good as I mentioned earler.
Mrs. MAno, any tips for grinding vada atta in the mixie? I don't have a wet grinder. I tried with very little water, but the atta was just not moving. Hence had to add more water.
Thanks again for the recipes, and a very happy new year again to one and all... :)
Hi Thattai,
Puthaandu Vaazhthukal to you too!!
would you be kind enough to give me a link to microwave vadai by Mrs. Mano plz...& thanks...suvai....:-)
Hi Mrs.Mano,
Is boiled rice= par-boiled rice or pulungal arisi?... Should we use raw rice or par-boiled rice for aappam?...
Dear Thattai!
Thanks a lot for the feedback of rawa kesari, rawa kitchadi and ulunthu vadai.
For grinding unlunthu for vadai- soak the ulunthu with water and keep the bowl in the fridge. When grinding it, sprinkle the water little by little to the black gram in the mixi and run the mixi for a second. Then again sprinkle some water and then grind. Thus you can grind the ulunthu into a thick forthy batter.
Here is the recipe of ‘Dry mutton chukka’ for you. Hope you will enjoy it.
MUTTON CHUKKA:
Ingredients:
Boneless mutton pieces- 1/2 kilo
Ginger paste- 1/2 sp
Garlic paste- 1/2 tsp
Chilli powder- 2 tsp
Pepper powder- half sp
Turmeric powder- half sp
Cinnamon pr- 1 piece
Cloves-2
Fennel seeds- 1 tsp
Chopped onion-3
Chopped tomato-2
Curry leaves- a handful
Tomato paste-1 tbsp
Salt to taste
Oil- 4 tbsp
Procedure:
Marinate the mutton with 1 tsp chilli powder, turmeric powder, salt, the pastes and the pepper powder for half an hour. Then pressure cook it for 4 whistles. Heat a pan and pour the oil. Add the onion and fry it to golden brown colour. Add the tomatoes and fry well until the tomatoes are mashed well and the oil floats on top. Add the mutton, curry leaves and the tomato paste with a little salt. Powder the cinnamon, cloves and fennel seeds and add it to the curry. Mix well and cook the mutton until they are soft and dry.
Dear Suvai!
I haven’t posted ‘Microwave ulunthuvadai’. It is not possible to prepare methu vadai in a microwave oven. Thattai have mentioned that she made microwave kesari and then the ordinary ulunthuvadai. You have misunderstood it.
Hello dev!
Puzungalarisi is called as par boiled rice as well as boiled rice. All are the same. We can use both rice varieties for preparing aappam. I have posted aappam recipes using raw rice and also par boiled rice.
Dear Mrs.Mano,
Thanks a lot for clarifying my doubt... I find it bit difficult to get raw rice here...So,will try the aappam that uses par-boiled rice & let you know how it turns out...
Dear Mrs Mano,
Thanks for the tips on grinding vada atta in the mixie.
Also thanks for the mutton chukka recipe. I look forward to trying it out soon :D
Dear Mrs Mano,
Could you also please explain how to clean attukaal and how long to pressure cook it?
Thanks in advance.
dear Mrs.Mano,
i have tried ur mutton chukka recipe and it was excellent. thanx a lot.
Dear Thattai!
Regarding the cleaning of the aattukkaal- the legs must be burnt in a handmade fire to remove the hair and then the legs must be cleaned thoroughly with a sharp knife. Then they must be washed for 4 or 5 times. Then turmeric powder is applied to them and kept it like that for an hour. Again they are washed thoroughly. In villages, they are cooked with turmeric powder and pepper powder in a broad vessel on slow fire throughout the whole night so that the legs would become soft to eat in the morning after the required spices are added for the taste. It is not possible nowadays to cook for the whole night. So you can cook them in a pressure cooker with enough water for 15 minutes first and then put off the fire. After an hour again cook for 15 minutes. Thus cook them for 45 minutes to make the legs soft.
Dear Tharuna!
Welcome to the forumhub!
And thanks a lot for the feedback on ‘mutton chukka’.
hallo Mrs. mano,
i've come across many cooks who dont disclose their secrets and are very protective abt their recipes. i thank u a lot for ur sincere and selfless work. can u tell me how we can make crispy french fries at home?
Reg chappathi : i always beat egg whites with milk and add them to the flour and knead them to a soft dough. am getting good chappathis. but my parathas are a disaster.They turn out to be very thick and are hard. how do i get nice parathas? whats the trick behind good parathas.
Bajjis: can u give me some recipes for bajjis?. my bajjis are ok but not very tasty.
Thanx a lot
Dear Tharuna!
Thank you very much for the appreciation. Here are some tips and the procedure of making paratha for you. Yr procedure of making chappathi is very different from others and I appreciate you for that.
For a delicious bajji, make the batter with 1 cup of gram flour, 2 tsp of plain flour, 2 tsp of rice flour and 1 tsp of chilli powder. In this way, you will get tasty bajjiies.
For nice french fries- peel off the outer skins of the potatoes, cut them in to half and soak them in salt water for half an hour. After that, you can cut them into fingers and fry them in hot oil. The fire should not be very high.
PARATHA:
ingredients:
Plain flour- 1 cu
Wheat flour- 1 cup
3 tbsps ghee or butter
Salt- 1 tsp
Enough water
A pinch of baking powder
Procedure:
Make smooth dough as you make for chappathi. Then keep it like that for 15 minutes. Make 6 or 8 balls of the same size and flatten then in to thin chappathies. Spread 1 tsp of butter on the upper surface of a chappathi and fold it in to half. Then again spread a little butter and then again fold in to another half. Now roll it in to a circle making the edge thinner than the centre. Cook it on a hot griddle on both sides. Thus prepare all the parathas.
hi mrs.mano,
how to do BUTTER NAAN..?
Dear Mrs. Mano,Quote:
Originally Posted by Mrs.Mano
In the above you have mentioned cooking for 15 mins twice, and then mentioned total of 45 mins. Does that mean wait another hour and again cook for 15 mins? Also, can the hairs be burnt on the gas flame? Thanks in advance.
Dear Mrs. mano,
thanx once again for ur recipes and ur appreciation. i will try ur recipes asap .
I came across a recipe for kheema samosa in which the author suggested the use of screwpine essence (kewra). i dont know what screwpine essence or kewra means. The author stated that it is this essence which gives the flavour for the samosa. can u explain what screwpine is ?
Thanx in advance.
Dear Mrs Mano,
Yesterday i tried your mutton chukka recipe. It turned out to be a hit with my family. My children loved it. I have tried many different recipes for mutton chukka and none have come close to yours. Thanks for sharing your recipes.
Dear Mrs. Mano,
Trust all is well with you & yours.
Would you be kind enough to give me the recipe for "Buhari's Samosa"...romba naalaa try pannaren....engeyum kidaikalai....if you by any chance know it...plz post. :D Thank you Mrs. Mano!!!!...........ipadi ku suvai
Hello Rockydeva!
Here is the recipe for Butter Naan’ for you!
BUTTER NAAN:
Ingredients:
Plain flour- half kilo
Yoghourt- quarter cup
Fresh yeast- 2 tbsp
Salt- 1 tsp
Sugar- 1 tsp
Warm milk- 1cup
Butter- 4 tbsp
Procedure:
Mix yeast with sugar and warm milk and keep it for 30 minutes. Sift the flour with salt twice. Place it in a bowl, make a well in the center and pour the yoghurt with the yeast mixture and 2tbsp of butter. Knead well to smooth dough and keep it covered in a warm place for 3 to 4 hours or until it doubles in size. Punch down the dough and knead again. Divide it into 6 or 8 portions, and roll in to round discs of 6 inches diameter. Brush with the remaining butter. Bake them in pre-heated oven [450 degree F-gas mark 5] for 5 minutes. Again brush with butter and serve.
Dear Suvai!
I had never been to Bhuhari restaurant. So I do not know the taste of samosa they are preparing. If I come across that recipe, then I will post it for you.
Dear Thattai!
You are right. Totally the ‘aattukkaal’ needs 45 minutes cooking. You can burn them on a gas fire. I forgot to mention one thing. Immerse the aattukkaal first in very hot water for some time. It will be easy to remove the hair after that before burning them on fire.
Dear dsath!
Thank you very much for the warm appreciation and feedback on ‘mutton chukka’. This is the real happiness I always get when some one gets much appreciation on her successful attempt on my recipe.
Dear Tharuna!
You can get a good explanation for yr query in the following link:
http://www.foodsubs.com/Extracts.html
Hi Mrs.Mano, thx for your BUTTERNAAN recipe,i will try out this weakend
i have a silly doubt. plz clarify it.. what is the exact measurement of 1 cup.. (1 cup of flour = ??)
Dear Mrs.Mano,
i made parathas as per ur recipe and they turned out good. i referred to so many cookery books and websites for good paratha recipe but i never found one. the simple issue of adding some wheat flour to plain flour altered so much the softness and taste of the parathas.
tried ur jeeraka rasam too. it was like 'kalyana virundu rasam'. i liked it very much.
thanx for ur link on screwpine essence (kewra). found what i wanted .
The rava dosa which i make is a little soft and not like crispy ones they serve in the restaurant.(for 1 cup rava i use 1 cup of plain flour and 1/2 cup of rice flour) how do i get crispy rava dosas?
can u give me ur version of lemon rice, puliyodharai and tomato rice? coz am sure they will be a lot tastier and better than mine.
Thanx in advance
Hi Mrs.Mano,
I tried AAPPAM[with boiled rice]... the outer thin layer truned out crisp but the thicker middle part was soft but sticky... Can u please let me know what could be the probable reason?...
Thanks...
Dear Mrs. Mano,
I made your raw banana fry II two days ago. It tasted good and everybody liked it. I have a question. At the end should it be a crispier one or gravy kind? I got a semi dry curry. May I know how it should be at the end?
Thanks!
Thanks for the clarification on the cleaning of trotters Mrs. Mano. I hope to try the Paya as well as the mutton chukka soon...
Dear Mrs.Mano,I tried the pepper chicken fry-II yesterday.Its simply awesome.Thank you for such a nice receipe.Thanks again.
Hello Rockydeva!
The exact measurement of 1 cup is equal to 200gm
Dear Cynthia!
Thanks a lot for the feedback on 'chettinadu pepper fry'.
Dear Tharuna!
I am glad to know that you were successful in making tasty soft parathas. I always add a small quantity of plain flour while making chappathis also. Thanks for the nice feedback on parathas as well as jeeraka rasam. This jeeraka rasam is the most favourable rasam in my house.
Here I am posting recipes on Tomato rice and rawa dosai. I will post the recipes for lemon rice and puliyotharai within a few days.
TOMATO RICE:
Ingredients:
Rice cooked with salt- 5 cups
Finely chopped tomato- 3 cups
Mustard seeds- 1 tsp
Oil- 4 tbsp
Turmeric powder-half sp
Finely chopped coriander- half cup
Salt to taste
Ghee- 2 to 4 tsp
Fry the following ingredients in a little oil and then powder them finely:
Fenugreek seed- half sp, Bengal gram- 1 sp, coriander seeds- half sp, red chillies-4, asafoetida- a pea size, shredded coconut- 1 tbsp
Procedure:
Heat a pan and pour the oil. Add the mustard seeds and when they splutter add the chopped tomatoes with the turmeric powder and cook them finely until they are fully mashed and the oil floats on the surface. Add the coriander leaves and cook for a few seconds. Add the powder and mix well. Cook for a few seconds on slow fire. Pour the tomato mixture little by little to the rice and mix well. Add enough mixture till you get the desired effect. Sometimes three fourth of the prepared mixture may be enough for the rice. Add hot ghee and mix well.
About rawa dosai-the ingredients you have added are perfect for rawa dosai. Mine is having slight variations.
The main important thing is that the texture should be watery. If you want crispy, you should cook it on high flame very carefully. When you cook it, spread the batter thinly, pour a few drops of oil around the dosai and cover with a lid. Cook it on high flame. It will be cooked within a minute.
RAWA DOSAI:
Ingredients:
Rawa[semolina] - 1 cup
Plain flour- 1 cup
Rice flour- half cup
Gram dal powder- 2 tsp
Gram flour- 4 tsp
Small onions-8[finely chopped]
Green chillies-3[finely chopped]
Curry leaves- a handful
Cumin seeds- 2 tsp
Curd- quarter cup
Asafoetida powder- 1 tsp
Salt to taste
Procedure:
Sift all the flours. Add all the ingredients with the curd and enough water to make a watery batter. Keep it covered for 3hours and then prepare rawa dosais.
Hello Dev!
Usually the aappam should be soft like sponge in the centre and crispy in the corners. If you have sticky aappam, then the quality of the rice and the cooked rice may be the reasons. You must try with other varieties of rice.
Dear Inimai!
Thank you very much for the feedback on ‘raw banana fry’. As there is tomato, you can not have a crispier fry. If you want a dry result, you can reduce the quantity of tomato.
Thanks Mrs.Mano... I too thought the same & have bought another brand of rice... will give it a try...Quote:
Originally Posted by Mrs.Mano
Dear Mrs. Mano,
Thank you for clarifying my doubt inraw banana fry recipe!
Thx Mrs.Mano for your clarification
Dear Mrs Mano
Hope you are doin good .
I tried your palak paneer today and it turned out to be a great hit . I followd your tips to retain the greem colour and it worked . Thanks very much for the recipe
Regards
Pr