Hi Mrs.Mano,
I tried ur kaaramani kaara kulambu recipe today... I used brinjals instead of drumsticks... It turned out very very tasty...Finger licking good...;) :)
Thanks a ton for the recipe....:)
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Hi Mrs.Mano,
I tried ur kaaramani kaara kulambu recipe today... I used brinjals instead of drumsticks... It turned out very very tasty...Finger licking good...;) :)
Thanks a ton for the recipe....:)
CHOW CHOW THUKAIYAL:
Ingredients:
Chow chow- 1 [medium sized], chopped tomatoes- ½ cup, lentils- 2 tbsp, black gram- 1 tbsp, asafotida- a pea-sized, tamarind- a marble sized, red chillies-3, green chillies-2, oil- 2 tbsp, salt to taste
Procedure:
Cut the chow chow in to small pieces. Heat a kadai and pour the oil. Add the dals and the asafotida. Fry them to a golden brown colour. Then add the chow chow pieces with the chillies and fry till the vegetable become soft. When cooled, grind all the ingredients with the tamarind and enough salt to a coarse paste.
Hi Mrs.Mano, should we saute the tomatoes with the chow chow or add it raw?
Dear Pr!
Thanks a lot for the feedback on palak paneer.
Hello Dev!
Thank you veru much for the feedback on Karamani kara kuzhambu.
I forgot to add the tomato while frying the chow chow with green chillies. Please saute the tomato also.
I am posting here a few tasty recipes which I tried last week.
PALAPPAZHA IDLI: [JACKFRUIT IDLI]
Ingredients:
For palapazha paste:
Pala chulai- 12 to 15
Shredded coconut- 1 cup
Jaggery[achu vellam]-4
Cardamom-6
Salt- a pinch
other ingredients:
Semolina-1 to 1 1/2 cup
Baking soda- a pinch
Procedure:
Chop all the pala chlulai in to tiny bits. Grind them with the coconut to a fine paste. Add the cardamom, salt and the mashed jaggery and again grind them finely. This is the palapazha paste. Take half of the paste and add semolina little by little to make a fine idly batter. Add he baking soda and mix well. Keep it covered for 15 minutes. Prepare idlis as usual.
PALAPAZHA PONGAL:
Ingredients:[/b]
Half of the prepared Palapazha paste
Raw rice- 3/4 cup
Green gram- 1/4 cup
Milk- half cup
Saffron- a pinch
Ghee- quarter cup
Shredded coconut- half cup
Raisins- 1 tbsp
Cashew nuts- 1 tbsp
Procedure:
Wash the rice and the dal. Add 2 cups of water and the milk. Add a pinch of salt. Pressure cook them to 5 whistles. When cooled, place it on a pan. Add the palapazha paste and mix well. Heat the ghee in a small pan and fry the raisins and cashew nuts. Add the coconut and fry for a few seconds and add these to the pongal. Add the saffron also. Put on the fire and cook the mixture on slow fire for a few minutes
Hi Mrs.Mano,
I saw a similar recipe for jackfruit idli here http://supriyakrishna.blogspot.com/ & told myself I'm never going to try such a weird recipe(sry...the idea of adding jackfruit to idli sounded too weird to me)... So was surprised to find u posting a similar recipe & tht too saying it's so delicious...Now I feel like giving it a try coz I feel tht if it's Mrs.Mano's kitchen, then it SHOULD be delicious... ;) :D
Hello Dev!
Thanks a lot for the link. This blog looks interesting!
You will not believe it, but the taste of this palappazha pongal and idli is very very delicious. Write to me after you have tried.
Sure Mrs.Mano... Will definitely try it once I buy some palappazhams... the shops near my house doesn't carry it...I just checked with them today...Quote:
Originally Posted by Mrs.Mano
BTW, can we eat those idlis as such or ???... any good accompaniment for it?...
Dear Mrs Mano
I tried the gulab jamun recipe with milk powder and it turned excellent . Thanks very much for the recipe.
Could you please post the recipe for wheat dosai using wheat flour .. I want the exact proportion of mixing wheat flour with rice flour or whatever flour. My dosa sticks to the pan , and its not crisp . Its kine of kozha kozha.
Thanks and Regards
Pr
Dear Mrs.Mano,
I tried out ur Vegetable kofta pulav it was delicious. Eventhough it involves lot of work, it is worth the result.
I tried to make tomato dosa with the given proportions, but i could not spread it like a dosa it started to stick when i pour the batter on the griddle. Can u please help me out with this. I tried different temperatures of the griddle and different consistency of the batter but none worked out for me.
Tomato rice was really so nice. My husband, who doesn't favor variety rice really appreciated this type of tomato rice. Thanks for sharing ur culinary expertise with us. Looking forward for some more new recipes from u.
Dear Mrs. Mano,
Trust & hope all is well with you & yours.... :) .
Could you kindly post a good recipe for Vegetable Hydrabadi Biriyani please....Thank you in advance.........regards....suvai
Dear Mrs. Mano.......wanted to let you know that namma kitchen la onga recipes thaaaanga most of the time. I have put my friends on to your lovely recipes too......all that I have tried so far has turned out to be a knock out at the table ....thanks once again for your tremendous efforts..........regards....suvai
Dear Mrs.Mano,
I made rawa kitchadi as per ur measurements and it turned out to be very good. my husband who never eats upma asked for more of it. Thanx to ur good recipe that i have a simple but tasty tiffin now.
am going thru ur previous thread and trying recipes one by one.
am so impressed by ur recipes.
Hi Mrs.Mano,
I have a query regarding the spices like pattai, krambu, yelakkai... I always find it very difficult to balance these spices when I use it in briyani etc...I always find it difficult to follow any standard recipes for briyani/pulav as the measurements are usually for 1 1/2 or 2 cups but I make in lesser quantity only... is there any standard ratio when we use all these spices together?... Can U post a recipe for briyani masala which can be used for pulavs & biriyanis... I mean, something that can be used instead of these whole spices but tht would taste equally good...
Hi Suvai,Quote:
Originally Posted by suvai
My friend is back, and this is her recipe (from Karnataka)
1.Make the poori dough using Wheat flour or Maida, salt and water.
2.Rest the dough for 1/2 hour and make poories. The size of the poori is to individual taste. She made small poories for us, but her mom makes big ones.
3.Boil 1 cup of jaggery in 1 cup water and skim of the impurities.
4.In a blender, make a paste of coconut and poppy seeds.
5.Add this paste to the warm jaggery along with some crushed cardamom.
6.Dip the poories in the jaggery syrup and serve warm or you can place the poories in a plate and pour the syrup over them.
It tastes yummy when the syrup is nice and warm.
Dear Mrs.Mano,
tried ur bread toast with idly batter. i found it tasty. i normally beat eggs with milk and sugar ,then dip the bread in this mixture and toast it. yours was a good spicy variation.
can u please post some recipes using bread.? thanx in advance
Hi Dsath,
Thanks for remembering to post my request........:-)
Will surely give it a try & let you know how it turns out. Since the recipe involves coconut milk & vellam.....I tell ya....its gonna be a lip smacking sweet dish!!!......thanks for sharing!!!.....regards...Suvai
I am posting here a few tasty recipes which I have tried a few weeks ago.
MICROWAVE COFFEE CAKE:
Ingredients:
Plain flour- 250gm
Sugar- 250 gm
Eggs-4
Butter- 250 gm
Baking powder- 2 tsp
Milk- 4 tbsp
Coffee essence- 2 tsp
Instant coffee-3 tbsp
Hot water- 5 tbsp
Procedure:
Sift the flour with the baking powder thrice. Powder the sugar. Mix the instant coffee powder with the hot water thoroughly and allow it to cool. Beat the sugar with the butter till soft. Add the eggs one by one whisking well. Add the flour little by little along with coffee, essence and the milk. Pour in a microwave baking bowl and bake in the microwave oven on mark 750[one step behind HIGH] for 8 minutes.
TOMATO RICE-2
Ingredients:
Cooked rice[salted]- 4 cups
Tomato[chopped]- 2 cups
Sambar powder-1 tsp
Mustard seeds-1 tspblack gram- 1 tsp
Small onions-10
Chopped coriander-half cup
Turmeric powder- half sp
Salt
Oil- 3 tbsp
Procedure:
Heat a pan and pour the oil. Add the mustard seeds and when they splutter add the black gram and the asafoetida powder. Fry for a few seconds. Add the chopped onion and fry to a golden brown colour. Add the tomato with the turmeric powder and the sambar powder. Cook until the tomato is mashed and the oil floats on the surface. Add the chopped coriander and cook for a few seconds. Put off the fire. Add rice gradually and mix well till you get desired taste.
Dear Pr!
Thanks a lot for the feedback on gulab jamoon. I always prepare wheat dosai with wheat flour only. It will be always crisp. Some brands are sticky. You must choose a good quality. If you want an addition of any flour, just add half cup of idli maavu to 2 cups of wheat flour, 1 tsp jeera, half sp of asafoetida powder, salt and curry leaves. You will get nice crisp dosas.
Dear arrecipes!
Thank you very much for the feedback on ‘Tomato rice and the ‘vegetable kofta pulao’ ’. I have also posted here another variety of Tomato rice.
Have you tried the ‘Tomato dosai’ recipe of Mrs.Mallika Badrinath which I have posted earlier? That is a good recipe and it will yield good and tasty dosais. Never mind. I am here posting another recipe of tomato dosai for you!
TOMATO DOSAI-2
Ingredients:
Raw rice- 2 cups
Chopped tomato- 1 1/2 cups
Tamarind- a marble size
Red chillies- 8
Black gram- 3 tsp
Thuar dal- 3 tp
Salt
Chopped curry leaves and coriander leaves
Procedure:
Soak the rice and the dals in enough water for 1 hour. Grind them with the tomatoes, red chillies, tamarind and salt to a fine batter. Add the greens and mix well. Allow it to ferment for 5 hours. Then prepare thin dosais as usual.
Dear Suvai!
I have already posted the recipe for vegetable Briyani. It is the same in Hyderabad Vegetable Briyani. Dry fruits and nuts are added in Hyderabad briyani and that is the main difference.
Dear Mrs. Mano,
I tried the Mrs. Mallika Badrinath's version, i did not ferment it as it was mentioned that we can prepare the dosa immediately. Should we need to ferment for that version?
I will try out this version and let u know the result. Thanks for the recipe.
Dear Mrs. Mano,
Thank you for your prompt reply. I will try out the vegetable biriyani with nuts & fruits...:-)
Could you kindly post your recipes for Punjabi Khadi & Punjabi aloo....one can follow your recipes without hesitation!!...thanks Mrs.mano!!!
Regards...........suvai :-)
Dear Mrs Mano
I tried your recipe for semiya idli..it was very different and nice.
Dear Mrs Mano,
i've got some chicken meat balls. can u suggest some dishes i can make with those meat balls. thanx in advance
Dear Sangeetha!
Thanks a lot for the nice feedback on 'semiya idli'.
Dear Tharuna!
About chicken balls- I could not understand what kind of balls they are! If they are frozen ones, you can fry them and make gravy with them or with that gravy, you can prepare any briyani variety.
We can make various recipes on bread. We can make a few recipes of dosa varieties, sweets like bread rabri, shahi thukda etc.
I am posting here a few recipes on Bread for you!
BREAD AVAL UPUMA:
Ingredients:
Aval[poha]- 1 cup
Finely chopped onion- 1 cup
Finely chopped tomato- 3 cups
Minced green chillies- 1 tbsp
Chopped coriander- half cup
Mustard seeds- 1 tsp
Black gram-1 tsp
Asafoetida powder- half sp
Turmeric powder-half sp
Frozen sweet corn- half cup
Half of a small pocket of one-day old bread
Enough salt
Oil- 4 tbsp
Procedure:
Wash and soak the aval in enough water for 5 minutes and then drain the water completely.
Heat a pan and add the oil. Add the mustard seeds and when they splutter add the black gram with the asafoetida powder. Fry for a few seconds and then add the onion with the green chillies and fry them to golden brown. Then add the tomato with the turmeric powder, salt and the corn. When the tomato is mashed completely and the oil floats on top, add the aval and cook on slow fire. Mix well. Make crumbs out of the bread with the fingers and add them to the mixture. Cook on slow fire for a few seconds. Add the coriander and mix well.
Variations:
You can prepare this with 4 eggs instead of aval.
DAL BREAD:
Ingredients;
Bread slices
Green gram- 2 cups
Onion-1
Green chillies-5
Ginger-a small piece
Coriander- 2 tbsp
Mint leaves- 2 tbsp
Enough salt and oil
Procedure:
Soak the green gram for 1 hour and then grind with salt to a thin batter. Grind the remaining ingredients coarsely and mix with the batter. Dip a bread slice in the batter and immediately place it on a hot griddle. Pour some oil around it. Cook both sides to golden brown colour.
Dear Mrs. Mano,
MAde the Handi chicken and it cam out very nice. In spite of not adding any water there was a good amount of gravy. I was quite unsure of making it as I avoid dry fruits in my cooking, and I am particularly not fond of cashews. But the dish was very good and a perfect accompaniment for rotis.
Thanks yet again for a winner.
PS it was also pretty easy to make as most of your recipes are... :)
Dear Mrs. Mano,Quote:
Originally Posted by Mrs.Mano
HOw much jaggery is to be added in the above recipe?
Dear Thattai!
Thank you very much for the feedback on handi chicken as well as the nice appreciation.
You can add 2 cups of crushed jaggery. You can add more according to yr taste.
Dear Suvai!
Here I am posting the recipe of ‘Punjabi Kadhi for you’. About Aaloo recipe-are you asking for Dum aaloo?
PUNJABI KADHI:
Ingredients:
For pakoras:
Gram flour- 1 cup
Finely chopped onion- half
Finely minced green chillies- 1
Chilli powder- half sp
Ajwain powder- a pinch
Garam masala- a pinch
Cumin seeds- half sp
Red chilli pr- a pinch
Enough water and salt
For Kadhi:
Gram flour- 1 cup
Chopped onion-half cup
Chopped tomato- 1 cup
Ginger paste- half tsp
Garlic paste- half sp
Mustard seeds- 1 tsp
Fenugreek seeds- half sp
Curry leaves- a handful
Cumin seeds- half sp
Garam masala powder- half sp
Turmeric powder- half sp
Chilli powder- 1 tsp
Curd- 2 cups
Procedure:
Mix all the ingredients for the pakoras with enough water to make smooth thick dough. Make small pakoras out of it. Place them in a paper towel. Mix the curds with the gram flour, garam amsala pr, turmeric powder, salt, and enough water to make a very thin mixture like butter milk. Keep it covered for 1 hour.
Heat a pan and pour the oil. Add all the seeds and when they splutter add the curry leaves, onion and the pastes and fry for a few minutes. Then add the tomatoes and fry well until they are mashed well. Add the chilli powder and fry well. Add the prepared mixture and cook it on slow fire until you get the desired consistency and effect. After the raw taste disappears, add the pakoras slowly and cook carefully for a few minutes.
Dear Mrs.Mano,
I meant the frozen chicken meat balls which we get in supermarkets (am in sydney) . They are made with wheat, soy,salt chicken and other ingredients. sorry for not being very clear.
Once again thanx for ur bread recipes and tomato rice varieties.
Especially i liked the first variety of tomato rice. will try your bread recipes soon.
Dear Mrs Mano
Could you please post the redipe for ragi idli whenever you find time .
Thanks and Regards
Pr
Forgot to add in my previous post. I'm looking for ragi idli recipe with ragi flour .
thanks and Regards
Pr
Hi Mrs. Mano
I tried your 'Maida Biscuit' and 'Araithu vitta sambhar'. Both were excellent. Thanks for the wonderful recipes.
Dear Mrs Mano
Hope u r doin good . Could you pleas post the recipe for sola (cholam) dosai . Not the corn flour. I found sorghum(solam) flour here in a grocery shop and want to try dosa with it. Back at home solam and urad dal are soaked , ground and fermented .I want to try with sorghum flour and would like to know the proportion .Please help me.
Best regards
Pr
Dear Mrs. Mano,
Thank you so very much for the punjabi khadi...........super recipe!!!!......sorry I couldnt reply earlier......veetila orey guests....lol.
The recipe i asked is not aloo dum....but not sure what they call it....but for sure ingredients are dried methi...red chillies...the rest i dont know lol......its kind of dry Mrs.Mano........thank u nga...................hope & trust all is well................take care........regards....suvai
Dear Pr!
I regret for the delayed reply. As I am in Tamilnadu, I find a very little time for the internet.
Here I am posting the recipe for Ragi Idli using Ragi flour. Regarding makkacholam idli- I have also prepared it by grinding soaked makka cholam, boiled rice and black gram. I have never made makkachola dosai with its flour. If I come along any recipe with it, I will post it for you. But you can try it like this Ragi idli recipe.
RAGI IDLI:
INGREDIENTS:
Ragi flour- 2 cups
Black gram- half cup
Salt to taste
Procedure:
Soak the black gram for an hour and grind it. Make a thick batter with the ragi flour. Mix in the black gram batter with enough salt. Let it ferment for 6 hours. Then prepare idli as usual.
Dear Sangeetha!
Thanks a lot for the nice feedback on 'araiththuvitta sambar' and 'Maida biscuit'!