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Dear Kamakshi!
Thanks a lot for the feed back on appala koottu, red chutney and jeeraka rasam. About using appalam- you can add pieces of appalam in the ‘vathal kuzhambu’. I have already posted the recipes of appala samosa. It will be delicious also. Nobody can find out that it is the drumstick flesh you have filled inside the samosa. Here I am posting a few sweets recipes using condensed milk for you. I have learnt these from my friends.
BREAD RABRI:
Ingredients:
Milk-6 cups [milk made from full cream powder will taste better. You can mix 5 tsp of milk powder for a cup]
Saffron- ¼ tsp, condensed milk-1 tin [nearly 500gms], sugar-4 tbsp, fine breadcrumbs of 6 bread slices, cardamom powder-1/2 tsp.
PROCEDURE:
Boil the milk with saffron in a broad pan for 2 minutes. Then put off the fire and add the breadcrumbs, cardamom powder, and the sugar and mix well. Again heat the pan and let the milk simmer for 10 minutes on full fire.
GOLDEN MILK BURFI:
Ingredients:
Ghee 500gms [or dalda+ghee], gram flour- 200gms, condensed milk- 1 tin, sugar 500gms,
PROCEDURE:
Heat the ghee in a broad pan. Add the gram flour and fry it on slow fire until it changes its colour slightly. Then put off the fire. Add the condensed milk and mix well. Make syrup with the sugar. After the single thread consistency [kambi paagu], it will go to the ‘gettipaagu’ stage. Before it acquires that stage, add the condensed milk mixture to it and cook it on medium-slow fire stirring continuously. Exactly it needs 18 to 20 minutes to come to the correct texture and the burfi will start to leave the sides. Pour the mixture on a plate. When cooled, cut into desired shapes. If you cook for more minutes, the correct texture will change, the taste will also change and it will be like mysore pak.
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Dear R!
I do not know about the ginger juice with the honey. But there is a kashayam using ginger and sugar. It is called as ‘INJI KASHAYAM’ and it helps to get relief from the intensity of cold. But I do not know whether it can be given to a small boy as ginger is always hot. You must ask yr parents about that. But giving raw ginger juice with honey may affect the child’s stomach.
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Here I am posting again a few recipes on potato.
POTATO KOLA:
Ingredients:
Potato[medium size]-3, gram dal [pottukkadalai]-4 tbsp, chopped onion-3, chopped green chillies-4, chopped coriander leaves-2 tbsp, chopped ginger- 1 tsp, mint leaves- a handful, turmeric powder- ½ tsp, enough oil to fry, salt to taste
PROCEDURE:
Boil the potatoes and mash them finely. Powder the gram dal. Heat a kadai and add 4 tbsp of oil. When it becomes hot, add the onions, green chillies, ginger, coriander and mint leaves. Fry them well. Add the mashed potato with enough salt and stir-fry for a few minutes until every thing is well blended. Take the potato away from the pan and mix the gram dal powder with it thoroughly. Make small balls and fry them in hot oil.
POTATO-65
Ingredients:
Potatoes-6, baking powder- 1 tsp, fresh curd- 1 ½ cup, gram flour- 2 tbsp, chilli powder- 2 tsp, turmeric powder- ½ tsp, onion[ finely chopped]- 4, slit green chillies-6, garam masala powder- 1 tsp, aji-no-moto- ½ tsp, salt to taste, enough oil to fry
PROCEDURE;
Pour the curd in a white muslin cloth and tie it tightly. Let it hang for 1 hour so that the water inside it is drained out completely. Peel the potatoes and pressure cook them for 1 whistle [or you can cook the potatoes in the microwave oven for 8 minutes in the HIGH.] Then add the gram flour, baking powder, turmeric powder, chilli powder and enough salt to the potatoes and mix well. Fry them in hot oil, a handful at a time, to a golden brown colour. When all the potato pieces are fried, add the onion and the green chillies to the same oil and fry to a golden brown colour. Add the aji-no-moto and fry for a few seconds. Then beat the hung curd with the garam masala and add it to the onion. Fry for a few minutes. Add the potato pieces to this mixture and fry them until it is roasted. [It is better to put the potato mixture in a glass bowl and cook in the microwave oven for 10 minutes in HIGH. You will get finely roasted potatoes.]
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I have been a silent follower of this thread. I like the way Mrs. Mano takes pain in answering the queries. Does any one have the recipes of Mrs.Mano after tamilnadu delicacies part 2. she had earlier made the recipes into 2 parts . Can anyone send the recipes she posted after those 2 parts?
Thanks
GV
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Hi!
I am new here! can anyone tell me how to prepare "kambu adai" which is once very popular in villages of Thanjavur district.
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Dear Mrs.Mano
Thanks for the reply...No problem...I made mushroom curry and it came out so good .Mushrooms are my daughters favorite.Thanks.
I don't have a kuzhipaniyaaram chatti,so can I try it on a regular kadai?
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Hello GV!
Mrs.KH has compiled my recipes in 2 parts and is sending to the hubbers who need them. I do not know what was the last recipe she had added in it. So I think that you must go the old responses and get the remaining recipes.
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Dear Mrs Mano and friends
I need your suggestions and help . I prepare chappathi in large quantity and put it in a ziploc bag and store it in fridge . When taken out for consumption i microwave it by putting a wet paper towel over the chappathis .They turn out to be very hard . But when taken fresh chappathis r soft . The same chappathis when used after refrigration r hard . Why is this happening ..
At the same time chappathis bought from stores remain soft even after 10 days . Are they using any special ingredient to keep the chappathis soft . Pleas help me out .. Thanks and regards ..
Pr .
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Hi Mrs.Mano,
Thanks for the reply. Actually, did not realize that taking ginger will cause heat to the body. As you said, will ask my mother.
Regards.
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Hello Mrs.Mano,
Do u have any recipes with brussel sprouts?
Thankyou.
Kz
