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Dear Mrs.Mano,
I tried your cabbage tomato poriyal.It really came out very well.Thanks to u!!!!!Could you please tell me how to make thenkuzhal?Also I would like to know how to make apaam.I'm not sure whether I spelt it right.I just remeber its a sweet made of jaggery and wheat.I used to love eating that back at home but now Its been quite a while.Thanks a ton Mrs.Mano.
Dear Mrs Mano,
I got to read your reply.Thanks a lot for your reply.You really deserve to be appreciated for your work.Infact when I first started cooking a lot of friends never used to share their recipes with me.I used to feel so sad.Y for that matter out of my personal experience not many people like to share their recipes with others.Whereas You have not only shared so many of your recipes but have also helped so many people cook with confidence,improved our tastebuds with ur awesome recipes and helped with queries.It truly takes a big heart to be so helpful and I truly mean it.Keep up the good work!!!!Hoping to learn more from you.
Dear Mrs.Mano,
Can u pls give me the recipe for some now kind of sweet,that can be made quite easily at home?
Rgds,
gayesh
Dear Mrs Mano
I prepared cutlet as per ur recipe and it turned great . The cutlets when consumed after 2 or 3 hrs , it is soggy and not crisp like when its hot . Is there any way to avoid it .. And one more concern , the bread crumbs become a black powder and gets deposited in the oil and again deposits on the fresh batch of cutlets . How to get rid of this ?? Pleas take your time to reply me ..
Regards
Pr
Dear Jks11!
Regarding the consistency of sugar syrup-one thread consistency for Mysore pak- You can check this by feeling the sugar syrup between yr forefinger and the thumb. You will be able to pull it out like a thin thread.
Dear Anuu!
Thank you very much for the feedback on Cabbage Tomato poriyal Here is the recipe for ‘Thenkuzhal’. Please clarify whether you have asked for ‘aappam’ or appam’. Aappam is prepared with rice flour and eaten either as a breakfast dish or for dinner with the accompaniments like mutton kuzhambu, sodhi, stew, coconut milk with jaggery etc. Appam is a paniyaram-shaped sweet which is fried in oil. There are many varieties like wheat appam, rice appam, unni appam etc.
THENKUZHAL:
Ingredients:
Raw rice- 4 cups
Black gram- 1 cup
Butter- 1 tbsp
Cumin seeds- 2 tsp
White sesame seeds- 1 tsp
Enough salt and oil
Asafotida powder- 1 tsp
Procedure:
Soak the rice in plenty of water for 1 hour and then drain it in a colander. Then pound the rice into fine flour. Sieve it twice. Roast the rice flour on slow fire until it changes colour. If you try to draw lines with the flour, it must flow freely from yr fingers. That is the correct texture. When cooled sieve again. Roast the black gram on slow fire again on a dry pan to a light brown colour. When it is cooled, powder it finely. Sieve this flour also. The fried rice and black gram flours must be in the ratio of 4:1. Mix these flours and add all the ingredients in a bowl. Add enough warm water to make soft dough. Immediately make thenkuzhals with the help of murukku press.
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Dear Gayesh!
Here I am posting a few sweet recipes for you which can be prepared easily at home.
VIVIKA:
Ingredients:
Raw rice- 300gms
Coconut-1
Cardamom powder- 1/2 tsp
Soda bi carbonate- 1/2 tsp
Sugar- 1/4 cup to 1/2 cup
Salt- a pinch
Procedure:
Soak the rice in plenty of water for 1 hour and then drain it in a colander. Then pound the rice into fine flour. Sieve it twice. Take the left over coarse rice rawa in a bowl and add 1 or 2 cups of water. Mix well. Heat it in a pan. Let it cook until it changes like a kanji. Add this to the flour when it is still hot. Mix well. Keep it covered over night. In the morning add the sugar, shredded coconut, salt, sugar and c.powder and make a batter like idli batter. Pour the batter in idli moulds and steam them for 15 minutes.
SEMOLINA HALWA
Ingredients:
1 cup semolina
1 cup milk powder
1 cup sugar
Ghee- 1/2 cup
Procedure:
Mix the above three ingredients in a nonstick deep-bottomed pan.
Add the ghee to the semolina and mix well. Keep the pan on a medium flame and start roasting the mixture slowly, constantly stirring and making sure that it does not burn. Continue stirring and roasting till the mixture appears golden brown. Turn down to low flame. In another frying pan take some more oil/ghee/butter and roast nuts of your choice and add it to the golden brown mixture. Then add 1 full tin of sweetened condensed milk and stir well. Keep stirring on a low flame and add little water or milk (with saffron optional) and stir till the mixture begins to leave the sides of the pan. Grease a serving dish with oil/ghee and pour the mixture into it, allow the halwa to cool and cut into pieces.
Dear Pr!
I could not figure out which cutlet you have tried. Please post the recipe here so that it will be easy for me to clarify.
thanks for the recipes Mrs.Mano.they turned out really well!!
Hi Mrs.Mano,
Thanks a lot for your thenkuzhal recipe.I tried out yday and it came out quite well for the first time.I think i need the recipe of the sweet appam which is made of wheat.
I have infact tried aappam and it was your recipe only.But I never knew it had so many accompaniments.I have a small problem everytime I make upma be it rawa or semiya it becomes very sticky.I dont know the water consistency.It would be of great help if u could help me with this.Thanks once again.