Hello Priya[tastemakers]!
For Adai pradhaman recipe, you can go through the following link. Mr.Ramadas has clearly explained about it.
http://forumhub.com/southfood/28321.21.25.30.html
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Hello Priya[tastemakers]!
For Adai pradhaman recipe, you can go through the following link. Mr.Ramadas has clearly explained about it.
http://forumhub.com/southfood/28321.21.25.30.html
Hello Mrs. Mano,Quote:
Originally Posted by Mrs.Mano
What you are refering to is BISI-BELE-HULI- ANNA.
This is Sambar sadam of Karnataka.
I take liberty to post link of Bisibelebhath recipe from my website as under.
http://www.hemant-trivedis-cookery-c...belebhath.html
Hello Noodles!
Here I am posting the recipe for BUTTER CHICKEN. This one is good enough to try.
About Pak style Kadai chicken- it is in fact ‘KARHAI CHICKEN- I don’t prefer to go to Pak restaurants as there is much oil floating on almost every recipe. So I do not know the taste of Pak style kadai chicken well. If you want to have the recipe, I can post it for you here.
BUTTER CHICKEN:
Ingredients:
Chicken pieces- 1 kilo
Curd- 1 cup
Chilli powder- 2 tsp
Garam masala powder- 1 1/2 sp
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Lime juice- 2 tbsp
Butter- 8 tbsp
Finely chopped onion- 1 cup
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Chilli powder- 2 tsp
Tomato puree- 2 cups
Garam masala powder- ½ sp
Cream- 2tbsp
Chopped coriander- 2tbsp
Ginger juliennes- 1 tbsp
Butter- 3 tbsp
Procedure:
Marinate the chicken pieces with the top 6 ingredients and enough salt for an hour. Then bake in a gas oven for 15 minutes at 150 deg. C. Heat a kadai and add the butter. Immediately add the onion and fry till brown. Then add the pastes and fry for a few minutes. Then add the tomato puree, and the chilli powder with the chicken and enough salt. Cook for some minutes. When the chicken is cooked well, keep the chicken gravy at low fire for 5 minutes. Pour the cream on it, and sprinkle the garam masala, ginger juliennes, and coriander leaves. Toss the butter in the center. Keep it on slow fire for 5 minutes again and put off the fire.
Hello Mr.Hemant!
Thanks a lot for posting the recipe of ‘Bisi bele huliyanna’’ here.
Hello Mrs.Mano,
Could you please post the "Mysore Masala Dosai".
I wonder how to make this.
thanks in advance.
rsankar.
hello Mrs Mano
Thank you Mrs Mano for the reply. I ll check it out
Priya
Dear Mrs.Mano,
Thanx for replying.
Regards,
GVB
Dear Mrs. Mano,
Thanks for clarrifying my doubts regarding Aapam. I made aapam with Thengaipal korma for this weekend. It was a great hit.
Thanks for sharing a wonderful recipe with us!
everyone
Please do not spoil the name of Bisibelebaath/Bisibelehulianna
People who do not know what that is refer it to as sambar rice.....
I did not expect to hear it from the pro cooks/chefs atleast.
:shock: It is not sambar rice at all. If u call that sambar rice then u should call rasam as sambar too... The ingredients vary and the proportions vary from anything else.
In the Traditional Bisibelebaath only aalo is used and u do not see a mix of vegetables..Adding vegetables just was some peoples idea to introduce more veggies in that form. even i do it sometimes when i'm lazy to cook any vegetables curry..i just add all veggies to bisibelebaath....
In Kannada,Quote:
Originally Posted by napolims445
BISI=HOT
BELE=DHALL
BHATH=RICE
HULI=TAMARIND
ANNA=RICE
Potato is just one of the ingredients.
Potato came very late in Indian cuisine.
Vegetables of Indian origin must have been used prior to Potato.
Hope my understanding is correct.
Nichiro :?:
Thanks for your response Mrs.Mano - will try adding onions at different stage and check it out.
Thanks again
Hello Newbee!
Here is a recipe of gravy with Papaya.
PAPPAYA TOMATO CURRY:
Ingredients:
Papaya- 250 gms
Onion-1
Garlic- 6 flakes
Cinnamon-1 piece
Peppercorns- 1/2 tsp
Cumin seeds- 1/2 tsp
Chilli powder- 1 tsp
Coconut- `1/2 cup
Roasted gram dal- 2 tsp
Turmeric powder- 1 tsp
Chopped tomato- 2 cups
Enough salt
Oil- 5 tbsp
Procedure:
Cut the papaya in to small pieces. Grind the ingredients from 2nd to 8th to a fine paste. Heat a kadai and pour the oil. When the oil becomes hot, add the ground paste with the turmeric paste and fry it on slow fire until it is well fried and the oil floats on the top. Add the papaya pieces with 1 cup of water, the chopped tomatoes and enough salt. Cook the curry on medium fire until it is well blended and the vegetable pieces are cooked well.
Hello Ruby!
I regret for the mistake. Please take it as ‘fried black gram powder’ in the MURUKKU-II recipe.
Mrs. Mano
I love the Kerala Black halwa - can you give me the recipe?
Thanks
Hello Nichiro,Quote:
Originally Posted by Nichiro
Its very nice of you to share ur recipes with us.
I'm a kannadiga and very well know the meaning of Bisibelebaath.
My point was not to get any explanation about the meaning but requesting people not to refer bisibelebaath as sambar rice/sadham.
If you want to refer it the wrong way How about Besan idli for dhokla. Because we also do idli in idli stand which is the form of plates one over the other. See its not that way....So please My request to you and any pro is that introduce the recipe with its right name. Only then people will know the fact about the new recipes. Otherwise it will become a wrong propaganda.
I hope u understand what i mean.
Thank you
Thank you very much Mrs.Mano, for response. Will try cooking the palak without any water, and see the result.
I have some neem-flowers a neighbour has given me but have no idea how to cook it, what dishes I can make? It started browning, so I have placed in fridge, can I use it or should i use only white flowers ? I've heard it is good for health, can you please suggest methods of using this ?
Reply at leisure,
Thanks,
Urmi.
Dear Mrs.Mano,
Tried ur seppankizhangu fry -II today and it came out very good..It took a little bit of getting used to when compared with the deep fry method..Could u please post the recipe for enna kathrika kuzhambu for me?I have made ur recipe on ennakathrika curry many times over and its a hit at home..
Thanks and regards,
Suganthi
hello mrs mano,
i saw ur tomato biriyani recipe ,i would like to try that pls tell me how to keep dumin oven and also how to do hydrabadhi dum biriyani using micro oven , i am vegetarian so pls give me vegg biriyani
tried peerkanai kothsu it was nice
regds
honey
[quote="napolims445"]Quote:
Originally Posted by Nichiro
Hello napolims445,
For your kind information, there is a dish in Tamil cooking called Sambar-sadam which is equivalant of mixed dal-bhat. In this dish, the sambar and Sadam are cooked together and called smbar sadam. Ithink Mrs. Mano has posted a recipe also.
I think it is same in Kannada dish bele-anna or Bele-Huli-Anna or Bisi-Bele-Bhath.
Bisi is the indicator of temperature.
Hope I am clear on this point.
Dhokara or Dhokla are not made from Besan but from Channa dhall and Rice. They are known as Khatta-Dhokla and also Idada.
From Besan, we prepare KHAMAN DHOKRA.
Hi Mrs.Mano,
It's me again, just to clarify a couple of your recipes.
Can we substitute any other vegetable for your 'Drumstick papad samosa' ? Can we omit sugar & make maida biscuit as savoury, will other proportions change?
And one doubt in yur recipe for 'Paal kozhakattai', I had eaten years back in a neighbours place, but it was shape of small balls. In your recipe, it is written like 'idiappam', like threads ! Which is correct method to make?
Bye,
Urmila.
[quote="Nichiro"]Mr. Nichiro,Quote:
Originally Posted by napolims445
I did tell u in a good manner that I'm a kannadiga and do not teach me Kannada. once again LOUD AND CLEAR- I'M A KANNADIGA AND DO NOT TEACH ME KANNADA-MY MOTHER TONGUE. PERIOD.
"nanna thale BISI madabeda"
ok..haa...ok u might be right in tecnicality....but in general FYI when u say dhokla or in the hotels in karnataka and andhra and in usa when u say dhokla (it means khaman dhokla not the dhokla with chana dal and rice). Ok from now on I will call KHAMAN DHOKLA as besan idli. I can post the recipe of Besan idli if u want :lol:
next...i do have Mrs. Mano's recipe collection. The sambar sadam which she refers to is sambar sadham and not bisibelebaath as u say. U Think they r the same FOR UR KIND INFORMATION- i know the ingredients in BISIBELEBAATH MASALA POWDER and i see the recipe for sambhar sadham- except for 1-2 ingredients in the masala which r the same there r a lot more different ingredients used in BISIBELEBAATH. I have had this sambar sadham in my friends house a few times...the taste is just like sambar mixed with rice and not as bisibelebaath as U THINK.
If u still want to refer BISIBELEBAATH as sambar sadham...go ahead that just shows how pro U R..
i repeat it again example- u cannot call sambar powder as rasam powder just because it has a few similar ingredients/or are in different proportion. SAMBAR POWDER IS SAMBAR AND RASAM POWDER IS RASAM. AND THE SAME ONE CANNOT CALL KHAMAN DHOKLA AS BESAN IDLI.
Hope its clear..
quote]
Mr. Nichiro,
I did tell u in a good manner that I'm a kannadiga and do not teach me Kannada. once again LOUD AND CLEAR- I'M A KANNADIGA AND DO NOT TEACH ME KANNADA-MY MOTHER TONGUE. PERIOD.
"nanna thale BISI madabeda.
Hope its clear..[/quote]
Dear Friend,
I think you have got me wrong.
Forgive me if you are offended.
I am just a simple cookery student and not a PRO.
Always learning new things.
Thanks for your time and space.
Nichiro
And the point I was trying to make was,
What is sambar-sadam to Tamils ,
is Dal-Bhat to Gujaratis and,
Bisi-Bele-Bhath to kannadigas .
The only thing is that their recipes might differ.
I was probebly misunderstood due to my style of English writing.
Hope I am not mis-understood my friend.
Nichiro
Dear Mrs. Mano,
Could you give me Mutter Panner recipe? I have tried it many times. But I want the exact taste of it as we get in the restaurant. Please help me!
Thanks!
Hello Mrs.Mano,
I would like to know a better way of storing green chillies. i bought the green chillies without knowing that i had lots in the fridge. so now i have so much and it will get spoilt. can i grind and store it as a paste will it be good?
i also have doubt abt the parotta recipe, as i try rolling them and stretching it comes back to its original shape, but the taste was good . what mistake did i make?
thankyou
kz
Dear Mrs Mano,
Tried your "Ennai Kaththarikai curry" Today. Turned out really well . Had done exactly as per your procedure.Thank You! :)
Napolims,
In my opinion there is nothing wrong in comparing things like Nichiro. In erode and coimbatore side there is a dish called parupu sadham(Dal rice) which is similar to bisibhela bath but with out vegies. Ppl form chennai, other parts of tamilnadu didn't know much abt parupu sadam(the exact name is arisim parupu)
So lots of my friends including me at college refer them 'it is like besi bhela bhath what we get in bangalore"
If some one don't know what dhokla is..we can say it is like idli or how Nichiro states..
Hope u won't offended!
Dear mrs.Mano
I am a vegetarian .Some of the non veg biriyani and rice recipes you have posted look very tempting...
What will be the outcome of the dish if the non veg ingredients are omitted?Will it be equally tasty?
Please let me know.
Regds
Sowmya
Dear Mrs.mano,
Am wondering if u know any kurma (Vegetarian) thats goes well with biryani..My husband was telling me about "dhalcha" or "thalcha" which Muslims make for biryani..Please post any recipe u have for that..Also i had asked for enna kathrika kozhambu earlier..am eagerly waiting to try it out..
Regards,
Suganthi
Dear Shankar!
Here is the recipe for MYSORE MASALA DOSAI.
MYSORE MASALA DOSAI:
For the batter- you can use idli/dosai batter. Some people will add a little poha, lentils, chennal dal and then semolina to the batter for a better taste and crispness. You can add a tbsp of Bengal gram, a tbsp of lentils and a tbsp of poha to 3 cups of rice, ¾ cup of black gram and 1 tsp of fenugreek seeds when you soak for the dosai. Then grind them to a fine batter. After the fermentation of 10 hours, add 1 tbsp of fine semolina, mix well and keep it for 30 minutes before preparing dosai.
For this you need potato masala which we will make for POORIS. But the masala must be thick and have a spreading consistency.
I am re-posting the recipe of red chutney here which we must spread on the dosai.
RED CHUTNEY:
Roast 3tbsp Bengal gram, 2tbsps black gram, 6 dry chillies in oil to light brown colour.
Grind them with a small gooseberry-sized tamarind, 5 peppercorns, 2tbsps shredded coconut, and 2tbsps chopped coriander leaves.
Mix butter to the chutney in 8tbsps:50gms ratio.
PROCEDURE FOR MAKING MYSORE MASALA DOSAI:
Spread a thin dosai on hot tawa. Immediately spread a thin coat of red chutney on it. Then put some potato masala on one side. Close with a lid and cook on medium fire. Then take away the lid, pour a sp of gingelly oil, and close the masala with the other half of dosai.
Otherwise, you can cook on both sides, apply the chutney on one side, , place the masala and close with the half side of the dosai and pour some oil. Cook on both sides till they become a little crisp.
Hello KZ!
I regret for the delayed reply. For yr queries, I needed a lot of time to write and post a few best recipes.
You have not done any mistake in the procedure of making parotta. If you sprinkle a little flour to roll them, then the texture of the parotta will change. You must roll it very lightly [you must put very little pressure in the hands] and then use your right palm to flatten it. That is the procedure we use in our restaurant also.
For storing the green chillies- you can grind them with ginger and a little vinegar to a paste and then keep it in the fridge. You can store this for a few weeks. You can add this in gravies. Here is a pickle recipe using green chillies as the main ingredient for you!
GRREN CHILLI PICKLE:
Ingredients:
Green chillies- 100gms
Tamarind- a big lemon size
Fenugreek seeds- 1 tsp
White sesame seeds [ellu] - 1 tsp
Asafetida- a marble-sized piece
Turmeric powder- 1/2 tsp
Enough gingelly oil
Powdered Jaggerry- 1 tsp
Mustard seeds- 1 tsp
Procedure:
Slit all the green chillies slightly at the tail ends. Soak the tamarind in enough water for 30 minutes and then extract its juice.
Heat a kadai and roast the sesame seeds, fenugreek seeds and asofetida in a little oil and then powder them finely when cooled. Again pour the gingelly oil in the kadai and heat it. Add the mustard seeds and when they splutter, add the green chillies and fry them well on medium fire until they change their colour. Add the tamarind extract with the turmeric powder and enough salt. Cook the pickle until all the water is evaporated and is thickened like gravy. Now add the fried powder with the jaggery and cook for a few more minutes on a very slow fire.
Here I am posting a few dessert recipes for you!
JELLY FRUITS:
To make this, there is no particular quantity of ingredients. You need a jelly powder, different kinds of fruits, a sponge cake, a tin of condensed milk, fresh orange juice, and mango flavoured custard or mango ice cream to prepare this. Banana, apple, mango and pineapple, are the main fruits for this. Chop all the fruits in to chunks.
Orange jelly will be more suitable for this. Prepare the custard before hand and cool it in the fridge. Prepare the jelly as per the instructions. You will need a broad glass bowl with a flat bottom. Crush the cake like bread crumbs and place inside the bowl. Press tightly with yr fingers. Then pour the orange juice on it evenly. Then pour the condensed milk in the same way. Place half of the fruits evenly. Then pour the custard or ice-cream in the same way. Finish the remaining fruits in the same procedure. At this point, the jelly has to be in semi- firm condition. Pour it over the dessert evenly and place it in a fridge to cool. The jelly will be set there firmly.
FRUIT KESARI:
Ingredients:
Ghee- 1/4 cup
Fried cashew nuts- 3 tbsp
Fried raisins- 3 tbsp
Semolina-1 cup
Water- 2 cups
Orange Colour powder- 2 pinches
Sugar- 2 cups
Finely chopped apple- 1 cup
Finely chopped pineapple- 1 cup
Finely chopped mango- 1 cup
Finely chopped banana- 1 cup
Rose essence or orange essence-1 tsp
PROCEDURE:
Heat a kadai and pour the ghee. Add the semolina and fry it on medium fire till it becomes light brown and a nice aroma floats on the air. Add the water and cook the semolina till it is cooked and thickened. Add the sugar with the colour powder and the essence. Cook well until the kesari turns like ‘Halwa ‘texture. Put off the fire and add all the fruits, cashew nuts and the raisins and mix well. Keep it covered with a lid for some minutes and then mix well. You can serve this either hot or cooled.
Hello Mrs. Mano,
Thankyou for posting the Mysore masala Dosai. I have been looking for this recipes for a long time.
Thankyou onceagain.
rsankar.
Dear Sowmya!
Non-veg cookery generally has more spices where as vegetarian dishes will be delicious even with fewer spices. By the way, what do you mean by ‘non-veg’ ingredients?
Dear Indu!
As I have said earlier, the water in the keerai itself is enough to cook it. You can cook in high flame if you feel much water in it. But do not drain the water in it. You are wasting its vitamins.
Potatoes and fishes are soft and they have the tendency to become soft once they are fried. That is why potato wedges and finger chips are soft in the fast food shops.
Dear apujittu!
I felt happy that yr maida biscuit turned very well for you. Actually the original recipe needs dalda only. But I always prefer ghee. Butter will make the taste a little different.
Most of the biscuit recipes need butter only. Like this, most of the sweets require ghee only. You must prepare according to the recipe.
Thanks a lot for the feedback on the maida biscuit and the prawn curry.
Dear Suganthi!
There is no ‘Ennai kaththarikkai kuzhambu’ recipe with me. The one I have known and posted was “Ennai kaththarikkai curry’ only!
I have already posted some recipes of kuruma varieties which will go well with briyanis. I am posting below a recipe for “Dhalcha” which is a famous side dish for muslims in Thanjavur and Trichy sides.
DHLACHA:
Ingredients:
Lentils- 200gms
Bengal gram- 2 tbsp
Mutton pieces with more bones- 250 gms
Finely chopped onion-1 cup
Finely chopped tomato-2 cups
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Turmeric powder- 1 tsp
Chilli powder- 1 tbsp
Coriander powder- 1 tsp
Tamarind- a lime size
Chopped coriander leaves- 3 tbsp
Diced brinjals- 2 cups
A big mango [ottu mango is very suitable]
Enough salt
Procedure:
Soak the tamarind in enough water for 30 minutes and then extract its juice.
Pressure cook the dals and the mutton pieces with the tomato, onion, ginger and garlic pastes separately. Then heat a kadai and pour the dals with the cooked mutton, powders and enough salt. Cook for a few minutes. Add the vegetables with the tamarind extract. Cook for more minutes until every thing is well cooked in the gravy.This dhalcha should not be thickened.
Dear Mrs.Mano,
Thank u so much for posting the dhalcha recipe..since am a vegeterian can i make it without meat?
Regards,
Suganthi
Hello Mrs.Mano,
Thanks a lot for replying abt my doubts abt parotta. i will try it again. thank you for the green chilli pickle recipe and desserts. will try them and let u know. I made idly sambhar accordingto ur recipe yesterday and it is a big hit among friends, they loved it.
i have one more doubt while making mutton kolambu can i put mutton pieces and liver ( eeral) together? the mutton is tender while the liver is hard, is that normal? is liver good for health? sorry to disturb u with more doubts.
Thankyou
kz
Dear Mrs. Mano
Can you please post the recipe for that "just like hotel" masala for dosai and puri ?
Thanks
Ramanan
Dear Pammi!
About this chilli chicken dish- there are so many varieties of recipes in Indian style, Pakistan style and Chinese style. I do not know which the original is and so I couldn’t give the exact recipe.