Dear Mrs.Mano,
Can you please post the receipe for pudina thokku?shall we replace kothumalli with pudina in kothumalli thokku?Thank You in advance.
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Dear Mrs.Mano,
Can you please post the receipe for pudina thokku?shall we replace kothumalli with pudina in kothumalli thokku?Thank You in advance.
hi ms mano, admire the wonderful work u do. need a person like u to answer all questionswith such understanding. i do have a question for u.when a recipe calls for a cup of red chilles how to measure redchilles . is it approximate?how is it done?thanku in advance
Dear Pr!
You are correct. You must try with a plate with little bigger holes than the usual one which has minute holes as the ragi has a sticky texture. With the ragi idiyappam, you must separate them to strings only when they are cooled and also you must seperate the strings with greased fingers.
Thanks a lot for the nice feedback.
Dear Cynthia!
As you have assumed, you can replace koththamaloli with pothina to prepare pothina thokku. This is the best recipe for koththamalli thokku. Recently I have learnt from a very old relative the recipe of curry leaves thokku or podi. Its taste is really superb. I will post it here soon. You can make the pothina thokku in that style also.
Dear luz!
Thanks for the appreciation.
I always break the red chilli in to two pieces and remove the seeds. Then only I will measure them. Thus it will be easy to fill a cup also.
[tscii]
I am posting here a few interesting recipes which I had tested last week successfully.
MUSHROOM PULAO:
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Ingredients:
Fresh mushrooms- 250gms
Basmati rice- 3 cups
Sliced onions- 2 cups
Slit green chillies-8
Ginger and garlic paste- 2 tsp
Mint leaves- a handful
Coriander leaves [chopped]- a handful
Milk- 1 cup
Thick coconut milk- 1 cup
Curd- 2 tbsp
Salt to taste
Oil- 3 tbsp
Ghee- 4 tbsp
Powder the following ingredients:
2 cardamoms, 2 cloves, fennel seeds- 1 tsp, cinnamon- 1 “piece
PROCEDURE:
Heat a vessel and pour the ghee and the oil. Add the onions and fry till it turns golden brown. Now add the pastes and fry them a little. Wash and Cut the fresh mushroom into two pieces and add them to the onion. Fry them for a few minutes. Add the green chillies, greens, and the curd with a little salt and fry until every ingredient is combined well and a nice aroma floats on the air. Add the powder and fry for a few seconds. Add the milk, coconut milk and 4 cups of water with the soaked rice. When the rice is 3/4th cooked add the salt and mix it well. When the water is almost evaporated, place the rice in the ‘Dhum’ in a pre-heated oven at 160 degC for 20 minutes.
JACKFRUIT SEEDS BRIYANI:
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INGREDIENTS:
Jackfruit seeds- 1 ½ cups
Basmati rice- 2 cups
Small garlic flakes- 15
Finely chopped tomato- 2 cups
Mint leaves- a handful
Chopped coriander- a handful
Coconut milk- 1 cup
Salt to taste
Turmeric powder- ½ tsp
Oil- 3 tbsp
Ghee- 3 tbsp
Grind the following into a paste:
2 green chillies, ½ tsp fennel seeds, cardamom-1, clove-1, cinnamon- a small piece, 1 tbsp- curd, cashew nuts- 3, shredded ginger- ½ tsp
PROCEDURE:
Wash and soak the rice with 3 cups of water. Remove the upper white cover of the jackfruit seeds and boil them in lots of water for 15 to 20 minutes until they become soft. Drain the water and cut the seeds lengthwise in to two. Heat a vessel and pour the oil and the ghee. Add the onions and fry them well. Then add the ground paste along with the turmeric powder and the garlic flakes. Fry them well.. Add the tomatoes and the jackfruit seeds with a little salt and cook till until the oil floats on the surface. Add the greens and fry for a few seconds. Add the rice with the water and also the coconut milk with enough salt and cook on medium fire.. When the water is almost evaporated, keep the briyani in ‘Dhum’ in a pre-heated oven at 160 degC for 20 minutes.
Dear Mrs Mano
Thank you for your continuous support and advice in the kitchen. I am amongst the thousands of hubbers who benefit from it. Please keep up the good work.
I wanted to ask you this question for a long time but the time has only come now. Is there any difference between masala vadai and kadalai vadai? I am use kadali parupu and grind it in various sizes like coarse, fine, full and mix it with onion, chilli flakes etc to make it. It comes nice and crispy. But here in Sydney, the Srilankan food shops sells really crispy kadali vadai and they even stay crispy the next day. Is there any secret ingredient like small amount of thoor dhal or any other makes this? They are big and flat at the edges. I am not sure how they make it big. Please advice. Thank you.
Hello Mrs. MAno,
Hope that you are doing fine. We have been travelling for a bit and that's why no time to try your recipes. Even now, we are still settling back.
But the other day I wanted something different to go with dosas in the morning other than the regular chutney/sambhar. So I tried your tomato coconut kuzhambu. And it was just perfect. It was very easy to make and it tasted very good. It was good with rice as well.
It also seems to be a good base in which to add paneer/mushroom/potatoes etc. I am going to try that out next time. Thanks yet again for an easy and tasty recipe.
Dear Shanthy!
Thanks a lot for the nice feedback and the appreciation.
I do not know anything about kadalai vadai. May be the vadai you have bought contains more thoor dal than the usual Bengal gram we use for kadalai paruppu vadai. Because of the thoor dal, the vadai is crispy.
Dear Thattai!
Thank you for your nice feedback on ‘thakkali coconut kuzhambu’. In fact this recipe is 30 years old and I have learnt this at the time of marriage. It is nice to know that you have enjoyed this recipe.
Dear Mrs. Mano,
It was great to learn the background of the recipe, and also just goes to show that you've been great at collecting super recipes right from the beginning!!!
I would like to request you for a recipe for a prawn varuval. Preferably Tamil Nadu style. The standard recipe that we use has lots of onion, tomato and curry leaves. But we are really bored of it. And also my husband finds it slightly sweet to taste cos of the onions.
Would really appreciate any alternative traditional recipes that you may have. I am looking for a dry-ish preparation that can accompany sambhar/rasam sadam.
Thanks a ton!
Also would you have a recipe for veg stew to go with appams? A non-veg (preferably chicken) version would be great as well. Thanks again.
[tscii]Thattai, is this the recipe u tried?...
Tomato Coconut kuzhambu:
Heat 2tbsps of oil. Add 1sp mustard seeds. When they splutter, add 1cup of chopped onion and 1 cup of chopped tomato. Fry well until they are mashed and oil floats on the top. Add 2sps chilli powder, 1sp coriander powder and 1sp turmeric powder and fry for a few minutes. Grind 1 cup of shredded coconut with 1sp ginger to a fine paste. Add this to the masala with 1 cup of water and enough salt. Cook until it is well blended.
I tried the tomato coconut kulambu with ragi balls today... yummy!!!...:)
[tscii]Dear Thattai!
Here I am posting different kinds of prawn varuval recipes and I hope you would like these two. I will soon post the stew recipes for you. I am also traveling frequently to India [Tamilnadu] and that is why I couldn’t post the recipes and also the replies as quicker as I wish.
The first recipe is a typical tamilnadu recipe. The next one is a slight different recipe using ajinomoto as a seasoning. I always use Bangalore tomatoes –big ripe tomatoes in my cookery as they give more taste than the other types of tomatoes.
PRAWN FRY-2
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Ingredients:
Prawns [cleaned]- 500 gms
Salt to taste
Oil- 5 tbsp
Curry leaves- a handful
Mashed tomato- half cup
Turmeric powder- half tsp
Grind the following ingredients to a find paste:
Fennel seeds- 2 tsp
Small onions-5
Cinnamon- 1 piece
Red chillies-10
Garlic flakes [small]- 15
Shredded ginger- 1 tbsp
Shredded coconut- 1 tbsp
Procedure:
Wash the prawns and coat them with the ground paste well with enough salt. Keep it covered in the fridge for 30 minutes. Heat a pan and pour the oil. Add the curry leaves and then the tomatoes with the turmeric powder. Fry well until the tomato becomes a paste and the oil floats on the surface. Add the prawn with the paste and fry them on medium fire until they are cooked and roasted.
PRAWN FRY-3:
Ingredients:
Prawns [cleaned]- 500 gms
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp
Ajinomoto- half sp
garam masala powder- 1 tsp
Chopped coriander leaves- half cup
Grind the following ingredients to a fine paste:
Garlic and ginger paste- 2 tsp
Red chillies- 10
Lime juice- 1 tbsp
Onion [sliced] – half cup
Chopped tomato- 1 ½ cup
Procedure:
Wash the prawns and coat the ground paste well with enough salt. Keep it covered in the fridge for 30 minutes. Pour the oil in a pan and heat it. Add the sliced onion and fry them to a brown colour. Add the tomatoes with the turmeric powder and fry until they are mashed and thickened. Add the prawns with the chopped coriander and fry them until they are well cooked. Then sprinkle the ajinomoto and cook for a few seconds. Then sprinkle the garam masala and cook for another five minutes.
Note:
When grinding the red chillies, break the chillies into two, remove the seeds and soak them in a little hot water for half an hour before grinding them. Red chillies can be added more or less according to one’s taste.
Dear Mrs Mano
Thank you for your kind reply. I will try and make the Kadali paruppu vadai with small amounts of thoor dhal with the usual bangal gram and let you know if I am successful. Thank you again.
Kind regards
Shanthy
Dear Mrs. Mano,
Thanks a lot for the recipes. I hope to try one of them over the weekend.
And Dev, yup - that IS the one I tried.... and it'd de-lish as u've discovered :)
PS: Dev, How did you make the ragi balls?
I folled the recipe here... http://cooking4allseasons.blogspot.c...i-sangati.htmlQuote:
Originally Posted by Thattai
I used leftover rice...so reduced water by 1 cup... ie ragi flour:water = 1:3... I used a whisk to mix the flour instead of rolling pin & I find it to be much easier...
Dear Mrs Mano,
Can u plzzz post a recipe for Basic Kulfi Recipe(not mango flavoured) i want to make it next week for my husband's birthday.
Thanks in advance.
Regards,
Sk
Dear Mrs. Mano,
I tried the prawns 2 recipe on sunday and it came out pretty well. It was a lovely red in colour and went well with rotis as well as sambhar rice.
The only thing was that it QUITE spicy by my taste. My husband eats more spice than me and even he found it on the spicy side. This after I used a mix of kashmiri and regular chillies. Usually, I use my discretion for the kaaram quotient, but this time decided to replicate faithfully. I don't know if it was meant to be this spicy.
Probably if kaaram had been less, we would have appreciated it even more. Will do that the next time. But all in all, it was quite easy to prepare and taste was also good.
Thanks again.
Tried the mushroom pulov recipe...was very tasty..thank you very much
Could you please post recipes for Tandoori chicken and hyderabad biryani at your convienience.
thanks
Dear Mrs Mano
How are you doin ? I would like to have the jangiri recipe from you (the ones made with urad dal) .Tried couple of recipes from net and not satisfied . Could you please post the recipe at your convienience . Thanks a lot
Regards
Pr
Dear Mrs. Mano,
Made the handi chicken for dinner tonight (with less spice than mentioned :) ) and it came out very well. The gravy was also nice and thick and had a 'fresh' flavour thanks to the chopped corriander. Really lovely, and good with chappatis.
Thanks again!
PS: Dev, thanks for the link. It's a good blog.
Dear Thattai!
Thanks a lot for the nice feedback for Prawn fry-2. You can always lesson the quantity of red chillies when you cook.
Also thank you very much for the feedback on Handi chicken.
[tscii] KULFI:
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Ingredients:
Condensed milk- 450gm
Milk- 5 cups
Unsweetened Khoa- 1 cup
Corn flour or arrowroot flour- half tsp
Maida- half sp
Powdered kesar-1/4 tsp
Rose essence- a few drops
Soaked and ground almonds- 1 tbsp
Cardamom powder- ¼ tsp
Procedure:
Mix the condensed milk, khoa and the flours well with 1 cup of milk. Then add the remaining milk and mix well. Bring to boil and stir constantly for 5 minutes. Then add the ground almonds, cardamom powder and the essence and mix well. Put off the fire. Remove from the fire and cool. Fill into kulfi moulds and freeze.
Dear SK!
Somehow I have not addressed you when I posted the recipe of KULFI which you have requested and I really regret for it. . I hope you would have noticed it.
Dear Mrs Mano,
Thanks a lot for the kulfi recipe.Noticed it last week itself ,i wanted to reply only after trying it.I made it yesterday.I bought khoa from the stores so texture was not so soft.So i blended it in my food processor.I also added pista.I tasted it when it in liquid state and i loved it(but next time planning to try with homemade khoa just to see the difference).Today is my husband's birthday waiting for tonight's dinner .I want him to try it first .
So sweet of you to update just for not mentioning my name.Thanks a ton Mrs Mano.When i came to US four years back i was okay okay Cook.Now i'm a better cook ,know lot of recipes only because of people like you.My husband proudly says to his friends that i make very tasty dishes and he also adds both south and north indian dishes.So whenever i call someone for lunch or dinner i see to that i don't repeat the dishes and make it very tasty.Even my friends call me for ideas(menu planning and recipes) whenever they are planning to invite somebody for lunch or dinner.Thanks a lot to you and other members for taking time to share your recipes and make people like me a better cook.
regards,
Sk
Dear Mrs. Mano,
Sorry for the late reply. Thank you very much for the Vegetable fried rice recipe, its was very good.
One more doubt. I am asked to prepare chicken curry for the australians in our church. I have to prepare 4 kgs of chicken curry. I am cooking so much quantity for the first time. I am not sure about the number of onions, tomatoes etc. Can you please help me with the measurements of a simple chicken curry.
Thanks,
Regards,
Hulda
Dear Mrs. MAno,
Tried the curry leaves coconut chutney. It was very nice and different, and a good way to incorporate curry leaves in the diet. I love to include them in our food such that we actually eat them, so this recipe was perfect in that regard!! :D
Thanks!
Dear Sinrultz!
Thanks a lot for the feedback on ‘mushroom pulao”.
Here are the recipes you have asked!
TANDOORI CHICKEN:
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Ingredients:
Chicken pieces[boneless]- 1 kilo
Garlic paste- 1 pod
Kashmiri chilli powder- 3 tbsp
Pepper powder- 1 tbsp
Coriander powder- 1 tbsp
Fennel powder- 1 tbsp
Lime juice- 1 tbsp
Curd- half cup
Salt to taste
Tandoori colour- half sp
Ginger paste- 2 tbsp
Onion paste- 2 tbsp
Clove powder- quarter sp
Cinnamon powder- a pinch
Turmeric powder- 1 tsp
Procedure:
Mix all the powders and the pastes with the lemon juice and the curd. Coat the chicken pieces with this mixture thoroughly and marinate them for 3 hours. Cook in a Tandoori oven for 15 to 20 minutes.
HYDERABADI BRIYANI:
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Ingredients:
Briyani rice- 500gms
Mutton pieces- 500 gms
Ginger paste- 2 tbsp
Garlic paste- 1 pod
Curd- 1 cup
Chilli powder- 1 tsp
Saffron- 1 tsp
Hot milk- half cup
Green cardamom powder- quarter sp
Cinnamon pieces-3
Black cardamom-1
Green chillies[slit]- 6
Cloves-3
Shredded khoa- 100gms
Mint leaves- a handful
Coriander leaves- half cup
Salt to taste
2 tbsp Grated cheese and fried cashew nuts to garnish
ghee- 1 cup
lime juice- 1 tbsp
coconut milk- 1 ½ cups
sliced onion- 2 cups
Procedure:
Marinate the mutton with the ginger and garlic pastes, chilli , turmeric powder and coriander powder, and the curd with enough salt for 1 hour. Soak the saffron in hot milk. Soak the rice for 15 minutes and then cook the rice with little salt until they are 3/4th cooked and the water is almost evaporated.
Heat the ghee in a broad pan and add the onions with the whole spices. Fry them for a few seconds and then add the mutton and cook for a few minutes. Add the coconut milk with little salt, cover with the lid and cook till the mutton pieces become tender.
Take a heavy bottomed vessel. Spread half rice evenly.
Pour half of the milk over it. Spread the mutton mixture on it. On top, place the slit green chillies, khoa, and the greens and pour the lime juice evenly. Spread the remaining rice again and pour the remaining milk evenly. Close with a tight lid and seal around with maidha paste. ‘Dhum’ cook for 20 minutes on slow fire or in a hot oven. Garnish with the cheese and the cashew nuts.
Dear Pr!
Here is the jangiri recipe you have asked.
JANGIRI:
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Ingredients:
Whole black gram- 200gm
Raw rice- 25 gms
Sugar- 800gms
Ghee or dalda to fry
Pachai karpooram- a pinch
Saffron- a pich
Rose essence- half sp
Or powdered cardamom- 1 sp
Kesari powder- a pinch
Procedure:
Soak the black gram with the rice for half an hour. Then grind them to a thick batter. The batter should be fluffy and soft like butter. Keep the half of the batter in the fridge. Otherwise the batter will get a sour taste.
Simultaneously, prepare sugar syrup with one thread consistency, that is ‘ KAMBI PAAHU’ and mix in the saffron, pachai karpooram, kesari powder and the cardamom powder or rose essence. Keep the paahu hot on very slow fire.
Pour the dalda or ghee in a broad pan and put on the fire. The fire should be medium. When it becomes hot, put small amount of the batter in the prepared ‘Jangiri’ cloth and holding tightly squeeze the batter through the hole of the cloth in to the hot oil and moving the hand quickly make the jangiri designs in the hot oil. Once they are cooked, turn them on the other side to cook. Take them away and press them in the hot syrup while they are hot for a few minutes and then place them on a broad plate. Thus complete all the batter.
JANGIRI CLOTH:
Prepare a square kerchief using a thick pant cloth. In the middle, make a big pea-sized hole and stitch around the corners finely.
Dear Hulda Ashok!
Thank you very much for the feedback on vegetable fried rice.
Here is the recipe for a simple chicken curry which involves 4 kgs of chicken.
CHICKEN PIRATTAL:
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Ingredients:
Chicken pieces- 4 kilo
Sliced onions-10
Slit green chillies-10
Chilli powder- 3 tbsp
Coriander powder- 4 tbsp
Turmeric powder- 1 tsp
Ginger paste- half cup
Garlic paste- half cup
Coconut oil- 3 tbsp
Chopped coriander- 2 cups
Salt to taste
Oil- half cup
Grind the following ingredients in to a fine paste:
Mashed tomato- 2 cup
Shredded coconut- 2 cups
Cinnamon- 2 pieces
Cloves-5
Fennel seeds- 1 tbsp
Cardamom-5
Roast the following ingredients in a dry pan and then powder them finely:
A handful of raw rice, peppercorns- 1 tbsp, cumin seeds- 1 tsp, fennel seeds- 1 tsp
Procedure:
Heat a vessel and pour the half cup of oil. Add the sliced onion, green chillies, ginger - garlic pastes and the coriander and fry well on slow fire. Add the cleaned chicken pieces with the ground paste. Add enough water and allow it to simmer for some minutes. In a small pan, pour the coconut oil and fry all the powders on a very slow fire for a few seconds and pour this to the simmering gravy. Add enough salt. When the chicken pieces are cooked and the gravy comes to the desired consistency, sprinkle the powder and mix well.
If you need more gravy, you can add some coconut milk at the finishing stage.
Dear SK!
Thanks a lot for your heart warming appreciation.
This kind of appreciation always encourages my dedication and the involvement in cookery. Learning alone would not make a person a great cook. It needs extraordinary interest and thirst to learn more and more and also perfection in the kitchen. That is why you have become a better cook now and my sincere wishes for you to become a greatest cook in future!!
Always home-made preparations yield good results than the purchased ones.
[tscii]Dear Thattai!
Thanks a lot for the feedback on curry leaves coconut chutney’!
Here is the recipe for the stew which you have asked a few days back. This stew is a delicious accompaniment for idiyappams and aappams.
VEGETABLE CHICKEN STEW:
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Ingredients:
Diced broccoli- few pieces
Diced carrot-1
Diced capsicum-1
Chopped coriander- quarter cup
Chopped spring onion- half cup
Diced onion- 1
Big ripe tomato-3 [chopped]
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Ajinomoto- quarter sp
Coarse pepper powder- 1 tsp
Turmeric powder- half sp
Slit green chillies- 4
Diced cabbage- half cup
Boneless chicken pieces- 750gms to 1 kilo
Milk- 1 cup
Coconut milk- 1 cup
Salt to taste
Oil- 3 tbsp
Soya sauce- 1 tbsp
Procedure:
Heat a pan and pour the oil. Add all the vegetables except capsicum and stir fry for a few minutes. Then add the pastes with the green chillies and the turmeric powder and again cook for some minutes till the vegetables are half-cooked. Add the chicken pieces, salt and 2 cups of water. Allow it to simmer for some minutes. Add the milk with the ajinomoto, Soya sauce, capsicum and the pepper powder and again cook for a few minutes. Lastly add the coconut milk and when the gravy starts to simmer put off the fire. Sprinkle the coriander leaves and mix well.
Mrs Mano
Thank you so much for the lovely recipes...I cannot wait to try them out.
u totally rock maam!! :D
Dear Mrs Mano
I was eagerly waiting for jangiri recipe .Thanks a lot for posting it. I want to try this immediately .But we are leaving for a 4 day trip today evening . Will surely try it out as soon as I come back . Cant wait to try it .
Should we leave the batter in oil to get hard( somewhat like murukku) or take it a bit early .
Will defenitely try and post the feedback and come up with more questions after trying it .
Thanks and Regards
Pr
Dear Pr!
You must take away them from frying when the jangiris are cooked. They should not be either very soft or very crisp. If they are too soft, they would break when you press them in to the sugar syrup.
Dear Mrs Mano,
Can u plz post the recipe for Birichi(fried rice/puloa) with little pieces of bread that they in marriages?.I tried to find the recipe for a long time now but no luck.
Thanks.
rgds,
sk
Dear Mrs. Mano......:-) nalla irukeengalaa???
Epo mudiyumo.....would it be possible to give "Theeyal" recipe please please please....thank you in advance......:-).......ipadiku...suvai