HAPPY MOTHER'S DAY TO ALL MOTHERS IN THE FORUM
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HAPPY MOTHER'S DAY TO ALL MOTHERS IN THE FORUM
Hi Mrs.Mano
Need recipe for kothukari korma that goes well with parotta.Wanted to try this sunday.
plz do post the recipe for the same.
Thanks in Advance
Dear Mrs.Mano,
I tried your Layered Parotta.It really came out very well. Thanks to u!!!!! My family members enjoyed it . All their appreciation goes to u. :clap:
In addition to it I added dry yeast dissloved in hot water to the dough.
Can u post recipes for different variety of cutlets and patties.Waiting for ur recipe
Dear Mrs.Mano,
I tried ur palgova receipe.it turns out great.thanks a lot for such a nice receipe.bye.
Dear Anuu!
Thanks a lot for the nice feedback on ‘thenkuzhal’.
Regarding Rawa uppuma- add 2 cups of water to one cup of semolina. For semiya uppuma, add 1 1/2 cups of water to one cup of semiya. As semiya is having a sticky texture, it is better to sprinkle 2 or 3 tbsp of fine semolina when making semiya uppuma. Then it will not stick at the bottom.
Here is the recipe for wheat appam.
WHEAT APPAM:
Ingredients:
Wheat flour- 1 cup
Rice flour- 2 tbsp
Powdered jaggery- 1/4 cup
Small ripe banana-1
Shredded coconut- 1/2 cup
Cardamom powder- 1 tsp
Soda bi carbonate- 1/4 tsp
Salt- a pinch
Ghee to fry
Procedure:
Mix all the ingredients with enough water to make a smooth thick batter. Pour 1 cup of ghee in a pan. When it becomes hot, pour a big spoon of batter. When it is fried on one side, turn it on the other side and fry it to golden brown colour. The fire should not be high. Thus make all the appams.
Dear Anuu!
Thanks a lot for the nice feedback on ‘thenkuzhal’.
Regarding Rawa uppuma- add 2 cups of water to one cup of semolina. For semiya uppuma, add 1 1/2 cups of water to one cup of semiya. As semiya is having a sticky texture, it is better to sprinkle 2 or 3 tbsp of fine semolina when making semiya uppuma. Then it will not stick at the bottom.
Here is the recipe for wheat appam.
WHEAT APPAM:
Ingredients:
Wheat flour- 1 cup
Rice flour- 2 tbsp
Powdered jaggery- 1/4 cup
Small ripe banana-1
Shredded coconut- 1/2 cup
Cardamom powder- 1 tsp
Soda bi carbonate- 1/4 tsp
Salt- a pinch
Ghee to fry
Procedure:
Mix all the ingredients with enough water to make a smooth thick batter. Pour 1 cup of ghee in a pan. When it becomes hot, pour a big spoon of batter. When it is fried on one side, turn it on the other side and fry it to golden brown colour. The fire should not be high. Thus make all the appams.
Dear Orange!
Thank you very much for the nice feedback on layered parotta. Here are a few recipes on cutlets for you!
Vazhaippoo cutlet:
Ingredients:
Vazhaipoo-1 [chop it finely, and steam it for 15 minutes]
Bengal gram- 1/2 cup
Boiled and mashed potato- 1 cup
Ginger paste- 1/2 tsp
Garlic paste- 1/2 tsp
Green chilli paste- 1 tsp
Onion- 2
mint leaves- a handful
Chopped coriander- 2 tbsp
Turmeric powder- 1/2 tsp
Salt to taste
Enough oil to fry
Procedure:
Soak the Bengal gram for 2 hours and then grind it coarsely. Heat a pan and pour 2 tbsp of oil. Fry the onion till it turns to a golden colour. Then add all the pastes with the turmeric powder and fry well. Add these with the greens, mashed potato and the steamed vazhaippoo to the ground paste. Mix well with enough salt.Make small balls, flatten them and fry the cutlets in hot oil to a golden colour.
FISH CUTLET:
Ingredients:
Steamed and mashed fish- 5 cups
Turmeric powder- 1/2 tsp
Onion-3
Chopped coriander- 1/4 cup
Mashed tomato- 1/2 cup
Boiled and mashed potato- 1 cup
Salt to taste
Eggs-2
Fresh breadcrumbs- 2 cups
Enough oil to fry
Grind these ingredients coarsely with water:
2 tsp fennel seeds, 1 piece cinnamon, 8 garlic flakes, 1 tsp shredded ginger
Procedure:
Heat a pan and add 3 tbsp of oil. Add the onion and fry well. Then add the tomato with the turmeric powder and fry for a few minutes until the tomatoes are mashed well and the oil floats on top. Add the ground paste and fry for a few minutes. Add the mashed fish with enough salt and cook for sometime till every thing is blended well. Put off the fire. Add the coriander and the mashed potato. Mix well. Make small balls and flattened them. Dip them in to the beaten eggs and coat them finely with the fresh bread crumbs. Fry them in hot oil to golden brown colour.
Dear Cynthia!
Thank you very much for the nice feedback on palgova.
Hi Mrs. Mano,
Your "Prawn Biryani" recipe was an instant hit with my family. My son especially wants to eat it almost everyday till it finishes. Even your "Ulunthu vada" turned out very crisp without absorbing oil. I now grind the dough and keep in the fridge and make vadas for tiffin.
I am gaining confidence with my cooking because of your recipes. I have taken a printout of all your recipes and bound it into a book. My husband keeps on teasing me by telling others that she is a fan of Mrs. Mano. Thank you once again for all the pain you taking to share the recipes with us.
One request is can you share the recipe for "Bisi belle bath", if possible.
Thanks,
Hulda
Dear Hulda!
Thanks a lot for the compliments as well as the feedback on ‘prawn briyani’.
The satisfaction is great when hubbers like you say that they are gaining confidence in their cooking because of my recipes. This kind of appreciation always initiates me to post more and more recipes for the hubbers like you.
Here I am posting the recipe of ‘Bisi Bele Bath for you! I have learnt this from one of my friend.
BISI BELE BATH:
Ingredients:
Raw rice- 2 cups
Lentils- 1 cup
Diced mixed vegetables [carrot, brinjal, potato, beans, and drumstick]- 2 cups
Curry leaves- 1 arc
Chopped coriander- 3 tbsp
Green chillies-2
Diced sambar onions- 1 cup
Crushed tomatoes- 2 cups
Tamarind- a lime size
Salt to taste
Ghee-3 tbsp
Oil- 2 tbsp
Turmeric powder- 1/2 tsp
Mustard seeds- 1 tsp
Roast the following ingredients in little oil and powder them finely:
Red chillies-6, coriander seeds-3 tsp, black gram- 1 tsp, Bengal gram- 1 tsp, fenugreek seeds- 1 tsp, fennel seeds- 1 tsp, cinnamon-1, cardamom-1, clove-1, maratti mokku-1, shredded coconut- 3 tbsp
Procedure:
Steam the vegetables. Soak the tamarind in enough water for 1 hour and then extract its juice. Wash the rice and the lentils and pressure cook them with enough salt. Heat a pan and add the ghee and the oil. Add the mustards and when they splutter, add the sambar onions, green chillies and the tomatoes. Fry well until the vegetables are cooked and the oil floats on the surface. Add the vegetables with enough salt, and the turmeric powder. Fry for a few minutes. Then add the tamarind extract and let it simmer for a few minutes. Add the ground powder and cook the gravy until it is thickened. Now add the cooked rice and lentils with the greens. Mix well and cook for a few minutes on slow fire until it is well blended. Pour some ghee on top.