Dear sjeya!
I have not a good recipe of Kerala Black Halwa. If I get one, I will post it for you!
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Dear sjeya!
I have not a good recipe of Kerala Black Halwa. If I get one, I will post it for you!
Dear Inimai!
Thanks a lot of the feedback on Aappam. Here is the recipe for MUTTER PANEER.
MUTTER PANEER:
Ingredients:
Frozen peas- 2 cups
Mashed tomato- 2 cups
Diced paneer pieces- 1 ½ cups
Fresh curd-1/2 cup
Sugar- 1 tbsp
Ghee- 1 tbsp
Oil-3 tbsp
Corn flour- 1 tsp
Milk- 1/4 cup
Salt to taste
Grind the following ingredients to a paste:
Big onion- 1
Coriander seeds- 2 tbsp
Poppy seeds- 3 tsp
Red chillies- 6
Roasted shredded coconut- 1 tbsp
Garlic flakes- 6
Ginger paste- 1 tsp
Cumin seeds- 1tsp
Powder the following:
Peppercorns- 1/2 tsp
Cloves-4
Cinnamon pieces-3
Fennel seeds- 1 tsp
Procedure:
Fry the paneer pieces in oil under slow fire till they become brown and then take them away. Heat a kadai and pour the ghee and the oil. Add both the masalas and fry them until the oil floats on top. Again add the curd and fry for a few minutes. Then add the peas and fry for a few minutes. Add the tomatoes with enough salt and water. When it simmers for some minutes, add the paneer pieces, and the sugar. Mix the corn flour in the milk and pout it in the gravy. Let the gravy simmer for a few minutes. Garnish with chopped coriander leaves.
Dear Mrs. mano,
Thank you for Mutter Paneer recipe! In this, you have specified to add corn flour. Is it a white or yellow one? I have the yellow one. Can I substitute with anyother?
Thanks!
Dear Mrs. Mano,
In your previous recipe using papaya, are we supposed to use green or ripe papaya??
Love your recipes.
Thank you.
Dear Mrs.Mano,
I thank you for responding to my posting.
I am also living in UAE, & so thought of asking you to suggest which brand of wheat flour available here is best , for health [with less maida] & for tastier roti, puri etc. ?
Also, powdered coconut milk is better or tinned ones give better results ? Which brand do you recommend ?
Thanks,
Indu.
Hello Mrs.Mano,
I tried the mutter paneer recipe, i just omitted the sugar and milk for corn flour, just used water. it came out great and was good with veg fried rice and pulao.
Thankyou!
Inimai, I used white corn flour which is also known as corn starch here in american grocery. hope this helps u.
kz
Dear Urmila!
In the recipe ‘drumstick pappad samosa’, you can use potato instead of drumstick. But the taste of drumstick is something special that no body could find it as it is made with drumstick flesh. Also the taste will be delicious.
You can make maida biscuits adding a little chilli flour and omitting sugar. You can create new dishes like that.
In the old days, my grand mother and mother used to prepare the ‘pal kozhukkattai’ by making very small balls like jasmine buds out of the rice flour. But it is time consuming. Nowadays people started to prepare so many dishes in lesser time. If you use a slightly bigger idiyappam achu, it will be easy to make ‘pal kozhikkattai’.
The neem flowers will change in to pale brown or brown colour when they are dried under the heat of the sun. So do not worry. Yes. They are also very good for health.
We can make podi, pachchadi, rasam and thuvaiyal. I will post the recipes of podi and rasam here. Then other recipes will follow them within a few days.
VEPPAMPOO PODI [neem flower podi]:
Ingredients:
Dried veppampoo- 1 cup
Coriander seeds- 1 tbsp
Black gram- 1 tsp
Cumin seeds- 1 tsp
Peppercorns- 1/2 tsp
Red chillies- 2
Asafotida- a marble size
Enough salt.
Procedure:
Roast the neem flower in a dry kadai to a brown colour. Roast the other ingredients also in a little oil separately. When cooled, grind them to a fine powder with enough salt. This can be eaten by mixing it with hot rice and ghee.
VEPPAMPOO RASAM: [Neem flower rasam]
Ingredients:
Tamarind-a lime size
Red chillies- 3
Cooked dal- ¼ cup
Turmeric powder- 1 tsp
Asafetida- a marble size
Veppampoo- 2 tbsp
Ghee- 2 tbsp
Chopped coriander leaves- 2 tbsp
Curry leaves- 1 arc
Mashed tomato- ½ cup
Rasam powder- 1 tsp
Mustard seeds- 1 tsp
Enough salt
Procedure:
Soak the tamarind in 2 cups of water for half an hour and then extract its juice. Pour it in a kadai with 2 more cups of water with enough salt, tomatoes, rasam powder turmeric powder and the cooked dal. Let it simmer for 3 minutes. Heat a small kadai and pour the ghee. Add the mustard seeds and when they splutter, add the red chillies, curry leaves and asafetida. Then add the veppampoo and fry to a brown colour and add these to the simmering rasam with the coriander leaves. Let the rasam simmer for a few minutes.
Hello Honey dew!
Thanks a lot for the feedback on pperkangkai kothsu.
For tomato briyani- you must pre heat the gas oven for 10 minutes before hand. Then place inside the 3/4th cooked briyani for 10 minutes. The vessel must be tightly covered with a flat lid. After ten minutes, take it out and mix well carefully. You can add a little ghee around the rice. Then keep it in ‘dum’ for 10 minutes again.
To my knowledge, there is no vegetarian Hydrabad dum briyani.
Dear Sugandhi!
You can try the dhalcha without mutton. But it will taste like a sambar.
Dear KZ!
Thank you very much for the feedback on ‘Idli sambar’. I am glad that it turned out very well for you and was appreciated by yr friends.
About the mutton kuzhambu-You can cook the liver along with the mutton in the cooker. It will be really soft like mutton in our place [Tamilnadu]. Generally, mutton induces high cholesterol levels in our body and it is better to take it once in a while.
Thanks again for the feedback on ‘Mutter paneer’.
Dear Mr.Ramanan!
Hotels have different kinds of masala for dosai as well as poori. So I couldn’t figure out the correct recipe.
The secret lies in mashing the potatoes. If you mash them when they are hot, you can get a smooth and tasty masala. If you mash them after some time, the masala will be sticking. Some people will add tomatoes in the masala. In the tempering also, some will add black gram and Bengal gram. It is up to you to add the extra taste and flavour.
Dear riceandbeans!
I have mentioned only raw papaya [green papaya] in the recipes of papaya.
Hello Indu!
I am glad that you are also living in the United Arab Emirates. Are you from Dubai?
I buy wheat flour in the ‘Adil spices’.
Whenever I go to the native place, I make it a point to wash wheat grains [Punjab] and Soya beans and then dry them under the sun. Then I will send them to powder in a mill. Chappathis made out of this flour will be always healthy. For 1 kg of wheat grains, 100gms of soya beans are enough. But this flour is not suitable for pooris.
I think in taste wise, both the powdered coconut and the tinned coconut milk are the same. But we must finish the tinned milk soon once we open it. Almost all the brands are the same, I think. I like to buy the powder manufactured by kerala.
Dear Inimai!
You must use white corn flour as KZ had informed. Corn flour is added only for the thickening purpose as well as adding a little flavour. There is no substitute for that. You can avoid that.
Dear Mrs. Mano Could u post few soup recipes (Veg and Non Veg)
Thanx
Noodles
hi mrs mano. just curious to know if u know the recepie for mambazha morkuzambu. my sister went for a wedding and they served it there.I t was delicious it seems. could u post it if u know.thanking u
Dear Mrs. Mano
I see your point. Thanks and regards. Ramanan
Dear Mrs.Mano,
Thanx for ur reply.I made "Mor kuzhambu" and it came out fantastic..I have stopped making it cos i cudn't get taste right but it came out really good when i followed ur recipe..
Regards,
Suganthi
Dear Mrs.Mano,
Thankyou for clearing my doubt cooking mutton.
Kz
Hi,
I'm new to this forum. Can some one forward the part 1 and part 2 recipes to padmasinis@yahoo.com
Hello padmasini,
just send the recipes to your mail id, plese check.
Regards.
rsankar.
Dear sjeya, this recipe is from my MIL'S file.
It's Kerala's black rice halwa.
It's a tested recipe. Try it
BLACK RICE HALWA
Ingredients.
500 grms rice flour
400 grms finely grated jaggery
2 litres coconut milk from 2 coconuts
1 tsp cardamon powder
50 grms chopped cashew nut
50 grms melted ghee
a big pinch of salt
Method:
Mix the flour, milk and jaggery.
Dissolve the jaggery and pass through a muslin or a strainer.
Put the mixture in a big wok,with cardamond powder, chopped nuts,
Salt, and cook on a slow fire, stirring all the time, till the mixture turns thick.
( The fire has to be slow to allow the flour to be cooked )
Add the ghee and continue cooking, till the mixture leaves the sides of the wok.
A small portain of halwa rolled between the thumb and forefingers forms a non-sticky ba#ll.
Put in a well- greased tray, level the surface, set aside to turn cold.
Cut into small squares when cold.
It’s hard work, but the end result will be sweet.
Hi kavitha Ravi
I am not sure if ur mil is Mrs.Soma. If its her, can u pls say where can i find recipes posted by her?
Thanks in Advance
Gv
Yes I am.
I think she did not have a seperate thread for her recipes.
Her few recipes came in Kerala Thread,
I can't believe it's Non-vegetarian,
and one or two in Hemantji's cookery thread.
She wanted to do a lot,but God loved her more.
Kavitha ravi
Sorry, some of her recipes are also in the thread called,
" Recipe Of The Week " I hope the threads name is correct.
Kavitha Ravi
Dear Noodles!
I will post the soup recipes soon!
Hello Luz!
If I come across the recipe of Mambazha morkuzhambu’, I will post it here for you!
Dear Suganthi!
Thank you very much for the feed back on ‘Morkuzhambu’.
Now I begin here posting the recipes of sweets. I have already posted some sweets in the previous threads. Other than those, I am going to post some unusual sweets recipes here including the regular ones.
GREEN GRAM PUTTU:
Ingredients:
Green gram- 3/4 cup
Ghee- 1/4 cup
Broken cashew nuts- 2tbsp
Shredded coconut- 1 cup
Crushed jaggery- 3/4 cup
Cardamom powder- 1/ tsp
Procedure:
Soak the green gram for an hour and then drain the water in a colander. Grind the green gram coarsely without adding any water. Place the ground green gram in a greased flat vessel or idli plates and then steam it for 15 minutes. When cooled, mash it finely without any lumps. Heat a kadai and pour the ghee. First fry the cashew nuts to a golden brown and then take them away. Then add the green gram mixture and fry it in the ghee until it turns like fine breadcrumbs. Then add the coconut and fry again for a few minutes. Simultaneously, prepare thick syrup with the jaggery. If you put a drop in a cup of water, the syrup must not dissolve in the water. It should be formed in to a soft ball. That is the consistency of the syrup. When the syrup reaches that consistency, pour it into the green gram mixture and mix well. Add the cardamom powder and fry for a few minutes.
GREEN GRAM URUNDAI:
Ingredients:
Raw rice- 1 cup
Green gram- 3/4 cup
Crushed jaggery- 1 cup
Ghee- 2 tbsp
Cardamom powder- 1/2 tsp
Shredded coconut- 1 cup
Procedure:
Roast the raw rice and the green gram in a dry pan till a fine aroma floats on the air. There is no need to fry them to a golden brown colour. When cooled, grind them to a semolina consistency and sieve out the unwanted flour. Boil 2 cups of water in a kadai and add this rawa mixture. Cook on a slow fire. When it is thickened, take it away and allow it to cool. Again heat the kadai and add the jaggery with ¼ cup of water. When it starts to simmer add the coconut, ghee, cardamom powder, and the cooked rawa and mix well. Make small balls out of the mixture and steam them for 15 minutes.
Dear Mrs Mano
I made BHADAM BURFI for the first time. Even though I never tried this sweet recipe before, it was a real success. Thank you for your guidance. Could you please give a recipe for milk peda? I have a microwave recipe, it comes out ok. But its not like the real peda we buy from the Indian shops.
The recipe I have calls for 300ml whiping cream, 2cups of full cream milk powder 3/4 cups of sugar. Mix all ingredients together and microwave for 6 min stiring every 2 minutes. Let it cool and cut into pieces.
Regards
Shanthy
Hello Shanthy!
Thanks a lot for the feedback on Badam burfi.
I am posting a peda recipe for you.
This peda recipe is from a milkmaid book. Hope this will be helpful to you!
MALAI PEDA:
Ingredients:
Milkmaid- 1 tin, milk- 1 1/2 cups, citric acid- 1/4 tsp, corn flour- 1 tsp, Cardamom powder- 1/2 tsp, ghee- 1 tbsp, yellow colour- a few drops
Procedure:
Heat ghee in a pan. Add milkmaid, milk and the citric acid dissolved in a little water. Continue heating and allow the milk to curdle. Make a paste of corn flour with 2 tbsp of water. Add this to the milk after it is curdled. Continue the heating on slow fire till the mixture leaves the sides of the pan. Add colour and mix well. When cooled a little, shape in to pedas and decorate with cardamom powder
Hello Luz!
Here is the recipe for “Mambazha morkuzhambu”.
I got this recipe from my relative. This is also called as “Mambazha pulissery”.
MAMBAZHA MORKUZHAMBU:
Ingredients:
Mango pieces- 1 cup
Turmeric powder- 1/2 tsp
Chilli powder- 1 tsp
Shredded coconut- 1/4 cup
Cumin seeds- 1 tsp
Green chillies-6
Small garlic flakes-6
Coconut oil- 2tbsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Red chillies-4
Curry leaves- 1 arc
Curd- 1 cup
Salt to taste
Procedure:
Cook the mango pieces with a little water, chilli powder, turmeric powder and enough salt. Grind the coconut with the green chillies, gralic and cumin seeds to a coarse paste and add this to the mango mixture and cook for a few minutes. Heat a small kadai and pour the coconut oil. When it becomes hot, add the mustard seeds and when they splutter, add the fenugreek seeds with the curry leaves and red chilies. Fry them for a few seconds and add this tempering to the mango mixture and mix well. Put off the fire and add the curd. Mix well.
hi mrs mano, thanks for the prompt reply. i appreciate ur interest in replying. will try it defintely and post the feedback. thanks once again.
Thank You Kavitha - will try the recipe and let you know.
I tried this recipe from here. But I couldn't make a flaky parota. Can you help me making flaky ones that you get in the hotels?
Dear Mrs. Mano,
Can u pls post the recipe of mango burfi. I have a tin of mango pulp. Also some fullcream milk pow which I want to finish off. Can u post a easy burffi recipes using these ingredients.
Dear Mrs.Mano
Can you please post the recipe for restuarant stlye "Aloo gobi masala".
Regards
sowmya
dear mrs mano or any hubber,
pls give me the recipe for palya/poriyal podi - (not vangi bhat powder)... any other version pls
tks
uma
Dear Mrs.Mano,
I made "Dhalcha" without mutton and i felt like the taste was a little bland..Shud i have to add any masalas if i omit the meat?Please let me know..
Regards,
Suganthi
Hello Padmasani!
In hotels, after making the parottas, they will place 2 or 3 hot parottas on the table, beat and bang at the sides with the pressure of the hands for some time. After that, you can get flaky parottas.