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Dear Tomato!
I know about mango kheer, mango coconut sweet balls and mango cream. But I do not know about mango burfi. Mango halwa can be made with mango pieces as well as full cream milk powder. I have not yet tried it. If you want that recipe, I will post it for you!
Dear Suganthi!
I have already told that the taste will not be the same if the mutton or chicken is omitted. This recipe will be delicious only if the mutton is added in it.
Dear Tomato!
I know about mango kheer, mango coconut sweet balls and mango cream. But I do not know about mango burfi. Mango halwa can be made with mango pieces as well as full cream milk powder. I have not yet tried it. If you want that recipe, I will post it for you!
Yummmmm :) Mrs Mano, post these recipes for me please....aparantly i also got a tin of mango pulp and the only thing i know to make is mango milkshake..would be a great help if you can post the various mango sweets you have.
Dear Mrs. Mano,
Pls post the mango sweet recipes. Also any other sweet recipes using milk powder. I had bought full cream milk pow to make 'gulab jamuns' acc to your recipe. I want to finish off the milk pow before it goes bad.
Hello Noodles!
Here are a few recipes of soups for you!
SPINACH SOUP:
Ingredients:
Spinach [palak]- 1/2 kilo
Potato [medium size]-1
Butter- 2 tbsp
Corn flour- 3 tbsp
Nutmeg powder- a pinch
Pepper powder- a pinch
Milk- 2 cups
Cream- 3 tbsps
Chopped onion-1
Croutons- 1 cup
Salt to taste
Procedure:
Heat a kadai and melt butter in it. Add the onion and fry it for a few minutes. Then add the palak leaves with 2 cups of water and enough salt. Let it cook till the palak is tender. Do not over cook the plak leaves. When cooled, liquidize the palak leaves and pass it through a sieve. Blend the corn flour and the milk finely and add it to the strained soup. Add the powders and mix well. Serve hot topped with a tbsp of cream and a few croutons in each cup.
CRAB LEGS SOUP:
Ingredients:
Crab legs -8
Tamarind- a lime size
Crushed tomato-1/2 cup
Turmeric powder- ½ tsp
Fennel seeds- 2 tsp
Curry leaves- a handful
Red chillies-3
Peppercorns- 1/2 tsp
Cumin seeds- 1 tsp
Garlic flakes[small]- 8
Salt to tatse
Oil- 2 tbsp
Procedure:
Soak the tamarind in water and extract its juice. Mix water to it to make it as 4 to 5 cups. Grind coarsely the red chillies with the peppercorns, garlic flakes, cumin seeds, and 1 tsp of fennel seeds. Add this to the tamarind water with the turmeric powder, and enough salt. Let it simmer for 10 minutes on medium fire. Heat a kadai and pour the oil. Add the remaining fennel seeds and curry leaves. Fry them for a few seconds and add this to the simmering soup. Again let the soup simmers for another 5 minutes.
Dear Soumya!
Here is the recipe for Aloo Gobi masala:
ALOO GOBI MASALA:
Ingredients:
Diced potato- 2 cups
Cauliflower florets- 4 cups
Tomato juice- 1/2 cup
Chopped onion- 1/2 cup
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Chilli powder- 1 tsp
Ginger paste-1 tsp
Garlic paste- 1 tsp
Green chillies- 2
Garam masala powder- 1/2 tsp
Butter- 2 tbsp
Oil- 2 tbsp enough salt
Procedure:
Steam the vegetables until they are cooked firmly. Grind coarsely the onion with the green chillies, garlic and the ginger pastes. Heat a kadaia nd pour the oil and add the butter. Add the paste and fry it for a few minutes on slow fire until it turns in to a golden brown colour. Add the cooked vegetables with all the powders, tomato juice and enough salt. Let the gravy cook for some minutes until every thing is blended well and you get the desired consistency.
Hello Tomato,
If you have Mrs.Meenakshi ammal's cookery book(south indian, traditional popular old lady ), pls refer and she has given the recipe for mango burfi. Her recipes are always good except for the measurements will be in a bulk qty. Otherwise, it will help for all aged people.
Bye.
p.s.: In all my friends/folks families, when the daughter has got married, all their mothers' used to send this book too with the other things!!!
Dear Mrs.Mano
Thanks a lot for the recipe.Will try it soon.
Regards
Sowmya
hello mrs mano,
whats the diff between naan and kulcha ? in some restuarants both tastes like same and moreover is the ingrediants for them r same?
pls give the exact measurement for both and method to do , looking forward for ur reply,pls clear my doubts ,this is my long time doubt.
thanks in advance
regds
honey
Dear Mrs.Mano,
Thanks for ur reply..Thou i found "Dalcha" a little bland my husband had no complaints..Thanx for the recipe..
Regards,
Suganthi
Thank You R for the info. But I don't have the book u have mentioned. But will surely try to get a copy of it when I next go to India. Which language is the book written in? Can I get it in Bangalore?Quote:
Originally Posted by R
Meanwhile could u pls post the recipe of mango burfi from that book when time permits.
Dear Mrs. Mano,
How are you doing? Wanted to give you some feedback on some dishes that I tried from this thread.
I tried the pongal using mix of moong dal and lentils, and it was great! A very nice change from the usual pongal that I make, and I think that this is going to become my standard recipe.
Also made the sweet kuzhi paniharam, which also turned out good. It was my maiden effort, as I just recently purchased the paniharam chatti, but thanks to ur recipe, it still turned out good.
Tried your biryani 1 with mutton. Made it for some North Indian guests and it was a big hit. My mum then madde it for some people visiting her, and they loved it as well. So this was a big hit all around. Thanks for your wonderful recipes....
mrs mano pls can u give me the recipe for prawn vadai -chettinadu or tamilian style
shreya
Dear Mrs. Mano,
Made the sambar sadam for lunch today. It was very nice taste-wise. Only thing is, it was very thick and kept getting more and more so as it cooled down. I would like the texture to be more 'flowing' so to say.
Is there any way to achieve this? Would be greatful for your inputs. Tx...
PS: Same issue is faced with bisi bele bath also.
Hello Tomato,
Though she is basically from TN, the books are availabe in all south indian languages, Hindi & English too.
Will pm the recipe.
Bye.
tomato, just now sent the recipe..check it out!!
Dear Mrs Mano
Thank you for the Malai peda recipe. I will try it and send the feedback to you. I am sure it will be another jem.
Regards
Shanthy
Dear Foodlover and Tomato!
Here are the Mango recipes!
MANGO HALWA
Ingredients:
Mango pieces- 3 cups
Milk- 2 1/2 cups
Sugar- 1 cup
Cardamom powder- ¼ tsp
Ghee- 1/2 cup
Procedure:
Cook the ripe mango pieces in a kadai on medium fire with the sugar and the milk. When the mixture is well blended and leaves the sides of the pan, add the ghee,cardamom powder and the ghee. Cook for a few seconds. Pour the mixture in a greased tray.
MANGO CREAM:
Ingredients:
Ripe mango pieces-4
Powdered sugar- 3/4 cup
Milk-- 1/4 cup
Procedure:
The Milk must be boiled, thickened and cooled. Place the mango pieces in a mixi jar with the sugar and run it for a minute. It will become like a cream. Add this to the milk and decorate with raisins.
MANGO ICECREAM:
Ingredients:
Milk- 3/4 liter
Custard powder- 2 tbsp
Sugar- 200gms
Mashed mango- 1 1/2 cups
Cream- 300 ml
Mango essence- 1 tsp
Procedure:
Mix the custard powder with 2 tbsp of milk and make a fine paste. Mix this with the remaining milk and the sugar thoroughly. Pour it in a bowl and heat it. Cook until it is thickened and then allow it to cool. Add the cream with the essence and the mashed mangoes to the cooled custard and mix well. Freeze the mango ice cream.
MANGO KHEER:
Ingredients:
2 ripe mangoes
Sugar- 1 1/2 cups
Fried cashew nuts- 2 tbsp
Cardamom powder-1 tsp
Salt- a pinch
Saffron- a pinch
Milk- 2 cups
Procedure:
Boil the milk with the saffron until it is thickened to one cup of milk.. Let it cool. Steam the mangoes and then remove the skin and the seed. Mash well. Pour the mango juice in a bowl with the sugar and cook it until it is thickened and blended. Allow it to cool. Add the cardamom powder, salt and the cashew nuts. Mix well. Now add the milk and mix well.
Dear Mrs.Mano,
I'm sorry for thanking you so late after your prompt response -- I just forgot that I had asked a query in this thread.
My friend has just got a tamil cookery book [by Gemini Mahalingam], her mother's actually, so old that book is. But measurements are also old, like padi, aazhakku, veesai, palam--- can you possibly give the present equivalent to these measurements ??
Is one padi equal to one litre / one kg. ?
Hope you can help,
Indu.
Hi R,
If you don't mind, can you post the mango burfi recipe here also please ?
Thanks.
Dear Mrs.Mano
Tried your "papaya curry" y'day.It was very tasty.Thanks a lot.
Regards
Sowmya :D
Hello Mrs. Mano,Quote:
Originally Posted by Mrs.Mano
What is Citric Acid called in US? Will i get it in the US? Can i use vinegar as a substitute? And when u said "allow milk to curdle", will it become like when we make paneer at home...that is the milk gets seperated ..Or does it mean to keep boiling the milk, till it becomes lesser in quantity...i have loads of doubts... :( :cry: And i like Malai Pedas very much and want to try this recipe badly...
Dear Honey!
The ingredients for the naan and the kulcha are more or less the same. While Naan is from U.P, Kulcha is a Punjabi dish. Naan is thinner while Kulcha is thicker in preparation, at least with the thickness of ¼”. Here are the recipes for Naan as well as kulcha. Kulcha is shallow-fried after it is baked. And its shape is round while Naan’s shape is like a teardrop.
KULCHA:
Sprinkle 1 tsp of sugar and 3 tsps of fresh or dry yeast over 150 ml warm milk and leave it to froth for 20 minutes. Sift 3 cups of flour with 1 tsp of salt. Make a well in the center. Pour the yeast mixture in it with 2 tbsp of ghee. Mix well and slowly add 4 tbsp of yogurt. Knead well and make soft dough. Cover it with a damp cloth and leave it to rise for 6 hours. Knead well again and divide in to equal parts. Roll out each part into a round disc of 5” diameter and ¼” thickness. Place them in a baking tray. Cover them again with a damp cloth and leave them to rise again for 30 to 45 minutes. Brush each with oil. Bake in a pre-heated oven at 140 deg C-gas mark-1 for 10 minutes. Remove them and shallow fry in a hot griddle like parathas.
NAAN: FOLLOW THE SAME METHOD. Ingredients slightly vary. For 3 cups of plain flour, use 1 tbsp of yeast, 1 tsp of sugar, 2 tbsp of yogurt, 2 tsp of salt and 2 tbsp of ghee.
At the last stage, mix 1 tbsp of ghee with 1 tbsp of sesame seeds and brush them on the naan before baking it. You must bake it at 190 Deg C- gas mark-5 for 4 to 5 minutes. There is no need for shallow frying after that.
NB: For kulcha, you can mix 1 tbsp of calonji seeds [dry onion seeds] with 1 tbsp of ghee and brush on the kulcha before baking.
Dear Thattai!
I am very glad to know that you have got successful results with the Pongal, briyani, and kuzhi paniyaram. Yr heart-warming response really motivates me to post more and more tasty recipes.
The pongal with lentils and green gram is always tasty and tomato thokku is a delicious accompaniment for this pongal. I think that I have already posted the recipe for it.
About this briyani- I have learned it form a Muslim friend. I have crossed over so many briyani recipes in the past and tried almost all of them. But, I feel that this is the best of all to date. I am glad that your mother also has enjoyed making it.
About sambar sadham-When you pour the tamarind extract and cook it with the prepared podi, it may be a little watery. So that it will still be in a flowing consistency, even after you have mixed the rice and dal and every thing. So it will not be thick after it is cooled.
Once again I thank you very much for the nice feedback you have given on my recipes.
Hello Shreya!
Here is the recipe for Prawn vadai.
PRAWN VADAI:
Ingredients:
Prawn- 500 gms
Ginger paste-1 tsp
Garlic paste- 1 tsp
Coarsely ground Green chilli- 1 tsp
Onion paste- 2 tsp
Turmeric powder- 1 tsp
Chopped coriander- 2 tsp
Gram flour- 4 tsp
Chilli powder- 1 tsp
Beaten egg- 1
Gram dal powder- 2 tsp
Breadcrumbs- 1 tbsp
Lime juice- 2tbsp
Enough salt and oil
Procedure:
Clean and wash the prawns. Mix them well with lime juice and the turmeric powder and keep it like that for 30 minutes. Then wash the prawn again. This way, the smell of the prawns will disappear. Steam the prawns for 10 minutes and allow them to cool. Grind them coarsely with all the pastes and enough salt . Add chilli powder, coriander leaves, flours, egg and the bread crumbs to the ground mixture and mix well. Make balls, faltten them like vadais and deep fry them in hot oil.
Dear Indu!
I also do not know about these old measurements except for one thing. An aazhaakku is 1/8th of a ‘padi’.
Dear Sowmya!
thank you very much for the feedback on pappaya curry.
Dear rajshank!
You can use a little vinegar instaed of citric acid. when the milk is curdled, it will look like crumbled paneer. Again, when the corn flour paste is added, it will blend everything into a fine mass.
dear mrs mano
thanks for the prawn vadai recipe, i will try it out this weekend &let u know.
shreya
Is milkmaid same as sweet and condensed milk you get here?
Dear Mrs. Mano,
I made your Mutter paneer for a get together. it was a big hit and it was finished up even before some of them yet to eat. All wanted for to go. But nothing left!! I am so happy! Thanks for your recipe!
Thankyou Mrs.Mano for clearing my doubt...i am going to try out the Malai Peda recipe right away...shall let u know the results and my hubby's reaction soon :D
dear Mrs mano,
Thanku for clearing my doubts , regd kulcha( Knead well again and divide in to equal parts. Roll out each part into a round disc of 5? diameter and ?? thickness. Place them in a baking tray. Cover them again with a damp cloth and leave them to rise again for 30 to 45 minutes) means how many minutes i have to bake and after baking should i cover with the damp cloth , pls clear my doubt sorry for troubling u .thankx in advance .
regds
honey
Dear Mrs mano,
1 more doubt do i need to put plain flour or all purpose flour, if plain flour have to add baking powder ?
regds
honey
Hi mrs.Mano!
I'm so happy to see your photo in Arusuvai.Hope you had a very nice time with Revathi sanmugam and with the people who participated on that competition.I tried so many recipes of yours but couldn't get time to post you the feedbacks.
Take care!
Hi Mrs.Mano,
I tried the Malai Peda, the taste came out very well, but the whole thing did not become into one lump, so that i could shape them out into pedas...it was a little sticky...so me and my husband, just had it in a bowl with a spoon :lol: Can u pls tell me where i could have gone wrong?
Hello All,
I am new to this forum. Found this forum really useful. Can anyone plz send me Mrs. Mano's recipes to bk_malini@yahoo.com?
Thanks in advance.
Malini
Dear Mrs.Mano,
After reading a couple of rave reviews on "pongal" i made it this morning and Wow what a big difference it was taste-wise.My husband wanted some more but i had made the usual quantity..It gave out such good aroma and we both loved it..Thank u very much,Mrs.Mano.This one is a Keeper for sure.
I made Sambhar sadham for lunch today and that was highly appreciated too..U kick-started my cooking skills by posting so many wonderful recipes and i always ,always got such good results..Please do continue posting many recipes.
Regards,
Suganthi
Dear Mrs. Mano,
Can you post the recipe of Ven pongal that they make in Perumal Kovil during Marghazi season? I'm thriving to eat some.
Thanks
Padma
Dear Inimai!
Yr feedback on mutter paneer delighted me very much. Thank you very much for the same.