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Dear Mrs.Mano !
Thank u very much for coriander chutney recipe.I made it and it was delicious !Iam also planning to try many of ur recipes posted in arusuvai.com.Could u please post recipe for vangibhath and moar kuzhambhu ?Thanks in advance.
Regards foodlover.
Dear Mrs. Mano!
Hope that you are doing well.
Tried your fish marinade with pomfret. It was very good. Full of flavour and body. Also tried peerkangai kootu which also came out very well.
Have recently resumed eating chicken in our household (post the birdflu scare) and one of the first things we made was your chicken biryani, which needless to say, was exellent as always :)
Thanks,
Thattai
Dear Mrs.Mano, Sarah here. How are you? Long since I logged on to Forum hub.
Looking for a good Mushroom fried rice recipe. Pls help.
I want the rice to be spiced before making the fried rice like they make in the hotels. The color is almost light whitish grey and they use that to make fried rice. I think they grind green chillies and onions and cook rice in that masala. Do you have any idea?
Dear Mrs.Mano,
i tried ur surrakkai paal kootu.its very very nice.i like trying different varieties of poriyal and kootu.thanks for a nice receipe.bye.
yesterday I tried Suraikai Pal Kuttu.
It was really Yummy.
Thanks for ur recipes.
Dear Mrs. Mano,
It was only while reading the old entries that I realized that you have asked me for a Maharashtrian recipe. I have been extremely lax in not responding to you earlier. :oops: Fortunately, I have a Maharashtrian cook, so was able to get details from her. Hope that this fits what you are looking for.
Meetha Chawal (Sweet Rice):
This is a speciality that is made during the occasion of Gudi Padwa which is like their New Year. There are no measurements. Everything is as per requirement.
Add milk to pre-cooked rice that has been mashed and cook further till really soft. Add grated gud and ghee (optional), and cook till it all comes together. Add grated coconut, elaichi powder, almond slivers and raisins. Should be of kheer-like consistency. Meetha Chawal is ready to serve either hot or cold!
Really sorry about the delayed response… hope it can fall into the ‘better late than never category’!! :)
thought of giving my input too :)...ZARDA is also a sweet rice dish, but hyderabadi...
ZARDA
skinless almonds - 10, sliced finely
ghee - 1/2 cup
basmati rice - 250 gms
cinnamon - 1 stick
cardamoms - 5 nos
cloves - 6 nos.
raisins - a spoonful
sugar - 200 gms
saffron strands - 2 pinches
orange food colour - optional
1. fry almonds in ghee till golden and remove.
2. soak rice.
3. fry the cinnamon, cardamom, cloves, saffron and raisins in ghee, add water double the amount of rice.
4. when water is boiling , add rice.
5. when 3/4th done,add sugar and when it dissolves, give 'dum' like biriyani.
6. before serving, sprinkle the fried almond slices on top.
Dear Mrs. Mano,
Tried your Malabari Chicken Kuzhambu... it was very delicious, though a bit on the spicy side by my standards. My husband who loves spicy food loved it though.
When he had it he asked me what it was. I told him Mrs. M's MCK. HE was like MRs. M is great!! When I asked him why, he said that he stayed in KErala for a few years and the taste of ur MCK was exactly the same as the curry u get in the hotels there!!! :clap:
Also tried pizza idli this morning. THat was also quite good and made for a different tiffin in the morning... instead of ajwain powder i used crushed mixed italian herbs and also sprinkled some chilli flakes on top. Only thing was the idli was extremely soft and kind of collapsing... I couldn't figure out why that happened... :?
Thanks for sharing all these awesome recipes!
Thattai
Dear mrs MAno,
In the MAlabar kuzhambu mentioned above, u have mentioned both garlic flakes as well as garlic paste in the ingredients. Did not use flakes as they are not mentioned in the method. Is that ok?