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Dear Honey!
About Kulcha-you have to place the kulchas in a baking tray and cover them with a damp cloth to rise again. After leaving them to rise for 30 minutes, then only you should bake them.
In all the recipes like kulcha, naan and Batura, only plain flour is recommended for the preparation. As the yeast is added, there is no need to add the baking powder
Dear Raathi!
Thank you very much for yr posting.
Yes. It was very pleasant to meet and talk with Mrs. Revathi Shanmugam as well as her sister,Mrs. Kalaiselvi Chokkalingam.
I am also happy to know that you have got successful results with my recipes.
Dear rajshank!
Avoid the vinegar and try again. I hope you will get a combined mass of milk to make nice pedas.
Hello Malini!
You can view my recipes in the following links.
http://forumhub.mayyam.com/contribs/...delicacies.doc
http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc
Dear Suganthi!
Really I felt happy that you had successful results with pongal as well as sambar sadham. Whenever I go to my native place, I make it a habit to prepare this sambar sadham to my friends who like this preparation very much. Thanks a lot for the
Dear Suganthi!
Thanks a lot for the feedback on sambar sadham and pongal!
Dear Padma!
I do not know the exact procedure they follow at the perumal kovils to prepare this ven pongal.
Again I am posting a few sweet recipes here.
ROTI CREAM:
Ingredients:
Bread slices- 1 pocket
Sugar- 1 cup
Milk- 1/2 liter
Eggs- 4
Butter- 1 cup
Fruit essence- 1 tsp
Ghee- 1 tbsp
Procedure:
Break the bread slices and make fine breadcrumbs with the help of the mixi. Add all the ingredients and mix well. Pour the batter in a greased vessel and steam it for 15 to 20 minutes. When cooled, slice them finely.
KOLUSA MURUKKU:
Ingredients;
Raw rice- 250 gms
Eggs- 2
Shredded coconut- 2 cups
Salt- 1/2 tsp
Enough sugar and oil
Procedure:
Soak the rice in enough water for 2 hours and then drain the water in a colander. Pound the rice into fine flour. Sieve the flour twice. Beat the eggs to a frothy mixture. Prepare thick coconut milk out of the shredded coconut. Pour the coconut milk in the flour. Add the beaten eggs and the salt. Mix well. Add enough sugar according to your taste. Mild sweetness is enough for this preparation. The batter should be thick enough to coat well the kolusa karandi. Heat enough oil to fry. When the oil becomes hot, dip the karandi in the hot oil and after a few minutes, take it away and dip the hot karandi into the batter and immediately immerse again in the hot oil. After a few seconds just shake the karandi and the murukku will leave from the karandi and float in the oil. When it turns golden brown, take it away. Thus finish all the batter.
Dear Mrs.Mano,
Can u give me the recipe for Tasty curd rice?(Kadugu thalichu)..Somehow i cudn't get the exact taste that i used to have at my home..
Regards,
GVB
Hi Mrs.Mano,
In your recipe for Crablegs soup, looks like the crabs have run away before we can cook them ,,, Just joking ! Actually, wanted to let you know that it is not mentioned in the method, at what stage & how to add them to the soup. Couldn't resist the joke, hope you don't feel offended .
Regards,
Urmila.
Dear Urmila!
I was not offended as you have mentioned that it was a joke.
Jokes apart, I have to thank you for pointing out the mistake I have done in posting that recipe. Here I am re-posting the same recipe with the correction.
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, the crab legs 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 Mrs.Mano, my mother used to bash up the crab legs, before she adds to the soup.S he says that way we could get all the juice of the crabs in the soup.
Thanks.
Kavitha Ravi
Hello Mrs. .Mano,
You are doing a very good job. Im new to this forum. I downloaded all your recipes. Will try one by one.
I live in karama, Dubai. Can you tell me the name of the restaurant run by your husband?
regards,
sharky.
Dear Suganthi!
For Curd rice- Normally the taste will be delicious if you prepare it with a good type of milk. Tinned full cream milk powder will yield good results. According to the quantity of the rice, you must prepare the milk. If you go for a cup of raw rice, you must prepare 2 to 2 ½ cups of milk. The rice prepared by the cooker method will be tastier than the normal procedure we follow to cook the rice by draining the kanji. So prepare the rice and the milk separately and let them cool down a bit. Then mash down the rice with a spoon and then mix with the milk. Add 4 to 5 tbsp of fresh curd and mix well with enough salt. Heat a kadai and pour 3 tbsp of gingelly oil. When it becomes hot, add 1 tsp of mustard seeds. When they splutter, add a small piece of asafotida and when it turns to a brown colour, pour this to the rice. Chop 3 green chillies and 1” piece of ginger into small pieces and add these to the rice and mix well. Add a handful of curry leaves. Cover the vessel with a lid and keep it like that for 5 to 6 hours. Now open the vessel and add 4 to 5 tbsps of curd or a cup of tasty butter milk of a thick variety. Mix well. I always mix both butter milk and the curd for the extra taste. The tastiest curd rice depends on the quality of rice, cooking method, quality of the curd and the milk.
Hello Sharky!
My husband runs Safire Restaurant at Rolla Square, Sharjah.
Dear Mrs.Mano,
Tried potato masala curry last night. It tasted very good. Thks for the recipe.
Mrs. Mano or anyone who has tried Meen puttu,
Can you please tell me what kuzhambu is a good combination for this side dish?
Thanks
Dear Mrs.Mano
Thank u very much for telling me how to prepare curd rice..I will definetely try it..I guess the problem is i Pour the milk straight out of the can without heating it..When am going out of town i'll make just like u said cos i'll have time to prepare..
Regards,
GVB
Dear Mrs Mano
I tried the malai peda recipe you have posted. It was very good. Texture was perfect. Really sweet. Thank you for the recipe.
Regards
Shanthy
Thanks for responding Mrs. Mano.
Can you please tell me how to make keerai kadaisal without any paruppu which can be taken with plain rice and ghee?
Regards,
sharky.
Dear Mrs.Mano.,
Hope u are well..Made Tomato Biryani today and it tasted great..I used only little bit of coconut milk but still the rice came out so soft..Thanks.
Regards,
SUganthi
Hi,
I was just going through the thread and got impressed by Mrs.Mano's work. Hats off to u Mrs. Mano for this fabulous job.
Can any of you mail me the recipes of Mrs. Mano to the following id: arrecipes@yahoo.com
Hope this helps.Quote:
Originally Posted by Mrs.Mano
Dear Mrs.Mano,
I read in one of the threads about taking methi seeds soaked overnight in buttermilk for diabetes ,given by you . Now I'm not able to find the details.Please ,could you give the details about consuming methi seeds early in the morning,
Thanking you
Ammu
Hi,
When I was going thro' the thread I came to know that Chettinad Chicken Briyani recipe by Mrs. Mano turns out to be a good one. But I could not locate one from the thread. Can anyone repost that recipe again.
arrecipes
Hello arrecipes,
here is the chettinad chicken biriyani recipe from Mrs. Mano's collection:
CHETTINADU CHICKEN BRIYANI: .
Soak ½ kilo basmati rice in water for half an hour. Heat a vessel suitable for Briyani and pour enough ghee and oil. Add 2 cloves, 2 cinnamon pieces, 2 kalpasi, 1sp crushed bay leaves and 2 spring of curry leaves. Fry well. Add one handful of chopped mint leaves and 200gms chopped onions. Fry well to a light brown colour. Add 1sp ginger paste, 1sp garlic paste and 200gms chopped tomato pieces. Cook well until the tomatoes are mashed well and the ghee floats on the top. Add 5 slit green chillies. Add ½ kilo chicken pieces and toss well. Add 2sp Coriander powder and 1sp chilli powder. Mix well. Add ½ cup curd and fry for a few minutes. Add 1tbsp mint leaves again, 1tbsp ghee and ¼ cup chopped coriander leaves. Add enough salt and water. Add the rice and cook in the medium fire until the rice is 3/4th cooked and almost all the water in the briyani is absorbed. Then cook the briyani in ‘dhum’.
Regards,
umasas2002
Dear Kavitha!
Thanks a lot for the feedback on Potato masala curry.
Hello dsankaran!
Meen kuzhambu or any pulikuzhambu-even vathal kuzhambu with lots of garlic flakes is a good combination with meen puttu as a side dish.
Dear Shanthy!
It gives me much satisfaction to know that you had been successful with the peda recipe. Thank you very much for the feedback.
Dear Sharky!
Here is a tasty recipe for keerai kadaiiyal. I am not sure whether I have posted this recipe previously. With palak keerai, you will get a fine result.
[b]KEERAI KADAIYAL:[/b]
Ingredients:
Finely chopped keerai-8 to 10 cups
Finely chopped sambar onions- 1/4 cup
Crushed green chilli- 1
Small garlic flakes- 6
Finely chopped coriander leaves- 2 tbsp
Coconut oil- 1 tsp
Cooking oil- 2 tsp
Salt to taste
Procedure:
Heat a pan and pour the cooking oil. When it becomes hot, add the onion, garlic flakes and the grren chillies. Fry them on slow fire for a few minutes and then add the chopped keerai. Cover the pan with a lid and cook the keerai. When the keerai is almost done, add enough salt and the coriander leaves. Again cook for a few minutes. Finally add the coconut oil and cook for a few seconds.
Dear Suganthi!
Thanks a lot for the feedback on Tomato briyani.
Dear Ammu!
You can soak 1 or 2 tsps of fenugreek seeds in a small cup of fresh curd and keep it in the fridge. In the morning you can take it in the empty stomach instead of coffee. Or you can soak them in a cup of water overnight and then eat them with curd in the morning.
If you want, I will write about the preparation of fenugreek powder which can be taken in the morning to lessen the rising level of glucose.
Thanks Mrs. mano,
Will try out the keerai kadayal and get back to you.
sharky.
Mrs. Mano,
Can you please tell me how to make spicy pasta ?
Thanks,
sharky.
Dear Mrs.Mano,
Tried vangaya puli kuzhambu on saturday. It was really really delicious. Got good appreciation from my husband. Thks a lot. Love to try more recipes of kuzhambu.
Hi Mrs. Mano,
Can u give me the measurements for Sambhar powder and Rasam powder.
For powdering the fenugreek, should we roast it or can grind it directly?
arrecipes
Dear Kavitha!
I felt very happy that you had been successful on Vengaya puli kuzhambu. Thank you very much for the nice feedback.
Hello arrecipes!
I have already posted the recipe for sambar podi. You can fry the spices including the fenugreek seeds light before grinding them. There is no need to fry them to golden brown colour.
Here is the recipe for RASAM POWDER.
RASAM POWDER:
Ingredients:
Coriander seeds- 2 tbsps
Lentils- 2 tbsps
Cumin seeds- 1 tbsp
Peppercorns- 1 tbsp
Curry leaves- ¼ cup
Red chillies- 10
Ghee- 2 tbsp
Procedure:
Fry all the ingredients in the ghee to a golden brown colour and then powder them little coarsely.
Hello Sharkey!
Here is a recipe of pasta for you!
VEGETABLE PASTA:
Ingredients:
Macroni shells [small] - 1 cup
Mixed vegetable- 1 1/2 cup
Chopped capsicum- 1/2 cup
Chopped spring onions- 1 cup
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Chilli sauce- 2 tbsps
Soya sauce- 1 1/2 tbsp
Butter- 2 tbsps+3tbsps
Oil- 2 tbsp
Aginomoto- 1/2 tsp
Sliced green chillies- 3
Chopped tomato- 1/2 cup
Salt to taste
Procedure:
Boil the macroni in lots of water with enough salt. When they are cooked, drain them in a colander. Again pour 4 to 6 cups of cold water on it. After the water has been drained, put the macroni in a bowl and mix them well with 2 tbps of butter.
Heat a broad pan and pour the oil and the remaining butter. Add the mixed vegetables with the tomatoes, green chillies and the pastes, and fry them until they are cooked well. Then add the spring onions and the chopped capsicum. Fry them for a few minutes. Add the macroni with the sauces and the ajinomoto. Fry them for a few seconds.
I am posting here again a few sweet recipes.
BHADAM HALWA:
Ingredients:
Almonds- 250 gms
Milk- 200ml
Sugar- 350 gms
Ghee- 300gms
Procedure:
Soak the almonds in hot water for 30 minutes. Then remove the skins. Grind them with the milk to a coarse paste. Make kambi paahu syrup with the sugar. [Single thread consistency] Add the bhadam paste and fry on a medium slow fire. Stir continuously. Warm the ghee and add it to the almond paste. When the halwa leaves the sides of the pan, pour it on a greased plate. When cooled, cut it in to desired pieces.
DISCO PUTTU:
Ingredients:
Bengal gram- 1 cup
Green gram- 1 cup
Lentils- 1 cup
Ghee- 1 1/2 cup
Sugar- 4 cups
Cardamom powder- 1 tsp
Shredded coconut- 1 cup
Fried cashew nuts- 1/4 cup
Procedure:
Fry the dals separately in a dry pan to a golden brown colour and then soak them in enough water for 3 hours. Then drain the water and grind them to a coarse paste. Heat a pan and pour the ghee. Add the ground paste and fry them continuously on medium fire until they turn into a soft texture like breadcrumbs. Powder the sugar and add it to the mixture. Mix well and fry for a few minutes until every thing is well combined. Add the cardamom powder with the coconut and the cashew nuts. Fry for a few seconds.