Dear Mrs Mano!!!! :-)
Thank u so very much for the Andra More Kuzhambu Recipe....try pannitu solaren.
Hope all is well..........tc & thanks once again nga!
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Dear Mrs Mano!!!! :-)
Thank u so very much for the Andra More Kuzhambu Recipe....try pannitu solaren.
Hope all is well..........tc & thanks once again nga!
Dear Mrs.Mano, thanks a lot for the ragi pakoda recipe... tried it y'day eve... it turned out very crisp & yummy...Have a Q though...when I tried one this morning I found tht it has lost all the crispiness... where could I be wrong?... is it coz I added lil water to the flour or could it be coz of the onions used?...
Dear Mano madam,
gnaayiru dhorum naan virumbi samaiyal seivadhaal enga veetu ammaNikku vidumurai koduthu viduven. sila neram naanum ammaniyum serndhu samaippom. ungal raagi bakkoda netru maalai sitrundikku seidhadhu enga veetu ammanikkum sari, kuzhanthaigaLukkum sari, niramba pidichadhu.
nandriyo nandri.
அன்புள்ள thriinone!!
ராகி பக்கோடாவை நீங்களும் உங்களின் மனைவியுமாகச் சேர்ந்து செய்து குழந்தைகளுடன் சுவைத்து, எனக்கும் அதற்கான பின்னூட்டம் தந்ததற்கு என் நன்றியையும் மகிழ்வையும் தெரிவித்துக் கொள்கிறேன். மனைவிக்கு ஞாயிறு தோறும் விடுமுறை தரும் பண்புக்கு என் ஸ்பெஷல் பாராட்டுக்கள்!!
Dear Dev!
Thanks a lot for the nice feedback on ‘Ragi pakoda’!! Due to the water you have added, it might have lost its crispness. If you want it crisp even the next day, you can reduce the pottukkadalai pr to half and add 2 tbsp of rice flour.
Mano mam,
Can you please post your version of vadagam,kaima idli and kara dosai?
Thanks
Sear Mrs.mano, Will try it next time & let you know...:)Quote:
Originally Posted by Mrs.Mano
Dear Mrs Mano,
Whenever I try a new dish, I am always tempting to get you verson of it coz Im pretty sure if would taste even better with your recipe.
I recently tried 2 new dishes in the restaurant, Vegetable Saagu and Mushroom chops. Could you post your version of it.
Hi Mrs.Mano, can u pls post a recipe for pavakkai chips... I tried frying pavakkai slices until crispy & adding salt & chilly pwd to it...it tasted good but consumed a LOT of oil...
& also a recipe for makkan peda please...:slurp:
Dear Mrs Mano
Here is your cashewnut burfi reposted .
CASHEW NUT BURFI
Ingredients:
Cashew nuts- 1 cup
Sugar- 1 ½ cups
Cardamom powder- quarter sp
Saffron- a pinch
Ghee- 100gm
Kova-50 gms
Procedure:
Soak the cashew nuts in enough water over night. Grind it finely to a paste. Mix it with the sugar, pour in a pan and heat it on medium fire. When the mixture becomes sticky add the kova and mix well. Add the ghee slowly and mix well. Add the cardamom powder and saffron. When the mixture leaves out from the corners and the ghee slightly oozes out, pour the mixture on a greased plate and spread it evenly. When cooled, cut it in to desired pieces.
Please clarify my doubt whenever you get time . If time permits Please post the recipe of munthiri burfi without khoya also.
Also, I am sure you have posted a recipe for rasamalai using eggs .I could not find it now . Could you please repost it .
Thanks and regards
Pr
Dear VM!
Here are the recipes you have asked!!
KARUVADAGAM:
Ingredients:
Small onions-3kg,
6 whole garlic pods,
Mustard seeds-200gms,
Fenugreek seeds-100gms,
Split black gram-250gms,
Cumin seeds-250grams,
Salt especially crystal salt-2 handfuls,
Castor oil-200ml.
Procedure:
Peel off the outer skins and chop onions and garlic finely. Add all the other things with it. These combined ingredients are always smashed in an ‘ural’ lightly. Instead you can crush them in a mixi lightly so that they can be shaped into lemon sized balls. Take care not to crush them in full force then the juice will ooze out. Make the balls and place them all in a flat plate. Dry them in hot sun. In the evening, break all of them, add half of the castor oil, mix well and make balls again. In the morning, place them on the plate and again let it dry on the heat of the sun. Again in the evening do the same process using the other half portion of the castor oil. These balls must be dried in the hot sun for 4 or 5 days until they are well dried. Then you can keep them for a whole year-even for more days.
KAARA DOSAI:
Ingredients:
Mashed potato-1 cup
Finely chopped onion- half cup
Finely chopped tomato-half cup
Turmeric powder- half sp
Salt to taste
Cumin seeds- half sp
Asafetida- half sp
Chilli powder- 1 tsp
Butter- 2 tbsp
Chopped coriander-3 tbsp
Oil- 2 tbsp
dosai batter
Procedure:
Heat the oil with the butter. Add the cumin seeds and when they splutter add the onion and fry well. Then add the tomato with the powders and fry well until the tomatoes are mashed and the oil floats on the surface. Add the mashed potato with enough salt and fry on slow for a few minutes sprinkling little water. Put off the fire and let it cool down.
Pour a big spoonful batter on a hot tawa and spread it very thinly. When the upper side is becoming plain without any traces of batter, pour a spoon of potato mixture and spread it thinly. Fold the dosa and pour a spoon of ghee around it. When both sides are crisp and golden brown, take it off the fire.
KAIMA IDLI:
Ingredients:
Idli-8
Plain flour- half cup
Chilli powder- 2 tsp
Turmeric powder- half sp
Salt to taste
Corn flour- 1 tbsp
Oil to fry
Mustard seeds- 1 tsp
Curry leaves- a few
Finely chopped sambar onions- half cup
Finely mashed tomato-2 cups
Coriander powder- 1 tsp
Chopped coriander- 3 tbsp
Fine bread crumbs- 1 cup
Procedure:
Make a thick batter with the plan flour, corn flour, salt and 1 tsp of chilli powder. Cut the idlies in to the shape of finger chips. Coat them with the batter and then roll on the breadcrumbs. Deep fry them to golden brown colour. Place them on a kitchen towel. Heat a pan and pour 3 tbsp of oil. Add the sambar onion sand fry them well. Then add the tomatoes with the turmeric powder and the coriander leaves. Fry them until they are cooked and the oil floats on top. Add the powders and fry for a few seconds. Add the fried idlies and mix well until they are coated with the tomato mixture evenly.
Dear sinrultz!
Here are the recipes of ' mushroom chops and vegetable sagu' which you have requested!
VEGETABLE SAGU:
Ingredients:
Mixed vegetables- 2 cups
Potato [cut into small cubes] - 1
Mashed tomato-2 cups
Turmeric powder- half sp
Shredded Coconut-2 tbsp
Salt to taste
Mustard seeds- 1 tsp
Chopped Coriander leaves- half cup
Finely shredded ginger - half sp
Cashew nut-2
Oil- 3 tbsp
Fry the following in a tsp of oil and powder them coarsely:
Red chillies-3, coriander seeds- 1 tbsp
Procedure:
Heat a pan and pour the oil. Add the mustards and when they splutter add all the vegetables with enough salt, turmeric powder and ginger. Add 2 cups of water and cook them finely. When they are half done, grind the coconut with the cashew nuts and add it to the simmering gravy. Lastly sprinkle the powder and cook on slow fire for a few minutes.
MUSHROOM CHOPS:
Ingredients:
Mushroom [cut into small pieces] - 2 cups
chilli powder- 1 tsp
chilli sauce- 1 tsp
Thick tomato juice- 2 tbsp
Turmeric powder- half sp
Salt to taste
Chopped spring onion- 2 cups
Slit green chillies-2
Chopped capsicum- 2 tbsp
Shredded ginger- half sp
Chopped coriander- half
Oil-2 tbsp
Procedure:
Mix the chilli powder, chilli sauce, turmeric powder, tomato salt with the mushroom and marinate the mushroom for half an hour. Heat a pan and add the oil. Add the spring onin with the green chillies, capsicum and the ginger. Fry well and add the mushroom. Cook it on slow fire without adding the water. Lastly add the coriander leaves.
Dear Thattai!
Here is the recipe for ‘chicken Kheema gravy ’ for you! I didn’t add the chicken kheema. But I have minced the chicken pieces in to very small pieces and added in the gravy.
CHICKEN KHEEMA GRAVY:
Ingredients:
Chicken mince- half kilo
Mashed tomato-2 cups
Turmeric powder- half sp
Salt to taste
Chopped coriander leaves- half cup
Oil- 3 tbsp
Chilli powder- 1 tbsp
Grind the following in to a paste:
Shredded coconut- 1 tbsp
Cashew nuts-5
Poppy seeds- 1 tsp
Fennel seeds- half sp
Garlic flakes [small]- 5
Shredded ginger- half sp
Sliced and fried onion- 1 cup
Procedure:
Heat a pan and pour the oil. Add the onion and fry it to dark brown. Remove it from the oil and grind with all the ingredients mentioned above to a paste. In the same oil fry the tomato with the turmeric powder and the chilli powder. When the tomatoes are finely cooked and the oil floats on the surface, add the chicken with enough salt and fry for a few minutes. Then add the ground paste with a cup of water and cook for a few minutes. Decorate with the coriander leaves.
Here I am posting an interesting recipe of ‘ Vendaikkai pachadi ’ !
VENDAIKKAI PACHADI:
Ingredients:
Ladies fingers [cut into small pieces]- 2 cups
Finely chopped tomato- half cup
Finely chopped onion-1
Sambar powder- half sp
Turmeric powder- half sp
Oil- 3 tbsp
Cumin seeds- half
Finely chopped coriander leaves- 4 tbsp
Fresh curd- 3 cups
Salt to taste
Procedure:
Heat a pan and pour the oil. Add the cumin seeds and when they splutter, add the vegetable and fry for a few minutes. Then add the onion, salt and the tomato with the turmeric powder. Fry for some minutes. Now add the coriander leaves and sprinkle the sambar powder. Mix well and fry for a few minutes. When cooled add the cooked vegetable to the fresh curd. Add a pinch of salt. Mix well and serve.
[tscii]Dear Dev!
Here is the recipe of ‘bitter gourd chips’ you have asked. I will post the recipe of ‘makkan peda’ after some time.
PAAKALKAI CHIPS[BITTER GOURD CHIPS]:
Ingredients:
Bitter gourd- half kilo
Turmeric powder- 1 tsp
Red chillies- 6
Salt to taste
Oil to fry
Tamarind- a small gooseberry size
Procedure:
Cut the pakal kai in to thin slices. Grind the tamarind with the chillies and the turmeric powder to a fine paste. Add this to the vegetable with enough salt. Mix well and marinate them for half an hour. Then fry them to crisp chips in hot oil.
Thanks Mrs.Mano... will try this version of pavakkai chips & let u know the outcome...:)
Hi Mrs.Mano,
i tried ur tomato thokku recipe and its fantastic
My hubby liked it very much.Thks so much.
Dear Mrs.Mano,
Can u pls post a recipe for bread channa & also for peas masala that is served with bread... i find tht they taste very different from the normal peas masala & channa masala we make for chapathis...
Dear Mrs.Mano,
i tried ur Peerkangai kothsu and kollu rasam , its really good .before visiting ur website cooking everyday was a headache, i was wondering wht to prepare today and tomo ...but nowadays i just visit ur blog and cook ur recipes .its soooooo helpful to me ....ur blog is a life saver for me .
thks a lot...
Hi Mrs.Mano ...have been followign ur recipes for some days .... thansk for all ur wrk.Quote:
Originally Posted by Mrs.Mano
Jus a dbt .. can marinating pavakkai in puli mix for half n hour is enough to reduce the bitter taste in tht ??
Also can you pls help me with the recipe for Adhirasam?
Mrs. Mano,
Thank you very much for the recipes. I will try soon and let you know how it turned out to be.
Thanks!!
Dear Pr!
I couldn’t post the recipes earlier due to my ill health. I regret for the delayed reply.
As we add khoa and more ghee, it sometimes tends to become like Halwa. In some shops they add some flour when they make khoa. I am posting here two varieties of Cashew nut burfi recipes which were given by my friend. Hope these will give you satisfaction.
Here I am also posting the recipe of Rasamalai for you. This is my favourite recipe which had been given by close relative years back and never had I tried any other rasmalai recipe.
CASHEW NUT BURFI-1
Ingredients:
Cashew nuts- 200gm
Ghee-1/2 cup
Sugar-400gm
Saffron- a pinch
Milk- enough to grind the cashew nuts
Cardamom powder-half sp[optional]
Procedure:
Soak the cashew nuts in warm water for 2 hours and then grind with a little milk to a fine paste. Heat a kadai and adds this paste along with the sugar. Cook on medium fire adding the ghee in intervals and mixing continuously. Add the saffron and the cardamom powder and mix well. When the ghee starts to ooze out on top, add the cardamom powder and mix well. Pour on greased plate. When cooled, cut in to desired shapes.
NB: If you want to add khoa, you must add 150gm of khoa before adding the saffron.
CASHEW NUT BURFI:
Ingredients:
Cashew nuts- 75 gms
Sugar- 150gm
Plain flour- 75gms
Ghee- 75gm
Cardamom pr- half sp[optional]
Procedure:
Soak the cashew nuts in warm water for 2 hours and then grind them to a fine paste. Heat a pan and add 2 tsp of ghee. Add the plain flour and fry it on slow fire for a few minutes. Then add the ground paste and fry for a few seconds. Then add the sugar and fry for some minutes. Add the ghee in intervals. When the ghee starts to ooze out on top, add the cardamom powder and mix well. Pour on greased plate. When cooled, cut in to desired shapes.
RASMALAI:
Ingredients:
Full cream milk powder- 1 ¼ cup
Plain flour- 1 tsp
Baking powder- 1 tsp
Oil- 1 tbsp
Egg-1
Saffron- 2 pinches
Cardamom powder- 1 tsp
Finely sliced almond- 2 tbsp
Finely chopped pista- 2 tbsp
For the milk:
Slightly warm water – 4 cups
Milk powder- 20tsp
Sugar to taste
Procedure:
Combine the milk powder with the baking powder and the plain flour and sieve them thrice. Add the oil and mix well with the fingers thoroughly. Then add the egg and mix well to make a smooth dough. Make smooth balls of small gooseberry size[arai nellikkai]. Mix the milk powder with the warm water. Add enough sugar according to yr taste. Heat a broad vessel and pour the milk. When it starts to simmer, reduce the fire a little [ but the milk should be simmering-not vigorously] Drop the balls five at a time very slowly. When the balls are cooked, they will double in size and come to the top. Then again add another set of balls. Thus complete all the balls. Let the milk simmer for another five minutes. Sprinkle the almond and pista on top. Put off the fire. When cooled, keep it in the fridge and serve.
Dear Mrs Mano
I tried the burfi immediately. I tried the first one . Superb. I got perfect burfis. I will have to try the second one sometime later .
Thanks
Regards
Pr
Dear Mrs Mano,
Thank you very much for Sagu & Mushroom Chops!! Tried out both of them with fantastic results as always.
Hope you keeping well now maam'??
Dear Dev!
Here I am posting the recipes you have requested. The peas masala is a different one and I hope you would enjoy it.
PEAS MASALA:
Ingredients:
Fresh or frozen peas- 1 cup
Khoya- half cup
Cumin seeds- half sp
Chilli pr- 1 tsp
Crushed green ginger- 1 tsp
Crushed ginger- 1 tsp
Turmeric powder- half sp
Coriander powder- 2 tsp
Chopped coriander- half cup
Tomato juice- half cup
Salt to taste
Ghee- 1 tbsp
Oil- 1 tbsp
Garam masala- half sp
Procedure:
Heat the oil and the ghee. Add the cumin seeds and when they start to splutter add the hkoya and fry it to slightly golden brown. Then add the peas along with all the powders, ginger and the green chilli. Mix well for a few seconds. Add the tomato juice with enough salt and water. Cook the peas until they become tender. Sprinkle the garam masala and mix well. Add the coriander leaves and put off the fire.
BREAD CHANNA:
Ingredients:
Chick peas [soaked and cooked]- 1 cup
Finely chopped onion- 1 cup
Finely crushed tomato- 2 cup
Butter-1 tbsp
Oil- 3 tbsp
Chilli powder- 1 tsp
Coriander powder- half sp
Turmeric powder- half sp
Salt to taste
Bread slices-6
Chopped coriander- 4 tbsp
Grind the following to a coarse paste:
Cinnamon- 1 piece
Ginger- 1 tsp
Garlic- 4 flakes
Shredded Coconut - quarter cup
Cardamom-1
Clove-1
Procedure:
Heat a pan and pour the oil. Add the onion and fry well. Then add the tomato with the turmeric powder and fry till the mixture becomes like paste and the oil floats on top. Add the powders, chick peas, and the ground paste with enough salt. When the peas are cooked well and the gravy becomes thick enough, sprinkle the coriander leaves and put off the fire. Toast the bread slices with the butter on hot tawa. Serve the chick peas gravy with the bread toasts.
Dear Swapnasureshbabu!
I felt happy to know that you had prepared tomato thokku, peerkangai kothsu and kollu rasam with fantastic results. Thanks a lot for your nice feedback. These kinds of feedbacks always inspire me to try more and more interesting recipes and post here promptly!!
Dear PoonaiKutty!
Thank you very much for the nice appreciation.
Regarding your doubt- half an hour is enough for marinating the pakalkai with the puli mix.
Here is the recipe of ADHIRASAM you have requested.
ADHIRASAM:
Ingredients:
Raw rice- 200gms
Jaggery- 300gms
Cardamom powder- 1 tsp
Ghee- 2 tbsp
Procedure:
Wash and soak the raw rice in enough water for an hour. Then drain the water completely and spread the wet rice on a clean cloth. After an hour, pound the rice in to a fine flour. The rice must not be dried for a long time. The ground rice flour must be soft and very cool- not very dry. Sieve it thrice. Prepare the syrup with the jaggery. The syrup [ paagu] must become thick. When you pour a small drop in a cup of water, it must be like wax and could be made like a small ball. Put off the fire. Add cardamom powder to the syrup and mix well. Immediately add little by little the rice flour to the paagu and mix well. Do not add all the flour. When the dough becomes like chapathi dough, stop adding the flour. Spread a tbsp of ghee inside a bowl and then pour the dough in it. Spread the remaining ghee on top. Keep it covered for a day. Before starting to fry the adhirasam, mix well the dough. If you make a small ball, it must be smooth and soft. It must not break. Make a lemon size ball and flatten it with a little thickness. Drop it in hot oil and fry it to golden brown. Thus complete all the dough. The fire must be medium throughout the process.
Thanks a lot for the recipes Mrs.Mano!!!... will try them soon...
Take good care of your health...:)
hi ms mano, i appreciate the good work ur doing. couild u tell me how to make the fruit pachadi they make in marriages , the one with fruits and looks red in color thanku-luz
I wish all the hubbers
" A VERY HAPPY AND PROSPEROUS NEW YEAR!!"
Thanks MRS.Mano...Wish you & family the same!!!...
Happy New Year Mrs Mano & all the hubbers!!
Dear Mrs Mano
I tried your rasmalai and VOW !!!!!!!!.It turned perfect . From now on I will follow your recipe .
Thanks and regards
Pr
Dear Mrs.Mano
Thank you and wishing u too a very veryyy happy
new year .
Your brinjal kaara kulambu is a hit in our house. thanks a lot.
Dear Luz!
I think you are mentioning the 'Thakkali jam' which is served in Briyani feasts of marriages. It is prepared mainly with tomato, a few fruits and dry fruits. If that is you want, I will post here that recipe.
Dear Pr!
I know you will make the 'Rasmalai' perfectly!!! Thanks a lot for the nice feedback.
அனைத்து சகோதர, சகோதரிகட்கு என் இனிய புத்தாண்டு, பொங்கல் வாழ்த்துக்கள்!!
Dear swapnasureshbabu!!
Thank you very much for the feedback on 'Brinjal kaara kuzhambu'!!!
உங்களுக்கு எனது இனிய பொங்கல் வாழ்த்துக்கள்!
Dear Mrs Mano
Pongal nalvaazhtukkal !!!!!!!!. Did you see my fedback for the munthiri burfi .. It came out well .
Regards
Pr