Dear Kavim10!
Thanks a lot for the feedback on pepper chicken.
Printable View
Dear Kavim10!
Thanks a lot for the feedback on pepper chicken.
Dear Manjusiva!
Thank you very much for the appreciation.
About the coconut burfi- At the final stage, the small portion you have taken in your hand must be shaped in a ball and it should not stick in yr hand. That is the correct stage for pouring the mixture on a greased plate. Many hubbers became successful in making this burfi. Hope you will get a successful result.
Dear Cynthia!
Thanks a lot for the nice feedback on idlis and idli sambar.
You can add paruppu podi in vegetables. You can sprinkle a little when making fried recipes, and add a little when grinding masala for the koottu varieties. I am posting here a few recipes using paruppu podi.
PARUPPU PODI TOMATO RICE:
Ingredients:
Cooked rice- 2 big cups
Paruppu podi- 4 heaped spoons
Shredded coconut- a handful
Chopped coriander leaves- ¼ cup
Chopped onion- 2
Chopped tomatoes- 1 cup
Mustard seeds 1 tsp
Split black gram- 1 tsp
Curry leaves- 1 arc
Asafoetida powder- 1 tsp
Turmeric powder- 1/ tsp
Enough salt
Oil- 2tbsp
Ghee- 2 tsp
Procedure:
Heat a pan and pour the oil. Add the mustard seeds and when they splutter, add the black gram and curry leaves and fry for a few seconds. Then add the onion with the tomatoes and the coriander leaves and fry them till they are well mashed and the oil floats on the surface. Add the coconut with the asafoetida powder and turmeric power. Fry for a few minutes. Add the rice with the paruppu podi, enough salt and ghee. Mix them well on slow fire for a few minutes.
PARUPPU PODI DOSAI:
Ingredients:
Dosai batter-2 cups
Paruppu podi- 5 tsp
Finely chopped onion- a handful
Finely chopped coriander leaves- 2 tbsp
Red chillies-2
Garlic flakes-4
Enough salt
Procedure:
Fry the red chillies and the garlic flakes in a little gingelly oil for a few seconds. Do not allow the garlic flakes change its colour and then grind them to a fine paste. Add this paste with all the other ingredients to the dosai batter and mix well. You can prepare dosa immediately. This is like an instant adai.
Dear Sonia!
Thank you very much for the feedback on Hyderabad chicken as well as Kerala spicy chicken masala.
About Idli- the measurement for par boiled rice and black gram must be 5:1. Normally the fenugreek seeds are added when soaking the dal. But a friend of mine does not use fenugreek seeds for idli and her idli is always very soft. The black gram should be fresh and the whole white black gram must be used. Do not use iodized salt for the batter. Ordinary salt is enough. The batter should not be very thick. For dosai, use 4 cups of par boiled rice to one cup of black gram and also add 1 tsp of fenugreek seeds and 1/2 cup of raw rice when soaking. Mix well the batter and allow it to ferment for at least 10 hours.
Hello Rajshank!
You can use lite coconut milk for the 2nd and 3rd extracts and tinned thick coconut milk for the 1st extract. I am also using these tinned varieties when I have to prepare something fast.
But using original and fresh coconut milk is always tastier and delicious compared to tinned and powdered coconut milk.
I am still in Tamilnadu enjoying its climate and visiting friends
Dear Dev!
I am glad that you got a spicy sambar powder and I hope that you will get a delicious sambar with it. Do post the recipe of yr kollu chutney here.
Hi Mrs.Mano,
made drumstick sambar Y'day... It turned out to be very tasty that we didn't spare a drop of the sambar... The vessel was wiped clean in minutes... Thank U one again for the wonderful recipe...:)
And here is the kollu recipe, Mrs.Mano...
Kollu Chutney:
Soak kollu(around 175 gms) overnight & cook until done... The excess water can be drained to make kollu rasam... Now heat some oil in a pan... add some jeera(1/2 tsp), coriander seeds(1/2 tsp), chopped onions(one medium onion), garlic(1 or 2), dry chillies(2-3) & curry leaves(10 leaves), asafotida(can add it now or cook along with dhal)... fry until the onions turn transparent...let cool... grind this along with the kollu mixture & salt to a bit coarse paste... the ground mixture should be of idli batter consistency...not too thick nor too watery... can use the water in which the dhal was cooked or plain water too...but it tastes better if the former is used) tastes heavenly with rice & a bit of coconut oil or ghee...ghee & coconut oil are optional)
Sorry, I don't have the exact measurements... pls adjust to taste...
dev,
i wanted to ask this kollu recipe and mrs.mano asked and thanks for posting. my mouth is watering...have to try soon. its been yrs i tasted this back at home. also whats the english or hindi name for kollu. have to look in indian grocery. thanks again.
Englisg name- Horsegram dhal... This is how it's known in India... I'm not sure if it comes under the same name elsewhere... Good luck, Kavitha...:)
Dear Mrs.Mano,
Thanks a lot for ur reply.i'll try the parrupu podi receipes and let u know the result.i tried ur meen kuzhambu yesterday.it is very very nice.enga amma seiyira mathiriyae iruthuchu.thanks a lot.after a long gap i ate a good meen kuzhambu.thanks again.bye.take care.
Dear Mrs.Mano,
Thanks for ur reply. I will try the burfi once again and let u know the results.
Last week, I tried keerai paruppu kootu, chettinad chicken gravy and rava kitchadi.
Myself and my husband liked the taste very much.
Thanks for all the delicious recipes.
Hello Mrs. Mano,
I tried your KATHARIKKAI AND POTATO KOTHSU, TOMATO AND KATHARIKKAI KOTHSU, MEEN KUZHAMBU, CHETTINADU CHICKEN BRIYANI, IDLI SAMBAR, RED CHUTNEY: [Used for mysore masala dosa].......all were very tasty. especially the Chettinadu chicken briyani we liked very much.
Thanks for sharing
rsankar.
Hi Mrs.Mano,
U've become so very popular in our house that each time I make something new & if tastes good, S asks if it's ur recipe... Made apple kitchadi cake(I named it...hehehe) & he asked the same que again...:oops: :)
Dear Mrs. Mano,
Tried the Chicken tomato gravy and it turned out to be yummy. Thanks for the wonderful recipe.
Dear Mrs Mano ,
How are you doing ? Thanks a lot for replying , I shall surely try to make Idli and Dosa and let you know the results .
Take care now will reply back soon thanks once again .
Regards ,
Sonia .
Hi!
Does anybody know the recipe for Mrs.mano''s IDLI SAMBAR?If so,please let me know at srivari2000@yahoo.com
Thanks in advance,
Deviraja
Hi Deviraja,
This is Mrs.Mano's recipe of Idli Sambar
IDLI SAMBAR:
Ingredients:
Lentils- ½ cup
Chopped tomatoes- ¼ cup
Asafetida powder- 1 tsp
Mustard seeds- 1tsp
Chopped sambar onions- 1 cup
Crushed tomatoes-1 ½ cup
Turmeric powder- 1 tsp
Powdered jabbery- 1tsp
Enough gingelly oil
Salt to taste
Roast in a spoon of oil and then grind the following:
Tamarind- a lime size
Coriander seeds- 2 tsp
Cumin seeds- ½ tsp
Peppercorns- ½ tsp
Curry leaves- 2 tbsp
Black gram- 1 tsp
Fenugreek seeds- ½ tsp
Bengal gram- 1 tsp
Shredded coconut- 2tbsp
Procedure:
Pressure cook the lentils with ¼ cup of chopped tomatoes and the asafoetida powder.
Soak the tamarind in water for ½ hour and then extract the juice.
In a kadai pour 4tbsp oil.
When it becomes hot, add 1sp mustard seeds and when they splutter add the chopped sambar onions and fry well.
Then add 1 ½ cup of chopped tomatoes with the of turmeric powder.
Fry until the tomatoes are mashed well and the oil floats on the top.
Then add the cooked dal[lentils] with enough water and salt.
Let the sambar simmer for a few minutes.
Then add the tamarind extract and the ground powder.
Mix well and again let the sambar simmer for a few minutes.
Add the powdered jaggery and 2sp gingelly oil.
Mix well and put off the fire.
Dear Mrs.Mano,
i tried ur parrupu podi tomato rice.its very nice.thanks a lot.bye.take care.
Hello Mrs. Mano,
Could you tell me, how to prepare aromatic Thanjavur filter coffee?
thanks
rsankar.
& also the recipe for making good tea please...;)
--deleted--
Hi Mrs.Mano,
Tried 'paruppu rasam' today... It turned out to be very yummy... was surprised that very limited ingredients could make such a delicious rasam... I couldn't wait until lunch & had a bowl of it as soup...Thanks a lot for the recipe...Smile
Also, could U post the recipe for mysore rasam, if u happen to have one...
Hi friends,
Iam new to this forum. Can any one send Mrs. Mano's Pepper Chicken Recipe? pls....
hi Mrs Mano,
i made u'r Kadamba sadam for dinner last night- it tastes delicious! thank you for the recipe!
Thankyou very much Mrs. Mano..i will now make the stew using coconut milk. I've been craving this stew for sometime now...
Dear Cynthiya!
Thanks a lot for the nice feedback on meen kuzhambu as well as paruppu podi tomato rice.
Just I wish to give a few tips for a tasty meen kuzhambu. Use puthu puli[fresh tamarind] and Kashmir chilli powder for better results.
Dear Manjusiva!
Thank you very much for the feedback on keerai paruppu kootu, chettinad chicken gravy and rava kitchadi.
Dear rsankar!
About kalyana sambar-I will enquire the chefs here about it and If I succeed in it, I will post the recipe here.
Thanks a lot for the feedback on katharikkai and potato kothsu, tomato and katharikkai kothsu, meen kuzhambu, chettinadu chicken briyani, idli sambar, red chutney. About filter coffee-
FILTER COFFEE:
A first quality coffee powder is needed. Either coffee day or Narasus gives delicious coffee. For 250 gms of coffee powder, you must add 25gms of chicory. Mix well both powders and then fill in a glass jar. You must use 3 heaped spoons for a cup. Put the coffee powder in the filter and press tightly with the fingers. Pour 1/2 cup of simmering water in it and close with the lid. After 10 or 15 minutes, the thick first decoction will be stored under the filter. Again pour 1/2 cup of simmering water and again a slightly thin decoction will be stored. Mix both the decoctions. For milk, lots of options are there. You can use cow’s milk [pasumpal] or powdered milk. I am using EVERY DAY MILK POWDER. To me, this is the best milk powder till date. I am using 3 to 4 teaspoons according to the thickness. Put the milk powder in a cup and mix hot water [boiling water in it. Mix well and then strain it. The milk should be measured to ¾ cup. Add 2 tsps of sugar in it. Lastly add the decoction according to yr taste.
Dear arrecipes!
Thanks a lot for the feedback on Chicken tomato gravy.
Dear Dev!
Thank you very much for the feed back on paruppu rasam. I felt happy to know that it turned out very delicious for you.
For preparing delicious tea-
Add 1 tsp of tea powder for a cup of water. Pour the water in a bowl and let it simmer. Crush a pea-sized ginger and 2 cardamoms and add them to the water. When the water starts to simmer, reduce the fire and add the tea powder. Let it boil for 3 to 5 minutes. To ¾ cup of warm milk, add 2 tsp of sugar and add the tea decoction gradually according to the taste.
I will post the recipe for mysore rasam soon!
WOW! A nice cup of chai- I'm gonna try that today itself! :D Thanks a ton, Mano Mam!
I found a lot of kothsu recipes in ur collection. Kothsu is something very new to me. I have never heard before. What category does it come like kulambu, poriyal, kootu etc., Mrs. Mano or somebody please throw some light on it.
Hello Mrs. Mano,
Thank you for your filter coffee....
Is good to use milk powder (everyday) ?
Thanks
rsankar.
Hi Mrs.Mano, thanks for the tea recipe... Since my husb doesn't like ginger, I tried with the rest of the ingredients & it turned out good... But, without the spices, plain tea was just the same as I make... I use chakra gold tea... Not very satisfied with it though... Could you please suggest a good brand of tea?...
Dear Mrs.Mano,
Thanks for ur tips on meen kulambhu.i'll try it soon and let u know.bye.
Dear Dev!
To my knowledge, Lipton is the best.
Thanks a lot for the kollu chutney recipe. Here is the recipe for Mysore rasam!
MYSORE RASAM:
Ingredients:
Lentils- a handful [cooked]
Tamarind- a lime size
Tomato- 1 cup [crushed]
Turmeric powder- 1/2 tsp
Coriander leaves- a handful
Salt to taste
Ghee and oil- 1 tbsp
Mustard seeds- 1 tsp
Fry the following ingredients in a spoon of ghee to a golden brown colour and then powder them coarsely:
Lentils- 1 tsp
Bengal gram- 1/2 tsp
Peppercorn- 1 tsp
Cumin seeds-1/2 tsp
Red chilli-1
Curry leaves- 1 arc
Shredded coconut-1 tbsp
Asafoetida- a pea-size
Procedure:
Soak the tamarind in a cup of water for an hour and then extract its juice. Add
enough water to make it to 5 cups. Add turmeric powder, tomato and enough salt to it and let it simmer for a few seconds. Add the cooked dal and the rasam powder and again allow it to simmer for 2 minutes. Heat a small pan and pour the oil and ghee. Add the mustard seeds and when they splutter add this with the coriander leaves to the rasam. Use it after half an hour.
Dear Kavim10!
"kothsu" is a thickened gravy-type chutney. It is mostly suitable with dosai, idli and aappam varieties
Dear rsankar!
Nowadays "pasumpal" is always watery. I have tried other types of milks also but could not get a good coffee. I have also tried varieties of milk powders. But this is the best milk powder for a good coffee. There is no harm in using milk powders. If you use full cream milk powder in large quantities, then you have to watch for yr cholesterol level.
Dear Mrs.Mano,
i tried ur milagu kuzhambu third version. its very nice.actually we don't add tomatoes in milagu kuzhambu.this one is nice.and reg. carrot halwa in stead of milk powder can we add milk.if so please give the amount.bye.take care.
Dear Mrs. Mano,
Can u post the recipe for Venghaya Chutney. Thanks in advance.